Jam made from grapes is an unusual and exquisite dessert. This delicacy, from dark varieties of grapes, to taste a bit like cherry jam, but with a tart note, and the berries of white grapes in sugar syrup become transparent-amber and unusually sunny. A jar of grape jam is a mothballed memory of summer, capable of warming the coldest winter evenings.
Jam made from dark grapes - recipe
Ingredients:
- grapes - 1 kg;
- sugar - 1 kg;
- water - 1 item;
- citric acid - 1 teaspoon;
- sugar vanilla - 1 teaspoon.
Preparation
According to this recipe, you can cook jam from any, even "wine", homemade grapes. We sorted the bunches into separate berries and thoroughly washed. In a saucepan, heat a glass of water, dissolve the sugar in it and bring the syrup to a boil. We remove from the fire and lay berries in the syrup, let them soak for at least half an hour. After, cook on low heat for about an hour, stirring and removing the formed foam. When the grapes become transparent, and no longer float, the jam is ready. Add citric acid, vanillin and roll into cans.
Grape jam with nuts - recipe
Ingredients:
- grapes of sultana - 1 kg;
- sugar - 1 kg;
- water - 1/3;
- walnuts (peeled) - 1/2 st .;
- cherry leaf - 3 pcs .;
- Vanillin - to taste.
Preparation
Jam from grapes of kishmish is better for children, as it is pitted.
In a third of a glass of water, dissolve the sugar and cook the syrup, until it is transparent. Separately in a saucepan boil water for blanching, add cherry leaves. We wrap in gauze prepared grapes and for a couple of minutes we lower them into boiling water - this is blanching. After, the berries are transferred into syrup and cook, stirring, for 5 minutes at low heat. Remove from the plate, cover and leave for the night. In the morning, bring the grape jam to a boil, add half of the kernels of walnuts, keep on the fire for another 10 minutes, and then pour into the cans. Roll up, turn the cans upside down and cover with a warm blanket. Jam should cool down gradually.
Also try to prepare for the winter jam from plum , or rhubarb , it will turn out very tasty!