1. Prepare the ingredients
2. Wash the grapes after taking the stalks
3. Pour the washed grapes into boiling water and cook for about 10 seconds, then remove
4. After cooling, peel and remove seeds
5. Add rock sugar and water to the peel and seeds and cook until the rock sugar is completely dissolved and the soup turns purple.
6. Scoop out the peel and grape seeds, and use a spoon to press out the juice
7. Pour the boiled purple juice and lemon juice into the grape pulp, simmer for 20 minutes on high heat, then turn to medium and low heat to simmer
8. Skim off the floating astringent juice during the cooking process
9. Boil until the pulp is melted and thick, put the boiled jam into a clean container and immediately invert it to cool for 30 minutes, then put it at room temperature for 3-7 days and put it in the refrigerator
Tips:1. The grapes should be dark in color and large in size, so that not only the color is good, but the flesh can also be eaten.
2. The juice boiled with grape skins and seeds not only retains the nutrition of the peel and seeds, but also makes the jam color more beautiful. Don't discard it at will
3. The finished jam should be kept at room temperature for 3-7 days before eating. This time can allow the jam to complete the maturation process, and the jam has a richer taste and richer taste
