Finally ran out of store jam and tried mine. I'm sure jam is not supposed to be crunchy. I am sure it will come out if I add juice a little pectin and reprocess. Any better ideas? I am actually hoping for the voice of experience. Help!.
Could you post a photograph of your jam in this thread?
" Let the people, O God, confess to Thee: let all the people give praise to Thee:  The earth hath yielded her fruit. May God, our God bless us,  May God bless us: and all the ends of the earth fear Him." (Psalms 66/67)
I know I heard something specifically about grape jam and it going crunchy. I have a vague recollection that the trick was to heat it twice, allowing it to cool in between. I really wish I'd paid more attention now.
I suggest you try doing an internet search and see what you can find - too late for me to do it tonight.