I don't know about you, but in my family, any jam in the cold season flies away in cans. Not so long ago I learned an amazing recipe for jam from Isabella grapes, which ripens so much in the country that it's a sin not to prepare for the future. I will share the recipe with you.
Ingredients
- Grapes (Isabella varieties) – 2 kg
- Water - 500 ml
- Sugar - 1 kg
Step-by-step cooking recipe
Prepare the syrup: combine water and sugar in a cooking bowl, mix well. Bring the syrup to a boil over high heat, reduce the heat and boil, stirring, for 10 minutes.
Separate the grapes from the bunches, rinse, then lightly dry.
Place the dried berries in a bowl with boiling syrup, stir, bring to a boil, then remove from heat and leave to infuse for 5-6 hours, preferably overnight.
After the specified time, put the jam on the fire again, bring it to a boil again and boil for 5 minutes over low heat. Do not forget to remove the formed foam. Leave it on for another 5-6 hours.
Boil the jam again for 5 minutes and you can pour it into pre-sterilized jars.
Tip for those who like jam thicker: after cooking three times, you can use a slotted spoon to remove the berries from the bowl, and boil the syrup to the desired consistency. Then return the berries to the bowl with syrup, boil the jam again for reliability and pour it hot into jars.
Serve grape jam with freshly brewed herbal tea with pancakes, pancakes, cottage cheese or cheesecakes.
