Grape jam: a step-by-step recipe for the winter at home with a photo

Many recipes for grape jam are used by housewives for winter preparations. Delicacy, due to its liquid consistency, serves as an additive to many desserts and impregnation for biscuit cakes. Due to the high content of glucose, the finished product has a great nutritional value and, if used frequently, has a beneficial effect on he alth.

The specifics of making grape jam

To cook a he althy and tasty jam, you should take into account the specifics of cooking.

Among a number of nuances, the following can be distinguished:

fruits should not be washed under the tap, but in a separate container so that a strong stream of water does not violate the integrity;
don't use cane sugar in recipes as it can create a bitter taste;
you need to cook jam on the day of harvesting and sorting the crop, without leaving the fruits to be stored.

Preparing the main ingredient

For jam, use varieties of berries with a rich aroma. It is better to choose fruits without stones or with a small amount.

Mashed and overripe specimens cannot be used in cooking.

The preparation of the ingredient is very simple - just tear off the branches, wash and dry the grapes. It is also recommended to blanch the grapes for three minutes to remove excess liquid.

Recipes for grape jam for the winter

You can prepare grape jam at home according to various recipes. Depending on your own preferences and the availability of certain ingredients, you can choose the most suitable option.

In the slow cooker

Using a slow cooker makes cooking easier.

To cook jam, you need:

Knead the prepared berries and separate from the seeds with a colander.
Add sugar and mix ingredients.
Leave the resulting mass in the multicooker for 2 hours, turning on the extinguishing mode.

How much to take the ingredients depends solely on taste preferences. If you use a sweet variety of fruits, it is better to add less sugar so that the jam does not turn out cloying.

Quick Five Minute option

Without special culinary skills, it is better to cook jam according to an accelerated recipe. To do this, it is enough to mix the fruits with sugar and water, and then cook over low heat for five minutes. After adding citric acid, increase the temperature and boil for another 5 minutes.

Stoneless

Having decided to cook pitted jam, you need to cut the fruits and extract the nucleoli from them, then knead the berries until smooth. After adding water and sugar, you should put the mixture on the stove and wait for it to thicken. During cooking, it is important to constantly remove foam from the surface.

With bones

Jam with pits can be prepared according to the standard recipe - mixing all the ingredients and boiling over low heat until the desired consistency is formed. The presence of seeds in the delicacy has a positive effect on the human body and gives an unusual taste.

Thick grape jam Kishmish

Choosing the Kishmish variety as the main ingredient, you can make a jelly-like jam. After filling the berries with sugar, you need to keep the mixture in the refrigerator for two days. Boil the cooled and infused mass over low heat until a thick jam is formed.

From green grapes

Green grape varieties are most often used in jam cooking. Preparing jam is better from sweet varieties, which will make the taste more pleasant. After mixing the main ingredient with water and sugar, you need to boil the mixture to the desired consistency. You can use jam both in a liquid and in a thickened state.

From white grapes with walnuts

Jam can be made from varieties of white berries that create a fresher flavor. For a variety of taste, you can add walnuts to the recipe, which does not require pre-treatment. It is enough to mix the nuts with grape puree, sugar, water and simmer.

From Isabella grapes

Isabella variety is grown in many dachas and is also suitable for making sweet jam. The step-by-step recipe contains the same items as the classic cooking method. After mixing all the ingredients, you need to cook them to the desired consistency, constantly removing the foam.

From grape and currant leaves with apples

The presence of apples, currant leaves and grapes in the recipe will give the jam an unusual taste. To prepare jam, you need to soak the leaves in warm water for a couple of hours, then add finely chopped apples without peel. The fruit mixture should be boiled until thick.

With cherries

The combination of grapes and cherries in marmalade will make the product bright in color and give an exquisite berry aroma. When cooking, you can use whole berries or their pulp without stones.

With pumpkin

Involving the pumpkin in the recipe, you need to cut its pulp into equal pieces, mix with sugar, hold for 20 minutes and bake in the oven at 100 degrees for half an hour. Add baked pumpkin to puree, add sugar and cook until thickened.

With gooseberries

Take gooseberries and grapes in a ratio of 1:2. After sorting the berries, rinse and cut off the tails without damaging the peel, then bring to a soft state. It takes about 40 minutes to cook the resulting mass.

With an apple

By combining apple and grapes in the jam recipe, you will be able to balance the taste. The finished product will not turn out too sugary. When cooking, you can use the minimum amount of sugar so as not to violate the originality of the recipe.

With cinnamon and lemon

The most common jam spice is cinnamon, which must be added to softened grapes before boiling. The juice of one lemon should be mixed with jam 10-15 minutes before the end of cooking so that its acidity does not disturb the taste characteristics.

From blue grapes

When using blue varieties of fruits, it is better to split them into two parts to speed up the juice extraction process. After mixing the berries with sugar and water, it is recommended to boil the jam for 30-35 minutes.

From wine grapes

You can make jam from grapes, which are used in making wines. The taste of the finished product will be distinguished by a pleasant sourness. The jam recipe is the same as the standard one.

From black grapes

Jam with the addition of black berries is prepared according to the classic recipe. The main features of the cooked marmalade are a spectacular dark color and a pronounced aroma.