Stocking up for the winter: unique grape jam. Grape jam - recipes for delicious grape jam for the winter with photos and videos

The usefulness of grapes was appreciated in antiquity, when they began to prepare delicious raisins and various wines from it. fragrant berries not only delicious, but also immensely rich in vitamins and minerals. They have a beneficial effect on nervous system and improve brain function, relieve stress and relax the digestive system.

Green grape jam

The simplest recipe for seeded grape jam for the winter is made from green varieties of berries. It doesn't take long to cook and is very tasty.

Ingredients:

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

Cooking:

1. Syrup is made from water and half the sugar. It should be allowed to cool to almost room temperature.
2. Then, the berries previously washed in a colander are lowered into the liquid and left for 12 hours.
3. Grapes saturated with syrup are thrown into a blender and crushed. Then the remaining sugar is added to the jam and whipped again.
4. The pan is placed on the stove, the resulting mixture is poured into it and boiled for 5 minutes.
5. Jam is poured into the container immediately after preparation and closed with lids. Leave to cool completely at room temperature with the lids down.

Grape Jam with Chinese Pear

Another simple recipe for seeded grape jam for the winter without long digestion can be prepared with an interesting ingredient. If a Chinese pear could not be found, it is easy to replace it with a regular one.

Ingredients:

• grapes - 300 gr;
• Chinese pear - 2 kg;
• medium lemon - 1 pc;
• drinking water - 300 ml.

Cooking:

1. from sugar and drinking water Syrup is cooked over low heat. At the end of cooking, grapes fall into it, and after 3-5 minutes, pears.
2. Products languish over low heat for an hour. 5 minutes before the end of cooking, add to the delicacy lemon juice. By reacting with the ingredients of the jam, he will not allow it to ferment, and the lid will swell.
3. Ready jam must be cooled at room temperature and poured into jars. They will stand warm for a day with lids down. Then they can be sent to the pantry.

Grapes in sweet syrup

To get an incredibly sweet and fragrant seeded green grape jam for the winter, you can try this simple recipe. It will not take much time, but will give a fragrant bouquet in the cold season.

Ingredients:

• green berries without twigs - 2 kg;
• drinking water - 300 gr;
• granulated sugar - 400 gr.

Cooking:

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

Red grape jam

Pitted grape jam for the winter can be prepared from dark varieties, and a simple recipe will not take much time. The result will be very thick and fragrant delicacy with which you can decorate pies and ice cream.

Ingredients:

• dark grapes - 2 kg;
• sugar - 2 kg;
• drinking water - 2 glasses.

Cooking:

1. The berries are carefully sorted out so as not to get spoiled and wrinkled, which can spoil the taste of the delicacy.
2. The grapes are sprinkled with sugar and left at rest for 10-12 hours, during which it will allocate maximum amount juice.
3. The mass is placed on the stove, water is added to it. Cook the jam on low heat for 10 minutes. Then it is left at rest for 5-7 hours until completely cooled. During this time, stand out yet a large number of juice.
4. The cooking procedure is repeated one more time. This time, a lot of foam is formed. It must be removed and discarded immediately. The jam is left for another 3 hours alone.
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 density by dropping a drop of liquid from a teaspoon onto a saucer. If it does not spread, then the delicacy is ready.
6. The finished jam is immediately laid out in jars and twisted. Then the seaming is placed with the lids down on a dense fabric and wrapped. After two days, its container can be transferred to another place for storage.

Isabella jam

Isabella grape jam

A simple recipe will not take much time, and the resulting delicacy will be unusually fragrant. Variety Isabella long time used exclusively for making wine, but in modern housewives learned to cook incredibly tasty and thick jam from it.

Ingredients:

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

Cooking:

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

We have heard about grapes for a long time. From time immemorial, wine and raisins have been made from it. Also, ancient people did not disdain jams from healthy fruit. Sunny Armenia is considered the homeland. From there, the plant spread along the coast. mediterranean sea and the countries of Southern Europe, then looked into northern Africa.

Over time, many varieties have emerged. Basically they are divided into dining and wine. Table varieties include raisins, green nutmeg, codryanka, ladies' fingers and others. Wine varieties include well-known Merlot, Cabernet Sauvignon, White Muscat and other species. There was a period in history when wine varieties were exterminated and new varieties for food began to be bred to replace them. This mainly happened in countries with an Islamic religion. Over time, the work of breeders has reached such a level of development that today there are varieties that can grow in the middle lane.

The benefits of grapes

The fruit has a rich flavor range depending on the variety. From sweet to sour. But at the same time, it is very useful, it was not for nothing that it was so loved in antiquity, sometimes medicines for various ailments were made on its basis. And so the fruits of grapes are useful in that:

• Stimulate the secretion of gastric juice due to the presence of enzymes in it.
• The iodine content has a beneficial effect on general state person, calms the nervous system, normalizes metabolic processes.
• The rich composition of vitamins and antioxidants protects the body from stress, normalizes blood pressure, and has a beneficial effect on the functioning of the heart and blood vessels.

Contraindications for grapes

This seemingly harmless product has a number of restrictions for use. Not recommended for people with diabetes, since the berries contain a very high content of glucose. If you suffer from a metabolic disorder, this product is not for you, and it is also not recommended for people with pancreatic disorders. It is not advisable to consume grapes when overweight body.

A number of restrictions are not so great as not to pay attention to bunches of grapes, especially since its use in various dishes is very wide. If there are grapes on your site, then in addition to wine, compotes and making raisins, you can prepare it for the winter in the form of jam.

Grape varieties and the subtleties of making jam

For jam from grapes with a stone, varieties without it or with small seeds are suitable. These are the varieties Rizamat, Kishmish, Muscat, Isabella, Delight, Chaush and some others.

For jam, you need dense and beautiful berries, so be careful when harvesting. Set aside overripe specimens for wine. Carefully separate the berries from the twigs. Since the fermentation process begins rather quickly in the harvest after harvest, it is worth starting the preparation of confiture on the day of harvesting.

Wash the grapes by lowering them into a basin of water, this will prevent damage. Due to the water content of the fruit, it must be blanched. After immersing in boiling water, abruptly transfer the grapes to cold water, this will prevent shrinkage. For syrup, choose only white sugar slightly yellowish can add bitterness. In the finished jam, the berries sink to the bottom, and a drop of syrup does not spread on a cold plate.

Pitted grape jam recipe

Take 1 kg of grapes of the variety you like. Separate it from the branches and remove dented or rotten specimens. Rinse the raw materials in a basin of water, lowering a colander into it. Start blanching. To do this, you will need hot and cold water. Put a small amount of grapes in a colander and dip in boiling water for 2 minutes, then dip it in cold water. This will prevent wrinkling of the berries.

After the procedure, put everything in a cooking container. Prepare the syrup. You will need 1.2 kg of sugar and 1 glass of water. Add sugar to hot water and stir over low heat until sugar is completely dissolved. Gently fill the grapes with a sweet mass. Boiling over low heat for 20 minutes, remove the resulting foam. Now you need to leave the jam to infuse for 8 hours.

After the time has elapsed, boil the grape jam for about 40 minutes. Drain the syrup into a separate container and cook it for another 15 minutes. Now spread the berries in sterile jars and pour the syrup on top. Close and leave the jars to cool completely.

Another great video recipe for grape jam.

Pitted grape jam combined with other ingredients

Grape jam with walnuts. Such jam turns out not only very tasty, but nutritious. Walnut balances the sweetness of the jam. You will need 1 kg of grapes, 0.5 kg of sugar, 1/3 cup of water, 10 pieces of whole walnuts and some vanilla. Prepare the syrup, wash and sort the grapes. Carry out the blanching procedure. After all the manipulations, dip them into the finished syrup and cook for 7 minutes. Leave the brew to infuse for 10 hours. Then put the container on fire. When everything boils, add peeled dry nuts and a little vanilla. Cook for 15 minutes. After pour into banks. You can use any nuts for this recipe, such as almonds.

Grape jam with cloves and chicken. The recipe is very unusual and the jam acquires a spicy taste and aroma. Kishmish is best for cooking. Prepare 1 kg of raisins for laying in syrup. Dissolve 800 grams of sugar in 100 ml hot water, add 3 cloves, juice of 1 large lemon and 1 teaspoon of cinnamon. It’s good if you find cinnamon sticks, so the syrup will remain transparent, and even in whole spices are easier to remove. Pierce the grapes in several places with a needle or toothpick, this will help them absorb the aromas, and dip them in warm syrup. During the day, the combined ingredients need to be heated 3-4 times to 70 degrees. After a day of heating, boil the jam and leave to infuse for another day. In the morning, put the confiture on the stove and cook, stirring for 10 minutes. Cool and pour into sterile jars.

Pitted grape jam with pear. For jam, pears and sugar are needed, 2 kilograms each. 300 grams of grapes, 1 lemon and 300 ml of water. Blanch the grapes and chop the pears into small pieces. Prepare the syrup according to the recipe. Put the grapes into the hot syrup, and after 5 minutes the pears. Boil for an hour. Add lemon juice 5 minutes before done. Cool and pour into jars.

Green grape jam. Another very interesting recipe, 500g. sugar, pour 200 ml of water and cook the syrup until it boils and dissolves the sugar, let the syrup cool. We lower the berries into warm syrup and leave them for 10-12 hours (do not cook !!!) Next, add 200-300 g of sugar and bring to a boil, again for 12 hours we leave the berries to soak. After that, rub the jam through a sieve, remove the bones. Add another 200 g of sugar to the pureed jam and cook for 5 minutes. Pour the hot jam into a bowl.

Video recipe for green grape jam.

Winter storage secrets

It is not without reason that recipes contain such an ingredient as lemon juice or food lemon acid, firstly, it acts as a preservative, secondly, it complements the flavor range, and finally, it prevents sugaring. Thanks to her, the jam will be preserved and will be transparent. The best place for storing jars of jam will be cool and dark place. It can be a refrigerator or a cellar.

Do not forget about the sterilization of the container into which you plan to pour the confiture. Take care of this in advance. The jars in which you pour the jam must always be beaten dry. Sterilize the lids as well.

Everyone can please themselves and their loved ones with grape jam on a long winter evening.

This grape jam is a great option for winter harvesting. A particularly fragrant syrup is obtained from the Isabella or Lydia grape varieties. They are rich and bright palatability. The only "minus" of this recipe is the inability to remove the seeds from the grapes. But this does not affect the taste of the finished dessert at all. If you do not like jam with seeds, you can strain the finished sweet mass.

Such jam from grapes with seeds for the winter is prepared in 3-4 stages. Each time, the grape mass must be brought to a boil and left alone until it cools completely. Grape jam is stored in a dark pantry or cellar for 10-12 months, so you can harvest a large number of berries for the future to enjoy a bright dessert throughout the winter.

Ingredients for making jam from grapes with seeds for the winter:

• blue grapes (variety "Isabella", "Lydia") - 1 kg
• water - 100 ml
• sugar - 700 g

Pitted grape jam for the winter - a simple recipe:

Before cooking the jam, we prepare the grapes: we tear off the berries from thin twigs. We try to remove damaged and crumpled berries. Wash thoroughly.

We prepare sweet syrup: pour sugar and the recommended rate of purified water into a saucepan.

Mix the ingredients and cook the sugar syrup for 10-12 minutes.

Pour the grapes into a saucepan with syrup, wait for the mass to boil.

After the grapes become soft, remove the pan from the heat. We leave for 5-6 hours. We repeat the whole procedure 3-4 times. Until the syrup acquires the density we need.

Ready-made hot jam from grapes with seeds for the winter is poured into dry containers. If desired, strain the jam through a sieve (removing the seeds and peel from the sweet syrup).

Store grape jam in a cool place.

Bon appetit!

Grape jam - recipes and cooking rules from the site magazine

The most popular homemade grape preparations for the winter are juice, compote and wine. And some housewives also stock up on a very unusual delicacy - they close it for the winter grape jam. Varieties with large dense berries are suitable for this dessert, including Isabella, Kishmish, Muscat Delight, Husaine, Agadai, Karaburnu, Nimrang, Chaush, Talisman, Rizamat resistant, Muscat of Alexandria, Muscat Hamburg.

Preparing jam on sugar, honey syrup or boiled grape juice. For beautiful color cherry leaves are added to the blanks. Properly prepared grape jam (five-minute jam) is very healthy. It, like fresh berries, contains flavonoids, vitamins A and B6, ascorbic acid, folates, minerals - calcium, magnesium, potassium, selenium, etc.

There are many recipes for grape jam, because it can be made from both dark and light varieties. Whole berries in a translucent syrup, grape jam or grape jam, pieces of berries in company with other fruits - these are such interesting preparations for the winter from fragrant clusters. It turns out very tasty grape jam with gooseberries, apples, pears, peaches, oranges. The dessert acquires new shades of taste when spices, aromatic herbs, nuts and dried fruits are added.

How to make grape jam: recipes

Recipe 1. classic jam from grapes

You will need: 2 kg of sweet grapes, 1 g of vanillin, 400 ml of water, 1.4 kg of sugar (can be replaced with honey), 2 g of citric acid.

Rinse the grapes, dry, separate each berry from the brushes. Remove damaged grapes. Then dip the grapes for 1 minute in boiling water and immediately immerse in cold water. Dip the blanched berries for 6-7 hours in the syrup boiled from water and granulated sugar. Preparing jam in three steps. The first and second times you need to boil the berries for 10 minutes, let them cool and soak in syrup for 8-9 hours, and at the end of the third stage, add citric acid and vanilla to add flavor. Pack the finished jam in dry hot sterilized jars, seal tightly, wrap and soak until morning.

Recipe 2. Spicy grape jam with almonds

You will need: 2.4 kg of green seedless grapes, 1.2 kg of brown sugar, 4 stars of anise and cloves, a cinnamon stick or a pinch in powder, 400 ml of grape or apple juice, 200 g almonds.

Lay the washed and de-stemmed grapes in a large bowl in layers, sprinkling each with sugar. Leave until the morning. The next day, mix the contents of the bowl with spices, add the juice, put in a deep dish and place in the oven, preheated to 150º. There, the berry mass should spend 3 hours. It needs to be stirred periodically. Almonds pour boiling water for 6-7 minutes, peel and add to the jam after it has been in the oven for 2 hours. Remove the anise, cinnamon stick (if you added it) from the finished jam, put it in sterile jars, roll it up, wrap it up and leave it to cool until the morning.

Recipe 3. Isabella jam

You will need: 3 kg of grapes, 1.8 kg of sugar, 600 ml of water.

Separate the grapes from the brushes, rinse in cold running water, discard in a colander. Pour 3 cups of sugar into boiling water, boil and cook until it is completely dissolved. Pour the grapes into the boiling syrup. After boiling, simmer the berries over low heat for no more than 7 minutes. Don't forget to skim off the foam. Cool, strain through multi-layer gauze, squeezing well so that there are no seeds and peel left in the finished dessert. After that, put the grape syrup back on the stove, add the remaining sugar and simmer over low heat for about half an hour. Pour into sterile jars, cork, wrap. Store completely cooled jam in a cool place.

Recipe 4. Grape jam with pumpkin and pear

You will need: 1 kg of grapes, 1 kg of pumpkin pulp, 500 g of pear, juice of two lemons, 600 ml of grape juice, 2 tablespoons of cognac (optional), 1.6 kg of sugar.

Cut the pumpkin pulp into cubes, mix with a glass of sugar, put in a refractory form and bake for 20 minutes in the oven at a low temperature (you can cook the pumpkin in microwave oven). Cut grapes into quarters, peeled pears into cubes. Remove seeds from berries. Mix grape and lemon juice, pour into a saucepan with a thick bottom and reduce by half. Then, without removing the saucepan from the heat, add the remaining sugar. Cook, stirring regularly, until completely dissolved. Then add pumpkin, pears and grapes to the pan. When the fruit boils, turn off the stove. Let it brew for 1 hour. Boil again, boil for 3 minutes, pour the finished jam into sterilized jars, immediately roll up and let cool under the covers.

Recipe 5.

You will need: 1.8 kg of grapes ( better varieties Isabella), zest of half a lemon, 1 kg of sugar, a glass of orange juice.

Rinse the grapes, dry them and put them in a saucepan in which jam will be cooked, removing the skin from each berry. This is the most tedious process in this recipe. Then everything is simple. Bring the grapes to a boil over medium heat. If needed, add some water. Simmer no more than 5 minutes. Cool the berry mass and strain through a sieve. This will help get rid of the bones. Return the berry puree to the saucepan, add orange juice, sugar and lemon zest, stir with a wooden spatula, bring to a boil and simmer over low heat for 20-25 minutes. During cooking, do not forget to remove the white foam from the jam. Pour the finished dessert into jars, cork and let cool at room temperature.

Recipe 6.

You will need: 1.5 kg of gooseberries, 3 kg of seedless sweet grapes.

Sort the berries, rinse, dry and twist in a meat grinder: grapes separately, gooseberries separately. Combine the grated berries and heat over low heat, and when the first bubbles appear, remove the pan from the stove. The jam must be cold. Do the same 3 more times. If the dessert seems unsweetened to you, you can add a little sweet syrup to the berries, and at the end of the fourth boil, flavor it with your favorite spices. Put the cooled jam in sterilized jars, roll up with boiled metal lids and leave warm until completely cooled.

Recipe 7. Spicy jam with whole berries from the Kishmish variety

You will need: 2 kg of Kishmish grapes, 1.6 g of light honey (can be replaced with sugar), 6 cloves, 2 large lemons, a cinnamon stick, a couple of sprigs of thyme, 200 ml of water.

Add honey, spices, thyme and lemon juice to a pot of water. Boil the syrup. Gently rinse the grapes, peeled from branches, dry them and prick each berry with a thick needle in several places so that they do not burst during cooking. Put the prepared grapes in warm syrup, heat it over low heat to 70º, remove from the stove and let cool completely. So the jam needs to be warmed up several times during the day, let it soak in the syrup at night, and in the morning just bring it to a boil and leave for a day to infuse. Then boil again and cook, stirring gently, no more than 10 minutes. You should get a translucent honey-amber syrup with whole berries inside.

Recipe 8. Five-minute jam from grapes with apples

You will need: 1 kg of grapes, 700 g of apples, 700-800 g of sugar.

Wash apples and grapes thoroughly. Cut the apples into cubes or thin slices, divide the berries into halves. Arrange the apples interspersed with the grapes enamelware, carefully sprinkling each layer with sugar. Now you need to wait for the release of juice. When this happens, stir the fruit, put on the stove and bring to a boil over low heat. Cook for 5 minutes, skimming off the foam and stirring continuously with a wooden spatula. Add some water if necessary. Let the jam cool at room temperature, bring it to a boil again, turn off the heat, pour into hot sterilized jars, cork, turn upside down and let cool.

Cold winter evening grape jam will remind you of sunny summer and flowering meadows. Try to cook this unusual delicacy at home, and it will surely become one of your family's favorite desserts. You can please your family not only with grape jam itself, but also with delicious desserts with its addition - bagels, pies, casseroles. The aroma of fresh pastries always fills the house with comfort. Good luck preparing for the winter! Treat yourself to a piece of grape happiness!

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

For the preparation of any grape jam, ripe bunches with whole berries are taken. Strongly unripe and damaged grapes are not suitable for this purpose.

The clusters 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 clusters are lowered into cold water.

White and blue grapes do not need to be blanched.

Scissors separate the berries from the bunches. Each berry is pierced with a needle to maintain integrity when heat treatment. If the jam is pitted, the seeds are removed. To do this, the berries are cut in half. Separated berries are dried on a paper towel.

You need to cook jam in enameled or glassware. A saucepan or basin is suitable for this purpose.

Grape jam can be made from a variety of red, white, black and green grapes.

From kishmish

Many people like seedless jam, and kishmish grapes are the best suited for its preparation. This jam turns out fragrant, tasty and beautiful.

To prepare it, you need to take:

• 0.6 kilograms of raisins;
• 60 milliliters of water;
• 0.6 kilograms of sugar;
• a bag of vanillin or vanilla sugar.

Wash the grapes, separate the berries. All damaged berries are removed. Sugar is placed in boiled water, mixed thoroughly. Berries are lowered into the finished syrup and boiled for 10 minutes. The mixture during cooking must be stirred, 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 boiled for 8 minutes. Berries are added. The mixture is wrapped again for 8 hours. After that, the pan must be put on low heat. The jam languishes 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. Banks 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 cloves.

Berries should be washed under water and removed from the bunches. Then they are pierced with a needle. In a saucepan, mix water with honey and lemon juice. Cloves and cinnamon are added.

The mixture is put on low heat and heated to 70 degrees. Then it must be removed and cooled to 40-50 degrees. Berries fall into the syrup. The mixture is again placed on the stove and heated to 70 degrees. After that, the pan must be wrapped and set aside for 8 hours to cool. 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 pre-prepared jars 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 sachets of vanilla.

The berries must be washed and separated from the bunch. Sugar is poured into the boiled juice (water), everything is mixed. The resulting syrup is removed from the fire. Berries fall into it and remain standing for 8 hours. Then the syrup with berries is simmered over low heat for 15 minutes. After that, it needs to be cooled again and insisted for 8 hours.

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

After cooling the syrup with berries, lemon juice and vanillin are added. The jam is cooked for 10 minutes. Then it is laid out in 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 cut from the branches. Then they need to be poured over with boiling water for a couple of minutes. Syrup is made from water and sugar. Grapes fall into it.

The mixture is boiled for 8 minutes. Then it must be removed from the fire. After cooling, the mixture is set on low heat and boiled for 10 minutes. At the end, citric acid is added to the jam and mixed. Ready jam can be poured into jars and twisted for the winter. Inverted jars are covered with a thick cloth or towel and left to cool completely. 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.

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

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

For seedless green grape jam, you need:

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

Berries must first be prepared by washing and separating the berries. Sugar is mixed with water and put on low heat. The mixture must be stirred periodically until a thick syrup is formed. Then removed from heat until completely cooled.

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

The mixture is stirred, put on low heat. Ready jam after cooking should not spread. To check, you need to take and lower the drop onto a plate. She must keep her shape. Ready 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 saucepan. Bring to a boil. The grapes are blanched and transferred with a slotted spoon to another container. The boiled berries are ground on a sieve. Sugar is added to the resulting juice.

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

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

The boiled jam is distributed among the jars and twisted. Banks are turned over and covered with a blanket until cool.

It will require:

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

Grapes should be placed in a colander, washed under hot running water, and then cold water. Berries are separated very carefully.

A pot of water is set on fire. Bring to a boil. Sugar is gradually added to the water while stirring slowly. The syrup is boiled for 15 minutes (until a homogeneous thick mass is obtained).

Then it must be cooled down. Berries are laid out in the cooled syrup. You need to cook them over low heat, gradually increasing the heat to a maximum. After 10 minutes, vanillin and citric acid are added to the pan. After that, the jam is mixed and laid out in jars and twisted for the winter. Banks are turned over and wrapped in a blanket until completely cooled.

It will require:

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

The berries must 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 fall into it. After a couple of minutes, the mixture is removed from the heat. In another container, the second half of the water and sugar are mixed. The mixture is stirred and heated until the crystals are completely dissolved.

Blanched grapes are leaned back in a colander, drained and laid out in boiling syrup. The mixture should boil for 7 minutes. Then it must be cooled down.

The cooled mixture is warmed up again, chopped nuts, lemon juice and vanillin are added. Boiled for 10 minutes. The finished jam is poured into prepared jars and closed for the winter. After twisting, it is turned over and wrapped up 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 cooked in thick-walled pots or basins in several steps. It takes quite a long time to cook. To cook this delicacy for more short term use multicookers.

Any type of grape is suitable for jam. Berries should 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 bones are removed. The berries are placed in a large bowl, covered with sugar and gently mixed. Almonds are soaked in boiling water for 10 minutes. Then it is cleaned and divided into halves.

Candied berries are placed in a multicooker bowl, juice, nuts and spices are added. The multicooker turns on in the extinguishing mode for two hours. The finished jam is distributed over the banks and twisted for the winter.

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