Delicious and flavored drink from fruits - a visiting card of summer and autumn. If you prepare apple compote for the winter, you can enjoy dessert during the cold season. There are many cooking recipes that are not always clear to a novice cook. In order for the conservation process to go smoothly, it is important to stock up on quality products and find the optimal technology that meets your needs.
Dish Features
Until the 18th century, the traditional drink of the Eastern European peoples was called uzvar. The drink was prepared from dried fruits and served as a dessert. The word "compote" came into Russian from France. At home, it was made in the form of a sweet puree and sold on the streets of cities. Having migrated to the tables of their ancestors, he quickly fell in love with the common people and became the central element of the meal.
The popularity of the dish was in its versatility. It was brewed with or without sugar. During the harvesting period, not only seasonal berries and fruits were taken, but also vegetables, and cereals were added to increase nutritional value.
In a fragrant cocktail, they are better preserved beneficial features components. Due to the fact that fruits are less exposed heat treatment, trace elements and vitamins are not destroyed, positively affect the physical condition of a person. Properly selected composition will improve mood, strengthen immune system and protect against seasonal diseases.
canned compote best cooked from fresh fruit.Apples are different delicate taste and contain great amount useful components:
- vitamins (A, group B, C);
- potassium;
- iron;
- sodium;
- magnesium.
In order for all the elements to be preserved in the drink, it is necessary to choose the right products. Summer varieties are looser and quickly boil soft during heat treatment. In order not to get porridge in a jar, it is worth adjusting the time of exposure to heat. Late species keep their shape perfectly, so they are easily combined with other ingredients. In addition to fresh fruits, the use of dry and frozen ones is allowed.
For compotes, only high-quality fruits without rot and disease are taken. Even a small speck on the skin can destroy the work of several hours. Before laying in jars, the products are sorted out and washed thoroughly. Large specimens are cut into eight parts, and small ones (wild game, ranetki) can be cooked whole. In order for the drink to stand for a long time, jars and lids must be sterilized, and the liquid is poured over the “shoulders”.
Classic recipe
It is better to start cooking your favorite dessert with simple option. If there are no extra additives, then the process itself is fast. So that the pieces do not fall apart during cooking, they prefer sour solid types and slightly underripe. Green fruits do not have a specific flavor, so the final result will not please the cook. Perestoyaschie also should not be taken, otherwise there is a risk of fermentation.
The size and type of apple slices does not matter in the recipe. It plays more of an aesthetic role than a practical one. To prevent the peel from bursting on whole fruits, it is worth piercing them in several places with a wooden toothpick. The blanks are dipped in boiling water for five minutes, after which they are lowered into a cold liquid. This trick stops the internal cooking and helps to maintain an attractive shape.
They are laid out in jars, after which they are poured with syrup made on the basis of blanching moisture. To make the drink tasty, you need the ingredients:
- apples - 800 gr;
- sugar - 260 gr;
- water - 3 l.
After the sweet base has boiled, it is carefully poured into containers with the product. It is worth remembering that if the glass comes into contact with boiling water, the walls will burst. To prevent this, the dishes should not cool down. The procedure is repeated twice, after which it is covered with a lid, sterilized for 15 minutes and rolled up. The jars are turned upside down, wrapped in a towel and left untouched for 6 hours.
If it is difficult to blanch, then you can preserve the drink after boiling. Bring the syrup to a boil in a saucepan, then add the prepared raw materials. Soft specimens are cooked for 5 minutes, and for winter varieties it will take at least a quarter of an hour. During the process, do not lift the lid and do not look into the pan, otherwise the vitamins and aroma will disappear. With a ladle, liquid is dosed over the dishes and rolled up.
Supplement Options
Apples count universal basis which is easy to experiment with. There are many modifications of the popular drink that transform habitual taste beyond recognition. It is important to choose the right components and time for sterilization. If you do not withstand the required gap, then the product will lose its visual appeal.
Cocktail with rose hips and spices
A simple canning recipe that even a novice cook can understand. For one kilogram of fruit, you will need a glass of fresh red berries and one and a half sugar. Cinnamon is ideal with popular fruits (no more than a stick), although cloves, vanilla or ginger are allowed. The main thing is not to overdo it with flavors, otherwise the original smell will not be felt.
1.5 liters of water are heated in a saucepan, after which rose hips and spices are poured. The cocktail is boiled for fifteen minutes and filtered. The hot liquid is mixed with sweet sand, brought to a boil. Pre-peeled and cut fruits are laid out in jars, then poured with syrup, covered with lids and sterilized for at least a quarter of an hour.
Varieties with a dense structure are suitable as fruits. Mature Antonovka and Jonathan quickly convey a delicate aroma without taking anything superfluous. Instances with white and yellow skin in combination with a bright liquid look original and do not require other additives.
drink with lemon
Citrus is an ideal component that can make even the most unfortunate preparations delicious. The amount of base depends on the desired concentration. If you need a “strong” compote, then more than half of the dishes take the products. Small game is allowed not to be cut, but to be used as a whole. To maintain the original appearance, in each copy a couple of holes are made with a fork.
Syrup is made from 1.5 liters of water and 200 grams of sugar. Boil in boiling water for 3 minutes lemon slices and apples. IN three liter jar products are folded, filled with hot moisture, sterilized and rolled up. For canning, it is allowed to take oranges and tangerines, although they are not as fragrant as ordinary yellow citrus. To prevent the drink from being bitter, the bones and skins must be removed before the procedure.
Mix with pears and cherries
For lovers of concentrated recipes, we recommend trying great option for the winter. The dessert has a rich red color and a sweet aroma that is hard to forget. For one kilogram of apple base, 300 grams of additives are taken. Crumpled fruits are placed on the bottom of the container, covered with sand and poured with boiling water.
A liter jar is sterilized for 10 minutes, after which it is rolled up and hidden under a blanket. A mixture of several components does not require any additional ingredients. Cherry gives a tart, sour taste, and a pear with an apple gives a concentrated “summer” smell.
with sea buckthorn
If needed unusual option drink, it is better to pay attention to the addition of golden berries. useful plant rarely used in combination with other fruits, although the combination is very original. All vitamins and microelements are preserved under the lid, which is indispensable in cold seasons. For 400 grams of apples, there are 200 sea buckthorn (fresh or frozen) and half a kilogram of sugar.
Spices in the cocktail are optional, but lovers of rich flavors are allowed to add them. A three-liter jar is enough for a couple of heads of cloves or mint.
The berries are sorted out, the fruits are cut into slices. Pour to the bottom of the container, pour boiling syrup from sand, 2.5 liters of water and spices on top. The dishes are covered with clean lids, sterilized for 15 minutes, turned over and wrapped in a blanket.
Apple compote for the winter is a popular preservation, which is a pleasant dessert on a person’s table. If you understand the basis of technology, then the rolling procedure will not become a burden. Time-tested and modernized recipes will appeal to the most demanding gourmets.
Whatever the variety of juices and fruit drinks in stores, it is better homemade compote you can't think of anything. When preparing apple compote for the winter, you will firmly know that there are no preservatives, dyes and flavors in your compote, only natural products And sheer benefit. The recipes below use a 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 the deliciousness is incredible!
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)
Best for compotes sweet and sour apples, ripened almost completely, but not overripe. Unripe fruits are hard, unflavored and tasteless, while overripe fruits boil and lose their shape.
For compote, select large apples without visible damage and sort them into varieties 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 preserved whole.
With apples of tender varieties, the skin can not be removed.
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 laying in jars, it is advisable to blanch the apples for 6-7 minutes - after this procedure, the apples will no longer darken and will not lose in volume. After blanching, apples should be immediately cooled in ice water.
Do not drain the water after blanching, but use it to make syrup.
Wash jars for compote thoroughly, scald with boiling water and dry. They can be sterilized in boiling water or in the oven, just be careful and use thick mittens or silicone potholders so as not to burn yourself.
Fill the jars with apples up to the shoulders and pour hot 25-30% syrup (for 1 liter of water - 
250-300 g of sugar). Cover with lids and pasteurize: 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: fill the apples in jars with hot syrup, soak 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 bones.
Ingredients:
1 kg of apples
1 liter of water
250-300 g of sugar.
Cooking:
Fill jars with prepared apples 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 jars. 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 jar. Roll up, turn over.
Ingredients:
1 kg of apples
1 liter of water
250-300 g of sugar.
Cooking:
Place prepared apples in jars and pour over hot syrup. Leave for 6-8 hours, then add the syrup to the edge of the neck and pasteurize at a temperature of 85ºС: 1-liter - 15 minutes, 2-liter - 20 minutes, 3-liter - 30 minutes. Roll up.
Apple compote with wine
Ingredients:
1 kg of apples
1 liter of water
250 g sugar
100 ml dry white wine
5 pieces. cloves,
1 cinnamon stick
peel of half a lemon.
Cooking:
Prepare sugar syrup, put prepared apples in it and boil them for 5-7 minutes. Then put them in jars up to their shoulders. Strain the syrup, add the lemon peel, cinnamon and cloves, bring to a boil and add the wine. Pour hot syrup over apples in jars and sterilize as usual.
Compote from ranetki
Ingredients:
1 kg of apples
1 liter of water
300-400 g of sugar,
vanilla on the tip of a knife.
Cooking:
Carefully sort and wash the apples. They should be moderately juicy, not overripe, without stains and 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 - so the skin does not burst on them. Make a syrup of water and sugar, strain, add vanilla and bring back to a boil. Place the apples in prepared jars up to their shoulders, pour over hot syrup and set to sterilize or pasteurize. Roll up, turn over.
Compote from summer apples And black currant
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).
Compote of apples and rose hips 
Ingredients:
750 g apples
250 g rose hips,
1 liter of water
500 g sugar.
Cooking:
Prepare apples. Cut red, unripe rose hips in half, remove seeds and hairs, and rinse thoroughly. Put in jars and pour boiling sugar syrup. Put on sterilization: 0.5-liter - 20 minutes, 1-liter - 30 minutes. Roll up.
Ingredients:
1 kg of apples
300 g cherries
1 liter of water
400-450 g of sugar.
Cooking:
Fill the scalded jars with a mixture of apples and cherries to ⅔ of the volume, pour boiling syrup and leave for 6-8 hours, wrapping the jars. Then carefully drain the syrup, bring it to a boil, pour into jars and immediately roll up. Wrap and leave to cool overnight.
Ingredients for a 2 liter jar:
3-4 whole apples
2-3 small bunches of grapes
1 liter of water
200 g sugar.
Cooking:
Put the whole apples on the bottom of the jars. Lay the grapes on top of the apples so that it fills the jar by ⅔ of the volume. Pour the fruit with boiling syrup and put on sterilization (15 minutes from the start of boiling). Roll up, turn over, wrap up.
Ingredients:
1 kg of apples
400 g plums,
200 g pears
1 liter of water
200-400 g of sugar.
Cooking:
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 stones. Put the fruits in jars up to their shoulders, pour hot syrup and put them to pasteurize at a temperature of 85ºС: 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 of apples
200 g rhubarb
1 liter of water
200-400 g of sugar.
Cooking:
Place prepared apples and rhubarb in jars up to their shoulders and pour over 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, but instead of syrup, juice from currants (black, red, white), cherries, raspberries, etc. is poured into jars. You can add a little sugar to taste (the more sour the apples and berries, the more sugar you will need). Put pasteurized: 1-liter - 15 minutes, 2-liter - 20 minutes, 3-liter - 30 minutes. Roll up, turn over.
Here are some more examples of assorted apple compotes:
apple-cherry
in a ratio of 4:1
apple-plum-pear
in the ratio 4:2:2
Apple-Pear-Peach-Plum
in the ratio 3:1:2:2
Apple-gooseberry-raspberry
in the ratio 4:1:1
Rowan apple (red or chokeberry)
in a ratio of 4:2
Apple (summer, sweet) - strawberry (strawberry)
in a ratio of 5:2
You can make any compote assorted to your own taste. Determine the amount of sugar based on the degree of acidity of the components - the more acidic the apples, berries or fruits, the more sugar will be required.
Apple compote for the winter can be prepared without sterilization or pasteurization. Only in this case, the jars before laying the fruit must be sterilized, dried, and after capping, turn upside down and wrap. And, of course, the amount of sugar must be increased by at least 20%, since sugar will play the role of a preservative.
Good luck preparing!
Larisa Shuftaykina
Apple trees are widespread throughout almost the entire territory of the middle latitudes. Apple fruits are very useful in fresh and canned form. There are many ways to harvest apples. Apple compote for the winter is delicious and healthy drink, which reminds of the warm summer time. There is a huge amount a variety of recipes apple compote for the winter in a three-liter jar. We present you some of them.
A simple apple compote recipe for the winter
There is an uncomplicated but good recipe apple compote from chopped apples. With it, you should start learning how to make blanks of this kind, if you have not done this before. The main thing is to strictly follow the instructions of the recipe, then you will succeed.
For one three-liter jar you will need:
- A third of a can of apple slices;
- 200 grams of sugar;
- 2.5 liters of clean water.
First of all, we carefully wash the dishes for seaming, rinse it well and sterilize it with boiling water. We select large, slightly unripe fruits without damage and disease. Apples are washed, cored and cut. To prevent apple slices from oxidizing in the air, add a pinch of lemon to the water.
Pour the apples into a jar and fill with boiling water. After a few minutes, pour the water into a bowl for boiling. Dissolve sugar in it and bring the syrup to a boil. Then we pour it into a jar of apples, roll it up, turn it over and leave the container wrapped in some kind of warm cloth. After cooling in air, the compote is sent for storage in the cold.
It is worth rolling up a couple of jars, and this simple recipe for apple compote for the winter will reliably take its place in the list of your homemade recipes. When it starts to turn out well, you can give free rein to your imagination and experiment with the cooking process and ingredients.
Whole apple compote for the winter
This recipe eliminates the need to chop and peel the apples, but it does require picking fruits of the right degree of maturity and size. A drink made from whole fruits is infused longer, since apples do not immediately give their taste and aroma to the water.
For three liters of compote you will need:
- 1.5 cups of sugar;
- 1 kg of small apples;
- 2.5 liters of water.
We select medium-sized apples that fit freely in containers. We check them for damage, rot and worminess. Wash thoroughly and let dry. We wash and sterilize a three-liter jar. We put the apples in a jar, shaking it for a denser stuffing. We fill the jar up to the shoulders.
Cooking sugar syrup - cook, stirring constantly and removing the foam. Fill jars with apples with ready-made syrup. Then, cover with lids, put them in a tall saucepan, covering its bottom with a cloth. The water level should be just above the shoulders of the jars. Bring the water to a boil and let the jars sit for 20 minutes. After sterilization, we roll up our blanks and leave to cool in the air. We clean the cooled cans in the cold.
Everyone can master the recipe for compote from whole apples for the winter. The drink perfectly quenches thirst and has a seasoned aroma of summer apples.
Compote of apples and pears for the winter
Those who have a pear tree growing in the garden, or simply have a desire to diversify the composition of the seamings home production, they can try adding a pear to the fruit. This recipe for apple compote for the winter is quite simple, but the drink turns out great.
Ingredients:
- 5 medium or small apples;
- 2-3 pears;
- 1.5 cups of sugar.
Cooking progress:
For compote, it is better to take slightly unripe or young apples without signs of spoilage and rot. Remove stems, wash thoroughly. This recipe does not cut apples. From pears, on the contrary, it is better to choose large ripe fruits, with a smooth, clean surface. We divide the pears into three parts, clean from the core. If the fruits are too large, you can cut them into smaller pieces.
In a clean, sterilized three-liter jar, we put prepared fruits (half a jar). Then, carefully fill them with boiling water and close the vessel with a lid. Blanch fruits in this way for 40 minutes. After blanching, drain the water into a separate container, dilute it a small amount boiling water, bring the mixture to a boil and again pour the fruit in the jar. The second treatment lasts 30 minutes. Then we drain the water from the jar, dissolve 1.5 cups of granulated sugar in it, bring to a boil and pour the fruits with the resulting sugar syrup.
We cork the workpiece, wrap the jars in a warm cloth and leave to cool. After cooling, we send the compote to infuse in a cold room. Compote of apples and pears for the winter is ready!
Compote for the winter from apples and grapes
Residents of the southern regions often have vineyards on their farms. This berry is wonderfully combined in homemade compote along with an apple. Grapes have a sweet taste due to high content glucose, so there is one subtlety for those who do not like a sugary-sweet drink.
For 3 liters of finished compote we need:
- 4-5 medium-sized apples;
- About 2 kg of grapes;
- 500 grams of sugar.
In order to prepare compote for the winter from apples and grapes, you must:
Select healthy fruits, separate the grapes from the brush and clean from the cuttings. Pour the measured amount of apples into a jar and pour boiling water over it. After 5 minutes, drain the water into a separate container and pour a glass of granulated sugar into it.
The syrup is boiled with stirring, and then poured into a jar. The containers are rolled up and wrapped in terry or woolen cloth. best quality apple compote for the winter will reach after a long exposure in the cellar.
In order to shade the sugary-sweet taste of some grape varieties, you can use a pinch citric acid. Also, fruit mix in a jar, a ripe plum can successfully complement. It gives the workpiece a different taste and color, which allows you to diversify the list of recipes.
Plum-apple compote
Many plum fruits (,) are very well combined with apples when cooking compote. The taste of some fruits does not overpower others, so this recipe is very suitable for your household.
Ingredients for three liters of drink:
- 1 kilogram of apples;
- 0.5 kilograms of plums;
- 200-300 grams of sugar.
Cooking progress:
We choose good, slightly unripe dense fruits. Wash apples and plums well. Compote can be prepared in two versions - with whole fruits or sliced. In the first case, small apples are selected so that the fruits are placed in a jar.
If it is decided to cut the fruit, then we remove the core from the apple, cutting it into 4 parts. We take out the stone from the plum, making a neat incision, trying not to damage the shape of the fruit. We fill the jar with fruit with boiling water two-thirds. Cover with a lid and let it brew for an hour. Pour the water from the jar into a separate container. We put it on the fire and boil, pouring sugar into it until completely dissolved.
Pour the finished syrup into a jar of fruit and roll up. Wrap with a cloth, put on the lid and let cool for a day. Keep the drink in a dark, cool place.
There is also a slightly different recipe for apple-plum compote.
The composition of the ingredients is the same. All the difference is in the method of preparation, namely, in the method of adding sugar.
We sterilize the dishes, wash and check the fruit. Cut the apples into quarters, cut out the core. Cut the plums in half, remove the pits. You can also add 1-2 peaches to the composition of fruits. We process them in the same way as plums. We fill the jar with fruit, it should turn out about 2/3 of the capacity.
Then, pour 1.5 cups of sugar on the fruit and pour boiling water over everything. Immediately tightly roll up the lid, wrap it with a warming cloth and turn it over onto the lid. After cooling, store in a cool dark place.
The method is much simpler than the sugar syrup recipe, but the drink takes longer to infuse. By the onset of cold weather, fruits will saturate the solution with their taste and aroma.
Compote for the winter from apples and cranberries
This is one of the most common fruit and berry compote recipes. It is prepared in the middle of autumn, as lingonberries ripen in September-October. Compote turns out to be rich, filled with the aroma of berries, the smell of apples is felt weakly, but they give the drink a sweet, pleasant taste. The acidity of the berry must be compensated for by a relatively large amount of sugar. Cooking according to this recipe does not take much effort.
We will need:
- Half a kilo of apples;
- Half a kilo of sugar;
- 3 liters of water;
- A kilogram of cranberries.
We choose ripe berries for compote, not overripe and not rotten. We sort through carefully, since even a couple of low-quality berries can negate all conservation. Wash the selected berries and leave to dry on a paper towel.
For such a compote, it is better to take the fruits of apple trees with sourness.
We also select good apples, wash them, cut and remove the seeds with the core. Can be cut into more small pieces. In a separate bowl, bring three liters of water to a boil, pour prepared sugar into it and boil it a little. We put apples in the boiled syrup, and, stirring occasionally, cook for 15 minutes. After a while, take the apples out of the water.
After the apples, we fall asleep lingonberries in the water. We cook the berries for 20 minutes, then we catch them from the water. Pour the cooked compote into a sterilized jar, immediately roll it up with a lid. Wrap in a warm cloth, put on the lid and cool during the day. The cooled compote is sent for storage in the cellar.
Lingonberries give the compote a deep, rich flavor that is difficult to confuse. The infusion has a pink color, the berries darken, and the apples are filled with a red tint..
Compote of apples and lingonberries with orange zest
This compote has a pronounced smell orange peels, which adds variety to the diet of home-made drinks.
Ingredients:
- 0.5 kilograms of lingonberries
- 0.5 kilograms of apples
- 200 grams of granulated sugar
- Orange zest (enough for one fruit)
We select good apples and berries, wash them well, leave the berries to dry. Bring 3 liters of water to a boil, then add chopped and seeded apples, sugar and chopped orange peel. Cook on low heat for 15 minutes. After cooking, remove the apples from the pan and transfer to a sterile jar. Add the berries to the syrup and cook them there for 10 minutes.
After cooking, pour the resulting compote into jars with apples and roll them up. Wrap in cloth, turn upside down and cool in the air. We clean the cooled compote in a cold place.
The smell of orange is pleasantly tart, so compote with zest is a good combination of fruits and berries gathered under one lid.
The resulting compote has a unique taste and a beautiful pinkish tint. The pleasant taste of the drink will not leave anyone in the household indifferent.
Compote for the winter from apples with cherry plum
Cherry plum is a fruit related homemade plum, but having a special sweet and sour taste, so compote cooked with the addition of cherry plum will differ markedly from plum compote.
To prepare a drink for a three-liter jar, we need:
- 3-4 medium-sized apples;
- 8 small cherry plums;
- 1 cup of sugar.
We select cherry plum. To achieve the correct pinkish-red shade of compote, choose ripe, red or purple fruits. We remove the cuttings, carefully wash and, cutting, remove the bones.
Sterilize jars and lids. Banks can be sterilized with boiling water, over steam or baked in the oven for 15-20 minutes at maximum temperature. We keep the lids in boiling water for about 5 minutes. We choose small apples so that they can easily fit into the jar. Wash them well and put them on the bottom of the jar.
We put the prepared cherry plum on the apples and pour the fruit with boiling water. Close the lid and leave for 20 minutes. Then we drain the water from the jar into the pan, put it on the fire, bring to a boil. Pour boiling water over fruit again. We keep them in water for fifteen minutes and again drain the water into a container for boiling.
While the water boils, pour granulated sugar into the jar. Fill the jar with boiling water and roll up the lid. As a standard, we insulate the jars, turn them over on the lid and leave to cool. A day later, the finished compote can be removed in the cellar.
The resulting compote has a unique taste and a beautiful pinkish tint, thanks to the cherry plum. The pleasant taste of the drink will not leave anyone in the household indifferent.
Apple compote with apricots for the winter
The combination of apple and apricots has long been known to lovers of homemade preparations. These are preserves and jams, and, of course, compotes. The drink has a smooth, rich and mild taste and a clear infusion. Everyone will like this combo.
For three liters of drink we need:
- 5-6 not overripe apricots;
- Half a kilo of fresh apples;
- 1.5 cups of sugar.
Cooking progress:
Choose good dense apricots with a clean surface. It is better to take slightly unripe fruits - they will not fall apart during cooking. We clean the pulp of apricots from stones, cutting the fruits in half. You can use whole fruits, but the shelf life of the compote will decrease - it is better to use such a drink no later than next summer.
Fill the bottom of the jar with apricots. Top with apple slices, de-seeded. Pour the fruit with boiling water and stand for 5-10 minutes. Drain the water into a boiling container and add sugar to it. Boil the syrup with constant stirring until the sugar is completely dissolved. Pour boiling syrup over fruits in a jar. We roll up the workpiece, turn it over, warm it and leave it to cool for a day. Then we clean in the compote in the cold.
Also, apples go well with cherries, which have a very rich smell and taste. The infusion turns out to be a beautiful red color. Some housewives advise adding a pinch ground cinnamon, to improve the smell of the drink.
Results
Here are some recipes for making apple compotes for the winter. There are old, familiar and time-tested recipes here, and some innovations in the composition of the ingredients and the cooking process.
In fact, there is nothing difficult in creating your own unique ways and sets for cooking compotes. The most important thing is to responsibly and thoroughly treat the main stages of canning: sterilization, cooking and seaming.
It is also important to carefully select the products that will go into the harvest. One or two rotten or diseased fruits will negate all efforts to prepare. Keep canned food you need in a cool and dark place that does not freeze in winter - these are good cellars, cellars.
Before use, pay attention to the lid of the vessel - it should retain its shape after long storage. If the lid is swollen, this is a sign of spoilage of the product due to the release of gases by microbiological organisms that survived after sterilization. You can safely throw away such a blank.
Maybe you have your own recipes for apple-fruit compotes? There are many fruits suitable for preservation, from which you can collect an infinite number of combinations for making a drink. Plums, pears, gooseberries, apricots - these are just a small part of the fruits that make excellent homemade preparations.
Homemade compote is a storehouse of vitamins and useful substances collected in the summer. Pleasant taste and fresh smell of fruits and berries uplifting cold winter and quenches thirst in the hot summer.
The drink is rich and concentrated, thanks to which it is perfectly stored all winter when room temperature. For cooking, it is better to use dense ripe fruits. If you take not ripe ones, then the compote will not have a very pleasant taste, and overripe fruits will boil and the drink will become cloudy.
Cooking time - 1.5 hours.
List of ingredients for one 3 liter jar:
- apples - 8-10 pcs.;
- lemon - 1/3 pc.;
- granulated sugar - 350 g;
- water - 1.8-2 liters.
Cooking:
Wash apples thoroughly and cut into small pieces. We cut large fruits into 6-8 parts, small ones into 4 parts. Very small apples can be rolled whole. If the apples are cut into pieces, then be sure to cut out the core.
We prepare the jars in advance - carefully wash and sterilize over steam or in the oven. Wash the lids and boil for 4-5 minutes. We place the chopped apples in prepared dry jars almost to the very shoulders.
Wash the lemon and cut into thin circles. We need no more than one third of a whole lemon. Fresh lemon can be replaced with ready-made citric acid, which will require one incomplete teaspoon.
Fill jars with apples and lemon with boiling water. Cover with lids and leave for 30-40 minutes. During this time, most of the apples will be saturated with water and the amount of water in the jar will decrease, so add boiling water to the very top and leave it for a while. We need all the air to come out of the apples, and they are well steamed.
Then, using a special lid with holes, completely drain the water from the jar into the pan.
Add sugar to the pan and boil the sugar syrup. Boil it until the sugar dissolves.
Pour apples with hot sugar syrup so that the syrup overflows a little, so there will be no air left in the jar. We immediately seal the lid tightly - you can close it with screw caps or use a seaming key.
Turn the jar upside down and wrap it in a large towel. In this state, we leave the compote for 24 hours, after cooling, we put it away for storage in a dark place.
Before drinking, it is better to dilute the drink with boiled or filtered water.
Compote of apples and pears in a 3 liter jar
From these fruits you can make a wonderful drink for the winter. Delicate, light and very fragrant, this compote perfectly quenches thirst and fills the body with vitamins. It is prepared quickly and simply, without additional cooking of fruits and sterilization. Most often, the double filling method is used, but if you plan to store the compote at home, in the pantry, then it is better to play it safe and fill the jar three times, in which case the compote from apples and pears will definitely stand all winter.
Cooking time - 65 minutes.
List of ingredients:
- apples - 4-5 pcs.;
- pears - 3-4 pieces;
- sugar - 350 g;
- citric acid - 1/3 tbsp.
How to cook:
Let's start with fruit processing. Wash apples and pears thoroughly and dry a little. If the apples are not wormy, then it is enough to cut them into 4-6 parts and cut out the core. In worms, we simply cut off the whole parts. Homemade fruits can be left with a peel, it is better to remove it from purchased ones.
We also cut the pears into 4-6 parts and cut out the seeds. Large fruits can be cut into more pieces.
We clean three-liter jars with soda and rinse thoroughly with water. We sterilize for at least 15-20 minutes. When the jars are dry, put chopped fruit in them.
We boil about 3 liters of water in a large saucepan, we need a little less, but it is better to make a supply. Pour boiling water over the jars up to the throat, cover with lids and do not touch for 40-50 minutes.
Drain the water back into the pot and boil. Let's add a little boiling water there, so that we definitely have enough for the second bay. The jars are large, it is not very convenient to work with them, and compote is easy to spill, so we make a reserve for such an unforeseen event. Boil water for compote for at least 5 minutes.
While the water is boiling, add sugar to the fruit in a jar.
Then add a little citric acid, it will give the fruits a beautiful glossy shade.
Re-fill with boiling water, the water should reach the very top and roll it up turnkey. To check the seaming, put the jar upside down on a dry towel, there should be no air bubbles or extra sounds indicating incomplete sealing.
If everything is fine, then we wrap the drink well with a warm blanket and leave it for a day. Store in a dark, cool place.
Apple compote for the winter with spices
Whatever the variety of juices and drinks in the store, there is nothing better than homemade compote! No preservatives, dyes and other harmful substances, only natural fruits and berries.
The prepared drink with spices has a slightly tart taste and intoxicating aroma! As spices, in addition to those listed in the recipe, you can use star anise, cardamom or nutmeg.
However, they must be used carefully, as they can overpower and clog the natural flavor of apples. In addition, with prolonged heating, the pungency of the taste of the same clove intensifies, and the taste decreases. Therefore, spices are best used at the last stage of cooking.
For compote with spices, apples of any variety are suitable, even slightly unripe or sour fruits. The main thing is that the fruits are dense, overripe apples can boil soft and lose their shape.
Cooking time - 1.5 days.
Ingredients for one three-liter jar:
- apples - 6-8 pcs.;
- sugar - 1.5 tbsp.;
- citric acid - 1 tsp (without slide);
- cinnamon - 1 stick;
- cloves - 2 buds;
- allspice - 3-4 peas;
- dried barberry- 9-12 pcs.
Step by step recipe:
First of all, we will prepare three-liter jars for compote. They should be washed with special care with soda solution and long time rinse under cold running water. Then we sterilize the jars over steam or in the oven for at least 20 minutes. We will also process the lids, boil for about 5-7 minutes. It is better to immediately spend some time on the thorough preparation of dishes than to regret the time spent and spoiled food later.
The quality of the twist largely depends on the purity of the fruit, so I wash the apples very well in slightly cool water. Cut each apple into 6-8 pieces and cut out the core.
Pour the sliced apple slices into the prepared jar. Since we are preparing compote from apples alone, you can put more of them - about half a jar.
Fill the apples with boiled water and cover with a lid. We leave for 12-14 hours, the apples should be well steamed. You can cover the jar with a towel so that the water cools more slowly.
Note to the owner!
Always boil water in reserve when working with jars of large volumes, there is always the possibility of spilling water, especially when pouring from a saucepan into the narrow neck of a jar.
After that, pour the water into the pan, and add sugar and citric acid to the jar.
Add spices, dried barberry and a little more to the pan with apple syrup. boiled water, since apples have soaked up some of it and the jar is no longer full. We put on the stove, bring to a boil and cook for about 5-7 minutes. After that, we take out the cinnamon stick and cloves, we no longer need them, and boil for another 2-3 minutes.
Fill the jar with fragrant syrup to the very neck, cover with a lid and roll it up turnkey. We immediately turn the jar on the lid and wrap it with a terry towel. The slower the compote cools, the better the sterilization process goes.
When the compote of apples with spices has cooled down, we transfer it to storage in a dark place.
Compote of apples, melons and ginger for the winter
The combination of products creates a new and unusual, but at the same time very bright and interesting taste. The spicy aroma of ginger is perfectly combined with fruity notes of breath and apples, and it’s not worth talking about the benefits of these products - such a compote will be an excellent prevention of colds in the cold season.
The main thing is not to overdo it with the ingredients, everything should be in moderation and then tasty and fragrant compote will delight you all winter!
Cooking time - 40 minutes (excluding the time of steaming and cooling cans)
Ingredients for a three-liter jar:
- apples - 4-6 pcs.;
- melon - 300 g;
- ginger root - 0.7 cm;
- sugar - 1.5 cups;
- citric acid - 0.5 tsp
How to make apple compote with melon:
Peel the melon and cut into medium-sized pieces. Melon is best taken with ripe, but elastic pulp, which will not boil soft from boiled water.
Apples are peeled, cut into two parts and cut out the core. We cut the apples into pieces equal in size to melon pieces. We do everything quickly so that the apples do not have time to darken.
We prepare three-liter jars in advance - carefully wash and sterilize. In dry, cooled jars, lay out the prepared melon and apples. We clean the ginger root and cut it into thin slices, 2-3 pieces will be enough for compote, in large quantities ginger will spoil the taste of the whole compote.
We heat the water and after boiling pour it into the jar. Cover with a sterilized lid and leave for a couple of hours. During this time, the apples will absorb some of the water and you can add more boiling water.
Drain the cooled water into a separate pan.
Add sugar to the pan, mix and put on fire. Boil the syrup for about 5-7 minutes.
Add a little citric acid to the jar, fill everything with boiled water and leave for another 40 minutes. After that, drain the water, boil it and fill the jar for the third time, this time completely.
We cover the jar with compote from apples, melons and ginger with a lid and roll it up with a key. Turning the jar with a lid down, immediately wrap it with a warm blanket or blanket. The compote should cool for at least a day, only after that we put it away for storage in a place convenient for you, only it must be dry and dark. Great preparations for you!
Compote of apples and plums for the winter
In order to roll up a compote of apples and plums for the winter, you do not need to be an ace in cooking. The drink is very easy to prepare, without sterilization. The recipe is for one 3 liter jar.
Prepare the necessary ingredients:
- 350 grams of apples,
- 150 grams of plums,
- sugar to taste (I add 6 tablespoons of sugar or 120 grams to a three-liter jar),
- almost 3 liters of water.
How to cook:
Wash the jar thoroughly warm water be sure to add a little baking soda. Can also be used detergent for washing, but in this case it is worth rinsing the jar very well. Wash apples and plums. It is not necessary to remove the stones from the plums, however, if this moment is important for you, then break each berry in half and carefully remove the stones. Cut apples into medium-sized pieces. You don't need to peel them off. In a clean and dry three-liter jar, first put the plums.
Then lay out the chopped apple slices.
Now, pour sugar directly into the jar.
Pour water into large saucepan, bring it to a boil. Gently, preferably with a cup, pour water into the jar.
Immediately screw it tightly with a metal cap. In a day, the compote will acquire a rich and beautiful color, and in another day, the apples will settle to the bottom of the jar.
I hope you liked my small selection of recipes for delicious compotes for the winter. Share this page on your social networks.
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Fruits and berries
Description
Compote of chopped apples for the winter- amazing fruit drink, which is very easy to cook with your own hands without sterilization, if you use the following technological instructions for this with step by step photos. With the help of it, you will stock up for the winter with exactly that homemade drink, which in winter time of the year will definitely please you with its divine and natural taste. Moreover, the apple compote prepared according to this photo recipe will also reward you in winter canned fruit. This is because we propose to prepare for the winter not just a delicious drink, but also sliced apples, which are subsequently canned with it.
The main secret of making apple compote at home is the variety of apples chosen for this. Of course, using this simple recipe with a photo, absolutely any variety of fruit can be preserved in this way. However, the correctly chosen type of such fruits will still have a positive effect on the preservation we offer. Because in our case, it is better to use the variety of apples that has only juicy sweet and sour fruits.
So, let's move on to preserving chopped apple compote for the winter!
Ingredients
Steps
To prepare apple compote at home, it is recommended to use those apples that were collected in your own orchard. Only homemade fruits have a real aroma and taste, which cannot be said about purchased fruits.
After the apples have been harvested, they must be washed very well. Advice! If fruits were chosen to create this conservation different sort, then it is better to pack them in separate containers, so that subsequently each blank is prepared from one type of apple.
Then the prepared apple slices must be tightly packed in sterile jars, after which they must be poured with boiling water. When all the jars are filled, they will need to be covered for ten minutes with lids so that the water in them is properly saturated with fruit. After that, the infused water will need to be drained from the cans into one common pan.
It is necessary to add granulated sugar to the liquid that was drained from the cans into the saucepan in order to subsequently cook sweet fruit syrup from it. The syrup should be kept on the stove until it boils for a few minutes. Next, boiled sweet water should fill the jars with apple slices and then seal them tightly with lids.
Closed blanks must be turned upside down, after which they must be placed in a convenient place under a warm blanket until cool.
After one day, the cooled drink can be moved to the rest of the stocks for the winter. That's all! Fruit compote of chopped apples is already ready to delight you in the winter, it remains only to wait for the onset of this cold period of the year. Have a delicious winter!
