How to cook white grape compote for the winter

The difficulty in preparing grape compote is to destroy the yeasts that are present on the berries. They are needed for fermentation and when making wine, but in the case of compote they are completely unnecessary.

It is not necessary to pick the berries from the branches. This does not affect the taste of the compote in any way, and do what is most convenient for you. Place the grapes in a bowl and cover with cold water. Let it sit for 15-20 minutes, while you prepare the bottles. They must be sterilized and dried.

Sort through the grapes. Remove rotten berries immediately. If the berry has dried out a little, but there is no mold or signs of rotting on it, then you can leave it. Place the grapes on a cloth towel to dry slightly.

Boil water in a saucepan. Place the grapes in jars so that they are no more than half full if they are clusters, and 1/3 full if you have peeled the berries from the stems.

Pour boiling water over the grapes and cover with metal lids.

After 15-20 minutes, drain the water from the jars back into the pan and add granulated sugar at the rate of 0.5 kg of sugar per 1 three-liter jar.If the grapes are very sweet, you can use less sugar.

Boil the syrup. Wait until the sugar is completely dissolved in the water and boil it for another 3-5 minutes.

Fill the jars with boiling syrup and immediately tighten the lids with a seaming wrench. Turn the bottles of compote upside down and cover them with a warm blanket.

This is like additional pasteurization, which will not hurt in the case of grapes.

White grape compote should be stored in a cool, dark place where the temperature is stable and does not exceed +15-17 degrees. Then the compote can stand for a year and you don’t have to worry about getting wine instead of compote.

For another recipe for making white grape compote, watch the video: