They look ripe enough
@eggyg . A few of mine on the bunches were a bit green still but will be putting enough sugar in to get over that. By the time we had removed the grapes from the stalks, picked out grotty ones and washed them we had a few grams under 3kg. Put them into a big pan with 2 sliced lemons (I have a huge preserving pan) with about a cup of water (120 ml). If you want them spiced (I like mine Winter spiced) add 1 or 2 sticks cinnamon, a teaspoon of whole cloves, 100g chopped stem ginger (I didn't have any, but I put a big squirt of ginger out of a tube in) OR you can add a few sprigs of rosemary.
Bring slowly to the boil, mashing them with a potato masher a number of times to break up the skins and when they are all broken turn up the heat and boil for 15 - 20 minutes. By that time the juice should be looking quite dark red and the grapes should be thoroughly broken down. Now you need to put everything in a jelly bag - see pic. Or if you don't have one, then line a colander with something fine woven e.g. a new J cloth or a clean tea towel (providing you don't mind it being stained) over a bowl. Tip in the grapes, juice, seeds and all. Allow it to drip for at least 2 hours, better still overnight. Do not squeeze the bag or you will have cloudy juice.
Next day measure the juice and put it back into the large preserving pan. For every 600ml you will need 500g of sugar. Put the sugar in a low oven to warm (with your jars to sterilise them). Put the warmed sugar into the pan with the juice over a low heat and stir until disolved. Then bring to a rolling boil and either use a thermometer to make sure the temp reaches 105 degrees, or put some plates in the freezer and test for setting point. Put into your sterilised jars. We shall be making several batches as the grapes ripen.
It's gorgeous with roast pork, painted on any meat or used as a sauce for Duck. Lovely in spoonfuls with cheese!