Sweet Sapphire Grape Jam (No Pectin)

Take your grapes off the vine and wash them grapes throughly.

Cut up the grapes into roughly 1 inch pieces and toss in a medium pot with 1 cup sugar and the juice of 1 lemon. Bring the mixture to a simmer for about 20 minutes so the grapes are nice and soft.

Scoop out the chunks into a medium bowl and use an immersion blender to blend the chunks into a chunky paste. (Alternatively you can use a food processor) mix the chunky paste back into the juice in the pot and continue to simmer the mix for another 20-30 minutes or until to your desired consistency after testing (refer to tips & tricks on how to test)

Pour into jar or container and store in fridge once cooled if you do not plan to scale this recipe up and can the jam to be shelf stable.

Make sure you sanitize your jars and that your jars are at least warm when you pour the hot jam into your jars.

Close your jars and grab a large canning pot and place a tea towel or rack at the bottom. Place your jars on the tea towel/rack and cover with warm water till the water come up 1 inch over the jars at least.

Bring to a rolling boil and boil for at least 10 minutes before carefully removing the jars and letting them cool at room temperature.