The preparation of jellied juices is a compact and very tasty preservation method. It differs from simple thick jam or marmalade except in that they try to get the most transparent product of average density. More in jelly, unlike other similar sweets, spices or natural flavors are added more often.
Grape Jelly - General Cooking Principles
• The basis for making jelly is grape juice, which is squeezed only from well-matured, unripe grapes.
• It is necessary to select large, dense grapes. The rotten and crushed ones are rejected; they are not suitable for making jelly. Dangling berries from the branches are thoroughly washed with warm water and slightly dried from excess moisture, placed in a colander.
• In most cases, the juice from the grapes is extracted after heat treatment, squeezing through gauze or rubbing on a sieve. It is extremely rare to use a juicer.
• Freshly squeezed grape juice is necessarily measured to accurately determine the amount of sugar needed, and boiled over low heat until halved in volume. In the process of boiling, granulated sugar is gradually added to it so that it dissolves well.
• Grape jelly can be prepared with or without thickeners. A thickener is added if they want to shorten the cooking time. Gelatin, pectin, agar-agar or special mixtures for preserving can be used in this role, for example “Zhelfix” They are added according to the instructions on the package or for a couple of minutes until ready, and then do not allow the boil to boil with jam, but only bring to a boil and immediately pour.
• Check the readiness of the jelly 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 is packaged only in sterile jars and rolled with boiled lids. If thickeners are added to it before seaming, jars of jelly are immersed in a container with sufficiently hot water, boiled and sterilized in it. Grape jelly cooked without thickeners, roll up immediately after being poured.
Transparent grape jelly with apples and wine
• 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 .;
• packaging “Gelix” (2: 1).
1. Drain the grapes from the branches, discarding the crumpled and rotted. Rinse the selected grapes with warm water and transfer to a saucepan.
2. Wash the apples and lemon. Cut the citrus into four pieces, remove the core from the apples and cut into slices. Send the fruit to the grapes.
3. Add, pounded in a mortar or ground with a coffee grinder, cinnamon and cardamom, pour in the wine and water, mix.
4. Cover the pan with a lid and cook on moderate heat.
5. After about an hour, when the fruit pieces are completely softened and highlight a lot of juice, throw everything on the sieve and leave in it.
6. Do not rub and do not try to squeeze, otherwise the jelly will turn out to be muddy. Additionally, you can filter the expressed juice through cheesecloth in several layers.
7. Measure the volume of filtered juice. Add sugar mixed with Gelfx to it, stir and boil for a quarter of an hour, cool.
Jelly from grapes, ground on a sieve
• dark grapes (without twigs) - 2 kg;
• filtered water - 800 ml;
• sugar, per 1 liter of grated grapes - 700 gr.
1. Tear off fleshy grapes not damaged by decay from the crests and collect them in a large saucepan. Pour in water at the rate of: 400 ml of liquid for one kilo of berries and put 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 pan and put it to 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 carefully after adding each portion.
6. When all the sugar has been added, boil up the jelly until twice the volume is reduced.
7. Check the readiness by dropping a little jelly on cold water poured into a glass. If a drop freely falls to the bottom and does not dissolve, then it is ready.
Grape jelly with citrus
• two large oranges;
• six lemons;
• 5 gr. “Lemon”;
• 500 gr. sugar.
1. In a thick-walled pot, boil a thick syrup from whole sugar.
2. Wash lemons and oranges and lower for three minutes in boiling water. Then cut the citrus in half and squeeze the juice.
3. Cut the grapes from the branches and cut them in half and dip into citrus juice. Boil the berries with a slight boil for at least a quarter, but not more than 1/3 of an hour, then let stand, removing from the heat, for about 20 minutes.
4. Put the 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 the rest of it out of it.
5. In the cooled juice, add dissolved in a small amount of boiled water, citric acid, a little crushed on a small grater of citrus peel and sugar syrup.
6. Boil fruit jelly over low heat until cooked. For long-term storage, pour it hot over sterile cans and seal them tightly.
Jelly from grapes without thickeners for the winter
• large, dark grapes;
• sugar, at the rate of: 500 gr. 1 liter of juice.
1. Dry the grapes harvested from the twigs, fold them into a large saucepan and let them warm over low heat.
2. As soon as the berries begin to burst and become soft, remove the pan from the stove. Vinogradinki remember tolkushkoy and shift to a gauze filter, folded from several layers. Fold the edges of the fabric so that it turns out to be a bag and squeeze well into a separate pan. To get more juice, squeeze the grapes in small portions. 3. The remaining juice in the pan drain to freshly squeezed, and let stand for a while. Then gently drain the sediment, filtering through several layers of gauze, and measure its quantity.
4. For each liter of grape juice, add a pound of sugar, mix and place on medium heat, carefully mixing the granulated sugar in the juice.
5. As soon as it begins to boil, reduce the level of the flame so that the syrup does not boil, and boil it to the desired consistency.
6. Then hot pour the jelly over the sterile half-liter containers, wipe them dry and cover them with a lid.
7. Place the jars in a pan with 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 the sealer key.
A simple recipe for jelly from grapes without thickeners for the winter
• grapes of any dark variety - 5 kg;
• kilo unrefined sugar;
• 300 ml of drinking filtered water.
1. Mix half of the measured sugar with water. Over low heat, stirring continuously, bring the syrup to transparency. Then pour the washed grapes picked from the crests into it and boil for at least 10 minutes.
2. Strain the cooled syrup through a rare sieve or several layers of cheesecloth and pour it back into the pan. And here, through gauze, slightly squeeze the pulp.
3. In the resulting juice, enter the remaining sugar, stir well and cook on low heat until cooked.
4. Pour hot jelly over sterile jars and seal up with preservation covers.
Original grape jelly with apple slices
• two kilos of any sweet apples;
• spoon of baking soda;
• two kilograms of dark grapes;
• 4 kg of sugar;
• two teaspoons of “lemon”;
• pectin - 4 sachets.
1. Peeled and peeled apples cut into thin slices, put them in a large bowl.
2. In one liter of cold water, dilute a tablespoon of soda and pour apple slices into the solution for four hours. Be sure to put a small load on top, so that all the apples are immersed in soda solution. 3. On the juicer squeeze the juice from the grapes and put it on a small fire. As soon as it warms up, pour pectin into it, all four bags, and bring to a boil.
4. Add two pounds of sugar and stir until dissolved. Bring to the boil again, but do not boil. As soon as you notice that bubbles are rising up, pour in citric acid, stir and immediately remove from heat.
5. Rinse the apple slices well from the soda.
6. In a separate saucepan, mix the remaining sugar with 200 ml of drinking water and over low heat, stirring, and dissolve it. Then add the heat and, as soon as the syrup boils, lower the slices washed from the soda into it.
7. Boil the apples on high heat for about 1/4 hour and pour grape syrup with pectin to them. Bring to a boil and immediately pack in sterile jars. Roll up.
Grape jelly - cooking tricks and helpful tips
• Jelly from sweet grape varieties may turn out to be too sweet, so at the end of cooking, the sugary taste is recommended to be broken with freshly squeezed lemon juice or citric acid.
• To get a brighter taste, grape jelly is prepared with citrus fruits or apples.
• The cooking process can be significantly reduced by using large containers for boiling. The wider and lower the dishes, the faster the moisture will evaporate.
• To make the jelly clear, let the freshly squeezed juice settle and filter it, carefully drain from the sludge.