Description
I think many who see this recipe, outraged such blasphemy. As the grapes translate into preserves, when fresh it is tasty? So early thought I did until I was faced with the problem of disposing a large crop of grapes in the country. Vinegar from spoiled grapes make for a long time. This year, liked to freeze. After thawing, the grapes are surprisingly good holds its shape, does not leak, just no crunch, and taste the same as fresh. Very pleased that in the winter my son will have his clean the grapes, and not to look at the import of the chemical. Now get to jam. To say that it is delicious - nothing to say! Sweet, fragrant and seductive flavor. Try to make at least a couple of jars.
Ingredients
-
Grapes
2 kg
-
Sugar
1 kg
-
Agar-agar
1 Tbsp
-
Star anise
1 piece
-
Lemon juice
2 Tbsp
Cooking
The grapes are free from twigs, rinse well and dry.
Place it in a pot (volume 4 liters) and fill with sugar for 1-2 hours to release the juice.
The passage of time, put the saucepan on a high heat and bring to boil. Empty into a separate bowl 205-300 ml of the resulting juice, let cool slightly and pour it in the agar-agar to swell for 20 minutes. The original recipe of agar-agar was not sugar was 1.5 kg. But it was more like a jam (liquid) and very sweet. The second time I reduced the sugar and introduced agar-agar. And this version I liked more. Anyone have agar can add 1.5 kg of sugar but more lemon juice. Meanwhile, after boiling, reduce the heat and simmer the grapes for 20-25 minutes, adding the star anise and lemon juice. In the end, add the soaked agar-agar and boil for another 3 minutes. Now you can roll up into sterilized jars. I hope You enjoy it!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.