In general, I rarely make compotes from grapes for the winter, but when it comes to Isabella, all questions immediately disappear. This variety is sometimes very difficult to find, as it sings late and quickly "departs". Therefore, as soon as it appears on the shelves of the store (market), I, without hesitation, buy several kilograms at once. Why "Isabella"? In general, "Isabella" is one of the most fragrant varieties grapes. It is an American hybrid bred in the middle of the 17th century. He possesses large quantity medicinal properties: helps with colds, improves metabolism, has antipyretic properties, is used for anemia, liver and pancreas diseases, is also used as a cleanser and diuretic. All this is due to the fact that grapes contain such trace elements as: calcium, potassium, manganese, magnesium, vitamins of groups B, P, folic acid. And how nice it will be cold winter, enjoy the unsurpassed taste of compote made from this grape. Let `s start?
Ingredients: presented at the rate of: 2 two-liter jars per 1 kg. berries.
Cooking method.
So, carefully sort out the berries. We remove all spoiled and crumpled fruits, twigs. This is very important point because the grapes are prone to fermentation. Then, wash it under running water. We pour boiling water. We drain the water.
Transfer the berries to a bowl. Let them dry a little. 
Preparing banks. Wash them thoroughly with dish detergent. Then with soda. Rinse with water. We sterilize for about 15 minutes under hot steam. 
We put the berries on the bottom of the jar. If you want the compote to have only the aroma of grapes, then just cover the bottom with fruits. If you want the taste to resemble juice, then it will take about 500 grams of grapes for one or two liter jar. But don't feel sorry for him. I assure you the drink will turn out just wonderful. The more berries in the jar, the better. 
We cook syrup. Here already someone likes. The amount of sugar depends on your preference. Just try to keep the imbalance, because if the compote is too sweet, then firstly it will have to be diluted with water (which will spoil it rich taste and aroma), secondly, a large number of sugar can cause a fermentation reaction. Or vice versa, if there is too little sugar, then the compote will turn sour in the first months. The best option would be: 1 cup of sugar (150 - 200 grams), per 2 liters of water. When the syrup boils, remove it from the heat. 
Pour the fruits with hot syrup. We leave for 20 minutes. Then, we put a special lid on the jar, with a sieve, and pour the syrup back into the pan. Boil it again for another 5 minutes. We pour fruits again. We roll up the lid. 
Well, our compote is ready! We wrap hot jars under a fur coat or a wadded blanket, until completely cooled. The wrapping process is a must! Enjoy your meal!
Homemade compotes for the winter help to fill the lack of vitamins in the cold season. Good hostesses they try to close as much as possible of this type of conservation from seasonal fruits, berries and even vegetables, for example, zucchini compote.
The preparation of assorted compote for the winter is very popular, it is good because it can be combined different fruits and berries in any proportion, depending on what you want, for example, compote with a pronounced strawberry flavor and a slight sourness of redcurrant or vice versa.
An example of harvesting for the winter compote recipes:
Ingredients (calculation is taken for a three-liter jar):
. Berries (black and red currants, cherries, strawberries, raspberries, gooseberries - which berry you prefer, put more) - 1 kilogram;
. Sugar - 300-400 grams (if the main berry is sweet, then less sugar can be put);
. Water - 2.5 liters.
Cooking:
1. Sort the berries from twigs and leaves, wash thoroughly and let the water drain;
2. Wash and steam three-liter jars for several minutes, pour boiling water over the lids;
3. Arrange raspberries or strawberries in prepared jars;
4. A larger berry must be blanched. To do this, boil water, put the berries in a colander and dip several times in boiling water (so that each berry is doused with boiling water) - arrange in jars;
5. Boil the syrup: add sugar to the water where the berries were blanched, bring to a boil, and when the sugar dissolves, pour jars with berries up to their shoulders. Roll up.
You can also make compote from one type of berry, such as raspberry compote.
Enjoy your meal!
Compote from grapes is not an exotic drink in our country. But every hostess who knows how to make it will be able to cook it extraordinarily tasty and surprise guests. liquid dish at home. First you need to learn which varieties are suitable for rolling a liquid billet. Experts recommend using the following varieties:
Then you should study the recipes of the most best compotes from grapes for the winter, stock up on ingredients and get down to business. At the same time, the drink can be given astringency by putting clusters with twigs in a jar.
Isabella grape compote with lemon
To begin with, we will master a simple recipe that will help us get Isabella grape compote for the winter with a pleasant sourness. The preparation is done very quickly.
Ingredients:
How to cook a liquid treat from Isabella berries and lemon:
- Pick the berries from the brushes, wash thoroughly and arrange in jars;
- In a saucepan, mix water with sugar and bring the mixture to a boil;
- Pour the contents of the jars with boiled syrup;
- After 10 minutes, drain the liquid into the same pan;
- Put the syrup on the fire, add lemon juice and bring the composition to a boil;
- Pour the syrup back into the jars and roll up the compote.
As you can see, grape compote is cooked for the winter without sterilization, so cooking will not be burdensome. But jars must be sterile.
Green grape compote
Outwardly, 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'll consider classic version without any additives. Sterilization is not required.
What you need:
- Sugar - 1 kg;
- Citric acid powder - 1 tsp;
- Filtered water - 2 l;
- Green berries - a full jar of 3 liters.
To make compote from grapes on green berries, you need to wash and dry the main raw material in the air. The fruits are laid out in sterile jars for 1/2 of the dishes. Syrup is boiled from water and sugar, then the berries are poured over it 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 berries are again poured with acidified liquid and the home is closed. grape compote with a locking key.
Recipe with apples and oranges
An unusually beautiful, tasty and fortified compote of grapes and apples for the winter is obtained with the addition of oranges. For color contrast, it is better to make a drink from black grapes and red apples. Berries are previously removed from the bunch and washed, other fruits are peeled and cut into pieces. Seeds are removed.
Assorted pour hot water and put the dishes on the stove. Sugar is poured into a boiling liquid and after 3 minutes the syrup is removed from the stove. The fruits are allowed to brew for 20 minutes, then the household members are treated to the prepared drink.
The composition of apple and grape compote for the winter is as follows:
- Water - 3 liters.
- Sugar - 200 g.
- Apples, grapes, oranges - 100 g each.
Compote of white grapes
To prepare a liquid winter preservation, you will need white-skinned grapes, sugar and water. Close the compote white grapes for the winter as follows. Berries are picked from a bunch weighing 0.5 kg, washed, placed in a saucepan and poured with 2 liters of boiling water. After 3 minutes, the berries are transferred to prepared jars.
Sugar in water is put on fire and brought to a boil. The berries are poured with syrup for 15 minutes, then the liquid is drained and brought to a boil again. Scalded grapes are poured with boiling syrup and bottles are corked.
With plums
When you start to open a boiled compote of plums and grapes for the winter, we recommend breeding it boiled water. This trick will help dilute too concentrated syrup. Consider a grape compote recipe for 5 servings, which is suitable for fasting and for dessert. It will take 100 g of grapes, 150 g of sugar, 8 plums and 700 ml of water.
How to close the grape-plum compote:
With pears
A fragrant preservation of a pleasant appearance for hostesses is obtained from hard pears and ripe light grapes. soft pears you can’t use it, otherwise they will spread in hot syrup. The norm of products for compote of pears and grapes for the winter is given for 2 cans of 1.5 liters.
Ingredients:
- Grapes - 350 g.
- Fresh pears - 6 pcs.
- Citric acid - 2 pinches.
- Sugar - 200 g.
In order to qualitatively cook compote from grapes, it is necessary to separate the berries from the brush, and divide the pears longitudinally into 2 halves and select the seeds. Each part should be cut into 3 more pieces.
Assorted spread in sterilized jars, pour boiling water and simmer under the lid for 15 minutes. Next, the liquid is drained and boiled with sugar until all sweet particles are dissolved.
A pinch of citric acid is thrown into the jars, after which the contents are poured with hot syrup. Then you need to close the grape compote with a special machine, turn the jars upside down and throw a warm blanket over them.
If you understand that you can make grape compote for the winter according to any of the above recipes, remember a few nuances that will make your drink unique.
- Scalding the fruits with boiling water before putting them in jars will help to avoid cracking of berries filled with syrup.
- For piquant taste it is allowed to put a little cinnamon, vanilla and cloves in the compote.
- If you don't know how to make grape compote with a deep rich color, follow the advice of professionals and mix dark varieties berries with light.
- Diversify the flavors of the liquid dessert not only with apple, pear and plum components, but also with currants, cherry plums, citruses, cherry leaves.
- Highly fragrant preservation it happens if it was cooked on a quiet fire. In non-hot conditions, the berries release juice better and give off an amazing smell.
Now you know how to cook grape compote different ways. All you have to do is wait bountiful harvest and prepare a drink in volumes that meet the needs of the family.
Compote from grapes - not only great alternative purchased juice, but also healthy drink. It is interesting that such a drink can be prepared for the winter both with and without sterilization. There are many recipes for making this drink, the most successful of them are presented below.
Compote from grapes is not only a great alternative to purchased juice, but also a healthy drink
In order to save time when cooking compotes at home, some housewives prefer to refuse to sterilize blanks.
To prepare grape compote without sterilization, you will need:
- 2 kilos blue grapes;
- 0.5 kilo of sugar;
- 4 liters of water.
How to cook:
- The clusters are washed with running water, and then poured into it for 20 minutes.
- Then all the berries are separated from the branches, folded into deep capacity and washed again.
- The berries are laid out in pre-sterilized jars so that they are 30% full.
- The grapes are sprinkled with sugar.
- The containers are filled with boiling water. Some housewives at this stage add cinnamon, mint, cloves or other spices to the drink.
- The containers are immediately rolled up, turned upside down, wrapped in a warm towel and left to cool completely.
- Further ready drink should be stored in a refrigerator or cool cellar.
Since such a drink is made without sterilization, the prepared preparation should be stored for no more than 1 year.
Grape compote (video)
Grape compote: a recipe from Isabella for the winter from whole bunches
You can save time when cooking compote without separating the berries from the twigs. Such compote turns out not only tasty, but also attractive looking due to the interesting structure of grape handfuls. To prepare a drink you need:
- 700 grams of sugar;
- 4 kilos of Isabella's bunches;
- 2 liters of drinking water.
Such compote turns out not only tasty, but also looks attractive. How to weld:
- Grapes are placed in a deep container and filled with running water. The grapes are washed, rotten and dry berries are removed from the branches.
- Dirty water is drained, new water is poured, the grapes are washed again. This procedure should be repeated until the liquid is clear.
- Isabella is transferred to a sieve and doused with boiling water.
- Drinking water is poured into the pan, mixed with granulated sugar and sent to a slow fire. Boil the syrup should be within 3 minutes after boiling.
- Next, the syrup is removed from the stove and cooled.
- Glass containers are washed with baking soda, rinsed and half filled with grapes.
- Next, the berries are poured with cooled syrup.
- Blanks are covered with lids and sterilized for 30 minutes.
- After that, the containers are rolled up with sterilized lids, cooled in a state wrapped in a warm cloth.
Such a drink is stored in a dark, cool place for 3 years.
Grape compote: recipe with apples
with grape palatability apples go well. Therefore, housewives often prepare compote from this tandem.
In order to make compote from grapes with apples, you need:
- 400 grams of grapes;
- 5 apples;
- 6 tablespoons of sugar;
- 4 liters of water.
Apples go well with grape flavors. How to do:
- Water is put on medium heat.
- The grapes are washed, the berries are separated from the branches.
- Sugar is poured into boiling water, the liquid is mixed and brought to a boil again.
- At this time, apples are washed, cut large pieces, are released from the core.
- Apple slices fall into the boiled liquid. After a couple of minutes, grapes are transferred there.
- The pan is closed and its contents are cooked for 3 minutes.
- The drink is removed from the fire and cools.
- The resulting compote is poured into clean jars and sent to the refrigerator.
If the prepared drink is planned to be stored for more than six months, the blanks should be sterilized before spinning.
How to cook blue grape compote at home: a recipe with plum
You can diversify the taste of grape compote by adding additional ingredients.
To cook such a compote you will need:
- a large bunch of grapes;
- half a glass of granulated sugar;
- 200 grams of plum.
You can diversify the taste of grape compote by adding additional ingredients to it. Step-by-step instruction preparation of a drink from blue grapes:
- Plums are washed, cut in half, the pulp is separated from the pits.
- The grapes are washed, its berries are separated from the twigs.
- Halves of plums and grapes are placed in sterilized jars so that the fruit share of the harvest does not exceed 50%.
- The water is brought to a boil.
- The blanks are poured with boiling water and infused for 10 minutes.
- The liquid is then poured back into the pan, mixed with sugar and brought back to a boil.
- The resulting syrup is distributed in glass containers.
- Banks are rolled up, turned over, wrapped in warm cloth and left to cool.
The drink prepared according to this recipe will be completely infused 7 days after seaming.
Cooking grape compote from frozen berries
From frozen seasonal grapes in winter or in any other season, you can make a delicious compote. The advantage of such a drink is its freshness.
For cooking you need:
- 200 grams of frozen grapes;
- a small amount of lemon zest;
- 3 liters of water;
- 130 grams of granulated sugar.
The advantage of a frozen drink is its freshness. Step by step preparation:
- Water and sugar are mixed in a deep saucepan. The saucepan is placed on medium heat.
- After boiling the liquid, frozen grapes are poured into it.
- Next, you should once again wait for the water to boil, cook the compote for 5 minutes.
- The peel is washed, cut into strips and immersed in boiling water. How much more do you need to boil the drink? The drink boils for another 10 minutes and, when hot, is poured into sterilized jars, rolled up, turned over and cooled.
The use of zest can be excluded from the recipe. In this case, the drink will acquire a sweeter taste.
Is compote from Isabella harmful?
Compote made from grape berries useful for the body. Greatest Benefit the body has a similar drink in the period of beriberi. However, grape compote also has contraindications:
- diabetes;
- constipation;
- increased gas production.
This list of contraindications is due to the presence of a large amount of sugar in the drink, as well as the ability of the skin of grape berries to reduce intestinal motility and worsen digestive processes. Thus, grape compote will be harmful only if it is used by people who have the listed contraindications.
Isabella grape compote (video)
If the year turned out to be fruitful for grapes, or there is a desire to enjoy dishes from these berries all year round, you can cook a delicious and useful compote. Of course, part of the vitamins under the action heat treatment will be destroyed, but despite this, grape drinking can help to cope with beriberi in the winter. Also, these berries contain a large amount of anthocyanins that remain after cooking the compote, which almost all recipes suggest, and this has a general beneficial effect on almost the entire body, and in some cases leads to its recovery.
Anyone who has tried Isabella grapes at least once in their life will never forget its taste and aroma.
Compote turns out not only tasty, but also incredibly fragrant.
Isabella grape compote for the winter - the basic principles of preparation
Compote from Isabella has tart taste and a beautiful dark ruby color.
Preparation of compote begins with the preparation of glass containers. It is well washed and sterilized over steam for about 20 minutes.
In the meantime, the grapes are carefully sorted out, looking at each berry to prevent rotten ones from getting in, otherwise the compote will quickly ferment. Then the selected berries are washed in several waters and finally poured over with boiling water.
The syrup is prepared in a large saucepan by mixing water with sugar. The liquid is brought to a boil. Everyone determines the amount of sugar for himself individually. Some people like very sweet drinks, while others prefer moderate sweetness. But still, it is better to stick to the amount indicated in the recipe.
The berries are laid out in sterile jars, filling them by about a third. Grapes are poured with boiling syrup and left for half an hour. Then the liquid is poured back into the pan and boiled again for two to three minutes. The grapes are poured with boiling syrup and hermetically rolled up with a special key.
Banks must be wrapped and left for a day.
Isabella grape compote can be diversified by preparing it with the addition of other berries and fruits.
Recipe 1. Isabella grape compote for the winter
Ingredients
ripe grapes - kilogram;
purified water - 4.5 liters;
granulated sugar- two glasses.
Cooking method
1. These ingredients will make two three-liter cans of compote. Wash jars with baking soda. Rinse well under the tap and sterilize over steam. 20 minutes will be enough.
2. Remove the grapes from the branches and sort through, removing spoiled berries. Rinse the sorted grapes, replacing the water several times. Then transfer them to a sieve and pour boiling water over them.
3. Pour sugar into the water and boil. Boil the syrup, stirring, until the sugar is completely dispersed.
4. Arrange the grapes in jars, filling it by a third of the volume. Pour the berries with boiling syrup, cover with lids and leave for half an hour.
5. Drain the syrup from the jar into the saucepan using the perforated lid, boil again and pour over the grapes again. Hermetically roll up the cans with a key. Gently turn over, cover with an old jacket and leave for a day.
Recipe 2. Isabella grape compote for the winter in whole bunches
Ingredients
sugar - 700 g;
bunches of grapes - four kilograms;
purified water - two liters.
Cooking method
1. Place the grapes in a bucket and fill with water. Rinse, while removing rotten and dried berries. Change the water several times until it runs clear. Then pour over the bunches of grapes with boiling water, putting them on a sieve.
2. Pour sugar into purified water, mix and send to the fire. Boil for three minutes from the moment of boiling. Then remove from heat and let the syrup cool completely.
3. Wash two two-liter jars with baking soda. Rinse under running water and pat dry. Arrange the bunches of grapes in jars, and fill them with chilled syrup.
4. Cover the bottom of a wide, tall pan with a waffle towel. Put jars of compote in it and pour water up to the shoulders of the glass container. Sterilize for 20 minutes at a low boil.
5. Carefully remove the jars and roll up the lids tightly with a special key. Refrigerate by wrapping in a warm cloth.
Recipe 3. Isabella grape compote for the winter with sourness
Ingredients
half a kilogram of ripe grapes in bunches;
5 g citric acid;
500 g of sugar;
two liters of purified water.
Cooking method
1. Carefully review all the bunches so as not to miss a single spoiled berry. Remove all overripe and rotten fruits. Rinse the grapes under the tap.
2. Pour sugar into the water, mix and cook the syrup from the moment of boiling for a couple of minutes. If foam appears on the surface, remove it with a spoon.
3. Wash the glass container with a cleaning agent. Rinse thoroughly and sterilize over steam for 20 minutes.
4. Place the bunches of grapes in jars, filling them halfway. Pour the boiling syrup over the berries and cover with lids. Let the compote brew for five minutes.
5. Then close the jar with a lid with holes and pour the syrup into a saucepan and boil again.
6. Put in jars of grapes citric acid and immediately pour hot syrup over. roll up tin lids and flip. Cool down with a warm cloth.
Recipe 4. Isabella grape compote for the winter "Grape Cascade"
Ingredients
two bunches of grapes;
filtered water;
sugar - half a glass;
a slice of lemon or lime;
a sprig of melissa or mint.
Cooking method
1. From the indicated ingredients you get three-liter jar compote. Take a good look at the bunches of grapes. Remove spoiled berries and cut off dryish and unoccupied vine branches. Rinse the bunches by changing the water a couple of times. Then put them on a sieve to glass the water.
2. Wash the jar with baking soda. Then rinse thoroughly and sterilize for 20 minutes over steam. Boil the lids for five minutes.
3. Put bunches of grapes in dry jars, send a sprig of mint and lemon slices here.
4. Put a pot of water on the fire. Pour sugar into boiling water and boil for three minutes.
5. Fill the grapes in a jar with boiling syrup and immediately roll up hermetically with a special key. Cool the compote by covering the jars with an old jacket, and send it to the cellar for storage.
Recipe 5. Isabella grape compote for the winter with apples
Ingredients
two liters of purified water;
half a kilogram of ripe grapes;
400 g white sugar;
five apples.
Cooking method
1. We carefully examine the bunches of grapes and remove overripe and rotten berries. We also cut the branches that are not occupied by grapes. Place in a bowl and rinse in several waters.
2. We wash the jars with baking soda, rinse them and sterilize them over steam. We put the grapes in the prepared glass container.
3. We take small apples for compote, as we will put them in whole jars. Wash the fruits and lay out two or three fruits per jar.
4. Pour sugar into a saucepan with water and cook, stirring, until it disperses completely.
5. Pour fruit and grapes with boiling syrup to the top. If there is not enough syrup, add boiling water from the kettle.
6. We cover the bottom of a large container with a kitchen towel and put jars of compote in it. Pour into container hot water so that its level reaches the shoulders of the glass container, and simmer over low heat for 15 minutes to half an hour, depending on the volume of the jars.
7. Carefully take out the cans and roll them up with tin lids. Wrap with an old jacket and cool completely.
Recipe 6. Isabella grape compote for the winter with plums
Ingredients
filtered water;
five medium bunches of grapes;
300 g white sugar;
half a kilo of plums.
Cooking method
1. Glass containers in which we will preserve the compote, wash thoroughly with baking soda. Then rinse under the tap and set over steam for sterilization.
2. My plums, cut in half and remove the seeds. We put the halves of the fruit on the bottom of the cans, filling it a quarter.
3. We look at the bunches of grapes for the presence of rotten berries. We carefully remove them. We wash the grapes, replacing the water a couple of times. We lay the clusters on top of the plum. Fruit with grapes should be no more than half a jar.
4. Boil water in a separate saucepan and pour fruit and grapes over it. Infuse for half an hour, covered with lids.
5. 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 is completely dispersed.
6. Once again, pour fruit with grape syrup and hermetically roll up the lids with a special key. Carefully turn over, cover with an old jacket and leave to cool completely.
When putting grapes in bunches in a jar, check them very carefully so that not a single spoiled berry is left, otherwise the compote will quickly ferment.
If you have a shortage of glass containers, you can fill the jars with grapes to the top. Subsequently, you will need to dilute the compote with boiled water to the desired consistency.
Compote from grapes can not only be drunk, but also used as a basis for making jelly or jelly.
Do not put too much sugar in the compote, a natural preservative - tartaric acid will be enough.
Grapes - a useful and possessing berry exquisite taste and therefore loved by many. Most often, when grapes are mentioned, there are beautiful bunches decorating vines or ruby aromatic wine. Not everyone knows that grapes are an excellent raw material for winter harvesting. What grape preparations for the winter can be made at home on your own, we will learn from this article.
Recipe number 1 - "Jam"
If there is a lot of harvest and a decision is made to make preparations from grapes, then do not ignore jam.
Ingredients:
Cooking.
Rinse ripe grapes without cracks and damage. Next, prepare the sugar syrup: bring water and sugar to a boil over low heat, stirring. It is not necessary to boil the syrup, after boiling it has exactly the consistency that is required. Now we put the prepared berries in the syrup and bring the jam to a boil again. Let the jam stand for 6 hours. Now it's time to add cherry leaves, boil again, boil for 3 minutes and set aside. After 10 hours, boil the sweet mixture again, cook for 3 minutes. After another 10 hours, the procedure is repeated. At this stage ready jam pour into jars and roll up.
Recipe number 2 - "Compote"
Compote from grapes differs from other berry spins in tart pleasant taste and bright aroma. Therefore, if there is a surplus of grape harvest, prepare some of this house drink and surprise your family and guests.
Ingredients:
- sugar - a glass;
- grapes - a third of a 3-liter jar;
- lemon acid.
Cooking.
We sort out ripe grapes, select spoiled specimens. We wash the berries under cool water, it is convenient to use a colander for this. After the water has completely drained from the grapes, we put it in pre-sterilized jars.
Pour water (2.5 liters) into the pan, add granulated sugar and prepare the syrup. Bring the liquid to a boil and pour over the prepared berries. We cover the jars with lids, with which the compote will subsequently be twisted. After 15-20 minutes, drain the liquid through a lid with holes, bring to a boil and cook for 2 minutes. At the end, add a pinch of lemon and pour the berries. Now the compote is ready and it can be rolled up.
Grape compote prepared according to this recipe is concentrated and tastes like grape juice. You can store jars with this blank even when room temperature. Also, such grape compote can be used as a component in the preparation of mousses, jelly and other fruit desserts.
For this recipe, grapes can be used not only tattered, but also directly on the tassels. Then it will look very beautiful in banks. Highly delicious compote obtained from Isabella grapes.
Recipe number 3 - "Juice"
Grape juice is an exceptionally healthy drink. And if it is also cooked at home, then there is confidence that it does not contain unwanted impurities. There is not always a juicer or pressure cooker at hand, but this does not mean at all that it will be impossible to make homemade grape juice on your own.
So we need:
Cooking.
We cut the berries from the branches, wash them and put them in an enamel basin. Pour water into the basin, put on fire, bring to a boil and cook for about 30 minutes. We filter the cooled liquid, squeeze out all the juice from the berries. The remaining cake can not be thrown away, but used as a raw material for making homemade moonshine.
We add sugar to the strained juice, put it on fire again, now after boiling it is enough to boil the juice for 10 minutes. Now the drink is poured into sterilized jars and twisted with lids. Do not forget to turn the jars over and cover them, in this state the juice should cool completely. Homemade grape juice prepared according to this recipe is stored long time even at room temperature.
Recipe number 4 - "Pickled grapes"
This version of the home winter harvest sure to impress your guests. Pickled grapes - lovely snack, which goes well with poultry and roast pork. It looks quite organic on a plate with homemade pickles. Consider several options for preparing pickled grapes with different fillings.
Ingredients (calculated per liter of water):
Cooking.
My grapes, you can pick them from the branches, or you can leave them right on the tassels. We lay out the grapes in prepared jars, put all the spices. For the marinade, add vinegar and sugar to the water, bring to a boil and pour the prepared berries. Banks will need to be sterilized. For a liter, it will take 12 minutes, for a 3-liter 20 minutes.
For the second version of the marinade, the following components will be required:
- water - 3.5 liters;
- sugar - 700 grams;
- vinegar - 500 grams;
- salt - a tablespoon.
Another option:
- water - liter;
- salt - half a tablespoon.
- lemon along with zest.
Lemon slices are thrown into a jar of grapes, and the grated zest is thrown into the marinade at the end of boiling.
Recipe number 5 - "Honey from grapes" (bekmes)
Boiled grape juice is called bexem. You need to cook it in the following way, boil the juice 3-3.5 times. After that, the juice acquires a light brown color and spicy aroma. We pour it into glass containers, you can use bottles or jars. Bekmes is used as honey or as sugar syrup when preparing jams from berries and fruits. The preparation of such a jam will be discussed in next recipe preparations for the winter.
Recipe number 6 - "Jam from grape juice with fruit"
Cut into pieces those fruits that are at hand: apples, plums, pears, peaches. We put the fruit in a bowl for cooking jam and fill it with bekmes (grape honey). For every kilogram of fruit, you need a glass of bekmes. We give the fruit to let the juice, let it stand for 5-6 hours. Bring the jam to a boil and set aside. After complete cooling, boil again and cook for 10-15 minutes. Now you can pour the finished jam into jars and tighten the lids.
Recipe number 7 - "Grape Vinegar"
For cooking grape vinegar not the berries themselves are used, but the pulp left after squeezing juice or making wine. Put 1.5 kilograms of pulp into a 3-liter jar. Pour everything with water up to the shoulders of the jar, pour in an incomplete glass of sugar. Mix everything, tie a neck with gauze and put it in a warm place for 3 months. Filter the finished vinegar, cork tightly and store in a dark place in a horizontal position.
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