How to make jam from Isabella grapes for the winter

Most popular recipes

Isabella grape jam has an intense, rich taste. However, to prepare it, you need to carefully prepare the berries, namely, remove the seeds. This is easier to do if you pour boiling water over the grapes or boil them in boiling water for 1-2 minutes. After blanching in boiling water, the peel can be easily removed, and the seeds can be separated from the pulp.

Below are several popular recipes for grape jam with skins.

Grape jam with seeds for the winter - the simplest recipe

What we cook from:

• Dark grapes – kilogram;
• 250 milliliters of water;
• A kilogram of sugar.

How to do:

1. We free the berries from the branches, remove crumpled, rotten, dried berries. Wash it and put it in a bowl for cooking.
2. Cook the syrup. Pour the berries hot and leave for half an hour.
3. Then we put the container with the fruits on the stove and cook at a low simmer until the syrup thickens. Stir the contents occasionally during cooking.
4. To determine readiness, place a drop of syrup on a cold saucer. If it retains its shape and does not spread, then the jam is ready.

Pour it into clean, dry jars. Cover and air cool without turning over.

Advice! When making jam, you do not need to stir it often to maintain the integrity of the berries.

Black jam

Ingredients:

• grapes 1 kg;
• sugar 1 kg;
• water 200 ml.

Preparation:

• remove seeds from grapes;
• from 200 ml. boil syrup with water and 200 g of sugar;
• pour the syrup over the berries and let it boil, then cook for 10 minutes over very low heat;
• add the remaining sugar little by little, stir until the sugar is completely dissolved, reduce the heat;
• boil for 10 minutes, turn off, cool;
• Boil again and pour hot into jars.

Isabella grape jam
This jam can be stored in the refrigerator until next summer. It can be closed with regular lids or rolled up with a machine.

How to make jam from Isabella grapes at home

Cooks have long known the wonderful taste of grape jam, so there are many options for preparing it. The main ingredients remain practically the same, only their proportions change.

Non-traditional and unusual additives are good for experimentation and the desire to achieve an unusual taste, smell or consistency. In some cases this is justified, but you should always start with the classic basics. We invite you to get acquainted with the most popular cooking options and choose the appropriate recipe for yourself.

Did you know? Grapes are the only plant of its kind for which there is an independent science - ampelography. And the beneficial properties of the berries have become the basis for a special medical practice called ampelotherapy (grape therapy).

Recipe No. 1

Seedless

Seedless jam is universal in further use. Its delicate, seedless, skinless texture makes it a delicious homemade jam that's great on its own or can be used in a variety of baked goods.

Check out the best seedless grape jam recipes.

Steps 4 ingredients

Video recipe

• Isabella grapes 1 kg
• granulated sugar 1 kg
• thickener agar-agar 10 g
• water 3 tbsp.

1. Wash grape bunches thoroughly.
2. Carefully separate all the berries from the stalks, discarding any rotten or bruised ones, and place them in the container in which the jam will be prepared.
3. Pour all the sugar according to the recipe into the container with the berries and immediately place on medium heat to cook.
4. Stir the sugar to distribute it evenly throughout the berries and continue stirring until the juice begins to release. During this boiling time, the dense skins of the grapes will have time to soften well and “give” pectins to the syrup.
5. After the juice has separated and the syrup has boiled, you need to reduce the heat to low and cook the berries for another 10–15 minutes.
6. With this method of cooking, the jam turns out to be quite liquid. To thicken it, you can use a natural plant-based thickener, agar-agar. Take 10 g of agar-agar (1 standard package), pour it into a separate small bowl, add three tablespoons of water and leave to dissolve and swell.
7. To get rid of seeds, berries boiled with sugar while hot are rubbed through a metal colander with a fine mesh or sieve. If the sieve is of small diameter, then the procedure is performed in several portions. As a result, grape bones and skins remain at the bottom of the sieve.
8. The grated grapes are again sent to the cooking container. At this stage, ready-made agar-agar is added to it. To ensure that the thickener dissolves well, you can pour a little pureed grapes into the bowl with it and stir thoroughly, and then pour it into the pan with the berries. Place the dishes over medium heat and cook for 5 minutes, during which the thickener will completely dissolve.
9. Pour the hot, ready-made grape jam into sterilized jars and close with lids for storage.

Grape jam: video

Video recipe

SeedlessVideo recipe: Seedless

After cooling completely, the dessert holds its shape perfectly.

Important! If you use less sugar in the recipe (0.5 kg) and remove the agar-agar, you can get jam that is no less tasty, but less caloric and more liquid.

Recipe No. 2

With bones

Cooking grape jam with seeds is easier in terms of labor, but longer in time. It must be remembered that dessert with seeds can only be stored for 6–8 months.

Steps 4 ingredients

• Isabella grapes 1 kg
• granulated sugar 1.2 kg
• water 200 g
• vanillin 2 g

1. Select 1 kg of ripe fresh Isabella grapes, separate the berries from the cluster, remove all the stalks and rinse well several times, placing them in a container with plenty of water.
2. Next, the berries need to be blanched in hot, but not boiling water with a temperature of about 80 degrees. To do this, place a portion of grapes in a colander, immerse the berries in hot water, soak for 1-2 minutes, remove and immediately cool in cold water. Wait a little until the water has completely drained and place the berries in the container where the jam will be cooked. Blanch in a similar manner for the entire batch of grapes.
3. In a separate pan of granulated sugar and water, taken in the proportions indicated in the recipe, cook the syrup: pour sugar into the pan, pour water into it, put the mixture on the stove and cook over low heat until the sugar has completely dissolved. forgetting to stir all the time.
4. Pour the resulting syrup over the blanched berries, mix everything carefully and leave to steep for 8–10 hours.
5. After the specified time, pour all the syrup into a separate container, put it on the fire (without berries), bring to a boil, pour in the berries again and again leave them to steep for 8-10 hours.
6. Next, put the container with the jam on the fire, boil and cook until tender, stirring occasionally and skimming off the foam. Readiness can be determined when the berries “sit” on the bottom of the pan.
7. At the very end of cooking, you can add a little vanillin, but this is at your discretion.
8. The finished jam is placed in sterilized jars and sealed with lids.

If the berries are cooled and laid out barely warm, then it is allowed to use plastic lids for sealing, but in this case the storage temperature of the cans should be low.
Important! When cooking syrup from sugar, instead of water, you can add natural freshly squeezed grape juice, then the jam will turn out more rich.

Recipe No. 3

The simplest recipe

For culinary beginners, there is a very simple recipe for making grape jam.

Steps 3 ingredients

• Isabella grapes 1.5 kg
• water 350 ml
• sugar 4.5 cups

1. Take 1.5 kg of fresh grapes. Peel the berries, removing the stems and branches, rinse them well and dry them naturally, removing excess moisture. You can spread the grapes on the table and leave for a few minutes.
2. Pour 300 ml of water into a saucepan and add 1.5 cups of sugar, put the mixture on medium heat and cook the syrup until the sugar is completely dissolved. Remember to constantly stir the syrup so that it does not burn.
3. Pour the previously prepared berries into the boiling syrup and cook them for 5 minutes, then remove from the heat and cool.
4. When the berries in the pan have cooled, you need to put them back on low heat, add the remaining 3 cups of sugar, bring to a boil and boil for another 30 minutes.
5. Pour hot grape jam into jars and cover with lids.

Recipe No. 4

With walnuts

The use of walnuts in grape jam gives a noble piquant taste to the dessert.

Steps 5 ingredients

• Isabella grapes 1 kg
• sugar 0.5 kg
• water 1/3 cup
• walnuts 10 pcs.
• vanillin optional

1. Select 1 kg of fresh grapes, separating them from the stalks of the cluster. Rinse them well several times with plenty of water.
2. Take a pan, preferably of a large diameter, pour at least half the capacity of water into it, set it on fire and bring to a boil. This water will be needed to blanch the berries. Remove the pan from the heat. Take the prepared berries, place them in a colander, blanch in hot water for no more than 1-2 minutes, and then cool quickly by dipping them into a bowl of cold water (you can put ice in there for better cooling). Place a colander with the berries to drain.
3. Prepare syrup from water and sugar in the proportions indicated in the recipe. The readiness of the syrup is determined by the fact that the sugar must dissolve completely in the water. Bring it to a boil and add the berries from the colander. Boil the grapes in the syrup over medium heat for another 5–7 minutes.
4. Remove the pan from the heat and leave to cool and steep for 8–10 hours.
5. After the specified time, put the berries back on the fire, add peeled walnut kernels and, if desired, vanillin. Bring the mixture to a boil and cook, stirring occasionally, for another 15 minutes.
6. After this, the dessert is ready, it can be poured hot into jars and sealed with lids for storage.

Grape jam with melon

Ingredients:

• grapes 1 kg;
• melon 1 kg;
• sugar 1 kg.

Preparation:

• Cover the seeded grapes with sugar and let the mixture stand for several hours;
• then put the mixture on the fire and slowly heat until it boils;
• add finely chopped seedless melon to the grapes, wait until it boils, cool;
• Boil again and roll into jars.

Jam made from grapes and melon is very sweet and tasty. If desired, you can reduce the amount of sugar at the beginning of cooking.

Black grape jam without sugar

For this jam, a seedless grape variety is selected. The ideal option is “Kishmish”.

Required composition:

• 1 kg of berries;
• 500 ml natural honey;
• thyme, cinnamon - to taste;
• 3 cloves;
• juice from 2 lemons;
• 100 ml water.

Step by step steps:

1. Mix all liquid ingredients and spices in one pan. After boiling, turn it off and wait for the syrup to cool.
2. In the meantime, sort out the sultanas and wash them thoroughly in several waters. The berries are pierced with a toothpick, which will preserve their integrity.
3. Pour the grapes into the prepared syrup, bring to a boil over low heat and cool completely.
4. Cooking and cooling are repeated at least 3 times.
5. After the last time, let the jam brew for 24 hours.
6. Before packaging, boil for several minutes, stirring gently with a wooden spatula.

As a result, the dessert acquires a pleasant amber color and a thick consistency with whole berries.