Great homemade jam from small, sour, blue grapes. In its preparation, sugar and gelling cane sugar with pectin, without preservatives, were used. The jam is thick, suitable for pancakes, spreading desserts with sweet fillings and for the body of a cream cake.
No. of servings
Wash the grapes and let them drip.
Pour into a larger pot.
Bring the grape mix to a boil and cook for 15-20 minutes. Let cool in a cold water bath (it doesn't have to be completely cold).
Straine the grape mix through a sieve as much as possible.
Put sugar into pure grape juice (we have about 4 l left), bring to a boil again and cook for about 1-1.5 hours with occasional stirring. The water evaporates and the juice begins to thicken (reduce the contents of the pot by boiling about 1/3). As the jam begins to thicken, it may leak from the pot. Therefore, stir it often.
Gelling sugar with pectin 1.1 lb (500 g)
Finally, add the gelling sugar and cook for 4 minutes.
Put the hot jam into small, glass, washed bottles (glasses), close ...
... and put the bottles on the cap. This is how the jam is sterilized.
From this amount of grapes you get about 3.5 kg of delicious homemade jam.