1. Cut off the grape vines, add flour, soak for a while and then gently rub
2. Peel and pit the grapes, set aside the grape skins for later use
3. Add clean water to the pot, add the peeled grape skins, cook until the grape skins become lighter in color and the soup turns purple-red, then remove the grape skins
4. Add the peeled grapes into the soup, boil on high heat and simmer on low heat
5. In the meantime, prepare 350g rock sugar and cut lemon for later use (or use concentrated lemon juice)
6. Add rock sugar and simmer slowly, the soup begins to thicken, and the color becomes thicker, then add lemon juice
7. Remove surface foam
8. Boil until the pulp is soft and smooth and the jam is thick, turn off the heat;
9. Put the jam out, seal it and store it.
Tips:1. If you prefer a more delicate taste, you can first beat the grape meat with a blender and then boil it
2. According to personal preference, the sweetness of fruit can increase or decrease the amount of sugar. Sugar can not reduce too much because of its antiseptic effect.
3. Put it into a clean and dry bottle, and use a dry spoon each time.
4. Store the jam in the refrigerator, and it is best to eat it within a month to avoid deterioration.
