Remove the skin of the plantain and cut it into round pieces. Cook it with sufficient water and add clove and cassia. When done, smash it and sieve it through a clean cloth.
Add sugar and citric acid to this solution. Boil it in an aluminium vessel and stir continuously with a wooden ladle. Squeeze the grape and remove the seeds and skin. Filter it. Add the grape juice to the plantain solution. When it boils and thickens, remove from fire and pour into the bottle. Close the bottle, when the jam becomes cool.
Note: Remove from fire before the
pulp becomes too thick.