Ingredients:

  • 4 cups (about 900g) ripe grapes, stems removed and thoroughly washed
  • 1 cup (200g) granulated sugar
  • 1/4 cup (60ml) fresh lemon juice (about two lemons)
  • 1/2 teaspoon ground cinnamon (optional)
  • 1 packet (1.75 oz or 49g) fruit pectin (like Sure-Jell)

Instructions:

  1. Wash grapes and remove stems. Crush the grapes using a potato masher or fork to release juices.
  2. In a large pot, combine crushed grapes, lemon juice, and sugar. Heat over medium until sugar dissolves, stirring occasionally.
  3. Stir in the fruit pectin and cinnamon (if using). Bring the mixture to a full boil; cook for 10-15 minutes until it thickens.
  4. Use a spoon to check consistency—mixture should coat the back of the spoon.
  5. Remove from heat and let cool for a few minutes. Using a funnel, fill sterilized jars with jam, leaving 1/4 inch headspace.
  6. Wipe jar rims, seal with lids, and process in a boiling water bath for 5-10 minutes.
  7. Remove jars and let cool completely on a wire rack. Ensure lids pop down to indicate a proper seal.