Homemade grape jam

1

Cut the grapes one by one with scissors and wash them! You can add a spoonful of starch to the water when washing grapes. The starch will help better remove impurities on the grapes.

2

Peel and remove seeds from the washed grapes and place them in a clean bowl.

3

Add sugar.

4

Mix well and let stand for 1 hour until the water in the fruit seeps out fully.

5

Take a small pot and pour the pulp and juice into it.

6

Turn on low heat and simmer slowly until the juice is thick. Add a small amount of lemon juice, or leave it alone.

7

Mix well and cook briefly. After cooling naturally, it is ready!

1. The basics of homemade jam:
After adding sugar to the fruit, wait patiently for the water in the fruit to seep out fully and then start cooking until all the water evaporates. Cook at a temperature of 105-107 degrees Celsius, preferably to keep the mixture boiling. If the fire is too weak, the fruit will turn ugly. Note: The mixture may splash out when boiling, so handle it carefully.
2. Preservation method:
Wash the jar and lid containing the jam first and disinfect it while boiling water. Dry the water with a clean cloth. Pour the jam into the bottle while it is hot, seal the bottle and invert it into the refrigerator to refrigerate. Once the jam is opened, it needs to be eaten as soon as possible.