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Grape compote for the winter with and without sterilization. Grape compote for the winter without sterilization

Whoever has tasted Isabella grapes at least once in his life will never forget its taste and aroma.

The compote turns out to be not only tasty, but also incredibly aromatic.

Isabella grape compote for the winter - the basic principles of preparation

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

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

In the meantime, the grapes are carefully sorted out, looking through each berry in order to prevent the rotten ones from entering, otherwise the compote will ferment quickly. Then the selected berries are washed in several waters and at the end poured over with boiling water.

The syrup is prepared in a large saucepan by mixing water and sugar. The liquid is brought to a boil. Each individual determines the amount of sugar for himself. Some people like very sweet drinks, while others prefer mild sweetness. But still, it is better to stick to the amount indicated in the recipe.

The berries are laid out in sterile jars, filling them by about a third. The grapes are poured with boiling syrup and left for half an hour. Then the liquid is poured back into the pan and boiled again for two to three minutes. The grapes are poured with boiling syrup and sealed with a special key.

Banks must be wrapped and left for a day.

Isabella grape compote can be varied by preparing it with the addition of other berries and fruits.

Recipe 1. Isabella grape compote for the winter

Ingredients

    ripe grapes - a kilogram;

    purified water - 4.5 liters;

    granulated sugar - two glasses.

Cooking method

1. From these ingredients you get two three-liter cans of compote. Wash the jars with baking soda. Rinse well under the tap and sterilize over steam. 20 minutes will be enough.

2. Remove the grapes from the twigs and sort through, removing the spoiled berries. Rinse the sorted grapes by replacing the water several times. Then transfer them to a sieve and pour over with boiling water.

3. Add sugar to water and boil. Boil the syrup, stirring occasionally, until the sugar is completely gone.

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

5. Drain the syrup from the jar into a saucepan using the perforated lid, boil again and pour over the grapes again. Roll up the cans tightly with a key. Turn over gently, cover with an old jacket and leave for a day.

Recipe 2. Isabella grape compote for the winter with whole bunches

Ingredients

    sugar - 700 g;

    bunches of grapes - four kilograms;

    purified water - two liters.

Cooking method

1. Place the grapes in a bucket and cover with water. Rinse, while removing rotten and dried berries. Change the water several times until it becomes clear. Then pour boiling water over the bunches of grapes, placing them on a sieve.

2. Pour sugar into purified water, stir and put on fire. Cook for three minutes from the moment of boiling. Then remove from heat and cool the syrup completely.

3. Wash two 2-liter jars with baking soda. Rinse under running water and pat dry. Arrange the bunches of grapes in jars, and cover them with chilled syrup.

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

5. Carefully remove the cans and roll up the lids tightly with a special wrench. Cool with warm cloth.

Recipe 3. Isabella grape compote for the winter with sourness

Ingredients

    half a kilogram of ripe grapes in bunches;

    5 g citric acid;

    500 g sugar;

    two liters of purified water.

Cooking method

1. Look carefully at all the bunches so as not to miss a single spoiled berry. Remove all overripe and rotten fruits. Rinse the bunches of grapes under the tap.

2. Pour sugar into the water, stir and cook the syrup from the moment of boiling for a couple of minutes. If foam appears on the surface, remove it with a spoon.

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

4. Place the grapes in the jars, filling them halfway. Pour the boiling syrup over the berries and cover. Let the compote steep for five minutes.

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

6. Put citric acid in jars with grapes and immediately pour hot syrup. Roll up with tin lids and turn over. Cool by wrapping in a warm cloth.

Recipe 4. Isabella grape compote for the winter "Grape cascade"

Ingredients

    two bunches of grapes;

    filtered water;

    sugar - half a glass;

    a slice of lemon or lime;

    a sprig of lemon balm or mint.

Cooking method

1. From the specified ingredients, you get a three-liter can of compote. Take a good look at the bunches of grapes. Remove the spoiled berries and cut off the dry and unoccupied branches. Rinse the bunches by changing the water a couple of times. Then place them on a strainer to drain the water.

2. Wash the jar with baking soda. Then rinse thoroughly and sterilize for 20 minutes over steam. Boil the lids for five minutes.

3. Put the bunches of grapes in dry jars, send a sprig of mint and lemon slices here.

4. Place a saucepan with water on the fire. Pour sugar into boiling water and boil for three minutes.

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

Recipe 5. Isabella grape compote for the winter with apples

Ingredients

    two liters of purified water;

    half a kilo of ripe grapes;

    400 g white sugar;

    five apples.

Cooking method

1. We carefully examine the bunches of grapes and remove overripe and rotten berries. We also cut off the branches that are not occupied by grapes. Place in a bowl and rinse in several waters.

2. We wash the cans with baking soda, rinse them and sterilize over steam. We put the grapes in a prepared glass container.

3. We take small apples for compote, as we will put them in jars as a whole. Wash the fruits and lay out two or three fruits per jar.

4. Pour sugar into a saucepan with water and cook, stirring occasionally, until it is completely dispersed.

5. Pour boiling syrup over fruits and grapes. If there is not enough syrup, add boiling water from the kettle.

6. Cover the bottom of a large container with a tea towel and put cans of compote in it. Pour hot water into the container so that its level reaches the shoulders of the glass container, and simmer over low heat for 15 minutes to half an hour, depending on the volume of the cans.

7. Carefully take out the cans and roll them up with tin lids. We wrap it up with an old jacket and cool it completely.

Recipe 6. Isabella grape compote for the winter with plums

Ingredients

    filtered water;

    five medium bunches of grapes;

    300 g white sugar;

    half a kilo of plums.

Cooking method

1. Glass containers, in which we will preserve compote, wash well with baking soda. Then we rinse under the tap and set over the steam for sterilization.

2. Wash plums, cut in half and remove seeds. We put the halves of the fruit on the bottom of the cans, filling it by a quarter.

3. We look through the bunches of grapes for the presence of rotten berries. We carefully remove them. We wash the grapes, changing the water a couple of times. We put the bunches on top of the plum. Fruit with grapes should be no more than half a can.

4. In a separate saucepan, boil water and pour over the fruit and grapes. Insist half an hour, covering with lids.

5. Drain the jar with the perforated lid back into the saucepan, add sugar and cook the syrup, stirring occasionally, until it is completely dispersed.

6. Once again pour the fruit and grape syrup and tightly roll the lids with a special key. Turn over carefully, cover with an old jacket and leave until complete cooling.

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

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

    Grape compote can not only be drunk, but also used as a basis for making jelly or jelly.

    Do not put too much sugar in the compote, there will be enough natural preservative - tartaric acid.

So I want to preserve the aromas of summer for the cold period of the year, and preservation recipes give such an opportunity. Among all kinds delicious blanks compotes can be distinguished, which are not difficult to cook at home. But useful fortified drink will become a great addition and to lunch, and to festive table... At the same time, berry compotes will help maintain immunity at a level, and grapes are almost the main crop here.

Before preserving, the grapes must be carefully sorted out, removing crumpled, cracked, wilted berries. They should be firm, fleshy and not overripe.

The bunches are placed in a colander and washed under a cool running stream. Next, the berries are either carefully torn off from the brush, or left on it - everything will depend on the recipe chosen.


In home canning, glass containers of various capacities are taken for compotes: 0.5 l, 1-3 l. Banks are chosen whole, without cracks and cracks on the neck. In this case, the container must be perfectly clean and free of foreign odors.

Immediately before use, the cans should be washed with the addition of soda, and then rinsed 2-3 times with clean water and put the container with its neck down on a towel to drain the remaining liquid.

Before packing, cans are steamed in a water bath or fried in an oven.

In some cases, you can do without this - if the recipe for double or triple fill will be used.


The grapes are so popular that housewives have a large number of different recipes for preserving them. It is not realistic to cover all of them in one article, so only a small sample is given here, as an example of what you can please your loved ones with in winter.

Recipe for a 3-liter jar

Containers of 3 liters are most suitable for rolling grapes in bunches. The whole procedure includes the following steps:

  • cans are filled with brushes to half the volume;
  • syrup is boiled at the rate of 0.5 kg of sugar per 2 liters of water;
  • jars of grapes are poured with syrup and insisted for 5 minutes;
  • then the syrup is drained and boiled again;
  • the grapes are again poured with hot syrup, after adding citric acid to the containers (0.5 tsp for each can);
  • the compote is immediately rolled up with lids, the jars are turned upside down and wrapped in a warm blanket.

After a day, the closure is removed from under the shelter and transferred to the storage.

Grape compote for the winter: video

Recipe for a liter jar

One-liter cans are great for concentrated compotes, which, after opening the container, are diluted with water, receiving 2-3 liters of a delicious drink. Such a compote is prepared as follows:

  • the berries are separated from the brush and placed in jars for 2/3 of the volume;
  • boil the syrup using the following proportion - 0.75 liters of boiling water and 0.450 kg of sugar;
  • bay with boiling syrup grapes, banks put on water bath for sterilization within 10 minutes.

After rolling up the lids, the cans are turned over and left for air cooling.


The combination of grapes and apples in compote turns out to be interesting - these fruits organically complement each other's taste. To cork such a compote for the winter, you need to take 0.5 kg of grapes per can of 3 liters (you can use tassels) and 4 pcs. fragrant apples... The cooking algorithm is as follows:

  • first, apples are placed on the bottom of the container, then grapes;
  • in a saucepan, you need to boil the syrup (for 2 liters of water 0.4 kg of sugar) and pour the fruits over it;
  • cans covered with lids are placed in a saucepan with hot water(up to the neck) and sterilized, avoiding a violent boil, for half an hour.

Ready compotes are kept for another 10-12 hours upside down under a warm blanket.

Grape and apple compote: video

Apple recipe number 2

An interesting recipe using not only apples, but also oranges. The drink is tasty and fortified. And to make it unusually beautiful, it is better to take dark bunches of grapes and red apples. Prepare compote in this way:

  • apples and oranges are peeled, cut into slices, removing seeds;
  • grape berries are carefully removed from the brush;
  • the fruits are poured with boiling water, sugar is added and the syrup is boiled for 3 minutes;
  • after removing from the heat, cover the pan with a lid and let the fruit brew for 20 minutes, then pour it into the jars.

To prepare this drink, you will need 200 g of sugar and 100 g of fruit for 3 liters of water.

Without sterilization

Grapes with apples can be corked without sterilization. To do this, the fruits laid in jars are first poured with boiling water and left for 5-7 minutes. Then the water is poured into a saucepan, sugar is added (1 glass for each 3 liter jar) and the syrup is boiled. The hot syrup is again poured into the jars, some are immediately rolled up with lids. Preservation is kept for a day under a blanket, and then sent underground or a pantry.


Compotes can be closed from various grape varieties, and even combined with each other. But the dark fruit drink turns out to be especially attractive. If you take the Isabella variety, then the compote will delight you not only with its taste and ruby ​​tint, but also with a surprisingly heady aroma. You can cook compote different ways, but this recipe is worth trying:

  • 6 liters of water are poured into a saucepan, 8 tbsp are poured. sugar and bring the syrup to a boil;
  • grapes are dipped in syrup, boiled for 3 minutes, removing the emerging foam;
  • the fire on the stove is turned off, the pan is covered with a lid and a warm blanket so that the berries are steamed;
  • after 1 hour, check - if the grapes have settled to the bottom, the pan is left open and the compote is naturally cooled to room temperature;
  • the drink is filtered, removing the berries, and poured into cans.

Having rolled up the lids, they send the compote for storage in a cool place. It is recommended to supplement this recipe with one more ingredient - in the process of cooking compote, you can add the juice of 1 lemon to it.


Grapes go well with plums. If you take bunches of white varieties and supplement them with dark plums, then the compote will acquire an interesting shade and unusual taste. It is better to prepare this drink without sterilization so that the fruits do not burst.

  • A 3-liter jar of ¼ is filled with plums, and grapes are placed on top (without brushes) so that the container is half full;
  • the jar is poured to the brim with boiling water and left to infuse for 5-7 minutes;
  • draining the water into a saucepan, add 0.25 kg of sugar (per 1 bottle) to it and boil the syrup;
  • fruit in the meantime is poured with another portion of boiling water;
  • draining water carefully from the jars, pour the fruits with syrup and roll the jars.

You need to keep the compote under the blanket for 2-3 days, then transfer it to the cellar.


Pear compotes are always very fragrant, and if you combine these fruits with grapes, you get a rather original spicy taste. Prepare a drink better way double fill, taking into account some of the nuances:

  • you need to choose pears only of hard varieties so that they do not creep away from boiled water;
  • fruits should not be placed whole in a jar - they must be divided into 4 parts, removing the testes;
  • in this case, it is better to use grapes not with tassels, but with individual berries.

For 1 can of 3 liters, you will need 200 g of sugar for syrup and 2 pinches of citric acid, which is added directly to the container before pouring the syrup.


This drink in preparation is somewhat different from traditional recipes, but it turns out not only tasty, but also quite tonic. To prepare it, perform the following actions:

  • grapes (0.2 kg) of white varieties (preferably without seeds) are separated from the brush and each berry is cut into halves;
  • the orange is washed and also cut into slices;
  • spices are added to boiling water - for 1 liter of liquid, you need to take 2 cloves and 1 cinnamon stick;
  • after 5 minutes, pour into boiling water green tea(1 tablespoon) and the pan is set aside so that the drink is infused;
  • meanwhile, grapes and orange slices are kneaded, then poured with a drink;
  • adding a little honey or sugar (to taste), stir the compote and pour it into the jars.

Before rolling, the drink must undergo thermal sterilization in a water bath for 10-20 minutes (depending on the capacity of the glass jar).

This drink will give energy on winter days and help to avoid colds. But the recipes of grape compotes described above will fill the body with vigor and protect against many diseases.

Delicious and healthy homemade compotes for the winter are made from a variety of fruits and berries. Today I decided to cook a grape compote from black (or blue) grapes. For this blank, I take the Golubok or Isabella varieties.

Of these, grape compote is always obtained with rich color, pleasant delicate taste... My step-by-step photo recipe will tell you in detail how to quickly, easily and simply prepare a healthy canned drink for the winter.

For a 3 liter jar, a glass of sugar and water are also needed for preparation. I take enough grapes to fill a third of the jar.

How to close grape compote for the winter

So, I will tell you in detail how I prepare grape compote for the winter. Carefully, but carefully my berries. Separate from the branches. I do it carefully so as not to crush tender grapes.

I boil 2.5 liters of water.

I fill, for example, in the oven a jar with grapes by a third.

I pour boiling water over the berries. First I pour a little, then - to the top. I cover it with a clean metal lid. I wait about 13-15 minutes.

I pour the water into a saucepan. To do this, use a plastic cover with holes. I put the pot on the fire.

While the water drained from the grapes comes to a boil, I add sugar to the jar of grapes.

I pour the boiled water back into the jar. It is advisable that the water overflows a little through the neck to the outside. I sterilize the metal lid by boiling and roll up the jar with grape compote. I turn it over and wrap it up, wait a day.

Now, fast and delicious compote from grapes of dark varieties I send to be stored in a cool place. I always put these homemade items in the basement. And in winter, in frosty cold weather, I offer a very tasty, aromatic, sweet drink with a slight sourness for adults and children. It reminds us all of the warm days of the end of summer!

In many stores, you can buy almost any kind of drink, but it is very difficult to find a drink made from high quality grapes. Homemade grape compotes for the winter are very popular among children, since they are in no way inferior to grape juice in taste.

Juice is not directly squeezed and may cause allergies. When cooking homemade compote, berries are exposed heat treatment, the finished drink becomes softer and more balanced.

How to make grape compote at home

Preparation of berries

Only freshly picked berries will make a healthy and tasty homemade compote. Bunches bought at the market or in a store should not be stored in the refrigerator for a long time, it is better to immediately start preparing a drink. You should buy grapes immediately after harvesting - this is the end of summer or the beginning of autumn. In order for the compote to be stored longer and not to lose its beneficial features, berries must be carefully processed: remove crumpled and cracked specimens. Otherwise, the drink may become moldy.

When preparing compote, individual berries or whole bunches are used. But it is better to remove the twigs, since dirt can get into the drink with them.

The grape variety for the preparation of the drink does not play a special role - you can use any fruits that have reached maturity. Perfect option- berries with firm skin and firm pulp. Such berries can be further used to prepare various desserts and fillings. It should be noted that light grapes are less nutritious than dark grapes.

It is also important to rinse the grapes properly so that there are no pests and cobwebs left between the fruits. For this purpose, it is better to use a deep container with warm water... Each berry is washed by hand, then the grapes are additionally rinsed with clean water.

Container preparation

In home canning, glass containers of different containers are used for compotes, but the most convenient is the volume of 3 liters cans. Banks must be intact, free of cracks and defects. Also, there should be no foreign odors.

Immediately before use, the cans must be rinsed with baking soda and rinsed with water. Before packing, the cans must be sterilized in any known way.

Which grape variety is best to use


Nowadays, a lot of grape varieties are known. Many can be used in home preservation... Depending on taste preferences, grapes can be conditionally divided into the following groups:

  • grapes with nutmeg flavor. Due to its bright, rich taste, the fruits of this variety are used in compotes without any additional ingredients. If desired, a fragrant bouquet will be perfectly complemented by citrus fruits: orange, lemon, lime, etc. Among this group, the most popular varieties are White, Pink, Amber, Livadia.
  • grapes with a nightshade flavor. These berries are a little sour, go well with apples and a little sugar. Popular varieties of this group are Caberte Sauvignon and White Sauvignon.
  • grapes with an isabelle flavor. The fruits of this variety have a slightly harsh but pleasant aroma with hints of strawberry and pineapple. These are Isabella, Sukribe, Lydia, Isabelle Kish Mish varieties.
  • grapes with a neutral flavor. These grapes have a sweet and sour taste. In compotes, it goes well with richer fruits and berries: cherries, black currants, strawberries. The most common varieties are Arcadia, Kodryanka.

What grapes are combined with

Compote can be prepared exclusively from one grape, or make an assortment of different varieties... Any fruit and berries, even sour ones, are ideal for a grape drink.

  • It goes well with orange, lime, lemon. Citrus fruits add energy to the drink.
  • Also successful combinations are obtained with apple, pear, plum, quince, cherry, currant, cherry plum.

To set off the taste of the berries, various spices are added to the grape drink. Among them: mint, cinnamon, lemon zest, cloves, vanillin, cardamom. Also, a little strong wine can be added to the grape compote for the winter, but such a drink cannot be offered to children.

Fresh cherry or mountain ash leaves can be used to enhance the color of the homemade drink.

Useful qualities and calorie content

The benefits of eating fresh grapes are enormous, but in the absence of them in winter, grape compote will help to replenish the supply of vitamins. It contains a large amount of vitamins C, PP, P, B6, B12. It also removes toxins from the body, tidies up the nervous system, and has a positive effect on the brain.

With regular use of this homemade drink, you can get rid of stomach and kidney problems. Dark grapes are an excellent prophylactic against breast cancer.

Grapes are a high-calorie berry, so a drink prepared on its basis should not be consumed by people prone to obesity and suffering from diabetes.

The calorie content of grape compote is 77 kcal per 100 grams of product.

A simple recipe for grape compote


All of the recipes below are for three liter cans.

The recipe requires the following ingredients:

  • dark grapes - 0.6 kg
  • sugar - 0.4 kg
  • purified water - 2-2.5 liters

We wash the grapes well with water. We remove the stalks carefully so as not to damage the berries. Pour grapes into pre-sterilized jars. Pour the berries on top with pre-prepared sugar syrup.

Then we place the jar with the contents in a pot of water and sterilize it under the lid for half an hour. We carefully remove the cans with the finished drink from the pan. Seal with lids and cool upside down when room temperature, previously covered with a warm blanket.

The more grapes are used in the recipe, the brighter and richer the taste of the finished drink will turn out.

Variations in the preparation of grape compote

With apple


Required Ingredients:

  • dark grapes - 450 grams
  • apple - 4 pieces
  • sugar - 280 grams
  • lemon - 2 wedges
  • cloves to taste

Cut each apple into 8 equal parts, remove the seeds. Then put them in a bowl and add sugar. We insist for an hour, until the apples give juice.

You can add a sprig of mint or lemon balm to the compote. This will add freshness to the drink.

With quince

Ingredients:

  • white, pink grapes - 500 grams
  • 3 small quince
  • sugar - 300 grams
  • filtered water - 2-2.5 liters

It is better to choose a large quince, small ones are very difficult to peel.

With orange

Would need:

  • light grapes - 450 grams
  • orange - 2 pieces
  • sugar - 250 grams
  • purified water - 2.3 liters

Gently peel the orange from the peel, white fibers and seeds. Tweezers can be used to avoid losing juice.

With pear


For cooking you will need:

  • light grapes - 350 grams
  • pear - 3-4 pieces
  • sugar - 200 grams
  • citric acid - to taste

Pears for the drink should be ripe and aromatic. It is important to choose hard pears, as soft pears will turn into porridge when cooked.

Citric acid will help restore the color of the compote lost during boiling.

A little vanilla sugar will give the drink a light, sweet aroma.

With cloves and cinnamon

The following ingredients are required:

  • light grapes - 500 grams
  • honey - 250 grams
  • cloves - 1 piece
  • ground cinnamon - ½ teaspoon
  • lemon - 1 piece
  • acetic acid - 10 ml
  • filtered water - 2.5 liters

For syrup, mix water, juice of one lemon, honey, acetic acid, cloves, cinnamon. Pour berries with this syrup and leave to brew for half an hour. Then the liquid is drained and re-boiled.

Winter grape compote prepared according to this recipe may have a fairly concentrated taste. Therefore, it is recommended to dilute it a little with water before use.

Isabella with spices

The recipe will require:

  • Isabella grapes - 500 grams
  • sugar - 200 grams
  • filtered water - 2-2.5 liters
  • sprig of mint
  • sprig of lemon balm
  • lemon - one slice

Grapes can not be picked from the bunches, but placed whole.

You can use lime instead of lemon.

White / green grapes


Required Ingredients:

  • green grapes - 600 grams
  • sugar - 300 grams
  • purified water - 2 liters
  • a teaspoon of citric acid

Green grapes will not add a rich color to the drink. To eliminate this disadvantage, you can add a few cherry leaves to the compote.

Sugarless

  • grapes - 350-400 grams
  • filtered water - 2.5 liters

It is best to use sweet grapes for this recipe.

Without sterilization

For cooking you will need:

  • grapes - 0.7 kg
  • granulated sugar - 0.25 kg
  • filtered water - 2.5 liters
  • citric acid - 2 grams

Compote, prepared without sterilization, is stored for no more than a year.

With cherry plum

Required Ingredients:

  • light grapes - 500 grams
  • cherry plum - 500 grams
  • sugar - 300 grams
  • filtered water - 1.5-2 liters

With plum

Ingredients for cooking:

  • dark grapes - 300 grams
  • plum - 10 pieces
  • sugar - 250 grams
  • filtered water - 2.5 liters

Plums for compote must be chosen solid. They can be put in whole or in halves.

Homemade grape compote made with your own hands for the winter will undoubtedly delight you in winter. Even inexperienced housewives can handle such a preparation. If you experiment with different additives and amounts of sugar, you can end up with a truly unique recipe.