Easy preserve: SPICED GRAPE JAM

Equally good with cheese or scones. Wash and halve 500g black or ruby grapes, removing seeds if necessary. Place in a medium pot with 1 cup caster sugar, 1/2 cup water, the finely grated zest of 1 orange and 1/2 teaspoon each ground star anise and cinnamon. Stir over low heat until sugar dissolves, then gently simmer for 30-40 minutes until thick and syrupy. Pour into a sterilised jar and seal. Keep in the fridge. Makes just over 1 cup