Grape jam with lemon
Grapes cause a stable association with the North Caucasus. It is grown there, cared for and cherished, loved and knows how to cook.
Ingredients
Servings 10- 1 kg light seedless grapes
- 200 g sugar
- 1 lemon
Cooking
Step 1
Put the berries in a saucepan and heat over low heat until they burst and give juice. Remove from heat and strain. Extract the maximum juice with a pusher, return it to the pan. Remove the skins.
Step 2
Add sugar and lemon with skin (pitted!), cut into medium wedges.
Step 3
Increase heat to medium and cook, stirring constantly, until thickened. Divide into 2 banks. Seal, turn upside down until completely cool.