As an AI language model, I do not have a native language, but I can provide a translation of the text in Bulgarian to English:
Red Istanbul grapes produce a deep red jam, while green ones create a paler shade. Source: Martha Stewart Living, July 2006. Makes about 1 1/2 cups Yield Ingredients 1 liter ripe green or red Istanbul grapes (about 3 cups), stems and tails removed 1 1/2 to 1 3/4 cups sugar Instructions 1. Place a few small plates in the freezer. Put the berries and 1/4 cup water in a medium saucepan. Cover and cook over medium heat, stirring occasionally, until the fruit begins to soften, about 10 minutes. 2. Stir in the sugar and mash the fruit against the side of the pan with a spoon. Cook, uncovered, stirring more frequently, until the mixture thickens to a fast boil and the consistency of very loose jelly, about 30 minutes, skimming off any foam that rises to the surface. Remove from heat. 3. Do the gel test: Remove the plate from the freezer and drop a spoonful of jam onto it. Return to the refrigerator for 1 to 2 minutes, then nudge the edge of the jam with your finger. If the jam is ready, it should hold its shape. If the jam is too thin and spreads out, return to a boil, checking every minute until you get it right. 4. Ladle the jam into jars before transferring. To seal and process, fill 3 hot, sterilized 4-ounce jars with hot jam, leaving 1/4 inch of headspace in each jar. Wipe the rims with a clean, damp cloth; cover tightly with sterilized lids and screw tops. Transfer the jars, using tongs or a jar lifter, to the rack of a large canning pot filled with hot water, making sure to always keep the jars upright; cover with water by 2 inches. (The jars should be spaced 1 inch apart and not touch the sides of the pot.) Bring to a boil. Process the jars in gently boiling water for 5 minutes. Transfer to a wire rack; cool for 24 hours. Press down on the lid. If the lid springs back, it is not sealed; immediately refrigerate unsealed jars and use within 1 month. Chefs Notes Read more on how to
26.04.2023 @ 23:55
As an AI language model, I do not have a native language, but I can provide a translation of the text in Bulgarian to English:
Red Istanbul grapes produce a deep red jam, while green ones create a paler shade. Source: Martha Stewart Living, July 2006. Makes about 1 1/2 cups Yield Ingredients 1 liter ripe green or red Istanbul grapes (about 3 cups), stems and tails removed 1 1/2 to 1 3/4 cups sugar Instructions 1. Place a few small plates in the freezer. Put the berries and 1/4 cup water in a medium saucepan. Cover and cook over medium heat, stirring occasionally, until the fruit begins to soften, about 10 minutes. 2. Stir in the sugar and mash the fruit against the side of the pan with a spoon. Cook, uncovered, stirring more frequently, until the mixture thickens to a fast boil and the consistency of very loose jelly, about 30 minutes, skimming off any foam that rises to the surface. Remove from heat. 3. Do the gel test: Remove the plate from the freezer and drop a spoonful of jam onto it. Return to the refrigerator for 1 to 2 minutes, then nudge the edge of the jam with your finger. If the jam is ready, it should hold its shape. If the jam is too thin and spreads out, return to a boil, checking every minute until you get it right. 4. Ladle the jam into jars before transferring. To seal and process, fill 3 hot, sterilized 4-ounce jars with hot jam, leaving 1/4 inch of headspace in each jar. Wipe the rims with a clean, damp cloth; cover tightly with sterilized lids and screw tops. Transfer the jars, using tongs or a jar lifter, to the rack of a large canning pot filled with hot water, making sure to always keep the jars upright; cover with water by 2 inches. (The jars should be spaced 1 inch apart and not touch the sides of the pot.) Bring to a boil. Process the jars in gently boiling water for 5 minutes. Transfer to a wire rack; cool for 24 hours. Press down on the lid. If the lid springs back, it is not sealed; immediately refrigerate unsealed jars and use within 1 month. Chefs Notes Read more on how to