Wash grapes first and take them from the stalks.

Put the grapes into a large saucepan and a few tablespoons of water or juice - just enough so that they don't burn from the bottom.

Simmer on very low heat for few minutes to soften the grapes first.

Squish them with a potato masher.

If you are using grapes with seeds, push the grapes through a fine sieve. Try to get rid of the pips, but keep the grapes skin if you can as they contain natural pectin and will help to set your jam later on.

If you want to get a very smooth finish, you can also use a stick blender at this stage (be careful as you do this as the jam mixture might be hot!)

Measure out 500 grams of the grapes mixture (or 2 cups). If you don't have enough, add more fruit juice to make up the amount. If you have slightly more, it's fine too.

Squeeze juice from the lemon and add it to the jam mixture.

Add the sugar to the jam and let it to warm up slowly and dissolve on very low heat. Don't allow the jam to bubble before the sugar has dissolved (as this can cause re-crystallisation of your sugar)

Bring the saucepan to the boil and simmer for 10-15 minutes

Test the grape jam for a good set by doing the wrinkle test (add a small amount of the jam on a cold plate and if the jam sets, the whole mixture is ready).

If the test jam is still runny after about 5 minutes, bring the whole mixture to a boil again and continue boiling for another 5 minutes, depending on how runny the grape jam was, when you test it. The jam can be on a slightly runny side as it will take about 24 hrs to set properly. If you get a very firm set at this stage, the grape jam will set very firmly and might not be spreadable.

Add any spices, more lemon or other flavouring to your grape jam and adjust it to your taste.

Pour the grape jam into prepared jam jars, seal and leave to cool down completely, before storing it somewhere cold and dry.