Ingredients

• 1 kg deseeded grapes

• 500 g sugar

• 200 ml water

• 1 tbsp citric acid

• Ojakhuri's mint

Method

1. Combine the water, sugar, and citric acid in a pot. Heat gently, stirring, until the sugar dissolves.

2. Add the grapes and mint. Stir gently and bring to a boil.

3. Once it boils, turn off the heat and let it cool completely. Repeat this boil–cool cycle three times to keep the grapes whole and infuse the syrup with Ojakhuri's mint.

4. For storage, ladle the hot jam into sterilized jars, seal tightly, and invert the jars until fully cooled.

Enjoy! 🌿

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