Grape jam practice:
1, prepare the necessary ingredients;
2, grapes into the water, put the appropriate amount of flour soak for 20 minutes;
3, the hand holding the grape branch in the water back and forth;
4, with the water rinse a few times can be cleaned grapes
5, grapes, peeled to remove the seeds;
6, the water to remove the seeds;
6, the grapes, the grapes, the grapes, the grapes, the grapes, the grapes, the grapes, the grapes, the grapes, the grapes, the grapes and the grapes. p>
6, water poured into a non-stick pan, into the grape skin;
7, medium heat cooking until the color of the grape skin becomes lighter; fish out, try to squeeze out the water;
8, pour into the flesh of the grapes;
9, add rock sugar;
10, lemon to take the juice;
11, pour the lemon juice
12, on the pot and cook to a viscous state;
13, cook until you can scoop out the jam, the pot does not stick any residue can be;
14, the container is sterilized in advance;
15, filled with jam; immediately sealed, inverted and cooled, refrigerator chilled;
Grape jam practice:
Organic grapes into a container
The branches and vines will be cut off, leaving only the fruit, sprinkle a little flour
Pour in water (outside of the portion), rub the skin of the grapes with your hands, and then rinse with water
Peel off the skin of the grapes, and set aside
Deseed the flesh of the grapes, and put it in a bowl and set aside
Lemon slices
Pour water into a pot, and add the peeled skin of the grapes
Over a high heat, bring the soup to a Boil the soup until the color of the grape skins becomes lighter and the soup turns lavender
Lift out the grape skins with a slotted spoon, then take another small spoon and squeeze the soup from the grape skins back into the pot
After all the grape skins have been lifted out, add the flesh of the grapes with the seeds peeled off
To add the sugar
High heat to bring the soup to a boil, and then turn to medium heat to simmer slowly
Squeeze the lemon juice into the pot
Squeeze the lemon juice into the pot, and add the sugar to the pot. Squeeze lemon juice into the pot
Simmer until the pulp is soft and smooth, and the jam thickens, then turn off the heat
Serve the jam, and store it in a sealed container
Tips
My organic grapes are very high in sugar, so I didn't use a lot of sugar in the recipe, and the finished jam is already very sweet.
Sprinkle some flour on the grapes when you wash them to clean them of any impurities.
Removing the skins and seeds of the grapes will make the jam more lubricious and less astringent.
The reason I chose to use the skins is because I wanted to retain the nice purple color.
Be sure to choose a pot that is acid-resistant, not one made of iron.
If you boil a lot of jam and can't eat it all right away, it's best to put the jam into glassware while it's still hot after boiling, and then seal it for safekeeping, so that the shelf life of the stored jam will be longer. After all, our homemade jam without additives, so you still need to use the original method of preservation.