Compote from grapes for the winter for 3. The best recipes for compote from grapes

The benefits of compote are invaluable for the whole body. It contains a huge variety of vitamins and minerals. Isabella grapes are used to make wines, juices and compotes. Unlike juice, it does not cause allergic reactions due to its lower concentration, and also goes through the boiling stage, which makes the drink more balanced and soft.

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 - apricots, peaches, plums and quinces - are best pre-cooked for a few minutes. 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.

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.

Grape compote - time-tested recipes

Seal the fruit and berry mixture for the winter at home so that it is not only healthy, but also tasty. There are a lot of options for making grape compotes, and here are some of them:

1. 1. The recipe is classic. To prepare, you need to take one and a half kilograms of grapes, about 5 liters of water and one and a half kilograms of sugar. Rinse and carefully sort the fruits, place thirds in jars, and fill with pre-prepared sugar syrup. You should also add a pinch of citric acid. After this, use a key to roll up the lids of the jars and wrap them for a day.
2. 2. Drink using whole bunches. To prepare, you will need four kilograms of grapes, 700 grams of sugar and two liters of purified water. It is necessary to thoroughly rinse the bunches until the water becomes absolutely clear. Then you should sort through the berries and remove rotten and dried ones. Then prepare aromatic syrup from water and sugar. The grape bunches are carefully placed in prepared jars, filled with syrup and rolled up with lids prepared in advance.
3. 3. With the addition of apples. Grapes combine amazingly with other fruits that can also be used. The tandem of grapes and apples gives an interesting taste and color. To prepare, you need to take 200 grams of ripe grapes, one apple, one fourth of a glass of sugar and 1.3 liters of water. First you need to wash and carefully sort the fruits, removing rotten and dry ones. Remove seeds and membranes from the apple. Place the berries on the bottom, pour in the prepared syrup and roll up the lids with a key. For a three-liter jar you should take about 3 small apples and 3 cups of grapes. The apples can be placed whole, if they are small, or cut into large slices.

For an original taste, you can add honey, lemon balm or mint, as well as a variety of fruits and berries.

Many housewives don’t even discuss what kind of compote to prepare for the winter. From grapes, they will say, and they will probably be right. This fragrant berry is juicy, sweet, and beautiful when cooked. The aroma of such a drink will not leave anyone indifferent.

So let's take care of preparing grape compote ourselves, the season of which begins with the beginning of autumn. This activity is not so troublesome, and there are a lot of positive aspects in it. There are also a great many options for preparing such compote. Firstly, the diversity of grape varieties provides room for experimentation. Secondly, the combination with any other fruit or berry is welcome and gives excellent results. Have you ever prepared apple and grape compote for the winter? Or – compote of grapes and plums for the winter? We recommend! You will not regret. Moreover, you can try your own combination of products. And small, juicy, wine varieties are good for grapes. They have a lot of juice, little pulp, have a bright color, good sugar content, which is useful when preparing compote. However, if you have any other grapes, they will also make a good base for compote. You just need to choose the right amount of sugar and additional products that will enhance the taste and color richness of the finished drink. And you can roll up grape compote without sterilization, as well as with it. The choice is yours.

Grapes, as a rule, are not capricious in canning. A prerequisite: the grapes must be thoroughly washed and sorted. For originality and variety, you can prepare multi-colored compotes. For example, compote made from green grapes for the winter turns out to be delicate in color, soft and slightly sour in taste. White grape compote for the winter is light, pleasant and aromatic. Black grape compote for the winter is always bright, rich, sweeter and more fragrant. There are so many varieties, so many types of compotes. Pay attention to any information about grape compotes for the winter; recipes are usually accompanied by photographs. This makes it possible to choose your drink by appearance and color. Therefore, if you are preparing grape compote for the winter, recipes with photos are not the last condition for your success.

A few tips will also tell you how to prepare grape compote for the winter:

The usual proportion for grape compote: for a three-liter jar - 5 tablespoons of sugar;

The grape clusters should be thoroughly washed and removed from the branches, and individual berries should be placed in jars;

The berries can be poured with syrup or boiling water; the compote preparation scheme is the same as for other berries;

The rolled up jar should be turned over, wrapped, and left to cool slowly until the morning;

You can store grape compote in the cold (for example, in a cellar), or at room temperature.

Currently, you can purchase virtually any factory-produced drinks, but it is very difficult to find products of high quality and taste among them, and grape drinks are not very common. Therefore, home-made drinks always enjoy the attention of the family. Homemade compotes are not too troublesome, but there are a lot of positive aspects. The main thing is natural ingredients, canning without industrial chemicals, the ability to preserve berries and fruits for the winter.

Grape compote tastes like juice; it is one of the most concentrated and delicious compotes. It is suitable for both the festive table and everyday use. Children love him very much! If there are grapes in the garden, harvesting berries in this way is a sign of good form!

Grape compote is prepared according to different recipes, using knowledge of some technological nuances:

1. prepare the drink both with and without sterilizing the cans;
2. they put individual berries or whole clusters of grapes in a jar (the branch adds tartness), but the branches are often torn off, as dirt or insects can get in with them;
3. in some cases, the berries are pitted;
4. grapes can be an independent ingredient in a drink or in combination with other fruits (plums, apples, pears, apricots, peaches, raspberries and other seasonal fruits);
5. a compote is brewed from both black and light grape varieties (for a rich color, cherry leaves and chokeberries are added to the green berries);
6. to create a spicy taste, add cinnamon, cloves, cardamom, vanillin (0.5 teaspoon per 1 kg of berries) or lemon (orange) zest;
7. This product is used not only for drinking, but also for making jellies and mousses;
8. to improve the taste, add 30 ml of Madeira or port per 1 kg of berries;
9. citric acid is added not only to add sourness, it makes the color brighter and richer; many people add a slice of lemon instead;
10. Virtually all varieties of grapes are suitable for making compote - sweet or sour (there is an opinion that it is not even the variety that matters, but... the beauty of the grape branch), from a utilitarian point of view, small blue grapes are best: they are not suitable for food, but for compote perfect! Usually they use varieties that are used for making wines (“Isabella”, “Golubok”, “Lidiya”, “Kishmish”, “Moldova”).

Some facts:

• Regardless of the canning method, the compote is stored all winter at room temperature;
• the average calorie content of this drink is 77 kcal per 100 grams;
• The advantage of compote over juice: juice is a directly pressed product and can cause allergies, just like the grapes themselves; compote is a product of “cooking”; it is a softer and more balanced drink.

Cooking recipes

No canning

The recipe is quite simple, even a child can prepare such a compote.

Ingredients: 700 gr. grapes, 200 ml sugar, 2 l. water, 2 gr. citric acid (optional).

Progress: pour water into a saucepan, put the washed berries in it, bring the compote to a boil, then leave on low heat for up to half an hour (or boil for 8 minutes, then leave to cool). Cook the compote with the lid closed. As for sugar, there are options: you can put it during cooking or later, in each mug. If you add sugar immediately and do not drink the compote within two days, the drink may spoil; the absence of sugar slows down this process.

Without sterilization

I. : 1 kg of grapes, 150-200 gr. sugar, 2.5-2.8 l. water, 2 gr. citric acid.

Progress: grapes are removed from the brush, spoiled berries are removed, washed thoroughly, and placed in a sterilized jar. The berries should occupy about half the volume of the jar; for a three-liter jar, 1/3 is enough.

Next, add sugar; if the berries are sweet, for a three-liter jar we add 4 tablespoons of sugar and citric acid, but if the selected grapes are sour, we add 5-6 tablespoons of sugar, but you don’t have to add citric acid.

Fill the jar with boiling water (so that it overflows a little over the edge), roll up the lids, remove them from the boiling water, shake the jar to dissolve the sugar and place the lid down. Usually the jars are “wrapped”, for example, in a blanket until they cool down.

II. Option with “double filling”.

Ingredients for a three-liter jar: grapes - a third of the container (1 kg), a glass of sugar, a teaspoon of citric acid (optional), water - 2.5 liters.

Progress: grapes are cleaned of branches and spoiled berries, washed, allowed to dry, and placed in sterilized jars.

Then the boiling water (syrup) is poured back into the pan and brought to a boil again, adding citric acid; if it was boiling water, then add sugar. For draining, a nylon lid with holes is usually used.

Again, pour the syrup into the jars to the very top (so that a little liquid flows out), roll up with boiled metal lids, turn over, cover until cool.

A third option is possible: after primary sterilization, sugar is poured into a jar and filled with boiled water for the second time.

With sterilization

I. During sterilization, the technology used for any home preparations is preserved (jars are washed and sterilized, lids are boiled).

Ingredients for a three-liter jar: 1 kg of grapes, 150-350 gr. sugar (optional), 2.5 l. water.

Progress: grapes are cleaned of spoiled berries, washed, and allowed to drain. Place the berries in jars; they take up a third of the volume.

Pour water into the pan, add sugar and stir. After boiling, cook the syrup for 10 minutes, stirring (so as not to burn).

The jars are filled with the finished syrup, sterilized for 30 minutes, and then the lids are rolled up. Sterilization is possible in the oven or in a container with water - at the discretion of the housewife.

In any case, the recipes presented are not the ultimate truth. Each housewife eventually comes to her own ways of preparing the most beautiful and delicious compote. The industrialization of the food industry has led to many people abandoning homemade food preparations for the winter. Therefore, the ability to preserve at home is priceless today! Grape compote is simple, but magical in winter!

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

The following features exist for grape preparations:

1. 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.
2. Bunches of small berries are preserved whole.
3. Some housewives remove the seeds from large berries.
4. 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.
5. Compote can be made only from grapes or an assortment of fruits and berries that ripen together at this time.
6. Various varieties are used, but those with a delicate aroma are preferred.
7. Citric acid is added to improve color.
8. You can add cinnamon, vanillin, cardamom. Grapes go well with these spices.

Compotes can be made with or without sterilization.

Which varieties are better to choose?

Currently, breeders have developed many varieties of table grapes that are excellent for making compote.

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

Red grapes make a beautiful pink compote and can be made without additives. Blue and black berries make the drink dark and rich.

To prepare compote, many housewives prefer the Isabella, Kishmish and Lydia varieties. Muscat varieties are good in home drinks - Hamburg, Queen and Cardinal. You can prepare compote from any available variety, but it is better if the berries are hard.

Preparing the grapes before starting the process

Before preparing grapes in a jar, you need to prepare them:

1. It is better to collect it in dry, sunny weather. Bunches collected in the rain quickly deteriorate and the harvest may not stand.
2. If you plan to preserve grapes in whole bunches, they are thoroughly washed under the tap.
3. Remove garbage and dry berries, if any. They are usually present on small varieties.
4. Place the bunches on a towel to drain well.
5. If you are preparing a preparation with individual berries, they are removed from the branches, washed and laid out to dry a little.
6. The seeds of large berries are carefully cut out.

The prepared grapes are placed in jars and immediately proceed to further actions, otherwise they will begin to deteriorate.

Methods for preparing grape compote at home

Grape compote is made in various ways:

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

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

A simple recipe for a 3-liter jar

To cook grape compote for one jar you need:

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

Place the prepared grapes in a jar, add sugar, citric acid and fill with water to the top. Place a metal lid on top and send the container to be sterilized. You don’t need to cook the jars for a long time so that the berries don’t get overcooked. Enough for the compote to boil. Remove the jar from the sterilizer and close it.

Sterilize jars in special sterilizers or in a pan of water. They are filled with water up to their shoulders and the pan is covered with a lid. A cloth is placed on the bottom of the sterilizer to prevent jars from bursting due to sudden temperature changes.

Without sterilization

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

But the disadvantage of this method is that the berries and fruits become very soft and fall apart the moment they are put into jars.

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

Sugarless

Grape compote can be made without using sugar. It is useful for diabetics and better retains nutrients. It is also useful for people who want to lose weight.

This type of preparation is performed by sterilization. Sugar itself is a preservative. And if you don’t use it, you need to replace it with something. Therefore, be sure to add citric acid and boil the berries well.

It is better to use sweet and sour varieties. In winter, you can add honey or a sugar substitute to this drink.

Double filling method

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

You can also sterilize dishes with hot steam. To do this, place the jars over a boiling kettle with the neck down and leave for 5 minutes.

Place fruits in prepared containers and pour boiling water over them. To prevent the jar from bursting, it is wrapped in a towel. Leave for 15 minutes, then drain the water and prepare a syrup from it from the remaining ingredients. Boil and pour over the fruit again. After that, all that remains is to roll it up and wrap it in a blanket.

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

With honey

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

With apples

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

To prevent this from happening, you need to mix them with sugar and citric acid, hold them for a while, and then put them in a jar with the grapes. Fill everything with water and sterilize.

With pears

You can make a delicious drink if you add late varieties of pears to the grapes. They are cored and cut into slices.

Ingredients:

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

Pears should be taken unripe; they retain their shape better and do not fall apart.

With ranetki

You get a delicious compote if you make it with heavenly apples. This is a variety of apples that has small fruits. They can be placed whole in a jar by piercing the skin.

Ingredients per jar:

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

This compote looks beautiful with large white or green grapes.

With peaches

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

Peaches can be used whole, or you can remove the pit. It is better to take grapes that are large, firm, and without branches.

Ingredients:

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

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

Features of storing grape compote

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

Anyone who has tasted Isabella grapes at least once in their life will never forget its taste and aroma.

The compote is not just tasty, but also incredibly aromatic.

Isabella grape compote for the winter - basic principles of preparation

Compote from Isabella has a tart taste and a beautiful dark ruby ​​color.

The preparation of compote begins with the preparation of glass containers. It is washed well and sterilized over steam for 20 minutes.

In the meantime, the grapes are carefully sorted, examining each berry to prevent rotten ones, otherwise the compote will quickly ferment. Then the selected berries are washed in several waters and finally doused with boiling water.

The syrup is prepared in a large saucepan by mixing water and sugar. The liquid is brought to a boil. Everyone determines the amount of sugar individually for themselves. 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 placed in sterile jars, filling them about a third. The 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 sealed with a special key.

The jars 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 jars of compote. Wash the jars with baking soda. Rinse thoroughly under the tap and place to sterilize over steam. 20 minutes will be enough.

2. Remove the grapes from the branches and sort, 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. Add sugar to water and boil. Cook the syrup, stirring until the sugar is completely dissolved.

4. Place the grapes in jars, filling it to a third of its volume. Pour boiling syrup over the berries, cover with lids and leave for half an hour.

5. Pour the syrup from the jar into a saucepan using a lid with holes, boil again and pour it over the grapes again. Seal the jars tightly with a key. Carefully turn over, cover with an old jacket and leave for a day.

Recipe 2. Compote of Isabella grapes for the winter in whole bunches

Ingredients

sugar – 700 g;

bunches of grapes - four kilograms;

purified water - two liters.

Cooking method

1. Place bunches of 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 boiling water over the bunches of grapes, placing them on a sieve.

2. Pour sugar into purified water, stir and place on fire. Cook for about three minutes from the moment it boils. Then remove from heat and cool the syrup completely.

3. Wash two two-liter jars with baking soda. Rinse under running water and dry. Place the grapes in jars and fill them with chilled syrup.

4. Cover the bottom of a wide, tall pan with a waffle towel. Place jars of compote in it and pour water up to the shoulders of the glass container. Sterilize for 20 minutes at low boil.

5. Carefully remove the jars and roll up the lids tightly with a special key. Cool by wrapping it in a warm cloth.

Recipe 3. Isabella grape compote for the winter with sourness

Ingredients

half a kilogram of ripe grapes in clusters;

5 g citric acid;

500 g sugar;

two liters of purified water.

Cooking method

1. 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.

2. 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.

3. Wash glass containers with a cleaning agent. Rinse thoroughly and sterilize over steam for 20 minutes.

4. 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.

5. Then close the jar with a lid with holes and pour the syrup into a saucepan and boil again.

6. 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.

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 lemon balm or mint.

Cooking method

1. From these ingredients you will get a three-liter jar of compote. Take a good look at the bunches of grapes. Remove spoiled berries and trim dry branches that are not occupied by grapes. Rinse the bunches, changing the water a couple of times. Then place them on a sieve to drain 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. Place bunches of grapes in dry jars, add a sprig of mint and lemon slices.

4. Place a saucepan of water on the fire. Add sugar to boiling water and boil for three minutes.

5. Pour boiling syrup over the grapes in a jar and immediately seal them hermetically with a special key. Cool the compote by covering the jars with an old jacket and store in the cellar.

Recipe 5. 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;

five apples.

Cooking method

1. We carefully examine the bunches of grapes 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.

2. Wash the jars with baking soda, rinse them and sterilize them over steam. Place bunches of grapes in prepared glass containers.

3. 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.

4. Pour sugar into a saucepan with water and cook, stirring until it has completely dissolved.

5. Fill fruits and grapes with boiling syrup to the top. If there is not enough syrup, add boiling water from the kettle.

6. 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.

7. Carefully remove the jars and roll them with tin lids. Wrap in an old jacket and cool completely.

Recipe 6. Compote of Isabella grapes 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. 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.

2. 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.

3. 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.

4. Boil water in a separate saucepan and pour it over the fruit and grapes. Leave for half an hour, covering 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 has completely dissolved.

6. 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.

When placing bunches of grapes in a jar, check them very carefully so that not a single spoiled berry remains, otherwise the compote will quickly ferment.

If you have a shortage of glass containers, you can fill jars to the top with grapes. Subsequently, you will need to dilute the compote with boiled water to the required consistency.

You can not only drink grape compote, but also use it as a base for making jelly or jelly.

Do not put too much sugar in the compote; a natural preservative, grape acid, will be enough.