Simple recipe for seedless grape jam for the winter

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.

P Try making seedless grape jam using these simple recipes.

• Grape compote for the winter, for a 3 liter jar, for a 1 liter jar

Grape preparations for the winter

You can make jam from grapes with and without seeds for the winter at home, because simple recipes allow even a novice housewife to prepare a sweet delicacy.

Classic recipe

The simplest recipe for a healthy treat.

Ingredients:

• grapes of any variety – 1 kg;
• granulated sugar – 1.5 kg;
• drinking water – 2 tbsp.

Preparation:

1. The berries are separated from the branch, washed with running water and sorted. It is important to sort only whole grapes without signs of rot into separate containers. After all, even one spoiled berry can worsen the taste of an entire jar of jam.
2. To prevent the grapes from shrinking and bursting during cooking, it is necessary to blanch them.
3. To do this, the berries are discarded in a colander and immersed in hot water for 3 minutes. Then cold for 2 minutes. The procedure is repeated twice.
4. At this time, sugar is poured with water in a separate container and syrup is boiled from the resulting mixture. The stove switch is set to the lowest possible heat so that the sand simmers and melts. It is important to stir it, paying great attention to the bottom of the pan so that the melted thick syrup does not stick to it.
5. The grapes are transferred to an enamel container in which the jam will be prepared. Then pour in the prepared syrup and boil for 15-20 minutes over low heat. The resulting foam is skimmed off and discarded.
6. Then the container is removed from the stove and left in a cool room overnight. Under the influence of heat treatment, the berries will release a lot of juice after standing for several hours at rest. It is better to cover the pan not with a lid, but with gauze folded in several layers.
7. The container is returned to the stove, and the jam is boiled over low heat for 30-40 minutes. The syrup is poured into a separate container. It needs to cook for another 15 minutes. At this time, the berries are placed in jars, then filled with slightly cooled syrup.
8. The finished jam is immediately twisted. The jars are placed on a blanket with the lids down and wrapped. They will stay in the room for two days. They can then be moved to a dark pantry.

• Pitted plum jam: simple recipes for the winter

Grape jam with nuts

Grape jam with walnuts

You can prepare jam from grapes with seeds for the winter using a simple recipe not only in its pure form, but also with useful additives. Walnuts or hazelnuts will not only add zest, but also make the berry sweetness more nutritious.

Ingredients:

• favorite grape variety – 1 kg;
• sugar – 0.5 kg;
• drinking water – ½ glass;
• nuts – 200 gr;
• vanillin - a pinch.

Preparation:

1. Syrup is made from water and granulated sugar.
2. At this time, the grapes are sorted and blanched.
3. The berries are dipped into boiling syrup, where the sugar has completely dissolved, and cooked for 8 minutes over low heat. The jam is left at rest for 8-10 hours.
4. The pan is returned to the stove and the liquid is brought to a boil. Then the nuts are dropped into it and vanillin is added. The mixture is boiled for another 15 minutes over low heat.
5. The finished jam is immediately poured into jars, screwed on and placed with the lids down until it cools completely at room temperature.

Grapes with spices

Fragrant jam with spices.

To ensure that grape jam with seeds for the winter acquires the extraordinary aroma of oriental spices, it is prepared with whole spices according to a very simple recipe. It is better to choose a variety with the least amount of grains.

Ingredients:

• grape berries – 1 kg;
• granulated sugar – 800 gr;
• drinking water – ½ glass;
• cloves – 2-3 buds;
• cinnamon stick;
• medium lemon – 1 pc.

Preparation:

1. Granulated sugar is filled with water. The lemon is cut in half and the juice is drained from it. The container is placed on low heat and simmered until the sugar is completely dissolved.
2. A bag of spices is placed in the finished syrup and boiled for 10 minutes. It is then removed and thrown away.
3. The grapes are pierced in several places with a thin needle and dropped into boiling liquid. Then the stove is turned off and the half-finished jam is cooled for an hour.
4. The cooking and cooling procedure is repeated three more times. The pan with the preparation is left overnight in a cool place.
5. Then the container is placed on the stove and its contents are simmered over low heat for 7-10 minutes.
6. The finished jam is poured into jars while warm. The main thing is to transfer the grape delicacy into the container without haste, so that the glass does not burst.

Grape and apple jam

Ingredients:

• water - 1 l.
• grapes (variety at your discretion) - 1 kg.
• sweet apple - 2.8 kg.

1. First prepare the apples. They need to be cleaned, cored, washed and dried. Next, the fruit is chopped into slices or bars of equal size.
2. Pour cold tap water into a basin and place grape bunches in the container. Rinse well and remove excess debris. Remove all ponytails and twigs and dry.
3. Boil water and pour it over the apples and grapes. Place on the stove and wait until it boils. Leave the mixture to simmer for 10 minutes after the start of boiling, then cool.
4. Repeat thermal treatment 3 more times. At the last stage, do not cool the jam; immediately package it in warm, sterile containers. Cover with tin.

Grape jam with cinnamon and lemon

You will definitely like seedless grape jam for the winter, a simple photo recipe step by step.

Ingredients:

• clove buds - 4 pcs.
• lemon - 1 pc.
• seedless grapes - 1 kg.
• cinnamon in pods - 1 pc.
• granulated sugar - 0.8 kg.
• table water - 0.1 l.

Preparation:

1. Pre-clean the grapes by cutting off the stems with nail clippers. Rinse the berries in a basin and leave to dry on towels. Wash the citrus, scald with boiling water.
2. Chop the lemon, squeeze out the juice, filter out the seeds. Mix with granulated sugar and water. Set to heat, cook on low until the particles dissolve.
3. When the sugar has melted, place the cinnamon and cloves in a gauze cloth and tie it in a knot. Dip this bag into the sweet base and simmer for another 5 minutes. Remove the spices.
4. Make several holes in the peeled grapes with a sewing needle or toothpick. Place the fruits in syrup cooled to 45 degrees. Cool the contents.
5. Now heat the treat to 75 degrees, avoiding boiling. Again, give it a chance to cool. Repeat the heat treatment three times, at the final stage cool for 8 hours.
6. Sterilize lids and containers. Wash the jars of baking soda, dry them, and package the finished treat. Since the jam is rolled up when cooled, the sealing is carried out with nylon or paper (parchment).

Grape and cherry jam

Ingredients:

• granulated sugar - 0.8 kg.
• vanillin - 3 gr.
• filtered water - 0.5 l.
• white grapes - 0.6 kg.
• citric acid - 6 gr.
• fresh cherries (large) - 0.5 kg.

Preparation:

1. Place the cherries in a sieve, then rinse several times in a bowl of cold water. Let the berries dry, discard the seeds. Sort the grapes, wash under the tap and leave until the liquid drains.
2. When the grapes are dry, blanch them. First, immerse the peeled fruits in boiling water for a couple of minutes, then immediately cool with ice water.
3. Combine cherries and grapes in a heatproof cooking container. Separately cook the syrup from sugar and water, then pour the sweet mixture over the raw materials. Cover the container and leave the product for 7 hours.
4. After the allotted interval, heat the mass on low power, continue to simmer for a quarter of an hour. Turn off the burner and cool the jam for 4 hours.
5. At the final stage, bring the mixture to the first bubbles, cook for 20 minutes. During this period, it is necessary to sterilize the container for seaming, package the finished treat in it and seal it.

Grape and pumpkin jam

Ingredients:

• granulated sugar - 1.5 kg.
• pumpkin (pulp) - 900 gr.
• pear - 0.4 kg.
• grapes - 1 kg.
• lemon juice - 80 ml.
• grape juice (fresh squeezed) - 0.5 l.

Preparation:

1. Pumpkin pulp must be chopped into cubes of equal size, then combined with granulated sugar (500 g). Let the mixture sit for 20 minutes, then place on a baking sheet and place in the oven. Bake for a third of an hour at 100 degrees.
2. Wash the pear, remove the middle. Without removing the peel, chop the fruit into pieces. Rinse the grapes, cut them in half, remove the seeds.
3. Combine lemon juice with fresh grape juice. Pour into a saucepan and cook until the mass has reduced in volume by ½. When this happens, add 1 kg. Sahara.
4. Continue simmering the mixture until the grains dissolve. Then add pear, pumpkin cubes and grapes to the sweet mixture. Bring the contents of the pot to a boil, simmer for 10 minutes and turn off the heat.
5. Leave the mixture for 3 hours, then perform another heat treatment. Pour the treats while hot and immediately seal with tin lids. Cool with the neck down.

Grape and gooseberry jam

Ingredients:

• sweet grapes (seedless) - 2.8-3 kg.
• gooseberries - 1.4 kg.

Preparation:

1. First, sort the berries separately from each other. Wash the gooseberries and cut off the stems with nail scissors. Do not damage the peel. Rinse under the tap.
2. Do the same with the grapes (cleaning, washing, drying). Now pass each type of fruit through a meat grinder, then mix together. Place the heat-resistant container with the contents on the fire and cook until the first bubbles appear.
3. Turn off the heat, leave the mixture for 4 hours. At this stage, you can sprinkle the berries with sugar. Carry out heat treatment three more times. For the final time, pour out the hot treat and close it.

White grape jam recipe

Ingredients

• white grapes – 1kg;
• water – 2 glasses;
• sugar – 1kg;
• vanilla – 0.5 tsp;
• citric acid – 0.5 tsp.

Preparation:

1. Carefully wash 1 kg of white grapes and separate the berries from the bunch with scissors so as not to damage them. If desired, you can remove the seeds.
2. Place a container with 2 glasses of water on the fire, boil it and gradually add 1 kg of sugar, stirring slowly.
3. Cook for 15 minutes until completely dissolved and a homogeneous thick mass forms.
4. Wait for the syrup to cool and place the berries in it.
5. Simmer everything over low heat for an hour, then gradually increase the heat to maximum.
6. After 10 minutes, remove from heat and add half a teaspoon of vanilla and the same amount of citric acid.
7. After mixing well, the white grape jam will be ready and you can transfer it into a suitable container.

Black grape jam recipe

Ingredients

• black grapes – 2 kg;
• water – 0.5 liters;
• sugar – 1.5 kg;
• lemon juice – 1 tsp;
• vanillin – 1 tsp.

Preparation:

Wash and separate the berries from 2 kg of black grapes. Place them in a colander and lower them into boiled water for 2 minutes, and then immediately into cold water. Place half a liter of water on the fire and mix it with 1.5 kg of sugar. Remove the syrup from the heat and soak the berries in it for 8 hours. Once completely cooled, simmer over low heat for 15 minutes and let cool again for 8 hours. Add a teaspoon of lemon juice and the same amount of vanilla. Cook the mixture for 10 minutes. If desired, black grape jam can be prepared for the winter by pouring into sterilized jars, screwing and leaving upside down for 12 hours, covered under a cloth.

Green grape jam recipe

Ingredients

• green seedless grapes – 2 kg;
• water – 1 glass;
• sugar – 1 kg;
• lemon – 1 piece;
• vanillin - sachet.

Preparation:

Prepare 2 kg of fruits; it is advisable to choose seedless green grape varieties. Rinse thoroughly under running water and separate the berries. Mix with 1 kg of granulated sugar and 1 glass of water. Place the container over low heat and cook until a thick solution forms, stirring occasionally. Remove from heat and let cool, then add freshly squeezed juice from one lemon and 3 packets of vanilla. Put it back on low heat and cook until fully cooked. You can find out about this by dropping a drop of jam onto a plate. It should not spread, but maintain its solid shape. Ready-made green grape jam can be poured into jars or rolled up for the winter.

Recipe for raisin grape jam

Ingredients

• sultanas – 0.5 kg;
• water – 0.5 cups;
• sugar – 0.5 kg.

Preparation:

Kishmish grape jam is considered one of the most exquisite and appetizing. This is due to the absence of seeds, which keeps the berries whole and even more useful.
To prepare, you will need half a kilogram of sultanas, which is washed under the tap and the berries are carefully separated, removing all damaged ones.
Boil half a glass of water and gradually add half a kilogram of sugar, stirring well. After complete dissolution, add the berries to the syrup and cook for a few more minutes. Remove the container from the heat, wrap it in a cloth and leave it like that for 8 hours.
After cooling, the syrup without berries needs to be poured and cooked for another 7 minutes. Add berries and repeat the procedure with wrapping for 8 hours.
After this, cook the mixture over medium heat until the berries stop floating and become transparent. For a more refined taste, you can add half a teaspoon of vanilla bean. Preparing raisin grape jam is a little more complicated than usual, but the taste is so high that it fully justifies the effort.

Isabella grape jam recipe

Ingredients

• Grapes "Isabella" - 1.5 kg;
• Water – 300 g;
• Sugar – 0.6 kg.

Preparation:

Delicious five-minute jam from Isabella grapes for the winter: a simple step-by-step recipe. The peculiar “fox taste” of the variety allows you to get amazing jam from Isabella grapes. Before you start cooking, thoroughly rinse 1.5 kg of fruit and carefully separate the berries. Boil 300 g of water and add, stirring constantly, 300 g of granulated sugar until a homogeneous mixture is formed. Drop in the berries and let the syrup simmer for 5 minutes over low heat.
Wait for the mixture to cool and cook again for half an hour, gradually adding another 300 g of sugar. Remove the jam from the heat and pour into jars.

Recipe for grape jam with seeds

Ingredients

• grapes – 1kg;
• water – 0.5 l;
• sugar -1 kg;
• citric acid – 1 tsp.

Preparation:

This is one of the simplest and most common recipes, as it eliminates the tedious procedure of removing seeds from the pulp. Jam made from grapes with seeds is prepared quickly and acquires a characteristic taste. Prepare 1 kg of any grapes, rinse them well in a colander under running water and carefully cut the berries from the branches. Pour boiling water over them for 2 minutes and let cool.

Prepare hot syrup from half a liter of water mixed with 1 kg of sugar. Pour the cooked mixture over the berries and cook over low heat for several minutes. Remove and let cool. Then repeat the cooking and add a teaspoon of citric acid. When the grape jam has cooled, pour it into containers.

If you wish, you can make jam from grapes with seeds for the winter. To do this, it is poured while hot into cans for preservation and the lids are tightly screwed on. The jars are turned over and covered with thick cloth. The jam is left in this state for 8 hours, after which it is removed.

Recipe for the simplest grape jam for the winter

Ingredients

• Grapes – 1 kg;
• Sugar – 1 kg;
• Water – 1 glass.

Preparation:

A tasty and healthy delicacy can be enjoyed not only as it is prepared, but also prepared for the winter. Any grape varieties that can be subjected to heat treatment without loss of quality are suitable for jam.
Wash 1 kg of fruit and separate each berry, carefully cutting with scissors. Place them in a container suitable for cooking. Add 1 kg of sugar and leave it like that for 8 - 10 hours. After the berries release their juice, place the container on low heat and add 1 glass of water. Cook the mixture for 10 minutes, stirring and skimming off any foam that forms. After this, let the syrup cool for about 6 hours. A similar procedure must be repeated two more times. You need to stop cooking when it reaches a thick state. For the winter, hot grape jam is placed in sterilized jars and screwed, leaving to cool upside down.

Storage Secrets

If you have prepared jam for the winter, provide it with optimal storage conditions. This way it will retain its beneficial properties and attractive appearance.

• to prevent thickening and changing the original color, add lemon juice, which is a natural preservative;
• store jars of jam in a cool, dark place, ideally a refrigerator or basement;
• take care to sterilize the jars and lids before screwing, this will not ruin the preservation or spoil the taste;
• Do not store jam in places with high humidity, as this may cause mold to form on the surface.

Lovers of natural delicacies can add apples, pears, cinnamon, cloves, mint or other spices when preparing grape jam. Lemon juice can be replaced with orange juice or zest. Don't be afraid to experiment and look for your unique and surprising taste.

Grape jam, step-by-step recipes for which are posted on our website, can be made from various varieties of white, green, black and red grapes. Many people may like jam made from seedless grapes, for which sultanas are suitable.

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

To make healthy and tasty jam, you should take into account the specifics of cooking.

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

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

Preparation of the main ingredient

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

Bruised and overripe specimens cannot be used for cooking.

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

Recipes for grape jam for the winter

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

In a slow cooker

Using a multicooker simplifies the cooking process.

To cook jam, you need:

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

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

Quick option “Five minutes”

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

Seedless

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

With bones

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

Thick jam from Kishmish grapes

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

From green grapes

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

White grapes with walnuts

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

From Isabella grapes

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

From grape and currant leaves with apples

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

With cherry

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

With pumpkin

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

With gooseberries

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

With apple

By combining apple and grapes in the jam recipe, you will be able to balance the taste. The finished product will not be too sweet. When cooking, you can use a minimal amount of sugar so as not to disrupt the originality of the recipe.

With cinnamon and lemon

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

From blue grapes

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

From wine grapes

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

From black grapes

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

Most often, grape berries are used to make wine or as a dessert. Sometimes housewives make compote from these berries or preserve juice. But few people know that, among other things, you can make delicious jam from grapes. Many types of grapes are suitable as an ingredient, which are able, after all the influences, to retain valuable qualities.

Below we will offer the most popular ways to prepare a delicious winter delicacy.

Specifics of preparing grape jam

First of all, we can highlight:

1. The fruits ripen in late summer and early autumn, some only by the middle or even the end of the autumn season.
2. Grapes must be selected whole, without damage. Overripe fruits are not suitable for making jam.
3. The collected berries must be cooked on the same day, as they will not be able to sit for a long time.
4. The fewer seeds there are in grapes, the better.
5. Since the grape fruits are very juicy, blanching is required.

Preparation of the main ingredient

In order for the result to please you, you must use only selected fruits, without damage. Unripe and spoiled berries are not suitable.

Pre-washing is carried out under water pressure to remove contaminants. Light grapes will require blanching for a couple of minutes. Dark varieties are not blanched.

The grapes are separated from the grapes. The peel must be pierced so that it does not burst during cooking. If necessary, the bones are removed.

The cooking container must be covered with enamel or made of glass.

Recipes for grape jam for the winter

At home you can make jam from all types of grapes. If you choose the right recipe, you can enjoy this delicious delicacy all winter.

In a slow cooker

A multi-cooker makes cooking easy.

To get delicious jam you need to follow these steps:

• the grapes are kneaded and the seeds are pulled out;
• granulated sugar is added and mixed with berries;
• We wait a couple of hours, set the “Stew” setting. Place the finished jam into jars.

Each housewife decides for herself how many ingredients to take. It all depends on taste and habits.

Quick option “Five minutes”

We will need:

• granulated sugar – 200 grams;
• water – 0.15 liters;
• berries – 1000 grams;

Dissolve granulated sugar in water and heat without letting it boil. Add the grapes without heating them too much. Stir and cook for five minutes without boiling. Then turn up the temperature and heat for another five minutes. Remove from the stove and place the contents in containers.

Seedless

• seedless fruits – 800 grams;
• sugar – 800 grams;
• water - three quarters of a glass.

Remove the seeds from the cut berries. Transfer them to a cooking container. Add half the amount of granulated sugar and leave for 10-12 hours. Mix the second half of the sugar with water. You need to boil the syrup. Pour it into the candied mass. The mixture is cooked over medium heat until the grapes settle. After cooling, pack and preserve.

With seeds

Ingredients:

• berries – 1000 grams;
• water - half a liter;
• citric acid – 1 teaspoon.

Let's prepare sugar syrup. We pour grapes into it. Cook the resulting mass for ten minutes. Upon completion, citric acid is poured in. We interfere. We preserve the mass laid out in containers.

Thick raisin grape jam

To make jam according to the recipe, you will need:

• sultanas – 600 grams;
• water - a third of a glass;
• granulated sugar – 600 grams;
• vanilla.

Mix granulated sugar with hot water. Then the grapes are added. Cook for ten minutes, stirring. After this, leave the resulting mass overnight. The next day the liquid is drained. Boil it for eight minutes. Then the fruits return back. Remove from the stove and let stand for another eight hours.

Then you need to simmer the contents over low heat until the grapes settle. Add vanilla. Preserve in glass jars.

From green grapes

We prepare from the following products:

• berries without seeds - two kilograms;
• water – 200 grams;
• granulated sugar - one kilogram;
• lemon – 1 piece;
• vanilla.

Mix water, grapes and sugar in a cooking container. Place on the stove and cook until it thickens. Let cool, add lemon juice and vanilla. Bring to readiness over low heat. Let's preserve.

White grapes with walnuts

Very tasty jam with interesting flavor notes. It's easy and quick to do. For this we need:

• fruits – 1000 grams;
• granulated sugar – 1000 grams;
• water - 1 glass;
• citric acid – 1 teaspoon;
• vanilla;
• peeled walnuts – 300 grams.

Preparing the grapes for cooking. Mix granulated sugar and water in a cooking container. We put it on the stove. Cook the boiled liquid for five minutes over low heat. Place the grapes in the cooled syrup. Let it sit for a couple of hours. Then put it on the stove again and cook, bringing to a boil.

Add the nuts and cook for another hour. It is important to stir and remove foam. The product is ready if the grapes have settled. Add citric acid and vanilla and stir. The finished dessert is put into jars and preserved.

It is better to store in the basement at low temperatures.

From Isabella

To cook according to the step-by-step recipe you will need:

• berries of the Isabella variety - one and a half kilograms;
• water – 0.3 liters;
• granulated sugar – 600 g.

A particularly aromatic and tasty treat for the winter can be prepared from this variety of berries. Before cooking, wash the grapes thoroughly and separate them from the grapes. Next, heat the water and add granulated sugar into it, stirring regularly, until it dissolves. Then add the grapes and cook for about five minutes over low heat.

After the contents have cooled, put it on the stove again and cook for thirty minutes, add the remaining granulated sugar. After finishing cooking, we pack the finished jam into containers and preserve it.

From grape and currant leaves with apples

The combination of apples, currants and grape leaves in one dessert will create an interesting flavor bouquet. To do this, you will need to soak the currant and grape leaves in heated water for two hours. Then apple slices with trimmed skin are placed. The resulting mass is cooked until thick. Then it is cooled and preserved.

With cherry

Cherries and grapes go very well together. The jam is prepared just like regular grape jam. In this case, cherries can be with or without pits. The finished jam is poured into jars and rolled up.

With pumpkin

To add pumpkin pulp to the jam, cut it into small slices and add sugar. Let it brew for twenty minutes, put it in the oven for thirty minutes at a temperature of one hundred degrees. Place the resulting mixture in a cooking container where the grapes are already being prepared. Boil until thick and preserve.

With gooseberries

Gooseberries and grapes are taken in a ratio of one to two. The prepared berries are mixed and crushed. Add sugar and cook for about forty minutes.

With apple

Apple and grape notes combined give a wonderful taste. The sweetness is not too strong, and almost no sugar is added.

With cinnamon and lemon

Cinnamon powder is very often added to various jam recipes. Grape is no exception. It is placed immediately before cooking. Lemon juice is poured a quarter of an hour before the end of the process so as not to spoil the taste.

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.

It just so happened that there were enough grapes this year and, no matter how much I wanted to get all the benefits from fresh berries, some of them were still in the refrigerator. And then I thought of some simple and quick way to get rid of them so that they wouldn’t disappear.

Since I had already prepared the raisins (the process, let’s say, is not quick), I came up with the idea of ​​jam, ala Georgian sweets. A step-by-step recipe with photos will help me describe the preparation quickly and clearly.

So, to quickly prepare grape jam with walnuts at home, we will need:

0.5 kg of grapes;

0.5 kg sugar;

half a handful of walnuts;

vanillin or vanilla sugar (to taste);

0.5 l jar and lid.

How to make grape jam

When starting to cook, you should sort out the grapes, wash them, and remove the branches. Grapes can be used either blue or white. My blue grapes were larger, and the time for cooking the jam increased slightly compared to white ones. You can make jam from grapes with or without seeds. But ideally, it is better to use seedless grape varieties, such as quiche-mish.

First we will blanch the grapes. To do this, put a saucepan of water on the fire, let it boil and put the grapes in it for 5-7 minutes. During blanching, grapes may “shed” their seeds. In this case, you need to collect them with a slotted spoon and throw them away. Blanching time depends on the density of the grape skins. Many people suggest doing this process in a steam bath, but I chose an easier method and didn’t notice much of a difference.

The next step is to boil the syrup.

While the grapes are blanching, take another saucepan, pour 0.5 kg of sugar into it and fill it with 50 ml of water. There is no need to be afraid that the sugar will not be covered with water at first. During the cooking process it will melt and turn into syrup. Therefore, you should not pour more water, otherwise you will have to boil the jam for a long time. Place on low heat, stir constantly and cook until the sugar is completely dissolved. This will take about 5 minutes. During this time, the grapes in the next saucepan will be ready.

When the syrup is cooked, transfer the blanched grapes into it. I also do this with a slotted spoon. Boil for 5-7 minutes, remove from heat, cover with a lid and let brew for about five hours.

During this time you need to prepare the walnuts. There is no need to crush or break it much. Just remove the beans and that's it.

After five hours have passed, put the pan with the infused grapes on the fire, let it boil, add vanillin and walnuts. Cook for 10-15 minutes. As I said, the cooking time depends on the size of the berries, meatiness and the desired end result. If you want to get very dense grapes, like candy, then I boiled the smaller white grapes for about 15 minutes. The consistency of the syrup turned out to be like honey. And I cooked the blue (larger) grapes for about 40 minutes.

At this time, a jar or jars. I put the jar on the spout of a boiling kettle, and wait until drops begin to flow down the wall of the jar.

Put the jam in a jar, roll up the lid, let it cool and put it in the pantry.

I closed several jars of grape jam from black berries under a nylon lid. I will store them in the refrigerator.

A simple and tasty jam made from grapes with walnuts is an easy way to please yourself and your loved ones in the winter.