No sterilization is required to make this jam, so it retains a brighter taste and aroma of grapes. It is better to use ripe, but not overripe berries of the Isabella variety. The addition of cinnamon, cloves and vanilla will give the jam a special aroma and taste.
Ingredients
- Grapes (Isabella) – 2 kg
- Sugar - 1.5-2 kg
- Water - 1 glass
- Ground cinnamon - 1 tsp.
- Vanillin - 2 pinches
- Carnation (ground) – 2 pinches
Step-by-step cooking recipe
Tear the grapes from the twigs, pour water, bring to a boil and boil for 10 minutes.
Mash the berries with a crush, grind through a sieve or grind with a blender.
Add sugar and bring to a boil again.
Cook the jam for 30-40 minutes until thick.
Add spices 10 minutes before the end.
Roll the jam into sterile jars.
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