Step 1

Place grapes, sugar and lemon juice into a preserving pan or similar.

Step 2

Using a gentle heat dissolve the sugar slowly, stirring frequently.

Step 3

As the mixture heats up break up some of the grapes with your wooden spoon or use a potato masher in order the release the grapes’ juices.

Step 4

Once all the sugar has dissolved fully (around 20 minutes) take the mixture off the heat and use a stick blender to blend the grapes to a juice like consistency.

Step 5

Put pan back on the heat, bring to a rolling boil and then time for 25 minutes, stirring continuously. (You could start with 23 minutes as depending on freshness and variety of grapes the setting time can vary a little).

Step 6

Take the pan off the heat and test for set by placing a few drops of the jam on a chilled saucer and place in fridge for a minute.

Step 7

The jam should form a crinkle when you push your finger through it.

Step 8

If not then boil for another 2 minutes and re-test until set is achieved.

Step 9

Pot up in hot jars and place lids on immediately.

Step 10

Store in a cool dry place and once opened keep in fridge.