Methods and steps of making grape jam

I always wanted to make jam. Procrastination is too serious. Just in the grape season, it's hard to eat jam with bread and cake!

The practice of grape jam:

1, prepare the required ingredients;

2. Pour the grapes into clear water, add appropriate amount of flour and soak for 20 minutes;

3. Swing back and forth in the water with a grape branch in hand;

4. Wash the grapes several times with clear water.

5, the grapes are peeled and seeded;

6. Pour clean water into a non-stick pan and add grape skins;

7. Cook on medium heat until the color of grape skin becomes lighter; Take it out and squeeze out the water as much as possible;

8. Pour in grape meat;

9. Add rock sugar;

10, lemon juice;

1 1, pour lemon juice.

12, boiled in a pot until it is thick;

13. Cook until the jam can be scooped out, and there is no residue in the pot.

14, containers were disinfected in advance;

15, filled with jam; Immediately sealing, reversely cooling and refrigerating;

The practice of grape jam:

Put the organic grapes in a container.

Cut off the branches and vines, leaving only the fruit and sprinkle with a little flour.

Pour in water (extra weight), rub the grape skin by hand, and then rinse it with water.

Peel the grapes for later use.

Remove the seeds from the grape meat and put them in a bowl for use.

Lemon slice

Pour clean water into the pot and add peeled grape skins.

Boil the soup until the grape skin becomes lighter and the soup becomes lavender.

Take out the grape skin with a colander, and then squeeze the soup from the grape skin back into the pot with a small spoon.

After all the grape skins are fished out, add the peeled grape meat.

Add sugar to it.

Boil the soup over high heat and simmer over medium heat.

Squeeze lemon juice into the pot.

Cook until the pulp is soft and smooth and the jam is thick, then turn off the heat.

Take out the jam and seal it.

skill

The organic grapes I choose have a high sugar content, so I don't use too much sugar in my diet. The finished jam is already very sweet.

Sprinkle some flour when cleaning grapes, which will clean the impurities on the surface of grapes.

Removing grape skins and seeds will make the jam taste smoother and not astringent.

I choose to cook juice with grape skins, because I want to keep beautiful purple.

When choosing a pot for boiling jam, you must choose an acid-resistant pot instead of an iron pot.

If you cook a lot of jam, but you can't eat it all at once, it's best to put the jam in a glassware while it's hot after cooking, and then seal it, so that the shelf life of the stored jam will be longer. After all, our homemade jam has no additives, so we should keep it fresh in the original way.