How to make grape jam at home. Secrets of making grape jam. Useful properties of grapes

Most gardeners grow grapes on their plots for fresh consumption or for making wine. However, few people know that grape jam can be made from this valuable berry. There are a large number of varieties that can withstand heat treatment while maintaining their beneficial properties. In our article we will talk about some popular recipes for grape jam.

Benefits of berries

Properly prepared grape jam is a source of macro- and microelements necessary for the body. Vitamins of group A improve vision and rejuvenate the body. B vitamins improve the functioning of the nervous and circulatory systems. Vitamins of group C increase immunity and protect against viruses. The high content of fructose and glucose strengthens the body’s immunity as a whole. Fiber removes toxins. Grapes have a positive effect on the functioning of the circulatory, digestive, nervous, respiratory and reproductive systems.

Cooking recipes

Grape jam, step-by-step recipes for which are posted on our website, can be made from various varieties of white, green, black and red grapes. Many people may like jam made from seedless grapes, for which sultanas are suitable.

White grape jam recipe

Ingredients

white grapes – 1kg;
water – 2 cups;
sugar – 1kg;
vanilla – 0.5 tsp;
citric acid – 0.5 tsp.

Carefully wash 1 kg of white grapes and separate the berries from the bunch with scissors so as not to damage them. If desired, you can remove the seeds.
Place a container with 2 glasses of water on the fire, boil it and gradually add 1 kg of sugar, stirring slowly. Cook for 15 minutes until completely dissolved and a homogeneous thick mass forms.
Wait for the syrup to cool and place the berries in it. Simmer everything over low heat for an hour, then gradually increase the heat to maximum. After 10 minutes, remove from heat and add half a teaspoon of vanilla and the same amount of citric acid. After mixing well, the white grape jam will be ready and you can transfer it into a suitable container.

Black grape jam recipe

Ingredients

black grapes – 2 kg;
water – 0.5 liters;
sugar – 1.5 kg;
lemon juice – 1 tsp;
vanillin – 1 tsp.

Wash and separate the berries from 2 kg of black grapes. Place them in a colander and lower them into boiled water for 2 minutes, and then immediately into cold water. Place half a liter of water on the fire and mix it with 1.5 kg of sugar. Remove the syrup from the heat and soak the berries in it for 8 hours. Once completely cooled, simmer over low heat for 15 minutes and let cool again for 8 hours. Add a teaspoon of lemon juice and the same amount of vanilla. Cook the mixture for 10 minutes. If desired, black grape jam can be prepared for the winter by pouring into sterilized jars, screwing and leaving upside down for 12 hours, covered under a cloth.

Green grape jam recipe

Ingredients

green seedless grapes – 2 kg;
water – 1 glass;
sugar – 1 kg;
lemon – 1 piece;
vanillin - sachet.

Prepare 2 kg of fruits; it is advisable to choose seedless green grape varieties. Rinse thoroughly under running water and separate the berries. Mix with 1 kg of granulated sugar and 1 glass of water. Place the container over low heat and cook until a thick solution forms, stirring occasionally. Remove from heat and let cool, then add freshly squeezed juice from one lemon and 3 packets of vanilla. Put it back on low heat and cook until fully cooked. You can find out about this by dropping a drop of jam onto a plate. It should not spread, but maintain its solid shape. Ready-made green grape jam can be poured into jars or rolled up for the winter.

Recipe for raisin grape jam

Ingredients

sultanas – 0.5 kg;
water – 0.5 cups;
sugar – 0.5 kg.

Kishmish grape jam is considered one of the most exquisite and appetizing. This is due to the absence of seeds, which keeps the berries whole and even more useful.
To prepare, you will need half a kilogram of sultanas, which is washed under the tap and the berries are carefully separated, removing all damaged ones.
Boil half a glass of water and gradually add half a kilogram of sugar, stirring well. After complete dissolution, add the berries to the syrup and cook for a few more minutes. Remove the container from the heat, wrap it in a cloth and leave it like that for 8 hours.
After cooling, the syrup without berries needs to be poured and cooked for another 7 minutes. Add berries and repeat the procedure with wrapping for 8 hours.
After this, cook the mixture over medium heat until the berries stop floating and become transparent. For a more refined taste, you can add half a teaspoon of vanilla bean. Preparing raisin grape jam is a little more complicated than usual, but the taste is so high that it fully justifies the effort.

Recipe for grape jam “Isabella”

Ingredients

“Isabella” grapes – 1.5 kg;
Water – 300 g;
Sugar – 0.6 kg.

The peculiar “fox taste” of the variety allows you to get amazing jam from. Before you start cooking, thoroughly rinse 1.5 kg of fruit and carefully separate the berries. Boil 300 g of water and add, stirring constantly, 300 g of granulated sugar until a homogeneous mixture is formed. Drop in the berries and let the syrup simmer for 5 minutes over low heat.
Wait for the mixture to cool and cook again for half an hour, gradually adding another 300 g of sugar. Remove the jam from the heat and pour into jars.

Recipe for grape jam with seeds

Ingredients

grapes – 1kg;
water – 0.5 l;
sugar -1 kg;
citric acid – 1 tsp.

This is one of the simplest and most common recipes, as it eliminates the tedious procedure of removing seeds from the pulp. Jam made from grapes with seeds is prepared quickly and acquires a characteristic taste. Prepare 1 kg of any grapes, rinse them well in a colander under running water and carefully cut the berries from the branches. Pour boiling water over them for 2 minutes and let cool.

Prepare hot syrup from half a liter of water mixed with 1 kg of sugar. Pour the cooked mixture over the berries and cook over low heat for several minutes. Remove and let cool. Then repeat the cooking and add a teaspoon of citric acid. When the grape jam has cooled, pour it into containers.

If desired, you can prepare jam from grapes with seeds for the winter. To do this, it is poured while hot into cans for preservation and the lids are tightly screwed on. The jars are turned over and covered with thick cloth. The jam is left in this state for 8 hours, after which it is removed.

Recipe for grape jam for the winter

Ingredients

Grapes – 1 kg;
Sugar – 1 kg;
Water – 1 glass.

A tasty and healthy delicacy can be enjoyed not only as it is prepared, but also prepared for the winter. Any grape varieties that can be subjected to heat treatment without loss of quality are suitable for jam.
Wash 1 kg of fruit and separate each berry, carefully cutting with scissors. Place them in a container suitable for cooking. Add 1 kg of sugar and leave it like this for 8 – 10 hours. After the berries release their juice, place the container on low heat and add 1 glass of water. Cook the mixture for 10 minutes, stirring and skimming off any foam that forms. After this, let the syrup cool for about 6 hours. A similar procedure must be repeated two more times. You need to stop cooking when it reaches a thick state. For the winter, hot grape jam is placed in sterilized jars and screwed, leaving to cool upside down.

Storage secrets

If you have prepared jam for the winter, provide it with optimal storage conditions. This way it will retain its beneficial properties and attractive appearance.

to prevent thickening and changing the original color, add lemon juice, which is a natural preservative;
store jars of jam in a cool, dark place, ideally a refrigerator or basement;
take care to sterilize the jars and lids before screwing, this will not ruin the preservation or spoil the taste;
Do not store jam in places with high humidity, as this may cause mold to form on the surface.

Lovers of natural delicacies can add apples, pears, cinnamon, cloves, mint or other spices when preparing grape jam. Lemon juice can be replaced with orange juice or zest. Don't be afraid to experiment and look for your unique and surprising taste.

Grape jam is not very popular due to the fact that the delicacy is prepared with seeds. The seeds give the treat a wine flavor and originality. However, if you want to make jam of a uniform consistency, just grind the fruits with a sieve. Let's look at the important nuances in order and highlight the most delicious recipes.

Features of preparing grape jam

Traditionally, the grapes ripen in late summer and early autumn, but a later harvest appears in October. Choose fruits that ripen within the specified periods.
To prepare the delicacy, you can use black or white grapes. Give preference to the varieties “Talisman”, “Rizamat”, “Isabella”, “Muscat”, “Chaush”. “Kishmish”, “Agadai”, “Delight”, “Nim-rang” are also suitable.
Before the main manipulations, sort the grapes. Discard bruised and cracked berries and reserve them for making wine. Remove the fruits from the branches carefully, without damaging the peel. For convenience, use nail scissors.
Washing is carried out in a basin of water, and not under the tap. This move will prevent spoilage of the grapes. The treat is prepared on the day of harvesting, sorting and rinsing the crop. Do not leave the fruits until the second day, as they will turn sour and begin to smell like wine.
If you want a smooth jam, choose a seedless grape variety. Otherwise, rub the prepared fruits into a paste using a sieve. Then the treat will resemble jam or marmalade.
Before starting a mass brew of treats, blanch the grapes. First, immerse the fruits in boiling water for 3 minutes, then immediately immerse them in ice water. This will eliminate excess liquid in the berry.
The preparation of the 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 in syrup evenly, then boiled again.
Cane sugar will add bitterness to the finished treat, so it is advisable to use a beetroot sweetener. If desired, sand can be replaced with powder; it will dissolve faster.
If you have pre-processed the grapes, eliminating the seeds, sprinkle the halved fruits with sugar. The sweetener will be absorbed and promote the release of juice, which is later used for syrup. In the case of whole berries, such a move will be ineffective.
To assess the readiness of the jam, drop some syrup onto a flat saucer and let the liquid cool. Then carefully tilt the dishes: if the drop does not spread, the treat can be poured into jars and sealed. It is also important to understand that when the treat 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 zucchini - 850 gr.
vanillin - 2 gr.
melon - 900 gr.
almond essence - 5 drops

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

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

Combine granulated sugar and water in a heat-resistant bowl and prepare a sweet base. When the granules dissolve and the syrup becomes transparent and homogeneous, turn off the burner.
Sort and clean the grapes in advance, wash in a bowl of water and dry. Place the berries in a bowl with syrup. Shake the container and let the raw materials stand for 2 hours. The specified time is allotted to ensure that the fruits are evenly and slowly saturated with the sweetener.
When the specified period has passed, bring the contents to the first bubbles and simmer for another 1 hour. Stir constantly, carry out manipulations over low heat. Turn off the jam again and leave for 4 hours.
Carry out heat treatment for the penultimate time for 50-60 minutes. Cool the treat and shake the pan, add citric acid. Simmer the mixture for 15 minutes, immediately pour into containers and close.

Grape and apple jam

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

First prepare the apples. They need to be cleaned, cored, washed and dried. Next, the fruit is chopped into slices or bars of equal size.
Pour cold tap water into a basin and place grape bunches in the container. Rinse well and remove excess debris. Remove all ponytails and twigs and dry.
Boil water and pour it over the apples and grapes. Place on the stove and wait until it boils. Leave the mixture to simmer for 10 minutes after the start of boiling, then cool.
Repeat thermal treatment 3 more times. At the last stage, do not cool the jam; immediately package it in warm, sterile containers. Cover with tin.

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.

Pre-clean the grapes by cutting off the stems with nail clippers. Rinse the berries in a basin and leave to dry on towels. Wash the citrus, scald with boiling water.
Chop the lemon, squeeze out the juice, filter out the seeds. Mix with granulated sugar and water. Set to heat, cook on low until the particles dissolve.
When the sugar has melted, place the cinnamon and cloves in a gauze cloth and tie it in a knot. Dip this bag into the sweet base and simmer for another 5 minutes. Remove the spices.
Make several holes in the peeled grapes with a sewing needle or toothpick. Place the fruits in syrup cooled to 45 degrees. Cool the contents.
Now heat the treat to 75 degrees, avoiding boiling. Again, give it a chance to cool. Repeat the heat treatment three times, at the final stage cool for 8 hours.
Sterilize lids and containers. Wash the jars of baking soda, dry them, and package the finished treat. Since the jam is rolled up when cooled, the sealing is carried out with nylon or paper (parchment).

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

Place the cherries in a sieve, then rinse several times in a bowl of cold water. Let the berries dry, discard the seeds. Sort the grapes, wash under the tap and leave until the liquid drains.
When the grapes are dry, blanch them. First, immerse the peeled fruits in boiling water for a couple of minutes, then immediately cool with ice water.
Combine cherries and grapes in a heatproof cooking container. Separately cook the syrup from sugar and water, then pour the sweet mixture over the raw materials. Cover the container and leave the product for 7 hours.
After the allotted interval, heat the mass on low power, continue to simmer for a quarter of an hour. Turn off the burner and cool the jam for 4 hours.
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, package the finished treat in it and seal 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 squeezed) - 0.5 l.

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

Grape and gooseberry jam

sweet grapes (seedless) - 2.8-3 kg.
gooseberries - 1.4 kg.

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

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

Video: grape jam

Among sweet homemade preparations for the winter, grape jam is considered the most unusual delicacy. With the onset of autumn, when the fruits of the plant reach a state of ripeness and the price for it is low, the time comes to enjoy the berries or stock up for future use. If you want to make original jam for the winter, then you should choose jam from raisin grapes. Rich in B vitamins, containing minerals, organic acids - grapes - are represented in different varieties. Some types are suitable for wine, others for cooking or cosmetic procedures.

How to choose and prepare grapes for harvesting for the winter

To prepare grapes for the winter in the form of jam, you will have to remove the seeds from each berry, an unpleasant task, to say the least. But preparing a homemade original delicacy, where the main component is raisins, is no more difficult than any other. The absence of seeds not only simplifies the harvesting process, but also allows you to preserve the grapes whole, and the taste of the sweet treat is more refined.

Sweet grape varieties will require less sugar, although they do not eliminate it at all so that the jam does not ferment. You can reduce the sweetness with the help of citric acid or choose varieties with sourness. Delicious grape jam can also be obtained from varieties such as Talisman, Agadai, Karaburnu, Chaush, Vostorg, which are distinguished by their large berries and juicy pulp.

To harvest for the winter, select undamaged fruits, without rot, and carefully remove the stalks so as not to damage the pulp. Wash the grapes under running water, dry them slightly, laying them on a cloth, but do not wipe them. Varieties with thick skin must be blanched, then boiling water will make the skin softer. The seeds can be removed if desired, but if you leave them, the taste of the jam will be slightly different.

What utensils will you need?

To prepare a sweet dessert for the winter according to a home recipe, you need to take care not only of choosing the right variety. The dishes that will be needed for preservation also need to be prepared in advance. Prepare glass jars with lids of suitable volume and sterilize them. When preparing an original delicacy, you cannot do without a vessel for making jam; you should also have a colander, wooden spatula or spoon on hand. Some recipes require the use of a multicooker like Redmond, Polaris, or a Panasonic microwave will do.

Step-by-step recipes for delicious raisin grape jam with photos

Even the first time, those who use step-by-step recipes with photos will be able to cook a delicious homemade delicacy. How to preserve a marmalade or emerald hue, add a honey taste, or let the grapes become candied? This is described in detail in step-by-step recipes. They will help you choose the right proportion of products or reveal the secret of how to make homemade preparations easier and tastier. The photos that accompany the recipes clearly demonstrate either each stage or the final result of preparation.

A simple and quick recipe for five-minute jam

If you don’t want to spend a lot of time preparing an original homemade delicacy, then choose this simple recipe. Making grape jam can be done very quickly; in just a few minutes your winter supplies will be replenished with a delicious delicacy. The time saved can be used for other activities or to master several other recipes.

Ingredients:

1 kg raisins;
150 ml water;
200 g sugar.

Description of the cooking process:

Mix water with sugar and place the jam container on low heat. Heat until the sugar is completely dissolved.
Pour the berries prepared for harvesting into sweet syrup, boil for about five minutes, first over low heat, and then for the same amount over high heat. The jam should not boil!
Remove from heat and pour the homemade sweet mixture into sterilized jars while still hot. Roll up the lid, wrap it in a blanket, and leave until completely cool.

Fragrant jam from Far Eastern sultanas in a slow cooker

The traditional method of making jam or marmalade is a labor-intensive process. But if you use a multicooker for these purposes, choose Far Eastern sultanas and spend a couple of minutes on the step-by-step recipe, then all worries will be reduced to a minimum. Homemade seaming turns out fragrant, it retains useful substances, and you only need to spend a little time loading the products and occasionally monitoring the process itself. Household appliances save time, effort, useful properties, helping to create a delicious treat.

For aromatic grape jam you need to take:

1 kg of berries;
500 g sugar.

Preparation:

Peel the berries from the branches, wash them, and if they are very large, pierce them with a needle or toothpick to better release the juice.
Fill the multicooker bowl with sugar and grapes, and set the household kitchen appliance to the “Stew” mode.
After two hours, the homemade delicacy is ready; while still hot, you need to pour it into jars and close the lids in order to serve the treat to the sweet table in winter.

Delicious grape jam with lemon and walnuts

Grape jam in itself is an original homemade delicacy, and additional ingredients help make it even more unusual, tasty, and aromatic. Their role can be played by different products: lemons, oranges, apples, pears, nuts. The royal recipes suggest that not one, but several components are used to prepare grape jam. The calorie content of homemade preparations is not much higher, but there are more benefits. To prepare such a treat at home, you will need to take:

1 kg raisins;
1-2 small lemons;
0.5 cups peeled walnuts;
70 ml water;
vanilla to taste.

Cooking process:

Mix sugar with water and boil clear syrup.
Dip the grapes prepared for cooking the sweet delicacy in sugar syrup and let it brew for several hours.
Then bring the mixture to a boil, cook for five minutes, remove and leave overnight.
Before the final stage, add nuts, squeeze juice from lemons, and simmer for about 10 minutes. After this, while still hot, put the jam into the jars, close the lid, and, wrapping it in warm material, leave to cool gradually.

How to make jam from apples and raisin grapes

Few people like to tinker with homemade preparations, but this recipe is worth it. A delicious homemade delicacy can be made from two products containing healthy substances at once. To make the labor-intensive process not really so complicated, choose raisin grapes, and then even kids will be able to eat this healthy, aromatic, original sweet treat with a beautiful marbled hue.

Ingredients:

0.5 kg of grapes;
1-1.3 kg of apples;
500 ml water.

Preparation:

Wash apples and grapes. Peel the apples, remove the seeds and core, then cut into slices or small pieces.
Pour water into a saucepan, add sultanas and apple slices, cook over low heat until boiling.
Then remove the container from the heat and cool for at least 4 hours. Repeat the cooking process from the beginning 2 more times.
At the last stage, when the consistency of the jam becomes thick, put the homemade preserves into jars, roll up the lids, and leave until completely cooled.

Recipe for wild seedless sultanas with cinnamon

Replenishing the lack of vitamins in winter will not be difficult for those who prepare jam from wild seedless sultanas with cinnamon for the winter. The aroma of this homemade delicacy will definitely captivate you the first time, and it looks like candied fruits in gelatin. When the jam is prepared without seeds, it is possible to avoid a bitter taste, but you can diversify the recipe if you replace the cinnamon with Amaretto liqueur, which will add a seductive taste of almonds.

Ingredients:

1 kg of grapes;
1 lemon;
400 g sugar;
cinnamon stick or 60 ml liqueur.

Preparation:

The berries are prepared: washed, seeds removed.
The container intended for jam is filled with sugar, sprinkled with lemon juice, and then mixed with grapes. The mixture is left for 4 hours so that the berries release juice.
After this, the homemade preparation is cooked for about 20 minutes, removed from the heat and allowed to cool.
After a couple of hours or the next day, cook the jam again; five minutes before the end of the cooking process, add a cinnamon stick or liqueur.
When it reaches the desired consistency, take out the vanilla, and pour the jam, while still hot, into jars. Wrap them in a warm blanket and leave until completely cool.

Appetizing grape and orange jam

You can prepare an original delicacy for the winter by combining grapes and oranges in one recipe. The exotic taste is guaranteed; the liquid consistency of the homemade product turns out not sour, but rather sweet. In the cold season, it will support immunity, take care of health and bring pleasure. Cooking this original homemade treat is no more difficult than a traditional one, and to make it happen you need the following ingredients:

1 kg of raisin grapes;
1 kg sugar;
2 oranges;
250 ml water.

Cooking process:

Mix water with half the sugar and cook syrup.
Dip the prepared grapes into hot sugar syrup, but removed from the heat, to let them steep for two to three hours.
Then boil the homemade sweet delicacy; when it boils, add the remaining sugar. Cook for another 10 minutes, turn off the heat, and leave to steep for 8-10 hours.
Boil again, five minutes before the end of cooking, add freshly squeezed orange juice, put the jam in jars, and roll up the lids for storage for the winter.

Video recipes: how to make grape sultana jam

Traditional recipes suggest that homemade delicacies should be made from familiar fruits or berries: strawberries, currants, cherries, raspberries, apricots, apples. What if you want to do something original? Surprise your family or guests with some unusual sweet treat for tea? Then a video recipe will come to the rescue, which will help you learn how to make grape jam from sultanas. Making a homemade delicacy is no more difficult than traditional jam, but a lot of surprise and delight awaits you.

Spicy grape jam with almonds for the winter

How to make amber raisin jam

To preserve maximum benefits, the jam is cooked in 2-3 batches of one minute each, leaving between cooking sessions until it cools completely. This is a vitamin-friendly method of cooking, although you can cook it in one batch - usually from 10 minutes until it is sufficiently dense. If a drop of boiled jam syrup does not spread in a spoon, but retains its shape, the jam is cooked.

How to make jam

General principle
Berries or fruits are peeled, washed and cut as desired, and then boiled with sugar. Sugar is a strong preservative, so any jam can be stored for a long time, and if you follow hygiene rules, the jam will last all winter.

1. Proportions of fruits and sugar when making jam.
As a rule, 1 kilogram of sugar is used for 1 kilogram of berries.

2. What should you use to make jam?
The jam is boiled in brass or steel containers - ideally, the basins are wide enough so that the lower layers of the fruit do not soften under the weight of the upper ones.

3. Storing jam.
The jam must be poured into prepared jars: washed in hot water with the addition of soda and heated until completely dry in the oven (at a temperature of 60 degrees for 10 minutes). Store the jam at a temperature of 5-25 degrees in a dark place, at least occasionally ventilated.

4. At what heat should you cook the jam?
The jam must be cooked over low heat so that it does not burn and so that all the beneficial substances are not boiled out.

5. When is the jam ready?
The jam is cooked when a drop of syrup becomes completely thick.

6. Should I skim the foam from the jam?
Skim off the foam when making jam.

7. What to do if the jam does not thicken?
It is recommended to bring the jam to a boil again. Or add a little gelling component. You can use lemon juice - it will release the natural gelatin it contains. Another option is to use dry powder.

8. How to make jam without cooking? :)
For one can of fruit, take 1 can of sugar (or for 1 kilogram of fruit - 2 kilograms of sugar), grind with a mixer. Store the ground mixture in the refrigerator.

9. How to organize jam storage?
To store jam, you can print labels with the name of the preparations and the date. Or just write on the jar with a marker.

Utensils for making jam

Jam is boiled in pan or basin. The good thing about the basin is that the large open surface ensures increased evaporation of liquid - the jam will be thick, but the fruits or berries will not be digested. The pan is more convenient to use; it takes up less space on the stove or on the table during breaks between stages of cooking jam.

Can be used:
Enameled dishes - they are suitable for making jam. But it is worth considering that even a small chip of the enamel makes it impossible to use a basin or pan.

Stainless steel cookware is suitable for making jam, but sometimes the finished product takes on a “metallic” taste.

Can not use:
Copper basins, although they are traditionally considered the best utensils for making jam. Modern research proves the opposite - copper is not suitable for making jam. Fruits and berries contain acid that can dissolve copper oxides that appear on the surface of the cookware in the form of a patina (dark coating). Even if the basin is torn off until it shines, it is still not worth using it for cooking - copper ions destroy ascorbic acid, depriving the jam of even a minimal amount of vitamin C.

Aluminum cookware absolutely cannot be used for making jam. Fruit acid destroys the oxide film on the walls of the pan or basin and aluminum molecules enter the product.

It is better to pour jam into jars with a small ladle, because... The necks of the jars are usually narrow - there is a likely risk of jam spilling.

About sugar in jam

- When making jam, sugar acts as a sweetener, thickener and preservative. When cooking jam, sugar is divided into fructose and glucose, this facilitates its rapid absorption by the body.

When making jam, sugar obtained from sugar beets and cane is most often used. Exotic types of sugar: maple, palm, sorghum are rare in Russia and are not used for making jam, as is brown unrefined raw cane sugar.

If you reduce the amount of sugar, the jam will have less calories. But there is a risk that the resulting product will have the consistency of compote rather than jam. Sugar can be replaced with food additives based on pectin. These are jams that improve the consistency: “Confiturka”, “Quittin”, “Zhelfix” and the like.

Methods for making jam

1 way to make jam - classic

1. Pour sugar into a bowl.
2. Pour cold water over sugar.
3. Place the dishes on the fire.
4. Stir the sugar until completely dissolved.
5. Bring the syrup to a boil.
6. Boil the syrup for 2 minutes and turn off the heat.
7. Add berries.
8. Cool the jam for 5 hours.
9. Put on the fire, bring to a boil again and cook for 10 minutes, stirring gently and skimming off the foam.
10. Cool again.
11. Bring to a boil for the last time and cook for 3 minutes.
12. Cool and pour jam into jars.

Method 2 for making jam - quick

1. Wash and dry the fruits.
2. Place the fruits in a bowl.
3. Add sugar and stir.
4. Leave for 5 hours.
5. Place the basin on the fire.
6. Bring to a boil, stirring regularly.
7. Cook for 5 minutes.

Jam jars

Glass jars are used to store jam. They close the jars with tin lids using a seaming machine or screw the lids with a “twist” - they come in different diameters, you need to choose the jars that are the right size for the neck.
The finished jam is placed in clean, dry jars. If the product is packaged in a jar with drops of water remaining, the jam will not be stored - it will become moldy or ferment. The jars are washed with hot water and soda. You need to rinse the jar inside and out with water, pour a teaspoon of soda on a sponge and thoroughly wipe first the inside and then the outer surface of the jars. Then rinse the jar thoroughly with water. The fact that the jar has been well washed is indicated by a characteristic squeak when running a finger over its surface. It is better not to use household chemicals (dishwashing detergents). These products have a strong odor that lingers on the dishes and can spoil the aroma of the jam itself. Wash the lids thoroughly with baking soda.
Clean jars in which you plan to store jam must be sterilized. For this:
1. Pour water into a saucepan, install a special jar holder and place on medium heat.
2. When the water boils, place the jar on the holder with the bottom up (the neck fits into the hole in the holder). Steam the jar for 5 minutes.
3. Remove the jar from the holder (using a towel or oven mitts) and place it neck down on a clean towel. After five minutes, put the jar on its side - this way the wet steam will come out, and the hot walls of the jar will dry the inner surface. After 5 minutes, a clean, dry jar can be used for its intended purpose.
4. The lids also need to be sterilized: place in a saucepan with boiling water and boil for 5 minutes. Remove (pry with a fork) and place to dry on a clean towel.
Other ways to sterilize jars:
- Pour 5-5 centimeters of water into a wide saucepan, install a microwave rack and place the jars upside down. When the water boils, the steam will sterilize the jars. So it is necessary to sterilize them for 15 minutes.
- attach the jar to the spout of a boiling kettle;
- fill the jar with boiling water and let stand for 10 minutes under the lid;
- in the microwave: pour a little (about 1 centimeter from the bottom) water into the jar. Place in the microwave, power 700 W, processing time 2 minutes;
- in the oven: place wet jars on a baking sheet. Turn on the oven. Heating temperature is no more than 130 degrees, processing time is about 5 minutes (until the jars dry inside and outside);
- in a multicooker: pour 2 glasses of water into the bowl of the device, place the jars in a mesh for steaming. “Baking” or “Steaming” modes. Processing time is 5 minutes after water boils. This method is good for small jars.
Attention! If there is overheating or a temperature change (for example, cold water gets into a hot jar), the jar may burst. Be careful!

Fruit preserves

Berry jams

Other jams

Everything about making jam

What are we cooking?

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- Jam

Grape jam is real magic that you can make a reality in your own kitchen! Everyone, without exception, enjoys this most delicate and incredibly healthy delicacy. Once you try it, it will be impossible to tear yourself away. Housewives will have to master a variety of recipes and delight their families with such an exotic treat every time.

How to make grape jam?

Typically, such desserts are prepared from raspberries, strawberries, currants and gooseberries, so the grape delicacy cannot be called traditional. However, this does not prevent many housewives and simply lovers of juicy berries from making such preparations on a truly industrial scale. Even those who do not live in the south and are forced to buy grapes at markets tend to stock up on a jar or two of aromatic jam. We bring to your attention a simple recipe for grape jam that will not leave you indifferent.

Berries are known for their amazing health benefits. After heat treatment they retain their properties and vitamins. The bunches contain a significant amount of potassium, which improves kidney and heart function. They also contain calcium, as well as sodium, magnesium and phosphorus. B vitamins will help improve the condition of skin and hair, and ascorbic acid strengthens the immune system. Black grape jam

Grape jam is cooked mainly over low heat. This allows you to preserve the maximum amount of useful components of the berries. If you are using slightly sour varieties, adding citric acid is not necessary. The fruits are boiled whole, cut, and even crushed into puree. There are also recipes in which it is recommended to put the whole bunch - for aesthetic purposes.

1. Type of dish: winter preparation.

1. Weight of the finished dish: 1.4 kg.

1. Cooking time:

Calories:

Ingredients for making grape jam

Grapes – 1 kg.
Sugar – 0.4 kg.
Lemon – 1 pc.

Seedless grape jam

1. This jam is ideal for lovers of sweet dishes. The seeds give the delicacy a bitter taste, so it is better to take the berries without them. If this is not possible, simply remove the seeds from the fruits; this is not at all difficult to do.

Each grape must be cut into two parts. Place them in a saucepan and cover with sugar. Pour juice from one lemon on top. The future dessert should be cooled in the refrigerator for four hours. Then it is placed on low heat and boiled for 20 minutes. If the treat turns out liquid, cook it a little more. After cooling, the jam is poured into jars and rolled up.

How to make grape jam with seeds?

1. Type of dish: winter preparation.

1. Subtype of dish: grape dessert.

1. Weight of the finished dish: 1.6 kg.

1. Cooking time: 2.5 hours.

National cuisine to which the dish belongs: Russian.

Ingredients

- Water – 1 glass.

- Sugar – 400 g.

- Grapes – 1 kg.

- Citric acid – 5 g.

Vanilla – 2 g.

Cooking method

There is no need to add any flavorings to a preparation such as grape jam with seeds if you use berries of the Isabella and Lydia varieties. Their fruits have a bright natural smell.

The cooking process begins with boiling the syrup. You need to boil water and add sugar to it. Then cook the syrup for 15 minutes. When the liquid has cooled, place whole berries in it and place on the stove. Over the course of an hour, gradually increase the heat and cook the delicacy on full heat for the last 10 minutes. Add vanilla and citric acid to the dessert, pour into jars and preserve. Delicious jam from Isabella grapes will appeal to everyone without exception!

Green grape jam

1. Type of dish: winter preparation.

1. Subtype of dish: grape dessert.

1. Weight of the finished dish: 1.5.

1. Cooking time: 14.5 hours.

National cuisine to which the dish belongs: Russian.

Ingredients

- Grapes – 1 kg.

- Sugar – 400 g.

- Lemon juice – 70 g.

Vanilla essence – 5 g.

Cooking method

These varieties are also called white. Using light green berries, you magically get a golden-colored treat.

First, you need to cut the fruits in half and remove the seeds. Now you can grind them. Cover everything with sugar and put it in the refrigerator to infuse. After 12 hours, place the pan with the fruits on low heat and cook for 1.5 hours. Add lemon juice to the grape jam and leave on the stove for another 10 minutes. Finally, pour vanilla essence into the treat.

Thick grape jam “Kish-mish”

1. Type of dish: winter preparation.

1. Subtype of dish: grape dessert.

1. Number of servings out: 14.

1. Weight of the finished dish: 1.4 kg.

1. Preparation time: 50 hours (including settling).

National cuisine to which the dish belongs: Russian.

Ingredients

- Quiche-mish – 1 kg.

Sugar – 400 g.

Cooking method

A dish like Kishmish grape jam will appeal to lovers of desserts with a thick consistency. You don't need any additional additives to enhance the taste and aroma.

Cover the berries with sugar and place in the refrigerator for two days. Then simmer them over low heat for 20 minutes. At this point, the preparation of dessert is considered complete.

White grape jam with walnuts

1. Type of dish: winter preparation.

1. Subtype of dish: grape dessert.

1. Number of servings out: 20.

1. Weight of the finished dish: 2 kg.

National cuisine to which the dish belongs: Russian.

Ingredients

- Grapes – 1 kg.

- Cherry leaves – 3 pcs.

- Sugar – 500 g.

- Walnuts – 10 pcs.

Water – 1 glass.

Cooking method

Peel the berries and place them in a saucepan. Cover it with sugar and leave for 7 hours until the juice appears. Place the pan on the stove and turn on low heat. If there is very little juice, add a glass of water.

Place cherry leaves in a saucepan, bring to a boil and cook for 5 minutes. Then cool the treat and leave for 10 hours. After this, mix it with chopped walnuts and cook for another 10 minutes after boiling.

In addition to white and green grapes, jam made from black grapes is no less tasty.

Isabella grape jam: express method

1. Type of dish: winter preparation.

1. Subtype of dish: grape dessert.

1. Number of servings out: 16.

1. Weight of the finished dish: 1.6 kg.

1. Cooking time: 10 hours.

National cuisine to which the dish belongs: Russian.

Ingredients

- Grapes – 1 kg.

- Water – 1 glass.

Sugar – 500 g.

Cooking method

This technique will appeal to busy people who don’t want to spend a long time fiddling with berries. First you need to prepare the fruits, then make the syrup. To do this, pour water into a saucepan, add 300 g of sugar and place on the stove. Place the berries in the boiling solution and cook for 5 minutes.

The future preparation needs to be cooled, and then put back on the fire, add the remaining sugar and cook for another half hour. After this, Isabella grape jam will be ready for use or winter storage.

Grape jam for the winter

1. Type of dish: winter preparation.

1. Subtype of dish: grape dessert.

1. Number of servings out: 30.

1. Weight of the finished dish: 3 kg.

1. Cooking time: 12 hours.

National cuisine to which the dish belongs: Russian.

Ingredients

- Grapes – 1.8 kg.

- Sugar – 1 kg.

- Lemon juice – 90 ml.

Lemon zest – 50 g.

Cooking method

The most delicious grape jam comes from wild varieties, for example, Isabella. The most labor-intensive process is squeezing the pulp out of the fruit. You won't need the skins; you can simply throw them away if you don't find any other use.

Let the pulp cook by turning on the stove at medium power. After bringing to a boil, wait 5 minutes. Add water if necessary. When the liquid has cooled, strain it through a sieve to remove the pits. Mix the semi-finished jam with sugar, juice and lemon zest. Bring everything to a boil and simmer for half an hour. White foam must be removed immediately, and it is best to stir the jam with a wooden spoon.

Jam from grape and currant leaves with apples

1. Type of dish: winter preparation.

1. Subtype of dish: grape dessert.

1. Number of servings out: 15.

1. Weight of the finished dish: 1.5 kg.

1. Cooking time: 8 hours.

National cuisine to which the dish belongs: Russian.

Ingredients

- Apples – 0.5 kg.

- Grapes – 0.5 kg.

- Sugar – 0.5 kg.

Currant and grape leaves - 10 pcs.

Cooking method

Even the most picky gourmets will enjoy this unusual delicacy. To prepare it, first of all you need to peel and seeds the apples, chop them, place them in a saucepan, mix with sugar and put on fire.

When the sweet mixture boils, cover it with a lid and leave to cook for 5-7 minutes. Then cool the delicacy, add chopped leaves and vanilla to it, and then cook again. The fruits must boil for 10 minutes, only then will they be completely ready for consumption. It is better to eat this dessert right away.

Grape jam with lemon

1. Type of dish: winter preparation.

1. Subtype of dish: grape dessert.

1. Number of servings out: 18.

1. Weight of the finished dish: 1.8 kg.

1. Cooking time: 14 hours.

National cuisine to which the dish belongs: Russian.

Ingredients

- Lemon – 1 pc.

- Quiche-mish – 1 kg.

- Sugar – 600 g.

Citric acid – 5 g.

Cooking method

When using very sweet or watery fruits, it is better to add products to the jam that regulate its acidity. This way the preparation will be safely stored all winter. Lemon is ideal as a preservative.

Cut it into circles, each of which is divided into four more parts without removing the peel. Mix them with the quiche, add sugar and wait for the juice to release. As a rule, this process takes at least 5 hours. Then boil the mixture and cook for 10 minutes. Let it cool and cook again until it boils, and then do not remove from the stove for another 10 minutes. Let the dessert cool again and add citric acid, then boil for the last time for 5 minutes. Kishmish grape jam will delight you with its unique taste.

How to make jam for the winter?

A finished dish, such as black grape jam, is most often eaten by household members within a few days. But thrifty housewives strive to preserve the food for the winter, when family members are in greater need of vitamins. To roll, you need to rinse and sterilize the jars with lids. Pour the cooled jam into them and seal. Place the jars with the lids down and cover with a blanket. After a day, they can be transferred to a cellar or other storage place.

In winter, grape jam is served both as an independent delicacy for tea and coffee, and as an addition to more complex dishes. For breakfast you can make toast or sweet sandwiches. Jam and preserves are ideal for filling baked goods. They make amazing fruit drinks.