Have you tried jam from a sultry grapes?

We are used to the fact that grapes are used asusually, for the preparation of various drinks - juices, compotes and, of course, wine. However, few people thought that his berries can be harvested in the same way as all other sweet fruits. Moreover, from the grapes you get a delicious and very tender jam. For this, it is best to use seeds without pits, so that they do not come across during eating and do not interfere with the taste of berry delicacy. That's why we will learn how to prepare jam from grapes of kishmish - white or black, at your discretion. In the latter, the taste is more pronounced, saturated, and in the first - the color of the finished product turns out to be more beautiful, and the taste is more tender.

To not make a choice, what color to cook jam from grapes, the recipe will be not one, but two. Let's start with white kishmish. For a kilogram of berries we need as many of the following components:

water - 100 ml;
sugar - 800 grams;
lemon - one piece (large);
A small stick of cinnamon and three buds of cloves (for flavor).

Preparing jam from grapes kishmish begins withsyrup. To do this, pour the sugar into the pan, add water, squeeze the lemon juice, throw the spices. Bring the mixture to a boil and cook until the sugar completely dissolves. Now I have to work with the berries. They need to be removed from the twigs, thoroughly washed, dried and punctured with a thick needle in one or two places. This is necessary so that they remain intact and do not burst. If the form and the form for you are not too important, then with this procedure you can not bother.

We lower the grape berries in syrup and onslowly heat them up to 70 degrees. Remove from the plate and cool it, then reheat it - so for a day. The grapes must be completely soaked with syrup, but not boiled (therefore, it is necessary to hinder gently, and the temperature should not be increased much). During the last cooking you need to bring the syrup to a boil, then reduce the heat and boil for about 5 minutes. The ready-made jams of grapes (white) will have a very beautiful amber-honey color. Pour it over the cans and roll it.

The second recipe will be slightly different, and we will use dark grapes. For this we need (per kilogram):

sugar - a kilogram;
water - 1.5 cups;
lemon - half;
vanillin is a teaspoonful of tea.

The berries are also washed and dried. Then we blanch in boiling water for about a minute and immediately shift it into a container with cold water. Cook the syrup from the specified amount of sugar and water. We lower the berries into it and bring it to a boil. After that, they need to boil for about 5 minutes, take a break for 6 hours (to insist) and cook again - for 10 minutes. The next break will last 8 hours and then the final stage of cooking will take place (until ready). Shortly before turning off the fire, add lemon juice and vanillin, mix thoroughly. Jam from the gruel of kishmish (dark) is ready. Spread it over the prepared jars and close.

Now you know how to make a jamof grapes. Agree that this is not difficult. It will perfectly go in the course of the winter, when fresh fruit, although there are in the store, but taste does not shine. A croissant with cream cheese and grape jam with a cup of black coffee is the perfect breakfast, do not you think?

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