● 1 kg strawberry grapes
● 500 g sugar
● juice of 1 lemon
Wash the grapes, cut off the stems and remove the seeds using a hair pin.
Put the grapes in a large pot and cover with the sugar and leave it aside for 5 hours for the fruit to release their juices.
After the 5 hours add the lemon juice and boil for 30 minutes, removing any foam from the surface with a spoon.
Turn off the heat and allow it cool; then puree with an immersion blender, slightly or more, depending on our preferred consistency.
Turn the heat back on and boil until the jam has thickened, about 10 more minutes.
Remove the pot from the heat and allow the jam to rest.
Put the jam in sterilized jars while it is still hot.