How to make delicious grape jam at home - the main methods for preparing grape jam

Which grapes make the most delicious jam?

Grape berries, depending on the variety, can have different colors: green, pink, red or dark blue. You can make a delicious dessert from each variety, but the appearance of these dishes will be different. The most beautiful jam is made from dark varieties, but the finished dessert from green berries takes on a nondescript grayish tint. To improve the color of the jam, add some dark berries to the green fruits. The most delicious and beautiful grape jam is obtained from a mixture of several varieties.

In order to prepare the berries for further harvesting, they are removed from the bunch.At the same time, each berry is inspected for damage and mold. Spoiled fruits are thrown away, and those that have passed a strict selection are sent to a colander. The grapes are thoroughly washed in several waters and allowed to dry slightly. To speed up the drying process, place the fruits on a paper towel or napkin.

Preparing grape jam

Method No. 1 – With the addition of water

Two kilograms of ripe fleshy grapes are poured with a glass of water and the container is placed on low heat. After 10 minutes, the berries along with the broth are thrown onto a metal sieve with a fine mesh. Rub the mixture with a wooden spoon or spatula. After this procedure, only thin skins and bones remain on the grill. Sugar is added to the homogeneous berry mass. Its quantity can vary from 500 grams to 1 kilogram, depending on the initial sweetness of the berries. Place the pan with jam on the fire and bring to the desired consistency. They check readiness simply: place a drop of jam on a saucer, and if it does not try to spread in different directions, the dessert is ready.

Method number 2 - Without water and sugar

Selected and washed grapes, preferably of different varieties, are ground raw through a sieve. To make the procedure easier, the berries can first be crushed in a blender. Grape puree without skins and seeds is placed on the quietest heat and cooked until a wooden spatula begins to leave a “path” on the jam.

The hot mass is laid out in sterile jars and placed in an oven heated to 180 degrees. As soon as the jars filled with jam are placed on the oven shelves, turn off the oven heating and allow the top layer of jam to set slightly. After 15–20 minutes, the jars are removed and covered with clean lids.

Method number 3 - Jam with peel

For this recipe, take 1.5 kilograms of grapes and 750 grams of sugar. It is best to use dark Concord grapes. The fruits of this variety are quite easy to peel. To do this, the berry is cut on one side, and on the other, by squeezing between the fingers, the pulp with seeds is released. The entire volume of grapes is “cleaned” in this way. The skin is not thrown away, but placed in a separate container.

Boil the pulp with seeds over low heat for 5 minutes, and then grind through a fine metal sieve or colander. This procedure removes the pulp from the seeds.

Add the remaining skins to the grape puree and boil the mixture for another 2 minutes. At the final stage, add sugar in small portions, literally half a glass at a time. When the entire volume of sand has been introduced into the jam, cook the mass for another 2 minutes and turn off the heat. The jam is packaged in small cups with a lid or jars with a volume of up to 500 milliliters.

Watch a video from the INDIA AYURVEDA channel about making grape jam with skins

Additives for grape jam

Grape dessert can be supplemented with various aromatic additives. For example, during cooking you can add a pinch of vanilla sugar or ground cinnamon to the jam. A few fresh cherry leaves added to the dish 5 - 10 minutes before the end of cooking will give the finished jam an amazing aroma.

The shelf life of grape jam is from 6 to 12 months. Products prepared without sugar are stored in a dark place at a temperature no higher than +6ºС.