2 kg of grapes, wash, separate from the panicles, put in a saucepan and fill with water until the grapes are lightly covered with the water and cook for about 30 minutes. Then do a pressure test with a large spoon in the pot. Press a grape against the inner wall of the pot. If the grapes can be easily squeezed into the pulp, it is good, if this is not the case, to cook a little longer. After cooking, put a cloth in a sufficiently large sieve and pour everything into it. Strain for at least 12 hours, then squeeze out the fruit mass by twisting the cloth.
Measure 750 ml of juice, add the preserving sugar, aroma and cardamom to a sufficiently large saucepan and boil for at least 5-6 minutes, stirring occasionally. Then fill the jam jars, screw the jars together and let them stand on the lid for about 5 minutes, then turn them over.
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