Seven in a variety of ways preparing apple compote for the winter, calculating the ingredients for a three-liter jar and detailed description actions.
Prepare delicious apple compote By classic recipe or add variety to the usual formula by adding other fruits to the drink.
What do you need to make a delicious apple compote?
- Just ripened or even slightly unripe fruits with sourness. It is not recommended to use overripe apples, with numerous barrels, or simply limp apples - they will spread during heat treatment.
- Before using apples and other fruits, be sure to wash them thoroughly.
- Cutting the skin is optional. However, peeled apples will survive cooking better, that is, they will retain their shape, if this is important to you.
- It’s easier and faster to make apple compote for the winter directly in jars using the double-fill method. With this approach, you do not have to sterilize the jars. Simply wash them thoroughly using baking soda. However, the lids must still be sterilized. About how to do this (yes, the article itself is about jars, but of course there is also about lids).
- Jars must be filled to the very top. There should be no space inside. At all.
- If you used sweet apples for the compote, then before refilling you need to add half a teaspoon to a three-liter jar. citric acid. This will give the drink pleasant sourness and eliminates excessive cloying.
- Three-liter jars of apple compote freshly rolled up according to our recipes for the winter must be turned upside down, wrapped in a blanket or thick towel and wait until completely cooled. The preferred storage location is a dark, cool place (cellar, refrigerator).
We remind you that in all the recipes for apple compotes for the winter presented below, the components are calculated for a 3-liter jar.
Classic compote of fresh apples for the winter
Components
- apples - 0.8 kg;
- purified water - 3.1 l;
- granulated sugar - 0.3 kg.
How to cook
Let it simmer a little more three liters water. Cut each apple into six slices, remove the core and seeds, and place the fruit in a jar.
Pour freshly boiled water into the chopped fruit to the very edges and cover the jar with a pre-sterilized lid. Let sit for 35–45 minutes.
After this time, drain three-liter jar liquid back into pan. Pour granulated sugar into it and, stirring constantly, wait until it comes to a full boil over medium heat. Leave the syrup on the fire for another 2-3 minutes, then pour it into the apples, roll up the jar, turn it over and wrap it, and after waiting for it to cool, send it to a dark and cool place.
Components
- apples - 9-14 medium-sized fruits;
- purified water - 3.1 l;
- granulated sugar - 0.3 kg.
- If desired, you can add a couple of mint leaves.
How to cook
Wash the apples thoroughly and place them in a jar. If you want maximum concentration apple flavor, then fill it completely, if normal, fill it halfway. You can also add mint to add flavor.
Follow your preferences. If you really like apples and have a good attitude towards mint, then a jar completely filled with apples with 2-3 lemon balm leaves will not disappoint you. Otherwise, fill the container halfway and don’t worry about the compote being unsaturated. You won't think so.
So, pour boiling water to the apples to the very top, cover the jar with a sterilized lid and let stand for 25-30 minutes.
After half an hour, pour the infused water from the jar back into the pan and add granulated sugar. Place over moderate heat and wait until it boils, stirring occasionally sugar mixture. Return the syrup to the jar of apples, roll it up and continue down the list.
Compote of apples and pears for the winter
Components
- apples - 0.5 kg;
- pears - 0.25 kg;
- purified water - 3.1 l;
- granulated sugar - 350 g.
How to cook
Cut each fruit into four wedges and remove the cores. Place them in a jar, pour boiling water into it, cover with a sterilized lid and let stand for half an hour.
Return the infused liquid back to the pan and add granulated sugar. Without forgetting to stir, bring the syrup to a boil over moderate heat. Pour the boiling sugar solution into the apples and pears, then roll up the jar.
Components
- apples - 0.4 kg;
- - 0.3 kg;
- purified water - 3.1 l;
- granulated sugar - 0.25 kg.
How to cook
Cut the apples into easy-to-core slices. Place them in a jar, pour boiling water into it, cover with a sterilized lid and let stand for 20-25 minutes.
Return the water to the pan and add the granulated sugar. Stirring constantly, wait until the syrup boils completely over medium heat. Leave it on the fire for another 2-3 minutes. Throw blackberries into the jar and only now pour in the boiling sugar solution, then roll up.
Compote of apples for the winter in a 3-liter jar with plums
Components
- apples - 0.5 kg;
- plums - 0.4 kg;
- purified water - 3.1 l;
- granulated sugar - 0.3 kg.
How to cook
Cut the apples so that it is convenient for you to cut out the core. It's best to do this in slices. Place the apples and whole plums in a well-washed jar. Fill the container with boiling water to the very edges, cover with a sterilized lid and let stand for about 15 minutes.
Pour the liquid back into the pan, add granulated sugar, place over medium heat and, stirring regularly, wait until the mixture boils. Pour the boiling syrup into the apples and plums, then roll up the jar.
Components
- apples - 0.6 kg;
- orange - 1 pc.;
- purified water - 3.1 l;
- granulated sugar 0.25 kg.
How to cook
Cut each apple into 6-8 slices and remove the seeds, and cut the orange into circles or semicircles. Place them in a jar, pour boiling water into it and cover with a sterilized lid. Let it brew for half an hour.
Pour the infused water into a saucepan, add granulated sugar and, stirring regularly, wait until it boils. Pour the sugar solution back into the jar, then roll it up.
Recipe for compote of apples for the winter with grapes
Components
- apples 0.6 kg;
- your favorite grapes - 0.4 kg;
- purified water - 3.1 l;
- granulated sugar - 0.3 kg.
How to cook
Cut each apple into four wedges, then discard the core. Put it in a jar apple slices and grapes. Fill the container with boiling water to the very top, cover with a lid and let it brew for 8-10 minutes.
Pour the liquid back into the pan, add granulated sugar and place over medium heat. Remembering to stir from time to time, wait for the syrup to boil. Carefully pour the boiled sugar solution into the jar to the very edges, then roll it up.
Apple compote prepared by ourselves in a simple way, will be a tasty and healthy ending to any dinner, both summer and winter. Fruits of sweet and sour varieties are most suitable for harvesting, especially Antonovka; its unique, recognizable aroma is glorified by the classics. The presented recipe without sterilization allows you to save most vitamins.
The main requirement when cooking is to thoroughly peel the apples so that rotten parts do not fall into the jar. To prevent the apples from darkening, place the slices in lightly salted water. An excellent flavor for the drink is lemon zest.
Ingredients
You will need a 3 liter container: 
- 1 kg apples
- 1.5 tbsp. granulated sugar
- 2 pinches of citric acid
- 2.5-2.6 liters of hot water
Preparation
1. Wash the collected apples in water and cut them. Be sure to remove the core with seeds and wash the apple halves, then cut them into pieces and pour them into a jar, filling it 8-10 cm from the bottom.
2. Boil water in a large saucepan and pour boiling water into the jar, first placing a knife or wooden spatula under it so that the jar does not burst due to the temperature difference. Let's cover it tin lid or saucer and let the air escape from the slices for about 10 minutes.
3. Then pour the hot liquid from the jar back into the pan using a drain lid with holes. Bring the water to a boil again. Just pour granulated sugar into the jars and add just a little citric acid so as not to interrupt the apple flavor, but only enhance it. Pour boiling water back into the jar up to the shoulders. Scald the lid with boiling water and cover the jar with it.
4. Seal using a canning key and very carefully turn the jar over the sink, checking the strength of the seal and using a potholder or towel. Let the apple compote cool for the winter and take it to the cellar, basement or pantry.
Apple compote for the winter is one of the simplest, healthiest, most reliable and delicious homemade preparations. Compote quenches thirst well, increases vitality and improves mood. It can be safely given to young children, since the drink extremely rarely provokes allergic reactions. If you are on a diet, apple compote will come in handy. Before you start with the recipes, it’s worth remembering the basic preparation steps, following which you can get an almost perfect drink.
General principles of cooking
Food preparation.
The first stage of the cooking process is the selection of apples. The fruits should not be overripe or too hard. It is important that each jar is filled with apples of the same variety.
Best for compote fresh apples Fruits of sweet and sour varieties are suitable.
The most commonly used varieties are White Nalivka, Grushevka, Quinti and Mantet.
If you need to cut into slices, do not do it too finely, otherwise the compote may turn into mush. A similar effect can be obtained when using overripe fruits.
Granulated sugar can be replaced with fructose or molasses. Fans of culinary experiments can diversify the taste with seasonings. IN canned compotes often add anise, cinnamon, ginger, cloves, vanilla, lemon balm, cardamom, nutmeg or .
Preparing dishes and additional tools. From the dishes you will need:
- banks;
- cutting board;
- large saucepan;
- sieve (can be replaced with clean gauze).
When thinking about how to cook apple compote in a saucepan, remember that the container for preparing the syrup should be made of stainless steel. An apple slicer will also be useful, with which you can cut the fruit into several parts and remove the core with just one movement. It is important to prepare jars and lids correctly. They must be washed thoroughly and scalded with boiling water.
Before you cook apple compote, you should purchase two simple but very useful tools. We are talking about a sterilization disc and forceps. The first tool is placed on a pan of water. When the liquid boils, place the jar on the disk and wait until it is sterilized. And with the help of tongs it is easy to remove the jar without risking getting burned.
Cooking technique. Experienced chefs recommend blanching apples for 5-7 minutes before placing. Blanching will help avoid darkening and loss of volume, and the remaining water can be used for syrup. But after blanching, the fruit must be cooled in cold water.
Blanching is necessary if you are preparing compote with sterilization.
According to the classic recipe, jars filled with apples are filled with hot syrup (200-300g of sugar per 1 liter of water). It is important that the syrup completely covers the fruit. After filling with syrup, you can proceed to sterilization. It is very important to determine how long to cook apple compote. The following guidelines can be used as a guide:
- 0.5 liter jars – from 15 to 20 minutes;
- 1-liter – up to 25 minutes;
- 2- and 3-liter – up to 35 minutes.
Sterilization itself should take place at a temperature of 85°. Banks are sterilized unrolled. Then they are sealed with lids, turned over and left to cool.
Not all recipes require sterilization; below are several such options. But if the recipe specifies sterilization, this cannot be ignored. Otherwise, the shelf life of the compote may be significantly reduced. Let us remember that during fermentation the fruit floats to the surface and the lid swells slightly.
Apple compote
Below are 5 recipes for making apple compote. The main ingredient is apples. Despite the simplicity of this recipe, it is better not to deviate from it. If you cook correctly, you will be able to pamper yourself and the people you care about not only with a very tasty, but also healthy drink.
Apple compote for the winter without sterilization
Ingredients:
- apples – 1 kg;
- sugar – 250 g;
- water – 1 l.
Step 1. Wash the fruit (larger fruits can be cut into slices). Fill the prepared container so that there is some free space at the top. 
Step2. Prepare the syrup. To do this, pour sugar into boiling water. Boil the syrup for 2 minutes. Then remove the fire syrup and pour it in so that the apples are completely covered with syrup. 
Step 3. After 5 minutes. While 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 syrup, jars of apple compote are rolled up for the winter. Then they should be turned over. You can place fabric or newspaper under the necks. The jars remain in this position until they cool completely.
Make sure the sealing of the jars is tight enough. Otherwise, microbes may penetrate into the drink, which will provoke unwanted processes. If aluminum caps were used, a sign of a good seal is that they are dented.
Insufficient deflection can be caused by overfilling the jar with fruit or improper cooling of the compote. To avoid spoilage of the product, it is worth changing the lid and sterilizing the compote again.
Compote of whole apples (with sterilization)
Ingredients:
- fresh semi-ripe apples – 1 kg;
- sugar – 270 g;
- dried mint – 2 sprigs;
- water – 1 l.
Step 1. For harvesting, select ripe fruits without noticeable flaws, preferably White filling. Cut off the stalks (it is enough to leave ⅓ of the length) and thoroughly wash the apples. Then pour them into a colander to drain the water. Place the fruits in clean jars up to half the volume. At the end we add mint sprigs. Mint can be replaced with cloves, vanilla or cinnamon sticks.
To prevent the apple skin from bursting during sterilization, pierce the fruit in several places with a toothpick or a thick needle. It is best to can small apples whole.
Step 2. Boil liquid sugar syrup.
Step 3. Pour hot syrup over the apples and proceed to sterilization. Cover the filled jars with lids. Place a special wooden grid or towel at the bottom of the pan intended for sterilization. Make sure that the jars do not burst due to temperature changes. This can happen if you put jars in boiling water.
Step 4. Seaming should be done immediately. Turn the sealed jars over and cool.
Dried apple compote
Ingredients:
- dried apples – 100 g;
- sugar – 120 g;
- water – 2 l;
- citric acid – 0.5 tsp. (can be replaced with lemon juice).
Step 1. Sort and rinse dried apples. Then put them in a saucepan.
Step 2. Pour in dried fruits hot water. Then add sugar and cook over low heat for at least 25 minutes. Granulated sugar can be replaced with honey. But it should be dissolved in ready-made apple compote. The recipe for every day requires a thick-bottomed pan. The main thing is not to overdo it with the cooking time. Readiness is determined by softness. It is better to brew a drink from dried fruits with the lid closed, because the beneficial substances are lost during the evaporation process.
Dried apples should be pre-steamed for 10 minutes. in boiling water. To diversify the taste of the drink, add other dried fruits to it. You can also use seasonings such as lemon balm and cloves.
Step 3. It is recommended to wrap the pan with freshly prepared compote in a towel or blanket and leave for several hours. Then the taste of the drink will become brighter and richer. After the compote has cooled, add citric acid.
Apple compote in a slow cooker
Ingredients:
- apples – one and a half kilograms;
- sugar – 250 g;
- water – one and a half liters;
- cloves – 3-4 pcs.;
- lemon - 1 pc.
Step 1. Wash the fruits. Then remove the skin from them. We collect the peels in a special container, since they will still be used. Next, cut the apples into 4 parts, removing the seeds. Squeeze the juice of one lemon to the chopped apples. This will help prevent the apples from browning.
Step 2. To prepare compote, you will need the “Multi-cook” program (you can also use the “Stew” option). The temperature should reach 160°. Set the time to 15 minutes. Place in the multicooker bowl. apple peel. Fill everything with hot water, you will need one and a half liters. When the water boils, add sugar and cook for the remaining time. Strain the finished syrup through a sieve or cheesecloth.
Step 3. Place the prepared apple slices into jars. Pour syrup over them, cover and leave until cool. When the compote has infused, pour the syrup into the multicooker bowl, add cloves and use the “Multicook” program again. Bring the liquid to a boil. Pour the hot syrup into jars.
There should be free space between the lid and the compote, but not more than 2 cm.
Step 4: Cover the jars with lids and sterilize them. This can also be done in a slow cooker. Fill the appliance bowl warm water. Cover the bottom of the bowl with gauze folded in several layers. And only then put the jar of compote there. For sterilization, the “Frying” or “Baking” options are suitable. After boiling, switch the multicooker to “Stew” for 20 minutes. This is all that needs to be done before closing the apple compote for the winter.
The multicooker is also suitable for cooking apple compote from dried fruits. To do this, place washed dried apples (400 g) in a multicooker bowl, add liquid and add sugar if desired. The “Stew” option is suitable for cooking. With such a program, the compote will simmer, which, unlike boiling, allows you to preserve more useful substances. Set the timer for 50 minutes.
Apples in apple juice
Ingredients:
- apples - 2.5 kg;
- freshly squeezed Apple juice- 1 l;
- water – 1 l;
- sugar - 200 g;
- citric acid - 10 g.
Step 1. Prepared sterile jars are filled to the top with washed apples. The fruits must be whole, preferably small in size. Having completed the arrangement, pour boiling water over the fruit. Then we cover the jars with lids, wrap them in a towel and leave them for a while.
Step 2. Pour freshly squeezed juice into a saucepan and add water, sugar and citric acid to it. After boiling, remove the foam, and when the juice is completely cleared, turn off the heat.
The amount of sugar can be adjusted depending on the type of apple.
Step 3. Drain the water from the jars of apples and fill them with the prepared syrup. After this, you can proceed to rolling.
Why is it worth preparing apple compote for the winter?
Firstly, home-brewed apple compotes, simple recipes which are given above, are much healthier than juices industrial production. You will be protected from dyes, flavors and various preservatives. Note that the average caloric content of this compote is 93 Kcal per 100 g of drink.
Secondly, apple compote is an excellent addition to sponge cakes, cookies, strudel and other baked goods. The finished compote can be served with a slice of orange. According to etiquette, such a drink should be poured into special wide cups (“compote bowls”). However, they can be replaced with bowls, bowls or wide cups.
Thirdly, fruits from compote themselves are healthy and delicious dessert. For the little ones, you can prepare a compote with pulp; to do this, just beat the contents with a blender. Fruits from compote can be safely used as a filling for muffins, pancakes or open pie. You can also use them to make excellent oatmeal.
Fourthly, compotes from fresh apples, recipes with photos of which were indicated, are good to drink for general strengthening of the body. They help you recover after physical activity. Also apple drinks Should be used for anemia and low acidity. Apple compote contains a lot of potassium and magnesium, which improve heart function, while phosphorus, iron and calcium activate metabolism. In addition to microelements, it is worth mentioning vitamins A, B6, B2, B1, C, as well as folic and pantothenic acid.
In the cold season, when there is such a shortage of vitamins, you really want to treat yourself to something tasty and fruity. Supermarket shelves are simply flooded with various juices, fruit drinks and other drinks, but there is nothing better than homemade compote. Today we have prepared several delicious recipes compote for the winter from apples in a 3-liter jar. The advantages of homemade compote are obvious. Firstly, such a drink will not contain preservatives. The main ingredients are 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 will always come in handy; they can be eaten as a snack with a drink, or can be used as a filling for various baked goods.
Useful tips
Secret delicious drink lies in many things that are worth paying attention to before starting to roll. The taste of the compote largely depends on how attentive the hostess was and followed the written advice.
The choice of fruit is a fundamental factor. To obtain the most delicious apple compote for the winter, you should choose sweet and sour apple varieties. Ripeness must be perfect; unripe fruits have a flat taste and aroma; overripe ones will fall apart and lose their shape during rolling.
Apples can be any size, but you should give preference to medium-sized fruits, without external defects. It is also worth noting that apples different varieties Do not mix them together and put them in separate jars.
The fruits must be thoroughly washed, the inside removed and divided into equal-sized slices. The skin should be peeled if it is very rough; varieties with thin skin do not need this procedure.
Small apples can be placed in a jar and rolled up whole.
Sliced apples are placed in slightly salty or sour water. It should be cold, this will protect the apples from darkening, but do not keep them for more than 30 minutes, otherwise all the beneficial substances will go into the water.
Before putting them into jars, the apples are doused with boiling water; to do this, pour them over for 5-6 minutes. The water after this procedure is used to create syrup.
The jars must have a whole neck and be carefully processed before rolling.
Before rolling, the lids should be sterilized along with the steamed jars. If you sterilize them in the oven, the lids must be sterilized separately.
RECIPES OF COMPOTES FOR THE WINTER:
RECIPE WITH STERILIZATION
The easiest way to prepare 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. The jars are sterilized by steaming or in the oven at a temperature of about 100 degrees.
The second stage is preparing the apples. Before you start separating the fruit, you need to prepare acidic water at the rate of 1 liter of cold water per 3 grams of citric acid. Now cut the apples into equal slices, cut out the core and put everything in water.
When there are enough apples to fill all the jars, you can start packaging. Prepare boiling water at the rate of 2.7 liters/jar. When the water has boiled, transfer the apples from the sour water to a sterilized jar and immediately pour boiling water over them. We carry out this procedure for each jar. Important! Apples do not last more than 5 minutes in boiling water, so if you have not finished pouring the water, and the first jars have been standing for quite a long time, then it is better to drain the water from them in advance.
The jars filled with boiling water sit for 5 to 7 minutes, then the water is poured into a common container. The boiling water with which we blanched the apples will now turn into syrup; for this we put 200 grams of sugar in each jar. After our syrup boils, you can pour it and cover the compote with lids.
After rolling, the compote should be wrapped in warm clothes and left until it cools.
CONCENTRATED COMPOTE
Ingredients:
3 liters of water;
1/3 can of apples;
400 grams of sugar.
Recipe:
The difference between this compote is that only those with a real sweet tooth can drink it straight from the jar; for others, it will be enough to dilute the drink with plain water in 1:1 proportions and enjoy the sweet apple compote. This choice is for housewives who are cramped for space; not every apartment has room for several dozen bottles rolled up. This recipe for apple compote for a 3-liter jar for the winter will allow you to get 5 liters of a delicious drink from one jar.
First, we disinfect the jars and set them aside to dry, covering them with lids. Then, put the water on gas and after boiling, add sugar. Stir thoroughly until the crystals dissolve completely. Add peeled apples to the resulting syrup and cook for up to 3 minutes.
Remove the apples from the syrup with a slotted spoon and carefully transfer them into 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 recipe for apple compote for the winter simple, we offer this version of the drink. To the delicious apples we will add such a popular berry as currants; it is not for nothing that they grow in literally every private yard and in almost any country house, and the price for this berry on the market is quite affordable.
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 out the currants. You will only need to leave the berries themselves and get rid of the dried inflorescence and part of the stem. The next steps are universal.
Sterilize the dishes for rolling;
Peel the apples and divide equally between all 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;
Screw the lids on with a machine;
We put all the bottles upside down, cover them with rags and leave them for a day.
Currants in compote will give the drink a bright, red color, and flavor combinations Almost every resident of our country knows apples and currants.
APPLES AND MINT
Perhaps this recipe may seem a little unusual, but the resulting compote of apples for the winter for a 3-liter jar with mint is beyond praise. It is sweet, aromatic, and refreshing; such a drink will give you strength and vigor. All you need to do is add a few sprigs of mint. For a 3-liter jar, 3 medium-sized mint sprigs will be enough. It is preferable to choose sweet and sour apples, approximately 500 - 800 grams, 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 that is rightfully considered one of the most delicious. Such apples do not stay in anyone’s home, and a vase of juicy fruit left behind 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 in a 3-liter jar for the winter.
Ingredients:
10 pieces of apples (but not more than 1/3 of a 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 washed thoroughly without damaging the skin.
If you are unable to find fruit without defects or of a suitable size, then you should cut 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 in acidic water.
Roll up the apples in the following order:
We sterilize jars;
Boil water;
Divide the fruit into jars;
Pouring boiling water over fruit;
Drain the water and prepare syrup from it;
Pour the syrup into jars;
Roll up the lids.
COMPOTE OF APPLES FOR THE WINTER IN A 3-LITER JAR WITHOUT STERILIZATION
Every housewife has encountered the problem of “losing” bottles during sterilization, this is not surprising, because spoiled jars are often 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 the jars; to do this, just wash and dry them thoroughly. naturally or using paper towels.
We clean the apples, cut them into equal slices and immediately place them in salty water so that they do not turn black.
We pack our apples into jars and fill each one with clean water up to the neck. Then 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.
Pour our syrup into one pan again, add about 200 ml of water and 50 grams of sugar and bring to a boil again.
Fill our jars with boiling syrup again and let it sit for another couple of minutes, then pour everything back into the pan.
Boil the syrup for the last time, fill the jars to the very top, roll up the lids and place 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, you don’t have to worry about blown lids or sour drinks.
How to cook for the winter delicious compote from whole apples? Compote is the name given to freshly brewed berries or fruits in sugar syrup. To prepare compotes, you can even use simple hot water(instead of sugar syrup), since it is not sugar that serves as a preservative, but the sterilization process. But usually apple compotes are prepared at home using sugar syrup.
To prepare compote, it is best to use fruits that are not fully ripe, since ripe, soft apples When cooked, they lose their shape, become soft, and the hard, unripe fruits still have no taste or aroma. In this article you will find simple step-by-step recipes with which you can easily and quickly cook apple compote for 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 by variety, into each 3-liter jar - fruits of one variety. At the end of sorting, the fruits should be thoroughly washed.
Then remove the skin, remove the core and cut into slices. Small apples can be preserved whole. If the fruits are tender, then the skin may not be removed at all.
Peeled and chopped apples can quickly darken as a result of oxidation of enzymes, therefore they should be immediately placed in cold water, where you can add a little salt. To ensure that all valuable substances do not go into the water, you should not keep peeled fruits in water for more than half an hour.
Next, the 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 the fruit will decrease significantly and, as a result, there will be few apples and a lot of syrup.
It is most convenient to blanch in a colander, which is placed in a pan with heated water. The water that remains after blanching does not need to be drained, since it contains a lot the most useful substances. This water can be used in preparing sugar syrup. At the end of blanching, the apples should be cooled in clean, cold water.
Jars (3 liters) for pouring compote need to be washed and scalded with boiling water and dry. Then, fill them with fruits up to their shoulders. Pour in syrup. The consistency of the 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 two centimeters lower than the top edge of the jar. After pouring the syrup, the jars are sterilized: half-liter jars - twenty minutes, liter jars - twenty-five, three-liter jars - half an hour, from the moment the water boils. When sterilizing, jars must be open. At the end of the sterilization process, the jars should be sealed with boiled metal lids and turned upside down, leaving them like that until they cool completely.
