Ingredients: 2 kg of white grapes
500 g sugar juice of 2 lemons
Wash the grapes with water, remove the berries from the bunch and split them in half, remove seeds.
Put all the pieces in a pot, add the lemon juice and sugar.
Cook over medium heat, stirring occasionally.
Towards the end of cooking, stir the mixture quickly to order to dry the juice left. Once
claw jam has reached the desired consistency is still boiling, pour in glass jars washed and sterilized for 15-20 minutes.
Close tightly and store in cool place.
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