Grape jam with seeds for the winter: a simple recipe with photos. Recipes for amazing winter preparations from grapes

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 dip the grapes in boiling water for 1 minute and immediately immerse 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. Grape and lemon juice mix, pour into a saucepan with a thick bottom and reduce 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!

This grape jam is a great option. winter harvesting. The syrup is especially aromatic from the Isabella or Lydia grape varieties. They have a rich and bright taste. The only “minus” of this recipe is the inability to remove the seeds from the grapes. But this does not affect the taste of the finished dessert at all. If you don’t like jam with seeds, you can strain the finished sweet mass.

This jam from grapes with seeds for the winter is prepared in 3-4 stages. Each time, the grape mass must be brought to a boil and left alone until it cools completely. Grape jam is stored in a dark pantry or cellar for 10-12 months, so you can prepare a large number of berries for future use to enjoy a bright dessert throughout the winter.

Ingredients for making grape jam with seeds for the winter:

• blue grapes (variety “Isabella”, “Lydia”) – 1 kg
• water – 100 ml
• sugar – 700 g

Grape jam with seeds for the winter - a simple recipe:

Before cooking the jam, we prepare the grapes: we tear the berries from thin branches. We try to remove damaged and wrinkled berries. Wash thoroughly.

Prepare sweet syrup: pour sugar and the recommended amount of purified water into a saucepan.

Mix the ingredients and cook the sugar syrup for 10-12 minutes.

Pour the grapes into a saucepan with syrup and wait for the mixture to boil.

Once the grapes are soft, remove the pan from the heat. Leave for 5-6 hours. We repeat the entire procedure 3-4 times. Until the syrup acquires the thickness we need.

Pour the finished hot grape jam with seeds into dry containers for the winter. If desired, strain the jam through a sieve (removing the seeds and skin from the sweet syrup).

Store grape jam in a cool place.

Bon appetit!

Most gardeners grow grapes on their plots for fresh consumption or for making wine. However, few people know that grape jam can be made from this valuable berry. There are a large number of varieties that can withstand heat treatment while maintaining their beneficial features. In our article we will talk about some popular recipes for grape jam.

Benefits of berries

Properly prepared grape jam is a source of macro- and microelements necessary for the body. Vitamins of group A improve vision and rejuvenate the body. B vitamins improve nervous and circulatory systems. Vitamins of group C increase immunity and protect against viruses. The high content of fructose and glucose strengthens the body’s immunity as a whole. Fiber removes toxins. Grapes renders positive influence on the functioning of the circulatory, digestive, nervous, respiratory and reproductive systems.

Cooking recipes

Grape jam, step by step recipes which are exhibited on our website, can be made from different varieties white, green, black and red grapes. Many people may like jam made from seedless grapes, for which sultanas are suitable.

White grape jam recipe

Ingredients

• white grapes – 1kg;
• water – 2 cups;
• sugar – 1kg;
• vanilla – 0.5 tsp;
• citric acid – 0.5 tsp.

Gently rinse 1 kg white grapes and separate the berries from the bunch with scissors so as not to damage them. If desired, you can remove the seeds.
Place a container with 2 glasses of water on the fire, boil it and gradually add 1 kg of sugar, stirring slowly. Cook for 15 minutes until completely dissolved and a homogeneous thick mass forms.
Wait for the syrup to cool and place the berries in it. Simmer everything over low heat for an hour, then gradually increase the heat to maximum. After 10 minutes, remove from heat and add half a teaspoon of vanilla and the same amount of citric acid. After mixing well, the white grape jam will be ready and you can transfer it into a suitable container.

Black grape jam recipe

Ingredients

• black grapes – 2 kg;
• water – 0.5 liters;
• sugar – 1.5 kg;
• lemon juice – 1 tsp;
• vanillin – 1 tsp.

Wash and separate the berries from 2 kg of black grapes. Place them in a colander and lower them into boiled water for 2 minutes, and then immediately into cold water. Place half a liter of water on the fire and mix it with 1.5 kg of sugar. Remove the syrup from the heat and soak the berries in it for 8 hours. Once completely cooled, simmer over low heat for 15 minutes and let cool again for 8 hours. Add a teaspoon of lemon juice and the same amount of vanilla. Cook the mixture for 10 minutes. If desired, black grape jam can be prepared for the winter by pouring into sterilized jars, screwing and leaving upside down for 12 hours, covered under a cloth.

Green grape jam recipe

Ingredients

• green seedless grapes – 2 kg;
• water – 1 glass;
• sugar – 1 kg;
• lemon – 1 piece;
• vanillin - sachet.

Prepare 2 kg of fruits; it is advisable to choose seedless green grape varieties. Rinse thoroughly under running water and separate the berries. Mix with 1 kg of granulated sugar and 1 glass of water. Place the container over low heat and cook until a thick solution forms, stirring occasionally. Remove from heat and let cool, then add freshly squeezed juice from one lemon and 3 packets of vanilla. Put it back on low heat and cook until full readiness. You can find out about this by dropping a drop of jam onto a plate. It should not spread, but maintain its solid shape. Ready-made green grape jam can be poured into jars or rolled up for the winter.

Recipe for raisin grape jam

Ingredients

• sultanas – 0.5 kg;
• water – 0.5 cups;
• sugar – 0.5 kg.

Kishmish grape jam is considered one of the most exquisite and appetizing. This is due to the absence of seeds, which keeps the berries whole and even more useful.
To prepare, you will need half a kilogram of sultanas, which is washed under the tap and the berries are carefully separated, removing all damaged ones.
Boil half a glass of water and gradually add half a kilogram of sugar, stirring well. After complete dissolution, add the berries to the syrup and cook for a few more minutes. Remove the container from the heat, wrap it in a cloth and leave it like that for 8 hours.
After cooling, the syrup without berries needs to be poured and cooked for another 7 minutes. Add berries and repeat the procedure with wrapping for 8 hours.
After this, cook the mixture over medium heat until the berries stop floating and become transparent. For a more refined taste, you can add half a teaspoon of vanilla bean. Preparing raisin grape jam is a little more complicated than usual, however taste qualities so high that they are well worth the effort.

Recipe for grape jam “Isabella”

Ingredients

• “Isabella” grapes – 1.5 kg;
• Water – 300 g;
• Sugar – 0.6 kg.

The peculiar “fox taste” of the variety allows you to get amazing jam from. Before you start cooking, thoroughly rinse 1.5 kg of fruit and carefully separate the berries. Boil 300 g of water and add, stirring constantly, 300 g of granulated sugar until a homogeneous mixture is formed. Drop in the berries and let the syrup simmer for 5 minutes over low heat.
Wait for the mixture to cool and cook again for half an hour, gradually adding another 300 g of sugar. Remove the jam from the heat and pour into jars.

Recipe for grape jam with seeds

Ingredients

• grapes – 1kg;
• water – 0.5 l;
• sugar -1 kg;
• citric acid – 1 tsp.

This is one of the simplest and most common recipes, as it eliminates the tedious procedure of removing seeds from the pulp. Jam made from grapes with seeds is prepared quickly and acquires a characteristic taste. Prepare 1 kg of any grapes, rinse them well in a colander under running water and carefully cut the berries from the branches. Pour boiling water over them for 2 minutes and let cool.

Prepare hot syrup from half a liter of water mixed with 1 kg of sugar. Pour the cooked mixture over the berries and cook over low heat for several minutes. Remove and let cool. Then repeat the cooking and add a teaspoon of citric acid. When the grape jam has cooled, pour it into containers.

If you wish, you can make jam from grapes with seeds for the winter. To do this, it is poured while hot into cans for preservation and the lids are tightly screwed on. The jars are turned over and covered with thick cloth. The jam is left in this state for 8 hours, after which it is removed.

Recipe for grape jam for the winter

Ingredients

• Grapes – 1 kg;
• Sugar – 1 kg;
• Water – 1 glass.

A tasty and healthy delicacy can be enjoyed not only as it is prepared, but also prepared for the winter. Any grape varieties that can be subjected to heat treatment without loss of quality are suitable for jam.
Wash 1 kg of fruit and separate each berry, carefully cutting with scissors. Place them in a container suitable for cooking. Add 1 kg of sugar and leave it like this for 8 – 10 hours. After the berries release their juice, place the container on low heat and add 1 glass of water. Cook the mixture for 10 minutes, stirring and skimming off any foam that forms. After this, let the syrup cool for about 6 hours. A similar procedure must be repeated two more times. You need to stop cooking when it reaches a thick state. For the winter, hot grape jam is placed in sterilized jars and screwed, leaving to cool upside down.

Storage secrets

If you have prepared jam for the winter, provide it with optimal storage conditions. This way it will retain its beneficial properties and attractive appearance.

• to prevent thickening and changing the original color, add lemon juice, which is a natural preservative;
• store jars of jam in a cool, dark place, ideally a refrigerator or basement;
• take care to sterilize the jars and lids before screwing, this will not ruin the preservation or spoil the taste;
• do not store jam in places with high humidity, as this is fraught with the formation of mold on the surface.

Lovers of natural delicacies can add apples, pears, cinnamon, cloves, mint or other spices when preparing grape jam. Lemon juice can be replaced with orange juice or zest. Don't be afraid to experiment and look for your unique and surprising taste.

Grape jam is real magic that you can make a reality in your own kitchen! Everyone without exception enjoys this most delicate and incredibly healthy delicacy. Once you try it, it will be impossible to tear yourself away. Housewives will have to master the most different recipes and every time delight your families with such an exotic treat.

How to make grape jam?

Typically, such desserts are prepared from raspberries, strawberries, currants and gooseberries, so the grape delicacy cannot be called traditional. However, this does not prevent many housewives and simply lovers of juicy berries from making such preparations on a truly industrial scale. Even those who do not live in the south and are forced to buy grapes at markets tend to stock up on a jar or two of aromatic jam. We bring to your attention a simple recipe for grape jam that will not leave you indifferent.

Berries are known for their amazing health benefits. After heat treatment they retain their properties and vitamins. The bunches contain a significant amount of potassium, which improves kidney and heart function. They also contain calcium, as well as sodium, magnesium and phosphorus. B vitamins will help improve the condition of skin and hair, and ascorbic acid strengthens the immune system. Black grape jam

Grape jam is cooked mainly over low heat. This allows you to save maximum amount useful components of berries. If you are using slightly sour varieties, adding citric acid is not necessary. The fruits are boiled whole, cut, and even crushed into puree. There are also recipes in which it is recommended to put the whole bunch - for aesthetic purposes.

1. 1. Type of dish: winter preparation.

1. 1. Weight ready-made dish: 1.4 kg.

1. 1. Cooking time:

1. Calories:

Ingredients for making grape jam

• Grapes – 1 kg.
• Sugar – 0.4 kg.
• Lemon – 1 pc.

Seedless grape jam

1. 1. This jam is ideal for lovers of sweet dishes. The seeds give the delicacy a bitter taste, so it is better to take the berries without them. If this is not possible, simply remove the seeds from the fruits; this is not at all difficult to do.

1. Each grape must be cut into two parts. Place them in a saucepan and cover with sugar. Pour juice from one lemon on top. The future dessert should be cooled in the refrigerator for four hours. Then it is placed on low heat and boiled for 20 minutes. If the treat turns out liquid, cook it a little more. After cooling, the jam is poured into jars and rolled up.

How to make grape jam with seeds?

1. 1. Type of dish: winter preparation.

1. 1. Subtype of dish: grape dessert.

1. 1. Weight of the finished dish: 1.6 kg.

1. 1. Cooking time: 2.5 hours.

1. National cuisine to which the dish belongs: Russian.

Ingredients

• • Water – 1 glass.

• • Sugar – 400 g.

• • Grapes – 1 kg.

• • Citric acid – 5 g.

• Vanilla – 2 g.

Cooking method

There is no need to add any flavorings to a preparation such as grape jam with seeds if you use berries of the Isabella and Lydia varieties. Their fruits have a bright natural smell.

The cooking process begins with boiling the syrup. You need to boil water and add sugar to it. Then cook the syrup for 15 minutes. When the liquid has cooled, place whole berries in it and place on the stove. Over the course of an hour, gradually increase the heat and cook the delicacy on full heat for the last 10 minutes. Add vanilla and citric acid to the dessert, pour into jars and preserve. Delicious jam made from Isabella grapes will appeal to everyone without exception!

Green grape jam

1. 1. Type of dish: winter preparation.

1. 1. Subtype of dish: grape dessert.

1. 1. Weight of the finished dish: 1.5.

1. 1. Cooking time: 14.5 hours.

1. National cuisine to which the dish belongs: Russian.

Ingredients

• • Grapes – 1 kg.

• • Sugar – 400 g.

• • Lemon juice – 70 g.

• Vanilla essence – 5 g.

Cooking method

These varieties are also called white. Using light green berries, you magically get a golden-colored treat.

First, you need to cut the fruits in half and remove the seeds. Now you can grind them. Cover everything with sugar and put it in the refrigerator to infuse. After 12 hours, place the pan with the fruits on low heat and cook for 1.5 hours. Add lemon juice to the grape jam and leave on the stove for another 10 minutes. Finally, pour vanilla essence into the treat.

Thick grape jam “Kish-mish”

1. 1. Type of dish: winter preparation.

1. 1. Subtype of dish: grape dessert.

1. 1. Number of servings out: 14.

1. 1. Weight of the finished dish: 1.4 kg.

1. 1. Preparation time: 50 hours (including settling).

1. National cuisine to which the dish belongs: Russian.

Ingredients

• • Quiche-mish – 1 kg.

• Sugar – 400 g.

Cooking method

A dish like Kishmish grape jam will appeal to lovers of desserts with a thick consistency. You don't need any additional additives to enhance the taste and aroma.

Cover the berries with sugar and place in the refrigerator for two days. Then simmer them over low heat for 20 minutes. At this point, the preparation of dessert is considered complete.

White grape jam with walnuts

1. 1. Type of dish: winter preparation.

1. 1. Subtype of dish: grape dessert.

1. 1. Number of servings out: 20.

1. 1. Weight of the finished dish: 2 kg.

1. National cuisine to which the dish belongs: Russian.

Ingredients

• • Grapes – 1 kg.

• • Cherry leaves – 3 pcs.

• • Sugar – 500 g.

• • Walnuts – 10 pcs.

• Water – 1 glass.

Cooking method

Peel the berries and place them in a saucepan. Cover it with sugar and leave for 7 hours until the juice appears. Place the pan on the stove and turn on low heat. If there is very little juice, add a glass of water.

Place cherry leaves in a saucepan, bring to a boil and cook for 5 minutes. Then cool the treat and leave for 10 hours. After this, mix it with chopped walnuts and cook for another 10 minutes after boiling.

In addition to white and green grapes, jam made from black grapes is no less tasty.

Isabella grape jam: express method

1. 1. Type of dish: winter preparation.

1. 1. Subtype of dish: grape dessert.

1. 1. Number of servings out: 16.

1. 1. Weight of the finished dish: 1.6 kg.

1. 1. Cooking time: 10 hours.

1. National cuisine to which the dish belongs: Russian.

Ingredients

• • Grapes – 1 kg.

• • Water – 1 glass.

• Sugar – 500 g.

Cooking method

This technique will appeal to busy people who don’t want to spend a long time fiddling with berries. First you need to prepare the fruits, then make the syrup. To do this, pour water into a saucepan, add 300 g of sugar and place on the stove. Place the berries in the boiling solution and cook for 5 minutes.

The future preparation needs to be cooled, and then put back on the fire, add the remaining sugar and cook for another half hour. After this, Isabella grape jam will be ready for use or winter storage.

Grape jam for the winter

1. 1. Type of dish: winter preparation.

1. 1. Subtype of dish: grape dessert.

1. 1. Number of servings out: 30.

1. 1. Weight of the finished dish: 3 kg.

1. 1. Cooking time: 12 hours.

1. National cuisine to which the dish belongs: Russian.

Ingredients

• • Grapes – 1.8 kg.

• • Sugar – 1 kg.

• • Lemon juice – 90 ml.

• Lemon zest – 50 g.

Cooking method

The most delicious grape jam comes from wild varieties, for example, Isabella. The most labor-intensive process is squeezing the pulp out of the fruit. You won't need the skins; you can simply throw them away if you don't find any other use.

Let the pulp cook by turning on the stove at medium power. After bringing to a boil, wait 5 minutes. Add water if necessary. When the liquid has cooled, strain it through a sieve to remove the pits. Mix the semi-finished jam with sugar, juice and lemon zest. Bring everything to a boil and simmer for half an hour. White foam must be removed immediately, and it is best to stir the jam with a wooden spoon.

Jam from grape and currant leaves with apples

1. 1. Type of dish: winter preparation.

1. 1. Subtype of dish: grape dessert.

1. 1. Number of servings out: 15.

1. 1. Weight of the finished dish: 1.5 kg.

1. 1. Cooking time: 8 hours.

1. National cuisine to which the dish belongs: Russian.

Ingredients

• • Apples – 0.5 kg.

• • Grapes – 0.5 kg.

• • Sugar – 0.5 kg.

• Currant and grape leaves - 10 pcs.

Cooking method

Even the most picky gourmets will enjoy this unusual delicacy. To prepare it, first of all you need to peel and seeds the apples, chop them, place them in a saucepan, mix with sugar and put on fire.

When the sweet mixture boils, cover it with a lid and leave to cook for 5-7 minutes. Then cool the delicacy, add chopped leaves and vanilla to it, and then cook again. The fruits must boil for 10 minutes, only then will they be completely ready for consumption. It is better to eat this dessert right away.

Grape jam with lemon

1. 1. Type of dish: winter preparation.

1. 1. Subtype of dish: grape dessert.

1. 1. Number of servings out: 18.

1. 1. Weight of the finished dish: 1.8 kg.

1. 1. Cooking time: 14 hours.

1. National cuisine to which the dish belongs: Russian.

Ingredients

• • Lemon – 1 pc.

• • Quiche-mish – 1 kg.

• • Sugar – 600 g.

• Citric acid – 5 g.

Cooking method

When using very sweet or watery fruits, it is better to add products to the jam that regulate its acidity. This way the preparation will be safely stored all winter. Lemon is ideal as a preservative.

Cut it into circles, divide each of them into four more parts without removing the peel. Mix them with the quiche, add sugar and wait for the juice to release. Usually, this process takes at least 5 hours. Then boil the mixture and cook for 10 minutes. Let it cool and cook again until it boils, and then do not remove from the stove for another 10 minutes. Let the dessert cool again and add citric acid, then boil last time 5 minutes. Kishmish grape jam will delight you with its unique taste.

How to make jam for the winter?

A finished dish, such as black grape jam, is most often eaten by household members within a few days. But thrifty housewives strive to preserve the food for the winter, when family members are in greater need of vitamins. To roll, you need to rinse and sterilize the jars with lids. Pour the cooled jam into them and seal. Place the jars with the lids down and cover with a blanket. After a day, they can be transferred to a cellar or other storage place.

In winter, grape jam is served both as an independent delicacy for tea and coffee, and as an addition to more complex dishes. For breakfast you can make toast or sweet sandwiches. Jam and preserves are ideal for filling baked goods. They make amazing fruit drinks.

Grape jam for the winter at home: video

We have heard about grapes for a long time. Since time immemorial, wine and raisins have been made from it. Also, ancient people did not disdain jams from healthy fruit. Sunny Armenia is considered its homeland. From there the plant spread along the coast Mediterranean Sea and the countries of Southern Europe, then looked into northern Africa.

Over time, many varieties have appeared. They are mainly divided into table and wine. Table varieties include sultanas, green nutmeg, codrianka, lady's fingers and others. Wine varieties include the well-known Merlot, Cabernet Sauvignon, white Muscat and other types. There was a period in history when wine varieties were exterminated and new varieties for food began to be developed to replace them. This mainly happened in countries with the Islamic religion. Over time, the work of breeders has reached such a level of development that today there are varieties that can grow in the middle zone.

Benefits of grapes

The fruit has a rich flavor range depending on the variety. From sweet to sour. But at the same time, it is very useful; it is not for nothing that it was so loved in ancient times; sometimes medicines for various ailments were made on its basis. And so the fruits of grapes are useful because:

• They stimulate the secretion of gastric juice due to the presence of enzymes in it.
• The iodine contained has a beneficial effect on general state person, calms nervous system, normalizes metabolic processes.
• The rich composition of vitamins and antioxidants protects the body from stress, normalizes blood pressure, and has a beneficial effect on the functioning of the heart and blood vessels.

Contraindications for grapes

This seemingly harmless product has a number of restrictions on its use. It is not advisable for people with diabetes mellitus, since the berries contain a very high glucose content. If you suffer from metabolic disorders, this product is not for you, and it is also not recommended for people with pancreatic dysfunction. It is not advisable to eat grapes if you are overweight.

A number of restrictions are not so great that one would not pay attention to bunches of grapes, especially their use in different dishes very wide. If you have grapes on your property, then in addition to wine, compotes and making raisins, you can prepare them for the winter in the form of jam.

Grape varieties and subtleties of making jam

For jam made from grapes with seeds, varieties without them or with small seeds are suitable. These are the varieties Rizamat, Kishmish, Muscat, Isabella, Vostorg, Chaush and some others.

For jam you need dense and beautiful berries, so be careful when harvesting. Set aside overripe specimens for wine. Carefully separate the berries from the branches. Since the fermentation process begins quite quickly in the harvest after harvesting, it is worth starting to prepare confiture on the day of harvesting.

You need to wash the grapes by placing them in a bowl of water, this will prevent damage. Due to the water content of the fruit, it must be blanched. After immersing in boiling water, quickly transfer the grapes into cold water, this will prevent shriveling. For syrup, choose only white sugar; slightly yellowish sugar can add bitterness. In the finished jam, the berries sink to the bottom, and a drop of syrup does not spread on a cold plate.

Recipe for grape jam with seeds

Take 1 kg of grapes of the variety you like. Separate it from the branches and remove dented or rotten specimens. Rinse the raw materials in a bowl of water, lowering a colander into it. Start blanching. To do this you will need hot and cold water. Place a small amount of grapes in a colander and place in boiling water for 2 minutes, then place it in cold water. This will prevent the berries from shrinking.

After the procedure, put everything in a cooking container. Prepare the syrup. You will need 1.2 kg of sugar and 1 glass of water. Add sugar to hot water and stir over low heat until the sugar is completely dissolved. Carefully pour the sweet mixture over the grapes. Boil over low heat for 20 minutes, skim off any foam that forms. Now you need to leave the jam to infuse for 8 hours.

After the time has passed, boil the grape jam for about 40 minutes. Drain the syrup into a separate container and cook for another 15 minutes. Now place the berries in sterile jars and pour syrup on top. Close and leave the jars to cool completely.

Another great video recipe for grape jam.

Grape jam with seeds combined with other ingredients

Grape jam with walnuts. This jam is not only very tasty, but also nutritious. Walnut balances the sweetness of the confiture. You will need 1 kg of grapes, 0.5 kg of sugar, 1/3 cup of water, 10 pieces of whole walnuts and a little vanillin. Prepare the syrup, wash and sort the grapes. Carry out the blanching procedure. After all the manipulations, dip them in the prepared syrup and cook for 7 minutes. Leave the brew to infuse for 10 hours. Then place the container on the fire. When everything boils, add peeled dry nuts and a little vanilla. Cook for 15 minutes. Then pour into jars. You can use any nuts for this recipe, such as almonds.

Grape jam with cloves and croutons. The recipe is very unusual and the jam acquires a spicy taste and aroma. Kishmish is best suited for cooking. Prepare 1 kg of sultanas for adding to syrup. Dissolve 800 grams of sugar in 100 ml hot water, add 3 cloves, juice of 1 large lemon and 1 teaspoon of cinnamon. It’s good if you find cinnamon in sticks, this way the syrup will remain transparent, and the whole spice will be easier to remove. Prick the grapes in several places with a needle or toothpick, this will help them absorb the aromas, and dip them in warm syrup. During the day, the combined ingredients must be heated 3-4 times to 70 degrees. After heating for a day, boil the jam and leave to steep for another day. In the morning, put the confiture on the stove and cook, stirring, for 10 minutes. Cool and pour into sterile jars.

Jam from grapes with pear seeds. For jam you need pears and sugar, 2 kilograms of each. 300 grams of grapes, 1 lemon and 300 ml of water. Blanch the grapes and chop the pears into small pieces. Prepare the syrup according to the recipe. Drop the grapes into the hot syrup, and after 5 minutes the pears. Cook for an hour. Add lemon juice 5 minutes before cooking. Cool and pour into jars.

Green grape jam. Another very interesting recipe, 500g. sugar, pour 200 ml of water and cook the syrup until it boils and the sugar dissolves, let the syrup cool. Dip the berries into the warm syrup and leave them for 10 -12 hours (do not cook!!!) Next, add 200 -300 g of sugar and bring to a boil, again leave the berries to soak for 12 hours. After this, grind the jam through a sieve and remove the seeds. Add another 200 g of sugar to the pureed jam and cook for 5 minutes. Pour hot jam into a bowl.

Video recipe for green grape jam.

Secrets of storing jam in winter

It is not without reason that recipes contain such an ingredient as lemon juice or food grade citric acid; firstly, it acts as a preservative, secondly, it complements the flavor range, and finally, it prevents sugaring. Thanks to it, the jam will be preserved and transparent. The best place Keep your jam jars in a cool, dark place. This could be a refrigerator or a cellar.

Do not forget about sterilizing the containers into which you plan to pour the confiture. Take care of this in advance. The jars into which you pour the jam must be dry. Also sterilize the lids.

Everyone can please themselves and their loved ones with grape jam on a long winter evening.