The autumn that has come brought with it a large harvest of various fruits, which it is advisable to preserve, since it is impossible to eat a lot of berries and fruits, and they most often disappear. Therefore, they try to harvest the crop for good in various ways. There are many options for making grape compotes. Here is one of them. Grapes with large berries, which have a strong skin and a small amount of seeds in them, are best suited for compotes. Such grapes retain their shape, and you will not only drink the compote with pleasure, but also eat the berries.
So, the grapes should not be overripe, wrinkled, yellowed and moldy. Tear the berries from the bunches, sort them carefully and wash them thoroughly. Place in a colander and drain. Place the berries in a clean bowl and pour over the hot syrup. Sterilize cans for twenty minutes and roll up. To prepare the syrup, 260 grams of sugar are taken for one liter of water.
Jam from grapes.
For jam, sweet grapes are more suitable. It is necessary to manually pick the berries from the brushes, selecting large, fleshy and undamaged berries. Remove all small, unripe and moldy berries. Rinse thoroughly in running water and put in a colander or sieve. The berries must be crushed and grated through a sieve, separating the seeds and skin.
We put the resulting mass on high heat and boil it, stirring it with a wooden spoon or spatula. The jam will be ready when the scapula mark stops disappearing. Remove from the stove and place in jars. The jam should be stored in a dry and cool place. If the grapes are not very sweet, then the taste of the jam can be improved by adding apple jam to it at the rate of: one kilogram of grape jam is taken from one hundred to one hundred and fifty grams of apple jam.
For grape jam, aromatic grapes with large berries and thin skin are best suited. Seedless grape varieties are perfect. Remove the berries from the brushes very carefully, without damaging them, remove the seeds with a sharp needle. Boil a syrup from a kilogram of sugar and two liters of water.
Put two kilograms of prepared berries (washed and sorted) and five grams of pectin (previously dissolved in water) into the finished syrup. Continue cooking jam. When the syrup starts to gel and the berries become soft, the readiness of the jam can be considered complete. After that, add one teaspoon of citric acid, boil for a couple of minutes. Put the jam in jars while still hot and roll up.
White grapes are better suited for drying. The bunches must be ripe. The berries should be undamaged, amber-yellow in color. The best raisins are obtained when the bunches are left hanging on the vine until they wither, and then dried in the sun. Shaded, well-ventilated places can also be adapted for drying. Drying grapes in the oven is not worth it, the finished product is of very poor quality.
For soaking, you can choose table and wine grapes. Select ripe grapes with strong berries. Rinse it well and discard any bad berries. Prepare glass jars. First you need mustard seeds: they need to be ground and sieved. For ten kilograms of grapes, you need 600 grams of mustard seed.
We put the grapes in jars and sprinkle each layer with mustard. Gently pour cold water into a jar filled to the top, from one edge, until the grapes are completely covered. Close the jars tightly with parchment paper and put them in a cool place. It will be ready in twenty to twenty-five days. Soaked grapes are very aromatic and tasty. The juice turns out to be a little sour, but drinking it is also tasty and healthy.