Grape jam - recipes with a summer flavor. Grape jam - the best recipes for a delicious delicacy

25.09.2019 Bakery products

Grape jam - recipes and cooking rules from the site magazine

The most popular homemade grapes 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... For this dessert, varieties with large dense berries are suitable, these include Isabella, Kishmish, Muscat Delight, Khusayne, Agadai, Karaburnu, Nimrang, Chaush, Talisman, Resistant Rizamat, Alexandria Muscat, Hamburg Muscat.

Jam is prepared in sugar, honey syrup or boiled grape juice. For a beautiful color, cherry leaves are added to the blanks. Properly prepared grape jam (five-minute jam) is very healthy. It, like fresh berries, contains flavonoids, vitamins A and B6, ascorbic acid, folates, from 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 jam, pieces of berries in a company with other fruits - these are such interesting preparations for the winter from fragrant bunches. It turns out very tasty grape jam with gooseberries, apples, pears, peaches, oranges. The dessert acquires new flavors with the addition of spices, aromatic herbs, nuts and dried fruits.

How to make grape jam: recipes

Recipe 1. Classic grape jam

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.

Rinse the grapes, dry, separate each berry from the brushes. Remove damaged grapes. Then immerse the grapes in boiling water for 1 minute and immediately submerge them in cold water. Dip the blanched berries in a syrup cooked from water and granulated sugar for 6-7 hours. Jam is prepared in three steps. The first and second time you need to boil the berries for 10 minutes, let them cool down 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 prepared jam in dry hot sterilized jars, seal tightly, wrap up and stand until 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 stars of anise and cloves, a cinnamon stick or a pinch of powder, 400 ml of grape or apple juice, 200 g of almonds.

Place the washed and peeled grapes in a large bowl in layers, sprinkling each with sugar. Leave it until morning. The next day, combine the contents of the bowl with the spices, add the juice, put in a deep dish and place in the oven preheated to 150º. There the berry mass should spend 3 hours. Stir it periodically. Pour boiling water over the almonds for 6-7 minutes, peel and add to the jam after it has been in the oven for 2 hours. From the finished jam, take out the anise, a cinnamon stick (if added), arrange in sterile jars, roll up, wrap and leave to cool until 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 brushes, rinse in cold running water, discard in a colander. Pour 3 cups of sugar into boiling water, boil and cook until it is completely dissolved. Pour grapes into boiling syrup. After boiling, simmer the berries over low heat for no more than 7 minutes. Remember to skim off the lather. Cool, strain through multilayer cheesecloth, squeezing well so that no bones and peel remain in the finished dessert. Then 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, wrap up. Store jam completely cooled down 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 pears, juice of two lemons, 600 ml of grape juice, 2 tablespoons of brandy (optional), 1.6 kg of sugar.

Cut the pumpkin pulp into cubes, stir with a glass of sugar, put in a refractory dish and bake for 20 minutes in the oven at low temperature (you can cook the pumpkin in the microwave). Cut the grapes into quarters, peeled pears into cubes. Remove seeds from berries. Combine the grape and lemon juice, pour into a heavy-bottomed saucepan 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 pumpkin, pears and grapes to the pot. When the fruit is boiling, 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 the covers.

Recipe 5.

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

Rinse the grapes, dry and put 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. Add some water if needed. Simmer for no more than 5 minutes. Cool the berry mass and strain through a sieve. This will help get rid of the bones. Return the berry puree to the saucepan, add the orange juice, sugar and lemon zest, stir with a wooden spatula, bring to a boil and simmer over low heat for 20-25 minutes. Do not forget to skim the white foam from the jam while cooking. 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 twist in a meat grinder: grapes separately, gooseberries separately. Combine the grated berries and heat over low heat, and when the first bubbles appear, remove the pan from the stove. The jam should cool. Do the same 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 boil, season it with your favorite spices. Put the cooled jam in sterilized jars, roll up with boiled metal lids and leave warm until it cools completely.

Recipe 7. Spicy jam with whole berries from 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 pot of water. Boil the syrup. Gently rinse the grapes peeled from twigs, dry them and prick each berry in several places with a thick needle so that they do not burst during cooking. Put 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 warmed up several times during the day, let it soak in syrup at night, and in the morning just bring it to a boil and leave it for a day to infuse. Then boil again and cook, stirring gently, 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. Arrange apples and grapes in an enamel bowl, carefully pouring sugar over each layer. Now you need to wait for the juice to release. When this happens, stir the fruit, place 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 some 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.

On a cold winter evening grape jam will remind you of sunny summer and flowering meadows. Try making this extraordinary treat at home and it will surely become one of your family's favorite desserts. You can delight your family members not only with the grape jam itself, but also with delicious desserts with its addition - bagels, pies, casseroles. The aroma of fresh pastries always fills the house with coziness. Successful preparations for the winter! Give yourself a piece of grape happiness!

Most often, grape berries are used for making wine or as a dessert. Sometimes housewives make compote from these berries or canned juice. But few people know that, among other things, delicious jam can be made from grapes. Many types of grapes are suitable as an ingredient, which, after all the influences, are able to retain valuable qualities.

Below are some of the most popular ways to make a delicious winter treat.

The specifics of making grape jam

First of all, we can highlight:

The fruits ripen in late summer and early autumn, some - only by the middle or even by the end of the autumn season.
Grapes must be selected whole, without damage. Overripe fruits are not suitable for making jam.
The harvested berries must be boiled on the same day, as they will not be able to lie for a long time.
The less seeds in grapes, the better.
Since the grape fruits are very juicy, blanching is required.

Preparation of the main ingredient

For the result to please, it is necessary to use only selected fruits, without damage. Unripe and spoiled berries are not suitable.

Pre-flushing is carried out under pressure of water to remove impurities. For light grapes, blanching will be required for a couple of minutes. Dark varieties are not blanched.

The grapes are separated from the brushes. The peel must be pierced so that it does not burst during cooking. Bones are removed if necessary.

The cooking container must be enamelled or made of glass.

Winter grape jam recipes

At home, you can make jam from all types of grapes. If you choose the right recipe, you can enjoy a delicious treat all winter long.

In a multicooker

The multicooker makes cooking easy.

To get a delicious jam, you need to follow these steps:

the grapes are kneaded and the seeds are pulled out;
granulated sugar is put, mixed with berries;
wait a couple of hours, set the setting to "Put out". We put the finished jam in jars.

How many components to take, each hostess decides for herself. It all depends on taste and habits.

Fast option "Five-minute"

We need:

granulated sugar - 200 grams;
water - 0.15 liters;
berries - 1000 grams;

Dissolve granulated sugar in water, heat it, not letting it boil. We put the grapes without heating too much. Stir and cook for five minutes without boiling. Then we add the temperature and heat for another five minutes. We remove from the stove and lay out the contents in containers.

Seedless

seedless fruits - 800 grams;
sugar - 800 grams;
water - three quarters of a glass.

We take out the seeds from the cut berries. We transfer them to a cooking container. Fill in half the amount of granulated sugar and leave for 10-12 hours. Mix the other half of the sugar with water. You need to boil the syrup. Pour it into the candied mass. The mixture is cooked over medium heat until the grapes settle. After cooling, we pack and preserve.

With seeds

Ingredients:

berries - 1000 grams;
water - half a liter;
citric acid - 1 teaspoon.

Let's make the sugar syrup. We fill them with grapes. Cook the resulting mass for ten minutes. When finished, add citric acid. We interfere. We preserve the mass laid out in containers.

Thick jam from raisins

To make prescription jam, you will need:

raisins - 600 grams;
water - a third of a glass;
granulated sugar - 600 grams;
vanilla.

We mix granulated sugar with hot water. Then grapes are added. Cook for ten minutes, stirring occasionally. After that, we leave the resulting mass overnight. The next day, the liquid is drained. We boil it for eight minutes. Then the fruits come back. Remove from the stove and let stand for another eight hours.

Then you still need to roast the contents over low heat until the grapes settle. Pour in vanilla. We preserve in glass jars.

From green grapes

We cook from the following products:

berries without seeds - two kilograms;
water - 200 grams;
granulated sugar - one kilogram;
lemon - 1 piece;
vanilla.

Mix water, grapes and sugar in a cooking container. We put on the stove, cook until it thickens. Let cool, add lemon juice and vanilla. Bring to readiness over low heat. We preserve.

White grapes with walnuts

Delicious jam with interesting flavor notes. To do it is simple and fast. For this we need:

fruits - 1000 grams;
granulated sugar - 1000 grams;
water - 1 glass;
citric acid - 1 teaspoon;
vanilla;
peeled walnuts - 300 grams.

Preparing grapes for cooking. Mix granulated sugar and water in a cooking container. We put it on the stove. Boil the boiled liquid for five minutes over low heat. Put the grapes in the cooled syrup. Let stand for a couple of hours. Then again we put on the stove and cook, bringing to a boil.

We put the nuts and cook for another hour. It is important to stir and remove the foam. The product is ready when the grapes have settled. We put citric acid and vanilla, mix. The finished dessert is laid out in jars and canned.

It is better to store in a basement at low temperatures.

From Isabella

To cook in accordance with a step-by-step recipe you will need:

isabella berries - one and a half kilograms;
water - 0.3 liters;
granulated sugar - 600 g.

A particularly aromatic and tasty treat for the winter can be prepared from this variety of berries. Before cooking, the grapes are thoroughly washed and separated from the brushes. Next, heat the water and pour granulated sugar into it, with regular stirring, until it dissolves. Then put the grapes and cook for about five minutes on low heat.

After the contents have cooled, put on the stove again and cook for thirty minutes, put the remaining granulated sugar. After the end of cooking, we pack the finished jam into containers and preserve it.

From grape and currant leaves with apples

The combination of apples, currant and grape leaves in one dessert will create an interesting flavor bouquet. To do this, you will need to keep the currant and grape leaves in heated water for two hours. Then put apple slices with cut off the skin. The resulting mass is cooked until thick. Then it is cooled and preserved.

With cherry

Cherry berries and grapes go very well together. Such jam is being prepared, like ordinary grape jam. At the same time, cherries can be with or without seeds. The finished jam is poured into jars and rolled up.

With pumpkin

To add pumpkin pulp to jam, cut it into small slices, add sugar. Let it brew for twenty minutes, send it to the oven for thirty minutes at a temperature of one hundred degrees. We put the resulting mixture in a cooking container, where the grapes are already being prepared. Boil until thick and preserve.

With gooseberry

Gooseberries and grapes are taken in a ratio of one to two. The prepared berries are mixed and crushed. Add sugar and cook for about forty minutes.

With apple

Apple and grape notes combine to give a great taste. The sweetness is not too strong, and almost no sugar can be added.

With cinnamon and lemon

Cinnamon powder is very often added to various jam recipes. Grape is no exception. It is placed just before cooking. Lemon juice is poured a quarter of an hour before the end of the process so as not to spoil the taste.

Grape jam is a real magic that you can translate into reality in your own kitchen! The most delicate and incredibly healthy delicacy is liked by everyone, without exception. Having tried it, it will be impossible to come off. Housewives will have to master a variety of recipes and each time to delight their families with such an exotic treat.

How to make grape jam?

Usually 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 in the markets tend to stock up on a jar or two of fragrant jam. We bring to your attention a simple grape jam recipe 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 significant amounts 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 the skin and hair, and ascorbic acid strengthens the immune system. Black grape jam

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

1. Type of dish: winter preparation.

1. Ready meal weight: 1.4 kg.

1. Time for preparing:

Calorie content:

Ingredients for making grape jam

Grapes - 1 kg.
Sugar - 0.4 kg.
Lemon - 1 pc.

Seedless grape jam

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

Each grape must be cut into two pieces. Place them in a saucepan and cover with sugar. Pour the juice from one lemon on top. Within four hours, the future dessert should be cooled in the refrigerator. Then it is put on low heat and boiled after boiling for 20 minutes. If the delicacy is liquid, boil it a little more. After cooling, the jam is poured into jars and rolled up.

How to cook grape seed jam?

1. Type of dish: winter preparation.

1. Dish subtype: grape dessert.

1. Ready meal weight: 1.6 kg.

1. Cooking time: 2.5 hours.

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

You do not need to add any flavoring to such a preparation as grape seed jam if you use Isabella and Lydia berries. 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 boil 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 treat on full heat for the last 10 minutes. Add vanilla and citric acid to dessert, pour into jars and preserve. Delicious Isabella grape jam will appeal to everyone, without exception!

Green Grape Jam

1. Type of dish: winter preparation.

1. Dish subtype: grape dessert.

1. Ready meal weight: 1.5.

1. Cooking time: 14.5 hours.

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 fruit in half and remove the seeds from them. Now you can grind them. Cover everything with sugar and put in the refrigerator to infuse. After 12 hours, put a saucepan with 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 the vanilla essence into the treat.

Dense grape jam "Kish-mish"

1. Type of dish: winter preparation.

1. Dish subtype: grape dessert.

1. Servings Per Container: 14.

1. Ready meal weight: 1.4 kg.

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

National cuisine to which the dish belongs: Russian.

Ingredients

- Kish-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 do not need any additional additives to enhance the taste and aroma.

Cover the berries with sugar and refrigerate for two days. Then simmer them for 20 minutes. This completes the preparation of the dessert.

White grape jam with walnuts

1. Type of dish: winter preparation.

1. Dish subtype: grape dessert.

1. Servings Per Container: 20.

1. Ready meal weight: 2 kg.

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 in a saucepan. Cover it with sugar and let it sit for 7 hours until the juice appears. Place the pot 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 that, mix it with chopped walnuts and cook for another 10 minutes after boiling.

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

Isabella grape jam: express method

1. Type of dish: winter preparation.

1. Dish subtype: grape dessert.

1. Servings Per Container: 16.

1. Ready meal weight: 1.6 kg.

1. Cooking time: 10 hours.

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 do not want to mess with berries for a long time. First you need to prepare the fruits, then make the syrup. To do this, pour water into a saucepan, put 300 g of sugar and place on the stove. Place the berries in a boiling solution and cook for 5 minutes.

The future workpiece must be cooled, and then put on fire again, add the remaining sugar and cook for another half hour. After that, the Isabella grape jam will be ready for consumption or winter storage.

Jam from grapes for the winter

1. Type of dish: winter preparation.

1. Dish subtype: grape dessert.

1. Servings Per Container: 30.

1. Ready meal weight: 3 kg.

1. Cooking time: 12 hours.

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 such as Isabella. The most laborious process is squeezing the pulp out of the fruit. You don't need the skins, you can just throw them away if you don't find another use.

Let the pulp simmer with the stove on 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. Combine semi-finished jam with sugar, juice and lemon zest. Bring everything to a boil and boil for half an hour. Remove the white foam immediately, and stir the jam with a wooden spoon.

Jam from grape and currant leaves with apples

1. Type of dish: winter preparation.

1. Dish subtype: grape dessert.

1. Servings Per Container: 15.

1. Ready meal weight: 1.5 kg.

1. Cooking time: 8 hours.

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

Such an unusual delicacy will please even the most fastidious gourmets. To prepare it, first of all, you need to peel the apples and seeds, chop, place in a saucepan, mix with sugar and put on fire.

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

Grape jam with lemon

1. Type of dish: winter preparation.

1. Dish subtype: grape dessert.

1. Servings Per Container: 18.

1. Ready meal weight: 1.8 kg.

1. Cooking time: 14 hours.

National cuisine to which the dish belongs: Russian.

Ingredients

- Lemon - 1 pc.

- Kish-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 that regulate its acidity to the jam. So the workpiece will be safely stored all winter. Lemon is ideal as a preservative.

Cut it into circles, each of which is divided into four more parts, without peeling off. Mix them with quiche, add sugar and wait until the juice is released. As a rule, this process takes at least 5 hours. Then bring the mixture to a boil and cook for 10 minutes. Let it cool and cook again until it boils, and then leave it on for another 10 minutes. Set the dessert to cool again and add citric acid, then boil for the last time for 5 minutes. Kishmish grape jam will delight you with its unique taste.

How to roll up jam for the winter?

A cooked dish, such as black grape jam, is most often eaten by the household within a few days. But zealous housewives strive to save the harvest for the winter, when family members are more in need of vitamins. To roll up, it is necessary 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 location.

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. Jams and preserves are ideal for baking toppings. On their basis, amazing fruit drinks are obtained.

Grape jam for the winter at home: video

Almost every garden has grapes, but not every housewife knows and knows how to make jam from it. Having tried it once, it becomes on a par with other, more popular sweet preparations for the winter. There are quite a few grape varieties that, when processed by temperature, retain many useful properties and, in addition to taste, also bring benefits. The best jam is obtained from such grape varieties as: raisins, Isabella, Delight, Talisman, Husayne, Chaush, Agadai, Rizamat, Nimrang, Karaburnu. You can also use slightly acidic varieties.

For the preparation of any grape jam, ripe bunches with whole berries are taken. Severely unripe and damaged grapes are not suitable for this purpose.

The bunches are placed in a colander and rinsed 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, the seeds are removed. For 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 bowl is suitable for this purpose.

Grape jam can be made from a variety of red, white, black and green grapes.

From raisins

Many people like seedless jam, and raisins are perfect for making it. Such jam turns out to be aromatic, tasty and beautiful.

To prepare it, you need to take:

0.6 kilograms of raisins;
60 milliliters of water;
0.6 kilograms of sugar;
a bag of vanillin or vanilla sugar.

Rinse the grapes, separate the berries. All damaged berries are removed. Sugar is placed in boiled water, mixed thoroughly. The berries are dipped into the finished syrup and boiled for 10 minutes. The mixture must be stirred during cooking, removing the foam.

The saucepan 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 up again for 8 hours. After that, the pan must be put on low heat. The jam languishes until the berries sink to the bottom and become transparent.

For a subtler taste, add vanilla sugar or vanillin at the end of the boil.

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

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

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

The berries must be rinsed under water and removed from the bunches. They are then pierced with a needle. In a saucepan, water must be mixed with honey and lemon juice. Cloves and cinnamon are added.

The mixture is put on low heat and heated to 70 degrees. Then it must be removed and cooled to 40-50 degrees. The berries are dipped into the syrup. The mixture is put back on the stove and warmed up to 70 degrees. After that, the pan must be wrapped up and set aside for 8 hours to cool. 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 pre-prepared banks and closed.

Rice 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 bags of vanillin.

The berries must be washed and separated from the bunch. Sugar is poured into the boiled juice (water), 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 must be cooled again and insisted for 8 hours.

Rinse the lemon well and put it in boiling water for a couple of minutes. Then it is cut, juice is squeezed out and filtered from pulp, seeds (using a sieve, cheesecloth).

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

For grape seed jam, you need:

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

The berries are first washed and cut 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 must be removed from the fire. 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. Ready jam can be poured into jars and rolled for the winter. Inverted jars are covered with a thick cloth or towel and left to cool completely. 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. Prepared grapes are transferred to the prepared 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 down for 10 hours.

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

For seedless green grape jam, you need:

2 kilograms of seedless grapes;
a kilogram of sugar;
200 milliliters of water;
lemon juice;
3 bags of vanillin.

The berries must be pre-prepared by washing and separating the berries. Sugar is mixed with water and put on low heat. The mixture must be stirred periodically until a thick syrup is formed. Then it is removed from the heat until it cools completely.

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, put on low heat. After cooking, the finished jam should not spread. To check, you need to take and drop a drop onto a plate. She must keep her shape. The finished jam is poured into jars and closed.

For such a 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 put into another container with a slotted spoon. The cooked berries are ground on a sieve. Sugar is added to the resulting juice.

The mixture boils 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 spread over the jars and rolled. 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 bags of vanillin.

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

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

Then it must be cooled. Berries are laid out in the cooled syrup. Cook them over low heat, gradually increasing the heat to maximum. After 10 minutes, vanillin and citric acid are added to the pan. After that, the jam is mixed and laid out in jars and spun for the winter. Banks are turned over and wrapped in a blanket until they cool completely.

It will require:

1.5 raisins 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 must be removed from the bunches and rinsed. 100 grams of water is poured into a saucepan and brought to a boil. Cherry leaves and grapes fall into it. After a couple of minutes, the mixture is removed from the heat. In another container, the second half of the water and sugar are mixed. The mixture is stirred and heated until the crystals are completely dissolved.

The blanched grapes are folded back into a colander, drained and placed in boiling syrup. The mixture should boil for 7 minutes. Then it must be cooled.

The cooled mixture is warmed up again, chopped nuts, lemon juice and vanillin are added. Boil for 10 minutes. Ready jam is poured into prepared jars and closed for the winter. After twisting, it turns over and wraps up 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 cooked in thick-walled pots or basins in a few steps. It takes quite a long time to cook. To prepare this delicacy in a shorter time, multicooker is used.

Any kind 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 stars of anise;
100 grams of peeled almonds.

The grapes are washed. The berries are cut from the bunches and dried. The bones are removed if desired. 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 turned on for extinguishing for two hours. The finished jam is distributed among the jars and rolled for the winter.

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

Making fruit desserts for hostesses is a common thing. Dishes are suitable for tea drinking and production homemade baked goods with fillings. If you want to surprise your guests, we recommend making grape jam. Not only the cooking technology is responsible for the quality of the product, but also the characteristics of the berries, because they have different tastes and shades.

Selection and preparation of raw materials

To make grape jam, you need to select bunches with ripe, sweet, juicy and fleshy fruits. Any varieties are suitable, except for wine. Experts advise taking Kishmish, Talisman, Rizamat, Delight, Isabella, Husseine. Whether or not to leave the bones, the hostesses decide, focusing on specific recipes or their own discretion. But certainly on the surface of the berries there should be no rot, mold, stains.

Prepare raw materials for grape jam for the winter as follows:

After removing the stalks, the fruits are washed with running water and dried on a tray.
Green varieties and thick-skinned fruits blanch for softness and juiciness. This is done with a colander, dipping it for a couple of minutes along with the berries in boiling water.
The seeds are removed if they are well separated from the pulp.

Let's consider how you can make grape jam in different ways - in its pure form and with the addition of other products, and show photos of the finished dishes.

Two versions of Isabella grape jam

You can make Isabella grape jam using pink or dark berries. In the second case, the dish turns out to be unusual, because few people have seen black jam.

Seedless recipe

Ingredients:

Water - 200 ml.
Sugar - 600 g.
Fruits in pink skin - 1 kg.

How to make aromatic Isabella grape jam:

Combine water with sugar (one third of the entire portion) and boil the syrup.
Place the berries in a colander in the syrup and boil for 5 minutes, removing the foam.
Cool the product, add the rest of the sugar and put it back on the stove. Boil the composition over moderate heat for half an hour.
Pour the hot mass into sterile flasks and seal.

Isabella Black Jam

Now, to make Isabella grape jam for the winter, take 1 kg of dark fruits and sugar, and replace the water with grape juice (100 ml). The juice makes the jam richer and tastier.

Blue berry grape jam

Homemade varieties with blue fruits can be made both wine and bright blue grape jam. You do not need to take out the seeds, but experts advise eating a dessert with nucleoli in 6 to 8 months.

Components:

Consider a step-by-step recipe for making blue grape jam.

The sorted raw materials are washed, dried and blanched in water with a temperature of 80 ° C for no more than 2 minutes.
In 5 minutes, the syrup is boiled from water and sugar.
The steamed berries are placed in syrup, brought to a boil and kept on low heat for 5 minutes.
The mass is insisted for 8 - 10 hours and boiled again over low heat, but for 10 minutes.
The prepared delicacy is poured into jars and rolled up.

Recipe with Kishmish

This juicy grape variety ripens at the end of August, when winter harvesting is in full swing. Since the fruits of Kish Misha do not contain nucleoli, the seedless grape jam will turn out to be excellent. The integrity of the berries is not disturbed, the taste as a result of cooking the fruits become more refined.

Ingredients for Kishmish grape jam:

How to cook jam from berries of the Kishmish grape variety:

Put clean berries in the syrup.
Remove the mixture from the heat after 2 minutes and take the pan to a room with room temperature. There, the future delicacy should stand for 8 hours.
Strain the syrup and simmer for 7 minutes.
Put the berries in the hot syrup again and let the workpiece stand for another 8 hours.
Boil the mass over medium heat until tender (the berries will be transparent and fall to the bottom).
Add vanillin, stir the contents and seal in jars.

As you can see, Kishmish grape jam takes a long time and at intervals. But this has its own plus - while the berries are infused, you can do other things.

Grape jam in 5 minutes

A quick recipe for five-minute grape jam will be appreciated by housewives who do not have a lot of time to fiddle with the preparation of one type. The recipe below allows you to get a dessert in a matter of minutes.

What you need:

Berries (preferably Kishmish) - 1 kg.
Sugar - 200 g.
Water - 150 ml.

The technology for this workpiece is simple:

Sugar and water are kept on fire, achieving complete dissolution of the grains.
The berries are poured into the syrup and boiled for 10 minutes (the first 5 minutes on a slow mode, the rest of the time on high heat).
Hot cooked mass is rolled up in jars and wrapped in rags.
The insulation is removed when the workpiece has completely cooled down.

Recipes with other products

Since grapes are in good harmony with other products, it is worth using the opportunity to combine it and prepare a variety of juices, compotes, jams, and preserves.

With apples

Healing apple and grape jam is popular with children and adults. It is not difficult to cook it, but it is pleasant and healthy to eat it.

Components:

Water - 1 liter.
Grapes in bunches - 1 kg.
Ripe apples of any kind - 3 kg.

How to cook grape and apple jam? Peel the apples and cut them into thin slices. Fruit slices are combined with grapes and poured with hot boiled water. The composition is boiled over low heat and kept for 4 hours at room temperature. Then the jam is again put on low heat and brought to a boil. This procedure is performed every 4 hours for 2 days. They finish the job by corking the winter dessert in jars.

With orange

A pleasant everyday delicacy and a "highlight" of the festive table will be grape jam, the recipe of which contains an orange. To get an exotic dessert you will need:

This grape seed jam for the winter is prepared for 15 hours. First, boil water and dissolve 300 g of sugar. The berries are immersed in syrup and recorded for 4 hours. Next, the dishes are put on the stove, the contents are waiting for the contents to boil, and another 300 g of sugar is added. The composition is boiled for 10 minutes, then kept for 10 hours. The sweet mass is boiled again with sugar residues. The process is completed by adding citrus juice.

With pear and lemon

If you would like to replenish your pantry with sweet preserves with an interesting taste, we will give you advice on how to make grape jam with pears and lemon. Wash and dry 300 g of berries and 2 kg of fruit, finely chop the pears. From 300 ml of water and 0.5 kg of sugar, boil the syrup and immediately put the grapes there, and after a few minutes - the pears. Add 1.5 kg of sugar and cook for 50 minutes. Squeeze the juice out of the lemon and pour into the jam. Eat the product right away or cover it for the winter.