Pink Grape & Apple Jam

– take the grapes and press them inside a tall sauce pan;

– bring to a boil and cook for 15 minutes;

–  sift the pulp with a rotary food mill, in order to eliminate the seeds and the peel. Weigh the resulting juice (the weight should be between 800 and 700 grams);

– chop the apples (do not peel the apples) and weigh them too;

– add the apples to the grape juice together with the lemon juice and its peel;

– add the sugar (the proportion must be 500g of sugar per 2kg of total fruit obtained);

– bring to boil and add the seeds of the cardamoms and the ground cinnamon;

– cook for about 20 minutes, then remove the peel of the lemon and blend everything with a blender;

– after a few minutes the jam should start to thicken, stir often to check the right thickness of the jam;

– take a teaspoon from the pan and put it on a small plate to confirm that the jam is ready;

– remove from the fire and pour the jam in sterilised jars, close the lids and put the jars upside down;

– don’t touch the jars until they will be completely cold;

– to verify if the jars sealed well, press on the lid: it should not click.