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

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

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

To make grape jam, we will need:

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

Grape jam, recipe:

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

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

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

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

Selecting all the seeds from honey grapes is a very difficult task. There are dozens of berries on each bunch, and hundreds of grapes will go into a modest bowl of jam.

But fortunately, jam made from grapes with seeds is sometimes even much better - there is no need to choose grape varieties based on “seedless” characteristics alone.

So, we take the one that is more fragrant, sweeter, or, if you want, more beautiful!

Grape jam with seeds - general principles of preparation

There are quite a few recipes for jam from grapes with seeds. Most often it is cooked in special basins or thick-walled pans in several stages, which takes a lot of time. But there are recipes that allow you to prepare jam in a shorter time, and for this you use a slow cooker or oven.

Both dark and light grapes are used, the main thing is that their berries are large, with thick skin and at the same time unripe. It’s better to take even slightly unripe jam, in which case the jam will not require additional preservatives.

Before use, grapes are picked from the branches, carefully selecting debris and cobwebs that collect on the tassels. Wash thoroughly, using warm water if possible, removing cracked, soft, and completely green berries. Dry selected clean grapes, spreading them out on a linen towel or in a colander.

If grape jam is made from whole berries, they must be pierced in several places so that they do not burst during cooking. If desired, the seeds are removed by cutting the grapes. Then proceed according to the recipe.

Grape jam is often boiled with nuts (almonds or walnuts), often flavored with vanillin, cinnamon or other spices.

When preparing grape jam with seeds for the winter according to the recipes described below, you must strictly follow the canning rules. The jam is poured into sterilized jars only when hot, immediately after preparation, and sealed hermetically with special lids.

Glass containers are pre-washed in hot water with baking soda and sterilized over steam or in the oven. Metal lids for seaming must be boiled and dried on a clean towel.

The rolls are cooled upside down, tightly wrapped in a warm blanket.

A simple recipe for grape jam with seeds and citric acid

Ingredients:

One kilogram of grapes;

A kilogram of sugar;

A teaspoon of lemon crystals;

A glass of drinking water;

2 gr. vanilla powder.

Cooking method:

1. Pour sugar into a suitable pan, pour water into it and prepare a clear syrup over low heat.

2. Remove the container from the heat, dip the grapes into the hot syrup and, shaking the container slightly, set it aside for an hour and a half.

3. After this, bring the jam to a boil and leave to simmer over low heat. After boiling for one hour, remove from heat and cool. Then bring it to a boil again, not too quickly, boil again for at least an hour and also set aside from heating until completely cooled.

4. After cooling again, boil the grape jam again and bring to readiness for half an hour at a minimum boil. Three minutes before readiness, add the “lemon” and immediately follow it with vanilla.

5. Each time, carefully remove floating seeds and foam from the surface.

Recipe for grape jam with seeds (with walnuts)

Ingredients:

Light or dark grapes – 1 kg;

1 gr. vanillin;

100 gr. walnut cores;

One kilogram of sugar;

70 ml water.

Cooking method:

1. Mix sugar with water and, placing the container on low heat, cook the syrup.

2. Pour about two liters of water into a separate large saucepan, maybe a little more, and bring to a boil.

3. Place the sorted dried grapes on cheesecloth, connect its edges so that it looks like a bag, and dip it in boiling water for a couple of minutes. Remove and place the berries in the syrup.

4. As soon as the grapes have boiled in the syrup for five minutes, remove from the stove, cover the container with a lid and leave for eight hours. This is done so that the grapes are well saturated with sugar syrup.

5. After this, bring the jam to a boil over low heat, add the walnut halves and vanilla. Boil for ten minutes and pack into steamed jars and seal.

Recipe for grape jam with seeds in the oven with grape juice

Ingredients:

Grapes of any sweetish white variety – 1.2 kg;

Clarified grape juice – 200 ml;

Half a cinnamon stick;

600 gr. – sugar;

2 star anise;

Almonds, peeled – 100 gr.

Cooking method:

1. Place the processed grapes in a large bowl, add the measured sugar and mix gently.

2. Gradually raise the oven temperature to 150 degrees.

3. Place the grapes sprinkled with sugar into a deep baking tray or any other suitable fireproof dish. Add cinnamon, anise, pour grape juice over everything and place on a rack set to the middle level in the oven. Simmer the jam, stirring occasionally, for at least three hours.

4. Soak the almonds in boiling water for ten minutes. Take it out, peel it and break the kernels into halves.

5. Dip the almond “petals” into the jam, after simmering for two hours in the oven, and keep at the same temperature for another hour.

6. Remove the finished grape jam from the oven, remove the anise and cinnamon and pour into prepared sterile jars, roll up with canning lids.

Recipe for grape jam with seeds and spices

Ingredients:

One large lemon;

100 ml filtered water;

Sugar – 800 gr.;

Carnation – 3 umbrellas;

A small piece of cinnamon stick (1 cm);

A kilogram of grapes without branches.

Cooking method:

1. Rinse the lemon well and put it in boiling water for a couple of minutes. Then cut, squeeze out the juice and filter it from the remaining pulp and seeds using cheesecloth or a sieve.

2. Pour freshly squeezed lemon juice into sugar, add water and stir thoroughly. On low heat, without ceasing to stir, boil the syrup and put the spices tied in a gauze bag into it.

3. Pierce clean grapes in several places with a thick needle and dip into slightly cooled syrup.

4. Over the course of a day, heat the jam to about 70 degrees four times, but do not boil! Then the grapes will absorb the syrup well and will not burst.

5. Eight hours after the last heating, bring the grape jam to a boil and let it brew for another day.

6. Boil again and continue to cook on the lowest heat until it thickens.

7. Place hot into jars and seal with boiled, dry lids. Before packaging, do not forget to remove the spices.

Recipe for grape jam with seeds - “Isabella”

Ingredients:

Selected grapes “Isabella” – 1.5 kg;

Drinking filtered water – 300 ml;

Five glasses of sugar.

Cooking method:

1. Measure out 300 grams of sugar and pour it into a saucepan. Pour in water and, stirring constantly, bring to a boil. To ensure that the sugar grains disperse well in the water, adjust the flame level to medium. If you boil quickly, the sugar may not dissolve completely.

2. Dip the washed grapes into boiling sugar syrup, gradually, not too quickly, bring to a boil, then lower the flame level again and boil the berries for 5 minutes. in syrup. Cool slowly.

3. Immediately after it has cooled, put it back on moderate heat, add the remaining sugar, and, stirring occasionally, cook until it is completely dissolved. In about half an hour, the jam will be ready, it can be packaged in sterile containers and rolled up.

Recipe for grape jam with seeds - “Five Minutes”

Ingredients:

A kilogram of any grapes with seeds;

200 gr. Sahara;

Drinking filtered water – 150 ml.

Cooking method:

1. Cook clear syrup from the specified amount of sugar and water over low heat. There should be no grains in it, so stir the sugar constantly while cooking.

2. Dip the washed, well-dried grapes into the prepared boiling syrup and, stirring gently, leave to simmer over low heat. After five minutes, turn up the temperature a little and cook the jam for another five minutes. Be sure to make sure it doesn't boil.

3. After this, spread the hot grape jam into clean jars and seal with a sealing key. To prevent fermentation, place only in dry containers and cover with boiled lids.

The simplest recipe for grape jam with seeds in a slow cooker without water

Ingredients:

Half a kilo of sugar;

A kilogram of large grapes.

Cooking method:

1. Remove the grapes from the ridges into a colander, rinse well with warm water and dry on a linen towel. If you don't want any seeds in the jam, cut the berries and carefully remove them.

2. Place the prepared grapes in a cooking bowl, add sugar and start the multi-pan on “Stew”, setting the timer for 2 hours.

3. After the end of the program, pour the jam into jars prepared in advance and seal them securely.

A quick recipe for grape jam with seeds - “Georgian style”

Ingredients:

Dark grapes – 1 kg;

One glass of water;

A kilo of sugar.

Cooking method:

1. Place clean, dried grapes in a large container.

2. In a separate bowl, prepare syrup from the specified amount of sugar and water. Pour it hot over the grapes and leave to stand for half an hour.

3. After this, place the dishes on low heat and, stirring occasionally, cook until the syrup becomes moderately thick.

4. Do not stir frequently so as not to damage the grapes again. Berries in thick syrup should remain whole and not spread out.

Grape jam with seeds - cooking tricks and useful tips

Don’t be lazy to remove the foam that forms during cooking from the surface of the jam, otherwise the preparations will not last long.

To prevent whole berries from bursting, be sure to pierce them in several places after drying.

To sterilize jars faster, use the oven. Place the washed jars on a wire rack and keep at 150 degrees for a quarter of an hour. Then cool with the door slightly open and pour the jam into the already cooled container.

Making homemade jam

Many people like to eat aromatic jam on cold winter evenings. Jam made from grapes with seeds is especially tasty for the winter. Prepare!

4 hours

225 kcal

5/5 (3)

Since childhood, I really love jam. I love spreading it on white bread and eating it with hot tea. Now you can buy any variety of it in the store. And in the distant Soviet years, housewives had to close this sweetness themselves. My mother spent many hours in the kitchen, but our whole family was provided with this delicacy throughout the fall and winter.

Many years have passed since then, but my love for jam has not gone away. Now I close it myself using my mother’s recipes. And here’s the question: what can be prepared from grapes to preserve the taste of autumn for the winter? Answer: jam, of course!

Although I know many recipes for grape jam, I especially love grape jam with seeds. Are you surprised? Yes, we are all used to making cherry, currant or raspberry jam. You don't see grape jam very often. But in vain, because it is not only very tasty, but also healthy. I have a couple of easy recipes that I would be happy to share with you.

How to choose ingredients

Jam is the most popular among other recipes and methods for preserving grapes. The main thing is to choose the right main ingredient. Will be required large grapes with thick skin. You can take either white or black. You should not take wine varieties. In addition, it is perfect sour grapes. Sour grape jam does not require the addition of a large amount of citric acid, which acts as a preservative.

How to prepare grapes?

This should be done as follows:

1. Separate the grapes from the bunch.
2. Carefully sort the berries. Throw away anything that is rotten, burst or limp. Suitable for jam large, fleshy berries with thick, intact skin.
3. Remove all stems. This must be done carefully, without damaging the berries.
4. Wash the grapes. Lay it out to dry on a flat surface. Don't wipe the berries, so you can damage them.
5. If desired, you can remove the seeds from the grapes. But you need to do this very carefully, because you risk throwing out most of the pulp. I don’t remove the seeds; they don’t spoil the taste of the jam at all.

So, after preparation, you can start making jam. For this, it is better to use an aluminum pan or basin. In extreme cases, a saucepan with a thick bottom is suitable. In such a bowl, the jam will definitely not burn or stick to the bottom.

How to make grape jam: a classic recipe

You will need:

What to do:

1. Prepare the grapes using the above method.
2. Pour a glass of water into a saucepan, put it on the fire and bring to a boil.
3. As soon as the water boils, add sugar and mix it thoroughly. Turn the heat down and prepare the syrup. Bring the syrup to a boil and remove the pan from the heat.
4. Grapes are added to the finished syrup. Leave them to soak within an hour.
5. Place the saucepan with the grapes and syrup over low heat for one hour. Do not forget to remove any foam from the jam at this time.
6. The readiness signal is transparent grapes that do not float. If this happens, remove the pan from the stove.
7. Add citric acid and vanillin to the jam.
8. Wash and sterilize jars with lids. Pour the jam into prepared jars and roll up.
9. Turn hot jars upside down. Wrap yourself in a warm blanket until it cools down.

Recipe for grape jam with nuts

You will need:

• 1 kg light grapes;
• 1 kg sugar;
• 70 g water;
• 100 g walnuts;
• vanillin.

What to do:

1. Pour water into a saucepan, add sugar, and place on low heat. Stir the syrup thoroughly until the sugar is completely dissolved. He should become transparent.
2. Separately, in another saucepan, you need to boil water for blanching. This is done in order to soften the grapes.
3. Place the grapes in cheesecloth and place in a pan of boiling water for a couple of minutes.
4. After blanching, add the grapes to the syrup. Brew 5 minutes over moderate heat.
5. Remove the pan with grapes in syrup from the heat and cover with a lid. Leave overnight to allow the grapes to soak in the syrup.
6. In the morning, place the pan on the stove and bring the jam to a boil. Add halves of walnut kernels. At this stage you can add a little vanillin to taste. Boil for another ten minutes.
7. Prepare jars and lids: wash and sterilize. Pour hot jam into the prepared jars and roll up.
8. Turn them upside down and wrap them in a warm towel. Leave to cool.

Among sweet homemade preparations for the winter, grape jam is considered the most unusual delicacy. With the onset of autumn, when the fruits of the plant reach a state of ripeness and the price for it is low, the time comes to enjoy the berries or stock up for future use. If you want to make original jam for the winter, then you should choose jam from raisin grapes. Rich in B vitamins, containing minerals, organic acids - grapes - are presented in different varieties. Some types are suitable for wine, others for cooking or cosmetic procedures.

How to choose and prepare grapes for harvesting for the winter

To prepare grapes for the winter in the form of jam, you will have to remove the seeds from each berry, an unpleasant task, to say the least. But preparing a homemade original delicacy, where the main component is raisins, is no more difficult than any other. The absence of seeds not only simplifies the harvesting process, but also allows you to preserve the grapes entirely, and the taste of the sweet treat is more refined.

Sweet grape varieties will require less sugar, although they do not exclude it at all so that the jam does not ferment. You can reduce the sweetness with the help of citric acid or choose varieties with sourness. Delicious grape jam can also be obtained from varieties such as Talisman, Agadai, Karaburnu, Chaush, Vostorg, which are distinguished by their large berries and juicy pulp.

To harvest for the winter, select undamaged fruits, without rot, and carefully remove the stalks so as not to damage the pulp. Wash the grapes under running water, dry them slightly, laying them out on a cloth, but do not wipe them. Varieties with thick skin must be blanched, then boiling water will make the skin softer. The seeds can be removed if desired, but if you leave them, the taste of the jam will be slightly different.

What utensils will you need?

To prepare a sweet dessert for the winter according to a home recipe, you need to take care not only of choosing the right variety. The dishes that will be needed for preservation also need to be prepared in advance. Prepare glass jars with lids of suitable volume and sterilize them. When preparing an original delicacy, you cannot do without a vessel for making jam; you should also have a colander, wooden spatula or spoon on hand. Some recipes require the use of a multicooker like Redmond, Polaris, or a Panasonic microwave will do.

Step-by-step recipes for delicious raisin grape jam with photos

Even the first time, those who use step-by-step recipes with photos will be able to cook a delicious homemade delicacy. How to preserve the marmalade or emerald hue, add a honey taste, or let the grapes become candied? This is described in detail in step-by-step recipes. They help you choose the right proportion of products or reveal the secret of how to make homemade preparations easier and tastier. The photos that accompany the recipes clearly demonstrate either each stage or the final result of preparation.

A simple and quick recipe for five-minute jam

If you don’t want to spend a lot of time preparing an original homemade delicacy, then choose this simple recipe. Making grape jam can be done very quickly; in just a few minutes your winter supplies will be replenished with a delicious delicacy. The saved time can be used for other activities or to master several other recipes.

Ingredients:

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

Description of the cooking process:

1. Mix water with sugar and place the jam container on low heat. Heat until the sugar is completely dissolved.
2. Pour the berries prepared for harvesting into sweet syrup, boil for about five minutes, first over low heat, and then for the same amount over high heat. The jam should not boil!
3. Remove from heat and pour the homemade sweet mixture into sterilized jars while still hot. Roll up the lid, wrap it in a blanket, and leave until completely cool.

Fragrant jam from Far Eastern sultanas in a slow cooker

The traditional method of making jam or marmalade is a labor-intensive process. But if you use a multicooker for these purposes, choose Far Eastern sultanas and spend a couple of minutes on the step-by-step recipe, then all worries will be reduced to a minimum. Homemade seaming turns out fragrant, it retains useful substances, and you only need to spend a little time loading the products and occasionally monitoring the process itself. Household appliances save time, effort, and beneficial properties, helping to create delicious treats.

For aromatic grape jam you need to take:

• 1 kg of berries;
• 500 g sugar.

Preparation:

1. Peel the berries from the branches, wash them, and if they are very large, pierce them with a needle or toothpick to better release the juice.
2. Fill the multicooker bowl with sugar and grapes, and set the household kitchen appliance to the “Stew” mode.
3. After two hours, the homemade delicacy is ready; while still hot, pour it into jars and close the lids so that the treat can be served on the sweet table in winter.

Delicious grape jam with lemon and walnuts

Grape jam in itself is an original homemade delicacy, and additional ingredients help make it even more unusual, tasty, and aromatic. Their role can be played by different products: lemons, oranges, apples, pears, nuts. The royal recipes suggest that not one, but several components are used to prepare grape jam. The calorie content of homemade preparations is not much higher, but there are more benefits. To prepare such a treat at home, you will need to take:

• 1 kg raisins;
• 1-2 small lemons;
• 0.5 cups peeled walnuts;
• 70 ml water;
• vanillin to taste.

Cooking process:

1. Mix sugar with water and boil clear syrup.
2. Dip the grapes prepared for cooking the sweet delicacy in sugar syrup and let it brew for several hours.
3. Then bring the mixture to a boil, cook for five minutes, remove and leave overnight.
4. Before the final stage, add nuts, squeeze juice from lemons, and simmer for about 10 minutes. After this, while still hot, put the jam into the jars, close the lid, and, wrapping it in warm material, leave to cool gradually.

How to make jam from apples and raisin grapes

Few people like to tinker with homemade preparations, but this recipe is worth it. A delicious homemade delicacy can be made from two products containing healthy substances at once. To make the labor-intensive process not really so complicated, choose raisin grapes, and then even kids will be able to eat this healthy, aromatic, original sweet treat with a beautiful marbled hue.

Ingredients:

• 0.5 kg of grapes;
• 1-1.3 kg of apples;
• 500 ml water.

Preparation:

1. Wash apples and grapes. Peel the apples, remove the seeds and core, then cut into slices or small pieces.
2. Pour water into a saucepan, add sultanas and apple slices, cook over low heat until boiling.
3. Then remove the container from the heat and cool for at least 4 hours. Repeat the cooking process from the beginning 2 more times.
4. At the last stage, when the consistency of the jam becomes thick, put the homemade preserves into jars, roll up the lids, and leave until completely cooled.

Recipe for wild seedless sultanas with cinnamon

Replenishing the lack of vitamins in winter will not be difficult for those who prepare jam from wild seedless sultanas with cinnamon for the winter. The aroma of this homemade delicacy will definitely captivate you the first time, and it looks like candied fruits in gelatin. When the jam is prepared without seeds, it is possible to avoid a bitter taste, but you can diversify the recipe if you replace the cinnamon with Amaretto liqueur, which will add a seductive taste of almonds.

Ingredients:

• 1 kg of grapes;
• 1 lemon;
• 400 g sugar;
• cinnamon stick or 60 ml liqueur.

Preparation:

1. The berries are prepared: washed, seeds removed.
2. The container intended for jam is filled with sugar, sprinkled with lemon juice, and then mixed with grapes. The mixture is left for 4 hours so that the berries release juice.
3. After this, the homemade preparation is cooked for about 20 minutes, removed from the heat and allowed to cool.
4. After a couple of hours or the next day, cook the jam again; five minutes before the end of the cooking process, add a cinnamon stick or liqueur.
5. When it reaches the desired consistency, take out the vanilla, and pour the jam, while still hot, into jars. Wrap them in a warm blanket and leave until completely cool.

Delicious grape and orange jam

You can prepare an original delicacy for the winter by combining grapes and oranges in one recipe. The exotic taste is guaranteed; the liquid consistency of the homemade product turns out not sour, but rather sweet. In the cold season, it will support immunity, take care of health and bring pleasure. Cooking this original homemade treat is no more difficult than a traditional one, and to make it happen you need the following ingredients:

• 1 kg of raisin grapes;
• 1 kg sugar;
• 2 oranges;
• 250 ml water.

Cooking process:

1. Mix water with half the sugar and cook syrup.
2. Dip the prepared grapes into hot sugar syrup, but removed from the heat, to let them steep for two to three hours.
3. Then boil the homemade sweet delicacy; when it boils, add the remaining sugar. Cook for another 10 minutes, turn off the heat, and leave to steep for 8-10 hours.
4. Boil again, five minutes before the end of cooking, add freshly squeezed orange juice, put the jam in jars, and roll up the lids for storage for the winter.

Video recipes: how to make grape sultana jam

Traditional recipes suggest that homemade delicacies should be made from familiar fruits or berries: strawberries, currants, cherries, raspberries, apricots, apples. What if you want to do something original? Surprise your family or guests with some unusual sweet treat for tea? Then a video recipe will come to the rescue, which will help you learn how to make grape jam from sultanas. Making a homemade delicacy is no more difficult than traditional jam, but a lot of surprise and delight awaits you.

Spicy grape jam with almonds for the winter

How to make amber sultana jam

Culinary Etude 08/19/2018

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

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

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

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

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

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

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

Ingredients

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

How to cook

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

Seedless grape jam - recipe with photos step by step

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

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

Ingredients

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

How to cook

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

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

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

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

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

Pack into prepared jars and roll up.

The photo shows jam served for tea drinking.

My comments

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

My comments

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

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

Ingredients

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

How to cook

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

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

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

Ingredients

• Any quantity of delicious black grapes.

How to cook

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

My comments

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

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