Grape jam for the winter is a delicious dessert that can be eaten with a bun and served with tea, as well as used as a filling for baked goods or added to porridge, milk dishes or ice cream. It has a delicate yet bright taste, and also contains many useful microelements and vitamins.
A simple recipe for seedless grape jam for the winter
Seedless jam turns out to be especially tender, it simply melts in your mouth and is suitable for consumption even by small children. True, in this case it is important not to overdo it with the amount of sugar in the preparation, especially if the berries themselves are quite sweet.
- Grape 2 (kilograms)
- Jelly sugar 1 (kilograms)
- Water 1 (glasses)
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How to make grape jam for the winter? Remove the grapes from the branches and place in a saucepan, adding a glass of clean water. -
Cook the berries for about half an hour at medium heat, regularly skimming off any foam that forms. -
Rub the resulting mass through a sieve to remove seeds and skin. -
Bring the resulting juice to a boil again and cook for about 20 minutes, then add gelling sugar and continue heating for 10 minutes, stirring. -
Grape jam, hot, pour into jars and roll up.After complete cooling, the product is stored refrigerated and is suitable for use throughout the year.
How to make delicious grape jam with seeds?
The preparation of jam with seeds differs in technology and sugar content, and also turns out to have a more tart taste due to the seeds. At the same time, it retains more useful substances.
Cooking time: 50 min.
Cooking time: 10 min.
Servings – 2.
Ingredients:
- Grapes – 1.5 kg
- Granulated sugar – 1 kg
Cooking process:
1. Separate the grapes from the branches, remove the skin from each berry, and place the pulp in a heat-resistant bowl.
2. Bring the grape pulp to a boil and cook for no more than 10 minutes, but wait until the berries form a homogeneous mass.
3. Add the peel to it and boil for another 10 minutes until it softens.
4. Add sugar, stir and continue cooking until the mass thickens and acquires the consistency that the hostess wants. For medium-thick jam, keep the mixture on the stove at low heat for up to 20 minutes.
5. Distribute the finished dessert into jars and roll up. When closed, it is stored well in a cold cellar, but an open jar is best kept in the refrigerator.
Isabella grape jam for the winter
Isabella grapes are ideal for preparing various preparations for the winter, including jam. The bright aroma and special taste of grapes are perfectly preserved in dessert. It can be served as a stand-alone snack for tea, or added when baking pies or for soaking cakes.
Cooking time: 50 min.
Cooking time: 10 min.
Servings – 2.
Ingredients:
- Grapes – 1 kg
- Granulated sugar – 500 gr.
Cooking process:
1. Remove the grapes from the brushes and chop with an immersion blender.
2.Place the berry mixture in a saucepan and cook over low heat for 10 minutes.
3. Grind the mixture through a sieve, and then squeeze out the resulting cake using gauze.
4. Add sugar to the resulting juice, mix and cook for half an hour. It is important to periodically stir the jam and skim off the foam.
5. Transfer the finished thickened jam into jars and close tightly. Enjoy!
Thick blue grape jam with agar-agar for the winter
For this version of jam, spices are used, which add piquancy to the tart blue grapes and make the dessert incredibly tasty. Both adults and children will like this preparation because it resembles candy.
Cooking time: 50 min.
Cooking time: 10 min.
Servings – 1.
Ingredients:
- Grapes – 500 gr.
- Granulated sugar – 100 gr.
- Water – 500 ml
- Agar-agar – 2 tsp.
- Ground cinnamon – 1 tsp.
- Anise – ¼ tsp.
- Cloves – ¼ tsp.
Cooking process:
1. Remove the grapes from the grapes, place them in a heat-resistant baking dish with high sides, add water, sugar and spices.
2. Cover the pan with foil and bake at 180 degrees.
3. After the specified time, check that sugar syrup with the aroma of grapes has formed in the pan. Remove the pan from the oven and strain using a sieve.
4. Pour the strained juice into a saucepan and add agar-agar. Stir and bring to a boil.
5. Distribute the resulting mass into jars and close. The jam will begin to harden at a temperature of 40 degrees, so you need to spread it quickly. Serve jam with agar-agar chilled.
