Good afternoon, dear readers of my blog "Culinary secrets from Tatyana." Here comes September. First autumn month. However, it does not at all yield to the summer months. Just as hot and busy. Now we need to have time to make preparations from the second harvest of raspberries, process them into jams and pears, and from the remaining tomatoes. But another big addition to all that has been said is to process grapes that have ripened and hang down in large juicy clusters. Of course, its preparations began in the summer (raisins were already dried from raisins), but now we will make juice, close compotes, cook jam and even make vinegar from grapes.

It is believed that grapes are the first berry that man cultivated. Many scientists are even inclined to think that the ancient man stopped leading a nomadic life precisely because of the vineyards. Grapes are very nutritious. The berries of this plant contain a huge set of minerals, vitamins and other elements necessary for the human body. It is believed that 50-60 kg should be consumed per year. grapes, to restore all the body's needs for nutrients.

Also, since ancient times, people have learned to use grapes not only as food, but also for their treatment. For example, grape juice is recommended to be taken not only for physical exhaustion, but also for nervous exhaustion. It is very useful to take grapes for people suffering from heart and stomach diseases. Grapes also bring great benefits to the circulatory system.

You can write about the beneficial properties of this miracle plant for a very long time, so I suggest moving on to harvesting wonderful berries for the winter.

simple recipe with photo step by step

Grape juice is a storehouse of useful vitamins and minerals. You can drink it just like that or dilute it with other juices, or you can cook various jellies and other desserts. Making juice at home is not difficult. I offer you a recipe for making grape juice in a juicer.

So, we need:

grapes - as much as there is.

How to make juice from grapes in a juicer:

1. Any sweet grape will do. It was white grapes for me, as it ripened much earlier than dark. It is advisable to take already very ripe grapes. The juice in this case is very rich. My grapes and remove damaged berries, as well as twigs. You can leave it with twigs, but this will delay the cooking process.

2. Pour water into the lower saucepan of the juicer and put the structure on fire.

3. As soon as the water in the lower saucepan boils, you can start making juice. Put the berries in the top pan and cover with a lid. Under the influence of hot air, the berries will begin to burst and juice will begin to stand out, which we will collect through a tube into a jar or bottle.

4. While our grapes are steaming under the lid, we will sterilize the jars. This is a mandatory process if you want to keep the juice for a long time.

5. In the meantime, our grapes have already begun to secrete juice. To release even more liquid, the berries in a saucepan must be kneaded.

6. When enough juice has already accumulated in the juicer, then we drain it through a tube into a prepared jar.

7. We immediately cork the jar with a lid. We turn the juice jars upside down and wrap them with a warm blanket until they cool completely.

8. We take grape juice to the cellar, and in winter we enjoy a wonderful and nutritious drink.

I want to draw your attention to the fact that grape stone is collected when storing grape juice in jars. Therefore, when drinking, try not to shake or strain the juice.

Grape juice for the winter without a juicer

video recipe

You can also make grape juice without a juicer or juicer. Of course, the process is laborious, but the result will delight you with a wonderful vitamin drink.

Before preparing the compote, the grapes should be thoroughly washed from dust, small insects and other debris. To do this, grapes are placed in a basin and filled with water and left to stand for 40 minutes. All dirt and dust will fall behind during this time.

Grape compote for the winter a simple recipe

without sterilization

It often happens that not lovers of grape juice are very fond of grape compote. Here is how, for example, in my family. The son prefers to drink compote from grapes, and at the same time eat berries. 🙂 Therefore, I always prepare several jars of this drink for the winter. And although it is inferior to juice in terms of the amount of vitamins, its taste is softer.
For compote, you can take any grapes. Grade, size doesn't matter. In a jar, you can put both whole bunches, and only one grape. You can also close grape compotes with other fruits. Choose what you like.

For a simple grape compote for a three-liter jar we will need:

• grapes - half a can;
• sugar - 1 tbsp.;
• water - 2.5 liters;
• citric acid - to taste (you can not add).

How to make grape compote:

1. I prefer to cover only grapes. Therefore, we cut off the berries from the brushes, immediately sort them out and wash them.

2. We put the grapes in pre-prepared jars and fill them with sugar.

3. Fill jars with grapes with boiling water, cover with lids and wrap. Let everything warm up for 20 minutes.

4. Drain the water from the cans into the pan and put on fire. Bring the liquid to a boil and pour over the grapes.

5. We roll up the jars with lids and turn them upside down. We wrap everything with a warm blanket and leave it like that until it cools completely.

6. That's all. The grape compote is ready. In winter, we take out and enjoy a wonderful vitamin drink.

Recipe for grape compote with orange for the winter

This compote is incredibly tasty and fragrant. Orange and grapes complement each other wonderfully.

Products:

• orange - 1 pc.;
• grapes - 4-5 bunches;
• water;
• sugar - depending on the sweetness of the grapes.

How to make compote:

1. We release the grapes from the brushes and rinse with water.

2. We peel the orange so that there is no bitterness in our compote, remove the seeds and cut into slices, slices or circles. As you like.

3. In a pre-prepared jar, we begin to lay grapes and an orange in layers. Fill the jar halfway.

4. Now we pour everything with boiling syrup to the very edge of the jar. Cover with lids and wrap for 15 minutes.

5. Drain the syrup from the cans into a saucepan and bring it to a boil.

6. Pour the jars with boiling syrup and roll up the lids.

7. We turn the jars upside down and wrap them in a warm blanket until they cool completely.

Compote of grapes and apples for the winter a simple recipe without sterilization for a 3 liter jar

Another simple recipe for grape compote with an additive, but no less tasty from this one. Apples and grapes - this combination provides many useful vitamins, as well as amazing taste. It is not at all difficult to prepare it, but in winter we will enjoy a wonderful compote. 🙂

When preparing compote, you can use any variety of grapes, and any variety of apples. Depending on the acid of the varieties, it is necessary to adjust the amount of sugar in the compote.

If you use light grapes, then the compote will turn out to be a light shade. Dark grapes color the liquid in darker shades.

Compote ingredients:

• apples - how much to eat;
• grapes - how much to eat;
• water - 2 liters;
• sugar - to taste (approximately 1 tbsp.).

How to cook compote from apples and grapes:

1. Wash apples thoroughly and cut in half. Remove the middle and cut into small pieces. We put them in pre-prepared jars.

2. Wash the grapes thoroughly. Then the brushes can be put whole, or they can be divided into separate branches or disassembled into berries. Arrange the grapes on top of the apples.

3. Cooking syrup. If the fruit is not very acidic, then add 1 cup of sugar to one three-liter jar. If the fruit is highly acidic, then adjust the sweetness to your liking.

4. Pour fruit with syrup, wrap and leave for 20 minutes. Then drain the syrup and put on fire. Bring the liquid to a boil.

5. Pour grapes and apples with boiling syrup and roll up the lids. We turn the jars with compote upside down and wrap. We leave the banks to cool for a day.

6. That's it. Fragrant and tasty compote is ready.

Grape jam with seeds for the winter

easy recipe step by step

From grapes for the winter, I prepare not only juice and compote, but also cook various jams. Below is a recipe for the simplest grape jam. The jam is thick, sweet and very fragrant.

Products for jam:

• grapes - 1 kg. any kind;
• sugar - 1200 gr.;
• vanillin - to taste.

Preparing grape jam:

1. Grapes are freed from twigs and bad berries are removed. Then we thoroughly wash everything. We spread the grapes in a basin or pan in which we will cook jam.

2. We fill the berries with sugar and leave for several hours so that the grapes release the juice.

3. After the grapes have released the juice and the sugar has melted, put the bowl of jam on the fire. Bring to a boil and cook for 15 minutes. Then we set aside the basin and let the jam cool for about 8 hours.

4. We carry out this procedure two more times. In the last third cooking step, you can add vanilla sugar for flavor. At the same time, boil the jam to the density we need and pour it into pre-prepared jars and roll up the lids.

Grape jam with nuts

just lick your fingers!

Another recipe for awesomely delicious grape jam is grape jam with nuts. Eats almost instantly.

For jam, we need the following products:

• quiche-mish grapes - 1 kg;
• sugar - 500 gr.;
• water - 180 ml;
• lemon - 0.5 pcs.;
• nuts - 100 gr.;
• vanilla - on the tip of a knife;
• salt - 1/3 tsp;
• cinnamon - 1 stick.

How to make grape jam with nuts:

1. Pour salt and vanilla to sugar. Squeeze lemon juice into it. At the same time, remove the lemon seeds. Pour water into a bowl and mix everything. We put the dishes on the fire and dissolve the sugar. Stir the syrup continuously until the sugar is completely dissolved and the liquid becomes clear.

2. When bubbles appear on the surface of the syrup, indicating that the syrup is boiling, add grapes to it. The grapes must be clean, without damage.

3. Immediately add the nuts and cinnamon stick to the saucepan. Let the mixture come to a boil and reduce the heat to low.

4. If you wish, you can add chopped lemon zest to the jam. Only its yellow part.

5. Cook the jam until the grapes get a golden hue. it is approximately 40 minutes.

6. We take out the cinnamon stick. And boil for another 5 minutes.

7. Pour the jam into pre-prepared sterile jars and close the lids.

8. Turn the jars upside down and let them cool.

Wine vinegar is a useful product for the body. Due to its unique composition, it helps to cope with diseases of the heart and blood vessels, and also prevents the deposition of salts.

How to make wine vinegar from grapes

at home

It is very easy to make healthy wine vinegar at home. Of course, this procedure is long in time, but the result is worth it. Grape vinegar can be made with or without added sugar. You can also use both white and red grapes.

Of course, it is impossible to cover all the recipes for grape preparations in one article. But we have considered a small part of the recipes for preserving this berry. Cook with pleasure.

grape jam

For 1 kg of grapes - 1 kg of sugar, 300 g of water, citric acid, vanillin.

Select dense intact berries, rinse thoroughly, drain and dip in boiling water for 1 minute. Then immediately immerse in cold water. While the water is draining, boil the sugar syrup.

Pour hot syrup into a basin, put grapes in it and leave for 6 hours. After that, put the basin on the stove, boil, boil 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 a couple more minutes and remove from heat.

Arrange hot jam in heated dry jars, roll up.

Cherry flavored grape jam

3 kg of grapes, 3 kg of sugar, citric acid, vanillin, dried cherry stalks.

Grapes are carefully sorted, washed and blanched in hot (90 degrees) water for 2 minutes. Dip the cherry stalks in this water for flavor.
Boil syrup from water and sugar, dip blanched berries into it and set aside for four hours. Then bring to a boil, boil for an hour on low heat, remove from the stove for 10 minutes, add citric acid and vanillin, then boil the jam until tender.

Warm the boiled dry jars and put hot jam in them. Cover with lids, put in a saucepan with hot (90 degrees) water and sterilize half-liter jars for 9 minutes, liter - 14.

Roll up and refrigerate 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 cups of grape juice, juice of 2 lemons, 1.7 kg of sugar, 2 tbsp. cognac.

Cut peeled pears into cubes, grapes into quarters. Remove seeds and bones.

Put the peeled and diced pumpkin into a microwave-safe pan, add 200 g of sugar, close the lid and bake in the microwave for 20 minutes. Cool down.

Boil the grape juice in a thick-bottomed bowl to half of its original volume, then, without removing the pan from the heat, add sugar and, stirring constantly, dissolve it. Put fruits and pumpkin with pulp into this pan, mix, bring to a boil and turn off. Remove from stove and leave for 1 hour. Then boil again, add cognac for flavor and boil for 3 minutes. Pour into clean jars and roll up.

Grape jelly

For 1 kg of grapes - 2 cups 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, filter also the pulp.

Boil the juice in half, remove the foam. Continue cooking, gradually adding sugar. When the sugar is completely dissolved, check if the jelly thickens quickly if it is poured onto a plate. If quickly, then the jelly is ready and it can be removed from the fire.

Hot spread in dry heated jars, cover with lids and put on the stove in a saucepan with a water temperature of 70 degrees. Close the pot lid. Pasteurize at 90 degrees half-liter jars - 8 minutes, liter - 12. Then roll up and cool the jars without turning over.

grape vinegar

1.5 kg of grape pulp left 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 put the jar in a warm place.

After 3 months, filter the vinegar, bottle it, cover it with paraffin and store it horizontally in a dark place.

grape compote

Grape.

For syrup: for 1 liter of water - 600 g of sugar.

Select beautiful large grapes, rinse them thoroughly, let the water drain and arrange the grapes in jars.

Boil syrup from water and sugar, and pour boiling berries over. Cover the jars with lids and put to be sterilized in a saucepan 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.

We surprise our guests with unusual grape rolls: pickled and pickled grapes. We invite you to try these unusual canned food.

The Krylov family
Krasnodar city.

pickled grapes

2 kg of grapes.

For marinade in a 3-liter jar: 5 cups of water, 0.5 kg of sugar, 0.5 cup of 5% vinegar, 1 g of cinnamon, 10 cloves.

Grapes can be pickled both in bunches and berries - large, dense (they are separated from the brushes with scissors). In each case, the grapes must be thoroughly washed, slightly 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 grapes with a hot solution, cover the jars with lids and put in a saucepan with water heated to 50 degrees. Pasteurize at 90 degrees half-liter jars for 15 minutes, liter - 20 and three-liter - 45 minutes. Roll up.

Armenian marinated grapes

1 kg of brushes of medium-sized grapes of the Mskhali, Achabash or other varieties.

For the marinade: 100 g of water, 200 g of vinegar, 20 g of salt, 50 g of sugar, 50 g of honey, 5 pieces of cloves and cardamom.

Rinse the ripe grapes thoroughly, pour over with boiling water, then immediately lower them into cold water. Lightly dry and lay in rows in sterile jars.

Prepare marinade. Pour the grapes with a hot solution, cover the jars with lids and sterilize at 90 degrees half-liter jars for 15 minutes, liter jars for 20 and three-liter jars for 45 minutes. Roll up.

soaked grapes

5 kg grapes of sweet and sour varieties.

For pouring: 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, put them tightly in an enameled bucket or pan, cover with a napkin, put a wooden circle and oppression.

Prepare filling. Fill it with dishes with grapes. Leave at room temperature for 3 days, then take out to a cold place.

After 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 clear, pleasant in taste and smell.

A vineyard is a type of soft drink made from grapes. Muscat varieties are best suited for him. You can safely treat them to guests - everyone will like it!

Sergey Krylenko,
Tatishchevo.

vineyard

Muscat grapes, mustard seeds, pears, quince, horseradish, grape jam.

Pound 25-30 mustard seeds, pour into a linen bag and sew up.
Washed pears, quince and horseradish cut into pieces.

Rinse grapes thoroughly with cold water, dry slightly and put in a wooden tub (you can also use earthenware or enamelware). Put a bag of mustard on the bottom, grapes on top. Layer every 3 rows of grapes with pears, quince and horseradish. Top with grape jam 3 cm above the level of the berries laid in the tub. Cover everything with a clean cloth and take it to a cool place. After 25 days, the vineyard can be served at the table.

In winter, even my children can make themselves juice from grapes. And all because there is always grape syrup in stock. Try it - your kids will love it too!

Ekaterina Dulskaya,
Gomel region.

grape syrup

Sweet grapes of light-colored varieties, for 1 liter of juice - 1 kg of sugar.

For syrup, select ripe, healthy berries, rinse them thoroughly, squeeze the juice and filter it through a dense linen cloth. Add sugar and boil the syrup for 8 minutes. Hot filter through gauze and pour into sterile dry jars. Roll up right there.

Buying raisins is expensive and even unreasonable if the garden grows its own grapes. Last fall, we tried to dry the grapes ourselves, it turned out well. I share with you the technique of obtaining homemade raisins.

Svetlana Berkutova,
city ​​of Narovlya.

Grape.

If you dry grapes with seeds, then you will get raisins, if you dry them without seeds - 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 evaporates better during drying.
Put the processed bunches in one layer on a sieve (or other lattice base) and dry in the sun for two to three weeks, periodically turning over.

Remove the dried berries from the brushes, put them in boxes for a while, stand for 2 days, and then transfer them to jars, and so that the raisins do not dry out, close the jars tightly with lids.

Although sun-dried grapes are tastier and better quality, they can also be dried in an oven at 70 degrees.

Our reader Vladimir Yatsyno from the Zhabinkovsky district shares his secrets of storing grapes: “In order for your grapes to remain fresh and tasty until spring, you need to process them in a special way: put them in warm (35 degrees) water for 15 minutes, then immerse them for exactly 5 seconds. in boiling water, then instantly in cold water. Put the cooled grapes on a clean canvas and dry. After that, cover the grapes with sawdust and store in a cool, dry place.

We also present recipes for preparations from the grapes of Elena Chereda from the Maloritsky district, Olga Drobysh from David-Gorodok and Natalia Kuznetsova from Azov.

Grozdenitsa (soaked grapes)

10 kg of grapes, 0.5 kg of mustard.

Take wine grapes. Pick the berries from the brushes, discard the rotten and damaged ones, rinse well. Place in sterile jars, sprinkle with mustard. Pour in water, completely covering the berries. Close with polyethylene lids, take out in a cool place for 25 days.

The finished grape should have a pleasant, not very sour taste.

Canned grapes in own juice

Grapes, sugar.

Select ripe undamaged berries, rinse. Squeeze out the juice from a part of the berries using a juicer or a regular pestle. Let stand for 3 hours, then filter, pour into an enamel pan. Sugar can be added if desired. Boil. Cool slightly.

Arrange the other part of the berries in sterile jars and pour over the 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 cold place.

Canned grapes with aspirin

Dessert grapes.

For filling: per liter jar - 3 tbsp. l. sea ​​salt, 8 tbsp. l. sugar, 1 aspirin, 1 tbsp. l. mustard seeds, 2 cherry leaves, 70 ml of vinegar.

Choose strong, intact grapes, wash thoroughly and arrange 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 contents of the jars with the solution. Close 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 pouring: 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 enameled pan, lower a rubber hose into the pan. Lay out the grapes, layering each row with cherry leaves. Top with horseradish and cherry leaves.

Prepare filling. Fill the pan with it through the hose, inserting a watering can into it. This is necessary so that the water rises from below and does not wash off the mustard. Cover with a plate and leave for 10 days.

When the grapes turn a pleasant amber color and acquire a sweet and sour taste, they can be considered ready.

Grapes harvested in this way are not rolled into jars: thanks to mustard, they will not deteriorate or become moldy. Store it in a dark place and in a dark opaque container, because grapes do not like light.

For the preparation of cabbage rolls, you can use not cabbage, but salted grape leaves. Just remember that although the leaves of all edible grapes can be eaten, the leaves of red grapes are tougher, so it's best not to preserve them. But from white grapes - please! They are soft and delicious. True, it is better to collect them when the bush is just blooming.

Lydia Konovalova,
Suzdal.

Pickled grape leaves

1 kg of young grape leaves, 120 g of salt.

FOR BRINE: 1.5 liters of water, 60 g of salt.

For salting, select intact large leaves without veins and a fluff from below. Rinse them thoroughly, leave for 3 hours in cold water, changing the water every hour, then rinse under running water. Lightly dry and blanch for 3 minutes in boiling water. Throw in a colander, cool.

Place in sterile jars, layering with salt and tamping. Put a load on top so that the leaves lie denser. Pour in brine, close with nylon caps and leave for 2 weeks, adding brine as needed. After that, take it to a cool place for storage.

Use for cooking cabbage rolls and dolma.
natural-medicine.ru

" 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 preparations 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.

The modern industry produces many kinds of drinks. But not all of them comply with accepted standards, and some of them are not only harmful, but also dangerous. Therefore, it is better to make homemade preparations in the form of compotes. Compote from grapes for the winter is prepared in different ways and from different varieties. It turns out saturated, fragrant and retains vitamins well.

For grape harvesting, there are such features:

1. You can prepare a drink from grapes in whole bunches with twigs or only from berries. If the fruits are large, it is better to remove them from the branches - so garbage does not get into the compote.
2. Clusters with small berries are preserved whole.
3. Some housewives remove stones from large berries.
4. If the fruits are large, but the seeds are not removed, they are pierced. This way they don't fall apart and stay intact.
5. Compote can only be made from grapes or assorted fruits and berries that ripen together at this time can be made.
6. Various varieties are used, but those that have a delicate aroma are more preferred.
7. Citric acid is added to improve the color.
8. You can add cinnamon, vanillin, cardamom. Grapes go well with these spices.

Compotes can be made with or without sterilization.

What varieties are better to choose?

Currently, breeders have bred many varieties of table grapes that are excellent for harvesting compote.

From varieties of white and green compote is obtained transparent. To give it color, it is made with other fruits or cherry and currant leaves are added to it.

Red grapes make a beautiful pink compote and can be made without additives. Berries of blue and black make the drink dark and rich.

For the preparation of compote, many housewives prefer Isabella, Kishmish and Lydia varieties. Muscat varieties are good in homemade drinks - Hamburg, Queen and Cardinal. Compote can be prepared from any available variety, but it is better if the berries are hard.

Preparing the grapes before starting the process

Before preparing grapes in a jar, it must be prepared:

1. It is better to collect it in dry sunny weather. Clusters collected in the rain deteriorate quickly and the blanks may not stand.
2. If you plan to preserve grapes in whole bunches, they are thoroughly washed under the tap.
3. Remove debris and dry berries, if any. Usually they are present on small varieties.
4. Lay the bunches on a towel so that the water is well glassed.
5. If a blank is prepared with individual berries, they are removed from the branches, washed and laid out to dry out a little.
6. In large berries, the bones are carefully cut out.

Prepared grapes are put in jars and immediately proceed to further actions, otherwise it will begin to deteriorate.

How to make grape compote at home

Compote from grapes is made in various ways:

1. Banks can be sterilized, but this method leads to boiling of the berries, and the workpiece loses its appearance.
2. More often they make grapes without sterilization or with double filling. So it turns out more fragrant and does not lose vitamins.
3. They make grapes on their own or together with peaches, apples, pears.
4. Can be made with or without sugar. You can also replace sugar with honey.

In any case, it is important that the jars are well sterilized. Then the workpiece will stand well and retain the taste.

A simple recipe for a 3 liter jar

To cook grape compote for one jar you need:

• grapes - 1 kg;
• sugar - 1-2 cups, depending on the grape variety and taste benefits;
• citric acid - 0.5 tsp. (for sweet varieties);
• water - 2 liters.

Put the prepared grapes in a jar, add sugar, citric acid and pour water to the top. Put a metal lid on top and send the container to be sterilized. It is not necessary to cook jars for a long time so that the berries do not boil soft. Enough to make the compote boil. Remove the jar from the sterilizer and close.

Sterilize jars in special sterilizers or in a pot of water. They are filled with water up to their shoulders and the pan is covered with a lid. A cloth is laid at the bottom of the sterilizer so that the jars do not burst from a sharp temperature drop.

Without sterilization

You can cook compote without sterilization. It is boiled, as usual, in a large saucepan, then poured into jars and rolled up. In this case, the compote stands well and practically does not shoot.

But the minus of the method is that the berries and fruits are very boiled and fall apart at the moment when they are laid out in jars.

But if you use hard varieties and remove the pan from the heat immediately after boiling, the berries do not have time to boil. Then it is important to put them in the bank correctly. To do this, first pour the liquid up to half the container, and then carefully lower the berries into it.

Sugarless

Grape compote can be made without the use of sugar. It is useful for diabetics and better retains useful substances. It is also useful for people who want to lose weight.

This type of workpiece is performed by sterilization. Sugar itself is a preservative. And if you do not use it, you need to replace it with something. Therefore, be sure to put citric acid and boil the berries well.

Varieties are better to use sweet and sour. In winter, honey or a sugar substitute can be added to such a drink.

Double filling method

Some housewives make berry compotes without sterilization by pouring boiling water or syrup over the berries. In this case, the banks must be pre-sterilized. To do this, they are placed in a cold oven, raise the temperature to 150 degrees and stand for 15-20 minutes. If you need a lot of containers, and the oven is not so spacious, sterile jars are laid out on a clean, ironed towel.

You can also sterilize dishes with hot steam. To do this, the jars are placed upside down over a boiling kettle and kept for 5 minutes.

Fruits are placed in prepared containers and poured with boiling water. To prevent the jar from bursting, it is wrapped in a towel. Withstand 15 minutes, then the water is drained and a syrup is prepared from it from the remaining ingredients. Boil and pour again to the fruit. After that, it remains only to roll up and wrap with a blanket.

You can prepare the syrup immediately and pour it over fruit twice. And you can use only pure boiling water, and add sugar and acid to the jar after the first pour.

With honey

It turns out well if you make a homemade drink with honey. It is put in compote instead of sugar to taste and cinnamon is added. Otherwise, all actions are carried out as usual.

with apples

If you cook grapes with apples, it is better to cut them into slices, removing the core. If you remove the skin from them, they can boil or darken.

To prevent this from happening, they must be mixed with sugar and citric acid, hold for a while, and then put in a jar of grapes. Fill everything with water and sterilize.

With pears

You can spin a delicious drink if you add late-grade pears to the grapes. They are cleaned from the core and cut into slices.

Ingredients:

• grapes - 1 kg;
• pears - 1 kg;
• sugar - 1 glass;
• water - 1.5 liters;
• citric acid - 0.5 tsp

Pears need to be taken unripe, they retain their shape better and do not fall apart.

With ranetki

Delicious compote is obtained if you make it with heavenly apples. This is a variety of apples with small fruits. They can be put in a jar as a whole, piercing the skin.

Ingredients per jar:

• grapes - 1 kg;
• ranetki - 1 kg;
• sugar - 1 glass;
• water - 1.5 liters.

Such a compote with berries of large white or green grapes looks beautiful.

with peaches

If you cook grapes with peaches, then it is better to take dark varieties. They will give the drink a beautiful rich color.

Peaches can be used whole or the pit can be removed. It is better to take grapes large, firm, without twigs.

Ingredients:

• grapes - 1 kg;
• peaches - 5-6 pieces of medium size;
• sugar - 1 glass;
• citric acid - 0.5 tsp;
• water - how much will go in.

Fold the fruit in a jar, pour boiling water and let stand for about 15 minutes. Drain the water into a saucepan, add sugar, acid, boil and pour back into the jar. Roll up and wrap with a blanket until completely cool.

With lemon

If you make grapes with lemon, you do not need to use citric acid. Lemon gives the drink a delicate aroma and a stable color. A couple of slices are put in compote and cooked as usual.

Features of storing grape compote

Grape preparations for the winter are stored in the same way as others. After the jars have cooled, they are removed in a cool dark place. Cellars and cellars are best suited for this. If they are not available, you can store them in the pantry. The main condition is that there are no heating devices nearby.

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 conservation 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 a 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.