You'll be surprised at just how incredibly sweet a sugarless grape jam can be. Scrucchiata is used like any other jam, lathered on toasted bread for breakfast or dolloped on top of a plate of ferratelle or pizzelle -- Abruzzo's answer to waffles. <br /> <br />These are traditionally made with autumn's bountiful harvest of Montepulciano d'Abruzzo grapes, but Concords are a great substitute. If you can't find Concords, use any delicious black grape. <br /> <br />This sugarless version, while very traditional, doesn't last as long as those made with sugar, which is a preservative. If you're looking for a way to conserve this jam for longer, feel free to add sugar to the recipe -- about 1 cup (200 grams) of sugar per 2 pounds (1 kilogram) of grapes. Add the sugar to the jam after the first two hours of cooking, or when the mixture is already reduced and dense.

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