Isabella Jam

For the Isabella jam, wash grapes, pick berries. Place in a saucepan and mash with a potato masher. Bring to a boil and simmer for about 5 minutes, again mashing remaining berries completely with a potato masher.

Pass the pulp hot through the liquidizer and return to the saucepan. Weigh and add the appropriate amount of jelling sugar and the juice of half a lemon per 500 g. Bring to the boil again and cook for 4 minutes.

Meanwhile, boil jars and lids and sanitize with a few drops of rum. Pour the Isabella jam hot into the jars and seal immediately.

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