How to make grape marmalade: preparing delicious grape marmalade at home

We can take advantage of the experience of the Italians and prepare grape marmalade for the winter by rolling it into jars.

Grape marmalade without sugar

If you absolutely cannot wash grapes to make wine, then we don’t need yeast fungi here. We don't need fermentation, so wash the grapes thoroughly.

We need juice and we can squeeze it out the old fashioned way with our hands, or by taking advantage of the benefits of civilization in the form of a juicer. According to the classic old recipe, there is no need to add sugar to grape marmalade, but you can decide according to your taste.

Strain the juice through cheesecloth to get rid of grape seeds, pour into a saucepan and start boiling.

The grapes are constantly foaming and this foam must be removed with a slotted spoon so that the marmalade is transparent. Boil the juice almost twice until you see that the juice has become thick and stretchy.

Sterilize the jars, pour hot syrup into the jars and seal them for the winter. You can put fresh, washed, seedless grapes in some of the jars.

In marmalade, without access to air, they will be perfectly preserved and this will be a pleasant surprise.

Grape marmalade with sugar and gelatin

White and pink grape varieties make excellent desserts. You can combine the color of marmalade by adding one or another variety. White grape marmalade is very transparent, and can be poured over various fruits, creating a dessert of incredible beauty and taste.

But to quickly harden the marmalade, they do not use boiling the juice, but sugar and gelatin.

For a liter of finished juice you need:

• 0.5 kg sugar;
• 20 g gelatin.

Boil grape juice with sugar and cook it for an hour, stirring regularly and skimming off the foam.

Dilute the gelatin as directed on the package and mix it with the juice. Strain the hot juice through a sieve and pour into molds.

When the marmalade has hardened, it can be served or prepared for winter storage.

For long-term storage, the finished layers of frozen marmalade are sprinkled with sugar, the layers are transferred to parchment paper and placed in a cardboard box.

The marmalade should be stored in a dry and cool place, where there are no sudden changes in temperature and humidity.

How to prepare these and other desserts from grapes for the winter, watch the video: