Chunky Kyoho Grape Jam

1. 1

   Remove the seeds and skin from the grapes.

2. 2

   Put the skin in a dashi stock bag.

3. 3

   Refer to this recipe for an easy way to remove skin and seeds.

4. 4

   In a pan, place the dashi stock bag with skin at the bottom and add grapes and other ingredients on top.

5. 5

   Heat over medium-high heat.

6. 6

   When the corner stats to simmer, bring down to medium-low heat and simmer.

7. 7

   Skim off the scum.

8. 8

   When the sauce turns to deep red purple, take out the dashi stock bag with skin and continue simmering.

9. 9

   When the sauce thickens, turn down the heat to low.

10. 10

    Take a small amount of sauce in a cold metal spoon and check the thickness when it's cooled.

11. 11

    I baked it with almond cream tart.

* Per serving · 4 servings · Values may vary.

No additional tips available.