For the pectin part- use a small pot to cook a bit of water with the apple cores and shells. cook for about 10 minutes. Take out the core and shells.
Add the grapes, sugar, lemon juice and spices. Cook over low heat for a while.
How do you know it’s ready – because the jam is hot, it still looks very runny. Try putting one spoon of the jam of a plate and freeze for 2 minutes. cut through the cold jam and see if the divided parts remain.
Sterilize your jars – place your jars in the sink and pour boiling water in the jars all the way up (until the water spills from the top), do the same with the lids. wait 5 minutes before draining the jars.
fill in the jars and close tightly. your jam is ready now.
I’d love to get more feedback – questions about recipes, comments and suggestions!