Grape jam – recipes with a summer flavor
The hot season of conservation is not complete without blanks for those with a sweet tooth, among which a variety of preserves and jams rightfully take pride of place. Cherry and apple, raspberry and currant, plum and strawberry jam … You can still list popular desserts for a long time, however, having once tried to implement recipes for grape jam, caring housewives will prepare it every year. And this is not surprising, because the characteristic musky aroma and unusual taste distinguish this delicacy from other types of jam..
In addition, grapes themselves are very beneficial to the body. The use of berries has a positive effect on the functioning of the kidneys and heart due to the increased content of potassium. The B vitamins contained in grapes improve the condition of the skin and add shine to the hair. Berries have invaluable benefits for the immune system, helping to strengthen it by saturation with ascorbic acid. What can we say about phosphorus, calcium, magnesium and other beneficial trace elements in grapes.
The secret of grape jam is the way it is preserved. It is cooked over low heat, which allows you to store more nutrients..
See also the article: recipe for pitted cherry jam!
Berries in syrup jam
Those who first decided to make sweet grape rolls should try this easy recipe. It does not take much time, and the jam turns out to be unusually tasty and fragrant. Its only drawback is a slightly watery consistency, since the berries do not undergo prolonged boiling. But with such a dessert you can pour pancakes on top.
The procedure for making grape jam:
- Rinse white or blue grapes, cut the berries from the bunches and leave excess water to glass. The net weight of the berries should be 2 kg. Some hostesses prefer to use exactly white varieties to get a beautiful amber color jam. However, this is not for everybody..
- While the grapes are drying, prepare a syrup with 300 ml of water and 400 g of sugar.
- In hot syrup, gently lower the berries, bring it to an almost boil, then screw the fire on and simmer for another 10 minutes.
- Put the jam in sterilized jars and roll up. Turn it upside down, wrap it up with something warm and let it cool.
Thick grape dessert
Unlike the previous recipe for grape jam, this delicacy is thicker and twice as sweet. It can be used as a pie filling.
To make jam:
- Free the grape bunches in the amount of 2 kg from the berries. Select broken and spoiled grapes, and rinse the rest.
- Put the berries in a saucepan or cauldron in which the jam will be prepared, and cover with sugar in a 1: 1 ratio. Leave on for 12 hours to release the juice. It is convenient to start work in the evening, then the workpiece is allowed to brew during the night.
- In the morning put the pan on the fire, add a little water (no more than 1.5 tbsp.) And let the berry mass boil. Be sure to remove the foam, turn on the heat and cook for about 10 minutes. Turn off the hotplate and leave the jam for at least 5 hours.
- Repeat the procedure one more time, periodically removing the foam.
- On the third run, boil the mass until it acquires the desired density. To check, drop a little jam on a plate – if it does not drain, but the drop holds and slides smoothly, you can remove.
- Arrange the delicacy in jars, roll up and wrap.
Grape jam in Greece – video
Seedless grape jam
Since the process of separating the seeds is quite laborious, varieties with large berries should be chosen for jam. In recipes for grape jam, a variety of raisins that have no seeds is often used. But in this case, the fruits are still recommended to be cut in half so that they cook faster and better, and the dessert itself turns out to be thicker.
To give the jam a richer and more sophisticated taste, lemon juice and a little liquor are added to it..
So, for making seedless grape jam for the winter:
- Tear off the berries from one or two large grapes weighing 1 kg, wash them and cut them in half to remove the seeds.
- Squeeze juice from one lemon.
- Pour 0.5 kg of granulated sugar into grapes, add lemon juice and put in a cool place for 3-4 hours.
- After the specified time, pour 50 ml of liqueur into the workpiece, let it boil and simmer over low heat, without covering, for 20 minutes. After the jam, cool completely.
- Make one or two more such passes, depending on the desired density of the finished product. Each time the jam must be allowed to cool..
- Arrange the dessert in sterilized 0.5 L jars, roll up and cover with a warm blanket.
Jam from grapes with seeds
A very rich and flavorful jam can be made using Isabella or Lydia. At the same time, in order to give the delicacy a light bitterness, the bones are not removed, and the berries are boiled whole.
Step-by-step instructions for a grape jam recipe:
- Rinse the bunches (1 kg) under the tap, cut off the grapes and select the spoiled and burst berries.
- Pour 1 tbsp into a saucepan. water. After it boils, add 400-500 g of sugar and simmer the syrup over low heat, stirring occasionally, for 15 minutes. Cool down.
- Put the grapes in the cold syrup. Bring the workpiece to a boil and screw the burner down to a minimum. Cook for about an hour, gradually adding heat. At the end of cooking, add a little vanilla for flavor and 5 g of citric acid.
- Pack the grape jam with seeds in glass containers, seal and let cool.
When preserving jams, fruits and berries are often combined with each other, wishing to achieve an original aroma or to obtain a new flavoring accent. Perhaps grapes can be considered the only exception to the rule. It is so fragrant that the added fruit smell will simply dissolve into the main aroma. Therefore, you can do without experiments, but simply make a fragrant and tasty grape jam for the winter. On cold winter evenings it is so nice to get a piece of summer in a spoonful of amber-colored jam. Enjoy your favorite berries with a cup of hot tea and bon appetit!