• Gather all the ingredients and equipment.
• Wash the jars, place them upside down in the oven, and turn the oven on to 100°C (212°F) (Note 1)

  The jars will warm up and dry. Once they are completely dry turn the oven off but leave the jars in the oven until it is time to use them.

Prepare the fruit

• Remove the skins from the grapes by pinching each grape between the fingers.

  Place the plump in one cooking pot and the skins in another.
• Wash, core, and dice the apples. Add the apples to the cooking pot with the grape skins.

  Add the lemon zest and lemon juice.

Cook the fruit

• Cook the grape plump on medium heat for 30 minutes or until the seeds start to separate and the plump is soft.
• Cook the apples and the skins for 15 minutes or until the apples are soft and start to get mushy.

Process the cooked fruit

• Place the kitchen sieve over a clean bowl.

  Ladle two scoops of cooked grape plump into the kitchen sieve. Using a large spoon push and scrape the plump through the sieve until you are left with only the seeds.

  Repeat for the remaining grape plump.
• Process cooked apple and grape skins in the blender until creamy.

Cook the grape apple butter

• Add processed grape plump and blended apples and skins to a clean cooking pot.

  Add sugar and vanilla paste and cook on low heat for 20 minutes or until the butter has a creamy and not runny consistency.

  Stir after every 2 minutes or so. While stirring there should not be any mixture stuck on the bottom of the pan.

Fill the sterilized jars

• Fill the jars one by one.

  Using a jar lifter or baking gloves carefully remove a jar from the oven. They will be quite hot, so be careful not to burn yourself.
• Using a larger spoon carefully ladle some butter into the jar. Use jar funnel if you have one. If not try not to drop any butter on the jar rim. Fill the jar by leaving about 1 cm space from the top.

  Check that the rim of the jar is clean (no butter on it) and if not take a clean kitchen towel and wipe it clean and dry. (Note 2)
• Place the lid on top, close tightly. When you put the lid on, it should not touch the butter inside. Set aside.
• Repeat with other jars and the remaining butter.

Preserving the jam

• Using a large stainless steel pot place a canning rack on the bottom. See note if you don't have a canning rack. (Note 4)
• Carefully place the filled jars on the canning rack.

  Add hot boiling water to the pot so that a minimum ½ of the jar's height is covered.
• Turn the heat on medium to achieve a very slow simmer.

  Simmer for at least 10 minutes.

  Turn the heat off and let the jars cool a bit before taking them out. Approximately 15 minutes.

  After 15 minutes take the jars out on a cooling rack using the jar lifter and let cool completely (Note 3)
• With a cloth wipe the water marks from the jar (don't turn the jar upside down) and store in a cool place.