Grape sauce

1

Prepare grapes, lemons, ice cream, water, raw materials

2

Tools to be prepared: filtering spoons, foaming spoons (two different spoons) (two spoons in figure 5, large ones), glass bottles with seals (exhausted, boiled or baked) and wood shovels (mixed)

3

Put the proper amount of water in the pot, burn it, pour the washed grapes into the open water for 10 seconds, if it's not easy to peel the grapes, 10 more, not too long. Shit

4

Good grapes, skins, skins

5

Grapes cut open for seeds, seedless grapes, and preferably cut open, so the fruit is better cooked

6

100 ML OF WATER AND 400 G OF ICE SUGAR IN THE POT, AND THEN THE GRAPES ARE BOILED, AND THEN THE FIRE STARTS AND THEN BOILS

7

Remove Juice

8

But when the sugar boils to thickness, then the grapes come out, and the water is drained

9

In the boiled sugar, add grapefruit and lemonade, then boil it with the middle fire, turn it on. Cook

10

When you get through the grapes, it's done

11

Bottled. For the air out of the bottle, the jam is not fully filled

12

When bottled, reverse the jam bottle for more than 30 minutes, drain the air out of the bottle, and do not move the jam bottle during this time, so as not to affect the formation of the gum

After inverting, wash the sugar syrup off the bottle with clean water and dry it. Attach a label with the date of preparation. Let it sit at room temperature for 5-7 days to allow the jam to mature. Then, store it in the refrigerator. Unopened, it will last for 3-6 months. After opening, please consume it within 1 month. The glass jars for the jam must be sterilized and dried. Removing the astringent juice is to make the jam's texture purer and better.