Seedless grape jam for winter

1. The grapes are mine, while we strip the twigs and remove the damaged berries.

2. And now you need to be patient and separate the pulp from the skins (it's better to do it with gloves, crush part of the berries in a small container and separate one from the other in this way).

3. Put the pulp in a saucepan, send it to medium heat, cover with a lid and bring to a boil. After the mass boils, cook for another 5 minutes, after which we rub through a fine sieve (the bones will remain in the sieve, we throw them away).

4. Add grape skins to the remaining mass, cook everything together for a couple of minutes.

5. We melt the sugar on fire until it turns into caramel (you can pour it into a heat-resistant container and melt it in the oven at a temperature of 60 degrees).

6. Combine grape jam with sugar caramel and cook over low heat, stirring constantly, so as not to burn to the bottom.

We check the readiness by dropping a drop of jam on a chilled saucer - if it does not spread, then the delicacy is ready!

We put the jam in clean dry jars, let it cool down and close with tin lids.

Stored in the cellar or in the pantry.

Have a delicious jam and a good mood!