Spoon sweet of black grape, with very special blue-purple shades, deliciously tasty and very aromatic with the addition of spices, star anise and cardamom, which make the syrup sweet.
The ATTICA grape variety is a black, non-seed variety of table grapes, with a long-grained sapless berry, maturing at the end of July or early August. The grape itself is one of the most delicious edible grapes without seeds.
At the end of the article there are detailed instructions for sterilization and preserving products whose lifetime we want to prolong and to ensure that they will not be altered.
Follow them!
The ATTICA grape variety is a black, non-seed variety of table grapes, with a long-grained sapless berry, maturing at the end of July or early August. The grape itself is one of the most delicious edible grapes without seeds.
At the end of the article there are detailed instructions for sterilization and preserving products whose lifetime we want to prolong and to ensure that they will not be altered.
Follow them!
| work: 30′ | time: 24h:00′ | easy: |
Ingredients (3×370ml-3×12.5floz jars)
|
Clean and wash the grapes. Carefully remove their berries, which you put in a saucepan along with sugar, the water and spices. You boil them for 10′. |
Remove the pot from the fire, cover it with a towel and leave it to the edge for a day to take out the fruit juices. The next day, put the pot to boil over a very strong heat until the syrup is thick. Before the end of boiling, add the lemon, juice & Zest and mix well. |
Remove the sterilized jars from the hot water, with the forceps and silicone glove in the hands and touch them next to the saucepan with the spoon sweet, on a towel with the opening upwards. Place the wide mouth canning funnel on each jar and fill it with the hot jam of the spoon using the sterilized ladle. |
Fill up to the point where the jar neck begins to narrow and 1cm (0.4in) below the rim. If syrup has fallen on the lip, put the tip of a towel in the hot water of the saucepan and clean it. |
Be careful not to get any internal jars or lids with bare hands. Screw caps well but not too tight. Do NOT overturn. If you want move on to the next step, which is canning, where longer life is guaranteed for the products that you want to keep for a long time. |
Sterilization & Canning
✔ To sterilize the glass jars in which you put and store the jams, pickles, compote, spoon sweets or whatever else you want to store and maintain the sterilization rules are tangible and strict to ensure that will not alter the product we want to maintain.
▶ In a large saucepan, let water boil as much as it covers the jars, lids, the ladle, the forceps and the wide mouth canning funnel. Everything that will be used to fill jars. Sterilize all for 30' on high heat along with 100g (3.5oz) vinegar.
To prevent the jars from being struck during boiling, put a small towel cloth, clean and ironed, into the bottom of the pot.
▶ Remove the jars and lids with the forceps and silicone glove in your hands and touch them on a towel with the opening upwards next to the pot with the prepared product to be maintained. Follow the filling process. Fill up to the point where the jar neck begins to narrow and ~1cm (0.4in) below the rim. If syrup has been dropped on the lip, put the tip of a towel in the hot water of the pot and clean it as described above.
▶ Canning is a method of maintaining food in which the food contents are processed and sealed in an airtight container.
To proceed with the canning process, immerse the closed and filled jars in a pot of water to cover them and boil them for 10'-15'. Remove them from the saucepan with a tweezer and place them on a towel in close proximity to each other. Allow them to cool completely.
