Grape jam - recipes from different countries. Stocking up for the winter: unique grape jam

Grape jam is not very popular due to the fact that the delicacy is prepared with seeds. The seeds give the treat a wine flavor and originality. However, if you want to make jam of a uniform consistency, just grind the fruits with a sieve. Let's look at the important nuances in order and highlight the most delicious recipes.

Features of preparing grape jam

1. Traditionally, the grapes ripen in late summer and early autumn, but a later harvest appears in October. Choose fruits that ripen within the specified periods.
2. To prepare the delicacy, you can use black or white grapes. Give preference to the varieties “Talisman”, “Rizamat”, “Isabella”, “Muscat”, “Chaush”. “Kishmish”, “Agadai”, “Delight”, “Nim-rang” are also suitable.
3. Before the main manipulations, sort the grapes. Discard bruised and cracked berries and reserve them for making wine. Remove the fruits from the branches carefully, without damaging the peel. For convenience, use nail scissors.
4. Washing is carried out in a basin of water, and not under the tap. This move will prevent spoilage of the grapes. The treat is prepared on the day of harvesting, sorting and rinsing the crop. Do not leave the fruits until the second day, as they will turn sour and begin to smell like wine.
5. If you want a smooth jam, choose a seedless grape variety. Otherwise, rub the prepared fruits into a paste using a sieve. Then the treat will resemble jam or marmalade.
6. Before starting a mass brew of treats, blanch the grapes. First, immerse the fruits in boiling water for 3 minutes, then immediately immerse them in ice water. This will eliminate excess liquid in the berry.
7. The preparation of the delicacy is carried out in several stages. Heat treatment should not exceed the time specified in the instructions. Between the main approaches, the treat is cooled and soaked in syrup evenly, then boiled again.
8. Cane sugar will add bitterness to the finished treat, so it is advisable to use a beetroot sweetener. If desired, sand can be replaced with powder; it will dissolve faster.
9. If you have pre-processed the grapes, eliminating the seeds, sprinkle the halved fruits with sugar. The sweetener will be absorbed and promote the release of juice, which is later used for syrup. In case of whole berries such a move would be ineffective.
10. To assess the readiness of the jam, drop some syrup onto a flat saucer and let the liquid cool. Then carefully tilt the dishes: if the drop does not spread, the treat can be poured into jars and sealed. It is also important to understand that when the treat is ready, the fruit will fall to the bottom.

Grape jam with zucchini and melon

• grapes (variety - seedless) - 900 gr.
• red apple - 850 gr.
• lemon - 2 pcs.
• granulated sugar - 3.3 kg.
• young zucchini - 850 gr.
• vanillin - 2 gr.
• melon - 900 gr.
• almond essence - 5 drops

1. First, prepare the apples: rinse, discard the middle, rinse again and dry. Chop the fruit into equal-sized slices. Now take care of the melon, cut the peeled pulp into cubes in the specified amount.
2. Peel the young zucchini and remove large seeds. Chop the fruit into pieces of arbitrary shape (equal in size). Place the listed components into a cooking container and sprinkle with sugar.
3. Gently mix the contents with your hand, then leave for another 3 hours. During this period, the juice that we need will be released. While you have time, rinse and blanch the grapes, chop the citrus into half-slices.
4. Boil the contents in sugar, do not turn off the heat. After 10 minutes, add lemon and grapes. Continue simmering for another 5 minutes, then leave the treat for 3 hours.
5. When the jam reaches room temperature, boil it again. Leave again for a while, repeat the heat treatment a total of 4 times.
6. At the final stage of simmering, add vanilla and almond essence to the hot base. Continue simmering for 5 minutes, then immediately pour the treat into clean jars. Capping is carried out with tin lids.

• citric acid - 7 gr.
• grapes (Kishmish variety) - 1 kg.
• table water - 240 ml.
• granulated sugar - 950 gr.
• vanilla powder - at the end of the knife

1. Combine granulated sugar and water in a heat-resistant bowl and prepare a sweet base. When the granules dissolve and the syrup becomes transparent and homogeneous, turn off the burner.
2. Sort and clean the grapes in advance, wash in a bowl of water and dry. Place the berries in a bowl with syrup. Shake the container and let the raw materials stand for 2 hours. The specified time is allotted to ensure that the fruits are evenly and slowly saturated with the sweetener.
3. When the specified period has passed, bring the contents to the first bubbles and simmer for another 1 hour. Stir constantly, carry out manipulations over low heat. Turn off the jam again and leave for 4 hours.
4. Carry out heat treatment for the penultimate time for 50-60 minutes. Cool the treat and shake the pan, add citric acid. Simmer the mixture for 15 minutes, immediately pour into containers and close.

Grape and apple jam

• water - 1 l.
• grapes (variety at your discretion) - 1 kg.
• sweet apple - 2.8 kg.

1. First prepare the apples. They need to be cleaned, cored, washed and dried. Next, the fruit is chopped into slices or bars of equal size.
2. Pour into the basin cold water from the tap, lower the grape bunches into the container. Rinse well and remove excess debris. Remove all ponytails and twigs and dry.
3. Boil water and pour it over the apples and grapes. Place on the stove and wait until it boils. Leave the mixture to simmer for 10 minutes after the start of boiling, then cool.
4. Repeat thermal treatment 3 more times. On last stage do not cool the jam, immediately package it in warm, sterile containers. Cover with tin.

Grape jam with cinnamon and lemon

• clove buds - 4 pcs.
• lemon - 1 pc.
• seedless grapes - 1 kg.
• cinnamon in pods - 1 pc.
• granulated sugar - 0.8 kg.
• table water - 0.1 l.

1. Pre-clean the grapes by cutting off the stems with nail clippers. Rinse the berries in a basin and leave to dry on towels. Wash the citrus, scald with boiling water.
2. Chop the lemon, squeeze out the juice, filter out the seeds. Mix with granulated sugar and water. Set to heat, cook on low until the particles dissolve.
3. When the sugar has melted, place the cinnamon and cloves in a gauze cloth and tie it in a knot. Dip this bag into the sweet base and simmer for another 5 minutes. Remove the spices.
4. Make several holes in the peeled grapes with a sewing needle or toothpick. Place the fruits in syrup cooled to 45 degrees. Cool the contents.
5. Now heat the treat to 75 degrees, avoiding boiling. Again, give it a chance to cool. Repeat the heat treatment three times, at the final stage cool for 8 hours.
6. Sterilize lids and containers. Wash the jars of baking soda, dry them, and package the finished treat. Since the jam is rolled up when cooled, the sealing is carried out with nylon or paper (parchment).

• granulated sugar - 0.8 kg.
• vanillin - 3 gr.
• filtered water - 0.5 l.
• white grapes - 0.6 kg.
• citric acid - 6 gr.
• fresh cherries (large) - 0.5 kg.

1. Place the cherries in a sieve, then rinse several times in a bowl of cold water. Let the berries dry, discard the seeds. Sort the grapes, wash under the tap and leave until the liquid drains.
2. When the grapes are dry, blanch them. First, immerse the peeled fruits in boiling water for a couple of minutes, then immediately cool with ice water.
3. Combine cherries and grapes in a heatproof cooking container. Separately cook the syrup from sugar and water, then pour the sweet mixture over the raw materials. Cover the container and leave the product for 7 hours.
4. After the allotted interval, heat the mass on low power, continue to simmer for a quarter of an hour. Turn off the burner and cool the jam for 4 hours.
5. At the final stage, bring the mixture to the first bubbles, cook for 20 minutes. During this period, it is necessary to sterilize the container for seaming, package the finished treat in it and seal it.

Grape and pumpkin jam

• granulated sugar - 1.5 kg.
• pumpkin (pulp) - 900 gr.
• pear - 0.4 kg.
• grapes - 1 kg.
• lemon juice- 80 ml.
• grape juice (fresh squeezed) - 0.5 l.

1. Pumpkin pulp must be chopped into cubes of equal size, then combined with granulated sugar (500 g). Let the mixture sit for 20 minutes, then place on a baking sheet and place in the oven. Bake for a third of an hour at 100 degrees.
2. Wash the pear, remove the middle. Without removing the peel, chop the fruit into pieces. Rinse the grapes, cut them in half, remove the seeds.
3. Combine lemon juice with fresh grape juice. Pour into a saucepan and cook until the mass has reduced in volume by ½. When this happens, add 1 kg. Sahara.
4. Continue simmering the mixture until the grains dissolve. Then add pear, pumpkin cubes and grapes to the sweet mixture. Bring the contents of the pot to a boil, simmer for 10 minutes and turn off the heat.
5. Leave the mixture for 3 hours, then perform another heat treatment. Pour the treats while hot and immediately seal with tin lids. Cool with the neck down.

Grape and gooseberry jam

• sweet grapes (seedless) - 2.8-3 kg.
• gooseberries - 1.4 kg.

1. First, sort the berries separately from each other. Wash the gooseberries and cut off the stems with nail scissors. Do not damage the peel. Rinse under the tap.
2. Do the same with the grapes (cleaning, washing, drying). Now pass each type of fruit through a meat grinder, then mix together. Place the heat-resistant container with the contents on the fire and cook until the first bubbles appear.
3. Turn off the heat, leave the mixture for 4 hours. At this stage, you can sprinkle the berries with sugar. Carry out heat treatment three more times. For the final time, pour out the hot treat and close it.

There are a number of subtleties that will help you prepare a delicacy taking into account the taste characteristics of all family members. Consider popular and easy-to-prepare recipes for grape jam with melon, pear, apple, gooseberry, lemon, pumpkin, and cherry. Add to taste Walnut, chopped cinnamon, almonds.

Video: grape jam

Fruits and berries

Description

Ingredients

Steps

Let's prepare all the ingredients we need to make jam. The grapes, as mentioned earlier, must be taken of a white variety and preferably without seeds, although they can also be removed during the cooking process.



First of all, thoroughly wash the grape branch, then separate all the berries from it and put them in a deep bowl. Once again, wash the berries separately under cold running water.



If you purchased a grape variety with seeds, then carefully remove all the seeds from each berry using a needle or pin.



At this stage we have to prepare the syrup. Pour the specified volume of water into a clean enamel pan, put it on the fire and bring to a boil. Pour granulated sugar into the bubbling liquid in the amount specified in the ingredients. Cook the syrup over low heat until the sugar dissolves.



When all the sugar crystals have completely dissolved in the water, pour the prepared seedless grapes into the pan, turn the heat to minimum and cook the delicacy for 40-60 minutes until thickened and ready, periodically stir the ingredients in the pan with a spoon. Add citric acid at the final stage.



We pour the sweet thick syrup with grapes into dry sterilized jars, close them with tight lids and put them in the closet to wait in the wings. Delicious jam from white grapes pitted and ready for winter.



Bon appetit!

Almost every garden grows grapes, but not every housewife knows and knows how to make jam from them. Having tried it once, it stands on par with other, more popular sweet preparations for the winter. There are quite a few grape varieties that, when treated with temperature, retain a lot beneficial properties and besides taste they also bring benefits. The most best jam obtained from such grape varieties as: raisin, Isabella, Delight, Talisman, Husayne, Chaush, Agadai, Rizamat, Nimrang, Karaburnu. You can also use slightly sour varieties.

To prepare any grape jam, take ripe bunches with whole berries. Severely unripe and damaged grapes are not suitable for this purpose.

The bunches are placed in a colander and washed under running water to remove dust and debris.

Green grape varieties are blanched for 2 minutes (until soft) in boiling water with the addition of 3 grams of salt. Then the bunches are dipped into cold water.

White and blue grapes do not need to be blanched.

The berries are separated from the bunches with scissors. Each berry is pierced with a needle to maintain integrity during heat treatment. If the jam is seedless, remove the seeds. To do this, the berries are cut in half. The separated berries are dried on a paper towel.

You need to cook the jam in an enamel or glass container. A saucepan or basin is suitable for this purpose.

Grape jam can be made from different varieties red, white, black and green grapes.

From sultanas

Many people like seedless jam, and raisin grapes are ideal for making it. This jam turns out aromatic, tasty and beautiful.

To prepare it you need to take:

• 0.6 kilograms of sultanas;
• 60 milliliters of water;
• 0.6 kilograms of sugar;
• a packet of vanillin or vanilla sugar.

The grapes need to be washed and the berries separated. All damaged berries are removed. Add sugar to boiling water and stir thoroughly. The berries are dipped into the finished syrup and cooked for 10 minutes. The mixture must be stirred during cooking, removing the foam.

The pan is removed from the heat and wrapped in a towel for 8 hours. Then the syrup is separated from the berries and cooked for 8 minutes. Berries are added. The mixture is wrapped again for 8 hours. After which the pan must be placed on low heat. The jam simmers until the berries sink to the bottom and become transparent.

For a more subtle taste, vanilla sugar or vanillin is added at the end of cooking.

The finished jam is poured into clean and dry jars and closed. The jars are turned over and wrapped until cool.

For black sultana jam with honey and lemon you need to take:

• 2 kilograms of grapes;
• kilogram of honey;
• 2 lemons;
• 250 milliliters of water;
• cinnamon stick or 5 grams of this spice powder;
• 4 buds of cloves.

The berries need to be washed under water and removed from the bunches. They are then pierced with a needle. In a saucepan, mix water with honey and lemon juice. Cloves and cinnamon are added.

The mixture is placed on low heat and heated to 70 degrees. Then it needs to be removed and cooled to 40-50 degrees. The berries are dipped into the syrup. The mixture is placed on the stove again and heated to 70 degrees. After which the pan needs to be wrapped and left to cool for 8 hours. The heating and cooling procedure is repeated 2 more times.

After the last heating, the mixture is infused for a day. Then the jam is put on fire. After boiling, it is poured into jars prepared in advance and closed.

Kishmish jam: video

To make Isabella jam you need:

• 2 kilograms of grapes;
• 1.5 kilograms of sugar;
• 0.4 liters of grape juice or water;
• half a lemon;
• 3 packets of vanilla.

The berries need to be washed and separated from the bunch. Sugar is poured into the boiled juice (water) and everything is mixed. The resulting syrup is removed from the heat. The berries are dropped into it and left to stand for 8 hours. Then the syrup with berries is simmered over low heat for 15 minutes. After which it needs to be cooled again and left for 8 hours.

Rinse the lemon well and place it in boiling water for a couple of minutes. Then it is cut, the juice is squeezed out and filtered to remove pulp and seeds (using a sieve or gauze).

After the syrup with berries has cooled, lemon juice and vanillin are added. The jam is cooked for 10 minutes. Then it is put into jars and closed for the winter.

For grape jam with seeds you need:

• 1 kilogram of grapes;
• 0.5 liters of water;
• 5 grams of citric acid.

The berries are first washed and trimmed from the branches. Then they need to be doused with boiling water for a couple of minutes. Syrup is prepared from water and sugar. Grapes are poured into it.

The mixture is cooked for 8 minutes. Then it needs to be removed from the heat. After cooling, the mixture is set on low heat and cooked for 10 minutes. At the end, citric acid is added to the jam and mixed. The finished jam can be poured into jars and sealed for the winter. The inverted jars are covered with a thick cloth or towel and left until completely cooled. Then they need to be stored in a dry and cool place.

It will require:

• 2 kilograms of grapes;
• 2 kilograms of sugar;
• 500 milliliters of water;
• 2 large oranges;
• 2 lemons.

600 grams of sugar dissolves in boiling water. The prepared grapes are transferred to the finished syrup and left to stand for 4 hours. Then the mixture is brought to a boil, another 600 grams of sugar is added. Boils for 10 minutes. Then it is removed and cooled for 10 hours.

After insisting, put it on the fire, add the remaining sugar. 3 minutes before the end of cooking, add orange and lemon juice. After boiling, the jam is poured into prepared jars and sealed.

For seedless green grape jam you need:

• 2 kilograms of seedless grapes;
• kilogram of sugar;
• 200 milliliters of water;
• lemon juice;
• 3 packets of vanilla.

The berries must first be prepared by washing and separating the berries. Sugar is mixed with water and placed on low heat. The mixture must be stirred periodically until a thick syrup forms. Then remove from heat until completely cool.

Berries are placed in it and lemon juice and vanillin are added. If desired, you can add 50 grams of liqueur.

The mixture is stirred and placed on low heat. The finished jam should not spread after cooking. To check, you need to take a drop and place it on a plate. It should keep its shape. The finished jam is poured into jars and closed.

For this jam you need to take:

• 2 kilograms of grapes;
• 10 grams of pectin or instant gelatin;
• 1.5 kilograms of sugar;
• 0.5 liters of water.

Water is poured into the pan. Bring to a boil. The grapes are blanched and transferred to another container with a slotted spoon. The cooked berries are ground on a sieve. Sugar is added to the resulting juice.

The mixture simmers over low heat for 10 minutes. After cooling, the mixture is cooked for another 10 minutes, and so on twice.

Before the last heating, pectin or gelatin is added to the jam.

The boiled jam is distributed into jars and twisted. The jars are turned over and covered with a blanket until they cool.

It will require:

• 1 kilogram of white grapes;
• 1 kilogram of sugar;
• 200 milliliters of water;
• 3 grams of citric acid;
• 2 packets of vanillin.

The grapes should be placed in a colander and washed under running hot and then cold water. The berries are separated very carefully.

A pan of water is placed on fire. Bring to a boil. Sugar is gradually added to the water, stirring slowly. The syrup is cooked for 15 minutes (until a homogeneous thick mass is obtained).

Then it needs to be cooled. The berries are placed in the cooled syrup. You need to cook them over low heat, gradually increasing the heat to maximum. After 10 minutes, vanillin and citric acid are added to the pan. After this, the jam is mixed and placed in jars and sealed for the winter. The jars are turned over and wrapped in a blanket until they cool completely.

It will require:

• 1.5 sultanas or other seedless grapes;
• 1.5 kilograms of sugar;
• 200 milliliters of water;
• 2 large lemons;
• 200-250 grams of walnuts or almonds;
• 2 bags of vanillin;
• 3 cherry leaves.

The berries need to be removed from the bunches and washed. 100 grams of water is poured into a saucepan and brought to a boil. Cherry leaves and grapes are dropped into it. After a couple of minutes, the mixture is removed from the heat. In another container, mix the second half of the water and sugar. The mixture is stirred and heated until the crystals are completely dissolved.

Blanched grapes are placed in a colander, drained and placed in boiling syrup. The mixture should boil for 7 minutes. Then it needs to be cooled.

The cooled mixture is heated again, chopped nuts, lemon juice and vanillin are added. Boil for 10 minutes. The finished jam is poured into prepared jars and closed for the winter. After twisting, turn over and wrap for 8-9 hours. The jam is stored in a cool place.

Grape jam with almonds: video

There are quite a few recipes for grape jam with seeds. Quite often it is prepared in thick-walled pans or basins in several steps. It takes quite a long time to prepare. To prepare this delicacy for more short term use multicookers.

Any type of grape is suitable for jam. The berries must be large, whole and not overripe.

You can take a slightly unripe one, it will give the jam the necessary sourness.

• 1.5 kilograms of any large grapes;
• 0.7 kilograms of sugar;
• 200 milliliters of grape juice;
• half a cinnamon stick;
• 2 star anise;
• 100 grams of peeled almonds.

The grapes are washed. The berries are cut from the bunches and dried. If desired, the seeds are removed. The berries are placed in a large bowl, covered with sugar and mixed gently. Almonds are soaked in boiling water for 10 minutes. Then it is cleaned and divided into halves.

The candied berries are placed in a multicooker bowl, juice, nuts and spices are added. The multicooker is switched to stewing mode for two hours. The finished jam is distributed into jars and sealed for the winter.

Grape jam is not only tasty and aromatic, but also healthy. In winter, such a delicacy allows you to maintain your tone and saturates a person with useful substances.

The hot season of preservation is not complete without preparations for those with a sweet tooth, among which a variety of preserves and jams rightfully occupy a place of honor. Cherry and apple, raspberry and currant, plum and Strawberry jam… The list of popular desserts could go on for a long time, however, having once tried to implement grape jam recipes, caring housewives will prepare it every year. And this is not surprising, because the characteristic musky aroma and unusual taste distinguish this delicacy from other types of jam.

In addition, grapes themselves are very beneficial for the body. Eating berries has a positive effect on kidney and heart function due to their increased potassium content. The B vitamins contained in grapes improve skin condition and add shine to hair. Berries also provide invaluable benefits for immune system, helping to strengthen it by saturating it with ascorbic acid. What can we say about phosphorus, calcium, magnesium and other useful microelements in grapes.

The secret of grape jam lies in the method of preservation. It is cooked over low heat, which allows you to retain more nutrients.

Jam “Berries in syrup”

Those who decided to make sweets for the first time should try this easy recipe. It doesn’t take much time, and the jam turns out incredibly tasty and fragrant. Its only drawback is its slightly runny consistency, since the berries are not boiled for a long time. But you can pour this dessert on top of pancakes.

Procedure for making grape jam:

Thick grape dessert

Unlike the previous grape jam recipe, this delicacy is thicker and twice as sweet. It can be used as a filling for pies.

To make jam:

Grape jam in Greece - video

Seedless grape jam

Since the process of separating seeds is quite labor-intensive, for jam you should choose varieties with large berries. In grape jam recipes, the raisin variety, which has no seeds, is often used. But in this case, it is still recommended to cut the fruits in half so that they boil faster and better, and the dessert itself turns out thicker.

To give the jam a richer and more refined taste, add lemon juice and a little liqueur.

So, to make seedless grape jam for the winter:

Grape jam with seeds

A very rich and aromatic jam can be prepared using the Isabella or. At the same time, to give the delicacy a slight bitterness, the seeds are not removed, and the berries are boiled whole.

Step-by-step instructions for the grape jam recipe:

When preserving jam, fruits and berries are often combined with each other, wanting to achieve an original aroma or get a new flavor accent. Perhaps grapes can be considered the only exception to the rule. It is so fragrant that the smell of added fruits simply dissolves into the main aroma. Therefore, you can do without experiments, but simply prepare fragrant and delicious jam from grapes for the winter. Cold winter evenings It's so nice to get a piece of summer in a spoon of amber jam. Enjoy your favorite berries with a cup of hot tea and bon appetit!

Azerbaijani recipe for grape jam - video

Grape jam - recipes and cooking rules from the magazine "site"

The most popular homemade grape preparations for the winter are juice, compote and wine. And some housewives also stock up on a very unusual delicacy - they close it for the winter grape jam. Varieties with large, dense berries are suitable for this dessert, including Isabella, Kishmish, Muscat Delight, Husayne, Agadai, Karaburnu, Nimrang, Chaush, Talisman, Rizamat resistant, Muscat of Alexandria, Muscat of Hamburg.

Jam is prepared using sugar, honey syrup or boiled grape juice. For beautiful color Cherry leaves are added to the preparations. Properly prepared grape jam (five-minute jam) is very healthy. It, like fresh berries, contains flavonoids, vitamins A and B6, ascorbic acid, folates, and minerals - calcium, magnesium, potassium, selenium, etc.

There are many recipes for grape jam, because it can be made from both dark and light varieties. Whole berries in translucent syrup, grape jam or grape marmalade, pieces of berries in company with other fruits - these are the interesting things that can be prepared for the winter from fragrant bunches. Grape jam with gooseberries, apples, pears, peaches, and oranges is very tasty. The dessert acquires new shades of taste with the addition of spices, aromatic herbs, nuts and dried fruits.

How to make grape jam: recipes

Recipe 1. Classic jam from grapes

You will need: 2 kg of sweet grapes, 1 g of vanillin, 400 ml of water, 1.4 kg of sugar (can be replaced with honey), 2 g of citric acid.

Wash the grapes, dry them, separate each berry from the bunches. Remove damaged grapes. Then plunge the grapes into boiling water for 1 minute and immediately immerse them in cold water. Immerse the blanched berries in syrup made from water and granulated sugar for 6-7 hours. The jam is prepared in three steps. The first and second times you need to cook the berries for 10 minutes, let them cool and soak in syrup for 8-9 hours, and at the end of the third stage add citric acid and vanilla to add flavor. Pack the finished jam into dry, hot, sterilized jars, seal tightly, wrap and leave until the morning.

Recipe 2. Spicy grape jam with almonds

You will need: 2.4 kg of green seedless grapes, 1.2 kg of brown sugar, 4 star anise and cloves each, a cinnamon stick or a pinch of powder, 400 ml of grape or apple juice, 200 g almonds.

Place the washed and de-stemmed grapes in a large bowl in layers, sprinkling each with sugar. Leave until morning. The next day, mix the contents of the bowl with spices, add juice, place in a deep dish and place in the oven preheated to 150º. There the berry mass should spend 3 hours. It needs to be stirred periodically. Pour boiling water over the almonds for 6-7 minutes, peel the skins and add to the jam after it has been in the oven for 2 hours. From the prepared jam, remove the anise and cinnamon stick (if you added it), place in sterile jars, roll up, wrap and leave to cool until the morning.

Recipe 3. Isabella jam

You will need: 3 kg of grapes, 1.8 kg of sugar, 600 ml of water.

Separate the grapes from the bunches, rinse in cold running water, and drain in a colander. Pour 3 cups of sugar into boiling water, boil and cook until it is completely dissolved. Add grapes to boiling syrup. After boiling, simmer the berries over low heat for no more than 7 minutes. Don't forget to skim off the foam. Cool, strain through multilayer cheesecloth, squeezing well so that there are no seeds or peel left in the finished dessert. After this, put the grape syrup on the stove again, add the remaining sugar and simmer over low heat for about half an hour. Pour into sterile jars, seal, and wrap. Store completely cooled jam in a cool place.

Recipe 4. Grape jam with pumpkin and pear

You will need: 1 kg of grapes, 1 kg of pumpkin pulp, 500 g of pear, juice of two lemons, 600 ml of grape juice, 2 tablespoons of cognac (optional), 1.6 kg of sugar.

Cut the pumpkin pulp into cubes, mix with a glass of sugar, place in a fireproof dish and bake for 20 minutes in the oven at low temperature (you can cook the pumpkin in microwave oven). Cut the grapes into quarters, peel the pears into cubes. Remove seeds from berries. Mix grape and lemon juice, pour into a saucepan with a thick bottom and boil by half. Then, without removing the saucepan from the heat, add the remaining sugar. Cook, stirring regularly, until it is completely dissolved. Then add the pumpkin, pears and grapes to the pan. When the fruit boils, turn off the stove. Let it brew for 1 hour. Boil again, boil for 3 minutes, pour the finished jam into sterilized jars, immediately roll up and let cool under a blanket.

Recipe 5.

You will need: 1.8 kg of grapes ( better variety Isabella), zest of half a lemon, 1 kg of sugar, a glass of fresh orange juice.

Wash the grapes, dry them and place them in a saucepan in which the jam will be cooked, removing the skin from each berry. This is the most tedious process in this recipe. Then everything is simple. Bring the grapes to a boil over medium heat. If necessary, add a little water. Simmer for no more than 5 minutes. Cool the berry mass and strain through a sieve. This will help get rid of the pits. Return the berry puree to the pan, add fresh orange juice, sugar and lemon zest, stir with a wooden spatula, bring to a boil and simmer over low heat for 20-25 minutes. During cooking, do not forget to skim the white foam from the jam. Pour the finished dessert into jars, seal and let cool at room temperature.

Recipe 6.

You will need: 1.5 kg of gooseberries, 3 kg of seedless sweet grapes.

Sort the berries, rinse, dry and grind in a meat grinder: grapes separately, gooseberries separately. Combine the ground berries and heat over low heat, and when the first bubbles appear, remove the pan from the stove. The jam should cool down. Do the same thing 3 more times. If the dessert seems unsweetened to you, you can add a little sweet syrup to the berries, and at the end of the fourth cooking, flavor it with your favorite spices. Place the cooled jam in sterilized jars, cover with boiled metal lids and leave in a warm place until it cools completely.

Recipe 7. Spicy jam with whole berries from the Kishmish variety

You will need: 2 kg of Kishmish grapes, 1.6 g of light honey (can be replaced with sugar), 6 clove buds, 2 large lemons, a cinnamon stick, a couple of thyme sprigs, 200 ml of water.

Add honey, spices, thyme and juice squeezed from lemons to a saucepan with water. Boil the syrup. Carefully wash the grapes, peeled from the branches, dry them and prick each berry in several places with a thick needle so that they do not burst during cooking. Place the prepared grapes in warm syrup, heat it to 70º over low heat, remove from the stove and let cool completely. So the jam needs to be heated several times during the day, allowed to soak in the syrup at night, and in the morning just brought to a boil and left to steep for a day. Then boil again and cook, stirring gently, for no more than 10 minutes. You should get a translucent honey-amber syrup with whole berries inside.

Recipe 8. Five-minute jam from grapes with apples

You will need: 1 kg of grapes, 700 g of apples, 700-800 g of sugar.

Rinse apples and grapes thoroughly. Cut the apples into cubes or thin slices, divide the berries into halves. Place the apples mixed with grapes in an enamel bowl, carefully sprinkling each layer with sugar. Now you need to wait for the juice to release. When this happens, stir the fruit, place it on the stove and bring to a boil over low heat. Cook for 5 minutes, skimming off the foam and stirring continuously with a wooden spatula. Add a little water if necessary. Let the jam cool at room temperature, bring it to a boil again, turn off the heat, pour into hot sterilized jars, seal, turn upside down and let cool.

Cold winter evening grape jam will remind you of sunny summer and flowering meadows. Try making this unusual delicacy at home, and it will surely become one of your family's favorite desserts. You can please your family not only with the grape jam itself, but also delicious desserts with its addition - bagels, pies, casseroles. The aroma of fresh baked goods always fills the house with comfort. Good luck with your winter preparations! Give yourself a piece of grape happiness!