Chinese Food
Grape jam
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The streets are full of grape fragrance. Jam is a way to keep fruit for a long time. I can't eat more grapes at home, or I don't like steamed bread. It's suitable for making a jar of jam like this. Spread a layer on the bread. Or dig a spoon in the yogurt. It's not a taste ~ ~ today, we chose Jufeng grape to make jam. We used rice vinegar and sugar to marinate. There was no additive. Finally, we used vacuum treatment to jar it. So it can be preserved at room temperature for half a year without opening. If it's opened, it can be refrigerated for a month. Reference age - 24m+
Cooking ingredients
Cooking Steps
Step1:Ingredients: grape 1000 g, sugar 100 g, rice vinegar or lemon juice 15 g, sugar powder 15
Step2:Go to Dee and sprinkle some cornflour on the grapes. Make the flour stick on the grape skin. Pour in water, and knead the grape skin with hands.
Step3:Then rinse the grapes with clear water. It's a proper way to wash grapes and eat them.
Step4:Separate the skin from the flesh.
Step5:Pour about 150 ml of water into the pot, and put in the grape skin to boil. Tips - the amount of water does not need to be measured deliberately. A little over half of the grapes are good.
Step6:Boil the soup over a small fire until the skin color of the grapes becomes lighter and the soup becomes purple. Take out the grape skin, put it on the filter net, and press the juice in the grape skin back into the pot.
Step7:Take out all the grape skins, add the grape meat, and add all the grape juice.
Step8:Boil and add 100g sugar. This grape is very sweet. The amount of sugar is relatively low. Grapes are not too sweet or want to delay the shelf life. Add sugar. Sugar is also a preservative.
Step9:Boil the soup over high heat, turn to medium heat and boil it slowly. There is foam. Remove the foam. Tip - do not remove froth. Jam will taste astringent.
Step10:Crush the pulp with a shovel halfway. Tip - the final jam is still a little grainy. If you don't like it, break up the pulp after separating it from the peel.
Step11:Jam is almost ready. Pour rice vinegar into the pot. Boil until pulp is soft and smooth, jam is thick, turn off the heat. Tips - rice vinegar can reduce the sweetness of jam and improve the shelf life. It's the same with lemon juice.
Step12:Put it into a sterilized jam bottle and seal it.
Cooking tips:The baby is picky, anorexic and doesn't like eating? How to supplement calcium, iron, zinc and selenium? Pay attention to senior nutritionist's mother. Nothing to worry about. There are skills in making delicious dishes.
