Wash the grapes thoroughly and drain them in a strainer.
Boil the water and sugar in a saucepan for 4 minutes.
Then add the grapes and cook for another 10 minutes.
Turn off the heat and let the mixture rest for 4 hours.
Turn the heat back on and simmer until the syrup thickens.
Add the lemon juice, stir and remove from the heat.
Take a spoonful and let it cool on a plate to sample.
The mixture is ready when it becomes a viscous syrup with a nice, even honey colour.
While it is still hot, transfer the sweet to sterilized jars, place the cap on tightly, and turn upside down for few minutes.