My grapes are very sour, and the amount of sugar can be adjusted by yourself. However, in addition to serving as a flavoring, white sugar also has a role in preventing corrosion.
It would be better if you could add half a lemon juice. It tasted better and the color would be better. I don't have it at home, so I'll skip it.
When boiling the grape skins, the color of the juice is quite beautiful, but after boiling, the color is not purple enough, and some are dark red. Maybe it is the variety.
Grapes have less pectin, so you can add some fish gelatin powder or jelly powder to increase the consistency. I added some fish gelatin powder
grape jam
Recipe Recommendations
- grape 450 grams
- maltose 150 grams
- fine sugar 80 grams
- water 150 ml
- sweetening
- cook
- half an hour
- ordinary
Steps for grape jam
1
Prepare ingredients.
2
Peel and remove seeds from the washed grapes, place the grape skins and pulp in a bowl separately for later use.
3
Put the grape skins in an acid-resistant pot (such as a stainless steel pot), add water and bring to a boil over medium heat, then reduce the heat and continue to cook until the juice turns purple-red.
4
Remove the grape skin and squeeze out the juice.
5
Put the grape pulp into the pan.
6
Pour the juice into high heat and bring to a boil.
7
Turn to low heat and add the maltose to continue cooking. You must use a wooden spoon to stir constantly.
8
After the maltose is completely melted, add fine granulated sugar, and continue to stir until the sauce is thick.
9
Pay attention to removing the floating foam when boiling.
10
Put it into a disinfected glass, cool to seventy to eighty degrees Celsius, and place it in the refrigerator.