Recipe: Grape jam

Home Cooking Recipe: Grape jam

Notes:

I went to Shandong to travel with my parents, brought two boxes of organic grapes back, a box of filial piety, and a box to keep my family to eat, but because of the road, after a few days, the grapes were a little languid, although I know that organic grapes are worth more. , or the first glimpse, a glimpse of the eyes, squatting down - 熬 jam. The mother is still comforting me alongside - jam is good, if it is not eaten, it will be broken... But my dear mother, you don't know, the reason why I am squatting is not because the grapes are expensive, but because it is really troublesome to make grape jam... so trouble... However, with my dear mother helper, my junk jam operation process has changed from the simple 1, 2, 1, 2, 1, 2 reciprocating motion to the flow of my step 1 my mother step 2, this change The efficiency has been greatly improved - no wonder people now require the assembly line to work, and focusing on one action can really maximize the speed of people. Oh, finally, after the efforts of both of us, a pot of sweet and delicious grape jam came out. The old mother sipped the jam on the bread and said, hey, this cost is all expensive. However, it is really delicious.~~ So, I am left with a smile next to me.

Ingredients:

Steps:

  1. Home Cooking Recipe: Put the organic grapes in the container.

    Put the organic grapes in the container.

  2. Home Cooking Recipe: Cut off the branches, leaving only the fruit and sprinkle a little flour.

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

  3. Home Cooking Recipe: Pour in clear water (outside the component), clean the grape skin by hand, then rinse off with water.

    Pour in clear water (outside the component), clean the grape skin by hand, then rinse off with water.

  4. Home Cooking Recipe: Peel the grape skin and set aside.

    Peel the grape skin and set aside.

  5. Home Cooking Recipe: Seed the grapes and place them in a bowl for later use.

    Seed the grapes and place them in a bowl for later use.

  6. Home Cooking Recipe: Lemon slice.

    Lemon slice.

  7. Home Cooking Recipe: Pour the water into the pot and add the peeled grape skin.

    Pour the water into the pot and add the peeled grape skin.

  8. Home Cooking Recipe: The fire will boil the soup until the color of the grape skin becomes lighter and the soup becomes lavender.

    The fire will boil the soup until the color of the grape skin becomes lighter and the soup becomes lavender.

  9. Home Cooking Recipe: Remove the grape skin with a colander, then take a small spoon and squeeze the soup from the grape skin back into the pan.

    Remove the grape skin with a colander, then take a small spoon and squeeze the soup from the grape skin back into the pan.

  10. Home Cooking Recipe: After the grape skin is completely removed, add the peeled grape.

    After the grape skin is completely removed, add the peeled grape.

  11. Home Cooking Recipe: Adding white sugar to it.

    Adding white sugar to it.

  12. Home Cooking Recipe: The fire will boil the soup and slowly simmer in the middle of the fire.

    The fire will boil the soup and slowly simmer in the middle of the fire.

  13. Home Cooking Recipe: Squeeze the lemon juice into the pot.

    Squeeze the lemon juice into the pot.

  14. Home Cooking Recipe: When the flesh is soft and smooth, the jam is thick and can be turned off.

    When the flesh is soft and smooth, the jam is thick and can be turned off.

  15. Home Cooking Recipe: Put the jam out and seal it.

    Put the jam out and seal it.

Tips:

The organic grapes I chose had a high sugar content, so I didn't use too much sugar in the recipe. The finished jam was very sweet. Sprinkle some flour when cleaning the grapes, and clean the surface impurities of the grapes. Removing the grape skin and seeds will make the jam more lubricious and the taste will not be awkward. I chose to use the grape skin juice because I wanted to keep the nice purple color. Choose a pot that is made of tanned jam. You must choose an acid-resistant pot. You can't choose an iron pot. If you want to make a lot of jam and you can't eat it right away, it is best to put the jam into the glassware after the tanning, and then seal it, so that the stored jam will have a longer shelf life.--After all, our homemade jam does not have Additives, so it still needs to be preserved in the original way.


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