Grape Jam

Name: Grape Jam
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1000g grape; 100g White sugar; 15g Powdered sugar; 15g Rice vinegar or lemon juice

by Five meals a day

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

The streets are full of grapes, and jam is a way to preserve fruits for a long time. If you can't eat too many grapes at home, or don't have an appetite for eating steamed bread, it is suitable to make a jar of this kind of jam. Spread a layer on the bread, or dig a spoonful into the yogurt, don’t feel like it~~~

Today, I chose Kyoho grapes to make the jam, using rice vinegar and sugar to pickle, without any additives, and finally canning with a vacuum treatment, so if it is not opened, it can be stored at room temperature for half a year. If it is opened, it can be stored in the refrigerator. A month.

Reference Moon Age: 24M+

Ingredients

Grape Jam

1. Ingredients: 1000 grams of grapes, 100 grams of white sugar, 15 grams of rice vinegar or lemon juice, 15 grams of powdered sugar

2. Peel the grapes and sprinkle with cornstarch. Make the cornstarch stick to the grape skin, pour in water, and rub the grape skin clean with your hands.

3. Rinse the grapes with water. You can use this method to wash the grapes and eat them.

4. Separate the skin and pulp of the grape.

5. Pour about 150ml of water into the pot, add the grape skins and cook.
Tips: You don't need to deliberately measure the amount of water, just a little bit more than half of the grapes.

6. Boil the soup on high heat and turn to low heat until the grape skin becomes lighter and the soup turns purple. Take out the grape skins, place them on the strainer, and squeeze the soup in the grape skins back into the pot.

7. Remove all the grape skins, add the grape flesh, and all the grape juice.

8. After boiling, add 100 grams of sugar. This grape is very sweet and the amount of sugar is relatively low. If grapes are not too sweet or you want to delay the shelf life, you need to add sugar. Sugar is also a preservative.

9. Bring the soup to a boil over high heat, turn to medium heat and simmer slowly. If there is foam, remove the foam.
Tips: If the foam is not removed, the jam will have astringent taste.

10. Crush the pulp with a shovel halfway through.
Tip: The final jam is still a bit grainy. If you don't like it, after the pulp and peel are separated, break the pulp into pieces.

11. The jam is almost ready, pour rice vinegar into the pot. Boil until the pulp is soft and smooth and the jam is thick. Turn off the heat.
Tips: Rice vinegar reduces the sweetness of jam and improves shelf life. It's the same with lemon juice.

12. Put it into the sterilized jam jar and keep it sealed.

Tips:
Baby is picky eater, anorexic, doesn't like eating?
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