Apple compote is summer preserved in jars. Ripe, sweet, with a touch of honey and cinnamon. On a wet autumn or winter day, an apple drink will delight you with warm memories of a fragrant and sunny summer.
Fruit compotes come from those distant times, when in Rus' uzvars or zvaras were cooked from fruit and berry mixes, as they were then called. They did not contain sugar and were very rich and thick. This drink was prepared only for the holidays and was especially revered on Christmas Eve. Therefore, it was often cooked from dried fruits available at that time of the year.
Today, cooking apple and fruit and berry compotes for the winter has become an integral tradition of many families. When compotes are being cooked in the kitchen, sweet-spicy aromas of apples, plums or pears soar in the house. This mom "rolls up vitamins." Lovingly lays them out in jars and pours delicious syrup. Therefore, even now, when store shelves lure with a motley variety fruit drinks, mother's and grandmother's natural recipes, useful compotes carefully store homemade cookbooks.
A selection of the best of these recipes is presented as a collection of selected apple compotes. Apple flavor goes well with fruit and berry additions. And, of course, apples love spices, especially cinnamon, cloves, and honey.
10 apple compote recipes
Recipe 1. Simple and quick compote from apples for the winter
Ingredients for a 3-liter jar: half a kilogram of apples, two liters of water, a two-hundred-gram glass of sugar.
From a mixture of sugar and water, boil the syrup, let it boil for about 10 minutes. At this time, wash the apples thoroughly under running water and cut: small into two parts, large - into four. Remove stems and seed pod. Peeling the fruit from the skin is not worth it. It is in it that a storehouse of useful substances is stored. From 1 liter of water and 3 g citric acid prepare sour water. Lower the prepared apples for a few minutes so that they do not darken. Put the slices in clean, sterilized jars and pour boiling syrup over the “shoulders”. Send the workpiece to be pasteurized at a temperature of 85ºС for 25-30 minutes. Screw on the lids and after cooling put in a cool place.
For a richer flavor, you can put a sprig of mint or cinnamon in the compote.
Recipe 2. Apple compote without sterilization
Ingredients for a 3-liter jar: half a kilogram of apples, two liters of water, 1.5 two-hundred-gram cups of sugar with a slide.
Cut clean apples into two to four parts, cut out the core and put in prepared sterilized jars. Pour boiling water over, cover with lids and leave for 10-15 minutes. Drain the water into a saucepan with sugar and add pre-digested water there so that the amount of ready-made syrup is a little more than according to the recipe. Put a jar of steamed apples in a deep bowl and pour boiling syrup over. Compote is prepared without sterilization, so it is necessary to comply with a prerequisite: the jar must be filled with syrup “with a slide”, so that it overflows a little. Cover with a lid, roll up. Wipe the jar, turn on the neck and wrap well. Store in a cool and dark place.
Recipe 3. Compote of plums and apples
Ingredients for a 3-liter jar: half a kilogram of summer varieties of apples, 0.4 kg of dark plums, a liter of water, one and a half two-hundred-gram glasses of sugar.
Put water on the stove. While it is boiling, wash and peel the fruit. Cut ripe firm apples in half (large ones into 4 parts), remove the tail-stalk and the middle with grains. Plums can be left with the pit for a special flavor. Put the prepared fruit in clean jars. A 3 liter jar should be about half full. Pour boiling water over apples and plums, cover and let cool for 10-15 minutes. Pour water into a saucepan, add granulated sugar. Bring to a boil and pour the syrup over the fruit again. Remember that when rolling compote without sterilizing the syrup in the jar, it should be “with a slide”. Turn the rolled fruit compote upside down, wrap tightly and leave to cool. Take apple drink to a dark, cool place.
Recipe 4. Apple and pear compote
Ingredients for a 3-liter jar: half a kilogram of summer varieties of pears and half a kilogram of apples, a two-hundred-gram glass of sugar, a liter of water, a gram of citric acid, cinnamon, cloves, star anise - to taste.
Wash apples and pears thoroughly, remove ponytails and seeds. Cut fruit into 2-4 pieces and place in jars. Pour boiling water over and forget about them for 15 minutes. Drain the water into a saucepan, pour sugar and add spices, acid. Bring the marinade to a boil. Cook for 3-4 minutes. Pour fruit jars again, cover with lids. Sterilize or pasteurize apple pear compote in a basin of water. Boiling time depends on the chosen processing method and the volume of the jar - from 10 to 30 minutes. Ready drink roll up the lids, turn on the neck and wrap in warm "clothes" for 12-14 hours. The storage location is cool.
Recipe 5. Compote of grapes and apples
Ingredients for a 2 liter jar: 2-3 ripe apples, 2-3 bunches of Isabella grapes or similar, a two-hundred-gram glass of sugar with a slide, one and a half to two liters of water.
Put whole washed apples and bunches of grapes in sterile jars. The fruits should fill the jar by 2/3. Boil water, and still in a boiling state, pour fruit. Cover with sterile lids and hold for 10-15 minutes. Pour the cooled water into a saucepan, add sugar and boil the syrup for no more than 7 minutes. Pour the fruits with hot syrup to the very neck, roll up. Leave the grape-apple compote overnight under a warm blanket. Place the cooled drink in a cool dark room.
Recipe 6. Compote from apples and chokeberry
Ingredients for a 3-liter jar: half a kilogram of apples, 300-400 g of chokeberry, a two-hundred-gram glass of sugar, 1.5-2 liters of water.
Sweet-sour variety fresh apples rinse, remove the core with grain boxes and cut into pieces. Sort the chokeberry, get rid of the damaged berries, rinse and dry in a colander. Pour boiling water over. At the bottom of a clean jar, lay apple slices and fill in the mountain ash. Pour boiling water over, cover with a lid and let it steam for 10-15 minutes. Put sugar in a saucepan and pour cooled water from cans. Boil the syrup and cook until the sugar grains completely disappear. Pour boiling syrup into the center of the jar with fruit and berry filling, and send it under the lid to sterilize for 10-15 minutes. At the end of the allotted time, roll up the cans with metal lids, turn them upside down and send them to rest under a warm blanket for about 12 hours. Apple-rowanberry drink should be stored at a temperature slightly below room temperature.
Recipe 7. Apple compote with wine
Ingredients for a 3-liter jar: half a kilogram of apples, two liters of water, a two-hundred-gram glass of sugar with a slide, half a glass of dry white wine, five cloves, a cinnamon stick, a peel of half a lemon.
Bring sugar syrup to a boil. Boiling sweet water put washed, peeled and cut into pieces apples. Cook for no more than 7 minutes and pour the apples into jars. Strain the syrup through a fine sieve, put on fire and add cinnamon, lemon peel and cloves. After boiling, add wine and hold a little more on the stove. Spicy marinade pour apples and send for sterilization for a time that is correlated with the volume of the selected jar.
Recipe 8. Compote of apples and currant juice
Ingredients for a 3-liter jar: half a kilogram of apples, 400 g of blackcurrant, one and a half two-hundred-gram glasses of sugar, one and a half to two liters of water.
From the washed apples, remove the seed core and tail. cut fruit large slices. Washed and peeled currants (“forelocks” can be left) are passed through a juicer. Pour the prepared apples into a clean, sterilized jar. Pour boiling water over the contents, and leave under the lids to infuse for about 15 minutes. Return the cooled water back to the container where it was boiled, put sugar and pour in the juice. It is enough for sugar-currant water to boil for 5 minutes. Pour the fruit in jars so that the syrup spills slightly through the neck. Screw on the lids, wrap in a warm blanket and leave to bask for 12-14 hours. Store in a cool pantry.
Recipe 9. Apple, cherry and lemon compote
Ingredients for a 3-liter jar: half a kilogram of apples, half a kilogram fresh cherries, one and a half two-hundred-gram glasses of sugar, half a lemon, one and a half liters of water.
Cut clean apples into four slices, cut out the seed box. Sort the cherries so that there are no berries with wormholes. Pour in water for half an hour. Cherries can be pitted. Rinse the lemon and cut half into thin slices.
Place all ingredients, including sugar, in a pot of water. Cook at high temperature until it boils. After the appearance of bubbling bubbles, moderate the fire and boil the fruit and berry mix for another 10 minutes. Roll up the compote with sterilized lids, turn over on the neck and place under a thick cover so that the drink keeps the temperature for as long as possible. After 12 hours, compote of cherries, apples and lemon can be drunk or transferred to a storage place.
Recipe 10. Apple and rosehip compote
Ingredients for a 3-liter jar: half a kilogram of apples, 10-15 dry rose hips, a two-hundred-gram glass of sugar, one and a half to two liters of water.
winter apples durum varieties wash, divide into 4-6 slices each, remove the core and bones. Blanch the chopped fruits for five minutes and carefully transfer to a bowl of water and ice cubes. When cool, remove and allow excess liquid to drain. Soak the selected rosehip for 5-10 minutes in water room temperature. Blanch and cool in the same way as apples. Put apple slices and rose hips in layers in a sterilized jar. pour hot sugar syrup, cover with a lid and put in a pot of water to sterilize for 10 minutes. After - close the compote tightly or roll up the lid. Cool the drink gradually, in a wrapped state. The ideal vitamin complex should be stored at a temperature below 20 degrees, in a dark place.
Assorted summer compotes, like all self-respecting culinary works, have cooking secrets. By adhering to them, many mistakes can be avoided, and the cooking process will become easy and enjoyable.
- The most suitable for compotes are sweet and sour apples (one jar - one variety). Slightly unripe fruits are used, otherwise they will boil and lose their shape.
- Based on personal preferences and tastes, you can cook any assorted compote. The amount of sugar determines the degree of acid that fruits and berries contain. The more acidic the fruits, the more sugar they require to balance.
- Before harvesting, peeled apples can be blanched for 5-7 minutes. This will keep the shape and color of the fruit. But upon completion of blanching, the apples are immediately cooled in an ice basin with water. And the water in which the apples were processed is suitable for making syrup.
- Compote is traditionally prepared: without sterilization, by the method of sterilization or pasteurization. Without sterilization - fruits are poured twice: the first time with boiling water, the second with syrup, and immediately rolled up. Sterilization takes place at a temperature of 100ºС: liter jars - 5 minutes, 2-liter jars - 8 minutes, 3-liter jars - 12 minutes. Pasteurization - at a temperature of 85ºС, 15, 25 and 30 minutes, respectively.
- If the recipe provides for the sterilization of compote, then it is enough to treat the jars with soda, wash and dry. Without sterilization - lids and jars must be steamed.
- Sugar in compotes plays the role of an additional preservative. Therefore, when rolling the drink using the “without sterilization” method, the amount of granulated sugar in the recipe increases by 20%.
- If apple compote is prepared with the addition of stone fruits, then it should be remembered that such drinks cannot be stored for more than a year. The bones contain hydrocyanic acid, which over time will pass into the drink in high concentration.
- According to the proposed recipe, the syrup in jars turns out to be quite saturated. Therefore, if the drink is too sugary, you can dilute it with boiled water.
- With proper heat treatment, compote apples will retain their firmness and shape. In this form, they will be the perfect filling for baking.
Compliance with these simple rules when preparing compotes guarantees the safety of all beneficial vitamins and trace elements before winter. And the combination fragrant apples with a variety of fruits and berries will add color and taste to the compote.
Recipes for such original drinks are inherited and become favorites not only of the whole family, but also of guests, who, of course, will be interested in the secrets of cooking. And, as you know, the best praise and recognition of the culinary talents of the hostess is the phrase: “Can you tell me the recipe for this wonderful apple compote ?!”
In the cold season, when vitamins are so lacking, you really want to treat yourself to something tasty and fruity. Supermarket counters are simply flooded with various juices, fruit drinks and other drinks, but there is nothing better than compote rolled up with one's own hands. Today we have prepared some delicious recipes compote for the winter from apples for 3 liter jar. The advantages of self-rolled compote are obvious. Firstly, such a drink will not contain preservatives. Of the main ingredients, only fruits, sugar, water and sometimes various natural spices like mint or cloves. Secondly, you yourself create the future taste, you can make the drink sweeter, add sourness or subtle notes of other fruits or berries. Thirdly, compote apples are always useful, they can be eaten with a drink, or can be used as a filling for various pastries.
Helpful Hints
Secret delicious drink lies in many things that you should pay attention to before you start rolling. The taste of compote largely depends on how attentive the hostess was and followed the written advice.
The choice of fruits is a fundamental factor. To get the most delicious compote from apples for the winter, you should choose apples of sweet and sour varieties. The ripeness should be perfect, unripe fruit will have a flat taste and aroma, overripe fruit will fall apart and lose shape during rolling.
The size of apples can be any, but it is worth giving preference to medium fruits, without external defects. It is also worth noting that apples different varieties do not mix with each other and roll into separate jars.
Fruits must be thoroughly washed, the inner part removed and divided into slices of the same size. The skin should be peeled if it is very rough, varieties with thin skins do not need this procedure.
Smaller apples can be put in a jar and rolled whole.
Sliced apples are placed in slightly brackish or acidic water. It should be cold, this will save the apples from browning, but do not keep them for more than 30 minutes, otherwise all the nutrients will pass into the water.
Before laying out in jars, apples are poured over with boiling water, for this, pour them for 5-6 minutes. Water after this procedure is used to create syrup.
Banks should be with a whole neck, and carefully processed before rolling.
The lids before rolling should be sterilized along with the jars for a couple. If you are sterilizing them in the oven, then the lids need to be sterilized separately.
COMPOTE RECIPES FOR THE WINTER:
RECIPE WITH STERILIZATION
The easiest way to make apple compote for the winter in a 3-liter jar is to take
Ingredients:
Apples 1/3 jar;
200 grams of sugar.
These ingredients are enough for exactly one compote, that is, a 3-liter jar, if there are more jars, then multiply the ingredients by the number of jars.
Recipe:
To begin with, all bottles must be thoroughly washed with detergent, then rinsed thoroughly and, after drying, proceed to sterilization. Cans are sterilized for a couple or in the oven, at a temperature of about 100 degrees.
The second stage is the preparation of apples. Before starting the separation of fruits, it is necessary to prepare acidic water at the rate of 1 liter of cold water per 3 grams of citric acid. Now we cut the apples into identical slices, cut out the core and put everything in water.
When there are enough apples to fill all the jars, you can start packaging. We prepare boiling water at the rate of 2.7 liters / jar. When the water boils, we shift the apples from sour water into a sterilized jar and immediately pour boiling water over it. We do this procedure for each bank. Important! Apples do not last more than 5 minutes in boiling water, so if you have not finished pouring water, and the first jars stand long enough, then it is better to drain the water from them in advance.
Banks filled with boiling water stand from 5 to 7 minutes, then the water is drained into a common dish. The boiling water with which we blanched the apples will now turn into syrup, for this we put 200 grams of sugar on each jar. After our syrup boils, it can be poured and the compote can be closed with lids.
Compote after rolling should be wrapped in warm clothes and left to cool.
CONCENTRATED COMPOTE
Ingredients:
3 liters of water;
1/3 can of apples;
400 grams of sugar.
Recipe:
The difference of this compote is that only real sweet tooth can drink it directly from the jar, the rest will only need to dilute the drink with plain water in proportions of 1:1 and enjoy the sweet apple compote. This choice is for hostesses constrained in space, not every apartment has a place for several dozen bottles rolled up. This apple compote recipe for a 3-liter jar, for the winter, will allow you to get from 5 liters of a delicious drink from one jar.
To begin with, we disinfect the jars and set aside to dry, covering them with lids. Then, we put water on gas and after boiling we put sugar. Mix thoroughly until the crystals are completely dissolved. Add peeled apples to the resulting syrup and cook for up to 3 minutes.
We take out the apples from the syrup with a slotted spoon and carefully transfer them to jars. Bring the remaining syrup to a boil again and pour into jars. Roll up the lids.
APPLES AND BLACKCURRANTS
For those who find the apple compote recipe for the winter simple, we offer this drink option. To the most delicious apples, we will add such a popular berry as currant, it is not for nothing that it sprouts literally in every private yard and in almost any country house, and the price for this berry is quite affordable on the market.
Ingredients:
400 grams of currants;
700 grams of apples;
300 grams of sugar;
Purified water.
Recipe:
There will be one difference from other recipes - you will have to spend time sorting currants. It will be necessary to leave only the berries themselves and get rid of the dried inflorescence and part of the leg. The next steps are universal.
We sterilize the dishes for rolling;
We clean the apples and equally share between all the containers;
Pour boiling water for a couple of minutes;
We boil the water drained from the cans again, after adding sugar to it;
Pour the resulting syrup into jars for the last time;
We twist the lids with a machine;
We put all the bottles upside down, cover with rags and leave for a day.
Currant in compote will give the drink a bright, red color, and o flavor combinations almost every inhabitant of our country knows apples and currants.
APPLES AND MINT
Perhaps this recipe may seem a little unusual, but the resulting winter apple compote for a 3 liter jar of mint is beyond praise. It is sweet, fragrant, and refreshing; such a drink will give strength and vivacity. Just add a few sprigs of mint. For a 3-liter jar, 3 medium-sized sprigs of mint will suffice. It is preferable to choose sweet and sour apples, about 500 - 800 grams, you need 300 grams of sugar. The rolling technology is absolutely identical to the previous methods. Pay attention to the water, it must be good, otherwise your compote will turn out less tasty.
COMPOTE FROM WHITE FILLING
White filling is a variety of apples, which is rightfully considered one of the most delicious. Such apples do not linger in anyone's home, and an abandoned vase of juicy fruits can suddenly become empty. Unfortunately, in winter it is impossible to get a single fruit of this variety, so we offer a recipe for white apple compote for the winter in a 3 liter jar.
Ingredients:
10 pieces of apples (but not more than 1/3 jar);
250 - 300 grams of sugar;
Purified water
Recipe:
We will try to roll up these apples whole in order to preserve the taste as much as possible. To do this, we select ripe fruits, without external defects, the size should be medium, that is, the apple should be slightly larger than the neck of the jar. The fruits themselves should be thoroughly washed without damaging the skin.
If you are unable to find fruit without defects or a suitable size, then it is worth cutting the apples into slices, removing the core and rotten areas. It is worth remembering that this variety does not like long contact with air, it quickly turns black and becomes unattractive in appearance, so we put all the cut slices into acidic water.
We roll the apples in the following order:
We sterilize jars;
We boil water;
Separate fruits into jars;
Pouring fruits with boiling water;
Drain the water and prepare syrup from it;
Pour the syrup into jars;
Roll up the lids.
COMPOTE FROM APPLES FOR THE WINTER FOR A 3 LITER JAR WITHOUT STERILIZATION
Each hostess faced the problem of “losing” bottles during sterilization, this is not surprising, because often damaged cans are eliminated in this way. However, sterilization is also a very long process, so to save time, we present a recipe for apple compote without sterilization.
Ingredients:
1 kilogram of apples;
Purified water;
250 grams of sugar
Recipe:
We prepare jars, for this it is enough to wash and dry them thoroughly naturally or with paper towels.
We clean the apples, cut them into equal slices and immediately place them in brackish water so that they do not turn black.
We pack our apples in jars and fill each with clean water to the very neck. Then we pour all the water from the cans into one container, bring to a boil, add sugar and keep on fire for another 5 minutes.
Fill our jars with syrup and cover with lids, let stand for about 3-5 minutes.
Again, pour our syrup into one pan, add about 200 ml of water and 50 grams of sugar and bring to a boil again.
Again, fill our jars with boiling syrup and let it brew for a couple more minutes, then pour everything back into the pan.
We boil the syrup for the last time, fill the jars to the very neck, roll up the lids and put them in warm clothes for 24 hours.
Apple compote for the winter in a 3-liter jar without sterilization is ready. If you follow the recipe, then you can not be afraid of exploded lids or a sour drink.
How to cook for the winter delicious compote whole apples? Compote is called freshly brewed berries or fruits in sugar syrup. For the preparation of compotes, you can use even a simple hot water(instead of sugar syrup), since the preservative is not sugar, but the sterilization process. But usually at home they cook apple compotes on sugar syrup.
For the preparation of compote, it is best to use not fully ripened fruits, since ripe, soft apples when cooked, they lose their shape, boil soft, and hard, unripe fruits do not yet have taste and aroma. In this article you will find simple step-by-step recipes with which you can easily and quickly cook apple compote in a 3 liter jar.
Compote for the winter. Step by step recipe with photo:
For this delicious drink, you need to select large apples., sort them into varieties, in each 3 liter jar - fruits of the same variety. At the end of sorting, the fruits should be thoroughly washed.
Then peel off the skin, remove the core and cut into slices. Smaller apples can be preserved whole. If the fruits are tender, then the skin can not be removed at all.
Peeled and chopped apples can quickly darken as a result of the oxidation of enzymes, therefore they should be immediately placed in cold water where you can add a little salt. In order for all valuable substances not to go into the water, peeled fruits should not be kept in water for more than half an hour.
Next, previously prepared apples must be blanched in water. at eighty-five degrees for seven minutes. If you skip this procedure, then during sterilization, the volume of fruits will decrease significantly, and as a result, there will be few apples, and a lot of syrup.
Blanching is best done in a colander. placed in a pot of hot water. The water that remains after blanching does not need to be drained, as it contains a lot of the most useful substances. This water can be used in the preparation of sugar syrup. At the end of blanching, apples should be cooled in clean, cold water.
Banks (3 l.) for spilling compote should be washed, scalded with boiling water and dry. Then, fill them with fruits up to their shoulders. Pour in syrup. The consistency of sugar syrup should be up to thirty percent. The syrup must be poured until the fruit is completely covered.
But at the same time, its level should be lower than the upper edge of the can by two centimeters. After pouring the syrup, the jars are sterilized: half-liter - twenty minutes, liter - twenty-five, three-liter - half an hour, from the moment the water boils. When sterilizing, the jars must be open. At the end of the sterilization process, the jars should be corked with boiled metal lids, and turned upside down, leaving them to cool completely.
Perhaps the simplest and fast way making compote for the winter from ripe apples. Since we are spinning the whole thing, the process of preparing the ingredients is reduced to a minimum. Just need to fold required amount fruit in a jar, sweeten with sugar syrup - and roll up. This conservation will come in handy at different times. And the apples themselves are tender, sweet. They can be eaten simply or used as a filling for baking, crushed into gruel. Try to make pancakes with them or add small pieces into oatmeal. Well, myself fragrant compote will be better than anyone purchased juice. Compote of apples for the winter for a 3 liter jar is not difficult to calculate, just carefully read the recipe and get down to business. 
For a three-liter jar of apple compote you will need:
- 7-8 small apples,
- 2-3 tablespoons granulated sugar,
- water.
Recipe with photo step by step:
You can roll compote with any kind of fruit. A very good twist is obtained from a white filling. But any other apples will also turn out delicious. The main thing is to pay attention to the proportions of sugar, if you take sour winter fruits, then you will need a little more sweetener.
We wash selected apples without wormholes and other damage on the surface. We cut off the stem.
Put them in a sterilized jar. It is desirable, of course, to select such sizes so that you do not have to cut them, but you can easily stick them into the neck.
Boil water separately for apple compote and pour it into a container for conservation, filling to the very top. Be careful not to break the glass. You can play it safe by pouring boiling water from a kettle or other utensil with one hand, in which water was heated, and with the other - turning the jar a little in a circle. Or put the jar on the blade of a knife and calmly pour boiling water over it.
We leave it like that for half an hour. After that, holding the apples so that they do not fall out, pour the water into the pan. We put it on the stove again to heat up to one hundred degrees. But this time we are adding sugar. As soon as it dissolves, turn off the fire.
And pour the syrup back into the jar. We immediately roll up apple compote for the winter in a three-liter jar, not allowing it to cool.
Wrap with a blanket until completely cool.
When the contents are about room temperature, you can take the compote to the pantry or to the balcony. This twist does not like the sun's rays. You can open it after 1-2 months.
Tips: There are several ways to sterilize a jar before putting apples in it. It is either put in the oven and kept at a centigrade temperature for about 15 minutes, or scalded with boiling water. It is better to boil the lids for ten minutes.
Bon appetit.
Old Lesya
We also recommend preparing
Looking at store shelves, the consumer may get confused in the presented variety of juices, carbonated sweet drinks, and other similar products. But what could be better, tastier, healthier homemade compote prepared with love, without preservatives, flavorings and flavor enhancers? Apples are the perfect ingredient to create such a drink, they have a pleasant aroma, a dense texture, and a convenient shape. There are many recipes describing how to cook apple compote. But when starting cooking, it is important to learn a few rules.
How to choose and prepare apples for canning
Fruits with a sweet and sour taste are best suited for making apple compote (varieties White filling, Antonovka, Uralochka or Uralskoye Bulk), almost fully ripe, but not overripe. Under-ripe apples will give off little flavor and over-ripe apples will lose their shape. Choose large fruits that do not have visible damage, separate them so that there are no apples in the jars different varieties.
Fruit preparation:
- Wash the fruits thoroughly, peel, remove the core, cut into slices of the same size. Small varieties can be preserved whole by removing the stalks. Fruits of tender varieties often do not remove the skin.
- Put the sliced \u200b\u200bfruits into cold water with a small addition of salt or citric acid, soak for no more than half an hour so that the apples do not lose their beneficial properties.
- So that the fruits do not darken, you can dip them in boiling water for 6-7 minutes, and then immediately cool them with cold water.
Helpful Hints:
- You can leave the boiling water in which the fruits were dipped to make syrup.
- Rinse the jars thoroughly, scald them with boiling water.
- You can sterilize the containers by sending them to boiling water or a heated oven.
- If you decide to preserve without sterilization, pour the fruit with hot syrup, hold for 3-5 minutes, drain it. After bringing the syrup to a boil, pour it over the fruit again.
- After filling the jars with fruits to the shoulders, fill them with syrup with 25-30% sugar or fructose. Then cover the containers with lids and put on pasteurization for 30-35 minutes.
Step-by-step recipes for making apple compote for the winter
Apple compote is a versatile drink that comes in a variety of variations. The recipe may contain quince, raspberries, cranberries, peaches, both fresh apricots and dried apricots, raspberries. Even such unexpected ingredients as rhubarb, ginger, pumpkin, zucchini, squash, barberry go well with apples. The culinary imagination knows no bounds. After reviewing the simple traditional options for making a drink, you will learn how to cook apple compote in a saucepan, slow cooker and in other ways.
In a slow cooker without sugar
Preservation in multicookers from brands like Panasonic or Polaris makes the troublesome process a simple and interesting task. Sugar-free apple drink prepared using this technique - low-calorie useful product. They can even drink babies. The drink is also safe for diabetics who need to monitor their blood glucose levels, since it is prepared not with sugar, but with fructose. The recipe will be affordable even for novice cooks who are just starting to master canning.
For cooking compote you will need the following ingredients:
- 1 cup fructose (this is the best sweetener with similar flavor without harmful side effects);
- 0.7 kg of small fruits;
- 2 l. hot water.
Cooking process:
- Boil the water first with a kettle so as not to heat it in a slow cooker.
- Fill the container of the device with fruits.
- Pour in fructose.
- Pour hot water.
- Activate the "Steam" mode for 1 minute.
- Leave for 30 minutes in the heating mode.
- Pour into jars and preserve according to the standard scheme.
From paradise apples
Compote with heavenly apples is rightfully considered one of the most delicious. The fruits used in its preparation have a unique, refined aroma that makes the drink suitable for both everyday use and a festive table. Prepare for a drink:
- 800 grams paradise apples;
- 600 grams of sugar;
- a bunch of mint;
- 3 liters of water.
Sequencing:
- Thoroughly washed jars are filled with whole peeled fruits with a calculation of approximately 400 grams per 3-liter container.
- After boiling water, fill each container with it to the top, let it brew for 20-30 minutes.
- Drain the liquid, bring to a boil.
- Fill each jar with water, leave for 30 minutes.
- Drain water, add sugar, bring to a boil.
- Fill the jars with syrup, adding a few mint leaves to each.
- We roll up the containers and wrap them with a blanket for several hours.
With gooseberries and blackberries
The combination of apple flavor with gooseberries and blackberries will please even the most discerning gourmets. A drink using these ingredients is economical, easy to prepare. Before cooking, get following products:
- 400 grams of apples;
- 100 grams of gooseberries (wild or domestic);
- 100 grams of blackberries;
- 2 liters of water;
- 1 cup of sugar.
Sequencing:
- My berries and carefully sorted.
- We cut the apples into slices, put them in a three-liter container, pour boiling water over them.
- After 30 minutes, drain the water, bring to a boil, pour the fruit again.
- After draining the liquid, add sugar and crushed blackberries in a juicer or blender.
- Bring the syrup to a boil, pour over the apples and gooseberries.
- We roll up the banks, put them in heat for 5-6 hours.
Assorted compote
The drink that apple flavor complemented by the aromas of pears and plums, easy to prepare, well stored, has pleasant taste properties. Having prepared it for the future, you will always have a sweet healthy addition to lunch, dinner or festive table. To prepare compote you will need:
- 1 kilogram of apples;
- 400 grams of plums (ideal suitable variety cherry plum) or prunes;
- 200 grams of pears;
- 1 liter of water;
- 400 grams of sugar.
Cooking sequence:
- We cut the apples into slices, and cut the pears in half, carefully clean the core.
- We clean the plums from stones, because when long-term storage they can release toxic substances.
- We put the fruits in jars on the shoulders, pour hot syrup, leave to pasteurize for 30 minutes at a temperature of 85 degrees.
- We roll up the blanks and put them in a warm place for several hours.
With cherry and lemon
Pleasant apple flavor is the perfect complement sour taste cherries and lemons. It will give the drink a spicy taste. unusual taste, will saturate it with vitamin C, which is so necessary for our body. To prepare this compote, you will need:
- about one and a half kilograms of apples;
- 600 grams of cherries;
- one and a half glasses of sugar;
- half of one lemon;
- one and a half liters of water.
Cooking:
- Rinse apple fruits, cut into slices, carefully clean the core.
- Sort the cherries, wash, remove the seeds.
- Cut the lemon into thin slices, remove the seeds.
- Pour prepared water into the pan, put fruits and berries, add sugar.
- Cook at maximum heat until boiling.
- When the mixture boils, reduce the heat to a minimum, cook for another 10 minutes.
- Pour into jars, roll up, put in a warm place for several hours.
With grapes without sterilization
Apple and grape flavors go well together, making them perfect companions in compote for the winter. This recipe is different in that it saves you from having to carry out the troublesome sterilization procedure. But do not worry that the grapes will ferment - multiple heat treatment will kill the enzymes that cause this process, and the compote will not turn into alcoholic drink. It needs the following components:
- 500 grams of grapes (preferably Isabella, but green varieties are also suitable);
- 4-5 medium apples;
- about 2 liters of water;
- 2 cups of sugar.
Cooking:
- We thoroughly wash the apples, put them in pre-sterilized jars as a whole.
- Carefully place the grapes on top.
- Fill with boiling water, let stand for 15-20 minutes, drain.
- Prepare syrup using drained water and sugar, bring to a boil.
- Pour the liquid into jars, immediately twisting the lids.
With blackcurrant juice
The addition of blackcurrant juice to apple compote gives the drink a pleasant taste. spicy taste and rich color. These berries will add beneficial properties to the compote, as they contain B vitamins and many microelements necessary for our body. To prepare, take:
- 800 grams of small apples;
- 400 grams of blackcurrant;
- one and a half liters of water;
- one and a half cups of sugar.
Sequencing:
- Sort currants, grind in a juicer.
- Rinse the apples, peel the stalks.
- Put apples in pre-sterilized jars, pour boiling water over them, leave for 30 minutes.
- Pour water from containers with fruit into a saucepan, mix with currant juice, boil.
- Pour the apples with the resulting syrup, tighten the lids.
- Cover with a warm blanket until completely cool.
With wine and cinnamon
This unusual option apple drink for the winter tastes like mulled wine, but does not have alcohol fortress. Its tart flavor will appeal to lovers of original drinks. To prepare it you will need:
- kilogram of apples;
- a glass of sugar;
- 100 grams of dry white wine;
- liter of water;
- 5 pieces. cloves;
- cinnamon stick;
- zest of half a lemon.
Cooking:
- Mix sugar with water, bring to a boil.
- Dip the apples into the syrup, boil over low heat.
- We shift the fruits into pre-sterilized jars.
- Strain the syrup, add the grated lemon peel, cinnamon and cloves.
- When the mixture boils, wine is poured into it.
- Pour hot syrup into a container with apples and twist.
With chokeberry and oranges
When the fruits of the chokeberry begin to turn black, it's time to make compotes. It goes well with citrus fruits, perfectly sets off the apple flavor. Vitamin compote with chokeberry, apples and oranges will become original blank for the winter. To prepare it you will need:
- 150 grams of chokeberry;
- 5 sweet apples of medium size;
- a glass of sugar;
- one and a half liters of water.
Cooking:
- Rowan chokeberry must be softened. To do this, immerse it in boiling water for 5 minutes, then in cold water. Remove the berries from the branches.
- Peel the apples from the stalks, cores, cut into slices.
- Put fruits with berries in a container, pour boiling water over, cover with a saucer.
- After 10 minutes, pour the water into a saucepan and bring to a boil.
- Grind oranges with a meat grinder, mix with sugar, add to boiling water.
- Boil the mixture for 5 minutes over low heat.
- Pour the berries and fruits with the resulting syrup, tighten the lid, send to a warm place for several hours.
With lingonberries
A drink with green apples and lingonberries will please you not only original taste, but also useful composition, rich in vitamins A, B, C, E, carotene, organic acids important for the body, tannins. Drinking such a compote on a winter day means getting a summer boost of vivacity. To prepare it, take:
- 1 kilogram of cranberries;
- 0.5 kilograms of green apples (yellow ones are also suitable, but green ones have a more tart taste);
- 3 cups of sugar;
- one and a half liters of water.
Cooking:
- Sort the berries, wash, leave to dry on a paper towel.
- Wash apples, dry, peel the core, cut into slices.
- Bring water to a boil in a saucepan, add sugar, berries and fruits.
- Boil over low heat, stirring occasionally, for 5-7 minutes.
- Cover the mixture with a lid and leave to cool.
- Pour into a jar, screw on the lid.
- Pasteurize for 10 min.
With sea buckthorn and wild rose for the winter
ABOUT useful properties sea buckthorn and wild rose have been heard by everyone who is interested in their health. The unusual taste properties of these berries will give the apple compote a unique, exquisite aroma. To prepare it, you will need the following ingredients:
- 500 grams of rose hips;
- 5 medium apples;
- 200 grams of sea buckthorn
- a glass of sugar;
- one and a half liters of water.
Cooking:
- Rinse the rose hips, cut in half, remove the seeds and hairs.
- Rinse the sea buckthorn thoroughly, sort, peel the stalks.
- Peel the core from apples, cut the fruits into slices, put in sterilized jars.
- Add berries, pour boiling water for 30-40 minutes.
- Boil the used water with sugar, pour the container with the resulting syrup, roll up.
Video
The listed instructions list the tastiest apple compotes is not exhausted. Use the most interesting and simple step-by-step video recipes that demonstrate the procedure for making apple compotes using other ingredients - sloes, red currants, apricots, etc. They will enrich your personal cookbook and give you new skills. Thanks to the visual presentation of the material, you can easily prepare delicious unusual drinks with a healthy composition from the summer.
