Kishmish grape jam

Step-by-step cooking

1. Step 1:

   

   White and black grapes of initial ripeness are used for jam. The most delicious jam is obtained from grapes of such varieties as Rizamat, Chaush, Delight, Talisman, Agadai, Nimrang, Muscat, Isabella, Kishmish.

2. Step 2:

   

   Release the grapes from the twigs. Leave only whole and strong grapes. Rinse thoroughly with cool water in a colander.

3. Step 3:

   

   Then you can separately cook the syrup by adding 250ml of water to 0.5 kg of sugar.Then add the berries to the boiling and cook on slow heat..

4. Step 4:

   

   I like it differently: - Pour the grapes into the cooking basin, add 0.5 kg of sugar, stir and pour 250ml of water / even better grape juice/. Cook on slow heat until the sugar is completely dissolved, then increase the heat to medium.

5. Step 5:

   

   Bring to a boil and cook for 5 minutes, stirring slightly, but do not remove the foam.

7. Step 6:

   

   Then remove from the stove, shaking the pelvis, drive the foam into the center and remove it in 3-4 steps.

8. Step 7:

   

   There will be little foam, but it must be removed. The quality of the finished jam depends on it.

9. Step 8:

   

   Gradually add the remaining sugar to the clean hot jam and stir in. Leave to infuse for 6-8 hours. Then repeat the cycle 2 more times, excluding the addition of sugar. Add citric acid for the third time at the end of cooking. / The amount of acid and sugar is acceptable to take according to taste, it all depends on the sweetness of the grapes. Who does not like very sweet, you can add only 0.5 kg of sugar and the jam will still be well stored, at the same time the calories will decrease /.

10. Step 9:

    

    The finished jam will turn out with whole berries in a viscous, but not thick syrup. If necessary, it can be boiled to a thick state on slow heating, but it will no longer be "five minutes".

11. Step 10:

    

    Pour the hot jam into warm, dry, sterile jars.Hermetically close with sterile lids and turn over on the lid to leave until cooling. If not for the winter and under a plastic lid, then pour it hot and leave it uncovered until completely cooled, only then close it. I got 2 jars of 0.5 liters, 1-370ml, and 1-250ml.