Kishmish grape jam

Step-by-step preparation

Cooking time: 2 day

1. STEP 1

   

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

2. STEP 2

   

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

3. STEP 3

   

   Next, you can boil the syrup separately by adding 250 ml of water to 0.5 kg of sugar. Then add the berries to the boiling water and cook over low heat..

4. STEP 4

   

   I like it better this way: - Pour the grapes into a cooking basin, add 0.5 kg of sugar, stir and pour in 250 ml of water /grape juice is even better/. Cook over low 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.

6. STEP 6

   

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

7. STEP 7

   

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

8. STEP 8

   

   Gradually add the remaining sugar to the clean hot jam and stir in the rest. Leave to infuse for 6-8 hours. Then repeat the cycle 2 more times, excluding the addition of sugar. Add citric acid a third time at the end of cooking. /The amount of acid and sugar can be adjusted to taste, it all depends on the sweetness of the grapes. For those who don’t like very sweet things, you can add just 0.5 kg of sugar and the jam will still be stored well, and at the same time the calories will be reduced.

9. STEP 9

   

   The finished jam will be made with whole berries in a viscous but not thick syrup. If necessary, it can be boiled to a thick state over low heat, but this will no longer be a “five-minute” process.

10. STEP 10

    

    Pour the hot jam into warm, dry, sterile jars. Seal tightly with sterile lids and, turning over, leave until cooled. If not for the winter and under a plastic lid, then pour hot and leave uncovered until completely cooled, only then close. I did it 2 jars of 0.5 l, 1-370 ml, and 1-250 ml.