Raw grape jam. Berries in their own juice. Azerbaijani grape jam

Selecting all the seeds from honey grapes is a very difficult task. There are dozens of berries on each bunch, and hundreds of grapes will go into a modest bowl of jam.

But fortunately, jam made from grapes with seeds is sometimes even much better - there is no need to choose grape varieties based on “seedless” characteristics alone.

So, we take the one that is more fragrant, sweeter, or, if you want, more beautiful!

There are quite a few recipes for jam from grapes with seeds. Most often it is cooked in special basins or thick-walled pans in several stages, which takes a lot of time. But there are recipes that allow you to prepare jam in a shorter time, and for this you use a slow cooker or oven.

Both dark and light grapes are used, the main thing is that their berries are large, with thick skin and at the same time unripe. It’s better to take even slightly unripe jam, in which case the jam will not require additional preservatives.

Before use, the grapes are picked from the branches, carefully selecting the debris and cobwebs that collect on the tassels. Wash thoroughly, using warm water if possible, removing cracked, soft, and completely green berries. Dry selected clean grapes, spreading them out on a linen towel or in a colander.

If grape jam is made from whole berries, they must be pierced in several places so that they do not burst during cooking. If desired, the seeds are removed by cutting the grapes. Then proceed according to the recipe.

Grape jam is often boiled with nuts (almonds or walnuts), often flavored with vanilla, cinnamon or other spices.

When preparing grape jam with seeds for the winter according to the recipes described below, you must strictly follow the canning rules. The jam is poured into sterilized jars only when hot, immediately after preparation, and they are hermetically sealed with special lids.

Glass containers are pre-washed in hot water with baking soda and sterilized over steam or in the oven. Metal lids for seaming must be boiled and dried on a clean towel.

The rolls are cooled upside down, tightly wrapped in a warm blanket.

A simple recipe for grape jam with seeds and citric acid

Ingredients:

One kilogram of grapes;

A kilogram of sugar;

A teaspoon of lemon crystals;

A glass of drinking water;

2 gr. vanilla powder.

Cooking method:

1. Pour sugar into a suitable pan, pour water into it and prepare a clear syrup over low heat.

2. Remove the container from the heat, dip the grapes into the hot syrup and, shaking the container slightly, set it aside for an hour and a half.

Preparing delicious original grape jam for the winter

After this, bring the jam to a boil and leave to simmer over low heat. After boiling for one hour, remove from heat and cool. Then bring it to a boil again, not too quickly, boil again for at least an hour and also set aside from heating until completely cooled.

4. After cooling again, boil the grape jam again and bring to readiness for half an hour at a minimum boil. Three minutes before readiness, add the “lemon” and immediately follow it with vanilla.

5. Each time, carefully remove floating seeds and foam from the surface.

Recipe for grape jam with seeds (with walnuts)

Ingredients:

Light or dark grapes - 1 kg;

1 gr. vanillin;

100 gr. walnut cores;

One kilogram of sugar;

70 ml water.

Cooking method:

1. Mix sugar with water and, placing the container on low heat, cook the syrup.

2. Pour about two liters of water into a separate large saucepan, maybe a little more, and bring to a boil.

3. Place the sorted dried grapes on cheesecloth, connect its edges so that it looks like a bag, and dip it in boiling water for a couple of minutes. Remove and place the berries in the syrup.

4. As soon as the grapes have boiled in the syrup for five minutes, remove from the stove, cover the container with a lid and leave for eight hours. This is done so that the grapes are well saturated with sugar syrup.

5. After this, bring the jam to a boil over low heat, add the walnut halves and vanilla. Boil for ten minutes and pack into steamed jars and seal.

Recipe for grape jam with seeds in the oven with grape juice

Ingredients:

Grapes of any sweetish white variety - 1.2 kg;

Clarified grape juice - 200 ml;

Half a cinnamon stick;

2 star anise;

Almonds, peeled - 100 gr.

Cooking method:

1. Place the processed grapes in a large bowl, add the measured sugar and mix gently.

2. Gradually raise the oven temperature to 150 degrees.

3. Place the grapes sprinkled with sugar into a deep baking tray or any other suitable fireproof dish. Add cinnamon, anise, pour grape juice over everything and place on a rack set to the middle level in the oven. Simmer the jam, stirring occasionally, for at least three hours.

4. Soak the almonds in boiling water for ten minutes. Take it out, peel it and break the kernels into halves.

5. Dip the almond “petals” into the jam, after simmering for two hours in the oven, and keep at the same temperature for another hour.

6. Remove the finished grape jam from the oven, remove the anise and cinnamon and pour into prepared sterile jars, roll up with canning lids.

Recipe for grape jam with seeds and spices

Ingredients:

One large lemon;

100 ml filtered water;

Sugar - 800 gr.;

Carnation - 3 umbrellas;

A small piece of cinnamon stick (1 cm);

A kilogram of grapes without branches.

Cooking method:

1. Rinse the lemon well and put it in boiling water for a couple of minutes. Then cut, squeeze out the juice and filter it from the remaining pulp and seeds using cheesecloth or a sieve.

2. Pour freshly squeezed lemon juice into sugar, add water and stir thoroughly. On low heat, without ceasing to stir, boil the syrup and put the spices tied in a gauze bag into it.

3. Pierce clean grapes in several places with a thick needle and dip into slightly cooled syrup.

4. Over the course of a day, heat the jam to about 70 degrees four times, but do not boil! Then the grapes will absorb the syrup well and will not burst.

5. Eight hours after the last heating, bring the grape jam to a boil and let it brew for another day.

6. Boil again and continue to cook on the lowest heat until it thickens.

7. Place hot into jars and seal with boiled, dry lids. Before packaging, do not forget to remove the spices.

Recipe for grape jam with seeds - “Isabella”

Ingredients:

Selected grapes “Isabella” - 1.5 kg;

Drinking filtered water - 300 ml;

Five glasses of sugar.

Cooking method:

1. Measure out 300 grams of sugar and pour it into a saucepan. Pour in water and, stirring constantly, bring to a boil. To ensure that the sugar grains disperse well in the water, adjust the flame level to medium. If you boil quickly, the sugar may not dissolve completely.

2. Place the washed grapes in boiling sugar syrup, gradually, not too quickly, bring to a boil, then lower the flame level again and boil the berries for 5 minutes. in syrup. Cool slowly.

3. Immediately after it has cooled, put it back on moderate heat, add the remaining sugar, and, stirring occasionally, cook until it is completely dissolved. In about half an hour, the jam will be ready, it can be packaged in sterile containers and rolled up.

Recipe for grape jam with seeds - “Five Minutes”

Ingredients:

A kilogram of any grapes with seeds;

200 gr. Sahara;

Drinking filtered water - 150 ml.

Cooking method:

1. Cook clear syrup from the specified amount of sugar and water over low heat. There should be no grains in it, so stir the sugar constantly while cooking.

2. Dip the washed, well-dried grapes into the prepared boiling syrup and, stirring gently, leave to simmer over low heat. After five minutes, turn up the temperature a little and cook the jam for another five minutes. Be sure to make sure it doesn't boil.

3. After this, spread the hot grape jam into clean jars and seal with a sealing key. To prevent fermentation, place only in dry containers and cover with boiled lids.

The simplest recipe for grape jam with seeds in a slow cooker without water

Ingredients:

Half a kilo of sugar;

A kilogram of large grapes.

Cooking method:

1. Remove the grapes from the ridges into a colander, rinse well with warm water and dry on a linen towel. If you don't want any seeds in the jam, cut the berries and carefully remove them.

2. Place the prepared grapes in a cooking bowl, add sugar and start the multi-pan on “Stew”, setting the timer for 2 hours.

3. After the end of the program, pour the jam into jars prepared in advance and seal them securely.

A quick recipe for grape jam with seeds - “Georgian style”

Ingredients:

Dark grapes - 1 kg;

One glass of water;

A kilo of sugar.

Cooking method:

1. Place clean, dried grapes in a large container.

2. In a separate bowl, prepare syrup from the specified amount of sugar and water. Pour it hot over the grapes and leave to stand for half an hour.

3. After this, place the dishes on low heat and, stirring occasionally, cook until the syrup becomes moderately thick.

4. Do not stir frequently so as not to damage the grapes again. Berries in thick syrup should remain whole and not spread out.

Grape jam with seeds - cooking tricks and useful tips

Don’t be lazy to remove the foam that forms during cooking from the surface of the jam, otherwise the preparations will not last long.

To prevent whole berries from bursting, be sure to pierce them in several places after drying.

To sterilize jars faster, use the oven. Place the washed jars on a wire rack and keep at 150 degrees for a quarter of an hour. Then cool with the door slightly open and pour the jam into the already cooled container.

Seedless grape jam- excellent winter preservation, rich in vitamins and organic acids.

Sugar in grapes is contained mainly in the form of glucose and fructose. Obviously, in this form, the sweet component of grapes is much healthier than artificial sweeteners in jams produced on an industrial scale.

Grape jam with seeds

The juice of these delicious berries is very healthy, not to mention the fact that it is also very tasty.

There are a lot of recipes for making jam from this product and we have prepared only one of them with visual step-by-step photos and simple instructions for them. According to the recipe We will use a white grape variety: it is sweeter and more sinewy. At home, jams and jams are also very often prepared from black grapes of the Isabella variety. Currently, there are many different varieties of grapes used for making wine. Each type of such grape can be adapted for making jam, and it will certainly turn out to be completely unique in taste.

This delicacy is best served in its pure form with a piece of freshly baked bun. In order to quickly take a sample, let’s immediately begin preparing seedless grape jam at home for the winter.

Somehow it turns out that we rarely use grapes for winter preparations, and many people don’t even suspect how tasty the jam they make is. I had no idea about this either until I tried it at a friend’s house a couple of years ago.
And since then I’ve been preparing (preparing, more precisely) grape jam regularly.

Unfortunately, grapes do not grow in our climate zone. (“The Michurins” who manage to grow a couple of grapevine bushes in the Moscow region can’t be counted - there are craftsmen beyond the Arctic Circle. But only a few).
Therefore, you have to buy berries for preparation, and how successful your winter delicacy will be largely depends on what grapes you buy.
I don’t undertake to give recommendations in this matter - it’s difficult to be an expert on fruits that you see once a year, and only on holidays. And this is approximately how things stand with this plant.
The only thing is that I don’t buy grapes in stores. Who knows what it was treated with, what has been quietly lying on the counter for months. I buy at the market. And here I focus exclusively on the spinal cord. Whether you like it or not, it’s up to you. Usually, the inner voice is not mistaken.

If you guessed right with the berries, then it’s easy to make grape jam at home for the winter.
As a result, we get a delicacy with a rich sunny color and such an unusual and amazing taste that it is simply impossible not to love it.
And as one culinary “poetess” writes: “ when you want warmth and comfort on cold winter evenings, just open a jar of this yummy, and the aromatic grape jam will remind you of warm sunny days"(when, instead of relaxing, sunbathing and having fun, you squirmed in a hot kitchen, preparing this “yummy”).

Something like that, in my opinion.

Seedless grape jam - a simple recipe with step-by-step photos of preparation for the winter

Although, I could be wrong with the quote, but the jam turns out really tasty and “sunny.”

For the grape jam recipe we will need:

— grapes — 1 kg;
— granulated sugar — 800 g;
- filtered water - 1 tbsp.

Photo of the original products: berries and sugar, as usual.

Recipe for making grape jam

First of all, we pick the ripe berries from the branches. We take only large, ripe berries that have not burst or leaked.
For grape jam, you can use fruits with or without seeds.

We thoroughly wash the grapes under running water and remove any spoiled ones.

Allow the water to drain completely from the grapes.

Place the prepared fruits in a deep cauldron.

Add filtered water.

Add granulated sugar.

Mix carefully.

Boil over low heat for 10 minutes.

Cool the future jam completely.

Boil again for 15 minutes.

Let the jam cool completely again. Gently collect the separated bones on the surface with a spoon.

Boil the jam for the last (third) time for 13-15 minutes over low heat.

Rinse the jar and lid well under running water.

Sterilize a clean jar with a lid for 25 minutes.

Fill the prepared hot jar with the prepared jam.

Fill to the top.

Close the jar with a hot lid. The grape jam is ready.

Excellent grape jam is ready for storage until the “cold winter evenings”...

The jam is really tasty and somewhat unusual for our area, or rather unusual.

Bon appetit!

with grape jam, these dishes are also often watched:

When we make jam, without noticing it ourselves, we are immersed in the world of our childhood, with such familiar, pleasant smells of summer. We remember how our mother treated us to aromatic foam, skimming them from the surface of the brew with a wooden spoon.

"Apple and grape jam"

Ingredients: 1 kg of apples (it is better to take sour apples), 1 kg of dark grapes, 1 kg of sugar, 1 glass of water

Cut the apples into slices, remove the skin and core.
Separate the grapes from the branches.
Cover grapes and apples with sugar and let stand for 2 hours
After two hours, add a glass of water and slowly heat until boiling.
Cool and bring to a boil several more times (2-3)
Pour the finished jam into sterilized jars and roll up.

"Jam from Antonov apples (Antonovka)"

Antonovka is a very common apple variety in central Russia.

This variety makes excellent jelly and jam, but to make delicious jam you need to know a few secrets. This is the only way to prevent apple slices from turning into mush.

To prepare, we need: 1 kg of apples and the same amount of sugar, a little soda and lemon juice.

Prepare jam from Antonov apples as follows:

1. Cut the apples into slices, remove the core, and you can peel them. To prevent the apples from darkening, sprinkle them with lemon juice.

2. To prevent the apples from boiling, soak them in a soda solution (1 tablespoon of soda per 1 liter of water). about 30 minutes.

3. Cover the apples with sugar and let sit for about 40 minutes (if you didn’t soak the apples in soda, the time can be increased to 3-4 hours, so the apples will also be less boiled).

Antonov apple jam Can be served with pancakes and buns, or simply served with tea.

"Apple-lingonberry jam"

We will need: 1 kg of lingonberries, 0.5 kg of apples, 350 g of sugar, 1 glass of water:

Making lingonberry and apple jam is quite simple:

1. We sort lingonberries from leaves, twigs and spoiled berries.
2. Wash the apples, remove the core and cut into slices
3. Mix water and sugar. Boil the resulting syrup for 10-15 minutes.
4. Add lingonberries to the syrup in portions. Boil for 1-2 minutes. Remove from heat. Let stand for about 2 hours.
5. Bring to a boil and add apple slices. Continue cooking until the apples become translucent.

"Granny's jam."
We need: 2 kg. apples, 1 kg of honey, water.
Cut washed and peeled and pitted apples into slices. Based on 2 kg. Place apples in 3 liters of water in a saucepan. Add 0.5 cups of water and bring to a boil.
Then add honey to the pan and bring to a boil again. Boil, stirring constantly, for 15 minutes. Don't forget to remove the foam. Place the resulting mixture in the oven, preheated to 180-200 degrees.
Turn off the oven and simmer the jam in it for 30-40 minutes.
Remove the foam from the jam and, without waiting for it to cool, pour into pre-prepared jars and roll up the lids. Should be stored in a cool place.

"Grape jam with nuts."
What you need: 500 gr. green seedless grapes, 500 gr. black seedless grapes, 400 gr. apples with “sourness” (peeled and seeds removed), 0.5 kg. sugar, 2 lemons, 1 clove (spice), zest of 1 lemon, 200 gr. pine nuts, optional 500 gr. cognac
Cut the apples into quarters and puree them in a food processor along with 300 gr. green and 300 gr. black grapes
Place the puree, remaining grapes, sugar, and cloves in a saucepan. Extract the juice from the lemons and mix it with the resulting mass.
Place over medium heat and, stirring constantly, bring to a boil, then reduce heat and simmer for 2 hours.
Lightly dry the nuts in a frying pan without oil. When the jam has cooled, add nuts and cognac. Place in pre-prepared sterilized jars and store in the refrigerator.

"Fragrant apple jam."

We need: 1 kg of ripe apples, 1 kg of sugar, 2 glasses of water, 2-3 gr. citric acid, vanillin.
Boil the sugar syrup to a fairly thick consistency. Wash the apples, remove peels and seeds, cut into small cubes and cook in syrup for half an hour.
Before finishing cooking the jam, add citric acid, zest, and vanillin.
The thicker your jam is, the better its taste.

"Mint jam."
We need: 400 gr.

Grape jam

mint leaves, 1 kg. sugar, water, 1 teaspoon of citric acid.
Wash the leaves, place in a sieve, place on a towel and gently blot dry. Place them in a saucepan, covering a layer of leaves with sugar in this order: 200 gr. mint leaves, 250 gr. sugar, again 200 gr. mint leaves and 250 gr. Sahara. To fill with water.

Pickled zucchini

Milkshake with ice cream

Making an ice cream milkshake is very easy, even at home. And its amazing taste will appeal to both adults and children.

Sea buckthorn jam. Recipe.

Sea buckthorn jam is not only very beautiful and tasty, but also retains all the beneficial properties of this valuable berry.

Super recipes for hand care

How to achieve beauty and youthfulness of your hands with simple home remedies.

Desserts for children

All children love sweets! Therefore, parents have to come up with various dessert recipes for children that will not only be tasty and beautiful, but also healthy.

Preparing fruit desserts is a common thing for housewives. The dishes are suitable for tea parties and homemade baked goods with fillings. If you want to surprise your guests, we recommend making grape jam. The quality of the product is determined not only by the preparation technology, but also by 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 clusters with ripe, sweet, juicy and fleshy fruits. Any variety is suitable, except wine. Experts advise taking Kishmish, Talisman, Rizamat, Delight, Isabella, Hussein. Housewives decide whether to leave seeds or not, focusing on specific recipes or their own discretion. But there must be no rot, mold or stains on the surface of the berries.

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 are blanched for softness and juiciness. This is done using a colander, dipping it and the berries into boiling water for a couple of minutes.
The seeds are removed if they are well separated from the pulp.

Let's look at how grape jam can be prepared in different ways - in its pure form and with the addition of other products, and show photographs of the finished dishes.

Two varieties of Isabella grape jam

You can make jam from Isabella grapes 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 jam from Isabella grapes:

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

Black jam from Isabella

Now, to prepare jam from Isabella grapes 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 more delicious.

Grape jam from blue berries

Homemade varieties with blue fruits can be used to make both wine and bright blue grape jam. There is no need to remove the seeds, but experts recommend eating the dessert with kernels 6 to 8 months in advance.

Components:

Let's look at a step-by-step recipe for making blue grape jam.

The sorted raw materials are washed, dried and blanched in water at a temperature of 80°C for no more than 2 minutes.
Boil syrup from water and sugar for 5 minutes.
Steamed berries are placed in syrup, the mixture is brought to a boil and kept on low heat for 5 minutes.
The mixture is infused 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 preparations are in full swing. Since the fruits of Kish Misha do not contain kernels, seedless grape jam will turn out excellent. The integrity of the berries is not compromised; as a result of cooking, the fruit acquires a more refined taste.

Ingredients for Kishmish grape jam:

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

Place clean berries in the syrup.
Remove the mixture from the heat after 2 minutes and take the pan to a room at room temperature. The future delicacy should remain there for 8 hours.
Strain the syrup and simmer over low heat for 7 minutes.
Place the berries back into the hot syrup and let the mixture stand for another 8 hours.
Boil the mixture over medium heat until cooked (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 is prepared for a long time and at intervals. But this has its advantage - while the berries are infused, you can do other things.

Grape jam in 5 minutes

A quick recipe for grape jam “Five Minute” will be appreciated by housewives who do not have a lot of time to fuss with preparing one type. The recipe below allows you to get dessert in a matter of minutes.

What you will 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 until the grains are completely dissolved.
The berries are poured into syrup and boiled for 10 minutes (the first 5 minutes on low, the rest of the time on high heat).
The boiled mass is rolled up hot into jars and wrapped in rags.
The insulation is removed when the workpiece has completely cooled.

Recipes with other products

Since grapes harmonize well with other products, it is worth using the opportunity to combine them and prepare a variety of juices, compotes, jams, and preserves.

With apples

Healing jam made from apples and grapes is loved by children and adults. It is easy to prepare, and it is pleasant and healthy to eat.

Components:

Water – 1 l.
Grapes in bunches – 1 kg.
Ripe apples of any variety – 3 kg.

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

With orange

Grape jam, the recipe for which contains orange, will be a pleasant everyday treat and a “highlight” of the holiday table. To get an exotic dessert you will need:

This grape jam with seeds for the winter is prepared within 15 hours. First, boil water and dissolve 300 g of sugar. The berries are immersed in syrup and timed for 4 hours. Next, place the dishes on the stove, wait until the contents boil and add another 300 g of sugar. The composition is boiled for 10 minutes, then kept for 10 hours. The sweet mass is boiled again with the remaining sugar. The process is completed by adding citrus juice.

With pear and lemon

If you want 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. Boil syrup from 300 ml of water and 0.5 kg of sugar and immediately add grapes, and after a few minutes - pears. Add 1.5 kg of sugar and boil the product for 50 minutes. Squeeze the juice from the lemon and pour into the jam. Eat the product immediately or close it for the winter.

Grapes began to be cultivated so long ago that even historians find it difficult to say the exact date.

Now grapes are grown in almost all regions where there is no freezing winter. Otherwise, the vine may freeze due to frost.

Benefits of grapes

There are several thousand varieties of grapes. Many of them differ not only in taste, but also in substance content. Some researchers have come to a surprising conclusion: the composition of grapes is almost the same as that of human milk.

The main place in the composition of grape fruits is given to water (60-85%) and glucose with fructose (10-33%). The berries also contain a lot of malic, salicylic, silicon, phosphoric, tartaric, citric, succinic and formic acids. There is also oxalic acid in small quantities.

Grapes are rich in vitamins A, C, B1, B2, B6, B12, PP. A special place is occupied by phosphoric acid, vitamin K and vitamin P, which are responsible for the state of the circulatory system - hematopoiesis, blood clotting, blood pressure.

Grapes contain pectins, glycosides, as well as microelements: potassium, manganese, iron, magnesium, calcium, cobalt.

The skin of grape berries is rich in tannins and essential oils.

Eating grapes helps improve metabolism, facilitates expectoration in respiratory diseases, and has an anti-inflammatory effect.

Wine, juice, compotes, vinegar, and marinades are made from grapes. It is also dried and used as raisins. Grape jam is not cooked too often. But it turns out so tasty and nutritious that it is worth paying attention to.

Grape jam: subtleties of preparation

Mass grape harvest begins in August-September, and some late varieties ripen only in October.
White and black grapes of initial ripeness are used for jam. The most delicious jam is made from grape varieties such as Rizamat, Chaush, Vostorg, Talisman, Agadai, Nimrang, Muscat, Kishmish, Isabella.
The berries should be firm, uncrumpled, and without signs of rot. Therefore, they are removed from the brushes very carefully, immediately removing the stalks. Overripe grapes are discarded, from which they can make wine or jam.
The grapes spoil quickly and develop a wine-like smell, so the jam is made on the same day the harvest is harvested.
Grapes are very delicate berries, so they are washed not under the tap, but by immersing them several times in a container with plenty of water.
It is advisable to use grapes without seeds or with a small amount of them. You can make jam with seeds, but it is considered to be of lower quality, because not everyone wants to pull these seeds out of the dessert while drinking tea.
Since grapes contain a lot of liquid, it is recommended to blanch them before cooking. So that it does not have time to cook, after this procedure it must be quickly cooled in ice water.
To prevent the grapes from shrinking during cooking, they are poured with sugar syrup and kept for several hours. During this time, the syrup evenly penetrates inside the berries, preventing them from cracking.
For syrup, it is best to use light sugar, since yellowish granulated sugar can give delicate grape jam a burnt taste.
In some cases, grapes are covered with sugar. This can be done if the seeds have been previously removed from the berries.
The readiness of the jam is checked by the state of the syrup. If a drop of syrup does not spread on a cold saucer, then the jam is considered ready. You should also take into account that the grapes sink to the bottom in the finished jam.
Experienced housewives assure you that you should not cook grape jam until it becomes thick: it is in the grape syrup that all the charm lies. It can be used in baking to soak cakes and added to compote.
If you make jam from sweet grapes, then add citric acid to the syrup during the cooking process. Its quantity depends on taste preferences.

Grape jam: method one

Ingredients:

grapes – 1 kg;
sugar – 1.2 kg;
water – 1 tbsp.

Cooking method

Carefully separate the grapes from the branches. Place in a colander and wash, dipping into a container of water several times. Leave in a colander or place on a sieve to drain excess liquid.
Pour water into a wide saucepan and bring to a boil. Remove from stove. In small batches, place the berries in a colander and lower them into this hot water. Blanch for two minutes. Cool in cold water. Transfer the grapes to a cooking bowl.
In a separate pan, cook syrup from water and sugar. Pour it over the berries, put it on moderate heat and cook for 20 minutes, removing any foam that appears.
Remove the basin from the heat. Let the jam brew for 8 hours.
Put it back on the fire and cook for 40 minutes at low boil. Stir occasionally with a spatula, making sure the jam does not burn.
Carefully pour the syrup into a separate bowl and boil for 15 minutes.
Prepare sterile jars, which should be completely dry when pouring the jam. Place berries in them. Pour in boiled syrup.
Cool completely. Cover with parchment.

Grape jam: method two

Ingredients:

grapes – 1 kg;
sugar – 1.2 kg;
water – 1 tbsp.;
vanillin - to taste.

Cooking method

Carefully separate the ripe berries from the branches. Rinse well in cold water.
Place in a colander and blanch for 1-2 minutes, dipping the berries into hot water, the temperature of which should not exceed 80°. Cool quickly in cold water.
Let the liquid drain and place the grapes in a cooking basin.
In a separate pan, cook syrup from water and sugar. Pour it over the grapes and leave for 10 hours.
Pour the jam syrup into a saucepan, bring to a boil and pour over the berries again. Leave the jam to steep again for 10 hours.
Place the jam over moderate heat and cook until tender, skimming off the foam. At the end of cooking, add vanillin and mix gently.
Cool the jam in a bowl and then transfer it to clean, dry jars. Cover with parchment.

Grape jam “Pyatiminutka”

Ingredients:

grapes – 1.5 kg;
sugar – 300 g;
water – 1 tbsp.;
citric acid – 0.5 tsp.

Cooking method

Free the grapes from the branches. Leave only whole and strong grapes. Rinse with plenty of water.
Pour sugar into a cooking basin, pour water and place on low heat. While stirring, cook the syrup.
Dip the berries into the syrup and cook over low heat for 5 minutes. If foam appears, be sure to skim it off.
Add citric acid and stir. Increase the heat to medium and cook the jam for another 5 minutes.
When hot, place into sterile jars. Seal tightly.

Seedless grape jam

Ingredients:

grapes, seeded – 0.8 kg;
sugar – 0.8 kg;
water – 3/4 tbsp.

Cooking method

For this jam, take large grapes. Separate the berries from the stalks. Wash in plenty of water. Place on a sieve and wait 10 minutes.
Cut each berry in half and remove the grains. Place in a cooking basin.
Divide all the sugar in half. Leave one half and fill the other half with grapes. Leave it overnight.
The next day, put the remaining sugar in a saucepan, add water and boil the syrup. Cool slightly. Pour it over the grapes.
Place the basin on the stove. Cook at moderate boil until tender, removing foam. As soon as the berries begin to settle to the bottom, the jam is ready.
Cool the jam in a bowl. Transfer to clean, dry jars. Cover with parchment paper or tracing paper.

Seedless Isabella grape jam

Ingredients:

grapes – 1 kg;
sugar – 600 g;
water – 200 ml.

Cooking method

Carefully separate the ripe grapes from the branches. Rinse in several waters.
Put a third of all the sugar in a saucepan, pour in water and boil the syrup. Dip the grapes into it and heat over low heat for 5-6 minutes, removing the foam with a slotted spoon.
Remove from heat and let cool.
Put it back on the fire, add the remaining sugar. Cook the jam over moderate heat for 25-30 minutes.
When hot, pour into sterile dry jars and seal tightly.

Grape jam with cinnamon and cloves

Ingredients:

grapes – 1 kg;
sugar – 800 g;
water – 100 ml;
lemon juice - from one lemon;
cinnamon – 1/6 tsp;
cloves – 2-3 buds.

Cooking method

Remove the grapes from the branches. Immediately remove all rotten and green fruits. Wash thoroughly in cold water. Place in a cooking basin.
Pour sugar into a saucepan, pour water. Add cinnamon and cloves. Place on the fire and bring to a boil over low heat. Boil for 10 minutes so that the spices impart their aroma to the syrup. Strain it through several layers of gauze.
Pour hot syrup over grapes. Leave it in the syrup for 8 hours.
After standing, cook over moderate heat for 10 minutes. Remove from heat again and let stand for 8 hours.
The next day, add lemon juice to the jam and cook for another 10 minutes.
When hot, place into sterile jars. Cover with sterile lids and seal tightly.

Note to the hostess

You can add other fruits and berries to grape jam: apples, pears, gooseberries. In this case, the amount of grapes is reduced in proportion to other fruits.

Instead of cinnamon and cloves, you can put mint or lemon balm, and replace the lemon with orange.

Liquid jam is recommended to be sealed with lids. If the jam turns out to be thick, then cool it, and then put it into clean jars and cover with parchment paper. But then such jam must be stored in ideal conditions so that it does not ferment.

Store grape jam in a dry, dark, cool place or in the refrigerator.

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

Benefits of berries

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

Cooking recipes

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

White grape jam recipe

Ingredients

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

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

Black grape jam recipe

Ingredients

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

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

Green grape jam recipe

Ingredients

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

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

Recipe for raisin grape jam

Ingredients

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

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

Recipe for grape jam “Isabella”

Ingredients

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

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

Recipe for grape jam with seeds

Ingredients

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

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

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

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

Recipe for grape jam for the winter

Ingredients

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

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

Secrets of storage

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

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

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

Making homemade jam

Many people like to eat aromatic jam on cold winter evenings. Jam made from grapes with seeds is especially tasty for the winter. Prepare!

4 hours

225 kcal

5/5 (3)

Since childhood, I really love jam. I love spreading it on white bread and eating it with hot tea. Now you can buy any variety of it in the store. And in the distant Soviet years, housewives had to close this sweetness themselves. My mother spent many hours in the kitchen, but our whole family was provided with this delicacy throughout the fall and winter.

Many years have passed since then, but my love for jam has not gone away. Now I close it myself using my mother’s recipes. And here’s the question: what can be prepared from grapes to preserve the taste of autumn for the winter? Answer: jam, of course!

Although I know many recipes for grape jam, I especially love grape jam with seeds. Are you surprised? Yes, we are all used to making cherry, currant or raspberry jam. You don't see grape jam very often. But in vain, because it is not only very tasty, but also healthy. I have a couple of easy recipes that I would be happy to share with you.

How to choose ingredients

Jam is the most popular among other recipes and methods for preserving grapes. The main thing is to choose the right main ingredient. Required large grapes with thick skin. You can take either white or black. You should not take wine varieties. In addition, it is perfect sour grapes. Sour grape jam does not require the addition of a large amount of citric acid, which acts as a preservative.

How to prepare grapes?

This should be done as follows:

Separate the grapes from the bunch.
Carefully sort the berries. Throw away anything that is rotten, burst or limp. Suitable for jam large, fleshy berries with thick, intact skin.
Remove all stems. This must be done carefully, without damaging the berries.
Wash the grapes. Lay it out to dry on a flat surface. Don't wipe the berries, so you can damage them.
If desired, you can remove the seeds from the grapes. But you need to do this very carefully, because you risk throwing out most of the pulp. I don’t remove the seeds; they don’t spoil the taste of the jam at all.

So, after preparation, you can start making jam. For this, it is better to use an aluminum pan or basin. In extreme cases, a saucepan with a thick bottom is suitable. In such a bowl, the jam will definitely not burn or stick to the bottom.

How to make grape jam: a classic recipe

You will need:

What do we have to do:

Prepare the grapes using the above method.
Pour a glass of water into a saucepan, put it on the fire and bring to a boil.
As soon as the water boils, add sugar and mix it thoroughly. Turn the heat down and prepare the syrup. Bring the syrup to a boil and remove the pan from the heat.
Grapes are added to the finished syrup. Leave them to soak In one hour.
Place the saucepan with the grapes and syrup over low heat for one hour. Do not forget to remove any foam from the jam at this time.
The readiness signal is transparent grapes that do not float. If this happens, remove the pan from the stove.
Add citric acid and vanillin to the jam.
Wash and sterilize jars with lids. Pour the jam into prepared jars and roll up.
Turn hot jars upside down. Wrap yourself in a warm blanket until it cools down.

Recipe for grape jam with nuts

You will need:

1 kg light grapes;
1 kg sugar;
70 g water;
100 g walnuts;
vanillin.

What do we have to do:

Pour water into a saucepan, add sugar, and place on low heat. Stir the syrup thoroughly until the sugar is completely dissolved. He should become transparent.
Separately, in another saucepan, you need to boil water for blanching. This is done in order to soften the grapes.
Place the grapes in cheesecloth and place in a pan of boiling water for a couple of minutes.
After blanching, add the grapes to the syrup. Brew 5 minutes over moderate heat.
Remove the pan with grapes in syrup from the heat and cover with a lid. Leave overnight to allow the grapes to soak in the syrup.
In the morning, place the pan on the stove and bring the jam to a boil. Add halves of walnut kernels. At this stage you can add a little vanillin to taste. Boil for another ten minutes.
Prepare jars and lids: wash and sterilize. Pour hot jam into the prepared jars and roll up.
Turn them upside down and wrap them in a warm towel. Leave to cool.