Place your grapes in a food processor or blender and process until completely pureed

Transfer to a medium saucepan and add your strawberries, vanilla bean, and honey

Place over medium/medium high heat and bring to a boil, stirring often

Let your jam boil for 15-20 minutes ensuring you stir often as it starts to thicken

Reduce your heat to low and let simmer, uncovered for 20 more minutes stirring occasionally as your jam continues to thicken

To test to see if your jam is done, dip a spoon in your jam and place on a plate in the freezer for 5 minutes. If the jam thickened and didn't pour off the spoon, it is ready

If your jam was not ready, continue to simmer on low until it is

Once done, remove your pan from the heat and stir in the juice of 1/2 lemon

You can also stir in your bacon bits right now if you are going to add them

Let your sauce cool where it will continue to thicken

Transfer to sterilized glass jars ensuring you leave at least an inch of space on the top if freezing and tightly secure lid

Refrigerate for up to 2 weeks or freeze for a month. If you are into canning you can also follow that route for storage

Each batch will net you a different amount depending on how long you let it simmer, this batch got me 12 ounces