Canning grapes at home for the winter in jars

We suggest continuing the homemade season. Delicious grapes for the winter are a lot of treats. Healthy desserts for children and adults. It would seem that an ordinary berry is fraught with great benefits. At the same time, the recipes use free grapes that grow in summer cottages. Do you have one? If so, berry sweets would be a great addition to your winter desserts. If not, get grapes from fall markets. At the end of August and September, agricultural fairs with quite affordable products are held in cities.

Grape jam

Jam is not a simple dessert. In winter, take out a jar of sweetness for tea, for sandwiches. Use delicious grapes as a filling for pies or as a layer for a cake.

A simple sweet grape recipe

What to take:

• grapes – 1 kg;
• sugar – 800 g;
• water – 300 ml;
• vanillin - whisper;
• citric acid - on the tip of a knife.

Cooking steps:

1. Remove the grapes from the branches. Immerse in water for a couple of minutes. Rinse. Pull it out. Let the liquid drain.
2. Boil the syrup in a saucepan. Mix sugar with water, vanillin and citric acid. Boil it. Based on experience, I advise you to add citric acid right now. Otherwise, it will not dissolve well.
3. Place berries in syrup. Stir with a spatula.
4. Remove from heat. Leave alone for 6 hours.
5. Put it on fire. Cook from the moment of boiling for 10 minutes.
6. Set aside for 8 hours. The berries will gradually become saturated with syrup.
7. Bring to a boil again. Cook for 10 minutes.
8. Place into hot jars. Seal tightly with lids. Store in a cool place for the winter.

With pears

What do you need:

• seedless grapes – 2 kg;
• pears – 500 g;
• sugar – 2 kg.

How to cook:

1. Sort the grapes. Rinse. Place in a cooking bowl.
2. Peel the fruit. Cut randomly, not coarsely. Send to the basin.
3. Sprinkle sugar on top. Do not stir. Leave for an hour.
4. After an hour, you will see how the sugar has dissolved in the fruit juice. Place on low heat. Stir gently.
5. From the moment it boils, cook for 35 minutes. Once the syrup thickens, you're done.

Do you like carrot jam? Replace the pears with grated carrots in the recipe. Add a couple of pinches of cumin. It turns out delicious. Thanks to the versatility of many recipes, housewives have learned to change the composition of raw materials to obtain another delicious recipe.

From juice with apples

Take the ingredients from the previous recipe. Just replace the mass of pears with apple pulp. The recipe is ideal for grapes with seeds. Preparation steps:

1. Squeeze the juice out of the grapes. Try to leave dry pulp.
2. Mix sugar with juice. Bring to a boil. Cook while stirring over medium heat. The mixture should reduce by half.
3. Peel the apples. Cut the pulp into thin slices. Add to syrup. Stir.
4. Remove from heat. Leave for another 5 hours without a lid.
5. Bring to a boil. Divide into jars.

Use the same method to prepare jam from grapes with pears or melon.

With lemon

What do you need:

• a kilogram of grapes and sugar;
• lemon – 200 g;
• water – 100-120 ml.

How to cook:

1. Make syrup from sugar and water.
2. Add grapes. Stir. Cook until boiling, then another half hour.
3. Remove from heat. Leave for 3 hours.
4. Scald the lemon with boiling water. Cool. Cut into thin slices along with the zest. Add to the pan.
5. Cook the mixture for another half hour. Check the time after the jam boils.
6. Divide into jars. Store in a cool place for the winter (underground, basement).

Replace lemons in the recipe with oranges or lime to taste.

With walnuts

Take this:

• seedless grapes – 500 g;
• sugar – 500 g;
• peeled walnut kernels – 100 g;
• water – 2-3 tbsp. l.;
• vanilla sugar – 1 tsp. (or seeds from a natural vanilla bean).

Cooking steps:

1. It is important to prepare the ingredients correctly. Namely nuts. Rinse walnut kernels in cold water. Dry on paper towels. Place the dry kernels in a frying pan. Fry until the skin crisps. The dark skin will become brittle. Cool the nuts. Remove any remaining dark skin. Use white, clean kernels in the recipe. If desired, you can chop them with a knife or cook them in halves.
2. Rinse the grapes. Leave in the sieve to drain the liquid.
3. Mix sugar and water in a saucepan. Place grapes on top. Leave for 30-40 minutes. During this time, syrup will begin to form.
4. Place the pan over low heat. Cook until boiling.
5. Add nuts. Stir.
6. Continue cooking. A total of 35 minutes from the moment of boiling. After this time, the grape jam with walnuts will be ready. Or check for readiness one drop at a time. It should not spread on a dry plate.

Jam with almonds and spices is prepared using the same principle. The difference is in the preparation of the nuts. Scald the almonds with boiling water, close the lid for 5-6 minutes. Place the almonds in a sieve. Peel off the skins by hand. Use white nuts when making jam. Among the spices suitable for the recipe are star anise and cinnamon.

With apples, pumpkin and cognac

The recipe for making grape jam with apples, pumpkin and cognac is not much different from the classic version. The difference is in raw materials. As in the usual method, the ratio of sugar and raw materials is 1:1. Cognac is added last, a few minutes before the end of cooking.

Important. The recipe uses young pumpkin. The pieces cook quickly. Do you have a large pumpkin with thick skin? First bake the pulp in the oven. Then simmer and add to the cooking.

What to take:

• grape juice – 300 ml;
• whole grapes – 250 g;
• apple pulp – 300 g;
• pumpkin - kilogram;
• sugar – 850 g;
• cognac - a tablespoon.

Cooking process:

1. Remove the grapes from the bunches. Rinse.
2. Cut the apple and pumpkin pulp into small cubes.
3. Place the slices and grapes in a saucepan. Pour in grape juice. Add sugar.
4. Cook until boiling, then another 5 minutes. Remove the foam with a slotted spoon.
5. Remove from heat. Let it brew for 2 hours.
6. Bring to a boil again. Cook for 3 minutes. Pour in the cognac. Stir.
7. Place in sterilized jars. Roll up the lids. Put it away for the winter.

Grape jam with walnuts

To prepare you will need

• raisin grapes – 0.5 kg;
• sugar – 0.5 kg;
• walnuts (kernels) – 100 g;
• water – 50 ml;
• vanilla sugar – 10 g.

Grape jam with walnuts Recipe

1. Grape berries are picked from the branches, sorted, and washed under running water.
2. Then blanch for 6-7 minutes in boiling water.
3. Prepare sugar syrup.
4. Place blanched grapes in it, boil for 6-7 minutes, remove from heat and set aside for 5 hours.
5. Walnut kernels are coarsely chopped with a knife.
6. Place the container with grapes on low heat again, bring to a boil, add vanilla sugar and walnuts and cook for about 20 minutes.
7. The finished jam is packaged in sterilized containers and sealed.
8. Store in a cool place.

How to make grape juice

Natural drinks are a great alternative to store-bought juices in winter. There are several ways to make juice. The most common are the manual method and in a juicer.

With vanilla aroma (manual method)

Take:

• grapes – 3 kg;
• sand – 200 g;
• vanillin – 1 g.

How to cook:

1. Clean the berries from impurities. Remove from grapes. Rinse in several waters. Drain onto a towel to remove excess moisture.
2. Squeeze out the juice. Through a juicer or meat grinder. In the first case, you will be able to quickly squeeze out the juice without pulp. In the second case, pass the berries through a meat grinder. Then squeeze out the juice manually through a cloth.
3. Pour the juice into a large enamel pan.
4. Mix the pulp with cold boiled water. Pour a liter of water onto 10 kg of pulp. That is, for this recipe, take approximately 100-200 ml of water. Squeeze the liquid out through the cloth. Combine with juice.
5. Place the liquid over moderate heat. Combine with sugar and vanilla.
6. Warm up to 80 degrees. Do not bring to a boil.
7. After 8-10 minutes, pour into jars. Cover the delicious juice with lids. Keep in a blanket until cool.

In a juicer

Take for the recipe:

• grapes – 3-5 kg;
• sugar – 200-500 g.

How to cook:

1. The advantage of a juicer is the speed and ease of preparation. What is a classic juicer? This is a pan with three floors. Fill the first floor (bottom) with water up to the mark. Let it boil. Set the middle level on top. There should be a tube coming out of it. Direct it into a bottle or sterilized jar. Install a top floor with a perforated bottom. Place the berries in it to the very top. Depending on the capacity of the juicer, from 3 to 5 kg of raw materials will go to the upper level.
2. It is important to pre-sort and wash the berries.
3. Using a masher, crush the raw materials a little. Sprinkle with sugar. Close the lid.
4. As the water boils, the steam will act on the raw material. Juice will come out. In the middle level of the juicer it is sterilized. It will arrive in a jar or bottle ready-made.
5. Once the jar is full, seal it with a lid. Place the next one on the tube. This way you will get a lot of tasty juice for winter.

It is permissible to make multi-component juice. Add chopped tangerine or orange slices to the berries. The result will be a slightly sour, delicate drink.

Grape jam with apples, pumpkin and cognac

To prepare you will need

• grape juice – 600 ml;
• grapes – 500 g;
• pumpkin – 2 kg;
• apples (sweet) – 600 g;
• cognac – 2 tbsp. spoons;
• sugar – 1.7 kg.

Grape jam with apples, pumpkin and cognac Recipe

1. Grapes, apples and pumpkins are thoroughly washed.
2. Apples are peeled and cored and cut into small pieces.
3. The pumpkin is peeled, seeds removed and also cut into small cubes.
4. The grapes are cut into halves or quarters and the seeds are removed.
5. The chopped pumpkin is mixed with 200 g of sugar and baked in the microwave at maximum power for 20 minutes. Then use a blender to puree it.
6. The grape juice is boiled until its volume is reduced by half.
7. As soon as the juice has boiled down by half, add the remaining sugar and, stirring frequently, continue to cook until the sugar has completely dissolved.
8. Then add chopped apples and cooled pumpkin puree.
9. Mix the jam thoroughly, bring (over low heat) to a boil, remove from heat and leave to steep for 2 hours.
10. Then put it back on low heat, let it boil, add cognac, and boil for 3 minutes.
11. Hot, they are packaged in sterilized containers and rolled up.

Grape syrup for the winter

To prepare the syrup you will need freshly squeezed juice. Filter the juice through 5-6 layers of gauze. For every liter of juice, add a kilogram of sugar. Stir. Boil over low heat.

Place several layers of clean, sterile gauze over the jars. Pour the syrup through it. Screw the lids on full containers tightly. Place under a blanket to cool gradually.

Jam with gelatin

To make a jelly-like mass, you need to separate the grape pulp from the skin and remove the seeds. To do this, blanch the berries - immerse them in boiling water for 2 minutes. Having removed the fruits using a slotted spoon, rub them through a colander, large sieve or several layers of gauze, removing hard fragments. From the resulting puree you can start making jam, jam or jelly.

Product ratio:

• grape mass without skins and seeds – 1.5 kg;
• sugar – 1.5 kg;
• gelatin (instant) – 10 g.

Sugar and grapes are combined in an enamel bowl and boiled for 10 minutes over medium heat, stirring constantly. After setting the workpiece aside, allow it to cool completely. Heat and cool the jam to room temperature as many times as necessary to obtain the desired consistency.

Prolonged heat treatment deprives the grapes of aroma, so during the second cooking you can add gelatin to the hot mass to thicken and, after stirring until dissolved, immediately pour into prepared jars. The sealed jam is covered to cool slowly and stored at room temperature in a dark place.

Pickled grapes - dessert and snack

Pickled grapes are served as a dessert or appetizer with a meat dish. Beautiful juicy berries are used to decorate pies, cakes, and ice cream.

For 2 kg of berries, use for marinade:

• carnation inflorescences – 3 pcs.;
• allspice – 3 pcs.;
• one bay leaf;
• sugar – 100 g;
• vinegar 6% - 100 ml;
• 1 liter of water.

Cooking steps:

1. Remove the berries from the bunches. Rinse. Try not to damage. Drain on a towel to dry.
2. Prepare the container. Sterilize glass containers. Fill with berries.
3. Make the marinade in a saucepan. For a liter of water, add the ingredients from the list above except vinegar. Stir. Boil it. Pour in the acid. Wait for it to boil.
4. Pour marinade into jars to the very top. Close the lids tightly. Keep in a towel until cool.

Pickled grapes in liter jars

Thanks to this recipe, I get an almost universal appetizer that goes well with both meat and a cheese dessert plate. And this splendor gives salads a piquant touch with an unforgettable taste.

Ingredients:

• 0.5 kg of black berries, it is preferable to take the seedless variety;
• 250 grams of sugar;
• half a glass of white wine vinegar and dry white wine;
• cinnamon stick;
• ¼ teaspoon of non-iodized salt;
• 2 teaspoons mustard seeds;
• 5 peas of allspice;
• 10 black peppercorns.

Cooking principle:

1. In a saucepan, mix all ingredients except berries. The cinnamon stick can be broken into 2-3 parts, so the aroma of the marinade will be deeper and richer. Place the mixture on the hob, wait until it boils, boil for just a couple of minutes and remove from the heat.

2. The berries are separated from the vine, washed, and slightly dried. Before putting it in a jar, you should cut off the tail of each grape that attached it to the branch.

3. Before you pour the marinade over the berries, you need to decide for yourself what you want to get in the end. Because if you use hot filling, the snack will turn out a little soft with a rather sharp, rich taste. If you pour cooled brine, the grapes will have denser pulp and a piquant taste.

4. Close the filled glass container and place it in the refrigerator for storage. This snack can be served the next day.

Good luck with your preparations!

Delicious homemade grape jelly

Grape jelly for the winter is a very tasty delicacy. Pack the product in small 300 ml jars. Then you can serve dessert directly in them. Cute and appetizing.

Classic recipe

What products to take:

• kilogram of grapes;
• 350 ml water;
• 600 g sand.

Preparation steps:

1. Pour water over the berries in a saucepan. Boil for 15 minutes. Small berries take less time to cook. The main thing is to make them soft.
2. Rub the mixture through a sieve with a spatula.
3. Add half the sugar. Boil the puree until reduced in volume by half.
4. Add the remaining sugar. Stir. Cook for another 8-10 minutes over low heat.
5. Divide into jars. Cork it. Do not turn until cool.

With gelatin

Grape jelly with gelatin always works. The main rule is not to boil gelatin. Otherwise, it will lose its gelling properties. So, prepare according to the following principle:

1. Squeeze the juice from the berries.
2. Mix with sugar in a ratio of 1 kg of puree per 500 g of sand.
3. Bring to a boil. Stir. Remove from heat.
4. As soon as the syrup stops boiling, add gelatin. For every 500 ml of syrup, 1 tablespoon of gelatin. Stir.
5. Pour into sterilized containers. Seal with lids. Place it under the blanket. Once cooled, place in the refrigerator. At low temperatures the jelly will harden quickly.

For recipes using gelatin, it is important to read the instructions on the package. Many manufacturers make gelatin of different concentrations. For example, the use of gelatin and gelatin is not the same.

Grape jelly

To prepare you will need

• grapes – 1 kg;
• water – 350 ml;
• sugar – 600 g.

Grape jelly Recipe:

1. To prepare the jelly, unripe grapes with dense pulp are selected.
2. The berries are picked from the branches, sorted, washed and placed in a colander.
3. The water is allowed to boil, the grapes are placed in it and boiled for 15 minutes (after boiling).
4. Then the berries are rubbed through a sieve.
5. The resulting puree is filtered through several layers of gauze.
6. The pulp is also filtered through several layers of gauze.
7. The resulting grape puree is boiled by half, after which sugar is gradually added.
8. Cook the jelly until it begins to thicken quickly, remembering to stir it continuously.
9. Then they are packaged hot into heated dry containers, sterilized at a temperature of +90°C (1 liter jars - 12 minutes, 0.5 liter jars - 8 minutes) and rolled up.

Jam recipe

The grape jam is airy and very tasty. The cooking process consists of several steps. The main thing to remember is that the sugar in the recipe is half as much as puree. Steps:

1. Place clean berries without branches in a saucepan. Fill with hot water. For 4 kg of raw materials, take a liter of water. Boil for 3-4 minutes.
2. Place the mixture on a sieve. No liquid required. Rub the mixture through a sieve with a spatula into the pan.
3. Mix puree with sugar in a 2:1 ratio. That is, for 3 kg of puree, take 1.5 kg of sugar. Add ground spices to taste. For example, ginger, cinnamon, a level teaspoon each.
4. Place the puree into jars. Cover with lids. Sterilize in low boiling water. Half liter jars 7 minutes, liter jars 14-15 minutes. Cork it.

Grape jam with almonds and spices

To prepare you will need

• grapes (preferably seedless) – 1.2 kg;
• almonds – 100 g;
• sugar – 0.6 kg;
• grape juice – 200 ml;
• star anise – 2 pcs;
• cinnamon (stick) – 1 piece;
• citric acid – 3 g.

Grape jam with almonds and spices Recipe

1. Grape berries are picked from the branches, sorted, removing spoiled and unripe ones, and washed under running water.
2. Place in a deep bowl, add sugar and carefully, trying not to crush the berries, mix everything.
3. The grapes with sugar are transferred to a deep baking sheet, poured with ready-made (store-bought) grape juice and spices are added - star anise and cinnamon.
4. The baking sheet is placed in the oven, preheated to +150°C, for 3 hours. Periodically, the oven must be opened and the grapes stirred.
5. Almonds (kernels) are poured into a deep container, poured with boiling water and left for 7-8 minutes, then the skin is removed.
6. Peeled almonds and citric acid are added to the grapes an hour before cooking is complete.
7. After 3 hours, the baking sheet is removed from the oven, the cinnamon stick and star anise are thrown away.
8. The finished jam is poured into pre-washed and sterilized containers and sealed.

Grape vinegar

Vinegar is essential in every kitchen. It is added to sauces for marinating meat and poultry. For longer storage of preparations, vinegar is added. After this recipe, you will see that it is easier to make your own natural product than to buy it somewhere.

Products:

• pulp – 1.5 kg;
• water – 1.5 l;
• sugar – 200 g.

Cooking steps:

1. After squeezing the juice, pulp always remains. This waste material is suitable for making vinegar. Pour the pulp into a clean, dry jar.
2. Add water and sugar. Stir.
3. Tie the neck with gauze. Store in a warm, dark place for 3 months. The masses begin to wander.
4. Strain through a cloth into clean bottles. Close. Store in a dark place.

Jam in the oven

You can use any grapes for this recipe, but jam made from seedless varieties like Kishmish is especially successful. The peculiarity of cooking is that the excess liquid in the oven evaporates especially intensively and you can quickly achieve the desired consistency. After all, grape jam thickens reluctantly.

Required ingredients:

• grape berries – 1 kg;
• sugar – 0.5 kg;
• water – 1 glass;
• spices (lemon zest, star anise, cloves, anise seeds) to taste.

Cooking process:

1. Whole berries selected for cooking are thoroughly washed and the water is allowed to drain.
2. Grapes are distributed on a deep baking sheet, water is poured in, sugar is evenly covered and spices are added.
3. Place the baking sheet in an oven preheated to 150 degrees for 1 hour.
4. After an hour, take out the spices and send the grapes back to the hot oven.
5. When the jam boils again, turn off the heat and leave the product to simmer in a closed oven for another hour.

As the syrup cools, it becomes thick and viscous. The still warm jam is packaged in sterilized jars and covered with lids. The unusual cooking method preserves the aroma of the berries, and the resulting thick consistency is suitable for filling in sweet pastries.

Please note that natural spices have too pronounced aroma and can overshadow the delicate grape taste. Use these ingredients in minimal quantities and be sure to remove them from the dessert before sealing.

Soaked grapes (recipe with mustard)

The recipe for soaked grapes is simple and quick. Sealing is ready for use within a month. It is preferable to take seedless berries. This will be tasty and convenient to eat.

What to take for 2.5 liters of water:

• berries – 5 kg;
• sugar – 75-80 g;
• salt – 25 g;
• mustard powder – 25 g.

How to cook:

1. Sort through the berries. Discard damaged copies. Rinse in water. Place in a sieve to drain.
2. Place the berries in clean jars.
3. Separately, add salt, sugar, and mustard to hot boiled water. Stir. Pour into jars.
4. Seal with lids.

Do you prepare soaked berries in large batches? It is convenient to take a large saucepan or tub instead of a jar.

Simple technology for canning grapes

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

• Berries – 700 g;
• Sugar – 1 glass;
• Purified water – 2 l.

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.

Delicious compote

Like other grape preparations, compote does not take much time. Clean, washed berries are packaged in jars. Pour in sugar syrup. If the berries are very sweet, citric acid is added to the syrup (a pinch per liter of water). Or slices of orange and lemon are added to the berries. Isabella grapes make the most delicious compote for the winter. The syrup is prepared at 30%. For 1 liter of water take 420 grams of sugar. Bring to a boil, pour into berries. The recipe requires additional sterilization in gently boiling water. For liter jars 15 minutes is enough, for 3 liter jars 40-45 minutes.

Grape juice

The methods of chopping berries affect the taste of the finished product. You can separate the liquid from the pulp by rubbing the grapes through a sieve. The juice will be light and clear, and the taste will be light. By passing the fruits through a meat grinder, you get a bright drink with a tart, rich taste. By chopping the seeds and skins, the content of nutrients increases.

The drink, rich in muscat aroma, is obtained from Isabella grapes and its hybrids. The best juices are made from technical varieties with small berries; table-sized beautiful clusters can be left for making other desserts.

Juice without boiling

Preparation:

1. The berries are picked from the stalks, separating the spoiled ones. Wilted fruits without signs of rot and mold do not need to be discarded.
2. Grapes are crushed mechanically in any way: with a crusher, in a blender, using a meat grinder. You can simply crush the berries with your hands while wearing rubber gloves.
3. Place the mixture in a deep saucepan. It is unacceptable to use aluminum cookware; stainless or enameled ones are suitable.
4. On the lowest heat, heat the grapes until “steaming”. Remove the pan from the stove before the mixture boils.
5. The separated juice is drained, and the pulp is squeezed through several layers of gauze or rubbed through a sieve.
6. The resulting liquid is allowed to settle for at least an hour and carefully drained from the formed precipitate.

Next, the juice should be thoroughly heated over low heat to destroy bacteria, but not allow it to boil. The easiest way to achieve this is in a water bath.

Pour hot juice into sterile jars and bottles. The containers are sealed with treated lids and left for air cooling. Cooled pieces should be sent to a dark place and stored at a temperature of about 10 °C.

Juice with sugar and water

Not everyone likes the concentrated taste of natural grape juice. By diluting it with water and adding sugar, a more delicate taste is obtained, and the characteristic aroma is preserved.

Juice recipe with sugar:

• 3 kg of berries;
• 1 liter of water;
• from 50 to 100 g of sugar, depending on the sweetness of the grapes.

Having prepared the concentrated juice, as in the previous recipe, pour it into a saucepan and add water. After adding sugar, put on fire and boil for 15–20 minutes. The drink is poured into sterile bottles while hot and immediately sealed. Juice with sugar can be stored well at home, the main thing is to find a dark place for it.

Grapes without sugar

Due to the content of ascorbic acid in grapes, the berries can be stored without sugar. A kind of compote is being prepared. Place clean, undamaged and unrotten berries in sterilized jars. It is important to use berries without branches. Fill the jars with boiled, slightly cooled water almost to the top. Cover with roofs. Sterilize liter jars for half an hour, 3-liter jars for 40 minutes. Seal tightly with lids. Sealing will last until the end of winter if you do not use it earlier.

Jam without sugar

Grapes, which contain a lot of natural sugars, can be turned into dessert without adding granulated sugar. For this recipe, the berries are subjected to special control, discarding all damaged and limp fruits. The grapes, thoroughly washed in several waters, are dried on a towel or napkin.

Raw berries are rubbed through a sieve. To make the process easier, you can pre-grind the fruits in a blender. After separating the pulp from the seeds and skin, place the resulting grape puree on low heat. Long cooking will be required to achieve the desired consistency. To prevent the mixture from burning, choose a thick-bottomed stainless steel pan.

Readiness is checked by running a wooden spatula over the surface - a “path” will remain on the jam of the desired consistency. The hot mass is laid out in half-liter jars, 1.5 cm from the edge, and carefully lined up in an oven preheated to 180 degrees. Lids on containers are not needed yet.

Having distributed the jars, close the oven and turn it off. The top layer of jam should set a little, 15 minutes is enough for this. After which the jars are removed and immediately rolled up with sterilized lids.

Dark grape varieties make beautiful jam, while white and green fruits can take on an unpleasant gray tint. To improve the color, it is recommended to add some red or dark blue berries to the dessert.

Freezing grapes for the winter

Do you have a large freezer at home? A great option to prepare frozen berries for the winter. And grapes too. Remove the berries from the bunches. Rinse. Place on paper towel. The point is to completely remove excess moisture. The berries must be dry. Pack into bags. You can use special thick bags with a zipper lock or regular packaging ones. Place in the freezer.

Do you freeze berries for compote for the winter? Alternatively, make an assortment. Pick fresh sultanas, currants, blackberries, raspberries. Divide into several packages. After a couple of months, simply throw the contents of one serving into boiling water. 2-3 minutes and you have a delicious compote ready. Add sugar or honey to taste.

Bon appetit! Did you like the recipes? I look forward to your comments.

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Grape compote

Any variety of grapes is suitable for making compote. These can be either beautiful, ripe, sweet bunches, or unripe, small berries and technical grade grapes. The original aroma and color of the drink is obtained by using varieties with different colors and tastes.

By carefully following the instructions, you can prepare compote without sterilization, which will retain more beneficial properties and provide a natural taste to the drink. If the proportions and sterility rules are observed, such preservation is stored in winter no worse than boiled preparations.

To prepare 3 liters of compote you will need the following ingredients:

• grapes - about 1 kg;
• sugar – 250 g;
• citric acid – 1/4 teaspoon;
• spices to taste: vanilla, star anise, mint, cinnamon or cloves.

Preparation begins with processing the grapes and dishes: the berries are washed with running water, and clean glass jars are pre-sterilized. Next steps:

1. The berries separated from the stalks are placed in a glass container, filling it by a third. This is the optimal ratio of fruit and syrup to obtain a rich taste.
2. Separately, heat 2.5 liters of water with sugar. Fill the jars to the top with boiling solution.
3. The neck is covered with a sterile lid and the preparation is infused for 10–15 minutes.
4. Pour the cooled liquid into a saucepan and bring to a boil with citric acid and spices.
5. After filling the jars with syrup a second time, they are immediately sealed tightly, turned over and, wrapped warmly, left for a day.

Even from dark grape varieties, the compote at this stage turns out pale. It will finally infuse and acquire a characteristic color and taste after a month.

Before the last pouring of the berries, the syrup should be strained. This will remove any random impurities added during cooking of the spice and make the compote more transparent.

Compote for the winter can be prepared from whole bunches of grapes without separating the berries. The jars are stacked in the same way and filled with the same composition, but before capping the drink will have to be sterilized for 10–15 minutes.

Canned white grapes like olives

To obtain a tasty and appetizing snack, it is best to use large, juicy berries without any damage. Before cooking, some housewives cut off the tail from the grapes, which was attached to the vine, which allows them to preserve the integrity of the peel during heat treatment. But, in my opinion, there is no particular need for this procedure, although the final decision always remains yours.

Required Products:

• 500 grams of grapes;
• 400 ml water;
• 100 grams of 5% acid;
• a pinch of cinnamon;
• 100 grams of sand;
• 2.5 teaspoons of coarse salt;
• 3 peas of allspice;
• 0.5 teaspoon black peppercorns;
• laurel;
• 2 cloves;
• 0.5 teaspoons of coriander seeds.

Cooking principle:

1. In a saucepan, mix water, salt, sugar, spices and vinegar. Place on the hob, wait until it starts boiling, cook for a couple of minutes and remove from heat.

2. Transfer the washed grapes without branches into a clean, dry jar.

3. Before pouring, you need to place a knife under the jar or insert a spoon into it, so you don’t have to worry that when the hot marinade and cold container come into contact, cracks will appear in the glass.

4. Pour boiling brine over the berries, close with a clean lid and leave to cool. This snack will keep well in the refrigerator for six months, and you can try it after 5 days.

Recipe for canned grapes in bunches

The Kuban recipe for pickled (soaked) grapes will make an indelible impression on household members and guests. You can cook it either in large containers (pan, bucket) or in glass jars; in any case, the snack turns out simply delicious.

For 1 liter of marinade you will need:

• water purified from impurities. Well or spring water is best.
• 10 grams of non-iodized salt;
• 30 grams of granulated sugar;
• 10 grams of mustard powder;
• cinnamon and cloves to taste and desire.

Cooking method:

1. The grapes are sorted, getting rid of spoiled and cracked berries. If the vines are very large, then they should be divided into several branches. The prepared bunches are packed tightly into a clean, dry container.

2. The required amount of water is poured into a heat-resistant vessel (we focus on the volume of the workpiece), and placed on the cooking surface. When the liquid boils, add all the necessary ingredients and mix well until the dry substances are completely dissolved. Then the filling is removed from the heat and left on the table until it cools down to room temperature.

3. The cooled marinade is mixed well, since mustard tends to settle to the bottom, and poured into a container filled with grapes so that the liquid completely covers the berries.

Jam from Isabella

Isabella jam can be made with lemon. There is a seedless version of the recipe.

Ingredients for lemon jam:

• grapes – 1.8 kg;
• sugar – 1 kg;
• lemon juice – 6 tbsp;
• zest - from half a lemon.

Preparation:

1. Remove the skin from the berries. Squeeze out the juice.
2. Bring the juice to a boil, boil for 6 minutes, grind through a sieve.
3. Mix with lemon zest and juice.
4. Boil the mixture for half an hour.
5. Place the mixture into jars and seal.

Ingredients for seedless jam:

• berries – 2 kg;
• sugar – 1 kg.

Preparation:

1. Sort the berries, separate from the seeds.
2. Boil the berry mass, bring to a boil and simmer for another 10 minutes.
3. Rub the grapes through a sieve.
4. Add sugar, stir. Place on fire and bring to a boil. Cook for 20 minutes after boiling. Skim. Pour the jam into jars.

This jam can be eaten without long-term storage immediately after cooling.

The video shows one of the options for making jam.

Jam with orange and grapes

For it you will need a kilogram of berries and sugar, 1 orange, a glass of water.

The cooking technology is as follows:

• A syrup is made from a third of the sugar;
• berries are poured into it and allowed to brew for several hours. This way they are less deformed during cooking;
• then the product is allowed to boil and, adding the same amount of sugar, it is boiled for ten minutes;
• set the container with jam aside for 10 hours;
• cook until tender, pouring out all the sugar;
• Squeeze orange juice into the prepared jam.

Frozen fruit puree from Isabella grapes

At home, you can prepare a sweet dessert that will help replenish your vitamin supply in winter or refresh you in summer.

Ingredients:

• apricot – 300 g;
• grapes – 200 g;
• sugar – 2 tbsp;
• water – 50 ml.

Preparation:

1. Wash the fruits. Remove pits from apricots.
2. Grind the ingredients in a blender, add sugar and water.
3. Pour the puree into the molds.
4. Place in the freezer.

The dessert can be left for the winter. In this case, it is not recommended to expose the dish to temperature changes.

Beneficial properties of Isabella grapes

The Isabella variety has caused controversy among winemakers, doctors and technologists. The seed and the berry itself contain substances that in large quantities can be harmful to the body. But it is stupid to refute the benefits of this grape.

Why you should grow Isabella:

1. Antioxidants in the skin normalize blood formation, help normalize blood pressure, and help with diseases of the circulatory system.
2. Grapes help increase hemoglobin levels in the blood. Therefore, it is recommended to use it after illnesses and operations.
3. Moderate consumption of Isabella helps cleanse the body of toxins and sludge.
4. It is good for heart patients to eat grapes for normal contraction of the heart muscle.
5. Doctors assure that if there is an increased risk of developing cancer, then you should eat more grapes.
6. The rich vitamin composition helps to recover faster from colds.

To extract a greater dose of benefit, it is recommended to consume Isabella with the skin, it contains a large number of useful components.

Important! The leaves and vine are also beneficial for the body and can be used in folk remedies for diseases of various origins.

Jam with peel

This original sweet dish is made from grape varieties in which the pulp is easily separated from the skin. To prepare the fruit, the washed berries are cut on one side with a knife, after which the pulp is easily squeezed out of the peel with your fingers. This technique is used to process the entire volume of grapes, folding the skins separately.

Further preparation of jam step by step:

1. Boil the pulp for several minutes in a separate bowl and grind through a colander or large metal sieve, removing the seeds.
2. The finished grape mass is combined with the skins and brought to a boil over low heat.
3. Sugar is added gradually, gently stirring each portion until it is completely dissolved.
4. After combining all the ingredients, boil the mass for another 2-3 minutes.

The jam is packaged in containers with a volume of no more than 500 ml and hermetically sealed with sterile lids.

Sugar-free products are stored at a temperature no higher than +6 °C, without access to light. Sweet grape jam remains fresh for 6 months to a year at home, at room temperature.

How to choose the right grapes

Grapes, like other fruits, berries and vegetables, are processed before sale. Therefore, it is recommended to familiarize yourself with the possible harm and the rule for choosing a product from the counter. Those who grow and will collect bunches from their garden should pay attention to determining the degree of ripeness of the berries. Eating chemically treated or overripe grapes when cooking can have negative health consequences. In addition, the taste of the dish may be spoiled.

Citrus fruits are most often treated with the most dangerous substance. This is biphenyl, it penetrates inside the fruit, even despite the skin. It protects products from the penetration and activity of fungi. The surface becomes sticky. Sulfur oxide, which is also used for treatment, is a dangerous allergen. It can be identified by its sulfuric smell and bright gloss. Grapes are susceptible to the effects of chlorine gas. A white coating appears on the stalks and the smell of medicines appears.

At home, berries on a branch can also become unfit for consumption. These are overripe grapes that could have begun to ferment, or frozen ones. In most cases, such fruits negatively affect the taste and quality of dishes. But they can also cause unpleasant symptoms after consumption.

At the time of buying

Homemade grapes will be safer in any case. But sometimes the land is not happy with the harvest. Rules for choosing purchased berries:

1. It is worth tasting a grape to determine the taste. There should be no bitter, sour or other aftertaste.
2. The berries on the bunches should be elastic, whole, without damage. The skin should not peel off. The grapes should stand confidently on their legs. There should be no signs of negative effects from frost. These grapes will wither when exposed to heat.
3. The grapes may have a matte finish. But there should be no white layer or streaks on it. This is a sign of chemical treatment.
4. The brushes should not be dried out, damaged, or have a white coating.

You should not buy grapes directly after frost or heavy rains. The fruits may be frozen or filled with water and tasteless. It is recommended to choose bunches that lie further away from the edge of the counter. Usually sellers put stale products in front, as they need to be sold quickly. It is important to pay attention to what is on the shelf. You should not take berries where the pile of fruits contains spoiled fruits, a large number of leaves, twigs and other debris. A responsible seller always maintains order and cleanliness.

When collected independently

When picking yourself, it is also recommended to know the rules for choosing berries. What to look for:

1. Degree of maturity. The berries should be dense, but easily separated from the branches. Ripe grapes are characterized by the smell of wild strawberries.
2. Color and shape. The shape of the grapes should be oval, less often round. There should be no damage to the skin. The color at optimal maturity is almost black, with a matte coating.
3. The seeds should be easily separated from the pulp.

You should not harvest wine in the morning after dew or after rain. It is also not recommended to use such grapes for other dishes; they will be tasteless. And when stored for the winter, the berries will quickly begin to deteriorate. Soft berries are not suitable for cooking any dishes, as are slightly sour ones. If tassels with rot have already begun to appear on the branches, then it is worth taking a closer look at the harvest before sending it to compote or desserts. If the branch is affected by pests, you should not use these grapes for freezing. The absence of fungus on the bunch is the most important condition for harvesting. It is recommended to determine the harvest immediately after harvest, do not leave the berries in water, and do not store them in large containers for a long time in an unventilated area.