Name: Kakhetian Grape Muraba — Whole Grapes in Syrup
Prep time: 25 min
Cook time: 1 h 8 min
Total time: 14 h 18 min
Cuisine: Georgian
Ingredients: 1 kg firm, slightly underripe seedless green grapes, washed, stemmed and dried thoroughly; 1 kg granulated sugar; 200 ml water

A glass dish of whole-grape muraba with a small jar and silver spoon on a pale stone counter.

Yieldabout 1.8 kg, approximately 60 portions

Serving basis30 g, about 1 tablespoon of berries and syrup

DifficultyEasy; the cooking is simple but staged over two days

Preparation25 minutes

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The dish

About Kakhetian Grape Muraba — Whole Grapes in Syrup

ყურძნის მურაბა · about 1.8 kg · Easy · 14 hours 18 minutes, staged over two days

Muraba is a Georgian fruit preserve in which pieces of fruit remain whole in a concentrated syrup. This grape version is different from pelamushi and tatara, where grape must is thickened with flour into a pudding. Here, the berries are the main texture: they should look glossy and hold their shape, while the syrup pours slowly from a spoon.

This measured home version uses firm, slightly underripe seedless grapes and an equal weight of sugar. The Georgian reference formula gives the same fruit-to-sugar proportion and a staged syrup method, but it does not specify a grape cultivar or establish one exclusive Kakhetian recipe. The small measured amount of water here is a practical aid for dissolving the sugar; it is not part of that historical ingredient list.

The work is spread across two days. First the grapes simmer briefly, then rest covered in their syrup in the refrigerator for 12 hours. On the second day, a short simmer concentrates the syrup and finishes the preserve. Keep it refrigerated throughout the rest and after cooking. This is a short-life refrigerator preserve, not a pantry-stable canned jam.

Cook the dish

Ingredients

Kakhetian Grape Muraba — Whole Grapes in Syrup

About 1.8 kg

1 kgfirm, slightly underripe seedless green grapes, washed, stemmed and dried thoroughly
1 kggranulated sugar
200 mlwater

Method

Prepare the grapes. Wash the grapes under cool running water, remove the stems, and drain them well. Pat them completely dry with a clean towel. Discard any cracked, leaking or fermenting berries so they do not cloud the syrup.
Make the syrup. Put the sugar and water in a heavy saucepan. Warm over medium heat, stirring until no dry sugar remains. Bring to a full boil for 3 minutes; the syrup should look clear. Lower the heat if it begins to brown.
Simmer the fruit. Add the whole grapes carefully. Bring the syrup back to a gentle boil, then simmer uncovered for 30 minutes. Keep the bubbles small and steady, and avoid vigorous stirring; lift and turn the berries gently once or twice so they cook evenly. Skim off any foam.
Concentrate the syrup. Lift the grapes with a slotted spoon into a wide heatproof bowl. Simmer the syrup alone over medium-low heat for 20 minutes, stirring occasionally, until it looks slightly thicker and coats the back of a spoon. Pour it over the grapes and let the mixture cool for 15 minutes.
Rest under refrigeration. When the mixture has stopped steaming, cover the bowl and refrigerate it at or below 4 °C / 40 °F for 12 hours. Do not leave the grapes in syrup at room temperature overnight.
Finish the preserve. Return the grapes and syrup to the saucepan. Bring them to a gentle boil and cook for 10 minutes, turning the berries carefully once or twice. The grapes should look glossy and plump, and the syrup should fall from a spoon in a slow, continuous ribbon. Do not expect a firm pectin gel.
Cool and refrigerate. Divide the hot preserve among clean, warmed, heat-safe containers. Set the lids loosely on top while the containers cool; refrigerate within 2 hours of finishing, then close the lids. Keep at or below 4 °C / 40 °F.

Excerpt

Firm grapes stay whole as they slowly absorb a clear, sweet syrup in this Georgian muraba. A refrigerated overnight rest gives the berries time to take on the syrup before a brief second simmer.

Practical guidance

Choose firm fruit that has no split skins or soft spots. Drying the washed grapes prevents extra water from diluting the syrup. If the berries are fragile, keep the simmer very gentle and use a slotted spoon rather than stirring. A little foam is normal; remove it with a clean spoon for a clearer syrup.

The syrup will remain pourable when cold rather than setting like a pectin jam. If it seems thin after chilling, spoon the fruit and syrup into a small saucepan and simmer gently for a few minutes, then cool and return it to the refrigerator. Avoid repeated reheating of the full batch. For a darker version, use the same weight of firm seedless red grapes; the fruit and syrup will change color and flavor.

Refrigerate promptly at or below 4 °C / 40 °F and use within 3 weeks. Use a clean spoon each time. Discard the preserve if it develops mold, bubbles or an alcoholic or yeasty odor. For longer storage, freeze it in freezer-safe containers with headspace for expansion for up to 1 year for best quality; thaw in the refrigerator. This recipe has not been tested for room-temperature canning, so do not store the containers in a pantry or use jar inversion as a canning process.

Nutrition per serving

Nutrition per serving (approximate)

Serving size: 30 g
Energy: 74 kcal
Carbohydrates: 19.2 g
Protein: 0.1 g
Fat: 0 g
Fibre: 0.1 g
Sodium: 1 mg

Allergens and food safety

No major allergen is inherent in grapes, sugar and water, but check ingredient labels and prevent cross-contact if serving someone with an allergy. Wash hands and tools before preparing the fruit. Keep the preserve covered, refrigerate it within 2 hours, and hold it at or below 4 °C / 40 °F. Use within 3 weeks or freeze as directed. The cooking method is for refrigerated storage only; a tight lid does not make this formula shelf-stable.

To serve

Spoon the whole grapes and a little syrup over plain yoghurt, soft cheese or warm toast; serve the portion promptly and return the container to the refrigerator.
Keep the syrup and berries together when storing so each serving carries both the fruit and its clear syrup.