How to make grape jam: 7 recipes

Grape jam is not very popular due to the fact that the delicacy is prepared with bones. Seeds lend a taste of wine and originality. However, if you want to make a homogeneous consistency of jam, it is enough to grind the fruit with a sieve. Let's sort out the important nuances in order, select the most delicious recipes.

Features cooking grape jam

1. Traditionally, grapes are sown at the end of summer — beginning of autumn, but a later harvest appears in October. Choose fruits that ripen during the specified periods.
2. For the preparation of delicacies, you can take black or white grapes. Give preference to a variety of "Talisman", "Rizamat", "Isabella", "Muscat", "Chaush"."Kishmish", "Agadai", "Delight", "Nim-rank" will also suit.
3. Before the main manipulations, sort the grapes. Discard the rumpled and cracked berries, leave them to make wine. Remove the fruit from the twigs gently without damaging the peel. For convenience, use nail scissors.
4. Washing is carried out in a basin with water, and not under the faucet. Such a move will prevent damage to the grapes. A treat is prepared on the day of harvest, sorting and rinsing the harvest. Do not leave the fruit on the second day, as they will turn sour and begin to smell of wine.
5. If you want to get a uniform jam, choose a seedless grape variety. Otherwise, wipe the prepared fruit in the pulp with a sieve. Then the treat will remind jam or jam.
6. Before starting a massive brew of treats, blanch the grapes. First, dip the fruit in boiling water for 3 minutes, then immediately dip it with ice water. So you eliminate the excess fluid in the berry.
7. Preparation of delicacy is carried out in several stages. Heat treatment should not exceed the time specified in the instructions. Between the main approaches, the treat is cooled and soaked with syrup evenly, then boiled again.
8. Cane sugar will add bitterness to the finished delicacy, so it is advisable to use beet sweetener. At will sand can be replaced with powder, it will dissolve faster.
9. If you have previously processed the grapes, excluding the seeds, half of the fruits should be sprinkled with sugar. The sweetener is absorbed and will contribute to the secretion of juice, which is further used for the syrup. In the case of whole berries such a move would be ineffective.
10. To assess the readiness of the jam, drip the syrup into a flat saucer and allow the liquid to cool. Then gently tilt the dishes: if the drop has not spread, the treat can be poured into the cans and corked. It is also important to understand that when the dainty is ready, the fruit 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 squash - 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 do melon, cut the pulp in the specified amount into cubes.
2. Remove the peel from a young zucchini, remove large seeds. Crush the fruit pieces of arbitrary shape (the same size). Put the listed components in the cooking container and sprinkle with sugar.
3. Gently mix the contents by hand, then leave for another 3 hours. During this period, the juice will stand out, which we need. While you have time, rinse and blanch the grapes, chop the citrus in half-slices.
4. Boil the contents in the sugar, do not turn off the fire. After 10 minutes, add lemon with grapes. Continue to languish for another 5 minutes, then leave the treat for 3 hours.
5. When the jam reaches room temperature, boil it again. Again leave for some time, repeat the heat treatment a total of 4 times.
6. At the final stage of soaking, add vanilla and almond essence to the hot base. Continue to boil down for 5 minutes, then immediately pour the treat into clean jars. Capping is done with tin lids.

A simple recipe for grape jam

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

1. Combine sugar and water in heat-resistant dishes, 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 them in a basin of water and dry. Throw the berries in a bowl with syrup. Shake the container, let the raw material stand for 2 hours. The indicated time is set aside so that the fruits are evenly and slowly soaked with sweetener.
3. When the specified time passes, bring the contents to the first bubbles and simmer another 1 hour. Constantly stir, carry out manipulations on low fire. Turn off the jam again and leave for 4 hours.
4. Spend heat treatment in the penultimate time within 50-60 minutes. Cool the treat and shake the pot, pour in citric acid. Protom the composition of 15 minutes, immediately pour into containers and close.

Grape and Apple Jam

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

1. First prepare the apples. They need to be cleaned, rid of hearts, washed and dried.Next, the fruits are chopped into slices or sticks of equal size.
2. Pour cold tap water into the basin, lower the grape brush into the basin. Rinse well and remove excess debris. Remove all tails and twigs, dry.
3. Boil the water, fill it with apples and grapes. Put on the stove, wait for boiling. Leave the composition to languish for 10 minutes after the start of boiling, then cool.
4. Repeat the treatment thermally 3 more times. At the last stage do not cool the jam, immediately pack it in warm sterile containers. Cover with tin.

Grape jam with cinnamon and lemon

• Clove buds - 4 pcs.
• lemon - 1 pc.
• grapes without seeds - 1 kg.
• cinnamon in the pods - 1 pc.
• granulated sugar - 0.8 kg.
• table water - 0.1 l.

1. Pre-clean the grapes by cutting off the tails with nail clippers. Rinse the berries in the basin, leave to dry on towels. Wash citrus, scald with boiling water.
2. Chop a lemon, squeeze out the juice, filter from the seed. Mix with sugar and water. Put to heat, boil until the particles dissolve on low power.
3. When the sugar has melted, put cinnamon with cloves in a gauze cloth, tie it over a knot. Dip this bag in a sweet base, tantal a lot for another 5 minutes. Remove the spices.
4. Make several holes in the peeled grapes with a sewing needle or toothpick. Send the fruit to a syrup cooled to 45 degrees. Cool the contents.
5. Now heat the treat to 75 degrees, avoiding boiling. Let it cool again. Repeat the heat treatment three times, at the final stage, cool for 8 hours.
6. Take care of the sterilization of the lids and containers. Wash jars of baking soda, dry, pack ready meals. As the jam rolls in the cooled form, capping is carried out with nylon or paper (parchment).

Grape and Cherry Jam

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

1. Put the cherries in a strainer, then rinse several times in a basin with cold water. Let the berries dry, exclude the bones. Sort the grapes, wash under the tap and leave to drain.
2. When the grapes are dry, try it out. First, dip the peeled fruit in boiling water for a couple of minutes, then immediately cool with icy water.
3. Mix cherries with grapes in heat-resistant cooking utensils.Separately, cook the syrup from sugar and water, then pour the sweet mass of raw materials. Cover the container, insist the product for 7 hours.
4. After the allotted interval, heat the mass on low power, continue to simmer for a quarter of an hour. Turn off the hotplate, 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 container for seaming, pack up a ready-made delicacy and cork it.

Grape 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 marc) - 0.5 l.

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

Grape and gooseberry jam

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

1. First, sort the berries separately from each other. Wash the gooseberries, cut the tails with nail scissors. Do not damage the peel. Rinse under the faucet.
2. Do the same with grapes (cleansing, washing, drying). Now each type of fruit mince, then mix with each other. Put the heat-resistant container with the contents on the fire, boil until the first bubbles.
3. Turn off the heat, insist mass for 4 hours. At this stage, you can sprinkle the berries with sugar. Perform heat treatment three more times. The final time, pour out the hot treat and close it.

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

Video: Grape Jam