Apple jam with grapes. Recipe with step-by-step photos. Apple and grape jam with nuts

This is a recipe for not just any jam, but a real gourmet jam made from apples and grapes. Step-by-step photos will help you prepare it. The combination of apples and green grapes gives us an unforgettable taste and summer aroma. Having tried this delicacy at least once, you will prepare it every summer.

You need to take apples that turn into a homogeneous mass. A great option for this recipe is white pouring. It’s better to take seedless grapes (kishmish), they are very sweet and juicy. You can not only enjoy this delicious jam as a snack with tea, but also put it in pies as a filling, eat it with pancakes and pancakes.

You can also bake excellent biscuits and croissants, filling them with sweet grape-apple jam. It is worth noting that the grapes remain intact and this is not only tasty, but also looks very beautiful.


  • white raisin grapes – 1000 grams,
  • apples – 1000 grams,
  • granulated sugar – 400 grams,
  • water – 125 ml.

Making apple and grape jam

We wash the fruit. We sort the grape bunches: remove all damaged and spoiled berries. Separate the grapes from the branches.

Peel the skins from the apples and cut the fruits into small pieces.

Mix the fruits in one bowl and add a portion of clean, cool water. Boil over low heat, stirring quite often. Cook until the apples are boiled and turn into mush.

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You need to cook for another 10-15 minutes.

Now pour the hot, ready-made jam from apples and grapes into a pre-sterilized container. Screw on the steamed lids. Leave the preserved food to cool upside down.

For a better effect, you can cover the preparations with apple and grape jam with a thick blanket. After such manipulations and complete cooling, we remove the preservation to a cool, dark place.

Calories: Not specified

Cooking time:
Not specified
You've probably heard about. Yes, and it’s unlikely to be a novelty for you. What would you think if I offered you to combine apples and grapes in one recipe? This combination is a classic, which we most often find in the form of juice. But the jam turns out great! And very beautiful: an amber-colored syrup in which translucent pieces of apples float. Well, and the taste... You understand that the original ingredients simply oblige the jam to be moderately sweet, tender and very pleasant, so the taste will not let you down, I assure you. I also add a little lemon juice to the syrup: with its slight sourness, it successfully sets off the apples and grapes. Making apple jam in grape syrup is not at all difficult: just follow our detailed recommendations, and you will certainly succeed!


- 1 kg of unpeeled grapes; - 300 g sugar; - juice from 0.5 lemon; - 0.5 kg of peeled apples.

Recipe with photos step by step:

We begin the process of preparing jam from apples and grapes by preparing the latter. Carefully remove the grapes from the branches, removing at the same time damaged, dried, and rotten grapes. Then wash it thoroughly. To cook the syrup, choose a wide pan. Pour 2-3 tablespoons of water into the pan, just to moisten the bottom. And pour out the grapes. Cover with a lid and cook over low heat for 30-40 minutes until the grapes become soft (cooking time depends on the grape variety - the density of its skin). Stir periodically, after 10 minutes, so that all the grapes are evenly heated. I have a thick-walled pan, I stirred it only a couple of times - there was no hint that it would burn. While the grape syrup is cooking, let's prepare the apples for jam. Wash the apples thoroughly. Clean the peel. Cut into 4 parts and remove the seed capsule with seeds. Carefully cut out damaged areas (if any). Apples quickly darken in air, so as soon as you prepare the apple, immediately dip it in a 1% salt solution (10 g of salt per 1 liter of water). Don’t worry - the apples won’t absorb the salt and will remain tasty and sweet. Then chop the apples. We cut them into approximately equal small pieces - up to 1 cm and again, to avoid darkening, immerse them in the same saline solution. While the apples were being cooked, the grapes were cooked, became soft, and released a lot of juice. Set it aside for a while to cool. Then we mash the grapes with a masher - our task is to separate as much juice as possible from the grapes. Then strain the grape juice - first through a holey colander, then through a fine-mesh one. After a regular, perforated colander, small particles of pulp and pieces of skin will remain, which will spoil the appearance of the syrup. The straining process does not take much time - first we help ourselves with a spoon, and then the remainder can simply be squeezed out with our hands. It will be much faster this way, and the waste will be minimal. And everything will pass through a fine-mesh colander very quickly, since after a perforated colander there are very few solid particles left. Pour the resulting juice into a saucepan, add sugar, add lemon juice, mix and put on fire. Bring to a boil, then reduce the heat to low and cook the syrup for 20-30 minutes until it acquires a pleasant amber color. Place apples in boiling syrup and bring to a boil. Then remove from heat and leave for 3 hours. After this time, drain the syrup (through a colander) and bring it to a boil again. Place the apples in the boiling syrup and cook for another 5 minutes. Apples in grape syrup float in the same pieces, the syrup remains transparent. And again set the pan aside for 3 hours. Then put the pan on the fire and cook for 10-15 minutes until the syrup begins to gel. The apples remain light, almost white, and the syrup becomes much thicker.

While the apple jam is infused in grape syrup, let's prepare the jars and lids. This jam can be sealed in any jars and sealed with metal lids (screwed or rolled). We definitely sterilize jars and lids. I would like to warn you that jam should be placed in hot jars, so it is better to carry out the sterilization process at the end of cooking. Place the jam in hot, sterilized jars, wiped dry. And immediately close the apple jam in grape syrup with lids. Turn the jars upside down until they cool completely. This jam should be stored in a dark place, perhaps at room temperature, but away from radiators and the stove. Tips and recommendations: For this type of preservation, grapes should be taken white; the resulting syrup will have a pleasant amber color. The syrup from blue grapes turns out dark, and the pieces of apples in it look unappetizing. It is better to choose grapes with thin skin - they will become soft faster. But in principle, any white grape will do. You can take any variety of apples, but not sour ones so that they don’t get overcooked during processing. Pieces of sweet apples will remain intact after cooking, but sour apples (for example, the Antonovka variety) will be completely boiled. Author – Natalia Tishchenko

Today I propose to make a very aromatic, beautiful-looking and very tasty jam from apples and grapes, the recipe will be understandable even to beginners in cooking. Thanks to the original cutting, the apples in the jam take on the shape of a straw, which becomes transparent with an amber tint. Lemon and nuts will add piquancy to this jam. Preparation time: 20 minutes. Preparation time: 2 days.

— sweet and sour apples 800 g; - grapes 300 g; - nuts (walnuts or hazelnuts) 1.5 cups; - sugar 800 g; — lemon 1 pc.; - water 150 g.

How to make apple and grape jam with nuts. First, peel the nuts from the shell and pour boiling water over them, let them soak in the water for 20 minutes. The skin will then be easily removed from the hazelnuts. In my case, I use hazelnuts for jam; you can use walnuts or almonds. Before you start with the apples, boil the sugar syrup. To do this, pour water into a saucepan and add sugar. Grate the zest of one lemon and squeeze out the juice, add to the sugar. Cook the syrup over moderate heat. For this jam, I recommend taking hard apples from sweet and sour varieties. If the apples are from your garden or you are sure that they were grown organically, then you do not need to peel the skin. Remove the skin from store-bought apples using a paring knife. In any case, thoroughly rinse all apples first. Cut the apples into strips or you can use a special grater for beautiful slicing. Remove the grapes from the branches and wash them. For jam, you can take large or small grapes, preferably seedless. So, the sugar syrup boiled for some time (5-10 minutes), all the sugar dissolved. Pour boiling syrup over the prepared apples and grapes, carefully using a spatula to submerge all the pieces. Add peeled nuts to the fruit and stir. Cover with a lid and leave at room temperature for 5-7 hours. The apple straw released quite a lot of juice. The straw did not lose its shape because dense apples were used. If you use red or pink grapes, the syrup will be a beautiful shade. Now turn on the stove and bring our apples to a boil. Remove the apple and grape jam from the heat immediately and set aside for another 7 hours. Repeat heating the apple jam a third time, boil for 1-2 minutes. Place this jam in small jars, sterilized in advance. Cover the jam from apples and grapes with nuts and put them in the pantry for storage.

Best regards, Elbi. Also try cooking

I really like making preparations from fruit, berry or fruit-berry duets or trios. Usually, for jam, marmalade or marmalade, I take seasonal fruits (which ripen in the garden or appear on store shelves or markets at the same time) and add citrus fruits to them.

My recipe today is apple and grape jam with lemon, prepared in a slow cooker.

The apples and grapes I had were sweet varieties, so I used a large lemon (about 300 g). The amount of this ingredient can be varied depending on your taste. Since citrus fruits in this recipe play the role of not only an ingredient, but also a thickener, you can use lime instead of lemon. And if your main fruits are sour varieties, orange or tangerines are also suitable.

I got about 1600 ml of finished jam. I poured it into jars while hot and cooled it in them.

How to make grape jam

Measure the required amount of ripe grapes on a kitchen scale, preferably without branches or large sticks.

Separate the remaining branches from the berries and rinse well with water.

Place the fruits in a saucepan; they can be cut in half, but not necessary. Pour a little water so that the grapes do not start to burn in the first minutes. Boil the berries for 15 minutes over low heat after boiling. If a lot of foam is released, it should be removed.

Cool the mixture slightly if using a plastic sieve. Pour the contents of the pan into a colander and mash the mixture with a spoon.

Pour grape juice into a saucepan and add sugar. Stir until smooth and place over medium heat, bringing to a boil.

Reduce heat and simmer for about 25 minutes. Then add citric acid, stir and cook for 5-7 minutes. The acid is an excellent preservative and preserves the jam. If desired, you can add lemon juice.

Immediately pour the hot mixture into sterilized jars and roll up the lids. Wrap the jars in a towel and cool. It is advisable to store jam in a cool and dark room.

The result is a fragrant, thick grape jam. Such preparation for the winter will definitely not be superfluous. If you like cinnamon, you can also add it to the jam. Bon appetit!

Grape jam is a very tasty delicacy. When the abundance of grapes makes you no longer want to look at them, let alone eat them, it is better to prepare a couple of jars of jam or preserves for the winter. Grape jam, the recipe with a photo of which I invite you to study and try, is easy to prepare. Therefore, even beginners in cooking should not be afraid, but cook. Ingredients: - ripe, juicy grapes - 1 kg; — granulated sugar – 550-570 g; – lemon – 0.5 pcs. medium size.

1. To prepare more grape lemon jam for the winter, proportionally increase the amount of ingredients indicated in the list. Separate each grape from the grape. Throw away any dead, rotten or deformed berries. Rinse the grapes well and place in a colander to drain all the liquid. Then transfer to a basin or other container for making jam or preserves. Place the grapes over moderate heat and cook, stirring, until the juice releases. As for seeds: it is better to use grapes without them. But if you don’t have to choose, then it’s more convenient and easiest to then strain the almost finished delicacy from them. You still have to get rid of the lemon slices. 2. Speaking of lemon. Wash it well and pour boiling water over it. Cut off half the fruit. The second half, as you may have guessed, we won’t need. Cut the lemon half into slices. It is advisable to immediately remove the seeds. 3. When the grapes release juice, add lemon. Lemon will not only make the taste of the jam more interesting and prevent excessive cloying, but will also be a natural preservative that will allow the grape jam to wait for tasting. 4. Add sugar. Another ancient preservative and flavor enhancer. Add the entire portion of sugar at once and return the container with jam to the heat. Simmer over low heat for about 15 minutes. Press the almost finished jam through a fine sieve to remove the lemon and grape seeds. Return to the heat and cook for another 10 minutes. Check the jam for doneness. For this you will need a saucer. Place a small amount of jam on it and make a groove in the middle. If it doesn't swim, the jam is ready. You can try! And if you plan to prepare grape jam for the winter, put it in sterilized half-liter jars. Seal with boiled lids. Take it out of the sun's reach. Turn it upside down and wrap it in a blanket. The next day you can transfer it to storage in the basement or pantry. Happy preparations. Try also

Grape jam

All of us living in the middle zone of our vast country have more than once seen dark grapes of the “Isabella” variety growing in these latitudes. Often, it wraps around country fences and gazebos. Some residents of old five-story buildings, having once planted a vine in the corner of a flower bed, admire the vineyard directly from the balcony. But how many of you make any preparations from these local grapes? Basically, having cut the ripened grapes in the fall, wine experts take out their beautiful bottles prepared in advance and begin the long-awaited process of making homemade wine. For a number of years, our family has been making an excellent compote from local grapes, to which Antonovka apples are added. And now, another wonderful recipe has appeared, which I hasten to tell you about. This is a grape jam recipe. Everyone who tried it asked for the recipe. Take your time and be sure to prepare this yummy dish. In addition to its great taste, the jam has a delightful color and aroma.


  • Grapes – 2 kg.
  • Sugar – 1 kg.

Isabella jam recipe

First of all, we wash the grapes, sort them and separate them from the branches. Place the finished grapes in a cooking vessel.

When making jam, I don’t add water, as many people do. In order to speed up the process, lightly mash the berries with a masher before cooking. Ripe grapes mash quite easily.

Place the bowl with grapes on the fire and let it boil. After boiling, cook for 10 minutes. During this time, the berries will release quite a lot of grape juice.

Now, armed with patience and aiming for a delicious result, we take a sieve and rub the grapes through it. The matter is quite painstaking and tedious. But you'll have to be patient. It really won't take you much time. Don't throw away the pulp! It contains quite a lot of juice. Squeeze it through several layers of gauze.

Add sugar to the prepared grape juice, stir, put on high heat and heat to a boil. Then turn down the heat and cook, stirring occasionally, for 25-30 minutes until tender. During the cooking process, skim off any foam that forms. It is best to cook grape jam in an enamel bowl, as it has more surface area and the liquid evaporates faster. During the specified time, the grape juice evaporates and is reduced by almost half. Pour the hot jam into sterilized dry jars, close the lid, and let cool at room temperature. Afterwards we put the jam away for storage. I use screw caps and store grape jam in the pantry.

Grapes have long been consumed fresh or dried (raisins). They were also processed to produce juice or wine. But grape jam is a rather exotic dessert for our country. Meanwhile, the delicacy turns out to be very tasty. It can be prepared with or without seeds, as well as with the addition of various fruits, nuts and spices. The best recipes for grape jam for the winter are offered in our article. Here you can also find options for making delicious jelly and thick jam from this healthy berry.

How to make apple and grape jam in a slow cooker

1. First of all, you need to cook the syrup for our jam. To do this, pour sugar into the multicooker bowl and fill it with water. Then thoroughly knead the mixture until smooth. In the multicooker, select the “Jam” program and set the timer for 80 minutes. I recommend cooking the syrup, stirring constantly, without closing the lid of the multicooker, so that the sugar dissolves faster and does not burn. When the syrup begins to slowly flow from the spoon, it is ready. It took me 30 minutes to cook in my slow cooker. 2. While the syrup is boiling, prepare the grapes. Carefully remove it from the branches and sort it out. For jam we need dense and elastic, not wrinkled fruits. Place the grapes in a bowl, pour boiling water over them and leave for 10 minutes (we do this so that the berries in the syrup do not burst). Then put it in a colander and let it drain.

3. Place the prepared and slightly dried grapes (you can use paper towels for this) into boiling syrup. Cook for 20 minutes. From this step we will cook by closing the multicooker with a lid, not forgetting to open it from time to time and stir the contents.

4. Peel the apples, removing the skin and seeds. Cut the pulp into small cubes and place them on top of the grapes. Cook everything together for 20 minutes.

5. Remove the zest from the lemon, remove the pulp from the white partitions and cut into pieces. Add the lemon and zest to the jam and cook until the sound signal signals the end of the program.

6. Cool the jam at room temperature and leave to soak overnight. Then cook it again, also selecting the “Jam” program. Set the timer to 40 minutes.

7. If the jam has not thickened, repeat the procedure again.

8. We prepare the jars in advance by sterilizing them. Pour the jam over them and close.

There are a huge number of types of jam. It is prepared not only from fruits and berries, but sometimes even from vegetables. Along with traditional preparations, there are less common ones. These include a simple recipe for grape jam with seeds for the winter.

How to cook

  • Wash all fruits well in cool water. Dry. Pick the grapes from the branches; only good grapes, without damage, will go into the jam. Peel the apples from seeds and cut into pieces (if you want, you can also peel them). Sprinkle with lemon juice. Add sugar and let stand for several hours to release the juice. If you don’t have time, you can start cooking right away.
  • First cooking
    : bring the jam in a basin to a boil over low heat, stirring frequently. Cook for 5 minutes after boiling. Turn off the heat, cover the jam and let it sit until it cools. During this time, the jam will flow, the grapes will give a lot of juice and it will become very liquid.
  • Second cooking
    : reheat the jam, bring to a boil, stirring. Collect the seeds from the surface (if the grapes had seeds). Cook for about 30-35 minutes after boiling, stirring until cooked. About 10 minutes before the end of cooking, add cinnamon, allspice and allspice.

Sign of readiness

– saucer test: if a drop of syrup does not spread on a cool saucer, then the jam is ready.

  • Pack the finished jam into prepared jars, close with prepared lids (iron or). Turn over and check for leaks. After about an hour, you can return it to its original position (or leave it like that until it cools completely).

Store at room temperature

in a dry and dark place.

Jars of apple jam cooked with grapes

This is hot jam, it is still flowing. The stick is cinnamon. It is not eaten, but it imbues the jam with a festive aroma.

The jam stood overnight and now there is a spoon in it. It gelled and froze.

Spoon of jam with grapes

We pick the grapes from the branches, fill the basin. At the beginning of cooking, you need to mix everything with a wooden spoon so that it does not burn while the juice flows. The jam becomes so thick during the first cooking. The jam flows after the first cooking and becomes very liquid. Ready jam before putting it in jars.

I have. Of course, it turned out not 3 cans, but 11))

A spoonful of jam, which has already cooled and gelled

Today I would like to offer you a recipe for apple jam with grapes. I came up with the recipe for this jam myself. As always, I love to improvise in the kitchen. I don’t like to adhere to any boundaries in cooking. Of course, if this is not a classic, where an exact amount of products is required, and one or another of their processing.

Nowadays fusion technique is very common. This technique means that seemingly incompatible products are combined in the preparation of a particular dish. Although, of course, apple jam with grapes cannot be completely attributed to the fusion technique. But you must admit that we have never made jam with grapes before.

One day I got the idea to make jam from plums and grapes. I liked it very much. I decided to continue this theme and this time made apple and grape jam. I'll tell you honestly, it turned out very tasty. Grapes in jam turn out extremely tasty. Just imagine well-swollen raisins, which are completely soaked in syrup. The grapes literally melt in your mouth.

What you need to make apple jam with grapes


Apples 2 kg.

Grapes 1 kg.

Granulated sugar 1.5 kg.

Water 1.5 cups.

Sterile jars and lids.

Grape jam with seeds for the winter - the simplest recipe

What we cook from:

  • Dark grapes – kilogram;
  • 250 milliliters of water;
  • A kilogram of sugar.

How to do:

  1. We free the berries from the branches, remove crumpled, rotten, dried berries. Wash it and put it in a bowl for cooking.
  2. Cook the syrup. Pour the berries hot and leave for half an hour.
  3. Then we put the container with the fruits on the stove and cook at a low simmer until the syrup thickens. Stir the contents occasionally during cooking.
  4. To determine readiness, place a drop of syrup on a cold saucer. If it retains its shape and does not spread, then the jam is ready.

Pour it into clean, dry jars. Cover and air cool without turning over.

Advice! When making jam, you do not need to stir it often to maintain the integrity of the berries.

Recipe for the 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 you will need about 0.5 kg of sugar, 100 ml of water and 1 spoon of citric acid. Additionally, it is recommended to add cinnamon to taste, a few spoons are enough for the aroma. A denser consistency can be achieved using gelatin - this recipe will require 1 small package.

Making jam:

  1. All ingredients are prepared in the required quantities. Sort the grape berries and rinse under water. Those that have softened a little from the sun or have been damaged by a fall or transportation are also suitable for jam.

  2. The grapes are crushed to a puree consistency using a blender. If the variety contains seeds, they can be easily separated at this stage using a coarse sieve. Then you don’t have to interrupt the cooking process and cool the mixture again.

  3. Place the grape puree 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 simmers for about 20 minutes.

  4. The next step is the preparation of gelatin. You don’t have to add it to the jam, but it will additionally add viscosity and give it a thick consistency. 1 sachet is poured into hot water and stirred constantly until all lumps dissolve.

  5. Remove the grape mixture from the heat; you can strain it again through a fine sieve. In this recipe, it is not necessary to check its readiness using the drop method - gelatin will create the desired consistency. It is only important that the sugar is completely dissolved, and after boiling, the solution remains on the fire for at least 15-20 minutes. Liquid gelatin is poured into the grape puree and stirred. The jam is ready, all that remains is to pour it into sterile jars and close it 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 a large number of grape jam recipes. For their preparation, varieties with seeds are suitable, which are not very convenient when eaten fresh. You can make jam from the pulp or add pulp - it adds a slight tartness to the finished product. Jam from seedless grapes is easier to prepare, but these varieties are best consumed fresh or made into jam with whole berries. When prepared, the jam can be stored for about 10 months, but adding natural preservatives can extend this period slightly. It can be eaten as a dessert, used as an additive for pancakes or pancakes, and also combined with spicy meat dishes.

Delicious jam from blue grapes with seeds

This preparation is especially aromatic from the Isabella or Lydia grape varieties. They have a rich and bright taste. How to make grape jam at home - read the recipes below.

Take according to the recipe:

  • Blue grapes – 1 kg;
  • Water - half a glass;
  • Sugar – 700 grams.

Step by step recipe:

  1. First you need to prepare the berries. First, we tear off the branches, remove the damaged grapes, and wash them well.
  2. Prepare a syrup from water and sugar by boiling it over low heat for about ten minutes, stirring and skimming off the foam.
  3. Place the berries in a bowl with syrup and let it boil. Boil until the fruits are soft, set aside until cool.
  4. Bring to a boil again, cook at a gentle simmer for seven minutes, cool. We will do this procedure twice more. The syrup should be thick.
  5. Place the finished grape jam into dry jars. Leave for air cooling.

Then we take it to the basement for storage.

Recipes for making grape and apple jam

Fruits must be washed with running water.

The general rule for making grape jam is a small amount of ingredients. The process itself can be long, lasting several days, but there is a recipe for five-minute jam.

Apple and grape jam is prepared like this.

For 3 kg of ripe apples you will need 1 kg of grapes, a liter of water, 2.5 kg of sugar. The amount of sugar can be adjusted to taste.

Wash the apples, peel them, remove the core, and cut into slices. Make syrup from half the sugar. Place the apples in a saucepan for cooking, add grapes to them, pour hot syrup and cook until boiling. After this, reduce the heat and continue to simmer over low heat.

After simmering the mixture for 15 minutes, remove from the stove and leave to cool for 4-5 hours. Then put the pan back on heat, bring to a boil and repeat the whole procedure again. Add the remaining sugar.

Repeat cooking after 12 hours, then 2 more times after the same period of time. During the many-hour “rest”, pieces of berries and fruits are soaked in syrup and softened. This method of preparation helps preserve the maximum of vitamins and nutrients contained in fruits.

When boiling for the last time, prepare jars for storing jam. Wash them with soda and sterilize with steam. You can heat the jars in the oven or microwave. Boil the lids for 5 minutes in boiling water. Place the jam in the jars while hot, then immediately close the lids. It is better to take 0.5 liter jars - less air will get in and the jam will not spoil.

This is a recipe for not just any jam, but a real gourmet jam made from apples and grapes. Step-by-step photos will help you prepare it. The combination of apples and green grapes gives us an unforgettable taste and summer aroma. Having tried this delicacy at least once, you will prepare it every summer.

You need to take apples that turn into a homogeneous mass. A great option for this recipe is white pouring. It’s better to take seedless grapes (kishmish), they are very sweet and juicy. You can not only enjoy this delicious jam as a snack with tea, but also put it in pies as a filling, eat it with pancakes and pancakes.

You can also bake excellent biscuits and croissants, filling them with sweet grape-apple jam. It is worth noting that the grapes remain intact and this is not only tasty, but also looks very beautiful.


  • white raisin grapes – 1000 grams,
  • apples – 1000 grams,
  • granulated sugar – 400 grams,
  • water – 125 ml.

Azerbaijani grape jam

You already know how to make jam from grapes. But now I will share a recipe that has some features.

We will prepare the following products for cooking:

  • 2 kilograms of light grapes;
  • 2 kilograms of sugar;
  • Half a packet of vanillin;
  • Coffee spoon of wine vinegar.

How we will cook:

  1. We remove the ripened berries from the branches and wash them under running water. For cooking, select undamaged fruits. The question arises: how to make grape jam without bursting the berries? To do this, pour boiling water over them for one minute. The liquid should just cover the fruit. Then we drain the water. It will be useful to us.
  2. Make syrup from the drained water and sugar. Boil until all the crystals dissolve. Pour the prepared syrup over the berries.
  3. Let it sit until it cools completely. Then, over low heat, simmer at low heat for fifteen minutes.
  4. We do this three more times. At the end of the last cooking, add wine vinegar and vanillin. Mix well and place in sterilized jars. Roll up and cool.

We store this jam with a pleasant taste and aroma, and store whole berries in a cool room.

Reference! Instead of wine vinegar, you can use citric acid.

Step-by-step preparation of grape jam for the winter with photos

Grape jam can be served with ice cream or cottage cheese dessert, as well as pancakes or baked goods. Bon appetit!

Making homemade jam

Many people like to eat aromatic jam on cold winter evenings. Jam made from grapes with seeds is especially tasty for the winter. Prepare!

4 hours

225 kcal

5/5 (3)

Since childhood, I really love jam. I love spreading it on white bread and eating it with hot tea. Now you can buy any variety of it in the store. And in the distant Soviet years, housewives had to close this sweetness themselves. My mother spent many hours in the kitchen, but our whole family was provided with this delicacy throughout the fall and winter.

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

Although I know many recipes for grape jam, I especially love grape jam with seeds

. Are you surprised? Yes, we are all used to making cherry, currant or raspberry jam. You don't see grape jam very often. But in vain, because it is not only very tasty, but also healthy. I have a couple of easy recipes that I would be happy to share with you.

Fragrant grape delicacy

We will prepare this dessert from green grapes with seeds.

You need to prepare:

  • 1 kilogram of grapes;
  • 0.5 kilos of sugar;
  • Lemon;
  • 1 pack of agar-agar.

Simple recipe:

  1. Sprinkle the washed berries with sugar and leave for 12 hours to form juice. If after this time the berries have released little liquid, you can add 100 milliliters of water.
  2. Squeeze lemon juice into the bowl with the grape mixture. Place on the stove and cook for one minute.
  3. Add thickener and mix well. Boil for another five minutes.
  4. Roll into sterile jars.

The recipe for winter jam from grapes with seeds is simple, but it turns out thick, with a wonderful taste and pleasant aroma.

Five-minute jam

Now I will tell you how to make grape jam quickly and without much effort.

You will need the following:

  • 1.5 kilograms of grapes;
  • One and a half glasses of sugar;
  • 250 milliliters of water;
  • Coffee spoon of citric acid.

How to cook:

  1. We separate the berries from the branches, remove the rotten and overripe ones.
  2. Wash well in several waters. Let the berries dry.
  3. Place a pan of water on the stove, wait until it boils, add sugar. Cook the syrup at a low simmer.
  4. Then add the berries, boil for five minutes over low heat, skimming off the foam.
  5. Add lemon and cook for another five minutes over medium heat.
  6. Pour into sterilized jars. After cooling, put it away for storage.

How to make grape jam: a classic recipe

You will need:

What do we have to do:

  1. Prepare the grapes using the above method.
  2. Pour a glass of water into a saucepan, put it on the fire and bring to a boil.
  3. As soon as the water boils, add sugar and mix it thoroughly. Turn the heat down and prepare the syrup. Bring the syrup to a boil and remove the pan from the heat.
  4. Grapes are added to the finished syrup. Leave them to soak for an hour
  5. Place the saucepan with the grapes and syrup over low heat for one hour. Do not forget to remove any foam from the jam at this time.
  6. Transparent grapes that do not float
    serve as a signal of readiness . 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 the jam into prepared jars and roll up.
  9. Turn hot jars upside down. Wrap yourself in a warm blanket until it cools down.

Spicy jam “Kamomil”

Have to take:

  • Big lemon;
  • Half a glass of water;
  • Sugar – 4 cups;
  • Cloves – 3 buds;
  • A piece of cinnamon;
  • A kilogram of peeled grapes.

How to cook:

  1. Pour boiling water over the washed lemon and let sit for two minutes. Then squeeze the juice out of it and strain through a sieve.
  2. Mix the resulting juice with sugar and water. Cook the syrup over low heat, placing a gauze bag with spices in it.
  3. Wash the grapes, prick the berries in several places, and fill them with syrup. We stand for 8 hours.
  4. Heat the mixture almost to a boil, but do not boil. We repeat this procedure three more times, maintaining the same interval.
  5. After the last soak, let the jam boil and set aside for a day. Then cook at a very low boil until thickened, about half an hour.
  6. We take out the bag of spices from the jam and place it hot in jars and roll it up.

The finished treat in jars looks very beautiful. The grapes are transparent, even the seeds are visible.

Grape jam with apples

Let's prepare:

  • Grapes – 1 kilogram;
  • Apples - half a kilogram;
  • Sugar – 800 grams.
  1. We prepare the washed fruits for cooking: cut the peeled apples into cubes, cut the grapes in half. We leave the bones.
  2. Place grapes and apples in layers in a bowl and sprinkle with sugar. Leave for two hours to release the juice.
  3. Heat over low heat, stirring and removing foam. From the moment it boils, cook for five minutes, then cool to room temperature.
  4. Boil the jam for 3 minutes. Pour into jars and roll up.

After cooling, we take it to the cellar.

Black grape jam “Shokoladnitsa”

Let's prepare jam from black grapes.


  • A kilogram of dark fruits;
  • A kilogram of sugar;
  • 100 milliliters of grape juice.

Add half the sugar to the peeled berries and leave for eleven hours. Make syrup from the rest of the sugar and juice. Cool until warm and pour into the fruit mixture.

Boil the grape mass over low heat until the grapes settle to the bottom of the dish. As soon as this happens, pour the finished jam into jars and close hermetically.

Grape jam

According to tradition, sweet preparations for the winter are made from the most popular berries (strawberries, cherries, raspberries, apples). Housewives avoid grapes, citing the large number of seeds and rough skin.

Of course, making grape jam, and even more so jam, is a long and labor-intensive process, but believe me, it’s worth it. The heady aroma and beautiful burgundy or amber color of the dish make it a real delicacy.

Jam can be made from both white and blue grapes.

Table varieties suitable for cooking are: Arcadia, Kesha, Gala, as well as wine or technical varieties: Lydia, Pineapple, Isabella. Fleshy fruits will make a thicker jam.

Despite the natural sweetness of the fruit, after thermal exposure the calorie content of 100 grams of dessert does not exceed 200 kcal. This indicator can be reduced by including citrus fruits in the composition.

Grape jam - recipe with step-by-step photos

The variety of grape varieties allows you not only to enjoy its exquisite taste fresh, but also to prepare a healthy dessert for the winter.

Cooking time: 8 hours 0 minutes

  • Grapes: 3 kg
  • Sugar: 1.5 kg
  • Citric acid: 0.5 tsp.
  • Dried mint: 2 tsp.
  • Cinnamon: one stick
  1. Place the berries separated from the branches into an enamel bowl and wash in several waters.
  2. Add granulated sugar and crush until the grapes release juice.
  3. Cover the basin with a towel and leave for 2 hours.
  4. Boil over low heat and simmer the contents for about an hour, stirring occasionally.
  5. Set aside until completely cool.
  6. After boiling the berries a second time, add a cinnamon stick and mint to the syrup. After an hour, remove the container from the stove and cool. If you wish, you can add 1 g of vanilla.
  7. Rub the resulting mass through a sieve with medium holes. Collect the seeds and peels in a separate bowl; you can use them to prepare a fragrant compote by adding slices of apples and pears.
  8. Boil the resulting grape syrup for 2 hours. At the end of cooking, add citric acid. The mass should thicken and decrease in volume by half.
  9. Pack the finished jam into sterilized jars and seal tightly. The optimal temperature for storing canned food is +1°С…+9°С.

The simplest grape jam “Pyatiminutka”

Universal grape jam, for the preparation of which you will need:

  • any grape variety – 2 kg;
  • granulated sugar – 400 g;
  • filtered water – 250 ml;
  • citric acid – 3 g.

Cooking sequence:

  1. The grapes are removed from the branches and sorted for damaged and rotten ones. Rinse with clean tap water several times.
  2. The syrup is made by mixing sugar with water. This takes no more than 5 minutes.
  3. Reduce the intensity of the fire, transfer the berries to the bubbling syrup and simmer for 6-7 minutes. If foam appears, remove it.
  4. Add lemon powder, stir and continue cooking for another 5 minutes.
  5. Pack the hot jam into sterilized glass jars.
    Seal tightly and turn upside down. Wrap in a thick towel and leave until completely cooled.

Seedless grape jam

Of course, you will have to seriously tinker with this recipe, but the result will be a delicious delicacy. Ingredients:

  • seedless grapes (peeled) – 1.6 kg;
  • sugar – 1.5 kg;
  • water – 150 ml.

Step-by-step instruction:

  1. Select a grape variety with especially large fruits and remove the stems. Rinse with plenty of water and wait for the moisture to evaporate.
  2. Cut the berries in half and remove the seeds. Transfer the processed halves into a large enamel container.
  3. Cover with sugar, taken in the amount of half of the total norm. Leave it overnight for the juice to appear.
  4. In the morning, pour the remaining sand into another pan, add filtered water and put it on the fire. Wait until the grains completely dissolve.
  5. The syrup is cooled a little and the candied grapes are poured over it.
  6. Cook the jam on low heat until cooked. The first sign of this is the grapes settling to the bottom.
  7. Allow the delicacy to cool, only then put it into clean and dried jars.

To prevent the formation of mold, parchment or tracing paper is placed on the surface of the jam before final sealing.

Preparation with bones

For grape jam with seeds, you need the following food set:

  • 1 kg granulated sugar;
  • 1.2 kg of grape fruits;
  • 500 ml water.

Further actions:

  1. The berries are sorted, cleared of branches and washed thoroughly.
  2. Immerse in boiling water and simmer for about 2-3 minutes. Then turn off the heat and cool completely.
  3. Add sugar and bring to a boil again.
    Boil until the syrup thickens: drop it onto a plate and watch so that the drop does not spread.
  4. If desired, add 1 gram of citric acid 2-3 minutes before turning off.
  5. Place the finished jam in hot jars and screw.

Grape jam with additives

Grape jam with various additives of natural origin turns out to be much richer in taste. This could be: citrus fruits and other fruits, spices, nuts.

With nuts

White and dark grape varieties are suitable for this jam.

To enhance the taste in the first case, you should use a little vanilla sugar.

Required components:

  • light or dark grapes – 1.5 kg;
  • sugar – 1.5 kg;
  • water – ¾ cup;
  • peeled walnuts – 200 g;
  • vanillin – 1-2 g.

Cooking procedure:

  1. The berries are first washed and dried on paper towels. Fill with water, bring to a boil and turn off after 2 minutes.
  2. Drain the liquid, mix with sugar and prepare syrup.
  3. Place pre-cooked berries into it, turn on the stove again and boil for about 10-12 minutes.
  4. While the jam is cooling, roast the nuts in a frying pan until golden brown. After which they are lightly crushed to obtain fairly large pieces.
  5. Mix the nut crumbs into the general composition and bring to a boil again (literally 2 minutes).

Before you start putting it into jars, you need to wait until the mass has cooled completely.

With added apple

A duet of grapes and apples, supplemented with certain seasonings, will add some piquancy to the taste.

Collect components:

  • 2 kg of any grapes;
  • 0.9-1 kg of green apples;
  • 2 kg granulated sugar;
  • ½ cinnamon stick;
  • 35-40 ml of freshly squeezed lemon juice;
  • 2-3 cloves.

How to prepare:

  1. Peel the apples and cut them into pieces of arbitrary shape. To prevent the pulp from darkening, sprinkle with lemon juice and sprinkle with sugar in layers. Set aside for at least 10 hours.
  2. After the allotted time has passed, put the pan on the fire.
    2-3 minutes after the mass boils, lay out the grapes. Stir constantly to prevent it from burning.
  3. Add spices and continue to cook until desired thickness.
  4. Don’t wait for it to cool down, pack the fruit mass immediately into prepared containers and close with tight lids.

With orange or lemon

For the orange-grape recipe you will need the following ingredients:

  • grapes – 1.5-2 kg;
  • granulated sugar – 1.8 kg;
  • water – 0.5 l;
  • oranges – 2 pcs.;
  • lemons - 2 fruits (medium size).

Process step by step:

  1. The standard method is to make sweet syrup from half the prescribed amount of sugar.
  2. Grapes are poured into it and left for 3-4 hours.
  3. Then put on medium heat, 10 minutes after boiling, turn off.
  4. Let the mixture sit for 8-9 hours.
  5. Add the remaining granulated sugar, boil again and add freshly squeezed citrus juice 5 minutes before readiness.
  6. Hot jam is poured into jars and sealed.

With plum

Even gourmets will appreciate this grape-plum delicacy. And the aromatic syrup, of which there will be a lot, goes well with homemade ice cream.

For this recipe, you should take dense plums and small grapes, preferably seedless.

Required ingredients:

  • “Kishmish” grapes – 800 g;
  • black or blue plum – 350-400 g;
  • sugar – 1.2 kg.

Cooking instructions:

  1. The grapes are disconnected from the branches, excess debris is removed and washed under running water. Leave in a colander for some time to dry.
  2. Blanch the grape fruits in boiling water for a minute, add plums to them and extend the procedure for another 3 minutes.
  3. The liquid is drained and syrup is boiled from it, adding granulated sugar.
  4. Pour back into the berries and let it brew for 2-2.5 hours. Thanks to this technique, the fruits will definitely not be boiled.
  5. Then bring to a boil and turn off immediately. After 2 hours, repeat the manipulations and so on 3 more times in a row.
  6. After the last time, pour the jam into glass jars.

This delicacy can be stored indoors for at least a year.

Isabella grape jam

The recipe requires basic ingredients:

  • Isabella grapes - 1.7-2 kg;
  • sugar – 1.9 kg;
  • filtered water – 180-200 ml.

Step by step procedure:

  1. The berries sprinkled with granulated sugar (half the norm) are put in a cool and dark place for 12 hours.
  2. A syrup concentrate is boiled from the second half, which, after cooling, is poured into grapes.
  3. Proceed to cooking, which takes about half an hour.
  4. Achieve medium thickness and spread the jam into sterile containers.

Instead of water, you can use fresh grape juice, which will have a positive effect on the final result.

White grape jam in the oven

A delicacy made from grapes with seeds baked in the oven has an unusual taste.

Component recipes:

  • 1.3 kg of large grapes;
  • 500 g sugar;
  • 170 ml grape juice;
  • 10 g anise;
  • 4 g cinnamon;
  • 130 g almonds.

How to prepare:

  1. Grape fruits are mixed with granulated sugar and other spices, with the exception of almonds.
  2. Transfer to a heat-resistant form. Pour in juice.
  3. Place in an oven preheated to 140-150°C for 2.5-3 hours. Systematically open and mix.
  4. An hour before the end of cooking, add ground almonds to the berry mass.
  5. Packed into containers while hot, and after cooling, transferred to the pantry.

Black grape jam without sugar

For this jam, a seedless grape variety is selected. The ideal option is “Kishmish”.

Required composition:

  • 1 kg of berries;
  • 500 ml natural honey;
  • thyme, cinnamon - to taste;
  • 3 cloves;
  • juice from 2 lemons;
  • 100 ml water.

Step by step steps:

  1. Mix all liquid ingredients and spices in one pan. After boiling, turn it off and wait for the syrup to cool.
  2. In the meantime, sort out the sultanas and wash them thoroughly in several waters. The berries are pierced with a toothpick, which will preserve their integrity.
  3. Pour the grapes into the prepared syrup, bring to a boil over low heat and cool completely.
  4. Cooking and cooling are repeated at least 3 times.
  5. After the last time, let the jam brew for 24 hours.
  6. Before packaging, boil for several minutes, stirring gently with a wooden spatula.

As a result, the dessert acquires a pleasant amber color and a thick consistency with whole berries.

Green grape jam for the winter

Unripe grapes are also suitable for cooking. Moreover, the taste of the dessert is very original.


  • unripe berries – 1-1.2 kg;
  • granulated sugar – 1 kg;
  • grape juice – 600 ml;
  • table salt – 3 g;
  • vanillin – 2-3 g.


  1. Green grapes are first blanched in salted water to remove the bitter taste. 2 minutes is enough.
  2. Place the berries in a sieve or colander and allow the moisture to drain.
  3. A sweet syrup is made, which is poured over the grapes in a suitable container.
  4. After boiling, cook over low heat until the consistency reaches the required thickness.
  5. Vanillin is added immediately before putting the jam into the container.

Tips for preparing the dish:

  • Ripe grapes contain a large amount of their own sugars, and the jam may turn out too sweet (sugary). Therefore, citric acid or a couple of teaspoons of lemon juice are added to the boiled mass.
  • To make grape jam or jam, it is enough to use one part sugar to two parts berries.
  • It is permissible to seal jam not with metal, but with nylon lids. In this case, the proportion of granulated sugar needs to be doubled (for 1 kg of berries - 1 kg of sugar).
  • If you boil the pureed grape mass 3 times, you will get a fragrant grape jam. You can use it, like jam, for baking, pancakes, and cakes.

Grape jam from light varieties turns out to be a delicate light green color and glassy in structure.

Dessert made from dark varieties has a more saturated color with a pinkish-burgundy tint.

Category: Jam, Preservation | Berries | no comments


How to make grape jam without bursting the berries


  • Grapes - 1 kilogram;
  • Sugar - 900 grams;
  • Water - glass;
  • Lemon juice - 5 tablespoons;
  • Vanilla sugar - 1 teaspoon.

What we do:

  1. We remove the berries from the brushes and rinse them under running water.
  2. Pour water into a convenient container and bring it to a boil. Place the berries in a colander in boiling water for two minutes, and then immediately place them in cold water. Let the water drain.
  3. We prepare syrup from water and sugar, pour grapes into it. We stand for twelve hours.
  4. Then bring the mixture to a boil, boil for 10 minutes, leave for 6 hours.
  5. We repeat this procedure twice more. At the last stage, add lemon juice and vanillin.
  6. Pour hot into dry jars, seal, and let cool.

Grape jam with whole berries keeps well even at room temperature.

Seedless Isabella grape jam


  • 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.
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