2. Cut the grapes from the grape stems with scissors, and don't directly remove the fruit stems by hand to avoid polluting the pulp.

3. put a pinch of flour in the water, rub it gently with your hands and wipe the grapes clean.

4. Rinse with clear water twice again, and peel and remove seeds from Portuguese washed grapes.

5. Divide it into two parts for later use.

6. Put the grape pulp, sugar and lemon juice together in the pot and wait for the sugar to melt.

7. Most of the sugar melts, and the water in the pulp is used up.

8. While boiling jam, put the bottle with jam in a steamer and steam it for 15 minutes, then disinfect it.

9. Don't open the lid after turning off the fire. The jam is ripe, open it and put it directly.

10. Put the pot on the fire and it will open. Change the fire to continue cooking, remove the floating foam on the surface, and stir from time to time to avoid touching the pot.

1 1. The jam cooked continuously becomes sticky and the pulp becomes transparent, reaching the terminal temperature of 103 degrees.

12. Turn off the fire and take out the gauze bag for cardamom.

13. Put it in the jam bottle while it is hot.

14. Reverse buckle.