Prepare the Grapes Start by washing the grapes thoroughly under running water. Remove the stems and discard any damaged or spoiled grapes.

Crush the Grapes Place the washed grapes in a large saucepan or pot. Use a potato masher, fork, or your hands to crush the grapes to release their juices. This step helps in extracting flavors.

Add Sugar Pour the premium-grade granulated sugar over the crushed grapes in the saucepan.

Mix Well Stir the sugar and crushed grapes together until the sugar starts to dissolve. Ensure that the sugar is well combined with the grapes.

Let it Rest Allow the mixture to sit for about 10-15 minutes. This time allows the sugar to further dissolve and mix with the grape juices.

Add Water After the resting period, pour 1 tablespoon of filtered spring water into the mixture.

Cook the Mixture Place the saucepan or pot on the stove over medium heat. Stir the mixture occasionally to prevent it from sticking to the bottom of the pan.

Bring to a Boil Bring the grape and sugar mixture to a boil. Once it reaches a boil, reduce the heat to low to maintain a gentle simmer.

Simmer and Stir Let the mixture simmer uncovered, stirring occasionally. Skim off any foam that forms on the surface.

Cook Until Thickened Continue simmering and stirring the mixture for approximately 45 minutes to 1 hour, or until it thickens to a jam-like consistency. The mixture will reduce and become thicker as it cooks.

Check for Setting Point: To test if the Grapelade has reached the desired consistency, place a small amount on a chilled plate. Let it cool for a moment, then push your finger through it. If it wrinkles and holds its shape, it has reached the setting point.

Cool and Store Once the Grapelade reaches the desired consistency, remove it from the heat and allow it to cool for a few minutes. Transfer the Grapelade into clean, sterilized jars, and seal them properly.

Storage Store the sealed jars of Grapelade in a cool, dry place. It can be stored in the refrigerator for shorter-term use or processed for longer shelf life following proper canning procedures