Peel and seed the cleaned grapes, and put the skins and pulp into a bowl for later use.

Second step

Put the grape skins into an acid-proof pot (such as stainless steel pot), add water and boil over medium heat, and then continue to cook over low heat until the grape juice turns purple.

Third step

Take out the grape skin and squeeze out the grape juice.

Fourth step

Put the grape pulp into the pot.

Step five

Pour the juice into the fire and boil it.

Step 6

Turn off the heat, add maltose and continue to cook. When cooking, you must keep stirring with a wooden spoon.

Step 7

After maltose is completely dissolved, add fine sugar and continue to stir and cook until the sauce is thick.

Cooking tips

The original prescription was 600 grams of grapes, but I only have 450 grams left here, but the method is the same.

My grapes are a little sour, and the amount of sugar can be adjusted by myself. However, in addition to the role of flavoring agents, white sugar also has a fresh-keeping effect.

You can add half a lemon juice, which is better, tastes better and looks better.

When the grape skins are boiled, the color of the grape juice looks good, but after cooking, the color is not purple enough, and some grape juices are dark red. Maybe it's the variety.

Cuisine characteristics

Let the grapes have a longer life, so jam is its best destination. Fruits and peaches are also on the market in large quantities in this season, and making jam is also good. Handmade sweet and sour, it is refreshing to eat directly or drink with water, and it is also good for baking.