Isabella Grapes Jam

For the Isabella grape jam, put the grapes in a pot with a pinch of salt. Crush with a potato masher and when some juice has formed, boil once, stirring constantly.

You should avoid adding water. Boil the mass only briefly, just enough to burst the grapes. Now you can strain the mass through a sieve and weigh it. It should be at least 750 g.

Now boil with the jelling sugar for about 4 minutes and after the jelling test fill into small, clean jars.

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