Spiced Grape Jam by Sean Moran from Let it simmer
Makes 1 litre
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1.2 kg seedless green grapes
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100ml water
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1 tablespoon mixed spice
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finely grated zest and juice of 1 lemon
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1.2 kg castor sugar
Step 1 - Pick grapes off stalks and wash well. Put grapes into a preserving pan with water, mixed spice and lemon zest and juice. Simmer slowly, stirring frequently, for about 10 minutes (the grapes will release quite a bit of juice)
Step 2 - Add sugar, stirring constantly until dissolved then boil rapidly until setting point (or thick honey like consistency is reached-wrinkle test after about 10 minutes).
Step 3 - Rest the pan for about 20 minutes for even fruit distribution, then stir preserve before storing in warm, sterilised jars (put jars and lids upright in hot oven for 5 minutes on a baking tray. You can pour the jam in and the baking tray will catch will catch any drops).
From Let it Simmer by Sean Moran