How to make homemade grape jelly - a delicious dessert for the winter. Isabella grape jelly for the winter, recipes

Autumn is the perfect time to prepare sweet dishes from grapes. Ripe berries added to baked goods, canned with sugar, or used in berry and fruit canapes. It turns out very tasty jelly from grapes - it is easy to cook it at home if you use gelatin. This dessert can please both children and adults.

Grapes for jelly can be taken with seeds. In this case, you will need to cut each berry in half and remove the seeds. For small grapes of the kishmish variety, in which there are no seeds, this step is not relevant. Jelly can be made from both light and dark grape varieties.

Ingredients

• grapes 500 g
• gelatin 1 tbsp. l.
• cinnamon ¼ tbsp. l.
• granulated sugar 2/3 st.
• boiled water 3 tbsp.

How to make grape jelly

1. 
   First of all, the berries must be separated from the branches and washed. Then they need to be sorted. Strong, intact grapes should be set aside. They will need to be added to the already prepared jelly. For 4 servings, you will need at least 200 g of selected berries. Soft, bursting grapes are needed to make grape juice.
2. 
   Juice for jelly from grapes can be squeezed out with a juicer. If this is not possible, then the berries must be chopped in a blender and filtered through a flannel filter. Usually 250 ml of juice is obtained from 300 g of grapes.
3. 
   It must be diluted in a ratio of 1:2. That is, for 1 glass of juice you need 2 glasses of boiled water. Then add sugar to taste. You must try the juice, because the juice from different varieties grapes can differ significantly in the degree of sweetness.
4. 
   For the best flavor and flavors can be added as desired. ground cinnamon. If grape juice seems too sweet, add a few tablespoons of lemon juice. Then the grape juice must be brought to a boil, stirring to dissolve the sugar. Cool and filter again.
5. 
   Dissolve gelatin in 200 ml of cold boiled water.
6. 
   Leave it for 40 minutes to swell.
7. 
   Heat gelatin until completely dissolved. It is impossible to bring it to a boil, otherwise the gelling properties will be lost. Mix gelatin and grape juice in a ratio of 1:2.
8. 
   Portion bowls for 2/3 fill with selected grapes.
9. 
   Then they need to be filled with gelatin.
10. Put the creamers in the refrigerator for 2 hours. Finished homemade jelly from grapes, you can decorate with berries, whipped cream or chocolate chips.

Preparation of gelled juices - compact and very delicious method conservation. From simple thick jam or marmalade differs only in that they try to get the most transparent product of medium density. Even in jelly, unlike other similar sweets, spices or natural flavors.

Grape Jelly - General Cooking Principles

The basis for the preparation of jelly is grape juice, which is squeezed out only from well-ripened, unripe grapes.

It is necessary to select large, dense grapes. Rotten and crushed are discarded, they are unsuitable for making jelly. The berries cut off from the branches are thoroughly washed warm water and slightly dry from excess moisture by placing in a colander.

In most cases, grape juice is extracted after heat treatment, squeezing through cheesecloth or rubbing on a sieve. Very rarely use a juicer.

Freshly squeezed grape juice must be measured to accurately determine required amount sugar, and boil over low heat until reduced in volume by half. In the process of boiling, granulated sugar is gradually mixed into it so that it dissolves well.

Grape jelly can be prepared both without thickeners and with them. A thickener is added if they want to reduce the cooking time. This role can be played by gelatin, pectin, agar-agar or special mixtures for jam, such as Gelfix. They are added according to the instructions on the package or a couple of minutes before readiness, and after that they do not allow the jam to boil, but only bring it to a boil and immediately pour it.

The readiness of jelly is checked by dropping a small amount of it into a container with cold water. If the droplet sinks to the bottom and does not dissolve, the jelly is ready.

For long-term storage cooked jelly jam packaged only by sterile jars and roll up with boiled lids. If thickeners are added to it before seaming, jars of jelly are lowered into a container with enough hot water, boiled and sterilized in it. Grape jelly prepared without thickeners is rolled up immediately after pouring.

Transparent grape jelly with apples and wine

Ingredients:

A kilogram of dark grapes;

White sweet wine - 125 ml;

Small lemon;

Drinking boiled water - 100 ml;

cinnamon stick;

Two small apples;

Four boxes of cardamom.

Per liter of juice:

Sugar - 500 gr.;

Packing "Zhelfix" (2: 1).

Cooking method:

1. Pick the grapes from the branches, discarding the crumpled and rotten ones. Rinse the selected grapes with warm water and transfer to a saucepan.

2. Wash apples and lemon. Cut the citrus into quarters, remove the core from the apples and cut into slices. Send fruit to grapes.

3. Add cinnamon and cardamom, ground in a mortar or ground with a coffee grinder, pour in wine and water, mix.

4. Cover the pot with a lid and bring to a boil over moderate heat.

5. After about an hour, when the pieces of fruit are completely softened and release a lot of juice, discard everything on a sieve and leave it in it.

6. Do not grind and do not try to squeeze, otherwise the jelly will turn out cloudy. Additionally, you can filter the expressed juice through gauze in several layers.

7. Measure the volume of filtered juice. Add granulated sugar mixed with Gelfix to it, stir and boil for a quarter of an hour, cool.

Jelly from grapes, grated on a sieve

Ingredients:

Grape dark varieties(without twigs) - 2 kg;

Filtered water - 800 ml;

Sugar, for 1 liter of grated grapes - 700 gr.

Cooking method:

1. Tear off fleshy grapes that are not damaged by rot from the ridges and collect them in a large saucepan. Pour in water at the rate of: 400 ml of liquid per kilo of berries and set to boil.

2. After boiling, boil the grapes for 20 minutes and discard everything on a fine metal sieve. When all the liquid has drained, gently grind the softened berries, leaving the skins on the sieve.

3. Measure the volume of the resulting mass, measure the required amount of sugar.

4. Pour the grape puree into a thick-walled saucepan and boil over medium heat, constantly removing the foam that forms on its surface.

5. As soon as it boils, add granulated sugar in small portions, stirring it thoroughly after adding each portion.

6. When all the sugar has been added, boil the jelly until the volume is reduced by half.

7. Check readiness by dropping a little jelly on cold water poured into a glass. If the drop falls freely to the bottom and does not dissolve, then it is ready.

Grape jelly with citrus

Ingredients:

Two large oranges;

six lemons;

5 gr. "lemons";

500 gr. sugar.

Cooking method:

1. In thick-walled saucepan cook from all sugar thick syrup.

2. Wash lemons and oranges and dip in boiling water for three minutes. Then cut the citruses in half and squeeze the juice.

3. Cut the grapes torn from the branches in half and dip in citrus juice. Boil the berries with a slight boil for at least a quarter, but not more than 1/3 hour, then let stand, removed from heat, for about 20 minutes.

4. Put gauze folded in two layers on a sieve and pour the contents of the pan into it, strain all the juice. Then wrap the pulp in a gauze bag and squeeze its remnants out of it.

5. In the chilled juice, add citric acid dissolved in a small volume of boiled water, citrus zest, slightly crushed on a fine grater and sugar syrup.

6. Boil over low heat fruit jelly until ready. For long-term storage, pour it hot into sterile jars and seal them tightly.

Jelly from grapes without thickeners for the winter

Ingredients:

Large, dark grapes;

Sugar, based on: 500 gr. for 1 liter of juice.

Cooking method:

1. Put the dry grapes, picked from the branches, into a large saucepan and set to warm over low heat.

2. As soon as the berries begin to burst and become soft, remove the pan from the stove. Remember the grapes with a crush and transfer to a gauze filter, folded from several layers. Bring the edges of the fabric together to make a bag, and squeeze well into a separate pan. To get more juice, squeeze the grapes in small portions.

3. Pour the juice remaining in the pan to the freshly squeezed one, and let stand for a while. Then carefully strain off the sediment, filtering through several layers of gauze, and measure its amount.

4. For each liter of grape juice, add half a kilo of sugar, mix and put on medium heat, carefully stirring the sugar in the juice.

5. As soon as it begins to boil, turn down the flame so that the syrup does not boil, and boil it down to desired consistency.

6. Then pour hot jelly into sterile half-liter containers, wipe their necks dry and close with lids.

7. Place the jars in a pot of hot water on a wire rack or a thick layer of cloth and pasteurize the jelly under the lid for 10 minutes. Carefully remove the jars and roll the lids with a seaming key.

A simple recipe for grape jelly without thickeners for the winter

Ingredients:

Grapes of any dark variety - 5 kg;

Kilo unrefined sugar;

300 ml of drinking filtered water.

Cooking method:

1. Mix half of the measured sugar with water. Over low heat, stirring constantly, bring the syrup to a transparency. Then pour the washed grapes picked from the ridges into it and boil for at least 10 minutes.

2. Strain the chilled syrup through a thin sieve or several layers of gauze and pour back into the pan. And here, through gauze, slightly squeeze the pulp.

3. Enter the remaining sugar into the resulting juice, stir well and cook on low heat until tender.

4. Pour hot jelly into sterile jars and seal tightly with lids for conservation.

Original grape jelly with apple slices

Ingredients:

Two kilos of any sweet apples;

Spoon baking soda;

Two kilograms of dark grapes;

4 kg of sugar;

Two teaspoons of "lemon";

Pectin - 4 sachets.

Cooking method:

1. Cut the peeled and seeded apples into thin slices, put them in a large bowl.

2. One liter cold water dilute a tablespoon of soda and pour the resulting solution apple slices for four hours. Be sure to put a small weight on top so that all the apples are immersed in soda solution.

3. Squeeze the juice from the grapes on a juicer and put it on a small fire. As soon as it warms up well, pour pectin into it, all four bags, and bring to a boil.

4. Add two kilos of sugar and stir until dissolved. Bring to a boil again, but do not boil. As soon as you notice that bubbles rise to the top, pour in citric acid, stir and immediately remove from heat.

5. Rinse apple slices well from soda.

6. In a separate saucepan, mix the remaining sugar with 200 ml drinking water and over low heat, stirring, dissolve it. Then add fire and, as soon as the syrup boils, dip the slices washed from soda into it.

7. Boil the apples over high heat for about 1/4 hour and pour grape pectin syrup over them. Bring to a boil and immediately pack in sterile jars. Roll up.

Grape Jelly - Cooking Tricks and Useful Tips

Jelly from sweet grapes can be too sweet, so at the end of cooking sugary taste it is recommended to break it with freshly squeezed lemon juice or citric acid.

To get a brighter taste, grape jelly is prepared with citrus fruits or fruits (apples).

The cooking process can be significantly reduced if wide containers are used for boiling. The wider and lower the dishes, the faster the moisture will evaporate.

To make the jelly transparent, let the freshly squeezed juice settle and filter it, carefully draining it from the sediment.

Autumn is a great time for culinary experiments. Indeed, at this time, a lot of vegetables, fruits and berries appear on the shelves of markets and shops. They can be used to make most different dishes, including delicious preparations for the winter. And a wonderful basis for them can be grapes. It can be used for juice. By the way, what grape juice is useful for, we already wrote on the pages of the site. It can be used to make desserts, juices, sauces and a wide variety of dishes. Let's clarify now how Isabella grape jelly is prepared for the winter, we will give proven recipes for this.

Grape jelly - recipes without additives

The easiest version of Isabella grape jelly

To prepare such a dessert, you need to stock up on one and a half kilograms. fresh grapes, one kilogram and one hundred grams of sugar and four hundred milliliters of water.

First of all, thoroughly clean and wash the grapes. Separate the berries from the branches. Then drain them in a colander to let the water drain completely.

Pour water into a saucepan and pour a third of all sugar into it. Boil such a mass over medium heat, then reduce the heat and wait for the sugar to dissolve completely. Add the berries to the boiling syrup, mix well and boil for another six to seven minutes on a minimum heat. Do not forget to remove the film from the cooking jelly from time to time.

Then remove the pan from the heat and cool the grape mass completely. Next, squeeze the future jelly through several layers of gauze. It is best to do this in portions, do not try to fit the entire volume of dessert into cheesecloth. This manipulation will help you eliminate all the remnants of the berries.

Send the filtered mixture to a fire of minimum power, pour the rest of the sugar into it, mix. Boil it for another half an hour after boiling, then pour it into sterilized jars and roll it up.

Another simple version of Isabella grape jelly - without water

To prepare such a dessert, you need to stock up on five liters of grapes separated from the brushes and two liters of eight hundred milliliters of sugar.

The grapes must be thoroughly washed and all branches removed from it. Throw it in a colander and dry it. Mash the berries with a crush and place over medium heat. After boiling, strain the mixture through a sieve. Add sugar to the resulting juice and bring to a boil again. Then pour the hot jelly into dry sterilized jars. Cool and wrap with clean lids. Store this jelly in the refrigerator.

Grape jelly for the winter - recipes with additives

Isabella grape jelly for the winter with liquor

To prepare such an interesting, fragrant and very tasty jelly, you need to stock up on one and a half kilograms of grapes, a couple of cinnamon sticks, four cloves, half a kilogram of sugar and five tablespoons of liquor.

Rinse and sort the grapes, squeeze the juice out of it using a juicer. Then add sugar, cloves and cinnamon to it. Bring this mixture to a boil, remembering to stir constantly. Boil over fairly high heat for three minutes. Then strain the mass through a sieve, removing cloves and cinnamon from it. Add liquor to the finished jelly, mix and immediately pour into pre-prepared jars. Cover the jars with lids and roll up.

Isabella Grape Jelly with Lemon Juice

To make this jelly, stock up on ten cups of berries, three cups of water, the juice of one lemon, and sugar (you'll need two cups of sugar for every two and a half cups of juice).

Sort and wash the berries. Pour them into the pan, mash with a crush. Add water to grapes lemon juice. Bring the mixture to a boil and simmer over low heat for ten minutes.

Cover the colander with cheesecloth and place it over a fairly large saucepan. Transfer the berry mixture to a colander, cover the top cling film and leave for at least two hours (and preferably overnight). If you press the fruits from above with your hands, the process will be faster, but the juice will not be transparent.

Then carefully squeeze the berries into a saucepan to squeeze out the remaining juice. Add sugar to juice and bring to a boil. Pour the hot jelly into sterile jars and seal. To keep the jelly well without refrigeration, sterilize the rolled jars in boiling water for twenty minutes.

Jam jelly with berries

To prepare such a dessert for the winter, stock up on eleven glasses of Isabella grapes, eight glasses of sugar and half a liter of water.

Make syrup from two cups of water and four cups of sugar. Rinse the berries, sort, peel the twigs. Dip them in boiling syrup, bring to a boil and boil for five minutes, skimming off the foam.

Add the rest of the sugar (four cups), mix, remove from heat and immediately place in sterile jars. Roll them up with sterile lids and turn them upside down until completely cool.

Jelly from Isabella grapes and oranges

To prepare such a dessert, prepare one kilogram of grapes, a couple of large oranges and one and a half kilograms of sugar.

Sort the grapes from the twigs, wash and dry. Wash the oranges, pour over with boiling water, divide into slices and peel. Pass these components through a meat grinder, then sprinkle with sugar and leave for two hours. Bring the mass to a boil, then reduce the heat to a minimum. Boil the future jelly for five to seven minutes, then pour into sterilized jars and seal. Turn the jars upside down and wrap in a blanket until cool.

Grape jelly is a very simple and easy recipe homemade. Grapes are the most beautiful of berries, they are tasty, fragrant, rich in vitamins and other substances necessary for humans. We eat it with pleasure in the summer-autumn season and, of course, strive to prepare these healthy berries for the winter. Therefore, if you are thinking about what can be made from grapes for the winter, master the preparation of jelly according to this recipe.

And so, how to make jelly from grapes for the winter.

To make jelly at home, you need to take fleshy and dense, slightly unripe grapes. Wash well, separate from the stalks. Spoiled and rotten berries must be selected, for jelly we take only good grapes.

Then, put the grapes in a saucepan and cook over low heat for 16 minutes.

The resulting juice is drained and filtered through a cloth filter.

We spread the pulp in a canvas bag and squeeze the juice out of it, which we also filter and add to the previously obtained one.

The juice is doubled. When cooking, remove foam and impurities from it.

Then, gradually add sugar to the juice and bring it to a boil.

When the sugar dissolves, we try our workpiece for jelly. To do this, pour a little jelly with a spoon on a plate. If the jelly thickens quickly, then cooking is over.

Now we need to close grape jelly to banks. To do this, take washed, dry, slightly heated jars and pour hot jelly into them. We cover loosely with lids and lower them into a pot of water (water 70 ° C). We pasteurize the jars in a saucepan in water (90 ° C). Banks 0.5 l. hold for 8 minutes. Banks 1 l. - 12 minutes. Pasteurize the jelly in a saucepan with a lid. Water should be 3 cm below the necks of the cans to be pasteurized. Seal the pasteurized jars tightly.

In order to make jelly we need:

1 kg of grapes - 2 tbsp. water

For 1 liter of juice 700 g of sugar.

beautiful and delicious jelly from grapes for storage put in a cool room. It is beautiful suitable for winter as a dessert for tea, pancakes or puddings.

Grape jelly - a recipe for how to make grape jelly for the winter

Jelly from grapes for the winter

For me, this delicacy is associated with childhood, since the grapes grew on our site, then for the winter my mother cooked from it various blanks, including such an amazing jelly.

INGREDIENTS

• Grapes dark 1300 Grams
• Sugar 500 Grams

To begin with, we cut off the berries from the branches and wash the grapes under running water, put them in a colander to dry the berries.

Put dry grapes in a saucepan and put it on slow fire, warm the grapes, stirring, for 10-15 minutes, during which time it should become soft and let the juice go.

We fold the gauze in several layers and spread the grape mass on it in small portions. We outlive the juice, throw out the cake and again lay out a new batch of grapes.

We measure the amount of grape juice obtained, pour it into a saucepan and bring to a boil.

For every 500 ml of juice, add 500 grams of sugar.

Stirring the mass, we continue to heat it over medium heat until the sugar granules are completely dissolved, it is not necessary to bring the juice to a boil.

Turn off the heat and pour the juice into sterilized jars.

We carefully wipe the neck of the jars and twist the jars tightly with lids.

Then we sterilize them for 10 minutes, after which we cover the jars with a warm blanket and leave to cool.

Jelly from grapes for the winter - step by step recipe from photo to

Grape jelly for the winter is a delicious fragrant gift of summer. Variations and secrets of making grape jelly for the winter

Grape jelly is a tidbit of summer, stocked up for future use, which, in its simplest form, is grape juice boiled to a density with sugar, rolled up in sterilized jars.

Grape jelly for the winter: basic principles

For its preparation, table grapes are used and usually, jelly is prepared from any one variety without mixing them together, but you can brightly combine grapes with other fruits (peaches, apples, pears, cherries.) And berries (raspberries, currants. ).

So, grape jelly for the winter is the same scope for culinary fantasy, as well as preserves, jams, jams and more.

The preparation of any jelly from grapes for the winter begins with the fact that the berries are cut off from the brushes, sorted out, removing the damaged ones, washed in running water and dried, leaving it in a colander, which is shaken several times.

Grape jelly classic

Boil water in a saucepan, put the grapes in it, reduce the heat to medium and heat the grapes, waiting until it becomes softer, the skin starts to crack;

Set aside the pan, wait until the grapes have cooled, mash them with a pusher and, transferring them to multi-layer gauze (it is more convenient to do this in small portions), carefully squeeze the juice out of it;

Pour the grape juice into the pan and return the dishes to the stove;

Starting to warm up the juice, slowly pour in the sugar, stirring so that it dissolves well;

Watch how the juice boils into jelly until its volume is reduced by about half and be sure to remove the foam from the brew;

Arrange the ready-burning-hot jelly in jars.

Grape jelly made from freshly squeezed juice

Squeeze juice from grapes with a juicer;

Pour the juice into a saucepan and, putting it on medium heat, gradually add sugar, stirring vigorously for better dissolution;

add fire, bring the juice to a boil, then reduce it and, removing the film that forms on top, boil until it thickens, until the jelly becomes half as much;

Put the workpiece in prepared jars.

Grape jelly puree with cinnamon

3 kg of dark grapes;

citric acid to taste;

Pour one third of the sugar into a saucepan with water and, stirring constantly, bring the syrup to a boil;

Add grapes to the bowl, mix everything and reduce the heat, leaving the berries to languish in syrup for 15-20 minutes;

· set aside the pan, let its contents cool and wipe the berries twice through a fine sieve;

put the puree in a saucepan with syrup, return the dishes to the fire and start boiling, slowly, with constant stirring, adding sugar;

When the sugar dissolves, add cinnamon to taste and, continually removing the foam, boil the sweet mass in anticipation of the moment when its volume is reduced by half;

shortly before readiness, add a little citric acid to the grape jelly for the winter, after which, still hot sweet preparation distribute into jars.

Grape jelly with oranges

1 sachet of pectin;

Peel oranges from skins, zest and seeds, put in a saucepan, pour in water, add grapes and put the dishes on medium heat, covered with a lid;

After 30-40 minutes, remove from the stove and let cool;

Drain the liquid from the fruit into a separate bowl;

Wipe the fruit through a sieve and squeeze the resulting mass through a multi-layer gauze;

Add the squeezed part of the juice to the one that just drained and pour everything back into the pan;

put it on the stove, start heating and add sugar, stirring it so that it dissolves well;

Add pectin, stir and bring the liquid to a boil;

Reduce the heat and wait for the jelly to thicken quickly and reduce its volume by half;

Distribute the jelly into jars.

If you want to try a more exotic version of grape jelly for the winter - change from one quarter to one third regular sugar on cane sugar, with which the jelly will acquire unusually spicy, caramel notes.

Grape jelly with raspberries and white wine

2 kg of red grapes;

200 ml of white sweet wine;

Grapes and raspberries, white wine, water and cinnamon sticks - put everything in one pan;

Covering it with a lid, turn on a small fire and leave it on the stove for 50-60 minutes;

Set aside, remove the cinnamon and let the mixture cool;

if you want to receive clear jelly- place a colander in a deep bowl and, having knocked over the contents of the pan into it, wait until all the liquid has drained;

if transparency is not important - after the liquid drains, select raspberries, rub through a sieve in puree and combine it with juice and wine, again sent to the stove;

Add sugar to the saucepan, in small portions, stirring until completely dissolved;

Continue to boil the jelly until it thickens by about two times, carefully removing the resulting foam;

Distribute grape jelly that has not yet cooled down for the winter, in jars;

Grape jelly with apricots, white wine and walnuts

1 kg of grapes white variety;

200 ml of sweet white wine;

300 g peeled walnuts.

Putting the pan on the stove, pour water, white wine into it, lay out the halves of pitted apricots and grapes;

Cover with a lid and leave to languish, cook for 40-50 minutes;

in a dry frying pan non-stick coating lay out walnuts and sugar, in approximately equal proportions;

turn on a small fire and with a spatula stir the nuts in sugar, warming up until the caramelized sugar sticks around the nuts, after which, the pan can be set aside and returned to the jelly;

put a saucepan with mashed potatoes and juice on the stove and add sugar, stirring it thoroughly until dissolved, then boil everything until it thickens and reduces the volume by half;

· distributing jelly from grapes for the winter in jars, add to each of them a serving of nuts in caramel.

Grape jelly with apples and pears

1 tsp citric acid;

2 sachets of pectin.

pears with apples, peel and core with seeds and cut into slices;

Pour fruit with 0.5 liters of cold water, with soda dissolved in it and leave it for 3-4 hours. Due to this, the slices will not boil soft during the cooking process and will be more interesting to feel in texture in the intended workpiece;

Squeeze juice from grapes on a juicer;

Pour the juice into a saucepan, put on a small fire, start heating, add half a measure of sugar;

When the sugar dissolves, add pectin, mix well and wait until it boils;

Boil the mixture for several minutes, wait for it to boil again (but do not boil!), Pour in citric acid, dissolve, stirring, and remove the pan from the stove;

Drain the soda solution from the fruit slices and rinse them well with cold water;

Pour 200-250 ml of water into another saucepan, add the remaining sugar, dissolve it and, bringing the syrup to a boil, put the fruit in the bowl;

Boil them over medium heat for 15-20 minutes, stirring gently;

Pour the contents of a saucepan with grape juice to the fruit, mix and bring everything to a boil again;

Finally, place the hot jelly in jars.

Jelly from grapes for the winter: secrets and tricks

Despite the variety of grape jelly recipes in the world for the winter, some tricks apply to all of them. home cooking, providing a dizzyingly tasty and healthy result of the hostess's efforts.

1. Jellies from grapes for the winter, as well as preserves, jams, marmalades, etc., are recommended to be cooked in thick-walled dishes that evenly distribute heat over the entire surface, at the bottom of which food is unlikely to burn.

2. The grapes must be ripe, perhaps slightly unripe, but never overripe, so that the characteristic flavor of fermentation is felt.

3. Grape juice it will be cleaner, more transparent if you let it settle and then filter it through several layers of gauze, carefully pouring it out of the container so as not to disturb the sediment.

4. There are enough gelling substances in grapes, but not in excess, so sometimes pectin, gelatin or agar-agar are added to the jelly.

5. The amount of sugar, as well as the quantity and assortment (and in general the need) various additives, varies from personal tastes and grape varieties. Great content sugar in grapes suggests that less granulated sugar should be used and, perhaps, the sugariness of jelly should be reduced with lemon juice or citric acid. Bright taste and the aroma of some varieties do not need to be decorated with spices and other fruits, while other varieties, on the contrary, are neutral in palatability and are good as a basis for culinary experiments on harvesting grape jelly for the winter.

6. To check the readiness of the jelly, you need to throw a drop of it into a bowl of water - if it doesn’t dissolve to the bottom, then it’s ready.

Delicious grape jelly can be served with tea, pancakes, cheesecake, toast, porridge, used to make sweet drinks and desserts, original second dishes.

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Portal Editor-in-Chief: Ekaterina Danilova

Grape jelly recipes for the winter, the secrets of choosing ingredients and

Cooking delicious jelly from grapes

Delicious and ripe grapes are good not only for 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. Great option there will 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 suitable recipe grape jelly and start cooking it.

Grape jelly recipes

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 not a large number 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.

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. Ready jelly you can put it on the table right away, or you can distribute it in jars (previously sterilized) and leave it for the winter.

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.

Some housewives advise adding lemon juice when preparing grape preparations. 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.

Isabella grape jelly for the winter at home