Delicious spread on fresh scones, bread, or as a topping for dessert. Can be slightly tart or sweet depending on the variety of grapes used. Great way to use up those home grown grapes that are too sour to eat raw but they will make superb jelly (jam).
The above ingredients may be multiplied to suit the amount of fruit. Remove stalks from the grapes (Albany Surprise are delicious) and put the fruit and water into a pot or preserving pan. Simmer gently until the grapes are soft.
Strain the juice through muslin cloth until clear. Traditionalists hang the bag and let the juice drip out overnight but I simply tie the muslin off and squeeze in a colander till I have all the juice. Don't burn yourself!
Return the juice to the pan and boil rapidly for 1/2 hour. Add the sugar (450g per 2 cups of juice). Boil until a small amount sets rapidly on a cold plate. Skim any scum off carefully as it rises to the surface.