Instructions: In a large saucepan, place grapes. Add just enough water to cover fruit and simmer until fruit is very soft. Using a wooden spoon, crush grapes to release juice. Strain through a jelly bag.

Measure liquid. Measure 450gm sugar for each 600ml juice.

In a large saucepan, cook juice over low heat. Add sugar and stir until dissolved. Increase heat; boil rapidly until jelly reaches 105C.

Remove from heat. Remove scum.

Cool for 5 minutes. Ladle into hot jars and seal.

Makes 3/4 litre.

Keeps for 3-4 months.

Ensure storage jars are well sterilised.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.