With the Christmas season rapidly approaching, Bailey and I have already been thinking about what treats we are going to include in this year's Christmas gift hampers that we've been making up for our friends and family for the last couple of years now. October half term is the usual prime Christmas preparation time for me and this year was no exception with me whipping up the usual Christmas Cake and a batch of boozy mincemeat, plus picking up our body weight in truckles at this year's North West Food Lovers' Fest.
1kg green grapes
The juice of a lemon
1.5kg jam sugar with pectin
Place the grapes in a large pan or wok over a low heat. The grapes will heat up and start to make a bit of a weird squeaking sound. Let them cook for about five minutes.
The grapes should now be softened with a lot of grape juice coming out.
Pour the grapes and the juice into a sieve over a large dish or bowl and use a wooden spoon to squeeze the grapes in the sieve so that all the juice comes through leaving the skins and flesh behind. Keep the grape juice and chuck the contents of the sieve away.
Put the berries into a large saucepan with the lemon juice. Pour the grape juice into the pan and bring to the boil.
Once the fruit has started to boil, tip the sugar in and stir well. Let the mixture bubble away, stirring frequently, for about half an hour or until nice and thick and jammy looking.
Transfer the jam into sterilised jars and cover the tops of the jam with little circles of greaseproof paper before sealing the jars and leaving in a cool place.