How to prepare compote
apple compote for the winter
1 hour
30 kcal
5 /5 (1 )
The season when apples ripen is the time to prepare for the winter. One of the most wonderful ways to preserve most of the vitamins is to prepare a delicious apple compote. I will tell you in detail about how to prepare for canning, how to quickly and easily cook wonderful apple compote, how long you need to cook it and how to store it.
The most delicious compote is made from hard apples of sweet and sour varieties. In winter, when you open a jar of homemade compote, you will definitely please yourself, your family and those who are lucky enough to try it.
A simple recipe for fresh apple compote for the winter
This compote turns out sweet and sour, with citrus notes . It is done very simply. First you need to cook sugar syrup, then add chopped apples, lemons, and boil for a couple of minutes. Rearrange apple slices with syrup into jars and roll up. The amount of sugar, if you like it sweeter, can be increased to 200 grams per 1 liter.
Kitchenware:
- 3 liter glass jars- 4 things.;
- 4 iron caps- 4 things.;
- key for sealing cans;
- a device for removing the core of an apple and slicing it (preferably). If not, you can use a knife;
- oven;
- liter saucepan for sterilizing lids;
- two 4-liter saucepans;
- skimmer;
- a warm towel or blanket to cover the jars.
Ingredients
Step by step recipe
- First of all, wash the cans of soda and sterilize them. The easiest and most convenient way to sterilize is in the oven. Place the jars in the oven and preheat it to 150°C for 25 minutes. If you use smaller jars, you can sterilize them for 15-20 minutes.
- Sterilize the lids as well to remove germs. Bring the water in the saucepan to a boil, lower the lids and boil for 6-7 minutes.
- Now you need to make sugar syrup. Boil water in large saucepans and add sugar (in the proportion: 150 grams of sugar per liter of water).
- Wash large apples well and cut into about 8 slices. Small ones can be added whole to the compote.
- Cut the lemon into slices.
- When the syrup boils a little (5 minutes) and the sugar has already dissolved in it, add apples and lemon slices.
If you took soft apples, then you need to cook them for no more than 1.5 minutes, if they are hard, then no more than 4 minutes.
- Place the boiled apples in sterilized jars using a slotted spoon and fill to the top with syrup.
- Cover the jars with lids and seal using a special jar sealer.
- Turn the rolled jars upside down, cover with a warm towel and leave to cool for 1-2 days. After this, store the jars of compote at room temperature.
You can make compotes from any berries and fruits that grow in abundance in your garden or are sold during the ripening season of berries and fruits. We have also prepared for you a simple recipe for cherry compote for the winter and wonderful recipe apricot compote for the winter.
Video recipe for making apple compote for the winter
This video is good detailed recipe compote. Take a look and see how easy it is to prepare such a delicate-tasting and aromatic drink.
APPLE COMPOTE (rolled up for the winter) / Issue 160
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Issue 160. How to make delicious apple compote? How to sterilize jars and lids? How to properly roll up jars of compote for the winter? I will answer all these questions in the new episode of Pokashevarim.
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2014-09-23T15:16:02.000Z
Apple compote “White filling” for the winter without sterilization
Apples " White filling“They are not stored for a long time, so to prevent precious vitamins from disappearing, prepare a gorgeous compote for the winter. Select small apples, without signs of rotting or damage, of approximately the same size. According to the recipe, they are not cut, but placed whole in the jar.. Apples, like compote, turn out very tasty. They can be eaten plain or used as a filling for pies.
- It will take time: 50 minutes.
- You will get servings: 1 jar.
Kitchenware:
- 3-liter glass jar;
- iron cover;
- key for sealing cans;
- 3 liter saucepan
- warm towel or blanket.
Ingredients
Step by step recipe
You can also make a wonderful gooseberry and orange compote for the winter. And it turns out just as sweet and sour, tasty and healthy compote from cherry plum for the winter. Delicious
What is this compote served with?
Compote is a dessert, and it is advisable to serve it in special wide cups, “compote bowls,” chilled. If there are no special dishes, then in bowls or bowls. They are placed on small plates and served with a dessert spoon for berries and pieces of compote fruit. If desired, you can serve it with compote sweet pastries, waffles, cookies.
According to etiquette, it is correct to say that compote is eaten, not drunk. But from childhood we remember a different compote, in glasses. And many, despite etiquette, remained faithful to this idea of compote: a glass of drink in one hand and sweet bun to another. Not so bad, provided the compote is really tasty.
- Right before you start preparing the compote jars must be sterilized, and boil the lids in boiling water for about 5 minutes.
- No need to sterilize jars in advance– if the prepared jars stand in the kitchen for some time, microbes may get there, and subsequently, during storage, the jars of compote will most likely explode.
- For compote, not overripe, but firm, or even slightly greenish apples are more suitable.
- If the compote turns out to be too concentrated or sweet, it can be diluted with water.
- When adding berries with pits (plums, cherries, cherries, apricots) to apple compote, remember that such compote can be stored for no longer than 1 year.
Apple compote is prepared with or without sterilization, pasteurization. There is a way to prepare compote when apples are boiled in syrup, and there are options when they are simply poured with sugar syrup.
If desired, add mint leaves, lemon slices or lemon juice, grapes, black and red currants, gooseberries, blackberries, rose hips, prunes and pears. And also spices: vanilla, cinnamon, cloves and star anise. There are recipes apple compote with the addition of juice or wine.
Write if you want to add or comment on my apple compote recipes. Perhaps you add other fruits or berries to them to enrich the taste of the drink. Share your experience! Cook with love!
No matter how wide the variety of apple juices and nectars is presented in stores, it is better than homemade apple compote for the winter- can not found! at home guarantees the absence of flavors, dyes and preservatives in drinks, and promises only pure benefit and natural taste of products.
In the recipes offered to your attention below, for winter harvesting For apple compotes, fairly concentrated syrups (20-40%) are used, so it is advisable to dilute the drinks with boiled water immediately before drinking cold water according to your own taste. And apples from compotes are an excellent filling for baking, and generally incredibly delicious!
Before you start canning apple compote according to specific recipes, you need to remember some rules that must be followed when clogging compotes. Then all your drinks – and not only those made from apples – will turn out excellent.
1) On “Apple compote for the winter” recipes Apples of sweet and sour varieties with dense pulp, slightly unripe, but plump, are more suitable. Hard, unripe and unflavoured fruits result in corresponding drinks. And overripe fruits can simply boil during heat treatment and lose their shape.
2) For compote, large apples are selected, without spoilage or visible damage; sorted by variety so that each variety is in a separate jar.
3) Before processing, apples are thoroughly washed, peeled and cored at individual discretion, and the pulp is cut into small slices. When peeling and cutting apples, it is very convenient to use a special cutter, which can divide the fruit into 8 parts at a time and simultaneously remove the rough core.
4) The delicate peel of apples does not need to be peeled. Apples that are too small for compote are used whole.
5) Sliced apples are placed in cold, acidified or salted water. The fruits are kept in water for about half an hour. With longer aging useful material and vitamins pass from fruits into water.
6) Before placing apples in jars, the fruits must be blanched (but not necessarily) for 5-7 minutes, and then dipped in cold water. After blanching, the apples in the jars will no longer darken or “shrink” in volume. There is no need to pour out the water after blanching; it will be used to prepare the syrup.
7) Jars for preserving apple compote are washed well, calcined for steam bath or scalded with boiling water and dried. They can be sterilized in the oven or in boiling water.
8) Jars filled with apples (up to the shoulders) are filled with hot syrup. Then the containers are covered with lids and placed for pasteurization for 15 minutes (for half-liter jars) or 20-25 minutes (for 2-3 liter jars). By the way, you can do without sterilization; but in this case, the apples are poured with hot syrup, kept in it for 3-5 minutes, after which the syrup is drained, brought to a boil and the jars are filled with it again. This procedure must be repeated 1-2 more times and roll up the jars with sterilized lids.
Step-by-step recipes for making apple compote for the winter: classic, in a slow cooker without sugar a quick fix, heavenly compote with mint, gooseberries, cherries, grapes
2018-06-14 Irina NaumovaGrade
recipe
Time
(min)
Portions
(persons)
In 100 grams ready-made dish
0 gr.
0 gr.
Carbohydrates
11 gr.44 kcal.
Option 1: Classic apple compote recipe for the winter
If apples grow on your country plot, or you simply love apples in any form, prepare a delicious apple compote for the winter. In our selection of recipes we will look at different variants delicious compote, which can be stored not only in winter, but for several years.
Ingredients:
- 8-10 medium apples;
- 2 liters of water;
- 300 grams of granulated sugar.
Step-by-step recipe for apple compote for the winter
This recipe involves minimal processing of apples and sterilization. Many housewives make just such a compote; this recipe has already become a classic at home.
For the compote, choose beautiful, defect-free, medium-sized apples. We will leave them whole. Wash and sort them. Tear off the tails.
It is very important that there is no wormhole in the apples, otherwise the compote will be spoiled. If you have even the slightest suspicion, put the apple aside. In addition, the size of the apples should allow them to be lowered into the jar through the neck without cutting.
Prepare the jars. Or one large three-liter one. Wash them thoroughly and hold them over steam for about twenty minutes. To do this, boil water, put on a mitten and hold it. You can also use a special stand.
Place into jars or into one large apple.
Boil water and pour into a jar.
Note: To prevent the jar from cracking from boiling water, place a tablespoon in it. After the jar of apples is filled with boiling water, the spoon can be removed.
Cover with lids, wrap in a blanket and leave until completely cool. Usually it’s enough to leave the jars from the evening until the morning.
Open the lids and drain the water from the apples. large saucepan. You will see that the water has turned a little yellow and has absorbed the aroma of apples.
Pour the specified amount of granulated sugar into the pan. Place on the fire and bring to a boil. You also need to boil the lids separately.
When the sugar is completely dissolved in the apple broth, pour it over the apples. It should reach the neck.
Immediately roll up the lids and turn over. Wrap in a blanket and leave to cool. Then the jars of apple compote are stored in a cool place. This compote should have time to brew; do not open it earlier than two months.
Option 2: Quick recipe for apple compote for the winter
Now we will prepare compote without adding sugar, we will replace it with fructose. We will cook it in a slow cooker. A simple recipe for delicious apple compote for the winter.
Ingredients:
- 1 glass of fructose;
- 700 g small apples;
- 2 liters of hot water.
How to quickly prepare apple compote for the winter
We put water to boil in a kettle so as not to heat it in a slow cooker.
Sort and wash the apples, remove the seeds, cut off the tails. Cut into medium slices.
Place apple slices in a multicooker bowl, pour a glass of fructose and pour hot water heated in a kettle.
Turn on the “Steam” program and set the timer for one minute.
Then turn on the heating mode and set it for half an hour.
During this time, prepare the jars and lids; they need to be thoroughly washed and sterilized.
Distribute the apple compote among the jars, screw on the lids and leave until completely cool.
Store the workpieces in a cool place.
Option 3: Paradise apple compote for the winter with mint
To prepare this compote we will need apples of paradise, they are also called Chinese. These are small red apples. Add a little mint and granulated sugar.
Ingredients:
- 3 liters of water;
- 600 g sugar;
- 9 mint leaves;
- 800 grams of paradise apples.
Step by step recipe
Wash and sort the apples. We do not remove the skin, we do not cut anything. Just tear off the tails and leave only the beautiful fruits.
Wash the jars and lids thoroughly.
We take two one and a half liter jars, put four hundred grams of China into them.
Boil the specified amount of water in a saucepan and pour in the apples, leave for half an hour.
After the specified amount of time, pour the water back into the pan and boil again. Pour the broth over the apples again and leave for another half hour.
We repeat all the steps again, only now we pour granulated sugar into the pan and boil everything together, dissolving the sugar crystals.
Place mint in each jar, pour boiling sweet syrup and screw the lids on tightly.
Turn the apple compote upside down, wrap it in a blanket and wait until the jars have cooled. Afterwards you can put it away in the cellar and store it.
Option 4: Compote of apples for the winter with gooseberries
This compote has a very pleasant and refreshing sweet and sour taste. Gooseberries are used fresh or frozen.
Ingredients:
- 200 g gooseberries;
- 400 g apples;
- 2/3 cup granulated sugar;
- 2 liters of water.
How to cook
Wash the apples thoroughly, tear off the tails, cut into slices, removing the core.
Sort the gooseberries, rinse and dry with paper towels.
Place the prepared mixture in boiling water in a large saucepan and bring to a boil again.
Add granulated sugar, stirring with a spatula. Now we need to dissolve all the crystals. If you want to make the compote sweeter, add more sugar.
After the syrup boils again, cook the compote over low heat for another quarter of an hour.
Pour the compote and apples and gooseberries into prepared jars, screw them in and let cool. Then take it to the cellar.
You can also drink this compote immediately after it has completely cooled.
Option 5: Compote of apples for the winter with cherries
An excellent option for delicious compote for two three liter jars. This arrangement is used by many housewives.
Ingredients:
- 1.5 kg apples;
- 800 g cherries;
- 5.5 liters of water;
- 550 grams of granulated sugar;
- 2 teaspoons lemon acid.
Step by step recipe
We choose beautiful apples without external defects. We wash them well and cut them into slices without the core.
Place the slices in a large bowl and close cling film so that they do not darken or dry out.
Place the cherries in a colander and rinse well, then simply let the excess water drain off. Carefully tear off the tails. To avoid damaging the cherry itself, twist the tail when tearing it off. We will not remove the bones.
We take two three-liter jars. Wash them with baking soda warm water, then rinse thoroughly and dry. The lids also need to be prepared.
Steam the jars in a water bath for about five minutes, then place them upside down on a clean towel.
Place the prepared apples and cherries in jars and fill them halfway.
Boil water in a saucepan. When it starts to boil strongly, take a ladle and start pouring it into the jars until their contents rise to the very neck. Close the lids and leave for five minutes.
During this time, the water will become brighter, and the apples and cherries will visually soften. Now you need to drain all the liquid back into the pan.
Add granulated sugar and stir until all crystals are completely dissolved.
Now pour in the citric acid a little at a time, stirring everything with a spatula or spoon.
Place the pan on the fire and bring to a boil. Then immediately pour the boiling mixture into jars and roll up the lids.
Turn the jars of apple compote upside down. Wrap in a blanket and leave until completely cool. This may take a little more than a day. Afterwards, the jars of compote are sent to a cool place for storage.
Option 6: Compote of apples for the winter with grapes
An interesting version of compote without sterilization. Isabella grapes are best suited for cooking.
Ingredients:
- 500 grams of grapes;
- 5 medium apples;
- 2 liters of water;
- 2 cups granulated sugar.
How to cook
Sort through the apples, wash them and tear off the stems. Place the whole thing in prepared clean jars, as is.
Wash the grapes too, and put them in bunches into jars.
Boil the specified amount of water. When it starts to bubble strongly, fill the jars. Leave for about twenty minutes, then pour back into the pan
Add sugar, bring to boil again and dissolve all the crystals. Then fill the jars with apples and grapes again.
Screw the lids on tightly and invert the jars. If you see that they are not flowing, wrap them in a blanket and let them cool completely. Store in a cool place.
Apple compote in jars is simply amazing!
It is not even close to the drink that is boiled in a saucepan.
Summer scent, unique taste, army of vitamins.
It's time to take care of your drink for the winter!
Apple compote for the winter - general principles of preparation
Apples are placed in jars, cut into slices or whole. For compote from pieces, it is not recommended to use early varieties or soft fruits. After pouring boiling water, the pieces should not fall apart. If the drink is prepared from whole apples, then small fruits are chosen, and ranetki are often used. The second main ingredient of the preparation is sugar.
What can be added to the compote:
Other fruits;
Spices;
Zest fresh or dry.
Compotes are prepared with and without sterilization. In the second case, the double pouring method is most often used, and citric acid is often added. In any case, it is important to maintain the sterility of the workpiece. The dishes are treated with steam or any other method. For hermetically sealed sealing, use a special key or screw caps if the neck of the jar fits.
Compote of apples for the winter in pieces (with citric acid)
The recipe itself simple compote from apples for the winter. This drink is always obtained, it lasts well all winter even at room temperature, but it does not require sterilization. Compotes with other fruits and berries are prepared using the same principle. Calculation of products for one three-liter jar.
Ingredients
0.5-0.7 kg apples;
250 g sugar;
1 tsp. citric acid.
Preparation
1. Immediately put water on the stove to boil; in total you will need about 2.5 liters, but boil a little more so that you have a reserve.
2. While the water is boiling, you need to rinse the apples, wipe them with clean napkins, and cut them into slices. No need to grind.
3. Place the apple pieces in a jar.
4. Pour boiling water over it and cover with a lid. Let the fruit warm up for a quarter of an hour.
5. Drain all the liquid into a saucepan, add sugar according to the recipe. Place on the stove and boil for three minutes.
6. Add citric acid to the jar.
7. Pour boiling syrup over the compote and cover with a lid.
8. Turn the jar over and cover it with something warm, such as a blanket. Keep until cool.
Apple compote for the winter (with whole fruits)
Another compote recipe without sterilization, but with whole apples. For this drink you will need small fruits of the Antonovka variety. For one three-liter jar there are 8 to 10 pieces.
Ingredients
8-10 apples;
2 liters of water;
300 g sugar.
Preparation
1. Rinse the apples thoroughly and remove the stems. There should be no damage to the fruit.
2. Place the prepared fruits in a sterile 3-liter jar. There is no need to fill the jar with apples above the hanger. If the fruits are large, then put not 8 pieces, but less.
3. Fill the jars with boiling water, close nylon covers, cover with a blanket.
4. Leave the jars to cool for 12 hours, longer if possible, but do not keep for more than a day.
5. Drain the water into the pan, leaving the steamed fruits in the jars. During this time, the liquid will turn yellow and become imbued with the aroma of apples.
6. Boil the drained water, adding granulated sugar according to the recipe. Boil the syrup for at least five minutes to ensure purity.
7. Pour over the apples. Seal the jars and keep them upside down until they cool, covering them with a blanket.
Apple compote for the winter with sterilization
A reliable recipe for apple compote for the winter, which will definitely last until spring. If he stays, he will live quietly until next year. Such drinks should not be stored for more than two years, since apples are used whole and with seeds.
Ingredients
300 g sugar;
600-800 g small apples;
2.5 liters of water.
Preparation
1. Choose small apples without damage, wormholes, traces of mold or rot. Rinse well and dry.
2. Sterilize a three-liter jar and seal the lid.
3. Place the apples in a jar.
4. Boil syrup from sugar and water.
5. Fill the jar with apples, cover with a lid, but do not screw it on.
6. Place the jar in a tall saucepan with a cloth on the bottom.
7. Pour enough boiling water into the pan so that it reaches the jar hanger. Turn on the stove. The countdown of the sterilization time begins from the moment the water boils in the pan, not the compote in the jar.
8. Sterilize the compote with apples for 20 minutes. If you screw two-liter jars, then sterilize for 15 minutes, do not forget to reduce the amount of sugar. Ten minutes is enough for liter jars.
Compote of apples for the winter with vanilla (Ranetki)
A variant of a very beautiful compote, for which ranetki are used. The drink is prepared in liter jars, they are filled up to the hangers. Calculation for three liter jars, preparation with sterilization.
Ingredients
1.5 liters of water;
400 g sugar;
1 g natural vanilla;
Ranetki.
Preparation
1. Wash the ranetki, remove the tails. Pierce each piece with a toothpick. This technique will preserve the thin skin on the fruit.
2. Place the ranetki in sterile jars.
3. Prepare a syrup from the recipe water and sugar, do not forget to add vanilla. Boil for two minutes, that's enough.
4. Fill the ranetki with boiling syrup up to the neck. Cover the jars with sterile lids.
5. Transfer to a pan for sterilization. There must be fabric at the bottom so that the glass does not burst during the process.
6. Pour boiling water into the pan.
7. After the water boils in the pan, sterilize the jars for ten minutes.
8. Take out, roll up the lids with a key, leave until completely cool under the blanket and upside down.
Fragrant apple compote for the winter (with grapes)
A variant of mixed compote, which is prepared with the addition of grapes. If the berries are dark, the drink will turn out bright and beautiful.
Ingredients
300 g apples;
300 g grapes;
1 tsp. lemons;
300 g sugar;
2.5 liters of water.
Preparation
1. Wash the grapes and apples. Dry.
2. Separate the grapes from the tassels and place them in a three-liter jar. Cut the apples into slices and add to the grapes.
3. Pour boiling water over everything and leave for about twenty minutes.
4. Now put a lid with holes on the jar and drain all the liquid into an empty saucepan.
5. Add sugar, boil after boiling for at least three minutes.
6. Add citric acid directly to the jar.
7. Pour boiling syrup over the future compote.
8. Immediately roll up the lid with a key, leave the workpiece upside down under the blanket until it cools completely. This may take up to two days. Then the jar can be turned over to its natural position and stored.
Compote of apples for the winter with orange “Fanta in Russian”
Recipe for apple compote with the addition of orange. To prevent the drink from becoming bitter during storage, be sure to remove all the seeds from the citrus fruit. Similarly, you can prepare a drink with lemon, but in this case you need to remove dry acid from the recipe. Will be sufficient fresh juice from sour citrus.
Ingredients
5-6 apples;
1 orange;
1 tsp. citric acid;
250 g sugar.
Preparation
1. Cut the apples into slices, put them in a clean jar, and pour boiling water over them. Leave for a quarter of an hour.
2. During this time, you need to peel the orange, put the peels in a saucepan. It should be empty. There is no need to grind the crusts; the larger they are, the better.
3. Squeeze the juice out of the citrus and pour it into the pan. When squeezing the juice, be careful not to get any seeds, let there be pulp.
4. Drain the water from the jar of apples into a saucepan and place on the stove.
5. Boil the orange peels for ten minutes, then remove with a slotted spoon.
6. Add sugar to the pan and boil for a couple more minutes.
7. Add acid to a jar of steamed apples.
8. Pour boiling syrup over it and seal. The “Russian Fante” also needs to cool down upside down under a warm blanket.
Spicy apple compote for the winter with cinnamon and cloves
A variant of fragrant compote, to which it is advisable to add natural cinnamon. If the spice is crushed into powder, there is a possibility of using a product of low quality or synthetic origin.
Ingredients
0.3 cinnamon sticks;
2 cloves;
7-8 small apples;
300 g sugar;
2.3 liters of water.
Preparation
1. The apples need to be washed, dried, and processed in the jar.
2. Pierce each fruit with a toothpick to maintain the integrity of the skin. Place in a sterile jar.
3. Immediately add cloves and cinnamon; if desired, you can also add a little vanilla or a piece of ginger. The aroma will be amazing.
4. Boil the syrup, pour the prepared filling into the jar.
5. Cover, transfer to a pan for sterilization, pour boiling water.
6. As soon as the water begins to boil in the pan, set the time for 15 minutes.
7. After this time, carefully remove the tank and roll up the lid using the key. Cool and store.
Temperature changes when pouring boiling water may cause the jar to burst. To prevent this from happening, lower a large spoon inside, but only a clean one.
The syrup did not fit into the jar and remained? Dilute it with water, add some chopped apples, you can add other fruits, berries, and spices. Cook a regular compote.
Jars of compote need to be kept under a blanket until they cool completely, sometimes this will take two days. In the heat, further sterilization of the drink occurs, which ensures its safety.
You can add more than just berries and fruits to apples. Amazing compotes are made with mint leaves or lemon balm.
Granulated sugar is not always pure. That is why it is recommended to boil the syrup for at least three minutes; you can boil it longer. Never use sand from a sugar bowl that may contain crumbs or other debris.
Apple compotes for the winter are most often sealed in 3-liter jars, so that there is enough for the whole family, and these fruits are quite large.
Apple compote is aromatic and refreshing home preparation, which on a cold winter day will give you only pleasant emotions with a reminder of summer.
Since time immemorial, Rus' has known how to cook compote from apples; canning, however, appeared much later, and our ancestors were content with dried apples.
And no matter what the variety is on store shelves, you can’t think of anything better than homemade apple compote in a jar for the winter.
Sweet and sour fruits that are almost completely ripe, but not overripe, are best suited for making apple compote.
Unripe fruits will remain hard, without the desired aroma, and overripe ones will boil and lose their shape.
Select large apples without visible damage and arrange them by variety so that each jar contains apples of only one variety.
A simple recipe for apple compote for 3 liters
Ingredients:
- 1 kg apples
- 200 g sugar
How to close apple compote in 3 liter jar for the winter:
1. Wash the apples, cut large ones into 4 parts, small ones into two, cut out the seed pods, do not remove the skin.
2. Dip the prepared apples into acidified citric acid water (for 1 liter of water you need to add 3 g of lemon) for half an hour.
You can’t keep it longer, otherwise vitamins and other useful substances will go into the water.
3. Place apples in sterilized three-liter jars, filling the containers to 1/2-1/3 of the volume.
Order an energy saver and forget about the previous huge expenses for electricity
4. Add boiling water right up to the neck, cover with a boiled metal lid and leave for 1-1.5 hours.
After this, the apples will not only be disinfected, but will also not darken or lose volume.
5. Drain the water from each jar into a saucepan, add granulated sugar, bring to a boil and boil for 5 minutes.
6. Pour the prepared syrup over the apples and roll up the lids.
7. Turn the apple compote pieces in jars onto the lids, wrap them up and let them cool.
For flavor, you can add mint leaves or ground cinnamon sticks to the twists - one of the most successful combinations with apples.
Roll up concentrated apple compote
This compote can be diluted with cold water in any proportions in winter. It is prepared with sugar syrup.
Ingredients:
- apples
- sugar - 250-300 g per liter of water
How to prepare compote from fresh apples:
1. Blanch the apples in boiling water for 6-7 minutes, and then put them in ice water. Do not drain the broth.
2. Fill the jars with apples up to the shoulders. Pour in the broth to measure required quantity water for making compote.
3. Prepare syrup from this liquid and sugar by boiling it for 3-5 minutes.
4. Pour boiling syrup over the fruits, cover with lids and place for pasteurization: 3-liter jars - 30-35 minutes.
You can do without sterilization.
Pour hot syrup over the apples in the jars, let stand for 5-10 minutes, drain the syrup, boil it and pour over the apples again.
Repeat this procedure again and seal the jars with boiled lids.
What to cook with compote apples? They can be used as a filling for pies or open apple pie, delicious!
