Grape jam

Category: Blanks
Grape jam

Ingredients

fresh grapes
white sugar

Cooking method

  • I am starting my report. Grape jam.
  • Since the raisins refuse to ripen ahead of time, and the bush of ripe white grapes has only 1 seed and dense pulp, I decided to train on this grape.
  • I removed the bone. Poured 3 kg of grapes with 1 kg of sugar.
  • Now, as Admin recommends, we can stand it for 22-24 hours.
  • To be continued...

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Grape jam

Lyi
I continue ... And immediately work on the errors ...
Grape jam
Seed grapes, prepared for boiling 3 kg
Grape jam
poured sugar 1 kg and stood for 24 hours
I drained the syrup, boiled it, added 1.5 kg of sugar and the juice of 1 lemon, very little, it took 2-3, at least, laid the berries, turned off the MV and stood for 3 hours.

Grape jam
Cooked for 5 hours.
I took a photo, then I'll upload it, my son took the camera away.
I didn't like the result. The jam turned out to be liquid, thank God that I did not add water to the syrup, it tasted like sugar with a lemon flavor.
The Admin recipe needs some work, I can't do it without you, your practical advice is needed here.
I can add lemon, but I don't want to get the lemon flavor in the jam.
In the 90s, when the curtain was just opened, I lived in Kamchatka, and suddenly it suddenly turned out that it was much closer to transport to Kamchatka from America than from Russia. And I remembered the grape jam that was brought from America. The taste of fresh grapes, no aftertaste of lemon, each slice separately (here, by the way, the slices were not boiled either) and everything is in frozen jelly.
I will cook some more, but let's try to at least get closer to what we are looking for together.
Where is the taste of grapes lost? Maybe he's too gentle and was interrupted by a lemon?
Maybe this is where you need to add jaundice, but when, after cooking?
I look forward to your advice.
Lyi
Admin, everything is correct in the recipe, I'm the brake.
And the chest just opened!
The sequel took place quite unexpectedly.
Since the jam didn't work out as I expected, I decided to use it as a syrup for drying figs.
In MV, Panasonic put another ripe batch of figs, did all the manipulations, pulled out the figs, closed the Panasonic lid and decided to boil the remaining syrup on the baked goods.
I started to forget to turn off the boiling syrup, but ... ABOUT MIRACLE .. I got at the exit exactly the grape jam that I wanted to get right away.
Frozen jelly, where all the halves of the grapes are intact, not boiled, but very tender and soft, the fig taste removed the lemon flavor or it left itself during further heat treatment.
I conclude that the jam needed to be cooked for a long time.
So the recipe is correct, I slowed down and after 5 hours I stopped cooking, although I had to cook for a long time.
I give a photo of a jar of the amount of jam that remains after cooking. The jar was full, everything else boiled down
Grape jam
Pirozhochek
And here I have a question: are there any preferences for grape varieties, from to. can i make jam? It's just that we have a curl in the country with a shaft. We don't make so much wine, we don't drink juice, but we have a sweet tooth.
What do you think is worth a try?
Tok todi and recipe with clarifications in the studio, pliz!
Lyi
Pirozhochek, the grape variety turns out to be VERY important. It should be fleshy, and not one that you bite and a mouthful of juice.
So now I have a great jam from cut fleshy halves of grapes due to the removal of seeds and it is very unimportant that jam from seedless grapes turned out.It so happened that he gave the juice, but he failed to collect the syrup, a lot of just skins from grapes, delicious, but the first one turned out to be better. And, perhaps, it was necessary to cook in small portions, when each berry can be chopped, and not a bucket full of peeled berries (these are 3 buckets of grapes in a brush).
But, what to do, when he was ripe immediately, the wasps pounced, the berries burst and began to deteriorate. I had to immediately remove half, and these are 5 buckets of already reworked brush bases, and even the same number hangs.
Now the preparation is in detail. If there are a lot of grapes, then no multi and other brews, good old proven basins for jam.
Work on the amount of sugar to your taste and to the taste of your grapes.
I poured sugar according to the Admin recipe 200 g per kg of berries on raw peeled grapes.
Withstood a day, perhaps less, since the release of juice almost did not occur. I cooked the syrup, added 300 grams of sugar per kg of berries, grape juice or added enough water so that the berries immediately dipped into the syrup.
Withstood at a temperature of 85 * 20 minutes, quite difficult, worn with a thermometer and regulated the gas. When I did the second time, I did not suffer, but simply brought it to a boil and set it aside until the evening, in the morning (etc.) I repeated this procedure three times so that the berries would harden. Then she cooked it on a VERY (necessarily) low heat, almost all day, until she herself saw that the berries were beginning to gel.
Here's what happened
Grape jam
Hairpin
Ooppss !!!And I haven't boiled grapes yet ... Just take out the seeds ... nope ... I'll go and see how much we have quiche-mish ...
Lyi
Quote: Hairpin

Ooppss !!!And I haven't boiled grapes yet ... Just take out the seeds ... nope ... I'll go and see how much we have quiche-mish ...
Be sure to look at which quiche-mish is sold, it is better to make raisins from it, and the hassle is less and tasty. See here
https://Mcooker-enn.tomathouse.com/in..._smf&topic=140686.new#new
And from fleshy (necessarily) grapes, it is not at all difficult to remove seeds, cut in half, these grapes, as a rule, are large, and pick up a bag with seeds with a knife. Just try the grapes, if they are wine (not fleshy), then it will not work.
Elena Alekseevna
Can I add a recipe too? Truth with proportions-tension, because cooked about six years ago and "by eye":
Grapes to clean from the skin and grains (probably it is possible with the skin, if you don't want to mess around, I cleaned it) Alternatively, it seems to me, freshly squeezed grape juice is possible.
Pear, also peel and grains, cut into small cubes
Cook without sugar over low heat, in several steps (I had 4 "runs")

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