How to cook grape jam: 7 recipes

Grape jam is not very popular due to the fact that the delicacy is prepared with seeds. The seeds give the treat a winey flavor and originality. However, if you want to make jam a homogeneous consistency, it is enough to grind the fruits with a sieve. We will analyze the important nuances in order, highlight the most delicious recipes.

Features of the preparation of grape jam

1. Traditionally, grapes sing in late summer – early fall, but a later crop appears in October. Choose fruits ripened in the indicated periods.
2. For the preparation of delicacies, you can take black or white grapes. Give preference to the variety "Talisman", "Rizamat", "Isabella", "Muscat", "Chaush". Kishmish, Agadai, Delight, Nim-rank are also suitable.
3. Before the main manipulations, sort the grapes. Discard the rumpled and cracked berries, leave them to make wine. Remove the fruit from the branches gently without damaging the peel. For convenience, use nail scissors.
4. Washing is carried out in a basin with water, and not under the tap. Such a move will prevent spoilage of grapes. The treat is prepared on the day of harvesting, sorting and rinsing the crop. Do not leave the fruits on the second day, as they will turn sour and start to smell like wine.
5. If you want a uniform jam, choose a seedless grape variety. Otherwise, rub the prepared fruit into the pulp with a sieve. Then the treat will resemble jam or jam.
6. Before starting a massive brew of treats, flanch the grapes. First, dip the fruits in boiling water for 3 minutes, then immediately dip in ice water. So you eliminate excess fluid in the berry.
7. Treats are prepared in several stages. Heat treatment should not exceed the time specified in the instructions. Between the main approaches, the treat is cooled and soaked in syrup evenly, then boiled again.
8. Cane sugar will give the finished treat a bitterness, so it is advisable to use beet sweetener. If desired, sand can be replaced with powder, it will dissolve faster.
9. If you have pre-processed grapes, excluding seeds, halved fruits must be sprinkled with sugar. The sweetener is absorbed and contributes to the release of juice, which is later used for syrup. In the case of whole berries, such a move will be futile.
10. To assess the readiness of the jam, drip with syrup on a flat saucer and let the liquid cool. Then gently tilt the dishes: if the drop has not spread, the treats can be poured into jars and corked. It is also important to understand that when the delicacy is ready, the fruits will fall to the bottom.

Grape jam with zucchini and melon

• grapes (variety - seedless) - 900 gr.
• red apple - 850 gr.
• lemon - 2 pcs.
• granulated sugar - 3.3 kg.
• young zucchini - 850 gr.
• vanillin - 2 gr.
• melon - 900 gr.
• almond essence - 5 drops

1. First prepare the apples: rinse, eliminate the middle, rinse and dry again. Chop the fruit into slices of the same size. Now take care of the melon, cut the pulp in the specified amount into cubes.
2. Remove the peel from a young zucchini, remove large seeds. Grind the fruit with pieces of arbitrary shape (the same size). Place the listed components in a cooking container and sprinkle with sugar.
3. Gently mix the contents by hand, then leave for another 3 hours.During this period, the juice that we need is allocated. While you have time, rinse and blanch the grapes, chop citruses in half slices.
4. Boil the contents in sugar, do not turn off the heat. After 10 minutes, add lemon and grape. Continue languishing for another 5 minutes, then leave the treat for 3 hours.
5. When the jam reaches room temperature, boil it again. Leave again for a while, repeat the heat treatment a total of 4 times.
6. At the final stage of languishing, add vanilla and almond essence to the hot base. Continue boiling for 5 minutes, then immediately pour the treat into clean jars. Capping is carried out by tin lids.

Simple recipe for grape jam

• citric acid - 7 gr.
• grapes (grade "Kishmish") - 1 kg.
• table water - 240 ml.
• granulated sugar - 950 gr.
• vanilla powder - at the end of a knife

1. Combine granulated sugar with water in a heat-resistant dish, prepare a sweet base. When the granules dissolve, and the syrup becomes transparent and uniform, turn off the burner.
2. Sort and clean the grapes in advance, wash in a basin with water and dry. Throw the berries in a bowl with syrup. Shake the container, let the raw materials stand for 2 hours. The indicated time is allotted so that the fruits are uniformly and slowly soaked in the sweetener.
3. When the specified time has passed, bring the contents to the first bubbles and simmer another 1 hour. Constantly interfere, carry out manipulations on low heat. Turn off the jam again and leave for 4 hours.
4. Carry out heat treatment for the penultimate time within 50-60 minutes. Cool the treat and shake the pan, add citric acid. Rinse the composition for 15 minutes, immediately pour into containers and close.

Grape and apple jam

• water - 1 l.
• grapes (grade at your discretion) - 1 kg.
• sweet apple - 2.8 kg.

1. Prepare the apples first. They must be cleaned, removed from the cores, washed and dried. Further, fruits are cut into slices or bars of equal size.
2. Pour cold tap water into the basin, lower the grape brushes into the bowl. Rinse well and remove excess debris. Remove all ponytails and twigs, dry.
3. Boil water, pour apples and grapes on it. Put on the stove, wait for boiling. Leave the composition to languish for 10 minutes after the start of drilling, then cool.
4. Repeat the heat treatment 3 more times. At the last stage, do not cool the jam; immediately pack it in warm, sterile containers. Close with a gesture.

Grape jam with cinnamon and lemon

• clove buds - 4 pcs.
• lemon - 1 pc.
• seedless grapes - 1 kg.
• cinnamon in pods - 1 pc.
• granulated sugar - 0.8 kg.
• table water - 0.1 l.

1. Pre-clean the grapes by cutting off the tails with manicure tongs. Rinse the berries in a bowl, leave to dry on towels. Wash citrus, scald with boiling water.
2. Chop the lemon, squeeze the juice, filter out the seeds. Mix with granulated sugar and water. Set to heat, cook until the particles dissolve at low power.
3. When the sugar has melted, place the cinnamon with cloves in a gauze, tie them to a knot. Dip this bag in a sweet base, simmer the mass for another 5 minutes. Take out the spices.
4. Make several holes in the peeled grapes with a sewing needle or a toothpick. Send the fruit to a syrup chilled to 45 degrees. Cool the contents.
5. Now heat the treat to 75 degrees, avoiding boiling. Again let it cool. Repeat the heat treatment three times, at the final stage, cool for 8 hours.
6. Engage in sterilizing lids and containers. Wash jars of baking soda, dry, pack ready-made treats. Since the jam rolls in a cooled form, the capping is carried out with a capron or paper (parchment).

Grape and cherry jam

• granulated sugar - 0.8 kg.
• vanillin - 3 gr.
• filtered water - 0.5 l.
• white grapes - 0.6 kg.
• citric acid - 6 gr.
• fresh cherry (large) - 0.5 kg.

1. Put the cherries in a sieve, then rinse several times in a bowl of cold water. Let the berries dry, eliminate the seeds. Sort the grapes, wash under the tap and let the liquid drain.
2. When the grapes dry, flanch it. First, dip the peeled fruits in boiling water for a couple of minutes, then immediately cool with ice water.
3. Mix cherries with grapes in a heat-resistant cooking pot. Separately, boil the syrup from sugar and water, then pour a sweet mass of raw materials. Cover the container, leave the product for 7 hours.
4. After the allotted interval, heat the mass at low power, continue to simmer for a quarter of an hour. Turn off the burner, cool the jam for 4 hours.
5. At the final stage, bring the mixture to the first bubbles, cook for 20 minutes. During this period, it is necessary to sterilize the packaging for seaming, to pack the finished delicacy on it and cork.

Grapes and pumpkin jam

• granulated sugar - 1.5 kg.
• pumpkin (pulp) - 900 gr.
• pear - 0.4 kg.
• grapes - 1 kg.
• lemon juice - 80 ml.
• grape juice (fresh squeezed) - 0.5 l.

1. Pumpkin pulp must be chopped into cubes of equal size, and then combined with sugar (500 gr.). Let the mass lie down for 20 minutes, then put on a baking sheet and place in the oven. Bake a third of an hour at 100 degrees.
2. Wash the pear, remove the middle. Without removing the peel, chop the fruit into slices. Rinse the grapes, cut it in half, remove the seeds.
3. Combine lemon juice with fresh grape juice. Pour into a saucepan and cook until the mass is reduced in volume by ½. When this happens, add 1 kg. Sahara.
4. Continue to simmer until the grains dissolve. Then add pear, pumpkin cubes and grapes to the sweet mass. Bring the contents of the cookware to a boil, simmer for 10 minutes and turn off the heat.
5. Infuse the mass for 3 hours, and then perform another heat treatment. Pour the treats hot, immediately seal them with tin lids. Cool neck down.

Grapes and Gooseberries Jam

• sweet grapes (seedless) - 2.8-3 kg.
• gooseberry - 1.4 kg.

1. First, sort the berries separately from each other. Rinse gooseberries, cut ponytails with nail scissors. Do not damage the peel. Rinse under the tap.
2. Do the same with grapes (peeling, washing, drying). Now pass each type of fruit through a meat grinder, then mix together. Put a heat-resistant container with contents on the fire, cook until the first bubbles.
3. Turn off the heat, leave the mass for 4 hours. At this stage, you can sprinkle the berries with sugar. Heat up three more times. For the final time, pour the hot treat and close it.

There are a number of subtleties that will help to cook a treat taking into account the taste characteristics of all family members. Consider the popular and easy-to-prepare recipes for grape jam with melon, pear, apple, gooseberry, lemon, pumpkin, cherry. Add to taste walnuts, chopped cinnamon, almonds.

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