Grape jam - recipes for delicious grape jam for the winter with photos and videos. Grape jam Seedless Isabella grape jam

Many recipes for grape jam are used by housewives for winter preparations. Due to its liquid consistency, the delicacy serves as an additive to many desserts and as an impregnation for sponge cakes. Due to the high glucose content, the finished product has great nutritional value and, if consumed frequently, has a beneficial effect on health.

To cook healthy and delicious jam, the specifics of cooking should be taken into account.

Among a number of nuances, the following can be highlighted:

• The fruits should not be washed under the tap, but in a separate container, so that a strong stream of water does not damage the integrity;
• Cane sugar should not be used in recipes, as it can create a bitter aftertaste;
• The jam should be prepared on the day of harvesting and sorting, without leaving the fruits to be stored.

Preparation of the main ingredient

For jam, you should use varieties of berries with a rich aroma. It is better to choose fruits without seeds or with a small amount.

Bruised and overripe specimens cannot be used for cooking.

The preparation of the ingredient is very simple - just tear off the branches, wash and dry the grapes. It is also recommended to blanch the grapes for three minutes to remove excess liquid.

Recipes for grape jam for the winter

You can prepare grape jam at home using various recipes. Depending on your own preferences and the availability of certain ingredients, you can choose the most suitable option.

In a slow cooker

Using a multicooker simplifies the cooking process.

To cook jam, you need:

1. Mash the prepared berries and separate them from the seeds using a colander.
2. Add sugar and mix ingredients.
3. Leave the resulting mass in the multicooker for 2 hours, turning on the stewing mode.

How many ingredients to take depends solely on taste preferences. If you use a sweet variety of fruit, it is better to add less sugar so that the jam does not turn out cloying.

Quick option “Five minutes”

Without special culinary skills, it is better to cook jam according to an accelerated recipe. To do this, just mix the fruits with sugar and water, then cook over low heat for five minutes. Add citric acid, increase the temperature and cook for another 5 minutes.

Seedless

Having decided to make seedless jam, you need to cut the fruits and extract the kernels from them, then mash the berries until smooth. After adding water and sugar, put the mixture on the stove and wait until it thickens. During cooking, it is important to constantly skim the foam from the surface.

With bones

Jam with seeds can be prepared according to the standard recipe - mixing all the ingredients and boiling over low heat until the desired consistency is formed. The presence of seeds in the delicacy has a positive effect on the human body and gives unusual taste.

Thick jam from Kishmish grapes

By choosing the Kishmish variety as the main ingredient, you can make a jelly-like jam. After covering the berries with sugar, you need to keep the mixture in the refrigerator for two days. Boil the cooled and infused mixture over low heat until a thick jam forms.

From green grapes

Green grape varieties are most often used when making jam. It is better to make jam from sweet varieties, which will make the taste more pleasant. After mixing the main ingredient with water and sugar, you need to boil the mixture to the required consistency. You can use jam in both liquid and thickened states.

White grapes with walnuts

You can make jam from white berry varieties, which create a fresher flavor. For a variety of taste, you can add walnuts to the recipe, which does not require pre-processing. Just mix the nuts with grape puree, sugar, water and cook over low heat.

From Isabella grapes

The Isabella variety is grown in many country houses and is also suitable for making sweet jam. Step by step recipe contains the same points as the classic cooking method. After mixing all the ingredients, you need to cook them to the desired consistency, constantly skimming off the foam.

From grape and currant leaves with apples

The presence of apples, currant leaves and grapes in the recipe will give the jam an unusual taste. To prepare the jam, you need to soak the leaves in warm water for a couple of hours, then add finely chopped apples without peel. The fruit mixture should be boiled until thickened.

With cherry

The combination of grapes and cherries in jam will make the product bright in color and give it a refined berry aroma. When cooking, you can use whole berries or their seedless pulp.

With pumpkin

Using pumpkin in the recipe, you need to cut its flesh into equal pieces, mix with sugar, leave for 20 minutes and bake in the oven at 100 degrees for half an hour. Add the baked pumpkin to the puree, add sugar and cook until thickened.

With gooseberries

Take gooseberries and grapes in a ratio of 1:2. After sorting the berries, rinse and cut off the tails without damaging the skin, then bring to a soft state. You need to cook the resulting mass for about 40 minutes.

With cinnamon and lemon

The most common spice for jam is cinnamon, which must be added to softened grapes before cooking. The juice of one lemon should be mixed with the jam 10-15 minutes before the end of cooking, so that its acidity does not affect the taste characteristics.

From blue grapes

When using blue varieties of fruits, it is better to divide them into two parts to speed up the process of juice release. After mixing the berries with sugar and water, it is recommended to cook the jam for 30-35 minutes.

From wine grapes

You can make jam from grapes that are used to make wine. The taste of the finished product will be pleasantly sour. The jam recipe is no different from the standard one.

From black grapes

Jam with the addition of black berries is prepared according to classic recipe. The main features of the prepared jam are its spectacular dark color and pronounced aroma.

Grape jam turns out juicy and aromatic, and it can be prepared from the most different varieties using any of the options 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's jam is another simple and quick way prepare a sweet delicacy with a subtle aroma.

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 special effort And without wasting 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.





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.

Many housewives are carefully preparing for winter and replenishing family supplies of sweet preparations. We have prepared for you several unusual, and easy to prepare, recipes for sultana jam, the taste of which will pleasantly surprise any sweet tooth.

How to choose and prepare grapes for harvesting

Like all berries before canning for the winter, grapes also need preparation. Only whole fruits of any size are suitable for jam, but large grapes retain their shape well during the cooking process and look much more attractive in a jar. Be sure to check that there are no signs of rot or spoilage on the berries. Immediately before cooking, the stalks are removed - it is important not to damage the fleshy pulp; kitchen scissors will help to significantly speed up this process.

Did you know? In some countries, traditional winter preparations are considered to be jam made from very unusual products. For example, in Egypt - from cactus, in Armenia - from iris petals, and in Greece - from watermelon rinds.

The final stage of preparation is washing the grapes under running water and drying them. To dry the berries, it will be enough to spread them in one layer on a paper towel. The main thing is not to wipe, so that the thin skin of the sultana does not burst and release its aromatic juice ahead of time.

Kishmish grape jam for the winter: recipes step by step

In the culinary world, there are a huge number of recipes for preparing grape preparations. Let's look at some of them.

Video: raisin grape jam

A simple five-minute recipe

This version of winter preparation of sultanas is very simple, but at the same time, the taste of the prepared delicacy will pleasantly surprise even experienced cooks.

You will need the following ingredients:

• prepared raisins - 1 kg;
• sugar - 200 g;
• water - 150 ml.

Important! For diabetics, jam should be consumed with great caution.

Step by step process:

1. Let's start by preparing the sweet syrup. Pour water into a small saucepan, add sugar and stir thoroughly.
2. Place the pan on low heat and, stirring, wait until the sugar is completely dissolved.
3. Pour the sultanas into the syrup and mix well.
4. Cook the berries over low heat for about 5 minutes, and then increase the heat slightly and cook for another 5 minutes. Do not bring the jam to a boil.
5. While the jam is cooking for the required 5 minutes, prepare sterilized jars and lids.
6. Pour the prepared jam into jars and screw the lid on tightly.

With lemon and walnuts

Adding lemon juice and nuts to grape jam will not only enrich its taste and aroma, but also make the delicacy more satisfying.

Prepare the following ingredients:

• raisins - 1 kg;
• juice of 1 large lemon;
• water - 70 ml;
• 0.5 cups walnuts (pre-shelled).

Step-by-step cooking process:

1. Combine water and sugar in a saucepan and place over low heat to prepare sweet syrup.
2. Pour the berries into the prepared syrup, mix thoroughly and leave them to brew for several hours.
3. Place the pan with the sultanas in syrup on the fire, bring the mixture to a boil once and boil for 5 minutes.
4. Remove the pan from the stove and let it sit overnight.
5. After the jam has infused, add lemon juice and nuts.
6. Place the pan with all the ingredients on the fire, bring the mixture to a boil and cook for 5–10 minutes.
7. Pour the prepared jam before it has cooled into pre-sterilized jars and screw on the lids.

With orange

The combination of green grapes and orange will not only give your preparations an exotic flavor, but will also serve as an excellent remedy against winter colds.

To prepare this unusual workpiece you will need:

• raisins - 1 kg;
• orange - 2 medium pieces;
• sugar - 1 kg;
• water - 250 ml.

Important! Thoroughly sterilize your jam jars and lids. This will significantly extend its shelf life.

Let's start cooking:

1. Divide the sugar into two parts, set one part aside, and mix the second with water.
2. Next, you need to boil the sweet syrup and remove the pan from the heat.
3. Add the sultanas to the syrup, mix thoroughly and leave to brew for a couple of hours.
4. After the berries are soaked in syrup, put the pan on the fire, bring to a boil and add the rest of the sugar. Reduce heat and simmer for 5-10 minutes.
5. Remove the pan from the heat and leave it alone overnight.
6. Next, place the pan over low heat, bring the jam to a boil and simmer for 5 minutes. After 5 minutes, add orange juice and boil again for 5-10 minutes.
7. Pour the finished treat into prepared jars and screw on the lids.

Seedless with cinnamon

We present to your attention unusual recipe how to prepare sultanas with cinnamon.

Did you know? Experienced housewives know how to make raw jam. The recipe for its preparation is much simpler than the classic one, and it retains much more useful substances. Grind the fruit with sugar (you can use a blender or masher for puree) and put the raw jam in the refrigerator for storage.

Required ingredients:

• raisin grapes - 1 kg;
• sugar - 450 g;
• juice of one lemon;
• cinnamon stick - 1 pc.

Cooking process:

1. In a small saucepan, combine sugar, lemon juice and prepared berries. The resulting mixture should be allowed to brew for 4 hours.
2. Place the pan over low heat and, stirring slowly, cook the jam for 15–20 minutes. Then leave it overnight.
3. The next day, put the pan on the fire again and boil for 5 minutes.
4. Add the cinnamon stick and boil it again for 5 minutes.
5. Next, you can leave the mixture alone overnight and repeat the five-minute cooking the next day - this way you can make the consistency thicker. If you are happy with the result, the final step is to swirl the jam into pasteurized jars.

With the addition of apples

By adding apples to the grape delicacy, you will make an even more healthy preparation for the winter. The technology for its preparation is practically no different from the previous ones; we will tell you about this in more detail.

You will need:

• sultanas - 1 kg;
• apples - 1 kg;
• sugar - 1 kg;
• water - 200 ml.

Cooking process:

1. Wash the apples thoroughly, peel and core. Cut the peeled fruits into slices.
2. Combine apples, grapes and sugar in a saucepan. Fill them with water and place on low heat.
3. Stirring slowly, simmer the aromatic mixture for 5-10 minutes. Once boiling, set the pan aside for 4 hours. To obtain a thicker consistency, repeat this procedure two more times.
4. Pour the prepared jam into prepared jars and screw on the lids.

Basic storage rules

The jam retains all its beneficial features and taste for 1–1.5 years. At the same time, it should be stored at a temperature between +5°C and +25°C. Required condition proper storage preparations for the winter will be the absence of direct sunlight. Some housewives place the preparations on the side shelves in the refrigerator doors - stable coolness and darkness will help extend the shelf life to 2 years. However, if you have done your best to prepare delicious jam and there is not enough space in the refrigerator, then storing the jars on shelves in the pantry is no worse.

The main thing is to protect them from the heat of heating devices and your sweet reserves will be able to survive until next winter. Now you know that grapes can serve as an excellent basis for preparing winter preparations. You can use the suggested product options and also create your own version of the perfect jam.

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? On our program today most interesting recipes sunberry treats. 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

This simple family recipe A friend from Greece, Maria Cherokhidi, shared 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. Rinse bunches of grapes, 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 skin 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. It is assumed that the jam is made from very sweet white grapes without seeds 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've put together a few just for you. original recipes grape jam characteristic of different countries and peoples. Cooking such a dessert is not the easiest process. But the effort spent will pay off with interest.

Jam, jam or jelly made from grapes are especially popular in the southern regions. In addition to its sweet and unique taste, this winter wrap is also healthy. It is prepared from selected grapes of various varieties with natural preservatives in the form of sugar, cinnamon or citric acid. The finished dessert is served as a filling for pancakes, cakes and pastries, or as an aromatic and tasty addition to morning tea.

Dark grape jam - a traditional recipe

To prepare several jars homemade dessert, you need dark Isabella grapes of the first harvest, vanilla (20-25 g), clean water and granulated sugar (1 kg).

First of all, the grape bunches are thoroughly washed, then the fruits are separated and placed in a deep bowl. At the same time they are preparing sugar syrup.

To do this, dissolve half the sugar in water, add a little vanilla and, stirring, bring everything to a boil on the stove over low heat for 10-15 minutes. until the sweetness is completely dissolved. Then they start cooking. The process is carried out in 2-3 doses of 30-40 minutes each on fire with breaks between them of 5-6 hours.

As soon as the syrup has cooled a little, pour it into a container with grapes and leave it all for 9-10 hours at room temperature.

In the third stage, you can increase the cooking time. With each cooking, add a proportionally divided amount of sugar that remains, stir well and dissolve it. The foam that forms is removed with a wooden or metal spoon.

At the end of the process, the remaining amount of vanillin is poured onto the tip of the knife and added to the puree, boiled to the desired consistency, to improve the taste and aroma. When preparing jam in this way from white grape varieties, a few cherry leaves are added to the pan during cooking, which help preserve the color.

The finished dessert is sorted into small glass containers, which are pre-sterilized along with the lids and rolled up until winter.

White grape jam with seeds - a healthy dessert for the winter

Many people prepare grape jam by first removing seeds from the fruit, but this requires a lot of time and effort. It is easier and faster to prepare grapes with seeds, especially if there has been a good harvest of white grapes. The taste of the jam is sweet and rich.

To make jam you will need:

• selected grapes, white - 1 kg;
• granulated sugar and citric acid;
• vanillin (optional) and cherry leaves.

The first step is to select bunches of grapes, removing broken or rotten berries from them. The remaining fruits are picked from the stem, placed in a pan or colander and washed thoroughly under running water. While they are drying, they begin to prepare the syrup.

In a suitable deep container, mix 500 ml of water with 2 cups of sugar and, stirring, bring the liquid to a boil and complete dissolution of the granules. Now the selected berries are poured into the syrup and boiled again for 5-7 minutes. Remove the grapes from the heat and allow them to steep in the original syrup for 5-7 hours under natural conditions.

As soon as the berries are infused, put the pan on low heat again and pour 4-5 large cherry leaves into it. Cook everything in 3 stages for 10-15 minutes each, with breaks of 5-7 hours each time, allowing the berries to brew thoroughly.

At the final stage, add a little vanillin and citric acid, remove the leaves and sort them into clean and sterile jars.

The rolls are also additionally sterilized in the oven or in boiling water using “grandmother’s” technology, tightly closed with lids, turned over and, after cooling, sent to a cabinet for storage.

Azerbaijani-style jam in the oven for the winter

Unlike traditional technology for making jam, this recipe involves processing grapes in the oven. The result is a tender-tasting roll.

To prepare grapes for the winter using this recipe, take the following ingredients:

• green grapes, juicy varieties - 1.5 kg;
• granulated sugar and fresh grape juice - 200 g;
• cinnamon, almonds - 100 g each.

In addition to these ingredients, dried apricots, anise stars and other aromatic combinations are sometimes used. This will only improve the taste of the finished jam.

For preparation, it is better to take seedless varieties such as “raisin”, etc., so that the rolling turns out more tender and pleasant to the taste. Then the washed and peeled berries are completely covered with granulated sugar and left in a plate or bowl for several hours.

After this, carefully transfer everything into a special baking container, sprinkle cinnamon and dried apricots on top and pour in a small amount of fresh juice.

The baking dish is sent to the oven, which is preheated to 140-160 degrees, and left to bake for 3-3.5 hours. About an hour after baking, add peeled almonds inside. It is first peeled and filled with boiling water for 5-7 minutes.

During the cooking process, the jam must be stirred; in this case, in contrast to cooking in the traditional way, less foam is formed, but it is still removed with a wooden spoon or other suitable kitchen utensil.

Upon completion of the process, place the hot “casserole” into small glass jars and close with lids.

Grape jelly with sugar - delicious homemade jelly

To prepare classic jelly jam, you need a minimum amount of ingredients, namely: sugar, pectin and juicy grapes.

Almost any variety is suitable for rolling, but it is best to use more “wine” bunches with a pinkish or red tint.

The grapes are sorted, removed from the bunches and washed in water. Then pour the berries into a deep saucepan, add a little water and press it like wine using a metal or wooden crush.

After the formation of a homogeneous puree, you should put it on the stove, then turn on the heat and cook the resulting mixture for 30-40 minutes. Next, pour the contents of the pan into a kitchen sieve or fine colander and strain thoroughly. The finished juice with pulp is left for a day in the refrigerator or other cool room.

The next day, if necessary, re-strain if there are too many large particles in the mixture. After this, add 4-5 glasses of sugar to the liquid, depending on the volume obtained, as well as pectin or other natural thickener.

Stirring, cook the grape juice over low heat until it begins to thicken to the desired consistency. Check readiness one drop at a time on the tip of a knife - it should not drip.

Now the jelly is sorted into pre-sterilized, clean jars and the lids are rolled up tightly, but additional sterilization is also first carried out in a large vat of boiling water for 25-30 minutes.

Preparing fruits for the winter in jars - a simple way to preserve

Grapes, like other fruits or berries, can not only be boiled or baked, but also pickled for the winter in own juice. The output is a useful seam, which is used as a basis for fresh compotes or for preparing a variety of homemade desserts, as well as a fragrant sauce for a side dish with hot meat dishes.

For rolling, mainly sweet grape varieties with a dark shade are used. But if you decide to roll up the white bunches, then you should not forget about the cherry leaves, which help preserve the color of the canned berries.

From the ingredients for cooking for a 1.5 liter jar, take the following set:

• selected grapes, ripe - 1 kg;
• water, wine or apple cider vinegar;
• salt, sugar (300 g), spices (cinnamon, cloves, etc.).

At the first stage, the grapes are thoroughly washed, overripe or damaged berries and twigs are removed and left to dry in a bowl.

In clean, pre-sterilized jars, place cinnamon and cloves step by step, and other spices if desired, and fill the container with grapes on top.

At the same time, mix water with the recommended amount of sugar and salt in a saucepan, bring to a boil and add a little fresh vinegar towards the end of the process.

The hot marinade is poured into the contents of the jars and after they are sterilized, the lids are rolled up and the preparations are sent for storage (before this they are turned over and wrapped in a warm cloth). Already 3-4 days after preparation, grapes are served in combination with baked meat or as a sweet addition to various pickles and salads.

Juicy “Chutney” from grapes - a recipe for sweet sauce-jam “Georgian style”

Even the most demanding gourmets will like this preparation. The result is a flavorful and juicy snack. It is served as the main sauce for marbled beef in combination with red wine, medallions or other meat dishes and especially barbecue.

For preparation, an assortment of several types and varieties of grapes is taken - green, red and black. In addition to the main berries, you will also need such products as:

• ground cumin and mustard seeds;
• oregano, chili pepper, ginger, cloves;
• lemon zest and juice;
• salt, sugar and vegetable oil.

In addition to these spices, you can additionally use dried oregano, dried apricots, and other spices. First of all, pour a small amount into a saucepan or metal pan. vegetable oil and put it on the fire.

The necessary spices are sequentially poured inside the container with oil - salt, ground pepper, mustard seeds, dried chili, salt, etc. All this is fried over low heat for 2-3 minutes, stirring constantly so that nothing burns.

The grapes are washed and excess twigs and berries are removed. Then the fruits are removed from the bunches and added to the spices in a saucepan. After 2 minutes, add a little water and lemon juice. Sprinkle all ingredients with prepared lemon zest and the recommended amount of sugar on top.

Simmer the contents for 30-40 minutes, stirring occasionally with a wooden spoon, which also removes the foam that forms during the process. Continue stewing until the liquid in the pan is reduced by about half.

At the end, add a little more citric acid and place the resulting sauce in glass jars and roll up the lids tightly. This dressing is stored either in the refrigerator or in a cool cellar for no more than 1-1.5 months from the date of preparation.

Dessert with walnuts - classic recipe

To prepare a classic dessert-delicacy from grapes at home, use the following ingredients for one liter jar:

• dark grape berries - 0.5 kg;
• cleaned walnuts- 250 gr;
• vanillin and regular sugar (350 g).

The grapes are carefully selected, twigs, overripe or rotten berries are removed, then the blanching procedure is carried out, placing the berries in boiling water for 5-7 minutes. This will make it easier to remove the seeds so that the jam has a softer taste. While the berries are blanching, prepare the sugar syrup. To do this, dissolve half of the prepared sugar in water and cook it over low heat for several minutes.

Then remove the berries from the water and place them in hot syrup, boil for another 5-7 minutes and then allow to cool and brew for at least 5-6 hours at room temperature. The pan with grapes is put back on the fire, peeled and chopped walnuts and 10-15 grams of vanillin are added inside.

Bring to a boil and cook for 30-40 minutes, stirring constantly. The final consistency of the grapes depends on the cooking time.

If you want to leave berries that are harder and denser in structure, then the cooking timer should be limited to 20-25 minutes and cook everything in a maximum of 2 stages; for a more delicate consistency, increase the time and cook in 3 batches for 30-40 minutes with breaks for complete cooling.