Hereś a recipe that was pinched from Kerryś mum.
We made 16 jars full and itś surprisingly smooth, more like a jelly consistency, even though its got all the skins in it.
We used a little less sugar than in the recipe so it has a nice wee tang.
Use as many Grapes as you wish.
Take the grapes off bunches, wash and dry lightly. Don´t squash.
Squeeze centres from skins, boil to pulp for 20min´s.
Strain through sieve to extract pips. Put skins into pulp and boil a further 30minś.
Take off boil and leave until cooled abit.
Pour into basin, adding one cup of sugar for every one cup of jam.
Bring to boil and boil for approx 10mins.
Test in saucer. When it sets take off boil, add a knob of butter to remove froth.
Bottle in sterilised, hot jars, fill up to the very top of jar as to let in as little air as possible and seal when hot or it goes mouldy.
