How to make grape jam at home. Grape jam - a delicious dessert

Today I will tell you how to prepare grape jam for the winter. Bunches of multi-colored grapes are full of on the shelves in September-October. The berries are delicious fresh, but many housewives want to preserve this delicacy for the winter. Therefore, you can make delicious seedless grape jam.

For the preparation of this fragrant and exquisite preparation, almost any grape is suitable, both with and without seeds. Boiled berries go through the process of grinding through a sieve with small cells. Thus, only grape juice remains, which, by the way, is not sour. Therefore, a small amount of sugar is added to it.

The grape berries themselves for jam are taken ripe or unripe. In this case, overripe fruits will not work, as they have a low pectin content. And this substance gives a natural density to the jam.
Black grapes produce a dark jam with a reddish tint. This blank can be used as a filling for almost any pastry.

Ingredients for making grape jam

1. Black grapes - 1 kg.
2. Sugar - 2 stack.
3. Citric acid - 4 g.
4. Water - ¼ stack.

How to make grape jam

Measure on a kitchen scale the right amount of ripe grapes, preferably without twigs or without large sticks.

Separate the remaining branches from the berries and rinse well with water.


Put the fruits in a saucepan, they can be cut in half, but not necessary. Pour a little water so that the grapes do not start to burn in the first minutes. Boil the berries for 15 minutes over low heat after boiling. If a lot of foam is released, then it should be removed.


Cool the mass a little if a plastic sieve is used. Pour the contents of the pan into a colander and grind the mass with a spoon.


Pour grape juice into a saucepan and add sugar. Stir until smooth and put on medium heat, bring to a boil.


Reduce heat and simmer for about 25 minutes. Then pour citric acid, mix and cook for 5-7 minutes. The acid is an excellent preservative and preserves the jam. Lemon juice can be added if desired.


Immediately pour the hot mass into sterilized jars and roll up the lids. Wrap the jars in a towel and chill. Store jam preferably in a cool and dark place.


It turns out fragrant, thick grape jam. Such preparation for the winter will definitely not be superfluous. If you like cinnamon, you can also add it to the jam. Bon appetit!

Grapes ... How much in this word. It is very nourishing and cures many ailments. And the well-known drink made from it amuses the soul and fills with inspiration.

Jam from grapes - one has only to hear this name and the saliva is already flowing, isn't it? This delicacy will be appreciated by both gourmets and aesthetes. It is very tasty, and looks noble. And it is also universal - a simple morning toast and filling for exquisite confectionery masterpieces - grape jam can be both.

Grape Jam - General Cooking Principles

Let's first understand what exactly is jam. Jam with this name came to us from Europe in the distant tsarist times. The jam is very thick, made from unmashed fruits or berries boiled in sugar syrup. It is much easier to prepare than our traditional Russian jam. All you need is to take whole berries or fruits and cook them. You don’t even have to cut them - they will boil perfectly on their own!

Larger, not fully ripe berries are ideal for grape jam - with them it will be even tastier. But beaten and already slightly spoiled fruits are not suitable for jam, as they do not have enough pectin, which helps it to harden.

How is the sweet treat prepared? First, we separate the grapes from the bunches, carefully sort and wash them. Bones may or may not be removed.

Now about sugar. With unripe fruits, it is used in a ratio of 2: 1, with ripe 1: 1.

Lemon juice is usually added to the prepared jam. It makes the taste of food slightly sour, which gives it additional sophistication. But most importantly, lemon juice is a very good preservative that helps the delicacy stay fresh for a long time.

Having added a sweet ingredient, you need to be very careful not to overcook or, on the contrary, “undercook” the berries. Otherwise, you can forget about good tasty grape jam. If we remove the berry mixture too soon, the treat will come out runny. And if it's too late, then the sugar will harden, and the jam will become dark, as if burnt.

After boiling, the average cooking time is up to twenty minutes. Jam from grapes should be constantly stirred, otherwise it may burn. Also, we must not forget about the foam that forms on the surface - it must be removed.

Checking if the jam is ready is not difficult at all. We just take a chilled saucer (so that it “freezes”, you can hold it a little in the freezer), drip a bit of jam on it and put it in the refrigerator. After a couple of minutes, we pull out the saucer and see if the drop spreads when tilted. If not, then the jam is ready and you can roll it up.

You need to store a sweet dish in a dark, cool and dry place. If this is not done, then the jam will quickly lose its incomparable taste and darken.

Recipe 1. Seedless grape jam

Ingredients:

Two kg of grapes;

One kilogram of sugar;

One lemon (small).

How to prepare:

The first thing we will do is “separate” the skin of grapes with seeds. To do this, we use a perforated pusher. Do not discard the separated skin.

Now boil the grape pulp for a couple of minutes, then wipe it with a sieve (we take a sieve with small holes). Everyone figured out the bones.

We add grape skins to our “born” jam. True, you can throw it away, but you shouldn’t do this - because it is rich in useful substances, and the jam with it turns out to be thicker, and its color is more saturated.

We fill the grapes with sugar and put the future delicacy on a small fire.

Now it's time for the lemon. More precisely, its juice, which should be squeezed directly into the pan.

When the contents of the container boil, we cook the deliciousness for another quarter of an hour, and then we begin to check whether the jam is ready.

To find out, put a little bit of jam on a saucer, hold it in the freezer for a minute and check its density in the way described above.

Now we pour the sweet food into jars (of course, sterilized), cover with something warm and wait for it to cool.

Recipe 2. Jam from grapes "Winter Mirages"

Ingredients:

One and a half kg of "Isabella" (grape variety);

Sugar - 600 g;

Water - no more than 200 milliliters;

Lemon juice - 45 milliliters.

How to prepare:

We take the bunches of Isabella, separate the berries from them, wash them well, put them in a saucepan.

We put it on the stove, pour water. We wait for the liquid to boil, and then cook the grapes for 5-7 minutes. This slight cooking will make the berries very soft and the flesh can be easily separated from the skin.

We grind the grape pulp through a sieve, and then put the resulting mixture back into the pan and begin boiling.

Add sugar and lemon juice. Bring to a boil over medium heat. Then cook the grape mixture for 20-25 minutes to thicken it. Well, the jam is ready!

Now everything is traditional - sterile jars, pouring into them, rolling them up, wrapping them up and waiting for them to cool.

In cold weather, you can enjoy the unique taste of grape jam!

Recipe 3. Jam from grapes "from the Eden vineyards"

Ingredients:

1800 grams of Concord grapes;

1000 gr. Sahara;

90 ml of lemon;

Half a lemon peel.

How to prepare:

We wash the "Concorde", free the berries from the clusters.

Squeeze the pulp of the grapes into the pan. Throw away the skins.

We put the future "Eden" jam on medium heat. Wait patiently for it to boil. Then cook it for 5 minutes (covered with a lid).

Now it's time to free him from the bones. We use a sieve for this.

We send our grape mixture back to the pan. Pour sugar, put half of the zest and pour lemon juice. Mix it all very well. We put on a strong fire, wait until it boils. Cook for another half hour over medium heat.

Now is the time to try. We do this with a cold spoon. Well, is it delicious? Then the jam is ready!

Time to roll it up. We take sterile jars, pour "Eden" jam into them, close and let it cool. Then put in the refrigerator.

Excellent grape jam from the vineyards of the Garden of Eden is ready!

Recipe 4. Jam from grapes "Dark Night of Cairo"

Ingredients:

Dark grapes - one and a half kilograms;

Three cups of sugar;

Two spoons of Art. lemon juice.

How to prepare:

We take grapes with a very dark shade. Rinse, put in a saucepan, pour some water into it. Cook for 7-10 minutes.

Now the "Cairo" berries have become soft and it will not be difficult to remove the bones from them and remove the skin. This is what we do.

We wipe them through a sieve and put them back in the pan.

We fill the grapes with a sweet ingredient and add lemon juice. Bring to a boil over low heat.

Cook for half an hour until the jam thickens. All! The "dark night of Cairo" "condensed" in our kitchen. But it is still too hot, and therefore it needs to be rolled up in sterile dishes and wait until it cools down. And only then you can enjoy its unforgettable taste.

Recipe 5. Temptation grape jam

Ingredients:

Four kg of grapes;

Cinnamon - two teaspoons;

Two tables. spoons of lemon juice;

2.5 kilograms of sugar.

How to prepare:

We pick grapes. We select only whole, ripe and large berries. Now remove the peel, but do not throw it away! It is needed so that the jam is thicker.

Place the pulp of the grapes in a larger saucepan. Bring to a boil, and then cook for another 5 minutes. The fire is medium. Do not forget to stir the future jam, otherwise it will burn.

In a separate saucepan, bring the grape skins to a boil. The juice that stands out from the peel must be removed. If this is not done, the jam will come out very thin.

Now we take a mixer and beat the peel in it or grind it in a blender to make a gruel.

Add it to the pot with the grape pulp. Pour sugar and pour lemon juice. We cook for half an hour (the fire should be medium), stir and remove the foam.

Time to add the cinnamon to give the jam its unique flavor. We do this, mix everything well.

Has it been half an hour? Then everything is ready. It's time to pour the jam into sterile jars and wait until it cools down, and then you can enjoy it.

Recipe 6. Jam from grapes "Summer day in a jar"

Ingredients:

Grapes (kishmish variety) - one kg;

Sugar - 0.7 kg;

Apple (only sour varieties) - one kg;

Water - 175 ml.

How to prepare:

We wash and dry the apples, remove the skin from them, remove the seed box and cut as small as possible.

We separate the grapes from the brushes, we wash them very well.

We put everything in a bowl (in which we are going to cook jam), add water.

Cook and stir constantly. We do this until the mixture of fruits and berries softens and boils.

Sprinkle the grape and apple mass with sugar. We cook our jam for another 15 minutes. And that's it - it's ready.

Pour the jam into sterile jars, roll them up. We turn the glass container upside down and hold it until it cools. Already cold? Then you can safely eat jam.

Grape jam will be an excellent filling for any pastry.

It makes more sense to use only ripe or unripe grapes. If they are overripe or rotten, then the pectin in them will turn into inedible pectose, and such jam will quickly deteriorate.

Sealing cans should be done immediately after a treat is poured into them.

You don't need to boil the grape jam too much - when it cools, it thickens anyway.

A touch of cinnamon gives the dish an incomparable aroma. Just add it at the end of the boil.

When it's time to make preparations for the winter, you definitely need to take care of a delicious accompaniment to winter evening tea parties. Grape jam is a sweet and delicate delicacy that can be an independent dish, the basis for baking, marinades and sauces, as well as used as an additive to cheeses, toast, biscuits. You can cook it from any variety, you can even mix it. Suitable as overripe and cracked fruits, and not ripe. The main thing is not to use rotten and spoiled ones - this will harm your health and spoil the taste.

Isabella grape jam

Ingredients:

• 1.5 kg Isabella grapes
• 600 gr sugar
• Juice of one lemon

Cooking:

Process the berries. To do this, sort and rinse well. Transfer to a saucepan and cover with water, cook for 5-7 minutes. After that, they will become soft and rub well. Grind the pulp through a sieve, transfer to a saucepan. Add sugar and lemon juice. Heat over medium heat and bring to a boil. Simmer until well thickened, about 25 minutes. Arrange in sterile jars, roll up, wrap until completely cool.

Jam from grapes for the winter. Recipe for unripe berries.

When the fruits did not have time to pick up sugar and ripen, they do not need to be thrown away, they must be prepared according to our recipe!

Ingredients:

• 2 kg grape berries
• 1 kg sugar
• Lemon

Cooking:

Prepare the berries, rinse and sort. Boil in a small amount of water for easy pitting. Grind the berries boiled for several minutes through a sieve. Transfer the mass to a saucepan, cover with sugar and heat slowly. Cut the peeled lemon into small pieces and add to the pan. Boil for about 20 minutes until fully cooked. Delicious grape jam is ready! Arrange in sterile jars, twist, cover and leave to cool completely.

When preparing blanks from grapes, only the pulp of the berries is usually used. But the skin, which is often thrown away, contains many useful substances. Including pectin, which is responsible for stabilizing the product. Therefore, the use of grape skins will not only make the product more useful, but also improve its consistency.

How to determine the readiness of jam from grapes

When cooking and boiling, the jam is liquid, so it is not always clear whether it has reached readiness or not. But there are several ways to accurately determine the degree of readiness of a dish:

1. Remove the test spoon, put it on a cold saucer. Put in the refrigerator for a minute, take out and check for readiness.
2. Directly in the pan, draw a spoon over the contents and make a groove, the finished jam should not immediately drain.
3. Take jam in a spoon, try to drain it back. If the thickening is good, then it will slowly drain. Therefore, the dish is ready.

There are many recipes for grape jam. In this article, we have selected for you the simplest and at the same time not banal cooking methods. We hope you enjoy them.

Popular and original recipes for peppercorns in ...

Grape jam is a very tasty treat. When the abundance of grapes no longer wants to look at it, not what it is, it is better to prepare a couple of jars of jam or jam for the winter. Grape jam, the recipe with a photo of which I suggest you study and try, is easy to prepare. Therefore, even beginners in cooking should not be afraid, but cook.
Ingredients:
- ripe grapes, juicy - 1 kg;
- granulated sugar - 550-570 g;
- lemon - 0.5 pcs. medium size.



1. To make more grape and lemon jam for the winter, proportionally increase the amount of ingredients listed. Separate each grape from the brush. Throw away shriveled, rotten or deformed berries. Rinse the grapes well and drain in a colander to drain all the liquid. Then transfer to a basin or other container for cooking jam or jam. Put the grapes on a moderate heat and cook, stirring, until the juice is released. As for the seeds: it is better to use grapes without them. But if you don’t have to choose, then it’s more convenient and easiest to strain the almost ready-made delicacy from them later. You still have to get rid of the lemon slices.




2. Speaking of lemon. Wash it well, pour boiling water over it. Cut off half of the fruit. The second half, as you may have guessed, we do not need. Slice the lemon half into wedges. It is advisable to immediately remove the bones.




3. When the grapes start to juice, add a lemon. Lemon will not only make the jam more interesting and prevent excessive cloying, but it will also be a natural preservative that will allow grape jam to wait for tasting.




4. Pour in sugar. Another ancient preservative and flavor enhancer. Pour the entire portion of sugar at once and return the container with jam to the fire. Cook over low heat for about 15 minutes. Pass the almost finished jam through a fine sieve to get rid of the lemon and grape seeds. Return to the fire and cook for another 10 minutes. Check the jam for readiness. To do this, you need a saucer. Put a small amount of jam on it and make a groove in the middle. If it doesn't swim, the jam is ready. You can try!




And if you plan to prepare grape jam for the winter, arrange it in sterilized half-liter jars.




Seal with boiled lids. Take it to a place inaccessible to the sun. Turn upside down and wrap with a blanket. Not the next day can be transferred to storage in the basement or pantry.
Good luck preparing.




Also try

There is nothing tastier and more aromatic than grape jam! A spoonful of such a dessert makes you forget about everything in the world - both children and adults eat it with pleasure, and it is especially relevant when creating fruit drinks or tea. You can prepare a delicacy in the fall, while you need to taste the grapes, as a different variety has its own charm and aroma. Of course, it is best to make confiture from those grape varieties that do not have seeds, but (let's tell you a secret) such varieties are simply sweet, without fragrant sourness, so get delicious grapes and puree, wipe the pulp, getting fragrant juice. To thicken the dish, use agar-agar (for long-term storage) or gelatin (if the dessert will be eaten immediately after cooling). Do not forget about various flavors: citrus, vanilla, etc.

Ingredients

• 1 kg of grapes
• 320 g granulated sugar
• 1 st. l. lemon juice
• 1 st. l. agar-agar
• 0.5 tsp vanilla flavor

Yield: 3 cans of 250 ml.

Cooking

1. Pick the grapes from the brushes into a deep bowl, fill with cold water and rinse several times, removing live yeast from the surface of the berries.

2. Pour them into another container and add granulated sugar. Gently mix and leave for 3-4 hours for the berries to release the juice. You can leave it all night, but be sure to cover the container with gauze so as not to attract midges.

3. After that, pour all the grape mass with juice into a container with a non-stick bottom and place it on the stove. Bring to a boil and reduce heat. Protomim the mass at a minimum of heating for about 40-50 minutes. During this time, the skins will peel off the grapes, exposing the fragrant pulp. Turn off the heat and puree the whole mass with a boiled potato press (potato masher), trying not to touch the bottom of the container. If desired, the mass can be poured into another bowl or pan.

4. Then wipe everything through a sieve, removing the cake. We only need fragrant juice. Pour it into a saucepan or cauldron, stewpan, immediately add agar-agar or gelatin - if desired. Let's warm up the whole mass on the stove, placing a container with the contents there, but not more than 5 minutes. Mix thoroughly so that the bulk ingredient is completely dissolved in the juice.

5. Sterilize jars and lids, pour grape juice into them and carefully seal. Let cool without turning upside down.