Remove the bunches of grapes from the vine. I use not completely ripe grapes. Check through them and discard the grapes that appear rotted damaged or infested. Then thoroughly wash and remove all grapes from the stems.

Transfer the washed grapes into a large pot, add ½ cup of water, cover and then turn on the heat to medium high. Let the grapes to come to a boil and stir occasionally until all of grapes have burst. Use the potato masher to mash everything together.

Turn of the heat and allow the jam mixture to cool down a little bit. In the mean time get your wire sieve and big mixing bowl ready.

Once your jam cool down a little. Place a wire sieve on top of a bowl and pour the boiled grapes through the sieve to separate the juice from the seeds, skin and pulp. Try to get the juice out as much as possible. Once you have separated the juice, use the wooden spoon mash the remaining mixture against the sides of the sieve as this is the important part to get the most pectin from the grape skin.

These 4 steps above is the main step to make Grape jam base that you can then make jam, chutney, jelly or syrup out of this.

To make grape jam. Add 2 cup of grape jam base and 2 cup jam sugar in a saucepan, bring it to boil and simmer it on low heat until it become thicken. To taste the the jam is ready, put 1 tsp of jam on to a cold plate, if it becomes hard and turn to jam like. Means that it’s ready. Store in a clean jar and keep in the fridge after open. Can keep it for months.