Ingredients
White grapes, 1 kilogram
Sugar, 700 grams
Lemon essence, to the taste
Preparation
Wash, de pit and place the grapes in a bowl. Add in the sugar and stir. Place the mixture in a casserole cook over high heat. Stir constantly to avoid it from sticking to the bottom or burning. When it thickens take a little out of the casserole and place it on a plate and let it cool. If the jam does not slip off the plate right away when tilting it, it’s ready. Take the jam off the heat and put it in sterilized jars that hermetically shut. Keep in the refrigerator.
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