1. Wash the lemon, squeeze the juice in half, and take 28g;
2. Cut off the stalks of the grapes, wash and drain;
3. Put the grapes in boiling water and blanch them for 1 minute and then pick them up;
4. Put it in cold water, let it cool and take it out;
5. Cut the grape seeds in half (the grape seeds can also be kept for later use);
6. Peel off the grape skins and keep the grape skins;
7. Wash the jam jar, soak it in boiling water and heat it for 20 minutes;
8. Remove the undercut and drain;
9. Pour grape skins, cold boiled water and rock sugar into a copper pot and stir evenly, heat and stir over medium-to-low heat;
10. Heat until the rock sugar is completely melted, remove the grape skins 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 bottle 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 for refrigeration;
15. The finished jam is ready to eat.
Tips:Cheats for the best jam:
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.
