Simple recipes for making grape compote for the winter in 1-3 liter jars

Making grape compote for the winter doesn't require much effort. And the result is a delicious and healthy drink. That's why it's so popular in our country. While making homemade wine is time-consuming and labor-intensive, compote only takes half an hour. Plus, any of the grape varieties we offer are suitable. It truly is the perfect dessert preserve.

The intricacies of making compote for the winter

Grape compote for the winter is a very simple preparation. It seems like there's nothing special about it. Just mix the fruit with water, sugar, and a preservative, simmer, and seal. But that's not the case. There are plenty of tricks that will improve the drink and make its preparation less labor-intensive.

1. If the berries are small, they are preserved with bunches.
2. Large fruits, on the contrary, are cleared of twigs, and sometimes even of seeds.
3. To prevent large berries from boiling over, they are pierced.
4. The most aromatic varieties are taken.
5. Various spices are used to suit taste. Cinnamon, vanilla, and cardamom are especially popular.
6. Citric acid improves color.
7. Other fruits are also added to the grapes.

Knowing these features will allow you to achieve a particularly interesting taste.

Which varieties are best to choose?

Almost all grape varieties common in Russia are suitable for compote. They just produce different flavors and colors.

So, if you need a clear drink, then use green and white varieties.

However, this compote is sometimes colored with currant or cherry leaves. The color will also change if other fruits are added. Black and blue grapes produce a rich, dark, and dense red compote. Light pink is made from red grapes. The Isabella, Kishmish, and Lydia varieties are particularly popular in our country.

Preparing the grapes before starting the process

For compote, berries must be properly prepared. To do this, wash them thoroughly and remove any debris. Remove any damaged or dry fruit, choosing only firm, whole ones. Remove any pits if necessary.

Methods for making grape compote at home

There are many ways to prepare a grape drink for the winter, either using just this berry or using a variety of other ingredients. Below are the most popular.

A simple recipe for a 3-liter jar

This recipe is particularly simple. It's the go-to recipe for those who have plenty of grapes left over for canning.

For this compote, per kilogram of berries you need:

• 1 to 2 cups of sugar;
• half a teaspoon of citric acid;
• 2 liters of water.

Before making the compote, place the berries in a jar along with sugar and citric acid. Fill the jars with water. Place them in a pot of boiling water, cover, and simmer for a while, making sure the grapes don't overcook. Seal the jar immediately after the compote is finished.

Without sterilization

You can also prepare compote for the winter without sterilization. The recipe is quite simple and generally similar to the previous one, except for one small but important detail. The compote is not cooked in jars for storage, but separately, in a saucepan, and then poured into the container once it's ready. The proportions are the same, however.

The downside of this method is that the berries tend to overcook. To avoid this problem, choose firm grape varieties. Also, fill the jars halfway with liquid, excluding the berries, and then add the berries.

Sugar free

For diabetics and those watching their weight, compotes are made without added sugar. This completely natural preparation preserves not only the beneficial nutrients but also the natural flavor of the fruit. However, sugar is a preservative. Therefore, they are either stored for a short time or are fortified with citric acid.

To ensure the sugar-free compote lasts through most of the cold season, the berries are thoroughly boiled. Only unblemished and disease-free fruits are selected. The amount of citric acid is slightly higher than in the two previous recipes. The other proportions are exactly the same.

Double pouring method

Many housewives preserve grape juice for the winter without sterilizing it, limiting themselves to sterilizing the jars. This method is called double-filling. Pre-sterilization involves keeping the jars in the oven at 150 degrees Celsius for 15 minutes. It's important to place glass containers in the oven while the oven is still cold.

Place the berries in sterilized jars and pour boiling water over them. Let them sit like this for about a quarter of an hour. Drain the water and use it to make syrup, boiling it with sugar and citric acid. Pour the syrup over the fruit and seal the jars with lids. Wrap them in a blanket and set them aside to cool.

With honey

Making honey compote is very simple. This drink is also considered very healthy, as honey, unlike sugar, boasts a whole host of substances that strengthen the body. It's also safe for those trying to lose weight. The standard recipe for a three-liter jar is used as a basis. The only difference is that sugar is replaced with honey. Any honey can be used—linden, buckwheat, or mixed herbs. Cinnamon is often added as a spice.

With apples

For the apple compote recipe, this fruit, whose flavor pairs perfectly with grapes, is added to the standard, often described set of ingredients.

The apples are washed, peeled, cored, and cut into thin slices. To prevent them from browning, they are rolled in a mixture of sugar and citric acid. They are simmered for a little longer than if they were made from grapes alone.

With pears

An equally delicious drink can be made by using late pears instead of apples.

For this, per kilogram of berries they take:

• the same amount of pears;
• a glass of sugar;
• one and a half liters of water;
• half a teaspoon of citric acid.

Take firm, unripe pears. Peel and core them, then cut into thin slices. Boil them in water with grapes, sugar, and acid. Pour into jars.

With crab apples

Ranetki (paradise apples) are perfect for grape compote because, due to their size, they're added whole, not cut into pieces. The result is a preserve with an apple-grape flavor, but with less labor and a unique appearance.

For this recipe you will need:

• a kilogram of fruit;
• one and a half liters of water;
• a glass of sugar.

The drink is prepared using the same principle as the previous one, except the apples are not cut, but only the stems are removed.

With peaches

Peach compote is not only healthy but also has a unique, rich flavor. To make it, you'll need the following per kilogram of grapes:

• up to 6 large peaches;
• a glass of sugar;
• 0.5 teaspoon citric acid;
• depending on the capacity - water.

Peaches can be used whole or sliced. Place all the fruit in a jar and pour boiling water over them. Let them steep for up to 15 minutes. Then, drain the water into a saucepan and prepare a syrup by adding sugar and acid. Fill the jars with boiling syrup again and seal. Let them cool, covered.

With lemon

Lemon eliminates the need for such a common preservative as citric acid, making the drink even more natural. Add no more than a few slices of lemon per liter of water.

Much depends on the flavor of the grapes used. This recipe is especially suitable if you plan to replace the sugar with honey.

Storage Features of Grape Compote

Preparations of this type are no different from others in terms of storage - they require a cool, dark place.

Conclusion

Grape preserves for the winter are a wonderful vitamin-rich addition to your table during the cold season. They require minimal effort to prepare, sometimes even eliminating the need for sterilization. They're easy to store and easy to make healthier: swap the sugar for honey and the citric acid for lemon.