A step-by-step recipe for making grape jam for the winter at home. Grape jam - recipes with the aroma of summer Grape leaf jam

Along with jam from raspberries, strawberries, apples, pears, peaches, and apricots, jam from white grapes. This is a very tasty, healthy and unusual delicacy. White grapes contain a huge amount of vitamins, antioxidants, organic acids, minerals, proteins, tannins, and fiber. Jam is prepared from the varieties “Valentina”, “Bazhena”, “White Muscat”, “Chardonnay”, “White Miracle”, “Arcadia”, “Monarch”, “Riesling”, “Semillon” and others. The dish is perfect for family tea drinking. It is one of the many types of winter supplies.

White grape jam is not only tasty, but also healthy.

We prepare grape jam according to the best recipes

To prepare the first recipe you need to have on hand:

• 1 kg of white grapes;
• 1 kg granulated sugar;
• 2 glasses of water;
• 1 packet of vanilla sugar;
• 1/2 tsp. citric acid.

Grape seeds must be removed.

The grapes must be thoroughly and carefully washed, the water drained and the bunches dried. After this, the berries are removed from the brushes and the seeds are removed. Let's start preparing the thick syrup: pour water into a saucepan, add sugar, boil for a quarter of an hour. The resulting syrup is removed from the heat and cooled at room temperature. Grape berries are lowered into it, and the pan is put back on low heat. Cook the jam over low heat for an hour, then gradually increase the heat. Cook until fully cooked for 10 minutes. At the end, citric acid and vanilla sugar are added, the products are mixed, and boiled for another 1-2 minutes over low heat. The jam is ready. It is served to the table cooled in bowls and rosettes.

The dessert can be preserved if desired. To do this, glass containers and preservation lids with rubber rings are sterilized. Boiling jam is poured into sterilized containers and covered with lids. The container is placed on the bottom of a large pan (bucket), where a metal or wooden grid is placed. Add to the pan hot water so that it is 3 cm below the lids. Cover the container with a lid and place on low heat. After boiling, the water is sterilized for 40 minutes. The filled container is removed from the container and sealed with a sealing key. The jars are placed upside down on a thick cloth to cool.

Here's another jam recipe. To prepare it you need the following products:

• 1 kg of white seedless grapes of the “Kishmish” variety;
• 200 g nut kernels;
• 1 kg sugar;
• 2 glasses of water;
• 1 packet of vanilla sugar;
• 1/2 tsp. citric acid.

Grape berries are prepared in the same way as in the previous recipe, but the seeds are not removed, since they are not in the grapes. The nut kernels are crushed. They prepare thick syrup according to the principle of the previous recipe. Place whole grapes in the cooled syrup, place on low heat, and boil for 30 minutes. Carefully add chopped walnut kernels and mix. Boil for 30 minutes. Increase heat, cook for 10 minutes. Add vanilla sugar citric acid, mix gently. Boil for 2-3 minutes, remove from heat, cool. Served to the table in bowls.

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A fragrant dessert for the holiday table

This dish is prepared from white grape varieties that do not have seeds. Jam with seeds is not convenient to eat. In order for the berries to remain whole and beautiful, the dessert is boiled in small portions, no more than 2 kg per process. To prepare dessert you need the following products:

• seedless grapes – 1 kg;
• juice of one large lemon;
• 100 ml water;
• 1 bud of dry cloves;
• cinnamon – 1/4 tsp;
• sugar – 0.8 kg;
• glass jars;
• lids with rubber rings for canning;
• seaming key.

Peeled grapes are poured with boiled water.

Take an enamel pan, pour water with lemon juice into it, and put it on low heat. Slowly add sugar and spices, boil thick syrup and cool at room temperature. The berries are thoroughly cleaned, removed from the branches, and pierced at several points with a large needle. They are placed in prepared warm syrup. To prevent the berries from bursting during cooking, the contents of the pan must be heated to 60° once every 6 hours for 24 hours. After this, the contents of the pan are brought to a boil, removed from the heat and left for a day. Then bring the jam to a boil over low heat, stirring the mass thoroughly. Cook for 10 minutes until the syrup thickens completely. It should give a honey-amber color. The jam is placed in pre-sterilized jars and covered with lids. Place everything in a sterilizer, pour boiling water, and cover the container with a lid. From the moment the water boils, it is sterilized for 30 minutes and removed from the sterilizer. The lids are sealed with a seaming key. The jars are placed neck down to cool.

Another recipe for making grape jam. Required:

• 2 glasses of water;
• 1 kg of grapes;
• 1.2 granulated sugar;
• 0.5 g vanillin;
• 2 g tartaric acid.

Choose varieties with dense pulp and medium-sized berries. A great option is a seedless variety. Grapes with seeds require their removal, which takes additional time. Blanch whole berries in boiling water for 1 minute. The water is poured into a separate container, and syrup is prepared from the water. The berries are poured with hot syrup and kept for 6-8 hours. The jam is cooked in 3 batches over moderate heat for 20 minutes, standing for 10-12 hours. At the end, add tartaric acid and vanillin and let it boil. Remove from heat, cool. Place into bowls and serve to the table. The dessert can be preserved if desired.

Original white grape jam is a frequent companion to everyday and holiday meals; homemade recipes for making desserts from grapes are easy to follow and contain readily available ingredients that are not in short supply.

Grape jam for the winter with and without seeds enrich the diet with sufficient amounts of glucose and fructose. This tasty berry, even in canned form, retains a lot of vitamins and healthy organic acids. Natural composition winter harvesting will be much healthier than industrial products. In addition, grape juice is not only very tasty, but also healthy.

Selection and preparation of raw materials

To make jam, you can use any type of grape, except wine varieties. To make the delicacy tasty and appetizing, you need to choose ripe, large and juicy berries. It is recommended to make jam from the following varieties:

• Kishmish;
• Isabel;
• Mascot;
• Delight;
• Rizamag;
• Hussein.

The berries must be without signs of disease. There should be no rot or other stains on them. In accordance with the right recipe You can leave the seeds or remove them. Each housewife determines this herself.

Before you start making grape jam, the first thing you should do is prepare the raw materials, following some rules.

• The berries are removed from the bunches and washed thoroughly under running water. Then lay them out on a tray to dry.
• Thick-skinned and green fruits need to be blanched in order to give them juiciness and softness. The prepared berries are placed in a spacious colander and placed in a container with boiling water for 1-2 minutes.
• Those seeds that are easily removed from the pulp are best removed.

We offer several recipes for making grape jam for the winter. It can be prepared using different methods:

• with seeds;
• seedless;
• with the addition of various fruits.

Pyatiminutka grape jam without water

Use better variety seedless grapes

Products:

• grapes – 1.5 kg;
• granulated sugar – 300 g;
• citric acid – 0.5 teaspoons;
• clean water - 1 glass.

Step by step with photo:

• Remove the fruits from the branches. Sort them carefully, leaving only high-quality berries. Rinse thoroughly in water.
• Place clean and sorted grapes in a spacious container and cover it with sugar. We keep it like this for about 4 hours. During this time, he will have time to release the juice.
• Now put the dishes with grapes on the fire and bring the contents to a boil. After which the mass must be boiled for 5 minutes over low heat, remembering to remove the foam.
• Add citric acid and mix gently. Turn up the heat and cook for about 5 more minutes.
• Fill the prepared jars with hot jam and close the lids tightly.

Watch the video! Grape jam

Recipe with seeds

We offer simple jam from grapes of any variety, in which we will tell you how to get rid of seeds.

Ingredients for 6 servings:

• ripe grapes – 0.5 kg;
• granulated sugar - 2 cups;
• water - about 110 g.

Preparation:

• We remove the berries from the bunches, sort them and wash them well.
• Pour the fruits into a wide container and carefully crush the grapes in it using a potato masher.
• Add sugar, put on fire, bring to a boil and cook for 10 minutes, stirring constantly. Now remove the dishes from the heat and let the contents cool for 5 hours.
• During the cooling process, some of the grape seeds float to the surface. You can carefully collect them without shaking the spoon.
• Then we carefully catch the berries, which also collected in the upper layer of liquid. They can be transferred to another bowl. This is necessary, since most of the seeds remain at the bottom.
• Now you can fish out the rest of the grape seeds from the bottom. To do this, strain the liquid and remaining fruits through a colander or large sieve. This way you can get rid of the remaining seeds.
• Place the bowl with the jam on low heat and, stirring, cook for another 20 minutes. At this time, you can catch single bones. Don't forget to remove the foam.
• After cooking is complete, pour the hot grape jam into pre-prepared jars and seal tightly.

This amount of food is enough for a 0.5 liter jar and there is still a little left to eat.

Watch the video! Grape jam

Kishmish grape jam

At the end of summer, when this variety ripens, you can start making preparations for the winter. Grape sultanas has no seeds, so it is often used to make jam. Delicious berries retain their integrity, and after cooking their taste becomes especially refined.

Products:

• Grapes – 0.5 kg;
• Water – 100 ml;
• Sugar – 0.5 kg;
• Vanilla – 0.5 teaspoon.

Cooking process:

1. Combine sugar and water.
2. Add prepared berries without branches to the syrup. Boil them for 2 minutes and remove from the stove.
3. The mass must be kept for about 8 hours at room temperature.
4. Separate the berries from the syrup using a colander.
5. Boil the pure syrup for 7 minutes over low heat.
6. Now put the fruits back into the hot syrup and leave for 8 hours.
7. After this, cook the mixture again until the grapes fall to the bottom of the dish and become transparent.
8. At the end you can add vanillin.
9. Place raisin jam into prepared jars and close tightly.

Watch the video! Grape jam, very fragrant

Recipe from the Isabella variety

In the old days, these grapes were used only to create delicious wine. Today the housewives came up with simple recipe jam from this variety, which is fragrant and very attractive.

Ingredients:

• Isabella grapes - 1.5 kg;
• Clean water - 300 ml;
• Sugar - 1.2 kg.

How to cook:

1. Pour water into a spacious bowl and add half of the granulated sugar to it. Cook the mixture over low heat until you get a medium-thick syrup. This usually takes about 10 – 15 minutes.
2. Remove the container with syrup from the heat and let it cool for 30 minutes.
3. Place the remaining sugar into the cooled mass and place on medium flame. When the syrup starts to boil, switch the gas to low heat. After the crystals have completely dissolved, cleared from the clusters is added to the bowl. Isabella grapes. Boil the jam for 30 minutes.
4. Now remove the dishes from the stove and allow the contents to cool slightly. The finished jam, while warm, is placed in jars that have been well washed and sterilized in advance.
5. Isabella grape jam can be prepared for the winter. Also, following all the preparation rules, it can be stored in jars with tightly closed lids in a cool room or refrigerator.

Watch the video! Isabella grape jam

Making this jam with an unusually original taste is not difficult. WITH simple recipe Even a young housewife can handle it.

Products:

• Grapes – 0.5 kg;
• Shelled walnuts – 0.1 kg;
• Granulated sugar – 0.5 kg;
• Water - 50 ml;
• Vanilla sugar – 1 small package.

Preparation:

1. Carefully remove the berries from the branches and wash them thoroughly in running water.
2. Place the grapes in a colander and lower them into a container of boiling water for 6-7 minutes.
3. To prepare the syrup, pour water into a bowl and add all the sugar. Cook the mixture over low heat, stirring constantly.
4. When the sugar is completely dissolved in the water, add the blanched fruits and cook for about 7 minutes.
5. Remove the pan with the mixture from the stove and leave to steep for 5 hours.
6. At this time, cut the nuts into large pieces using a sharp knife.
7. Place the pan with the berries on the stove again and bring to a boil.
8. Add chopped nuts, vanilla sugar to the boiling mixture and cook for 20 minutes.
9. We pour the hot grape jam into jars that have been prepared in advance according to all the rules. Cover them with clean lids and roll them up.
10. Keep the jars wrapped and upside down for 2-3 days, and then put them in a cool place for storage.

Watch the video! Grape jam with walnut

The hot season of preservation is not complete without preparations for those with a sweet tooth, among which a variety of preserves and jams rightfully occupy a place of honor. Cherry and apple, raspberry and currant, plum and Strawberry jam… The list of popular desserts could go on for a long time, however, having once tried to implement grape jam recipes, caring housewives will prepare it every year. And this is not surprising, because the characteristic musky aroma and unusual taste distinguish this delicacy from other types of jam.

In addition, grapes themselves are very beneficial for the body. Eating berries has a positive effect on kidney and heart function due to their increased potassium content. The B vitamins contained in grapes improve skin condition and add shine to hair. Berries also provide invaluable benefits to the immune system, helping to strengthen it by saturating it with ascorbic acid. What can we say about phosphorus, calcium, magnesium and other useful microelements in grapes.

The secret of grape jam lies in the method of preservation. It is cooked over low heat, which allows you to retain more nutrients.

Jam “Berries in syrup”

Those who decided to make sweets for the first time should try this easy recipe. It doesn’t take much time, and the jam turns out incredibly tasty and fragrant. Its only drawback is its slightly runny consistency, since the berries are not boiled for a long time. But you can pour this dessert on top of pancakes.

Procedure for making grape jam:

Thick grape dessert

Unlike the previous grape jam recipe, this delicacy is thicker and twice as sweet. It can be used as a filling for pies.

To make jam:

Grape jam in Greece - video

Seedless grape jam

Since the process of separating seeds is quite labor-intensive, you should choose varieties with large berries for jam. In grape jam recipes, the raisin variety, which has no seeds, is often used. But in this case, it is still recommended to cut the fruits in half so that they boil faster and better, and the dessert itself turns out thicker.

To give the jam a richer and more refined taste, add lemon juice and a little liqueur.

So, to make seedless grape jam for the winter:

Grape jam with seeds

A very rich and aromatic jam can be prepared using the Isabella or. At the same time, to give the delicacy a slight bitterness, the seeds are not removed, and the berries are boiled whole.

Step-by-step instructions for the grape jam recipe:

When preserving jam, fruits and berries are often combined with each other, wanting to achieve an original aroma or get a new flavor accent. Perhaps grapes can be considered the only exception to the rule. It is so fragrant that the smell of added fruits simply dissolves into the main aroma. Therefore, you can do without experiments, but simply prepare fragrant and delicious jam from grapes for the winter. On cold winter evenings it’s so nice to get a piece of summer in a spoon of amber-colored jam. Enjoy your favorite berries with a cup of hot tea and bon appetit!

Azerbaijani recipe for grape jam - video

Almost every garden grows grapes, but not every housewife knows and knows how to make jam from them. Having tried it once, it stands on par with other, more popular sweet preparations for the winter. There are quite a few grape varieties that, when treated with temperature, retain a lot useful properties and besides taste they also bring benefits. The most best jam obtained from such grape varieties as: raisin, Isabella, Delight, Talisman, Husayne, Chaush, Agadai, Rizamat, Nimrang, Karaburnu. You can also use slightly sour varieties.

To prepare any grape jam, take ripe bunches with whole berries. Severely unripe and damaged grapes are not suitable for this purpose.

The bunches are placed in a colander and washed under running water to remove dust and debris.

Green grape varieties are blanched for 2 minutes (until soft) in boiling water with the addition of 3 grams of salt. Then the bunches are dipped into cold water.

White and blue grapes do not need to be blanched.

The berries are separated from the bunches with scissors. Each berry is pierced with a needle to maintain integrity during heat treatment. If the jam is seedless, remove the seeds. To do this, the berries are cut in half. The separated berries are dried on a paper towel.

You need to cook the jam in an enamel or glass container. A saucepan or basin is suitable for this purpose.

Grape jam can be made from various varieties of red, white, black and green grapes.

From sultanas

Many people like seedless jam, and raisin grapes are ideal for making it. This jam turns out aromatic, tasty and beautiful.

To prepare it you need to take:

• 0.6 kilograms of sultanas;
• 60 milliliters of water;
• 0.6 kilograms of sugar;
• a packet of vanillin or vanilla sugar.

The grapes need to be washed and the berries separated. All damaged berries are removed. Add sugar to boiling water and stir thoroughly. The berries are dipped into the finished syrup and cooked for 10 minutes. The mixture must be stirred during cooking, removing the foam.

The pan is removed from the heat and wrapped in a towel for 8 hours. Then the syrup is separated from the berries and cooked for 8 minutes. Berries are added. The mixture is wrapped again for 8 hours. After which the pan must be placed on low heat. The jam simmers until the berries sink to the bottom and become transparent.

For a more subtle taste, vanilla sugar or vanillin is added at the end of cooking.

The finished jam is poured into clean and dry jars and closed. The jars are turned over and wrapped until cool.

For black sultana jam with honey and lemon you need to take:

• 2 kilograms of grapes;
• kilogram of honey;
• 2 lemons;
• 250 milliliters of water;
• cinnamon stick or 5 grams of this spice powder;
• 4 buds of cloves.

The berries need to be washed under water and removed from the bunches. They are then pierced with a needle. In a saucepan, mix water with honey and lemon juice. Cloves and cinnamon are added.

The mixture is placed on low heat and heated to 70 degrees. Then it needs to be removed and cooled to 40-50 degrees. The berries are dipped into the syrup. The mixture is placed on the stove again and heated to 70 degrees. After which the pan needs to be wrapped and left to cool for 8 hours. The heating and cooling procedure is repeated 2 more times.

After the last heating, the mixture is infused for a day. Then the jam is put on fire. After boiling, it is poured into jars prepared in advance and closed.

Kishmish jam: video

To make Isabella jam you need:

• 2 kilograms of grapes;
• 1.5 kilograms of sugar;
• 0.4 liters of grape juice or water;
• half a lemon;
• 3 packets of vanilla.

The berries need to be washed and separated from the bunch. Sugar is poured into the boiled juice (water) and everything is mixed. The resulting syrup is removed from the heat. The berries are dropped into it and left to stand for 8 hours. Then the syrup with berries is simmered over low heat for 15 minutes. After which it needs to be cooled again and left for 8 hours.

Rinse the lemon well and place it in boiling water for a couple of minutes. Then it is cut, the juice is squeezed out and filtered to remove pulp and seeds (using a sieve or gauze).

After the syrup with berries has cooled, lemon juice and vanillin are added. The jam is cooked for 10 minutes. Then it is put into jars and closed for the winter.

For grape jam with seeds you need:

• 1 kilogram of grapes;
• 0.5 liters of water;
• 5 grams of citric acid.

The berries are first washed and trimmed from the branches. Then they need to be doused with boiling water for a couple of minutes. Syrup is prepared from water and sugar. Grapes are poured into it.

The mixture is cooked for 8 minutes. Then it needs to be removed from the heat. After cooling, the mixture is set on low heat and cooked for 10 minutes. At the end, citric acid is added to the jam and mixed. The finished jam can be poured into jars and sealed for the winter. The inverted jars are covered with a thick cloth or towel and left until completely cooled. Then they need to be stored in a dry and cool place.

It will require:

• 2 kilograms of grapes;
• 2 kilograms of sugar;
• 500 milliliters of water;
• 2 large oranges;
• 2 lemons.

600 grams of sugar dissolves in boiling water. The prepared grapes are transferred to the finished syrup and left to stand for 4 hours. Then the mixture is brought to a boil, another 600 grams of sugar is added. Boils for 10 minutes. Then it is removed and cooled for 10 hours.

After insisting, put it on the fire, add the remaining sugar. 3 minutes before the end of cooking, add orange and lemon juice. After boiling, the jam is poured into prepared jars and sealed.

For seedless green grape jam you need:

• 2 kilograms of seedless grapes;
• kilogram of sugar;
• 200 milliliters of water;
• lemon juice;
• 3 packets of vanilla.

The berries must first be prepared by washing and separating the berries. Sugar is mixed with water and placed on low heat. The mixture must be stirred periodically until a thick syrup forms. Then remove from heat until completely cool.

Berries are placed in it and lemon juice and vanillin are added. If desired, you can add 50 grams of liqueur.

The mixture is stirred and placed on low heat. The finished jam should not spread after cooking. To check, you need to take a drop and place it on a plate. It should keep its shape. The finished jam is poured into jars and closed.

For this jam you need to take:

• 2 kilograms of grapes;
• 10 grams of pectin or instant gelatin;
• 1.5 kilograms of sugar;
• 0.5 liters of water.

Water is poured into the pan. Bring to a boil. The grapes are blanched and transferred to another container with a slotted spoon. The cooked berries are ground on a sieve. Sugar is added to the resulting juice.

The mixture simmers over low heat for 10 minutes. After cooling, the mixture is cooked for another 10 minutes, and so on twice.

Before the last heating, pectin or gelatin is added to the jam.

The boiled jam is distributed into jars and twisted. The jars are turned over and covered with a blanket until they cool.

It will require:

• 1 kilogram of white grapes;
• 1 kilogram of sugar;
• 200 milliliters of water;
• 3 grams of citric acid;
• 2 packets of vanillin.

The grapes should be placed in a colander and washed under running hot and then cold water. The berries are separated very carefully.

A pan of water is placed on fire. Bring to a boil. Sugar is gradually added to the water, stirring slowly. The syrup is cooked for 15 minutes (until a homogeneous thick mass is obtained).

Then it needs to be cooled. The berries are placed in the cooled syrup. You need to cook them over low heat, gradually increasing the heat to maximum. After 10 minutes, vanillin and citric acid are added to the pan. After this, the jam is mixed and placed in jars and sealed for the winter. The jars are turned over and wrapped in a blanket until they cool completely.

It will require:

• 1.5 sultanas or other seedless grapes;
• 1.5 kilograms of sugar;
• 200 milliliters of water;
• 2 large lemons;
• 200-250 grams of walnuts or almonds;
• 2 bags of vanillin;
• 3 cherry leaves.

The berries need to be removed from the bunches and washed. 100 grams of water is poured into a saucepan and brought to a boil. They lower themselves into it cherry leaves and grapes. After a couple of minutes, the mixture is removed from the heat. In another container, mix the second half of the water and sugar. The mixture is stirred and heated until the crystals are completely dissolved.

Blanched grapes are placed in a colander, drained and placed in boiling syrup. The mixture should boil for 7 minutes. Then it needs to be cooled.

The cooled mixture is heated again, chopped nuts, lemon juice and vanillin are added. Boil for 10 minutes. The finished jam is poured into prepared jars and closed for the winter. After twisting, turn over and wrap for 8-9 hours. The jam is stored in a cool place.

Grape jam with almonds: video

There are quite a few recipes for grape jam with seeds. Quite often it is prepared in thick-walled pans or basins in several steps. It takes quite a long time to prepare. To prepare this delicacy in a shorter time, use multicookers.

Any type of grape is suitable for jam. The berries must be large, whole and not overripe.

You can take a slightly unripe one, it will give the jam the necessary sourness.

• 1.5 kilograms of any large grapes;
• 0.7 kilograms of sugar;
• 200 milliliters of grape juice;
• half a cinnamon stick;
• 2 star anise;
• 100 grams of peeled almonds.

The grapes are washed. The berries are cut from the bunches and dried. If desired, the seeds are removed. The berries are placed in a large bowl, covered with sugar and mixed gently. Almonds are soaked in boiling water for 10 minutes. Then it is cleaned and divided into halves.

The candied berries are placed in a multicooker bowl, juice, nuts and spices are added. The multicooker is switched to stewing mode for two hours. The finished jam is distributed into jars and sealed for the winter.

Grape jam is not only tasty and aromatic, but also healthy. In winter, such a delicacy allows you to maintain your tone and saturates a person with useful substances.

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.