Grape jam step by step. Seedless grape jam for the winter a simple recipe

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

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

The benefits of grapes

There are several thousand grape varieties. Many of them differ not only in taste, but also in substance content. Some researchers came to an amazing 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%). Also in the berries there are a lot of malic, salicylic, silicic, phosphoric, tartaric, citric, succinic and formic acids. In a small amount there is also oxalic acid.

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

Grapes include pectins, glycosides, as well as trace elements: potassium, manganese, iron, magnesium, calcium, cobalt.

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

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

Wine, juice, compotes, vinegar, and marinades are made from grapes. It is also dried and used in the form of raisins. Grapes are not boiled too often. But it turns out so delicious and nutritious that it is worth paying attention to.

Grapes: the subtleties of cooking

Mass grape harvesting begins in August-September, and some later varieties ripen only in October.
For jam use white and black grapes of initial ripeness. The most delicious jam is obtained from grapes of such varieties as Rizamat, Chaush, Rapture, Talisman, Agadai, Nimrang, Muscat, Kishmish, Isabella.
Berries should be dense, crumpled, with no signs of rot. Therefore, they are removed from the hands very carefully, immediately removing the stalks. The overripe grapes are discarded, from which it will be possible to make wine or make jam.
Grapes quickly deteriorate, it smells of wine, so the jam is cooked on the same day when the harvest was taken.
Grapes - the berry is very tender, so it is not washed under the tap, but immersed several times in a container with plenty of water.
It is advisable to use grape seedless or with a small number of grapes. You can cook jam with stones, but it is considered less quality, because not everyone wants to take these bones out of dessert during tea drinking.
Since there is a lot of liquid in grapes, it is recommended to blanch it before cooking. So that he does not have time to cook, after this procedure, he needs to be quickly cooled in ice water.
So that the grapes do not wrinkle during cooking, they are poured with sugar syrup and aged for several hours. During this time, the syrup evenly penetrates the inside of the berries, preventing them from cracking.
For syrup, it is best to take light sugar, since yellow sugar can give a delicate grape jam to a delicate grape jam.
In some cases, grapes are covered with sugar. This can be done if seeds have been previously removed from the berries.
The readiness of the jam is checked according to the condition of the syrup. If a drop of syrup does not spread on a cold saucer, then the jam is considered ready. It should also be noted that the grapes in the finished jam sink to the bottom.
Experienced housewives assure that it is not necessary to cook jam from grapes until thick: it is in grape syrup that all the charm lies. It can be used in baking for soaking cakes and added to compote.
If you make jam from sweet grapes, then in the process of cooking they put citric acid in syrup. Its amount depends on taste preferences.

Grapes Jam: Method One

Ingredients:

grapes - 1 kg;
sugar - 1.2 kg;
water - 1 tbsp.

Cooking method

Separate the grapes from the twigs. Fold in a colander and wash, dipping several times in a container of water. Leave in a colander or lay on a sieve so that the glass is excess liquid.
Pour water into a wide pan, bring to a boil. Remove from the stove. In small batches, put the berries in a colander and dip in this hot water. Blanch for two minutes. Chill in cold water. Transfer the grapes into a cooking bowl.
In a separate pan, boil the syrup from water and sugar. Pour them berries, put on moderate heat and cook for 20 minutes, removing the emerging foam.
Remove the pelvis from the heat. Let the jam brew for 8 hours.
Put it on the fire again and cook for 40 minutes with a slight boil. Sometimes stir with a spatula, making sure that the jam is not burnt.
Gently pour the syrup into a separate bowl and boil for 15 minutes.
Prepare sterile jars that must be completely dry at the time of jam filling. Put the berries in them. Pour in boiled syrup.
Cool completely. Cover with parchment.

Grapes 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 twigs. Rinse well in cold water.
Fold in a colander and blanch for 1-2 minutes, dipping the berries in hot water, the temperature of which should not be higher than 80 °. Chill quickly in cold water.
Let the liquid drain and place the grapes in a cooking bowl.
In a separate pan, boil the syrup from water and sugar. Pour them with grapes and leave for 10 hours.
Pour the jam syrup into the pan, bring to a boil and refill the berries. Again, leave the jam to infuse for 10 hours.
Put the jam on a moderate fire and cook until tender, removing the foam. At the end of cooking, add vanillin and mix gently.
Cool the jam in a basin and then transfer to clean, dry jars. Cover with parchment.

Jam from grapes "Five-minute"

Ingredients:

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

Cooking method

Free grape berries from twigs. Leave only whole and strong grapes. Rinse with plenty of water.
Pour sugar into a cooking bowl, pour water and put on a small fire. Stir the syrup while stirring.
Dip the berries in the syrup and cook over low heat for 5 minutes. If foam appears, be sure to remove it.
Put citric acid, mix. Increase the heat to medium and cook the jam for another 5 minutes.
Arrange hot in sterile jars. Seal tightly.

Seedless grape jam

Ingredients:

grape seedless - 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. Put on a sieve and wait 10 minutes.
Cut each berry in half and remove the seeds. Fold in the hob.
Divide all the sugar in half. Leave one half, and fill the grapes with the second. Leave it overnight.
The next day, put the remaining sugar in a pan, pour water and boil the syrup. Cool slightly. Pour them grapes.
Place the basin on the stove. Cook at moderate boil until cooked, removing the foam. As soon as the berries begin to settle to the bottom, the jam is ready.
Cool the jam in the basin. Transfer to clean, dry jars. Cover with parchment paper or tracing paper.

Seedless Isabella Grapes Jam

Ingredients:

grapes - 1 kg;
sugar - 600 g;
water - 200 ml.

Cooking method

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

Grapes 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 twigs. Immediately remove any rotten and green fruits. Wash thoroughly in cold water. Place in the hob.
Pour sugar in a saucepan, pour water. Put cinnamon and cloves. Put on fire and bring to a boil with low heat. Boil for 10 minutes, so that the spices give the syrup its flavor. Strain it through several layers of gauze.
Pour in hot syrup grapes. Leave it in syrup for 8 hours.
After standing, cook over moderate heat for 10 minutes. Remove from the stove again and let stand for 8 hours.
The next day, add lemon juice to the jam and cook another 10 minutes.
Arrange in hot form in sterile jars. Cover with sterile caps and tightly seal.

Mistress note

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 an orange.

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

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

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

The benefits of berries

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

Cooking recipes

Grapes jam, the step by step recipes of which are exhibited on our website, can be made from various varieties of white, green, black and red grapes. Many may like seedless grape jam for which raisins are good.

White grape jam recipe

Ingredients

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

Rinse gently with 1 kg of white grapes and separate the berries from the brush with scissors so as not to damage them. If desired, you can remove the seeds.
Put a container with 2 cups of water on the fire, boil it and gradually add 1 kg of sugar, slowly stirring. Cook for 15 minutes until completely dissolved and a homogeneous, dense mass is formed.
Wait for the syrup to cool and place the berries in it. Simmer for one 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 to 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

Rinse and separate the berries from 2 kg of black grapes. Put them in a colander and dip them in boiled water for 2 minutes, and then immediately into cold water. Put half a liter of water on the fire and mix it with 1.5 kg of sugar. Remove the syrup from the heat and dip the berries into it for 8 hours. After complete cooling, cook over low heat for 15 minutes and let cool again for 8 hours. Add a teaspoon of lemon juice and as much vanillin. Cook the mixture for 10 minutes. If desired, black grape jam can be prepared for the winter by pouring into sterilized jars, twisting and leaving the top upside down for 12 hours covered under a cloth.

Green grape jam recipe

Ingredients

seedless green grapes - 2 kg;
water - 1 cup;
sugar - 1 kg;
lemon - 1 pc;
vanillin - sachet.

Prepare 2 kg of fruits, it is advisable to choose seedless green grape varieties. Rinse thoroughly in running water and separate the berries. Mix with 1 kg of granulated sugar and 1 cup of water. Place the container on a slow fire 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 vanillin. Put again on low heat and cook until cooked. You can find out about this by dropping a drop of jam on a plate. It should not spread, but retain its integral shape. Ready green grape jam can be poured into jars or rolled up for the winter.

Recipe for raisin grape jam

Ingredients

raisins - 0.5 kg;
water - 0.5 cups;
sugar - 0.5 kg.

One of the most refined and appetizing is considered to be a jam made of grape raisins. This is due to the absence of seeds, which keeps the berries whole and even more healthy.
For cooking, you need half a kilogram of raisins, which are washed under the tap and the berries are carefully separated, removing all damaged ones.
Half a glass of water is boiled and half a kilogram of sugar is gradually added, stirring well. After complete dissolution, the berries are poured into the syrup and boiled for a few more minutes. Remove the container from the fire, wrap it with a cloth and leave it in this form for 8 hours.
After cooling, the syrup without berries must be transfused and boiled for another 7 minutes. Add berries and repeat the procedure with wrapping for 8 hours.
After that, cook the mixture over medium heat until the berries stop floating and become transparent. For sophistication, you can add half a teaspoon of vanilla sand. Jam from grape raisins is prepared a little more complicated than usual, but the taste is so high that it justifies the effort.

Isabella grape jam recipe

Ingredients

Isabella grapes - 1.5 kg;
Water - 300 gr;
Sugar - 0.6 kg.

A peculiar “fox flavor” of the variety allows you to get amazing jam from. Before starting to cook, thoroughly rinse 1.5 kg of fruit and gently separate the berries. Boil 300 g of water and add, while mixing, 300 g of granulated sugar until a homogeneous mixture is formed. Dip the berries, and let the syrup cook 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.

Stone grape jam recipe

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. Grapes with pits are cooked quickly and acquire a characteristic taste. Prepare 1 kg of any grape, rinse it well in a colander under running water and carefully cut the berries from twigs. 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 berries with the cooked mixture 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 over the containers.

If desired, you can make grape jam with seeds for the winter. To do this, it is poured hot in cans for preservation and tightly screw the lids. Banks are turned over and covered with a thick cloth. In this condition, leave the jam for 8 hours, and then clean.

Winter grape jam recipe

Ingredients

Grapes - 1 kg;
Sugar - 1 kg;
Water - 1 cup.

A delicious and healthy treat can be enjoyed not only as it is cooked, but also prepared for the winter. Any grape variety that can be cooked without loss of quality is suitable for jam.
Rinse 1 kg of fruit and peel each berry, carefully pruning with scissors. Transfer them to a container suitable for cooking. Pour 1 kg of sugar and leave it in this form for 8 - 10 hours. After the berries have started juice, put the bowl on a slow fire and add 1 cup of water. Cook the mixture for 10 minutes, stirring and removing the resulting foam. After this, let the syrup cool for about 6 hours. A similar procedure must be repeated two more times. Stop cooking after reaching a dense state. Hot winter grape jam is placed in sterilized jars for the winter and twisted, leaving to cool upside down.

Storage secrets

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

to prevent thickening and change the original color, add lemon juice, which is a natural preservative;
keep jars of jam in a cool, dark place; a refrigerator or a cellar is considered ideal;
take care of the sterilization of cans and lids before twisting, this will not interfere with preservation and will not spoil the taste;
do not store jam in places with high humidity, as this can lead to mold 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 or zest. Do not be afraid to experiment and look for your unique and amazing taste.

The hot season of preservation is not complete without blanks for sweet tooth, among which a variety of preserves and jams rightfully occupy an honorable place. Cherry and apple, raspberry and currant, plum and strawberry jam ... You can list popular desserts for a long time, however, once you try to realize grape jam recipes, caring housewives will cook it every year. And this is not surprising, because the characteristic musky aroma and unusual taste distinguish this delicacy from other types of jam.

In addition, grape itself is very beneficial for the body. The use of berries has a positive effect on the functioning of the kidneys and heart due to the increased content of potassium. The B vitamins included in the grapes improve the condition of the skin and give shine to the hair. The berries are also invaluable for the immune system, contributing to its strengthening by saturation with ascorbic acid. What can we say about phosphorus, calcium, magnesium and other useful trace elements in the composition of grapes.

The secret of grape jam is the method of preservation. It is cooked over low heat, which allows you to save more nutrients.

Jam “Berries in syrup”

Those who first decided to make sweets should try this easy recipe. He will not take much time, and the jam turns out to be unusually tasty and fragrant. Its only drawback is a slightly liquid consistency, since the berries do not undergo prolonged boiling. But with such a dessert you can pour pancakes on top.

The procedure for making grape jam:

Thick grape dessert

Unlike the previous recipe for grape jam, this delicacy is more dense and twice as sweet. It can be used as a filling for pies.

To make jam:

Grapes in Greece - video

Seedless grape jam

Since the process of separating seeds is rather laborious, varieties with large berries should be selected for jam. In recipes for grape jam, a variety of raisins is often used, which does not have seeds. But in this case, the fruits are still recommended to be cut in half so that they cook faster and better, and the dessert itself is thicker.

To give the jam a richer and more refined taste, lemon juice and a little liquor are added to it.

So, for making grape seed jam for the winter without stones:

Grape jam with pits

A very rich and aromatic jam can be prepared using Isabella or. At the same time, to give the treat a light bitterness, the bones are not removed, and the berries are cooked whole.

Step-by-step instructions for grape jam recipe:

When preserving jam, fruits and berries are often combined with each other, wanting to achieve an original aroma or get a new taste accent. Perhaps grapes can be considered the only exception to the rule. It is so fragrant that the smell of added fruit simply dissolves in the main aroma. Therefore, you can do without experiments, and just make fragrant and tasty grape jam for the winter. On cold winter evenings it is so nice to get a piece of summer in a spoon of amber-colored jam. Enjoy your favorite berries with a cup of hot tea and bon appetit!

Azerbaijan recipe for grape jam - video

Grape jam is not very popular due to the fact that the delicacy is prepared with seeds. The seeds give the treat a winey flavor and originality. However, if you want to make jam a homogeneous consistency, it is enough to grind the fruits with a sieve. We will analyze the important nuances in order, highlight the most delicious recipes.

Features of the preparation of grape jam

Traditionally, grapes sing in late summer or early fall, but a later crop appears in October. Choose fruits ripened in the indicated periods.
For the preparation of delicacies, you can take black or white grapes. Give preference to the variety "Talisman", "Rizamat", "Isabella", "Muscat", "Chaush". Kishmish, Agadai, Delight, Nim-rank are also suitable.
Before the main manipulations, sort the grapes. Discard the rumpled and cracked berries, leave them to make wine. Remove the fruit from the branches gently without damaging the peel. For convenience, use nail scissors.
Washing is carried out in a basin with water, and not under the tap. Such a move will prevent spoilage of grapes. The treat is prepared on the day of harvesting, sorting and rinsing the crop. Do not leave the fruits on the second day, as they will turn sour and start to smell like wine.
If you want a uniform jam, choose a seedless grape variety. Otherwise, rub the prepared fruit into the pulp with a sieve. Then the treat will resemble jam or jam.
Before starting a massive brew of treats, flanch the grapes. First, dip the fruits in boiling water for 3 minutes, then immediately dip in ice water. So you eliminate excess fluid in the berry.
Treats are prepared 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 give the finished treat a bitterness, so it is advisable to use beet sweetener. If desired, sand can be replaced with powder, it will dissolve faster.
If you have pre-processed grapes, excluding seeds, halved fruits must be sprinkled with sugar. The sweetener is absorbed and contributes to the release of juice, which is later used for syrup. In the case of whole berries, such a move will be futile.
To assess the readiness of the jam, drip with syrup on a flat saucer and let the liquid cool. Then gently tilt the dishes: if the drop has not spread, the treats can be poured into jars and corked. It is also important to understand that when the delicacy is ready, the fruits 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, eliminate the middle, rinse and dry again. Chop the fruit into slices of the same size. Now take care of the melon, cut the pulp in the specified amount into cubes.
Remove the peel from a young zucchini, remove large seeds. Grind the fruit with pieces of arbitrary shape (the same size). Place the listed components in a cooking container and sprinkle with sugar.
Gently mix the contents by hand, then leave for another 3 hours. During this period, the juice that we need is allocated. While you have time, rinse and blanch the grapes, chop citruses in half slices.
Boil the contents in sugar, do not turn off the heat. After 10 minutes, add lemon and grape. Continue languishing 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 languishing, add vanilla and almond essence to the hot base. Continue boiling for 5 minutes, then immediately pour the treat into clean jars. Capping is carried out by tin lids.

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

Combine granulated sugar with water in a heat-resistant dish, prepare a sweet base. When the granules dissolve, and the syrup becomes transparent and uniform, turn off the burner.
Sort and clean the grapes in advance, wash in a basin with water and dry. Throw the berries in a bowl with syrup. Shake the container, let the raw materials stand for 2 hours. The indicated time is allotted so that the fruits are uniformly and slowly soaked in the sweetener.
When the specified time has passed, bring the contents to the first bubbles and simmer another 1 hour. Constantly interfere, carry out manipulations on low heat. Turn off the jam again and leave for 4 hours.
Carry out heat treatment for the last but one time for 50-60 minutes. Cool the treat and shake the pan, add citric acid. Rinse the composition for 15 minutes, immediately pour into containers and close.

Grape and apple jam

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

Prepare the apples first. They must be cleaned, removed from the cores, washed and dried. Further, fruits are cut into slices or bars of equal size.
Pour cold tap water into the basin, lower the grape brushes into the bowl. Rinse well and remove excess debris. Remove all ponytails and twigs, dry.
Boil water, pour apples and grapes on it. Put on the stove, wait for boiling. Leave the composition to languish for 10 minutes after the start of drilling, then cool.
Repeat the heat treatment 3 more times. At the last stage, do not cool the jam; immediately pack it in warm, sterile containers. Close with a gesture.

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 tails with manicure tongs. Rinse the berries in a bowl, leave to dry on towels. Wash citrus, scald with boiling water.
Chop the lemon, squeeze the juice, filter out the seeds. Mix with granulated sugar and water. Set to heat, cook until the particles dissolve at low power.
When the sugar has melted, place the cinnamon with cloves in a gauze, tie them to a knot. Dip this bag in a sweet base, simmer the mass for another 5 minutes. Take out the spices.
Make several holes in the peeled grapes with a sewing needle or a toothpick. Send the fruit to a syrup chilled to 45 degrees. Cool the contents.
Now heat the treat to 75 degrees, avoiding boiling. Again let it cool. Repeat the heat treatment three times, at the final stage, cool for 8 hours.
Engage in sterilizing lids and containers. Wash jars of baking soda, dry, pack ready-made treats. Since the jam rolls in a cooled form, the capping is carried out with a capron 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 cherry (large) - 0.5 kg.

Put the cherries in a sieve, then rinse several times in a bowl of cold water. Let the berries dry, eliminate the seeds. Sort the grapes, wash under the tap and let the liquid drain.
When the grapes dry, flanch it. First, dip the peeled fruits in boiling water for a couple of minutes, then immediately cool with ice water.
Mix cherries with grapes in a heat-resistant cooking pot. Separately, boil the syrup from sugar and water, then pour a sweet mass of raw materials. Cover the container, leave the product for 7 hours.
After the allotted interval, heat the mass at low power, continue to simmer for a quarter of an hour. Turn off the burner, 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 packaging for seaming, to pack the finished delicacy on it and cork.

Grapes 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, and then combined with sugar (500 gr.). Let the mass lie down for 20 minutes, then put on a baking sheet and place in the oven. Bake a third of an hour at 100 degrees.
Wash the pear, remove the middle. Without removing the peel, chop the fruit into slices. Rinse the grapes, cut it in half, remove the seeds.
Combine lemon juice with fresh grape juice. Pour into a saucepan and cook until the mass is reduced in volume by ½. When this happens, add 1 kg. Sahara.
Continue to simmer until the grains dissolve. Then add pear, pumpkin cubes and grapes to the sweet mass. Bring the contents of the cookware to a boil, simmer for 10 minutes and turn off the heat.
Infuse the mass for 3 hours, and then perform another heat treatment. Pour the treats hot, immediately seal them with tin lids. Cool neck down.

Grapes and Gooseberries Jam

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

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

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

Video: grape jam

It just so happened that this year there were enough grapes and, as much as I did not want to get all the benefits from fresh berries, still a part lay in the refrigerator. And then I thought of some simple and quick way to get rid of them, so as not to disappear.

Since I have already prepared raisins (the process is not so quick to say), the idea with jam came to my head, ala Georgian sweets. A step-by-step recipe with a photo will help me describe the cooking quickly and clearly.

So, for quick cooking at home grape jam with walnuts, we need:

0.5 kg of grape berries;

0.5 kg of sugar;

half a handful of walnuts;

vanillin or vanilla sugar (to taste);

a jar of 0.5 l and a lid.

How to make grape jam

Starting to cook, it is necessary to sort out the grapes, wash, clean from twigs. Grapes can be used both blue and white. My blue grapes were larger, and the time for making jam slightly increased compared to white. You can make jam from grapes with seeds, and without them. But ideally, it is better to use seedless grape varieties, such as quiche mish.

First we will blanch the grapes. To do this, put a saucepan with water on the fire, let it boil and put grape berries in it for 5-7 minutes. During blanching, grapes can “lose" seeds. In this case, you need to collect them with a slotted spoon and throw them away. Blanching time depends on the density of the peel of the grapes. Many people suggest doing this process on a steam bath, but I chose an easier way and did not notice much difference.

The next step is to cook the syrup.

While the grapes are blanched, we take another saucepan, pour 0.5 kg of sugar into it and fill it with water - 50 ml. No need to be afraid that sugar will not be covered with water at first. During cooking, it will melt and turn into syrup. Therefore, pouring more water is not worth it, otherwise then you will have to boil jam for a long time. We put on a slow fire, constantly mix and cook until sugar is completely dissolved. This will take about 5 minutes. During this time, just the grapes in the next saucepan will be ready.

When the syrup is boiled, we shift blanched grapes into it. I do it too with a slotted spoon. Boil for 5-7 minutes, remove from heat, cover with a lid and let it brew for five hours.

This time you need to prepare a walnut. Crush, breaking is not necessary much. Just remove the grain and that’s it.

After five hours, put the pot with the grapes on the fire, let it boil, add the vanillin and walnuts. Cook for 10-15 minutes. As I said, cooking time depends on the size of the berries, meatiness and the desired end result. If you want to get grapes very dense, like candy, then I cooked smaller white grapes for about 15 minutes. The consistency of the syrup turned out to be like honey. And the blue (larger) grapes, I cooked for about 40 minutes.

At this time, a jar or jars. I put a jar on the spout of a boiling kettle, and wait until drops begin to flow down the wall of the jar.

Put the jam in a jar, roll it up with a lid, let it cool and put it in the pantry.

I closed a few jars of black berry grape jam under a nylon cover. I will keep them in the refrigerator.