Clean and wash the grapes and separate the fruits from stem.

Mix the grapes in a food processor to get creamy pulp.

Place the sieve covered with cheesecloth over a pot or a bowl of matching size and press the pulp firmly to pass it through the sieve.

Boil the fruit pulp and sugar in a pot over medium heat for 20 minutes.

Add the sugar and pectin mixture and cook for another 10 minutes.

Put the hot jam into clean dry glass jars and allow to cool.