Autumn is rich in its gifts, so the grapes begin to ripen, and from them you can prepare many delicacies. Today I’ll tell you how to make marmalade from white grapes. It turns out to be such beauty.

So, we need white ones, we can use pink grapes (black ones are made a little differently).

We wash the grapes, separate them from the brush and squeeze the juice out of them. You can use a juicer, you can use a colander, and then strain through cheesecloth or a strainer.

Pour the resulting juice into a saucepan and add half a kilogram of sugar, put it on low heat and cook for an hour, stirring occasionally and skimming off the foam.

We dilute 20 grams of gelatin in a glass of cold water and leave to swell. It took me about 10 minutes for it to swell. You can read and do as indicated in the instructions.

Cool the juice slightly so that it is hot, but not boiling water, and add gelatin to it and mix. If the gelatin produces grains or lumps, strain through a sieve. Pour into the mold.

I used plastic packaging from grilled sausages, it’s very convenient and corrugated, making it easy to cut. You can use an ice tray. Place in the refrigerator for 3 hours.

As soon as it hardens, take it out of the refrigerator, lower the mold into boiling water for 1-2 seconds and turn it over onto a plate covered with a paper towel to remove excess liquid and dry the marmalade.

Cube or rectangle mode, whichever you prefer.

Now dip each piece in sugar.

Place in a vase and serve with tea.

This marmalade can be perfectly stored for a long time; to do this, put it in a cardboard box and cover it with parchment paper. Store in a dry and cool place where there are no sudden changes in temperature.

Enjoy your tea on this warm autumn evening!

Cooking time: PT01H00M 1 h.

Georgian grape marmalade without sugar

Let's figure out how to make grape marmalade. Choose sweet grapes. Cook in an enamel pan, stirring with a wooden spoon. We sterilize containers and lids.

Preparation

Carefully separate the berries from the ridge and rinse thoroughly with running cold water. Now briefly put the berries in a pan of boiling water, in which a little baking soda is dissolved (0.5 tablespoons of soda for 5 kg of grapes). After 5 minutes, drain the water, mash the berries with a masher and rub through a fine sieve to separate the juice and pulp from the skin and seeds. Transfer the resulting pureed mass into a clean saucepan and simmer over medium-low heat until tender. Stir constantly so that it does not burn. We pack hot in small sterilized glass jars. Seal when cool, after a crust has formed on the surface of the marmalade.

Source: http://womanadvice.ru/marmelad-iz-vinograda-recept#ixzz2nLWacvjT

Marmalade grapes recipe

Calculation of ingredients:

• for 2 liters of grape juice - 1.5 kg of granulated sugar.

Preparation

We wash the bunches well and carefully separate the berries. Place them in a saucepan and boil while continuously stirring over low heat. Knead, boil a little, then add sugar and cook in several stages until thickened. During the break between boiling, strain through a fine sieve.

Grape marmalade

Calculation of ingredients:

• for 2 kg of table grapes - 200 g of homemade grape wine (same color) + 1 kg of granulated sugar.

Preparation

Wash the grapes, carefully separate the berries from the ridges, put them in a saucepan, add wine and boil with continuous stirring over medium-low heat. Strain through a fine sieve, add sugar, dissolve it and boil until tender in several batches. Place in sterilized jars.

Grape marmalade with quince

Ingredients:

• grape berries - 1 kg;

• quinces - 200 g;

• lemon - 0.5 pcs.;

• sugar - 100 g.

Preparation

Boil clean grapes (without the ridge), cool and rub through a fine sieve. Quickly cut the quince into 4 parts each, remove the seed pods with seeds, sprinkle with lemon juice and chop into small pieces with a cleaver (or plan with a knife). Mix with grape juice, add sugar and simmer over low heat until tender.

Grape jam is not only a dessert or a pie filling. It can be used to prepare sweet or sweet and sour sauces, dressing for winter salads or meat dishes. It is best to brew it from red grape varieties with a rich, sweet taste. The presence of seeds in the berries does not hurt - there is a way to easily remove them without missing any.

It is better to cook grape jam in small quantities - exactly as much as you need for 1 winter season. Within 10 months, even if all the rules are followed and rolled into sterile jars, the product may ferment.

The simplest recipe

For the simplest recipe you will need only 2 ingredients - grapes and sugar in a 2:1 ratio. You can safely make jam from grapes with seeds, since during the cooking process the pulp will be separated from the pulp:

The cake obtained during the preparation of grape jam should not be thrown away. You can make compote from it with the addition of a small amount of sugar and other fruits (apples or citrus fruits).

Recipe for varieties with seeds

The jam turns out rich and aromatic. Even those berries that contain a large number of seeds are suitable for its preparation. The size and shape of the berries are also not important - unlike jam, jam consists of a thick mass of uniform consistency. Its taste becomes more tart and rich if you use not only the pulp, but also add the cake, previously pitted. During the cooking process it becomes soft and does not affect the consistency of the jam.

This grape jam recipe also only requires berries and sugar, but the preparation is a little different. About 1 kg of sugar is added to 1.5 kg of grapes. The proportions depend on the taste of the berries - the more tart they are, the more sugar is required. You should choose only ripe berries; you can also take those whose peel has managed to soften a little in the sun.

Making jam:

The finished jam is poured into sterile jars and covered with lids. It should be stored at room temperature in a dark place. After the jar is opened, it is placed in the refrigerator. Similar jam can be made from different varieties of grapes, but Isabella is excellent in taste. It is sweet enough that its taste does not have to be overpowered with sugar, but its peel has a moderate tartness.

During the cooking process, you can also add seasonings or spices, but the grapes do not necessarily require their presence.

Recipe for the winter

The recipe for grape jam for the winter contains natural preservatives in the form of citric acid. For 1 kg of grapes you will need about 0.5 kg of sugar, 100 ml of water and 1 spoon of citric acid. Additionally, it is recommended to add cinnamon to taste, a few spoons are enough for the aroma. A denser consistency can be achieved using gelatin - this recipe will require 1 small package.

Making jam:

Grape jam for the winter is prepared with the addition of lemon juice or citric acid. These components not only affect the shelf life of the finished product, but also improve its taste.

There are a large number of grape jam recipes. For their preparation, varieties with seeds are suitable, which are not very convenient when eaten fresh. You can make jam from the pulp or add pulp - it adds a slight tartness to the finished product. Jam from seedless grapes is easier to prepare, but these varieties are best consumed fresh or made into jam with whole berries. When prepared, the jam can be stored for about 10 months, but adding natural preservatives can extend this period slightly. It can be eaten as a dessert, used as an additive for pancakes or pancakes, and also combined with spicy meat dishes.

Vitamin marmalade made from grape juice is an excellent option dessert for children who don't like fruits. They will certainly like this healthy marmalade. It’s quite easy to prepare and you’ll get it right the first time..

For grape juice marmalade you need:

• 1 liter of grape juice
• 20 grams of gelatin
• 2 cups granulated sugar

Preparation

1. Pour gelatin with water and leave until it swells.

2. Add granulated sugar to the grape juice and place over medium heat. Brew syrup until the sugar dissolves. Add diluted gelatin to it. Cook the marmalade until it thickens.

3. Pour the marmalade into molds and cool the treat. Sprinkle the marmalades with powder or sugar. The delicacy can be served to the table.

How to make marmalade from syrup at home

You can use fruit and berry puree as the basis for marmalade. If there are no fresh or frozen fruits, they can be replaced with jam, juice, or syrup. Let's make cranberry syrup marmalade! This is both unusual and tasty, and useful.

1. Take half a kilogram of cranberries, wash them well and fill them with water. The water should cover the berries by a couple of centimeters. Add two cups of sugar to the cranberries (if the marmalade is not sweet enough, you can add more sugar).

2. Boil cranberry juice over low heat. Remove it from the counter and cool to room temperature. Pass the juice through a sieve (this will help remove the seeds). Now you have the syrup ready.

3. Put the syrup on the fire. Add a tablespoon of agar agar and cook for a few minutes until the marmalade becomes thick.

4. Pour the marmalade into silicone molds. When it has cooled, carefully remove the gummies and sprinkle them with powder.

Only the best marmalade recipes for you in the collection of recipes on the site!

In Italy, grape marmalade is considered food for the poor. After all, to prepare it you only need grapes, of which there are a huge variety. And if these are dessert grapes, then sugar and gelatin are not needed at all, because this is enough in the grapes themselves.

We can take advantage of the experience of the Italians and prepare grape marmalade for the winter by rolling it into jars.

If you absolutely cannot wash grapes to make wine, then we don’t need yeast fungi here. We don't need fermentation, so wash the grapes thoroughly.

We need juice and we can squeeze it out the old fashioned way with our hands, or by taking advantage of the benefits of civilization in the form of a juicer. According to the classic old recipe, there is no need to add sugar to grape marmalade, but you can decide according to your taste.

Strain the juice through cheesecloth to get rid of grape seeds, pour into a saucepan and start boiling.

The grapes are constantly foaming and this foam must be removed with a slotted spoon so that the marmalade is transparent. Boil the juice almost twice until you see that the juice has become thick and stretchy.

Sterilize the jars, pour hot syrup into the jars and seal them for the winter. You can put fresh, washed, seedless grapes in some of the jars.

In marmalade, without access to air, they will be perfectly preserved and this will be a pleasant surprise.

Grape marmalade with sugar and gelatin

White and pink grape varieties make excellent desserts. You can combine the color of marmalade by adding one or another variety. White grape marmalade is very transparent, and can be poured over various fruits, creating a dessert of incredible beauty and taste.

But to quickly harden the marmalade, they do not use boiling the juice, but sugar and gelatin.

For a liter of finished juice you need:

• 0.5 kg sugar;
• 20 g gelatin.

Boil grape juice with sugar and cook it for an hour, stirring regularly and skimming off the foam.

Dilute the gelatin as directed on the package and mix it with the juice. Strain the hot juice through a sieve and pour into molds.

When the marmalade has hardened, it can be served or prepared for winter storage.

For long-term storage, the finished layers of frozen marmalade are sprinkled with sugar, the layers are transferred to parchment paper and placed in a cardboard box.

The marmalade should be stored in a dry and cool place, where there are no sudden changes in temperature and humidity.

How to prepare these and other desserts from grapes for the winter, watch the video: