1. Wash the lemon, squeeze the juice after cutting, take 28 grams
2. Cut off the stalks of the grapes, wash and drain
3. Put the grapes in boiling water and blanch them for 1 minute.
4. Put it in cold water, let it cool and take it out
5. Cut in half and take out the grape seeds (the grape seeds can be kept for later use)
6. Peel off the grape skins, keep the grape skins
7. Wash the jam jar, soak it in boiling water and heat it for 20 minutes
8. Drain the undercut
9. Pour grape skins, cold boiled water and rock sugar into a copper pot and stir evenly, heat and stir over medium and small heat
10. Heat until the rock sugar is completely melted, remove the grape skin and seeds and press out the juice
11. Boil the grape pulp and lemon juice in a copper pot
12. And remove the astringent juice
13. Keep stirring until 103℃, turn to low heat, and turn off the heat when the grapes are cut apart
14. Put the jam into the bottle, close the cap tightly, and buckle while it is hot; after buckling for 30 minutes, wash the bottle body, keep it at room temperature for 3~7 days and then put it in the refrigerator
15. Finished jam, ready to eat
Tips:1. Material selection: When making purple grape jam, it is recommended to choose Kyoho grapes, which can not only eat the flesh, but also have full aroma. When selecting, pay attention to the following 5 points: large fruit, dark skin, hard touch, fresh taste, and sweet taste.
2. Taste bonus tips: Put the grape skins and seeds into the pot and cook together, not only to retain the nutrients, but also to make the color and taste of the purple grape jam more vivid.
