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, once you try 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, and simply prepare fragrant and tasty grape jam 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

The usefulness of grapes was appreciated in ancient times, when they began to prepare delicious raisins and a variety of wines from them. Fragrant berries are not only tasty, but also immensely rich in vitamins and microelements. They have a beneficial effect on the nervous system and improve brain function, relieve stress and relax the digestive system.

Green grape jam

The simplest recipe for grape jam with seeds for the winter is made from green varieties of berries. It does not require much time to cook and turns out very tasty.

Ingredients:

• green grapes – 1 kg;
• granulated sugar – 0.5 kg;
• drinking water – 1 glass.

Preparation:

1. Syrup is prepared from water and half sugar. It needs to be allowed to cool almost to room temperature.
2. Then the berries, previously washed in a colander, are dipped into the liquid and left for 12 hours.
3. The grapes, soaked in syrup, are thrown into a blender and crushed. Then the remaining sugar is added to the jam and beaten again.
4. The pan is placed on the stove, the resulting mixture is poured into it and cooked for 5 minutes.
5. The jam is poured into containers immediately after preparation and closed with lids. Leave until completely cooled at room temperature with lids down.

Grape jam with Chinese pear

Another simple recipe for grape jam with seeds for the winter without prolonged digestion can be prepared with an interesting ingredient. If the Chinese pear could not be found, it can be easily replaced with a regular one.

Ingredients:

• grape berries – 300 gr;
• Chinese pear – 2 kg;
• medium lemon – 1 piece;
• drinking water – 300 ml.

Preparation:

1. Syrup is prepared from sugar and drinking water over low heat. At the end of cooking, grapes are dropped into it, and after 3-5 minutes, pears.
2. The products are simmered over low heat for an hour. 5 minutes before the end of cooking, add lemon juice to the delicacy. By reacting with the ingredients of the jam, it will prevent it from fermenting and the lid from swelling.
3. The finished jam must be cooled at room temperature and poured into jars. They will stay warm for a day with the lids facing down. They can then be sent to the pantry.

Grape berries in sweet syrup

To get incredibly sweet and fragrant jam from green grapes with seeds for the winter, you can try this simple recipe. It won’t take much time, but will give you a fragrant bouquet during the cold season.

Ingredients:

• green berries without branches – 2 kg;
• drinking water – 300 g;
• granulated sugar – 400 gr.

Preparation:

1. Boil syrup from granulated sugar and water until the crystals are completely dissolved.
2. Berries are dipped into boiling liquid and boiled for 7-10 minutes over low heat.
3. The finished jam is placed in pre-heated jars while hot and closed.
4. The rolls need to be cooled for two days at room temperature with the lids down, covered with a warm cloth.

Red grape jam

Grape jam with seeds for the winter can be prepared from dark varieties, and a simple recipe will not take much time. The result is a very thick and aromatic delicacy that can be used to decorate pies and ice cream.

Ingredients:

• dark grape berries – 2 kg;
• sugar – 2 kg;
• drinking water – 2 glasses.

Preparation:

1. The berries are carefully sorted to avoid any spoiled or wrinkled ones, which could spoil the taste of the delicacy.
2. The grapes are sprinkled with sugar and left at rest for 10-12 hours, during which they will release the maximum amount of juice.
3. The mass is placed on the stove, water is added to it. Cook the jam over low heat for 10 minutes. Then it is left at rest for 5-7 hours until completely cooled. During this time, a small amount of juice will be released.
4. The cooking procedure is repeated again. This time quite a lot of foam is formed. It must be removed and thrown away immediately. The jam is left alone for another 3 hours.
5. At the last stage, the mass is boiled over low heat with constant stirring with a spatula until it finally thickens. You can check the thickness by dropping a drop of liquid from a teaspoon onto a saucer. If it does not spread, then the treat is ready.
6. The finished jam is immediately placed in jars and sealed. Then the seaming is placed with the lids down on thick fabric and wrapped. After two days, its container can be moved to another storage location.

Isabella jam

Jam from Isabella grapes

A simple recipe will not take much time, and the resulting delicacy will be unusually aromatic. The Isabella variety was used for a long time exclusively for making wine, but modern housewives have learned to make incredibly tasty and thick jam from it.

Ingredients:

• Isabella berries - 1.5 kg;
• drinking water – 300 ml;
• granulated sugar – 1.2 kg.

Preparation:

1. Half of the sugar is poured into an enamel pan and filled with water. Place on the stove over low heat. The syrup is boiled to a medium consistency. In total, the liquid should boil for about 10 minutes.
2. Then the jam base needs to cool for half an hour.
3. Pour the remaining sugar into the pan with the liquid. The switch is set to medium heat, and when the water boils, you need to turn it to low. When all the crystals have dissolved, add Isabella berries. Boil the boiling grapes for half an hour.
4. The finished product must be cooled at room temperature and, when warm, placed in jars and sealed.

Along with jam from raspberries, strawberries, apples, pears, peaches, and apricots, jam from white grapes is popular. 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 hot water to the pan 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 and citric acid and 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 cooked in small portions, no more than 2 kg in one 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. An excellent option is the 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.

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 freezing winter. Otherwise, the vine may freeze due to frost.

Benefits of grapes

There are several thousand varieties of grapes. Many of them differ not only in taste, but also in substance content. 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 grape fruits is given to water (60-85%) and glucose with fructose (10-33%). The berries also contain a lot of malic, salicylic, silicon, phosphoric, tartaric, citric, succinic and formic acids. There is also oxalic acid 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 microelements: potassium, manganese, iron, magnesium, calcium, cobalt.

The skin of grape berries is rich in tannins and essential oils.

Eating grapes helps improve metabolism, facilitates expectoration in respiratory diseases, and has an anti-inflammatory effect.

Wine, juice, compotes, vinegar, and marinades are made from grapes. It is also dried and used as raisins. Grape jam is not cooked too often. But it turns out so tasty and nutritious that it is worth paying attention to.

Grape jam: subtleties of preparation

• Mass grape harvest 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 made from grape varieties such as Rizamat, Chaush, Vostorg, Talisman, Agadai, Nimrang, Muscat, Kishmish, Isabella.
• The berries should be firm, uncrumpled, and without signs of rot. Therefore, they are removed from the brushes very carefully, immediately removing the stalks. Overripe grapes are discarded, from which they can make wine or make jam.
• The grapes spoil quickly and develop a wine-like smell, so the jam is made on the same day the harvest is harvested.
• Grapes are very delicate berries, so they are washed not under the tap, but by immersing them several times in a container with plenty of water.
• It is advisable to use grapes without seeds or with a small amount of them. You can make jam with seeds, but it is considered to be of lower quality, because not everyone wants to pull these seeds out of the dessert while drinking tea.
• Since grapes contain a lot of liquid, it is recommended to blanch them 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 inside 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 taste.
• In some cases, grapes are covered with sugar. This can be done if the seeds have been 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. You should also take into account that the grapes sink to the bottom in the finished jam.
• Experienced housewives assure you that you should not cook grape jam until it becomes thick: it is in the grape syrup that all the charm lies. It can be used in baking to soak cakes and added to compote.
• If you make jam from sweet grapes, then add citric acid to the syrup during the cooking process. Its quantity 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 branches. Place in a colander and wash, dipping into a container of water several times. Leave in a colander or place on a sieve to drain excess liquid.
• Pour water into a wide saucepan and bring to a boil. Remove from stove. In small batches, place the berries in a colander and lower them into this hot water. Blanch for two minutes. Cool in cold water. Transfer the grapes to a cooking bowl.
• In a separate pan, cook syrup from water and sugar. Pour it over the berries, put it on moderate heat and cook for 20 minutes, removing any foam that appears.
• Remove the basin from the heat. Let the jam brew for 8 hours.
• Put it back on the fire and cook for 40 minutes at low boil. Stir occasionally with a spatula, making sure the jam does not burn.
• Carefully pour the syrup into a separate bowl and boil for 15 minutes.
• Prepare sterile jars, which should be completely dry when pouring the jam. Place berries in them. Pour in boiled syrup.
• 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 branches. Rinse well in cold water.
• Place in a colander and blanch for 1-2 minutes, dipping the berries into hot water, the temperature of which should not exceed 80°. Cool quickly in cold water.
• Let the liquid drain and place the grapes in a cooking basin.
• In a separate pan, cook syrup from water and sugar. Pour it over the grapes and leave for 10 hours.
• Pour the syrup from the jam into a saucepan, bring to a boil and pour over the berries again. Leave the jam to steep 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 mix gently.
• Cool the jam in a bowl and then transfer it 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 branches. Leave only whole and strong grapes. Rinse with plenty of water.
• Pour sugar into a cooking basin, pour water and place on low heat. While stirring, cook the syrup.
• Dip the berries into the syrup and cook over low heat for 5 minutes. If foam appears, be sure to skim it off.
• Add citric acid and stir. Increase the heat to medium and cook the jam for another 5 minutes.
• When hot, place into sterile jars. Seal tightly.

Seedless grape jam

Ingredients:

• grapes, seeded – 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 in plenty of water. Place on a sieve and wait 10 minutes.
• Cut each berry in half and remove the grains. Place in a cooking basin.
• Divide all the sugar in half. Leave one half and fill the other half with grapes. Leave it overnight.
• The next day, put the remaining sugar in a saucepan, add water and boil the syrup. Cool slightly. Pour it over the grapes.
• Place the basin on the stove. Cook at moderate boil 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.

Seedless Isabella grape jam

Ingredients:

• grapes – 1 kg;
• sugar – 600 g;
• water – 200 ml.

Cooking method

• Carefully separate the ripe grapes from the branches. Rinse in several waters.
• Put a third of all the sugar in a saucepan, pour in water and boil the syrup. Dip the grapes into it and heat over low heat for 5-6 minutes, removing the foam with a slotted spoon.
• Remove from heat and let cool.
• Put it back on the fire, add the remaining sugar. Cook the jam over moderate heat for 25-30 minutes.
• When hot, pour 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;
• cloves – 2-3 buds.

Cooking method

• Remove the grapes from the branches. Immediately remove all rotten and green fruits. Wash thoroughly in cold water. Place in a cooking basin.
• Pour sugar into a saucepan, pour water. Add cinnamon and cloves. Place on the fire and bring to a boil over low heat. Boil for 10 minutes so that the spices impart their aroma to the syrup. Strain it through several layers of gauze.
• Pour hot syrup over grapes. Leave it in the syrup for 8 hours.
• After standing, cook over moderate heat 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.
• When hot, place into sterile jars. Cover with sterile lids and seal tightly.

Note to the hostess

You can add other fruits and berries 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 cool it, and then put it into clean jars and cover with parchment paper. But then such jam must be stored in ideal conditions so that it does not ferment.

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

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 varieties of grapes that, when treated with temperature, retain many beneficial properties and, in addition to taste, also bring benefits. The best jam is obtained from such grape varieties as: raisins, 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. Cherry leaves and grapes are dropped into it. 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.