Kishmish grape jam for the winter

Ingredients

Kishmish grapes – 300 g

Citric acid – 3 pinches

Warm water – 50 ml

119 kcal
40 min.
5 minutes.
45 min.

Photo of the finished dish

Step-by-step recipe with photos

Jam from the Kishmish grape is perhaps the best jam made from this berry, or more precisely from this variety, because all other varieties sold in our region contain seeds. But to open and try such a preparation in winter is a real pleasure! In addition, it can be used to create various desserts, for layering cakes and even for salads (berries), for example, for a salad with grapes, blue cheese and walnuts.

If you come across a sale of Kishmish grapes here and there, don’t hesitate and take a lot, you’ll have plenty to create such a suitable preserve from. Don't forget that grapes taste sweet, so accent them with a few pinches of citric acid.

So, prepare the ingredients to make Kishmish grape jam for the winter and let’s start cooking!

Pick the berries from the bunches (or from the berries, as they say in our region), pour them into a deep container. Pour in warm water and wash.

Pour into a cauldron or saucepan with a non-stick bottom and add sweet sand and citric acid. Pour in 50 ml of warm water - it is needed to make the syrup, otherwise the berries will burn. Place the container on the stove and bring its contents to a boil, boil for 5-10 minutes, making sure that the berries do not burst. Turn off the heat and let the workpiece cool for about 2-3 hours, or even better, leave it overnight (that is, in the dark) .

After this, heat again and simmer for about 5-6 minutes, cool again and heat for the 3rd time to a boil.

Scald the jars and lids with boiling water or sterilize using the other method you choose. Pour the bubbling grape jam into the containers and immediately tighten the lids with a thread or a preservation key.

Let the workpiece cool, and then transfer it to the pantry.

Kishmish grape jam is 100% ready for the winter! Have a nice winter!

Grape jam for the winter - 8 recipes

At the end of summer and first dawn, the preparation period begins. A huge number of different products are prepared from grapes - wine, juice, vinegar, compotes. But you can also make grape jam. I don’t make this preparation often, and it’s completely in vain; the jam comes out very tasty and fragrant. So it's worth the time to make it.

How to make grape jam

Making jam from grapes is no more difficult than from other berries, but you need to know some aspects of making it.

You can use different varieties of grapes for jam. It is best, of course, to use seedless varieties - sultanas or currants. But you can also make jam from grapes with seeds. If varieties with large berries are used, for example, “Isabella,” then the berries must be cut in half and removed from their seeds. Small berries are boiled completely, but this version of jam is the worst.

Before cooking the jam, the berries must be removed from the brushes. It is necessary to sort immediately, berries with signs of spoilage or those that have begun to fade are rejected. You need to wash the berries carefully. The best method is to place the berries in a large container filled with water and mix very carefully. Repeat this operation a couple of times, changing the water to clean water.

Berries with thick skin need to be blanched in advance. The berries are scalded with boiling water and after a minute the water is drained, immediately pouring cool water over the grapes.

Then you need to boil sweet syrup, which is poured over the berries. The grapes drenched in the sweet mixture must be kept for several hours so that the berries have time to be saturated with syrup. If the jam is made from berries cut in half, then you can not cook the syrup, but simply sprinkle the grapes with sugar. When using sweet berries to make jam, you need to add citric acid during the cooking process.

Noteworthy facts: over the years of history, the world's population has more than once risked losing its vineyards forever due to destructive wars. Thus, Tamerlane, while conquering new areas, constantly ordered the vineyards to be burned down. Fortunately, the plantations were returned.

Grape jam for the winter “Berries in syrup”

If you decide to try making grape jam for the first time, we recommend this usual recipe. It will take little time to make, but the result will amuse you. For production, you can take grapes of any variety.

2 kg of grapes;
400 gr. Sahara;
300 ml water.

We remove the berries from the bunches, put them in a colander and rinse them well, lowering the container with the berries into a large saucepan or basin of water a couple of times. Dip the berries into the water and mix gently. Let the grapes dry.

Advice! This jam is especially beautiful when made from snow-white grapes; the syrup acquires a wonderful amber color.

Prepare the syrup by boiling water with sugar. Carefully place the dried berries into the hot syrup. Mix very carefully. Let the syrup boil. Then very low heat and cook, stirring occasionally for about 20 minutes. Stirring must be done carefully so as not to destroy the berries.

We will wash the jam containers in advance and sterilize them using any easily accessible method. We wash the lids, put them in a saucepan and fill them with boiling water. Place the pan on the fire and boil the lids for 3-4 minutes.

Thick raisin grape jam

If you prefer thick jam, you can use this recipe. It is better to cook it from raisin grapes, in other words, from seedless grapes.

2 kg of grapes;
2 kg sugar;
1-1.5 glasses of water;
citric acid to taste.

We remove the grapes from the brushes, sort them, removing the spoiled ones. We thoroughly wash the selected berries and place them in a bowl for making jam. Add sugar and leave for 8-12 hours. It is convenient to prepare the jam in the evening, leaving the berries covered with sugar overnight (that is, in the dark) .

After infusion, pay attention to the amount of juice. If it is not enough, you can add water, but not more than 1.5 glasses. Place the bowl with the future jam on the stove and bring to a boil. Carefully remove the foam. Reduce the heat very much and continue cooking for 10 minutes. Then turn off the heat and leave the jam to steep for 6 hours.

Then again heat the jam to a boil, remove the foam and boil at a very low boil for 10 minutes. Let it sit again for 6 hours. For the 3rd time, cook the jam until ready, adding citric acid to taste. It’s easy to check the readiness: you need to drop the syrup on a saucer; if the drop does not spill, it’s ready. Pour the hot jam into sterilized jars and seal tightly. After the cans have cooled, we put them away for storage.

Five-minute grape jam

The jam is prepared very quickly in five minutes. It cooks not only quickly, but also without much effort.

1 cup of sugar;
150 ml boiled water;
1 kg of grapes.

Carefully remove the berries from the brushes. We sort through the berries, removing spoiled ones. We wash the grapes well and let the berries dry.

Pour sugar into a basin and saucepan for cooking, add water, stir. Place the dishes on the fire, heat while stirring until completely dissolved. There is no need to boil the syrup.

Dip the berries into the syrup and mix very carefully. Continue cooking until the boiling process begins. Reduce heat very much and cook for 5 minutes, avoiding boiling. Then we increase the heating level to medium and cook for another 5 minutes at a boil.

We prepare the jars in advance - wash them in hot water with the addition of soda. We thoroughly rinse the jars and sterilize them using any convenient method. Pour the jam that has just been removed from the heat into hot jars and close it hermetically using screw-shaped lids or ordinary tin lids and a special key. We place the closed jars on the lids and wrap them in something warm. We keep it “under the fur coat” for a day, and then take it out for storage.

10 cool recipes for grape jam with and without seeds

Eat the delicacy right away or store it for the winter.

To begin, wash the berries well and separate them from the branches. If the recipe calls for seedless grapes, use suitable varieties, such as sultanas, or simply remove the seeds before making.

To prevent the berries from exploding during cooking, pierce each berry with a toothpick 2-3 times.

To prepare for the winter, use only sterilized jars and lids. Store the jam in the refrigerator or cold basement.

1. Grape jam with vanilla

Ingredients

1 kg seedless grapes;
500 g sugar;
1 g vanillin.

Manufacturing

Place the grapes in a saucepan and stir with sugar. Cover with a lid and leave at room temperature for 8–10 hours or overnight (that is, at night) .

Bring the infused berries to a boil and cook over medium heat for 15 minutes. Stir and skim off the foam.

Leave the jam covered again for 7-8 hours, add vanillin and cook for another 15 minutes.

Try

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2. Grape jam with lemon

Ingredients

1 kg sugar;
500 ml water;
1 kg seedless grapes;
½ lemon.

Manufacturing

Mix sugar with water, boil and leave for about 2-3 minutes. Add the grapes to the syrup and simmer over low heat for 40–45 minutes. Stir occasionally. A couple of minutes before it’s ready, add the juice squeezed from the lemon.

Prepare

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3. Grape jam with cloves and cinnamon

Ingredients

100 ml water;
800 g sugar;
1 lemon;
2–3 buds of cloves;
1 piece of cinnamon (no more than 1 cm long);
1 kg seedless grapes.

Manufacturing

Boil water with sugar, freshly squeezed lemon juice, cloves and cinnamon. Leave on medium heat for 2-4 minutes. Afterwards, cool slightly.

Place grapes in warm syrup. Cover with a lid and leave for a day at room temperature. During this period of time, put the jam on the fire 2-3 times for 4-5 minutes, heat it up, but do not bring it to a boil.

Then boil the mixture and leave for another 24 hours. Bring to a boil again and simmer over low heat for 7-10 minutes.

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4. Grape jam with cardamom

Ingredients

1 kg seedless grapes;
200 ml water;
600 g sugar;
½ teaspoon ground cardamom.

Manufacturing

Boil the grapes in boiling water for 1 minute. Drain in a colander, then leave in cool water for 1 minute and drain the liquid again.

Boil 200 ml of water with sugar in a saucepan over low heat. 2-4 minutes after boiling, when the syrup becomes transparent, add the berries. Cook for 5 minutes. Cover with a lid and leave at room temperature.

After 7–8 hours, boil the grapes and syrup for another 5 minutes. Cook for the third time at the same interval for 10 minutes. Just before it's ready, add the cardamom.

Help yourself 🍒

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5. Grape jam with seeds

Ingredients

500 g grapes with seeds;
120 ml water;
400 g sugar.

Manufacturing

Place the grapes in a saucepan and crush them with a puree masher to release the juice. Bring to a boil over medium heat and cook for 10 minutes, stirring. Remove from heat and leave to cool completely, this will take several hours.

Remove any bones that float to the surface with a slotted spoon. Transfer the berries to another container. Be careful not to pick up any bones from the bottom. Strain the remaining liquid in the pan through a colander and pour over the grapes.

Boil water, add sugar and cook for 7-10 minutes. Add the cooked grapes, and when the mixture boils, cook it over low heat for 20 minutes.

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6. Grape jam with seeds and citric acid

Ingredients

1 kg of grapes with seeds;
100 ml water;
400 g sugar;
⅓ teaspoon citric acid.

Manufacturing

Cover the grapes with water, bring to a boil and cook until the berries are soft, about 10–15 minutes. Then rub through a sieve to remove seeds and thick skin.

Boil the resulting liquid. Add sugar evenly, stirring constantly. After 4-5 minutes, add citric acid. Continue simmering until mixture thickens, approximately 45 to 50 minutes. To make sure it is ready, drop a little jam onto a plate. If the drop holds its shape, pour it into a jar; if not, continue cooking for a couple more minutes.

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7. Grape jam with orange and lemon

Ingredients

900 g sugar;
250 ml water;
1 kg seedless grapes;
1 orange;
1 lemon.

Manufacturing

Boil the third part of sugar with water. When the sand has dissolved, pour in the grapes and remove from the stove. After 4 hours, boil, add the same amount of sugar and cook for 10 minutes over medium heat. Leave for 10 hours. Then bring it to a boil again, add the remaining sand and cook for 10-15 minutes. A few minutes before it’s ready, pour in the juice squeezed from the orange and lemon.

Experiment 🥒

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8. Grape jam with almonds

Ingredients

100 g almonds;
100 ml water;
600 g sugar;
8 g vanilla sugar (1 sachet);
1 kg seedless grapes;
1 lemon.

Manufacturing

Place the almonds in boiling water for 2-3 minutes. Wash with cool water and remove the skin.

In a saucepan, boil water with regular and vanilla sugar over low heat. After 10-15 minutes, pour the grapes into the syrup. Cook for 20–25 minutes, stir and skim off the foam. Cover with a lid and leave for 8-10 hours.

The second time, cook the jam over medium heat for 25–30 minutes. A couple of minutes before cooking, add almonds and squeezed lemon juice.

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9. Grape jam with walnuts

Ingredients

500 g seedless grapes;
50 ml water;
500 g sugar;
100 g walnuts;
8 g vanilla sugar (1 sachet);
1 star anise - optional;
1 cinnamon stick - optional.

Manufacturing

Pour boiling water over the grapes for 5-6 minutes, then discard in a colander.

Mix water and sugar in a saucepan. Cook over low heat for 20–25 minutes until the sand is completely dissolved. Stir constantly.

Pour the berries into the bubbling syrup. Stir and cook for 6-7 minutes. Cover with a lid and leave for 5 hours at room temperature. Boil again, add chopped walnuts, vanilla sugar, star anise and cinnamon. Cook for 20 minutes.

Enjoy the taste 🍓

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10. Grape jam with mint and lime

Ingredients

800 g seedless grapes;
450–500 g sugar;
100 ml water;
1–2 sprigs of mint;
1 lime.

Manufacturing

Mix grapes with sugar. Add 100 ml water. Bring to a boil and cook for 5–7 minutes. A few minutes before cooking, add mint leaves.

Cut the lime into small pieces.

Place grapes in syrup along with citrus in a jar. Cover with a lid and place in a saucepan with a napkin on the bottom. Fill with water and boil for 15 minutes. Seal with a lid.

Kishmish grape jam – 5 step-by-step recipes with photos

If you want to make original jam for the winter, make it from raisin grapes. The absence of seeds simplifies the harvesting process, and the sweetness of the berries themselves can be preserved with sugar. Thanks to step-by-step recipes, creating a savory delicacy for the winter will not be difficult for anyone.

Kishmish grape jam for the winter

Cooking time – 30 minutes.

Servings: 0.25 ml.

Pay attention to the amount of serving you are preparing. To make more jam, increase the proportions by the required number of times.

Ingredients

Manufacturing process

Kishmish grape jam in a slow cooker

In this recipe, use two types of grapes - blue and snow-white (raisin). There are significantly fewer blue grapes needed, they are needed only for color. The whole taste will be conveyed specifically by the sultana.

Ingredients:

Kishmish – 800 gr.
Dark grapes – 200 gr.
Sugar – 300 gr.
Citric acid – 0.5 tsp.

Manufacturing process:

Rinse the grapes directly on the bunches with water, then let it drain.
Carefully pick the berries. Take all the grapes without seeds, then you won't have to do any extra work.
Pour boiling water over the grapes for 1 minute. Afterwards we drain the water.
After this, pour cool water over the grapes.
Place all the grapes into the slow cooker. Add sugar.
Fix the multicooker bowl and set the “Jam” or “Stew” mode (2 hours). Add citric acid after the grapes release more juice. If you wish, you can add a gram of vanillin for flavor.
In two hours our jam is ready.
We immediately pour it into clean, sterilized jars and twist it using any method.
Turn the containers upside down and leave to cool. Afterwards we send it for storage in a cold and black space. After that. Once you open the jar, store it in the refrigerator for a short time.

Fragrant sultana jam

The great value of sultana grapes is that they have no seeds. And when cooking jam or jam, the berries remain intact, and the taste becomes more refined. Don't be intimidated by the fact that the jam needs to be prepared in several steps. While the berries are infused in the syrup, you can safely do other things.

Ingredients:

Kishmish grapes – 600 gr.
Sugar – 400 gr.
Water – 0.5 cups.
Vanillin – 0.5 tsp.

Manufacturing process:

Let's prepare the grapes - separate the berries from the bunches, throw away the rotten and warped fruits. Rinse with running water using a colander.
Place a pan of water on the fire. When the water boils, add sugar. Cook until the sugar is completely dissolved.
Now pour the grapes into the purchased syrup and, after boiling, simmer for a couple of minutes.
Remove the pan from the heat and cover with a towel. Leave overnight (that is, in the dark) at room temperature.
During the day, pour the syrup into another container and, after boiling, boil it for 6 minutes. We immediately transfer the berries to it. Again we leave it to stand overnight (that is, in the dark) .
After this, put our jam on low heat and cook until done. Once the berries become transparent and stop floating to the top, you know that the jam is ready. Add vanilla, stir and remove from heat.
Pour into jars and seal. We send it for storage.

Spicy raisin grape jam

This jam comes out special, spicy and aromatic. Try this unusual option. Just do not overdo it with spices, follow strictly the instructions in the recipe.

Ingredients:

Snow-white grapes – 1 kg.
Sugar – 800 gr.
Water – 100 ml.
Cloves – 3 buds.
Juice of 1 lemon.
Cinnamon – 1 cm piece.

Manufacturing process:

Let's create the syrup first. To do this, boil the water. Then evenly add sugar, lemon juice, cinnamon and cloves. Cook until the sugar is completely dissolved.
We sort the grapes, clean them and rinse them with running water. We prick each berry with a thick needle in several places.
Place the grapes in a saucepan with syrup. We heat it to 60-70 degrees. After this, turn off the heat and let it cool completely. Then repeat this function a couple more times. In this way, our grapes will not burst and will be perfectly soaked in syrup.
The next day, bring our jam to a boil and leave for one day. Then cook after boiling for 10 minutes until the mass thickens.
Now all that remains is to pour the jam into the jars and screw them on. Thanks to lemon juice, the jam will be clear and beautiful. Bon appetit!

Original sultana jam

Here we suggest baking the meat in foil and adding a little wine. Feel free to prepare such a treat and give the guests invited to the table the opportunity to appreciate this dish.

Ingredients:

Grapes – 500 gr.
Water – 100 ml.
Sugar – 500 gr.
Walnuts – 100 gr.
Vanilla sugar – 1 gr.

Manufacturing process:

We sort the grapes, separate the berries from the branches. Place them in a colander and rinse them a couple of times with water. After this, lower the colander into a pan of bubbling water and blanch for about 7 minutes.
Prepare sweet syrup. To do this, add about 100 ml of water to the pan and add sugar. Place on the fire and cook, stirring until the sugar is completely dissolved.
Now add grapes to our syrup, cook for 7 minutes and remove from heat. Let it sit for about 5 hours at room temperature. We extract the kernels from the nuts and chop them with a knife into small slices.
When the berries are infused in the syrup, put the pan on the fire and bring to a boil. After this, add nuts and vanilla sugar. Cook for about 20 minutes. Stir all the time while doing this.
We wash and sterilize the jars using a method that is comfortable for you. Pour boiling water over the lids and dry.
Place the hot jam into jars and tighten with a key. Turn over onto lids until cool completely. Store in a cool, dark place.