10 cool grape jam recipes

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Eat the treat right away or stock it up for the winter.

First, rinse the berries well and separate from the branches. If the recipe specifies seedless grapes, use suitable varieties, such as raisins, or simply remove the seeds before cooking.

To prevent the berries from bursting during cooking, pierce each with a toothpick 2-3 times.

For preparation for the winter, use only sterilized jars and lids. Store jam in the refrigerator or cool basement.

1. Grape jam with vanilla

Ingredients

• 1 kg of seedless grapes;
• 500 g sugar;
• 1 g vanillin.

Preparation

Place the grapes in a saucepan and stir in the sugar. Cover and leave at room temperature for 8-10 hours or overnight.

Bring the present berries to a boil and cook over medium heat for 15 minutes. Stir and skim.

Leave the jam again under the lid for 7-8 hours, add vanillin and boil for another 15 minutes.

2. Jam from grapes with lemon

Ingredients

• 1 kg of sugar;
• 500 ml of water;
• 1 kg of seedless grapes;
• ½ lemon.

Preparation

Mix sugar with water, boil and leave for about 2-3 minutes. Add the grapes to the syrup and cook over low heat for 40–45 minutes. Stir occasionally. Add the juice squeezed from the lemon a few minutes before cooking.

3. Jam from grapes with cloves and cinnamon

Ingredients

• 100 ml of water;
• 800 g sugar;
• 1 lemon;
• 2-3 carnation buds;
• 1 piece of cinnamon (no more than 1 cm long);
• 1 kg of seedless grapes.

Preparation

Boil water with sugar, freshly squeezed lemon juice, cloves and cinnamon. Leave for 2-4 minutes over medium heat. Then cool slightly.

Put grapes in warm syrup. Cover with a lid and leave at room temperature overnight. During this time, put the jam on the fire 2-3 times for 4-5 minutes, heat, but do not bring to a boil.

Then boil the mixture and leave for another 24 hours. Bring to a boil again and simmer over low heat for 7-10 minutes.

4. Grape jam with cardamom

Ingredients

• 1 kg of seedless grapes;
• 200 ml of water;
• 600 g sugar;
• 1/2 teaspoon ground cardamom.

Preparation

Boil the grapes in boiling water for 1 minute. Throw in a colander, then leave in cold water for 1 minute and drain the liquid again.

In a saucepan, boil 200 ml of sugar and water over low heat. After 2–4 minutes after boiling, when the syrup becomes transparent, add the berries. Cook for 5 minutes. Cover and leave at room temperature.

After 7-8 hours, boil the grapes with syrup for another 5 minutes. Cook for the third time after the same interval for 10 minutes. Add cardamom shortly before cooking.

5. Jam from grapes with seeds

Ingredients

• 500 g of grapes with seeds;
• 120 ml of water;
• 400 g of sugar.

Preparation

Place the grapes in a saucepan and crush with a puree pusher so that it juices. Bring to a boil over medium heat and simmer for 10 minutes, stirring occasionally. Remove from heat and leave to cool completely; this will take several hours.

Remove the bones that float to the surface with a slotted spoon. Transfer the berries to another container. Be careful not to grab the bones from the bottom. Strain the remaining liquid in the saucepan through a colander and pour over the grapes.

Boil water, add sugar and cook for 7-10 minutes. Add the prepared grapes, and when the mixture boils, cook it over low heat for 20 minutes.

6. Jam from grapes with seeds with citric acid

Ingredients

• 1 kg of grapes with seeds;
• 100 ml of water;
• 400 g sugar;
• ⅓ teaspoon of citric acid.

Preparation

Pour the grapes with water, bring to a boil and cook until the berries are soft, about 10-15 minutes. Then rub through a sieve to remove seeds and dense skin.

Boil the resulting liquid. Add sugar gradually, stirring constantly. Add citric acid after 4-5 minutes. Continue cooking until the mixture thickens, about 45-50 minutes. To make sure it's done, drip some jam onto a plate. If the drop keeps its shape, pour it into a jar, if not, continue cooking for a few more minutes.

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7. Grape jam with orange and lemon

Ingredients

• 900 g sugar;
• 250 ml of water;
• 1 kg of seedless grapes;
• 1 orange;
• 1 lemon.

Preparation

Boil a third of the sugar with water. When the sand has dissolved, fill in the grapes and remove from the stove. After 4 hours, bring to a boil, add the same amount of sugar and cook for 10 minutes over medium heat. Leave it on for 10 hours. Then bring to a boil again, add the remaining sand and cook for 10-15 minutes. A couple of minutes before cooking, pour in the juice squeezed from orange and lemon.

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8. Jam from grapes with almonds

Ingredients

• 100 g almonds;
• 100 ml of water;
• 600 g sugar;
• 8 g vanilla sugar (1 sachet);
• 1 kg of seedless grapes;
• 1 lemon.

Preparation

Dip the almonds in boiling water for 2-3 minutes. Rinse with cold water and peel.

In a saucepan, boil water with sugar and vanilla sugar over low heat. After 10-15 minutes, pour the grapes into the syrup. Cook for 20-25 minutes, stir and skim. Cover and leave for 8-10 hours.

Cook the jam the second time over medium heat for 25-30 minutes. Add the almonds and lemon juice a few minutes before cooking.

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9. Jam from grapes with walnuts

Ingredients

• 500 g of seedless grapes;
• 50 ml of water;
• 500 g sugar;
• 100 g of walnuts;
• 8 g vanilla sugar (1 sachet);
• 1 star anise - optional;
• 1 cinnamon stick - optional.

Preparation

Pour boiling water over the grapes for 5-6 minutes, then discard in a colander.

Combine sugar and water in a saucepan. Cook over low heat for 20-25 minutes, until the sand is completely dissolved. Stir constantly.

Pour the berries into the boiling syrup. Stir and cook for 6-7 minutes. Cover and leave for 5 hours at room temperature. Boil again, add chopped walnuts, vanilla sugar, star anise and cinnamon. Cook for 20 minutes.

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10. Jam from grapes with mint and lime

Ingredients

• 800 g of seedless grapes;
• 450-500 g of sugar;
• 100 ml of water;
• 1-2 sprigs of mint;
• 1 lime.

Preparation

Mix the grapes with sugar. Add 100 ml of water. Bring to a boil and cook for 5-7 minutes. Toss in the mint leaves a couple of minutes before cooking.

Cut the lime into small pieces.

Place the grapes in the syrup along with the citrus in a jar. Cover with a lid and place in a saucepan with a napkin at the bottom. Cover with water and boil for 15 minutes. Seal with a lid.

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