Grape jelly. How to make grape jelly: recipe
Autumn is the ideal time to prepare sweet dishes from grapes. Ripe berries added to baked goods, preserved with sugar or used in berry and fruit canapés. Grape jelly is very tasty - it’s easy to make 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 raisin variety, which have no seeds, this step is not relevant. Jelly can be prepared from both light and dark varieties grapes
Ingredients
- grapes 500 g
- gelatin 1 tbsp. l.
- cinnamon ¼ tbsp. l.
- granulated sugar 2/3 tbsp.
- boiled water 3 tbsp.
How to make grape jelly
First of all, the berries must be separated from the branches and washed. Then they need to be sorted. Firm, undamaged grapes should be set aside. They will need to be added to the already ready jelly. For 4 servings you will need at least 200 g of selected berries. Soft, burst grapes are needed to make grape juice.
The juice for grape jelly can be squeezed out with a juicer. If this is not possible, then the berries need to be crushed in a blender and strained through a flannel filter. Typically, 300 g of grapes yield 250 ml of juice.
It must be diluted in a ratio of 1:2. That is, for 1 glass of juice you will need 2 glasses of boiled water. Then add granulated sugar to taste. Be sure to try the juice, because the juice is from different varieties grapes can vary significantly in degree of sweetness.
For best aroma and you can add flavor as desired ground cinnamon. If the grape juice seems too sweet, add a few tablespoons of lemon juice. Then the grape juice must be brought to a boil, stirring until the sugar dissolves. Cool and filter again.
Dilute gelatin in 200 ml of cold boiled water.
Leave it for 40 minutes to swell.
Heat the gelatin until completely dissolved. You cannot bring it to a boil, otherwise the gelling properties will be lost. Mix gelatin and grape juice in a 1:2 ratio.
Fill portioned bowls 2/3 full with selected grapes.
Then they need to be filled with gelatin.- Place the bowls in the refrigerator for 2 hours. Ready homemade jelly grapes can be decorated with berries, whipped cream or chocolate chips.
Autumn is a great time for culinary experiments. After all, at this time a lot of vegetables, fruits and berries appear on the shelves of markets and shops. They can be used to prepare the most different dishes, including delicious preparations for the winter. And grapes can be a wonderful basis for them. It can be used for juice. By the way, we have already written about the benefits of grape juice on the pages of the site. It can be used to prepare desserts, juices, sauces and a wide variety of dishes. Let's now clarify how Isabella grape jelly is prepared for the winter; we will provide proven recipes for this.
Grape jelly - recipes without additives
The simplest 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 place them in a colander to allow the water to drain completely.
Pour water into a saucepan and add a third of all the sugar. Boil this mixture over medium heat, then reduce the heat and wait until the sugar is completely dissolved. Add the berries to the boiling syrup, mix well and cook for another six to seven minutes over low heat. Do not forget to remove the film from the preparing jelly from time to time.
Then remove the pan from the heat and cool the grape mixture 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 remaining berries.
Place the strained mixture on low heat, add the rest of the sugar and stir. Cook it for another half hour after boiling, then pour it into sterilized jars and roll 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 grapes, and two liters and eight hundred milliliters of sugar.
The grapes need to be thoroughly washed and all branches removed. Place it in a colander and dry. Mash the berries with a masher 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 cover with clean lids. Store this jelly in the refrigerator.
Grape jelly for the winter - recipes with additives
Isabella grape jelly for the winter with liqueur
To prepare such an interesting, aromatic and very tasty jelly, you need to stock up on one and a half kilograms of grapes, a couple of cinnamon sticks, four clove buds, half a kilogram of sugar and five tablespoons of liqueur.
Wash and sort the grapes, squeeze the juice out of them using a juicer. Then add sugar, cloves and cinnamon. Bring this mixture to a boil, remembering to stir constantly. Boil over fairly high heat for three minutes. Then strain the mixture through a sieve, removing the cloves and cinnamon. Add liqueur to the prepared jelly, stir and immediately pour into pre-prepared jars. Cover the jars with lids and roll up.
Simple Isabella grape jelly with lemon juice
To prepare this version of jelly, stock up on ten cups of berries, three cups of water, the juice of one lemon and sugar (you will need two cups of sugar for every two and a half cups of juice).
Sort and wash the berries. Pour them into the pan and mash them with a masher. Add water and lemon juice to the grapes. 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. Place the berry mixture in a colander and cover the top cling film and leave for at least two hours (preferably overnight). If you crush the fruits from above with your hands, the process will be faster, but the juice will not be clear.
Then carefully squeeze the berries into the pan to squeeze out the remaining juice. Add sugar to the juice and bring to a boil. Pour hot jelly over sterile jars and seal. To keep the jelly well even without refrigeration, sterilize the rolled-up jars in boiling water for twenty minutes.
Jam-jelly with berries
To prepare this 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 glasses of water and four glasses of sugar. Wash the berries, sort them, remove the branches. Dip them into the boiling syrup, bring to a boil and cook for five minutes, skimming off any foam.
Add the rest of the sugar (four cups), stir, remove from heat and immediately place in sterile jars. Roll them up with sterile lids and turn them upside down until they cool completely.
Isabella grape and orange jelly
To prepare this dessert, prepare one kilogram of grapes, a couple of large oranges and one and a half kilograms of sugar.
Remove the grapes from the branches, wash and dry. Wash the oranges, rinse them with boiling water, divide them into slices and remove the seeds. Pass these components through a meat grinder, then add sugar and leave for two hours. Bring the mixture to a boil, then reduce the heat to low. Boil the future jelly for five to seven minutes, then pour into sterilized jars and seal. Turn the jars upside down and cover with a blanket until cool.
Hi all!
Today's winter supplement recipe is a godsend! Grape jelly for the winter is tasty, healthy and easy to prepare. My step by step recipe will help you cook correctly at home.
Grape jelly for the winter: recipe with photos
One of the ways to preserve taste and beneficial properties grapes are harvested for the winter. Except regular juice, there are still a lot of interesting and unique recipes, which can be made based on fruits. From white and dark grapes you can make jam, confiture, jam and even marmalade, each time enriching its taste with various spices and other additives. It goes well with other fruits (apples, plums, rowan and even pumpkin).
Grape jelly for the winter: a homemade recipe
One of the most successful ways to prepare grapes for future use is to create sweet jelly. Due to the fact that puree is used for its production, the mass has a dense, homogeneous, slightly viscous texture and can be given even to little fidgets.
You can make grape puree in different ways. To do this, you can put clean and dry berries in a blender, chop them and grind them through a fine sieve, or pass the fruits through an auger juicer. You can also use a special attachment in a food processor (with which you can extract juice and fruit).
To create jelly, you can use grapes of any shade and variety. It turns out very tasty winter dessert from domestic grape varieties. It has an incredible, bright and rich aroma, and also has a spicy taste.
Ingredients for jelly
- grapes (1000 grams);
- granulated sugar (2-2.5 tbsp.).
How to make grape jelly for the winter
Step-by-step recipe for grape jelly for the winter:
We rinse the bunches under water and separate the berries from the branches. Dry the fruits by laying them out in a thin layer on a napkin.
We make grape puree in any way convenient for us.
Pour the prepared thick mass into a dry bowl. We measure the amount of liquid formed.
If you get 2 tbsp. puree, add 2.5 tbsp to it. granulated sugar. With less juice (1.5 tbsp.), add 2 tbsp. Sahara.
Mix the ingredients for the jelly and leave grape preparation for 2-3 hours until the sweetener is completely dissolved.
We cork grape jelly cover, store only in a cool place. We use thick aromatic preparation as an independent dessert, as well as for creating baked goods, desserts and drinks.
Grape jelly is a delicious piece of summer, stored for future use, which, in its simplest form, is grape juice boiled until thick with sugar, rolled into 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 with each other, 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, confitures, etc.
The preparation of any grape jelly for the winter begins with the berries being picked from the tassels, sorted, removing damaged ones, washed in running water and dried, leaving in a colander, which is shaken several times.
Classic grape jelly
Ingredients
· 1.5 kg of sugar;
· 300 ml water.
Preparation
· boil water in a saucepan, place the grapes in it, reduce the heat to medium and heat the grapes, waiting until they become softer and the skins begin to crack;
· set the pan aside, wait until the grapes have cooled, mash them with a masher and, transferring them to multi-layer gauze (this is more convenient to do in small portions), carefully squeeze the juice out of them;
· Pour the grape juice into the pan and return the dish to the stove;
· Having started to warm up the juice, slowly pour in the sugar, stirring until it dissolves well;
· watch as the juice boils into the jelly until its volume is reduced by approximately half and be sure to remove the foam from the brew;
· Place the finished, scalding-hot jelly into jars.
Grape jelly from freshly squeezed juice
Ingredients
· 2 kg of grapes;
· 1 kg of sugar.
Preparation
· squeeze the juice out of the grapes using a juicer;
Pour the juice into a saucepan and place it on medium heat, gradually add sugar, stirring vigorously to better dissolve it;
· add heat, bring the juice to a boil, then reduce it and, removing the film that forms on top, cook until thickened, until the jelly is half the size;
· Place the mixture in prepared jars.
Grape jelly puree with cinnamon
Ingredients
· 3 kg of dark grapes;
· 1.5 kg of sugar;
· cinnamon to taste;
· citric acid to taste;
· 200-300 ml of water.
Preparation
· Pour one third of the sugar into a saucepan with water and, stirring continuously, bring the syrup to a boil;
· add grapes to the bowl, mix everything and reduce the heat, leaving the berries to simmer in the syrup for 15-20 minutes;
· set the pan aside, let its contents cool and rub the berries twice through a fine sieve;
· put the puree into the pan with the syrup, return the dish to the heat and begin to simmer, slowly, with constant stirring, adding sugar;
· when the sugar dissolves, add cinnamon to taste and, skimming the foam every now and then, boil the sweet mass until its volume is reduced by half;
· shortly before readiness, add a little citric acid to the grape jelly for the winter, after which, while still hot sweet preparation distribute into jars.
Grape jelly with oranges
Ingredients
· 2 kg of grapes;
· 1 kg of oranges;
· 1 kg of sugar;
· 1 packet of pectin;
· 100 ml of water.
Preparation
· Peel the oranges from skins, zest and seeds, place in a saucepan, pour in water, add grapes and place the dish on medium heat, covering with a lid;
· after 30-40 minutes, remove from the stove and let cool;
· drain the fruit liquid into a separate bowl;
· rub the fruit through a sieve and squeeze the resulting mass through multi-layer gauze;
· add the squeezed part of the juice to the part that just drained and pour everything back into the pan;
· put it on the stove, start heating it and add sugar, stirring it until it dissolves well;
Add pectin, stir and bring the liquid to a boil;
· reduce the heat and wait for the jelly to quickly thicken 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, replace from one quarter to one third regular sugar with cane sugar, with which the jelly will acquire unusually piquant, caramel notes.
Grape jelly with raspberries and white wine
Ingredients
· 2 kg of red grapes;
· 1 kg raspberries;
· 200 ml sweet white wine;
· 2 cinnamon sticks;
· 1 kg of sugar;
· 150 ml water.
Preparation
· grapes and raspberries, white wine, water and cinnamon sticks - place everything in one pan;
· cover it with a lid, turn on low heat and leave 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 tipped the contents of the pan into it, wait until all the liquid has drained;
· if transparency is not important - after the liquid has drained, select raspberries, rub through a sieve into a 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 cook the jelly until it thickens by about half, carefully skimming off any foam that forms;
· distribute the grape jelly, which has not yet had time to cool down, into jars for the winter;
Grape jelly with apricots, white wine and walnuts
· 1 kg of grapes white variety;
· 1 kg of apricots;
· 200 ml sweet white wine;
· 1 kg of sugar;
· 100 ml of water;
· 300 g peeled walnuts.
Preparation
· placing the pan on the stove, pour water, white wine into it, lay out the pitted apricot halves and grapes;
· cover with a lid and leave to simmer, cook for 40-50 minutes;
· in a dry frying pan with non-stick coating post it walnuts and sugar, in approximately equal proportions;
· turn on low heat and use a spatula to stir the nuts in the sugar, heating until the caramelized sugar sticks to the nuts, after which you can set the pan aside and return to the jelly;
· place the pan with puree and juice on the stove and add sugar, stirring it thoroughly until dissolved, after which, boil everything until thickened and volume reduced by half;
· When distributing grape jelly into jars for the winter, add a portion of caramelized nuts to each of them.
Grape jelly with apples and pears
Ingredients
· 0.5 kg of pears;
· 0.5 kg of apples;
· 2 kg of grapes;
· 2 kg of sugar;
· 0.5 tsp. soda;
· 1 tsp. citric acid;
· 2 bags of pectin.
Preparation
· peel and core the pears and apples with seeds and cut into slices;
· pour 0.5 l of fruit cold water, with soda dissolved in it and leave it for 3-4 hours. Due to this, the slices will not become soft during the cooking process and will have a more interesting texture in the intended preparation;
· squeeze the juice out of the grapes using a juicer;
· pour the juice into a saucepan, place on low heat, 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 until it boils again (but do not boil!), add citric acid, dissolve, stirring, and remove the pan from the stove;
· drain soda solution from fruit slices and rinse them well cold water;
· Pour 200-250 ml of water into another pan, add the remaining sugar, dissolve it and, after bringing the syrup to a boil, place the fruit in the bowl;
· Boil them over medium heat for 15-20 minutes, stirring gently;
· pour the contents of the saucepan with grape juice into the fruit, stir and bring everything to a boil again;
· Finally, pour the hot jelly into the jars.
Grape jelly for the winter: secrets and tricks
Despite the variety of grape jelly recipes for the winter that exist in the world, some tricks apply to all of them home cooking, providing a dizzyingly tasty and healthy result from the housewife’s efforts.
1. It is recommended to prepare grape jelly for the winter, as well as preserves, preserves, etc., in a thick-walled container that evenly distributes heat over the entire surface, at the bottom of which food is unlikely to burn.
2. The grapes must be ripe, perhaps slightly underripe, but never overripe, in which the characteristic taste of fermentation can be felt.
3. Grape juice It will be cleaner and 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 range (and in general the need) various additives, varies by personal taste and grape variety. Great content sugar in grapes suggests that you need to put less granulated sugar and, perhaps, you should reduce the sugariness of the jelly with lemon juice or citric acid. Bright taste and the aroma of some varieties does not need to be decorated with spices and other fruits, while other varieties, on the contrary, are neutral in taste qualities and are good as a basis for culinary experiments in preparing 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 sinks to the bottom and does not dissolve, it means it’s ready.
Delicious grape jelly can be served with tea, pancakes, cheesecake, toast, porridge, used for making sweet drinks and desserts, original second dishes.
