Choosing all the bones from honey grape berries is a very difficult task. On each cluster of berries there are dozens, and hundreds of grapes will go to a modest basin of jam.
But fortunately, grape jam with pits is sometimes even an order of magnitude better - there is no need to choose grape varieties based on only one "boneless" sign.
So, we take the one that is more fragrant, sweeter, or, if you want, more beautiful!
Grapes with pits - general principles of preparation
• Recipes of grape jam with pits are not so few. Most often, it is cooked in special basins or thick-walled pans in a few tricks, which takes a lot of time. But there are recipes that allow you to make jam for a shorter time, and for this they use a slow cooker or oven.
• Use both dark and light grapes, the main thing is that its berries are large, with a dense skin and at the same time unripe. It is better to take even slightly immature, in this case the jam will not require additional preservatives.
• Before use, grapes are plucked from twigs, carefully choosing litter and cobwebs that are collected on tassels. Rinse thoroughly, if possible using warm water, removing cracked, soft, and completely green berries. Selected clean grapes are dried by spreading on a linen towel or in a colander.
• If grape jam is cooked from whole berries, then they must be pierced in several places so as not to burst during cooking. If desired, remove the bones, for this the grapes are cut. Then proceed according to the recipe.
• Often grape jam is boiled with nuts (almonds or walnuts), often flavored with vanilla, cinnamon or other spices.
• When harvesting according to the recipes described below, grape jam with seeds for the winter, you must strictly follow the rules of conservation. Jam is poured into sterilized jars only hot, immediately after cooking, and hermetically sealed with special lids.
• Glass containers are pre-washed in hot water with baking soda and sterilized over steam or in the oven. Metal lids for seaming must be boiled and dried on a clean towel.
• The seals are cooled upside down, wrapped tightly in a warm blanket.
A simple recipe for grape jam with seeds and citric acid
Ingredients:
• one kilogram of grapes;
• kilogram of sugar;
• a teaspoon of crystals "lemons";
• a glass of drinking water;
• 2 gr. vanilla powder.
Cooking method:
1. Pour sugar into a suitable saucepan, pour water into it and simmer a clear syrup over low heat.
2. Remove the container from the heat, dip the grapes in the hot syrup and, slightly shaking the container, set it aside for an hour and a half.
3. After that, bring the jam to a boil and leave to simmer over low heat. After boiling for one hour, remove from the stove and cool. Then again bring, not too fast, to a boil, boil again for at least an hour and also set aside from heating until completely cooled.
4. After repeated cooling, boil the grape jam again and bring to readiness within half an hour with minimal boiling. Three minutes before cooking, add the lemon and immediately after it the vanillin.
5. Each time, carefully remove pop-up stones and foam from the surface.
Bone grape jam recipe (with walnuts)
Ingredients:
• light or dark grapes - 1 kg;
• 1 gr. vanillin;
• 100 gr. walnut kernels;
• one kilogram of sugar;
• 70 ml of water.
Cooking method:
1. Mix sugar with water and, putting the bowl on a small fire, boil the syrup.
2. Pour about two liters of water into a separate large pan, you can add a little more and put it in a boil.
3. Put the selected dried grapes on cheesecloth, connect its edges so that it looks like a bag, and dip it in boiling water for a couple of minutes. Remove and lay the berries in syrup.
4. Once the grapes are boiled in syrup for five minutes, remove from the stove, cover the container with a lid and leave for eight hours. This is done so that the grapes are well saturated with sugar syrup.
5. After that, bring the jam to a boil over low heat, add the halves of walnut and vanilla. Boil for ten minutes and pack on cans processed over steam, roll up.
Oven with grape seeds in the oven with grape juice
Ingredients:
• grapes of any sweet white grade - 1.2 kg .;
• clarified grape juice - 200 ml;
• half a cinnamon stick;
• 600 gr. - sugar;
• 2 stars of anise;
• almonds, peeled - 100 gr.
Cooking method:
1. Pour the processed grapes into a large bowl, cover with measured sugar and mix gently.
2. Gradually raise the temperature in the oven to 150 degrees.
3. Transfer grapes sprinkled with sugar into a deep pan or any other suitable refractory dish. Add cinnamon, anise, pour everything with grape juice and place on a wire rack set to a medium level in the oven. Stew the jam, stirring occasionally, at least three hours.
4. Soak the almonds in boiling water for ten minutes. Remove, peel from it and break the kernels into halves.
5. Dip the almond "petals" in the jam, after two hours of languishing in the oven, and incubate at the same temperature for another hour.
6. We take out the finished jam from the grapes from the oven, remove the anise with cinnamon and pour it into prepared sterile jars, roll up the cans.
Grapes with pits and spices recipe
Ingredients:
• one large lemon;
• 100 ml of filtered water;
• sugar - 800 gr.;
• cloves - 3 umbrellas;
• a small piece of cinnamon sticks (1 cm);
• kilogram of grapes without twigs.
Cooking method:
1. Rinse the lemon well and dip in boiling water for a couple of minutes. Then cut, squeeze the juice and filter it from the remains of the pulp and seeds, using gauze or a sieve.
2. Pour freshly squeezed lemon juice into sugar, add water and mix thoroughly. On a small heat, without ceasing to mix, cook the syrup and put in it spices tied in a gauze bag.
3. Puncture clean grape berries in several places with a thick needle and dip into slightly cooled syrup.
4. During the day, four times heat the jam to about 70 degrees, but do not boil! Then the grapes absorb the syrup well and do not burst.
5. Eight hours after the last warming, bring the grape jam to a boil and let it brew for another day.
6. Boil again and continue cooking over the minimum heat until it thickens.
7. Arrange the cans hot, and roll them with boiled dry lids. Before packing do not forget to take out the spices.
Grape Seed Jam Recipe - Isabella
Ingredients:
• sorted Isabella grapes - 1.5 kg;
• drinking filtered water - 300 ml;
• five glasses of sugar.
Cooking method:
1. Measure out 300 grams of sugar and pour it into the pan. Pour in the water and bring to a boil while stirring constantly. To make sugar grains disperse well in water, adjust the flame level to medium. With rapid boiling, sugar may not completely dissolve.
2. Dip the washed grapes in boiling sugar syrup, gradually, not too quickly, bring to a boil, then lower the flame level again and boil the berries for 5 minutes. in syrup. Cool slowly.
3. Immediately after cooling, put on moderate heat again, add the remaining sugar, and, stirring occasionally, cook until it is completely dispersed. After about half an hour, the jam will be ready, it can be packaged in sterile containers and rolled up.
Grape Seedlings Recipe - "Five Minute"
Ingredients:
• a kilogram of any grapes with seeds;
• 200 gr. Sahara;
• drinking filtered water - 150 ml.
Cooking method:
1. On a low heat, boil a clear syrup from the indicated amount of sugar and water. There should not be grains in it, so constantly stir the sugar when cooking.
2. In the ready boiling syrup, dip the washed, well-dried grapes and, gently mixing, leave to cook over low heat. After five minutes, add a little temperature and boil the jam for another five minutes. Be sure to ensure that it does not boil.
3. After that, put the hot grape jam in clean jars and cork it with a seaming key. In order not to ferment, lay out only in dry containers and cover with boiled lids.
The simplest recipe for grape jam with seeds in a slow cooker without water
Ingredients:
• a pound of sugar;
• kilogram of large grapes.
Cooking method:
1. Wrap in a colander from the crests of the grapes, rinse well with warm water and dry on a linen towel. If you do not want seeds to fall into the jam, cut the berries and carefully remove them.
2. Put the prepared grapes in the cooking bowl, add sugar and start the multicook on the "Stew", setting the timer for 2 hours.
3. At the end of the program, pour the jam into the jars prepared in advance and seal them securely.
A quick recipe for grape jam with seeds - "In Georgian"
Ingredients:
• dark grapes - 1 kg;
• one glass of water;
• kilo sugar.
Cooking method:
1. Put clean dried grapes in a large bowl.
2. In a separate bowl, prepare syrup from the indicated amount of sugar and water. Pour it hot over to the grapes and leave to stand for half an hour.
3. After that, put the dishes on a slow fire and, occasionally stirring, cook until the syrup becomes moderately thick.
4. Do not stir often, so as not to damage the grapes once again. Berries in a thick syrup should remain whole, not spilled.
Pitted grape jam - cooking tips and tricks
• Do not be lazy to remove the foam formed during cooking from the surface of the jam, otherwise the workpieces will not stand idle for a long time.
• To prevent whole berries from bursting, be sure to puncture them in several places after drying.
• For faster sterilization of cans, use an oven. Place the washed cans on a wire rack and stand at 150 degrees for a quarter of an hour. Then cool with the door ajar and pour jam into the already cooled container.
