The sweet aromatic raisins make an excellent jam for the winter. To prepare it, you need much less sugar, the delicacy will turn out to be rich in taste and very beautiful. There are many recipes, based on them, each housewife will be able to come up with her own, original version.
Rice jam: how to make it right
Kishmish is a sweet dark or white grape that belongs to dessert table varieties. Its great advantage is its thin skin, which does not burst when ripe, and the absence of seeds. The grapes have a rich taste and delicate aroma; they are rich in polyphenols, valuable amino acids and fructose. Kishmish is famous for its high calorie content, nutritional value is also great. For saturation, a very small portion is needed, this applies not only to fresh berries, but also desserts based on them, especially jam.
Harvesting raisins for the winter is very simple. Sweet dark berries do not need a lot of sugar, so the jam is quite economical. Light raisins contain less fructose, so the proportion of sugar will have to be increased. Grapes can be combined with other fruits, it is especially well combined with aromatic sweet and sour apples.
Whole, undamaged berries without dents and traces of mold are selected for cooking. They are thoroughly washed in several waters and dried by sprinkling on a towel. You can cook raisins in an ordinary saucepan or basin, but some housewives prefer to use a slow cooker. Cooking time depends on the recipe, the finished product is kept cool and dark. Properly cooked jam looks very beautiful in photos and videos, it will decorate any table and will certainly interest guests.
Quick jam: a step by step recipe
The classic version is a five-minute jam from dark or light raisins. The soft skin of the berries does not require pre-blanching.
Ingredients:
- 1 kg of raisins;
- 200 g granulated sugar;
- 150 ml of filtered or bottled water.
Pour sugar into a cooking container, add water. Put the mixture on the stove and simmer until the crystals are completely dissolved. Pour the sorted, washed and dried raisins into the sugar syrup, cook for 5 minutes over low heat, then increase the power and cook for another 5 minutes. An important condition is not to boil.
Pour hot jam into sterilized jars, cover with lids and leave to cool completely. It is not necessary to roll up the containers, the homemade delicacy is perfectly stored in jars closed with plastic or glass lids.
Cartoon jam: step-by-step cooking
Delicious and aromatic jam can be made from aromatic Far Eastern raisins. Owners of a multicooker should use this useful device that simplifies the process and excludes accidental burning of jam.
Ingredients:
- 1 kg of raisins;
- 500 g granulated sugar.
Wash and dry selected berries. It is better to pierce large raisins with a toothpick so that the syrup penetrates inside without hindrance. Pour the grapes into the multicooker bowl, add sugar, close the lid and set the "Stew" mode. After 2 hours, when the cycle is over, open the lid, pour hot jam into sterilized jars, roll up the lids and cool.
Spicy raisin jam with lemon and walnuts
An unusual delicacy with an interesting sour-spicy aftertaste, ideal for tea drinking. It can also be used as a filling for a homemade pie.
Ingredients:
- 1 kg of dark raisins;
- 0.5 cups of walnut kernels;
- 400 g sugar;
- 1 small lemon;
- 70 ml of water;
- a pinch of vanillin.
Pour water into a saucepan, add sugar. Bring mixture to a boil, reduce heat. While stirring, cook the syrup until the sand is completely dissolved. Remove the pot from the stove. Dip the washed and dried grapes into the syrup, leave for 3 hours at room temperature.
Put the saucepan on the fire, bring to a boil and immediately reduce the heating temperature. Cook for 5 minutes, remove the mixture from the stove. Cover the pan with a towel and leave for 8-10 hours.
Chop the peeled walnuts with a knife, squeeze the juice from the lemon. Add additives to the jam, mix, put on low heat for 10-15 minutes, add vanillin. Pour the hot mass into jars, close the lids, wait for complete cooling.
Original autumn dessert: apple and grape jam
Sweet light berries will perfectly complement apples. It is better to take fruits of late varieties, they are very fragrant. The ideal choice is runet or antonovka. You need to make the jam step by step, without rushing, the whole process will take 2 days. You can store the product in a cool place; it is not necessary to put it in the refrigerator.
Ingredients:
- 1 kg of light raisins;
- 3 kg of apples;
- 1 liter of filtered or bottled water;
- 2 kg of sugar.
Peel the apples, cut into thin slices, removing the tails and seeds. Tear off the grapes from the brush, rinse and dry the berries, sprinkling on a towel. Put the apples in a saucepan, sprinkle with sugar, let stand for at least 2 hours, so that the fruits start juicing. Add raisins and leave for 2 hours.
Place the bowl of fruit on the stove, bring to a boil, reduce heat and cook for 5 minutes. Remove the container and wait until the jam has cooled. Put it on the fire again and repeat the process, but cook the fruits for at least 10 minutes. Remove the pan, cover with a towel and leave overnight.
The next day, boil the fruit mixture again 2 times, cooling between cycles. After the last boil, simmer the jam for 15 minutes over low heat, then pour into clean dry jars and cool. Properly prepared jam turns out to be thick, translucent, very beautiful. The necessary gelling effect is provided by the natural pectin contained in apples. The finished product looks spectacular in the photographs and can be served at the festive table.
