Jam from grapes with seeds

Description

Jam "Attempt Number 3". Born we have lots and lots of black grapes, but all with the bones. The wine and the compote has cooked, all the family entertained themselves, ate, and it doesn't end there. Decided to make jam. The main problem is the bones. How to get rid of them? Inspired recipes from Pillsbury.

Ingredients

Grapes

500 g
Sugar

2 cup
Water

0.5 cup

Cooking

Remove the grapes from the stems, wash, place in a wide saucepan.

Kartoffelsalat (aka the potato masher for making mashed potatoes) thoroughly replusive berries, but not grind

A pan put on medium heat, bring to a boil and cook stirring 10 minutes. In the end, the berries should change the color, and the edges to "open up". Remove from heat, put to cool in the tin for 5 hours.

After 5 hours, prepare the syrup: bring the water to a boil, stirring slowly and fall asleep sugar, cook until it is completely dissolved. It will take about 10 minutes.

To illustrate the next step, the jam I put in a clear jar. Part of the bones in the saucepan comes up, you can catch them with a spoon. Not only multihaem spoon, gently remove bone from the upper layer of jam.

Then in another saucepan using a spoon, place the berries neatly. Why? Because at this time on the bottom most part of the bones. Here's how the bottom of the jar. (As I poured in a jar with a narrow neck, gently add the berries I couldn't, shake)

The remaining liquid and the lower layer of berries then pass through a sieve or colander. I have the volume a little (for better clarity) - use a slotted spoon.

Combine the jam with the syrup, put on medium heat, bring to a boil, stirring, skimming and catching missed the bone, low down the heat and continuing to stir, cook for another 20 minutes. Photo illustrates the percentage of seeds harvested with the foam remaining after straining.

Ready jam pour sterilized by banks. From the ingredients I got out - Bank 0.5 l and the vase :)) Bon appetit!

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