Classic method of grape jam?

Wash the grapes, you can add a little flour, which will make the grapes clean.

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Separating grape skins from meat, taking out grape seeds, mashing half grape skins in a fine sugar blender, and optionally adding a little water;

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Put grape skin, grape meat, fine sugar and water into a pot, squeeze half a lemon juice and stir evenly, heat it with low fire, and continue stirring when it thickens;

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When the jam is thick, you can turn off the fire, cool it and bottle it for preservation.

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