It's the season of grapes - luscious green and vibrant black grapes. While you can dry your grapes out in the sun to make kishmish or munakka, you can also make a black grape jam.

Black Grape Jam

1.0.5 kg black grapes, washed.
2. Blitz it in a deep bottom pan.
3. Put it on the gas.
4. Add rock salt as per taste.
5. Stir it every now and then.
6. Check for the consistency. Once the excess water dries up, turn off the gas.
7. Add a tbsp of raw honey.
8. Scoop out the contents in a sterilized jar.

It's sweet and tart, just the way I love! To tell you a secret, I like this way more than the strawberry jam.

Have it with parantha, breads or as a topping for your plain curd or vanilla ice cream.

Note: It won't stay for a long time, max 2-3 months in the fridge. So consume it as fast as you can.