Delicious and ripe grapes are good not only fresh. You can make a lot of blanks from it so that you can enjoy the sweet taste of summer even on a cold winter day. Preserved berries do not lose their useful properties and will be a real treasure trove beneficial vitamins and micronutrients. An excellent option would be grape jelly. This delicious dessert handmade, sure to please everyone.
Preparing to make jelly
For the preparation of this delicacy, universal varieties that are best preserved are suitable. "Armalaga", "Karaburnu", "Cardinal", "Moldova" and many others - the choice is quite wide. But it is for jelly that it is most preferable to pay attention to the Isabella variety.
Isabella grape jelly will not only be a fragrant and appetizing addition to tea, it can also be used as a base for a variety of sauces.
In order for you to make grape jelly for the winter without any problems, you need to follow a few useful tips:
- For blanks, it is better to choose grapes with fleshy pulp and a dense texture;
- It is preferable to use grapes slightly unripe;
- Berries must be carefully separated from the branches, trying not to damage them;
- Grapes should be washed well with water and sorted for damaged or spoiled berries.
Now the only thing left is to choose the right grape jelly recipe and start cooking it.
Grape jelly recipes
Recipe #1
All we need is grapes and sugar. We put the sorted berries into a saucepan and start cooking. Do this for 14-17 minutes until the juice begins to stand out. It must be rubbed through gauze or a fine sieve, and then squeeze out the remaining mixture. We put the strained liquid back on the fire and continue to cook until its amount is reduced by ½. Do not forget to remove the resulting foam. When we have achieved the desired volume, you need to slowly introduce granulated sugar (700 grams per liter of juice) and wait until the mixture boils. Continue cooking until the sugar is completely dissolved. When that happens, it's time to test the grape mixture. Put a small amount of future jelly on a saucer and evaluate the result. If the mixture has thickened, then it's time to lay it out in sterilized jars.
Recipe #2
To prepare fragrant jelly, we need one and a half kilograms of grapes, 1 kg. 100 grams of sugar and 400 ml. water. Put the water on the fire and add 1/3 of the total amount of sugar. Wait for the sand to dissolve completely before adding the grapes. Mix the berries with the syrup and simmer for another 7-8 minutes. Remove the mixture, and when it has cooled, squeeze it through cheesecloth, leaving no berry particles behind. Add sugar to the resulting product and keep on fire for at least 30 minutes. The finished jelly can be put on the table immediately, or it can be distributed into jars (previously sterilized) and left for the winter.
Recipe #3
You can also make jelly from Isabella grapes in a slow cooker. To do this, rinse well one and a half kilograms of grapes and let the water drain. In the multicooker bowl, 1 ½ cups of water and the same amount of sugar. Set the "Extinguishing" mode and, stirring, bring the sugar to complete dissolution. Pour in the grapes, stir and leave to boil for 10 minutes. After that, strain the mixture, add three more cups of sugar and continue to cook in the "Stew" mode for another half hour.
Recipe #4
Some housewives advise adding when preparing grapes lemon juice. Try it, it is quite possible that you will like this recipe the most. You will need one and a half kilograms of grapes, one lemon and 700 grams of granulated sugar: 
- You need to peel the skin and add 350 grams of sugar to it. Then we interrupt the mixture with a blender and wipe through a sieve;
- Pour 350 grams of sugar and the juice of one lemon into the grape pulp. We put it on the stove for thirty minutes. After the mixture has boiled, it must be rubbed through a sieve, removing all the bones;
- We combine the grated mixture from the skin and the mixture from the pulp in one saucepan and keep on fire for another 30 minutes, and then lay it out in prepared containers.
For the manufacture of healthy treats You don't need a lot of ingredients, but the result will be just amazing. And for everything to succeed, you need to follow the cooking technology and properly store the product.
This year I have a bountiful harvest of very tasty and sweet grapes, which are just begging to be used in desserts. One of the most successful sweet dishes with it is grape jelly. Children really like this dessert, it is tasty, beautiful and very healthy, because gelatin is an excellent source of collagen, and red grapes are powerful antioxidants. In addition, grape jelly is not a high-calorie dessert, so it is suitable for almost everyone.
To make grape jelly, prepare according to the list.
Pour the juice into a small saucepan or ladle and heat to 45-50 degrees. Remove the ladle from the stove, add the gelatin and stir until dissolved. If you do not have instant, but ordinary gelatin, then dissolve it without removing the ladle from the stove, slowly heating and stirring the mixture.
Cut the grapes into halves and arrange in molds. If you don’t like the seeds, then you can remove them, on the contrary, I love them and always leave them, besides, grape seeds are an excellent source of valuable oil, so eating them is very healthy!
Pour the juice with gelatin over the grapes. Cool until room temperature and refrigerate until completely set, about 1 hour.
Every housewife has her favorite recipes for homemade grape preparations. Of course, grape juices, wine, and jam from these sunny berries are also tasty. However, I would like to elaborate on the methods of making grape jelly.
There are several ways to make jelly at home:
- With pectin.
- using gelatin.
- using agar-agar.
- With the addition of ready-made gelling compounds.
- Without the addition of additional gelling agents.
- Grape jelly recipes using all these methods are given below.
Basic principles for making grape jelly
Secrets and tricks of the technology for making jelly from grapes for the winter:
- For jelly, grapes of dark and light varieties are suitable, regardless of the content of stones in it.
- Only ripe, whole and fresh grapes should be used.
- Before processing, the grapes should be washed under running water and lightly dried on a towel.
- Berries should be picked without stalks.
- To squeeze out more juice, the berries should be steamed in hot water for 1-2 minutes.
- It is better to add lemon or orange to white grapes, with them the jelly acquires a good bright color and taste.
How to cook a wonderful grape dessert for the winter? With our recipes, it's very easy. Prepare jars of jelly from these berries, and it will become a favorite treat for all households. Grape jelly recipes with photos:
Jelly from the variety "Isabella"
A fragrant and very tasty jelly is obtained from Isabella grapes.
Ingredients:
- grape;
- 1-2 glasses of water;
- sugar.
Cooking:
- For its preparation, well-washed berries plucked from the bunch are poured into the pan.
- Pour 1-2 cups of water there and boil for 15 minutes over medium heat.
- Then remove from heat and rub through a sieve.
- Bones and skins are thrown away, and 2 cups of sugar with a slide are added to the juice per 1 liter.
- Mix the syrup well and put on medium heat. You need to boil the syrup until it thickens for 15-20 minutes.
- Then pour into sterile jars and roll up with a sterilized lid.
This dessert won't go bad. It can be stored in the basement for up to 3 years.
Grape jelly with raspberries and white wine
This recipe will delight gourmets with its great taste, aroma and color.
Ingredients:
- one liter of squeezed juice of white or yellow grapes;
- 0.7 grams of sugar;
- 0.2 l of white sweet wine;
- 1 glass of fresh raspberries;
- 1 pack instant gelatin
Cooking:
- In a saucepan, grind the raspberries with 1 cup of sugar.
- At the same time, put the saucepan with juice and wine on medium heat and heat the mixture, but do not bring to a boil.
- Add the remaining sugar to the hot juice, and mix well until the sugar is completely dissolved, bring the syrup to a boil.
- Stir better with a wooden spatula. After it boils for 5 minutes, reduce the fire to a minimum and add raspberries with sugar to the syrup, stirring constantly.
- Jelly with grapes should be brought to a boil and pour one pack of gelatin into a saucepan, mix well, cook for another 5 minutes, pour into sterile jars and close with sterile lids.
Who loves when whole berries come across, can add a handful of seedless grape berries cut in half and raspberries.
Grape and orange jelly
Ingredients:
- oranges;
- grape;
- sugar;
- pectin.
Cooking:
- Take in equal proportions freshly squeezed juice of oranges and grapes. Grapes can be both dark and light varieties.
- Based on 1 liter of juice mixture, you will need 0.5 kg of granulated sugar and about 5 grams of pectin (see instructions on the package).
- Grape- Orange juice heat and pour sugar into it, leaving about a third of a glass of sugar to dilute the pectin. Dissolve the sugar in the mixture and boil it over medium heat for about 10-15 minutes.
- Separately, mix sugar with pectin so that it is distributed more evenly in the composition, then pour this mixture into the juice.
- Bring the mixture to a boil, boil for 5 minutes and pour into sterile jars.
In this recipe for grape jelly with oranges, orange juice can be replaced with lemon or apple juice. Also, in the absence of pectin, instead of it, you can prepare this jelly with gelatin or agar-agar. If desired, add pieces of berries or fruit immediately after the sugar has dissolved in the juice.
Wine grape jelly for the winter without boiling
An excellent jelly for the winter from wine grapes is obtained, according to an old recipe without boiling. Important in this recipe proper preparation berries.
Ingredients:
- water;
- grape;
- sugar.
Cooking:
- First you need two pots and a colander. We put a colander in a larger pot, so that it completely lies on the neck of the pan, and draw water from the tap into it. The water should rise below the level of the top of the pan, so we measured the amount of water we needed. Water should be put on fire under the lid to boil.
- While the water boils, wash the grapes and put them in a colander so that they are on the same level with the edge of the colander (without a slide).
- We lower a colander with grapes into boiling water. Blanch the berries for 1.5-2 minutes in boiling water. You can help the berries a little by dipping them in boiling water with a spoon, but only carefully so as not to crush them.
- Then, lifting the colander, let the boiling water drain, and transfer the colander to a smaller empty pan.
- Crush the berries with a mashed potatoes, squeezing the juice out of them. So we do with all the available grapes.
- After the juice is ready, you need to heat it well, without bringing it to a boil.
- Then we add sugar to it at the rate: for one serving of juice there is a portion with a quarter of sugar, that is, 1: 1.25. The mixture will immediately begin to thicken.
- It is kept on fire until all the sugar is dissolved, and poured into sterile jars.
The secret of this old recipe in that the jars can not be closed with either nylon or seaming lids. Jelly can only be stored under a thick paper cover and only in a dark, warm place (in a cupboard in the kitchen or on the mezzanine in the house)!
Grape Jelly with Applesauce and Cinnamon
The secret of how to make jelly from grapes with applesauce and cinnamon, very simple.
Ingredients:
- 1 kg apples
- 300-400 grams of water;
- 3 kg of grapes;
- 1 kg of sugar;
- 2 tsp ground cinnamon.
Cooking:
- Apples must be removed from the core and boiled in a small amount of water.
- After that, rub the apples through a sieve, always hot, since the puree is poorly wiped when cooled.
- Rinse the clusters well, pour over with boiling water or blanch, as indicated in the previous recipe.
- After grape juice is ready, mix it with mashed potatoes and add sugar and ground cinnamon. Mix everything well and send to the fire.
- Boil the mixture for 15 minutes and roll into sterile jars.
- Cover well and leave to cool completely.
Grapes are used not only for eating fresh, but also for adding to various dishes, making drinks and preparations for the winter. One of the latest is grape jelly for the winter. Consider the nuances of its preparation at home and the most popular recipes.
Cooking features
The main principles of preparation are:
- Juice is made from grapes.
- For cooking, large grapes are best suited. Shriveled and rotten berries should be discarded.
- Before making jelly, the berries must be washed with running water.
- To obtain juice, grapes are often first succumbed heat treatment, and then spread on gauze and squeezed. The juicer is used very rarely.
- It is obligatory to measure the amount of juice, since it depends on how much sugar is needed.
- The juice must first be digested so that its volume is halved.
- In jelly, you can add thickeners or cook the workpiece without them. The use of thickening mixtures allows you to cook the dish faster. The use of pectin, gelatin or agar-agar is allowed. They are added at the very end of cooking.
- To test readiness, you need to take a little jelly and throw it in cold water. It shouldn't dissolve.
- The blank for the winter should be packaged in sterile jars.
Several cooking recipes
Most popular recipes:
- Jelly with apples and wine. For cooking, you need 1 kg of dark grapes, which are prepared according to general principles. Then 1 chopped apple, 1 lemon, a little cinnamon and half a glass of wine are added to them. In the future, the mixture is put on gas and boiled for an hour. After that, juice is squeezed out of it, and 2 cups of sugar are added to each liter of it. When the juice has cooled, a thickener is poured into it. The prepared jelly is poured into sterile jars, rolled up with lids and transferred to a cool room.
- Jelly with lemon and orange. First of all, you need to take 6 lemons and 2 large oranges, and squeeze the juice out of them. Then cut 1 kg of grapes into halves, throw in this juice and cook for 15-20 minutes. Cool the resulting mixture and squeeze through gauze. In the future, add 0.5 kg of granulated sugar to it, cook for 30-40 minutes over low heat, then pour into sterile jars.
- Isabella grape jelly. It has a pleasant aroma and taste. The berries are separated from the stalk, washed, poured into a saucepan with a thin bottom, add a little water and boil for 10-15 minutes. Then remove from heat and grind through a sieve. Later, 500 g of sugar is added to each liter of juice, boiled and poured into jars. Jelly from this grape can be stored in a cool room for several years.
- Jelly without thickeners. Let's make a completely natural jelly jam. According to this grape jelly recipe, you will need 4 kg of fresh white grapes, 1 kg of granulated sugar and 300-400 ml of water for cooking. Water is poured into an enameled container, 0.5 kg of sugar is added to it and put on fire until dissolved. Then peeled grapes are added to the syrup and boiled for half an hour. After that, the mixture is cooled, filtered through a sieve with gauze, the rest of the sugar is added, and then boiled for another 30-40 minutes. The finished jelly is rolled into jars.
Grape jelly - traditional italian dish. Previously, it was called the "delicacy of the poor", because it was prepared from the most affordable products in the fall - flour and grapes. Nowadays, this dessert is offered to you in the most sophisticated restaurants. It is also actively used to create other dishes. About that, from grapes, you will learn from this article.
A little about the benefits of grapes
The fruits of this plant contain an impressive amount of vitamins - A, B6, C, as well as all kinds of minerals - selenium, magnesium, phosphorus, iron, calcium, potassium. Of particular value to grapes is the content of flavonoids in it. These substances slow down the aging process, reduce the damage caused by free radicals, and are a powerful antioxidant. Various delicacies can be prepared from the sunny fruit: jam, compotes, and also jelly.
Selection and preparation of berries
It is believed that the most delicious jelly is obtained from Dessert, which turns out to be especially pleasant in taste and fragrant. However, other grapes, white or black, will do. If it is not sweet enough, then you can add more sugar to the dish. For jelly, not very ripe fruits with dense and fleshy pulp are usually chosen.
Basic cooking rule classic dishes from grapes says: berries cannot be washed. However, it is suitable for making jelly from house grapes collected in our own garden. Store-bought fruit must be carefully rinsed in running water before processing. Then the fruits should be cleaned of twigs and rotten berries.
Juicing
Now you need to squeeze the juice from the grapes. This can be done in the old-fashioned way - by crushing the fruits with a pusher. For this purpose, a more civilized method is also suitable - using a juicer. If you do not like both options, then you can make juice on fire.
- To do this, the container with the fruits should be placed on the stove and heated at a low temperature.
- During heating, the contents of the dishes must be constantly stirred, not forgetting to drain the resulting juice.
- Now the heated fruits must be removed from the fire, let them cool and squeeze the juice out of them with your hands. When using black grapes, it is better to wear gloves, as stains from the fruit are then difficult to wash off the skin.
- After that, the resulting liquid should be drained and filtered so that no bones and skins remain in it.
- For the preparation of jelly from grapes, freshly squeezed juice is usually used. However, it can be left for a day in order for the fermentation process to begin in the product.
So, the main ingredient for making jelly is ready. You can start creating the dish.
Grape jelly. Classic recipe
Ingredients:
- grape juice - 1 liter;
- flour - 100-150 grams.
Cooking method:
- First of all, the dishes with juice must be put on the stove and heated over low heat.
- Then, stirring carefully, bring the liquid to a boil. The resulting foam must be periodically removed.
- The juice should be boiled at a low temperature for about forty minutes.
- After that, the sifted flour must be added to the liquid. In order not to form lumps, it can be stirred in cold grape juice.
- Next, the mass with flour should be boiled for another ten minutes. When it becomes thick, the dishes must be removed from the heat.
- Now the grape jelly should be poured into molds and left to cool completely. When the mass acquires the desired consistency, it can be served at the table.
Making jelly from grapes for the winter
"Roll up summer days in jars", that is, to create as many blanks for the winter as possible, was the sacred duty of our grandmothers. Nowadays, this process is not so relevant, but it's worth a try. Making jelly from grapes for the winter will take very little time.
Ingredients:
- grape juice - 1 liter;
- sugar - 600 grams.
Cooking method:
- First of all, the grapes must be washed with water. Then the berries should be separated from the twigs and placed in an enamel bowl.
- Then the container with the grapes must be put on a slow fire, add one tablespoon of water to it and bring to a boil.
- After the fruits have been boiled for 10-15 minutes, they must be removed from the heat, transferred to a colander and mashed with a crush.
- Now the resulting juice should be filtered through a sieve so that no skin and seeds remain in the liquid.
- Next, the grape juice must be combined with sugar, put the solution on the fire and let it boil.
- After the sugar is completely dissolved, it is necessary to remove the container from the stove and cool the resulting mixture a little.
- Then the grape jelly should be poured into sterilized jars, tightly rolled up with lids and left for the winter.
A delicacy prepared in this way can be stored for several years. It is usually used to make jelly, compotes, as an additive to pancakes, pancakes and various cereals. It should be remembered that Isabella grape jelly is the most appetizing option, because this berry has a special taste and aroma.
Champagne jelly with grapes
This dish can be attributed to a festive dessert. It is good to cook it before or the next day after the New Year, especially when there is unfinished champagne on the table. Jelly made from grapes with wine has a very piquant taste.
Ingredients:
- sugar - 40 grams;
- sweet grapes, pitted - 150 grams;
- champagne - 400 milliliters;
- granular gelatin - 30 grams.
Cooking method:
- To begin with, gelatin should be poured with fifty milliliters of champagne, left for about half an hour until swelling.
- After that, it is necessary to pour the remaining wine into a separate bowl and add sugar to it and heat gently. The mixture should not be brought to a boil.
- Then champagne should be combined with swollen gelatin. This must be done quickly and carefully so that no lumps remain.
- Next, the grapes must be separated from the branches, washed, dried and beautifully laid out in glasses and bowls, filling the containers approximately halfway.
- Now the berries should be poured with a gelatin solution and put in the refrigerator for several hours until completely cooled.
Jelly from grapes with champagne is ready! Its unusual taste will amaze all those gathered for festive table. Bon Appetit!
