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.
Here’s my recipe-
It's sweet and tart, just the way I love! To tell you a secret, I like this way more than the strawberry jam.
You can 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.
Also read:Homemade Strawberry Jam
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