During my lengthy trip to the US I coveted grape jam. There it can be found in any supermarket in the range. I made myself a breakfast of toast with grape jam - it was very tasty.
When he returned to Russia, he began to look like a jam in local stores. And I found nothing. As it turned out, in our country, grape jam is not very popular. Then I decided that this jam can be prepared and independently.
As it turned out, it is not as easy as I thought. Only the seventh time I cooked jam from grapes similar to the one that I've tried in the US. Today I want to share the final version of the recipe.
Cooking method
Training
Grapes and my rented with twigs.
Then I am knocking blender and rub through a sieve to get rid of the seeds and peel. I was able to "grape juice."
Zhelfiks mixed with 4-5 tablespoons of sugar and stir until smooth.
Cooking
"Grape juice" is poured into a pan, put on fire. When the weight of a little warmed up, "rain" and pour the sugar mixture and stir zhelfiksa immediately to avoid lumps formed.
Jam I bring to a boil and add sugar and stirred to complete dissolution of the sugar. Repeatedly bring to the boil and cook for 3 minutes.
Remove from heat, add citric acid and stir until dissolved.
Storage
Another hot jam poured into sterilized jars and immediately capped. I keep a jam in the refrigerator.
Ingredients
1.3 kg of black grapes (~ 900-1000 grams of grape juice)
0.5 kg of sugar
2 bags Zhelfiks 2: 1
15 g citric acid