Today I will tell you how to make grape jam for the winter. Bunches of multi-colored grapes are colorful on the shelves in September-October. The berries are delicious fresh, but many housewives want to preserve this delicacy for the winter. Therefore, you can make delicious seedless grape jam.

Almost any grapes, both with and without seeds, are suitable for preparing this aromatic and delicious preparation. Boiled berries go through the process of grinding through a sieve with small cells. Thus, only grape juice remains, which, by the way, is not sour. Therefore, a small amount of sugar is added to it.

The grape berries themselves for jam are taken either ripe or unripe. In this case, overripe fruits are not suitable, since they have a low pectin content. And this substance gives natural thickness to the jam.
Black grapes produce dark jam with a reddish tint. This preparation can be used as a filling for almost any baked goods.

Ingredients for making grape jam

1. Black grapes – 1 kg.
2. Sugar – 2 cups.
3. Citric acid – 4 g.
4. Water - ¼ cup.

How to make grape jam

Measure on a kitchen scale required quantity ripe grapes, preferably without branches or large sticks.

Separate the remaining branches from the berries and rinse well with water.


Place the fruits in a saucepan; they can be cut in half, but not necessary. Pour a little water so that the grapes do not start to burn in the first minutes. Boil the berries for 15 minutes over low heat after boiling. If a lot of foam is released, it should be removed.


Cool the mixture slightly if using a plastic sieve. Pour the contents of the pan into a colander and grind the mixture with a spoon.


Pour grape juice into a saucepan and add sugar. Stir until smooth and place over medium heat, bringing to a boil.


Reduce heat and simmer for about 25 minutes. Then pour citric acid, stir and cook for 5-7 minutes. The acid is an excellent preservative and preserves the jam. If desired, you can add lemon juice.


Immediately pour the hot mixture into sterilized jars and roll up the lids. Wrap the jars in a towel and cool. It is advisable to store jam in a cool and dark room.


The result is a fragrant, thick grape jam. Such preparation for the winter will definitely not be superfluous. If you like cinnamon, you can also add it to the jam. Bon appetit!

Thick, aromatic grape jam is a delicious preparation for the winter. The consistency of the delicacy is suitable for baking, and its extraordinary taste will transform any dish. This wonderful treat is quite simple to prepare, and you will certainly like the result.

How to make jam from Isabella grapes for the winter?

Ingredients:

• grapes – 775 g;
• sugar – 245 g;
• lemon juice – 25 g.

Preparation

First, prepare the grapes properly. For jam, it is better to select large berries, then the seeds can be removed without difficulty. If you are using overripe and soft grapes, squeeze the pulp into a container along with the seeds, then boil the mixture for a couple of minutes and strain through a large sieve. This way the seeds won't get into the jam. Now cook this mixture, combining it with the unpeeled peel.

Sprinkle seedless grapes with sugar and add freshly squeezed lemon juice. Place on low heat, wait until the mixture boils and cook in this mode for 20 minutes.

You can check the readiness of the jam with a simple test: place the saucer in the freezer for about 10 minutes, and half an hour after cooking, put 1/2 teaspoon of jam on the saucer and put it back in the refrigerator for a minute. Take out a saucer of jam and run your finger along it, forming a kind of groove. If it doesn’t numb right away, the jam is ready! And if the mixture is a bit runny, boil for a couple more minutes.

Place the finished, slightly cooled jam into hot, sterile containers and seal with lids.

Kishmish grape jam - recipe

Ingredients:

• raisins – 965 g;
• sugar – 735 g;
• lemon.

  Grape jam for the winter. The best recipes with photos

Preparation

First prepare the grapes. Rinse it thoroughly, remove all dirt and tails, remove the berries from the branches. Now proceed directly to the process of making jam. First, pour all the berries into a suitable pan, preferably enameled. Place this container on the stove and heat it up a little to extract juice from the berries. Now add lemon slices and add sugar. On at this stage When cooking, add heat and cook the future jam, remembering to constantly stir and skim off the foam, which will form frequently and in fairly large quantities. The jam will be ready when it thickens enough.

You can try this delicacy as soon as it cools down. Or you can prepare it for the winter by sealing it in sterilized jars. The delicacy will thicken more as it cools.

Grape marmalade - recipe

An excellent type of preparation for the winter is grape marmalade. This delicious delicacy is good served with tea or can be used to prepare various confectionery products. Of course, to prepare grape marmalade you need to use only table grapes.

Georgian grape marmalade without sugar

Let's figure out how to make grape marmalade. Choose sweet grapes. Cook in enamel pan, stirring wooden spoon. We sterilize containers and lids.

Preparation

Carefully separate the berries from the ridge and rinse thoroughly with running water. cold water. Now briefly put the berries in a pan of boiling water, in which a little dissolved baking soda(for 5 kg of grapes 0.5 tablespoons of soda). After 5 minutes, drain the water, mash the berries with a masher and rub through a fine sieve to separate the juice and pulp from the skin and seeds. Transfer the resulting pureed mass into a clean saucepan and simmer over medium-low heat until tender. Stir constantly so that it does not burn. We pack hot in small sterilized glass jars. Seal when cool, after a crust has formed on the surface of the marmalade.

Grape marmalade recipe

Calculation of ingredients:

• for 2 liters of grape juice – 1.5 kg of granulated sugar.

Preparation

We wash the bunches well and carefully separate the berries. Place them in a saucepan and boil while continuously stirring over low heat. Knead, boil a little, then add sugar and cook in several stages until thickened. During the break between boiling, strain through a fine sieve.

Grape marmalade

Calculation of ingredients:

• for 2 kg of table grapes – 200 g of grape homemade wine(same color) + 1 kg granulated sugar.

Preparation

Wash the grapes, carefully separate the berries from the ridges, put them in a saucepan, add wine and boil with continuous stirring over medium-low heat. Strain through a fine sieve, add sugar, dissolve it and boil until tender in several batches. Place in sterilized jars.

Grape marmalade with quince

Ingredients:

• grape berries – 1 kg;
• quince – 200 g;
• lemon – 0.5 pcs.;
• sugar – 100 g.

Preparation

Boil clean grapes (without the ridge), cool and rub through a fine sieve. Quickly cut the quince into 4 parts each, remove the seed pods with seeds, sprinkle with lemon juice and chop into small pieces with a cleaver (or plan with a knife). Mix with grape juice, add sugar and simmer over low heat until tender.

You can add gelatin or agar-agar to grape marmalade (this is done towards the end of the process), this preserves it better.

You can also serve marmalade made from pears or watermelon rinds with a cup of tea in a family circle.

If you are thinking about what other tasty and aromatic jam to prepare for the winter, make jam from Isabella grapes. Have you ever made grape jam? Be sure to try it. From “Isabella” the jam turns out to be tasty and aromatic, and also very beautiful in color. Both adults and children will enjoy eating this jam. It’s not difficult to make Isabella grape jam in a slow cooker.

Jam-jelly from Isabella grapes in a slow cooker

Required ingredients:

• grapes – 1.5 kg;
• sugar – 4.5 tbsp;
• water – 1.5 tbsp.

Cooking process:

Tear the grapes from the branches.

Grape jam for the winter

Rinse the grapes thoroughly and then place in a colander to drain off excess water.

Pour water into the multicooker and add 1.5 cups of sugar. Turn on the “Extinguishing” mode. Stirring occasionally until the sugar is completely dissolved.

Then place the prepared grapes in the hot syrup. Let the grapes simmer for 5-10 minutes without switching the mode.

Then strain the jam through cheesecloth. Squeeze the grapes well. Return the strained jam to the slow cooker. Add the rest of the sugar.

Cook the jam for 30 minutes, setting the “Stew” mode. Pour hot jam into jars and roll up. After cooling, the jam will thicken.

Classic grape jam “Isabella” in a slow cooker

Required ingredients:

• grapes – 1 kg;
• sugar – 0.5 kg.

Cooking process:

Sort the grapes carefully, immediately discard spoiled berries, as they can spoil the taste of the finished jam. To make jam, choose large, juicy berries.

Remove the seeds from the berries and place them in a slow cooker or bowl. Sprinkle the prepared grapes with sugar. Stir and leave overnight, or for 8-10 hours.

Then stir the berries again. If they stood overnight in a bowl, transfer them along with the released juice to the slow cooker.

Turn on the “Stew” mode and cook the jam for 2 hours.

While the jam is preparing, prepare the jars. Wash and sterilize them. Place the jam in jars and seal with sterilized lids.

Isabella grape jam with seeds in a slow cooker

Required ingredients:

• grapes – 1.5 kg;
• sugar – 4.5 tbsp;
• water – 0.3 l.

Cooking process:

First of all, carefully sort the grapes and wash them, separating the berries from the branches. Place the berries in a colander to drain the water.

Meanwhile, pour water into the slow cooker and add sugar. Turning on the “Stew” mode, cook the syrup. Remember to stir the sugar and water until the syrup is ready.

When the sugar is completely dissolved in the water, add the grapes to the slow cooker. Boil the jam for 10 minutes without switching mode. Then, turning off the multicooker, let the jam cool completely.

Then turn on the “Stew” mode again and boil the jam for about 10 minutes. Let the jam cool completely again.

Repeat everything the third time: that is, boil the jam in the “Stew” mode for 10 minutes. Place the hot jam into jars and roll up.

But you can make jam a little easier. From water and one and a half cups of sugar, cook syrup in a slow cooker as described above. Then add the prepared berries to the slow cooker. Boil the jam and turn off the multicooker. Wait until the jam has cooled completely.

Then add three more cups of sugar into the slow cooker. Turn on the “Extinguishing” mode again. Cook the jam for 30 minutes. Don't forget to stir the jam from time to time.

Also place hot jam into jars and seal with metal lids. Wrap it up and leave the jam overnight, then put it in a cool place to wait in the wings.

Fruits and berries

Description

Ingredients

Steps

For making jam, we choose ripe grapes with fairly dense and elastic berries. Thoroughly wash all branches in cold water, remove debris and leaves.



At this stage, we have to separate each berry from the branch, and then remove all the skins. Place the grape pulp in a deep bowl or enamel basin.



Separately lay out the skins removed from the grapes: we will need them for final stage making delicious jam.



Place the bowl of grape pulp on low heat, bring the liquid to a boil and cook for 10 minutes or a little more: the pulp should be completely boiled.



Pass the contents of the bowl through a very fine sieve and grind some of the seeds.



We throw away the remaining bones or use them for cooking something else.



Place the thick, homogeneous mass of grapes back on the stove and turn on low heat.



Pour all the previously separated skins into the same basin, mix the ingredients thoroughly and cook until the skins become soft: it will take approximately 5-8 minutes.



Gradually pour one glass of granulated sugar into the basin. After each addition, mix the ingredients very thoroughly..



Bring the liquid to a boil and continue cooking over low heat.



Cooking thick jam rich color for about 10 minutes. It should be approximately the same concentration as shown in the photo.



We sterilize the jars in the oven or any other method known to you. Pour the finished treat into glass containers, screw the lids on tightly and leave to cool completely under the blanket. Delicious and healthy seedless grape jam “Isabella” is ready for the winter.



Bon appetit!

Grape jam must be prepared from fresh fruits. The collected grape clusters need to be washed well and the berries separated from the branch. Remove wrinkled, spoiled grapes. It is convenient to wash the selected grapes by placing them in a colander.

Let the excess water drain and pour the grapes into the container in which you usually make jam. Deep enamel dishes are best suited for these purposes, and you need to stir the jam or jam with a wooden spoon.

Pour a third of a glass of water into the pan and place the grapes on the stove. Cook the berries over low heat until the grapes release juice. Now add one glass of granulated sugar. By the way, its quantity can be adjusted to your taste. Yes, and grape varieties have different acidity levels. If you wish, you can add a little more sugar than the specified amount.

Add the juice of half a lemon to the jam, gently stir the contents of the pan and turn up the heat. Let the grapes simmer for 10-15 minutes. During this time, the berries should burst and lose their shape. This means it’s time to strain our future jam.
Place gauze of a slightly larger diameter on a colander. Place the colander itself on the pan. Pour the cooked grapes into the prepared structure.


Use a spoon or masher to crush the berries to extract the juice. Now connect the free ends of the gauze. Roll them up to form a pouch. The more you twist the ends of the gauze, the more juice you can squeeze out of the grapes.


The released juice will drain through a colander into the container on which it stands. Pour the juice back into the pan and place it over low heat (to prevent the jam from burning).
Now all that’s left to do is boil the jam to the consistency you want. This may take twenty to thirty minutes. Be sure to stir the jam from time to time. Please note that once the jam cools, it will become slightly thicker.

Jam made from Isabella grapes with seeds is very aromatic and pleasant to the taste. Boil it a little longer, and you will have an excellent filling for sweet pies. Just imagine what wonderful aromas your home will one day be filled with.

Remove the finished jam from the pan and let it stand for a while and cool. At this time, prepare the jars. Rinse them thoroughly and dry them. It is believed that jam should be poured into warm jars, covered with lids and wrapped in a towel until completely cooled.