Grape jam goes well with cheese and toast, and the thick consistency allows you to use it for filling in sweet pastries. Make jam from seedless grapes and enjoy the noble taste of sweet treats on winter evenings.
Ingredients
- Grapes - 500 g
- Sugar - 500 g
- Citric acid - 3 g
Step-by-step cooking recipe
Go through the berries: get rid of the rotten and spoiled ones. Rinse the bunches under running water. Tear the berries off the twigs individually and soak them in a bowl of cold water for 15-20 minutes. Then rinse again under running water and discard in a colander.
Remove the seeds from the berries. To do this, cut the berry in half and extract the seeds, leaving the pulp. Halves of pitted berries sprinkle with citric acid and mix. If you use a very sweet grape variety, if necessary, increase the amount of citric acid, tasting and bringing it to taste at your discretion.
Enter sugar at the rate of 1:1. Mix well, cover the bowl with grapes with gauze and leave at room temperature for 3-4 hours to extract the juice. You can accelerate the appearance of juice if you periodically shake the grape mass. The sugar should completely dissolve.
Place the grapes together with the resulting juice in a cooking container, put on fire and bring to a boil at maximum heat. Reduce the heat and cook for 30-40 minutes without a lid, stirring frequently with a wooden spoon. It is important not to digest the workpiece here - remove the container from the fire as soon as the grapes become translucent, and the mass will acquire a beautiful golden hue.
Now the grape jam needs to be turned into jam. Rub the sweet mass through a sieve, boil again for reliability and pour the delicacy into pre-sterilized jars. Close the workpiece with sterile lids, cool at room temperature and send it to the refrigerator for long-term storage. From the specified amount of ingredients, I get about 400-500 g of jam.
Serve ready-made grape jam with cheese, nuts, biscuits and toast.
