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

Features of making grape jam

1. Traditionally, the grapes ripen in late summer and early autumn, but a later harvest appears in October. Choose fruits that ripen during the indicated periods.
2. You can take black or white grapes to prepare a treat. Give preference to the variety "Talisman", "Rizamat", "Isabella", "Muscat", "Chaush". "Kishmish", "Agadai", "Delight", "Nim-rank" are also suitable.
3. Before basic manipulations, sort the grapes. Discard bruised and cracked berries, leave them for making wine. Remove the fruits from the branches carefully, without damaging the peel. Use nail scissors for convenience.
4. Washing is carried out in a basin of water, not under the tap. Such a move will prevent damage to the grapes. The treat is prepared on the day of harvest, sorting and rinsing. Do not leave the fruit on the second day, as it will turn sour and start to smell like wine.
5. If you want a smooth jam, choose a seedless grape variety. Otherwise, wipe the prepared fruits into the gruel using a sieve. Then the treat will resemble jam or jam.
6. Blanch the grapes before starting the massive treat brew. First, dip the fruits in boiling water for 3 minutes, then immediately dip them in ice water. This will eliminate the excess liquid in the berry.
7. The preparation of the treat is carried out in several stages. Heat treatment should not exceed the time specified in the instructions. Between the main approaches, the treat is cooled and soaked in syrup evenly, then boiled again.
8. Cane sugar will add bitterness to the finished treat, so it is advisable to use a beetroot sweetener. If desired, the sand can be replaced with powder, it will dissolve faster.
9. If you have previously processed the grapes, excluding the seeds, sprinkle the halved fruits with sugar. The sweetener is absorbed and helps to release the juice, which is later used for the syrup. In the case of whole berries, such a move will be ineffective.
10. To evaluate the readiness of the jam, drip the syrup onto a flat saucer and let the liquid cool. Then gently tilt the dishes: if the drop has not spread, the treat can be poured into jars and sealed. It is also important to understand that when the treat is ready, the fruits will fall to the bottom.

Grape Jam with Zucchini and Melon

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

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

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

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

Grape and apple jam

• water - 1 l.
• grapes (optional variety) - 1 kg.
• sweet apple - 2.8 kg.

1. Prepare the apples first. They must be cleaned, removed from the cores, washed and dried. Then the fruit is cut into slices or bars of equal size.
2. Pour cold tap water into the basin, dip the grape clusters into the container. Rinse well and remove excess debris. Remove all tails and twigs, dry.
3. Boil water, pour it over apples and grapes. Put on the stove, wait until it boils. Leave the composition to simmer for 10 minutes after the start of boiling, then cool.
4. Repeat the heat treatment 3 more times. At the last stage, do not cool the jam, immediately pack it in warm sterile containers. Cover with tin.

Grape jam with cinnamon and lemon

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

1. Pre-clean the grapes by cutting off the tails with nail tongs. Rinse the berries in a bowl, leave to dry on towels. Wash the citrus, scald with boiling water.
2. Chop the lemon, squeeze out the juice, filter from the seeds. Mix with granulated sugar and water. Put it to heat, cook until the particles dissolve on low power.
3. When the sugar has melted, place the cinnamon and cloves in a gauze cloth and tie it in a knot. Dip this bag into a sweet base, simmer the mass for another 5 minutes. Remove the spices.
4. Make several holes in the peeled grapes with a sewing needle or toothpick. Send the fruits to a syrup cooled to 45 degrees. Cool the contents.
5. Now heat the treat to 75 degrees, avoiding boiling. Let it cool down again. Repeat the heat treatment three times, at the final stage, cool for 8 hours.
6. Deal with sterilization of lids and containers. Wash the baking soda cans, dry, and pack the finished treat. Since the jam is rolled up in a cooled form, the capping is carried out with nylon or paper (parchment).

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

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

Grape and pumpkin jam

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

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

Grape and gooseberry jam

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

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

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

Video: grape jam

The usefulness of grapes was appreciated in ancient times, when they began to prepare delicious raisins and a variety of wines from it. Fragrant berries are not only tasty, but also immensely rich in vitamins and microelements. They have a beneficial effect on the nervous system and improve brain function, relieve stress and relax the digestive system.

Green Grape Jam

The simplest recipe for grape seed jam for the winter is made from green varieties of berries. It does not take much time to cook and turns out to be very tasty.

Ingredients:

• green grapes - 1 kg;
• granulated sugar - 0.5 kg;
• drinking water - 1 glass.

Preparation:

1. Syrup is prepared from water and half of the sugar. He needs to be allowed to cool to almost room temperature.
2. Then the berries, previously washed in a colander, are dipped into the liquid and left for 12 hours.
3. The grapes soaked in syrup are thrown into a blender and crushed. Then add the remaining sugar to the jam and beat again.
4. The saucepan is placed on the stove, the resulting mixture is poured into it and cooked for 5 minutes.
5. The jam is poured into a container immediately after cooking and closed with lids. Leave until completely cooled at room temperature with the lids down.

Grape Jam with Chinese Pear

Another simple recipe for grape seed jam for the winter without long digestion can be made with an interesting ingredient. If you cannot find a Chinese pear, it is easy to replace it with a regular one.

Ingredients:

• grapes - 300 gr;
• Chinese pear - 2 kg;
• medium lemon - 1 pc;
• drinking water - 300 ml.

Preparation:

1. Syrup is prepared from sugar and drinking water over low heat. At the end of cooking, grapes are dropped into it, and after 3-5 minutes pears.
2. The products are simmered over low heat for an hour. Lemon juice is added to the treat 5 minutes before the end of cooking. Having reacted with the ingredients of the jam, he will not allow it to ferment, and the lid will not swell.
3. Ready jam must be cooled at room temperature and poured into jars. They will stand warm for a day with lids down. Then they can be sent to the pantry.

Grape berries in sweet syrup

For an incredibly sweet and fragrant green grape seed jam for the winter, try this simple recipe. It will not take much time, but it will give a fragrant bouquet in the cold season.

Ingredients:

• green berries without twigs - 2 kg;
• drinking water - 300 gr;
• granulated sugar - 400 gr.

Preparation:

1. Boil the syrup from granulated sugar and water until the crystals are completely dissolved.
2. The berries are dipped into the boiling liquid and boiled for 7-10 minutes over low heat.
3. Ready jam is placed in hot pre-processed jars and closed.
4. It is necessary to cool the seams for two days at room temperature with the lids down, covered with a warm cloth.

Red grape jam

Grape seed jam for the winter can be prepared from dark varieties, and a simple recipe will not take much time. The result is a very thick and aromatic delicacy that can be used to decorate pies and ice cream.

Ingredients:

• dark grapes berries - 2 kg;
• sugar - 2 kg;
• drinking water - 2 glasses.

Preparation:

1. The berries are carefully sorted out so as not to get spoiled and wrinkled, which can spoil the taste of the treat.
2. The grapes are sprinkled with sugar and left dormant for 10-12 hours, during which it will release the maximum amount of juice.
3. The mass is put on the stove, water is added to it. It is necessary to cook the jam on low heat for 10 minutes. Then it is left dormant for 5-7 hours until it is completely cooled. During this time, a small amount of juice will stand out.
4. The brewing procedure is repeated one more time. This time, a lot of foam is formed. It must be removed and discarded immediately. The jam is left alone for another 3 hours.
5. At the last stage, the mass is boiled over low heat with constant stirring with a spatula until it finally thickens. You can check the density by dropping a drop of liquid from a teaspoon onto a saucer. If it does not spread, then the treat is ready.
6. Ready jam is immediately laid out in jars and twisted. Then the seaming is placed with the lids down on a dense fabric and wrapped. After two days, its container can be transferred to another storage location.

Isabella jam

Isabella grape jam

A simple recipe will not take much time, and the resulting delicacy will be unusually fragrant. The Isabella variety has long been used exclusively for making wine, but modern housewives have learned to cook incredibly tasty and thick jam from it.

Ingredients:

• Isabella berries - 1.5 kg;
• drinking water - 300 ml;
• granulated sugar - 1.2 kg.

Preparation:

1. Half of the sugar is poured into an enamel pot and filled with water. Placed on the stove over low heat. Medium consistency syrup is boiled. In total, the liquid should boil for about 10 minutes.
2. Then the base of the jam needs to cool for half an hour.
3. The remaining sugar is poured into a saucepan with liquid. The switch is put on medium heat, and when the water boils, you need to turn it to slow. When all the crystals dissolve, the berries of the Isabella variety are poured. Boil boiling grapes for half an hour.
4. The finished product must be cooled at room temperature and in a warm state, put in jars and twisted.

Do you think that only juice or wine can be grape? You are wrong! This berry can be used to make delicious desserts for the winter. The season has already arrived, so today we will make aromatic grape jam and delicious sweet jam.

Berries can be of different varieties, but when preserving, in the first place, it is fundamentally - with or without seeds. The reason is clear: not everyone likes the "seeds" crunching on their teeth, plus they can add a slight bitterness to the dessert (although it is quite spicy).

It is clear that the bones can be removed, but this is too much time. If it's a pity to spend a few extra hours on preliminary preparation, try boiling the berries in their natural form - with seeds. Such a delicacy will be useful - the bones contain the bulk of the substances for which nutritionists value wine berries.

Grape and apple dessert

Ingredients:

• grapes - 1 kilogram;
• apples - ½ kilogram;
• sugar - 800 g

Cooking in general will take several hours, although the jam takes literally five to ten minutes.

First, rinse and cut the fruit into pieces: apples - into small wedges or cubes (without peel), grapes - into halves. The bones can be missed.

Put a layer of grapes in a saucepan (about a third of the total), on top - the same layer of apples, cover with sugar. Repeat until the fruit runs out. Leave to stand for an hour or two and let the juice flow.

Place on the stove over a small heat. If the juice is not enough, add a few tablespoons of water. Heat, stirring regularly. Do not forget about the foam - it must be removed. After boiling, cook for five minutes, then turn off the stove and let cool to room temperature.

Repeat the procedure again - in this case, boil the jam for 2-3 minutes. Pour into jars and roll up.

Jam with lemons

Ingredients:

• dark grapes (blue) - 1 kilogram;
• lemon (large) - 1 pc.;
• regular sugar - 5 cups;
• vanilla sugar - sachet.

Scroll lemons with peels (but no seeds) through a meat grinder. Combine citrus pulp and juice with sugar. Let it brew, heat a little - until the "sweetener" is completely dissolved.

Put the grapes removed from the brush into the resulting lemon syrup. Put on fire and simmer for ten minutes, then remove and leave alone overnight.

The next morning, repeat the procedure: heat, boil for 5-10 minutes, leave the berries to swell in syrup until evening.

Add vanillin the third time while boiling the jam. Boil for another ten minutes, cool a little and start packing in jars with metal lids.

Seedless grape jam

There are more recipes in this group. To make something like this, use a medium seedless grape. For those who are not afraid of difficulties, the question is not fundamental: "seeds" are easily extracted, however, it is advisable to choose larger berries. Leftover cleanings can be used on wine or homemade vinegar.

Pumpkin-cognac option

Ingredients:

For 1 kilogram of grapes:

• pumpkin (pulp) - 1 kilogram;
• grape juice - 2 glasses;
• lemon - 2 pcs.;
• sugar - 1.2 kilograms;
• cognac - 2 tablespoons.

Cut the pumpkin into small cubes, cover with a glass of sugar and bake in the oven until soft.

Cut the grapes into quarters (or halves if small). If there are bones, carefully remove them.

Pour the grape juice into a saucepan. Squeeze the juice from the lemons there. Simmer on the stove until the brew is reduced in volume by a third.

Add all the remaining sugar, cook for another quarter of an hour. Then add amber berries and baked pumpkin, mix well. Three minutes after boiling, remove from heat and leave for an hour to infuse.

Repeat the process adding cognac. Pour the jam immediately into the prepared container.

With pumpkin and pear

This dessert is prepared similarly to the previous one, pumpkin. The only difference is that, together with grapes, a diced pear (without core and peel) is added to the dessert - in a ½ ratio. In this case, the amount of sugar increases to 1.5-1.8 kg.

Original dessert with carrots and caraway seeds

Ingredients:

For each kilogram of grapes we take:

• carrots - ½ kilogram;
• granulated sugar - 1 kilogram;
• cumin - a pinch;
• water - ½ glass;
• citric acid and cinnamon - on the tip of a knife.

Boil the syrup from water and half of the sugar. Pour in the grapes (you don't need to cut them). Leave it to knocks.

The next day, boil this semi-finished product and boil it for five minutes. Remove from stove.

Peel the carrots, chop them into equal small cubes. Add to the cooked dessert, add the remaining sugar, toss in the spices and citric acid.

Let stand until evening. Boil again, remove and pour into jars.

Kishmish with cloves and honey

Kishmish grapes are famous for their high yields - so many huge brushes can be removed from one vine, which is enough for both juice and jam. The berry has its own unique taste and a lot of medicinal properties; it is an excellent option for a winter dessert.

Ingredients:

For 2 kilograms of berries:

• honey - 1.5 liters (or a similar amount of sugar);
• large lemons - 2 pcs.;
• carnation - 3-4 buds;
• cinnamon - a pinch (or one stick);
• water is a glass.

Boil honey syrup with water, lemon juice (you can add ground pulp there) and spices. Cool to room temperature.

Pierce each berry with a needle. Dip in syrup, heat, but do not boil. Set aside for an hour or two.

Warm up again (the procedure can be repeated 5-7 times during the day). The main thing is not to boil the jam, but only to bring it to a boil, and every time then give it a “rest” for at least an hour.

Just boil the jam for the last time, and simmer it over low heat for ten minutes. Then you can immediately pour the dessert into cans and roll it for the winter.

Grape jam

Tea jam is a great addition. But as a pie filling or for greasing toasts, jam (jam) is more suitable. It can be made from grapes without any problems.

Jam "simplest"

Ingredients:

• dark sweet grapes - 2 kilograms;
• sugar - 1 kilogram;
• water is a glass.

Mix water and sugar, make syrup. Heat it up.

Dip the washed berries into boiling water. Not forgetting to carefully remove the foam, simmer for ten minutes. After that, let the jam cool until slightly warm.

Strain the brew through a sieve, wipe the berries so that the peels and seeds do not get into the future dessert.

Pour the resulting liquid mass into a saucepan again and simmer until the jam decreases in volume by one and a half times, thickens and acquires a uniform dark color.

Jam with zest

Ingredients:

• grapes (any, including seeds) - 1.5 kilograms;
• orange - 1 pc.;
• zest - taken from one lemon;
• sugar - 3-4 glasses (depending on the sweetness of the berries).

Free the skins from the berries. To do this, take each fruit with two fingers, squeeze lightly so that all the pulp of the grape pops out of the "clothes" into the pan. You can ignore the bones for now.

Boil this mass and simmer over tiny heat for at least ten minutes. Cool, and then rub through a colander (gauze, sieve). Now the bones can be thrown out, and sugar can be added to the resulting puree. Put lemon zest and orange pulp (without peel), passed through a meat grinder there.

Jam is cooked quickly - after half an hour of unhurried boiling, it can be removed and placed in jars.

Jam with gooseberries

Ingredients:

For every kilogram of sweet grapes (seedless!):

• gooseberries - ½ kilogram;
• sugar - a glass.

Scroll all the ingredients through a meat grinder. Pour into a saucepan, add sugar, if desired - a pinch of spices (for example, cinnamon), mix well.

Heat on stove until boiling - and remove.

Repeat the procedure every two hours (at least four times). After cooling the jam one last time, place it in sterile jars.

Step-by-step photo recipe for grape and nut jam

Ingredients:

• grapes - 600 g;
• water - 200 ml;
• sugar - 500 g;
• lemon juice - 30 ml;
• hazelnuts (almonds) 50 g.

Peel the almonds. To do this effortlessly, soak the nuts in warm water for 15 minutes - the skin will come off easily.

According to their purpose, grape varieties are divided into dining, technical and universal. Canteens, as the highest quality, are used for fresh food. But among them there are some varieties from which blanks are made. So, jam, compotes and marinades are made from grapes:

• "Sabbat"
• "Moldova",
• "Muscat of Alexandria",
• "Muscat of Hamburg",
• "Asma",
• "Italy",
• "Karaburnu"
• "Cardinal" and others.

From technical varieties, in which the juice content is more than 75% of the mass of berries, wines and juices are produced. Universal varieties are those that are eaten fresh and in the form of a variety of canned food. Compotes, jams and preserves made from berries are especially good. Isabella, Armalaga, Lucille, Edna and others.

Preparation of berries

Berries for winter harvesting are thoroughly washed and sorted out. It is important to carefully separate them from the branches and discard spoiled or damaged fruits.

It is good in that the natural taste and aroma of berries are perfectly preserved in a syrup of even low concentration. Most often they are made from white grapes with Muscat and Isabella flavors. Berries for compote must be ripe and firm.

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Black and white, large, slightly unripe grapes are suitable for jam and jams. It is important to carefully separate the fruits from the brushes without damaging them.

How to make grape compote (video)

Jam from grapes "Kishmish"

This grape variety, with its small berry size, is distinguished by its extraordinary sweetness and lack of seeds. Especially sweet black raisins. For jam, the proportion of berries and sugar is 1: 1. For a kilogram of grapes, you need 2 more glasses of water and vanilla or cinnamon. The cooking sequence for this delicacy is as follows:

• syrup is cooked separately;
• berries are poured with hot syrup, which are boiled for half an hour with constant stirring;
• then let the jam cool slightly;
• vanillin or cinnamon is added to it and, bringing to a boil, cook for another couple of minutes;
• then, after waiting until it cools down, it is poured into cans.

Isabella grape jam

For 1.5 kg of berries, you need 1.5 glasses of water and 4.5 glasses of sugar.

To make this jam you should:

• boil the syrup with a third of the sugar;
• add berries there and cook them for several minutes;
• after cooling, add the rest of the sugar and cook for another half hour.

Strawberry aroma is characteristic of ready-made jam.

Jam with orange and grapes

For him you need a kilogram of berries and sugar, 1 orange, a glass of water.

The cooking technology is as follows:

• syrup is cooked from a third of the sugar;
• berries are poured into it and let them brew for several hours. So they are less deformed during cooking;
• then the product is allowed to boil and, adding the same amount of sugar, it is boiled for ten minutes;
• set aside a container with jam for 10 hours;
• cook until tender, pouring out all the sugar;
• squeeze juice from an orange into the finished jam.

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Isabella grape jam

For 1.5 kg of berries, you need 700 g of sugar, juice of 1 lemon. Sequence of processes:

• separate the pulp from the skin;
• add half of the sugar to the latter;
• grind the resulting mixture in a blender and grind through a sieve;
• cook the pulp with the remaining sugar and lemon juice for half an hour;
• we grind it through a sieve so that no bones are left;
• combine both mixtures and cook for half an hour;
• pour hot jam into jars and keep cool.

Isabella grape compote

This grape is sweet, gives the compote a rich red color, it does not need to be sterilized.

The compote is prepared like this:

• the grape clusters are folded into clean jars to the level of the neck;
• pour boiling water over them to the top;
• covered with lids, leave for 4 hours;
• drain the water and, adding a glass of sugar to each three-liter container, heat the water to a boil;
• jars are poured with boiling water and immediately rolled up;
• turning them over on the neck, wrap them up and wait until they cool down.

Grape and apple compote without sterilization

For a three-liter jar, you need 3 glasses of grapes, 4 apples, 2 liters of water, a couple of lemon slices, 3 cloves, a glass of sugar.

The drink is prepared in this way:

• approximately half of their volume is filled with grapes, cored apples, cloves and lemon slices, cut into 4 parts;
• fruits are poured with boiling water flush with the neck of the jar, covered with lids;
• after 5 minutes, pour the water from the cans into a saucepan and bring it to a boil;
• a glass of sugar is poured into each container with fruit;
• while the water boils, boil the lids for several minutes in a separate bowl;
• jars with blanks are poured with boiling water as fully as possible;
• roll them up with sterile lids;
• turning the containers with compote onto the lids, wrap them up and wait until they cool down;
• then the cans are placed in the pantry.

Such grape jam is a great option for winter harvesting. Especially aromatic syrup is obtained from Isabella or Lydia grape varieties. They have a rich and bright 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 prepared sweet mass.

Such a grape seed jam 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 wrinkled 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.

Bon Appetit!