I make the jelly little spicy, so I can got the Indian taste. So I used "Vegetable Oil", "Panch Foron" Or "Famous Bengali Five Spices", & "Whole Red Chili" for tempering, and Fresh Grapes, Lemon Juice & Sugar.
Homemade Spicy Fresh Grape Jelly Without Pectin
Take the grapes, remove the stems and wash under the cold water very well. Now take the grapes in a large bowl, add salt & lemon juice and coat the grapes well.
Now place the salt & lemon juice coated grapes under the sun for 1 hour. After 1 hour mash the grapes with your clean hand or potato masher very well. Make sure each grape is mashed well.
Now heat oil in a non-stick sauce pan. Add whole red chili & panch foron (if you could not have none of them, just ignore this step) and fry for 30 seconds. Do not let them burn.
Add the mashed grapes to the sauce pan and let it cook for 10 minutes. After 10 minutes add the sugar and bring the grape & sugar mixture to boil till it becomes thick to jelly consistency.
It will take 15-20 minutes to become sticky jelly. Ladle the jelly into the jars, leaving 1/2 inch of space at the top. Close the bottle and keep inside the refrigerator.
Enjoy your "Homemade Grape Jelly" with any thing you like, with bread, bun, cookies, crackers even with roti/chapatis/tortillas.