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A simple recipe for grape jam with seeds. Grape jam with lemon. Appetizing grape and orange jam

The end of summer is the time to make preparations for the winter, including jam. We are used to making it from almost all fruits and berries, but we undeservedly ignore grapes, from which we prepare only compotes, wines and raisins. But in vain: grape jam is a very tasty dessert that you will surely like.

Useful properties of grapes

The first thing we notice about grapes is their taste and juiciness. But have you ever wondered how beneficial it can be for our body? 100 grams of berries contain 72 kcal and many carbohydrates, which makes the grapes very nutritious. If we talk about substances that are beneficial to the body, we can simply provide a detailed list for clarity.

Grapes contain:

  • water;
  • proteins;
  • fats;
  • carbohydrates, incl. mono- and disaccharides;
  • dietary fiber (fiber);
  • pectin;
  • organic acids (tartaric, citric, oxalic, malic, etc.);
  • ash.

In addition, an almost full range of vitamins, micro- and macroelements will provide you with the necessary energy not only for health, but also for excellent health and good mood.

Grapes are not only a tasty berry, but also a source of beneficial microelements

Grapes are used not only for preparing delicious foods. It is used as a basis for the production of drugs for the treatment of many diseases, in the cosmetic industry.

The substances contained in grapes help fight cancer, kidney disease, arthritis, and digestive system disorders.

The juice of this berry has bactericidal, diuretic, laxative, diaphoretic and expectorant effects. In addition, it tones and strengthens the body, increases muscle tone, and lowers blood pressure. Doctors prescribe it for diseases such as tonsillitis, catarrh of the upper respiratory tract, uric acid diathesis, anemia, hypertension, gout and many others.

Jam from different varieties: several recipes

Grape connoisseurs know that each variety has its own taste and certain special qualities. Of course, this will affect the jam and how it is prepared. We offer you several recipes that will help you do everything right.

Some varieties of white grapes in the photo

White grape jam

You will need:

  • 1 kg of white grapes;
  • 1 kg sugar;
  • 2 glasses of water;
  • 0.5 teaspoon vanilla sugar;
  • 0.5 teaspoon of citric acid.

Carefully wash the grapes, let them dry, and then remove the berries from the branches. If you consider it necessary, remove the seeds (preferably).

White grapes are great for making jam

Please note: to make it easier to separate the berries from the branches, use not very sharp scissors. This way the grapes will remain intact and not bruised.

Prepare thick syrup. To do this, boil water, add sugar to it and boil for 10-15 minutes.

Cool the syrup, put the berries in it and put it back on the fire. At this stage, the preparation of jam begins. First, cook over low heat for 60 minutes, then gradually increase the heat, and cook over full heat for 10 minutes. Finally add citric acid and vanilla. Mix thoroughly. Your jam is ready, all you have to do is put it into clean, dry jars.

Quiche-mish

This wonderful, tasty and juicy variety is just entering its harvest season, late August - early September. The special value of quiche-mish is that it has no seeds. This is very important for jam: the berries remain intact, and the taste becomes more refined.

Quiche-mish grapes do not contain seeds, so they are very suitable for jam.

To make quiche jam you will need the following products:

  • 500-600 g of grapes;
  • 400-500 g granulated sugar;
  • 0.5 glasses of water;
  • 0.5 teaspoon vanillin.
  1. Separate the berries from the branches, remove rotten and damaged ones. Rinse the grapes thoroughly in running water using a colander.
  2. Boil water in a saucepan. add sugar and, stirring, cook until it is completely dissolved. Place the berries into the resulting syrup, after boiling for a couple of minutes, remove from the heat, cover with a towel and leave the jam for about 8 hours at room temperature.
  3. Pour the syrup without the berries into another saucepan, boil it over low heat and cook for 5-7 minutes. While the syrup is hot, add the berries to it. Remove the pan from the stove and leave for another 8 hours.
  4. Place the mixture over medium heat, bring it to a boil and cook until tender. The berries should become transparent and stop floating to the surface. Add vanilla and stir. The jam is ready, it's time to put it in jars.

Don’t be alarmed by the fact that this jam takes a very long time to prepare, with such long breaks. After all, while the berries are infused at room temperature, you can make jam from a different variety.

Delicacy from the Isabella variety

This variety is very juicy, it has a very unique, incomparable taste. You are probably familiar with Isabella wine, but now imagine what kind of jam you can make from such grapes! Plus, this recipe won’t take you much time.

Isabella grape variety

You will need:

  • 1.5 kilograms of berries;
  • 0.3 liters of water;
  • 4 and a half cups of sugar.

Separate the berries from the branches, rinse and drain excess liquid.

Pour water into a saucepan, add 300 grams of sugar, boil to make syrup. Place the berries in a boiling solution and cook over low heat for 5 minutes. Cool the workpiece, put it on low heat again. Add 3 cups of sugar and simmer for half an hour. That's it, the jam is ready!

Grape jam with seeds

It is most often recommended to remove seeds from grapes before making jam. As you know, this matter is quite complicated. Therefore, we suggest not wasting time on this activity, but making jam from any variety of grapes that has seeds. In addition, they give the dessert an interesting taste and contain substances that will help avoid many diseases.

Grapes of any variety will give the jam a certain color.

You will need:

  • 1 kg of grapes;
  • 1 kg sugar;
  • 0.5 liters of water.

Peel and rinse the berries. Blanch them in boiling water for two minutes and cool.

Pour hot syrup over the cooled grapes and cook in two batches. At the end of cooking, add half a teaspoon of citric acid. Remove the jam from the heat, and when it has cooled, put it in jars.

In combination with other products

Like many other berries, grapes go well with other products, resulting in tasty and healthy juices, compotes, and especially jam.

With apples

This classic combination is known to each of us since childhood. The alliance of apples and grapes is very useful for both children and adults. It would be unforgivable to miss the recipe for such jam. You will need:

  • 3 kg of ripe apples;
  • 1 kg of bunches of grapes;
  • 1 liter of water.

Wash and peel the apples, cut them into thin slices. Add grapes to the apples and add boiled hot water. Bring to a boil, turn the heat to low and leave to simmer.

When the mixture boils, remove it from the stove. Leave for 4 hours. After this, put it back on low heat and bring to a boil.

You need to repeat this procedure every 4 hours for 2 days.

With walnuts

This jam is very tasty and your family will definitely like it.

Ingredients:

  • grapes - 1 kilogram;
  • sugar – 0.5 kilograms;
  • water – 1/3 cup;
  • walnuts – 10 pieces;
  • vanillin and cherry leaf optional.

Make syrup from water and sugar. While it is cooking, blanch the peeled grapes. Remove them, place them in syrup and cook for 7 minutes.

Sometimes variations of food made from grapes and nuts look very original

Remove the jam from the heat and leave at room temperature for 10 hours so that the berries are soaked and infused. Place the pan on the stove again, bring to a boil, add vanilla and peeled, chopped nuts. Boil for another 15 minutes and remove from heat.

With pear

You will need:

  • 2 kg of pears;
  • 2 kg granulated sugar;
  • 300 grams of grapes;
  • 1 lemon;
  • 0.3 liters of water.

Wash the pears and grapes and dry. Cut the pears into small pieces.

Boil the syrup and put grapes in it. After a few minutes, add the pears there.

Add the remaining sugar and continue cooking for about an hour. At the end of cooking, add the juice of one lemon.

With orange

This dessert will surely become a real decoration of the festive table.

Grape and orange jam - an incredibly tasty exotic dessert

You will need:

  • 1 large orange;
  • 1 kg of grapes;
  • 1 kg sugar;
  • 0.25 liters of water.

Boil water and add 300 grams of sugar to it. Dip the grapes into the resulting syrup and leave for 4 hours.

Place the pan with the berries in syrup on the stove, wait until it boils and add another 300 g of sugar. Boil for 10 minutes, remove from heat, leave for 10 hours.

Boil again, adding the remaining sugar. At the end of cooking, add orange juice.

Spicy grape jam

This is a very unusual recipe. This jam turns out spicy, fragrant and piquant. For it you need to take sweet seedless grapes, devoid of aroma, for example, white quiche.

You will need:

  • 1 kg of grapes;
  • juice of 1 large lemon;
  • 100 ml water;
  • 800 g sugar;
  • 3 buds of cloves;
  • 1 cm piece of cinnamon

Please note: cinnamon and cloves are very strong spices, it is better to add less of them than to overdo them. You can use powdered cinnamon, but it's easier to remove a piece of bark after cooking, so the jam will retain its amber transparency.

Fruits and berries

Description

Seedless grape jam- excellent winter preservation, rich in vitamins and organic acids. Sugar in grapes is contained mainly in the form of glucose and fructose. Obviously, in this form, the sweet component of grapes is much healthier than artificial sweeteners in jams produced on an industrial scale. The juice of these delicious berries is very healthy, not to mention the fact that it is also very tasty.

There are a lot of recipes for making jam from this product and we have prepared only one of them with visual step-by-step photos and simple instructions for them. According to the recipe We will use a white grape variety: it is sweeter and more sinewy. At home, jams and jams are also very often prepared from black grapes of the Isabella variety. Currently, there are many different varieties of grapes used for making wine. Each type of such grape can be adapted for making jam and it will certainly turn out to be completely unique in taste.

This delicacy is best served in its pure form with a piece of freshly baked bun. In order to quickly take a sample, let’s immediately begin preparing seedless grape jam at home for the winter.

Ingredients

Steps

    Let's prepare all the ingredients we need to make jam. The grapes, as mentioned earlier, must be taken of a white variety and preferably without seeds, although they can also be removed during the cooking process.

    First of all, thoroughly wash the grape branch, then separate all the berries from it and put them in a deep bowl. Once again, wash the berries separately under cold running water.

    If you purchased a grape variety with seeds, then carefully remove all the seeds from each berry using a needle or pin.

    At this stage we have to prepare the syrup. Pour the specified volume of water into a clean enamel pan, put it on the fire and bring to a boil. Pour granulated sugar into the bubbling liquid in the amount specified in the ingredients. Cook the syrup over low heat until the sugar dissolves.

    When all the sugar crystals have completely dissolved in the water, pour the prepared seedless grapes into the pan, turn the heat to minimum and cook the delicacy for 40-60 minutes until thickened and ready, periodically stir the ingredients in the pan with a spoon. Add citric acid at the final stage.

    We pour the sweet thick syrup with grapes into dry sterilized jars, close them with tight lids and put them in the closet to wait in the wings. Delicious jam from seedless white grapes is ready for winter.

    Bon appetit!

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  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 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  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, package the finished delicacy 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.
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  1. 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.
  2. 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.
  3. 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

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

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

Benefits of grapes

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

The main place in the composition of grape fruits is given to water (60-85%) and glucose with fructose (10-33%). The berries also contain a lot of malic, salicylic, silicon, phosphoric, tartaric, citric, succinic and formic acids. There is also oxalic acid in small quantities.

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 - hematopoiesis, blood clotting, blood pressure.

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

The skin of grape berries is rich in tannins and essential oils.

Eating grapes helps improve metabolism, facilitates expectoration in respiratory diseases, and has an anti-inflammatory effect.

Wine, juice, compotes, vinegar, and marinades are made from grapes. It is also dried and used as raisins. Grape jam is not cooked too often. But it turns out so tasty and nutritious that it is worth paying attention to.

Grape jam: subtleties of preparation

  • Mass grape harvest begins in August-September, and some late varieties ripen only in October.
  • White and black grapes of initial ripeness are used for jam. The most delicious jam is made from grape varieties such as Rizamat, Chaush, Vostorg, Talisman, Agadai, Nimrang, Muscat, Kishmish, Isabella.
  • The berries should be firm, uncrumpled, and without signs of rot. Therefore, they are removed from the brushes very carefully, immediately removing the stalks. Overripe grapes are discarded, from which they can make wine or make jam.
  • The grapes spoil quickly and develop a wine-like smell, so the jam is made on the same day the harvest is harvested.
  • Grapes are very delicate berries, so they are washed not under the tap, but by immersing them several times in a container with plenty of water.
  • It is advisable to use grapes without seeds or with a small amount of them. You can make jam with seeds, but it is considered to be of lower quality, because not everyone wants to pull these seeds out of the dessert while drinking tea.
  • Since grapes contain a lot of liquid, it is recommended to blanch them before cooking. So that it does not have time to cook, after this procedure it must be quickly cooled in ice water.
  • To prevent the grapes from shrinking during cooking, they are poured with sugar syrup and kept for several hours. During this time, the syrup evenly penetrates inside the berries, preventing them from cracking.
  • For syrup, it is best to use light sugar, since yellowish granulated sugar can give delicate grape jam a burnt taste.
  • In some cases, grapes are covered with sugar. This can be done if the seeds have been previously removed from the berries.
  • The readiness of the jam is checked by the state of the syrup. If a drop of syrup does not spread on a cold saucer, then the jam is considered ready. You should also take into account that the grapes sink to the bottom in the finished jam.
  • Experienced housewives assure you that you should not cook grape jam until it becomes thick: it is in the grape syrup that all the charm lies. It can be used in baking to soak cakes and added to compote.
  • If you make jam from sweet grapes, then add citric acid to the syrup during the cooking process. Its quantity depends on taste preferences.

Grape jam: method one

Ingredients:

  • grapes – 1 kg;
  • sugar – 1.2 kg;
  • water – 1 tbsp.

Cooking method

  • Carefully separate the grapes from the branches. Place in a colander and wash, dipping into a container of water several times. Leave in a colander or place on a sieve to drain excess liquid.
  • Pour water into a wide saucepan and bring to a boil. Remove from stove. In small batches, place the berries in a colander and lower them into this hot water. Blanch for two minutes. Cool in cold water. Transfer the grapes to a cooking bowl.
  • In a separate pan, cook syrup from water and sugar. Pour it over the berries, put it on moderate heat and cook for 20 minutes, removing any foam that appears.
  • Remove the basin from the heat. Let the jam brew for 8 hours.
  • Put it back on the fire and cook for 40 minutes at low boil. Stir occasionally with a spatula, making sure the jam does not burn.
  • Carefully pour the syrup into a separate bowl and boil for 15 minutes.
  • Prepare sterile jars, which should be completely dry when pouring the jam. Place berries in them. Pour in boiled syrup.
  • Cool completely. Cover with parchment.

Grape jam: method two

Ingredients:

  • grapes – 1 kg;
  • sugar – 1.2 kg;
  • water – 1 tbsp.;
  • vanillin - to taste.

Cooking method

  • Carefully separate the ripe berries from the branches. Rinse well in cold water.
  • Place in a colander and blanch for 1-2 minutes, dipping the berries into hot water, the temperature of which should not exceed 80°. Cool quickly in cold water.
  • Let the liquid drain and place the grapes in a cooking basin.
  • In a separate pan, cook syrup from water and sugar. Pour it over the grapes and leave for 10 hours.
  • Pour the syrup from the jam into a saucepan, bring to a boil and pour over the berries again. Leave the jam to steep again for 10 hours.
  • Place the jam over moderate heat and cook until tender, skimming off the foam. At the end of cooking, add vanillin and mix gently.
  • Cool the jam in a bowl and then transfer it to clean, dry jars. Cover with parchment.

Grape jam “Pyatiminutka”

Ingredients:

  • grapes – 1.5 kg;
  • sugar – 300 g;
  • water – 1 tbsp.;
  • citric acid – 0.5 tsp.

Cooking method

  • Free the grapes from the branches. Leave only whole and strong grapes. Rinse with plenty of water.
  • Pour sugar into a cooking basin, pour water and place on low heat. While stirring, cook the syrup.
  • Dip the berries into the syrup and cook over low heat for 5 minutes. If foam appears, be sure to skim it off.
  • Add citric acid and stir. Increase the heat to medium and cook the jam for another 5 minutes.
  • When hot, place into sterile jars. Seal tightly.

Seedless grape jam

Ingredients:

  • grapes, seeded – 0.8 kg;
  • sugar – 0.8 kg;
  • water – 3/4 tbsp.

Cooking method

  • For this jam, take large grapes. Separate the berries from the stalks. Wash in plenty of water. Place on a sieve and wait 10 minutes.
  • Cut each berry in half and remove the grains. Place in a cooking basin.
  • Divide all the sugar in half. Leave one half and fill the other half with grapes. Leave it overnight.
  • The next day, put the remaining sugar in a saucepan, add water and boil the syrup. Cool slightly. Pour it over the grapes.
  • Place the basin on the stove. Cook at moderate boil until tender, removing foam. As soon as the berries begin to settle to the bottom, the jam is ready.
  • Cool the jam in a bowl. Transfer to clean, dry jars. Cover with parchment paper or tracing paper.

Seedless Isabella grape jam

Ingredients:

  • grapes – 1 kg;
  • sugar – 600 g;
  • water – 200 ml.

Cooking method

  • Carefully separate the ripe grapes from the branches. Rinse in several waters.
  • Put a third of all the sugar in a saucepan, pour in water and boil the syrup. Dip the grapes into it and heat over low heat for 5-6 minutes, removing the foam with a slotted spoon.
  • Remove from heat and let cool.
  • Put it back on the fire, add the remaining sugar. Cook the jam over moderate heat for 25-30 minutes.
  • When hot, pour into sterile dry jars and seal tightly.

Grape jam with cinnamon and cloves

Ingredients:

  • grapes – 1 kg;
  • sugar – 800 g;
  • water – 100 ml;
  • lemon juice - from one lemon;
  • cinnamon – 1/6 tsp;
  • cloves – 2-3 buds.

Cooking method

  • Remove the grapes from the branches. Immediately remove all rotten and green fruits. Wash thoroughly in cold water. Place in a cooking basin.
  • Pour sugar into a saucepan, pour water. Add cinnamon and cloves. Place on the fire and bring to a boil over low heat. Boil for 10 minutes so that the spices impart their aroma to the syrup. Strain it through several layers of gauze.
  • Pour hot syrup over grapes. Leave it in the syrup for 8 hours.
  • After standing, cook over moderate heat for 10 minutes. Remove from heat again and let stand for 8 hours.
  • The next day, add lemon juice to the jam and cook for another 10 minutes.
  • When hot, place into sterile jars. Cover with sterile lids and seal tightly.

Note to the hostess

You can add other fruits and berries to grape jam: apples, pears, gooseberries. In this case, the amount of grapes is reduced in proportion to other fruits.

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

Liquid jam is recommended to be sealed with lids. If the jam turns out to be thick, then cool it, and then put it into clean jars and cover with parchment paper. But then such jam must be stored in ideal conditions so that it does not ferment.

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

Simple recipe for seedless grape jam for the winter

The usefulness of grapes was appreciated in ancient times, when they began to prepare delicious raisins and a variety of wines from them. Fragrant berries are not only tasty, but also immensely rich in vitamins and microelements.

They have a beneficial effect on the nervous system and improve brain function, relieve stress and relax the digestive system.

P Try making seedless grape jam using these simple recipes.

  • Grape compote for the winter, for a 3 liter jar, for a 1 liter jar

    • Grape preparations for the winter

You can make jam from grapes with and without seeds for the winter at home, because simple recipes allow even a novice housewife to prepare a sweet delicacy.

Classic recipe

The simplest recipe for a healthy treat.

Ingredients:

  • grapes of any variety – 1 kg;
  • granulated sugar – 1.5 kg;
  • drinking water – 2 tbsp.

Preparation:

  1. The berries are separated from the branch, washed with running water and sorted. It is important to sort only whole grapes without signs of rot into separate containers. After all, even one spoiled berry can worsen the taste of an entire jar of jam.
  2. To prevent the grapes from shrinking and bursting during cooking, it is necessary to blanch them.
  3. To do this, the berries are discarded in a colander and immersed in hot water for 3 minutes. Then cold for 2 minutes. The procedure is repeated twice.
  4. At this time, sugar is poured with water in a separate container and syrup is boiled from the resulting mixture. The stove switch is set to the lowest possible heat so that the sand simmers and melts. It is important to stir it, paying great attention to the bottom of the pan so that the melted thick syrup does not stick to it.
  5. The grapes are transferred to an enamel container in which the jam will be prepared. Then pour in the prepared syrup and boil for 15-20 minutes over low heat. The resulting foam is skimmed off and discarded.
  6. Then the container is removed from the stove and left in a cool room overnight. Under the influence of heat treatment, the berries will release a lot of juice after standing for several hours at rest. It is better to cover the pan not with a lid, but with gauze folded in several layers.
  7. The container is returned to the stove, and the jam is boiled over low heat for 30-40 minutes. The syrup is poured into a separate container. It needs to cook for another 15 minutes. At this time, the berries are placed in jars, then filled with slightly cooled syrup.
  8. The finished jam is immediately twisted. The jars are placed on a blanket with the lids down and wrapped. They will stay in the room for two days. They can then be moved to a dark pantry.
  • Pitted plum jam: simple recipes for the winter

Grape jam with nuts

Grape jam with walnuts

You can prepare jam from grapes with seeds for the winter according to a simple recipe not only in its pure form, but also with useful additives. Walnuts or hazelnuts will not only add zest, but also make the berry sweetness more nutritious.

Ingredients:

  • favorite grape variety – 1 kg;
  • sugar – 0.5 kg;
  • drinking water – ½ glass;
  • nuts – 200 gr;
  • vanillin - a pinch.

Preparation:

  1. Syrup is made from water and granulated sugar.
  2. At this time, the grapes are sorted and blanched.
  3. The berries are dipped into boiling syrup, where the sugar has completely dissolved, and cooked for 8 minutes over low heat. The jam is left at rest for 8-10 hours.
  4. The pan is returned to the stove and the liquid is brought to a boil. Then the nuts are dropped into it and vanillin is added. The mixture is boiled for another 15 minutes over low heat.
  5. The finished jam is immediately poured into jars, screwed on and placed with the lids down until it cools completely at room temperature.

Grapes with spices

Fragrant jam with spices.

To ensure that grape jam with seeds for the winter acquires the extraordinary aroma of oriental spices, it is prepared with whole spices according to a very simple recipe. It is better to choose a variety with the least amount of grains.

Ingredients:

  • grape berries – 1 kg;
  • granulated sugar – 800 gr;
  • drinking water – ½ glass;
  • cloves – 2-3 buds;
  • cinnamon stick;
  • medium lemon – 1 pc.

Preparation:

  1. Granulated sugar is filled with water. The lemon is cut in half and the juice is drained from it. The container is placed on low heat and simmered until the sugar is completely dissolved.
  2. A bag of spices is placed in the finished syrup and boiled for 10 minutes. It is then removed and thrown away.
  3. The grapes are pierced in several places with a thin needle and dropped into boiling liquid. Then the stove is turned off and the half-finished jam is cooled for an hour.
  4. The cooking and cooling procedure is repeated three more times. The pan with the preparation is left overnight in a cool place.
  5. Then the container is placed on the stove and its contents are simmered over low heat for 7-10 minutes.
  6. The finished jam is poured into jars while warm. The main thing is to transfer the grape delicacy into the container without haste, so that the glass does not burst.

Grape and apple jam

Ingredients:

  • water - 1 l.
  • grapes (variety at your discretion) - 1 kg.
  • sweet apple - 2.8 kg.
  1. 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.
  2. 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.
  3. 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.
  4. 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

You will definitely like seedless grape jam for the winter, a simple photo recipe step by step.

Ingredients:

  • 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.

Preparation:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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).

Grape and cherry jam

Ingredients:

  • 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.

Preparation:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  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, package the finished delicacy in it and seal it.

Grape and pumpkin jam

Ingredients:

  • 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.

Preparation:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Ingredients:

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

Preparation:

  1. 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.
  2. 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.
  3. 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.

White grape jam recipe


Ingredients

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

Preparation:

  1. 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.
  2. Place a container with 2 glasses of water on the fire, boil it and gradually add 1 kg of sugar, stirring slowly.
  3. Cook for 15 minutes until completely dissolved and a homogeneous thick mass forms.
  4. Wait for the syrup to cool and place the berries in it.
  5. Simmer everything over low heat for an hour, then gradually increase the heat to maximum.
  6. After 10 minutes, remove from heat and add half a teaspoon of vanilla and the same amount of citric acid.
  7. 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.

Preparation:

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.

Preparation:

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.

Preparation:

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.

Isabella grape jam recipe

Ingredients

  • Grapes "Isabella" - 1.5 kg;
  • Water – 300 g;
  • Sugar – 0.6 kg.

Preparation:

Delicious five-minute jam from Isabella grapes for the winter: a simple step-by-step recipe. The peculiar “fox taste” of the variety allows you to get amazing jam from Isabella grapes. 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.

Preparation:

This is one of the simplest and most common recipes, as it eliminates the tedious procedure of removing seeds from the pulp. Jam 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 you wish, you can make 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 the simplest grape jam for the winter

Ingredients

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

Preparation:

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, 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.