Homemade grape jam for the winter - a step-by-step recipe with photos of how to cook grape jam with seeds.

Any variety is suitable for the recipe. If you want to make jam without seeds, you can take, for example, “Kishmish”, and if you want to cook jam with seeds, then you can take the usual varieties “Moldova”, “Lidiya”, “Isabella”, or something more exotic.

For 1 kg of grapes you will need 300 grams of water, about 0.5 kg of sugar (but if you have a sweet tooth, you can do more), spices to taste - 1 star anise, a couple of clove flowers, a small cinnamon stick or a vanilla pod.

How to make grape jam for the winter.

Pick whole and undamaged berries into a bowl, rinse thoroughly, and let drain.

Next, take a large deep baking sheet and pour grapes in an even layer, fill with water, sprinkle evenly with sugar and throw in your favorite spices - vanilla, anise, cinnamon or cloves. Don't forget that the aroma of natural spices is very strong, so don't overdo it. In this case, as they say, “less is more.”

Place the baking sheet in the oven preheated to 150 degrees.

Now our grapes will languish, the syrup will be saturated with the tastes and aromas of berries and spices, and you can rest.

After an hour, take out the spices that you put in the grape jam. It is not advisable to stir half-finished jam so as not to damage the berries.

After two hours, when it has cooled, the syrup will become viscous, rich and your amazingly aromatic grape jam is ready. Carefully transfer it into prepared sterilized jars, close the lid and let it cool completely. It is not necessary to turn the jars upside down.

A well-welded workpiece can be stored without problems in normal apartment conditions.

This truly unusual and tasty grape jam, which is prepared entirely in the oven, will not leave any sweet lover indifferent. For tea, with a bun or pancakes, or just as a snack, it will remind you of hot summer, and baking with grape jam will fill your home with an alluring sunny aroma.