PREPARATION

1. Strip, wash and dry the grapes well.

2. Juice in a juicer. I received 2 1/2 liters of grape juice from 4 kg grapes.

3. Strain the grape juice through a colander or filter it through a muslin cloth. 

4. Put the grape juice into a pot and bring it to the boil, scoop off the foam again and again with a skimmer.

5. Lower the temperature and boil down slowly for 2 - 3 hours until it thickens. But do not let it get too thick, as it will become even more thick after it has cooled down.

6. Let it cool down and store in a glass jar with screw cap. After 3 hours of simmering, about 300 ml of grape syrup has extracted.