1

Wash and deseed grapes.

2

Add grapes to a pan and jaggery. Cook over medium heat.

3

Once the jam thickens, add chia and sabja seeds, stir well, and allow it to cool before storing in jars.

If you want to skip deseeding, blend the grapes and just sieve it before adding to the pan.

Store in a sterilized airtight glass jar for it to last for months.