Compote from grapes is not for the winter. Recipes for grape compote for the winter for every taste

Grape compote for the winter, for a 3 liter jar, for a 1 liter jar

I am sure that everyone will like this drink: both small and large members of your family. It will do an excellent job of quenching thirst and will replace store-bought juices and carbonated drinks, the composition of which leaves much to be desired...

Just like plum compote, canned apple and grape drink has an excellent taste and a wonderful fruity aroma. In winter, it can be consumed both as part of the daily menu and served at the holiday table. If this drink is on the table, I am sure that your guests will not even look in the direction of store-bought sodas and juices. Before you start preparing compote from grapes and apples for the winter, you need to prepare containers and lids.

To do this, the jars need to be thoroughly washed and sterilized in any way convenient for you: pouring a small amount of boiling water over them, holding them upside down over boiling water, in the oven or microwave. And the metal lids with which you will roll up the jars should be boiled for several minutes.

How to close compote in a 3 liter jar of grapes for the winter

Delicious and healthy homemade compotes for the winter are made from a wide variety of fruits and berries. Today I decided to make grape compote from black (or blue) grapes. For this preparation, I take the Golubok or Isabella varieties.

Ingredients:

• grape,
• water,
• sugar 1 cup

Of these, grape compote is always obtained with rich color and a pleasant subtle taste. My step-by-step photo recipe will tell you in detail how to quickly, easily and simply prepare a healthy canned drink for the winter.

For a 3 liter jar, you also need a glass of sugar and water. I take enough grapes to fill a third of the jar’s volume.

So, I’ll tell you in detail how I prepare grape compote for the winter.

Wash the berries thoroughly but carefully. I separate it from the branches.

I do this carefully so as not to crush the delicate grapes.

I boil 2.5 liters of water.

I fill a jar, sterilized, for example, in the oven, by a third with grapes.

I pour boiling water over the berries. First I pour a little, then to the top. Cover with a clean metal lid. I wait about 13-15 minutes.

I pour the water into the pan.

To do this, use a plastic cover with holes. I put the pan on the fire.

While the water drained from the grapes comes to a boil, I add sugar to the jar of grapes.

I pour the boiled water back into the jar. It is advisable that the water flows a little out through the neck.

I sterilize the metal lid by boiling and roll up a jar of grape compote. I turn it over and wrap it up, waiting for a day.

Now, I’m sending a quick and tasty compote from dark grape varieties to be stored in a cool place. I always put these homemade preparations in the basement. And in winter, in the frosty cold, I offer a very tasty, aromatic, sweet and slightly sour drink for adults and children. It reminds us all of the warm days of late summer!

Recipe for grape compote for the winter

For a 3 liter jar.

Ingredients:

• 700 g grapes
• 1 tbsp sugar
• 1 lemon

How to make grape compote for the winter

• 1. Pour water into a saucepan (2 liters of water per 3-liter jar) and bring to a boil.
• 2. Wash the grapes. Place the berries in prepared jars at 1/3 height.
• 3. If the grapes are too sweet, add 2 lemon slices to the jar.
• 4. Pour boiling water into the jar with grapes to the very brim and close with clean lids. Leave for 5-10 minutes.
• 5. Now carefully drain the water from the jars into the pan and bring to the boil again. Pour 1 tbsp sugar into each jar.
• 6. Boil the lids with which you will roll the compote.
• 7. Place the jar on a plate and pour boiling water into it to the top, so that some of the water flows into the plate. Roll up with a sterilized lid.
• 8. Turn the jars upside down and cover them with a blanket overnight.

Bon appetit!

Grape compote for the winter, 1 liter jar

When choosing grapes, you need to keep in mind that the presence of pigment spots and brown spots on them does not indicate poor quality. The main requirement is that the berries must be whole and not spoiled. The dark varieties are the most useful, guaranteeing an amazing color of the finished product.

Citric acid or juice will help extend the shelf life of the drink and restore color. Grape compote requires additional sterilization measures: rolled up jars should be carefully wrapped. Whole bunches of grapes will surprise your guests and will become the main decoration of the festive table.

Ingredients

You will need a 1 liter container:

• 300-350 g grapes
• 0.5 tbsp. granulated sugar
• 1 pinch of citric acid or 1 tsp. lemon juice
• 700 ml hot water

Preparation

• 1. We tear off the grape berries from the brush and rinse them in warm water. Then pour into a saucepan or saucepan
• 2. Fill with a small amount of water and blanch, place the container with the berries on the stove. This will take about 2-4 minutes from the moment the water boils in the container. Keep an eye on the berries - as soon as some of them burst, immediately drain the water and fill the container with cold water. This is done in order to clean the berries from those bacteria that cause fermentation.
• 3. After this, pour granulated sugar onto the steamed berries, add citric acid or lemon juice. Pour in the specified amount of water and place the container back on the stove. Bring to a boil and cook the compote for about 10 minutes over medium heat. At this time, sterilize the jar in the oven, in a water bath, or simply scald it with boiling water along with the lid.
• 4. Pour the boiled compote into it, placing a knife or wooden spatula under the jar so that the container does not crack. Screw the lids on the jars with a special preservation key and turn the container upside down. Wrap in a blanket or warm towel and leave until completely cool.

Then move the preserved food for storage to the pantry or cellar, taking it out in the winter and treating all your relatives to the compote. The compote is stored for about 1 year if the grapes have seeds, and more than 1.5 years if you used the sultana variety for rolling.

Recipe for grape-apple compote with sterilization for a 3 liter jar

The method of canning using sterilization is very reliable. When using it, you don’t have to worry about jars of compote “exploding.”

So, in order to prepare a delicious drink from grapes and apples for the winter, for one 3-liter jar we will need to stock up on the following:

• bunches of grapes - one large or several small ones;
• small apples - 4-5 fruits;
• sugar – 2 two hundred milliliter glasses;
• water - about 2 liters.

You can use any grapes, even the cheapest ones, for example, the Isabella variety.

If you stock up on dark grapes, they will give the drink a beautiful rich color.

You need to take apples of such size that they fit into the neck of the jar. Otherwise, they will have to be cut into slices, but not everyone likes pieces of this fruit floating in the compote, which tend to creep apart.

When preparing compote, use intact, ripe fruits.

Before use, wash the apples and grapes thoroughly, then sort the berries, getting rid of any spoiled ones.

Cooking process

1. Let's proceed directly to the process of canning the compote: Place the required number of apples on the bottom of each jar.
2. Now carefully place the grapes on top of the apples (make sure that the grapes together with the apples occupy about two-thirds of the volume of the jar). Then you should prepare the syrup. To do this, pour the required amount of water into the pan (for a 3-liter jar - 2 liters) and add sugar: for every liter of water - a glass of sugar. That is, if there are 2 liters of water, you need to add 2 cups of sand.
3. Stir the sugar in the water until it is completely dissolved and keep the mixture on the fire until it starts to boil. As soon as the syrup boils, remove it from the heat.
4. Immediately after this, pour the syrup into the apples and grapes in the jar and cover each jar with a prepared metal lid.
5. If there isn’t enough syrup a little, you can add boiling water to the jar. And if it remains, it can be used to prepare compote in a saucepan, adding any available fruits or berries to it. We begin the sterilization process: take a large pan, place a wooden lattice on its bottom (you can use a piece of fabric) and place the jars there.
6. If the pan is not very spacious, you will have to sterilize the jars one at a time. Pour hot water into the pan with the jars (its temperature should be about 70 degrees) so that the water reaches the top of the jar.
7. After the water begins to boil, sterilize the compote for 15 minutes. After this, we take the cans out of the pan and immediately roll them up using a seaming wrench.

ATTENTION

When removing hot jars from the water, be very careful not to get scalded by the boiling water. It is best to remove jars from a pan of boiling water using a special device sold in hardware stores - tongs. The last thing to do before storing the compote is to let the jars cool completely, turning them upside down and wrapping them well on top.

That's it, a delicious and aromatic compote of grapes and apples for the winter is ready according to this simple recipe! It remains to determine its storage location, placing it in a dark place in the house or in the cellar.

Method for preparing compote without sterilization

1. If you do not have a large pan for sterilization or for some other reason you want to seal the drink without sterilization, you can use another option for preparing compote.
2. The beginning of the process will be the same: we prepare the containers, sterilize them, boil the lids, thoroughly wash the fruits and sort them out, placing them in the same quantity in a jar.
3. The next step is to fill the jars of fruit with boiling water to the very top. Leave them alone for 20 minutes. Then pour the water into the pan. Add sugar there, based on the calculation of 1 liter of water - 1 glass of sand.
4. Stir the syrup until the sugar is completely dissolved in the water and bring it to a boil.
5. Pour the prepared boiling syrup into the jars and roll up their lids.
6. Let the jars cool in the same way as in the first version of preparing compote, and send it for storage. It should be noted that when making a drink in this way, the appearance of the drink suffers a little, since when draining the water from the cans, the grapes may become slightly crushed.

But this will not affect the taste in any way, so it’s up to you to choose which option for preparing compote from apples and grapes for the winter to use.

Now you know that making a compote of apples and grapes for the winter, which requires very little fruit per 3-liter jar, is very simple.

• Simple recipe for seedless grape jam for the winter

Grape preparations for the winter

Use these recipes and prepare a drink that will help you out more than once during the cold season and remind you of summer.

For the first time, a vine of this class was discovered on the lands of the Gibbs family. This discovery was made by the breeder Prince. The berry got its name in honor of its owner, Isabella Gibbs.

Features of the variety

This type of grape is native to North America. It is considered a late-ripening table variety. Isabella is very famous and very popular. It is good fresh and is also great for making juices, compotes and wine. The grapes grow quite well in fertile, slightly calcareous soils. It tolerates moisture well; during drought, the vigor of the bush sharply decreases, and the leaf crown may even fall off completely. The leaves are large or medium sized, dark green in color. The bushes are vigorous and have good yields. Medium sized berry with thick skin. The pulp has a pronounced strawberry flavor.

Homemade grapes Isabella

This variety will grow quickly and produce a large harvest only in an open, sunny place. If you need to plant grape bushes near buildings, it is best to do this on the south side. You should not choose a place too close to the fence; you need it to be well blown by the wind. The Isabella grape variety is not recommended to be planted in a low place, it should not be shaded by trees, and the soil should be well heated. The grapes are planted in specially prepared holes, into which a layer of crushed stone is first poured. To improve the quality of the soil, you can add wood ash a meter and a half from the planting site.

It is advisable to allocate space for planting not on level ground, but on raised beds. It is recommended to densely sow the resulting side mounds with grass. This option for planting bushes will protect their roots from stagnation of moisture and leaching of necessary nutrients from the soil. The grape culture is lianas. Long lashes with their antennae must cling to some kind of support. Their design must be taken care of in advance. These can be wooden slats or metal crossbars.

How to Preserve Grapevines in Winter

The grapevine is not frost-resistant and is afraid of icing, so Isabella grapes should be carefully covered for the winter. Usually the branches are tilted towards the ground, you can also put boards or polystyrene foam. Spruce branches or some kind of dense fabric are laid on top, then covered with film and secured from the wind. You can also sprinkle the bushes with soil, but this method is considered more labor-intensive and less reliable.

Benefits of grapes

This variety is quite unique. Not only the fruits, but also its leaves have beneficial properties. They are most often used as an external healing agent for abrasions, wounds, and bruises. At elevated temperatures, it is good to apply the leaves to the forehead or armpit area, this helps relieve inflammation and relieve fever.

A decoction of the leaves is used to gargle for purulent sore throat. Isabella berries contain a large amount of antioxidants, which are what gives the skin a dark color. In addition, these important components give Isabella grapes the ability to increase hemoglobin in the blood, normalize blood pressure, and have a positive effect on hematopoietic functions. Antioxidants are powerful cancer fighters. The highest concentration of such substances is concentrated in the seeds and peel. The berries also contain a large amount of mineral salts and potassium. Their use has a positive effect on the muscular part of the heart and its contractile activity. Flavonoids, which are contained in the berry, cleanse the body of waste and toxins, remove heavy metal salts and nitrates. Grape juice is included in the diet of athletes and weakened people.

Isabella grapes: how to make wine

This variety is considered one of the best for making wine. There are various recipes using homegrown Isabella grapes. The method presented below is the most traditional. To make wine at home, you need to use 10 kg of berries and approximately 3 kg of granulated sugar. First of all, you should separate the berries from the bunch and carefully sort them to get rid of debris and rotten berries. Under no circumstances should you wash them, otherwise a special substance like wax will be washed off, without which the fermentation process cannot proceed. This is a very important condition when making wine from Isabella grapes. Prepared berries must be crushed in any enamel container until the juice is released. They crush the grapes with a wooden spoon, a rolling pin, but you can even use your own hands and feet. The resulting mass is covered with gauze and left to ferment for 3-4 days, stirring morning and evening.

At the end of 3-4 days, the berries are filtered and squeezed. Next, we make wine only from the juice, no peel needed. The juice is mixed with sugar and poured into glass jars, on which a medical glove is put on. It is advisable to pierce a couple of gloved fingers. This fermentation process takes up to 3 weeks. When the signet is completely deflated and the liquid becomes clear, it is filtered and poured into specially prepared bottles, capped and stored in a cold room. The wine is infused for two months. During the first month, you need to pour it into different bottles three times to completely get rid of the sediment.

Grape compote for the winter

Traditional compote from Isabella grapes for the winter is prepared at the rate of: for 1 kg of berries - half a glass of granulated sugar and a liter of water. The grapes must be cleared of branches, washed and placed in jars. Berries should occupy half the volume of the container used. Next, the syrup (water with sugar) is boiled. The resulting syrup should be poured into the jars and allowed to stand for 10 minutes. After this, the syrup must be drained, boiled again and poured back. Tighten the jars, turn them over and leave until completely cool.

Isabella grape jam

Grape jam turns out surprisingly aromatic and tasty. It is good to eat as a separate delicacy, or can be used as any sweet filling. The Isabella variety has a dark, tight skin and dense pulp. Thanks to this, the jam is obtained with a special unique consistency and unusual color. The recipe described below is based on the following calculation: for one kilogram of grapes - 1 kg of granulated sugar and 0.5 glasses of water or grape juice.

Only ripe fruits are suitable for Isabella grape jam, but you should not use overripe, rotten ones. Good berries should be completely separated from the branches and washed in cold water. Then wait until they are completely dry. Next, the Isabella grapes are placed in an enamel bowl in which the jam will be cooked, and half a portion of sugar is poured into it. All this should be infused for 12 hours in a cool place. This is necessary so that the juice is released from the berries. Syrup is prepared with the second half of the sugar. Water and sugar are simmered over low heat until the sugar is completely dissolved. Instead of water, many people use natural grape juice. Then the infused berries are poured with cooled syrup and cooked over medium heat until they settle to the bottom. In this case, it is necessary to periodically stir and skim off the foam along with the grape seeds.

Are grapes good for pregnant women?

Despite the fact that grapes are a healthy product, not all pregnant women can eat them. Pregnant women who are overweight should completely exclude it from the diet, because grapes are very high in calories. But at the same time, Isabella is quite useful for women suffering from constipation, diseases of the cardiovascular system, as well as bronchial asthma. Grapes contain large quantities of calcium, this element is simply necessary for the mother and the unborn baby. This wonderful berry can also improve blood composition and increase hemoglobin. Grape seeds contain a large amount of vitamin E, which prevents stretch marks. Moderate consumption of grapes relieves fatigue and increases the vital activity of a pregnant woman.

Should I give grapes to children?

Very often, young mothers are afraid to introduce something new into their child’s diet. Many people have a question about whether grapes can be given to children and whether they will be beneficial for the child’s body. In general, it is recommended to start introducing your child to grapes from the age of 2, or even better, from the age of 3. The Isabella grape variety is very useful for children with poor appetite. It restores strength well after suffering infectious diseases. Contraindication is the baby's individual intolerance. In this case, gastrointestinal disorders or rashes may occur. Do not drink grapes with milk or kvass. This may cause stomach upset. After eating berries, it is better to rinse your mouth with a soda solution to prevent the destruction of children's enamel.

Disadvantages of Isabella Berries

Grapes contain a large amount of carbohydrates, so those who are struggling with excess weight should refrain from such a delicacy. If you have a stomach or duodenal ulcer, it is better not to take Isabella grapes at all. It contains organic acids that can cause aggravation. Grape juice has a negative effect on tooth enamel. But there is a good way out of this situation. It is better to drink juice only through a straw and rinse your mouth after eating. In general, the benefits of Isabella grapes are much greater than the harm, so during the grape season you should stock up as much as possible on the vitamins and nutrients hidden under the delicate skin of this wonderful berry.

The benefits of compote are invaluable for the whole body. It contains a huge variety of vitamins and minerals. Isabella grapes are used to make wines, juices and compotes. Unlike juice, it does not cause allergic reactions due to its lower concentration, and also goes through the boiling stage, which makes the drink more balanced and soft.

Necessary preparatory work

Isabella grapes are a gift of nature, which can and should be consumed not only fresh in the summer, but also in the winter as preserves.

Grape compote, closed for the winter, from the Isabella table variety not only has an amazing taste, but also contains a whole vitamin and mineral complex. The pronounced flavor resembles a forest strawberry aroma.

Important! Isabella contains many useful substances that remove toxins and waste from the body, and also increases performance and vitality. .

Compote from Isabella has a deep and rich ruby ​​color; if the correct recipe is followed, the nectar comes out with an exquisitely delicate aroma.

An important and first step in any preservation is the proper preparation of jars and lids. More and more housewives prefer not to bother with boiling pots, but to close the compote for the winter without sterilization.

In order for the grape compote to have a beautiful rich garnet hue, you need to choose the right berries for its preparation. You should cut off only the ripened bunches of grapes, and then carefully sort through each berry. If there are slightly rotten or not quite ripe ones, it is better not to put them in the drink, since fermentation will soon begin in the compote. After careful inspection, the fruits are washed well until the water is clear and doused with boiling water several times.

Interesting fruit and berry mixes, which in combination with grapes give amazing flavor shades, will add a zest to the drink. For example, fruits with thick skins - apricot, peach, plum and quince - are better to be boiled for a few minutes beforehand. After the procedure, you can put it in jars.

If preservation does not require sterilization, it is best to fry the jars and lids in an oven at a temperature of 120 degrees for 15-20 minutes, bottom up. After these simple manipulations, the container is ready for further use.

Step-by-step cooking process

• Preparing compote for the winter from grapes of any variety requires careful preparation of all components.
• It is necessary to carefully inspect the cans for chips and large scratches. If there are any, the container is not suitable for canning. This also applies to lids. They should not have even the slightest rust.
• The next step is preparing the syrup. This will require approximately 700 grams of sugar per 2 liters of clean water. Pour sugar and water into a small saucepan and place on low heat. You can cook for about 5 minutes, then remove the syrup from the heat and cool slightly.
• Before twisting, you must thoroughly wash the jars and lids with baking soda, rinse them several times in clean running water and dry them in the oven as indicated above.
• Berries prepared in advance are doused with boiling water several times.
• After this, they are carefully placed in jars one-third full and filled with boiling syrup. In this form, the jars should stand for about half an hour; the top can be covered with clean gauze or lightly covered with prepared lids.
• After this, drain the liquid completely, put it back on the fire, bring to a boil and boil for several minutes. Boiling the syrup twice makes it clear and more aromatic.
• The sugar mixture is again poured into jars and the lid is rolled up using a special key. You can use plastic rather than tin lids. In this case, they cannot be dried in the oven; rather, rinse them thoroughly with baking soda under running water and pour over strong boiling water.
• The final stage is to wrap the cans in a warm blanket. In this form it is necessary to leave the preservation for a day.

Advice! Many housewives do not use sugar syrup when preparing grape compote. This point is allowed in the recipe. In this case, it is enough to simply put a little granulated sugar in a jar along with berries to taste. For a liter container you will need four tablespoons of sugar.

Winter grape compote does not contain harmful preservatives, dyes, additional flavors and stabilizers like store-bought analogues. And also excellent utilization of a large number of berries, which can be usefully used in the winter.

Grape compote - time-tested recipes

Seal the fruit and berry mixture for the winter at home so that it is not only healthy, but also tasty. There are a lot of options for making grape compotes, and here are some of them:

1. 1. The recipe is classic. To prepare, you need to take one and a half kilograms of grapes, about 5 liters of water and one and a half kilograms of sugar. Rinse and carefully sort the fruits, place thirds in jars, and fill with pre-prepared sugar syrup. You should also add a pinch of citric acid. After this, use a key to roll up the lids of the jars and wrap them for a day.
2. 2. Drink using whole bunches. To prepare, you will need four kilograms of grapes, 700 grams of sugar and two liters of purified water. It is necessary to thoroughly rinse the bunches until the water becomes absolutely clear. Then you should sort through the berries and remove rotten and dried ones. Then prepare aromatic syrup from water and sugar. The grape bunches are carefully placed in prepared jars, filled with syrup and rolled up with lids prepared in advance.
3. 3. With the addition of apples. Grapes combine amazingly with other fruits that can also be used. The tandem of grapes and apples gives an interesting taste and color. To prepare, you need to take 200 grams of ripe grapes, one apple, one fourth of a glass of sugar and 1.3 liters of water. First you need to wash and carefully sort the fruits, removing rotten and dry ones. Remove seeds and membranes from the apple. Place the berries on the bottom, pour in the prepared syrup and roll up the lids with a key. For a three-liter jar you should take about 3 small apples and 3 cups of grapes. Apples can be placed whole, if they are small, or cut into large slices.

For an original taste, you can add honey, lemon balm or mint, as well as a variety of fruits and berries.

Do you know what can be prepared from grapes for the winter? We'll be happy to advise! For example, grape compote. Yes, yes, exactly compote. It is simple and easy to make, it turns out tasty and varied if you add other fruits or berries to it.

And the compote turns out beautiful. After all, this is also important. And it doesn’t matter which grape you take as a basis - white, pink or blue. You can take a mixture of varieties. You can also make the compote more or less concentrated, depending on your taste.

If you have simple grape varieties growing in your yard - Lydia, Kudrik, Isabella, use them. It is not necessary to take elite varieties. Simple homemade grapes make a fragrant, rich compote. You can also buy such grapes at the market; pay attention to visiting people from nearby villages, you will probably find what you need with them.

Ingredients for 2 2 liter jars:

Grapes - 600 grams;

Sugar - 160-200 grams;

Water - 3.5 liters;

Citric acid - 2 teaspoons.

Recipe:

The first step is to decide how you want to close the grapes. This can be done in two ways - only berries or whole clusters. The latter option is more suitable for three-liter jars.

Citric acid is required in preservation; it acts as a preservative. It can be replaced with a few slices of lemon - 1-2 per jar is enough.

In addition, you can improve the taste (or diversify it) by adding cinnamon, cloves, or anise.

There is no need to sterilize the jars before canning, since we will use double filling. But if you cannot make rolls without preparing the jars, we suggest that you sterilize them in a slow cooker. Pour water into the multicooker bowl to the bottom line. Place a steaming bowl and place the jars on it. Select the mode - stew or steam. Sterilize jars for 10 minutes. Then place them neck down on a towel.

Place grapes (or bunches) into prepared jars.

Fill the jars with boiling water. Do this carefully so that the jar does not burst (although after sterilization, the likelihood of this is very small).

Leave the jars for 15 minutes to sterilize. There is no color in the compote at this stage (even if you use dark grape varieties).

After 15 minutes, drain the water into the pan. Add sugar and citric acid. Place the pan on the fire and bring to a boil. Taste the syrup; if it is not sweet for you, add more sugar.

Fill the jars a second time and immediately roll them with the prepared lids. Wrap the jars in an old blanket until they cool completely. If you took only dark grapes, then after cooling the compote will be rich in color. White grapes will not give color.

Grape compote: recipes

Grape compote for the winter: preparation methods and popular recipes from the magazine “f-Journal.Ru”

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

How to cook grape compote: tips

Grape compote can be prepared in several ways: with individual berries, with twigs or whole bunches, with or without sterilization. A delicious compote can be prepared from almost any grape, but it is better to use dark varieties - Isabella, Kishmish, Golubok, Lydia, Moldova. You can even make 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 placing grapes in jars mixed 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 preparing them in the form of compote for the winter.

Recipe 1. Grape compote without sterilization

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

Sort out the berry bunches. Remove spoiled and overripe grapes, place in a colander, rinse well under running cold water and leave for a while to drain excess liquid. Then carefully separate each berry and place 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 at 350-400 g per 1 liter of liquid), pour it over the berries, 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 yourself. Bring the berry syrup to a boil and boil for a couple of minutes, at the end add a pinch of citric acid, pour in the grapes a second time, immediately roll up the jar with a boiled metal lid, turn it upside down, wrap it up and leave until completely cooled.

Recipe 2. Grape compote with sterilization

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

As in the previous recipe, the proportions of ingredients are selected individually.

If you want the compote to be more saturated in color, use more grapes. The amount of sugar can also be adjusted at your discretion. Wash the grapes, remove the stems, and sterilize the jars in advance. Boil water with sugar. Pour the resulting syrup up to the neck of the grape jar placed on the bottom. After this, place the jar in a container with water heated to 60° (just place 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 lid of the jar, 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 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.

Wash the grape bunches, separate the berries from the stalks and place them in prepared jars. Make a syrup from water, lemon juice, cinnamon, cloves and honey. If desired, you can use brown sugar or regular 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 a 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 glasses of sugar, about 3 liters of water.

Rinse all fruits. Squeeze the juice out of the lemon.

Making compote from homemade grapes

Remove the core from the apples and chop them together with the peel into long slices. To prevent darkening, sprinkle lightly with lemon juice. Carefully remove the grapes from the grapes and place them in boiling water in a saucepan for 2 minutes, then transfer them to a colander and pour cold water over them. Place apples and grapes in dry, sterilized jars until they fill them about halfway. After this, fill the fruit with hot syrup cooked from water and granulated sugar to the edges of the jars. Leave for 6-7 minutes. Now, as in previous recipes, you need to return the syrup to the pan, let it boil, pour it back into the jars to the very top, seal it, turn it upside down, wrap it tightly and leave it like that until it cools completely.

Recipe 5. Whole grape compote

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

Rinse the grape brushes in several waters. Remove damaged grapes. Prepare syrup from water and sugar. Place the bunches in jars, fill with chilled syrup, close tightly and sterilize for 20 minutes at 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 remains of twigs will also have a positive effect on the taste of the finished drink: their presence in the compote will contribute to the appearance of a tart taste. And to make the preparations 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.

Grape compote is a very healthy delicacy, because it is a natural product, without dyes or preservatives.

In summer it perfectly quenches thirst, and in winter it lifts your spirits with its beautiful pink hue and pleasant sweet taste. Grapes are one of the healthiest berries; this delicious drink will definitely not leave its lovers indifferent. Once you prepare it at home, you will see for yourself. And the variety of grape varieties will allow you to try a new compote every time - with an original taste and unique aroma. Have delicious homemade preparations!

Alesya Musiyuk for the site “f-Journal.Ru”

Isabella grapes - benefits and harm

Each of us wants to pamper ourselves with berries and fruits, however, we should not forget that they, like any other product, can bring not only benefits. You should carefully study the properties of foods before introducing them into your diet.

In the fall, many different fruits and berries appear on store shelves, including Isabella grapes, the benefits and harms of which we will discuss in this article.

The benefits and harms of Isabella grapes for the body

These black berries are rich in anthocyanins, substances that have antibacterial properties. Eating such foods helps destroy harmful bacteria. They also help remove toxins and cleanse the body of decay products and various harmful substances.

If a person regularly eats berries of this variety, his blood vessels become more elastic, which means he is less threatened by diseases such as sclerosis, heart attack, stroke and the formation of plaques in arteries, veins and capillaries. This is also the benefit of Isabella grapes.

If we talk about the dangers of eating berries, it is worth noting that they contain a large amount of sugar. This dessert should not be eaten by people with diabetes, as well as by those who want to lose a few kilograms.

The benefits and harms of Isabella grape compote

It’s easy to preserve the gifts of autumn and turn them into a tasty and healthy drink; all you need to do is make a compote from them. This non-alcoholic juice will also contain high levels of anthocyanins. Of course, during heat treatment the amount of vitamins will decrease. Therefore, fresh grapes will certainly bring more benefits than compote made from them. But in the cold winter, when berries are expensive and not always available, a jar of such juice will fill the body with useful substances.

People with diabetes, as well as those who suffer from constipation and increased gas formation, should not drink grape compotes. The high sugar content, combined with substances contained in the skin of these berries, reduces intestinal motility and complicates digestion.

Now you know how Isabella grapes are beneficial and who should not eat them. A reasonable approach to diet can work wonders. Eat the “right” foods and be healthy and beautiful.

Related articles:

Canned grapes for the winter

Grapes make more than just delicious wine. A lot of interesting preparations can be made from this product. Recipes for canned grapes for the winter are waiting for you below.

How to preserve grapes for the winter?

Ingredients:

• grapes – 700 g;
• purified water - 2 liters;
• sugar - 1 glass.

Preparation

Pour water into the pan and let it boil. Place the grapes in a clean steamed jar, pour in boiling water and simply cover with a lid. After 20 minutes, pour the water into the pan, add sugar and let it boil again. Pour the resulting syrup into the grapes and seal immediately. We put the jars upside down and wrap them up.

Canned grapes are like olives

Ingredients:

• water - 1 liter;
• table vinegar - 2/3 cup;
• clove buds - 6 pcs.;
• allspice peas - 6 pcs.;
• bay leaf - 2 pcs.;
• sugar – 300 g;
• cinnamon stick - 1 pc.;
• grape.

Preparation

Wash the grapes and separate the berries from the branches. We fill jars with them. To fill, boil water, add spices and vinegar. Pour the resulting marinade over the grapes and roll up. Canned grapes can also be stored at room temperature without sterilization.

Grapes canned in syrup for the winter

Ingredients:

• ripe grapes - 1 kg;
• purified water - 1 liter;
• granulated sugar - 350 g;
• citric acid - ½ teaspoon.

Preparation

We sort the grapes and remove spoiled berries. And then we fill all the grapes with hot water so that they warm up and in the future do not burst when in contact with boiling water. Then we put the berries in clean steamed jars and pour boiling water over them. After 10 minutes, pour the water into the pan, add sugar and citric acid, and after boiling, pour the berries again.

How to preserve grapes?

Ingredients:

• ripe grapes – 1 kg;
• purified water – 1 liter;
• citric acid – a pinch;
• sugar – 1.2 kg.

Preparation

We pick the grapes from the branches, remove the seeds, dip them in sugar syrup prepared in advance and boil for about 15 minutes.

Grape compote - 9 delicious recipes

Then remove the mass from the heat and leave for 5 hours. Again, place the container with jam on the stove, bring to a boil, set aside and leave again for 5 hours. Again, let the berries in the syrup boil, boil for 10 minutes, add citric acid, boil for another 10 minutes. After this, pour the jam into jars and seal.

Canned grapes in bunches

Ingredients:

• purified water – 2 liters;
• sugar – 2 cups;
• bunches of grapes.

Preparation

Wash the grape bunches thoroughly, blanch them in boiling water for 2 minutes, and then distribute them into jars. We prepare a syrup from sugar and water, which we immediately pour into the grapes and seal. After this, turn the jars over, wrap them and leave to cool.

Culinary Etude 08/08/2018

Grapes grown not overseas, but in our south, have already appeared in markets and stores. What a pleasure it is to eat luxurious fresh berries with a divine aroma and taste! Our housewives have long been famous for their ability to “preserve summer in jars.” Now it's time to prepare grape compote for the winter.

Of course, grapes can now be bought all year round. But many people have their own crops ripening in their garden plots and dachas that need to be preserved. Preparing grape juice is quite troublesome. But the compote is quick and without any problems.

Do you want to close the grape compote? Then right now you will learn how to do this from a new article by Irina Rybchanskaya - our regular leading column.

Hello, dear readers of Irina Zaitseva’s blog! The hot season of winter preparations continues. Absolutely all varieties of grapes are used to prepare compote. The most aromatic compote is obtained from the simple “Isabella”. And the most delicious berries are in a compote made from the best table varieties of light and black grapes.

A couple of days ago, my husband and I were visiting a winegrower we knew. How beautiful his yard is! The shady “arbor” of the Cardinal variety vine, hung with clusters of large purple berries sparkling in the sun, is mesmerizing.

The generous owner gave us almost a hundredweight of selected berries. And again my home cannery began to chug. Compote, jam, dried grapes with garlic and herbs for wine - this is an incomplete list of what I want to make. Let's start with compote. I will give you different recipes - choose what you like best.

General notes

• Jars for packaging compote should be washed with soda, rinsed thoroughly, and sterilized.
• Use sterilized lids for screwing.
• Raw materials are checked for suitability in the most conscientious manner. A few rotten berries can spoil the finished product.
• If the compote is not subject to sterilization, then it should be turned over on a lid, sealed, and wrapped in something warm. Leave it like this until the jars have cooled.
• After sterilization, the compote is twisted and cooled upside down, without wrapping it. At the same time, drafts should be avoided - hot jars may burst.

Compote of grapes for the winter without sterilization with two fillings

This preparation is best made from green, white and black grapes with thick skin that is easy to bite through. The method is suitable for preparation in small volume containers - 700 - 1500 ml. Here is a recipe for grape compote with step-by-step photos.

Ingredients for a one and a half liter jar

• 700 - 750 g of grapes per bunch;
• 750 - 800 ml water;
• 185 - 200 g sugar.

How to cook

For the winter, I make only a couple of jars - in case of unexpected guests. The liquid is used as a non-alcoholic soft drink, and the grounds combined with citrus fruits make a wonderful fruit and berry salad.

Ingredients

• A third of a jar of grapes and pitted cherries in equal quantities;
• 250 g sugar;
• a couple of cherry leaves, a sprig of mint and a small cinnamon stick (optional).

How to cook

1. Check the bunches for good quality, rinse them thoroughly, separate the berries, and place them in a prepared jar. Send there the defrosted pitted cherries along with the juice, clean cherry leaves, a sprig of mint and a cinnamon stick.
2. Boil the syrup, pour the contents of three-liter jars, pouring over the edge.
3. Roll up, turn over, wrap. Store cooled products in a cool place.

Dear readers of Irina Zaitseva’s blog, I tried to give you interesting and varied recipes for making compote. I will be glad if you like them and find them useful. Please contact me with any questions in the comments. I will be happy to answer everyone.

With all my heart I wish you good health, love and success! Irina Rybchanskaya, blog author Essay by a Culinary Amateur.

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