• Classic recipe black grape jam
• Grape and apple jam "five minutes"

Black grape jam is a very unusual delicacy for the inhabitants of our country. The most common preparations from this southern berry are juice, all kinds of compotes and, of course, wine. However, grape jam is superior in taste and benefits to many traditional views this dessert. It can be prepared from any grape variety, usually with honey or sugar syrup.

Grape jams are a great addition to desserts.

There are a lot of recipes and methods for making grape jam. All of them differ in taste, appearance and texture, so everyone can choose the recipe that he likes.

From grapes, jelly-like jams, liquid jam with whole berries, thick rich jam or liquid homogeneous or marmalade are prepared.

All this is cooked both exclusively from one grape, and with the addition of other fruits or berries. Very fastidious gourmets will definitely like grape preparations using various spices, spices, nuts.

Classic recipe for black grape jam

For classic jam, you need 1.5 kg of sugar.

For 2 kg of berries you will need: 0.5 l of water, 1.5 kg of granulated sugar, a few drops lemon juice and a pinch of vanilla. Before cooking, it is necessary to thoroughly rinse the berries and separate them from the ridges. Mashed and spoiled berries should be thrown away. Make syrup from water and sugar. Then the grapes should be blanched. To do this, in a colander with small holes, dip it in boiling water for a couple of minutes, then immediately cold water. Then place the berries in syrup for 8 hours. After the time has elapsed, turn on the stove and cook for 15 minutes, then let it cool and infuse for another 8 hours. After that, add lemon juice, vanillin and let it warm up for another 10 minutes. Arrange hot jam in clean jars prepared for conservation and close them with sterilized lids. Then the blanks for the winter should be covered with a dense cloth and kept in this form for another 12 hours.

grape jam recipe

Based on 2 kg of berries, prepare the zest of one lemon, 1 kg of granulated sugar and 1 glass of orange juice. Grape berries must be sorted out, separating from the branches and leaving only whole dense fruits. Then wash well and dry. Place the berries in a container in which you will cook the jam. Add some water and bring to a boil, this will take about 10 minutes. Then the mass should be cooled and rubbed through a sieve (or you can do it with gauze). Pour into the resulting puree Orange juice, add sugar and lemon zest. Bring to a boil, stirring occasionally, then simmer for 40 minutes over low heat. Don't forget to skim off the foam. Then pour the jam into jars, cover with lids and let cool at room temperature. This will give the jam the right consistency.

Jam with whole berries

A thorough washing of the grapes is necessary.

Kishmish grapes are best suited for this recipe, as they are seedless. For 2 kg of berries you will need 1 kg of honey, 2 lemons, cinnamon, thyme, 4 clove buds and 1 glass of water. In an enamel saucepan, mix water, honey, all spices and juice squeezed from two lemons. Bring the syrup to a boil and leave to cool. At this time, sort, wash and dry the raisins. It is recommended to pierce each berry with a needle, this will help keep them whole during cooking. Then place the raisins in warm syrup and, without boiling, heat over very low heat. Then remove from heat and cool. Repeat the heating procedure 2-3 more times. After the last heating, leave the jam to infuse for 24 hours. The present dessert should be brought to a boil for the last time, stirring gently. The result is an amber-colored syrup with whole raisin berries inside. Pack the jam into jars and roll up the lids.

Grape jam - recipes

Grape jam - recipes and cooking rules from the magazine "f-Journal.Ru"

The most popular homemade grape preparations for the winter are juice, compote and wine. And some housewives also stock up on a very unusual delicacy - they close it for the winter grape jam. Varieties with large dense berries are suitable for this dessert, including Isabella, Kishmish, Muscat Delight, Husaine, Agadai, Karaburnu, Nimrang, Chaush, Talisman, Rizamat resistant, Muscat of Alexandria, Muscat Hamburg.

Preparing jam on sugar, honey syrup or boiled grape juice. For a beautiful color, cherry leaves are added to the blanks. Properly prepared grape jam (five-minute jam) is very healthy. It, like fresh berries, contains flavonoids, vitamins A and B6, vitamin C, folates, from minerals - calcium, magnesium, potassium, selenium, etc.

There are many recipes for grape jam, because it can be made from both dark and light varieties. Whole berries in a translucent syrup, grape jam or grape jam, pieces of berries in company with other fruits - these are such interesting preparations for the winter from fragrant clusters. It turns out very tasty grape jam with gooseberries, apples, pears, peaches, oranges. The dessert acquires new shades of taste when spices, aromatic herbs, nuts and dried fruits are added.

How to make grape jam: recipes

Recipe 1. Classic grape jam

You will need: 2 kg of sweet grapes, 1 g of vanillin, 400 ml of water, 1.4 kg of sugar (can be replaced with honey), 2 g of citric acid.

Rinse the grapes, dry, separate each berry from the brushes. Remove damaged grapes. Then dip the grapes for 1 minute in boiling water and immediately immerse in cold water. Dip the blanched berries for 6-7 hours in the syrup boiled from water and granulated sugar. Preparing jam in three steps. The first and second times you need to boil the berries for 10 minutes, let them cool and soak in syrup for 8-9 hours, and at the end of the third stage, add citric acid and vanilla to add flavor. Pack the finished jam in dry hot sterilized jars, seal tightly, wrap and soak until morning.

Recipe 2. Spicy grape jam with almonds

You will need: 2.4 kg of green seedless grapes, 1.2 kg of brown sugar, 4 stars of anise and cloves, a cinnamon stick or a pinch in powder, 400 ml of grape or apple juice, 200 g almonds.

Lay the washed and de-stemmed grapes in a large bowl in layers, sprinkling each with sugar. Leave until the morning. The next day, mix the contents of the bowl with spices, add the juice, put in a deep dish and put in the oven, preheated to 150º. There, the berry mass should spend 3 hours. It needs to be stirred periodically. Almonds pour boiling water for 6-7 minutes, peel and add to the jam after it has been in the oven for 2 hours. Remove the anise, cinnamon stick (if you added it) from the finished jam, put it in sterile jars, roll it up, wrap it up and leave it to cool until the morning.

Recipe 3. Isabella jam

You will need: 3 kg of grapes, 1.8 kg of sugar, 600 ml of water.

Separate the grapes from the brushes, rinse in cold running water, discard in a colander. Pour 3 cups of sugar into boiling water, boil and cook until it is completely dissolved. Pour the grapes into the boiling syrup. After boiling, simmer the berries over low heat for no more than 7 minutes. Don't forget to skim off the foam. Cool, strain through multi-layer gauze, squeezing well so that there are no seeds and peel left in the finished dessert. After that, put the grape syrup back on the stove, add the remaining sugar and simmer over low heat for about half an hour. Pour into sterile jars, cork, wrap. Store completely cooled jam in a cool place.

Recipe 4. Grape jam with pumpkin and pear

You will need: 1 kg of grapes, 1 kg of pumpkin pulp, 500 g of pear, juice of two lemons, 600 ml grape juice, 2 tablespoons of cognac (optional), 1.6 kg of sugar.

Cut the pumpkin pulp into cubes, mix with a glass of sugar, put in a refractory form and bake for 20 minutes in the oven at a low temperature (you can cook the pumpkin in microwave oven). Cut grapes into quarters, peeled pears into cubes. Remove seeds from berries. Mix grape and lemon juice, pour into a saucepan with a thick bottom and reduce by half. Then, without removing the saucepan from the heat, add the remaining sugar. Cook, stirring regularly, until completely dissolved. Then add pumpkin, pears and grapes to the pan. When the fruit boils, turn off the stove. Let it brew for 1 hour. Boil again, boil for 3 minutes, pour the finished jam into sterilized jars, immediately roll up and let cool under the covers.

Recipe 5. Grape Jam

You will need: 1.8 kg of grapes ( better varieties Isabella), zest of half a lemon, 1 kg of sugar, a glass of orange juice.

Rinse the grapes, dry them and put them in a saucepan in which jam will be cooked, removing the skin from each berry. This is the most tedious process in this recipe. Then everything is simple. Bring the grapes to a boil over medium heat. If needed, add some water. Simmer no more than 5 minutes. Cool the berry mass and strain through a sieve. This will help get rid of the bones. Return the berry puree to the pan, add orange juice, sugar and lemon zest, stir with a wooden spatula, bring to a boil and simmer over low heat for 20-25 minutes. During cooking, do not forget to remove the white foam from the jam. Pour the finished dessert into jars, cork and let cool at room temperature.

Recipe 6. Grape jam with gooseberries

You will need: 1.5 kg of gooseberries, 3 kg of seedless sweet grapes.

Sort the berries, rinse, dry and twist in a meat grinder: grapes separately, gooseberries separately. Combine the grated berries and heat over low heat, and when the first bubbles appear, remove the pan from the stove. The jam must be cold. Do the same 3 more times. If the dessert seems unsweetened to you, you can add a little sweet syrup to the berries, and at the end of the fourth boil, flavor it with your favorite spices. Put the cooled jam in sterilized jars, roll up with boiled metal lids and leave warm until completely cooled.

Recipe 7. Spicy jam with whole berries from the Kishmish variety

You will need: 2 kg of Kishmish grapes, 1.6 g of light honey (can be replaced with sugar), 6 cloves, 2 large lemons, a cinnamon stick, a couple of sprigs of thyme, 200 ml of water.

Add honey, spices, thyme and lemon juice to a pot of water. Boil the syrup. Gently rinse the grapes, peeled from branches, dry them and prick each berry with a thick needle in several places so that they do not burst during cooking. Put the prepared grapes in warm syrup, heat it over low heat to 70º, remove from the stove and let cool completely. So the jam needs to be warmed up several times during the day, at night let it soak in syrup, and in the morning just bring it to a boil and leave for a day to insist. Then boil again and cook, stirring gently, no more than 10 minutes. You should get a translucent honey-amber syrup with whole berries inside.

Recipe 8. Five-minute jam from grapes with apples

You will need: 1 kg of grapes, 700 g of apples, 700-800 g of sugar.

Wash apples and grapes thoroughly. Cut the apples into cubes or thin slices, divide the berries into halves. Put the apples interspersed with grapes in an enamel bowl, carefully sprinkling each layer with sugar. Now you need to wait for the release of juice. When this happens, stir the fruit, put on the stove and bring to a boil over low heat. Cook for 5 minutes, skimming off the foam and stirring continuously with a wooden spatula. Add some water if necessary. Let the jam cool at room temperature, bring it to a boil again, turn off the heat, pour into hot sterilized jars, cork, turn upside down and let cool.

Cold winter evening grape jam will remind you of sunny summer and flowering meadows. Try to cook this unusual delicacy at home, and it will surely become one of your family's favorite desserts. You can please your family not only with grape jam itself, but also with delicious desserts with its addition - bagels, pies, casseroles. The aroma of fresh pastries always fills the house with comfort. Good luck preparing for the winter! Treat yourself to a piece of grape happiness!

Alesya Musiyuk for f-Journal.Ru

More information

• Cooking grape jam according to the best recipes
• Fragrant dessert for the holiday table

Along with jam from raspberries, strawberries, apples, pears, peaches, apricots, jam from white grapes is also popular. This is a very tasty, healthy and unusual delicacy. White grapes contain a huge amount of vitamins, antioxidants, organic acids, minerals, proteins, tannins, fiber. Jam is made from the varieties "Valentina", "Bazhena", "White Muscat", "Chardonnay", "White Miracle", "Arcadia", "Monarch", "Riesling", "Semillon" and others. The dish is perfect for a family tea party. It is one of the many types of supplies for the winter.

White grape jam is not only tasty, but also healthy.

Cooking grape jam according to the best recipes

To prepare a dish according to the first recipe, you need to have on hand:

• 1 kg of white grapes;
• 1 kg of granulated sugar;
• 2 glasses of water;
• 1 sachet of vanilla sugar;
• 1/2 tsp citric acid.

Pitted grapes must be removed.

The grapes must be thoroughly and carefully washed, allowed to drain and the bunches to dry. After that, the berries are removed from the brushes and the bones are removed. We proceed to the preparation of thick syrup: pour water into the pan, add sugar, boil for a quarter of an hour. The resulting syrup is removed from the heat, cooled at room temperature. Grape berries are lowered into it, the pan is again put on a slow fire. The jam is boiled over low heat for an hour, then the fire is gradually increased. Cook until fully cooked for 10 minutes. At the end, citric acid, vanilla sugar are added, the products are mixed, boiled for another 1-2 minutes over low heat. The jam is ready. It is served chilled in bowls and rosettes.

Dessert can be preserved if desired. To do this, sterilize glass containers and preservation lids with rubber rings. Boiling jam is poured into a sterilized container, covered with lids. The container is placed on the bottom of a large pot (bucket), where a metal or wooden grate is placed. Hot water is added to the pan so that it is 3 cm lower than the lids. Cover the container with a lid, put on a slow fire. After boiling water, sterilize for 40 minutes. The filled container is removed from the container, corked with a seaming key. Banks are placed upside down on a dense cloth to cool.

Here is another jam recipe. To prepare it, you need the following products:

• 1 kg of white seedless grapes of the Kishmish variety;
• 200 g of walnut kernels;
• 1 kg of sugar;
• 2 glasses of water;
• 1 sachet of vanilla sugar;
• 1/2 tsp citric acid.

Grape berries are prepared in the same way as in the previous recipe, but the seeds are not removed, since they are not in the grapes. Walnut kernels are crushed. They are engaged in the preparation of thick syrup according to the principle of the previous recipe. Whole grape berries are put in the cooled syrup, put on a slow fire, boil for 30 minutes. Carefully pour in chopped walnut kernels, mix. Boil 30 minutes. Increase the heat, cook for 10 minutes. Add vanilla sugar, citric acid, mix gently. Boil for 2-3 minutes, remove from heat, cool. Served at the table in cream bowls.

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Fragrant dessert for the holiday table

This dish is made from white grape varieties, which have no seeds. Jam with seeds is not convenient to eat. In order for the berries to remain whole and beautiful, the dessert is boiled in small portions, no more than 2 kg in one process. To prepare a dessert, you need the following products:

• seedless grapes - 1 kg;
• juice of one large lemon;
• 100 ml of water;
• 1 bud of dry cloves;
• cinnamon - 1/4 tsp;
• sugar - 0.8 kg;
• glass jars;
• lids with rubber rings for canning;
• closing key.

Peeled grapes are poured with boiled water.

They take an enameled pan, pour water with lemon juice into it, put it on a slow fire. Slowly pour in sugar and add spices, boil a thick syrup and cool at room temperature. The berries are carefully cleaned, removed from the branches, pierced at several points with a large needle. They are placed in cooked warm syrup. In order for the berries not to burst during the cooking process, the contents of the pan must be heated to 60 ° once every 6 hours for 24 hours. After that, the contents of the pan are brought to a boil, removed from heat and insisted for a day. Then, over low heat, bring the jam to a boil, stirring the mass thoroughly. Cook for 10 minutes until the final thickening of the syrup. It should give a honey amber color. Jam is placed in pre-sterilized jars, covered with lids. Everything is placed in a sterilizer, boiling water is poured, the container is covered with a lid. From the moment of boiling water, sterilize for 30 minutes, remove from the sterilizer. The lids are sealed with a seaming key. Banks are placed neck down to cool.

Another recipe for making grape jam. Would need:

• 2 glasses of water;
• 1 kg of grapes;
• 1.2 granulated sugar;
• 0.5 g vanillin;
• 2 g of tartaric acid.

Choose varieties with dense pulp and medium-sized berries. An excellent option is seedless varieties. Seed grapes require their removal, which takes extra time. Whole berries are blanched in boiling water for 1 minute. Water is poured into a separate container, syrup is prepared from the water. Berries are poured with hot syrup, they are kept for 6-8 hours. The jam is cooked in 3 doses over moderate heat for 20 minutes with standing for 10-12 hours. At the end, add tartaric acid and vanillin, let it boil. Remove from fire, cool. Arranged in bowls and served at the table. Dessert can be preserved if desired.

Original white grape jam is a frequent companion of everyday and festive meals; homemade recipes for grape desserts are easy to perform, they include available ingredients that are not in short supply.

Cooking homemade jam

Many people like to eat fragrant jam on cold winter evenings. Especially tasty for the winter is jam from grapes with seeds. Get ready!

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I have loved jam since childhood. I love putting it on White bread and eat with hot tea. Now you can buy any of its varieties in the store. And in the distant Soviet years the hostesses had to close this sweetness on their own. My mother spent many hours in the kitchen, but our whole family was provided with this delicacy for the whole autumn and winter.

Many years have passed since then, but my love for jam has not gone away. Now I close it myself according to my mother's recipes. And the question is: what can be prepared from grapes to preserve the taste of autumn for the winter? Answer: of course, jam!

Although I know many recipes for grape jam, I especially love grape seed jam. Surprised? Yes, we are all used to closing cherry, currant or raspberry jam. You will meet infrequently jam from grapes. And in vain, because it is not only very tasty, but also healthy. I have a couple of easy recipes that I would love to share with you.

How to choose ingredients

Jam is the most popular among other recipes and methods for preserving grapes. The main thing is to choose the right main ingredient. Would need large grapes with thick skins. You can take both white and black. Do not take wine varieties. In addition, perfect sour grapes. Sour grape jam does not require addition a large number citric acid, which acts as a preservative.

How to prepare grapes?

You need to do this as follows:

1. Separate the grapes from the bunch.
2. Sort the berries carefully. Throw away all rotten, bursting and sluggish. Suitable for jam large, fleshy berries with thick intact skin.
3. Remove all stems. This must be done carefully, without damaging the berries.
4. Wash the grapes. Lay it out to dry on a flat surface. Do not wipe the berries so you can damage them.
5. If desired, you can remove the seeds from the grapes. But you need to do this very carefully, because you risk throwing out most of the pulp. I do not remove the bones, they do not spoil the taste of jam at all.

So, after preparation, you can start making jam. To do this, it is better to use an aluminum pan or basin. In extreme cases, a thick-bottomed pan is suitable. In such a dish, the jam definitely will not burn and will not stick to the bottom.

How to make grape jam: a classic recipe

You will need:

• 1 kg of grapes;
• 1 kg of sugar;
• 200 g of water;
• 5 g citric acid or lemon;
• 5 g vanilla sugar.

What do we have to do:

1. Prepare the grapes as above.
2. Pour a glass of water into the pan, put on fire and bring to a boil.
3. As soon as the water boils, pour in the sugar and mix it thoroughly. Lower the fire and prepare the syrup. Bring the syrup to a boil and remove the saucepan from the heat.
4. Grapes are thrown into the finished syrup. Leave them to soak In one hour.
5. Place the saucepan with grapes and syrup over low heat for one hour. Do not forget at this time to remove the resulting foam from the jam.
6. The signal of readiness is transparent grapes that do not float. If this happens, remove the pan from the stove.
7. Add citric acid and vanillin to the jam.
8. Wash and sterilize jars with lids. Pour jam into prepared jars and roll up.
9. Turn hot jars upside down. Wrap in a warm blanket until cool.

Recipe for grape jam with nuts

You will need:

• 1 kg of light grapes;
• 1 kg of sugar;
• 70 g of water;
• 100 g walnuts;
• vanillin.

What do we have to do:

1. Pour water into a saucepan, add sugar, put on a slow fire. Stir the syrup thoroughly until the sugar is completely dissolved. He should become transparent.
2. Separately, in another pan, boil water for blanching. This is done in order to soften the grapes.
3. Fold the grapes in cheesecloth and dip in a pot of boiling water for a couple of minutes.
4. After blanching, throw the grapes into the syrup. brew 5 minutes over moderate heat.
5. Remove the saucepan with grapes in syrup from the heat, cover with a lid. Leave overnight to soak the grapes in the syrup.
6. In the morning, put the pan on the stove, bring the jam to a boil. Add halves of kernels walnut . At this stage, you can add a little vanilla to taste. Boil ten more minutes.
7. Prepare jars and lids: wash, sterilize. Pour hot jam into ready-made jars, roll up.
8. Turn them upside down and wrap them in a warm towel. Leave to cool.

How to store and what to eat grape jam

The cooled jam must be removed in a dark and cool place. The best option would be basement or cellar. If this is not possible, then you can store it in the pantry or on the balcony. I am using the last option.

You can eat this delicacy in its pure form, or you can add it to various pastries or desserts. My son really likes to use this jam with ice cream. And my favorite option is a combination of a long loaf, grape jam and fragrant tea.

As you can see, grape jam recipes are quite simple. Even a novice hostess will cope with them. Try to make grape jam with seeds using these simple recipes. I am sure you will return to them again and again.

Have you ever made grape jam? Correct this error immediately! amazing delicious treat can be done at any time, at least for a sample, so that during the harvest season, grape jam takes first place in the list of blanks.

You can cook seeded grape jam for the winter, make seedless food or make amazing fragrant jam. In addition to being delicious, it is also useful, especially for beautiful ladies who care about the cleanliness of their facial skin - in grape seeds contains mass the right substances, and when cooking, the quality is preserved.

Pitted grape jam

When choosing ingredients, it is better to give preference to large varieties with a plump skin. A sour berry will do, sugar will smooth out excess acid, and to make jam from grapes with seeds for the winter, take citric acid - a preservative will extend the shelf life of the food. What you need in grape jam:

• 1 kg of berries;
• 1 kg of sugar;
• 1 st. water;
• 5 gr. lemons or 1 lemon for juice.

You can add some vanilla sugar if you like the taste. How to prepare grapes in jam, cooking recipe:

1. Pick the berries from the brush;

2. Rinse in a sieve under running water;

3. Carefully shake off the berries, dry with paper towels;

4. Pour water into a basin or a saucepan with a thick bottom and add sugar, boil the syrup;

5. Cool the boiling syrup a little, put the berries, leave to soak for about 1.5 hours;

6. Put a bowl of jam on a small fire and bring to a boil;

7. Removing the foam and stirring constantly, bring the berries to a transparent consistency - they will stop floating;

8. Add lemon juice or citric acid, stir and remove from heat.

Homemade grape seed jam is ready! It remains to decompose into banks, cork and cool. It is better to store the delicacy in a cool dark place.

Kishmish grape jam for the winter

Fragrant and appetizing jam from homemade sultana grapes is a feast of taste and smell. The berries do not lose their flavor during the cooking process, the finished dessert has a rich color, so you should try to pick or buy grapes, you will have to do a lot of jam for the winter to last for a long time! What you need and how to cook raisin grape jam:

• 1 kg of grape berries;
• 2 kg of sugar.

The cooking process is long and you only need to use a basin so that the liquid evaporates from a large surface, and the delicacy turns out to be as saturated as possible. So, the recipe for grape jam for the winter:

1. Separate the berries from the twigs and stalks, rinse and dry thoroughly;

2. Put the berries in a basin, cover with sugar and mix very carefully, trying not to crush the fruits;

3. Put the basin in a dark place for 3-4 days, shaking the mass daily to mix. Choose not the warmest place in the house so that the yummy does not ferment;

4. After 3-4 days, put the basin on the smallest fire;

5. Bring the whole mass to a boil and, constantly removing the foam, cook for about 15 minutes until the berries stop floating.

It remains only to spread the hot jam from homemade grapes or bought on the market in clean jars, roll up the lids and cool. Do not worry, with the right exposure and cooking, the dessert will not “explode” and will not swell. If the harvest is large, sultana grapes in jam for the winter can be prepared in another way:

1. Rinse a kilogram of berries, dry;

2. From 1 kg of sugar and 1 tbsp. water, boil the syrup, boil it for 5 minutes, remove;

3. Put the raisins in the syrup, let it soak for about an hour;

4. Put the mass on the fire, boil for 15 minutes with constant stirring;

5. At the end of cooking, add 1 tbsp. l. lemon juice, remove from heat.

You can lay out the jam in jars and cool, wrapped in a blanket. This method is very well suited for homemade grape jam, when the sultana crop needs to be quickly processed.

Seedless grape jam

The royal recipe for grape jam is especially tasty if you take large white grapes. With or without stones, it does not matter for taste, but cooking will be different. So, a recipe for grape jam for the winter with berries where there are seeds. It will take grapes and sugar measure by measure. How to cook:

1. Rinse the grapes, peeled from twigs and stalks, in water;

2. Dry thoroughly;

3. Cut each berry in half with a sharp knife, remove the seeds (preferably with a pin or hairpin);

4. Put the grapes in a cup and cover with half a measure of sugar, mix gently and leave overnight;

5. From the second half of the measure of sugar and 0.5 tbsp. boil the syrup with water, boiling it for 5-7 minutes;

6. Pour grape halves with sugar with slightly cooled syrup, mix;

7. Put the whole mass on a very small fire, bring to a boil and cook, constantly removing the foam, for about 10 minutes.

Readiness is checked by settling the halves of the berries to the bottom. It remains only to try to make white grape jam, the recipe is step-by-step and understandable. But if you don’t want to bother with removing the seeds, take white large sweet seedless grapes and cook the dish with nuts. What do you need:

• 1 kg of grapes;
• 0.5-0.6 kg of sugar;
• 1 st. water;
• 1 handful of chopped walnuts.

How to cook royal walnut jam from white grapes, step by step recipe:

1. Separate half of the sugar and half of the water, boil the syrup;

2. Peeled nuts break arbitrarily, but not into grains and dip into hot syrup;

3. Let the nuts stand in the syrup for 3-4 hours, put on fire and, bringing to a boil, boil for 5 minutes;

4. Peel white grapes from twigs, stalks, rinse and dry thoroughly. This seedless grape jam does not require the removal of seeds, so the fruits can be both large and smaller;

5. While the berries are drying, boil the syrup from the remnants of sugar and water, boil the syrup for about 10 minutes, let it cool slightly and pour over the berries;

6. Put a bowl of grapes in syrup on a very small fire, bring to a boil, carefully pour in the nuts with syrup, stir, wait for the boil again (do not increase the heat) and cook for 20 minutes.

After that, it remains only to remember this recipe for grape jam for the winter and roll up hot jars of dessert under the lids. You can store in a dark, cool place for about a year.

grape jam

It turned out to buy very delicious grapes? You don’t have to make jam for the winter, but make incredibly fragrant jam! What will be required:

• 1.5 kg of dark grapes (can be Isabella);
• 0.6 kg of sugar;
• 2 tbsp. l. lemon juice;
• 2 lemons per zest.

It doesn’t matter at all which grapes to take (with or without seeds), but if you don’t want something crunchy in the jam, it’s better to choose a variety without seeds. However, experienced hostesses still do this:

1. Rinse Isabella grapes (with seeds), peel, dry;

2. Crush the berries with a pusher to get a soft mass without violating the integrity of the seeds;

3. Wipe the whole mass through a sieve twice, separating large pieces of skin and bones;

4. Put a delicious porridge in a saucepan, cover with sugar and add zest with lemon juice;

5. Stir, put the mass on a very slow fire and cook for 20 minutes with constant stirring;

6. After the set time, put a spoonful of dessert on a saucer, let it cool and look at the consistency - if it is thick and viscous, the grape jam is ready.

Of course, it may turn out that the delicacy will have to be cooked, but then watch even more carefully - the dessert can burn strongly to the bottom. When ready, arrange the grape jam in jars, close the lids and you can cool and clean in the cellar. For flavor, vanilla, cinnamon or other spices are added to the delicacy, but summer grape jam itself is a very tasty addition to tea, pastries or desserts.

And a little advice: if after making grape jam there is a lot of skin and pulp left on the seeds, boil the pomace in water, strain, then add sugar, starch water to the liquid and get grape jelly.