Compote of grapes for winter on a 3 liter jar

In the compote of grapes for the winter, I always put clean berries. No tails and roots – I throw away everything superfluous. If you find a sufficiently dense grape, then there will be no problems with cleaning the berries.
After removing all the twigs, I thoroughly wash the grapes and leave them to drain. And when the grapes dry out, I put them in small jars. The berries need to be laid tightly together, under the very lid. Then I put the grapes aside and start cooking the syrup.
The best syrup for compote from grapes for the winter I get and 1l. water and 350 g. sugar. I pour sugar only into boiling water, after which I bring the syrup to a boil, stirring constantly – the syrup should not burn.
As soon as the syrup boils, I pour it into jars with cooked grapes and cover it with a lid. Now the grape compote should be sterilized for 30 minutes, and I will be able to roll up the jars.
Grape compote turns out to be just excellent, saturated. In winter, it can be added to cocktails and homemade jelly – it will turn out to be an excellent, almost summer food.