1. Wash the grapes and separate the skin from the flesh. You can let go of the water and blanch it for ten seconds.
2. Put a small amount of water in the grape skins and cook for about 5 minutes. I put too much water, and then I took some out, poured it into a juice bottle, and iced it. The pure grape juice shouldn't be too delicious. When cooking the skin, the flesh is rotten. I put it in the food processor and beat it for three to five seconds. It should not be too long. It is better to leave some flesh in shape.
3. Let's start cooking, beautiful grape purple.
4. Cook until it is slightly viscous, stirring constantly to prevent bottoming.
5. Put water in the glass bottle in advance, heat and boil it to sterilize it, and let it dry. Once the jam is cooked, it can be bottled.
6. Don't fill it too full, and then close upside down. After cooling, put it in the refrigerator and keep it for one month without opening the lid. I haven't opened it yet, so let's make it yourself before tasting it.
