For many people, grapes are not just a tasty, sunny berry, but the first cure for many diseases. The season when fresh berries can be consumed is limited. One way to provide your body with a source of nutrients is to prepare jam from grapes with seeds for the winter. Why with bones? Firstly, they are difficult to remove from fresh berries, and secondly, the seeds give the delicacy a delicious aroma and taste.
- 4.1 How to cook
- 5.1 How to cook
Beneficial properties of grapes - what remains in the jam
The healing and nutritional properties of grapes were known back in the 5th century BC. The vine adorns the coats of arms of many states and often personifies the work of God on earth; Christians consider the vine to be one of the symbols of Jesus Christ.
Grapes contain 9 microelements necessary for human life, vitamins: A, C, B6, bioflavonoids, fats, proteins, carbohydrates, organic acids, tannins. And, most importantly, when preparing jam, almost all of this concentration of vitamins and microelements is preserved.
White grape jam and syrup
Ingredients: 1 kg white grapes, 1 kg sugar, ½ glass of water, half a lime. Preparation: grape jam will turn out much tastier and more beautiful if you choose large clusters of ripe but firm grapes.
Pour sugar into a jam pan, pour water and boil the syrup.
Dip the already prepared grapes into the prepared, hot syrup so that the berries are completely immersed in the syrup, and cook for an hour (or until thickened). The resulting foam will need to be skimmed off; during the cooking process, the bones will float to the surface and can be easily caught with a simple spoon.
10 - 15 minutes before the end of cooking, add half a fresh lime or lemon - this way, the taste of grape jam will sparkle with new colors.
The finished jam is easy to determine - a clear, uniform thickness will appear and the color will darken slightly. Bon appetit!
How to choose berries for jam
For jam, berries with relatively hard skin are suitable, so they will not soften during cooking. You should carefully select juicy whole fruits without damage, rot or dark spots.
Grapes are cut from the branches with scissors so as not to injure the vine. Therefore, if you buy grapes in a store, look at the condition of the vine so that the branch is free of mold and rot. Wash the grapes in a basin or bowl, this way the berry better preserves its delicate skin.
Green grape jam
Grapes are not a very popular berry for making jam, inferior to cherries, currants, apples and other fruit and berry gifts of nature. But grape jam is no less tasty. Use the following recipe to make green grape jam.
Even novice cooks can prepare tasty and aromatic jam using this recipe.
Often blue or pink grapes are selected for preparations to obtain the rich ruby color of the dessert. But green grapes, as a variety of white, have their advantages. This variety contains less sugar in the berries, and even people who follow a low-carb diet can consume it. Ingredients:
- green grapes (seedless variety) – 2 kg
- sugar – 1 kg
- water – 1 glass
- vanilla sugar – 3 sachets
- lemon juice - from 1 lemon
Green grape jam. Preparation:
- Pick the berries from the bunches, sort them, wash them and pour them into a thick-bottomed pan or basin where your jam will be cooked.
- Sprinkle the berries in a saucepan with sugar, pour in water, place on the stove, turn on low heat and bring the berry mass to a boil.
- Stirring, cook the berry mixture with sugar and water until a syrup forms and then until it thickens. Squeeze the juice out of the lemon, being careful not to get any seeds in it, which can add bitterness to the jam.
- Remove the pan of jam from the heat and let the jam cool completely. Then put the pan on the fire again, pour in lemon juice, add vanilla sugar. Cook, stirring, over low heat until a drop of jam begins to spread when cold.
- Wash small glass jars and sterilize them in any way convenient for you. Boil the lids and dry.
- Place the prepared jam into dry, sterile jars, seal tightly or screw on the lids and turn upside down until completely cooled.
- Green grape jam prepared according to this recipe can be stored in a dark room at room temperature.
Useful tips
- If you like sweeter jam, you can increase the amount of sugar to 800-900 g.
- For more aroma and citrus flavor, you can add lemon zest at the end of cooking.
Bon appetit and delicious preparations!
Company for organizing children's parties Elf Dnepr. The agency offers a choice of a lot of entertainment programs for children of different genders and ages, taking into account modern trends in animation and the characters kids love.
Red grape jam with seeds for the winter
Red grapes are rich in polyphenols, which improve brain function and protect the intestinal microflora from harmful bacteria. Red berries contain a significant amount of flavonoids, and the peel contains the antioxidant and antitumor substance resveratrol. The chemical composition of the fruit is optimal for accelerating metabolism and promptly removing toxic substances from the body. The grapes are sweet and have a unique nutmeg taste.
The following varieties are suitable for jam: “Growing season”, “Angelica”, “Anyuta”, “Livia”, “Transfiguration”.
We use 1 kg for preparing delicacies. red grapes, 1.2 kg. refined sugar, a bag of vanilla sugar, 500-600 ml. water.
Seedless grape jam
Since the process of separating seeds is quite labor-intensive, you should choose varieties with large berries for jam. In grape jam recipes, the raisin variety, which has no seeds, is often used. But in this case, it is still recommended to cut the fruits in half so that they boil faster and better, and the dessert itself turns out thicker.
To give the jam a richer and more refined taste, add lemon juice and a little liqueur.
So, to make seedless grape jam for the winter:
- Pick the berries from one or two large bunches of grapes weighing 1 kg, wash them and cut them into two halves to remove the seeds.
- Squeeze the juice from one lemon.
- Pour 0.5 kg of granulated sugar over the grapes, add lemon juice and leave in a cool place for 3-4 hours.
- After the specified time, pour 50 ml of liqueur into the preparation, let it boil and simmer over low heat, uncovered, for 20 minutes. Afterwards, cool the jam completely.
- Make one or two more passes, depending on the desired thickness of the finished product. Each time the jam must be allowed to cool.
- Place the dessert in sterilized 0.5 liter jars, roll up and cover with a warm blanket.
Jam from Far Eastern grapes.
Far Eastern grapes Black and purple Many, I can tell you for sure, have not seen this. Strong sweet and sour taste, divine aroma, sea of vitamins, plus Something unknown. It happened so why, I still don’t know, I cook it alone, and drink jam with tea. Everyone around me is boiling honeysuckle, strawberries, grapes like fire, only in compote with a fork. I see, which year The topic is very close, They don’t take it for compote, - The prices are very low. Summer into winter, through autumn, Vitamins, every other time, The body, however, asks - Create a supply for winter. Honeysuckle berries, they bite very much, we are happy with the grapes - it pays off three times. We are picking grapes, the seller is very happy. I give away the container for free, I don’t take the box back. Sugar is about the size of a berry. The berry is covered all over with a purple film, it cannot be washed through this, that’s why the grapes. We tear everything off the brushes and put it in a saucepan with sugar, stir it over the fire, enjoying the smell. Everything boils and the sugar melts. Separate the skin and seeds through a sieve. Place in jars. Everything about everything, we look at the time, Five minutes, or maybe six And the finished jam Into jars, or you can eat. Sealed lids - The most practical. How can I describe the taste of this creation? I will generously share with you IMHO (my opinion). The aroma is like honey, The taste is like western cherries The color is like bluish-dark ice, Everything will benefit us. We use the cake in compote, and then we use jam in tea. So it was written - a poem for you!
Grape jam with gelatin. How to make grape jelly
Wash the grapes under running water. It is possible to separate the berries from the branches, but it is not at all necessary. For lazy housewives like me, there are plenty of ways to get around boring and monotonous work.
Place the grapes in a convenient metal container, add water and put on fire. After boiling, stir the berries so that they simmer evenly.
When the berries release juice, reduce the heat and simmer for about five minutes. Let the berries cool slightly.
Now, you should rub through a sieve so that the seeds and branches remain in it, and the juice and pulp are in the pan. This is what this procedure looks like in the photo.
Place the grape juice and pulp on the fire, add sugar. Bring to a boil and turn off.
Dissolve gelatin and add to juice. Mix.
Pour homemade grape jelly into glasses. Leave to cool, then put in the refrigerator for a couple of hours.
As it hardens, the jelly from the juice, strangely, begins to disappear from the refrigerator. Everything is clear, it’s the family members who immediately take the sample. Considering that the dessert turns out to be very tasty, aromatic and healthy, it disappears very, very quickly. True true.
I didn’t even have time to photograph all the finished grape jelly. I came with a camera, a couple of hours later, and there was only one glass of jelly in the refrigerator
Grapes are used not only for eating fresh, but also for adding to various dishes, preparing drinks and preparing food for the winter. One of the latest is grape jelly for the winter. Let's look at the nuances of preparing it at home and the most popular recipes.
Isabella's jam
The grape variety called Isabella has a unique taste and aroma inherent only to this species.
Ingredients:
- grapes – 1.5 kg;
- granulated sugar – 1 kg;
- water – 300 ml.
Preparation:
- The berries need to be washed and pitted, cutting them into halves. But you can also cook it with bones.
- Dip the prepared grapes into the prepared sugar syrup and cook over low heat for 5 minutes after boiling.
- Turn off the gas and leave until completely cool.
- Let it boil again and cook for about half an hour on low heat.
- Transfer the finished jam into jars.
This jam has its own unique tart taste. A jar of this jam will delight your loved ones and gather all your family and friends over a cup of freshly brewed tea.
