Preparations for the winter from dark grapes. Cooking a dish step by step with a photo

This season has a rather large grape harvest and, of course, its price is quite low. I would like to treat myself and my family with delicious berries not only in summer, but also in cold winter.

I propose to prepare canned grapes for the winter. The recipe is very simple and does not require much time.

• grapes 1.2-1.3 kg;
• water 500 ml;
• sugar 70-100 g;
• citric acid 0.5 tsp

Yield: 3 cans with a capacity of 450 g

Cooking process

For canning, choose ripe and dense grapes of any variety and color. Transfer the grapes to a colander and rinse well with running cold water. Carefully, so as not to violate the integrity, tear off all the berries. At the same time, look through each berry so that it is whole and without signs of spoilage.

Now you need to prepare jars with lids. Wash them thoroughly with detergent and rinse in cool running water. Boil the lids for 8-10 minutes. Sterilize the jars over steam, in the oven or microwave. This can be done in advance or at the time of canning. Fill prepared jars with grapes. There is no need to tamp them down.

Boil water in a kettle. Place a tablespoon in a jar of grapes and pour boiling water over it to the very top. Cover immediately with sterile lids. Leave for 10 minutes.

Remove the iron cover and change to a nylon with holes. Drain the liquid into a saucepan. Pour sugar and citric acid. Stir and boil.

Pour boiled syrup into jars with berries to the top. Cover with sterile lids. Prepare a pot for boiling jars. Line the bottom with a tissue paper. Move the jars of grapes. Pour hot water into a saucepan below the neck of the jar. Send to a strong fire. After, make the fire moderate and boil for 5 minutes.

Seal tightly and invert immediately to check the integrity of the closure. Cover with a warm blanket and leave for a couple of days so that the jars come to room temperature. Canned grapes are ready for the winter. For storage, move to the cellar or apartment pantry. Delicious preparations for you!

Grape compote for the winter: cooking methods and popular recipes from the site magazine

What could be tastier in winter than homemade grape compote? This unpretentious drink is one of the most beloved among the people. Cooking it is so easy that even an inexperienced hostess will definitely succeed. On a cold winter evening, taking a bunch of grapes out of a jar, you will remember the warm sunny summer. A delicate dessert taste, rich cherry color and amazing aroma will fill your home with a sense of celebration.

How to cook grape compote: tips

Grape compote can be prepared in several ways: individual berries, with twigs or whole bunches, with and without sterilization. Delicious compote can be made from almost any grape, but it is better to use dark varieties - Isabella, Kishmish, Dove, Lydia, Moldova. You can even cook compote for the winter from green grapes; for a beautiful color, you can put cherry leaves or red apple slices in each jar. For a piquant taste, cinnamon, lemon zest, vanilla, cardamom, nutmeg, and cloves are added to the compote. If desired, homemade preparations can be diversified by putting grapes in jars interspersed with peaches, pears, plums, raspberries, apricots, chokeberries - any seasonal fruits and berries: it will be both tastier and healthier. And for devoted fans of grapes, we have selected interesting recipes for harvesting it in the form of compote for the winter.

Grape compote for the winter: recipes

Recipe 1. Grape compote without sterilization

You will need: half or a third of a three-liter can of grapes, water, granulated sugar, citric acid.

Sort out the berry clusters. Remove spoiled and overripe grapes, put in a colander, rinse well under running cold water and leave for a while to drain excess liquid. Then carefully separate each berry and put it on the bottom of a pre-washed and sterilized three-liter jar. Boil about 2 liters of water in a saucepan (it all depends on the number of berries in the jar). Boil syrup from water and granulated sugar (calculated as 350-400 g per 1 liter of liquid), pour berries over it, cover the jar with a sterile lid and leave for 15-20 minutes. Then you need to return the syrup, but without the berries, to the pan. The easiest way to do this is to put a nylon lid on the jar with holes made in it with your own hands. Bring the berry syrup to a boil and boil for a couple of minutes, at the end add a pinch of citric acid, pour the grapes a second time, immediately roll up the jar with a boiled metal lid, turn it upside down, wrap it and leave it to cool completely.

Recipe 2. Sterilized grape compote

You will need: a third or half of a three-liter can of grapes, granulated sugar, citric acid.

As in the previous recipe, the proportions of the ingredients are selected individually. If you want the compote to be more saturated, use more grapes. The amount of sugar can also be adjusted to your liking. Rinse the grapes, free from the stalks, sterilize the jars in advance. Boil water with sugar. With the resulting syrup, pour the grapes laid out on the bottom of the jar to the very neck. After that, place the jar in a container with water heated to 60 ° (just put it on a wooden grate so that the water in the pan reaches the shoulders of the jar), cover with lids and sterilize for 20 minutes. After this time, immediately roll up the jar with a lid, turn it upside down and leave to cool, wrapped in a blanket.

Recipe 3. Grape compote with honey (without sterilization)

You will need: 3 kg of grapes, 4-5 stars of cloves, 1.5 kg of honey, 50 ml of natural grape vinegar, 1 coffee spoon of ground cinnamon, 2 three-liter jars, about 3 liters of water.

Rinse the grapes, separate the berries from the stalks and place them in prepared jars. From water, lemon juice, cinnamon, cloves and honey, boil the syrup. If desired, you can use brown sugar or plain white refined sugar instead of honey, and replace grape vinegar with lemon juice. And then everything is as in the previous recipe: the grapes are poured with syrup, allowed to brew, then the liquid is drained through the lid with holes, boiled for two minutes, returned to the jar, rolled up, wrapped in a blanket and allowed to cool.

Recipe 4. Compote of white grapes with apples

You will need: 2 kg of white grapes, 1 lemon, 2 kg of sour tart apples, 6 cups of sugar, about 3 liters of water.

Wash all fruits. Squeeze out the juice from the lemon. Remove the core from the apples and chop with the peel into long slices. Sprinkle lightly with lemon juice to prevent browning. Carefully remove the grapes from the brushes and dip for 2 minutes in boiling water in a saucepan, then transfer to a colander and pour cold water over. Put apples with grapes in dry sterilized jars so that they fill them about half way. After that, fill the fruits with hot syrup boiled from water and granulated sugar to the edges of the jars. Leave for 6-7 minutes. Now, as in the previous recipes, you need to return the syrup to the pan again, let it boil, pour it into the jars again to the very top, cork, turn upside down, wrap tightly and leave it like this until it cools completely.

Recipe 5. Whole grape compote

You will need: 4 kg of grapes in brushes, 2 three-liter jars, 2 liters of water, 700 g of sugar.

Rinse grape brushes in several waters. Remove damaged grapes. Make syrup from water and sugar. Put the bunches in jars, pour over the chilled syrup, close tightly and sterilize for 20 minutes at a temperature of 80º or 10 minutes in boiling water. You can put a pinch of citric acid in each jar, it will guarantee that the jars will not explode, and will give the compote an original, pleasant taste. The remnants of twigs will have a positive effect on the taste of the finished drink: their presence in the compote will contribute to the appearance of a tart aftertaste. And to make the blanks beautiful, you can pour boiling water over the bunches at the very beginning of cooking: thanks to this simple technique, the berries will not burst even after cooking.

- a delicacy is very healthy, because it is a natural product, without dyes and preservatives. In summer, it perfectly quenches thirst, and in winter it cheers up with its beautiful pink hue and pleasant sweet taste. Grapes are one of the most useful berries; this delicious drink will definitely not leave its lovers indifferent. Having prepared it at home, you will see for yourself. A variety of grape varieties will allow you to try a new compote every time - with an original taste and unique aroma. Yummy home cooking!

Grapes are a healthy berry that contains many useful vitamins, natural acids, sugar, pectin, micro and macro elements. It has a positive effect on the digestive system, restores strength after physical overstrain.

Grapes are useful not only fresh, but also canned. Juices, jellies, jams and preserves are especially useful and tasty. It is not difficult to prepare a sweet berry, it is enough to follow the recipe and take only high-quality raw materials. Consider the most popular, one might say, golden recipes for harvesting grapes for the winter.

Canned juices and compotes

with vanilla

Products:

• grapes - 4.5 kg;
• granulated sugar - 300 g;
• vanilla sugar - 75 g.

Operating procedure:

1. Rinse the berries under water, put on a sieve and wait for excess moisture to drain. Scroll through a meat grinder. Pass the puree through a fine mesh sieve. Thus, the seeds and rough skin are separated.
2. Squeeze the resulting pulp through several layers of gauze. After putting it in a small saucepan, add 500 ml of clean filtered water, mix. Cover and leave on the kitchen counter for 30 minutes. After time, strain through a colander.
3. Combine the resulting liquid with juice with pulp. Place the container with the contents on the stove, boil for a quarter of an hour to a temperature of 80 degrees. It is important not to bring to a boil.
4. Add granulated sugar and vanilla sugar to the resulting mass. Bring to a boil with regular stirring.
5. Wash the container with soap and sterilize. Pour the finished juice into jars, close tightly, and after cooling, remove to a cold place.

With banana and tangerine

Products:

• grapes - 3 kg;
• tangerines - 1.5 kg;
• bananas - 1.1 kg;
• granulated sugar - 370 g;
• filtered liquid - 300 ml.

Procedure:

1. Sort the grapes, remove the twigs and rinse under running water. Pass the finished ingredient through a juicer. Squeeze the finished cake through gauze folded in several layers.
2. Rinse the tangerines, remove the skin, divide into slices. Rinse bananas, separate the skin from the pulp and cut into small pieces. Skip the finished components through a juicer.
3. In a separate saucepan, mix sugar and water. Put on the stove, bring to a boil with regular stirring.
4. Combine 2 types of juice: grape and tangerine-banana. Add the resulting sweet syrup, boil and cook for 10 minutes.
5. Pour the finished juice into clean, processed jars, close tightly and cool under a warm blanket. Keep refrigerated.

Juice "Isabella"

Most housewives are afraid for the safety of grape juice and therefore try not to harvest it. To obtain high-quality juice with a long shelf life, several rules must be observed. Let's look at the recipe for harvesting natural juice from Isabella grapes for the winter.

For cooking, only grapes are required. First of all, it is necessary to properly prepare the main ingredient, namely, to remove fungi that cause juice fermentation from the surface. To do this, the fruits must be thoroughly washed 2 times.

1. Remove twigs, rotten berries. Dried ones can be used, but it is important that they do not show signs of rot.
2. Put the prepared fruits in a deep pan. Using a wooden pusher, crush the grapes thoroughly. The resulting composition needs to be slightly warmed up in order for the fruits to release the juice. Set the container with the contents to medium heat. At the first sign of boiling, remove from the stove, cover and leave on the kitchen table to cool completely.
3. Strain the mass through a sieve and gauze, squeeze out the cake well. Cover the juice and put in a cold place for 4 hours. After the time has elapsed, the natural drink needs to be poured into another pan, but very carefully, since the sediment does not need to be poured out.
4. Storage containers must be pre-washed with soap and sterilized. Place the juice container in a water bath and heat to a temperature of 80 degrees. It is important that the drink does not boil.
5. Pour hot into jars, close tightly and turn over. Cool, pre-wrapped with a warm blanket. Store grape juice in a cool place.

Compote without sterilization

The grape berry boosts the immune system, protects against the development of cancer cells, and has antioxidant properties. That is why most people try to keep vitamins and other useful substances for a long time. And your attention is invited to a recipe for making homemade grape compote for the winter.

Products:

• grapes - 2 kg;
• filtered water - 4.5 l;
• granulated sugar - 400 g;
• citric acid - 0.5 tsp

Operating procedure:

1. From the indicated amount of ingredients, two 3-liter jars are obtained. Sort out the main component, remove twigs and spoiled fruits. Rinse, wait for excess moisture to drain.
2. Wash the glass containers with soap, dry them in the oven, and boil the lids for 3 minutes.
3. Put the main ingredient in prepared containers, cover. Pour the required amount of liquid into a suitable saucepan, add granulated sugar and bring to a boil with regular stirring.
4. Fill each jar, cover and leave on the kitchen table for a quarter of an hour. After the specified time, strain the sweet syrup back into the pan. Bring it back to a boil, add citric acid. To enhance the taste and aroma, it is allowed to use additional spices: cloves, vanilla, star anise, cinnamon. Remember that there should be a measure in everything.
5. Pour a second time, seal tightly with lids and turn over. Wrap with a warm blanket and leave in this form for 24 hours until completely cooled. Store in refrigerator or cellar.

Other best grape harvest recipes for the winter

From berries you can make not only juice and jam, but also such as the following:

Wine vinegar

Making your own grape acid according to a simple recipe is easy. In order to prepare a flavor enhancer, it is allowed to use the pulp obtained after making the juice. Thus, from one product you can get double benefits and benefits.

Products:

• grape pulp - 750 g;
• granulated sugar - 100 g;
• filtered liquid - 750 ml.

Combine all the above ingredients in an enameled container. Stir until the sweet component is completely dissolved, cover well with a gauze napkin. Clean in a warm place for 90 days to infuse. After the specified time, strain through cheesecloth and a sieve. Pour into sterile jars, close tightly. Store in a cool place.

pickled berry

Pickled grapes turn out to be a very tasty delicacy if you close it in jars for the winter, as is usually done with vegetables. The berry is used as a savory snack for meat dishes, as well as in the preparation of a fragrant dessert.

Products:

• grapes - 1 kg;
• filtered liquid - 0.5 l;
• granulated sugar - 250 g;
• vinegar 5% - 50 ml;
• carnation - 5 inflorescences;
• cinnamon on the tip of a knife.

1. For cooking, you need to choose the right fruits. They should be elastic and beautiful, as overripe berries are not suitable.
2. Grapes must be sorted out, spoiled places and twigs removed. Rinse thoroughly under water, dry.
3. Wash the jars with soap, sterilize and arrange in clean sterile jars. Cover and leave on the kitchen table. In the meantime, move on to preparing the marinade.
4. Pour the required amount of filtered liquid into a suitable saucepan, add cinnamon and cloves. Bring to a boil and cook for 10 minutes. Pour granulated sugar, boil and cook until the sweet component is completely dissolved. Remove the container with the contents from the stove, pour in the acid, mix and pour into jars with berries.
5. For best storage, marinated grapes must be sterilized for an additional 30 minutes. After carefully remove, twist and cover with a warm blanket. Leave in this form until completely cooled. Store in a cool place.

Grapes in own juice

Products:

• grape;
• filtered water.

1. The berry must be carefully sorted out, spoiled fruits and debris removed. Rinse, put on a clean towel to dry.
2. Boil the liquid in a separate saucepan. Cool it, because otherwise, when pouring boiling water, the skin of the grapes will burst.
3. Arrange the fruits in clean jars, fill them with boiled water. Put to sterilize, pre-covered with lids. In terms of time, the heating process lasts from 30 to 40 minutes, depending on the volume of the container.
4. Carefully remove, close tightly and turn over. Wrap in a warm blanket. After cooling, remove to a cold place.

Concentrated Syrup

Of everything else that can be made from grapes, we will focus on sweet concentrated syrup. It can be used as a garnish for a dessert, a drink, or poured over pancakes, pancakes before serving.

Products:

• grape juice - 2 l;
• granulated sugar - 2 kg.

Procedure:

1. When canning, special attention should be paid to the main ingredient. The fruits should be light varieties, with a thin skin. Grapes need to be sorted out to remove damaged places, twigs and other debris. Put in a colander and rinse thoroughly.
2. Squeeze out the juice and strain it through a fine mesh sieve or cheesecloth. Pour the indicated amount into an enameled bowl, add granulated sugar and bring to a boil with regular stirring, cook for 10 minutes. Then hot filter through gauze and pour into sterile jars. Close tightly with lids, turn over and wrap with a warm blanket. After cooling, put in the refrigerator, cellar for storage.

Soaked grapes with mustard

Preservation of grapes at home for the winter occurs with the addition of mustard powder, which allows you not to subject the berry to heat treatment. This version of the harvest retains all useful components in the fruits.

Products:

• large grapes - 5 kg;
• filtered water - 2.5 l;
• rock salt - 25 g;
• mustard powder - 25 g;
• granulated sugar - 75 g.

1. Sort the berries, remove debris and spoiled fruits. Rinse, put in clean glass containers. Cover with lids and leave on the kitchen table.
2. Now let's start preparing the marinade. To do this, pour the required amount of liquid into a capacious saucepan, add salt, sugar, mustard. With regular stirring, wait for the complete dissolution of the bulk ingredients.
3. Fill containers with prepared marinade. Put the grapes under the press. Leave warm for 3-4 days. After the specified time, remove in the cold for 3 weeks. After the time has elapsed, the workpiece is closed with plastic lids so that the berries do not sour. It is recommended to store at refrigerator temperature.

Home wine

Alcoholic preparation for the winter from grapes is a great alternative to drinks from the store. Despite the fact that the preparation process is quite lengthy and requires a lot of attention, the wine is obtained with a pleasant aroma and taste.

Products:

• grapes - 5 kg;
• granulated sugar - 1.8 kg;
• raw yeast - 50 g;
• blackcurrant - 200 g;
• filtered water.

Operating procedure:

1. Rinse the berries, put them in a convenient and capacious bowl. Add granulated sugar (250 g), yeast. Cover and leave for 4 days in a warm place. Currant should ferment.
2. Sort the berries, remove debris and spoiled fruits, wash and dry on a clean towel. Pour into a bowl and crush with a wooden crusher, put into the sourdough and mix thoroughly. Leave for 3 days, stirring 2 times a day.
3. The resulting juice must be filtered, and the cake squeezed out. The last component can be thrown away, it will no longer be useful.
4. Add sugar (750 g) to the resulting liquid, pour into a glass bottle with a volume of 10 liters. Put on a glove on the neck, after making a small hole. Remove the container in heat for fermentation.
5. After 4 days, add 500 g of sugar, leave for 8 days. Then pour out the remaining sweet sand, after dissolving it in 1 liter of filtered liquid. Clean in a cool room for 25 days (the temperature should not exceed more than 20 degrees).
6. As soon as the wine stops fermenting, it is necessary to pour the wine from the sediment into a clean container. Close with a nylon lid, leave to ripen for another 2 months. If the sediment re-forms, it must be removed.

In winter, more than ever, there is a lack of fruit. It is especially difficult for grape lovers at this time. In summer or autumn, you somehow do not pay attention to it at all. He just is, that's all. But with the onset of cold weather, the body begins to miss its former abundance. But there is a great way to help fix everything. You just need not to be too lazy in the fall and prepare for the winter. Without sterilization, this will not be difficult at all.

Quick preparations

Grape compote is the easiest preservation option. It needs only two things: dishes and food. Seaming is best done in three-liter jars under metal lids. Such a volume can be considered optimal. Of the products for work, you will need (based on one jar): 3 liters of water, 200 grams of sugar, ½ teaspoon of "lemon" and grapes.

Work begins with the preparation of dishes:

1. Banks must be thoroughly washed with soda and rinsed well under running hot water. Boil the lids separately.
2. Pick the berries from the branches, rinse and arrange in prepared jars, filling them by about one third.
3. Boil water in a separate container, and then pour it into jars with grapes to the top and leave in this position for 8-10 minutes.
4. After the time has elapsed, the water from the cans must be drained into a clean pan and add sugar to it. Bring the mixture to a boil and heat up a little. During this time, the sugar should completely dissolve.
5. Pour citric acid into jars with grapes, pour the prepared hot syrup and immediately roll up.

This is how you can prepare compote from grapes for the winter without much effort. Without sterilization, it can perfectly stand even for more than one year.

An easier solution

If you think carefully, it is even easier to make compote from grapes for the winter. Without sterilization, the process always goes faster. The sequence of actions in this case will be somewhat different. And yes, there will be some changes to the product range. In this case, you can safely do without citric acid. You need to do everything like this:

1. Wash glass jars thoroughly and rinse.
2. Boil syrup. To do this, for 3 liters of water you need to take 300-320 grams of sugar. The total weight will depend on the number of cans.
3. Remove the grapes from the brushes, sort, rinse under running water and put in prepared jars.
4. Pour them with fresh, still boiling syrup and immediately roll up.
5. After that, turn each jar upside down, wrap tightly and set aside to cool completely. After a day, they can be safely carried to the pantry and determined for long-term storage.

So the grape compote is ready for the winter without sterilization, without unnecessary problems and efforts.

Compote with a spicy aroma

Before you take on any business, you need to thoroughly study it. To begin with, it is worth noting that there is a thing that should be known to those who decide to make compote from grapes for the winter: the recipe without sterilization is not the only one. There are many different options. For example, you can slightly change the taste of the finished product and give it an additional flavor. To do this, you need to reconsider the composition of the syrup. It would be nice to make it more saturated against the general background of the delicate taste of berries. In this case, for preservation, you will need: for 3 kilograms of grapes - one and a half kilograms of honey, a teaspoon of cinnamon, half a liter of vinegar 4% and 5 sprigs of cloves.

Such a compote is prepared, as usual:

1. Place washed berries in prepared jars.
2. Prepare syrup from the remaining products according to the recipe and pour it into jars while still hot.
3. Seal each jar tightly, wrap in a blanket and leave to cool.

An unusual combination of spices against the backdrop of a delicate taste of grapes and a pronounced honey aroma will do its job. Such a compote will not stagnate for a long time on the shelf.

Simple and delicious

Sometimes the conservation process drags on for long hours. It discourages any desire to take on the job. But there is one unusual option that allows you to minimize the duration of all stages of the process. You can very quickly prepare compote from grapes for the winter. A simple recipe will allow you to do this in one go. Based on a two-liter jar, one and a half liters of water, half a kilogram of grapes and 125 grams of sugar will be required.

First, boil water in a large pot. Then lower the washed grapes into it and cook for 3-4 minutes. After that, add sugar and cook the mixture for another 5-6 minutes. Now the product can be safely rolled up. It will cool down already under the lid. The beauty of this recipe is that you can cook regular compote for every day in the same way. This version has its own zest. The fact is that during cooking, the grapes completely give up all their juice to the drink. It is very important. Compote gradually not only darkens, but also becomes thicker. And lovers of grapes will definitely appreciate its rich taste and delicate aroma.

double effect

Grape compote is a unique product for preservation. Firstly, it is very useful and contains a huge amount of vitamins. Secondly, the prepared drink as a result is highly concentrated and tastes like real freshly squeezed juice. Therefore, grape compote for the winter is the best drink, and you should cook it yourself, and not buy something similar in the store. There are many secrets and professional subtleties that allow you to turn ordinary compote into wonderful nectar. First you need to pay attention to the grapes themselves. For blanks, the Isabella variety is best suited. It has the most characteristic aroma of this berry and an incomparable taste. And if you cook it in a special way, then the result will exceed all expectations. For this option, 1 kilogram of sugar is useful for 1 kilogram of grapes.

1. Sort the grapes, wash and put in prepared jars.
2. Boil ordinary syrup from sugar and water, pour it into jars to the top and leave for 15 minutes.
3. Then pour the syrup into a separate pan, boil for 3 minutes and pour over the berries again.
4. Banks left to immediately roll up, wrap tightly and set aside to cool.

It is also interesting that this product does not need special conditions at all and can be stored for a long time even at room temperature.

Canning without preparation

Interesting, but you can cook a delicious compote of grapes for the winter without sterilization and without pre-treatment of products. In this case, the berries can not even be removed from the branches. For work, you will need 4.5 cups of sugar, water and 1-1.5 kilograms of grapes.

Here the process is already being carried out a little differently:

1. Washed grapes should be decomposed into 3 three-liter jars.
2. Pour the contents of the cans with ordinary raw water, but not to the top. The liquid should only reach the "shoulders" of the container.
3. Pour an equal amount of sugar into each jar.
4. Now you need to proceed directly to cooking compote. To do this, put each jar in a wide saucepan filled with water, at the bottom of which a soft cloth is neatly laid. It looks like a water bath. The cooking process lasts about half an hour after the water boils.

The finished product can be rolled up and sent to cool, carefully wrapped in a warm blanket. In this form, it should stand for at least a day. During this time, the drink will infuse well and change color.

Fast track

There is a situation when you need to preserve a large number of grapes, but there is absolutely no time for this. For such a case, there is a completely unique method by which compotes are preserved. Compote from grapes for the winter can be prepared in a matter of minutes. The following ingredients will be required: based on 7 liter jars, 2 kilograms of black grapes, 0.5 kilograms of sugar and 4 liters of water are needed.

The cooking sequence is as follows:

1. First, the jars must be washed, boiled, and then dried well.
2. Remove the grapes from the branches, carefully sort and rinse.
3. Put the berries in hot jars, add sugar and pour boiling water over everything. For flavor, you can add a little cloves, cinnamon or mint.
4. After that, immediately cover the jars with lids and immediately roll them up. Turn each jar upside down and wrap tightly.

After cooling, such a compote is perfectly stored for a year in a cool place.

" Grape

Since ancient times, it has been known about the beneficial properties of grapes. This berry is rich in antioxidants and vitamins. Grapes have a wide variety of uses. It is used to make wine, oil is made from its seeds, pickled, preserved, jam is made, jam is made, various blanks and jelly are made. It is very important that grapes do not lose their beneficial properties during heat treatment.

To prepare sherbet, you will need the following ingredients:

• unripe green grapes-1 kg;
• sugar-0.5 kilograms;
• water or syrup-2 glasses;
• water-1.5 cups.

Cooking:

1. Need to take unripe grapes of the "Lady's finger" variety clean, sort, rinse well under running water, put in a container with water and boil for 1 minute. Then you need to cool it, squeeze it well and strain.
2. Make sugar syrup, and pour the resulting juice into it;
3. Boil this mixture for 1 minute;
4. Remove from fire and cool.

How to make grape jam

Jam is a dessert with excellent taste. It will be a great addition to breakfast and a wonderful filling in pies.

The preparation of jam is carried out from the blue varieties of Concord and Isabella.

Ingredients:

• Isabella or Concord grapes-1.8 kg;
• sugar-1000 grams;
• lemon juice-90 ml;
• lemon peel-0.5 pieces.

Cooking:

1. Wash the grapes, wait until the water drains;
2. Squeeze the pulp from the berries into a container, discard the peel;
3. Place the container over medium heat, bring to a boil and boil for 5 minutes(if necessary, add water);
4. Next, the mass should be rubbed through a sieve;
5. Add lemon zest, granulated sugar, lemon juice to the mashed berries, mix all the ingredients with a wooden spoon, bring to a boil over high heat. After boiling, you need to reduce the fire so that there is no burning.
6. Boil on a small fire 30 minutes;
7. When boiling, the foam must be removed;
8. Readiness is checked with a chilled spoon, passing it over the surface. The line drawn with a spoon at the finished jam will not close immediately;
9. Pour the finished jam into jars subject to sterilization, cool.

Shelf life:

Shelf life of jam in a glass jar with the addition of lemon juice, can be stored at home 12 months.

grape jam

Very tasty and beautiful jam comes from several varieties of grapes. Before making jam, the berries must be cut off from the tails, washed 2-3 times and dried.

To dry the grapes faster, you can pour them on paper towels so that they absorb moisture.

Ingredients:

• grapes of different varieties-2000 grams;
• sugar-500-1000 gr;
• water-250 gr.

Cooking:

Place the grapes in a saucepan, add water and boil 15 minutes on a small fire. Set aside the fruits from the fire and squeeze through a sieve with small cells. Sugar is added to the resulting mass, depending on the sweetness of the grapes.

Boil over low heat until desired consistency. Readiness is checked in this way: a drop of jam is laid out on a saucer, if it does not spread, then the sweet delicacy is ready.

The shelf life of jam depends on the amount of sugar used in cooking. If a lot of sugar is added, then the shelf life of such jam is from 7 months to 1 year. If a small amount of sugar is used, then such jam can be stored up to 3 years.

Grape jam at home

It is believed that the most suitable varieties for jam are:

• Isabel;
• Kishmish;
• Muscat.

Tricks for making and processing jam:

1. Berries must be torn off the brush, spoiled and washed under cold water three times;
2. Before making jam, the berries must be blanched. To do this, they are dipped in hot water and immediately cooled under cold water;
3. To avoid cracking the berries, they are pre-filled with sugar syrup and left in it. at 5 o'clock;
4. In the preparation of jam, white sugar is used, yellow often burns and this will give the jam a bitter taste;
5. When the jam is fully prepared, the grapes will sink to the bottom.

Ingredients:

• grape-1000 grams;
• sugar-1200 grams;
• water- 200 ml.

Preparation method:

1. Cut off the fruits, rinse, put in a colander;
2. Dip in a pot of hot water, cool with cold water;
3. Wait until the liquid drains and put in a bowl for cooking;
4. In another container, prepare syrup, pour fruit over it and set aside. at eight o'clock;
5. Then drain the syrup, boil and pour over the berries again. Set aside to infuse for 8 hours;
6. Put the basin with jam on a small fire and boil to the desired consistency, removing the foam in the process of boiling;
7. Cool in containers and arrange in sterile jars.

Keep the jam at a temperature from +10 to +15 degrees indoors without sunlight. The ideal storage place would be the basement, if it does not have high humidity.

If prepared correctly, the jam can be stored 3 years from the moment of preparation.

If the jam is covered with a thin film of mold, you should not throw it away. It is necessary to remove the mold, boil it, and use it as a filling in pies.

Isabella jelly

Jelly from this grape has a beautiful appearance, characteristic aroma and pleasant taste.

The berries are washed, allowed to drain, and put in a saucepan, adding water. Put on a small fire and boil 20 minutes. After leaving the fire, grind through a sieve.

Measure the amount of the resulting mass, and add sugar at the rate of: 500 grams of sugar per 1000 milliliters of juice. Bring to a boil and pour into sterile jars. If desired, you can add a thickener at the end of cooking. Jelly is stored for several years in a cool room.

Compote

For canning compote, berries of any variety are used. You need to take:

• grape- ½ part of the container;
• water-2.5 liters;
• sugar-1 glass;
• lemon acid.

Compote is prepared as follows:

1. Wash the berries, sort through, and fill a jar with a capacity of 3 liters to half the volume;
2. Boil sugar syrup;
3. Pour berries with syrup and set aside to brew 15 minutes;
4. Drain the syrup into a container and boil 2 minutes. After boiling, add citric acid;
5. Pour the syrup into bottles and roll up;
6. Turn the jars upside down, cover with a blanket and wait until they cool.

How to roll up grape juice

Ingredients:

• grape berries-10 kilograms;
• water-3 liters;
• sugar optional.

When making juice, it is preferable to use the following grape varieties:

• Isabel
• Cabernet
• Lydia

Cooking technology:

1. Sort the berries, wash, drain excess water;
2. It is necessary to grind the berries using a meat grinder;
3. Grind this mass through a sieve and pour into a saucepan;
4. Pour the pulp with water at the rate of: 500 ml. water for 5 kg of pulp;
5. Mix the pulp with water, squeeze out the juice and pour into a saucepan with juice;
6. Put the juice on medium heat and boil until bubbles appear. When they first appear, the temperature must be reduced. Total brew time 20 minutes;
7. Remove the juice from the fire and let it stand 2 hours. During this time, the juice will become transparent;
8. Put the pot back on the heat and bring to a boil. At this point, add sugar. It is added at the rate of 100 grams per 2 kilograms of grapes. Wait until the sugar dissolves and remove from heat;
9. Pour the juice into sterile jars.

Pickled berries preparation

Pickled grapes have a wide range of uses. It can be used as an appetizer, seasoned with salads, served with cheese.

For pickling we need:

• fresh grapes-500 grams;
• granulated sugar-250 grams;
• white wine vinegar-165 grams;
• dry white wine-85 grams;
• mustard seeds-1 teaspoon;
• cinnamon-1 piece;
• salt-1/4 teaspoon;
• black peppercorns- taste.

Cooking:

Best for marinating kishmish or black varieties grapes. We separate the berries from the brush, rinse, let drain.

Sugar, vinegar, wine and spices put in a saucepan, put on fire and bring to a boil. If you want to get berries with a tolerant taste, fill them with hot marinade. If you need whole berries with an exquisite aroma, combine the grapes with the marinade in a cooled form.

Berries must be left in the marinade for 12 hours.

Wine

Berries for making wine must be collected in September. It is necessary to choose a time when there was no rain for several days on the eve of the collection. Berry picking is carried out on a sunny day. After harvesting, the grapes should be sorted out and laid out in the sun. Berries should not be washed, as there are microorganisms on the skin of the berries that help the fermentation process.

Place the berries in a plastic or enamel bowl, no more than ¾ of the container volume and crush. Cover the resulting mass with a cloth and leave for 4 days in a dark warm room. The juice must be stirred twice a day. After some time, the pulp will separate from the juice and rise to the surface.

The pulp is removed from the surface of the juice and placed separately. Juice is filtered through cheesecloth at least 3 times. This procedure saturates the juice with oxygen. Pour the juice into glass containers with a long neck.

Pour juice into the container no more than 2/3 of the volume. Leave filled containers in a dark, warm place. A water seal must be installed on the bottle. It is a tube connected on one side to a container, and on the other side immersed in a jar of water.

If there is no water seal, you can use a medical glove by making a small hole in one finger with a needle and putting a glove on the neck of the container.

Room temperature during fermentation should not exceed 27 degrees. If the temperature is below 17 degrees, fermentation stops.

After two days of fermentation, sugar is added to the juice. To do this, 1 liter of juice is drained from the container and 50 grams of sugar are placed. If the juice is sour, you can add another 20 grams and pour the juice back into the container. Do this procedure every week.

After two months, the fermentation process ends.

The wine is carefully drained with a hose, a water seal is put on and left to ferment. After that, the wine is left to mature. White wine matures 45 days, red 60.

Pour the finished wine into bottles, filling them up to the top so that there is no room for air, and close with a cork made of wood. Store wine at +5 to +20 degrees dark, cool room.

Vinegar

For the preparation of vinegar, grape pomace, spoiled berries are suitable.

Ingredients:

• pulp;
• water filtered;
• sugar.

Cooking:

1. We fill the glass container 2/3 with pulp and add water at the rate of: 1 liter of water for 800 grams of pulp;
2. We put sugar for each liter of 100 grams;
3. We wrap the neck of the jar with gauze and leave it in a dark, warm room with a temperature 25-29 degrees for two weeks;
4. To speed up the fermentation process, stir the juice every day with a wooden spoon to saturate it with oxygen;
5. After fermentation, the juice must be filtered. To do this, put it in gauze and squeeze;
6. Strain the resulting liquid again, pour into a glass bottle and add sugar - 100 grams per 1 liter of liquid;
7. We wrap the neck of the jar with gauze and put it on the final fermentation. Fermentation can proceed from one and a half to two months;
8. Then the fermentation stops and the liquid becomes light;
9. Strain the vinegar and bottle it for preservation.

Grapes are a source of many useful substances and vitamins. By harvesting grapes for the winter, you can provide yourself with an additional source of vitamins.