Purple Grape Jam

Overview

When making purple grape jam, it is recommended to choose Kyoho grapes. Not only can you eat the pulp, but it is also full of aroma. When selecting, you should pay attention to the following five points: large fruit, dark skin, hard touch, fresh taste, and sweet taste.

Tags

• appetizers
• children
• breakfast
• jam
• cold water
• kyoho grapes
• rock sugar
• lemon juice

Ingredients

Steps

1. 1 Wash the lemon, cut it in half and squeeze the juice, take 28g;

   

2. 2 Cut off the grape stems, wash and drain;

   

3. 3 Put the grapes into boiling water and blanch them for 1 minute and then remove them;

   

4. 4 Put it into cold water, let it cool and then take it out;

   

5. 5 Cut the grape seeds in half and take out the grape seeds (you can also keep the grape seeds for later use);

   

6. 6 Peel off the grape skins and keep the grape skins;

   

7. 7 Wash the jam bottles, soak them completely in boiling water and perform heat sterilization for 20 minutes;

   

8. 8 Remove and drain;

   

9. 9 Pour the grape skins, cold water and rock sugar into a copper pot and stir evenly. Heat over medium-low heat and stir;

   

10. 10 Heat until the rock sugar is completely dissolved, remove the grape skins and seeds and squeeze out the juice;

    

11. 11 Boil the grape pulp and lemon juice together in a copper pot;

    

12. 12 And remove the astringent juice;

    

13. 13 Continue stirring until the temperature reaches 103°C, then turn to low heat, cut the grapes into pieces and then turn off the heat;

    

14. 14 Put the jam into a bottle, close the cap tightly and invert it while it is hot; after inverting it for 30 minutes, wash the bottle and leave it at room temperature for 3 to 7 days before placing it in the refrigerator;

    

15. 15 The finished jam is ready to eat.