What to cook from homemade grapes for the winter. Preparations from Isabella grapes for the winter

One of the good ways to preserve grapes for the winter is to preserve them. At the same time, useful substances are preserved, and taste is not lost. Recipes for canning grapes for the winter are not too varied, but by adding other berries, fruits or spices, the taste can be diversified. The most famous methods of preserving grapes are pickling, compote in jars, juice, preserves, jam. Berries for preparations can be used in completely different varieties and colors, and can be mixed. Depending on the recipe, it is possible to use overripe or, conversely, underripe fruits.

Grapes in their own juice without sugar

This recipe involves preparing a delicious preparation without adding sugar. It becomes sweet thanks to the natural sugars contained in the berries. Therefore, this method of preparation is more dietary and hypoallergenic.

Ingredients:

• Sweet grape variety

Preparation:

1. Wash the bunches thoroughly and remove rotten berries. If desired, the berries can be disassembled and the tassels removed. Can be used with whole bunches.
2. Boil water and cool. If you pour boiling water over the fruits, they will crack.
3. Place the berries in a jar and fill with cooled water.
4. Sterilize under the lid for half an hour.
5. Roll up, turn over and wrap.

Recipe for canning grapes for snacks

Ingredients:

• 3 kg berries
• 4 liters of water
• 2 tbsp sugar
• 4 tbsp salt
• Carnation
• Bay leaf
• Ground cinnamon
• 200 g vinegar 6%
• 4 tbsp mustard powder

Preparation:

1. Prepare syrup. To do this, add salt, sugar, cinnamon to slowly boiling water, and after boiling, add vinegar. Remove from heat, let cool.
2. Place washed grapes in sterilized jars.
3. Pour over the cooled marinade.
4. Roll up and wrap until cool.
5. Store in a cool place.

Olives in Russian

For the greatest resemblance to overseas olives, the recipe uses large green varieties of berries.

Ingredients:

• 0.5 kg green grapes
• 1 tsp mint (can be dried)
• 1 tsp rosemary (can be dried)
• Black peppercorns
• 10 g ginger root
• Bay leaf
• 200 ml water
• 100 g sugar
• 5 tbsp vinegar

Preparation:

1. Prepare the marinade: add all ingredients, except berries and vinegar, into water. Boil for 4-5 minutes.
2. Pour in vinegar and boil for another 2-3 minutes.
3. Cool at room temperature.
4. Wash the berries, separate them from the branches, and place them in a jar.
5. Pour over the marinade.
6. Cover with a tight lid and store in the refrigerator.

How to use pickled grapes?

The most important task of preparations is to preserve your favorite foods for the winter. Of course, now there are an abundance of fresh berries and fruits on store shelves. But often their taste is bland, and almost all fresh fruits brought from abroad are treated with chemicals for better preservation. Therefore, many housewives prefer to treat their households and guests with their high-quality and proven products. Moreover, preparations made from grape berries are suitable for both a daily family dinner and a holiday table. So, you can serve pickled unsweetened grapes with meat, poultry, and kebabs. They also go great with cheeses. You can also add preparations to everyone’s favorite salads. And, of course, grape preparations are ideal as an appetizer for an aperitif. Sweet preparations can be used for desserts. Berries as a decoration, additive or layer in baked goods. Preservation syrup as an impregnation for cakes and muffins. There are a lot of options, it all depends on the imagination of the cook.

Popular and original recipes for peppers in…

Grape compote is one of the most delicious, so preparing it for the winter is a must. This drink is very popular with children, and during the holidays it is one of the first to run out.

I offer you our family recipe for grape compote for the winter, very simple and quick, without sterilization.

The best grapes for compote are small blue ones (Golubok, Isabella). It is not suitable for food, but the compote made from it is simply superb. But if this is not the case, then any other grape will do, preferably dark.

Compound:

For a 3 liter jar

• approximately 700 grams of grapes
• 2 liters of water (plus a little extra just in case)
• 1 cup (250 ml) sugar

How to prepare grape compote for the winter:

1. First of all, pour water into the pan (at the rate of 2 liters per 3-liter jar and a little more, as some may spill) and put it on the fire, so that by the time we prepare everything, the water will already boil.
2. Wash the grapes. I took small blue and larger grapes (I don’t know the variety).

   

3. Wash the jars well with cleaning agent.
4. Tear the grapes from the branches and pour them into jars 1/3 of the way up. If your grapes are too sweet, you can add a couple more slices of lemon for flavor, as in.

   Grapes in a jar

5. Pour boiling water into the jars to the very edge and cover with clean lids (no need to sterilize the lids yet), which you will use to seal. In general, the process of preparing compote for the winter is similar to :).

   Grapes soaked in boiling water

6. Leave for 5-10 minutes.
7. Now drain the water from the jars back into the pan (by opening the lid slightly and clasping the jar with a towel, for example, or putting on a lid with holes). Place the pan on the fire until the water boils.

   Water for filling

8. Pour one glass of sugar into the jars.

   Add sugar

9. Boil the lids that you will use to roll up the compote by throwing them into another saucepan with boiling water. Just before the water for the compote boils, they will have time to sterilize.
10. Place the jar in a plate and pour boiling water to the very top so that a little water flows out of the jar into the plate.
11. Remove the lid from the boiling water, place it on the jar and roll it up.
12. Turn the jar upside down and wrap it in a blanket until the next day.

    Grape compote is ready for the winter

This compote can be stored either at room temperature or in the cellar.

Delicious grape compote for the winter

P.S. If you liked the recipe, don't miss anything.

Bon appetit!

Julia author of the recipe

Delicious aromatic grapes are loved by adults and children. Recipes for grape compote for the winter will help you make vitamin reserves for the cold season, when the grape season is already over. After all, not everyone likes to drink grape juice because of its sugary taste. And not everyone likes (or can) wine either. There is a way out - make compote from grapes. It both fortifies the body and has a milder taste.

To prepare compotes for the winter, berries of any variety are suitable - both blue and white, and you can even roll up grapes in whole bunches. There are many recipes for grape compote for the winter from grape berries alone, as well as with the addition of other fruits and spices to the compote, which will give it a unique flavor. Grape compote is not only tasty, but also has a positive effect on the body. Grapes contain iron, magnesium, and potassium.

It is recommended to use grape compote if you have problems with the gastrointestinal tract and cardiovascular system.

Compote of grapes for the winter

You can roll up grape compote at home using this recipe from any variety, and it will taste like grape juice. Ingredients are indicated for one 3-liter jar.

Ingredients:

• grapes - to cover half the container;
• water – 2.5 l;
• sugar – 1 tbsp;
• lemon acid.

Compote preparation technology:

Grape compote without sterilization

For grape compote without sterilization, you can use grapes of both blue and white varieties. To make the compote rich, you will need a little more sugar and the grapes themselves. You can add spices (cloves, mint or cinnamon) to the compote during rolling.

Compote, rolled up for the winter without sterilization, is stored for no more than one year.

Ingredients:

• grapes – 2 kg;
• sugar – 0.5 kg;
• water - 4 l.

Cooking technology:

Compote of grapes using double pouring method

You can quickly roll up compote for the winter without sterilization using double pouring - a method used when canning tomatoes. This recipe for grape compote for the winter is also different in that you do not need to prepare sugar syrup. It is poured into the jar, not immediately, but after the first pouring of boiling water.

Ingredients (based on a 3-liter bottle):

• grapes – 700-800 g;
• sugar – 1 tbsp;
• water – 2 l.

Cooking technology:

Compote of grape bunches with sugar

Without sterilization, you can also roll up compote from small blue grapes using whole bunches. The rolling process is slightly different from the previous recipe - sugar is not poured into a jar, but syrup is prepared from it. However, you shouldn’t add too much sugar, otherwise the taste of the compote will be too sweet, and not everyone likes this.

The grape bunches will slightly change the taste of the compote and give it a slight tartness.

Ingredients:

• water – 2 l;
• 1 tbsp. Sahara;
• grapes - enough to fill the jars by a third.

Cooking technology:

Grape compote without sugar

To prepare grape compote for the winter according to this recipe, you will need a little extra time, since sugar-free compote requires additional sterilization. But it contains even more useful vitamins and is suitable for use by people suffering from chronic diseases for which sugar should not be consumed.

Ingredients:

• grapes in bunches - enough to fill the jar to the brim;
• water for filling - in the amount required for the remaining volume of the jar.

Cooking technology:

Kishmish grape compote

A light and pleasant-tasting compote is made from white grapes, for example, from the Kishmish variety. You can use both small and large sultanas - there is no fundamental difference, because the main thing is taste.

Ingredients:

• white grapes – 1 kg;
• sugar – 300 g;
• water – 0.7 l.

Cooking technology:

Grape compote “Isabella” with spices

Even a novice housewife can prepare a healthy compote of Isabella grapes for the winter. It is good to use in cold winter times to prevent infectious diseases.

Ingredients (for 1 three-liter bottle):

• Isabella grapes – 1 large bunch;
• sugar – 0.5 tbsp;
• water - about 2 liters (depending on the size of the grape bunch) to fill the jar to the brim;
• and lemon balm - 1 sprig;
• lemon or lime - 1 slice.

Cooking technology:

Compote of green grapes with honey

Compote made from green grapes for the winter with the addition of sugar instead of sugar has a very unusual taste. Green grape varieties are not often used for canning because they give the compote a very weak color.

To give the compote a beautiful color, you can add red apples.

If color is not as important as taste, this recipe is worth trying. So, how to make compote from grapes with honey?

Ingredients:

• green grapes – 3.5 kg;
• honey – 1 kg;
• water – 3 l;
• grape vinegar - 50 ml;
• ground cinnamon – 1 tsp;
• cloves – 5 pieces;
• lemon – 1 pc.

Cooking technology:

A homemade grape compote prepared by yourself will appeal to everyone without exception and will allow you to please your loved ones on a festive, and not only cold, winter evening. Even if you don’t have your own vineyard, you won’t need to purchase too many berries to stock up on strategic reserves for the winter. But this drink is much tastier and healthier than store-bought juices! Bon Appetit everyone!

Compote of grapes and peaches - video

Grape jam

Pictured is grape jam

To prepare grape jam according to this recipe, first you need to remove the berries from the bunches and rinse thoroughly, after tearing off the tails. Then discard damaged fruits. To make grape jam really tasty, you need to take only whole berries with fleshy pulp and thick skin. Then it all depends on what variety is used: green, blue or white. The quality of the final product will depend on this. Green fruits are usually pre-boiled in plain water to make them softer. To preserve color, you can add a little salt at the rate of half a teaspoon per 1 kg of berries. Blue and white varieties do not need such treatment. The grains are only removed from them. If the berries are overripe, you can remove the skin.

The product is now completely ready for the main process.

Grape jam can be prepared in different ways. The most common is the usual option, for which you need to take 1 kg of ripe fruit, 1 kg of sugar and a glass of cold water.

Preparation is carried out in several stages: Syrup is made from water and sugar. Dip the prepared berries into it and bring the mixture to a boil. The product is boiled for 5 minutes over low heat and then set aside until it cools completely. The procedure is repeated a couple more times. As the boil progresses, remember to skim off the foam and remove any floating grains. For taste, you can add a little citric acid (a teaspoon) or vanillin on the tip of a knife at the very end of cooking. At the end of cooking, hot grape jam prepared according to this simple recipe is placed in sterilized jars and sealed tightly with tin lids. Store in a cool and dry place.

Grape jam can be made in a slightly different way: Place the washed berries in a prepared bowl. Pour boiling syrup over the fruits and leave for 12 hours. Then bring the mixture to a boil and leave again for half a day. On the third day, add chopped lemon (without seeds) to the hot mixture. Otherwise, the process of preparing grape jam according to this recipe is carried out without changes. On the fourth day, add 10 g of vanillin to the hot jam and put the product into jars.

Grape jam with cherry flavor for the winter

The photo shows an unusual grape jam

In order to prepare such an unusual grape jam according to this simple recipe, you need to have the following: 3 kg of grapes, 3 kg of granulated sugar, citric acid, cherry stalks, vanillin.

The grapes are carefully sorted. After this, it is washed and boiled in boiling water for about two minutes. In order for the grapes to acquire a pleasant cherry smell, you need to place washed cherry stalks in this water.

Then they take water and sugar, make syrup, and put berries in it, which have already been boiled. Let the whole thing sit at room temperature for 4 hours. Next, bring everything to a boil, cook for about an hour over low heat, and then remove from the stove for about 10 minutes. Next, add citric acid to the jam, as well as vanillin if desired, and then cook until tender.

The jars that you will use for jam must first be washed, then boiled for five minutes, and then put in the oven to dry.

Be sure to sterilize your jam jars before rolling them up. Grape jam prepared for the winter according to this recipe is cooled without turning the jars over.

Look at the photos for grape jam recipes:

Grape jam

Berries and fruits are good not only in the form of jam. Jam could be a great option. This product is perfect as a filling for pies or as an addition to morning toast. Homemade grape jam according to this simple recipe is prepared as follows.

For this dish you will need 1 kg of sugar, 1.8 kg of grapes, the zest of half a lemon and 80 ml of lemon juice. The best way to prepare jam is to thoroughly wash and sort the bunches of grapes. Remove each grape from its shell. Cover the resulting mass with a lid, place over medium heat, bring to a boil and leave for 5 minutes. Now the mixture must be pressed through a sieve to get rid of unnecessary seeds. Pour the mixture back into the pan, add the remaining ingredients according to the recipe, let it boil and leave to simmer over low heat until fully cooked. All that remains is to put everything in a prepared container, seal it tightly and store it in a cool place.

Grape cake without baking

Pictured: Grape cake

The grape cake is delicate and very elegant. To create it you will need 700 g of sour cream, 100 g of raisins, 200 g of chocolate, 25 g of gelatin, 300 g of crackers, 90 g of jelly (1 bag), grapes (to taste), vanilla sugar (to taste), 1 glass of sugar.

Gelatin is diluted as indicated on the package. The jelly is diluted in 300 ml of hot water. Beat sugar, sour cream, vanilla sugar in a bowl. When the gelatin is ready, pour it into the cream and beat it too. Raisins are steamed in boiling water and strained. Grind chocolate and crackers. These ingredients are mixed with sour cream and placed in a mold. All this is put in the refrigerator for half an hour. Wash the grapes, divide them into halves, and if there are seeds, remove them. Lay out halves of berries and pour in jelly. Place in the refrigerator until completely cool.

Look how delicious the cake with grapes looks according to this recipe in the photo below:

Candied grapes

For this grape dessert recipe, the grapes chosen are not very large and, preferably, seedless. It is not torn off from the brushes.

Boil a syrup containing equal amounts of water and sugar. Dip bunches of grapes in it and roll them in sugar. Then preheat the oven well and turn it off. They put bunches of grapes there. Once the oven has cooled completely, the grapes will be ready. They must be removed from the branches and stored in a dry, sealed container. Candied grapes prepared at home using this recipe can be used in baking.

Grape marmalade

Required ingredients: dark grapes - 1 kg, dry red wine - 1/2 l, sugar - 500 g.

To prepare marmalade according to this recipe, pour the washed berries 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 grape dessert into jars and let cool, then close them with lids and place in a cool place.

Grape marshmallow with nuts

The essence of preparing grape marshmallow, like any other, is long-term drying at low temperature. In areas where a hot climate prevails, marshmallows are prepared directly in the sun. In other cases, it is more practical to use the oven.

To make 200-250 g of product you will need: 1.2 kg of grapes, 100 g of sugar, 80-100 g of any nuts, 2 tsp. corn starch.

The grapes are washed and carefully sorted, separating the berries from the branches and removing spoiled berries. Then grind it using a blender. Then the mass is rubbed through a sieve to get rid of the skin and seeds. The resulting juice with pulp is poured into a small saucepan with thick walls and put on fire. Bring the mixture to a boil and skim off the foam. Boil the juice over very low heat until its volume is reduced by two-thirds or even a quarter of the original volume. When this happens, add sugar to the juice and stir.

Starch is diluted in a small amount of cold water. Pour starch into concentrated grape juice and mix well. The mass will thicken a little. Then the jelly is removed from the heat.

The nuts are chopped, added to the grape mass and mixed.

The resulting mass is distributed on a baking sheet covered with parchment or a silicone mat and dried at a temperature of 60-70 ° C for 5-6 hours. It is better to use the convection mode.

To check the readiness of the marshmallow, you can touch it with your finger: if it does not stick, it means that it has already dried out enough.

The finished marshmallow is cooled, carefully separated from the parchment or silicone mat and cut into strips of arbitrary width.

The strips are rolled into a tube and stored in a tightly closed container or glass jar - this way it will remain tasty for a whole year.

Grape juice

Pictured: Grape juice

To prepare juice from homemade grapes using this recipe, you can take several bunches of berries of any variety. Wash the grape bunches well and immerse them in boiling water for 5 seconds. Separate the berries from the bunch, squeeze the juice through cheesecloth or a juicer. Pour the juice into jars, cool to 30 degrees, cover the jars with sterile lids and pasteurize in a saucepan with water at 90 degrees for 10 minutes (0.5 l) or 15 minutes (1 l), seal and cool with the neck down.

Grape compote for the winter

Pictured: Grape compote

Traditional grape compote for the winter according to this recipe is prepared based on: 1 kg of berries (Isabella grapes), half a glass of granulated sugar and a liter of water.

The grapes must be cleared of branches, washed and placed in jars. Berries should occupy half the volume of the container used. Next, boil the syrup (water with sugar). The resulting syrup should be poured into the jars and allowed to stand for 10 minutes. After this, the syrup must be drained, boiled again and poured back. Tighten the jars of grape compote prepared according to this recipe for the winter, turn them over and leave until completely cool.

Grapes in their own juice

For grapes in their own juice according to this recipe you will need: grapes, for 1 liter of grape juice 100 g of sugar.

Sort and rinse large berries and place in dry, clean jars. Squeeze the juice from other berries, pour into an enamel pan, add sugar and heat to 90-95 ° C - the sugar should dissolve. Pour the juice into jars, cool to 30 degrees, cover the jars with sterile lids and pasteurize in a saucepan with water at 90 degrees for 10 minutes (0.5 l) or 15 minutes (1 l), seal and cool with the neck down.

Below is a description of what can be prepared from grapes as a snack.

Pictured are pickled grapes

Marinated grapes are perfect as a side dish for meat, thanks to their delicate taste, they can be added to salads, decorate canapés, or simply added when preparing main courses.

For pickling, you need ripe, elastic berries; the grapes should under no circumstances be overripe. You can take any variety of grapes that you have on hand, but varieties with thick skin and crispy flesh are best. To make the finished pickled grapes look attractive on the table, you should choose large berries.

Pickled grapes have a spicy, tart taste, which many compare to the taste of olives. Therefore, by the way, quite often home-pickled grapes serve as a more affordable alternative to olives in various dishes.

So, let's prepare marinated snacks from grapes!

Ingredients for 3 half-liter jars: grapes, 1 liter of water, 200 g of sugar, 100 g of vinegar, 3 aspirin tablets, 3 clove buds, 3 bay leaves, 3 allspice peas, a little cinnamon (on the tip of a knife).

Before pickling grapes, you need to wash half-liter jars with baking soda, rinse thoroughly, and sterilize for 10 minutes.

Pour water into a bowl, add grapes, rinse well. Next, rinse the grapes under running water. Using kitchen scissors, cut off the stems from the bunch of berries.

Place grapes in prepared jars only up to the shoulders and add one aspirin tablet to each jar.

Prepare the filling. To do this, combine water, sugar, cloves, cinnamon, bay leaf, and allspice in a saucepan.

Before boiling, carefully pour in the vinegar and bring to a boil. Pour the brine into the jars of grapes, making sure that each jar contains a clove bud, a bay leaf and a pea of ​​allspice. Roll up the jars with a key for preservation.

Be sure to place the jars of grapes pickled according to this recipe upside down, wrap them up and leave until they cool completely.

Pictured are pickled grapes with mustard

To prepare you will need: 12-13 kg of grapes, 10 l of water, 2 kg of sugar, 200 g of acetic acid, 10 g of mustard, 10 g of bay leaf, 15 g of allspice, 15 g of cinnamon, 5 g of cloves, salt to taste, vegetable oil.

Pickled grapes prepared according to this recipe should be stored in a cool place. Place the prepared grapes (washed, separated from the grapes) into dry, clean jars. Pour over the chilled marinade made from water, sugar, salt, vinegar and spices.

Pour a thin layer of calcined vegetable oil on top of the berries in the marinade to prevent the formation of mold.

Seal jars of grapes with clean nylon lids. When stored in the refrigerator or cellar, grapes marinated in this way are suitable for consumption for several months.

Ready grapes can be served as an independent appetizer, used in salads, added to cheese or meat plates, or used to prepare canapés.

In the photo there are marinated grapes in Armenian style

And now we pickle grapes for the winter in Armenian style. To do this, you need to take 1 kg of clusters of medium-sized grapes of the “Mshali”, “Achabash” or other varieties.

For the marinade you need: 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 plunge them into 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. Pickled grapes prepared for the winter can be stored for about a year.

Pictured are salted grapes

Pickled (salted) grapes are ready for use two months after pickling. This original side dish or cold appetizer looks beautiful on the table and is always a success. You can use white or red grapes of any variety.

Required Products: 2 buckets of grapes, 10 liters of water, 1 glass of salt, 2 glasses of sugar, 1 glass of mustard powder, 1 glass of horseradish minced. You will also need 10-liter glass bottles (enamel pan or bucket).

Peel the horseradish root, wash it, pass it through a meat grinder; when crushed, you should get a volume equal to one glass.

Separate the grapes from the branches and wash them; let the grapes drain well.

Boil water and dilute mustard powder, salt and sugar until completely dissolved. Cool the brine. Pour the grapes into a glass container, sprinkling periodically with horseradish until it is completely filled.

Pour the contents with brine. Cover with a lid and store in the cellar. If pickling grapes is done in an enamel pan or bucket, then the contents are covered with a clean cloth, and a wooden circle (plate or lid) with pressure is placed on top.

Serve a grape dish prepared according to this recipe two months after pickling, as an independent side dish for meat or fish.

Dried grapes in the photo

Drying grapes at home - in the sun, in the shade, under film, etc. - a long (about a month) and painstaking process that requires experience. Anything can happen to grapes, they can rot from excess moisture or low temperature, they can spoil due to low sugar content, grapes can be mercilessly eaten by wasps, flies, etc.

The process can be improved by using a simple fan and increasing the air temperature, but not more than 60 ° C, as the caramelization process may occur. Nowadays, a more convenient way is to dry grapes using a household electric dryer, of which there are a large number of varieties on the market and for every “taste”.

The drying process takes about 70 hours with the preparation process.

Preparation consists of washing the grapes, selecting low-quality berries, separating them from the branches and placing them on trays. It is recommended that before preparing dry grapes according to any recipe, immerse them in boiling water for a few seconds (some add soda to boiling water) to open the pores of their surface, which in turn leads to a faster removal of excess moisture from the grapes.

In the photo there are salted grape leaves for dolma

Dolma is a dish loved by many peoples. It is prepared in many different ways, but the most popular and widespread recipe around the world is with grape leaves. To prepare this dish, the leaf is collected when the vine is flowering - that is when it is the most tender, juicy and fragrant. It is best to use grape leaves for dolma, collected from white varieties. Red ones are also often used in cooking, but they can be a lot of trouble.

Firstly, their edges are too curly, and secondly, they are quite hard and require more time for heat treatment. But you can prepare your favorite dish not only in May-June; you just have to preserve the grape leaves for the winter.

There are many ways, and everyone can choose the most suitable one for themselves. Which leaves to choose? To make the dolma tender, it is best to take light, medium-sized leaves. The fourth or fifth ones from the end of the vine are ideal for this purpose. The leaves should be free of mechanical damage, garden pests, cobwebs, and plaque. These are the grape leaves that are chosen for canning.

The most common recipe for preparing grape leaves is pickling in jars. Any housewife can cope with this task. The recipe is extremely simple: young leaves are thoroughly washed under running water; scald with boiling water and immediately cool; roll into rolls of 10-15 pieces and place tightly in a sterilized jar; pour boiling water over it.

Then drain the water, add salt to it at the rate of 1 tbsp. l. for 1 liter, put on fire and bring to a boil; again pour into jars and roll up. Before preparing dolma, the leaves must be soaked to remove excess salt from them. The same rules apply to pickled grape leaves for dolma. In any case, you most likely won’t have to salt the dish.

Bekmes made from grape juice

In the photo there is bekmes made from grape juice

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 determine readiness by its appearance - the air bubbles become 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 or in cans. You don't have to roll it up. Store in a cool place. Used instead of honey or sugar syrup to make various jams.

Making grape vinegar

Pictured is grape vinegar

Making grape vinegar is very simple. You need 1.5 kg of grape pulp remaining after squeezing the juice, 200 g of sugar, 1.5 liters of water. The pulp is placed in a three-liter jar, covered with sugar, and water is added. Tie the neck with gauze and place in a warm place.

After 3 months, the vinegar is filtered, bottled, covered with paraffin and stored horizontally in a dark place.

Fruits and berries

Description

Canned grapes for the winter– this is a real delight even for the most demanding gourmets. The taste of such a delicacy is practically in no way inferior to fresh grapes, and you can easily make a compote from it, add it to a salad, decorate baked goods, or simply eat it whole. Very tasty breakfasts are obtained by combining soft cheese and canned grapes, and this berry also goes well with meat. Chicken breast baked with grapes is especially good.

Almost any variety of grapes can be preserved in this way, however, most often wine grapes or blue grapes are subject to preservation, since they withstand the preservation process better than others. You can experiment and try several varieties at once to find out which one turns out more tasty.

One cannot go unnoticed by the fact that there are categories of people who are not recommended to consume grapes, either fresh or canned. These include pregnant and lactating women, people with diabetes, and young children who may experience stomach upset due to excessive consumption of grapes.

However, grapes are simply a storehouse of beneficial properties and microelements. Thus, regular use of this product will help prevent diseases of the cardiovascular system, as well as cure diseases of the gastrointestinal tract. Grapes contain a huge amount of vitamins B and C, as well as P and K. In addition, grapes contain a lot of potassium, which is another reason why eating this berry is very healthy.