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 shun jams made from healthy fruits. Sunny Armenia is considered the homeland. From there, the plant spread along the coast of the Mediterranean Sea and the countries of southern Europe, then looked into northern Africa.

Over time, many varieties have appeared. They are mainly divided into canteens and wine rooms. Table varieties include raisins, green nutmeg, codryanka, ladies' fingers and others. Wine varieties include the well-known merlot, cabernet sauvignon, white nutmeg 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 an 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 lane.

The benefits of grapes

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

• They stimulate the secretion of gastric juice due to the presence of enzymes in it.
• The contained iodine has a beneficial effect on the general condition of a person, calms the nervous system, and 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 to eat it for people with diabetes mellitus, since the berries contain a very high glucose content. If you have a metabolic disorder, this product is not for you, and it is also not recommended for people with a malfunctioning pancreas. It is not advisable to consume grapes if you are overweight.

A number of restrictions are not so great that one would not pay attention to bunches of grapes, especially since its use in different dishes is very wide. If there are grapes on your site, then in addition to wine, compotes and raisins, you can prepare it for the winter in the form of jam.

Grape varieties and the subtleties of making jam

For grape jam with seed, varieties without it or with small seeds are suitable. These are the varieties Rizamat, Kishmish, Muscat, Isabella, Delight, Chaush and some others.

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

Wash the grapes by dipping it into a bowl of water, this will prevent damage. Due to the water content of the fruit, it must be blanched. After immersion in boiling water, drop the grapes into cold water abruptly to prevent them from skipping. For syrup, choose only white sugar, slightly yellowish 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.

Grape Seed Jam Recipe

Take 1 kg of grapes of the variety you like. Separate it from the branches and remove any dented or rotten specimens. Rinse the raw materials in a bowl of water, dipping a colander into it. Start blanching. You will need hot and cold water for this. Do not put in a colander a large number of grapes and immerse in boiling water for 2 minutes, then immerse it in cold water. This will prevent the berries from shrinking.

After the procedure, put everything in a cooking container. Make a 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 sugar is completely dissolved. Gently pour the sweet mass over the grapes. By boiling over low heat for 20 minutes, remove the resulting foam. 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 put the berries in sterile jars and pour the syrup on top. Close and leave the jars to cool completely.

Another great video recipe for grape jam.

Grape seed jam combined with other ingredients

Grape jam with walnuts... Such jam turns out to be not only very tasty, but nutritious. Walnut balances the sweetness of the jam. You will need 1 kg of grapes, 0.5 kg of sugar, 1/3 cup of water, 10 whole walnuts and a little vanilla. Prepare the syrup, rinse and sort the grapes. Perform the blanching procedure. After all the manipulations, dip them into the finished syrup and cook for 7 minutes. Leave the brew to infuse for 10 hours. Then put the container on fire. When everything boils, add peeled dry nuts and a little vanillin. Cook for 15 minutes. After pouring into jars. You can take any nuts for this recipe, for example, almonds.

Grape jam with cloves and chicken. The recipe is very unusual and the jam gets a spicy taste and aroma. For cooking, raisins are best suited. Prepare 1 kg of raisins for laying in syrup. Dissolve 800 grams of sugar in 100 ml of hot water, add 3 cloves, juice of 1 large lemon and 1 teaspoon of cinnamon. It is good if you find cinnamon in sticks, so the syrup will remain transparent, and it is easier to remove the spices in whole form. Pierce the grapes in several places with a needle or toothpick, this will help them to absorb the aromas, and dip them in warm syrup. During the day, the combined ingredients need to be heated 3-4 times to 70 degrees. After a day of heating, boil the jam and leave to infuse for another day. In the morning, place the jam on the stove and cook, stirring occasionally, for 10 minutes. Cool and pour into sterile jars.

Grape seed jam with pear. For jam, pears and sugar, 2 kilograms each, are needed. 300 grams of grapes, 1 lemon and 300 ml of water. Blanch the grapes and chop the pears into small pieces. Make a syrup according to your recipe. Put the grapes in 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. pour sugar 200 ml of water and cook the syrup to a boil and dissolve the sugar, let the syrup cool. Dip the berries into warm syrup and leave them for 10 -12 hours (do not cook !!!) Then add 200 -300 g of sugar and bring to a boil, again leave the berries to soak for 12 hours. After that, grind the jam through a sieve, remove the bones. Add another 200 g of sugar to the mashed jam and cook for 5 minutes. Pour hot jam into dishes.

Video recipe for green grape jam.

Secrets of storing jam in winter

It is not for nothing that the recipes contain such an ingredient as lemon juice or edible citric acid, firstly, it acts as a preservative, secondly, it complements the flavor range, and finally it prevents sugaring. Thanks to her, the jam will be preserved and transparent. The best place to store jam jars is in a cool and dark place. This could be a refrigerator or a cellar.

Do not forget about sterilizing the container into which you plan to pour the jam. Take care of this in advance. The jars into which you pour the jam must always be dry. Sterilize the lids as well.

Everyone will be able to please themselves and their loved ones with grape jam on a long winter evening.

The hot season of conservation is not complete without preparations for those with a sweet tooth, among which a variety of preserves and jams rightfully take pride of place. Cherry and apple, raspberry and currant, plum and strawberry jam ... You can still list popular desserts for a long time, however, having once tried to implement recipes for grape jam, 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 to the body. The use of berries has a positive effect on the functioning of the kidneys and heart due to the increased content of potassium. The B vitamins contained in grapes improve skin condition and add shine to hair. Berries have invaluable benefits for the immune system, helping to strengthen it by saturation with ascorbic acid. What can we say about phosphorus, calcium, magnesium and other beneficial trace elements in grapes.

The secret of grape jam is the way it is preserved. It is cooked over low heat to preserve more nutrients.

Jam "Berries in syrup"

Those who first decided to make sweets should try this easy recipe. It will not take much time, and the jam is extremely tasty and fragrant. Its only drawback is a slightly watery consistency, since the berries do not undergo prolonged boiling. But with such a dessert you can pour pancakes on top.

The procedure for making grape jam:

Thick grape dessert

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

To make jam:

Grape jam in Greece - video

Seedless grape jam

Since the process of separating the seeds is quite laborious, varieties with large berries should be chosen for jam. In recipes for grape jam, a variety of raisins that have no seeds is often used. But in this case, the fruits are still recommended to be cut in half so that they cook faster and better, and the dessert itself turns out to be thicker.

To give the jam a richer and more refined taste, lemon juice and a little liquor are added to it.

So, for making seedless grape jam for the winter:

Grape preserve with seeds

A very rich and aromatic jam can be made using Isabella or. At the same time, in order to give the delicacy a light bitterness, the bones are not removed, and the berries are boiled whole.

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

When preserving jams, fruits and berries are often combined with each other, wanting to achieve an original aroma or get a new flavoring accent. Perhaps grapes can be considered the only exception to the rule. It is so fragrant that the added fruit will simply melt into the main aroma. Therefore, you can do without experimenting, but just make a fragrant and tasty grape jam for the winter. On cold winter evenings it is so nice to get a piece of summer in a spoonful of amber-colored jam. Enjoy your favorite berries with a cup of hot tea and bon appetit!

Azerbaijani grape jam recipe - video

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 down. 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!

Grape jam is something. In a sense, something different than the inhabitants of central Russia are used to understanding by the word "jam". It is literally sweet nectar that releases tons of endorphins from the first thoughtfully eaten spoonful. There is some kind of southern magic in it. Like a concentrate of the sun. In general, this should be tried.

I make this jam in two flavors, adding either walnut or lemon cinnamon. Now I'll tell you about the walnut version, and I'll post the recipe about lemon-cinnamon later, okay? The basic recipe in a nutshell was taught to me by my regular customer, a native Baku woman.

White raisins of any size are well suited for grape jam (as a rule, it is on sale at least until late autumn).

To make grape jam, we need:

• 1 kg of fresh raisins
• 750 g granulated sugar
• 150-200 g walnuts (without shell)
• Vanillin bag

Grape jam, recipe:

1. Separate the kishmish from the twigs, wash thoroughly in a colander, let the water drain from the berries.
2. We spread the grapes in the container in which we will cook the jam, cover it with sugar on top, let it stand for about 2 hours (no longer needed).
3. Turn on a small fire and after boiling, cook for 40 minutes, stirring occasionally.
4. Let the jam cool (at least 3 hours in an open cooking container), and then bring to a boil again and cook over medium heat for 5 minutes. The procedure with cooling and subsequent five-minute boiling is repeated only 5-6 times until the desired density of jam (make sure that this whole thing does not turn into churchkhela for you).
5. Crush the walnuts with a rolling pin or knife, not too finely. Fry with constant stirring for a minute or two in a dry frying pan. Add them to the jam at the beginning of the 4th five-minute boil, and a packet of vanillin at the same time.

After the fifth five-minute boiling, the jam is very thick, and when it cools down, it will be even thicker. If you want the syrup to be as thick as caramel, boil for the 6th time.

How to understand that jam (any) is, in principle, ready? Drop a drop of syrup on a clean, dry saucer - it should not spread, it will remain a button, like a drop of dew. If a drop loses its shape, spreads, it is necessary to cook more. If you cook jam in a small amount for the next week and store it in the refrigerator, you may well not cook it to the state of an ideal drop. And if you plan to store the jam all winter in the closet, you need to cook it as I described, plus, of course, sterilized jars and lids.

It is very simple to make grape jam, but it looks gorgeous, especially in small containers. So there you are expecting overdressed five-star guests with twenty fingers in a fan - feel free to get out your grape handmade and proudly say that not everyone will succeed (and this is true - if you do not know about the general principles of making jam from juicy berries), but only with a good hostess - this is a kind of Baku test for general culinary skills. Good luck in making jam, and not only.

Such grape jam is an excellent winter harvesting option. Especially aromatic syrup is obtained from Isabella or Lydia grape varieties. They have a rich and vibrant taste. The only "minus" of this recipe is the inability to remove seeds from grapes. But this does not affect the taste of the finished dessert at all. If you do not like jam with seeds, you can strain the finished sweet mass.

Such grape jam 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 harvest a large number of berries for future use to enjoy a bright dessert throughout the winter.

Ingredients for making grape seed jam for the winter:

• blue grapes (grade "Isabella", "Lydia") - 1 kg
• water - 100 ml
• sugar - 700 g

Grape seed jam for the winter - a simple recipe:

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

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

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

Pour the grapes into a saucepan with syrup, wait for the mass to boil.

After the grapes are soft, remove the pan from the heat. We leave for 5-6 hours. We repeat the whole procedure 3-4 times. Until the syrup acquires the density we need.

Pour ready-made hot grape jam with seeds for the winter into dry containers. If desired, filter the jam through a sieve (removing the bones and skin from the sweet syrup).

Store the grape jam in a cool place.

Enjoy your meal!