Grape jam is not only a dessert or a pie filling. It can be used to make sweet or sweet and sour sauces, gas stations for winter salads or meat dishes. It is best to brew it from red grape varieties with a rich, sweet taste. The presence of seeds in the berries does not hurt - there is a way to easily remove them without missing any.
It is better to cook grape jam in small quantities - exactly as much as you need for 1 winter season. Within 10 months, even if all the rules are followed and rolled into sterile jars, the product may ferment.
The simplest recipe
For the most simple recipe You only need 2 ingredients - grapes and sugar in a 2:1 ratio. You can safely make jam from grapes with seeds, since during the cooking process the pulp will be separated from the pulp:
The cake obtained during the preparation of grape jam should not be thrown away. You can make compote from it with the addition of a small amount of sugar and other fruits (apples or citrus fruits).
Recipe for varieties with seeds
The jam turns out rich and aromatic. Even those berries that contain a large number of seeds are suitable for its preparation. The size and shape of the berries are also not important - unlike jam, jam consists of thick mass homogeneous consistency. Its taste becomes more tart and rich if you use not only the pulp, but also add the cake, previously pitted. During the cooking process it becomes soft and does not affect the consistency of the jam.
This grape jam recipe also only requires berries and sugar, but the preparation is a little different. About 1 kg of sugar is added to 1.5 kg of grapes. The proportions depend on the taste of the berries - the more tart they are, the more sugar is required. You should choose only ripe berries; you can also take those whose peel has managed to soften a little in the sun.
Making jam:
The finished jam is poured into sterile jars and covered with lids. It should be stored at room temperature in a dark room. After the jar is opened, it is placed in the refrigerator. A similar jam can be made from different varieties grapes, but Isabella is excellent in taste. It is sweet enough that its taste does not have to be overpowered with sugar, but its peel has a moderate tartness.
During the cooking process, you can also add seasonings or spices, but the grapes do not necessarily require their presence.
Recipe for the winter
The recipe for grape jam for the winter contains natural preservatives in the form of citric acid. Per 1 kg grape berries You will need about 0.5 kg of sugar, 100 ml of water and 1 spoon of citric acid. Additionally, it is recommended to add cinnamon to taste, a few spoons are enough for the aroma. A denser consistency can be achieved using gelatin - this recipe will require 1 small package.
Making jam:
Grape jam for the winter is prepared with the addition of lemon juice or citric acid. These components not only affect the shelf life of the finished product, but also improve it taste qualities.
There are a large number of grape jam recipes. For their preparation, varieties with seeds are suitable, which are not very convenient to use. fresh. You can make jam from the pulp or add pulp - it adds finished product slight astringency. Jam from seedless grapes is easier to prepare, but these varieties are best consumed fresh or made into jam with whole berries. IN finished form jam is stored for about 10 months, but adding natural preservatives can extend this period slightly. It can be eaten as a dessert, used as an additive for pancakes or pancakes, and also combined with spicy meat dishes.
Let's prepare necessary ingredients for preparing grape confiture.
Pick all the berries from a bunch of grapes, sort out any debris, throw away bad and dried berries. Rinse the grapes with running water; it is better to do this in a colander - the water drains immediately.
Place the pan with grapes on low heat and, stirring occasionally, simmer for 10 minutes. There is no need for additional liquid; after washing, the berries are quite wet, and from the first minutes of cooking, juice will begin to release. Then, using a masher, crush the entire mass and simmer over low heat for another 10-15 minutes.
Place the resulting mass in a sieve with fine honeycomb (don’t forget to place a pan under the sieve). All the resulting liquid will drain into the pan.
Stir the berries in a sieve with a spoon and squeeze out as much juice and tender pulp as possible into the pan. A small part of the waste should remain in the sieve: grape skins and seeds.
Pour sugar into a saucepan with peeled grape mixture and put on fire. After boiling, reduce the heat to low and continue to simmer the confiture to the desired consistency, stirring occasionally. I simmered it for exactly an hour and my confiture came out quite thick.
Place the grape confiture into clean, sterile jars and cover with boiled lids. Turn upside down and leave until completely cool. You can store it either in the pantry or in a dark, cold basement.
Sweet, thick, aromatic delicacy ready for dessert.
Gentle, delicious confiture made from grapes will appeal to both children and adults. Try it!
Cook with love! Bon appetit!
Grapes began to be cultivated so long ago that even historians find it difficult to say the exact date.
Now grapes are grown in almost all regions where there is no freezing winter. Otherwise, the vine may freeze due to frost.
Benefits of grapes
There are several thousand varieties of grapes. Many of them differ not only in taste, but also in substance content. Some researchers have come to a surprising conclusion: the composition of grapes is almost the same as that of human milk.
The main place in the composition of grape fruits is given to water (60-85%) and glucose with fructose (10-33%). The berries also contain a lot of malic, salicylic, silicon, phosphoric, tartaric, citric, succinic and formic acids. In no large quantities There is also oxalic acid.
Grapes are rich in vitamins A, C, B1, B2, B6, B12, PP. A special place is occupied by phosphoric acid, vitamin K and vitamin P, which are responsible for the condition circulatory system– hematopoiesis, blood clotting, blood pressure.
The composition of grapes includes pectins, glycosides, as well as microelements: potassium, manganese, iron, magnesium, calcium, cobalt.
The skin of grape berries is rich in tannins and essential oils.
Eating grapes helps improve metabolism and facilitates expectoration in case of illness. respiratory tract, has an anti-inflammatory effect.
Wine, juice, compotes, vinegar, and marinades are made from grapes. It is also dried and used as raisins. Grape jam is not cooked too often. But it turns out so tasty and nutritious that it is worth paying attention to.
Grape jam: subtleties of preparation
- Mass grape harvest begins in August-September, and some late varieties ripen only in October.
- White and black grapes of initial ripeness are used for jam. The most delicious jam obtained from grape varieties such as Rizamat, Chaush, Vostorg, Talisman, Agadai, Nimrang, Muscat, Kishmish, Isabella.
- The berries should be firm, uncrumpled, and without signs of rot. Therefore, they are removed from the brushes very carefully, immediately removing the stalks. Overripe grapes are discarded, from which they can make wine or make jam.
- The grapes spoil quickly and develop a wine-like smell, so the jam is made on the same day the harvest is harvested.
- Grapes are very delicate berries, so they are washed not under the tap, but by immersing them several times in a container with plenty of water.
- It is advisable to use grapes without seeds or with a small amount of them. You can make jam with seeds, but it is considered to be of lower quality, because not everyone wants to pull these seeds out of the dessert while drinking tea.
- Since grapes contain a lot of liquid, it is recommended to blanch them before cooking. So that it does not have time to cook, after this procedure it must be quickly cooled in ice water.
- To prevent the grapes from shrinking during cooking, they are poured sugar syrup and stand for several hours. During this time, the syrup evenly penetrates inside the berries, preventing them from cracking.
- For syrup, it is best to use light sugar, as it is yellowish granulated sugar can give a gentle grape jam burnt taste.
- In some cases, grapes are covered with sugar. This can be done if the seeds have been previously removed from the berries.
- The readiness of the jam is checked by the state of the syrup. If a drop of syrup does not spread on a cold saucer, then the jam is considered ready. It should also be noted that grapes in ready-made jam sink to the bottom.
- Experienced housewives assure you that you should not cook grape jam until it becomes thick: grape syrup and that’s where the beauty lies. It can be used in baking to soak cakes and added to compote.
- If you make jam from sweet grapes, then during the cooking process they put it in syrup citric acid. Its quantity depends on taste preferences.
Grape jam: method one
Ingredients:
- grapes – 1 kg;
- sugar – 1.2 kg;
- water – 1 tbsp.
Cooking method
- Carefully separate the grapes from the branches. Place in a colander and wash, dipping into a container of water several times. Leave in a colander or place on a sieve to drain excess liquid.
- Pour water into a wide saucepan and bring to a boil. Remove from stove. In small batches, place the berries in a colander and lower them into this hot water. Blanch for two minutes. Cool in cold water. Transfer the grapes to a cooking bowl.
- In a separate pan, cook syrup from water and sugar. Pour it over the berries, put it on moderate heat and cook for 20 minutes, removing any foam that appears.
- Remove the basin from the heat. Let the jam brew for 8 hours.
- Put it back on the fire and cook for 40 minutes at low boil. Stir occasionally with a spatula, making sure the jam does not burn.
- Carefully pour the syrup into a separate bowl and boil for 15 minutes.
- Prepare sterile jars, which should be completely dry when pouring the jam. Place berries in them. Pour in boiled syrup.
- Cool completely. Cover with parchment.
Grape jam: method two
Ingredients:
- grapes – 1 kg;
- sugar – 1.2 kg;
- water – 1 tbsp.;
- vanillin - to taste.
Cooking method
- Carefully separate ripe berries from twigs. Rinse well in cold water.
- Place in a colander and blanch for 1-2 minutes, dipping the berries into hot water, the temperature of which should not exceed 80°. Cool quickly in cold water.
- Let the liquid drain and place the grapes in a cooking basin.
- In a separate pan, cook syrup from water and sugar. Pour it over the grapes and leave for 10 hours.
- Pour the syrup from the jam into a saucepan, bring to a boil and pour over the berries again. Leave the jam to steep again for 10 hours.
- Place the jam over moderate heat and cook until tender, skimming off the foam. At the end of cooking, add vanillin and mix gently.
- Cool the jam in a bowl and then transfer it to clean, dry jars. Cover with parchment.
Grape jam “Pyatiminutka”
Ingredients:
- grapes – 1.5 kg;
- sugar – 300 g;
- water – 1 tbsp.;
- citric acid – 0.5 tsp.
Cooking method
- Free the grapes from the branches. Leave only whole and strong grapes. Rinse with plenty of water.
- Pour sugar into a cooking basin, pour water and place on low heat. While stirring, cook the syrup.
- Dip the berries into the syrup and cook over low heat for 5 minutes. If foam appears, be sure to skim it off.
- Add citric acid and stir. Increase the heat to medium and cook the jam for another 5 minutes.
- When hot, place into sterile jars. Seal tightly.
Seedless grape jam
Ingredients:
- grapes, seeded – 0.8 kg;
- sugar – 0.8 kg;
- water – 3/4 tbsp.
Cooking method
- For this jam, take large grapes. Separate the berries from the stalks. Wash in plenty of water. Place on a sieve and wait 10 minutes.
- Cut each berry in half and remove the grains. Place in a cooking basin.
- Divide all the sugar in half. Leave one half and fill the other half with grapes. Leave it overnight.
- The next day, put the remaining sugar in a saucepan, add water and boil the syrup. Cool slightly. Pour it over the grapes.
- Place the basin on the stove. Cook at moderate boil until tender, removing foam. As soon as the berries begin to settle to the bottom, the jam is ready.
- Cool the jam in a bowl. Transfer to clean, dry jars. Close parchment paper or tracing paper.
Seedless Isabella grape jam
Ingredients:
- grapes – 1 kg;
- sugar – 600 g;
- water – 200 ml.
Cooking method
- Carefully separate the ripe grapes from the branches. Rinse in several waters.
- Put a third of all the sugar in a saucepan, pour in water and boil the syrup. Dip the grapes into it and heat over low heat for 5-6 minutes, removing the foam with a slotted spoon.
- Remove from heat and let cool.
- Put it back on the fire, add the remaining sugar. Cook the jam over moderate heat for 25-30 minutes.
- When hot, pour into sterile dry jars and seal tightly.
Grape jam with cinnamon and cloves
Ingredients:
- grapes – 1 kg;
- sugar – 800 g;
- water – 100 ml;
- lemon juice– from one lemon;
- cinnamon – 1/6 tsp;
- cloves – 2-3 buds.
Cooking method
- Remove the grapes from the branches. Immediately remove all rotten and green fruits. Wash thoroughly in cold water. Place in a cooking basin.
- Pour sugar into a saucepan, pour water. Add cinnamon and cloves. Place on the fire and bring to a boil over low heat. Boil for 10 minutes so that the spices impart their aroma to the syrup. Strain it through several layers of gauze.
- Pour hot syrup over grapes. Leave it in the syrup for 8 hours.
- After standing, cook over moderate heat for 10 minutes. Remove from heat again and let stand for 8 hours.
- The next day, add lemon juice to the jam and cook for another 10 minutes.
- When hot, place into sterile jars. Cover with sterile lids and seal tightly.
Note to the hostess
You can add other fruits and berries to grape jam: apples, pears, gooseberries. In this case, the amount of grapes is reduced in proportion to other fruits.
Instead of cinnamon and cloves, you can put mint or lemon balm, and replace the lemon with orange.
Liquid jam is recommended to be sealed with lids. If the jam turns out to be thick, then cool it, and then put it into clean jars and cover with parchment paper. But then such jam should be stored in ideal conditions so that it does not ferment.
Store grape jam in a dry, dark, cool place or in the refrigerator.
Grape jam is very tasty treat. When the abundance of grapes makes you no longer want to look at them, let alone eat them, it is better to prepare a couple of jars of jam or preserves for the winter. Grape jam, the recipe with a photo of which I invite you to study and try, is easy to prepare. Therefore, even beginners in cooking should not be afraid, but cook.
Ingredients:
- ripe, juicy grapes – 1 kg;
- granulated sugar – 550-570 g;
- lemon – 0.5 pcs. medium size.
1. For cooking more grape jam with lemon for the winter, proportionally increase the amount of ingredients indicated in the list. Separate each grape from the grape. Throw away any dead, rotten or deformed berries. Rinse the grapes well and place in a colander to drain all the liquid. Then transfer to a basin or other container for making jam or preserves. Place the grapes over moderate heat and cook, stirring, until the juice releases. As for seeds: it is better to use grapes without them. But if you don’t have to choose, then it’s more convenient and easiest to then strain the almost finished delicacy from them. You still have to get rid of the lemon slices. 
2. Speaking of lemon. Wash it well and pour boiling water over it. Cut off half the fruit. The second half, as you may have guessed, we won’t need. Cut the lemon half into slices. It is advisable to immediately remove the seeds. 
3. When the grapes release juice, add lemon. Lemon will not only make the taste of jam more interesting and prevent excessive cloying, but will also natural preservative, which will allow the grape jam to wait for tasting. 
4. Add sugar. Another ancient preservative and flavor enhancer. Add the entire portion of sugar at once and return the container with jam to the heat. Simmer over low heat for about 15 minutes. Press almost finished jam through a fine sieve to remove lemon and grape seeds. Return to the heat and cook for another 10 minutes. Check the jam for doneness. For this you will need a saucer. Lay it out on him a small amount of jam and make a groove in the middle. If it doesn't swim, the jam is ready. You can try! 
And if you plan to prepare grape jam for the winter, put it in sterilized half-liter jars. 
Seal with boiled lids. Take it out of the sun's reach. Turn it upside down and wrap it in a blanket. The next day you can transfer it to storage in the basement or pantry.
Happy preparations. 
Try also
Every housewife has several in her arsenal. signature recipes jam from berries and fruits. Many people are familiar with the tastes of jams made from raspberries, strawberries, cherries, gooseberries, currants, and raspberries. However, not everyone has tried jam made from sweet grapes and orange or sultanas with apples and pears. In vain, jam from wine and table varieties, along with fruit mixes, have excellent taste.
Jam from white grapes or from small black sultanas seedless with notes of honey, incredibly healthy. They put it in baked goods, coat cakes with it, and drink it as a snack with tea. The main thing is to choose and adapt a recipe for yourself, learn how to cook it correctly on the stove or in a slow cooker.
Classic cooking technology
For winter jam from sultanas and seedless grapes, varieties with thick skins are suitable. Delicious jam obtained from Karaburnu, Kishmish, Haggadah, Rizamat, Delight, late variety Isabella with a specific smell. Jam made from unripe grapes has excellent taste. The berries have a lot of propectin, which is transformed into pectin when cooked. It gels well and enhances the taste of the dessert.
The principle of preparing confiture and jam is the same:
- The berries are torn from the bunches and spoiled specimens are thrown away.
- Rinse several times under running water and lay out in one row on a towel.
- The bones are removed or left. Their presence or absence determines the taste of jam from unripe grapes.
The hard skin is removed by hand or the berries are blanched in boiling water, then rubbed through a sieve. You can immediately sprinkle with sugar in a 2:1 ratio and put on fire or boil until softened and add crystals to the squeezed juice. If ripe berries are used for harvesting, the volume of sand is halved.
How to make jam from Isabella grapes for the winter with seeds
For confiture, moderately ripe berries of white and dark varieties. For classic recipe jam from Isabella will be needed Ingredients:
- water;
- 1 kg of grapes;
- 1 kg sugar.
Preparation:
- Place the berries in a saucepan, pour 1/3 tbsp. water and cook until juice appears. I keep it on medium heat for 12 minutes until the skin bursts.
- Pour in 300 g of sugar and add juice from half a large citrus.
- Place gauze on a colander and place it in a large container. The sweet mass is tipped over and crushed with a pestle.
- The ends of the gauze are connected into a bag and rotated around the axis, trying to squeeze out all the liquid.
To make jam from Isabella grapes, pour the juice into a saucepan, add the remaining sugar and boil the syrup to medium consistency. This takes 30-40 minutes. Lovers spicy flavors can add a spoonful of cinnamon, 3 cloves or 4 cardamom pods. To preserve the amber color, it is easier to put a cinnamon stick and remove it when packaging. The mass is laid out warm in sterilized jars. After cooling, store in a cool place.
Jam with grapes and seedless orange
When adding citrus notes, the taste of the dessert becomes better.
Ingredients:
- juice from 2 large oranges and zest from 1 citrus;
- 2 kg of berries;
- 2-3.5 kg of sand - depending on the degree of ripeness of the sultanas
- 0.5 liters of water.
Preparation:
- Remove the skins from the berries, bring the mixture to a boil and cook for 4 minutes, diluting it with water.
- To get rid of the seeds, press the pulp through a sieve, add grated peel and juice.
- Keep on high heat until bubbles appear. Reduce the flame, cook the mixture for 20 minutes with frequent stirring, not forgetting to remove the foam.
- Check readiness before removing from heat. Syrup is dripped onto the edge of the saucer. If it has spread, cook for another 3-5 minutes.
How to make jam with fruit
Antonovka, others sour varieties apples enrich the jam with a slight sourness, fruity aroma, boil well and make the jam thicker. In the proposed recipe, the slices soaked in syrup remain intact.
Ingredients:
- fruits - 3 kg;
- seedless sultanas – 1 kg;
- water - 400 ml;
- juice and zest of 1 orange.
Preparation:
- Apples are peeled, finely chopped, combined with berries and water.
- Place the container on medium heat. Cook until the slices soften, gently stirring the mass.
- Then add sugar, grated peel and juice, keep on fire for another 10 minutes.
- Place in hot jars and seal with sterilized lids.
Recipe for jam with apples in a slow cooker
Ingredients:
- sultana grapes;
- water;
- 1 kg apples;
- 500 grams of gelfix sugar;
- lemon juice;
- 3 cardamom pods;
- cinnamon stick.
Preparation:
- Pour boiling water over the sultanas for 3 minutes, then pour over cold water.
- Apples are cut into slices.
- The raw materials are placed in a bowl.
- Add gelfix sugar and 130 g of water, lemon juice, cardamom ground in a mortar, and a cinnamon stick.
- Set the “jam” or “stew” mode.
After 2 hours the jam is ready. All that remains is to seal and turn the jars upside down until they cool.
Delicacy with pears
Jam from small grapes with fruits – healthy filling for pies, thick jam for the winter from grapes with seeds.
Ingredients:
- 2 kg of ripe pears;
- 1.3 kg of sand;
- 1 kg of green grapes;
- 1 orange and 1 lemon each;
- 300 ml water.
Preparation:
The amount of sugar depends on the type of pear. If they are sweet, 1 kg is enough.
- The fruits are cleared of seeds and hard skin and finely chopped with a knife.
- Peel the citrus fruits and cut them into thin slices, not forgetting to remove the bitter seeds.
- Place all ingredients in a saucepan and cook for 20 minutes.
- For aroma and thickness, add grated lemon peel along with sugar 10 minutes before readiness.
- Beat the mixture with a blender until smooth.
How to cook confiture for the winter from grapes with gelatin and citrus fruits
Small unripe berries make a delicious dessert.
Ingredients:
- granulated sugar - 600 g;
- white grapes – 2 kg;
- orange + lemon;
- gelatin crystals - 1 tbsp. spoon.
Preparation:
- Place the berries in a container, sprinkle with sugar, and leave for 2 hours until the juice appears.
- Place on the burner and shake the pan periodically. Boil for 2 minutes.
- After cooling, the process is repeated 5-6 more times.
- If the sultana contains seeds, then heat treatment they float up and are easily removed with a slotted spoon. The seeds are good for the intestines, so there is no need to catch them.
- After 4 heatings, remove the zest from the citrus fruits, chop them finely and mix them into the confiture.
- At the end of 5 times, add diluted gelatin or a package of Zhelfix and beat with a blender into a homogeneous mass. Half the berries can be left whole.
Bon appetit.
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