17 best recipes for preparing grapes for the winter at home

For many cultures and peoples, grapes symbolize well-being. Under Hippocrates, the berry was considered a medicine and was used for treatment and restoration of strength. Grapes are widely used in cooking. The preparations are made from bunches and leaves. Grapes can be preserved for the winter in the form of juice, jam, wine, jam, compote, marmalade, and pastille. When processed, the fruits do not lose their usefulness; they have a sweet berry aroma and excellent taste.

Subtleties of harvesting grapes for the winter

Grape juice is rich in vitamins, organic acids, sugars, pectin, and mineral salts. These substances help normalize the functioning of the gastrointestinal tract and restore strength after physical activity. Grape fruits are consumed fresh, soaked, stewed, canned, or dried.

Product selection and preparation

The fruits are selected fresh, ripe, without signs of damage, rot, spotting, or cracks. Jams, preserves, and marmalade are made from unripe grapes, and juice, compote, and wine are made from ripe or overripe berries.

Dust, cobwebs, and debris are removed from clusters, twigs, and leaves. When washing, the fruits are separated from the brush, filtered using a colander, and dried on a waffle or paper towel.

How to properly prepare containers

Containers for canning must be sterile, without signs of damage, cracks or chips, especially on the neck. They are thoroughly washed in soap or soda solution and rinsed 2-3 times. Jars with lids must be sterilized by steam or in the oven.

How to prepare grapes at home

Grape berries have a pleasant taste, high content of sugar, minerals, organic acids, and vitamins of various groups. To prepare any dish, not only the clusters are used, but also the young leaves. Below will be presented the best recipes from grape fruits.

Grape jam

Fragrant jam with seeds will not only cheer you up in the cold winter, but will also nourish the body with vitamins and mineral compounds.

Components:

• 1 kg of bunches;
• 800 g granulated sugar;
• 300 ml water;
• ½ tsp. citric acid;
• a pinch of vanillin.

Step-by-step preparation:

• after sorting, the fruits are washed, dried, blanched, cooled in cold water, dried;
• Boil water with sugar in a saucepan, add fruits, remove from the stove, leave for 5-6 hours;
• the mass is boiled, boiled for 10-15 minutes, stirring often, cooled again for 7-8 hours.

The liquid is boiled again and cooled, after which it is finally boiled, mixed with citric acid, vanillin, and poured into sterilized bottles.

Canned grapes can be stored for 2-3 years in a dark, dry, cool place such as a basement or cellar. If you don’t want to bother with canning, an excellent solution would be to prepare “raw jam” without sterilization.

This twist can be stored for up to 3 months in the refrigerator.

Grape juice

Grape juice can be obtained in different ways - using a juicer, hand pressing, blender. The resulting liquid is boiled, poured into jars, sterilized or served immediately. Such preservation will not only quench thirst, but also strengthen the body, nourish it with vitamins, macro- and microelements.

The grape drink is prepared in two ways:

1. No cooking. The berries are washed, the juice is squeezed out, left for 2-3 hours, and filtered through a piece of gauze. The liquid is poured into an enamel pan and heated to 95 °C. After pouring the drink into sterilized bottles, it must be sealed with plastic caps.
2. With sugar and water. For preparation use sugar (800 g), berries (10 kg), water (3 l). The washed fruits are crushed in a juicer or meat grinder, the mixture is ground through a sieve, and poured into a boiling container.From 10 kg of grapes you will get 5 kg of pulp, which is poured with 0.5 liters of water. Mix everything, boil, boil for another 15-20 minutes. After removing from the stove, cool the liquid for 2 hours. The mixture is boiled again, mixed with sugar (100 g per 2 kg of berries). After the sugar grains have completely dissolved, the mass must be poured into jars and sealed tightly.

Grape varieties like Isabella, Cabernet, Lydia are suitable for juice.

Pickled grapes

You can prepare a dish from the following products:

• 3-4 peas of allspice;
• 2-3 pcs. carnations;
• 1 cinnamon stick;
• 3 kg of grapes;
• 800 ml water;
• 300 g sugar;
• 1 tbsp. l. vinegar.

How to do:

1. The bottom of the sterilized container is covered with spices and washed berries. Boil water with sugar in a saucepan, boil for 10-15 minutes, mix with vinegar.
2. Pour 150 ml of brine into jars and cover with lids.

After 10-15 minutes, roll up the jar, turn it over, and place it under a warm blanket.

Jelly

You can close the jelly for the winter using the following components:

• 1 kg of bunches;
• 400 ml water;
• 750 g sugar.

Cooking technology:

1. The washed and dried berries are poured with water, boiled, and boiled for 15-20 minutes. After the fruits have softened, the juice is filtered through cheesecloth, squeezed out, the grounds are squeezed out several times, filtered, and mixed with the juice.
2. The liquid is boiled, the juice should boil down and decrease in size by 2 times.
3. Sugar is gradually added to the mixture and boiled until thickened.

The thickened jelly is poured into a jar and rolled up tightly.

Grape vinegar

Meat or fish marinated in grape vinegar turns out amazingly tasty, just lick your fingers.

Components:

• 1.5 kg of grape pulp;
• 1.5 liters of water;
• 250 g granulated sugar.

Cooking method:

1. The pulp is poured into a sterilized container.Boil water with sugar in a saucepan and pour it into the pulp.
2. The bottle is tied with a thick piece of gauze and infused for 3 months in a warm place.
3. The finished vinegar must be filtered through cheesecloth.

The liquid is poured into a bottle and stored in a dark, cold room.

Jam

You can preserve jam from:

• 4 kg of fruits;
• 2 kg sugar;
• 1.5 tsp. ground ginger;
• 1.5 tsp. ground cinnamon;
• 4-5 pcs. carnations;
• 0.5 tsp. ground nutmeg;
• 1 liter of water.

How to do:

• washed grapes are dipped in boiling water for 10-15 minutes, filtered using a colander, and ground through a sieve;
• the mass is mixed with granulated sugar, boiled until thickened for 20-25 minutes;
• thick puree is mixed with spices, stirred, boiled for 5 minutes, removed from the stove.

The finished dish is poured into a sterilized container and rolled up with a key for preservation.

Jam

Required products:

• 1.8 kg of grapes;
• 1 kg sugar;
• 6 tbsp. l. lemon juice;
• zest of half a lemon.

Cooking methodology:

1. The juice is squeezed out of the washed grapes and the skins are removed. The juice is boiled, boiled for 5-7 minutes, ground through a sieve, mixed with zest and lemon juice.
2. The contents of the pan are stirred, boiled, and cooked for half an hour.

Check the dish with a cold spoon - run it over the contents of the pan. The finished jam will return to its original position after 1 minute. The mass is transferred to jars and sealed.

Marmalade

What do you need:

• grapes 2 kg;
• homemade wine 1 glass;
• sugar 1 kg.

The fruits are washed and placed in a pan. Wine is poured on top and boiled for 20 minutes. The boiled mass is rubbed through a sieve, mixed with sugar, boiled, and transferred to containers. Sealing is stored for up to 1 year in a cold room.

Paste

Components:

• grape puree 1 kg;
• starch 1 tbsp. l.;
• water 2 tsp.

The crushed berries are rubbed with a sieve and boiled for half an hour. Starch is dissolved with water, stirred, and added to the grape mass. The hot mixture is poured onto a baking sheet lined with parchment. The thickness of the berry layer should be 2-3 mm. Place the baking sheet in a heated oven and dry the marshmallow for 6 hours.

It is customary to roll the workpiece in sugar, serve or roll it up.

Soaked grapes

The twist is prepared from berries (1 kg), water (1 l), sugar (1 tbsp), salt (1 tsp), mustard (1 tsp). The washed sweet and sour fruits are transferred to a saucepan, and a brine of water, salt, sugar, and mustard is boiled in a separate container. Pour the hot marinade over the grapes, cover with a lid, and press down with a press.

Freezing grapes

Whole fruits are suitable for freezing, without signs of damage or rot. The berries are washed, dried, laid out on a flat surface, and placed in the freezer for 2-3 hours. Place the frozen grapes in a plastic container or bag and put them back in the freezer. From frozen grapes you can make compote, jam, juice, jam.

Grape syrup

The syrup is made from 1.5 kg of fruit, 1.5 kg of sugar, 0.5 tsp. citric acid. The washed berries are crushed, left for 2-3 hours, then wrapped in gauze and squeezed. The juice is mixed with sugar, citric acid, and boiled. Hot liquid must be closed immediately after pouring into the container.

Compote

The berries are mixed with sugar, poured with water, and boiled over low heat for 45 minutes. Once ready, the liquid needs to be poured into jars and screwed on with lids.

Bekmes

Bekmes is boiled grape juice. After boiling, the liquid is poured into sterilized bottles and rolled up.After cooking, it is customary to cover the twist with a warm blanket.

Canning in bunches

To twist you will need 700 g of fruit, 1 glass of sugar, 2 liters of water. The water is boiled and the bottom of the sterilized jar is covered with berries. The container is filled with boiling water, left to steep, then poured into a pan, boiled, poured into a bottle, and rolled up. Canning the whole bunches gives the berries an unusual taste and aroma.

Kishmish

To prepare sultanas, you need sweet, ripe, seedless grapes. The berries are blanched in a soda solution for 5 seconds, then rinsed with water and allowed to drain. The grapes are dried in the open sun for 21 days.

Grapes pureed with sugar

For canning you will need 1 kg of grapes. They are washed, ground in a meat grinder, mixed with sugar, and left for 6 hours. “Raw jam” is packaged in a sterilized bottle and sealed.