1. 1000 grams of grapes, 500 grams of white sugar, 1 lemon.

2. Use scissors to cut the grapes from the stems. Do not remove the stems directly with your hands to prevent contamination of the pulp.

3. Put a pinch of flour in the water and rub it gently with your hands to clean the grapes.

4. Rinse the grapes twice with clean water. Peel the washed grapes and remove the seeds.

5. Divide into two and set aside.

6. Put the grape pulp, sugar and lemon juice into the pot and mix together, wait for the sugar to melt.

7. Most of the sugar has melted, and all the water in the pulp has escaped.

8. While the jam is cooking, put the jam bottle into a steamer and steam for 15 minutes to sterilize.

9. Do not open the lid of the pot after turning off the heat. Wait until the jam is cooked before opening it and put the jam directly.

10. Put the pot on the fire, bring to a boil over high heat, then reduce the heat to low and continue cooking. Remove the foam on the surface and stir frequently to avoid sticking to the pot.

11. The jam that continues to cook becomes thicker and the pulp becomes transparent, reaching the end temperature of the jam of 103 degrees.

12. Turn off the heat and take out the gauze bag where the cardamom is placed.

13. Place into jam bottles while hot.

14. And reverse it.