I make this jam only from dark grapes, as it has a very rich. color. Wash the grapes, place in a bowl for cooking jam put on fire and cook for about 5-7 minutes, add a little water.

The berries will soften, it will be easy to get rid of the seeds and the rind. RUB through a sieve and return to the utensils for cooking.

Let you not afraid of this terrible procedure - grinding))) 5 minutes - maximum! Cover with sugar. Add the lemon juice (and zest add) and heat over medium heat until boiling. Cook for about 20 minutes, until cooked (until thick). Then spread out to dry sterilized jars and seal.

If you add a gelling component (agar, gelling sugar or "Confiture") will succeed is another structure no less enjoyable! And if a little less boil down, you'll get a delicious syrup that can be used in the future, for example for impregnation of cakes. Naturally a variety of flavors can be vanilla, cinnamon or your other favorite flavors. Bon appetit!