Materials

Main ingredient: 900g of pulp with skin, 300g of old rock sugar;

Supplement: 5g of lemon juice

Grape jam

1

Wash and drain the grapes

2

Cut the grapes in one slice, remove the seeds and leave the skin on. I like big chunks of pulp. Good quality jam is hand-simmered that can be runny

3

Peel the grapes and marinate them overnight in old rock sugar, then in the morning pour them into a copper pot and start simmering. Copper pots are preferred for simmering jam, followed by stainless steel or enamel pots, not iron, which oxidizes. Every family in France has a copper pot to simmer jam

4

Use a copper pot with a large mouth to dissipate heat quickly; the advantage of a copper pot is that it heats up quickly and evenly, does not stick to the pan, and even if you leave it for a while, you will have no problem coming back to it

5

Skim off the floating powder. Leaving the grape skins on is not just that it's nutritious, but also that it's a nice color. Keep both skins and seeds when making wine

6

Pour in the lemon juice at around 15 minutes, which does more than just adjust the flavor, but also helps the fruit precipitate pectin

7

Stir constantly as it simmers. EU food law requires jam to have a total sugar content of 650%, and grapes themselves contain 20-30% sugar, so I added 300 grams of rock sugar to 900 grams of grape pulp. Sugar also serves as a preservative

8

The temperature at which fruit pectin solidifies is 103 degrees, and the temperature is higher for fruits with more water, about 30 minutes or so. Grapes have a lot of water, 25 minutes has reached 108 degrees. Turn off the heat, the volume is about one half of the original. This time has been very thick

9

While hot into the glass bottle has been disinfected, screwed upside down to cool, down to room temperature when the refrigerator. Do not move it for six months without problems, if you open and eat as soon as possible, do not take into the oil and water when you take

10

Get jam 621 grams, the yield of 52%

Tips

Preparation work to be done. 1, a day ahead of the grapes washed, marinated overnight in old rock sugar, this is to impregnation of the pectin. 2, with scissors to cut off each grape, kneaded with both palms and squeezed into the grape. 3, with the help of a knife, the grapes are not used.