Grapes are a healthy berry containing many useful vitamins, natural acids, sugar, pectin, micro and macro elements. It has a positive effect on the work of the digestive system, restores strength after physical overstrain.
Grapes are useful not only fresh, but also canned. Juices, jellies, jams and preserves are especially useful and tasty. It is not difficult to prepare a sweet berry, it is enough to follow the recipe and take exceptionally high-quality raw materials. Consider the most popular, one might say, golden recipes for harvesting grapes for the winter.
How to make grape sorbet
To make sorbet, you need the following ingredients:
- unripe green grapes-1 kg;
- sugar-0.5 kilograms;
- water or syrup—2 glasses;
- water—1.5 cups.
Preparation:
- It is necessary to take unripe grapes of the "Lady Finger" variety clean, sort out, rinse well under running water, put the whole in a container with water and boil for 1 minute. Then you need to cool it, squeeze it well and strain.
- Make sugar syrup, and pour the resulting juice into it;
- Boil this mixture for 1 minute;
- Remove from heat and cool.
How to make grape jam
Grape jam
Jam is a delicious dessert. It will be a great addition to breakfast and a wonderful filling in pies.
Jam is made from the blue varieties of Concorde and Isabella.
Ingredients:
- Isabella or Concorde grapes-1.8 kg;
- sugar—1000 grams;
- lemon juice-90 ml;
- lemon zest—0.5 pieces.
Preparation:
- Wash the grapes, wait until the water drains;
- Squeeze the pulp from the berries into a container, discard the peel;
- Put the container on medium heat, bring to a boil and boil for 5 minutes (add water if necessary);
- This is followed by the mass to grind through a sieve;
- Add lemon zest, granulated sugar, lemon juice to the grated berries, mix all the ingredients with a wooden spoon, bring to a boil over high heat. After boiling, you need to reduce the fire so that there is no burning.
- Boil on low heat 30 minutes;
- When boiling, the foam must be removed;
- We check the readiness with a chilled spoon, passing it over the surface. A line drawn with a spoon at the finished jam will not close immediately;
- Pour the finished jam into sterilized jars, cool.
Storage periods:
Shelf life of jam in a glass jar with the addition of lemon juice, can be stored at home 12 months.
Video on how to close grapes for the winter?
A very simple recipe for grape berries in syrup. Cooking such a delicacy is very simple, but how delicious, words cannot convey, you just need to try! You can also make the syrup with apple juice instead of water. also turns out just great and unusual!
See the cooking recipe in the video, everything is easy and accessible, the author tells!
This completes the selection of recipes, I told you all my favorite ways of preserving grapes. I really hope you find your favorite recipe!
If you liked the article - add to bookmarks, write comments and press the buttons of social networks!
Grapes are one of the favorite fruits of many people, it is not for nothing that they call it the "King of Fruits".If you want to enjoy its sweetness, both during the ripening season and in winter, you can choose a practical way to preserve these sun-filled berries from the recipes below.
Having learned how to cook, be sure that your table will be decorated with an original appetizer that will appeal to absolutely all family members.
Besides their unique aroma and taste, grapes are also known for their properties. It contains vitamin B6, magnesium and potassium. In addition, the antioxidants and boron in this fruit protect the body against cancer and osteoporosis. Therefore, be sure to stock up on this berry for future use, it is very useful!
Moreover, it will not be difficult to prepare such a delicacy, everything is very simple there, the main thing is to follow the recipes and choose high-quality raw materials without signs of spoilage.
Grape jam
Jam from grapes
A very tasty and beautiful jam comes from several grape varieties. Before making the jam, the berries must be cut off from the tails, washed 2-3 times and dried.
To help the grapes dry faster, you can sprinkle them on paper towels to absorb moisture.
Ingredients:
- grapes of different varieties—2000 grams;
- sugar-500-1000 g;
- water—250 gr.
Preparation:
Place the grapes in a saucepan, add water and boil 15 minutes over low heat. Set aside fruits from heat and squeeze through a small mesh sieve. Sugar is added to the resulting mass, depending on the sweetness of the grapes.
If the grapes contain a high percentage of sugar in the berries, it will be enough to add 0.5 kg of sugar. If the percentage is low, add 1000 g of sugar.
Boil over low heat to the required consistency. The readiness is checked in this way: a drop of jam is spread on a saucer, if it does not spread, then the sweet treat is ready.
The shelf life of the jam depends on the amount of sugar used in cooking. If a lot of sugar is added, then the shelf life of such jam isfrom 7 months to 1 year... If a small amount of sugar is used, then such a jam can be stored up to 3 years.
Homemade grape jam
Grape jam with whole berries
It is believed that the most suitable varieties for jam are:
- Isabel;
- Kishmish;
- Muscat.
Tips for making and processing jam:
- The berries must be torn off the brush, removed the spoiled ones and rinsed under cold water three times;
- Before making the jam, the berries must be blanched. To do this, they are dipped in hot water and immediately cooled under cold water;
- To avoid cracking the berries, they are pre-poured with sugar syrup and left in it. for 5 o'clock;
- White sugar is used in the preparation of jam, yellow often burns and this will give the jam a bitter taste;
- When the jam is fully prepared, the grapes will sink to the bottom.
Ingredients:
- grapes—1000 grams;
- sugar—1200 grams;
- water- 200 ml.
To make jam, you need grapes, water and sugar.
Preparation method:
- Tear off the fruits, rinse, put in a colander;
- Dip in a pot of hot water, cool with cold water;
- Wait until the liquid drains and put in a cooking bowl;
- In another container, prepare the syrup, pour the fruits over it and set aside at eight o'clock;
- Then drain the syrup, boil and pour the berries again. Set aside to insist for 8 o'clock;
- Put a bowl of jam on a small fire and boil until the required consistency, removing the foam during boiling;
- Cool in containers and arrange in sterile jars.
It is necessary to store the jam at a temperature from +10 to +15 degrees indoors without access to sunlight. The basement will be an ideal storage place if there is no high humidity in it.
If properly prepared, the jam can be stored 3 years from the moment of preparation.
If the jam is covered with a thin film of mold, you should not throw it away.It is necessary to remove the mold, boil it, and use it as a filling in pies.
Grapes canned for the winter without sterilization
An unexpected combination of spices and cinnamon gives the finished appetizer a very unusual piquant note. This recipe is so simple that even the first experiment boasts an excellent result. Another cooking feature is that if you do everything right, then the jars of the treat will stand for a long time.
Ingredients for 2.5 liters:
- bunches - 1600 grams;
- carnation inflorescences - 5 pieces;
- allspice - 5 peas;
- black pepper - 13 peas.
For 1 liter of marinade:
- 50 grams of coarse salt;
- ¼ teaspoons of cinnamon;
- 200 grams of sand;
- 100 grams of 9% acid.
Cooking method:
1. We put the cans to be sterilized, if you do as I do, then you need to pour 50-100 grams of water into each container and put it in the microwave for 10 minutes. Boil the lids for 3 minutes.
2. At the bottom of the glass container we throw peppercorns and cloves. We examine the bunches, remove the rotten berries, rinse well, shake off the water and divide into small brushes that need to be laid out in the container.
3. Boil water and pour fruit. Cover with lids and leave for a quarter of an hour.
4. While the appetizer is infused, pour a liter of cold water into the cauldron, add all the ingredients for the marinade there, put it on the hob. Stir the mixture well, wait for a boil, boil for 2-3 minutes and remove from heat.
5. Drain the water from the berries, and fill the jars with hot marinade. We seal the workpiece hermetically, set it upside down and let it cool to room temperature.
Such a delicacy is great in a dark corner of the room, and you can try it in a month.
Isabella jelly
Jelly from this grape has a beautiful appearance, characteristic aroma and pleasant taste.
Grape jelly
The berries are washed, let them drain, and put into a saucepan, adding water. They put on a small fire and boil down 20 minutes... Leaving aside from the heat, grind through a sieve.
Measure out the amount of the resulting mass, and add sugar at the rate: 500 grams of sugar per 1000 milliliters of juice... Bring to a boil and pour into sterile jars. If desired, add a thickener to finish cooking. Jelly is stored for several years in a cool room.
Video on how to close grapes for the winter?
A very simple recipe for grape berries in syrup. Cooking such a delicacy is very simple, but how delicious, words cannot convey, you just need to try! You can also make the syrup with apple juice instead of water. also turns out just great and unusual!
See the cooking recipe in the video, everything is easy and accessible, the author tells!
This completes the selection of recipes, I told you all my favorite ways of preserving grapes. I really hope you find your favorite recipe!
If you liked the article - add to bookmarks, write comments and press the buttons of social networks!
For many cultures and peoples, grapes symbolize well-being. Under Hippocrates, the berry was considered a medicine, used to heal and restore strength. Grapes are widely used in cooking. Blanks are made from bunches and leaves. Grapes for the winter period can be saved in the form of juice, jam, wine, jam, compote, marmalade, marshmallow. When processed, the fruits do not lose their usefulness, they have a sweet berry aroma and excellent taste.
Compote
For canning compote, berries of any kind are used. You need to take:
- grapes- ½ part of the container;
- water- 2.5 liters;
- sugar—1 glass;
- lemon acid.
Compote is prepared as follows:
- Wash the berries, sort out, and fill a 3-liter jar to half the volume;
- Boil sugar syrup;
- Pour the syrup over the berries and set aside. 15 minutes;
- Drain the syrup into a container and boil 2 minutes... After boiling, add citric acid;
- Pour the syrup into bottles and roll up;
- Tilt the cans upside down, cover with a blanket and wait until they cool down.
How to roll up grape juice
Grape juice
Ingredients:
- grapes-10 kilograms;
- water- 3 liters;
- sugar optional.
When preparing juice, it is preferable to use the following grape varieties:
- Isabel
- Cabernet
- Lydia
Cooking technology:
- Sort the berries, wash, drain off excess water;
- It is necessary to grind the berries using a meat grinder;
- Grind this mass through a sieve and pour into a saucepan;
- Pour the pulp with water at the rate of 500 ml. water for 5 kg of pulp;
- Mix the pulp with water, squeeze out the juice and pour into a saucepan with juice;
- Put the juice over medium heat and boil until bubbles appear. When they first appear, the temperature must be lowered. Total cooking time 20 minutes;
- Remove the juice from the heat and let it settle 2 hours... During this time, the juice will acquire transparency;
- Put the container on the fire again and bring to a boil. Add sugar at this point. It is added at the rate of 100 grams per 2 kilograms of grapes. Wait until sugar dissolves and remove from heat;
- Pour the juice into sterile jars.
Grapes canned for the winter without sterilization
An unexpected combination of spices and cinnamon gives the finished appetizer a very unusual piquant note. This recipe is so simple that even the first experiment boasts an excellent result. Another cooking feature is that if you do everything right, then the jars of the treat will stand for a long time.
Ingredients for 2.5 liters:
- bunches - 1600 grams;
- carnation inflorescences - 5 pieces;
- allspice - 5 peas;
- black pepper - 13 peas.
For 1 liter of marinade:
- 50 grams of coarse salt;
- ¼ teaspoons of cinnamon;
- 200 grams of sand;
- 100 grams of 9% acid.
Cooking method:
1. We put the cans to be sterilized, if you do as I do, then you need to pour 50-100 grams of water into each container and put it in the microwave for 10 minutes. Boil the lids for 3 minutes.
2. At the bottom of the glass container we throw peppercorns and cloves. We examine the bunches, remove the rotten berries, rinse well, shake off the water and divide into small brushes that need to be laid out in the container.
3. Boil water and pour fruit. Cover with lids and leave for a quarter of an hour.
4. While the appetizer is infused, pour a liter of cold water into the cauldron, add all the ingredients for the marinade there, put it on the hob. Stir the mixture well, wait for a boil, boil for 2-3 minutes and remove from heat.
5. Drain the water from the berries, and fill the jars with hot marinade. We seal the workpiece hermetically, set it upside down and let it cool to room temperature.
Such a delicacy is great in a dark corner of the room, and you can try it in a month.
Harvesting in the form of pickled berries
Pickled grapes
Pickled grapes are widely used. It can be used as an appetizer, seasoned with salads, served with cheese.
For pickling we need:
- fresh grapes-500 grams;
- granulated sugar—250 grams;
- white wine vinegar-165 grams;
- dry white wine-85 grams;
- mustard seeds—1 teaspoon;
- cinnamon-1 piece;
- salt—1/4 teaspoon;
- black peppercorns- taste.
Preparation:
For pickling, it is better to take raisins or black varieties grapes. Separate the berries from the brush, rinse, let them drain.
Marinade:
Place sugar, vinegar, wine and spices in a saucepan, put on fire and bring to a boil. If you want to get berries with a tolerable taste, fill them with hot marinade. If you need whole berries with an exquisite aroma, combine the grapes with the marinade in a cooled form.
The berries must be left in the marinade for 12 hours.
Adding sugar
In order for the wine not to turn out sour, sugar must be added to it.The amount of sugar depends on how sweet, or, conversely, dry, you want to make the wine. You can't do without it at all.
Pour 3-4 liters of wort into a separate saucepan, add 3 cups of sugar to it and put on low heat. After the sugar is completely dissolved, pour the sweetened juice into the main bowl, stir and taste. The procedure can be repeated several times until you are satisfied with the result.
Wine
Home wine
Berries for making wine must be picked in September... It is necessary to choose a time when there was no rain for several days on the eve of the collection. Collect berries on a sunny day. After harvesting, the grapes should be sorted out and laid out in the sun. You should not wash the berries, as there are microorganisms on the skin of the berries that help the fermentation process.
Place the berries in a plastic or enamel bowl, no more than ¾ of the container volume and crush. Cover the resulting mass with a cloth and leave for 4 days in a dark, warm room. Stir the juice twice a day. After some time, the pulp will separate from the juice and rise to the surface.
The pulp is removed from the surface of the juice and placed separately. Filter the juice through cheesecloth at least 3 times... This procedure saturates the juice with oxygen. Pour the juice into glass containers with a long neck.
Pour juice into a container no more than 2/3 of the volume. Leave the filled containers in a warm, dark place. A water seal must be installed on the bottle. It is a tube connected to a container on one side and immersed in a jar of water on the other.
If there is no water seal, you can use a medical glove by making a small hole in one finger with a needle and putting the glove on the neck of the container.
Fermentation room temperature should not exceed 27 degrees... If the temperature is below 17 degrees, fermentation stops.
After two days of fermentation, sugar is added to the juice. To do this, drain 1 liter of juice from the container and put 50 grams of sugar. If the juice is sour, you can add another 20 grams and pour the juice back into the container. This procedure should be done every week.
After two months, the fermentation process ends.
The wine is carefully drained with a hose, put on a water seal and left to ferment. After that, the wine is left to mature. White wine matures 45 days, red 60.
Pour the finished wine into bottles, filling them to the top, so that there is no room for air, and close with a wooden cork. Store wine at a temperature between +5 to +20 degrees dark, cool room.
Fermentation control
Within a few hours after the pulp is in suitable temperature conditions, the fermentation process begins.
The wort must be mixed several times a day, removing the skins that have risen to the surface. If this is not done, the cake will sink to the bottom and the wine will deteriorate long before bottling.
At about 7-9 days, the skins can no longer stay on the surface of the wort for a long time, so you should start filtering.
Juice is slowly poured into a previously prepared container through several layers of gauze or a fairly dense fabric (you can also use a nylon stocking).
