Grape jam with seeds for the winter - 5 regular recipes with step-by-step photos

The hot season of preservation is not complete without preparations for those with a sweet tooth, among which various preserves and jams rightfully occupy a venerable space. Cherry and apple, raspberry and currant, plum and strawberry jam...

The list of popular desserts could go on for a long time, but having once tried the recipes for grape jam, zealous housewives will prepare it any year. And this is not mind-blowing, because the corresponding musky smell and unusual taste make this delicacy stand out among other types of jam. In addition, grapes themselves are very beneficial for the body. Eating berries has a beneficial effect on kidney and heart function due to their high potassium content. The vitamins contained in grapes (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) of group “B” improve the condition of the skin and give shine to the hair. Berries also provide invaluable benefits to the immune system, helping to strengthen it by saturating it with ascorbic acid. What can we say about phosphorus, calcium, magnesium and other necessary microelements in grapes.

The secret of grape jam lies in the preservation method. It is cooked over low heat, which allows you to retain more of the necessary substances.

Grape jam with seeds

We offer you the most common method of making this jam. Grape seeds do not change the taste of the jam at all. They even have beneficial qualities, so it is recommended to eat grape jam along with the seeds.

Cooking time – 19 hours.

Portions – 20 pcs. or 750 ml.

Ingredients

Manufacturing process

You have created a very tasty and fragrant “sunny” jam. Enjoy your tea.

Grape jam with seeds for the winter

For this recipe, we will add orange to the grape jam. The citrus note will perfectly highlight the main taste of the jam. We take grapes of any variety: black, pink or snow-white. You can also add cinnamon or vanilla. The sweet and sour flavor of the jam goes well with cheese and cured meats. Try it!

Ingredients:

Grapes – 500 g.
Sugar – 200 g.
Orange or lemon – 1 pc.

Manufacturing process:

First, we prepare all the indicated products for jam.
Separate the grapes from the bunch and place in a separate bowl. Fill them with cool water and rinse well.
We take the grapes out of the water and place them in a special container for making jam. This could be a Teflon-coated pan or cauldron. Add the required amount of sugar to the berries.
Add 1 tbsp orange or lemon juice to the grapes. l. Place the container with grapes over medium heat and bring to a boil.
Then turn the heat to low and cook the jam for 10–15 minutes. Turn off the heat and leave the jam for 4 hours.
After this time, we repeat the process again.
We sterilize containers with lids using any method.
Pour the hot jam into the prepared jars and seal the lids tightly. After the jam has cooled completely, place it in a cool storage space for the winter.

Your delicious delicacy is ready. Eat healthy!

Azerbaijani grape jam

We provide you with another recipe for delicious grape jam made from snow-white grapes. We will prepare it with vanilla and vinegar. The grapes in the jam prepared according to this recipe will be whole and beautiful.

Ingredients:

Light grapes – 2 kg.
Sugar – 2 kg.
Vanillin – ½ sachet.
Wine vinegar – 1 tsp.

Manufacturing process:

Separate the berries of perfectly ripe grapes from the bunch and remove all warped fruits. To ensure that the berries remain intact during the cooking process and do not burst, pour boiling water over them for a minute. Then pour this water into a separate container. It will be needed to make syrup. Place the grapes in a container for making jam.
Add the indicated amount of sugar to this container with water and, stirring until the sugar is completely dissolved, cook the syrup. Pour the purchased syrup over the washed grapes.
Leave the grapes in the sweet syrup until the water cools completely.
Then cook the jam over very low heat, so that the jam bubbles slightly, for 15 minutes. Turn off the heat and leave the jam to cool for 4 hours.
Repeat this process three times.
By the end of the third cooking, add the required amount of vanillin and wine vinegar to the jam and stir everything well.
Pack the hot jam into sterile jars and seal with lids. Store cooled jam in a cool place.

Spicy jam “Kamomil”

Using this recipe, you can prepare another type of very tasty and wonderful grape jam with a special flavor of cinnamon and cloves. Try it, you'll like it.

Ingredients:

Grapes – 1 kg.
Large lemon – 1 pc.
Water – ½ tbsp.
Sugar – 4 tbsp.
Cloves – 3 buds.
A piece of cinnamon.

Manufacturing process:

Place a large lemon in boiling water for 2 minutes. Squeeze out the juice and strain it into a sieve.
Pour the indicated amount of water into a separate pan, add sugar, squeezed lemon juice and cinnamon with cloves, placing them in a piece of gauze.
Separate the grapes from the branches and wash well with running water. In order for the grapes to remain intact in the jam, use a needle to make several punctures on each berry.
Place the prepared grapes in a container for making jam and pour in the prepared hot sweet syrup. Soak the grapes in the syrup for 8 hours.
Then place the container with grapes on low heat, bring to a boil, but do not boil, and leave again for 8 hours.
Repeat this action three times, maintaining an 8-hour interval.
Boil the jam a third time and leave it for one day.
After this time, cook the jam over very low heat for 30 minutes.
Remove the spices from the jam in a gauze bag and pour it into sterile jars. Seal containers tightly with lids.

You have created a tasty and wonderful delicacy. The grapes all remained intact and transparent, and even their seeds were visible. Enjoy your tea!

Jam made from snow-white grapes with seeds - a necessary dessert for the winter

Jam prepared according to this recipe will not only be a dessert for tea, but also a delicious interior for home baking. It is prepared from snow-white, although other types are also available, grapes with natural preservatives: sugar, citric acid and cinnamon.

Ingredients:

Snow-white grapes – 1 kg.
Sugar – 2 tbsp.
Citric acid – 1 pinch.
Vanillin – 1 pinch.
Cherry leaves – 5 pcs.

Manufacturing process:

Sort the grapes, removing twigs and warped berries. Wash it with cool water and leave it for some time to dry.
Pour 0.5 liters of unstained water into a separate container and pour the indicated amount of sugar into it. Place the container over medium heat and, stirring until all the sugar is completely dissolved, boil.
Pour the cooked grapes into this syrup and cook over low heat for 5-7 minutes. Turn off the heat and leave the container with grapes for 5–7 hours at room temperature.
After this time, put the washed cherry leaves into the jam and cook the jam over low heat for 10–15 minutes. Then leave the jam again for 5-7 hours.
These steps (cooking for 10–15 minutes, infusion for 5–7 hours) must be performed three times.
Towards the end of the extreme cooking process, remove the cherry leaves, add lemon and vanilla to the jam and stir well.
Pour hot jam into sterile jars and roll up. To ensure reliable storage, containers with jam can be sterilized according to any “grandmother’s” method.
Cool the containers with their lids down, and store the cooled jam.

How to make grape jam at home for the winter

Fragrant jam is a sweet burst of summer vitamins. The unusual sweetness is reminiscent of oriental desserts. Grape jam is just as sweet, spicy and fragrant. And if you add spices, nuts or other fruits to it, you can get a real masterpiece.

Grape jam with seeds

It is simply cooked and does not require additional processing of the berries, because the healthy seeds remain inside. This method of cooking winter supplies will be not only tasty, but also useful. The seeds retain vitamin E (a low molecular weight organic compound of relatively simple structure, necessary for all living things) E, healthy oils, and also contain natural antioxidants. If the portion is adhered to, the body only benefits from such a sweet treat.

Which varieties are suitable

The color of the grapes only affects the appearance of the dessert, but the variety is of great importance. For cooking you need dense and fleshy berries. They must have a thick skin that will not burst from boiling. Aromatic grapes will also help give an unusual smell. More suitable varieties for heat treatment:

Lydia;
Isabel;
Muscat;
Mascot;
Agadai;
Chaush.

Preparing berries for cooking:

Carefully wash the berries on the tassels.
Tear off the tassels and place in a container with water.
Remove all overripe, bursting, rotten and warped fruits.
Wash again and let the water drain.

How to make jam from grapes with seeds at home for the winter

Regardless of the jam recipe, when using grapes, it is necessary to take into account its specific taste properties.

For very sweet sugary types, the amount of sugar must be reduced by a quarter or even a third.
For sour berries you do not need citric acid or lemon when cooking.
For fragrant varieties, adding vanillin, cloves and other spices will be unnecessary.

Grape jam with seeds without sugar

For such sweetness, you need to take sweet grape varieties. If their berries are large and fleshy, the dessert will be thick, and the small seeds will crunch like nuts.

2 kg of grapes;
1.5 liters of water;

The grapes must be carefully washed and sorted. Large berries will be used for jam, and from small ones you need to create juice.
The berries for jam need to be boiled for 1 minute. If you add a few cherry leaves to the water, the grapes will not change color.
Boil syrup from most of the juice and water. Pour it over the berries and leave for 7-8 hours.
After this time, the mass must be brought to a boil and cooled. Add the remaining juice and water to the boiled mixture.
Bring the mixture to a boil a couple of times and set aside to cool. The number of such cooking depends on the desired thickness of the jam.

Pay attention! The burning mass will always be more watery than the cooled one.

Grape jam with seeds for the winter: a regular recipe in the oven

The juice soaks the berries, which remain intact in the oven.

For jam in the oven you will need:

2.5 kg of light grapes;
1.2 kg sugar;
2 glasses of grape juice;

Wash the berries and roll in sugar.
Place them on a baking sheet and cover with juice.
It is necessary to cook at a temperature of 150 °C for 3-4 hours.
It is important to make sure that the berries do not burn on the bottom and do not dry out on top. From time to time the mass must be stirred.

Pour the finished dish into sterilized jars and leave to cool.

Jam from grapes with seeds and orange

The combination of sweetness of grapes and citrus sourness is indescribable. In addition to the taste, the smell of this dessert will be exceptional.

2 huge oranges;
2 kg of grapes;
2 kg sugar;
0.5 liters of water.

First you need to prepare a syrup from water and a third of sugar (600 g). Pour the warm syrup into a container with berries and leave for 4-6 hours. Put on fire, adding more sugar (600 g). Bring the mixture to a boil, hold for 10 minutes. and set aside for 10 hours. Boil until suitable thickness. During extreme cooking, add the remaining sugar and orange juice. Pour the finished dessert into jars.

Spicy jam “Kamomil”

For lovers of spicy taste with oriental notes, the Camomil recipe is suitable. For this dessert, it is better to take sweet grape varieties.

2 huge lemons;
2 kg of peeled grapes;
2 kg sugar;
6 carnation inflorescences;
a piece of cinnamon tube;
glass of water.

Mix water, sugar and lemon juice. Place the spices in the syrup and cook over low heat.
Pour warm syrup over the berries and set aside for 10 hours.
It is necessary to heat the mixture four times without bringing it to a boil.
After cooking, you need to boil the sweet mass and leave it for a day.
Bring the brew to the desired thickness by boiling over very low heat.
Before rolling, you need to remove the spices.

Pay attention! You can add walnuts or almonds to the spicy dessert by boiling them together.

Grape jam with apples

Apples are mixed with grapes in juices, compotes and jam. They dilute the taste with their own sourness and also give the dessert the most marmalade consistency. Plus, this five-minute recipe is quick and easy to prepare.

2 kg of grapes;
1 kg apples;
1.6 kg sugar.

Peel and core the apples and chop.
Wash the grapes and cut them in half, without removing the seeds.
Lay out the fruits, sprinkling with sugar.
Leave for 2-3 hours to release the juice.
Heat the mixture over low heat, skimming off the foam.
After boiling, cook for 5 minutes. and leave it aside.
Boil for another 3 minutes before preserving. and place in sterilized jars.

For your information! Marmalade apple and grape jam looks equally beautiful with both blue and snow-white varieties.

Dark grape jam Shokoladnitsa

Black grape varieties give desserts chocolate colors. The syrup comes out translucent, and the berries retain their own taste and smell.

2 kg of grapes;
2 kg sugar;
a glass of black grape juice.

Mix the cooked fruits with 1 kg of sugar and leave overnight (that is, in the dark) .
Make syrup from the remaining sugar and juice. Cool and add to berries.
The mixture will be ready when the berries finish floating on the surface.

You can add nuts and a little cardamom to the Shokoladnitsa.

Blue grape jam with seeds

A quick recipe in a slow cooker does not require much time or fuss with basins, and the taste is indistinguishable from the usual cooking method.

2 kg blue grapes;
600 g sugar;

Place berries and sugar into the multicooker bowl. Set to “Jam” or “Stew” mode. After 2 hours, the sweetness is ready for preservation.

How to make grape jam without bursting the berries

To keep the berries intact, you must adhere to the following tips:

do not use overripe or warped berries;
blanch the berries in boiling water for 1-2 minutes before pouring in the syrup;
pierce the berries with a needle in several places before immersing them in hot syrup or water;
Stir the mixture with a spoon as little as possible.

You can preserve all the sweetness and benefits of summer vitamins by simply preparing a few jars of sweet and honey grape jam. In the midst of all the contrast of recipes, it’s easy to choose one that suits your taste and method of preparation.

Enjoy yourself, don't worry! 3 usual recipes - grape jam with seeds for the winter

For many people, grapes are not just a tasty, sunny berry, but the first cure for almost all diseases. The season when you can eat the freshest berries is limited. One of the methods to provide your body with a source of necessary substances is to prepare jam from grapes with seeds for the winter. Why with bones? Firstly, they are difficult to remove from the freshest berries, and secondly, the seeds give the delicacy a wonderful smell and taste.

Useful characteristics of grapes - what remains in the jam

The medicinal and nutritional properties of grapes were known as early as the 5th century BC. The vine adorns the coats of arms of almost all countries and often personifies the work of God on earth; Christians consider the vine to be one of the signs of Jesus Christ.

Grapes contain 9 microelements necessary for human life, vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) : A, C, B6, bioflavonoids, fats, proteins, carbohydrates, organic acids, tannins. And, most importantly, when making jam, virtually all of this concentration of vitamins and microelements is preserved.

How to choose berries for jam

Berries with relatively hard skins are suitable for jam, so they will not soften during production. You should carefully select juicy whole fruits without damage, rottenness or black 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 from mold and rot. Wash the grapes in a basin or bowl, this way the berry better preserves its delicate skin.

Blue grape jam with seeds

Blue grapes contain a huge amount of resveratrol, which accelerates metabolic processes, slows down aging, improves memory, and increases hemoglobin levels, because it contains a huge amount of iron. The blue, matte color of the berry is provided by the natural pigment anthocyanin.

The fruits of blue grapes have a pronounced sour taste. The following varieties are suitable for jam: “Blue Fog”, “Viking”, “Portugieser”, “Mystic”, “Ester”, “Kodryanka”, “Natalia”. For 1 kg. We take 1 kg of blue grapes. sweet sand and 250 ml. water.

How to cook

We carefully sort the berries, remove any bruised, warped or dry ones. Wash and place in the prepared container.
We make syrup from sweet sand and water.
Pour the hot syrup over the grapes and leave for 30 minutes.
Place the bowl of fruits covered in syrup on low heat and cook until thick. To preserve the integrity of the berries, it is recommended to stir the jam as little as possible.
We determine the readiness of the sweet by the syrup. If a drop of syrup does not spill on a cool plate, it means the jam is ready.
Place in jars, close and cool without turning over.

Jam from snow-white grapes with seeds for the winter

There are no anthocyanins in snow-white grapes, so the berries do not change color when ripe. Snow-white bunches contain a huge amount of vitamins (A, B, C, E, K, PP) and fiber. Grapes have diuretic properties and are able to remove harmful substances from the body. It has a beneficial effect on the functioning of the liver and genitourinary system. Ensures complete absorption of iron. The fruit pulp is juicy and sugary, prevents acidification of the body, and does not destroy tooth enamel.

For jam, table varieties are recommended: “KoKl snow-white”, “Pleven stable”, “Snow-white ecstasy”, “Snow-white magic”, “Tuzlovsky giant”.

When making jam from snow-white grapes with seeds, you will need to add citric acid. For 1 kg. We measure 1 kg of snow-white grapes. sweet sand, a teaspoon of citric acid, a few cherry leaves, 500-600 ml. untainted water.

How to cook

We prepare the berries in the same way as for blue grape jam, washing the cherry leaves.
Cook the sweet syrup for 15 minutes, cool.
Place the cooked fruits and leaves into the syrup and place on low heat.
After boiling, add citric acid, reduce heat and cook for 10 minutes.
Cool and roll into jars.

Jam from reddish grapes with seeds for the winter

Reddish grapes are rich in polyphenols, which improve brain activity and protect the intestinal microflora from harmful microbes. Burgundy berries contain a significant amount of flavonoids, and the skin contains the antioxidant and antitumor substance resveratrol. The chemical composition of the fruit is optimal for speeding up metabolism and promptly removing toxic substances from the body. The grapes are sweet and have an inimitable nutmeg taste.

The following varieties are suitable for jam: “Growing Season”, “Angelica”, “Anyuta”, “Livia”, “Preobrazhenie”.

We use 1 kg to make sweets. reddish grapes, 1.2 kg. refined sugar, a bag of vanilla sugar, 500-600 ml. water.

How to cook

Prepare the berries as in the recipe for blue grape jam.
Cook syrup from water and 600 gr. sugar, cool it.
Add 200 grams of cooked grapes to the syrup. sugar, bring to a boil and cook for 15 minutes.
Remove from heat and leave for 8 hours.
Put it on fire for the second time, add 200 g. sugar and boil for 15 minutes.
Remove from heat and leave for 8 hours.
Place it on the stove for the third time, add the remaining 200 grams. sugar and a bag of vanilla sugar, cook for 15 minutes.
Roll into jars.

Grape jam is a very tasty dessert, a unique delicacy and an irreplaceable healing agent given by nature. Grape jam quickly helps with sore throat, anemia, rheumatic conditions, and cardiovascular diseases. Blue grape jam contains substances with mucolytic properties, excellent for coughs with difficult-to-discharge sputum.

Try it, make grape jam at least once, and you will fall in love with it. And if you consider that jam is much better than aspirin and paracetamol for colds, then your children will begin to be treated with pleasure and recover much faster.

Write, share your recipes, and don’t remain indifferent. With warmth, “Our creators.”

Grape jam with seeds

Jam “Attempt No. 3”. We produced many, many dark grapes, all with seeds. We prepared wine and compote, treated all the relatives, ate ourselves, but it still doesn’t finish. We decided to make jam. The main problem is the bones. How to get rid of them? Based on recipes from Povarenka.

Ingredients for “Grape jam with seeds”:

Grapes – 500 g
Sugar - 2 cups.
Water - 0.5 cup.

Production time: 60 minutes

Number of servings: 6

Nutritional and energy value:

Ready meals
kcal 2116 kcal	proteins 3 g	fat 1 g	carbohydrates 532.7 g
Portions
kcal 352.7 kcal	proteins 0.5 g	fat 0.2 g	carbohydrates 88.8 g
100 g dish
kcal 222.7 kcal	proteins 0.3 g	fat 0.1 g	carbohydrates 56.1 g

Recipe for “Grape jam with seeds”:

Remove the grapes from the branches, wash them, and place them in a wide saucepan.

Using a potato masher (also known as a mashed potato masher), we carefully flatten the berries, but do not grind them

Place the pan over medium heat, bring to a boil and cook, stirring, for 10 minutes. As a result, the berries should change color and seem to “open up” at the edges. Remove from heat and let cool for 5 hours.

After 5 hours, prepare the syrup: bring water to a boil, slowly and stirring add sugar, cook until it is completely dissolved. This will take about 10 minutes.

To illustrate the next step, I poured the jam into a transparent jar. Some of the seeds in the saucepan will float out, you can catch them with a spoon. Just don’t splash the spoon, carefully remove the seeds from the top layer of jam.

Then carefully transfer the berries into another saucepan with a spoon. Why? Because at this time most of the seeds are on the bottom of the pan. Oh, so on the day of the jar given to us. (Since I poured it into a jar with a narrow mouth, I couldn’t carefully transfer the berries, I shook it)

Strain the remaining liquid and the bottom layer of berries through a sieve or colander. My size is small (for better clarity) - I use a slotted spoon.

Combine the jam with the syrup, put on medium heat, bring to a boil, stirring, skimming off the foam and catching any missing bones, reduce the heat and, continuing to stir, cook for another 20 minutes. The photo illustrates the percentage of seeds caught with foam and remaining after straining.

Pour the finished jam into sterilized jars.
From the portion of goods given to us, I came up with a solution - a 0.5 liter jar and a vase :)) Bon appetit!

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