Juicy peaches in grape juice for the winter
Peaches in grape juice for the winter are juicy and fragrant pieces of fruit in thick red grape syrup. Canned fruits can be eaten just like that, used to make fruit salads or desserts, and dilute concentrated grape juice with unsweetened soda and add ice cubes - you get a home-made drink that can be served for dinner or on the festive table. Compote according to this recipe is prepared with sterilization, therefore it is perfectly stored at room temperature until spring, does not lose color and taste.
- Time for preparing: 40 minutes
- Amount: 0.5 L
Ingredients for Peaches in Grape Juice for the Winter
- 500 g peaches;
- 1 bunch of red grapes;
- 150 g of granulated sugar;
The method of preparation of juicy peaches in grape juice for the winter
First, prepare grape juice syrup for pouring peaches. We carefully wash a small bunch of red grapes with running water, pick the berries from the brush, put in a saucepan.
Pour 50 ml of water at the bottom of the stewpan, cover with a lid, steam the grapes over moderate heat for 10 minutes, then squeeze the berries with a beater for potatoes.
We wipe the grapes through a fine sieve - on the grid there will be a pulp (seeds and peel), and in the pan will be collected the purest natural grape juice with pulp.
Pour granulated sugar into the grape juice, mix, bring to a boil, boil for 2-3 minutes, set aside and do peaches.
We sort out the fruits, remove crumpled and with signs of damage. For this recipe, slightly unripe fruits with dense pulp are suitable. Next you need to peel the peels.
Wash my fruits, put in a saucepan, pour boiling water, leave for several minutes.
From the pan with boiling water we transfer the fruits to a bowl of ice water, after a couple of minutes we remove the skin - it will leave very easily, without any effort.
Cut the peeled fruit in half, take out the seeds.
Peeled fruits are cut into large slices.
The jar and lid for harvesting compote are thoroughly washed with warm water and soda, and rinsed with hot water. Then we sterilize the jar over steam, in the microwave or in the oven, throw the lid in boiling water for a couple of minutes.
We put chopped peaches in a dry jar, fill the jar to the very top, but not very tightly.
Now we pour boiling grape juice with sugar in a fruit jar, fill it almost to the neck, since the fruits will absorb the juice and the volume will slightly decrease.
We twist the jar tightly with a boiled lid. In a large pan, put a x towel, pour hot water, put a jar of compote. On a moderate fire, bring to a boil, sterilize for 12 minutes.
We take out the jar of canned peaches from the pan with special tongs, turn it upside down, cover it with a terry towel, leave it to cool - the pasteurization process will continue until the workpiece cools down
Peaches are ready for the winter. Cooled blanks are stored in a dry and dark place. Such a compote can be stored in an ordinary city apartment in a pantry away from heating appliances.