Grape recipes for the winter. Compote of grapes. Method for making jam from Isabella grapes

More than half of grapes consist of water, they contain a lot of organic acids, mineral salts, pectin, sugar, and vitamins C, B1, B2, B6, PP. All over the world, 2/3 of the harvested grapes are used for winemaking. The waste is used for the production of alcohol, enzyme and vitamin concentrates, tannin, tartar and acid.
In addition, excellent compotes, jellies, and jams are prepared from grapes. It is dried, pickled, soaked and juice is squeezed out of the berries.

GRAPE JUICE

This is the simplest preparation for the winter. We take fruits for processing, preferably those with more sugar content, but in general any will do. Juice can be obtained using a juicer, juicer, or screw press. And it is possible without such devices.
Wash the grapes for juice and let the water drain. Mash the berries with your hands or pass through a meat grinder. Strain, lightly rubbing, through a sieve or colander, then drain on cheesecloth. You can add a liter of cold boiled water per 10 kg of pulp to the squeezed pulp and strain again. Sometimes the first and second pressing juice are mixed. Heat for 15 minutes without bringing to a boil. Then bring to a boil and pour the hot cut into jars. Roll up. You can first pour it into jars and sterilize the grape juice in liter jars for 25 minutes (bring the water to a boil and immediately reduce the heat so that it does not boil). Grapes processed into juice can be used in other recipes.

MARINATED GRAPES

This preparation for the winter serves as a good addition to fried meat and poultry. A slightly acidic marinade is being prepared. For 1 liter of water there is a 100 gram glass of sugar and a 100 gram glass of vinegar. Boil this mixture. Wash the grapes and let the water drain. Arrange in prepared jars, maybe in small clusters, or divide into berries. Add cloves, bay leaves, allspice, and a little cinnamon. Sterilize a liter container for 12 minutes, a 3-liter container for 20 minutes.

Pickled grapes (other fillings)
Here's another set for pouring. For 3.5 liters of water, 700 grams of sugar, 500 grams of vinegar, 1 tablespoon of salt. Spices to taste. It is marinated the same way.
You can simply add sugar to taste, lemon cut into slices, and grated lemon zest for 1 liter of water. Throw the zest into the bottom of the jars, then boil the water with the slices. Fill the filled jars with marinade. Sterilize and roll up. The pickled grapes are ready. This is what home cooking can be like.

Pickled grapes
2 kg of grapes. For marinade for a 3-liter jar: 5 glasses of water, 0.5 kg of sugar, 0.5 glasses of 5% vinegar, 1 g of cinnamon, 10 cloves.
Grapes can be pickled either in clusters or in large, dense berries (they are separated from the bunches with scissors). In each case, the grapes must be thoroughly washed, lightly dried and placed in sterile jars.
Prepare the marinade: boil water with cloves and cinnamon for 10 minutes, add sugar, wait until the solution boils, then remove from heat and pour vinegar into it.
Pour the hot solution over the grapes, cover the jars with lids and place in a pan with water heated to 50 degrees. Pasteurize half-liter jars at 90 degrees for 15 minutes, liter jars for 20 and three-liter jars for 45 minutes. Roll up.

Grapes marinated in Armenian style
1 kg of clusters of medium-sized grapes of the “Mskhali”, “Achabash” or other varieties.
For the marinade: 100 g water, 200 g vinegar, 20 g salt, 50 g sugar, 50 g honey, 5 cloves and cardamom each.
Rinse the bunches of ripe grapes thoroughly, rinse them with boiling water, then immediately plunge them into cold water. Dry slightly and place in rows in sterile jars.
Prepare the marinade. Pour the hot solution into the grapes, cover the jars with lids and sterilize half-liter jars at 90 degrees for 15 minutes, liter jars for 20 and three-liter jars for 45 minutes. Roll up.

SOAKED GRAPES

5 kg of sweet and sour grapes.
For filling: 2.5 liters of water, 80 g of sugar, 25 g of salt, 25 g of mustard powder.
Choose ripe, strong, firm berries. Rinse them thoroughly in cold water, place them tightly in an enamel bucket or pan, cover with a napkin, place a wooden circle and press down.
Prepare the filling. Fill the container with grapes with it. Leave at room temperature for 3 days, then remove to a cool place.
In 25 days the grapes will be ready. Signs of readiness: the berries are soft but whole, sweet and sour with a characteristic smell. The solution is transparent, pleasant to the taste and smell.

GRAPE COMPOTE

For syrup: for 1 liter of water – 600 g of sugar.
Select beautiful large grapes, wash them thoroughly, let the water drain and place the grapes in jars.
Boil syrup from water and sugar and pour boiling water over the berries. Cover the jars with lids and place to sterilize in a pan with water heated to 60 degrees. Sterilize half-liter jars for 8 minutes, liter jars for 10. Then immediately roll up and turn the jars upside down until they cool completely.

Grape compote
For pouring: for 1 liter of water - 1 cup of sugar.
Wash the grape bunches thoroughly in several waters and let the water drain. Place the bunches in a sterilized three-liter jar, filling it one third full. Prepare the filling by dissolving sugar in boiling water. Pour boiling liquid over the jars of grapes so that a little spills out, and roll up immediately.

HOMEMADE WINE FROM GRAPES

Grapes (preferably Isabella) – 5 kg, granulated sugar – 3 kg, water – 12 l.
We sort the grapes, wash them, knead them in an enamel bowl. Add granulated sugar to the berries and leave for a week to infuse. Then we fill them with boiled water and let them sit for another month. Then we filter the wine through cheesecloth and bottle it.

Grape liqueur and wine from the same grapes
For a three-liter jar: 2 kg of dark grapes, 700 g of sugar and a glass of cold boiling water.
For syrup: 450g sugar, 1.5l water.
Place the prepared grapes in a three-liter jar, add sugar and a glass of cold boiled water. Install a water seal on the jar or close it with a plastic lid with a rubber tube, the end of which is lowered into the jar of water. After 30-35 minutes, when fermentation has stopped, carefully drain the liqueur through cheesecloth without squeezing the berries, then filter it, pour it into bottles and seal.
Make light wine from the remaining berries. To do this, put them in a jar, knead them, pour in the remaining syrup prepared in advance, install a water seal and close the lid with a tube and leave in a warm place for fermentation. After 20-30 days, strain the contents of the jar, filter, bottle and seal. Store bottles of liqueur and wine in a warm, cool place.

Drunken grapes
Large white grapes - 1 kg, vodka - 1 l, sugar - 400 g, lemon - 2 pcs, vanilla sugar - 1 bag, cloves - 8 pcs, cinnamon - 2 sticks.
Place the washed bunches of grapes in a bowl of cold water for a while. Then wash the bunches and cut the grapes from them so that tails about 5 mm long remain on the berries: this will help prevent juice from leaking out. Dry the berries with a paper towel. Using a sharp knife, cut the zest from the lemons into thin shavings, place it in a bowl, add vanilla, cloves and cinnamon. Dissolve sugar in vodka, pour in spices, stir and leave for 15 minutes so that the syrup is saturated with aroma. Fill sterilized jars with grapes, pour flavored vodka over them so that it completely covers the berries, and seal them with lids. The grapes must be steeped for at least 2 months before consumption.

GRAPE JAM FOR THE WINTER

To process the berries, remove the branches. For 1 kg of berries we take 1 kg of sugar and 120 ml of water. Boil water and sugar, add grapes, boil, turn off and let sit for 30-60 minutes. Then boil for 20 minutes, stirring. Let it stay the same again. Cook over low heat until the grapes thicken and become transparent. Before pouring, you can add lemon or orange zest and a little vanilla. Pack hot and roll up.

Grape jam
For 1 kg of grapes: sugar - 1200 g, water - 2 tbsp, vanillin - 1-2 g.
Large grape varieties are preferred. The destemmed berries are washed in cold water. If the skin of the berries is too thick, we recommend immersing them in hot water for 1-2 minutes, then pour boiling syrup over the berries and cook until tender.

Jam made from grape juice and assorted fruits
Extract recipe.
Boil the juice prepared from sweet grapes by half. Cut apples, pears, plums, peaches into pieces (all as desired) and immerse in grape extract for 5-6 hours. Boil over low heat for 20 minutes. Leave again for 5-6 hours. Bring to readiness and roll up hot. The jam is ready.

Another recipe for making grape jam
Blanch the berries in boiling water for 1 minute, cool in water. The syrup is being prepared. Take 1 kg of sugar for 1.5 cups of liquid. Pour hot syrup over the grapes and leave for 5 hours. Then cook for 5 minutes. If the grapes have thick skin, then cook in 3 batches. If it is thin-skinned, then boil immediately after steeping until tender. Pack into jars and screw. For aroma, add lemon, orange, vanilla, and cinnamon zest to taste.

Grape jam
For 1 kg of grapes - 1 kg of sugar, 300 g of water, citric acid, vanillin.
Select firm, undamaged berries, rinse thoroughly, drain and place in boiling water for 1 minute. Then immediately immerse in cold. While the water is draining, cook the sugar syrup.
Pour the hot syrup into a bowl, place the grapes in it and leave for 6 hours. After this, put the basin on the stove, boil, simmer for 10 minutes and leave for 8 hours. Repeat the same procedure a second time. Boil for the third time for 8 minutes, add citric acid, vanilla powder, hold for another couple of minutes and remove from heat.
Place the hot jam into heated dry jars and roll up.

Grape jam with cherry flavor
3 kg of grapes, 3 kg of sugar, citric acid, vanillin, dry cherry stalks.
Carefully sort the grapes, rinse and blanch in hot (90 degrees) water for 2 minutes. Dip the cherry stalks into this water in advance for flavor.
Boil syrup from water and sugar, dip blanched berries in it and set aside for four hours. Then bring to a boil, simmer for an hour over low heat, remove from heat for 10 minutes, add citric acid and vanillin, then simmer the jam until tender.
Heat boiled dry jars and put hot jam in them. Cover with lids, place in a saucepan with hot (90 degrees) water and sterilize half-liter jars for 9 minutes, liter jars for 14.
Roll up and cool without turning the jar upside down.

Grape jam with pumpkin and pear
0.5 kg of grapes, 1.5 kg of pumpkin pulp, 600 g of pear, 3 glasses of grape juice, juice of 2 lemons, 1.7 kg of sugar, 2 tbsp. cognac
Cut the peeled pears into cubes and the grapes into quarters. Remove seeds and pits. Place the peeled and diced pumpkin in a microwave-safe pan, add 200 g of sugar, cover with a lid and bake in the microwave for 20 minutes. Cool.
Boil the grape juice in a thick-bottomed bowl to half its original volume, then, without removing the pan from the heat, add sugar and, stirring constantly, dissolve it. Place fruits and pumpkin with pulp in this pan, stir, bring to a boil and turn off. Remove from heat and leave for 1 hour. Then boil again, add cognac for flavor and boil for 3 minutes. Pour into clean jars and seal.

GRAPE JELLY

For 1 kg of grapes - 2 glasses of water, for 1 liter of juice - 700 g of sugar.
Select not quite ripe grapes with dense pulp. Sort thoroughly, wash, transfer to an enamel pan, bring to a boil and boil for 16 minutes. Filter the resulting juice and also filter the pulp.
Boil the juice by half, skim off the foam. Continue cooking, gradually adding sugar. When the sugar has completely dissolved, check to see if the jelly thickens quickly when poured onto a plate. If it’s fast, it means the jelly is ready and can be removed from the heat.
Place while hot into dry, heated jars, cover with lids and place on the stove in a pan with water temperature of 70 degrees. Close the lid of the pan. Pasteurize half-liter jars at 90 degrees for 8 minutes, liter jars for 12. Then roll up the jars and cool without turning them over.

GRAPE JAM

For 1 kg of grapes: sugar - 200 g, half a lemon.
Separate the berries from the clusters, wash and place in a bowl for cooking. Heat over low heat until juice appears. Add sugar and sliced ​​lemon. Now turn up the heat and, stirring constantly, cook the jam until tender, periodically skimming off the foam and seeds.

HONEY FROM GRAPE JUICE (Extract, bekmes)

The boiled juice is called bekmes. They process it like this. The juice must be boiled with constant stirring until the volume is reduced by 3-3.5 times. You can tell if it's ready by looking at it - the air bubbles are getting larger. The color of bekmes made from grapes is light brown, the aroma is pleasant. It is bottled in any container, for example, in wine and vodka bottles. Maybe to banks. You don't have to roll it up. Store in a cool place. Used as honey or for making various jams instead of sugar syrup.

VINEYARD

Vinogradnitsa is a type of non-alcoholic drink made from grapes. Muscat varieties are best suited for it. Feel free to serve it to your guests - everyone will love it! Muscat grapes, mustard seeds, pears, quince, horseradish, grape jam.
Grind 25-30 mustard seeds, pour into a linen bag and sew up.
Cut the washed pears, quince and horseradish into pieces.
Rinse the grape bunches thoroughly with cold water, lightly dry and place in a wooden tub (you can also use clay or enamel dishes). Place a bag of mustard on the bottom and grapes on top. Every 3 rows of grapes alternate with pears, quince and horseradish. Pour grape jam on top 3 cm above the level of the berries placed in the tub. Cover everything with a clean cloth and take it to a cool place. After 25 days, the vineyard can be served.

GRAPE SYRUP

Sweet grapes of light-colored varieties, for 1 liter of juice - 1 kg of sugar.
For syrup, select ripe, healthy berries, wash them thoroughly, squeeze out the juice and filter it through thick linen. Add sugar and boil the syrup for 8 minutes. Filter hot through cheesecloth and pour into sterile dry jars. Roll it up right away.

RAISIN

Buying raisins is expensive and even unwise if you grow your own grapes in the garden. If you dry grapes with seeds, you will get raisins; if you dry grapes with seeds, you will get sultanas. In any case, for drying grapes, you need to select sugary varieties with dense and ripe berries.
Divide large bunches of grapes into several small ones, remove rotten berries and rinse thoroughly. Blanch for 3 seconds in a boiling solution of baking soda (6 g per 1 liter of water), and immediately rinse with cold water. With this treatment, tiny pores are formed on the berries, from which moisture then evaporates better when dried.
Place the processed bunches in one layer on a sieve (or other lattice base) and dry in the sun for two to three weeks, turning over periodically.
Remove the dried berries from the bunches, put them in boxes for a while, let them sit for 2 days, and then transfer them to jars, and to prevent the raisins from drying out, close the jars tightly with lids.
Although grapes dried in the sun are tastier and better in quality, they can also be dried in the oven at a temperature of 70 degrees.

GROZDENITSA (soaked grapes)

10 kg of grapes, 0.5 kg of mustard.
Take wine grape varieties. Pick the berries from the bunches, discard the rotten and damaged ones, and rinse thoroughly. Place in sterile jars, sprinkling with mustard. Pour in water, completely covering the berries. Cover with plastic lids and place in a cool place for 25 days.
The finished bunch should have a pleasant, not very sour taste.

GRAPE MARMALADE

Dark grapes - 1 kg, dry red wine - 1/2, sugar - 500g.
Pour the washed grapes with wine and cook over moderate heat for 10-12 minutes. Then mash the berries and squeeze the juice out of them. Pour the juice into a saucepan, add sugar and boil by a third. To make sure that the mixture has boiled down, you need to drop hot marmalade onto a cold plate: if the drop does not spread, turn off the heat. Place the finished marmalade into jars and let cool, then close them with lids and place in a cool place.

CANNED GRAPES

Canned grapes in their own juice
Grapes, sugar.
Select ripe, undamaged berries and rinse. Squeeze the juice out of some of the berries using a juicer or a regular pestle. Let it sit for 3 hours, then filter and pour into an enamel pan. You can add sugar if desired. Boil. Cool slightly.
Place the other part of the berries in sterile jars and fill with juice. Cover with lids and sterilize in hot water: half-liter jars for 10 minutes, liter jars for 15. Roll up. Turn the jars upside down, cool and store in a cool place.

Canned grapes with aspirin
Dessert grapes.
For filling: per liter jar - 3 tbsp. l. sea ​​salt, 8 tbsp. l. sugar, 1 aspirin tablet, 1 tbsp. l. mustard seeds, 2 cherry leaves, 70 ml vinegar.
Select strong, undamaged grapes, wash thoroughly and place in jars. Add salt, sugar, aspirin, mustard and cherry leaves to each jar.
Boil water, add vinegar to it, wait 2-3 minutes and pour the solution into the contents of the jars. Close the lids tightly. Shake the jars for several days. Do not sterilize: mustard seeds will reliably ensure the safety and quality of the grapes. Store in a cool, dark place.

Canned table grapes
Table grapes, horseradish and cherry leaves, 5% mustard powder.
For filling: 1 glass of sugar, 1 glass of salt, 1 bucket of boiled water.
Wash the grapes under running water, dry and roll in mustard powder.
Place horseradish and cherry leaves on the bottom of an enamel pan and lower a rubber hose into the pan. Lay out the grapes, sandwiching each row with cherry leaves. Top with horseradish and cherry leaves.
Prepare the filling. Fill the pan with it through the hose by inserting a watering can into it. This is necessary so that the water rises from below and does not wash away the mustard. Cover with a plate and leave for 10 days. When the grapes become a pleasant amber color and acquire a sweet and sour taste, they can be considered ready.
Grapes prepared using this method are not rolled into jars: thanks to the mustard, they will not spoil or become moldy. Store it in a dark place and in dark, opaque containers, since grapes do not like light.

SALTED GRAPE LEAVES
To prepare cabbage rolls, you can use salted grape leaves rather than cabbage leaves. Just remember that although the leaves of all varieties of edible grapes can be eaten, the leaves of red grapes are tougher, so it is better not to preserve them. But from white grapes - please! They are soft and tasty. True, it is better to collect them when the bush is just blooming.
1 kg of young grape leaves, 120 g of salt.
For brine: 1.5 liters of water, 60 g of salt.
For pickling, select intact large leaves without veins and the fluff underneath. Rinse them thoroughly, leave them in cold water for 3 hours, changing the water every hour, then rinse under running water. Dry slightly and blanch for 3 minutes in boiling water. Drain in a colander and cool.
Place in sterile jars, layering with salt and compacting. Place a weight on top so that the leaves lie more tightly. Pour in brine, close with nylon lids and leave for 2 weeks, adding brine as needed. After this, take it to a cool place for storage.
Use for making cabbage rolls and dolma.

GRAPE VINEGAR

1.5 kg of grape pulp remaining after squeezing the juice, 200 g of sugar, 1.5 liters of water.
Pour the pulp into a 3-liter jar, cover it with sugar, add water. Tie the neck with gauze and place the jar in a warm place.
After 3 months, filter the vinegar, bottle it, cover with paraffin and store horizontally in a dark place.

FRESH GRAPES UNTIL SPRING

To keep your grapes fresh and tasty until spring, you need to treat them in a special way: immerse them in warm (35 degrees) water for 15 minutes, then immerse them in boiling water for exactly 5 seconds, then immediately in cold water. Place the cooled grapes on a clean canvas and dry. After this, cover the grapes with sawdust and store them in a cool, dry place.

The fruits of grape culture are useful in any form. They contain organic acids, fiber, enzymes, B vitamins, trace elements, ascorbic acid and other beneficial substances. Doctors recommend drinking grape juice for gastritis with low acidity, pleurisy, bronchial asthma, anemia and unstable blood pressure.

The greatest value of grape harvests is the product’s ability to restore energy potential and hydrobalance. Berry treats lower cholesterol, improve metabolism and break down kidney stones. Let's master canning grapes and please our household with healthy dishes.

Simple technology for canning grapes

The simplest recipe for preserving grapes is a method based on three ingredients:

The water is boiled. The fruits are placed in a sterilized jar, poured with boiling water and covered with a lid. After 20 minutes, the water is poured into another container, sweetened with sugar and boiled again. The syrup is poured into a jar of berries and the product is sealed with a seaming machine. The jar is turned upside down and covered with a warm rag.

Preservation of grapes in bunches

To preserve grapes in bunches, we offer you a recipe containing lemon and citric acid. Before starting production of the workpiece, you need to stock up:

Additionally, you will need 2 liter jars and a seaming machine. The container is washed and sterilized in advance.

How to preserve grapes:

1. The bunches are inspected and defective berries are picked off;
2. Wash brushes with running water, holding them suspended;
3. The raw materials are laid out in jars at the rate of 1 bunch per 1 unit of container;
4. Citric acid is poured into the bottles (0.5 tsp into each). If desired, place several slices of lemon in thick peel on the bunches;
5. Boil the syrup for 5 minutes and pour the contents of the bottles;
6. Cover the jars with lids and sterilize for 7 – 10 minutes;
7. After heat treatment, the dish is sealed.

Grapes in their own juice: recipe without sugar

It is not necessary to prepare canned grapes for the winter with sugar. The preparation can be tasty without it, since the berries release juice under the influence of organic sugars and literally bathe in it, giving the person all the most useful things.

How to prepare grapes without sugar for the winter:

Canning without sugar is good because it is hypoallergenic. It can be given even to small children. In addition to eating in its pure form, the dessert can be used to decorate homemade baked goods and added to fruit slices.

Pickled grapes for the winter

If you have never eaten pickled grapes, in winter you will find them an interesting dessert and a savory appetizer for meat dishes. To prepare this delicious dish, you will need not only berries and sugar, but also vinegar and seasonings:

The preparation is made with whole bunches or individual berries.

Let's look at how pickled grapes will be preserved:

1. The marinade is first prepared from water, cinnamon and cloves - these ingredients are boiled for 10 minutes. Then sugar is poured into the liquid and the marinade is brought to a boil;
2. Remove the pan from the stove and add vinegar after a couple of minutes;
3. The marinade is stirred and poured over the berries lying in the jars;
4. The containers are covered with lids to seal and placed in a wide saucepan for sterilization;
5. After half an hour, the jars are removed from the steam bath and twisted with a machine.

Pickled grapes are well preserved and find their use on everyday and holiday tables.

Canned compote

If you want to preserve grapes in the form of compote for your household, you will need berries, sugar and water. The proportion of sugar and water for syrup is 550 g per 1 liter.

How to cook grape compote for the winter:

You have both canned grapes and a fortified drink.

Grape juice

It is better to make grape juice from muscat varieties as a preparation for the winter. Take 5 kg of clean sorted berries and fill them with 2 liters of water in an enamel basin. Bring the contents of the pot to a boil and simmer for half an hour.

Strain the product and add 1 kg of sugar. Boil the liquid for another 10 minutes. Pour the juice into jars and seal. Of course, the berries have to be thrown away. But they give the juice all the most valuable things that nature has given them.

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

I suggest preparing 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: 3 450 g jars

Cooking process

For canning, choose ripe and firm grapes of any variety and color. Place the grapes in a colander and rinse well with cold running water. Carefully, so as not to break the integrity, pick off all the berries. At the same time, check each berry so that it is intact and without signs of spoilage.

Now you need to prepare the jars with lids. Wash them thoroughly with detergent and rinse under 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 the prepared jars with grapes. There is no need to compact them.

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

Remove the iron lid and replace it with a nylon one with holes. Drain the liquid into a saucepan. Add granulated sugar and citric acid. Stir and boil.

Pour the boiled syrup into the jars with berries to the top. Cover with sterile lids. Prepare a pot for boiling the jars. Place a cloth napkin on the bottom. Move the jars of grapes. Pour hot water into the pan, just below the neck of the jar. Place over high heat. Afterwards, turn the heat to moderate and simmer for 5 minutes.

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

For many cultures and peoples, grapes symbolize well-being. Under Hippocrates, the berry was considered a medicine and was used for treatment and restoration of strength. Grapes are widely used in cooking. The preparations are made from bunches and leaves. Grapes can be preserved for the winter in the form of juice, jam, wine, jam, compote, marmalade, and pastille. When processed, the fruits do not lose their usefulness; they have a sweet berry aroma and excellent taste.

Grape juice is rich in vitamins, organic acids, sugars, pectin, and mineral salts. These substances help normalize the functioning of the gastrointestinal tract and restore strength after physical activity. Grape fruits are consumed fresh, soaked, stewed, canned, or dried.

Product selection and preparation

The fruits are selected fresh, ripe, without signs of damage, rot, spotting, or cracks. Jams, preserves, and marmalade are made from unripe grapes, and juice, compote, and wine are made from ripe or overripe berries.

Dust, cobwebs, and debris are removed from clusters, twigs, and leaves. When washing, the fruits are separated from the brush, filtered using a colander, and dried on a waffle or paper towel.

How to properly prepare containers

Containers for canning must be sterile, without signs of damage, cracks or chips, especially on the neck. They are thoroughly washed in soap or soda solution and rinsed 2-3 times. Jars with lids must be sterilized by steam or in the oven.

How to prepare grapes at home

Grape berries have a pleasant taste, high content of sugar, minerals, organic acids, and vitamins of various groups. To prepare any dish, not only the clusters are used, but also the young leaves. Below will be presented the best recipes from grape fruits.

Grape jam

Fragrant jam with seeds will not only cheer you up in the cold winter, but will also nourish the body with vitamins and mineral compounds.

Components:

• 1 kg of bunches;
• 800 g granulated sugar;
• 300 ml water;
• ½ tsp. citric acid;
• a pinch of vanillin.

Step-by-step preparation:

• after sorting, the fruits are washed, dried, blanched, cooled in cold water, dried;
• Boil water with sugar in a saucepan, add fruits, remove from the stove, leave for 5-6 hours;
• the mass is boiled, boiled for 10-15 minutes, stirring often, cooled again for 7-8 hours.

The liquid is boiled again and cooled, after which it is finally boiled, mixed with citric acid, vanillin, and poured into sterilized bottles.

Canned grapes can be stored for 2-3 years in a dark, dry, cool place such as a basement or cellar. If you don’t want to bother with canning, an excellent solution would be to prepare “raw jam” without sterilization.

This twist can be stored for up to 3 months in the refrigerator.

Grape juice

Grape juice can be obtained in different ways - using a juicer, hand pressing, or blender. The resulting liquid is boiled, poured into jars, sterilized or served immediately. Such preservation will not only quench thirst, but also strengthen the body, nourish it with vitamins, macro- and microelements.

The grape drink is prepared in two ways:

1. No cooking. The berries are washed, the juice is squeezed out, left for 2-3 hours, and filtered through a piece of gauze. The liquid is poured into an enamel pan and heated to 95 °C. After pouring the drink into sterilized bottles, it must be sealed with plastic caps.
2. With sugar and water. For preparation use sugar (800 g), berries (10 kg), water (3 l). The washed fruits are crushed in a juicer or meat grinder, the mixture is ground through a sieve, and poured into a boiling container. From 10 kg of grapes you will get 5 kg of pulp, which is poured with 0.5 liters of water. Mix everything, boil, boil for another 15-20 minutes. After removing from the stove, cool the liquid for 2 hours. The mixture is boiled again, mixed with sugar (100 g per 2 kg of berries). After the sugar grains have completely dissolved, the mass must be poured into jars and sealed tightly.

Grape varieties like Isabella, Cabernet, Lydia are suitable for juice.

Pickled grapes

You can prepare a dish from the following products:

• 3-4 peas of allspice;
• 2-3 pcs. carnations;
• 1 cinnamon stick;
• 3 kg of grapes;
• 800 ml water;
• 300 g sugar;
• 1 tbsp. l. vinegar.

How to do:

1. The bottom of the sterilized container is covered with spices and washed berries. Boil water with sugar in a saucepan, boil for 10-15 minutes, mix with vinegar.
2. Pour 150 ml of brine into jars and cover with lids.

After 10-15 minutes, roll up the jar, turn it over, and place it under a warm blanket.

Jelly

You can close the jelly for the winter using the following components:

• 1 kg of bunches;
• 400 ml water;
• 750 g sugar.

Cooking technology:

1. The washed and dried berries are poured with water, boiled, and boiled for 15-20 minutes. After the fruits have softened, the juice is filtered through cheesecloth, squeezed out, the grounds are squeezed out several times, filtered, and mixed with the juice.
2. The liquid is boiled, the juice should boil down and decrease in size by 2 times.
3. Sugar is gradually added to the mixture and boiled until thickened.

The thickened jelly is poured into a jar and rolled up tightly.

Grape vinegar

Meat or fish marinated in grape vinegar turns out amazingly tasty, just lick your fingers.

Components:

• 1.5 kg of grape pulp;
• 1.5 liters of water;
• 250 g granulated sugar.

Cooking method:

1. The pulp is poured into a sterilized container. Boil water with sugar in a saucepan and pour it into the pulp.
2. The bottle is tied with a thick piece of gauze and infused for 3 months in a warm place.
3. The finished vinegar must be filtered through cheesecloth.

The liquid is poured into a bottle and stored in a dark, cold room.

Jam

You can preserve jam from:

• 4 kg of fruits;
• 2 kg sugar;
• 1.5 tsp. ground ginger;
• 1.5 tsp. ground cinnamon;
• 4-5 pcs. carnations;
• 0.5 tsp. ground nutmeg;
• 1 liter of water.

How to do:

• washed grapes are dipped in boiling water for 10-15 minutes, filtered using a colander, and ground through a sieve;
• the mass is mixed with granulated sugar, boiled until thickened for 20-25 minutes;
• thick puree is mixed with spices, stirred, boiled for 5 minutes, removed from the stove.

The finished dish is poured into a sterilized container and rolled up with a key for preservation.

Jam

Required products:

• 1.8 kg of grapes;
• 1 kg sugar;
• 6 tbsp. l. lemon juice;
• zest of half a lemon.

Cooking methodology:

1. The juice is squeezed out of the washed grapes and the skins are removed. The juice is boiled, boiled for 5-7 minutes, ground through a sieve, mixed with zest and lemon juice.
2. The contents of the pan are stirred, boiled, and cooked for half an hour.

Check the dish with a cold spoon - run it over the contents of the pan. The finished jam will return to its original position after 1 minute. The mass is transferred to jars and sealed.

Marmalade

What do you need:

• grapes 2 kg;
• homemade wine 1 glass;
• sugar 1 kg.

The fruits are washed and placed in a pan. Wine is poured on top and boiled for 20 minutes. The boiled mass is rubbed through a sieve, mixed with sugar, boiled, and transferred to containers. Sealing is stored for up to 1 year in a cold room.

Paste

Components:

• grape puree 1 kg;
• starch 1 tbsp. l.;
• water 2 tsp.

The crushed berries are rubbed with a sieve and boiled for half an hour. Starch is dissolved with water, stirred, and added to the grape mass. The hot mixture is poured onto a baking sheet lined with parchment. The thickness of the berry layer should be 2-3 mm. Place the baking sheet in a heated oven and dry the marshmallow for 6 hours.

It is customary to roll the workpiece in sugar, serve or roll it up.

Soaked grapes

The twist is prepared from berries (1 kg), water (1 l), sugar (1 tbsp), salt (1 tsp), mustard (1 tsp). The washed sweet and sour fruits are transferred to a saucepan, and a brine of water, salt, sugar, and mustard is boiled in a separate container. Pour the hot marinade over the grapes, cover with a lid, and press down with a press.

Freezing grapes

Whole fruits are suitable for freezing, without signs of damage or rot. The berries are washed, dried, laid out on a flat surface, and placed in the freezer for 2-3 hours. Place the frozen grapes in a plastic container or bag and put them back in the freezer. From frozen grapes you can make compote, jam, juice, jam.

Grape syrup

The syrup is made from 1.5 kg of fruit, 1.5 kg of sugar, 0.5 tsp. citric acid. The washed berries are crushed, left for 2-3 hours, then wrapped in gauze and squeezed. The juice is mixed with sugar, citric acid, and boiled. Hot liquid must be closed immediately after pouring into the container.

Compote

The berries are mixed with sugar, poured with water, and boiled over low heat for 45 minutes. Once ready, the liquid needs to be poured into jars and screwed on with lids.

Bekmes

Bekmes is boiled grape juice. After boiling, the liquid is poured into sterilized bottles and rolled up. After cooking, it is customary to cover the twist with a warm blanket.

Canning in bunches

To twist you will need 700 g of fruit, 1 glass of sugar, 2 liters of water. The water is boiled and the bottom of the sterilized jar is covered with berries. The container is filled with boiling water, left to steep, then poured into a pan, boiled, poured into a bottle, and rolled up. Canning the whole bunches gives the berries an unusual taste and aroma.

Kishmish

To prepare sultanas, you need sweet, ripe, seedless grapes. The berries are blanched in a soda solution for 5 seconds, then rinsed with water and allowed to drain. The grapes are dried in the open sun for 21 days.

Grapes pureed with sugar

For canning you will need 1 kg of grapes. They are washed, ground in a meat grinder, mixed with sugar, and left for 6 hours. “Raw jam” is packaged in a sterilized bottle and sealed.

Grape preparations– useful, they have a general strengthening and tonic effect. Grape fruits contain fiber, sugar, organic acids, vitamin B, ascorbic acid, trace elements, and enzymes. If you drink one glass of grape juice a day, your body will be replenished with the daily requirement of B vitamins.

Grapes also contain vitamin C, which is well absorbed by the body, because grapes also contain vitamin P, which promotes rapid absorption.

Grape juice is recommended to drink for various diseases, such as diseases of the gastrointestinal tract with reduced secretion of gastric juice, inflammatory diseases of the respiratory tract, pleurisy and bronchial asthma.

Red grapes are indispensable for heart function; they are recommended to be consumed to increase hemoglobin levels, normalize blood pressure, liver function, and improve blood composition.

Harvesting grapes for the winter

The biggest advantage of preparing food for the winter is that it retains a large amount of vitamins and nutrients. As you know, they make it from it. Eating grapes can restore energy and water loss, help break down kidney stones, lower cholesterol levels, and also improve metabolism.

Grape jam

Ingredients:

• 1 kg grapes
• 5 glasses of sugar
• 3 glasses of water
• 0.5 teaspoon citric acid
• 5 cherry leaves

Preparation: To make jam you will need ripe bunches of grapes without cracks, wash them well under running water. Place sugar in a saucepan for making jam and add water. The pan with the contents must be placed on low heat and brought to a boil, this way we will get the syrup we need.

Then the berries are placed in the sugar syrup and brought to a boil, after which the pan is removed from the heat and left for six hours. After six hours, add cherry leaves to the syrup with berries, bring to a boil and cook for 3 minutes.

After 10 hours, boil the jam again for 3 minutes after boiling and repeat again after ten hours. Hot jam must be immediately poured into pre-prepared jars and closed with lids.

How to cover grapes for the winter - delicious compote recipes

Recipe 1

Ingredients:

• 1 cup of sugar
• lemon acid
• grapes - a quarter or half of a three-liter jar

Cooking method: ripe bunches of grapes need to be sorted out and spoiled, overripe grapes removed, then placed in a colander and washed well under running water. After the water has drained, each berry must be picked and poured into pre-prepared (sterilized) three-liter jars.

Take an additional pan, pour 2.5 liters of water into it and add sugar and boil thoroughly. Pour the resulting sugar syrup into jars with berries and cover with sealing lids for 10-15 minutes so that the contents are well infused.

After 10-15 minutes, drain the syrup again, boil and cook for 1-2 minutes, add a pinch of acid and pour the grapes back in. After which the jars of compote can be rolled up.

The compote according to this recipe is highly concentrated, so it tastes like real juice. It keeps very well, even at room temperature. This preparation can be used not only as a preparation, but also for preparing mousses, jellies, etc.

Recipe 2

To prepare compote, you can use both large and small berries, you can also select berries from a brush or using brushes. It is worth remembering that grapes are a very sweet berry, so adding sugar will make them very sweet.

Ingredients:

• 300 grams of grapes per jar with a volume of 0.5
• 600 grams per liter jar
• 1.8 to 3 liter

Cooking method: Carefully remove the berries from the brush and rinse thoroughly under running water. Place the grapes in pre-sterilized jars and fill with hot syrup. Covered jars should be placed in a container with water heated to 55 degrees and pasteurized at 85 degrees. Depending on the size of the jar, the pasteurization time varies. A 0.5 liter jar needs to be boiled for 20 minutes, a 1 liter jar for 25 minutes and a 3 liter jar for 40 minutes.

How to make grape juice for the winter

Recipe 1

To prepare the juice you will need 5 kg of muscat grapes, rinse well and remove the berries from the brush. Then we place it in an enamel bowl and fill it with 2 liters of water. Place the dishes on the fire, bring to a boil and cook for about half an hour.

After cooking, remove the bowl from the heat and strain. Add a kilogram of sugar to the juice and put it on the fire again, bring to a boil and cook for 10 minutes.

Remove the resulting juice from the heat and pour into pre-sterilized jars and seal. This method of preparing juice allows it to be stored for a long time.

Recipe 2

The berries should be washed well under running water, then separated from the branches. If you have a pressure cooker, then use it to squeeze out the juice; if not, then you can pour the berries into a colander and place it in a steam bath. Before filling the jars with juice, you can strain it, but this is optional. Pour juice into sterilized jars to the very top and roll up.

Video about super fast preparation of grape juice