Grapes - a storeroom of vitamins, minerals, salts, acids, pectin, sugar. Most fruits are used for winemaking. These tasty and healthy berries are also suitable for compotes, jams, preserves, jellies. They are dried, pickled, soaked, they make excellent juice from them.
Selection of grape varieties for conservation
By purpose, grape varieties are divided into table, technical and universal. Canteens, as the highest quality, are used for fresh food. But among them there are some varieties, from which they also make blanks. So, jam, compotes and marinades are made from grapes:
- "Muscat of Alexandria",
- Muscat of Hamburg
- Cardinal and others.
Of the technical varieties in which the juice content is more than 75% of the berries, wines and juices are produced. Universal varieties are those that are eaten fresh and in the form of a variety of canned goods. Compotes, jams and berry jam are especially good Isabella, Armalaga, Lucille, Edna and others.
Berries for winter harvesting are thoroughly washed and sorted. It is important to carefully separate them from the twigs and discard spoiled or damaged fruits.
Compote is one of the most common types of harvesting from grapes. It is good because in a syrup of even low concentration the natural taste and aroma of berries are perfectly preserved. Most often they are made from white grapes of muscat and isabella tastes. Berries for compote must be ripe and dense.
For jam and jams black and white, large, slightly unripe grapes are suitable. It is important to separate the fruits from the hands carefully, without damaging them.
How to make compote from grapes
Jam from grapes "Kishmish"
This grape variety with small berry sizes is distinguished by its extraordinary sweetness and lack of seeds. Especially sweet black raisins. For jam, the proportion of berries and sugar is 1: 1. For a kilogram of grapes you need 2 more glasses of water and vanilla or cinnamon. The cooking sequence of this delicacy is as follows:
- syrup is boiled separately;
- berries are poured with hot syrup, which are boiled for half an hour with constant stirring;
- then let cool slightly with jam;
- add vanillin or cinnamon to it and, bringing to a boil, boil for another couple of minutes;
- then, after waiting for it to cool, they pour it into banks.
Isabella grape jam
For 1.5 kg of berries you need 1.5 cups of water and 4.5 cups of sugar.
To make this jam you should:
- boil the syrup with a third part of sugar;
- pour in the berries and cook them for several minutes;
- after cooling, pour in the remaining sugar and cook for another half hour.
For the prepared jam, strawberry aroma is characteristic.
Jam with Orange and Grapes
For it, you need one kilogram of berries and sugar, 1 orange, a glass of water.
Cooking technology is as follows:
- syrup is made from a third of sugar;
- berries are poured into it and allowed to infuse for several hours. So they are less deformed during cooking;
- then the product is allowed to boil and, adding the same amount of sugar, it is boiled for ten minutes;
- set aside the jam container for 10 hours;
- cook until tender, pouring out all the sugar;
- squeeze the juice from the orange into the finished jam.
Isabella grape jam
For 1.5 kg of berries you need 700 g of sugar, juice of 1 lemon. The sequence of processes:
- separate the pulp from the skin;
- add half the sugar to the last;
- grind the resulting mixture in a blender and grind through a sieve;
- pulp with the remaining sugar and lemon juice cook for half an hour;
- grind it through a sieve so that there are no seeds left;
- combine both mixtures and cook for half an hour;
- pour hot jam into cans and keep cool.
Compote from Isabella grapes
This grape is sweet, gives the compote a rich red color, it does not need to be sterilized.
Compote is prepared like this:
- grape brushes are put in clean jars to the level of the neck;
- pour boiling water over them to the top;
- covered with lids, left for 4 hours;
- drain the water and, adding a glass of sugar to each three-liter container, heat the water to a boil;
- pour jars of boiling water and immediately roll up;
- turning them upside down, wrap them up and wait until they cool.
Stewed apples and grapes without sterilization
A three-liter jar needs 3 glasses of grapes, 4 apples, 2 liters of water, a couple of lemon slices, 3 cloves, a glass of sugar.
The drink is prepared in this way:
- about half of their volume is filled in prepared containers with grapes, apples cut into 4 parts with the core removed, cloves and lemon slices;
- fruits are filled with steep boiling water flush with the neck of the jar, covered with lids;
- after 5 minutes, pour the water from the cans into the pan and bring it to a boil;
- pour a glass of sugar into each fruit bowl;
- while the water boils, boil the lids in a separate bowl for several minutes;
- boiling water is filled in jars with blanks as fully as possible;
- roll them up with sterile lids;
- turning containers with compote onto the lids, wrap them up and wait until they cool;
- then the cans are put in the pantry.
After reading the corresponding article on our website, you can learn how to make dandelion jam.
Storage rules for canned grapes
When storing tasty and varied homemade grape blanks, you need to remember that:
- It is better not to use canned foods after a year from the time of manufacture, especially for those species where there are seeds.
- Unused blanks in the current season will perfectly serve as a filling for pies and cakes. Moreover, they must undergo repeated heat treatment.
- Compotes, jams and jams rolled up in sterile jars can be kept at room temperature.
- When harvesting a delicacy of grapes for the winter, you need to strictly follow the technology, otherwise the product will quickly deteriorate.
How to make grape jam
Grapes are a delicious and very healthy berry. From it you can make many blanks for the winter. Due to the high sugar content in it, sterilization can be dispensed with, without spending too much time and effort on cooking. Jams, jams and compotes from grapes are well stored.