Today, the purple grape jam is online! When making the grape sauce, pay attention to the selection of large, full-bodied, fresh-tasting, hard-touch grapes. The color of the jam that comes out of this way will be bright and attractive, and you can also eat rich flesh.
The fresh purple of the grape juice always gives a mysterious feeling. When you mix a cup of grape juice, water will help you a lot to improve the juice taste.
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- Cut off branches of grapes
- Add flour and water
- Wash the impurities of the grape
- Rinse one or two times with water
- Clean seeds with a sucker
- Peel the grapes
- Put the grape peels into the pot
- Add water
- Boil the grapes until the color turns purple
- Boil grape flesh and filtered soup
- Add 50g white sugar
- The fire is boiling and turning to a low heat
- Add lemon juice
- When the soup becomes stick, turn off the heat
- Pour hot into a clean sealed can
- Refrigerate it after cooling
- Put the grape peels and seeds in the pot and cook together, not only to preserve the nutrition but also to make the color and taste of the purple grape jam more vivid.
- Because the viscosity of the flour is relatively large, the grapes washed with the flour's water, the dirt on the grapes is glued by the flour so that the grapes are washed very cleanly.
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