Grape jam

Here is an exquisite jam without preservatives or thickening agents. It’s hard work, but it’s worth it!

INGREDIENTS:

Green grapes or sweet purple grapes, sugar

PREPARATION:

Wash the grapes carefully, pick off the grapes from the rasps, eliminating the spoiled ones, and patiently remove the seeds, keeping mind to collect the juice in a bowl. Weigh the grapes after the process. For every kilo (2 ½ pounds) of cleaned fruit, 400 grams (1 ¾ cups) of sugar will be needed. Put the grapes and the juice in a large steel pot and cover it with the sugar. Turn on low heat and let it cook for about 10 hours without touching it. Then, stir with a wooden spoon, for about an hour until the jam thickens and homogenizes. Remove from the flame and put the jam immediately in the jars, adding a thin layer of sugar on top. Put the lids on while they are still hot, and turn them upside down, leaving them so till the following day.

Store them in a cool, dark place.

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