Step-by-step recipes for grape jam and confiture, with and without seeds, in a slow cooker and on the stovetop

Sweet grape jam is a versatile addition not only to tea or as a filling for homemade baked goods. This unusual delicacy is also used to make sauces that add a piquant twist to meat dishes. Grapes are also rich in minerals and beneficial organic acids.

Features of jam preparation

Berries should be chosen with a rich aroma and a sweet aftertaste. Spoiled berries are unsuitable, as they contain insufficient pectin.

Caution! It's best to prepare jam in small quantities.

Even if the preparation method is strictly followed, the product may ferment after a year. Lemon juice is a good preservative that will extend the jam's shelf life.

Preparing grapes

When preparing grapes, it's crucial to pay attention to any spoiled berries that have already begun to ferment—they must be removed. The pulp is then separated from the skins..

Important! Ripe berries are easy to process and peel, unlike unripe bunches. The rest of the process depends on individual preference – the berries can be mashed or cooked whole.

How to make grape jam

Each recipe is unique and unusual in its own way – you can make jam with a minty freshness, a spicy cinnamon aroma, or a slight sourness.

A simple step-by-step recipe for the winter

This simple recipe requires minimal ingredients. You also don't need to remove the pits or mess around with the skins. Ingredients:

• 800 grams of berries;
• a glass of sugar;
• 1 teaspoon of citric acid or fresh juice.

How to prepare: Grind the berries with a suitable tool. If desired, remove the seeds using a sieve. Bring the mixture to a boil, stirring occasionally. Add sugar and acid. Continue simmering for half an hour. For a thicker consistency, you can add gelatin. Dissolve it in water and pour it into the mixture. Pour the finished treat into jars.

From the Isabella grape variety

This variety imparts a subtle aroma to the sweet delicacy. For tart berries, add more sugar.

Ingredients:

• 3 kilograms of ripe fruits;
• 1.5 kilograms of sugar;
• lemon juice.

Directions: Prepare a smooth paste from the cleaned fruit and place it in a cooking vessel. Bring to a boil and simmer for 10 minutes. Let cool and strain through a sieve. Combine the pulp with the peel and bring back to a boil. Add sugar and simmer for half an hour, stirring constantly. Roll up into containers.

From the Kishmish grape variety

Making this jam is very easy – this variety is seedless and the skin is thin. The berries are extremely sweet, so you can use less sugar. Ingredients:

• 1.5 kilograms of berries;
• 700 grams of sugar;
• water.

How to prepare: Pour a glass of water into a saucepan, add sweetener, and bring to a boil. Add the prepared berries to the sweet syrup and simmer over low heat until thickened. Continue canning.

From white grapes

Ingredients:

• 1.5 kilograms of ripe berries;
• a glass of water;
• 500 grams of sugar;
• a teaspoon of vanillin.

How to prepare: First, prepare the sweet syrup: pour water and sugar into a saucepan. Once boiling, add the processed berries and a little vanilla extract. Simmer over low heat until thickened. Seal in containers.

Seedless

This recipe makes jam like a jelly-like dessert. Ingredients:

• 2 kilograms of berries;
• a glass of water;
• 800 grams of sugar.

Directions: Process and clean the berries. Boil the grapes for 6 minutes and allow to cool. Then strain the resulting pulp through a sieve. Sweeten and simmer until smooth. Seal in jars.

With bones

This recipe with pits is a simpler version of jam. Ingredients:

• 1.5 kilograms of berries;
• 700 grams of sugar;
• a glass of water.

How to prepare: Peel the prepared berries using any method. Make the syrup: add sugar to boiling water and wait until it dissolves completely. Add the berries to the syrup and simmer for half an hour. Preserve.

In a multicooker

This recipe combines several different juicy varieties. Ingredients:

• 600 grams of white grapes;
• 300 grams of Isabella variety;
• lemon juice.

Directions: Pour boiling water over white grapes, then place in cold water. Remove the seeds from the other grapes. Place all the berries in a jar. Add sugar and lemon juice. Cook for two hours. Transfer to jars and seal.

With citric acid

For long-term storage, you can add natural preservatives, such as lemon juice or acid.

Ingredients:

• 1.5 kilograms of berries;
• half a teaspoon of citric acid;
• 600 grams of sugar.

Directions: Make a sweet syrup and add the processed berries. Simmer for 10 minutes. Add citric acid and simmer for another half hour. Jar.

With mint

Minty freshness and sweet notes of juicy fruits – the perfect combination to evoke warm summer in winter. Ingredients:

• 800 grams of grapes;
• a glass of water;
• two sprigs of fresh mint.

Directions: Place all ingredients in a saucepan and simmer over low heat until thickened. A few minutes before boiling, add the mint sprigs. This jam recipe can be made with the seeds or as a smooth paste.

With cinnamon

This delicious jam with spicy notes is the perfect treat for cold winter evenings. Ingredients:

• 2 kilograms of berries;
• 700 grams of sugar;
• cinnamon stick.

Directions: Chop the prepared berries and press through a coarse sieve. Add to the cooking pot and simmer until the desired consistency is reached. Remove the cinnamon sticks before rolling.

With an apple

Apples will give the jam a thicker, more dense consistency. Summer varieties are best. Ingredients:

• 800 grams of grapes and apples;
• 500 grams of sugar;
• faceted glass of water.

Directions: Prepare the apples by peeling and coreing them. Mash the berries and dice the apples. Add all ingredients to the pan, cover, and bring to a boil. Simmer for half an hour. Add sugar and simmer for another 15 minutes, stirring occasionally. Roll into containers.

Storing the finished treat

Store this grape delicacy like any other winter preserves. A cool place like a cellar, basement, refrigerator, or balcony is ideal.

If these rules aren't followed, jam can easily ferment. To extend its shelf life, you can add lemon juice or acid.

Even varieties with large seeds, which are not particularly convenient to eat fresh, are suitable for making thick and dense jam. The pulp left after cooking can be used to make compote. And you can enjoy this delicious and healthy jam all year round.