Recipes for harvesting grapes for the winter
Grapes are a useful and exquisite berry, which is why it is loved by many. Most often, when grapes are mentioned, beautiful clusters appear before your eyes, decorating vines or ruby aromatic wine. Not everyone knows that grapes are an excellent raw material for winter harvesting. What grape preparations for the winter can be made at home on your own, we will learn from this article.
Recipe number 1 - "Jam"
If there is a lot of harvest and a decision is made to make preparations from grapes, then do not ignore jam.
Ingredients:
Cooking.
Rinse ripe grapes without cracks and damage. Next, prepare the sugar syrup: bring water and sugar to a boil over low heat, stirring. It is not necessary to boil the syrup, after boiling it has exactly the consistency that is required. Now we put the prepared berries in the syrup and bring the jam to a boil again. Let the jam stand for 6 hours. Now it's time to add cherry leaves, boil again, boil for 3 minutes and set aside. After 10 hours, boil the sweet mixture again, cook for 3 minutes. After another 10 hours, the procedure is repeated. At this stage, the finished jam is poured into jars and twisted.
Recipe number 2 - "Compote"
Grape compote differs from other berry twists in its tart, pleasant taste and bright aroma. Therefore, if there is a surplus of the grape harvest, prepare some of this homemade drink and surprise the household and guests.
Ingredients:
- sugar - a glass;
- grapes - a third of a 3-liter jar;
- lemon acid.
Cooking.
We sort out ripe grapes, select spoiled specimens. We wash the berries under cool water, it is convenient to use a colander for this. After the water has completely drained from the grapes, we put it in pre-sterilized jars.
Pour water (2.5 liters) into the pan, add granulated sugar and prepare the syrup. Bring the liquid to a boil and pour over the prepared berries. We cover the jars with lids, with which the compote will subsequently be twisted. After 15-20 minutes, drain the liquid through a lid with holes, bring to a boil and cook for 2 minutes. At the end, add a pinch of lemon and pour the berries. Now the compote is ready and it can be rolled up.
Grape compote prepared according to this recipe is concentrated and tastes like grape juice. You can store jars with this blank even at room temperature. Also, such grape compote can be used as a component in the preparation of mousses, jelly and other fruit desserts.
For this recipe, grapes can be used not only tattered, but also directly on the tassels. Then it will look very beautiful in banks. Very tasty compote is obtained from Isabella grapes.
Recipe number 3 - "Juice"
Grape juice is an exceptionally healthy drink. And if it is also cooked at home, then there is confidence that it does not contain unwanted impurities. There is not always a juicer or pressure cooker at hand, but this does not mean at all that it will be impossible to make homemade grape juice on your own.
So we need:
Cooking.
We cut the berries from the branches, wash them and put them in an enamel basin. Pour water into the basin, put on fire, bring to a boil and cook for about 30 minutes. We filter the cooled liquid, squeeze out all the juice from the berries. The remaining cake can not be thrown away, but used as a raw material for making homemade moonshine.
We add sugar to the strained juice, put it on fire again, now after boiling it is enough to boil the juice for 10 minutes. Now the drink is poured into sterilized jars and twisted with lids. Do not forget to turn the jars over and cover them, in this state the juice should cool completely. Homemade grape juice prepared according to this recipe is stored for a long time even at room temperature.
Recipe number 4 - "Pickled grapes"
This variant of homemade winter preparation is sure to surprise your guests. Pickled grapes are a wonderful appetizer that goes well with poultry and roast pork. It looks quite organic on a plate with homemade pickles. Consider several options for preparing pickled grapes with different fillings.
Ingredients (calculated per liter of water):
Cooking.
My grapes, you can pick them from the branches, or you can leave them right on the tassels. We lay out the grapes in prepared jars, put all the spices. For the marinade, add vinegar and sugar to the water, bring to a boil and pour the prepared berries. Banks will need to be sterilized. For a liter, it will take 12 minutes, for a 3-liter 20 minutes.
For the second version of the marinade, the following components will be required:
- water - 3.5 liters;
- sugar - 700 grams;
- vinegar - 500 grams;
- salt - a tablespoon.
Another option:
- water - liter;
- salt - half a tablespoon.
- lemon along with zest.
Lemon slices are thrown into a jar of grapes, and the grated zest is thrown into the marinade at the end of boiling.
Recipe number 5 - "Honey from grapes" (bekmes)
Boiled grape juice is called bexem. You need to cook it in the following way, boil the juice 3-3.5 times. After that, the juice acquires a light brown color and a spicy aroma. We pour it into glass containers, you can use bottles or jars. Bekmes is used as honey or as a sugar syrup in the preparation of jams from berries and fruits. The preparation of such jam will be discussed in the following recipe for harvesting for the winter.
Recipe number 6 - "Jam from grape juice with fruit"
Cut into pieces those fruits that are at hand: apples, plums, pears, peaches. We put the fruit in a bowl for cooking jam and fill it with bekmes (grape honey). For every kilogram of fruit, you need a glass of bekmes. We give the fruit to let the juice, let it stand for 5-6 hours. Bring the jam to a boil and set aside. After complete cooling, boil again and cook for 10-15 minutes. Now you can pour the finished jam into jars and tighten the lids.
Recipe number 7 - "Grape Vinegar"
For the preparation of grape vinegar, not the berries themselves are used, but the pulp left after squeezing the juice or making wine. Put 1.5 kilograms of pulp into a 3-liter jar. Pour everything with water up to the shoulders of the jar, pour in an incomplete glass of sugar. Mix everything, tie a neck with gauze and put it in a warm place for 3 months. Filter the finished vinegar, cork tightly and store in a dark place in a horizontal position.
