Isabella grape compote for the winter at home: how much and how to cook correctly, step-by-step instructions with photos

Features of the workpiece

Compote from delicious Isabella grapes is prepared only from whole healthy berries. They should not be rotten or cracked, otherwise the drink will taste bad. Before cooking, you need to sort through all the raw materials and remove spoiled grapes.

It is advisable to make compote from freshly picked berries. The more time has passed since harvest, the less nutrients are retained in them. Before cooking, storage containers are treated. Sterilization allows you to destroy bacteria and prevent the product from souring.

The drink contains a large amount of vitamins

Experienced housewives recommend pouring boiling water over the berries and then immediately immersing them in cold water. This treatment allows you to keep them intact.

Grape compote is useful for people with high intellectual load. The vitamin drink helps improve brain activity, relieves fatigue and tones the body.

In the course of research, scientists were able to prove that dark grapes have powerful antitumor properties. Its regular use can reduce the risk of cancer.

Important! The product is very high in calories and therefore should not be consumed by those who are on a diet.

But people with ulcers and gastritis should not drink berry compote, as it is irritating. People with problematic blood pressure should drink it with caution, as the drink can cause both a sharp decrease and an increase in blood pressure.

Due to its sweetness, compote is contraindicated for people with diabetes. The drink can cause a rapid increase in blood glucose levels. It is not advisable to drink it for people who have dental problems. Sugar in combination leads to the development of tooth decay.

Proportions

At home, you can prepare a drink of any intensity and you can focus on your feelings. As a standard, a 3-liter jar takes 250 g of granulated sugar per 500 g of berries.

You should try the grapes before cooking - this will allow you to evaluate their taste.

If desired, the quantity can be increased, since everyone likes a different sweetness of the compote. You can stick to the proportion of 2 parts grapes and 1 part sand, then the drink will be sour. For sugariness, you can take the proportions 2:2, i.e. 2 parts berries and the same amount of sugar.

Interesting! Homemade compote is made not only from one type of berry. Fruits and herbs are added to it. All this allows you to achieve an unusual combination of flavors.

Preparing jars

In home canning, glass containers of various capacities are used for compotes: 0.5 l, 1-3 l. Select jars that are intact, without cracks or chips on the neck. In this case, the container must be perfectly clean and free of foreign odors.

Immediately before use, the jars should be washed with the addition of soda, and then rinsed 2-3 times with clean water and place the container upside down on a towel to drain off any remaining liquid.

Before packaging, the jars are steamed in a water bath or fried in the oven.

In some cases, you can do without this - if you use a double or triple filling recipe.

Compote of grape bunches with sugar

Without sterilization, you can also roll up compote from small blue grapes using whole bunches. The rolling process is slightly different from the previous recipe - sugar is not poured into a jar, but syrup is prepared from it. However, you shouldn’t add too much sugar, otherwise the taste of the compote will be too sweet, and not everyone likes this.

The grape bunches will slightly change the taste of the compote and give it a slight tartness.

Ingredients:

water – 2 l;
1 tbsp. Sahara;
grapes - enough to fill the jars by a third.

Cooking technology:

Wash the grape bunches, pick off green and damaged berries. Place in jars one third of their height.
Make syrup and pour it hot into containers with grapes.
Roll up the jars, turn them over, wrap them and leave them for a day.

How much sugar and berries should I put in a 3-liter jar?

This delicious drink is prepared from a wide variety of grape varieties. Combinations of different types will have a special rich taste and color.

Grapes contain a lot of acid, but the amount of sugar will depend on the natural sweetness of the fruit. The sweeter the variety, the correspondingly less granulated sugar is required. You can adjust its quantity during cooking. Use half of the specified amount first, and when trying the compote, you can add sweetness depending on your preferences.

Make sure that the canned drink is not too sour. Too much sugar will spoil the compote and make its taste cloying.

On average, a 3-liter jar takes 250-400 g of sand. We use a minimum of 500 g of fruit.

If you want to preserve the fruits for later use, then you need to increase the sugar to 300 grams per liter of water.

In this case, the grapes should fill a three-liter jar by 1/3, and if you need a drink with a richer taste, then add so many berries so that they fill the jar halfway.

Fewer berries will make the compote bland, and vice versa, when you add more of them, the drink will be too concentrated.

In recipes with additional ingredients, time them so that they also cover the container halfway.

Methods for preparing grape compote at home

There are many ways to prepare a grape drink for the winter. Both from this berry alone and assorted. Below are the most popular ones.

A simple recipe for a 3-liter jar

This recipe is particularly simple. This is what housewives use, who still have a lot of grapes suitable for harvesting.

For such a compote, per kilogram of berries take:

from 1 to 2 glasses of sugar;
half a teaspoon of citric acid;
2 liters of water.

Before cooking the compote, the berries are poured into a jar along with sugar and citric acid. The containers are filled with water. Place in a saucepan with boiling water, cover with a lid and cook for a while so that the grapes do not boil. The finished product must be closed immediately.

Without sterilization

It is also possible to prepare compote for the winter without sterilization. The recipe is quite simple, and in general terms it resembles the previous one, except for one small but significant point. The compote is not boiled in jars for storage, but separately, in a saucepan, and the finished product is poured. But the proportions are the same.

The disadvantage of this method is that the berries become overcooked. To avoid this problem, choose firm grape varieties. Also, the jars are half filled with liquid without berries, and the latter are laid out after that.

Sugarless

For diabetics and those watching their weight, compotes are made without the use of sugar. This preparation is completely natural and retains not only the beneficial substances, but also the natural taste of the fruit. At the same time, sugar is a preservative. Therefore, they are either stored for a short time, or they resort to adding citric acid.

In order for the sugar-free compote to stand for most of the cold season, the berries are well boiled. Choose only those fruits that are not damaged or diseased. The amount of citric acid is slightly greater than in the two previous recipes. The rest of the proportions are exactly the same.

Double filling method

Many housewives prepare a grape drink for the winter without sterilizing it, but limiting themselves to sterilizing the cans. This method is called double pouring. Pre-sterilization consists of keeping the jars in the oven at 150 degrees for a quarter of an hour. It is important to place glass containers in the oven when it is cold.

Place berries in sterilized jars and pour boiling water over them. They should also remain in this state for about a quarter of an hour. This water is drained and used to prepare syrup by boiling it with sugar and citric acid. The syrup is poured over the fruits and the preparations are covered with lids. They are wrapped in a blanket and sent to a place to cool down.

With honey

Making compote with honey is very simple. This drink is also considered very healthy, because honey, unlike sugar, boasts a whole range of substances that strengthen the body. It does not harm those who are trying to lose weight. The standard recipe for preparing a preparation for a three-liter jar is taken as a basis. The only difference is that sugar is replaced with honey. They can use anything - linden, buckwheat, or herbs. Cinnamon is often used as a seasoning.

With apples

For a recipe for compote with apples, this fruit is added to the standard, more than once described, set of ingredients, the taste of which goes perfectly with grape.

The apples are washed, peeled, cored and cut into thin slices. To prevent them from darkening, they are rolled in a mixture of sugar and citric acid. It takes a little longer to brew than when preparing a drink from grapes alone.

With pears

You can make an equally tasty drink by adding late pears instead of apples.

For him, per kilogram of berries they take:

the same number of pears;
a glass of sugar;
one and a half liters of water;
half a teaspoon of citric acid.

Pear fruits are taken not overripe, hard. They are cleaned of skin and seeds and cut into thin slices. Boil together with grapes, sugar and acid in water. Poured into jars.

With ranetki

Ranetki or paradise apples are good for grape compote because, due to their size, they are placed not cut into pieces, but whole. The result is a product with an apple-grape taste, but with less labor costs and an unusual appearance.

For this recipe you need:

a kilogram of fruit;
one and a half liters of water;
a glass of sugar.

The drink is prepared according to the same principle as the previous one, only the apples are not cut, but only freed from the stalks.

With peaches

Compote with peaches is not only healthy, but also has an unusual, rich taste. To prepare it, per kilogram of grapes you need to take:

up to 6 large peaches;
a glass of sugar;
0.5 teaspoon of citric acid;
depending on the containers - water.

Peaches can be used either whole or chopped. All fruits are placed in a jar and poured with boiling water. Allow to saturate with juices for up to a quarter of an hour. After this, pour the water into a saucepan and prepare the syrup by adding sugar and acid. The jars are again filled with boiling syrup and closed. Allow to cool, covered.

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

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

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

Homemade compote from Isabella

As mentioned above, Isabella grapes at the time of their ripening can be offered on every corner, and in more southern regions they grow in almost every yard. Therefore, many caring mothers and grandmothers try to please their family by making all kinds of desserts from it. If you are thinking about how to cook Isabella grape compote to diversify its taste, then below are some useful tips:

Try adding a few slices of lemon or orange to the compote when making it, right along with the peel, which contains the main citrus flavor. Just don’t forget to remove all the seeds from the citrus fruits before doing this - they can add bitter notes to the finished drink.
To add some piquancy to the grape compote, add a few grains of cardamom, cloves or star anise, a pinch of cinnamon or vanilla, or maybe a handful of mint or lemon balm.
Grapes go well with other fruits and berries. It is very good to add thinly sliced pieces of apples, plums, nectarines, pears or quinces to the compote. Of the berries that ripen at this time, dogwood, mountain ash, viburnum, blueberries, lingonberries and remontant raspberries would be appropriate.

Subtleties of preparing compote for the winter

The following features exist for grape preparations:

You can prepare a drink from grapes in whole bunches with twigs or just from berries. If the fruits are large, it is better to remove them from the branches - this way, debris will not get into the compote.
Bunches of small berries are preserved whole.
Some housewives remove the seeds from large berries.
If the fruits are large, but the seeds are not removed, they are pierced. This way they will not boil over and will remain intact.
Compote can be made only from grapes or an assortment of fruits and berries that ripen together at this time.
Various varieties are used, but those with a delicate aroma are preferred.
Citric acid is added to improve color.
You can add cinnamon, vanillin, cardamom. Grapes go well with these spices.

Compotes can be made with or without sterilization.

Compote of Isabella grapes for the winter with sterilization

Isabella is an ideal variety suitable for compote. This pleasant drink will delight you with its rich, bright taste and charming sweetness.

We tear off the berries from the branches and get rid of all damaged fruits. We rinse the fruits several times with running water.

Before cooking, wash the jar and lid and leave to dry. Place grape fruits in a clean, dry jar. In an amount that will fill a 3-liter jar by half or one third. Whoever likes it.

You will also need:

250 g granulated sugar;
two liters of water.

Preparation:

We start by washing the fruits. Simply rinsing them under running water is not enough. You need to completely fill the bunches and leave it like that for an hour. You will see that all sorts of worms and leaves will begin to float up. and spoiled, rotten things will also come to the surface.
Next, place the bunches in sterile jars. I steam them the old fashioned way. To get a rich compote you need at least 500 g of berries. More is better - 700-900 g.
Pour a cut glass of sand into each container. This is 250 g.
Next, boil the water and pour it immediately into a jar. We cover it with a lid on top, then put it on sterilization. To do this you need a pan of suitable size. You can also place the container in the oven, following the process technology for blanks.
Place a layer or line a towel on the bottom of the pan. Then the bottom of the jar will not burst. Fill with boiling water to the middle of the container. Sterilize the three-liter bottle for 10-20 minutes on moderate heat.

When finished, cork the compote, turn it over, and wrap it in a blanket or blanket. We leave it to cool and go down to the basement.

Step-by-step cooking process

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

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

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

The most delicious recipe

According to this recipe, your grandmothers and, perhaps, great-grandmothers prepared compote from Isabella grapes for the winter. Nowadays, only some devices have been invented that greatly facilitate the work of the housewife, which will be discussed further.

The preparation of grapes involves first washing the bunches thoroughly in running cold water. Then strong, whole, undamaged and dense berries are selected from the brushes into a separate vessel; everything else can theoretically be used for wine or grape jam, but are put aside for the time being. It is better to dry the selected berries in a colander or on a towel.

According to the recipe, 1 kg of washed and peeled grapes is used for two two-liter jars. Sugar should be taken from one to two glasses depending on your taste. But it should be remembered that if there is too little sugar, the compote risks turning sour in the first months of storage. Conversely, too much sugar can cause an inadequate fermentation reaction. The best option for making syrup is to use 150-200 grams of sugar per 2 liters of water.

Fill sterilized jars with prepared grapes. If you need the compote to be intended only to quench your thirst and have only a grape aroma, then cover the bottom with grape berries and this will be quite enough. But in order for the grape compote to resemble real juice, one two-liter jar will require at least 500 grams of grapes.

If you have a shortage of glass jars, and you urgently need to close the grape compote, then you can even fill the jars with grapes almost entirely, up to the hangers. In the future, the compote will simply turn out to be very concentrated and when opening the jar it will need to be diluted with boiled water.

Prepare the sugar syrup by boiling it for 5-6 minutes. After preparing the syrup, while hot, carefully pour it into jars with grapes. After this, leave them for 15-20 minutes.

In ancient times, when the recipe for multiple pouring was just being invented, this process was quite complex and labor-intensive. Witty housewives invented everything to make their lives easier - they used a colander and made holes in the lids with a nail.

Nowadays, any interesting idea is picked up very quickly, and some time ago amazing devices appeared - plastic lids for traditional-sized glass jars with many holes and a special drain. They came to be called drain covers.

Now you just need to take such a lid, put it on top of the jar and easily pour all the liquid contents of the jar into a separate pan. Then remove it, put it on the next jar and repeat the process in the same sequence. Thus, one lid can be used on an unlimited number of jars as many times as desired.

Once you have poured all the syrup back into the pan, bring it back to a boil and simmer for 5 minutes. Fill the grapes in the jars with syrup again, wait the required time and again pour the syrup through the lid back into the pan. The third time after pouring syrup into the grapes, you can roll up the jars and, turning them upside down, wrap them in warm blankets until they cool completely.

Necessary preparatory work

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

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

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

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

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

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

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

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

Grape compote with citric acid

If the grapes are very sweet, then it is better to cook a compote of such berries with citric acid for the winter. The drink turns out very tasty, even reminiscent of grape juice. The amount of ingredients in the recipe is calculated for a 3-liter jar.

Ingredients:

grape;
1 cup of sugar;
2.5 liters of water;
0.5 tsp. citric acid.

Preparation:

Take the amount of grapes to fill the jar halfway. We sort the berries, be sure to wash them and put them in a clean container.

Pour granulated sugar into a saucepan with water and put it on the fire, cook the syrup.
Now we put any metal object into the jar of berries, maybe a ladle or a knife. Pour in the hot syrup and don’t worry about the jar cracking.
Cover with a lid and leave the grapes in the syrup for 15-20 minutes, then pour the sweet water back into the saucepan and put on the fire.
Boil for 2 minutes, add citric acid and pour it back into the jar with berries. We roll up the jar of drink, insulate it and cool it.

Instead of citric acid, you can put a slice of lemon; the citrus will not only add sourness, but also make the color of the drink more saturated and bright.

Grapes with scallops

Many novice housewives may have a question: “How to close a compote of Isabella grapes with twigs for the winter and is it possible to do this?” Of course you can - such a preparation will not only look very elegant and original, but after opening the jar you will be able to surprise your guests and family by gradually pulling out of the jar a long bunch of grapes folded many times over. If, of course, you can find one and carefully place it in a jar.

Preparing grape compote with twigs or scallops, as they are sometimes called, will take you even less time, since there is no need to inspect each berry and remove all the twigs.

But still, the bunches of grapes must be washed very thoroughly, preferably under a running stream of water, and inspected for removal of soft, overripe or rotten berries.

Attention! Scrupulousness is important in this matter, since Isabella grapes are very predisposed to fermentation, which means that if you miss even one spoiled grape, then all your efforts to prepare compote from Isabella grapes may go down the drain and it will ferment.

Twisting without sterilization

Place the washed and dried bunches in sterilized jars so that they occupy approximately half the jar in volume. According to the recipe, 250-300 grams of granulated sugar must be used for 1 kg of prepared grapes. Pour the required amount of sugar into the jars, based on how many grapes you used.

Separately, boil water and carefully and gradually pour it into the jars with grapes and sugar. Close the jars immediately after pouring boiling water, using sterilized lids. The jars must be left wrapped until they cool down so that the process of additional self-sterilization occurs.

Preparation of compote with sterilization

Since the bunches of grapes according to this recipe will necessarily be sterilized, it is enough to wash the jars thoroughly with soda and rinse well with water. There is no need to pre-sterilize them. As in the first case, the grape branches are carefully laid out in jars and filled with hot syrup. The syrup is prepared at the rate of 250 grams of sugar per 1 liter of water used.

Then the jars of grapes are covered with lids.

Comment! Under no circumstances should they be rolled up before the sterilization process.

After which they are placed in a wide pan of water, which is placed on the fire. After boiling water in a saucepan, liter jars are sterilized for 15 minutes, two-liter jars - 25 minutes, three-liter jars - 35 minutes. At the end of the sterilization process, the jars are carefully removed from the water and immediately closed with tin lids using a seaming machine.

Compote of Isabella grapes for the winter with apples

Ingredients

two liters of purified water;
half a kilogram of ripe grapes;
400 g white sugar;

Cooking method

We carefully examine the grape bunches and remove overripe and rotten berries. We also trim off the branches that are not occupied by grapes. Place in a bowl and rinse in several waters.
We wash the jars with baking soda, rinse them and sterilize them over steam. Place bunches of grapes in prepared glass containers.
We take small apples for compote, since we will put them whole in jars. Wash the fruits and place two or three fruits per jar.
Pour sugar into a saucepan with water and cook, stirring until it is completely dissolved.
Fill fruits and grapes with boiling syrup to the top. If there is not enough syrup, add boiling water from the kettle.
Cover the bottom of a large container with a kitchen towel and place jars of compote in it. Pour hot water into the container so that its level reaches the shoulders of the glass container, and boil over low heat for 15 minutes to half an hour, depending on the volume of the jars.
Carefully remove the jars and roll them with tin lids. Wrap in an old jacket and cool completely.

White grape compote

To prepare liquid winter preservation you will need white-skinned grapes, sugar and water. Close the white grape compote for the winter as follows. Berries are picked from a bunch weighing 0.5 kg, washed, placed in a saucepan and poured 2 liters of boiling water. After 3 minutes, the berries are transferred to prepared jars.

Place sugar in water on fire and bring to a boil. Pour the syrup over the berries for 15 minutes, then drain the liquid and bring to a boil again. Boiling syrup is poured into scalded grapes and the bottles are sealed.

Compote of Isabella grapes for the winter with plums

Ingredients
five medium bunches of grapes;
300 g white sugar;

Cooking method

Wash the glass containers in which we will preserve the compote thoroughly with baking soda. Then rinse under the tap and set over steam for sterilization.
Wash the plums, cut them in half and remove the pits. Place the fruit halves on the bottom of the jars, filling it a quarter full.
We look through the grape bunches for the presence of rotten berries. Carefully remove them. We wash the grapes, replacing the water a couple of times. Place the bunches on top of the plums. There should be no more than half a jar of fruit with grapes.
Boil water in a separate saucepan and pour it over the fruits and grapes. Leave for half an hour, covering with lids.
Drain the water from the jar using the lid with holes back into the saucepan, pour sugar into it and cook the syrup, stirring until it has completely dissolved.
Once again, fill the fruits with grapes with syrup and seal the lids with a special key. Carefully turn over, cover with an old jacket and leave until completely cool.

Compote of apples and grapes for the winter in a 3 liter jar

I want to share another wonderful recipe in which I’ll tell you how to prepare compote of grapes and apples for the winter in a 3-liter jar. You need to take some spices that will give the compote a certain “zest”. Any varieties of grapes and apples are suitable for us; I like to prepare this compote with small golden ranetkas and dark homemade grapes.

What we need:

2-3 bunches of dark grapes;
10-12 small apples;
300 g sugar per 1 liter of water;
1 clove bud;
Cinnamon stick.

Wash the grapes and apples well and dry.

Separate the grapes from the branches, cut off the long stems of the apples. Place grapes and apples in layers in a clean, dry jar.
Prepare the syrup according to the recipe, add cloves and cinnamon to it, let it brew for 5-10 minutes under the lid to keep it warm, then pour it into a jar.
In this recipe, I also use double filling, although many housewives fill jars with hot syrup once. Double filling gives good results; jars of compote can last for several years. And in our recipe, cloves and cinnamon are a good help in preservation, because... have strong bactericidal properties. And the taste of the compote is excellent, with a pleasant clove note and cinnamon softness.

You can prepare a whole “line” of delicious compotes from apples and grapes, selecting different varieties, cutting apples into slices, using whole bunches of grapes, adding various spices - vanilla, star anise.

To add some useful tips: To prevent peeled and sliced apples from darkening in the air, they are immediately immersed in cold water.

Compote of Isabella grapes for the winter with sourness

Ingredients

half a kilogram of ripe grapes in clusters;
5 g citric acid;
two liters of purified water.

Cooking method

Carefully look through all the bunches so as not to miss a single spoiled berry. Remove all overripe and rotten fruits. Rinse the grape bunches under the tap.
Pour sugar into the water, stir and cook the syrup for a couple of minutes from the moment it boils. If foam appears on the surface, remove it with a spoon.
Wash glass containers with a cleaning agent. Rinse thoroughly and sterilize over steam for 20 minutes.
Place bunches of grapes in jars, filling them halfway. Pour boiling syrup over the berries and cover with lids. Let the compote brew for five minutes.
Then close the jar with a lid with holes and pour the syrup into a saucepan and boil again.
Place citric acid in jars of grapes and immediately pour hot syrup over them. Roll up with tin lids and turn over. Cool by wrapping it in a warm cloth.

Compote of green grape varieties

Externally, green grape compote does not seem very beautiful. For this reason, some housewives improve the color of the drink with cherry leaves or red apples. We will consider the classic version without any additives. No sterilization required.

What you will need:

Sugar – 1 kg;
Citric acid powder – 1 tsp;
Filtered water – 2 l;
Green berries - a full 3 liter jar.

To make grape compote with green berries, you need to wash and air dry the main raw materials. The fruits are placed in sterile jars on 1/2 of the dishes. Syrup is made from water and sugar, then poured over the berries and the jars are allowed to stand for 20 minutes.

The syrup is poured into the pan where it was boiled and boiled for 5 minutes with citric acid. The acidified liquid is again poured into the berries and the homemade grape compote is closed using a seaming key.