Grape compote

Step-by-step preparation

Cooking time: 1 day

1. STEP 1

   

   How to cook grape compote for the winter? Prepare the necessary products. Not everyone has their own grapes, but you can always buy them. Any variety and color is suitable for compote, with or without pits. It happens that they bring it unripe, you don’t want to eat it fresh, but it’s also suitable for compote.

2. STEP 2

   

   The first step in this recipe is to prepare the jars. I got 3 jars of 0.720 ml each. Rinse jars with baking soda. Place the jars wet in a cold oven, neck down, and place the lids there. Turn on the oven at 150 degrees, after reaching the set temperature, sterilize the jars: 1l - 15 minutes, 2l - 20, 3l - 25 minutes. For me, this method of sterilization is the most convenient; I have been using it for many years. You can choose another method.

3. STEP 3

   

   Prepare the grapes. Separate the berries from the bunch and remove any damaged ones.

4. STEP 4

   

   Then rinse the grapes well under cool running water and place in a colander to drain excess water.

5. STEP 5

   

   In a deep saucepan, bring water to a boil, add sugar. Stir and let the syrup simmer for 2-3 minutes. It’s better to take a steel pan, it’s easier to clean, the juice of dark grapes colors everything great.

6. STEP 6

   

   Then add the washed grapes and boil them for 7-9 minutes.

7. STEP 7

   

   At the end I add 1/4 tsp. citric acid to ensure long-term storage of the drink, but this is optional. Any foam that appears must be removed.

8. STEP 8

   

   Using a slotted spoon, place the berries in the jars, and then pour the berry syrup into hot, sterilized overflow jars, cover with a lid and wait 1 minute for the air bubbles contained in the water and fruit to rise to the surface of the water, then screw on the lid. If there is not enough syrup, just add boiling water.

9. STEP 9

   

   Roll the twisted jars on the board, checking for leaks, wipe clean and turn over onto the lid. Cover the jars tightly with a terry towel or blanket and leave until completely cool. Then put the compote in the refrigerator or in a dark, cool place. Banks are well stored in a city apartment if sterilization and storage conditions are observed.

Comments on the recipe

Eleno4ka

25.08.2023

4.7

For the first time I am preparing grape compote for the winter. The amount of syrup is too much for a two-liter jar, but I didn’t reduce it on purpose so I could try the compote right away)). The result was a beautiful, ruby ​​drink with a wonderful aroma and a very rich taste. The compote is concentrated and can be diluted to suit your taste. I would be happy to make a few more jars of this compote. Thanks for the recipe, Blue-Eyed!!!

luba

25.08.2023

5

It's a good idea to make a compote like this. Mom’s grapes are already starting to ripen, we always made juice from them, but we haven’t tried compote. Thank you for the recipe! How do you sterilize compote?

tania•oxe

25.08.2023

4.9

Super compote! I’ll share my recipe then, here it is

[email protected]

25.08.2023

4.8

A wonderful recipe, for some reason many people don’t make grape preparations so often. I would like to add that the compote made from dark berries - Isabella grapes - looks very beautiful and its taste is very amazing. But light varieties also make a wonderful amber drink. You can also add apple slices. In addition, you can make jam from grapes! The principle of its preparation is the same as for any berry jam.

Shura

25.08.2023

4.5

We have beautiful, tasty grapes growing at our dacha, but I haven’t made compotes from them for the winter yet, but now with such an excellent recipe, I’ll definitely make them!

Natalia M

25.08.2023

5

I have already mixed the white grape compote, leaving the dark “wine” one. It is sweet and sour, a little tart. I made compote from it just like that, not for the winter. Now I have prepared it for the winter in small jars, because... Only my husband and I love grape compote) I prepared everything according to this recipe, only I sterilize the jars over steam and boil the lids. Someday I’ll try it in the oven, I’m afraid for now) I usually pour boiling water over the berries and let them steep, but I haven’t cooked them this way yet, I even liked it, it takes less effort, and I don’t have to bother with hot jars. Great way. The citric acid lightened the liquid a little, but that's not a big deal. but the taste has become noticeably more interesting. I really liked the recipe, now I’ll try to do this with other berries. The compote has a wonderful taste, sweet and sour, fragrant aroma. Smells like hot August)