Organic grape1200g, water 500g, sugar100g, lemon 1/2. Practice: 1. Put the organic grapes in a container, cut off the branches and vines, leaving only the fruits, sprinkle a little flour, pour in clear water (extra weight), rub the grape skins by hand, and then rinse them with clear water. 2. Peel the grapes and put them in a bowl for later use; Lemon slices. 3. Pour water into the pot, add peeled grape skins, and boil the soup over high fire until the color of grape skins becomes lighter and the soup becomes lavender. 4. Remove the grape skin with a colander, and then squeeze the soup from the grape skin back into the pot with another small spoon. 5. After all the grape skins are fished out, add the peeled grape meat, add the white sugar, boil the soup with high fire, and turn to medium heat for slow cooking. 6. Squeeze the lemon juice into the pot until the pulp becomes soft and smooth, and turn off the heat when the jam thickens. 7. Take out the jam and seal it. Tip: 1. Organic grapes are high in sugar, so you won't use too much sugar in your diet. The finished jam is already very sweet. 2. Sprinkle some flour when cleaning the grapes, which will clean the impurities on the surface of the grapes. 3. Removing grape skins and seeds will make the jam taste smoother and not astringent. 4, choose to use grape skin to simmer juice, because you want to keep a good-looking purple. 5, choose a pot to make jam, be sure to choose an acid-resistant pot, not an iron pot. 6. If you cook a lot of jam and can't eat it all at once, it's best to cook the jam and put it in a glassware while it's hot, and then put it in the refrigerator after sealing and cooling, so that the shelf life of the stored jam will be longer.