Seedless sultana grape jam

Seedless sultana grape jam


Kishmish is known to many as a sweet and fragrant grape variety. In addition, it surprisingly does not lose its beneficial properties during the heat treatment process. Cook appetizing kishmish grape jam and support your body all winter long!


  • Grapes (raisin) –
    2 kg
  • Sugar
    500 Mr
  • Lemon acid
    on the tip of a knife
  • Water
    300 Jr

Step by step cooking recipe

Remove the grapes from the brushes, rinse well and put in a saucepan.

Sprinkle with sugar and leave for 2-3 hours.

Pour in water, boil for 10 minutes over low heat, remove from the stove and put aside to cool.

Put the pan back on the fire, boil for 7-10 minutes after boiling and cool.

Bring the mass to a boil for the third time, add citric acid and boil for 10 minutes. Fill jars with hot jam and roll up.

Olga Beznosyuk

Recipe added:

Olga Beznosyuk

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