No idea of the variety but these were not tart. Only the purple grapes were used. The lucky cows (Scarry and Baby) were given all the green ones.
The actual act of cooking the jam is fast. It is the prep that takes a bit of work. First the skin has to be separated from each individual grape and then the seeds removed. I did all the prep work while watching TV at night.
It is a nice jam. Actually it tasted much like plum jam. Will I make it again....yes definitely....if I can gather enough grapes from the garden. It is worth the effort.
No pectin or setting agent is used as the jam sets beautifully with just the addition of some lemon juice.
Makes 1.6 Litre
2 kg 'purple' grapes
1 kg sugar
2 Tbsp lemon juice
2 Tbsp vodka
1. If you do not have a thermometer for testing the setting point, put 2 saucers into the freezer for use later to check the jam's setting point.
2. Remove any unwanted spoilt grapes. Rinse. Squeeze each grape individually between the thumb and index finger. Put the flesh and juice in one pot and the skin in the food processor.