To make red/purple grape jam (which has a richer, fruitier flavor) boil grapes whole grapes with small amount of water. Cook until hulls are loosened but do not discard hulls, then put 1 cup batches of fruit into food processor and pulse into pulp. Do not puree, as you will want bits of fruit and peel in jam. Pour pulp into strainer to separate seeds from pulp. (Exact measurements in recipes below).

To make white grape jam, pop hulls from grapes, then boil and continue as above.

For juice or syrup, you can sweeten this mixture to your own liking and freeze it. It can be diluted and mixed with a little water to drink as juice or saved in the freezer until you're ready to make jam.

Cooked Grape Jam Recipe - Jar Method - This is the most time-consuming and labor-intensive method,  but the good thing about this method is you never have to worry about it spoiling if the electricity goes out:
1) Buy only wide-mouth jars for jam/jelly and wide mouth screw bands with lids, making sure the lids are the same size as the jars. Wash jars & screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until read to use. It is very important that everything is sterile, otherwise jam can become contaminated and cause food poisoning.
2) Prepare fruit jam as follows:
Place 4 lbs of grape pulp and add 1 cup water in saucepan. Bring to boil. Reduce heat; cover and simmer 5 minutes. Sieve to remove seeds. It will make 6 cups cooked grape pulp.
3) Measure EXACT amount of prepared fruit (or juice for jelly) into 6- or 8-quart saucepan.
4) Measure EXACTLY 7 1/2 cups of sugar into separate bowl. DO NOT REDUCE SUGAR OR USE SUGAR SUBSTITUTES or jam will not set. If you want less sugar, use recipe for Low or No Sugar, such as Ball Natural Gel No Sugar Needed Fruit Pectin - www.freshpreserving.com or SURE-JELL FOR LOWER SUGAR RECIPES in the pink box.
5) Stir pectin (I use Sure-Jell and the box will contain recipes and directions as well as the pectin) into fruit or juice in saucepot. Add 1/2 tsp. butter or margarine to reduce foaming, if desired. www.SUREJELL.com.
6) Bring mixture to full rolling boil, stirring constantly.
7) Stir in sugar quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with a metal spoon that has been sterilized by pouring or dipping it into boiling water. Will make 10 cups.
8) Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads with clean tea towel. Cover with flat lids; then screw bands tightly. (I pick the lids and bands up out of the sterile water with sterilized tongs). Invert jars 5 minutes, then turn them upright. (Or follow water bath method recommended by USDA - that was the old method that took more time, but now they have invented a new type of lid that doesn't necessarily require that extra step or having to melt and pour a layer of parrafin wax on top of the jam/jelly). As jars cool you should hear a loud popping sound as the lids seal. When they are all cooled check the seals by pressing middle of lids with your finger. If lid springs back and doesn't feel tight, it's not sealed and will need to be refrigerated and eaten right away.
9) Let stand at room temp. 24 hours. Store unopened jams and jellies in cool, dry, dark place up to 1 year. Refrigerate opened jams and jellies up to 3 weeks.

Easy Freezer Jam Recipe:
1) Purchase plastic freezer containers, wash them with warm soapy water. Boil a large pot of water and dip tongs to sterilize them. Then pick up each container and lid and dip into boiled water and lay them out on a clean tea towel.
2) Use the same grape jam recipe above, including the sugar and pectin (jam and jelly will not gel without adding fruit pectin, it will just be syrup).
3) Ladle jam into each container, cover with lids. Leave on kitchen counter for about 30 minutes until jam thickens.
4) Put containers in freezer.

* To make jelly, you drape a clean piece of cheesecloth inside a strainer and sieve the pureed mixture over a bowl. Then use only the juice in the jelly recipe.