You will need:
1.5kg Grapes
300ml Water
1 Lemon
1 tsp Cloves
Approx. 1kg Jam Sugar (sugar with added pectin)
Method:
1. In a large saucepan; over a low heat, put in your grapes, water and your lemon quartered and stir well. Allow to simmer for 30 to 40 minutes to allow the grape juice to release.
2. Then strain through a sieve to remove the seeds. I try to release as much juice as possible by pushing the pulp with a spoon.
3. Then the calculate the amount of jam sugar we need, 600ml of grape juice requires 450g jam sugar (make sure you use sugar with added pectin in or the jelly won't set). So the easiest way of working this out is to time the amount of juice by 0.75 (600x0.75=450).
4. Return the juice back to the saucepan, then add the sugar and the cloves. Dissolve the sugar over a low to medium heat.
5. Turn the heat up and allow it to reach a rolling boil. Then turn down the heat; and simmer for about 7 to 10 mins. The jelly should have thicken up. While boiling remove any scum from the top as this will ensure a clear jelly at the end.
6. Once you think the jelly is ready take it off the heat while we test it. To test there are 2 tests you can do, the drop test and the plate test.
For the plate test; put a small drop of jelly on your chilled plate and allow to cool. When pushing your finger though it it creates a wrinkle the jelly is ready.
For the drop test; on a wooden spoon put a spoon of jelly and leave to cool for 2-3 minutes. Once cooled slightly, drop the jelly back into the saucepan. If the drop is clumped together and leaves a skin behind, the jelly is ready.
7. Simply put the jelly into clean jam jars and leave to cool. If you put the lid on while the jelly it hot it will keep an air tight seal, the jam should keep for 6 months and when opened keep refrigerated and use within a week.