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Preserve grapes in syrup. Canning grapes in bunches. Grape jelly

Preserve grapes in syrup. Canning grapes in bunches. Grape jelly

Grape berries, collected in delicious bunches, are a wonderful delicacy that is popular with children and adults at any time of the year.

However, in winter you can’t really enjoy them, and you often come across unnatural berries that cause intestinal disorders, so in winter it’s better to eat canned grapes. It is prepared with the addition of sugar syrup, which preserves the taste and properties of your favorite berries, and is added to various desserts or eaten just like that.

Ingredients

  • Grapes – 2 kg;
  • Water – 2 l;
  • Granulated sugar – 600-700 g (the sweeter the berries, the less sugar);
  • Citric acid - 1 tsp;

Citric acid improves taste and serves as a natural preservative.

If desired, you can add cinnamon, vanillin or cardamom to the preparation, but if you want to preserve the natural taste of grapes, it is better to refrain from aromatic additives. If dark grape varieties are used, the sugar syrup takes on a surprisingly beautiful ruby ​​hue. Let's prepare the grape delicacy according to the detailed recipe:

  • We sort through the grape raw materials, discarding spoiled and soft berries and removing twigs and tails.
  • Soak the selected grapes in warm water: they will warm up and will not burst when in contact with hot water and syrup.
  • We wash the berries in warm water. If desired, we pierce them with a needle for better saturation with syrup, but this is a painstaking task, and if you don’t want to tinker with the workpiece for a long time, skip it.
  • Place the raw materials in sterile 0.5-0.7 liter jars.
  • We boil water - enough to fill the jars with grapes, and cool it a little.
  • Fill the contents of the jars with hot water and wait 10 minutes: this is how preliminary sterilization is carried out.
  • While the berries are sterilizing, prepare the syrup. Mix water with granulated sugar and citric acid and put on fire. When the mixture boils, continue to cook it until the sugar is completely dissolved.
  • We pour the water out of the cans: we won’t need it anymore.
  • Pour hot sugar syrup over the grapes and cover with lids without twisting them.
  • Let's start sterilizing canned grapes. We take a wide vessel, which will fit the jars with preparations well, and line the bottom with a towel. Then we put jars in it and pour water into the pan: there should be enough of it to cover the containers just below the hangers, otherwise water will get into the jars during boiling.

We sterilize the preserved food in boiling water for 15 to 25 minutes (the larger the container, the longer the process takes).

When sterilization comes to an end, carefully, so as not to get burned, remove the workpieces from the pan, immediately roll them up and place them under a blanket until they cool down.


You shouldn’t rush to enjoy the dessert immediately after it has cooled: let the berries soak in the syrup for at least two weeks. Grapes in sugar syrup can be stored in a cool place until new harvests, but it is unlikely that they will “live” until then, since they will most likely be eaten in the coming months.

Now it’s clear how to prepare canned grapes for the winter, flavoring them with sugar syrup and citric acid for longer storage and enriched taste. White, red, black and green grapes of any variety can be used for canning, but sour grapes will require more sugar.

Grapes in syrup are perfect for decorating desserts - cakes or pastries, for filling pancakes and pies, etc. And the syrup itself will serve as an excellent base for fruit jellies, mousses and compotes.

Who said that grapes are only used in winemaking? Compotes, preserves, jellies, jams, marinades and preserves made from it are deliciously delicious. And what an amazing aroma! Of course, the healthiest thing is to eat fresh berries, but once you try canned grapes in sweet syrup at least once, it’s almost impossible to deny yourself the pleasure of enjoying such a tasty treat at any opportunity.

Is it difficult to preserve grapes in syrup? Not at all! Berries for winter harvesting are suitable for any variety and color - white, blue, pink, red, black. The main thing is that they are whole, ripe, juicy. If possible, it is better to preserve grapes with dense pulp and without seeds. Size doesn't matter.

For 1 kg of grapes you need to take 300-400 g of sugar (depending on the degree of sweetness of the berries) and 1 liter of water. You can add citric acid (0.5 tsp) or lemon juice, aromatic spices (vanilla, cardamom, cinnamon), and orange zest to the syrup for taste.

The bunches of grapes are poured with warm water and left for a few minutes to warm up. Then they wash it and separate it into individual berries or small brushes.

Jars (sterilized) are filled tightly with berries, since the value is of the grapes themselves, and not of the aromatic thick syrup, which in winter can be used to prepare “lazy” compotes, soak sponge cakes, prepare desserts, etc. Pour boiling water over and leave under a towel for 5-10 minutes. This stage is considered primary sterilization and helps keep the berries intact when in contact with boiling syrup.

Some people prefer to pierce each berry with a toothpick before placing it in the jar. Supposedly this will ensure the integrity of the grapes during heat treatment. However, it is not at all necessary to do this, since with proper processing the berries will remain intact in any case and will be completely saturated with syrup.

Sugar syrup should be thick and concentrated. You need to cook it from the moment of boiling for a couple of minutes until the crystals of sugar and citric acid dissolve completely. The ratio of berries to syrup is approximately 1:1.

Once the boiling water has cooled down, it is poured out of the jars with grapes and immediately poured with thick hot syrup. The jars are covered with lids and sterilized in a saucepan with boiling water for 10-25 minutes (liter and 3 liter jars, respectively).

The final stage is seaming. After this, the jars of grapes preserved in sweet syrup are turned over and wrapped until cool. In this form it can be stored until the summer of next year. If it’s worth it, of course, because in the cold winter you want to eat this delicious delicacy every day!

More than half of grapes consist of water, they contain a lot of organic acids, mineral salts, pectin, sugar, and vitamins C, B1, B2, B6, PP. All over the world, 2/3 of the harvested grapes are used for winemaking. The waste is used for the production of alcohol, enzyme and vitamin concentrates, tannin, tartar and acid.
In addition, excellent compotes, jellies, and jams are prepared from grapes. It is dried, pickled, soaked and juice is squeezed out of the berries.

GRAPE JUICE

This is the simplest preparation for the winter. We take fruits for processing, preferably those with more sugar content, but in general any will do. Juice can be obtained using a juicer, juicer, or screw press. And it is possible without such devices.
Wash the grapes for juice and let the water drain. Mash the berries with your hands or pass through a meat grinder. Strain, lightly rubbing, through a sieve or colander, then drain on cheesecloth. You can add a liter of cold boiled water per 10 kg of pulp to the squeezed pulp and strain again. Sometimes the first and second pressing juice are mixed. Heat for 15 minutes without bringing to a boil. Then bring to a boil and pour the hot cut into jars. Roll up. You can first pour it into jars and sterilize the grape juice in liter jars for 25 minutes (bring the water to a boil and immediately reduce the heat so that it does not boil). Grapes processed into juice can be used in other recipes.

MARINATED GRAPES

This preparation for the winter serves as a good addition to fried meat and poultry. A slightly acidic marinade is being prepared. For 1 liter of water there is a 100 gram glass of sugar and a 100 gram glass of vinegar. Boil this mixture. Wash the grapes and let the water drain. Arrange in prepared jars, maybe in small clusters, or divide into berries. Add cloves, bay leaves, allspice, and a little cinnamon. Sterilize a liter container for 12 minutes, a 3-liter container for 20 minutes.

Pickled grapes (other fillings)
Here's another set for pouring. For 3.5 liters of water, 700 grams of sugar, 500 grams of vinegar, 1 tablespoon of salt. Spices to taste. It is marinated the same way.
You can simply add sugar to taste, lemon cut into slices, and grated lemon zest for 1 liter of water. Throw the zest into the bottom of the jars, then boil the water with the slices. Fill the filled jars with marinade. Sterilize and roll up. The pickled grapes are ready. This is what home cooking can be like.

Pickled grapes
2 kg of grapes. For marinade for a 3-liter jar: 5 glasses of water, 0.5 kg of sugar, 0.5 glasses of 5% vinegar, 1 g of cinnamon, 10 cloves.
Grapes can be pickled either in clusters or in large, dense berries (they are separated from the bunches with scissors). In each case, the grapes must be thoroughly washed, lightly dried and placed in sterile jars.
Prepare the marinade: boil water with cloves and cinnamon for 10 minutes, add sugar, wait until the solution boils, then remove from heat and pour vinegar into it.
Pour the hot solution over the grapes, cover the jars with lids and place in a pan with water heated to 50 degrees. Pasteurize half-liter jars at 90 degrees for 15 minutes, liter jars for 20 and three-liter jars for 45 minutes. Roll up.

Grapes marinated in Armenian style
1 kg of clusters of medium-sized grapes of the “Mskhali”, “Achabash” or other varieties.
For the marinade: 100 g water, 200 g vinegar, 20 g salt, 50 g sugar, 50 g honey, 5 cloves and cardamom each.
Rinse the bunches of ripe grapes thoroughly, rinse them with boiling water, then immediately immerse them in cold water. Dry slightly and place in rows in sterile jars.
Prepare the marinade. Pour the hot solution into the grapes, cover the jars with lids and sterilize half-liter jars at 90 degrees for 15 minutes, liter jars for 20 and three-liter jars for 45 minutes. Roll up.

SOAKED GRAPES

5 kg of sweet and sour grapes.
For filling: 2.5 liters of water, 80 g of sugar, 25 g of salt, 25 g of mustard powder.
Choose ripe, strong, firm berries. Rinse them thoroughly in cold water, place them tightly in an enamel bucket or pan, cover with a napkin, place a wooden circle and press down.
Prepare the filling. Fill the container with grapes with it. Leave at room temperature for 3 days, then remove to a cool place.
In 25 days the grapes will be ready. Signs of readiness: the berries are soft but whole, sweet and sour with a characteristic smell. The solution is transparent, pleasant to the taste and smell.

GRAPE COMPOTE

For syrup: for 1 liter of water – 600 g of sugar.
Select beautiful large grapes, wash them thoroughly, let the water drain and place the grapes in jars.
Boil syrup from water and sugar and pour boiling water over the berries. Cover the jars with lids and place to sterilize in a pan with water heated to 60 degrees. Sterilize half-liter jars for 8 minutes, liter jars for 10. Then immediately roll up and turn the jars upside down until they cool completely.

Grape compote
For pouring: for 1 liter of water - 1 cup of sugar.
Rinse the grape bunches thoroughly in several waters and let the water drain. Place the bunches in a sterilized three-liter jar, filling it one third full. Prepare the filling by dissolving sugar in boiling water. Pour boiling liquid over the jars of grapes so that a little spills out, and roll up immediately.

HOMEMADE WINE FROM GRAPE

Grapes (preferably Isabella) – 5 kg, granulated sugar – 3 kg, water – 12 l.
We sort the grapes, wash them, knead them in an enamel bowl. Add granulated sugar to the berries and leave for a week to infuse. Then we fill them with boiled water and let them sit for another month. Then we filter the wine through cheesecloth and bottle it.

Grape liqueur and wine from the same grapes
For a three-liter jar: 2 kg of dark grapes, 700 g of sugar and a glass of cold boiling water.
For syrup: 450g sugar, 1.5l water.
Place the prepared grapes in a three-liter jar, add sugar and a glass of cold boiled water. Install a water seal on the jar or close it with a plastic lid with a rubber tube, the end of which is lowered into the jar of water. After 30-35 minutes, when fermentation has stopped, carefully drain the liqueur through cheesecloth without squeezing the berries, then filter it, pour it into bottles and seal.
Make light wine from the remaining berries. To do this, put them in a jar, knead them, pour in the remaining syrup prepared in advance, install a water seal and close the lid with a tube and leave in a warm place for fermentation. After 20-30 days, strain the contents of the jar, filter, bottle and seal. Store bottles of liqueur and wine in a warm, cool place.

Drunken grapes
Large white grapes - 1 kg, vodka - 1 l, sugar - 400 g, lemon - 2 pcs, vanilla sugar - 1 bag, cloves - 8 pcs, cinnamon - 2 sticks.
Place the washed bunches of grapes in a bowl of cold water for a while. Then wash the bunches and cut the grapes from them so that tails about 5 mm long remain on the berries: this will help prevent juice from leaking out. Dry the berries with a paper towel. Using a sharp knife, cut the zest from the lemons into thin shavings, place it in a bowl, add vanilla, cloves and cinnamon. Dissolve sugar in vodka, pour in spices, stir and leave for 15 minutes so that the syrup is saturated with aroma. Fill sterilized jars with grapes, pour flavored vodka over them so that it completely covers the berries, and seal them with lids. The grapes must be steeped for at least 2 months before consumption.

GRAPE JAM FOR THE WINTER

To process the berries, remove the branches. For 1 kg of berries we take 1 kg of sugar and 120 ml of water. Boil water and sugar, add grapes, boil, turn off and let sit for 30-60 minutes. Then boil for 20 minutes, stirring. Let it stay the same again. Cook over low heat until the grapes thicken and become transparent. Before pouring, you can add lemon or orange zest and a little vanilla. Pack hot and roll up.

Grape jam
For 1 kg of grapes: sugar - 1200 g, water - 2 tbsp, vanillin - 1-2 g.
Large grape varieties are preferred. The destemmed berries are washed in cold water. If the skin of the berries is too thick, we recommend immersing them in hot water for 1-2 minutes, then pour boiling syrup over the berries and cook until tender.

Jam made from grape juice and assorted fruits
Extract recipe.
Boil the juice prepared from sweet grapes by half. Cut apples, pears, plums, peaches into pieces (all as desired) and immerse in grape extract for 5-6 hours. Boil over low heat for 20 minutes. Leave again for 5-6 hours. Bring to readiness and roll up hot. The jam is ready.

Another recipe for making grape jam
Blanch the berries in boiling water for 1 minute, cool in water. The syrup is being prepared. Take 1 kg of sugar for 1.5 cups of liquid. Pour hot syrup over the grapes and leave for 5 hours. Then cook for 5 minutes. If the grapes have thick skin, then cook in 3 batches. If it is thin-skinned, then boil immediately after steeping until tender. Pack into jars and screw. For aroma, add lemon zest, orange zest, vanilla, and cinnamon to taste.

Grape jam
For 1 kg of grapes - 1 kg of sugar, 300 g of water, citric acid, vanillin.
Select firm, undamaged berries, rinse thoroughly, drain and place in boiling water for 1 minute. Then immediately immerse in cold. While the water is draining, cook the sugar syrup.
Pour the hot syrup into a bowl, place the grapes in it and leave for 6 hours. After this, put the basin on the stove, boil, simmer for 10 minutes and leave for 8 hours. Repeat the same procedure a second time. Boil for the third time for 8 minutes, add citric acid, vanilla powder, hold for another couple of minutes and remove from heat.
Place the hot jam into heated dry jars and roll up.

Grape jam with cherry flavor
3 kg of grapes, 3 kg of sugar, citric acid, vanillin, dry cherry stalks.
Carefully sort the grapes, rinse and blanch in hot (90 degrees) water for 2 minutes. Dip the cherry stalks into this water in advance for flavor.
Boil syrup from water and sugar, dip blanched berries in it and set aside for four hours. Then bring to a boil, simmer for an hour over low heat, remove from heat for 10 minutes, add citric acid and vanillin, then simmer the jam until tender.
Heat boiled dry jars and put hot jam in them. Cover with lids, place in a saucepan with hot (90 degrees) water and sterilize half-liter jars for 9 minutes, liter jars for 14.
Roll up and cool without turning the jar upside down.

Grape jam with pumpkin and pear
0.5 kg of grapes, 1.5 kg of pumpkin pulp, 600 g of pear, 3 glasses of grape juice, juice of 2 lemons, 1.7 kg of sugar, 2 tbsp. cognac
Cut the peeled pears into cubes and the grapes into quarters. Remove seeds and pits. Place the peeled and diced pumpkin in a microwave-safe pan, add 200 g of sugar, cover with a lid and bake in the microwave for 20 minutes. Cool.
Boil the grape juice in a thick-bottomed bowl to half its original volume, then, without removing the pan from the heat, add sugar and, stirring constantly, dissolve it. Place fruits and pumpkin with pulp in this pan, stir, bring to a boil and turn off. Remove from heat and leave for 1 hour. Then boil again, add cognac for flavor and boil for 3 minutes. Pour into clean jars and seal.

GRAPE JELLY

For 1 kg of grapes - 2 glasses of water, for 1 liter of juice - 700 g of sugar.
Select not quite ripe grapes with dense pulp. Sort thoroughly, wash, transfer to an enamel pan, bring to a boil and boil for 16 minutes. Filter the resulting juice and also filter the pulp.
Boil the juice by half, skim off the foam. Continue cooking, gradually adding sugar. When the sugar has completely dissolved, check to see if the jelly thickens quickly when poured onto a plate. If it’s fast, it means the jelly is ready and can be removed from the heat.
Place while hot into dry, heated jars, cover with lids and place on the stove in a pan with water temperature of 70 degrees. Close the lid of the pan. Pasteurize half-liter jars at 90 degrees for 8 minutes, liter jars for 12. Then roll up the jars and cool without turning them over.

GRAPE JAM

For 1 kg of grapes: sugar - 200 g, half a lemon.
Separate the berries from the clusters, wash and place in a bowl for cooking. Heat over low heat until juice appears. Add sugar and sliced ​​lemon. Now turn up the heat and, stirring constantly, cook the jam until tender, periodically skimming off the foam and seeds.

HONEY FROM GRAPE JUICE (Extract, bekmes)

The boiled juice is called bekmes. They process it like this. The juice must be boiled with constant stirring until the volume is reduced by 3-3.5 times. You can tell if it's ready by looking at it - the air bubbles are getting larger. The color of bekmes made from grapes is light brown, the aroma is pleasant. It is bottled in any container, for example, in wine and vodka bottles. Maybe to banks. You don't have to roll it up. Store in a cool place. Used as honey or for making various jams instead of sugar syrup.

VINEYARD

Vinogradnitsa is a type of non-alcoholic drink made from grapes. Muscat varieties are best suited for it. Feel free to serve it to your guests - everyone will love it! Muscat grapes, mustard seeds, pears, quince, horseradish, grape jam.
Grind 25-30 mustard seeds, pour into a linen bag and sew up.
Cut the washed pears, quince and horseradish into pieces.
Rinse the grape bunches thoroughly with cold water, lightly dry and place in a wooden tub (you can also use clay or enamel dishes). Place a bag of mustard on the bottom and grapes on top. Every 3 rows of grapes alternate with pears, quince and horseradish. Pour grape jam on top 3 cm above the level of the berries placed in the tub. Cover everything with a clean cloth and take it to a cool place. After 25 days, the vineyard can be served.

GRAPE SYRUP

Sweet grapes of light-colored varieties, for 1 liter of juice - 1 kg of sugar.
For syrup, select ripe, healthy berries, wash them thoroughly, squeeze out the juice and filter it through thick linen. Add sugar and boil the syrup for 8 minutes. Filter hot through cheesecloth and pour into sterile dry jars. Roll it up right away.

RAISIN

Buying raisins is expensive and even unwise if you grow your own grapes in the garden. If you dry grapes with seeds, you will get raisins; if you dry grapes with seeds, you will get sultanas. In any case, for drying grapes, you need to select sugary varieties with dense and ripe berries.
Divide large bunches of grapes into several small ones, remove rotten berries and rinse thoroughly. Blanch for 3 seconds in a boiling solution of baking soda (6 g per 1 liter of water), and immediately rinse with cold water. With this treatment, tiny pores are formed on the berries, from which moisture then evaporates better when dried.
Place the processed bunches in one layer on a sieve (or other lattice base) and dry in the sun for two to three weeks, turning over periodically.
Remove the dried berries from the bunches, put them in boxes for a while, let them sit for 2 days, and then transfer them to jars, and to prevent the raisins from drying out, close the jars tightly with lids.
Although grapes dried in the sun are tastier and better in quality, they can also be dried in the oven at a temperature of 70 degrees.

GROZDENITSA (soaked grapes)

10 kg of grapes, 0.5 kg of mustard.
Take wine grape varieties. Pick the berries from the bunches, discard the rotten and damaged ones, and rinse thoroughly. Place in sterile jars, sprinkling with mustard. Pour in water, completely covering the berries. Cover with plastic lids and place in a cool place for 25 days.
The finished bunch should have a pleasant, not very sour taste.

GRAPE MARMALADE

Dark grapes - 1 kg, dry red wine - 1/2, sugar - 500g.
Pour the washed grapes with wine and cook over moderate heat for 10-12 minutes. Then mash the berries and squeeze the juice out of them. Pour the juice into a saucepan, add sugar and boil by a third. To make sure that the mixture has boiled down, you need to drop hot marmalade onto a cold plate: if the drop does not spread, turn off the heat. Place the finished marmalade into jars and let cool, then close them with lids and place in a cool place.

CANNED GRAPES

Canned grapes in their own juice
Grapes, sugar.
Select ripe, undamaged berries and rinse. Squeeze the juice out of some of the berries using a juicer or a regular pestle. Let it sit for 3 hours, then filter and pour into an enamel pan. You can add sugar if desired. Boil. Cool slightly.
Place the other part of the berries in sterile jars and fill with juice. Cover with lids and sterilize in hot water: half-liter jars for 10 minutes, liter jars for 15. Roll up. Turn the jars upside down, cool and store in a cool place.

Canned grapes with aspirin
Dessert grapes.
For filling: per liter jar - 3 tbsp. l. sea ​​salt, 8 tbsp. l. sugar, 1 aspirin tablet, 1 tbsp. l. mustard seeds, 2 cherry leaves, 70 ml vinegar.
Select strong, undamaged grapes, wash thoroughly and place in jars. Add salt, sugar, aspirin, mustard and cherry leaves to each jar.
Boil water, add vinegar to it, wait 2-3 minutes and pour the solution into the contents of the jars. Close the lids tightly. Shake the jars for several days. Do not sterilize: mustard seeds will reliably ensure the safety and quality of the grapes. Store in a cool, dark place.

Canned table grapes
Table grapes, horseradish and cherry leaves, 5% mustard powder.
For filling: 1 glass of sugar, 1 glass of salt, 1 bucket of boiled water.
Wash the grapes under running water, dry and roll in mustard powder.
Place horseradish and cherry leaves on the bottom of an enamel pan and lower a rubber hose into the pan. Lay out the grapes, sandwiching each row with cherry leaves. Top with horseradish and cherry leaves.
Prepare the filling. Fill the pan with it through the hose by inserting a watering can into it. This is necessary so that the water rises from below and does not wash away the mustard. Cover with a plate and leave for 10 days. When the grapes become a pleasant amber color and acquire a sweet and sour taste, they can be considered ready.
Grapes prepared using this method are not rolled into jars: thanks to the mustard, they will not spoil or become moldy. Store it in a dark place and in dark, opaque containers, since grapes do not like light.

SALTED GRAPE LEAVES
To prepare cabbage rolls, you can use salted grape leaves rather than cabbage leaves. Just remember that although the leaves of all varieties of edible grapes can be eaten, the leaves of red grapes are tougher, so it is better not to preserve them. But from white grapes - please! They are soft and tasty. True, it is better to collect them when the bush is just blooming.
1 kg of young grape leaves, 120 g of salt.
For brine: 1.5 liters of water, 60 g of salt.
For pickling, select intact large leaves without veins and the fluff underneath. Rinse them thoroughly, leave them in cold water for 3 hours, changing the water every hour, then rinse under running water. Dry slightly and blanch for 3 minutes in boiling water. Drain in a colander and cool.
Place in sterile jars, layering with salt and compacting. Place a weight on top so that the leaves lie more tightly. Pour in brine, close with nylon lids and leave for 2 weeks, adding brine as needed. After this, take it to a cool place for storage.
Use for making cabbage rolls and dolma.

GRAPE VINEGAR

1.5 kg of grape pulp remaining after squeezing the juice, 200 g of sugar, 1.5 liters of water.
Pour the pulp into a 3-liter jar, cover it with sugar, add water. Tie the neck with gauze and place the jar in a warm place.
After 3 months, filter the vinegar, bottle it, cover with paraffin and store horizontally in a dark place.

FRESH GRAPES UNTIL SPRING

To keep your grapes fresh and tasty until spring, you need to treat them in a special way: immerse them in warm (35 degrees) water for 15 minutes, then immerse them in boiling water for exactly 5 seconds, then immediately in cold water. Place the cooled grapes on a clean canvas and dry. After this, cover the grapes with sawdust and store them in a cool, dry place.

You can make syrup from any grape. Homemade, northern varieties, are also great for savory preparation. The more aromatic and brighter the grapes, the richer and tastier the syrup will be. A combination of flavors is also acceptable. Green grape varieties will add tenderness to the overall bouquet of the preparation, and black grape varieties will add piquant notes, charging them with a wine aroma and a spicy aftertaste. Wonderful preservation has the most delicate texture, thick, slightly jelly-like and flows well.

Magic grape syrup will save your harvest without letting a single berry go to waste. How delicious, simple and at the same time impressive it is to serve your favorite dessert, pancakes, pudding or sweet casserole with such an unusual syrup. The simplest grapes with seeds, processed into syrup, will deserve repeated praise from tasters.

Ingredients

  • grapes 1.7 kg
  • sugar 900g-1 kg
  • water 0.5 l

How to make grape syrup

  1. Wash and dry ripe grapes. Use scissors or pick all the berries from the bunches with your hands. Make sure that no rotten grapes are included in the preparation.
  2. Place the grapes in a non-stick pan. Add water to it and place the container on low heat. Cover the pan with a lid and stir the contents occasionally. When the grapes release juice and begin to boil, continue cooking for 10 minutes.
  3. Cool the softened and steamed grapes and place in a fine-mesh sieve. Carefully squeeze out the remaining mass through gauze. To obtain a clear syrup, the broth can be additionally passed through two layers of gauze.
  4. Add sugar to taste to the resulting grape decoction and pour the future syrup into a convenient stainless steel pan. Boil the syrup over medium heat and simmer for 15-20 minutes. The longer the syrup cooks, the thicker it will be.
  5. Sterilize jars or bottles using steam or other means. Dry the containers. Boil the lids for seaming and dry them as well. You can use both nylon and metal lids.
  6. Pour the hot syrup into the prepared jars and let it cool, placing it away from the work table so that water, fat, etc. do not get into the preservation. The cooled syrup can be closed with lids and transferred to a cool place for storage. If the syrup becomes too thick during storage, which may depend on the grape variety, place the jar in the microwave or place in a water bath before use.

Grapes make more than just delicious wine. A lot of interesting preparations can be made from this product. Recipes for canned grapes for the winter are waiting for you below.

How to preserve grapes for the winter?

Pour water into the pan and let it boil. Place the grapes in a clean steamed jar, pour in boiling water and simply cover the top with a lid. After 20 minutes, pour the water into the pan, add sugar and let it boil again. Pour the resulting syrup into the grapes and seal immediately. We put the jars upside down and wrap them up.

Canned grapes are like olives

  • water - 1 liter;
  • table vinegar - 2/3 cup;
  • clove buds - 6 pcs.;
  • allspice peas - 6 pcs.;
  • bay leaf - 2 pcs.;
  • sugar – 300 g;
  • cinnamon stick - 1 pc.;
  • grape.

Wash the grapes and separate the berries from the branches. We fill jars with them. To fill, boil water, add spices and vinegar. Pour the resulting marinade over the grapes and roll up. Canned grapes can also be stored at room temperature without sterilization.

Grapes canned in syrup for the winter

  • ripe grapes - 1 kg;
  • purified water - 1 liter;
  • granulated sugar - 350 g;
  • citric acid - ½ teaspoon.

We sort the grapes and remove spoiled berries. And then we fill all the grapes with hot water so that they warm up and in the future do not burst when in contact with boiling water. Then we put the berries in clean steamed jars and pour boiling water over them. After 10 minutes, pour the water into the pan, add sugar and citric acid, and after boiling, pour the berries again.

How to preserve grapes?

We pick the grapes from the branches, remove the seeds, dip them in sugar syrup prepared in advance and boil for about 15 minutes. Then remove the mass from the heat and leave for 5 hours. Again, place the container with jam on the stove, bring to a boil, set aside and let stand again for 5 hours. Again, let the berries in the syrup boil, boil for 10 minutes, add citric acid, boil for another 10 minutes. After that, pour the jam into jars and seal.

Canned grapes in bunches

Wash the grape bunches thoroughly, blanch them in boiling water for 2 minutes, and then distribute them into jars. We prepare a syrup from sugar and water, which we immediately pour into the grapes and seal. After this, turn the jars over, wrap them and leave to cool.

Canned grapes for the winter


Canned grapes for the winter Grapes make not only delicious wine. A lot of interesting preparations can be made from this product. Recipes for canned grapes for the winter await

Preserving grapes in bunches

Grapes are one of the most delicious and healthy fruits. Indeed, in our time it is quite valuable because it contains many useful substances and is also quite filling. Grapes contain a decent amount of sugar, which makes them sweet and tasty. In this regard, grapes are often used for food not only raw, but also as canned food, preserves, jams and many other dishes. It’s practically impossible to find something like this in stores today, and therefore you need to prepare all the goodies yourself.

It is worth noting that there is nothing complicated about this, you just need to follow some rules and follow the instructions during cooking. In addition to jam, jam, dried grapes, compote, juice, marmalade and jelly from grapes, canned grapes are also quite popular today. You are unlikely to find such a dish in a store, so you will have to prepare it yourself. This is why many housewives wonder , how to preserve grapes in bunches or another way. This is exactly what we will talk about today.

To begin with, it is worth noting that grapes can be preserved both in bunches and berries. For canning, it is better to choose large grapes with large, fleshy berries, as they will be better preserved and you will get a very tasty dish. In addition to the grapes themselves, for canning we will need water, vinegar, sugar, cinnamon and ten cloves. Of course, it is necessary to prepare sterilized containers in advance, which can be a three-liter jar. So. The first step is to thoroughly wash the grapes and dry them slightly.

After this, it needs to be distributed into prepared jars in clusters. After this, you need to prepare the marinade. To do this, put water on the fire and add cinnamon and cloves. Bring it all to a boil, simmer for ten minutes, and then add sugar. Bring the marinade to a boil again, remove it from the heat and pour in the vinegar. After this, pour the marinade over the grapes, cover the jars with a lid and place in a pan with water heated to 50 degrees. After this, you can roll up the jars and put them away for storage.

Preserving grapes for the winter - making preparations at home

Grape preparations– useful, they have a general strengthening and tonic effect. Grape fruits contain fiber, sugar, organic acids, vitamin B, ascorbic acid, trace elements, and enzymes. If you drink one glass of grape juice a day, your body will be replenished with the daily requirement of B vitamins.

Grapes also contain vitamin C, which is well absorbed by the body, because grapes also contain vitamin P, which promotes rapid absorption.

Grape juice is recommended to drink for various diseases, such as diseases of the gastrointestinal tract with reduced secretion of gastric juice, inflammatory diseases of the respiratory tract, pleurisy and bronchial asthma.

Red grapes are indispensable for heart function; they are recommended to be consumed to increase hemoglobin levels, normalize blood pressure, liver function, and improve blood composition.

Harvesting grapes for the winter

The biggest advantage of preparing food for the winter is that it retains a large amount of vitamins and nutrients. As you know, raisins are made from it, which has greater benefits. Eating grapes can restore energy and water loss, help break down kidney stones, lower cholesterol levels, and also improve metabolism.

Grape jam

  • 1 kg grapes
  • 5 glasses of sugar
  • 3 glasses of water
  • 0.5 teaspoon citric acid
  • 5 cherry leaves

Preparation: To make jam you will need ripe bunches of grapes without cracks, wash them well under running water. Place sugar in a saucepan for making jam and add water. The pan with the contents must be placed on low heat and brought to a boil, this way we will get the syrup we need.

Then the berries are placed in the sugar syrup and brought to a boil, after which the pan is removed from the heat and left for six hours. After six hours, add cherry leaves to the syrup with berries, bring to a boil and cook for 3 minutes.

After 10 hours, boil the jam again for 3 minutes after boiling and repeat again after ten hours. Hot jam must be immediately poured into pre-prepared jars and closed with lids.

How to cover grapes for the winter - delicious compote recipes

  • 1 cup of sugar
  • lemon acid
  • grapes - a quarter or half of a three-liter jar

Cooking method: ripe bunches of grapes need to be sorted out and spoiled, overripe grapes removed, then placed in a colander and washed well under running water. After the water has drained, each berry must be picked and poured into pre-prepared (sterilized) three-liter jars.

Take an additional pan, pour 2.5 liters of water into it and add sugar and boil thoroughly. Pour the resulting sugar syrup into jars with berries and cover with sealing lids for 10-15 minutes so that the contents are well infused.

After 10-15 minutes, drain the syrup again, boil and cook for 1-2 minutes, add a pinch of acid and pour the grapes back in. After which the jars of compote can be rolled up.

The compote according to this recipe is highly concentrated, so it tastes like real juice. It keeps very well, even at room temperature. This preparation can be used not only as a preparation, but also for preparing mousses, jellies, etc.

To prepare compote, you can use both large and small berries, you can also select berries from a brush or using brushes. It is worth remembering that grapes are a very sweet berry, so adding sugar will make them very sweet.

  • 300 grams of grapes per jar with a volume of 0.5
  • 600 grams per liter jar
  • 1.8 to 3 liter

Cooking method: Carefully remove the berries from the brush and rinse thoroughly under running water. Place the grapes in pre-sterilized jars and fill with hot syrup. Covered jars should be placed in a container with water heated to 55 degrees and pasteurized at 85 degrees. Depending on the size of the jar, the pasteurization time varies. A 0.5 liter jar needs to be boiled for 20 minutes, a 1 liter jar for 25 minutes and a 3 liter jar for 40 minutes.

How to make grape juice for the winter

To prepare the juice you will need 5 kg of muscat grapes, rinse well and remove the berries from the brush. Then we place it in an enamel bowl and fill it with 2 liters of water. Place the dishes on the fire, bring to a boil and cook for about half an hour.

After cooking, remove the bowl from the heat and strain. Add a kilogram of sugar to the juice and put it on the fire again, bring to a boil and cook for 10 minutes.

Remove the resulting juice from the heat and pour into pre-sterilized jars and seal. This method of preparing juice allows it to be stored for a long time.

The berries should be washed well under running water, then separated from the branches. If you have a pressure cooker, then use it to squeeze out the juice; if not, then you can pour the berries into a colander and place it in a steam bath. Before filling the jars with juice, you can strain it, but this is optional. Pour juice into sterilized jars to the very top and roll up.

Preserving grapes for the winter - making preparations at home, delicious recipes


For connoisseurs of grapes, there is an excellent opportunity to taste them not only in season, but also in winter, if you make preparations in time and preserve grape compote or juice. We have prepared delicious recipes for you.

Canned grapes

Various grape preparations are useful, as their use helps strengthen and overall tone the human body. By the way, if you drink a glass of high-quality grape juice every day, your body will receive the daily requirement of B vitamins. In addition, drinking grapes helps restore energy and fluid balance, helps break down kidney stones, reduces bad cholesterol and improves metabolism.

Canning grapes for the winter is a great way not only to preserve these delicious berries, but also to diversify your family’s diet during the cold season. Of course, this is an unusual recipe for preparations for the winter, since for the most part we are accustomed to preparing local vegetables and fruits in this way. But you only have to make canned grapes for the winter once, and you will stock them for future use every year.

Ingredients:

Number of servings: 1

Cooking time: 30 minutes

Cooking the dish step by step with photos:

So, to prepare canned grapes for the winter, in addition to ripe grapes (preferably seedless), we need water, granulated sugar and a little citric acid.

We separate the berries from the clusters. We throw away damaged, wrinkled and rotten ones, and use only whole and beautiful ones. We wash them and dry them, then put them in a colander and stir them into boiling water for 5 seconds. This is how we sterilize the skin. Transfer the berries to a prepared (sterilized) jar and set the water to boil.

When the water warms up well and almost boils, add granulated sugar and lemon to it. Stir until the crystals are completely dissolved. Let the syrup boil for a couple of minutes and pour it into a jar of berries.

Seal the jar with a sterile lid and turn it upside down. Leave the canned grapes in this position until they cool completely. After this, we store the preparation for the winter in the cellar, basement or refrigerator.

I shared with you a recipe that is designed for 1 serving - a 700 ml jar. Naturally, if you cook more, the amount of food will increase by the same amount. Help yourself, friends, to delicious and sweet canned grapes!

Canned grapes - recipe with photo


Various grape preparations are useful, as their use helps strengthen and overall tone the human body.
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