Description
Looking site the recipe of grape jam, many recipes, but very complex technology of preparation, the grapes need pitted. But what if the grapes had been grown the sea and he's with bones, and jam like without bones?! Decided to try to cook old "fashioned way" and everything turned out just super.
Ingredients
-
Grapes
3 kg
-
Sugar
2 kg
Cooking
Peel the grapes from the twigs. Sterilize them by banks, I have to put them in the preheated oven for 5-7 minutes, but you can make it your usual way. Cover boil.
Grapes add sugar, mix well. Put less sugar than grapes to taste like grapes, not sugar.
Put on fire and stir until the sugar has dissolved. Cook for 15 minutes, occasionally skim off the foam.
Now gradually pour the jam into a sieve and triturated to left in the sieve one stone.
Now all this frayed beauty, put on fire and cook for 10 minutes. Immediately say, that I have not achieved a thick marmalade. It is a liquid jam, but you can try to boil down, just so useful. I always cook the jam no more than 30 minutes.
Poured into banks and roll. Output 3.2 liter (2 half liter jars and 3 seven hundred grams).
Don't forget to sign jars, so winter is not to worry and not to think that we were there nasakirali.
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