● 1 kg sultana grapes
● 600 g sugar
● juice of 1/2 lemon
Separate the grapes from the stems and wash in cold water.
Put the grapes and the sugar in a pot and leave for 5 hours covered, for the grapes to release their juices.
Next put the pot on medium heat to boil and remove any foam from the surface with a spoon.
Continue boiling for 40 minutes until the jam starts to set.
Turn off the heat and allow it to cool.
If we want our jam to be smooth, puree it in a blender.
Add the lemon juice and boil for another 10-15 minutes until the jam thickens.
Turn off the heat and allow the jam to rest for a bit and then store in sterilized jars.
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