Delicious grape jam for the winter. Delicious grape jam for the winter - only the best recipes

Recipes

Grape jam is a real magic that you can turn into reality in your own kitchen! The most delicate and incredibly healthy delicacy is liked by everyone, without exception. Having tried it, it will be impossible to come off. Housewives will have to master a variety of recipes and every time to delight their families with such an exotic treat.

How to make grape jam?

Usually, such desserts are prepared from raspberries, strawberries, currants and gooseberries, so the grape delicacy cannot be called traditional. However, this does not prevent many housewives and simply lovers of juicy berries from making such preparations on a truly industrial scale. Even those who do not live in the south and are forced to buy grapes in the markets tend to stock up on a jar or two of fragrant jam. We bring to your attention a simple grape jam recipe that will not leave you indifferent.

Berries are known for their amazing health benefits. After heat treatment, they retain their properties and vitamins. Bunches contain significant amounts of potassium, which improves kidney and heart function. They also contain calcium, as well as sodium, magnesium and phosphorus. B vitamins will help improve the condition of the skin and hair, and ascorbic acid strengthens the immune system. Black grape jam

Grape jam is boiled mainly over low heat. This allows you to preserve the maximum amount of useful components of the berries. If you are using slightly acidic varieties, add citric acid not necessary at all. The fruits are boiled whole, and cut, and even chopped in mashed potatoes. There are also recipes in which it is recommended to put the whole bunch - for aesthetic purposes.

1. Type of dish: winter preparation.

1. Ready meal weight: 1.4 kg.

1. Cooking time:

Calorie content:

Ingredients for making grape jam

Grapes - 1 kg.
Sugar - 0.4 kg.
Lemon - 1 pc.

Seedless grape jam

1. For lovers of sweet dishes, this jam is ideal. The seeds give the delicacy a bitter taste, so it is better to take the berries without them. If this is not possible, just peel the seeds from the fruits, it is not at all difficult to do this.

Each grape must be cut into two pieces. Place them in a saucepan and cover with sugar. Pour the juice from one lemon on top. Within four hours, the future dessert should be cooled in the refrigerator. Then it is put on low heat and boiled after boiling for 20 minutes. If the delicacy is liquid, boil it a little more. After cooling, the jam is poured into jars and rolled up.

How to cook grape seed jam?

1. Type of dish: winter preparation.

1. Dish subtype: grape dessert.

1. Ready meal weight: 1.6 kg.

1. Cooking time: 2.5 hours.

National cuisine, which the dish belongs to: Russian.

Ingredients

- Water - 1 glass.

- Sugar - 400 g.

- Grapes - 1 kg.

- Citric acid - 5 g.

Vanilla - 2 g.

Cooking method

You don't need to add any flavorings to such a preparation as grape seed jam if you use Isabella and Lydia berries. Their fruits have a bright natural smell.

The cooking process begins with boiling the syrup. You need to boil water and add sugar to it. Then boil the syrup for 15 minutes. When the liquid has cooled, place whole berries in it and place on the stove. Over the course of an hour, gradually increase the heat and cook the treat on full heat for the last 10 minutes. Add vanilla and citric acid to dessert, pour into jars and preserve. Delicious Isabella grape jam will appeal to everyone, without exception!

Green Grape Jam

1. Type of dish: winter preparation.

1. Dish subtype: grape dessert.

1. Ready meal weight: 1.5.

1. Cooking time: 14.5 hours.

National cuisine, which the dish belongs to: Russian.

Ingredients

- Grapes - 1 kg.

- Sugar - 400 g.

- Lemon juice - 70 g.

Vanilla essence - 5 g.

Cooking method

These varieties are also called white varieties. Using berries of a light green color, you magically get a delicacy of golden color.

First, you need to cut the fruit in half and remove the seeds from it. Now you can grind them. Cover everything with sugar and put in the refrigerator to infuse. After 12 hours, put a saucepan with fruits on low heat and cook for 1.5 hours. Add to grape jam lemon juice and leave on the stove for another 10 minutes. Finally, pour the vanilla essence into the treat.

Dense grape jam "Kish-mish"

1. Type of dish: winter preparation.

1. Dish subtype: grape dessert.

1. Servings Per Container: 14.

1. Ready meal weight: 1.4 kg.

1. Cooking time: 50 hours (including settling).

National cuisine, which the dish belongs to: Russian.

Ingredients

- Kish-mish - 1 kg.

Sugar - 400 g.

Cooking method

A dish like Kishmish grape jam will appeal to lovers of desserts with a thick consistency. You do not need any additional additives to enhance the taste and aroma.

Cover the berries with sugar and refrigerate for two days. Then simmer them for 20 minutes. This completes the preparation of the dessert.

White grape jam with walnuts

1. Type of dish: winter preparation.

1. Dish subtype: grape dessert.

1. Servings Per Container: 20.

1. Ready meal weight: 2 kg.

National cuisine, which the dish belongs to: Russian.

Ingredients

- Grapes - 1 kg.

- Cherry leaves - 3 pcs.

- Sugar - 500 g.

- Walnuts - 10 pcs.

Water - 1 glass.

Cooking method

Peel the berries and place in a saucepan. Cover it with sugar and let it sit for 7 hours until the juice appears. Place the pot on the stove and turn on low heat. If there is very little juice, add a glass of water.

Place the cherry leaves in a saucepan, bring to a boil and cook for 5 minutes. Then cool the treat and leave for 10 hours. After that, mix it with chopped walnuts and cook for another 10 minutes after boiling.

In addition to white and green grapes, black grape jam is no less tasty.

Isabella grape jam: express method

1. Type of dish: winter preparation.

1. Dish subtype: grape dessert.

1. Servings Per Container: 16.

1. Ready meal weight: 1.6 kg.

1. Cooking time: 10 hours.

National cuisine, which the dish belongs to: Russian.

Ingredients

- Grapes - 1 kg.

- Water - 1 glass.

Sugar - 500 g.

Cooking method

This technique will please busy people who do not want to mess with berries for a long time. First you need to prepare the fruits, then make the syrup. To do this, pour water into a saucepan, put 300 g of sugar and place on the stove. Place the berries in a boiling solution and cook for 5 minutes.

The future workpiece must be cooled, and then put on fire again, add the remaining sugar and cook for another half hour. After that, the Isabella grape jam will be ready for consumption or winter storage.

Jam from grapes for the winter

1. Type of dish: winter preparation.

1. Dish subtype: grape dessert.

1. Servings Per Container: 30.

1. Ready meal weight: 3 kg.

1. Cooking time: 12 hours.

National cuisine, which the dish belongs to: Russian.

Ingredients

- Grapes - 1.8 kg.

- Sugar - 1 kg.

- Lemon juice - 90 ml.

Lemon zest - 50 g.

Cooking method

The most delicious grape jam comes from wild varieties such as Isabella. The most laborious process is squeezing the pulp out of the fruit. You don't need the skins, you can just throw them away if you don't find another use.

Let the pulp simmer with the stove on medium power. After bringing to a boil, wait 5 minutes. Add water if necessary. When the liquid has cooled, strain it through a sieve to remove the pits. Combine semi-finished jam with sugar, juice and lemon zest. Bring everything to a boil and boil for half an hour. Remove the white foam immediately, and stir the jam with a wooden spoon.

Jam from grape and currant leaves with apples

1. Type of dish: winter preparation.

1. Dish subtype: grape dessert.

1. Servings Per Container: 15.

1. Ready meal weight: 1.5 kg.

1. Cooking time: 8 hours.

National cuisine, which the dish belongs to: Russian.

Ingredients

- Apples - 0.5 kg.

- Grapes - 0.5 kg.

- Sugar - 0.5 kg.

Currant and grape leaves - 10 pcs.

Cooking method

Such an unusual delicacy will please even the most fastidious gourmets. To prepare it, first of all, you need to peel and seed apples, chop, place in a saucepan, mix with sugar and put on fire.

When the sweet mixture boils, cover it with a lid and simmer for 5-7 minutes. Then cool the treat, add chopped leaves and vanilla to it, and then cook again. The fruits should boil for 10 minutes, only then they will be completely ready for use. It is better to eat such a dessert right away.

Grape jam with lemon

1. Type of dish: winter preparation.

1. Dish subtype: grape dessert.

1. Servings Per Container: 18.

1. Ready meal weight: 1.8 kg.

1. Cooking time: 14 hours.

National cuisine, which the dish belongs to: Russian.

Ingredients

- Lemon - 1 pc.

- Kish-mish - 1 kg.

- Sugar - 600 g.

Citric acid - 5 g.

Cooking method

When using very sweet or watery fruits, it is better to add products that regulate its acidity to the jam. So the workpiece will be safely stored all winter. Lemon is ideal as a preservative.

Cut it into circles, each of which is divided into four more parts, without peeling off. Mix them with quiche, add sugar and wait until the juice is released. As a rule, this process takes at least 5 hours. Then bring the mixture to a boil and cook for 10 minutes. Let it cool and cook again until it boils, and then leave it on the stove for another 10 minutes. Set the dessert to cool again and add citric acid, then boil for the last time for 5 minutes. Kishmish grape jam will delight you with its unique taste.

How to roll up jam for the winter?

The finished dish, such as black grape jam, is most often eaten by the household within a few days. But zealous housewives strive to save the harvest for the winter, when family members are more in need of vitamins. To roll up, it is necessary to rinse and sterilize the jars with lids. Pour the cooled jam into them and seal. Place the jars with the lids down and cover with a blanket. After a day, they can be transferred to a cellar or other storage place.

In winter, grape jam is served both as an independent delicacy for tea and coffee, and as an addition to more complex dishes. For breakfast, you can make toast or sweet sandwiches. Jams and preserves are ideal for baking toppings. On their basis, amazing fruit drinks are obtained.

Grape jam for the winter at home: video

Making fruit desserts for hostesses is a common thing. The dishes are suitable for teas and the production of homemade cakes with fillings. If you want to surprise your guests, we recommend making grape jam. Not only the cooking technology is responsible for the quality of the product, but also the characteristics of the berries, because they have different tastes and shades.

Selection and preparation of raw materials

To make grape jam, you need to select bunches with ripe, sweet, juicy and fleshy fruits. Any varieties are suitable, except for wine. Experts advise taking Kishmish, Talisman, Rizamat, Delight, Isabella, Husseine. Whether or not to leave the bones, the hostesses decide, focusing on specific recipes or their own discretion. But certainly on the surface of the berries there should be no rot, mold, stains.

Prepare raw materials for grape jam for the winter as follows:

After removing the stalks, the fruits are washed with running water and dried on a tray.
Thick-skinned green varieties and fruits blanch for softness and juiciness. This is done with a colander, dipping it for a couple of minutes along with the berries in boiling water.
The seeds are removed if they are well separated from the pulp.

Let's consider how you can prepare grape jam in different ways - in its pure form and with the addition of other products, and show photos of the finished dishes.

Two versions of Isabella grape jam

You can make Isabella grape jam using pink or dark berries. In the second case, the dish turns out to be unusual, because few people have seen black jam.

Seedless recipe

Ingredients:

Water - 200 ml.
Sugar - 600 g.
Pink-skinned fruits - 1 kg.

How to make aromatic Isabella grape jam:

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

Isabella Black Jam

Now, to make Isabella grape jam for the winter, take 1 kg of dark fruits and sugar, and replace the water with grape juice (100 ml). The juice makes the jam richer and tastier.

Blue berry grape jam

Homemade varieties with blue fruits can be made both wine and bright blue grape jam. It is not necessary to remove the seeds, but experts advise eating a dessert with nucleoli in 6 to 8 months.

Components:

Consider step by step recipe making blue grape jam.

The sorted raw materials are washed, dried and blanched in water with a temperature of 80 ° C for no more than 2 minutes.
The syrup is boiled from water and sugar in 5 minutes.
The steamed berries are placed in syrup, brought to a boil and kept on low heat for 5 minutes.
The mass is insisted for 8 - 10 hours and boiled again over low heat, but for 10 minutes.
The prepared delicacy is poured into jars and rolled up.

Recipe with Kishmish

This juicy grape variety ripens at the end of August, when winter harvesting is in full swing. Since the fruits of Kish Misha do not contain nucleoli, the seedless grape jam will turn out to be excellent. The integrity of the berries is not disturbed, the taste as a result of cooking the fruits become more refined.

Ingredients for Kishmish grape jam:

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

Put clean berries in the syrup.
Remove the mixture from the heat after 2 minutes and take the pan to a room with room temperature. There, the future delicacy should stand for 8 hours.
Strain the syrup and simmer for 7 minutes.
Put the berries in the hot syrup again and let the workpiece stand for another 8 hours.
Boil the mass over medium heat until tender (the berries will be transparent and fall to the bottom).
Add vanillin, stir the contents and seal in jars.

As you can see, Kishmish grape jam takes a long time and at intervals. But this has its plus - while the berries are infused, you can do other things.

Grape jam in 5 minutes

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

What you need:

Berries (preferably Kishmish) - 1 kg.
Sugar - 200 g.
Water - 150 ml.

The technology for this workpiece is simple:

Sugar and water are kept on fire, achieving complete dissolution of the grains.
The berries are poured into the syrup and boiled for 10 minutes (the first 5 minutes on a slow mode, the rest of the time on high heat).
Hot cooked mass is rolled up in jars and wrapped in rags.
The insulation is removed when the workpiece has completely cooled down.

Recipes with other products

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

With apples

Healing apple and grape jam is popular with children and adults. It is not difficult to cook it, but it is pleasant and healthy to eat it.

Components:

Water - 1 liter.
Grapes in bunches - 1 kg.
Ripe apples of any kind - 3 kg.

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

With orange

A pleasant everyday delicacy and a "highlight" of the festive table will be grape jam, the recipe of which contains an orange. To get an exotic dessert you will need:

This grape seed jam for the winter is prepared for 15 hours. First, boil water and dissolve 300 g of sugar. The berries are immersed in syrup and recorded for 4 hours. Next, the dishes are placed on the stove, the contents are waiting for the contents to boil, and another 300 g of sugar is added. The composition is boiled for 10 minutes, then kept for 10 hours. The sweet mass is boiled again with sugar residues. The process is completed by adding citrus juice.

With pear and lemon

If you would like to replenish your pantry with sweet preserves with an interesting taste, we will give you advice on how to make grape jam with pears and lemon. Wash and dry 300 g of berries and 2 kg of fruit, finely chop the pears. From 300 ml of water and 0.5 kg of sugar, boil the syrup and immediately put the grapes there, and after a few minutes - the pears. Add 1.5 kg of sugar and cook for 50 minutes. Squeeze the juice out of the lemon and pour into the jam. Eat the product right away or cover it for the winter.

The harvesting season has almost come to an end. As a brilliant final chord, we suggest treating yourself and your loved ones with somewhat unusual blanks from a seemingly ordinary berry - grapes. Even one jar of grape delicacies will replenish your vitamin reserve, surprise you with an unusual taste and even cheer you up.

Grape juice is an irreplaceable source of vitamins, organic acids, sugars, pectin, and mineral salts. It has a beneficial effect on bowel function and helps to restore strength after significant physical exertion. It is useful to use grapes not only fresh, but also canned. Moreover, grape juices, jams and jellies are incredibly tasty and aromatic delicacies.

There is nothing complicated in the preparation of grape blanks, the main thing is to follow the recipe and use high-quality raw materials. Berries must be fresh, ripe (unless otherwise indicated in the recipe) and free from signs of spoilage.

grapes - 1 kg;
sugar - 800 g;
water - 300 g;
citric acid - on the tip of a knife;
vanillin - on the tip of a knife.

Recipe:

The grapes are sorted out, rejecting all the spoiled berries, washed and thrown in a colander so that excess water is glass.
The grapes are dipped in boiling water for 1 minute, then immediately immersed in cold water for 2 minutes. Allow the water to drain again.
Syrup is prepared from water and sugar, for which the water is allowed to boil and sugar is dissolved in it.
Into the hot sugar syrup lay out the grapes, immediately remove from heat and set aside for 6 hours.
Then they put it on a small fire, let it boil, boil it for 10 minutes, not forgetting to stir it often, and again set it aside for 8 hours.
Then it is boiled again for 10 minutes, again set aside for 8 hours.
Boil again for 10 minutes, add citric acid, vanillin, remove from heat.
While still hot, the jam is packaged in a prepared sterilized container and rolled up.

For cooking you will need:

grapes - 3 kg;
sugar - 200 g;
vanilla sugar - 1 sachet.

Recipe:

They wash under running water, and then throw the grapes into a colander so that the excess water is glass.
Pass them through a meat grinder.
The mashed potatoes are rubbed through a sieve, throwing the pulp with seeds into a separate bowl.
Squeeze it through several layers of gauze.
The squeezed pulp is mixed with cold boiled water (1 liter per 10 kg of pulp), the resulting juice is filtered off again, and mixed with the rest of the juice.
Grape juice is pasteurized: put on fire and about 15 minutes. warmed up to a temperature of about + 80 ° C, without bringing to a boil.
Add regular and vanilla sugar, bring to a boil, pour into a sterilized container and immediately roll up.

For cooking you will need:

grapes - 2 kg;
pears - 0.5 kg;
sugar - 0.3 kg.

Recipe:

The grapes are carefully sorted out, washed, allowed to drain off the water.
The pears are washed, peeled and seeds removed and cut into small pieces.
With the help of a juicer, juice is squeezed out of the grapes.
Put the juice on a small fire, bring to a boil and cook until its volume is reduced by half.
Then add sugar, pears, boil for 3 minutes, remove from heat and set aside for 8 hours.
After the specified time, they again put on a small fire, bring to a boil and, stirring often, boil for about half an hour. Then again set aside for 5 hours.
Then the jam is brought to a boil again, poured into a previously sterilized container and rolled up.

For cooking you will need:

grapes - 1 kg;
sugar - 1 kg;
lemon - 200 g;
water - 120 ml.

Recipe:

The grapes are sorted out, the berries are separated from the twigs, washed and allowed to drain.
Sugar syrup is prepared from water and sugar and brought to a boil.
As soon as the syrup boils, they put the grapes in it, immediately remove it from the heat and set it aside for 3 hours.
After the specified time, they are again put on a small fire, allowed to boil. Boil for about half an hour, stirring often, and set aside again for 3 hours.
The lemon is thoroughly washed and cut into thin circles along with the peel.
The jam is again put on a small fire, brought to a boil, lemon is added, boiled for another 30 minutes.
Hot packaged in prepared containers, rolled up.

For cooking you will need:

grapes - 2 kg;
cloves - 3 pcs;
allspice - 3 pcs;
bay leaf - 1 pc.

For the marinade you will need:

water - 1 l;
sugar - 100 g;
vinegar - 100 ml.

Recipe:

The grapes are sorted, the berries are removed from the twigs, washed under running water and thrown into a colander so that the water is glass.
Prepare the marinade: dissolve 100 g of sugar, 100 ml of vinegar in 1 liter of water, let it boil.
The dishes for pickling grapes are washed with hot water and soda and sterilized.
Grapes are placed in a prepared container, bay leaves, cloves and allspice are added, and marinade is poured.
Sterilize (1 liter jar - 12 minutes, 3 liter jar - 20 minutes) and roll up.

Advice: Pickled grapes are good not only as an independent dish, but also as an excellent addition to meat.

For cooking you will need:

grapes - 1 kg;
water - 350 ml;
sugar - 600 g

Recipe:

For the preparation of jelly, unripe grapes with dense pulp are selected.
The berries are picked off the branches, sorted out, washed and discarded in a colander.
The water is allowed to boil, grapes are placed in it and boiled for 15 minutes (after boiling).
Then the berries are rubbed through a sieve.
The resulting puree is filtered through several layers of gauze.
Also, through several layers of gauze, the pulp is filtered.
The resulting grape puree is boiled in half, after which sugar is gradually added.
The jelly is boiled until then, remembering to stir it continuously, until it begins to thicken quickly.
Then they are packaged hot in heated dry containers, sterilized at a temperature of + 90 ° C (1 liter cans - 12 minutes, 0.5 liter cans - 8 minutes) and rolled up.

For cooking you will need:

grape pulp - 1.5 kg;
water - 1.5 l;
sugar - 200 g

Recipe:

The grape pulp remaining after squeezing out the juice is poured into a clean jar with a capacity of 3 liters.
The sugar is dissolved in water and added to the container with the pulp.
The neck is tied with gauze folded in several layers and the jar is removed for 3 months in a dark, warm place.
After the specified time, the grape vinegar is filtered through several layers of gauze.
Poured into clean containers, covered and stored in a dark room.

For cooking you will need:

raisins grapes - 0.5 kg;
sugar - 0.5 kg;
walnuts (kernels) - 100 g;
water - 50 ml;
vanilla sugar - 10 g.

Recipe:

The grapes are picked from the twigs, sorted, washed under running water.
Then blanch in boiling water for 6-7 minutes.
Sugar syrup is prepared.
They put blanched grapes in it, boil for 6-7 minutes, remove from heat and set aside for 5 hours.
Walnut kernels are coarsely chopped with a knife.
The container with grapes is again put on a small fire, brought to a boil, vanilla sugar, walnuts are added and boiled for about 20 minutes.
Ready jam is packed in sterilized containers and sealed.
Store in a cool place.

Soaked grapes with mustard

For cooking you will need:

grapes - 10 kg;
water - 5 l;
sugar - 150 g;
salt - 50 g;
mustard (powder) - 50 g.

Soaked grapes with mustard

Recipe:

The grapes are separated from the twigs, sorted out, rejecting all overripe and spoiled berries, washed under running water.
Transfer to a clean container, cover with gauze rolled in several layers. The load is placed on top.
The water is boiled, salt and sugar are dissolved in it and allowed to cool.
Mustard is added to the cooled brine, stir well and pour the grapes.
The soaked grapes are ready to serve in about a month.

For cooking you will need:

grape juice - 600 ml;
grapes - 500 g;
pumpkin - 2 kg;
apples (sweet) - 600 g;
cognac - 2 tbsp. spoons;
sugar - 1.7 kg.

Recipe:

The grapes, apples and pumpkin are thoroughly washed.
Peel and core the apples and cut them into small pieces.
The pumpkin is peeled, seeds and cut into small cubes.
The grapes are cut into halves or quarters, and the seeds are removed from it.
Chopped pumpkin is mixed with 200 g of sugar and baked for 20 minutes in microwave oven at maximum power. Then whisk it into puree with a blender.
Grape juice is boiled down until its volume is halved.
As soon as the juice has boiled down in half, add the remaining sugar to it and, stirring often, continue to cook until the sugar is completely dissolved.
Then add chopped apples and cooled pumpkin puree.
The jam is mixed well, brought (over low heat) to a boil, removed from heat and set aside to infuse for 2 hours.
Then they put it on a small fire again, let it boil, add brandy, boil for 3 minutes.
It is packaged hot in a sterilized container and rolled up.

For cooking you will need:

grapes - 4 kg;
sugar - 2 kg;
ginger (ground) - 1.5 tsp;
cinnamon (ground) - 1.5 tsp;
cloves - 5 pcs;
nutmeg (ground) - on the tip of a knife;
water - 1 l.

Recipe:

The grapes are separated from the twigs, sorted and washed.
The water is allowed to boil, berries are dipped in it and boiled for 10 minutes.
They are thrown into a colander so that the excess liquid is glass.
Rub through a sieve.
The resulting puree is combined with sugar and cooked over low heat, stirring often, until the mass becomes thick (about 20 minutes).
Spices are added to the thickened mass, mixed thoroughly, boiled for about 2 more minutes and removed from heat.
The finished jam is poured hot into a sterilized container and sealed.

Grape jam with almonds and spices

For cooking you will need:

grapes (preferably seedless) - 1.2 kg;
almonds - 100 g;
sugar - 0.6 kg;
grape juice - 200 ml;
star anise stars - 2 pcs;
cinnamon (stick) - 1 pc;
citric acid - 3 g.

Grape jam with almonds and spices

Recipe:

The grapes are picked from the branches, sorted out, removing the spoiled and unripe ones, washed under running water.
Place in a deep bowl, cover with sugar and gently, trying not to crush the berries, mix everything.
Grapes with sugar are transferred into a deep baking sheet, poured with ready-made (store) grape juice and spices are added - star anise stars and cinnamon.
The baking sheet is placed in an oven preheated to + 150 ° C for 3 hours. The oven must be opened periodically and the grapes must be stirred.
Almonds (kernels) are poured into a deep container, poured with boiling water and left for 7-8 minutes, then the skin is removed.
Peeled almonds and citric acid are added to the grapes one hour before cooking is complete.
After 3 hours, remove the baking sheet from the oven, discard the cinnamon stick and star anise stars.
Ready jam is poured into pre-washed and sterilized containers and sealed.

For cooking you will need:

grapes - 2 kg;
carrots - 1 kg;
sugar - 1.9 kg;
water (boiled and chilled) - 200 ml;
citric acid - 1 tsp;
ground cinnamon - 0.5 tsp;
cumin - a pinch.

Recipe:

The grapes are separated from the twigs, sorted out, removing all spoiled berries, and washed under running water.
Pour the berries into a deep saucepan, cover with sugar, add water and boil for 5 minutes over low heat, stirring often. Turn off the fire and leave for a day.
Peel, wash and cut the carrots into small cubes (about 1x1 cm).
Chopped carrots are added to the grapes, put the pan on a small fire again. Boil, stirring often, for 5 minutes (after boiling). And again set aside for 12 hours.
Then add ground cinnamon, citric acid, a pinch of caraway seeds to the jam, boil again for 5 minutes over low heat.
Ready jam is poured hot into clean sterilized jars, rolled up.

Grape juice with banana and tangerines

For cooking you will need:

grapes - 2 kg;
tangerines - 1 kg;
bananas - 700 g;
sugar - 250 g;
water - 200 ml.

Grape juice with banana and tangerines

Recipe:

The grapes are separated from the twigs, sorted and washed.
Pass them through a juicer.
The cake is filtered through several layers of gauze.
The tangerines are washed and peeled.
Bananas are peeled and cut into small pieces.
Tangerine slices and banana slices are passed through a juicer.
Water is mixed with sugar and allowed to boil.
The juice obtained from tangerines and bananas is mixed with grape juice, sweet water and boiled all together for 10 minutes.
Ready juice is poured hot into sterilized containers and rolled up.

Grape jam with melon, pear and apple

For cooking you will need:

grapes - 500 g;
melon - 300 g;
pears or apples - 300 g;
sugar - 1 kg;
water - 200 ml.

Grape jam with melon, pear and apple

Recipe:

The grapes are sorted out and washed.
The melon is peeled and seeds removed, the pulp is cut into small grape-sized cubes.
Pears are also peeled, stalk and seeds, and the pulp is cut into small cubes.
Chopped pears are placed in a deep saucepan, covered with sugar, water is added and boiled for 10 minutes after boiling.
Then add chopped melon pulp to them, boil for another 10 minutes.
After the specified time has elapsed, grapes are added to the pears and melon and, having boiled for 5 minutes after boiling, are removed from the heat.
Ready jam is poured into prepared containers and rolled up.

If a lot of grapes have been produced, perhaps the proposed recipes will not be enough for you! Then here are some more amazingly tasty ones for your piggy bank) Grape blanks will surprise you with their unusual taste and pleasant aroma. They will become a welcome dish on the winter table and, undoubtedly, its real highlight.

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

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

The benefits of grapes

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

The main place in the composition of grapes is given to water (60-85%) and glucose with fructose (10-33%). Also in berries there are a lot of malic, salicylic, silicic, phosphoric, tartaric, citric, succinic and formic acids. Oxalic acid is also present in small quantities.

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

The composition of grapes includes pectins, glycosides, as well as trace elements: potassium, manganese, iron, magnesium, calcium, cobalt.

The skins of grape berries are rich in tannins and essential oils.

The use of grapes helps to improve metabolism, facilitates expectoration in case of respiratory diseases, and has an anti-inflammatory effect.

Wine, juice, compotes, vinegar, marinades are made from grapes. And also it is dried and used in the form of raisins. Grape jam is not brewed very often. But it turns out to be so tasty and nutritious that you should pay attention to it.

Grape jam: the subtleties of cooking

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

Grape jam: method one

Ingredients:

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

Cooking method

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

Grape jam: method two

Ingredients:

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

Cooking method

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

Grape jam "Pyatiminutka"

Ingredients:

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

Cooking method

Free the grapes from the twigs. Leave only whole and strong grapes. Rinse with plenty of water.
Pour sugar into a cooking bowl, pour water and put on a low heat. Boil the syrup while stirring.
Dip the berries in the syrup and cook over low heat for 5 minutes. If foam appears, be sure to remove it.
Add citric acid, stir. Increase the heat to medium and cook the jam for another 5 minutes.
Place in sterile jars while hot. Seal tightly.

Seedless grape jam

Ingredients:

peeled grapes - 0.8 kg;
sugar - 0.8 kg;
water - 3/4 tbsp.

Cooking method

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

Isabella Seedless Grape Jam

Ingredients:

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

Cooking method

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

Grape jam with cinnamon and cloves

Ingredients:

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

Cooking method

Remove the grapes from the twigs. Remove all rotten and green fruits immediately. Wash thoroughly in cold water. Place in a cooking bowl.
Pour sugar into a saucepan, pour water. Add cinnamon and cloves. Put on fire and bring to a boil with low heat. Simmer for 10 minutes for the spices to give the syrup their flavor. Strain it through a few layers of cheesecloth.
Pour the hot syrup over the grapes. Leave it in the syrup for 8 hours.
After standing, simmer for 10 minutes. Remove from heat again and let stand for 8 hours.
The next day, add lemon juice to the jam and cook for another 10 minutes.
Place hot in sterile jars. Cover with sterile lids and seal tightly.

Note to the hostess

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

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

Liquid jam is recommended to be sealed with lids. If the jam turns out to be thick, then it is cooled, and then laid out in clean jars and covered with parchment paper. But then such jam should be stored in ideal conditions so that it does not ferment.

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

Grape preserves, jams or jelly are especially popular in the southern regions. In addition to the sweet and unique taste, such a seaming for the winter 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 ready-made dessert is served as a filling for pancakes, cakes and pastries, or as a fragrant and tasty addition to morning tea.

Dark grape jam - a traditional recipe

To prepare several jars of 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. Sugar syrup is prepared in parallel.

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. After they start cooking. The process is carried out in 2-3 doses, 30-40 minutes each on fire, with breaks between them for 5-6 hours.

As soon as the syrup cools down a little, a container with grapes is poured with it and all this is insisted for 9-10 hours at room temperature.

In the third step, 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 mashed potatoes boiled to the desired consistency to improve the taste and aroma. When making jam in this way from white grape varieties, a few cherry leaves are added to the pan during cooking, which help to preserve the color.

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

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

Many people harvest grape jam by removing seeds from the fruit, but this takes a lot of time and effort. It is easier and faster to prepare grapes with seeds, especially if you have 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 beaten or rotten berries from them. The remaining fruits are plucked from the stem, put in a saucepan or colander and rinsed 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, while stirring, bring the liquid to a boil and completely dissolve 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 let it brew 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, pour 4-5 large cherry leaves into it. Everything is cooked in 3 stages, 10-15 minutes each, with breaks for 5-7 hours each time, letting the berries brew well.

At the final stage, a little vanillin and citric acid are added, the leaves are removed and sorted into clean and sterile jars.

The rolls are also additionally sterilized in the oven or in boiling water according to the "grandmother's" technology, tightly closed with lids, turned over and, after cooling, are sent to a locker for storage.

Jam "in Azerbaijani" in the oven for the winter

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

To prepare grapes for the winter according to 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.

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

For harvesting, it is better to take seedless varieties such as "raisins", etc., so that the roll is more tender and more 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 that, carefully put everything in a special baking container, sprinkle with 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, peeled almonds are poured inside. It is pre-peeled by pouring boiling water for 5-7 minutes.

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

At the end of the process, the hot "casserole" is laid out in small glass jars and covered with lids.

Grape jelly with sugar - delicious homemade seaming

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

Almost any variety is suitable for seaming, but it is best to use more "wine" clusters with a pinkish or red tint.

The grapes are sorted out, removed from the bunches and washed in water. Then they pour the berries into a deep saucepan, add some water and crush 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 fire and cook the resulting mixture for 30-40 minutes. Then pour the contents of the pan onto a kitchen sieve or fine colander and strain it properly. Ready juice with pulp is left for a day in the refrigerator or other cool room.

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

While stirring, boil the grape juice over low heat until it begins to thicken to the desired consistency. The readiness is checked drop by drop at the tip of the knife - it should not drain.

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

Harvesting fruits for the winter in jars - an easy 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 seaming, which is used as a basis for fresh compotes or for preparing a variety of homemade desserts, as well as an aromatic sauce for garnish with hot meat dishes.

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

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

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

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

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

In parallel, in a saucepan, mix water with the recommended amount of sugar and salt, bring to a boil and add a little fresh vinegar at the end of the process.

The contents of the cans are poured with hot marinade and after sterilization, the lids are rolled up and the blanks are sent for storage (before that, 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 a sweet sauce-jam "in Georgian"

Even the most demanding gourmets will like this preparation. The result is a fragrant 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 kebabs.

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

ground cumin and mustard seeds;
oregano, chili, 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, a small amount of vegetable oil is poured into a saucepan or metal pan and put on fire.

The necessary spices are sequentially poured into 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 sent to the spices in a saucepan. After 2 minutes, pour in a little water and lemon juice. Sprinkle all the ingredients with prepared lemon zest and the recommended amount of sugar on top.

The contents are extinguished for 30-40 minutes, stirring occasionally with a wooden spoon, and the foam formed in the process is removed with it. Simmering is continued until about half of the liquid in the pan has boiled away.

At the end, add a little more citric acid and put the resulting sauce in glass jars and close the lids tightly. Store such a dressing 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 - a classic recipe

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

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

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

Then the berries are removed from the water and placed in hot syrup, boiled for another 5-7 minutes and then allowed to cool and brew for at least 5-6 hours at room temperature. The pot with grapes is put on the fire again, 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 more dense 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, the time is increased and boiled in 3 sets of 30-40 minutes with breaks for complete cooling.