Grape Jam

For the grape jam, rinse the water.

Heat some water in a saucepan, add the grapes and bring to the boil. Then strain the grapes through a hair sieve or pass them through a liquid soap.

Measure out the grape puree and mix it in a pot with the same amount of preserving sugar. Add the lemon juice.

Slit the vanilla pod lengthwise and scrape out the pulp. Add the pulp and pod to the grape puree.

Bring to the boil for 5 minutes and test the jelly. To do this, drip some of the juice onto a cold plate. If it sets, the jam is ready. If not, let the mixture boil a little longer.

Remove the vanilla pod.

Pour into prepared twist-off jars. Drizzle a little alcohol over the top, light and seal immediately. Place on a tea towel with the lid down and let cool.

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