Fragrant Isabella ..... behind what? : D
It would be a shame not to pour this fragrant grape into a slightly wider glass, except in wine bottles. Now is the right time to make this fine, aromatic jam !! The most similar to this jam of mine is tatiana's izabela jam, but as it doesn't hurt from excess heads, here are my versions
Preparation steps
- You don’t have to make wine from your grapes. Separate about 4-5 kg and throw yourself into making a fine, aromatic jam.
- Wash it, separate the berries from the stalks and strain it. Whether with a strainer or through a sieve and then with a spoon, the choice is yours.
- From this amount you will get about 2.5 liters of thick juice which you put in a pot and in the cold add 2 bags of Jamfix extra 2: 1 (means for cooking jams) mixed with 4 tablespoons of sugar. (which you separated from that 1 pound)
- Put on medium temp. and cook, stirring constantly, for about 20 minutes (until it boils). As soon as the mixture has boiled, pour in the wine, sugar and add the zest and juice of a small lemon. Or as I did this year, instead of the rind and juice, I put two bags of lemon sugar. Now you can try the sweetness of jam and if it is not sweet enough, add more if you wish. To me this year the grapes are so sweet that that 1 pound was just right.
- Cook for another 7-8 minutes, stirring constantly. Remove from the heat and pour the jam into well-washed and hot jars. Close immediately and turn them upside down for 5 minutes. And that’s all wisdom .... now nothing separates you anymore from enjoying pancakes, cakes, buns and other delights with this fine, aromatic jam.
Serving
Put it in cakes ... pour ice cream over it.
