Anyone who has ever tasted Isabella grapes will never forget his taste and aroma.
And of course, I want to preserve these gifts of nature in order to enjoy them in the winter.
Compote turns out not only tasty, but also incredibly fragrant.
Isabella compote for the winter - the basic principles of preparation
Compote from Isabella has a tart taste and a beautiful dark ruby color.
Preparation of compote begin 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, looking at each berry to prevent rot from getting in, otherwise the compote will quickly ferment. Then the selected berries are washed in several waters and finally poured with boiling water.
Syrup is prepared in a large saucepan, mixing water with 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 moderate sweetness. But still, it is better to adhere to the amount indicated in the recipe.
Berries are laid out in sterile jars, filling them in about a third. 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. Pour the grapes with boiling syrup and tightly roll with a special key.
Banks are necessarily wrapped up and left for a day.
Isabella compote can be varied by cooking it with the addition of other berries and fruits.
Recipe 1. Isabella compote for 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 jars of compote. Wash jars with baking soda. Rinse thoroughly under a tap and sterilize over steam. It will be enough 20 minutes.
2. Remove grapes from twigs and sort out, removing spoiled berries. Rinse the selected grapes by replacing water several times. Then transfer them to a sieve and pour over boiling water.
3. Pour sugar into the water and boil. Boil the syrup, stirring, until the sugar is completely dispersed.
4. Arrange the grapes in banks, filling it in a third of the volume. Pour the berries in boiling syrup, cover with lids and leave for half an hour.
5. Pour the syrup from the jar into the pan, using the lid with holes, boil again and pour grapes over it again. Seal the cans tightly with the key. Carefully turn over, cover with an old jacket and leave for a day.
Recipe 2. Isabella compote for the winter with whole clusters
Ingredients
sugar - 700 g;
bunches of grapes - four kilograms;
purified water - two liters.
Cooking method
1. Place the bunches of grapes in a bucket and fill them with water. Rinse while removing rotten and dried berries. Replace water several times until it becomes clear. Then pour grapes over with steep boiling water, putting them on a sieve.
2. Pour sugar into the purified water, mix and send to a fire. Cook for about three minutes from the moment of boiling. Then remove from heat and cool the syrup completely.
3. Wash two two-liter jars with baking soda. Rinse under running water and pat dry. Arrange the grapes in banks, and pour them with chilled syrup.
4. Cover the bottom of a wide, high pan with a waffle towel. Put jars of compote in it and pour water to the shoulders of the glass container. Sterilize for 20 minutes with a slight boil.
5. Carefully remove the cans and roll the lids tightly with a special key. Cool with a warm cloth.
Recipe 3. Isabella compote for winter with sourness
Ingredients
a pound of ripe grapes in clusters;
5 g of citric acid;
500 g of sugar;
two liters of purified water.
Cooking method
1. Carefully review all the clusters so as not to miss a single spoiled berry. Remove all overripe and rotten fruits. Rinse the grape brushes under the tap.
2. Pour sugar into the water, mix 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 glass containers with a cleaning agent. Rinse thoroughly and sterilize over steam for about 20 minutes.
4. Place the bunches of grapes in jars, filling them halfway. Pour the boiling syrup over the berries and cover. Let the compote brew for five minutes.
5. Then close the jar with a lid with holes and pour the syrup into a saucepan and boil again.
6. In the jars of grapes, put citric acid and immediately pour hot syrup. Roll up tin lids and flip. Cool with a warm cloth.
Recipe 4. Isabella grape compote for the winter "Grape Cascade"
Ingredients
two clusters of grapes;
filtered water;
sugar - half a glass;
a slice of lemon or lime;
sprig of lemon balm or mint.
Cooking method
1. From these ingredients you get a three-liter jar of compote. Take a look at the grapes. Remove the spoiled berries and cut off the dry and unoccupied grape twigs. Rinse the bunches by changing the water a couple of times. Then put them on a sieve to glass the water.
2. Wash the jar with baking soda. Rinse thoroughly and sterilize for 20 minutes over steam. Boil the covers for five minutes.
3. Put in clusters of grapes in dry jars, here send a sprig of mint and slices of lemon.
4. Place a pot of water on the fire. Pour sugar into boiling water and boil for three minutes.
5. Pour boiling syrup into the grapes in a jar and immediately roll hermetically with a special key. Cool the compote by covering the cans with an old jacket, and send it to the cellar for storage.
Recipe 5. Isabella compote for the winter with apples
Ingredients
two liters of purified water;
a pound of ripe grapes;
400 g of white sugar;
five apples.
Cooking method
1. Clusters of grapes carefully look through and remove overripe and rotten berries. We also cut branches that are not occupied by grapes. Place in a bowl and rinse in several waters.
2. Using cans of baking soda, rinse them and sterilize them over steam. We lay the bunches of grapes in prepared glass containers.
3. We take small apples for compote, since we will put them in jars as a whole. Wash the fruits and put two or three fruits on a jar.
4. Pour sugar in a stewpan with water and cook, stirring, until it is completely dispersed.
5. Pour fruit with grapes boiling syrup to the top. If there is not enough syrup, add boiling water from the kettle.
6. Cover the bottom of a large capacity with a kitchen towel and put cans with compote in it. Pour hot water into the container so that its level reaches the shoulders of the glass container, and simmer for 15 minutes to half an hour, depending on the volume of the cans.
7. Carefully take out the cans and roll them with tin lids. Wrap it with an old jacket and completely cool.
Recipe 6. Isabella compote for winter with plums
Ingredients
filtered water;
five medium bunches of grapes;
300 g of white sugar;
a pound of plum.
Cooking method
1. The glass containers in which we will preserve the compote are thoroughly washed with baking soda. Then rinse under the tap and set over steam for sterilization.
2. Plums are washed, cut in half and remove the seeds. We put the halves of fruit on the bottom of the cans, filling it in a quarter.
3. Bunches of grapes look for rotten berries. Gently remove them. We wash the grapes, replacing water a couple of times. We lay 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 it with fruit and grapes. Insist for half an hour, covering with lids.
5. Drain the can from the can using the lid with holes back into the saucepan, pour sugar into it and boil the syrup, stirring until it is completely dispersed.
6. Once again, pour fruit with grape syrup and tightly roll the lids with a special key. Carefully turn over, cover with an old jacket and leave to cool completely.
Isabella compote for the winter - tips and tricks
When laying grapes in clusters in a jar, carefully check them so that there are no spoiled berries left, otherwise the compote will quickly ferment.
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 with boiled water to the desired consistency.
You can not only drink compote from grapes, but also use it as the basis for the preparation of jelly or jelly.
Do not put too much sugar in the compote; there will be enough natural preservative - grape acid.
