We wash the grapes, we break the berries from the bunches. Peel a squash, grate it and squeeze the juice.
Place the beans in a bowl, add the sugar, the juice of 1 lemon and mix, leave overnight to leave the juice.
Pour the grapes, lemon washed and cut into 3-4 slices, in a large pot and put on the fire.
Stir occasionally until it thickens, testing with the plate, putting a drop on the cold plate and let it cool, if it flows, let it boil, if it is thick and does not flow, the jam is ready. Add vanilla, orange juice and peel, cinnamon to taste.
We put the hot jam in the sterilized jars, with the lid down and cover with a towel, let it cool for up to 2 days when we store them in the pantry.
I wanted a fine jam and, before I put it in jars, I passed the jam through a strainer, so I removed the seeds.
- Grapes - 1 kilogram
- citric acid - 1 teaspoon
- pinched vanilla.
- For syrup:
- water - 0.4 liters
- sugar - 1 kilogram.
Method of preparation:
- Before making grape jam, you need to separate the berries from the brushes, rinse with cold water, dry, remove the seeds.
- You can see how to quickly remove the seeds from the grapes here
- Prepare the syrup from water and sugar, boil it, then cool it.
- Dip the beans in the cooled syrup and cook over low heat until the jam thickens.
- Before cooking, add citric acid and vanillin, mix.
- Arrange the hot jam in dry heated cans, roll up.
The aroma of vanilla is wonderfully combined with grapes, creating for us a magnificent grape jam similar to that of the holidays.
Given the rules of all stages of preparation of white wine, you can definitely experiment with the varieties (take the fruits of several white varieties), with the degree of ripeness of the berries, with the amount of sugar added. Depending on the prevailing weather conditions, the quality of the grapes will change every year. To control the quality of the wine to some extent, it is useful to keep a work log, in which to observe the characteristics of the growing conditions of the grapes (drought, torrential rains, record heat or cold summer), grain harvest time, details fermentation process and so on.
Grape jam with nuts. A simple and delicious recipe
For starters, prepare a sugar syrup and water. When it starts to boil and bind, add the grapes and simmer until thickened, then add 2 thinly sliced lemons, peeled, and boil again until the syrup thickens. Towards the end, add the vanilla bean, cinnamon and walnuts, letting it boil a little. See also the article: Walnut shell jam. The best recipe to fight anemia
When the jam is ready, pour it hot into jars. When you want to know if it's ready, soak a tablespoon in the boiling liquid and drop a few drops on an empty plate. If the liquid flows like a thick syrup, it must boil, but if it forms dense drops and sticks to the plate, the fire must be extinguished.
After the jam has been put in jars, it is ideal to be left without cellophane or lid for 48 hours, to avoid the formation of mold.
Tip: Sugar can be replaced with Stevie Sugar - Green Sugar - Sweetens like sugar, but has 0 calories and 0 glycemic index, which protects the body from the negative effects of sugar consumption.
White grape jam - Recipes
Ingredients for WHITE GRAPE SWEET & # 354 & # 258:
1 kg. of white grapes with large grain, only berries
1 kg. de zah & # 259r
l & # 259m & # 226ie juice
250 ml ap & # 259
Instructions for WHITE GRAPE SWEETS:
The grapes are washed well under a stream of cold water and only the berries are chosen.
In a pot with a thicker bottom, boil, over a moderate heat, the sugar with water until a bound syrup is obtained.
During boiling, gather with a foamer the bunches of grapes that rise above.
Put the grapes and continue boiling for half an hour, or until the jam is ready.
Add the juice from the water and after a few minutes the fire is stopped.
To make sure it is ready, test the consistency on a plate stored in the refrigerator.
Put immediately, while it is hot, in sterilized jars.
To sterilize the jars, rinse the jars, dry them, put the lid, without the lid, in an oven, at 95 degrees Celsius, for 10 minutes. minutes.
Before applying the lids, sterilize the lids by placing them in a bowl and pouring water over them.
I recommend that after sealing the jars you put them upside down and leave them in a cool place. 238n this & # 259 position.
Then you can put them in the normal position, with the lid on top.
White, pink, red grape jam
Are you used to making jam so that you can enjoy it throughout the year, whether you use it in the morning for breakfast or do you want to sweeten it? If not, it would be time. It is easy to make and very practical in people's homes, so today I will teach you how to make one grape jam.
& # 8211 1 kg grapes (weighed after peeling and seeds)
& # 8211 1 kg sugar
& # 8211 vanilla
& # 8211 50 ml lemon juice
& # 8211 apa l apa
For this Sweety we need of grapes with large grains, with a thick skin and the core to be compact, not juicy. We will easily clean the shell with our hand and a knife, pulling from the side where the tail was caught towards the top, then with a toothpick we remove the seeds. After we clean the grains, we weigh them.
In a saucepan, put it on the fire, mix the sugar, water, lemon juice and 2 & # 8211 3 cm from a vanilla stick, until the sugar melts. Boil the syrup until it binds and then add the grapes. Leave the pan for 5 minutes aside, so that the fruit leaves a little juice, then turn over medium heat and leave until the syrup binds again (but not too much). We realize that the jam is ready when the fruits float in all the syrup to the bottom and have a shiny appearance. If we didn't put vanilla stick, add the vanilla sugar just a minute before taking the pan off the heat so that the jam doesn't lose its flavor. Collect the foam and cover the pan with a napkin soaked in water and squeezed well. leave grape jam to cool, we put it in jars, then we tie it with cellophane.
I hope you liked it Sweety Our of grapes and you will try to prepare it.
I hope you liked it Sweety Our of grapes and you will try to prepare it.
Grape jam can be prepared from both white grapes and black grapes, according to preference.
Preparation time: 120 minutes
Method of preparation
In a large saucepan, mix the water with the sugar and the sliced lemon. Bring the syrup to a boil until it thickens. Wash the grapes well, cut the beans in half and remove the seeds.
When the syrup has set, add the grapes. Mix the composition from time to time so that it does not stick. Leave the jam on the fire until it binds well. 10 minutes before taking the jam off the heat, add the vanilla bean.
When ready, take the jam off the heat and let it cool a little before putting it in the jar. Store the jam jars in an airy and cool room.
The story of Râureni grape jam
When autumn puts on the first of its copper clothes, and the small and cold rains hide us more and more often from the sun, when the orchards scramble at the loss of leaves, and the forests on the horizon are pale and more and more bare, then it begins. and the story of the grape jam from Râureni. Because from the middle of Răpciune we start picking white grapes for the fragrant and delicate sweetness.
From the vines and varieties we choose, to the care with which we cut each bunch and place it carefully in baskets - all are part of our special ingredients for a delicious sweetness. We use white grapes, with long grains and without seeds (from special varieties like Sultanina and Centennial) to give the jams a velvety consistency. We harvest them in sunny weather, leaving the leaves and bunches rich enough time to shake off the morning dew. This is the only way we can be sure that we choose the best bunches, with berries that are neither too small nor too big, but perfectly sweet and fragrant.
We clean the bean by bean, each bunch as soon as it reaches the Râureni factory and then we immediately start preparing the jam to avoid the raisins of the berries. We prepare them in small pots and mix them carefully, with light tools, so as not to crush them. The "masters of taste" give us the signal when they know that we have reached the right consistency and taste. Then we prepare the jars to be sent all over the country.
Some say that the difference lies in the color, others in the special consistency, and others in the fragrant aroma of the grapes. We think they're all together. From carefully selected grapes and prepared with soul, white grape jam it is a delight that you can enjoy at any time of the day.
When the rose hips have formed syrup, add the lemon juice.
Bring to the boil until the rosehips are well softened and bind the syrup.
Put hot in jars,
and the jars with lids are boiled in water for 30 minutes.
Remove the jars and turn them upside down.
Store in cool, well-ventilated places.
What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.