Jam from the gruel

Jam from grapes of sultana turns out fragrant, tasty and appetizing. The absence of seeds in grapes plays on the benefit of the appearance of the billet, because thanks to this we get an amber treat with whole berries.

How to cook jam from grapes of sultana - recipe for winter

Ingredients:

Preparation

To prepare a jam from grapes of sultana according to this recipe, carefully, so as not to damage the flesh, remove the berry from the bunches and rinse them under running water. Now pour them for a couple of minutes with boiling water, after which the water is drained and let drain.

From the sugar and the required amount of filtered water, cook the syrup and drop it into blanched grapes. We remove the vessel from the fire, cover it with a lid and let it cool for eight hours at room conditions. After a while, drain the syrup into another container and put it on the fire. We give it a boil with periodic stirring, boil for seven minutes, and we lower the grapes into it. Again, leave the workpiece cool and insist for about eight hours, after which we repeat once again the procedure for digesting the syrup. After the third pouring and cooling, heat the syrup to a boil already with the berries, and tumble over moderate heat until the desired texture and density of the delicacies are obtained. At the end of cooking, we add jam to vanilla, if desired, to taste vanillin, mix it carefully and unfold according to previously prepared sterile and dry glass containers.

After complete cooling of the vessels with a delicacy in an inverted-down lid, we move them to storage for other billets.

Jam made of black grapes sour with lemon and honey

Ingredients:

Preparation

Especially delicious, incredibly appetizing and extremely beautiful in appearance is a jam of black grapes kishmish. For the preparation of delicacies, carefully remove the grapes from the grapes, rinse under running water and dry. We pierce each berry with a needle to maintain integrity during the heat treatment.

In a separate vessel we connect the filtered water and honey, squeeze into the mixture the juice of two medium-sized lemons and lay, if desired, buds of cloves and a stick of cinnamon. Warm the honey syrup with frequent stirring until boiling and remove from the plate. When the temperature of the sweet base of the jam drops to seventy degrees, we lower into it the prepared berries of the grapes, we have the workpiece on the stove and warm it up almost to a boil, but do not boil. We leave the treat cool and insist for seven or eight hours, after which we repeat the heating-cooling cycle a couple of times. After the last heating, we leave the workpiece for 24 hours, then put it on the stove, let it boil, boil for about five minutes and immediately spread it over previously prepared sterile and dry glass vessels. We turn them upside down and wrap them up for slow cooling and natural self-sterilization.

Jam made of grapes of sultana with nuts

Ingredients:

Preparation

Initially, we wash the grapes, removing the berries from the clusters. Warm up the water to a boil, throw a few cherry leaves into it and lay the prepared grapes for a couple of minutes.

At the same time in another container, we connect half a glass of water with granulated sugar and heat it up with frequent stirring until the crystals dissolve and boil.

Blanched grapes are thrown in a colander, let it drain and spread into boiling syrup. After repeated boiling, cook for seven minutes, let it cool down, heat again, lay the ground nuts, vanilla and boil for about ten minutes. Now you can pour a treat on prepared sterile containers, seal and after storage to determine for storage.