For some reason, grape jam is much less common in pantries than many of its competitors. This trend should definitely be broken by all lovers of delicious tea parties and homemade baked goods with unusual fillings. Grape jam will delight you with its taste, appearance, and ease of preparation.

You can make jam from any variety of grapes. Of course, white and black fruits will differ noticeably in taste, so you should think in advance about what kind of dessert you want to get. In this case, special attention should be paid to the color of the future dish. Whether you get a dark red or purple hue, golden sunny colors, or an almost transparent syrup - it will all depend on the choice of grapes.

Many housewives prefer to immediately choose seedless varieties, while others remove them manually. This can be done using a slotted spoon while cooking the jam. All the bones will float to the surface, and removing them from the pan will not be difficult. At the same time, if you don’t want to spend extra time in the kitchen, you can easily leave the grapes in their original form. During the cooking process, the bones soften and become almost invisible.

To make grape jam, the fruits are picked from the branches and boiled in water or juice until thick. At the same time, various flavoring and aromatic additives are added to the grapes. This can be lemon juice, vanilla sugar, amaretto, cinnamon, etc. After reaching the desired consistency, the jam is immediately served to the table, or closed in jars and stored until the right moment. You can eat it directly with spoons, spread it on bread, and prepare more interesting desserts and baked goods with it.

Juicy grapes in the oven will turn into thick, delicious jam, which will become even more aromatic and interesting with the addition of brown sugar and cinnamon. The bones will become very soft, so they will not spoil the taste or appearance of the dish. If you plan to use grapes to fill pies, it is better to remove the seeds after cooking. It will be much easier to do this.

Ingredients:

• 1.5 kg of grapes;
• 500 g sugar;
• 250 g brown sugar;
• 1 tsp. cinnamon.

Cooking method:

1. Pick the grapes from the branches, rinse, dry and place in a baking dish.
2. Sprinkle the grapes with both types of sugar and cover the pan with foil.
3. Heat the oven to 150 degrees and bake the jam for 30 minutes.
4. Remove the foil, add cinnamon to the grapes, stir.
5. Leave the pan in the oven for another 3 hours at 170 degrees, stirring the jam occasionally.
6. Pour hot jam into jars, close the lids and store.

Interesting from the network

A very simple recipe for beginner cooks. Usually plain water is used for syrup, but if you replace it with grape juice, the jam will be even more tasty and rich. To understand that the jam is ready, look carefully at the grapes. If they have all settled to the bottom of the saucepan, you can safely remove the jam from the stove and pour it into jars.

Ingredients:

1. 1 kg of grapes;
2. 1 kg sugar;
3. 100 ml grape juice.
4. Cooking method:
5. Wash the grapes, dry and place in an enamel saucepan.
6. Sprinkle the fruits with half the sugar and leave the grapes for 10 hours.
7. In a separate saucepan, combine the juice and remaining sugar and prepare the syrup.
8. Cool the syrup to room temperature and pour into a saucepan with grapes.
9. Cook everything over low heat until done.

Now you know how to make grape jam with seeds for the winter according to a recipe with a photo. Bon appetit!

Grape jam is an excellent alternative to other boring types of this delicacy. If you have never tried this dessert before, it will certainly make the most pleasant impression on you and will forever be included in the mandatory winter preservation program. To understand how to make grape jam, you just need to read the recipes and remember a couple of interesting culinary notes:

• Sometimes the seeds in grapes are quite small, and removing them from the syrup using a slotted spoon is not so easy. In this case, experienced chefs recommend making your own spoon with small holes. To do this, just use a hot needle to make holes in a plastic spoon;
• If the jam is not thick enough, you can boil it for another 10-15 minutes. Or add a little gelatin;
• You can store jam at room temperature, in a cool place, or even in the refrigerator. If you notice that the top has spoiled, just remove this layer - the jam underneath will be fresh;
• For variety, you can combine several types of grapes - they all cook for approximately the same amount of time, so this will not affect the cooking time. You can also add apples to the grapes.

Grape jam turns out juicy and aromatic, and it can be prepared from a variety of varieties, using any of the options presented below.

Grape jam with seeds is an option for those who don’t want to spend a lot of time removing seeds from the berries. After all, they do not affect the taste in any way.

Required Products:

• about 750 milliliters of water;
• a kilogram of sugar and the same amount of grapes;
• half a small spoon of citric acid.

Cooking process:

1. Sort the berries well so that there are no rotten leaves.
2. Place a pan of water on the stove, bring it to a boil, add sugar and keep it there until it is completely dissolved.
3. We put the grapes in it, wait for it to boil again and let the mixture brew for at least three hours.
4. Put it on the stove again, add citric acid, cook for a couple of minutes and the jam is ready.

Kishmish recipe

Kishmish grape jam has a special difference - the berries have no seeds and they are very sweet, which is why the jam turns out incredibly tasty.

Required Products:

• 400 milliliters of water;
• sugar and grapes - one kilogram.

Cooking process:

1. The specified amount of water must be brought to a boil, add sugar and hold until it dissolves. This usually only takes a few minutes.
2. Pour the resulting mixture with pre-peeled and washed grapes, place it on the stove again and simmer over low heat for about 30 minutes. The finished jam can be eaten after it has cooled or rolled into jars for storage.

Jam from the Isabella grape variety

Isabella jam is another quick and easy way to make a sweet treat with a subtle flavor.

Required Products:

• water 300 milliliters;
• kilogram of sugar;
• one and a half kilograms of grapes.

Cooking process:

1. Rinse the berries well, remove all excess so that only beautiful and fresh fruits remain.
2. Pour a glass of sugar into already boiling water, hold for a couple of minutes until the contents dissolve and syrup forms.
3. Add grapes and continue cooking for another five minutes at moderate heat, then cool.
4. Return to the stove after cooling, add the remaining berries and cook for 30 minutes. The finished product can be eaten or prepared for the winter.

Quick option “Five minutes”

The name of this recipe fully justifies itself. After all, without much effort and loss of time, you can make jam from seedless grapes, which will certainly delight you with its taste and will last a long time in the refrigerator.

Required Products:

• a glass of sugar;
• 150 milliliters of water;
• a kilogram of grapes of any variety to your taste.

Cooking process:

1. The process is quite easy. Mix water with sugar, set to heat, but so that the mixture does not boil, and bring until completely dissolved.
2. We place the grapes there, while the heating level should be minimal. Mix everything well, cook for five minutes, without boiling. After this time, increase the heat to medium and keep it for the same amount of time.
3. We remove the container, the hot jam can be immediately poured into sterilized jars, or cooled and eaten.

With the addition of apples

This version of jam is quite common and is very easy to prepare. It is better to use sweet, summer varieties of apples. The result is a jelly-like treat, somewhat reminiscent of jam.

Required Products:

• one liter of water;
• three kilograms of apples;
• kilogram of any grapes.

Cooking process:

1. Wash and peel the grapes; only beautiful, smooth berries should remain.
2. Peel the apples, remove the hard middle and cut into thin slices.
3. Combine the fruits, fill the contents with the specified amount of water and bring to a boil, but always over low heat.
4. Immediately after the boiling process begins, remove the container from the heat, cool for four hours and repeat the same steps again - and so many times over two days.

How to make with cloves and cinnamon?

This spicy jam is ideal for winter evenings, when you can open a jar and enjoy it with a cup of hot, freshly brewed tea.

Required Products:

• spoon of cinnamon;
• juice of one lemon;
• approximately 750 grams of sugar;
• two buds of cloves;
• kilogram of grapes.

Cooking process:

1. Sort the berries, remove rotten, green fruits and branches, rinse well under cool water.
2. Place spices and sugar in a saucepan, add water, wait until the contents begin to boil, setting the heat level to low. Continue boiling for about 10 minutes, after which the mixture must be strained using gauze.
3. Pour the prepared spicy syrup over the berries and let stand for 8 hours, then cook for 10 minutes over medium heat and cool again for eight hours.
4. All that remains is to pour in the lemon juice and keep on the fire for ten minutes, after which the jam is put into jars or cooled. It is completely ready for use.

Spicy grape jam with almonds

This is an unusual, very aromatic delicacy with an exquisite taste. Before cooking, please note that there is no need to stir anything during the process, otherwise the shape of the berries will deteriorate.

Required Products:

• 50 milliliters of lemon juice;
• about 60 grams of almonds;
• half a kilogram of sugar;
• a kilogram of seedless grapes;
• glass of water.

Cooking process:

1. We prepare the grapes, sort them, wash them, add the specified amount of sugar and fill them with water.
2. Bring the mixture to a boil and cook over low heat for about 45 minutes.
3. After this time, pour in lemon juice and add almonds, continue to simmer for another five minutes. The end result should be a nice light brown consistency. If this is not the case and it seems to you that the syrup is not ready, then you will have to transfer the grapes and almonds to another container and cook it for some more time. This is worth paying attention to right away.
4. Distribute the finished jam into jars: you can roll it up or store it in the refrigerator.

Grape jam

In addition to the usual jam, you can make jam from delicious berries, which can be easily spread on toast or used for baking cakes and pies. Take only seasonal grapes, preferably wild varieties.

Required Products:

• about 100 milliliters of lemon juice;
• kilogram of sugar;
• 20 grams of lemon zest;
• about two kilograms of grapes, for example “Isabella”.

Cooking process:

1. This process is not the fastest. After the grapes are washed and peeled, they will have to be squeezed, that is, freed from skins and seeds, because only the fleshy part of the berry is needed for jam.
2. We put all the peeled fruits on the stove, wait until the contents boil, and cook for about five minutes under the lid over medium heat. Watch the mixture, you may have to add a little water, but there should be enough juice.
3. We filter the resulting mass to get rid of the seeds, but if you have a variety without them, then you can skip this step and move on.
4. Pour lemon juice into the grapes, add zest and sugar, stir, wait for the boiling process again and cook for 20 minutes over low heat, making sure nothing burns. To check readiness, just take a little jam with a cold spoon.

8

Culinary Etude 08/19/2018

The end of summer is the time for the grapes to ripen. Most often we eat this gift of nature fresh or prepare it for the winter in the form of compote. You don’t often see something as exotic as grape jam on our table. If possible, be sure to cook a couple of jars of this wonderful dessert.

Most often we serve jam with tea - this is a long-standing Russian tradition. Lately, many of us like to experiment in the kitchen and adopt the culinary traditions of other peoples.

Do you want to know how to make grape jam? Today we have the most interesting recipes for sunny berry treats on our program. And Irina Rybchanskaya will tell them to us as the host of our regular column. Let's listen to Irina.

We have a real cult in Transcarpathia. The mountain slopes around our town are dotted with well-tended vineyards. High-quality “garage” wine is produced in large numbers from European technical grape varieties. Table varieties delight the eye with an abundance of tastes and aromas. Almost any of them is good for making jam. Let's start getting acquainted with the recipes.

Green grape jam for the winter - a simple recipe from Greece

A friend from Greece, Maria Cherohidi, shared this simple family recipe with me. Since the recipe is old and family, the units of measurement here are authentic - cups with a capacity of 250 ml. After all, in the old days, not every family had scales.

Now is the season for green grapes. You can easily find it on the shelves of markets and supermarkets. It is worth giving preference to clusters with large seedless berries.

Ingredients

• Four cups of green grapes, picked from the tassel;
• two cups of sugar;
• half a cup of water;
• juice of half a large lemon.

How to cook

1. Wash the grape bunches and separate the grapes.
2. Place the berries in a container for making jam. Pour in water and cook for seven minutes from the point of boiling.
3. Add sugar and stir gently.
4. Cook over medium heat for about one hour. At the very end of the process, add the juice of half a lemon.
5. Test for readiness - a soft drop that does not spread on the saucer. The jam is ready when the temperature of the syrup reaches approximately 105°C.
6. Pour the prepared green grape jam into sterile jars, roll it up, and put it in the pantry for the winter.

Seedless grape jam - recipe with photos step by step

Very tasty jam made from Cardinal grapes or any other black or purple grapes. If you are making just a little jam, there is no need to remove the seeds before cooking. They will float up on their own during cooking and can be easily caught with a slotted spoon. The finished product will be seedless.

The recipe is given step by step. Photos will illustrate the entire technological process.

Ingredients

• 100 g grapes;
• 70 g sugar;
• 30 g of water.

How to cook

Wash the bunches, pick the grapes, and if necessary, remove the seeds using a regular pin or small hairpin. You can get rid of the seeds using a thin knife edge. The grapes must first be cut into halves.

Pour sugar over the berries, pour in water, and place on low heat. The sugar should completely dissolve.

Boil the jam for five minutes over medium heat, leave to “rest” for 8 - 10 hours.

Bring the mixture to a boil again, cook, stirring, for five minutes, leave to cool for 8 - 10 hours.

Repeat the process 1-2 more times. At the end of cooking, simmer the jam until tender.

Pack into prepared jars and roll up.

The photo shows jam served for tea drinking.

My comments

• The consistency of the syrup turned out to be quite thick. The grapes are so delicious that you can’t stop eating them.
• Serve dessert made from black grapes not only with tea, but also with cheeses, ice cream, and natural Greek yogurt.

Grape jam with seeds for the winter

I have selected for you, dear readers, an excellent video recipe for making grape jam with seeds for the winter.

Kishmish grape jam for the winter

The recipe for raisin grape jam was once passed on to my grandmother by a good friend of our family from Tajikistan. My grandmother, as usual, changed the recipe in her own way. It turned out to be a real masterpiece. If desired, you can add walnuts or almonds to the jam - approximately 100 g per kilogram of berries.

Ingredients

• One kilogram of raisin grapes;
• one kilogram of granulated sugar;
• juice from one large lemon.

How to cook

1. Pick the washed sultanas from the bunch.
2. Stew half the berries in a small amount of water until softened.
3. Process the slightly cooled mixture with a blender and add it to the remaining half of the grapes.
4. Pour the mixture with sugar, stir, put on low heat, stir until the sugar is completely dissolved.
5. Increase heat to above medium. Cook, stirring, until done. The process takes approximately one hour. Do not allow it to burn - cook on a spreader and stir the mixture all the time. Add lemon juice a couple of minutes before you pour the dessert into jars.
6. Pour the finished product into jars and seal hermetically.

Seedless Isabella grape jam

This is how Isabella jam has long been made in my homeland, in the city of Sochi. Despite the fact that Sochi is a southern city, table grapes do not ripen in our country due to the too humid climate. But “Isabella,” which is unpretentious to heat, humidity and cold, grows in abundance.

Slimy American varieties are brewed in an original way. It is somewhat labor-intensive, but the end result is a product of excellent quality, with a subtle, delicate aroma.

Ingredients

• One kilogram of seedless grapes;
• one kilogram of sugar.

How to cook

1. Wash the grape tassels and pick off the berries.
2. Squeeze the pulp out of the peel. To do this, you need to lightly press on the grape - the middle will pop out immediately. Do not throw away the peel, but put it in a separate bowl. It will be useful to us in the future.
3. Cook the pulp for about ten minutes. During this time, it will soften and the bones will begin to separate.
   Drain the brew in a colander and separate the bones from the mixture.
4. Mix the resulting mass with the peel, stir. The mixture will acquire a more intense, dark, beautiful color.
5. Boil the pulp with the peel for ten minutes.
6. Add sugar at a 1:1 ratio and mix well.
7. Continue cooking for another ten minutes. The jam thickens right before your eyes; it should be stirred vigorously.
8. Now all that remains is to pour the preparation into jars, roll it up and send it for winter storage in a cool place.

My comments

• The same method is used to make jam from the pink variety “Lydia” and the white variety “Noah”.
• At the end of cooking, you can add three to four tablespoons of balsamic vinegar. It will add sophistication to the jam; rarely does anyone guess what it is made from.

An American recipe from an old Czech magazine - that's how complicated it is. It contains less sugar than usual. The jam is supposed to be made from very sweet white seedless grapes or sultanas.

Ingredients

• One kilogram of very sweet seedless grapes;
• 400 g sugar;
• juice of one large lemon;
• 15 g pectin.

How to cook

1. Stew clean berries in a small amount of water until softened. This process will take about fifteen minutes.
2. Now you need to add sugar, lemon juice, pectin.
3. Cook until done (syrup temperature 105°C) in one batch. Do not forget to stir from time to time, avoiding burning, which will significantly deteriorate the quality of the product.
4. The finished product can be stored in the refrigerator for up to two weeks or poured into clean jars, sealed and stored in the refrigerator for up to three to four months.

Traditional Italian recipe. The product cooked in this way is called "Scrucchiata". I do not presume to claim that the cooking method presented below is the only correct and authentic one. This is how I received the recipe from my friend’s Italian mother-in-law.

In the original, the Montepulciano d’Abruzzo variety is used for preparation. Although you can take any high-quality black variety.

Ingredients

• Any quantity of delicious black grapes.

How to cook

1. Wash the brushes, tear off the grapes, and squeeze out the pulp with seeds from each using your index finger and thumb.
2. Boil the pulp until completely softened over low heat, pass through a sieve.
3. Place grape skins into the seedless mixture. Cook over low heat until the volume is reduced by two thirds.

My comments

• The resulting product will be thick. It is placed in baked goods, spread on, and served with cheeses.
• To avoid burning, use a cutter.
• The brew needs to be stirred all the time and passed along the very bottom with a wooden spoon. Use a container with a very thick bottom for cooking.

Dear readers of Irina Zaitseva’s blog! I have collected especially for you several original recipes for grape jam, typical for different countries and peoples. Cooking such a dessert is not the easiest process. But the effort spent will pay off with interest.

Grape jam is something. In a sense, something different than what residents of central Russia are used to understanding by the word “jam”. This is literally a sweet nectar that releases a bunch of endorphins from the first thoughtfully eaten spoon. There is some kind of southern magic in it. It's like concentrated sunshine. In general, you need to try this.

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

White sultanas of any size are good for grape jam (as a rule, they are on sale at least until late autumn).

To make grape jam, we will need:

• 1 kg fresh sultanas
• 750 g granulated sugar
• 150-200 g walnuts (without shells)
• Vanillin packet

Grape jam, recipe:

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

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

How do you know that jam (any kind) is basically ready? Drop a drop of syrup onto a clean, dry saucer - it should not spread, it will remain a button, like a drop of dew. If the drop loses its shape or spreads, you need to cook it some more. If you cook the jam in small quantities for the next week and store it in the refrigerator, you may well not cook it until it reaches the perfect drop. And if you plan to store the jam in the cupboard all winter, you need to cook it as I described, plus, of course, sterilized jars and lids.

Grape jam is very simple to make, but it looks gorgeous, especially in small containers. So if you are expecting dressed-up five-star guests with twenty fingers in a fan - feel free to take out your handmade grapes and proudly say that not everyone can do this (and this is true - if you don’t know about the general principles of making jam from juicy berries), but only for a good housewife - this is a kind of Baku test for general culinary skills. Good luck in making jam, and more.

Fruits and berries

Description

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. 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.

Ingredients

Steps

Let's prepare all the ingredients we need to make jam. The grapes, as mentioned earlier, must be taken of a white variety and preferably without seeds, although they can also be removed during the cooking process.



First of all, thoroughly wash the grape branch, then separate all the berries from it and put them in a deep bowl. Once again, wash the berries separately under cold running water.



If you purchased a grape variety with seeds, then carefully remove all the seeds from each berry using a needle or pin.



At this stage we have to prepare the syrup. Pour the specified volume of water into a clean enamel pan, put it on the fire and bring to a boil. Pour granulated sugar into the bubbling liquid in the amount specified in the ingredients. Cook the syrup over low heat until the sugar dissolves.



When all the sugar crystals have completely dissolved in the water, pour the prepared seedless grapes into the pan, turn the heat to minimum and cook the delicacy for 40-60 minutes until thickened and ready, periodically stir the ingredients in the pan with a spoon. Add citric acid at the final stage.



We pour the sweet thick syrup with grapes into dry sterilized jars, close them with tight lids and put them in the closet to wait in the wings. Delicious jam from seedless white grapes is ready for winter.



Bon appetit!