Simple homemade grape jam recipes

Grape jam is not only a dessert or pie filling. It can be used to make sweet or sweet and sour sauces, dressing for winter salads or meat dishes. It is best cooked from red grapes with a rich sweet taste. The presence of seeds in the berries does not hurt - there is a way to easily extract them without missing a single one.

It is better to cook grape jam in small quantities - exactly as much as needed for 1 winter season. Within 10 months, even if all the rules are followed and rolled into sterile jars, the product can ferment.

The easiest recipe

For the simplest recipe, you only need 2 ingredients - grapes and sugar in a 2: 1 ratio. You can safely cook jam from grapes with seeds, since during the cooking process the pulp will be separated from the cake:

Separate the berries, wash under water and cover with sugar. The mass does not need to be left, it is immediately put on fire.
Over low heat, the grapes should come to a boil and let the juice go. After boiling, the mixture should remain on the stove for at least 5 minutes.
After that, remove the mixture from heat and cool completely. The pulp, which is needed for grape jam, is separated from the cake using a sieve.
The grape pulp is put back to boil. The liquid should come to a boil and continue to simmer over low heat until the liquid begins to boil.
You can understand that the jam is ready by the drop effect. A small amount of liquid is poured onto a plate and tilted. The drop should not spread over the surface.

The cake obtained in the process of making grape jam should not be thrown away. You can cook compote from it with the addition of a small amount of sugar and other fruits (apples or citrus fruits).

Recipe for pitted varieties

Jam from Isabella grape turns out to be rich and aromatic. For its preparation, even those berries that contain a large number of seeds are suitable. The size and shape of the berries are also not important - unlike jam, jam consists of a thick mass of uniform consistency. Its taste turns out to be more tart and rich if you use not only the pulp, but also add the cake, previously peeled from the seeds. During the cooking process, it becomes soft and does not affect the consistency of the jam.

This grape jam recipe also only needs berries and sugar, but the preparation is slightly different. For 1.5 kg of grapes, add about 1 kg of sugar. The proportions depend on the taste of the berries - the more astringent they are, the more sugar you need. It is worth choosing only ripe berries, you can also take those whose peel has softened a little in the sun.

Making jam:

First, you need to rinse the grapes under water and get rid of the berries that are heavily fermented. Next, the pulp is manually separated from the rind. This process does not take long if the berries are ripe. The pulp and cake are put in 2 separate containers, it costs nothing to throw away.
The grape pulp is put on fire and brought to a boil. The jam should not be completely cooked at this point. It is enough to keep the mixture on the stove for 5-10 minutes, until the berries turn into a homogeneous mass. Then it is cooled to room temperature and ground with a coarse sieve. There should be no seeds left in the mass.
Put the pulp back on the stove and add the grape peel to it. Now the jam should cook for about 10 minutes more, until the cake softens.
When the mass becomes homogeneous, it's time to pour out the sugar. You can try the jam in the process and determine if there is enough sugar for it.
Then bring the mixture to a boil and wait until tender. On average, she should spend about 15-20 minutes on the stove over low heat. Periodically, a small amount of jam is scooped up and poured onto a plate. Jam is considered ready if its drop does not spread over a flat surface. If you miss this moment, the taste of the jam will not deteriorate. However, when cooled to room temperature, it will thicken and take on the consistency of marmalade. This fact is also influenced by the amount of sugar in the mixture - the more there is, the thicker the jam will be.

Ready jam is poured into sterile jars and rolled up with lids. It should be stored at room temperature in a dark place. After the jar is opened, it is placed in the refrigerator. A similar jam can be made from different grape varieties, but Isabella tastes great. It is sweet enough to not have to be overpowered by sugar, but there is a moderate astringency in its rind.

During the cooking process, you can also add seasonings or spices, but the grapes do not require their mandatory presence.

Recipe for the winter

The recipe for grape jam for the winter contains natural preservatives in the form lemon and citric acid. For 1 kg of grape berries, 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 flavor. A denser consistency can be achieved with gelatin - this recipe requires 1 small pack.

Making jam:

All ingredients are prepared in the right amount. Sort the grapes and rinse under water. For jam, those that have softened a little from the sun or have been damaged by falling or transportation are also suitable.
The grapes are crushed to a puree consistency using a blender. If the variety contains seeds, they can be easily separated at this stage on a coarse sieve. Then you do not have to interrupt the cooking process and once again cool the mixture.
Put the 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 languishes for about 20 minutes.
The next stage is the preparation of gelatin. It may not be added to the jam, but it will additionally add viscosity and give a thick consistency. Pour 1 sachet into hot water and stir constantly until all the lumps dissolve.
The grape mixture is removed from the heat, you can strain it again through a fine sieve. In this recipe, it is not necessary to check its readiness by the drop method - gelatin will create the desired consistency. It is only important that the sugar is completely dissolved, and after boiling the solution stayed on the fire for at least 15-20 minutes. Liquid gelatin is poured into grape puree and stirred. The jam is ready, it remains to pour it into sterile jars and close for the winter.

Jam from grapes 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 many recipes for grape jam. For their preparation, varieties with seeds are suitable, which are not very convenient fresh. You can make jam from the pulp or add cake - it adds a slight astringency to the finished product. Seedless grape jams are easier to prepare, but these varieties are best eaten fresh or made with whole berries. In a ready-made form, the jam is stored for about 10 months, but the addition of natural preservatives can slightly extend this period.It can be eaten as a dessert, used as an additive for pancakes or pancakes, and combined with spicy meat dishes.