White grape jam ingredients:
- 4.4 lb (2 kg) white grape berries
- 1 teaspoons clove, grind
- 10 tablespoons (200 ml) vermouth
- 2.8 lb (1.25 kg) sugar
- 2 box pectin powder
Wash grapes, cut grape berries in halves and remove their seeds. Cook it in low temperature with cloves and vermouth to boil for about 15 minutes.
Pour sugar and powdered pectin in grapes and cook them to boil again (so sugar melts in it) for 5 minutes more. Stir it all the time.
Canning grape preserves:
Pour hot fruit jam in warm clean jars, seal them and process for 15 minutes in boiling water bath.