The undoubted advantage in favor of grape jam is that it is possible to start thick-skinned and sourish berries, which are not too pleasant to eat fresh. Below we will describe the variations of jam recipes from grapes with bones for the winter.
Recipe for jam from green grapes with bones
Like many other berries, grapes are perfectly combined with a wide variety of aromatic spices. In this case, we will use a ready mix of cinnamon, nutmeg and cloves.
Ingredients:
- grapes - 1,2 kg;
- water 95 ml;
- mix of spices (cinnamon, cloves, nutmeg) - 1 tbsp. a spoon;
- sugar - 1,1 kg.
Preparation
Since the surface of the grapes is teeming with wild yeast, then before brewing the jam from the grapes with bones, the berries should be thoroughly rinsed, in order to avoid the explosion of the cans during storage. Rinse the grapes with water, add spices to it and place the dishes on medium heat. Prepare the grapes for 10 minutes until the berries start to burst and release some of their juice. Now sprinkle sugar and wait for the dissolution of its crystals. After increasing the heat, and stirring constantly, wait until the syrup in the dishes acquires a consistency of liquid honey. Distribute the jam on pre-sterilized jars and then roll them up with sterile lids.
Jam made of white grapes with bones
In order to make the jam thicker and reminiscent of jam, it must be boiled for a long time. This way of cooking helps the pectin to get out of berry bones and peels, but at the same time the integrity of the berries is lost. Gelatin will thicken jam and shorten the cooking time.
Ingredients:
- grape juice - 180 ml;
- grapes - 630 g;
- gelatin - 15 g;
- sugar - 165 g;
- lemon juice - 15 ml.
Preparation
Carefully rinsed grapes, dry the grapes, and pour into enameled dishes, in which the preparation will take place. Place the dishes over medium heat. Pre-pour gelatin with grape juice and leave to swell. Pour sugar to the grapes, pour in lemon juice and leave the sugar crystals until completely dissolved. Add the gelatin solution to the berries and leave the jam to boil until the syrup thickens. Then quickly distribute the workpiece in clean jars, cover, sterilize and begin to roll.
Jam made of black grapes with bones - recipe
Add the taste of the grape jam of versatility and variety with a glass of wine. Depending on the sweetness of the grapes and your personal preferences, the wine can be either dry or semi-sweet, or even dessert at all.
Ingredients:
- black grapes (isabella or others) - 890 g;
- sugar - 720 g;
- lemon juice - 10 ml;
- wine - 235 ml.
Preparation
In enameled dishes, combine carefully washed grapes and wine. Put a saucepan with grapes on medium heat and cook all about 15 minutes until the peel on the berries starts to burst. Pour all available sugar into the contents of the glassware and wait for the syrup to thicken. While the jam is languishing on the stove, place the jars on the sterilization with the lids. Distribute the jam from the grape and isabella with bones in a sterile container and quickly roll up. After cooling, the treat can be stored in a cool place.