Simple recipes for jam from grapes at home

Grape jam is not just a dessert or a filling for a pie. It can be used to make sweet or sour-sweet sauces, dressings for winter salads or meat dishes. It is better to cook it from red grapes with rich sweet taste. The presence of seeds in the berries does not hurt - there is a way to easily extract them without missing a single one.

Grape jam is better to cook in small quantities - just as much as you need for 1 winter season. Within 10 months, even with the observance of all rules and rolling up in sterile jars, the product can ferment.

The easiest recipe

For the simplest recipe, you only need 2 ingredients - grapes and sugar in a 2: 1 ratio. You can safely make jam from grapes with stones, because in the process of cooking the pulp will be separated from the cake:

1. Separate the berries, wash them under water and cover them with sugar. The mass does not need to leave, it immediately put on fire.
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2. On low heat, the grapes should come to a boil and put the juice. After boiling, the mixture should spend at least 5 minutes on the stove.
3. After that, remove the mixture from the fire and cool completely. The pulp, which is needed for jam from the grapes, is separated from the oilcake using a sieve.
4. Grape pulp set back steamed. The liquid should boil and continue to simmer over low heat until the liquid begins to boil.
5. Understand that the jam is ready, you can on the effect of a drop. A small amount of liquid is poured onto the plate and tilted. The drop should not spread over the surface.

The cake obtained in the process of making jam from grapes should not be thrown away. From it you can cook compote with the addition of a small amount of sugar and other fruits( apples or citrus).

Recipe for varieties with stones

Isabella grape jam is rich and fragrant. To prepare it, even those berries that contain a large number of seeds are suitable. The size and shape of the berries are also not important - unlike jam, jam consists of a thick mass of uniform consistency. Its taste is more tart and saturated, if you use not only the pulp, but also add the cake, previously cleaned of seeds. In the process of cooking from becoming soft and does not affect the consistency of the jam.

For this recipe of grape jam, you will also need only berries and sugar, but cooking is slightly different.1.5 kg of grapes add about 1 kg of sugar. The proportions depend on the taste of the berries - the worse they are, the more sugar will be needed. It is necessary to choose only ripe berries, you can take and those whose skin has had time to soften a little in the sun.

Cooking Jam:

1. First, you need to wash the grapes under water and get rid of the berries that are fermented. Next, the pulp is separated from the skin by hand. This process does not take much time if the berries are ripe. The pulp and oilcake are put in 2 separate containers, no cost to throw away.
2. Grape pulp is set on fire and brought to a boil. At this stage, the jam should not boil completely. It is enough to keep the mixture on the stove for 5-10 minutes, until the berries turn into a homogeneous mass. Then it is cooled to room temperature and frayed with a large sieve. In the mass should not remain bones.
3. Pulp put back on the stove and add grape skins to it. Now the jam should cook for about 10 minutes, until the cake is softened.
4. When the mass becomes homogeneous, it's time to pour the sugar. You can try the jam in the process and determine if there is enough sugar for it.
5. Next, bring the mixture to a boil and wait for readiness. On average, she should spend on the stove about another 15-20 minutes on low heat. Periodically, a small amount of jam is collected with a spoon and poured onto a plate. Jam is considered ready if its drop does not spread on a flat surface. If you miss this moment, the taste of jam will not spoil. However, when cooled to room temperature, it will thicken and acquire the consistency of marmalade. This fact is also influenced by the amount of sugar in the mixture - the larger it is, the thicker the jam will be.

Ready-made jam is poured into sterile jars and rolled up with lids. Store it at room temperature in a dark room. After the bank is open, it is placed in the refrigerator. Similar jam can be prepared from different grape varieties, but Isabella is excellent in taste. She is sweet enough to not have to interrupt her taste with sugar, but there is moderate astringency in her skin.

Condiments or spices can also be added to the cooking process, but grapes do not require their presence.

Recipe for winter

The recipe for grape jam for the winter contains natural preservatives in the form of lemon and citric acid. For 1 kg of grapes, about 0.5 kg of sugar, 100 ml of water and 1 spoon of citric acid will be needed. Additionally, it is recommended to add cinnamon to taste, just a few spoons for flavor. A thicker consistency can be achieved with gelatin - in this recipe you need 1 small package.

Cooking Jam:

1. Prepare all the ingredients in the right quantity. To sort grapes and rinse under water. For jam, and those who are a little softened from the sun or damaged during a fall or transport.
2. The grapes are ground to puree using a blender. If the variety contains stones, at this stage they can be easily separated on a large sieve. Then do not have to interrupt the cooking process and once again cool the mixture.
3. Grape mash put on the stove and bring to a boil, stirring occasionally. When it boils, you can add sugar, citric acid and cinnamon. In this form, the jam is roasted for about 20 minutes.
4. The next step is the preparation of gelatin. It may not be added to the jam, but it will add viscosity and give a thick texture.1 bag is poured into hot water and constantly stirred until all the lumps dissolve.
5. The grape blend is removed from the heat, you can strain it again through a fine sieve. In this recipe, it is not necessary to check its readiness with the drop method - gelatin will create the desired consistency. It is only important that the sugar is completely dissolved, and after boiling the solution has been on the fire for at least 15-20 minutes. Liquid gelatin is poured into grape puree and stirred. Jam is ready, it remains to pour it into sterile cans and close for the winter.

Grape jam for the winter is prepared with the addition of lemon juice or citric acid. These components not only affect the shelf life of the finished product, but also improve its taste.

There are many recipes for grape jam. For their preparation suitable varieties with stones, which are not very comfortable in fresh form. You can make jam from the pulp or add cake - it adds a little astringency to the finished product. The seedless grape jam is easier to prepare, but these varieties are best used fresh or made from them jam with whole berries. Ready-made jam is stored for about 10 months, but the addition of natural preservatives may slightly extend this period. It can be eaten as a dessert, used as an additive for pancakes or fritters, as well as combined with spicy meat dishes.