Grape compote
We eat it, we make wine with it, and even compote. And no..you don't have to worry that the bottles will boil like must ..or that the bottles will burst from boiling.Follow the instructions and there will be no explosion .. .the only explosion that exists is the one in taste (my son said that it was like drinking wine liqueur :: D)
Preparation steps
- The amount of grapes, water and sugar is not listed because it depends on how many grapes you have and how many jars you plan to store.
- Separate the grapes, wash under water and fill the prepared jars (to the top, as long as they fit without squeezing them again). Now pour them with water (add at least 1 dcl more). Pour the water from the jars into a bowl but measure how much you have beforehand water ... half a kilo of sugar goes for a liter of water. Add water with sugar to which you have added a couple of cloves and, if desired, half a cinnamon stick. When it boils, slowly pour the boiling syrup into jars with grapes. Leave to cool. Pour the liquid back into the bowl and bring to the boil. Pour the hot syrup over the grapes. The procedure should be done two more times ... a total of 4x, but when you add the syrup 4 times, close the jars and pasteurize the bottles for about 5-10 minutes. water if you work on the stove in a pot of water. At the bottom of the pot must be a clean kitchen cloth and bottles must not be touched).
- Remove the cinnamon crust from the syrup and arrange the cloves in the bottles. If you want to add a little rum, add it to the bowl where the syrup is hot, in the last step of preparation when you need to close the bottles.
