Video: Summer Black Grape Jam

Name: Video: Summer Black Grape Jam
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Summer black grape; About 5g (see introduction 4) Lemon juice

by freesiaa

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Video address:

1. Summer black grapes are seedless and can be eaten with the skin. The sweetness and sourness is also very suitable for making jam. If you use grapes that have astringent skins and cannot be eaten with skins, you need to separate the skins and pulps, remove the seeds, put the skins in a pot, add an appropriate amount of water, boil the purple-red color of the skins, remove the skins, and then add the pulps. It is troublesome to cook, so it is strongly recommended to use summer black grapes.
2. The made jam can be stored at room temperature for about 10 days, and it can be stored for 1 to 2 months in cold storage. The storage time of jam is related to the amount of sugar. Increasing the amount of sugar can prolong the storage time, and reducing the amount of sugar will also increase the storage time. Shorten. Of course, the disinfection of the jam jar should also be in place~
3. Because jam has acidity, use an acid-resistant pot instead of a cast iron pot.
4. If the grapes are very sweet and the acidity is not enough, you can add about 5g of lemon juice. Like the grapes I used this time, the acidity is just right, so no lemon juice is added.

Ingredients

1000g Summer Black Grape
About 5g (see introduction 4) Lemon Juice

Video: Summer Black Grape Jam

1. Sterilize the jam jar: Put the cleaned glass jar in the pot, and pour cold water that has not filled the jar.

2. After the water boils, continue to cook for 7-10 minutes. Take it out after cooking, drain and set aside. (You can also put it in the oven/steam box and bake/steam at 100 degrees for about 15 minutes. Do not preheat the oven/steam box in advance, otherwise the glass bottle may crack.)

3. Sprinkle some flour on the summer black grapes.

4. Add water, soak for about 10 minutes, rub gently to clean, and then rinse off with water.

5. Xiahei grape is such a seedless variety that can be eaten with skin. (If you use other varieties of grapes, see Introduction 1.)

6. Put the grapes in a blender and beat them into a finer juice.

7. Put grape juice and rock sugar in a stainless steel pan. If the grapes are sweet and have insufficient acidity, you can add about 5g of lemon juice. This time the acidity of the grapes is just right, so no lemon juice is added. (The water will evaporate faster in a pan, because the jam has acidity, do not use a cast iron pan.)

8. Simmer on medium heat for 15-20 minutes. Don't turn on the heat too much. The cooking process needs to be stirred to avoid muddy bottom.

9. Detection of jam: put a plate in the refrigerator in advance, wait until the jam starts to have a thick consistency, and drop a drop on the frozen plate. If the jam loses fluidity, it means that the consistency of the jam is OK.

10. While the jam is hot, put it into a sterile glass bottle, tighten the lid, and cool it in the refrigerator. (For storage time, see Introduction 2.)