Grape jam for the winter. Recipe for jam-jelly from grapes. Recipe for grape jam with citric acid and vanilla sugar

Many grape varieties allow you to keep the harvest on a bush for a rather long time and tear the clusters only in the middle of autumn. As a rule, the grapes of these varieties with proper storage can remain fresh and tasty until the New Year. However, the rest of the time it will not be possible to eat fresh berries from your plot. A great way to preserve the grown crop is to make blanks for the winter by boiling jam.

What berries are suitable for jam

For the preparation of grape jam for the winter fit both light and dark varieties. It is better to choose from them those that give berries with dense flesh and peel, which are not boiled soft during cooking. Also, it is much more pleasant to eat seedless jams, but it is worth remembering that they contain a large amount of useful substances that the body needs in the winter and spring months.

Berries, which usually may seem overly acidic, will fully manifest their taste in jam.

In the product, boiled from sour grapes, you do not need to add citric acid, which is usually used as a preservative and acidity regulator.

How to cook grape jam

1. The simplest recipe for grape jam requires, in fact, the berries themselves, granulated sugar and water. Grapes and sugar require 2 kg, and water - 200-250 g.

First you need to make sugar syrup. To do this, half of the sugar must be completely dissolved in water, and then cook for another ten minutes. After that, the syrup should be slightly cooled, and then pour grapes over it. In this form, they must be left to infuse for 8 hours. Then heat, add 150 g of sand and boil another 10 minutes, then cool. Repeat this procedure twice more.

After pouring out the last portion of sugar and boiling the jam, it is no longer necessary to cool it. Roll in sterile jars for the winter should be still hot.

2. There is also a similar recipe, for which sugar and grapes also require one kilogram, but water needs two liters.

Peeled and washed grapes must first be cleaned and washed thoroughly. Then put them in a colander in boiling water for a couple of minutes and cool. At this time, dissolve the sugar in water and pour grapes over it. After that, bring to a boil twice and cool. If the grapes were originally not very sour, add some citric acid.

Such jam is also rolled for the winter hot.

3. If used for winter harvesting   Kishmish variety, then from it you can easily make a delicious jelly treat. Here is his recipe.

One kilogram of grapes requires two kilograms of granulated sugar. At first, you just need to fill the berries with sugar and leave them in a cold place for two days. After that, heat the mixture over low heat and cook, stirring constantly, until the jam is thick enough.

4. Those who have their own farm on the site, often procure many products for the winter. Different fruits and berries   You can safely mix and get a very tasty result. Here is a simple recipe for jam from grapes and apples. It will require three kilograms of apples, one kilogram of grapes and one liter of water.

First, boil the water and cool slightly. Apples at this time cut into thin slices, put them in water and add grapes there. Bring to a boil over low heat and immediately remove from heat. You need to repeat this procedure every four hours for two days.

5. In addition to berries and fruits, grapes also go well together and the nuts. Walnuts are best suited. You can also make jam with them. The recipe is not complicated at all. It will take one kilogram of grapes, a pound of sugar, about 200 grams of nuts, 100 grams of water, vanilla and cherry leaves to taste.

Boil sweet syrup from water and sugar. Put the peeled grapes into boiling water for a few minutes, then add them to the syrup and cook for 5-7 minutes. After remove from heat and leave for 10 hours.

After this time, boil the mixture again, add vanilla and walnuts to it and do not turn off another 15 minutes.

Nutritional value of grape jam

Since each recipe requires the addition of sugar, and the grapes themselves contain a lot of calories, the average nutritional value of such a dish is usually about 200 kcal.

Compotes, house wine, juice are considered the most common grape blanks for cold weather. But there is also the possibility to close a somewhat unusual delicacy - grape jam for the winter. It is easy to stock up with the proposed dessert using a variety of varieties: popular Isabella and Muscat, Talisman, Kish-mish, Delight, Rizamat and many others. Varenica is made with sugar syrup boiled in its own grape juice, honey pouring, which bring their own specifics to the taste of the dish. And for the "coloring" treats add cherry leaves.

As mentioned above, made from light and dark varieties. The berries in the properly cooked jam remain whole and float in the clear syrup. At the same time they contain many vitamins, including B6 and A, minerals and other beneficial substances. If combined recipes are carried out, the “bobs” are in the company of the accompanying berries or fruits. Successful blending options: apples, oranges, pears, gooseberries, peaches. When boiled grape jam or jam, they often contain spices (cloves, cinnamon sticks, etc.). The main flavor can be shaved with the help of dried fruits, walnuts and cashews, and spicy herbs.

The subtleties of cooking grape jam:

When selecting fruits, preference is given to berries without spoilage, bruises and rot, rather dense, in the very juice of maturity. Marriage is not thrown away, but goes for juice, wine or jam.

Picked grapes are processed on the day of harvest, as it quickly deteriorates and acquires the characteristic smell of fermentation.

Bobks going to " Grape jam for the winter "recipes, gentle in its structure, so they should be washed carefully, repeatedly immersed in a container with water, rather than rinsing out under a flowing stream.

For a sweet winter treat, you need to select a variety with a small number of seeds or no bones at all. Although it is boiled from stone wine, the result is a low-quality product (when drinking tea, hardly anyone would like to “filter” dessert, spitting out the bones on a saucer).

Before processing, the grapes must be blanched and immediately cooled in icy water. Otherwise, due to the high content of liquid in it, the berries quickly brewed and burst. And so that they do not wrinkle, the fruits are poured with syrup and kept in it for about 2-3 hours. All this allows you to keep them tselenkimi, and or any other variety will come out very beautiful.

According to the long-term experience of housewives, it has been proved that it is not worth boiling down the grape brew, achieving its density. After all, in the liquid syrup is the whole beauty of the treat. In addition, it can be used for making compote, and for soaking the cake of the future cake.

There are several ways to cook the proposed dessert. For the first one you will need:

1 kilogram of ripe grapes,

1 glass of water

1.2-1.3 kilograms of sand sugar.

For the "sharpness" of the flavor tone add a spoon of brandy, but especially at will.

According to the first method is preparing grape jam with stones for winter. But, if there is a desire, then the bones are cleaned. The general preparation consists in separating the boboc from the hand, after which they are folded into a colander and it is not once dipped into a wide container with water to remove dust. Then the original product is left on time to glass the water. A certain amount of water is poured into a separate bowl, boiled and removed from the heat. In boiling water, the berries are lowered in portions, kept for a minute or two and transferred to a basin with cold water. “Hardened” grapes are placed in a cooking pot.

Syrup for the proposed method is prepared from granulated sugar and water. Grapes are poured over them, put on the stove and brought to a boil over moderate heat. Boil them should be about 20 minutes, removing the foam and stirring. The boiled brew is set aside for 8-hour infusion, and returns back to continue cooking. At the second approach, it slowly rages 40 minutes, tracing the process in order to avoid burning.

Next, the syrup is gently decanted and boiled separately for no longer than a quarter of an hour. The berries are laid out on sterilized dry banks and poured slightly condensed (even caramelized) syrup. completely cooled and closed with parchment. For storage it needs moderate cold.

On the second " Grape jam for the winter "simple recipe   is taken:

A kilogram of Isabella,

1-1,2 kg of sugar,

200 ml of water.

The ripe berries, separated from the twigs, are carefully rinsed with water for preparation. They are folded into a bulk colander, scalded with hot water heated to 80 degrees and cooled in a cold one. Moisture must then drain, and Isabella herself is shifted to the cooking basin.

The fruits of the grapes are poured with a solution boiled out of water with sugar, followed by infusion for about 10 hours (or just until the next day). Then the syrup is drained, boiled again and returned back. And again there is a time of insistence. The next day or in the evening (if the syrup was boiled in the morning), the jam is put on a low fire and made ready. Vanilla is added near the end of cooking. Delicacy during heat treatment must be stirred and removed from the surface of the incoming foam. Before packaging should cool down in an open basin. The dish is covered with parchment, not using tin lids.

By the way, for any recipe " Homemade grape jam for the winterIt is better to use white sugar. Yellow will give an undesirable burnt shade to the taste, which will spoil the taste of grapes, delicate and delicate in nature. When processing a grape variety that is too sweet, the ingredients are supplemented with citric acid, putting it into syrup, which makes it slightly sour in the overall picture when treating a treat.

It is impossible not to recall the five-minute method. Fast, economical, he sometimes saves the hostess from stopping for a long time at the stove, and many give him their preference. Five minutes are made of the following products:

About 1.5 pounds of berries,

0.3 kg sand sugar

- ½ tsp citric acid or 2 tbsp. lemon juice

Glass of water.

The berries break from the twigs, sorting exceptionally strong and juicy. Grapes are washed with water and put to run in a colander. Sweet sand is poured into a wide basin, water is poured, the container is loaded on the stove, where syrup is brewed. Fruits are transferred to it and boil for 5 minutes. Foam formed on the surface is removed with a spoon or a slotted spoon.

After pouring the "lemon", boiling continues for another 5 minutes, intensifying the fire. " Grape jam for the winter "simple   and quick way   distributed in jars and rolled tightly. "Five minutes" can be taken out in the pantry or cellar, it does not require too low temperature for storage.

Somewhat laborious, but so amazing dessert - seedless. Having fidgeted and freeing the bobs from the bones, it turns out a “clean” blank without unwanted “splashes”. To cook the proposed treat will need:

To a kilogram of an elite variety,

1 kg of sugar

Incomplete glass of water.

In this case, you can even spend money and buy (if not grown in the country) large - selected - a grape variety. The grapes are separated from the branches, rinsed in a large liter of water, poured into a sieve and gently shaken to drain moisture. Then each leg is cut in two and the bones are extracted from the halves with a knife, after which they are folded into an enamelled cooking basin. All sugar is divided into two parts. One is poured to the grapes, the other is set aside for a while. And the harvest until the morning should let the juice.

After a night of settling, the remaining sweet sand is poured into a separate saucepan, ¾ cup of water pours into it and the syrup is brewed. The liquid is cooled before pouring to the grape halves, floating in its own juice, syrup. The pelvis is placed on the stove and its contents are boiled until the berries begin to sink to the bottom. This means a complete readiness of the treat, but still seedless grape jam for the winter   checked for quality. To do this, take a sample of the dish itself, and the syrup - to freeze a drop on a cold saucer and caramelize it. The brew is allowed to cool in the cooking basin, and it is transferred to the jars and sealed with tracing paper or parchment.

Pitted make a treat and from Isabella, although in most cases its berries are not of large size, and there are plenty of bones in it. But, as it prepares, in capable hands it will turn into a repeatable dessert. Ingredients you need for this:

A kilogram of grapes dangling from tassels,

200 ml of water

600 grams of granulated sugar.

Exceptionally mature fruits are washed out, changing water several times, and fold to drain. Then they are boned with a special device or simply with a pin. A syrup is prepared from 1/3 of the sand sugar and a glass of water. It boils and bobs are placed in it, followed by heating for 5-7 minutes on low heat, removing the foam with a spoon or a slotted spoon.

The substance is removed from the heat and cooled. After an hour or two, the remaining sugar crystals reach it and, after stirring, the mass is boiled for 25-30 minutes. This time will be enough for the brew to come to readiness, and it is laid out in cans and tightly closed.

Stocks for the winter

It so happened in life that a man, like any other animal, cares about his future. The desire for confidence in the future is in our blood. We want to always eat a good meal, eat tasty food and not have a feeling of hunger. It is this instinct that makes a person in the summer and autumn to put aside some products for future use, in order not to waste time searching for food in winter.

Types of blanks and pre-processing

Berries and fruits are very beneficial to the human body, but they have one characteristic feature. They can not be kept in kind all year. Therefore, people are trying in every way to preserve the gifts of nature for a long time. If we talk about grapes, the first thing that comes to mind is wine. Indeed, the aromatic product obtained by fermentation of fruits, has been known for a long time. But this is not the only way to preserve the unforgettable taste of ripe, juicy berries. There are other options. Sweet foods such as jelly, jam, mousses, jams, compotes and marmalades are also very popular. It is easy to prepare them, but in winter a jar of such an appetizing delicacy will bring real pleasure to lovers of sweets. In order to cook grape jam, you need to perform quite a lot of preparatory work:

1. To begin, the berries should be removed from the grapes and thoroughly washed, after cutting off the tails.
2. Then discard the damaged fruit. In order for the grape jam to be really tasty, it is necessary to take only whole berries with fleshy pulp and dense skin.
3. Then it all depends on what kind of product you decide to use: green, blue or white. From this will depend on the quality of the final product. Green fruits are usually pre-boiled in plain water so that they become softer. To save the color, you can add a little salt at the rate of 1 kg of berries half a teaspoon. Blue and white varieties do not need such processing. They only remove the grain. And if the berries have ripened, you can remove the skin. Now the product is completely ready for the main process.

Cooking methods

Grape jam can be cooked in different ways. The most common is the usual variant, for which it is necessary to take a kilogram of sugar and a glass of cold water per kilogram of ripe fruit.

The preparation is carried out in several stages:

1. From the water and sugar cook syrup.
2. Put the prepared berries in it and bring the mixture to a boil.
3. Cook the product for 5 minutes on low heat and then set aside until it cools completely. The procedure is repeated a couple of times. In the course of boiling one must not forget to remove the foam and remove the pop-up grains.
4. After cooking, decompose the hot product into sterilized jars and seal tightly with tin lids. Keep the finished delicacy better in a cool and dry place. For taste, you can add a little citric acid (a teaspoon) or vanilla on the tip of a knife at the very end of the cooking.

Alternative option

Grape jam can be made in a slightly different way:

1. Washed berries put in the prepared basin.
2. Pour the fruit with boiling syrup and leave for 12 hours.
3. Then bring the mixture to a boil and leave for half a day.
4. On the third day, add chopped lemon (seedless) to the hot mass. The rest of the process is unchanged.
5. On the fourth day, pour 10 grams of vanillin into hot jam and you can safely put the flavored product in cans.

Grape jam

Berries and fruits are good not only in the form of jam. A delicious variation of fruit delicacy can be fragrant jam. This product is perfect as a filling for patties or additives to morning toast. Jam from grapes is prepared very simply, except for the preparatory procedures. For this dish you will need a kilogram of sugar, 1.8 kilograms of grapes, a peel of half a lemon and 80 milliliters of lemon juice.

It is better to make jam like this:

1. Bunches of grapes thoroughly rinse and bust.
2. Free each grape from the shell. To do this, squeeze the middle in a separate pan and discard the skin.
3. Cover the resulting mass with a lid, put on medium heat, bring to a boil and leave in this position for 5 minutes.
4. Now the mixture must be pushed through a sieve to get rid of unnecessary bones.
5. Pour the mass back into the pan, add the rest of the ingredients in the recipe, boil and leave to boil over low heat until ready. It remains only to put everything in a prepared dish, seal tightly and store in a cool place until the next harvest.

Color delicacy

Very good to cook Isabella grape jam. But first you need to know that this variety is not recommended for people with impaired vision, as well as diseases of the liver and kidneys. For the rest, Isabella is just a godsend. Rich chemical composition   able to have a beneficial effect on the whole human body generally. Its taste is quite specific, but the aroma is worthy of the highest praise. To make jam, you only need a kilogram of sugar and a kilogram of grapes. Washed berries should be put in a basin, covered with sugar on top, and then mashed with a spoon or pestle so that they let the juice. Now the mixture must be boiled to high heat   and remove the foam. After that, the mass should be boiled for an hour. Boiling level should be minimal. To make the jam not only tasty, but also safe, it is necessary during the whole cooking process to try to catch all the grains. Otherwise, at one point, you may miss your teeth. This should be done directly above the boiling water basin. In the meantime, you diligently clean your dessert, the core and skins will boil out so that they will not even be noticeable.

Cooking Homemade Jam

Many people like to eat fragrant jam on cold winter evenings. Especially delicious for the winter is obtained from the grape jam with stones. Get ready!

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Since childhood, I really like jam. I love to smear it on white bread   and eat, squeezed hot tea. Now you can buy any kind of it in the store. And in the distant Soviet years, the hostesses had to close this sweetness on their own. My mother spent many hours in the kitchen, but our whole family was provided with this delicacy for the whole autumn and winter.

Many years have passed since then, but my love for jam has not passed. Now I close it myself according to my mother's recipes. And here is the question: what can you make from grapes to preserve the taste of autumn for the winter? The answer is: of course jam!

Although I know a lot of grape jam recipes, I especially love grape jam with pits. Are you surprised? Yes, we all used to close the jam of cherry, currant or raspberry. Grape preserves are rare. But in vain, because it is not only very tasty, but also healthy. I have a couple of easy recipes that I’m happy to share with you.

How to choose ingredients

Jam is most popular among other recipes and methods of canning grapes. The main thing is to choose the right ingredient. Would need large grapes with thick skin.   You can take both white and black. Do not take wine varieties. In addition, it is perfect sour grapes.   Sour grape jam does not require the addition of large amounts of citric acid, which acts as a preservative.

How to prepare the grapes?

This should be done as follows:

1. Separate the grapes from the bunch.
2. Carefully sort the berries. Throw out all rotten, burst and sluggish. For jam fit large, fleshy berries   with thick intact skin.
3. Remove all the stems. This should be done carefully, without damaging the berries.
4. Rinse the grapes. Spread it out to dry on a flat surface. Do not wipe the berriesso you can damage them.
5. If you wish, you can remove the seeds from the grapes. But this should be done very carefully, because you risk throwing out most of the pulp. I do not remove the bones, they do not spoil the taste of jam.

So, after preparation, you can proceed to the preparation of jam. To do this, it is better to use an aluminum pan or basin. In an extreme case, fit a pot with a thick bottom. In this dish, jam just will not burn and will not stick to the bottom.

How to make grape jam: a classic recipe

You will need:

• 1 kg of grapes;
• 1 kg of sugar;
• 200 g of water;
• 5 g of citric acid or lemon;
• 5 g vanilla sugar.

What do we have to do:

1. Prepare the grapes as above.
2. Pour a glass of water into the pot, put it on the fire and   bring to a boil.
3. As soon as the water starts to boil, add sugar and mix it thoroughly. Make the fire quieter and cook the syrup. Bring the syrup to a boil and remove the pan from the heat.
4. In the ready syrup is poured the grapes. Leave them soaked.   In one hour.
5. Place the saucepan with the grapes and syrup on a slow fire for one hour. Do not forget at this time to remove the foam from the jam.
6. Ready signal are transparent grapes that do not float. If this happens - remove the pan from the stove.
7. Add citric acid and vanillin to jam.
8. Wash and sterilize the jars with lids. Pour the jam into the prepared jars and roll them up.
9. Turn hot jars upside down. Wrap in a warm blanket to cool.

Grape Jam Recipe Recipe

You will need:

• 1 kg of light grapes;
• 1 kg of sugar;
• 70 g of water;
• 100 g of walnuts;
• vanillin.

What do we have to do:

1. Pour water into a saucepan, add sugar, put on a slow fire. Stir the syrup thoroughly until sugar is completely dissolved. is he should become transparent.
2. Separately, boil water for blanching in another saucepan. This is done in order to soften the grapes.
3. Put the grapes in gauze and put in a pot of boiling water for a couple of minutes.
4. After blanching, pour the grapes in syrup. Cook 5 minutes on moderate heat.
5. Remove the pan from the grapes in the syrup from the heat, cover with a lid. Leave overnight for the grapes to soak in syrup.
6. In the morning, put the pot on the stove, bring the jam to a boil. Add a walnut halves. At this stage, you can add a little vanilla to taste. Boil another ten minutes.
7. Prepare jars and lids: wash, sterilize. Pour hot jam into ready-made jars, roll up.
8. Turn them upside down and wrap them in a warm towel. Leave to cool.

How to store and eat grape jam

Chilled jam should be removed in a dark and cool place. The best option would be basement or cellar.   If this is not possible, then you can store it in the pantry or on the balcony. I use the last option.

You can eat this delicacy in pure form, and you can add to different pastries or desserts. My son really likes to use this jam with ice cream. And my favorite option is a combination of long loaf, grape jam and fragrant tea.

As you can see, the recipes for jam from grapes are quite simple. Even the beginning hostess will cope with them. Try making grape jam pits on these. simple recipes. I am sure you will come back to them again and again.

1 Portion 15 minutes

Description

Ingredients

Steps

We select ripe grapes with rather dense and elastic berries for making jam. Carefully wash all branches in cold water, remove debris and leaves.




At this stage, we have to separate each berry from the branch, and then also remove all skins. Pulp of grapes we put in a deep bowl or enamel basin.




Separately, we lay skins removed from the grapes: we will need them at the final stage of cooking delicious jam.




Expose the pelvis with the pulp of grapes on a small fire, bring the liquid to a boil and cook for 10 minutes or a little more: the pulp should be completely boiled soft.




The contents of the bowl pass through a very fine sieve, fray some bones.




The remaining bones are thrown away or adjusted to make something else.




We expose a thick homogeneous mass of grapes again on the stove, turn on a small fire.




We pour all the previously separated skins into the same basin, mix the ingredients thoroughly and prepare until the rind is soft: it takes about 5-8 minutes.




Gradually fall asleep in the basin of one glass of sugar.   After each addition, mix the ingredients very carefully..




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




Cook a thick jam of rich color for about 10 minutes. He should get about the concentration shown in the photo.




Banks are sterilized in the oven or in any other way known to you. We pour the finished treat into glassware, tightly twist the lids and leave to cool completely under the blanket. Delicious and healthy jam from seedless "Isabella" grapes ready for winter.




Enjoy your meal!