Wash and remove the grapes from the stems. I generally soak them for1-2 hours in salted water.
Remove the spoilt grapes. Bruised and split a strict no-no. We want the jam to last.
In a thick bottomed and nonreactive(steel) pan add the water and grapes bring to a boil.
Simmer the grapes stirring occasionally. It will be a great idea to crush the grapes. After about 10 minutes switch off the gas.
Let the grapes mixture cool slightly.
Now you have 2 choices you can crush the grapes and sieve the skins or just crush the grapes and continue.
Here I have kept the skins.
Measure the grapes pulp. I had a little over 4 cups.
Use the same pan in which you had boiled the grapes add the sugar, grapes pulp, lemon juice and the pectin (since mine was powdered pectin).
Run the blender once to dissolve the pectin.
Bring to boil and cook the mixture continuously.
The mixture will start thickening. Check if the jam is done.How?Do the plate test( link below).
Once the jam is done it will set like a jam/jelly.
Switch off heat and skim any foam with a spoon.
Ladle jam into bottles set on wooden tray.
Cool fully before storing the jam.