Recipe: Grape marmalade - with sugar and gelatin. Jam from grapes - a delicious dessert How to make marmalade from grapes

Thick fragrant grape jam is a delicious preparation for the winter. The consistency of the delicacy is suitable for baking, and its extraordinary taste will transform any dish. Preparing this wonderful treat is quite simple, you will certainly like the result.

How to make Isabella grape jam for the winter?

Ingredients:

• grapes - 775 g;
• sugar - 245 g;
• lemon juice - 25 g.

Preparation

First, prepare the grapes properly. For jam, it is better to select large berries, then the seeds can be removed without difficulty. If you are using overripe and soft grapes, squeeze the pulp into a container along with the seeds, then boil the mass for a couple of minutes and strain through a coarse sieve. This way, the bones will not go into the jam. Now boil this mixture by combining it with an unpolished peel.

Cover the seedless grapes with sugar, add freshly squeezed lemon juice... Put on minimum heat, wait until the mass boils and cook in this mode for 20 minutes.

The readiness of the jam can be checked not with a tricky dough: place the saucer in the freezer for about 10 minutes, and half an hour after cooking, put 1/2 teaspoon of jam on the saucer and put it back in the refrigerator for a minute. Take out a saucer of jam and slide your finger over it, forming a kind of groove. If she doesn't go numb right away, the jam is ready! And if the mass is liquid, boil for a couple of minutes.

Spread the finished, slightly cooled jam in a hot sterile container and seal with lids.

Jam from raisins grapes - recipe

Ingredients:

• raisins - 965 g;
• sugar - 735 g;
• lemon.

  Grape jam for the winter. The best recipes with photos

Preparation

Prepare the grapes first. Rinse it thoroughly, remove all dirt and tails, remove the berries from the branches. Now proceed directly to the process of making jam. First, pour all the berries into a suitable saucepan, preferably an enamel one. Place this container on the stove and heat it a little to get juice from the berries. Now add the lemon wedges and add sugar. At this stage of cooking, add fire and cook the future jam, remembering to constantly stir and remove the foam, which will form often and in a sufficiently large amount. The jam is done when it thickens enough.

You can try such a delicacy as soon as it cools down. Or you can prepare it for the winter by sealing it in sterilized jars. The treat will thicken more as it cools.

Grape marmalade - recipe

An excellent type of preparations for the winter is grape marmalade. Such exquisite delicacy well served with tea or you can use it to prepare various confectionery products. Of course, for the preparation of grape marmalade, only table grapes should be used.

Georgian grape marmalade without sugar

Let's figure out how to make grape marmalade. Choosing sweet grapes. Cook in an enamel saucepan, stirring occasionally with a wooden spoon. We sterilize containers and lids.

Preparation

Carefully separate the berries from the comb and rinse thoroughly with running cold water. Now put the berries for a short time in a saucepan with boiling water, in which a little baking soda is dissolved (for 5 kg of grapes, 0.5 tablespoons of soda). After 5 minutes, drain the water, knead the berries with a crush and rub through a rare sieve to separate the juice and pulp from the skin and seeds. Transfer the resulting mashed mass to a clean saucepan and boil over medium-low heat until tender. Stir constantly so as not to burn. We pack hot in small sterilized glass jars. We seal it when it cools down, after the crust has formed on the surface of the marmalade.

Grape marmalade recipe

Calculation of ingredients:

• for 2 liters of grape juice - 1.5 kg of granulated sugar.

Preparation

We wash the bunches well and carefully separate the berries. We put them in a saucepan and boil them with continuous stirring over low heat. Knead, boil a little, then add sugar and cook in several steps until thickened. In between boiling, filter through a rare sieve.

Grape marmalade

Calculation of ingredients:

• for 2 kg of table grapes - 200 g of grape homemade wine(the same color) + 1 kg of granulated sugar.

Preparation

Rinse the grapes, carefully separate the berries from the ridges, put in a saucepan, add wine and simmer with continuous stirring over medium-low heat. Rub it through a rare sieve, add sugar, dissolve it and boil it until cooked in several steps. We put it in sterilized jars.

Grape marmalade with quince

Ingredients:

• grapes - 1 kg;
• quince - 200 g;
• lemon - 0.5 pcs.;
• sugar - 100 g.

Preparation

Boil clean grapes (without a comb), cool and rub through a rare sieve. Quickly cut the quince into 4 parts each, remove the seed pods with seeds, sprinkle with lemon juice and chop with a cleaver into small pieces (or cut with a knife). Mix with grape juice, add sugar and boil over low heat until tender.

You can add gelatin or agar-agar to the grape marmalade (this is done towards the end of the process), so it is better preserved.

For a cup of tea in the family circle, you can also serve marmalade from pears or watermelon peels.

If you are thinking about what else is delicious and aromatic jam prepare for the winter, cook the Isabella grape jam. Have you ever made grape jam? Be sure to try cooking. Isabella makes jam tasty and aromatic, as well as very beautiful in color. Both adults and children will be happy to eat such jam. It is not difficult to make Isabella grape jam in a slow cooker.

Isabella grape jelly in a slow cooker

Required Ingredients:

• grapes - 1.5 kg;
• sugar - 4.5 tbsp.;
• water - 1.5 tbsp.

Cooking process:

Tear off the grapes from the twigs.

Jam from grapes for the winter

Rinse the grapes thoroughly, and then discard in a colander to drain excess water.

Pour water into a multicooker and add 1.5 cups of sugar. Turn on the "Extinguishing" mode. While stirring occasionally, wait until the sugar is completely dissolved.

Then put the prepared grapes into the hot syrup. Let the grapes simmer for 5-10 minutes without switching the mode.

Then strain the jam through cheesecloth. Squeeze the grapes well. Return the strained jam to the slow cooker. Add the rest of the sugar.

Cook the jam for 30 minutes, setting the "Stew" mode. Pour hot jam into jars and roll up. After cooling, the jam will thicken.

Isabella grape jam in a multicooker

Required Ingredients:

• grapes - 1 kg;
• sugar - 0.5 kg.

Cooking process:

Sort the grapes thoroughly, immediately discard the spoiled berries, as they can spoil the taste of the finished jam. For jam, choose large, juicy berries.

Remove seeds from the berries and put them in a slow cooker or bowl. Cover the prepared grapes with sugar. Stir and leave overnight, or for 8-10 hours.

Then stir the berries again. If they stood in a bowl overnight, transfer them along with the juice that came out to a slow cooker.

Turn on the "Stew" mode and cook the jam for 2 hours.

While the jam is preparing, prepare the jars. Wash and copy them. Arrange the jam in jars and roll up with sterilized lids.

Isabella grape jam with seeds in a slow cooker

Required Ingredients:

• grapes - 1.5 kg;
• sugar - 4.5 tbsp.;
• water - 0.3 l.

Cooking process:

First of all, carefully sort the grapes and rinse them, separating the berries from the twigs. Place the berries in a colander to drain the water.

Meanwhile, pour water and sugar into the multicooker. Turning on the "Quenching" mode, cook the syrup. Remember to stir the sugar and water until the syrup is ready.

When the sugar is completely dissolved in the water, put the grapes in a slow cooker. Boil the jam for 10 minutes without switching the mode. Then, after turning off the multicooker, let the jam cool completely.

Then turn on the "Stew" mode again and boil the jam for about 10 minutes. Let the jam cool completely again.

The third time, repeat everything the same way: that is, boil the jam in the "Stew" mode for 10 minutes. Arrange hot jam in jars and roll up.

But you can make jam a little easier. Cook syrup from water and one and a half glasses of sugar in a slow cooker, as described above. Then add the prepared berries to the multicooker. Boil the jam and turn off the multicooker. Wait for the jam to cool completely.

Then add three more cups of sugar to the multicooker. Switch on the "Extinguishing" mode again. Cook the jam for 30 minutes. Remember to stir the jam from time to time.

Spread hot jam in jars and roll up with metal lids. Wrap and leave the jam overnight, then put it in a cool place to wait in the wings.

Homemade grape marmalade is a wonderful delicacy that will be a great addition to a cup of hot tea or can be used as a filling for all kinds of baked goods. There are many variations in the preparation of this dessert, which differ from each other in the list of ingredients used and have their own culinary characteristics. Let's look at a few recipes.

Grape marmalade: a classic recipe

Wash table grapes under running water and separate the berries from the bunches. Place the grapes in a small container and cook over low heat until softened. Pass the berries through a sieve and pour the resulting grape juice with granulated sugar (for every 2 liters of freshly squeezed juice, 1.5 kg of sugar is taken). Send again to the fire and simmer under a closed lid for half an hour. Cool the mass. Repeat the same steps several times until the marmalade is ready (when a drop of it placed on a cold container will not spread). Put the finished delicacy in a deep bowl, cut into portions.

Sugar-free grape marmalade: Georgian recipe

For the preparation of this delicacy, only sweet grapes are taken. The berries (1 kg) must be separated from the brush and carefully washed under cool water. Boil water in a separate container and dissolve baking soda (3 tsp) in it. Place the berries in a boiling liquid for 5 minutes, then drain the water and cool the grapes a little. Mash the cooled berries through a metal sieve, separating the pulp and juice from the seeds and skins.

Transfer the mashed grape mass to a clean vessel and send to cook until tender over low heat, not forgetting to stir. The finished product can be laid out in jars and sent for long-term storage, or put in a deep container and used for current use.

Grape marmalade on wine

Rinse the grapes, sort out, separate the berries from the brushes and place in a saucepan. Pour the grapes with homemade grape wine (200 ml per 2 kg and 1 kg of sugar) and cook over low heat with continuous stirring until softened. Rub the resulting mass through a sieve, add granulated sugar to dissolve it. Cook the marmalade in several stages until it is ready. Bon Appetit!

Autumn is rich in its gifts, so the grapes are beginning to ripen, and many delicacies can be prepared from it. Today I will tell you how from white grapes make marmalade. It turns out that's such beauty.

So, we need white, you can use pink grapes (black is done a little differently).

We wash the grapes, separate from the brush and squeeze the juice from it. You can use a juicer, you can use a colander, and then strain through cheesecloth or a strainer.

Pour the resulting juice into a saucepan and add half a kilogram of sugar, put on a slow fire and cook it for an hour, stirring occasionally and removing the foam.

Dilute 20 grams of gelatin in a glass of cold water and leave to swell. It took me 10 minutes to swell. You can read and do as indicated in the instructions.

Cool the juice slightly so that it is hot, but not boiling water, and add gelatin to it, mix. If the gelatin gives grains or lumps, strain through a sieve. Fill in the form.

I adapted the plastic packaging for grilled sausages, very convenient and corrugated, then it is convenient to cut. You can use an ice mold. We send it to the refrigerator, for 3 hours.

As soon as it hardens, we take it out of the refrigerator, put the mold in boiling water for 1-2 seconds and turn it over on a board covered with a paper towel to remove excess liquid and dry the marmalade.

Mode with cubes or rectangles as you like.

Now dip each piece in sugar.

Put in a vase and serve with tea.

This marmalade can be perfectly stored for a long time, for this you put it in a cardboard box and cover it parchment paper... Store in a cool, dry place, free from sudden changes in temperature.

Enjoy your tea on this warm autumn evening!

Cooking time: PT01H00M 1 h.

Vitamin jelly made from grape juice is a great option dessert for children who do not like fruits... Such a healthy marmalade will certainly be to their taste. It is prepared quite easily and you will succeed the first time..

For grape juice marmalade you need:

• 1 liter of grape juice
• 20 grams of gelatin
• 2 cups granulated sugar

Preparation

1. Pour gelatin with water and leave to swell.

2. Add granulated sugar to the grape juice and put on medium heat. Boil syrup until the sugar dissolves. Add diluted gelatin to it. Cook the marmalade until thick.

3. Pour the marmalade into molds, cool the treat. Sprinkle the gummies with powder or sugar. The delicacy can be served at the table.

How to make syrup marmalade at home

Fruit and berry puree can be taken as a basis for marmalade. If there are no fresh or frozen fruits, then they can be replaced with jam, juice, syrup. Let's make a cranberry syrup marmalade! This is both unusual and tasty, and useful.

1. Take half a kilogram of cranberries, wash them well and cover with water. The water should cover the berries a couple of centimeters. Add two cups of sugar to the cranberries (if the marmalade is not sweet enough, you can also add sugar).

2. Boil cranberry juice over low heat. Remove it from the table and cool to room temperature. Pass the juice through a sieve (this will help remove the seeds). Now you have the syrup ready.

3. Put the syrup on fire. Add a tablespoon of agar and cook for a few minutes until the marmalade is thick.

4. Pour the marmalade over silicone molds... When it cools down, carefully remove the gummies and sprinkle with powder.

Only the best marmalade recipes for you in the collection of recipes on the site!

Georgian grape marmalade without sugar

Let's figure out how to make grape marmalade. Choosing sweet grapes. Cook in an enamel saucepan, stirring occasionally with a wooden spoon. We sterilize containers and lids.

Preparation

Carefully separate the berries from the comb and rinse thoroughly with running cold water. Now put the berries for a short time in a saucepan with boiling water, in which a little baking soda is dissolved (for 5 kg of grapes, 0.5 tablespoons of soda). After 5 minutes, drain the water, knead the berries with a crush and rub through a rare sieve to separate the juice and pulp from the skin and seeds. Transfer the resulting mashed mass to a clean saucepan and boil over medium-low heat until tender. Stir constantly so as not to burn. We pack hot in small sterilized glass jars. We seal it when it cools down, after the crust has formed on the surface of the marmalade.

Source: http://womanadvice.ru/marmelad-iz-vinograda-recept#ixzz2nLWacvjT

Jujube grape recipe

Calculation of ingredients:

• for 2 liters of grape juice - 1.5 kg of granulated sugar.

Preparation

We wash the bunches well and carefully separate the berries. We put them in a saucepan and boil them with continuous stirring over low heat. Knead, boil a little, then add sugar and cook in several steps until thickened. In between boiling, filter through a rare sieve.

Grape marmalade

Calculation of ingredients:

• for 2 kg of table grapes - 200 g of homemade grape wine (of the same color) + 1 kg of granulated sugar.

Preparation

Rinse the grapes, carefully separate the berries from the ridges, put in a saucepan, add wine and simmer with continuous stirring over medium-low heat. Rub it through a rare sieve, add sugar, dissolve it and boil it until cooked in several steps. We put it in sterilized jars.

Grape marmalade with quince

Ingredients:

• grapes - 1 kg;

• quince - 200 g;

• lemon - 0.5 pcs.;

• sugar - 100 g.

Preparation

Boil clean grapes (without a comb), cool and rub through a rare sieve. Quickly cut the quince into 4 parts each, remove the seed pods with seeds, sprinkle with lemon juice and chop with a cleaver into small pieces (or cut with a knife). Mix with grape juice, add sugar and boil over low heat until tender.