Isabella grape jam

Most Popular Recipes

Isabella grape jam has an intense, rich taste. But to prepare it, you need to carefully prepare the berries, and specifically, remove the seeds. It’s easier to create this if you pour boiling water over the grapes or boil them in boiling water for 1-2 minutes. After blanching in boiling water, the skin is easily removed, and the seeds can be separated from the pulp.

Below are a few favorite recipes for grape jam with skins.

Black jam

grapes 1 kg;
sugar 1 kg;
water 200 ml.

remove seeds from grapes;
from 200 ml. boil syrup with water and 200 g of sugar;
pour the syrup over the berries and let them boil, then cook for 10 minutes over very low heat;
add the remaining sugar little by little, stir until the sugar dissolves completely, reduce the heat;
boil for 10 minutes, turn off, cool;
Boil again and pour hot into jars.

This jam can be stored in the refrigerator until next summer. It can be closed with ordinary lids or rolled up by machine.

Grape jam with melon

grapes 1 kg;
melon 1 kg;
sugar 1 kg.

Cover the seeded grapes with sugar and let the mixture sit for several hours;
then put the mixture on the fire and slowly heat until it boils;
add finely chopped seedless melon to the grapes, wait until it boils, cool;
Boil again and roll into jars.

Jam made from grapes and melon is very sweet and tasty. If desired, you can reduce the amount of sugar first.

Grape jam from Isabella

Grape jam is particularly distinguished by its mild taste and delicate texture. It is prepared without the skin by rubbing it through a sieve, but more often they use a blender. To make jam, it is imperative to separate the seeds from the pulp, otherwise the finished product will be bitter.

Jam recipe

grapes 1 kg;
sugar 1 kg;
citric acid 1 tsp.

Grind the grape berry mass in a blender;
add sugar, stir, let stand for several hours;
cook over low heat for an hour;
At the end of production, add citric acid, boil, cool, and pour into jars.

Storing jam from Isabella

Considering the amount of sugar added to the jam, it stores well, especially in jars with sealing lids. In the refrigerator, the finished product does not deteriorate or become moldy due to the huge amount of fruit acids and tannins in the skin of the grapes.

Video with grape jam recipes

Several videos on how to make jam from Isabella grapes:

Reviews of jam from “Isabella”

Valentina:

“The jam really comes out fragrant and very tasty! This variety is perfect for both wine and making desserts like these. In winter, I really like to eat cheesecakes and pancakes with grape jam! The advantages of such jam: it is prepared very quickly and can be stored for a long time.”

Isabella grape jam for the winter

Ingredients

Isabella grapes – 1 kg

Vanillin or vanilla sugar - to taste

Citric acid – 1/2 tsp.

191 kcal
1 hour 5 minutes
8 hours
9 hours 5 minutes

Photo of the finished dish

Rate the recipe

Step-by-step recipe with photos

Some of us don't like jam with seeds. But the presence of seeds in jam gives it a unique taste, and also allows you to eat jam in moderation without overeating.

The picture shows everything you need to make jam from Isabella grapes for the winter. Free the berries from the brushes and wash them once.

Now the berries need to be blanched in boiling water for 2-3 minutes. Then immediately immerse in cool water for 1-2 minutes and leave to drain.

Let's start making syrup. Pour sugar into the prepared bowl and pour water. Bring the syrup to a boil while stirring. Boil for 2-3 minutes.

Now you need to add the berries, carefully mix the jam and leave to infuse for 6 hours.

After the time has passed, reheat the berries in the syrup and cook from the point of boiling for 10 minutes. Grape jam produces little foam, but as an inevitable evil, it is necessary to remove the floating seeds. It is better to stir the syrup by shaking the cooking utensil with radial movements. Let the jam stand for 8 hours.

Cook until done for 20-25 minutes. At the end of cooking, add a little vanillin to highlight the taste of the jam and citric acid.

We close the product hot, in sterilized jars and close with sterile lids. Cool without turning the jars over.

Isabella grape jam comes out fragrant, with a slight sourness and a vanilla aftertaste. Can be used with pancakes, casseroles, puddings, or simply with your favorite type of tea.

How to make grape jam?

Preparing fruit desserts for housewives is commonplace. The dishes are suitable for tea parties and the production of homemade baked goods with entrails. If you want to amaze your guests, we recommend making grape jam. The properties of the product are determined not only by the development of production, but also by the individuality of the berries, because they have different tastes and colors.

Selection and preparation of raw materials

To make grape jam, you need to select clusters with ripe, sweet, juicy and fleshy fruits. Any variety is suitable, not counting wine varieties. Experts recommend taking Kishmish, Talisman, Rizamat, Ecstasy, Isabella, Hussein. Housewives decide whether to leave a seed or not, focusing on certain recipes or their own discretion. But there must be no rottenness, mold, or stains on the surface of the berries.

Two varieties of Isabella grape jam

You can make jam from Isabella grapes using pink or black berries. In the second case, the dish turns out to be unusual, because not many people have seen dark jam.

Seedless Recipe

Ingredients:

Water – 200 ml.
Sugar – 600 g.
Fruits in pink skin – 1 kg.

How to make fragrant jam from Isabella grapes:

Combine water with sugar (a third of the entire portion) and cook syrup.
Place the berries in a colander in the syrup and boil for 5 minutes, skimming off the foam.
Cool the product, add the rest of the sugar and put it back on the stove. Cook the mixture over moderate heat for half an hour.
Pour the hot mixture into sterile bottles and seal.

Dark jam from Isabella

Now, to make jam from Isabella grapes for the winter, we will take 1 kg of black fruits and sugar, and replace the water with grape juice (100 ml). The juice makes the jam the richest and most delicious.

Sprinkle the prepared berries with sugar (0.5 kg) and let the mixture stand for 10 hours.
Make syrup from the remaining sugar and juice.
Cool the sweet liquid to room temperature and pour into the berry mixture.
Boil the mixture over low heat until the grapes sit on the bottom of the pan. This indicates the product is ready.
Pour the jam into jars and seal with a canning machine.

Grape jam from blue berries

From domestic species with blue fruits, you can create both wine and colorful jam from blue grapes. There is no need to remove the seeds, but experts recommend eating the dessert with kernels 6 to 8 months in advance.

Components:

Berries - half a kilo.
Water – 180 ml.
Sugar – 0.5 kg.

Let's look at a step-by-step recipe for making blue grape jam.

The sorted raw materials are washed, dried and blanched in water at a temperature of 80°C for no more than 2 minutes.
Boil syrup from water and sugar for 5 minutes.
Steamed berries are placed in syrup, the mixture is brought to a boil and kept on low heat for 5 minutes.
The mixture is infused for 8–10 hours and boiled again over low heat, but for 10 minutes.
The prepared delicacy is poured into jars and rolled up.

Recipe with Kishmish

This juicy grape variety ripens at the end of August, when winter preparations are in full swing. Since the fruits of Kish Misha do not contain kernels, seedless grape jam will turn out excellent. The integrity of the berries is not compromised; as a result of cooking, the fruits obtain the most unique taste.

Ingredients for Kishmish grape jam:

Water – half a glass.
Sugar – 400 – 500 g.
Vanillin – 1/2 tsp.
Grapes – 500 – 600 g.

How to make jam from the berries of the Kishmish grape variety:

Place untainted berries into the syrup.
Remove the mixture from the heat after 2 minutes and take the pan to a room at room temperature. The future delicacy must remain there for 8 hours.
Strain the syrup and boil over low heat for 7 minutes.
Place the berries back into the hot syrup and let the mixture stand for another 8 hours.
Boil the mixture over medium heat until tender (the berries will be transparent and fall to the bottom).
Add vanillin, mix the contents and seal in jars.

You see, Kishmish grape jam is prepared for a long time and at intervals. But this has its own advantage - while the berries are infused, you can do other things.

Grape jam in 5 minutes

The quick recipe for “Pyatiminutka” grape jam will be appreciated by housewives who do not have a huge amount of time to fuss with the first type of preparation. The recipe below allows you to get dessert in a matter of minutes.

What will be useful:

Berries (preferably Kishmish) – 1 kg.
Sugar – 200 g.
Water – 150 ml.

Development of this blank is easy:

Sugar and water are kept on fire until the grains are completely dissolved.
The berries are poured into syrup and boiled for 10 minutes (the first 5 minutes at a leisurely rate, the rest of the time at high heat).
The boiled mass is rolled up hot into jars and wrapped in rags.
The insulation is removed when the workpiece has cooled completely.

Recipes with other products

Since grapes harmonize perfectly with other products, it is worth using the possibility of combining them and preparing various juices, compotes, jams, and preserves.

With apples

Medicinal jam made from apples and grapes is popular with children and adults. It is not difficult to prepare, but eating it is pleasant and healthy.

Components:

Water – 1 l.
Grapes in bunches – 1 kg.
Ripe apples of any variety – 3 kg.

How to cook grape-apple jam? Peel the apples and cut into thin slices. The fruit tenderloin is combined with grapes and poured with hot boiled water. The composition is boiled over low heat and kept for 4 hours at room temperature. Then the jam is put back on low heat and brought to a boil. This function is performed any 4 hours over 2 days. They finish the job by sealing the winter dessert into jars.

With orange

Grape jam, the recipe for which contains orange, will be a pleasant daily treat and a “highlight” of the festive table. To get an exotic dessert you will need:

Water – 250 ml.
Grapes and sugar - 1 kg each.
Juice of 1 large orange.

This grape jam with seeds for the winter is prepared within 15 hours. First, boil water and dissolve 300 g of sugar. The berries are immersed in syrup and timed for 4 hours. Next, place the dishes on the stove, wait until the contents boil and add another 300 g of sugar. The composition is boiled for 10 minutes, then kept for 10 hours. The sweet mass is boiled again with the remaining sugar. The process is completed by adding citrus juice.

With pear and lemon

If you want to stock your pantry with sweet preserves with an exciting taste, we'll give you advice on how to make grape jam with pears and lemon. Wash and dry 300 g of berries and 2 kg of fruit, finely chop the pears. Boil syrup from 300 ml of water and 0.5 kg of sugar and immediately add grapes, and after a couple of minutes - pears. Add 1.5 kg of sugar and boil the product for 50 minutes. Squeeze the juice out of the lemon and pour into the jam. Eat the product immediately or close it for the winter.

Making grape jam from the Isabella variety for the winter

Among the contrast of sweet products on store shelves, you can choose a dessert to suit any taste. Nowadays you won’t surprise anyone with homemade jam, because housewives usually prepare it from seasonal fruits and berries. It is worth trying to cook a sweet delicacy from grape fruits. Guests will love the smell.

Personality of Isabella grape jam

Isabella grape jam is healthy, because this variety contains all the vitamins (a group of low molecular weight organic compounds of relatively simple structure and diverse chemical nature) of group B, beta-carotene, vitamins (a group of low molecular weight organic compounds of relatively simple structure and diverse chemical nature) of youth PP, H , E. The black skin of the berries contains antioxidants that protect against cancer. Flavonoids cleanse the body of toxins; the high content of potassium and magnesium is necessary for the prevention of heart disease.

For your information! Nutrients are preserved with proper heat treatment of raw materials.

The compacted pulp of the berries imparts thickness to the dessert, and the skin imparts a purple color to the jam. The product has a unique smell with the color of strawberries, the taste is fruity, but not cloying. The finished mixture can be used as jam, insides for pancakes and baked goods. Whole berries are placed as decoration on cakes.

How to select and prepare grapes

Choose ripe, not crushed berries for dessert. The bunches need to be checked to ensure there is no rottenness on them. Production should begin immediately after harvesting on your own plot or after purchasing grapes on the market. Only berries are used for dessert. Tips for preparing them:

separate the berries from the bunch so as not to tear the skin;
rotten and warped grapes are thrown away or left for wine;
transfer the contents into a sieve and wash under a weak stream of water;
After painstaking washing, the water is allowed to drain and the berries are laid out on a towel to dry naturally.

How to make jam from Isabella grapes at home

There are several recipes for Isabella jam. The option can be chosen depending on the preferences and culinary experience of the hostess.

Seedless

This is an all-purpose variety of isabella sweetness. The finished product can be used as a dessert for tea or as a semi-finished product for baking muffins.

After washing and drying 1 kg of berries, they are covered with sugar in a 1:1 ratio and the syrup is boiled. When the liquid boils, keep it on low heat for another 15 minutes. To get rid of the seeds, grind the cooled mass through a sieve. The syrup is put back on the fire. 10 g of thickener is added to the grape-sugar consistency. In this case it is agar-agar. When the syrup mixed with agar-agar boils, boil it for another 5 minutes. and put into unstained jars. The dessert is stored in a black space.

With bones

This is the usual recipe for Isabella grape jam for the winter. The seeds contain vitamin C (a low molecular weight organic compound of relatively simple structure, essential for all living things) C, which the immune system needs in the fight against colds. This property puts grape jam on a par with raspberry jam in terms of usefulness. In addition, the seeds add a pleasant pungency to the taste. To ensure that the berries remain intact in the finished product, the dessert is prepared in several steps.

Boil 1 kg of peeled grapes in boiling water for 10 minutes. Drain the water and allow excess water to drain.
Prepare syrup from 1 kg of sugar and 200 ml of water.
Combine the berries with the sweet preparation and cook for 15 minutes.
Leave the workpiece to cool for 5 hours so that the berries are saturated with sugar and take shape.
Boil the dessert again for 15 minutes. The bubbling product is rolled up and stored in the cold.

This recipe is suitable for those who do not have time to thoroughly prepare the raw materials.

With walnuts

This product has absorbed maximum taste and usefulness. The fats and protein contained in walnuts are good for the brain (the central part of the nervous system of animals and humans) . The rich vitamin content of grapes is suitable for the prevention of colds. Manufacturing technique:

Dissolve 1 kg of sugar in 100 g of water and boil the syrup.
Throw 1 kg of washed berries into the sweet liquid and cook over low heat for 7 minutes, turn off the heat and leave for 5 hours to soak the fruits in sugar.
Add 200 g of crushed nuts and a bag of vanilla sugar to the semi-finished product, bring to a boil and cook for 20 minutes.
Pour the hot grape dish into jars, roll it up and place it in a black space.

Grape jam with walnuts will help people with weak immune systems fight colds, and also help people recover from illness.

Pay attention! Grapes and nuts are foods with the highest energy value. Dessert should be consumed in small quantities by people who count calories and are afraid of gaining weight.

Dark jam from Isabella

To give the jam a dark color, it is cooked in grape juice.

1 kg of peeled berries is covered with 0.5 kg of sugar. The mixture sits for 10 hours. During this period of time, the berries are candied and release their juice.

0.5 kg of sugar is combined with natural juice, which is extracted from the fruit. A syrup is prepared, then peeled berries are boiled in it. When they settle to the bottom of the dish, turn off the heat. The finished product is placed in jars and left to be stored until consumption.

Grape jam from Isabella

For a tasty and healthy jam, you need to peel the seeds from the fruit. 2 kg of prepared raw materials are ground in a blender and 1 kg of sugar is added, adding 3 g of citric acid. The semi-finished product is brought to a boil and cooked for another 30 minutes. The finished jam is poured into jars and stored in a pantry or cellar.

How is Isabella grape jam stored?

The jam is stored in a cool place; there should be no temperature changes or dampness in the room. If you follow this rule, the delicacy may not spoil for a couple of years.

The jam captivates with its spicy and delicate taste. We must not forget that Isabella contains a lot of acid. People with digestive problems and high acidity need to eat the treat in limited quantities. Due to the high calorie content of berries and sugar in the composition, the dessert is not recommended for people who are on a diet.