General information

Cooking grape jam

Grapes began to cultivate so long ago that even historians find it difficult to say the exact date.

Now grapes are bred in almost all regions where there is no icy winter. Otherwise, the vine may freeze out due to frost.

The benefits of grapes

There are several thousand grape varieties. Many of them differ not only in taste, but also in the content of substances. Some researchers have come to a surprising conclusion: the composition of the grapes is almost the same as that of women's milk.

The main place in the composition of the grape fruit is given to water (60–85%) and glucose with fructose (10–33%). Also in the berries a lot of malic, salicylic, silicic, phosphoric, tartaric, citric, succinic and formic acids. In a small amount there is also oxalic acid.

Grapes are rich in vitamins A, C, B1, B2, B6, B12, PP. A special place is occupied by phosphoric acid, vitamin K and vitamin P, which are responsible for the state of the circulatory system - blood formation, blood clotting, blood pressure.

The composition of grapes includes pectins, glycosides, as well as trace elements: potassium, manganese, iron, magnesium, calcium, cobalt.

The skin of grapes is rich in tannins and essential oils.

Eating grapes helps to improve metabolism, facilitates expectoration in diseases of the respiratory tract, has anti-inflammatory effect.

Grapes are recommended to include in your diet for insomnia, anemia, gastritis, constipation.

Grapes make wine, juice, compotes, vinegar, pickles. And also it is dried and used in the form of raisins. Grape jam is not boiled too often. But it turns out so tasty and nutritious that you should pay attention to it.

Recipes - Cooking Grape Jam

Cooking Grape Jam - Recipes

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 in the winter fit both light and dark varieties. It is better to choose from them those that give berries with dense flesh and skin, 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 nutrients 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 cook 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 needs to be slightly cooled, and then pour grapes over it. In this form, they should be left to infuse for 8 hours. Then heat, add 150 g of sand and boil for 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 it 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, you need to add a little citric acid.

Such jam is also rolled for the winter hot.

3. If for winter harvesting is used 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 at once. 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. 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. With them, you can also make jam. 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 it off for another 15 minutes.

Grape jam

Previously, we have already laid out a few recipes for grape jam.

  • 1 kg of dark grapes
  • 150 g sugar
  • juice from 2 lemons
  • 1/2 teaspoon ground cardamom

Cooking:

  1. Washed grapes put in a pan with a thick bottom. Add sugar with cardamom and then leave it in the fridge or other cool place for at least 2 hours to give the berries juice.
  2. Place the pot on the stove, bringing the contents to a boil, stirring occasionally. When sugar dissolves, boil for about 10 minutes until the berries begin to fall apart.
  3. Dip the overcooked fruit through a sieve to get rid of the pits and skin.
  4. Then cook the grapes on low heat. Fruit mousse should thicken.
  5. Add lemon juice and cook for another 15 minutes.
  6. If the sequence is correct, remove the pan from the heat. Spread hot jam into washed and scalded jars of boiling water. Twist them and turn them upside down.
  7. Jam should be pasteurized by holding the jars for 10 minutes in a large saucepan of boiling water or dry in an oven preheated to 120 degrees C. Thanks to this pasteurization, any food can be stored for a long time without worrying about its durability.

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 the fruit ripened in 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 harvesting, sorting and rinsing the harvest. Do not leave the fruit on the second day, as they turn sour and start to smell of wine.
  5. If you want to get a uniform jam, choose a seedless grape variety. Otherwise, wipe the prepared fruit in a mush with a sieve. Then the treat will remind jam or jam.

Kitchen tools

To make this jam, you will need kitchenware in the form of:

  • large bowls or pans
  • wooden stirring spoon,
  • ladle,
  • colander
  • metal sieve
  • glass jars,
  • hermetically screwed caps.

Ingredient list

For thicker product:

  • Isabella grapes - 1 kg,
  • granulated sugar - 1 kg,
  • agar-agar - 10 g.
For liquid product:

  • Isabella grapes - 1 kg,
  • sugar - 0.5 kg.

Step by Step Cooking Process

Thoroughly washed grapes should be separated from the stalk and placed in a container, where to add sugar. Stirring the mixture thoroughly, you need to put the container on medium heat. After the grapes put out the juice, reduce the heat and, stirring, boil for 10-15 minutes.

While the product is being boiled, a thickener in the form of agar-agar should be prepared.

To do this, in 10 g of this tool, you need to add three tablespoons of water, mix the mixture well and leave it to swell.

Then jam with a metal sieve should be wiped so that in the end it left only bones.

After that, add swollen agar-agar to the product, mix the mixture, put the container with it on low heat and cook for five minutes until the agar-agar is completely dissolved.

The finished dessert is poured with the help of a ladle in pre-sterilized jars and tightly closed with sterilized lids.

And to prepare a liquid version of this product, you need to do everything the same way, only sugar should be taken in half and not to use agar-agar.

Video: how to make grape jam

What else can you combine

Properly cooked grape jam itself is very tasty and healthy. But in order to expand the taste palette of this dessert, add new shades and fragrant tones to it.

Grape jam is not as common as cherry, strawberry or raspberry, but it is not inferior to the traditional taste and aroma.

Comments and reviews

August 12, caramel77 # (author of the recipe)

November 6, 2016 Kapitocha #

November 6, 2016 Kapitocha #

November 6, 2016 Kapitocha #

November 6, 2016 caramel77 # (author of the recipe)

April 20, 2016 weta-k #

April 20, 2016 caramel77 # (author of the recipe)

April 22, 2016 weta-k #

April 22, 2016 caramel77 # (author of the recipe)

April 22, 2016 weta-k #

September 24, 2015 olga040486 #

September 24, 2015 caramel77 # (author of the recipe)

September 24, 2015 olga040486 #

September 24, 2015 caramel77 # (author of the recipe)

September 15, 2013 kolokol4ik #

September 15, 2013 caramel77 # (author of the recipe)

September 14, 2013 Olyushka-beauty #

September 13, 2013 gorchica #

September 13, 2013 caramel77 # (author of the recipe)

September 13, 2013 avani #

September 13, 2013 DrakonTS #

September 13, 2013 specialist # (moderator)

September 13, 2013 Darynia #

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Mistress note

Other fruits and berries can be added to the grape jam: apples, pears, gooseberries. In this case, the number of grapes is reduced in proportion to other fruits.

Instead of cinnamon and cloves, you can put mint or lemon balm, and replace lemon with an orange.

Liquid jam is recommended to tightly close the lids. If the jam is thick, then it is cooled, and then laid out in clean jars and covered with parchment paper. But then such a jam should be stored in ideal conditions so that it does not ferment.

Store grape jam in a dry, dark, cool place or in the refrigerator.