Grape jelly

Place the grapes into a large saucepan set over a low heat, then cover and leave to gently cook for 5 mins until the juices start to form. Mash up the grapes. Leave to cook for about 10 mins more, mashing every now and again until the grapes are falling apart. Place a clean muslin cloth or kitchen cloth in a sieve set over a bowl, then pour the grape mixture into this. Let the mixture drip through for at least 1 hr or preferably overnight.

Measure out the juice and pour it into a pan along with the 4 tbsp sugar and 1/2 cup lemon juice. Set the pan over a high heat and bring to the boil. Let it cook until it forms into a jam consistency.  Pour the hot jam into a sterilised jar. It lasts for 3 months if it is air tight and without letting fingers to touch.



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