Today in any store apple juices, nectars and fruit drinks are presented in a large assortment. However, many of these drinks in our country "traditionally" contain flavors, dyes, preservatives and other "enhancers" in their composition. Therefore, it is most often not necessary to talk about the benefits of such products, and choosing the most “harmless copy” in the total mass of bright packages is a time-consuming task. But in winter it is especially important to get useful material and enough vitamins. In this case, the best way out is to prepare homemade apple compote, the quality and nutritional value of which you can be sure of one hundred percent. So, for this type of preservation, it is better to use 3-liter jars - so you can roll up more of this delicious drink. We offer the simplest step-by-step recipes with photos of compote from fresh apples for the winter: without sterilization and with it, with oranges, pears and other fruits. From which apples is it better to cook compote for the winter? These are fruits of sweet and sour varieties, almost fully ripe and without damage. So let's take a look at some of the most popular recipes canned apple compote for the winter.
Delicious apple compote for the winter in a 3-liter jar - a step-by-step recipe with a photo
In winter, jars autumn preparations do not remain "idle" in the pantry. Homemade apple compote in a 3-liter jar is enough to open and you can immediately enjoy the unique taste and aroma of fruits. And canned apples make an excellent filling for pies or pancakes. Try to cook fresh apple compote for the winter according to our recipe. step by step recipe with a photo - simple, useful and tasty.
Ingredients for cooking apple compote for the winter in a 3-liter jar:
- apples - 5 kg
- sugar - 1 cup
Step-by-step instructions for a recipe for apple compote for the winter on a 3-liter jar:
- Wash apples and remove stems.
- We lay out the apples in pre-sterilized jars and add sugar according to the recipe.
- Put a pot of water on the fire and bring to a boil. Pour boiling water into jars and roll up with clean lids.
- Turn over and wrap with a warm blanket. As soon as apple compote when it cools down, put it away for storage.
- Such a recipe is extremely simple and every housewife can cope with it. Drink to your health!
Homemade apple compote for the winter without sterilization - a recipe with a photo
In the “hot” season of canning, housewives are running out of time, because you need to have time to roll up a lot of fruits and vegetables for the winter. Therefore, the recipe homemade compote from apples without sterilization will significantly save cooking time, and winter cold you will have a wonderful natural drink. Such apple compote must be diluted with boiled water before use, since concentrated sugar syrup. So, as a result, you will get much more compote than you close - both convenient and practical. According to our recipe, the yield of apple compote is one liter jar.
List of ingredients for the recipe for homemade apple compote without sterilization:
- water - 700 ml
- sugar - 150 gr.
- citric acid - 0.1 tsp
- apples - 3 pcs.
The procedure for cooking compote from apples without sterilization for the winter:
- We wash each apple and remove the core. Cut into eight pieces.
- We sterilize a clean jar in any convenient way, and then fill it with chopped fruits. Fill with boiling water and add citric acid. Cover with a lid and leave for a few minutes.
- Drain the water from the jar into a saucepan and bring to a boil. Pour apples again and wait five minutes.
- The second time we drain the water for re-boiling, already with sugar. Boil for two minutes and "finally" pour into a jar of apples. We roll up the lid, and cover it with a blanket on top and wait for it to cool. Everything, tasty and healthy apple compote is ready!
A simple recipe for apple and orange compote for the winter in a liter jar
Apple compote will “sparkle” with new flavor notes if you add a few pieces of orange to it. This will give the drink an exquisite richness and a unique citrus aroma. And how spectacular it will look like a jar with pieces of orange, "floating" in a transparent liquid. In addition, the recipe for apple compote with oranges for the winter is extremely simple and does not involve sterilization. Good luck with your experiments with blanks!
Compote of apples and oranges for the winter - ingredients according to a simple recipe (per liter jar):
- apples (peeled and cut into pieces) - 180 gr.
- orange - 2 circles
- sugar - 2 tbsp.
- water - 850 ml
How to cook compote from apples with oranges for the winter - a step by step guide:
- Citrus fruits are washed under running water or even poured over with boiling water. We cut into circles about 0.5 cm thick, each of which is again cut into two "semicircles".
- For compote, we choose fruits of sweet varieties, not overripe. Clean apples should be cut into quarters and seeds removed. Then we cut each piece again - into 3 - 5 parts. We measure the amount of chopped fruit required according to the recipe.
- We sterilize glass jars by steaming or in the oven. We place pieces of apples and oranges in each container, and then pour boiling water to the top. We cover (do not roll up) tin lids and put under a warm blanket. We are waiting 15 minutes.
- Water from cans must be drained into a saucepan and put on fire. At this time, it is better to cover the fruit jars with lids and wrap them with the same blanket.
- After boiling, we again pour the water into the jars, cover with lids and - under the covers for 15 minutes.
- When draining the liquid again, add sugar to the pan and bring to a boil. Then cook the syrup for another 2 - 3 minutes until the sugar is completely dissolved. While we are engaged in syrup, banks remain reliably "hidden" under a blanket.
- Pour the hot liquid into jars and roll up with clean, sterilized lids. It remains to turn the container over, wrap it up and wait about a day. After cooling to room temperature, we take the canned apple and orange compote to the pantry shelves.
If you show imagination and mix yellow and red apples together, you get a beautiful color combination. Such a drink perfectly quenches thirst and saturates the body. useful trace elements and vitamins.
Compote of apples and pears for the winter - a recipe for a 3-liter jar
Fruit "mixes" significantly increase nutritional value canned compotes. We offer to cook delicious and useful compote from apples and pears for the winter according to our recipe (the number of ingredients is based on a 3-liter jar). Suitable for this recipe ripe apples and pears of summer varieties, without damage and signs of "spoilage". Pick fruits that are about the same size, and large ones can be cut into two or four parts.
Ingredients for apple and pear compote for the winter (for a 3-liter jar):
- apples - 0.5 kg
- pears - 0.5 kg
- sugar - 2 cups
- citric acid - 1 gr.
- cinnamon and cloves - to taste and desire
A step-by-step description of cooking compote from apples and pears for the winter:
- Wash apples and pears thoroughly and remove the core with seeds. Cut into large pieces.
- We put chopped fruits in a clean and sterilized jar, cover with sugar and pour boiling water. Now leave the jar covered with a lid for 10 minutes.
- Pour the syrup into a saucepan and add the cinnamon and cloves. Bring to a boil and boil for 3 minutes. Pour back into the jar and cover with a lid.
- We put a jar of compote in large saucepan with boiling water - for sterilization. After 10 - 15 minutes, take out, turn over and wrap in a warm blanket for 12 hours. After cooling, we put it in the pantry.
Recipe for homemade compote from fresh apples and apricots, video
Fresh apples with apricots are a great combination for homemade compote. Close a couple of cans of such a healthy drink, and with the help of our video recipe you will learn all the intricacies of the process.
In winter, when the lack of vitamins is palpable, all kinds of preparations help us out. Compotes are one of the ways to preserve fruits. They are loved by both adults and children. Kids especially like compote from apples - it has an unobtrusive taste, in addition, these fruits do not cause allergic reactions. There are many recipes for how to make canned apple drink, but in this article we will look at how to prepare compote from whole small apples for the winter. These fruits are commonly called "Chinese" or "paradise". They belong to wild varieties, but these fruits are useful for the body no less than other varieties.
Benefit paradise apples for good health
It is known that all apples contain great amount pectin. This substance cleanses the intestines, improves its work, helps to cope with constipation. There are a lot of acids in apple fruits - acetic, tartaric, ascorbic and citric. It is interesting that in the "Chinese" there are several times more biologically active additives - about 5-6 times. These fruits lower cholesterol in the blood, contribute to the renewal of blood vessels and their strengthening. They remove excess fluid from the body, stimulating the work of the kidneys. Those who suffer from edema need to eat apple fruits every day.
Scientists claim that regular use apples lowers the risk of stroke. Mineral salts in their composition favorably affect the condition of the joints in rheumatic diseases. The benefits of dwarf apples are obvious, so if you managed to harvest a good harvest of these priceless fruits, be sure to make a compote of small whole apples for the winter.
Firstly, it definitely will not contain various preservatives and aromatic substances, as in the store. Secondly, not only a pleasant-tasting drink will always be at hand, but also beautiful apples that can be used as a filling for baking.
Contraindications for the use of compote from rayok can only be attributed to peptic ulcer and gastritis in the stage of their exacerbation. These fruits are not recommended for pancreatitis.
We select suitable fruits for compote
What fruits are suitable for compote? These should be slightly unripe, juicy and undamaged apples. You should not use those that fell to the ground - the impact marks may not be visible, but the flesh in this place is already damaged. When exposed to high temperatures, the impacted fruit may burst, as the skin at the impact site is no longer as strong as that of the fruit picked from the tree by hand.
Collect the "rachki" with your hands, being careful not to damage the skin. It is best to cut them off along with the stem. Overripe fruits are not suitable for compote for the winter - their pulp has a loose structure and there is not enough juice in it. When canning, such fruits will boil soft.
Preparing fruits and containers for canning
After sorting through the “raechki”, removing all spoiled and rotten or hit fruits, wash them thoroughly. Then let the water drain, for this, put the fruit in a colander. Make several punctures on each fruit with a needle or toothpick. This must be done so that the skin does not burst during cooking, and the fruit remains intact.
Prepare canning jars. Wash them with soda, and then sterilize each over steam for three minutes. Lids also need to be disinfected. Boil them in a bowl for a few minutes.
Recipe for compote from whole small apples for the winter
For harvesting, we only need small apples, sugar, water and cinnamon (optional). Some housewives add a little more vanillin to make the compote more fragrant.
To prepare syrup, you need to find out how much it will take. To do this, weigh the fruits. For one kilogram of apples, there is about a liter of water and 300 grams of sugar. From this calculation, we will cook the syrup. Required amount We send water to a large saucepan, add sugar, turn on the stove to a minimum. Don't forget to stir the syrup. While it boils, place the fruits in clean jars. You need to fill the container no more than a third.
When the syrup boils, stir the syrup constantly until you are sure that all the sugar has dissolved. Now you can fill them with apples. Fill the jars with syrup, but not to the very top, but so that there is about 3 centimeters of free space up to the neck of the jars. Cover the container with sterile lids.
Let's start with sterilization. Use a convenient container for this - pick up a wide pan that will fit several cans. The water in the container should already be hot. If you put the jars in cold water, they will burst from the temperature difference. Sterilization time depends on the volume of your compote jars. A liter container is boiled in a water bath for 5 minutes, a two-liter container for 10, and a three-liter container for 15.
When the sterilization process is completed, proceed to the blockage. Having rolled up all the jars, turn them upside down, place them on the floor and insulate with an old blanket. In this position, leave them to cool for at least a day. After complete cooling, jars with compote can be removed for storage in a cool place. Tasty and healthy compote of whole small apples is ready for the winter!
How to make compote from whole apples for the winter (without sterilization)
Sterilize jars. Three liters will suit you. Put apples in them, filling the entire container. Any apple will do.
Pour boiling water into the jars to cover the apples.
Cover with a lid and wait a quarter of an hour. So the apples will steam.
Drain the water into a saucepan.
Add a glass of sugar to water, bring to a boil.
Pour boiling syrup over apples in a jar.
Cover the jar with a sterilized lid.
Roll up the lid with a seamer.
Turn the jars upside down, wrapping them in a blanket for 5-6 hours.
When you want to taste your compote, dilute it a little boiled water to your liking, because the syrup is quite concentrated. And you can use whole rachki for cooking delicious pies, - in winter you always want to drink a cup of tea with sweets.
A compote of whole apples for the winter in a 3-liter jar, as far as I can remember, was prepared by my mother when we came to visit my grandmother in the village. There was a huge old, but very well maintained garden, in which grew apple trees, pears, plums, cherries and apricots. Grandfather loved his garden very much and carefully looked after it: he dug every tree, cut the grass on the lawn, and every year we collected a large crop of delicious varietal fruits.
Grandmother liked to cook jam more and, but my mother closed compotes and various newfangled sweets. And as soon as the early Antonovka ripened, my mother immediately made from these apples delicious drink. Just imagine: in winter you open a jar, quench your thirst with delicious sweet and sour compote, and then enjoy apples that just close completely.
Even now I sometimes make such deliciousness for my son, and in winter I give it instead of store-bought juice, in which there are more preservatives than natural ingredients. Sonny eats apples with great pleasure, leaving only ponytails and seeds. Although my grandmother said that absolutely everything is useful in an apple, and ate it without a trace.
Sometimes I make a dessert out of these apples: I grind them with a blender into puree and serve them in bowls with ice cream and nuts.
Ingredients:
- apple (ripe small) - 5-6 pcs.,
- granulated sugar (white) based on 1 jar with a capacity of 3 liters - 300 g,
- water.
We sort out apples: for compote we leave small fruits without damage and wormholes. We wash them well and put them in pre-prepared 3-liter jars. Since we will not sterilize the workpiece itself, we will only process the jars: we thoroughly rinse them with soda solution, and then sterilize over steam for 5-7 minutes. Boil the lids for about 5 minutes.
We put prepared fruits in each jar, but not more than 10 pieces, so that they occupy about 2/3 of the volume of the container. 
Then pour boiling water over the apples.
So that the jar does not burst from boiling water, I put it on a knife. 
Then cover with a lid and leave for a while until it cools completely. 
Now we pour the cooled water saturated with apple flavor into a saucepan and add sugar there based on the number of cans. 
Stir until completely dissolved, and boil for a couple of minutes. 
Then pour hot syrup over the jars to the very edge and quickly roll them up with boiled metal lids. 
We turn the jars upside down - this is how we check the tightness of the seam. Wrap with a blanket to keep warm as much as possible - this is how we provide long-term storage drink in winter.
When the jars have cooled, we transfer them to the right place and wait until we can enjoy the rich taste of fragrant apple compote.
It is also easy to prepare
Compote from apples in jars is simply amazing!
He is not even close to the drink that is brewed in a saucepan.
summer fragrance, unique taste, an army of vitamins.
It's time to take care of the drink for the winter!
Apple compote for the winter - general principles of preparation
Apples are stored in jars either cut into slices or whole. For compote from pieces, it is not recommended to use early varieties, soft fruits. After pouring boiling water, the pieces should not fall apart. If the drink is made from whole apples, then small fruits are chosen, often ranetki are used. The second main ingredient of the workpiece is sugar.
What can be added to compote:
Other fruits;
spices;
The zest is fresh or dry.
Compotes are prepared with and without sterilization. In the second case, the double filling method is most often used, citric acid is often added. In any case, it is important to observe the sterility of the workpiece. The dishes are processed over steam or in any other way. For hermetic sealing, a special key or screw caps are used if the neck of the jar fits.
Apple compote for the winter in pieces (with citric acid)
Recipe of the simple compote from apples for the winter. This drink is always obtained, it is excellent all winter even when room temperature but does not require sterilization. According to the same principle, compote is prepared with other fruits and berries. Calculation of products for one three-liter jar.
Ingredients
0.5-0.7 kg of apples;
250 g sugar;
1 tsp citric acid.
Cooking
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 there is a reserve.
2. While the water is boiling, you need to rinse the apples, wipe with clean napkins, cut into slices. No need to grind.
3. Place the apple slices in a jar.
4. Pour boiling water over, cover with a lid. Let the fruit warm up for a quarter of an hour.
5. Drain all the liquid into the pan, add sugar according to the recipe. Put on the stove, boil for three minutes.
6. Add citric acid to the jar.
7. Fill the compote with boiling syrup, roll up the lid.
8. Turn the jar over, cover 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. One three-liter jar goes from 8 to 10 pieces.
Ingredients
8-10 apples;
2 liters of water;
300 g sugar.
Cooking
1. Rinse the apples thoroughly, pull out the stalks. There should be no damage to the fruit.
2. Fold the prepared fruits into a sterile jar with a volume of 3 liters. No need to fill the jar with apples above the shoulders. If the fruits are large, then put not 8 pieces, but less.
3. Fill the jars with boiling water, close nylon lids, cover with a blanket.
4. Leave the jars to cool for 12 hours, longer if possible, but do not keep 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, imbued with the aroma of apples.
6. Boil the drained water by adding granulated sugar according to the recipe. Boil the syrup for at least five minutes to ensure it's clear.
7. Pour over apples. Seal the jars, keep upside down until cool, covered 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 it stays, it will live quietly until next year. For more than two years, such drinks should not be stored, since apples are used whole and with seeds.
Ingredients
300 g of sugar;
600-800 g of small apples;
2.5 liters of water.
Cooking
1. Choose small apples without damage, wormholes, mold and rot. Rinse well, dry.
2. Sterilize a three-liter jar, process the lid for seaming.
3. Put the apples in a jar.
4. Boil the sugar and water syrup.
5. Pour a jar of apples, cover with a lid, but do not twist.
6. Move the jar to a tall saucepan with a cloth on the bottom.
7. Pour enough boiling water into the pan so that it reaches the jar to the shoulders. Turn on the stove. The countdown of the sterilization time starts from the moment the water boils in the pan, not the compote in the jar.
8. Sterilize compote with apples for 20 minutes. If you twist two-liter jars, then sterilize for 15 minutes, do not forget to reduce the amount of sugar. Liter cans ten minutes is enough.
Compote of apples for the winter with vanilla (ranetki)
A variant of a very beautiful compote, for which ranetki are used. A drink is prepared in liter jars, they are stuffed up to the shoulders. Calculation for three liter jars, blank with sterilization.
Ingredients
1.5 liters of water;
400 g of sugar;
1 g natural vanilla;
Ranetki.
Cooking
1. Rinse the ranetki, remove the ponytails. Pierce each piece with a toothpick. This technique will allow you to save a thin skin on the fetus.
2. Fold the ranetki into sterile jars.
3. Prepare a syrup of prescription water and sugar, do not forget to add vanilla. Boil for two minutes, that's enough.
4. Pour ranetki with boiling syrup up to the very neck. Cover jars with sterile lids.
5. Transfer to a sterilizing pot. There must be a cloth at the bottom so that the glass does not burst in the process.
6. Pour boiling water into the pan.
7. After boiling water in a saucepan, sterilize the jars for ten minutes.
8. Remove, roll up the covers with a key, leave to cool completely under the covers 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, then the drink will turn out bright and beautiful.
Ingredients
300 g of apples;
300 g of grapes;
1 tsp lemons;
300 g of sugar;
2.5 liters of water.
Cooking
1. Wash grapes and apples. Dry.
2. Separate the grapes from the brushes, put them in a three-liter jar. Cut the apples into slices, add to the grapes.
3. Pour boiling water over everything, leave for twenty minutes.
4. Now put a lid with holes on the jar, drain all the liquid into an empty saucepan.
5. Add sugar, boil after boiling for at least three minutes.
6. citric acid add directly to the bank.
7. Pour the future compote with boiling syrup.
8. Immediately roll up the lid with a key, leave the workpiece upside down under the covers until it cools completely. This may take up to two days. Then the jar can be turned over to its natural position, put away for storage.
Compote of apples for the winter with orange "Fanta in Russian"
The recipe for apple compote with the addition of orange. To prevent the drink from starting to taste bitter during storage, be sure to remove all the seeds from the citrus. 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.
Cooking
1. Cut apples into slices, put in a clean jar, pour boiling water over. Leave for a quarter of an hour.
2. During this time, you need to peel the orange, put the peels in a saucepan. It must be empty. Crusts do not need to be crushed, the larger they are, the better.
3. Squeeze juice from citrus, also pour into a saucepan. When squeezing the juice, make sure that the bones do not fall, let the pulp be.
4. Drain the water from the jar of apples into a saucepan, put on the stove.
5. Boil the orange peels for ten minutes, then remove with a slotted spoon.
6. Add sugar to the pan, boil for a couple more minutes.
7. Add acid to a jar of steamed apples.
8. Pour in boiling syrup, cork. The “Russian Fanta” also needs to be cooled upside down under a warm blanket.
Spicy apple compote for the winter with cinnamon and cloves
A variant of fragrant compote, in which it is desirable to add natural cinnamon. If the spice is ground into a powder, there is a chance of laying a product of poor quality or synthetic origin.
Ingredients
0.3 cinnamon sticks;
2 cloves;
7-8 small apples;
300 g of sugar;
2.3 liters of water.
Cooking
1. Apples need to be washed, dried, processed jar.
2. Pierce each fruit with a toothpick to keep the skin intact. Put in a sterile jar.
3. Immediately add cloves and cinnamon, if desired, you can also throw in a little vanilla or a piece of ginger. The scent will be amazing.
4. Boil the syrup, fill in the prepared jar filling.
5. Cover, transfer to a sterilization pot, pour boiling water.
6. As soon as the water begins to boil in the pan, mark for 15 minutes.
7. After this time, the tank must be carefully removed, roll up the lid with a key. Cool, send to storage.
From the temperature drop when pouring boiling water, the jar may burst. To prevent this from happening, put 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 throw other fruits, berries, spices. Weld a regular compote.
Banks with compote should be kept under a blanket until completely cooled, sometimes this will take two days. In heat, further sterilization of the drink occurs, which ensures its safety.
You can add not only berries and fruits to apples. Amazing compotes are made with mint leaves or lemon balm.
Sugar is not always clean. That is why the syrup is recommended to boil for at least three minutes, you can boil longer. In no case do not use sand from a sugar bowl, which may contain crumbs and other rubbish.
Compote from apples in jars is simply amazing!
He is not even close to the drink that is brewed in a saucepan.
Summer aroma, unique taste, an army of vitamins.
It's time to take care of the drink for the winter!
Apple compote for the winter - general principles of preparation
Apples are stored in jars either cut into slices or whole. For compote from pieces, it is not recommended to use early varieties, soft fruits. After pouring boiling water, the pieces should not fall apart. If the drink is made from whole apples, then small fruits are chosen, often ranetki are used. The second main ingredient of the workpiece is sugar.
What can be added to compote:
Other fruits;
spices;
The zest is fresh or dry.
Compotes are prepared with and without sterilization. In the second case, the double filling method is most often used, citric acid is often added. In any case, it is important to observe the sterility of the workpiece. The dishes are processed over steam or in any other way. For hermetic sealing, a special key or screw caps are used if the neck of the jar fits.
How much to cook compote, what can be added, whether it is worth letting the drink brew - all this is of interest to young housewives. To get a rich taste, leaving intact most of the vitamins contained in the fruits, boil them for no longer than 15 minutes. Focus on the size of apples and their number. In addition, it is allowed to add any other fruits or berries to the compote: plums, raspberries, pears, apricots. IN winter compote you can put a few slices of orange. To cook delicious healthy drink, a number of rules must be taken into account:
- Fruits are brought to a low boil (comote with apples is cooked over low heat). This allows you to save their useful properties.
- The pieces must be the same size for simultaneous cooking.
- The drink is served chilled, filtered (all components are previously removed from the dishes).
From fresh
An important point in the preparation of apple compote is to prevent overcooking. The pieces should keep their shape and vitamin composition. The duration of cooking, in addition to the size and number of fruits, depends on the variety of fruits. For example, if you use ripe Antonovka, then you only need to bring the water to a boil and remove it from the heat. It is better to boil Simirenka or Melba for 5-8 minutes.
Ingredients:
- apples (any variety to choose from, including paradise) - 1 kg;
- sugar - 1.5 tbsp.;
- purified water - 3 liters.
How to cook compote from fresh apples in a saucepan:
Rinse, cut the fruits into pieces, remove the core. Fill a saucepan with water, put on fire, bring to a boil. Add 1.5 cups of sugar, prepared ingredients, to the pan. In a boil, you can combine almost any other fruit. For example, a decoction of apples and pears is very tasty. When the water boils again, note 10-15 minutes, then remove the pan from the heat. Close the pot, letting the drink brew for 3-5 hours. The prepared broth can be preserved in order to leave a tasty and healthy preparation for the winter.
Stocking up for the winter has always been a top concern for many women. To preserve some of the qualities of fruits, and in particular apples, they are canned or candied, but a more common method of long-term storage is boiling compote.
The technique of making apple compote for the winter has never been difficult, so you can quickly cope with this task. Most often, the process itself takes from 5 to 30 minutes, so most of the time has to be devoted to preparing the ingredients.
Compote is usually either preserved or consumed in fresh in hot weather, after cooling it. This drink can compete in the amount of stored vitamins with any shop juices and nectars.
Not all recipes require sterilization, below are a few of these options. But if sterilization is indicated in the recipe, this cannot be ignored. Otherwise, the shelf life of compote can be significantly reduced. Recall that during fermentation, the fruit floats, and the lid swells slightly.
Apple compote
Below are recipes for making apple compote. Apples are the main ingredient. Despite the simplicity of this recipe, it is better not to deviate from it. If you cook correctly, you can pamper yourself and your loved ones with not only a very tasty, but also a healthy drink.
Apple compote for the winter without sterilization
Ingredients:
- apples - 1 kg;
- sugar - 250 g;
- water - 1 l.
Step 1. Rinse the fruits (large fruits can be cut into slices). Fill the prepared container so that there is a little free space in its upper part.
Step2. Cooking syrup. To do this, pour sugar into boiling water. Boil the syrup for 2 minutes. Then remove the fire syrup and pour over it so that the apples are completely covered with syrup.
Step 3. After 5 minutes. waiting, the syrup is poured back into the pan and put on fire. After boiling, the liquid is again poured into jars. After 5 min. the procedure is repeated.
Step 4. After the 2nd pouring of the syrup, jars of apple compote are rolled up for the winter. Then they should be turned over. Under the necks, you can put a cloth or newspaper. In this position, the banks remain until the final cooling.
Make sure the closure of the jars is tight enough. Otherwise, microbes can enter the drink, which will provoke undesirable processes. If aluminum caps have been used, the sign of a good seal is their depression.
Insufficient deflection can be caused by overfilling the jar with fruit or improper cooling of the compote. To avoid damage to the product, it is worth changing the lid and sterilizing the compote again.
Apple compote for the winter in pieces (with citric acid)
The recipe for the simplest apple compote for the winter. This drink is always obtained, it is excellent all winter even at room temperature, but it does not require sterilization. According to the same principle, compote is prepared with other fruits and berries. Calculation of products for one three-liter jar.
Ingredients
0.5-0.7 kg of apples;
250 g sugar;
1 tsp citric acid.
Cooking
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 there is a reserve.
2. While the water is boiling, you need to rinse the apples, wipe with clean napkins, cut into slices. No need to grind.
3. Place the apple slices in a jar.
4. Pour boiling water over, cover with a lid. Let the fruit warm up for a quarter of an hour.
5. Drain all the liquid into the pan, add sugar according to the recipe. Put on the stove, boil for three minutes.
6. Add citric acid to the jar.
7. Fill the compote with boiling syrup, roll up the lid.
8. Turn the jar over, cover 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. One three-liter jar goes from 8 to 10 pieces.
Ingredients
8-10 apples;
2 liters of water;
300 g sugar.
Cooking
1. Rinse the apples thoroughly, pull out the stalks. There should be no damage to the fruit.
2. Fold the prepared fruits into a sterile jar with a volume of 3 liters. No need to fill the jar with apples above the shoulders. If the fruits are large, then put not 8 pieces, but less.
3. Fill the jars with boiling water, close with nylon lids, cover with a blanket.
4. Leave the jars to cool for 12 hours, longer if possible, but do not keep 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, imbued with the aroma of apples.
6. Boil the drained water by adding granulated sugar according to the recipe. Boil the syrup for at least five minutes to ensure it's clear.
7. Pour over apples. Seal the jars, keep upside down until cool, covered 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 it stays, it will live quietly until next year. For more than two years, such drinks should not be stored, since apples are used whole and with seeds.
Ingredients
300 g of sugar;
600-800 g of small apples;
2.5 liters of water.
Cooking
1. Choose small apples without damage, wormholes, mold and rot. Rinse well, dry.
2. Sterilize a three-liter jar, process the lid for seaming.
3. Put the apples in a jar.
4. Boil the sugar and water syrup.
5. Pour a jar of apples, cover with a lid, but do not twist.
6. Move the jar to a tall saucepan with a cloth on the bottom.
7. Pour enough boiling water into the pan so that it reaches the jar to the shoulders. Turn on the stove. The countdown of the sterilization time starts from the moment the water boils in the pan, not the compote in the jar.
8. Sterilize compote with apples for 20 minutes. If you twist two-liter jars, then sterilize for 15 minutes, do not forget to reduce the amount of sugar. Liter jars are enough for ten minutes.
Compote of apples for the winter with vanilla (ranetki)
A variant of a very beautiful compote, for which ranetki are used. A drink is prepared in liter jars, they are stuffed up to the shoulders. Calculation for three liter jars, blank with sterilization.
Ingredients
1.5 liters of water;
400 g of sugar;
1 g natural vanilla;
Ranetki.
Cooking
1. Rinse the ranetki, remove the ponytails. Pierce each piece with a toothpick. This technique will allow you to save a thin skin on the fetus.
2. Fold the ranetki into sterile jars.
3. Prepare a syrup of prescription water and sugar, do not forget to add vanilla. Boil for two minutes, that's enough.
4. Pour ranetki with boiling syrup up to the very neck. Cover jars with sterile lids.
5. Transfer to a sterilizing pot. There must be a cloth at the bottom so that the glass does not burst in the process.
6. Pour boiling water into the pan.
7. After boiling water in a saucepan, sterilize the jars for ten minutes.
8. Remove, roll up the covers with a key, leave to cool completely under the covers and upside down.
Compote of summer apples and blackcurrant
Ingredients:
1 kg of apples
400 g blackcurrant,
1 liter of water
600-700 g of sugar.
Cooking:
Put prepared apples and currant berries in jars up to their shoulders and pour cold syrup from water and sugar and leave for 6-8 hours. Then add syrup to the top and put on sterilization: 1-liter - 5 minutes, 2-liter - 8 minutes, 3-liter - 12 minutes (or pasteurize at a temperature of 85ºС, respectively, 15, 25 and 30 minutes).
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, then the drink will turn out bright and beautiful.
Ingredients
300 g of apples;
300 g of grapes;
1 tsp lemons;
300 g of sugar;
2.5 liters of water.
Cooking
1. Wash grapes and apples. Dry.
2. Separate the grapes from the brushes, put them in a three-liter jar. Cut the apples into slices, add to the grapes.
3. Pour boiling water over everything, leave for twenty minutes.
4. Now put a lid with holes on the jar, 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 the future compote with boiling syrup.
8. Immediately roll up the lid with a key, leave the workpiece upside down under the covers until it cools completely. This may take up to two days. Then the jar can be turned over to its natural position, put away for storage.
Compote of apples for the winter with orange "Fanta in Russian"
The recipe for apple compote with the addition of orange. To prevent the drink from starting to taste bitter during storage, be sure to remove all the seeds from the citrus. Similarly, you can prepare a drink with lemon, but in this case, you need to remove dry acid from the recipe. Fresh juice from sour citrus will suffice.
Ingredients
5-6 apples;
1 orange;
1 tsp citric acid;
250 g sugar.
Cooking
1. Cut apples into slices, put in a clean jar, pour boiling water over. Leave for a quarter of an hour.
2. During this time, you need to peel the orange, put the peels in a saucepan. It must be empty. Crusts do not need to be crushed, the larger they are, the better.
3. Squeeze juice from citrus, also pour into a saucepan. When squeezing the juice, make sure that the bones do not fall, let the pulp be.
4. Drain the water from the jar of apples into a saucepan, put on the stove.
5. Boil the orange peels for ten minutes, then remove with a slotted spoon.
6. Add sugar to the pan, boil for a couple more minutes.
7. Add acid to a jar of steamed apples.
8. Pour in boiling syrup, cork. The “Russian Fanta” also needs to be cooled upside down under a warm blanket.
Spicy apple compote for the winter with cinnamon and cloves
A variant of fragrant compote, in which it is desirable to add natural cinnamon. If the spice is ground into a powder, there is a chance of laying a product of poor quality or synthetic origin.
Ingredients
0.3 cinnamon sticks;
2 cloves;
7-8 small apples;
300 g of sugar;
2.3 liters of water.
Cooking
1. Apples need to be washed, dried, processed jar.
2. Pierce each fruit with a toothpick to keep the skin intact. Put in a sterile jar.
3. Immediately add cloves and cinnamon, if desired, you can also throw in a little vanilla or a piece of ginger. The scent will be amazing.
4. Boil the syrup, fill in the prepared jar filling.
5. Cover, transfer to a sterilization pot, pour boiling water.
6. As soon as the water begins to boil in the pan, mark for 15 minutes.
7. After this time, the tank must be carefully removed, roll up the lid with a key. Cool, send to storage.
From the temperature drop when pouring boiling water, the jar may burst. To prevent this from happening, put 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 throw other fruits, berries, spices. Weld a regular compote.
Banks with compote should be kept under a blanket until completely cooled, sometimes this will take two days. In heat, further sterilization of the drink occurs, which ensures its safety.
You can add not only berries and fruits to apples. Amazing compotes are made with mint leaves or lemon balm.
Sugar is not always clean. That is why the syrup is recommended to boil for at least three minutes, you can boil longer. In no case do not use sand from a sugar bowl, which may contain crumbs and other rubbish.
