Grape Jam

(Uzum Receli - Aegean Region)

500 g green seedless grapes, washed, drained, stems removed, choose the smallest ones:)
1/2 of a red apple*, peeled, thinly grated
1 3/4 cup sugar
1 cup water
1 tsp vanilla
2 tbsp pine nuts, lightly roasted
Juice of half lemon

Melt the sugar, vanilla and water in a medium size pot. Add the grapes and apple, and cook for 45-50 minutes. Pour a drop of jam on a cold plate, if it is not runny and stays on, then it's done. Add the lemon juice and pine nuts, stir. After 2 minutes, turn the heat off. Place it into a clean jar, wait until it cools down, then close the lid tightly. Store in a dark and cool place.

This delicious jam belongs to the Aegean Region, like fig and mastic jam....

*Red apple gives the right consistency to the grape jam, otherwise it gets runny.