Do you remember when as children our mother told us the tale of the cicada and the ant?
Here, today we will take an example from the ant, who worked in the summer to save the provisions for the winter.
In fact, I was given a basket of seedless grapes: so I decided to keep a part of it for the winter by preparing the grapes in syrup. This seedless grape variety is divinely suited to the preparation of fruit salads: let's "syrup it" together!
Video of the Recipe
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Identity Card of the Recipe
- 103 KCal Calories per serving
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Ingrediants
- About 1 kg of seedless grapes
- 1 liter of water
- 500 g of sugar
- A few drops of untreated lemon
Materials Needed
- Bowl
- Pot
- Wooden spoon
- 2 or 3 250 g glass jars
- Large saucepan to sterilize jars
- Dishcloth
- Pliers
Preparation
Preparing grapes in syrup is really simple! The only precaution is sterilization, or the correct heat treatment that allows us to better preserve the product over time, while maintaining the flavor and healthiness.
The suggested doses are approximate and depend on the size of the grapes and the capacity (and type) of cans used. In general, the syrup is prepared by dissolving 2 parts of water in one part of sugar.- Prepare the syrup by boiling water and sugar in a 2: 1 ratio (the sugar must be equal to half the weight of the water). Allow the syrup to cool completely.
- In the meantime, carefully wash and dry the seedless grapes and remove each grape from the stalk.
- Sterilize the jars with their respective screw caps: for correct sterilization, boil the jars in plenty of water.
- When the jars have sterilized and the syrup has cooled, proceed with the potting. Fill each jar with seedless grapes, leaving about 1.5 cm from the edge. Add a few drops of lemon juice to prevent oxidation and maintain the beautiful natural color of the grapes. Then fill with the syrup and close with the sterilized screw caps. Proceed in this way until all the grapes are used up.
- At this point, sterilize the jars of grapes in syrup. Arrange a cloth on the bottom of a large saucepan; wrap the jars with the cloth and fill the pot with water, taking care to cover them completely. Bring to a boil and calculate 20 minutes. Turn off the heat and let the jars cool in the liquid until you hear the characteristic closing "clap".
Please note
By remaining too long in boiling water, the grapes - even if enclosed in a jar - tend to lose their natural crunchiness. To avoid getting a "limp" raisin, it is recommended to speed up the cooling process of the water (used for sterilization) by adding ice or cold water, and gradually removing the boiling one. Alternatively, you can immerse the boiling pot with the jars in the sink filled with ice water.- If the sterilization is successful, the grapes in syrup will remain unchanged and perfect for at least a year. This method can be used for all fruit (eg pears in syrup, prunes in syrup, etc.).
Alice's comment - PersonalCooker
and this delicious grape in syrup is ready to be stored and to embellish winter fruit salads with fruit that is "always fresh" and in excellent condition!
It will drive your children crazy: my nephew Joel, who does not like fruit seeds, is crazy about them! Try it yourself and you will feel what a difference compared to the pre-packaged one!Nutritional values and Health Comment on the recipe
Grapes in syrup is a preserved food based on fresh fruit. It contains a considerable amount of simple carbohydrates and total calories, which is why it should be considered as a dessert and not as fresh fruit. The medium portion of Grapes in syrup is about 100g (100kcal), including grapes and syrup.
