How to make grape jam - a recipe for making delicious grape jam at home for the winter

Categories: Jams

Grape jam is quite easy to prepare. In appearance it is a translucent jelly-like mass, with a very delicate smell and taste. To add a “zest” to grape jam, it is prepared with the peel, but without the seeds. It sounds a little strange, but in fact, it is not difficult at all. Grapes with skins have a more intense color, and the skins contain a lot of vitamins that should not be thrown away.

Ingredients: grape, sugar
Time to bookmark: Summer, Autumn

Let's get started, I guess. To make grape jam, it is better to take large dark grapes. Codryanka", "Lydia", "Moldova", and so on.

The grapes need to be washed, the berries picked from the branches and the skins removed. Don't be scared, it's not difficult at all. Remove the grape from the branch and press down slightly with your fingers.

If the grapes are ripe, the center will immediately pop out on its own, along with the seeds.

Place the grape pulp in a saucepan and boil for 10 minutes. This time is enough for the berries to cook and the seeds to come off easily.

Using a colander or sieve, separate the grape seeds from the main mass.

Pour the juice into a saucepan, add the grape skins and you will immediately see how the jam takes on a beautiful bright color.

Boil the grape juice with skins for about 10 minutes, then add sugar.

Usually the sugar ratio is 1:1, but if the grapes are sweet enough, then the amount of sugar can be reduced.

Stir the jam so that the sugar does not burn. After adding sugar, the mass thickens right before your eyes and after 10 minutes you can consider the cooking finished and put the grape jam into jars.

The grapes are susceptible to fermentation, even with such heat treatment. Therefore, it is better to store it in a cool place for no more than 10 months.