Whatever the variety of juices and fruit drinks in stores, it’s better homemade compote you can't think of anything. When preparing apple compote for the winter, you will know for sure that there are no preservatives, dyes or flavors in your compote, only natural products And total benefit. The recipes below use fairly concentrated syrup - from 20 to 40%. Therefore, before use, it must be diluted with cold boiled or ready-made drinking water. Compote apples can be used as a filling for pies or open apple pie, incredible deliciousness!
Before proceeding directly to the recipes, let me remind you of a few rules, following which you will end up with the most best compote from apples (and not only from them)
Sweet and sour apples that are almost completely ripe, but not overripe, are best suited for compotes. Unripe fruits are hard, inodorous and tasteless, while overripe ones become overcooked and lose their shape.
For compote, select large apples without visible damage and sort them by variety so that each jar contains apples of the same variety.
. Wash the apples thoroughly, peel them, remove the core and cut into slices. Very convenient to use special device, with which you cut the apple into 8 parts in one motion and remove the core.
Small apples can be canned whole.
You do not need to remove the skin from apples of delicate varieties.
Place peeled and chopped apples in cold, slightly salted or acidified water. Do not keep apples in water for more than half an hour, as vitamins and other beneficial substances pass from the fruit into the water.
. Before placing apples in jars, it is advisable to blanch them for 6-7 minutes - after this procedure, the apples will no longer darken or lose volume. After blanching, the apples should be immediately cooled in ice water.
Do not drain the water after blanching, but use it to prepare syrup.
Wash the compote jars thoroughly, scald with boiling water and dry. They can be sterilized in boiling water or in the oven, just be careful and use thick gloves or silicone oven mitts to avoid getting burned.
Fill the jars with apples up to the shoulders and pour hot 25-30% syrup (per 1 liter of water - 
250-300 g sugar). Cover with lids and place for pasteurization: 0.5-liter - 15-20 minutes, 1-liter - 20-25 minutes, 2- and 3-liter - 30-35 minutes.
This classic recipe can be endlessly modified by adding berries, fruits, spices, etc. to taste.
You can do without sterilization: pour hot syrup over the apples in jars, let sit for 3-5 minutes, drain, boil the syrup and pour over the apples again. Repeat this procedure one more time and roll up with sterilized lids.
When preparing assorted compotes, remember that compotes with the addition of stone fruits (cherries, plums, apricots, etc.) cannot be stored for more than a year, as in this case there is a risk of poisoning. If you are preparing compote for long-term storage,
remove the seeds.
Ingredients:
1 kg apples,
1 liter of water,
250-300 g sugar.
Preparation:
Fill the jars with prepared apples up to the shoulders and pour boiling syrup from water and sugar to the edge of the neck. After 3 minutes, drain, bring to a boil and pour back into the jars. Let stand for another 3 minutes, drain, bring the syrup to a boil and pour over the apples so that the syrup spills over the edge of the neck of the jar. Roll it up and turn it over.
Ingredients:
1 kg apples,
1 liter of water,
250-300 g sugar.
Preparation:
Place the prepared apples in jars and fill with hot syrup. Leave for 6-8 hours, then add syrup to the edge of the neck and pasteurize at a temperature of 85ºC: 1-liter - 15 minutes, 2-liter - 20 minutes, 3-liter - 30 minutes. Roll up.
Apple compote with wine
Ingredients:
1 kg apples,
1 liter of water,
250 g sugar,
100 ml dry white wine,
5 pieces. cloves,
1 cinnamon stick,
peel of half a lemon.
Preparation:
Prepare sugar syrup, place prepared apples in it and boil them for 5-7 minutes. Then place them in jars up to their shoulders. Strain the syrup, add lemon peel, cinnamon and cloves, bring to a boil and add wine. Pour the hot syrup over the apples in the jars and sterilize as usual.
Compote from ranetki
Ingredients:
1 kg apples,
1 liter of water,
300-400 g sugar,
vanilla on the tip of a knife.
Preparation:
Carefully sort and wash the apples. They should be moderately juicy, not overripe, without stains or damage. Cut off the stalks, leaving about ⅓ of the length. Prick each apple in several places with a sharp toothpick or a thick needle - this will prevent the skin from bursting. Boil syrup from water and sugar, strain, add vanilla and bring to a boil again. Place the apples in prepared jars up to their shoulders, fill them with hot syrup and set them to sterilize or pasteurize. Roll it up and turn it over.
Compote from summer apples and black currant
Ingredients:
1 kg apples,
400 g black currants,
1 liter of water,
600-700 g sugar.
Preparation:
Place the prepared apples and currants in jars up to their shoulders and fill them with cold syrup of water and sugar and leave for 6-8 hours. Then add syrup to the top and place for sterilization: 1-liter - 5 minutes, 2-liter - 8 minutes, 3-liter - 12 minutes (or pasteurize at a temperature of 85ºC, respectively, 15, 25 and 30 minutes).
Compote of apples and rose hips 
Ingredients:
750 g apples,
250 g rose hips,
1 liter of water,
500 g sugar.
Preparation:
Prepare the apples. Cut red, not overripe rose hips in half, remove seeds and hairs and rinse thoroughly. Place in jars and fill with boiling water sugar syrup. Place for sterilization: 0.5-liter - 20 minutes, 1-liter - 30 minutes. Roll up.
Ingredients:
1 kg apples,
300 g cherries,
1 liter of water,
400-450 g sugar.
Preparation:
Fill scalded jars with a mixture of apples and cherries to ⅔ volume, pour boiling syrup and leave for 6-8 hours, covering the jars. Then carefully drain the syrup, bring it to a boil, pour it into jars and seal immediately. Wrap it up and leave it to cool overnight.
Ingredients for 2- liter jar:
3-4 whole apples,
2-3 small bunches of grapes,
1 liter of water,
200 g sugar.
Preparation:
Place whole apples on the bottom of the jars. Place bunches of grapes on top of the apples so that they fill the jar by ⅔ of its volume. Pour boiling syrup over the fruit and place for sterilization (15 minutes from the start of boiling). Roll it up, turn it over, wrap it up.
Ingredients:
1 kg apples,
400 g plums,
200 g pears,
1 liter of water,
200-400 g sugar.
Preparation:
Prepare the apples as usual, peel and cut the pears into halves, leave the plums whole if the compote will not be stored for more than a year, or cut in half and remove the seeds. Place the fruit in jars up to the shoulders, fill with hot syrup and pasteurize at a temperature of 85ºC: 1-liter - 15 minutes, 2-liter - 25 minutes, 3-liter - 30 minutes (or sterilize in boiling water, respectively, 5, 8 and 12 minutes).
Ingredients:
1 kg apples,
200 g rhubarb,
1 liter of water,
200-400 g sugar.
Preparation:
Place the prepared apples and rhubarb in jars up to their shoulders and fill with cold syrup. Leave for 6-8 hours. Then top up with syrup and pasteurize or sterilize as usual. Roll up.
Apple compote with berry juice. It is prepared in the same way as a regular compote, only instead of syrup, juice from currants (black, red, white), cherries, raspberries, etc. is poured into jars. You can add a little sugar to taste (than apples are more sour and berries, the more sugar you will need). Set to pasteurize: 1-liter - 15 minutes, 2-liter - 20 minutes, 3-liter - 30 minutes. Roll it up and turn it over.
Here are some more examples of assorted apple compotes:
Apple-cherry
in a ratio of 4:1
Apple-plum-pear
in a ratio of 4:2:2
Apple-pear-peach-plum
in the ratio 3:1:2:2
Apple-gooseberry-raspberry
in a ratio of 4:1:1
Apple-rowan (red or chokeberry)
in a ratio of 4:2
Apple (summer, sweet)-strawberry (strawberry)
in a ratio of 5:2
You can make any assorted compote according to your own taste. Determine the amount of sugar based on the degree of acidity of the ingredients - the more acidic the apples, berries or fruits, the more sugar you will need.
Apple compote for the winter can be prepared without sterilization or pasteurization. Only in this case, before adding fruit, the jars must be sterilized, dried, and after capping, turned upside down and wrapped. And, of course, the amount of sugar must be increased by at least 20%, since sugar will act as a preservative.
Happy preparations!
Larisa Shuftaykina
Gather your will and seamer into a fist! I suggest making a delicious apple compote for the winter. For a 3-liter jar you will need few ingredients - less than a kilogram of fruit and about 300 grams of sugar. But I do not recommend limiting yourself to such a small volume, because the cold months are the right time for total vitaminization. You can't think of a better replacement for store-bought juices! People who don't like fragrant homemade drink With pleasant sourness, are extremely rare. At least I don't know any of them. And anyone can handle preparing compote, and even more so you! Conservation is excellent. A jar lost behind cucumbers may well last until next season.
The taste of canned food can be easily varied. For this, there are favorite spices - cinnamon and vanilla. And also interesting option obtained with the addition of lemon, orange and even slices of sweet pepper.
Apple slice compote for future use
Soft, fragrant with summer and sun, fruit slices are a pleasant addition to a tasty drink. Children and almost all adults eat them with pleasure; they make an excellent filling for baked goods. The recipe is ridiculously simple, but absolutely reliable, proven by many generations. Bright, concentrated summer mood!
Ingredients:
Exit: 1 3-liter jar or 3 pcs. 1 liter.
How to prepare a delicious compote from sliced apples for the winter:
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Only dense, ripe, aromatic and juicy fruits are suitable for this type of preservation. Size does not play a special role, but try to put apples of the same size in one jar, preferably large or medium. The variety is not very important. A tasty and colorful assorted compote is made from different varieties of apples. Select the most beautiful apples. Wash them thoroughly. Be sure to cut off damaged areas, as they may cause the workpiece to deteriorate during storage. Cut each fruit into 2-4 parts. Remove the core with seeds. It is not recommended to cut off the skin, especially if the flesh is not too hard. Otherwise apple slices will lose their shape and almost turn into puree, making the syrup cloudy. Cut the fruit into small, neat slices. There are special knives to remove the core and at the same time separate it into neat pieces. |
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Prepare jars of the required size. Traditionally, fruit compotes are packaged in large two- to three-liter bottles. But if you are making preparations just for the sake of canned apples If you want to make a concentrated compote or simply cannot drink such a volume of drink in 2-3 days, use liter jars. To prevent fermentation, wash the inside of the glass container well. Has antibacterial properties baking soda, so I advise you to use it for washing, and not modern detergents. It is also recommended to sterilize jars. I don’t see the point in this, since the glass will be disinfected when pouring pieces of fruit twice. But this is a matter of habit. Distribute the slices among the prepared containers. To get tasty rich compote You need to fill at least 1/3 of the volume. You can fill it halfway if you like apples preserved this way. On a note:To prevent the apples from darkening, immediately after slicing, place them in salted water. But so that the preparation does not change the taste, you can keep them there for no more than half an hour. |
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It is better to take extra water. Be aware of what will evaporate during boiling. Bring it to a boil. Pour into bottles (do not throw out excess water!). Cover the necks with clean lids. Leave the preparation on the table for about 20-25 minutes so that the fruit slices steam. The liquid will color slightly and cool down. |
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Put it on the cans nylon covers with holes. Drain the water into large saucepan. And add sugar to the apples. I indicated minimum rate granulated sugar. If you put less, the compote will most likely ferment. You can put more. |
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Boil the drained liquid again. Pour into the jars until it overflows a little. This will better sterilize the neck. In this case, the jar needs to be placed in a deep bowl. Roll up the compote using a machine. Shake the canned food several times to dissolve the sugar grains faster. Turn it over. Wrap it in a blanket. |
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Wait until it cools down and hide it in the basement. Storage until winter is allowed at room temperature, in a dark, dry place. The compote turns out transparent, sweet and sour, refreshing. And the apple slices are juicy, soft, tasty. |
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Whole apples in compote (harvesting for the winter without sterilization)
The main thing in this preservation is beautiful liquid apples. They retain the aroma as much as possible fresh fruits and look very tasty. The compote is drunk with pleasure and almost instantly.
Required:
It turns out: 3 liter jar.
Method for preparing apple compote (simple recipe with photo):
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Sometimes such compote is canned from whole apples, without even removing the stems. These fruits look very beautiful. In this case, the stalks must be processed - scrape off the top layer with a knife. But if you are not sure of the quality, it is better to cut out the core and tails. To make the hole neat, use a knife of a special cylindrical design. Clean the jars with baking soda. Pour boiling water over it several times. Or sterilize over hot steam. Arrange the apples. Measure required quantity water and put on fire. When it boils, distribute into containers. Cover with pre-boiled lids. Leave to “rest” for 40 minutes until the water cools. Usually this drink turns out pale. To give it a brighter color, add a handful of currants or chokeberry. |
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Carefully pour the water into a heatproof container. Add sugar. Prepare the liquid syrup over medium heat. Boil it and cook for 1-2 minutes. |
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Pour into bottles up to the very neck. Immediately seal with sealing lids. Place bottoms up. Check that the lid is sealed against the glass. If air bubbles rise and there is a leak, boil the drink. Roll it up again. To ensure slow cooling, cover and line all sides with discarded blanket. |
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Store the cooled drink in the cellar (pantry) until winter. Long-term storage conditions are standard. It should be dark, dry and, if possible, cool. Before use, be sure to wipe the jar and lid from dust. |
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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 seal apple compote in a 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 in water acidified with citric acid (add 3 g of lemon per 1 liter of water) 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 in winter cold water in any proportions. 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 out the required amount of water for making compote.
3. Prepare syrup from this liquid and sugar, 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 an open apple pie, very tasty!
For the first time in Rus', mention of apple orchards is found in chronicles of the 11th century during the reign of Yaroslav the Wise. Currently, it is one of the most familiar and widespread fruits. Incredibly tasty, juicy, aromatic - both adults and children adore apples.
There are a huge variety of varieties - more than 20,000. All of them are classified according to harvest and storage periods. Early ripening (summer) varieties ripen in mid-summer and are stored for up to 1 month, autumn apples are filled with juice in September and pamper us with their taste until the beginning of winter, late varieties reach maturity in mid-autumn, and taste qualities are revealed most clearly at .
A striking example of an autumn-winter variety can be considered Antonovka vulgaris, with its unique aroma and wonderful taste. Even in March the fruits are still preserved useful qualities and vitamins. To save as much as possible and preserve a rich harvest, housewives can the fruits, soak them, make dried fruits and make jam. But compote confidently holds the lead in winter preparations.
Compotes (or as they were called in former times - uzvars) have long been considered a festive drink. They were cooked from fruits without adding sugar or honey, poured into wooden barrels and very often served on the table on Christmas Eve for the Nativity of Christ. How to cook delicious compote from apples for the winter?
Today's housewives prefer it in glass containers with a volume of 1 to 3 liters. Before clogging, jars should be thoroughly washed, preferably with soda, without adding liquids. detergents. Then it is necessary to sterilize them. There can be a variety of methods - in the oven, under a lid with steam, just pour boiling water over it. Next, move the containers onto a clean towel and leave to dry.
At this time, prepare the apples. Wash well, if necessary, peel, remove the core and, depending on the recipe, cut into pieces. To prevent the fruits from darkening in the syrup, you can rinse them in saline solution(10 g of salt per liter of water) or cover them with a clean towel soaked in a vinegar solution. Don't forget to rinse the apples thoroughly afterwards. Now we place the fruits in containers, filling them no more than 2/3 of the volume. Then pour in hot syrup. There are several ways to preserve compotes.
- Sterilization involves boiling a jar of apples for 15 to 30 minutes, depending on the volume of the jar.
- Pasteurization is carried out at a temperature of 90°C more than long time(from 30 to 50 minutes). However, it should be noted that due to prolonged heat treatment the content of useful substances and vitamins in apples, while the costs of time, electricity and gas are rising.
- A more economical method would be the hot pour method, when the fruits are poured with boiling water several times (no more than 3 times), left for 5–10 minutes and poured into a container prepared in advance. Then a syrup is prepared based on the resulting uzvar, boiled and poured over the fruit. In this case, canned apple compote will retain the maximum of valuable substances for the winter.
Very aromatic preparation for the winter there will be a compote from Ranetki - Grushovka or Kitayka. These small sweet and sour fruits with a bitter and tart flavor will add special sophistication to apple compote for the winter. For preservation, we choose ripe, but not overripe fruits, with a dense, glossy skin without flaws. Place the whole thing in jars, leaving the stems behind. Depending on the cooking method, pour syrup immediately and sterilize, or blanch and then fill with syrup. Cover with boiled metal/screw lids, turn over, cover with a warm towel and leave until completely cool.
On three liter jar you will need 1 kg of small apples, 400–500 g of sugar for syrup, cloves, cinnamon, mint to taste. The compote will acquire its richest taste in a month and a half.
Compote from Antonovka will preserve the rich mineral composition of apples for you for the whole winter. The cooking method is similar to the previous one. We select dense, large and undamaged fruits. Remove the core, tail and cut into four parts. We fill the jars, pour boiling water, drain and refill them with the already prepared syrup. Screw on the lids and the delicious drink is ready!
I would like to note that the syrup may differ in taste depending on the preferences of the housewife and those around her. Standard recipe– 250 g of sugar is consumed per 1 liter of water. The mixture must be boiled. To taste, you can add a cinnamon stick, anise, mint or lemon balm, and even citric acid. To give a more saturated color, chokeberries, currants or blue grapes are added to the compote.
Apple compote will be useful for everyone. Potassium, magnesium, iron, calcium and phosphorus, which are part of apples, will make up for the lack of microelements during the cold season and strengthen the immune system. And so that the harvest pleases you with abundance, find out how to properly conduct it from year to year.
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.
The best fruits for fresh apple compote are sweet and sour varieties.
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 classic recipe jars filled with apples are filled with hot syrup (200-300 g 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. IN 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.
