If for some reason you haven't tried white grape jam yet, you've really lost a lot. It has a very bright and expressive taste, not at all like any other blanks. I strongly advise you to cook a couple of jars for the experiment.
Step-by-step cooking recipe
Cook a homogeneous syrup of water and sugar, stirring.
Pour over the grapes and let them cool.
Bring the billet to a boil and boil for 20 minutes on low heat.
A couple of minutes before the end, add the vanilla.
Roll up the jam in sterile jars for the winter.
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