Isabella grape jam for the winter (homemade recipe)

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Grape jam is not only a dessert or a pie filling. It can be used to prepare sweet or sweet and sour sauces, dressing for winter salads or meat dishes. It is best to brew it from red grape varieties with a rich, sweet taste. The presence of seeds in the berries does not hurt - there is a way to easily remove them without missing any.

It is better to cook grape jam in small quantities - exactly as much as you need for 1 winter season. Within 10 months, even if all the rules are followed and rolled into sterile jars, the product may ferment.

Grape jam - a delicious dessert

Grapes are tasty and healthy. They are consumed fresh and canned. Homemade wine and compotes are prepared from grapes. Did you know that you can even make jam from grapes? The dessert looks attractive on sandwiches and successfully complements confectionery products if used as a filling. Cooking grape jam does not last long, so it makes sense to master several recipes for preparing the delicacy at home. The amount of sugar used depends on the degree of ripeness of the berries. Unripe raw materials are combined with sugar in a ratio of 2: 1. If the fruits are sufficiently ripe and sweet, a little less sugar is used.

Isabella grape jam

Almost every housewife can make thick, aromatic jam from Isabella grapes.
For most summer residents, the crop grows in their backyard. In a metropolis, raw materials are purchased at the market, trying to select bunches with unripe berries. Ingredients:

Grapes – 1 kg;
Sugar – 1 glass;
Lemon – 1/2 fruit.

The brushes are washed with running water and whole berries are picked off. Spoiled grapes are thrown away. Selected raw materials are placed in a deep enamel bowl and poured over with water (first pour it in the amount of 1/3 cup). Boil the berries over low heat until the juice releases.

At the next stage of preparing the delicacy, sugar is poured into the juicy mass and juice squeezed from half a lemon is added. The mass is boiled for an additional 10 - 15 minutes so that the berries burst and become shapeless.

Filter the product using gauze and a colander:

The utensils are placed on a pan and a larger gauze is thrown on;
Boiled grapes are poured into a colander;
To release the juice, crush the berries with a wooden spoon;
The ends of the gauze are twisted to form a bag of thin fabric, and the fruits are squeezed out by hand.

The juice is poured into the first container and the jam is boiled for 20 - 30 minutes, stirring occasionally. If the product is to be used as a filling for homemade baked goods, it can be cooked longer. However, cooled jam has a thicker consistency than hot jam. Therefore, there is no need to digest it.

Warm jam is poured into sterile jars, sealed and the container is covered with a warm rag. The cooled workpiece is stored in the basement in winter.

Grape jam: seedless recipe

If you decide to prepare grape jam for the winter according to this recipe, you will have scrupulous work, since you need to remove the seeds from the berries.

What you will need:

Sugar – 1 kg;
Berries – 2 kg;
Citric acid – 3 g.

The grape seeds for jam are removed by hand or using a potato masher. The peel is placed in a small bowl, and the pulp is boiled and rubbed through a strainer. When the seeds come out and end up in the sieve, they are disposed of.

The berry mass is combined with grape skins to preserve all the beneficial substances. Jam with skins turns out thicker and richer. But some housewives do without the skin.

The grapes are sprinkled with sugar, watered with lemon juice or dry lemon is sprinkled on them. You can also cut fresh lemon into small slices and throw it into the pan. Boil the boiled jam for 20 minutes and assess readiness by scooping it into a spoon and turning it over the container. A high-quality product should slowly drain into the total mass.

The dessert is placed in sterile jars and sealed for the winter. It is kept under the blanket until it cools completely, then taken to the pantry.

Recipe with lemon

The amount of ingredients in this recipe is designed to produce 6 servings of grape jam. Berries can be taken from Concord or Isabella rosea varieties.

Grocery list:

Sugar – 1 kg;
Grapes – 1 kg 800 g;
Lemon juice – 90 ml;
Zest from half a lemon.

How to make jam with lemon from grapes:

The raw materials are thoroughly washed, the pulp is squeezed out, and the skins are thrown away;
Place the berry mass on medium heat and boil under the lid for about 5 minutes. Water is added as needed;
The pulp is passed through a sieve to remove the seeds from the grapes;
Pour sugar into a container, pour in lemon juice and add zest;
The composition is mixed with a wooden spoon and boiled for half an hour, periodically skimming off the foam;
The finished jam is sealed in jars and stored in a cool place.

With lemon juice

You will need 1 kg of pink grapes (both white and black are suitable), 1 lemon or orange, 400 g of sugar.

How to cook:

Pick the berries, wash them, put them in a bowl for making jam, and cover them with granulated sugar.
Squeeze 1 tbsp lemon or orange juice. l. and pour into a container with grapes, put on medium heat.
After boiling, reduce the flame and cook for 10-12 minutes. Remove from heat and cool completely.
Repeat the cooking process again, pour into sterile jars, close with lids and cool. Put the grape jam in a cool place for the winter.

Step-by-step recipe for making grape jam for the winter

This berry is not only very tasty, but also healthy. It contains vitamins C, P, minerals and organic acids. Jam made from grapes is a favorite treat for many people with a sweet tooth. You just have to work a little, and in winter you can surprise your family and friends with an unusually delicious dessert.

Features of preparing confiture

Every housewife knows many secrets on how to make such sweets tasty, beautiful, and have the perfect consistency. But there are a few tips that will definitely come in handy for novice cooks.

To make the delicacy enjoyable during the winter period, you must adhere to the following recommendations:

Use only fully ripe berries.
Jam is made either from one type of grape, or a combination of 2-3 varieties.
Fruits can be mashed. During the cooking process, they will quickly acquire the required consistency. Then they should be covered with sugar for several hours (they should release juice). Another way: divide everything into two portions. One is crushed, covered with sugar and boiled for 10 minutes, and the second is added whole to the already boiled mass and boiled until tender.
Drizzle a little jam onto a cold plate. If the drop does not flow on the surface, it is ready.

Preparing the grapes

Before cooking, the berries must be properly processed. It's not difficult at all. Wash under running water. Remove all soft, burst, spoiled fruits in which the fermentation process has already begun. Next, use your hands to separate the pulp from the skin and place them in two pans.

Advice! If the fruits are ripe, they can be separated quickly. You will have to tinker with unripe berries.

How to make grape jam?

There are many ways to prepare such a delicacy. And each is tasty and aromatic in its own way.

Grape jam in 5 minutes

A quick recipe for grape jam “Five Minute” will be appreciated by housewives who do not have a lot of time to fuss with preparing one type. The recipe below allows you to get dessert in a matter of minutes.

What you will need:

Berries (preferably Kishmish) – 1 kg.
Sugar – 200 g.
Water – 150 ml.

The technology for this workpiece is simple:

Sugar and water are kept on fire until the grains are completely dissolved.
The berries are poured into syrup and boiled for 10 minutes (the first 5 minutes on low, the rest of the time on high heat).
The boiled mass is rolled up hot into jars and wrapped in rags.
The insulation is removed when the workpiece has completely cooled.

Grape jam

All of us living in the middle zone of our vast country have more than once seen dark grapes of the “Isabella” variety growing in these latitudes. Often, it wraps around country fences and gazebos. Some residents of old five-story buildings, having once planted a vine in the corner of a flower bed, admire the vineyard directly from the balcony. But how many of you make any preparations from these local grapes? Basically, having cut the ripened grapes in the fall, wine experts take out their beautiful bottles prepared in advance and begin the long-awaited process of making homemade wine. For a number of years, our family has been making an excellent compote from local grapes, to which Antonovka apples are added. And now, another wonderful recipe has appeared, which I hasten to tell you about. This is a grape jam recipe. Everyone who tried it asked for the recipe. Take your time and be sure to prepare this yummy dish. In addition to its great taste, the jam has a delightful color and aroma.

Ingredients:

Recipe for making grape jam:

First of all, we wash the grapes, sort them and separate them from the branches. Place the finished grapes in a cooking vessel.

When making jam, I don’t add water, as many people do. In order to speed up the process, lightly mash the berries with a masher before cooking. Ripe grapes mash quite easily.

Place the bowl with grapes on the fire and let it boil. After boiling, cook for 10 minutes. During this time, the berries will release quite a lot of grape juice.

Now, armed with patience and aiming for a delicious result, we take a sieve and rub the grapes through it. The matter is quite painstaking and tedious. But you'll have to be patient. It really won't take you much time. Don't throw away the pulp! It contains quite a lot of juice. Squeeze it through several layers of gauze.

Add sugar to the prepared grape juice, stir, put on high heat and heat to a boil. Then turn down the heat and cook, stirring occasionally, for 25-30 minutes until tender. During the cooking process, skim off any foam that forms. It is best to cook grape jam in an enamel bowl, as it has more surface area and the liquid evaporates faster. During the specified time, the grape juice evaporates and is reduced by almost half. Pour the hot jam into sterilized dry jars, close the lid, and let cool at room temperature. Afterwards we put the jam away for storage. I use screw caps and store grape jam in the pantry.

Grape jam is ready. A jar of Isabella jam is perfect for evening tea.

Simple recipes for grape jam at home

It is better to cook grape jam in small quantities - exactly as much as you need for 1 winter season. Within 10 months, even if all the rules are followed and rolled into sterile jars, the product may ferment.

The simplest recipe

For the simplest recipe you will need only 2 ingredients - grapes and sugar in a 2:1 ratio. You can safely make jam from grapes with seeds, since during the cooking process the pulp will be separated from the pulp:

Separate the berries, wash under water and cover with sugar. There is no need to leave the mass; it is immediately put on fire.
Over low heat, the grapes should come to a boil and release the juice. After boiling, the mixture should remain on the stove for at least 5 minutes.
After this, remove the mixture from the heat and cool completely. The pulp that will be needed for grape jam is separated from the cake using a sieve.
The grape pulp is put back to cook. The liquid should come to a boil and continue to simmer over low heat until the liquid begins to boil away.
You can tell when the jam is ready by the drop effect. A small amount of liquid is poured onto a plate and tilted. The drop should not spread over the surface.

The cake obtained during the preparation of grape jam should not be thrown away. You can make compote from it with the addition of a small amount of sugar and other fruits (apples or citrus fruits).

Recipe for varieties with seeds

Isabella grape jam is rich and aromatic. Even those berries that contain a large number of seeds are suitable for its preparation. The size and shape of the berries are also not important - unlike jam, jam consists of a thick mass of uniform consistency. Its taste becomes more tart and rich if you use not only the pulp, but also add the cake, previously pitted. During the cooking process it becomes soft and does not affect the consistency of the jam.

This grape jam recipe also only requires berries and sugar, but the preparation is a little different. About 1 kg of sugar is added to 1.5 kg of grapes. The proportions depend on the taste of the berries - the more tart they are, the more sugar is required. You should choose only ripe berries; you can also take those whose peel has managed to soften a little in the sun.

First you need to rinse the grapes under water and get rid of berries that have fermented too much. Next, the pulp is separated from the peel by hand. This process does not take much time if the berries are ripe. The pulp and cake are placed in 2 separate containers; nothing should be thrown away.
Place the grape pulp on the fire and bring to a boil. At this stage the jam should not be completely cooked. It is enough to keep the mixture on the stove for 5-10 minutes until the berries turn into a homogeneous mass. Then it is cooled to room temperature and ground using a large sieve. There should be no seeds left in the mixture.
The pulp is put back on the stove and grape skins are added to it. Now the jam should be cooked for about 10 minutes until the pulp softens.
When the mass becomes homogeneous, it’s time to pour in the sugar. You can taste the jam as you go and determine if there is enough sugar for it.
Next, bring the mixture to a boil and wait for it to be ready. On average, it should spend about 15-20 more minutes on the stove over low heat. Periodically, a small amount of jam is scooped up with a spoon and poured onto a plate. The jam is considered ready if a drop of it does not spread over a flat surface. If you miss this moment, the taste of the jam will not deteriorate. However, when cooled to room temperature, it will thicken and take on the consistency of marmalade. This fact is also influenced by the amount of sugar in the mixture - the more it is, the thicker the jam will be.

The finished jam is poured into sterile jars and covered with lids. It should be stored at room temperature in a dark place. After the jar is opened, it is placed in the refrigerator. Similar jam can be made from different varieties of grapes, but Isabella is excellent in taste. It is sweet enough that its taste does not have to be overpowered with sugar, but there is a moderate tartness in its peel.

During the cooking process, you can also add seasonings or spices, but the grapes do not necessarily require their presence.

Recipe for the winter

The recipe for grape jam for the winter contains natural preservatives in the form of lemon and citric acid. For 1 kg of grapes you will need about 0.5 kg of sugar, 100 ml of water and 1 spoon of citric acid. Additionally, it is recommended to add cinnamon to taste, a few spoons are enough for the aroma. A denser consistency can be achieved using gelatin - this recipe will require 1 small package.

All ingredients are prepared in the required quantities. Sort the grape berries and rinse under water. Those that have softened a little from the sun or have been damaged by a fall or transportation are also suitable for jam.
The grapes are crushed to a puree consistency using a blender. If the variety contains seeds, they can be easily separated at this stage using a coarse sieve. Then you don’t have to interrupt the cooking process and cool the mixture again.
Place the grape puree on the stove and bring to a boil, stirring occasionally. When it boils, you can add sugar, citric acid and cinnamon. In this form, the jam simmers for about 20 minutes.
The next step is the preparation of gelatin. You don’t have to add it to the jam, but it will additionally add viscosity and give it a thick consistency. 1 sachet is poured into hot water and stirred constantly until all lumps dissolve.
Remove the grape mixture from the heat; you can strain it again through a fine sieve. In this recipe, it is not necessary to check its readiness using the drop method - gelatin will create the desired consistency. It is only important that the sugar is completely dissolved, and after boiling, the solution remains on the fire for at least 15-20 minutes. Liquid gelatin is poured into the grape puree and stirred. The jam is ready, all that remains is to pour it into sterile jars and close it for the winter.

Grape jam for the winter is prepared with the addition of lemon juice or citric acid. These components not only affect the shelf life of the finished product, but also improve its taste.

There are a large number of grape jam recipes. For their preparation, varieties with seeds are suitable, which are not very convenient when eaten fresh. You can make jam from the pulp or add pulp - it adds a slight tartness to the finished product. Jam from seedless grapes is easier to prepare, but these varieties are best consumed fresh or made into jam with whole berries. When prepared, the jam can be stored for about 10 months, but adding natural preservatives can extend this period slightly. It can be eaten as a dessert, used as an additive for pancakes or pancakes, and also combined with spicy meat dishes.

With cherry

For 1 kg of white grapes you will need 1 liter of water, 1 kg of ripe cherries, 1.4 kg of sugar, 2 tsp. vanilla sugar, ½ tsp. citric acid.

How to do:

Carefully pick the berries from the branches, wash, and place in a colander.
Immerse it in boiling water, blanch for 1 minute, immediately put it in cold water, then wait for the water to drain.
Wash the cherries, dry them, remove the pits.
Heat the water, put 1 kg of sugar in it, bring to a boil, cook while stirring for another three minutes.
Place grapes and cherries in a saucepan, add boiling syrup, cover and keep for 8 hours.
Place the pan with the future jam on the fire and cook for 15 minutes over low heat, cool completely.
After cooling, bring to a boil, then cook for another 20 minutes over medium heat, remove from heat, add the remaining sugar, stir and leave for 8 hours.
Put on fire, bring to a boil, add vanillin and citric acid and cook for another 15 minutes.
Place the finished jam into jars and roll up.

Step-by-step recipe for making grape jam for the winter

Features of preparing confiture

Every housewife knows many secrets on how to make such sweets tasty, beautiful, and have the perfect consistency. But there are a few tips that will definitely come in handy for novice cooks.

To make the delicacy enjoyable during the winter period, you must adhere to the following recommendations:

Use only fully ripe berries.
Jam is made either from one type of grape, or a combination of 2-3 varieties.
Fruits can be mashed. During the cooking process, they will quickly acquire the required consistency. Then they should be covered with sugar for several hours (they should release juice). Another way: divide everything into two portions. One is crushed, covered with sugar and boiled for 10 minutes, and the second is added whole to the already boiled mass and boiled until tender.
Drizzle a little jam onto a cold plate. If the drop does not flow on the surface, it is ready.

Preparing the grapes

Advice! If the fruits are ripe, they can be separated quickly. You will have to tinker with unripe berries.

How to make grape jam?

There are many ways to prepare such a delicacy. And each is tasty and aromatic in its own way.

Classic cooking technology

For winter jam from sultanas and seedless grapes, varieties with thick skins are suitable. Delicious jam is obtained from Karaburnu, Kishmish, Agada, Rizamat, Delight, a late variety of Isabella with a specific smell. Jam made from unripe grapes has excellent taste. The berries have a lot of propectin, which is transformed into pectin when cooked. It gels well and enhances the taste of the dessert.

The principle of preparing confiture and jam is the same:

The berries are torn from the bunches and spoiled specimens are thrown away.
Rinse several times under running water and lay out in one row on a towel.
The bones are removed or left. Their presence or absence determines the taste of jam from unripe grapes.

The hard skin is removed by hand or the berries are blanched in boiling water, then rubbed through a sieve. You can immediately add sugar in a 2:1 ratio and put it on fire, or boil until softened and add crystals to the squeezed juice. If ripe berries are used for harvesting, the volume of sand is halved.

Step-by-step recipes for jam and confiture from grapes with and without seeds, in a slow cooker and on the stove

Sweet grape jam is a universal addition not only to tea, or a filling for homemade baked goods. This unusual delicacy is used to prepare sauces that will become a piquant highlight for a meat dish. In addition, grapes are full of minerals and beneficial organic acids.

Features of preparing confiture

Berries should be selected with a rich aroma and a sweet aftertaste. Spoiled fruits are not suitable because they do not contain enough pectin.

Attention! It is better to prepare jam in small quantities.

Even if strict preparation technology is followed, the product may ferment after a year. And lemon juice is a good preservative that will extend the shelf life of the jam.

Preparing the grapes

When preparing grapes, it is extremely important to pay attention to spoiled berries that have already begun to ferment - they must be removed. The pulp is then separated from the skin .

Important! Ripe berries are easy to process and clean well, unlike unripe bunches. The remaining steps depend on individual preferences - the berries can be ground or cooked whole.

How to make grape jam

Each recipe is unique and unusual in its own way - you can make jam with minty freshness, a spicy cinnamon aroma or a slight sourness.

A simple step-by-step recipe for the winter

A simple recipe requires a minimum of ingredients. It is also not necessary to remove the seeds and mess with the skin. Ingredients:

800 grams of berries;
a glass of sugar;
1 teaspoon citric acid or fresh juice.

How to prepare: grind the berries using whatever you have at hand. If desired, you can remove the seeds using a sieve. Place the homogeneous mass on the fire and wait until it boils, stirring. Add sugar and acid. Continue simmering for half an hour. You can add gelatin for thickness. It should be diluted in water and poured into the mixture. Pour the finished treat into jars.

Made from Isabella grapes

This variety will give the sweet delicacy a subtle aroma. For sour berries, use more sugar.

3 kilograms of ripe fruits;
1.5 kilograms of sugar;
lemon juice.

How to prepare: prepare a homogeneous paste from pure fruits and place in a cooking container. Bring to a boil and simmer for 10 minutes. Let cool and pass through a sieve. Combine the pulp with the peel and wait until it boils again. Add sugar and simmer for half an hour, stirring constantly. Roll up in containers.

From Kishmish grape variety

Preparing this jam is very simple - this variety has no seeds and a thin peel. The berries are extremely sweet, so you can use less sugar. Ingredients:

How to prepare: pour a glass of water into a cooking container, sweeten it and bring to a boil. Place the prepared berries into the sweet syrup and simmer over low heat until thickened. Carry out conservation.

From white grapes

1.5 kilograms of ripe berries;
glass of water;
500 grams of sugar;
a teaspoon of vanillin.

How to prepare: First, prepare sweet syrup: pour water into a cooking container and add sugar. After boiling, you should add processed berries and a little vanillin to the syrup. Simmer over low heat until thickened. Close in containers.

Seedless

According to this recipe, the jam will turn out like a jelly-like dessert. Ingredients:

2 kilograms of berries;
glass of water;
800 grams of sugar.

How to prepare: the berries are processed and cleaned. After this, boil the grapes for 6 minutes and wait to cool. Then the resulting pulp should be passed through a sieve. Sweeten and cook until the mixture is smooth. Close in jars.

With bones

The recipe with seeds is a more simplified version of making jam. Ingredients:

1.5 kilograms of berries;
700 grams of sugar;
glass of water.

How to prepare: peel the prepared fruits using any method. Prepare the syrup: add sugar to boiling water and wait until completely dissolved. Place the berries in the syrup and simmer for half an hour. Preserve.

In a slow cooker

This recipe combines several different juicy varieties. Ingredients:

600 grams of white grapes;
300 grams of Isabella variety;
lemon juice.

How to prepare: pour boiling water over white grapes and then place in cold water. Remove the seeds from the second variety. Place all the berries in the bowl of a kitchen appliance. Add sugar and lemon juice. Activate the cooking mode for two hours. Transfer to jars and roll up.

With citric acid

For long-term storage, natural preservatives can be added. For example, lemon juice or acid.

1.5 kilograms of berries;
half a teaspoon of citric acid;
600 grams of sugar.

How to prepare: Boil sweet syrup and add processed berries. Simmer for 10 minutes. Add citric acid and simmer for another half hour. Roll into jars.

With mint

Minty freshness and sweet notes of juicy fruits are the best combination to remember the warm summer in winter. Ingredients:

800 grams of grapes;
glass of water;
two sprigs of fresh mint.

How to cook: place all ingredients in a saucepan and simmer over low heat until completely thickened. A few minutes before boiling, add mint sprigs. Jam according to this recipe is prepared with seeds or a homogeneous mass.

Cinnamon

Delicious jam with spicy notes - an ideal treat for cold winter evenings. Ingredients:

2 kilograms of berries;
700 grams of sugar;
cinnamon stick.

How to prepare: the prepared berries must be chopped and ground through a large sieve. Add to the cooking container and simmer until desired consistency. Before rolling, remove the cinnamon sticks.

With apple

Apples will give the jam a thicker, denser consistency. Summer varieties are better suited. Ingredients:

800 grams of grapes and apples;
500 grams of sugar;
faceted glass of water.

How to cook: prepare apples by peeling and removing seeds. Grind the berries, cut the apples into cubes. Add all ingredients to the pan, cover and cook until boiling. Then boil for half an hour. Add sugar and simmer for another 15 minutes. The jam should be stirred periodically. Roll up in containers.

Storing finished treats

The grape delicacy should be stored in the same way as any other winter preparations. A cool place is ideal: cellar, basement, refrigerator or balcony.

If these rules are not followed, the jam can easily ferment. To extend shelf life, you can add lemon juice or acid.

Even varieties with large seeds, which are not particularly convenient to eat fresh, are suitable for making thick and dense jam. The cake that remains after cooking can be used to cook compote. And you can enjoy delicious and healthy jam all year round.

Seedless

You will need 1.5 kg of seeded grapes, 1.5 kg of sugar and 150 ml of water.

How to cook:

Pick the grapes from the branches, rinse, place on a towel and dry.
Cut each berry in half, remove the seeds, and place the fruits in a bowl for making jam. Add half the sugar and leave overnight.
In the morning, make syrup from the remaining sugar and water: dissolve it in water and bring to a boil.
Cool the syrup and pour it into the grapes. Place the resulting mass on low heat and cook until done, which is determined by the fact that the berries have sunk to the bottom.
Place the dessert in jars and roll up.

Large grapes are best for seedless jam made from halves of berries.