Blue grape confiture

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   Collect 2.3 - 2.4 kg of blue grapes, so that in pure sorted form we have 2 kg of grapes. Wash the berries and mash them with a masher so that they release the juice. Boil the grapes in their own juice for 10 minutes over low heat.

2. STEP 2

   

   Remove the grapes from the heat, cover with a lid and leave to steep for 1.5 hours. Rub the cooled grapes through a sieve or fine colander. Pour the gelling agent (agar-agar, gelfix, marmalade - now manufacturers offer a lot of gelling agents of plant origin) into 200 grams of sugar and distribute evenly.

3. STEP 3

   

   Pour sugar and agar into the mashed grapes and place on the stove. After boiling, add the rest of the sugar and cook for 10 minutes. Pour the hot confiture into clean sterilized jars and roll up, wrap until completely cool. The result is a very dense grape confiture, which can be used in making grated pies, shortbread cookies, sandwiching cakes, and simply spreading on bread with butter; it turns out tasty and aromatic!

4. STEP 4

   

   Blue grape confiture (jam) is ready for the winter! Bon appetit and have a delicious winter!