Grapes began to be cultivated so long that even historians find it difficult to say the exact date.
Now grapes are bred in almost all regions where there is no icy winter. Otherwise, the vine may freeze out due to frost.
The benefits of grapes
There are several thousand grape varieties. Many of them differ not only in taste, but also in the content of substances. Some researchers have come to a surprising conclusion: the composition of the grapes is almost the same as that of women's milk.
The main place in the composition of the grape fruit is given to water (60-85%) and glucose with fructose (10-33%). Also in the berries a lot of malic, salicylic, silicic, phosphoric, tartaric, citric, succinic and formic acids. In a small amount there is also oxalic acid.
Grapes are rich in vitamins A, C, B1, B2, B6, B12, PP. A special place is occupied by phosphoric acid, vitamin K and vitamin P, which are responsible for the state of the circulatory system - blood formation, blood clotting, blood pressure.
The composition of grapes includes pectins, glycosides, as well as trace elements: potassium, manganese, iron, magnesium, calcium, cobalt.
The skin of grapes is rich in tannins and essential oils.
Eating grapes helps to improve metabolism, facilitates expectoration in diseases of the respiratory tract, has anti-inflammatory effect.
Grapes are recommended to include in your diet for insomnia, anemia, gastritis, constipation.
Grapes make wine, juice, compotes, vinegar, pickles. And also it is dried and used in the form of raisins. Grape jam is not boiled too often. But it turns out so tasty and nutritious that you should pay attention to it.
Grape preserves: cooking details
- Mass harvest of grapes begins in August-September, and some late varieties ripen only in October.
- For jam, use white and black grapes of the original ripeness. The most delicious jam is obtained from grapes of such varieties as Rizamat, Chaush, Delight, Talisman, Agadai, Nimrang, Muscat, Kishmish, Isabella.
- Berries should be dense, unwrinkled, with no signs of rot. Therefore, they are removed from the brushes very carefully, immediately removing the stem. Overripe grapes are rejected, from which it will be possible to make wine or make jam.
- Grapes spoil quickly, it has a wine smell, so jam is made on the same day when the harvest was made.
- Grapes - berries are very delicate, so they do not wash them under the tap, but immerse them several times in a container with plenty of water.
- It is advisable to use grapes with or without pits. You can make jam with bones, but it is considered to be of lower quality, because not everyone would like to pull these bones out of dessert while drinking tea.
- Since there is a lot of liquid in grapes, it is recommended to blanch it before cooking. So that he did not have time to boil, after this procedure it must be quickly cooled in ice water.
- To prevent grapes from wrinkling during cooking, they are poured with sugar syrup and kept for several hours. During this time, the syrup evenly penetrates into the berries, preventing them from cracking.
- For syrup, it is best to take light sugar, since the yellowish granulated sugar can give a burnt flavor to the tender grape jam.
- In some cases, the grapes are covered with sugar. This can be done if the bones were previously removed from the berries.
- The readiness of the jam is checked according to the state of the syrup. If a drop of syrup does not spread on a cold saucer, then the jam is considered ready. Also note that the grapes in the finished jam is lowered to the bottom.
- Experienced housewives assure you that you should not make jam from grapes to the density: it is in the grape syrup that all the charm lies. It can be used in baking to soak the cakes and add to the compote.
- If sweet grape jam is prepared, then citric acid syrup is added to the syrup during the cooking process. Its quantity depends on taste preferences.
Grape preserves: Method One
- grapes - 1 kg;
- sugar - 1, 2 kg;
- water - 1 tbsp.
- Grapes should be carefully separated from the twigs. Fold in a colander and wash by dipping several times in a container with water. Leave in a colander or place on a sieve to drain excess liquid.
- Pour water into a wide saucepan, bring to a boil. Remove from heat. In small batches, put the berries in a colander and immerse them in this hot water. Blanch for two minutes. Cool in cold water. Put the grapes in the cooking basin.
- In a separate saucepan, boil the syrup out of water and sugar. Pour them berries, put on a moderate fire and cook for 20 minutes, removing the foam that appears.
- Remove the pelvis from heat. Let the jam stand for 8 hours.
- Put it back on the fire and boil for 40 minutes at a low boil. Sometimes stir with a spatula, making sure that the jam is not burnt.
- Gently pour the syrup into a separate bowl and simmer for 15 minutes.
- Prepare sterile jars, which must be completely dry at the time of pouring the jam. Spread the berries in them. Pour boiled syrup.
- Cool completely. Close the parchment.
Jam from grapes: the second way
- grapes - 1 kg;
- sugar - 1, 2 kg;
- water - 1 tbsp .;
- vanillin - to taste.
- Carefully separate the ripe berries from the twigs. Rinse well in cold water.
- Fold into a colander and blanch for 1-2 minutes, dipping berries into hot water, the temperature of which should be no higher than 80 °. Cool quickly in cold water.
- Allow the fluid to drain and place the grapes in the cooking basin.
- In a separate saucepan, boil the syrup out of water and sugar. Fill them with grapes and leave for 10 hours.
- Drain the syrup from the jam into the pan, bring to the boil and re-pour the berries. Leave the jam again for 10 hours.
- Put the jam on a moderate heat and cook until tender, removing the froth. At the end of cooking, add vanilla and mix gently.
- Cool the jam in the pelvis and then transfer it to clean, dry jars. Close the parchment.
Five-Minute Grape Jam
- grapes - 1, 5 kg;
- sugar - 300 g;
- water - 1 tbsp .;
- citric acid - 0, 5 tsp.
- Free the grapes from the twigs. Leave only whole and strong grapes. Rinse with plenty of water.
- Pour sugar into the cooking basin, pour water and put it on a small fire. Boil the syrup while stirring.
- Dip the berries in the syrup and cook on low heat for 5 minutes. If foam appears, be sure to remove it.
- Put citric acid, mix. Increase the heat to medium and simmer for another 5 minutes.
- Dispose of hot food in sterile jars. Seal hermetically.
Jam from grapes without stones
- grapes, peeled - 0, 8 kg;
- sugar - 0, 8 kg;
- water - 3/4 tbsp.
- For this jam, take a large grape. Separate the berries from the stem. Wash in plenty of water. Put on a sieve and wait 10 minutes.
- Cut each berry in half and remove the kernels. Fold in the cooking basin.
- Divide all sugar in half. Leave one half and fill the second one with grapes. Leave overnight.
- The next day, put the remaining sugar in a saucepan, pour in water and boil the syrup. Cool slightly. Pour them grapes.
- Place the basin on the stove. Boil at a moderate boil until tender, removing the foam. As soon as the berries begin to sink to the bottom, the jam is ready.
- Cool the jam in the pelvis. Transfer to clean, dry jars. Cover it with parchment paper or tracing paper.
Jam Isabella seedless grapes
- grapes - 1 kg;
- sugar - 600 g;
- water - 200 ml.
- Separate the ripe grapes from the twigs. Rinse in several waters.
- Put a third of all the sugar in a saucepan, pour in water and boil the syrup. Dip the grapes in it and simmer for 5-6 minutes over low heat, removing the foam from the skimmer.
- Remove from heat and allow to cool.
- Put it back on fire, add the remaining sugar. Cook at a moderate heat for 25-30 minutes.
- When hot, pour into sterile, dry jars and cork hermetically.
Jam from grapes with cinnamon and cloves
- grapes - 1 kg;
- sugar - 800 g;
- water - 100 ml;
- lemon juice - from one lemon;
- cinnamon - 1/6 tsp;
- clove - 2-3 buds.
- Remove the grapes from the twigs. Immediately remove all rotten and green fruit. Wash thoroughly in cold water. Place in the cooking basin.
- Pour sugar into the pan, pour water. Put cinnamon and cloves. Put on the fire and bring to a boil with low heat. Boil for 10 minutes so that the spices give their flavor to the syrup. Strain it through several layers of gauze.
- Fill the grapes with hot syrup. Leave it in syrup for 8 hours.
- After standing, cook over moderate heat for 10 minutes. Again, remove from heat and let stand 8 hours.
- Next day, add lemon juice to the jam and cook for another 10 minutes.
- Dispose of hot food in sterile jars. Cover with sterile caps and seal hermetically.
Mistress to note
Other fruits and berries can be added to the grape jam: apples, pears, gooseberries. In this case, the number of grapes is reduced in proportion to other fruits.
Instead of cinnamon and cloves, you can put mint or lemon balm, and replace lemon with an orange.
Liquid jam is recommended to tightly close the lids. If the jam is thick, then it is cooled, and then laid out in clean jars and covered with parchment paper. But then such a jam should be stored in ideal conditions so that it does not ferment.
Store grape jam in a dry, dark, cool place or in the refrigerator.