Grape jam - recipes for the winter with and without seeds, video

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The hot season of preservation is not complete without preparations for those with a sweet tooth, among which a variety of preserves and jams rightfully occupy a place of honor. Cherry and apple, raspberry and currant, plum and strawberry jam... The list of popular desserts could go on for a long time, however, once you try to implement grape jam recipes, caring housewives will prepare it every year. And this is not surprising, because the characteristic musky aroma and unusual taste distinguish this delicacy from other types of jam.

In addition, grapes themselves are very beneficial for the body. Eating berries has a positive effect on kidney and heart function due to their increased potassium content. The B vitamins contained in grapes improve skin condition and add shine to hair. Berries also provide invaluable benefits to the immune system, helping to strengthen it by saturating it with ascorbic acid. What can we say about phosphorus, calcium, magnesium and other useful microelements in grapes.

The secret of grape jam lies in the method of preservation. It is cooked over low heat, which allows you to retain more nutrients.

Grape jam with vanilla

mukhin/Depositphotos.com

Ingredients

1 kg seedless grapes;
500 g sugar;
1 g vanillin.

Preparation

Place the grapes in a saucepan and mix with sugar. Cover and leave at room temperature for 8 to 10 hours or overnight.

Bring the infused berries to a boil and cook over medium heat for 15 minutes. Stir and skim off the foam.

Leave the jam covered again for 7–8 hours, add vanillin and simmer for another 15 minutes.

Jam from different varieties: several recipes

Grape connoisseurs know that each variety has its own taste and certain special qualities. Of course, this will affect the jam and how it is prepared. We offer you several recipes that will help you do everything right.

The general rule for preparing grape jam is a minimum of ingredients, but a rather long process consisting of several stages.

Some varieties of white grapes in the photo

Muscat white

Laura

Harold

White miracle

Bazhena

White grape jam

You will need:

1 kg of white grapes;
1 kg sugar;
2 glasses of water;
0.5 teaspoon vanilla sugar;
0.5 teaspoon of citric acid.

Carefully wash the grapes, let them dry, and then remove the berries from the branches. If you consider it necessary, remove the seeds (preferably).

White grapes are great for making jam

Please note: to make it easier to separate the berries from the branches, use not very sharp scissors. This way the grapes will remain intact and not bruised.

Prepare thick syrup. To do this, boil water, add sugar to it and boil for 10-15 minutes.

Cool the syrup, put the berries in it and put it back on the fire. At this stage, the preparation of jam begins. First, cook over low heat for 60 minutes, then gradually increase the heat, and cook over full heat for 10 minutes. Finally add citric acid and vanilla. Mix thoroughly. Your jam is ready, all you have to do is put it into clean, dry jars.

Quiche-mish

This wonderful, tasty and juicy variety is just entering its harvest season, late August - early September. The special value of quiche-mish is that it has no seeds. This is very important for jam: the berries remain intact, and the taste becomes more refined.

Quiche-mish grapes do not contain seeds, so they are very suitable for jam.

To make quiche jam you will need the following products:

500-600 g of grapes;
400-500 g granulated sugar;
0.5 glasses of water;
0.5 teaspoon vanillin.

Separate the berries from the branches, remove rotten and damaged ones. Rinse the grapes thoroughly in running water using a colander.
Boil water in a saucepan. add sugar and, stirring, cook until it is completely dissolved. Place the berries into the resulting syrup, after boiling for a couple of minutes, remove from the heat, cover with a towel and leave the jam for about 8 hours at room temperature.
Pour the syrup without the berries into another saucepan, boil it over low heat and cook for 5-7 minutes. While the syrup is hot, add the berries to it. Remove the pan from the stove and leave for another 8 hours.
Place the mixture over medium heat, bring it to a boil and cook until tender. The berries should become transparent and stop floating to the surface. Add vanilla and stir. The jam is ready, it's time to put it in jars.

Don’t be alarmed by the fact that this jam takes a very long time to prepare, with such long breaks. After all, while the berries are infused at room temperature, you can make jam from a different variety.

Delicacy from the Isabella variety

This variety is very juicy, it has a very unique, incomparable taste. You are probably familiar with Isabella wine, but now imagine what kind of jam you can make from such grapes! Plus, this recipe won’t take you much time.

Isabella grape variety

You will need:

1.5 kilograms of berries;
0.3 liters of water;
4 and a half cups of sugar.

Separate the berries from the branches, rinse and drain excess liquid.

Pour water into a saucepan, add 300 grams of sugar, boil to make syrup. Place the berries in a boiling solution and cook over low heat for 5 minutes. Cool the workpiece, put it on low heat again. Add 3 cups of sugar and simmer for half an hour. That's it, the jam is ready!

Grape jam with seeds

It is most often recommended to remove seeds from grapes before making jam. As you know, this matter is quite complicated. Therefore, we suggest not wasting time on this activity, but making jam from any variety of grapes that has seeds. In addition, they give the dessert an interesting taste and contain substances that will help avoid many diseases.

Grapes of any variety will give the jam a certain color.

You will need:

1 kg of grapes;
1 kg sugar;
0.5 liters of water.

Peel and rinse the berries. Blanch them in boiling water for two minutes and cool.

Pour hot syrup over the cooled grapes and cook in two batches. At the end of cooking, add half a teaspoon of citric acid. Remove the jam from the heat, and when it has cooled, put it in jars.

Grape jam with lemon

photosimysia/Depositphotos.com

Ingredients

1 kg sugar;
500 ml water;
1 kg seedless grapes;
½ lemon.

Preparation

Mix sugar with water, boil and leave for about 2-3 minutes. Add the grapes to the syrup and simmer over low heat for 40–45 minutes. Stir occasionally. A few minutes before cooking, add squeezed lemon juice.

Juicy “Chutney” from grapes - a recipe for sweet sauce-jam “Georgian style”

Even the most demanding gourmets will like this preparation. The result is a flavorful and juicy snack. It is served at the table as the main sauce for marbled beef in combination with red wine, medallions or other meat dishes and especially shish kebab.

For preparation, they take an assortment of several types and varieties of grapes - green, red and black. In addition to the main berries, you will also need such products as:

ground cumin and mustard seeds;
oregano, chili pepper, ginger, cloves;
lemon zest and juice;
salt, sugar and vegetable oil.

In addition to these spices, you can additionally use dried oregano, dried apricots, and other spices. First of all, pour a small amount of vegetable oil into a saucepan or metal pan and place it on the fire.

The necessary spices are sequentially poured inside the container with oil - salt, ground pepper, mustard seeds, dried chili, salt, etc. All this is fried over low heat for 2-3 minutes, stirring constantly so that nothing burns.

The grapes are washed and excess twigs and berries are removed. Then the fruits are removed from the bunches and added to the spices in a saucepan. After 2 minutes, add a little water and lemon juice. Sprinkle all ingredients with prepared lemon zest and the recommended amount of sugar on top.

Simmer the contents for 30-40 minutes, stirring occasionally with a wooden spoon, which also removes the foam that forms during the process. Continue stewing until the liquid in the pan is reduced by about half.

At the end, add a little more citric acid and place the resulting sauce in glass jars and roll up the lids tightly. This dressing is stored either in the refrigerator or in a cool cellar for no more than 1-1.5 months from the date of preparation.

Grape jam with cloves and cinnamon

Lana_M/Depositphotos.com

Ingredients

100 ml water;
800 g sugar;
1 lemon;
2–3 buds of cloves;
1 piece of cinnamon (no more than 1 cm long);
1 kg seedless grapes.

Preparation

Boil water with sugar, freshly squeezed lemon juice, cloves and cinnamon. Leave on medium heat for 2-4 minutes. Cool slightly afterwards.

Place grapes in warm syrup. Cover with a lid and leave for a day at room temperature. During this time, put the jam on the fire 2-3 times for 4-5 minutes, heat it up, but do not bring it to a boil.

Then boil the mixture and leave for another 24 hours. Bring to a boil again and simmer over low heat for 7-10 minutes.

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:

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.
A bag of spices is placed in the finished syrup and boiled for 10 minutes. It is then removed and thrown away.
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.
The cooking and cooling procedure is repeated three more times. The pan with the preparation is left overnight in a cool place.
Then the container is placed on the stove and its contents are simmered over low heat for 7-10 minutes.
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 jam with cardamom

YouTube channel Ağababa Ağababa

Ingredients

1 kg seedless grapes;
200 ml water;
600 g sugar;
½ teaspoon ground cardamom.

Preparation

Boil the grapes in boiling water for 1 minute. Drain in a colander, then leave in cold water for 1 minute and drain the liquid again.

Boil 200 ml of water with sugar in a saucepan over low heat. 2-4 minutes after boiling, when the syrup becomes clear, add the berries. Cook for 5 minutes. Cover with a lid and leave at room temperature.

After 7–8 hours, boil the grapes and syrup for another 5 minutes. The third time, at the same interval, cook for 10 minutes. Just before it's ready, add the cardamom.

From green grapes

Time: 3.5 hours
Number of servings: 5 persons.
Calorie content of the dish: 180 kcal/100 g.
Purpose: dessert.
Cuisine: European.
Difficulty: easy.

Jam and jam are a native Russian delicacy. Housewives use not only the usual apples and strawberries for cooking, but also exotic berries and fruits. Jam made from green grape fruits is already unusual for our latitudes, but if you want to surprise your family even more, try making it with spices. According to the recipe, the treat is also cooked unconventionally - in the oven.

Ingredients:

green seedless grapes – 2.4 kg;
granulated sugar – 1.2 kg;
anise, cloves - 4 pcs.;
cinnamon – 1 stick;
grape juice – 400 ml;
almonds – 200 g.

Cooking method:

Place the berries in a bowl, sprinkle with granulated sugar, and leave overnight.
In the morning, combine all ingredients (except almonds) in a deep form.
Preheat the oven to 150 degrees, place the berry mass there for 3 hours.
Pour boiling water over the almonds and remove the skin. Place the nuts in the jam 1 hour before they are ready.
Remove the anise and cinnamon, pack into sterile jars, and seal with lids.

Grape jam with seeds

13-Smile/Depositphotos.com

Ingredients

500 g grapes with seeds;
120 ml water;
400 g sugar.

Preparation

Place the grapes in a saucepan and crush with a puree masher to release juice. Bring to a boil over medium heat and cook for 10 minutes, stirring. Remove from heat and leave to cool completely, this will take several hours.

Remove any bones that float to the surface with a slotted spoon. Transfer the berries to another container. Be careful not to pick up any bones from the bottom. Strain the remaining liquid in the pan through a colander and pour over the grapes.

Boil water, add sugar and cook for 7-10 minutes. Add the prepared grapes, and when the mixture boils, cook it over low heat for 20 minutes.

Jam “Berries in syrup”

Those who decided to make sweet grape rolls for the first time should try this easy recipe.
It doesn’t take much time, and the jam turns out incredibly tasty and fragrant. Its only drawback is its slightly runny consistency, since the berries are not boiled for a long time. But you can pour this dessert on top of pancakes. Procedure for making grape jam:

Wash white or blue grapes, pick berries from the bunches and leave to drain off excess water. The net weight of the berries should be 2 kg. Some housewives prefer to use white varieties to get jam of a beautiful amber color. However, this is not for everybody.
While the grapes are drying, prepare a syrup from 300 ml of water and 400 g of sugar.
Carefully lower the berries into the hot syrup, bring it almost to a boil, then turn down the heat and simmer for another 10 minutes.
Place the jam in sterilized jars and roll up. Turn it upside down, wrap it in something warm and let it cool.

Grape jam with seeds and citric acid

MSPhotographic/Depositphotos.com

Ingredients

1 kg of grapes with seeds;
100 ml water;
400 g sugar;
⅓ teaspoon citric acid.

Preparation

Cover the grapes with water, bring to a boil and cook until the berries are soft, about 10–15 minutes. Then rub through a sieve to remove seeds and tough skin.

Boil the resulting liquid. Gradually add sugar, stirring constantly. After 4-5 minutes, add citric acid. Continue cooking until mixture thickens, about 45 to 50 minutes. To make sure it's ready, drop a little jam onto a plate. If the drop holds its shape, pour it into a jar; if not, continue cooking for a few more minutes.

In a slow cooker

Time: 2.5 hours
Number of servings: 10 persons.
Calorie content of the dish: 141 kcal/100 g.
Purpose: dessert.
Cuisine: European.
Difficulty: easy.

For the next recipe, use any variety of the main ingredient: blue or white. It will turn out beautiful and tasty if you mix light and dark looks. It is better to use seedless varieties. If the fruit initially contains seeds, they will have to be removed. To do this, cut each grape and remove the seeds. Prepare dessert according to this recipe in a slow cooker.

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Ingredients:

white grapes – 800 g;
black grapes – 200 g;
sugar – 300 g;
citric acid – 0.5 tsp.

Cooking method:

If seedless berries are used, they are first blanched and then doused with cold water.
Place the fruits in a multicooker bowl, cover with granulated sugar, and add citric acid.
Turn on the “Jam” mode for 2 hours.
Pack the hot jam into jars. Roll up with metal lids.

Grape jam with orange and lemon

the350degreeoven.com

Ingredients

900 g sugar;
250 ml water;
1 kg seedless grapes;
1 orange;
1 lemon.

Preparation

Boil a third of the sugar with water. When the sand has dissolved, pour in the grapes and remove from the stove. After 4 hours, boil, add the same amount of sugar and cook for 10 minutes over medium heat. Leave for 10 hours. Then bring it to a boil again, add the remaining sand and cook for 10–15 minutes. A couple of minutes before it’s ready, pour in the juice squeezed from the orange and lemon.

Grape jam with almonds

YouTube channel “Delicious dialogue with Elena Bazhenova”

Ingredients

100 g almonds;
100 ml water;
600 g sugar;
8 g vanilla sugar (1 sachet);
1 kg seedless grapes;
1 lemon.

Preparation

Place the almonds in boiling water for 2-3 minutes. Rinse with cold water and peel off the skin.

In a saucepan, boil water with regular and vanilla sugar over low heat. After 10-15 minutes, pour the grapes into the syrup. Cook for 20–25 minutes, stir and skim off the foam. Cover with a lid and leave for 8-10 hours.

The second time, cook the jam over medium heat for 25–30 minutes. A few minutes before cooking, add almonds and squeezed lemon juice.

Seedless grape jam

Of course, you will have to seriously tinker with this recipe, but the result will be a delicious delicacy. Ingredients:

seedless grapes (peeled) – 1.6 kg;
sugar – 1.5 kg;
water – 150 ml.

Step-by-step instruction:

Select a grape variety with especially large fruits and remove the stems. Rinse with plenty of water and wait for the moisture to evaporate.
Cut the berries in half and remove the seeds. Transfer the processed halves into a large enamel container.
Cover with sugar, taken in the amount of half of the total norm. Leave it overnight for the juice to appear.
In the morning, pour the remaining sand into another pan, add filtered water and put it on the fire. Wait until the grains completely dissolve.
The syrup is cooled a little and the candied grapes are poured over it.
Cook the jam on low heat until cooked. The first sign of this is the grapes settling to the bottom.
Allow the delicacy to cool, only then put it into clean and dried jars.

To prevent the formation of mold, parchment or tracing paper is placed on the surface of the jam before final sealing.

Grape jam with walnuts

YouTube channel “Cooking at home with Natasha Beret”

Ingredients

500 g seedless grapes;
50 ml water;
500 g sugar;
100 g walnuts;
8 g vanilla sugar (1 sachet);
1 star anise - optional;
1 cinnamon stick - optional.

Preparation

Pour boiling water over the grapes for 5-6 minutes, then drain in a colander.

Mix water and sugar in a saucepan. Cook over low heat for 20–25 minutes until the sand is completely dissolved. Stir constantly.

Pour the berries into the boiling syrup. Stir and cook for 6-7 minutes. Cover with a lid and leave for 5 hours at room temperature. Boil again, add chopped walnuts, vanilla sugar, star anise and cinnamon. Cook for 20 minutes.

Jam Pyatiminutka

Time: 30 min.
Number of servings: 10 persons.
Calorie content of the dish: 120 kcal/100 g.
Purpose: dessert.
Cuisine: European.
Difficulty: easy.

If you don’t like to spend a lot of time on winter preparations, then you will certainly like the following recipe. You can make jam from black grapes or use white varieties of berries . A short heat treatment will preserve the maximum of nutrients in the fruit, and a small amount of sugar makes it not too high in calories. If desired, add vanillin or citric acid.

Ingredients:

grapes – 1 kg;
sugar – 200 g;
water – 150 ml.

Cooking method:

Make sugar syrup and pour it over the prepared berries.
Heat the jam over very low heat for 5 minutes, then increase the heat and simmer for about 5 minutes.
Remove the foam, pour into jars, and roll up.

Grape jam with mint and lime

photosimysia/Depositphotos.com

Ingredients

800 g seedless grapes;
450–500 g sugar;
100 ml water;
1–2 sprigs of mint;
1 lime.

Preparation

Mix grapes with sugar. Add 100 ml water. Bring to a boil and cook for 5–7 minutes. A couple of minutes before cooking, add mint leaves.

Cut the lime into small pieces.

Place grapes in syrup along with citrus in a jar. Cover with a lid and place in a saucepan with a napkin at the bottom. Fill with water and boil for 15 minutes. Seal with a lid.