Ingredients
- 1,4 kg grapes (red, white or rosé)
- 10 gr carob bean gum
- 1 squeeze lemon juice
- 1/4 tsp cinnamon or vanilla (optional)
- 10 drops bitter almond extract (optional)
Servings: jars
Instructions
- Juice the grapes in order to have i liter or kilo of grape juice.
- Transfer the juice into a cooking pot and squeeze some lemon juice in.
- Add the carob bean gum and mix well. Don't get clumps in the juice!
- Now put to boil for 10 to 15 minutes until you feel the jam is thickening. Stir most of the time. Now add some cinnamon or vanilla and the bitter almond drops.
- transfer the jelly jam into the hot washed mason jars, close them well and turn them for 5 minutes upside down.
- When cool you can store them.
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