Grape jam is a great addition to a cheese platter.
Unopened jam will keep for up to 1 year at room temperature, but refrigerate once opened.
Wash and sterilise jars by placing them in an oven preheated to 150°C for 30 minutes.
Place grapes, sugar and lemon juice in a large pot and heat over low heat. Don’t let it boil before all the sugar has dissolved.
Using a pastry brush dipped in water wash any sugar crystals off the side of the pot as it heats and sugar dissolves.
Once sugar crystals have all dissolved bring jam to a simmer, spooning off any pink foam and impurities that rises to the surface.
Cook for about an hour or until mixture looks syrupy and bubbles are large and glassy looking. Test by spooning a little syrup onto a cold plate, drag your finger through cooled syrup to test the consistency.
Spoon jam into warm sterilised jars; tap to remove air bubbles and seal.
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