Grape jam is a wonderful way to preserve the grape harvest for the winter and enjoy its sweet taste at any time of the year. I usually add a little citric acid to preserve the bright color and sourness. But this is not necessary
Ingredients
- Grapes - 1 kg
- Sugar - 800 g
- Water - 1 glass
- Citric acid - 1 tsp.
Step-by-step cooking recipe
Boil the syrup from water and sugar. Boil it for 5 minutes.
Put the grapes in the syrup and bring to a boil again.
Cook the jam for 20-30 minutes on low heat and add citric acid at the end.
Roll the jam into sterile jars.
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