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Grape jam


Ingredients for Making Grape Jam

  1. Grapes light or dark (preferably seedless) 1 kilogram
  2. Granulated sugar 700 grams or 1 kilogram
  3. Purified water 200 milliliters (1 glass)
  • Main ingredientsGrapes, Sugar
  • Serving 3 servings
  • World Cuisine

Inventory:

Faceted glass (capacity 200 milliliters), Paper kitchen towels, Colander, Copper or enameled basin, Stove, Skimmer, Kitchen towel - 2 pieces, Ladle, Half-liter glass jar - 3 pieces, Metal screw cover - 3 pieces, Woolen blanket, Bowls, bowls or dessert vases for serving

Making grape jam:

Step 1: prepare the grapes.


For the preparation of jam, it is better to use light or dark seedless grapes with small berries, such as "Kishmish". First of all, in the morning we select the most ripe clusters, thoroughly rinse them under a stream of cold running water, dry them with paper kitchen towels, put them in a colander and allow them to completely dry out. Then we separate the berries from the hands and send them to a copper or enameled basin.

After that, we fill them with sugar, its amount can be adjusted to taste from 700 gamma to 1 kilogram. Shake the dishes with berries lightly so that the sugar grains stick to them on all sides, cover with plastic wrap, leaving a small gap, and put in a cool place on 12 hours or the rest of the day and night.

Step 2: prepare grape jam - the first and second stages.


After the right time, the grapes will start juice, add the right amount of raw purified water to the basin and put it on low heat. After boiling, cook the jam 10 minutes, periodically using a slotted spoon, removing foam from the surface of the aromatic mixture.
Next, using a kitchen towel, remove it from the stove and let it brew 6 hours. Then cook it again over low heat 10 minutes more and insist as much time as the first time.

Step 3: prepare cans and lids.


About 1 hour before the start of the third stage of jam cooking, we prepare half-liter or liter cans and metal screw or ordinary caps with elastic bands. You can do this in several ways: in the oven, in the microwave, or on the stove; you can find out more detailed information by clicking on this link. Then we expose the sterilized jars on a crystal clear table, and leave the covers in a small bowl filled with boiling water, and keep them on the smallest fire.

Step 4: prepare and preserve grape jam - stage three.


Six hours later, from the beginning of the last insistence, put the bowl of grapes on a low heat and bring to a boil again, periodically removing foam from it. This time we cook the jam to the desired consistency, someone likes thick, and someone liquid, so the time can vary from 15 to 40 minutes. The main thing is to stir it periodically, so as not to burn, and not to overexpose on the stove, it can crystallize, and it turns out jelly.
Also, during the third cooking, you can season the grapes to taste with citric acid or the natural juice of this citrus or cloves and a pinch of cinnamon to give the workpiece a more spicy flavor.

When the jam takes the desired structure and will resemble liquid honey, using a ladle, pour it into hot sterilized jars, filling almost to the top of the necks. We cover the container with hot metal lids and, if it is screwed, then we simply tighten them tightly with a kitchen towel, and if the lids are with rubber, we seal all the preservation with a key specially designed for this purpose.
Turn the jars upside down, check for air, if it doesn’t come out, everything is in order. Put the blank on the floor with the lids down, wrap it in a woolen blanket so that there are no gaps, and cool for 2-3 days without sudden changes in temperature, after that the jam will darken a little.
Then we send canned grapes to a cool place, pantry, cellar or cellar, where it will be perfectly stored from 6 to 8 monthswithout changing your taste and aroma!

Step 5: serve grape jam.


Grapes are served at room temperature in bowls, rosettes, or special dessert vases. Small teaspoons and saucers are placed next to each serving, and savoring this wonderful dish is pleasant with fresh, only brewed tea and homemade pastries, pancakes, pancakes, and also cereals from various cereals. Enjoy it!
Enjoy your meal!

Recipe Tips:

- in the same way you can make jam from any fruit or berries, but do not forget that the proportions of proportions of water and sugar are different for all types;

- Before preparing the preservation, it is worth sterilizing not only the jars with lids, but also preparing the rest of the inventory with which the process will be performed. For example, the pelvis should be washed, then rinsed with hot water, and boil the tableware, slotted spoon, spoon.