The thickest jam is always obtained with a gelfix. The thickest, and at the same time the fastest, because with a gelfix it does not need to be boiled for a long time. I share my favorite recipe from grapes. If you take very sweet varieties, add less sugar.
Step-by-step cooking recipe
Pick the grapes from the twigs and simmer in a saucepan for 10 minutes.
Let cool slightly and grind through a sieve or grind with a blender.
Mix the jelly and a couple of tablespoons of sugar, pour into the grapes and mix.
Bring to a boil, add the remaining sugar and boil the jam for another 10 minutes.
Roll it up in sterile jars.
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