Apple compote for the winter. Simple recipes at home

No matter how extensive the variety of apple juices and nectars in stores is, it is better than homemade apple compote for the winter- can not found! at home guarantees the absence of flavorings, dyes and preservatives in drinks, and promises only solid benefits and natural taste of products.

In the recipes brought to your attention below, rather concentrated syrups (20-40%) are used for the winter preparation of apple compotes, therefore, immediately before drinking, it is advisable to dilute the drinks with boiled cold water according to your own taste. And apples from compotes are a great filling for baking, and indeed an incredible yummy!

Before you start canning apple compote specific recipes, you need to remember some rules that must be observed when clogging compotes. Then all your drinks - and not only from apples - will turn out excellent.

1) On "Apple compote for the winter" recipes apples of sweet and sour varieties with dense pulp, slightly unripe, but poured, are more suitable. Hard, unripe and non-aromatic fruits result in appropriate drinks. And overripe fruits can simply boil during heat treatment and lose their shape.

2) Large apples are selected for compote, without spoilage and visible damage; are sorted into varieties so that each variety is in a separate jar.

3) Before processing, the apples are thoroughly washed, the peel is peeled off at their individual discretion and the core is cut out, and the flesh is cut into small slices. It is very convenient to use a special cutting tool when peeling and cutting apples, which can divide the fruit into 8 parts at a time and at the same time remove the rough core.

4) Delicate peel from apples can not be peeled off. Too small apples for compote are used whole.

5) Sliced ​​apples are placed in cold, acidified or salted water. Fruits are kept in water for about half an hour. With longer exposure useful material and vitamins pass from fruits to water.

6) Before putting apples in jars, fruits must be blanched (but not necessary) for 5-7 minutes, and then dipped in cold water. After blanching, apples in jars will no longer darken and will not “sit down” in volume. After blanching, you do not need to pour out the water, it will be used to prepare the syrup.

7) Jars for preserving apple compote are washed well, calcined in a steam bath or scalded with boiling water and dried. They can be sterilized in the oven or in boiling water.

8) Jars filled with apples (up to shoulders) are poured with hot syrup. Then the container is covered with lids and put on pasteurization for 15 minutes (for half-liter jars) or 20-25 minutes (for 2-3-liter jars). By the way, you can do without sterilization; but in this case, the apples are poured with hot syrup, kept in it for 3-5 minutes, after which the syrup is drained, brought to a boil, and jars are poured again. This procedure must be repeated 1-2 more times and roll up the jars with sterilized lids.

Hello dear readers. Today we prepared apple compote for the winter, a recipe with photos. Recently, acquaintances shared apples with us, this year a lot of fruit has been disfigured, including apples. Parents say that this year they dried as much drying as never before. And from apples, and from apricots, and pears were dried. Well, we still have jam and jam left over from last year, the children don’t eat jam, we decided to make compote from apples in bottles. Now it’s just the time for preparations for the winter, they have prepared tomatoes, made tomato juice, cucumbers, caviar from zucchini, the turn has come to compote.

Just like that, autumn is approaching somehow imperceptibly. I love warm autumn, it is so bright and colorful. And this autumn we have, one might say, two events, the daughter goes to the first grade, and the son Kindergarten. We are already preparing for the school and the kindergarten, so much is needed. For my daughter, this is generally a very exciting event, she is looking forward to September 1st. The first of September, first impressions, first grade, first teacher… Yes, there will be so many emotions, impressions. And we will experience all these emotions together, with the whole family.

Well, well, since they treated us to apples, what a waste of good, we decided to use them for compote. Still, it's delicious and healthy. To be honest, I love apple compote. Last year, friends treated us to such a compote, I really liked it, delicious, pleasant, refreshing. This year we decided, at least a little, but we will make apple compote for the winter. This year we have frozen a lot of berries, in general, every year we freeze a lot of berries: strawberries, cherries, black currants, blueberries. Fragrant strawberry. So the preparations are “in full swing” with us.

Delicious apple compote for the winter recipe with photo

For a 3 liter bottle you need:

• Apples about 1 kg
• Sugar 200 grams

The first thing I do is my jars and put them to sterilize. I also wash iron lids and boil them.

Now the apples need to be washed under running water. Next, I cut large apples into 4 parts, and small ones into 2 parts. I remove the middle of the apples. I don’t peel the skin on apples, otherwise it’ll just work out applesauce, not compote.

So that the apples do not darken, I dip the apple slices in acidified water. For one liter of water, 3 grams of citric acid. While I am preparing jars for compote, apples are in acidified water. My apples are red, sweet and sour.

We also need to put water on the stove. Since apples are in bottles, we will pour boiled water. In a sterile bottle, I put apples somewhere about half the jar. Now I pour boiling water over the apples, pour water up to the very neck and cover with a sterile lid.

You can preserve 1, 2, 3 cans of apple compote. You can make at least 10 jars, the recipe is quite simple, the ingredients are minimal, but then in the winter it will be possible to open a jar of such a fragrant compote for any holiday in which “pieces of summer” got into. This is how the compote cools down for about an hour and a half.

Then we drain the water from each jar (you can use a special lid for this) and add 200 grams of sugar. Put on the stove and boil. And so is each bottle. We only made 2 cans of compote, so we drained the water from 2 cans and added 400 grams of sugar. If it seems to you that the compote is not sweet enough, you can add more sugar to it. But 200 grams in my opinion is enough. Next, the water with sugar should boil for several minutes.

Then, with sweet syrup, pour apples in a jar and roll up with a sterile lid. Be sure to turn the compote over and wrap it. Let them be wrapped until completely cool. It looks something like this, I wrap it all up and already the next day in the evening it will be already possible to remove the blanket and get compote.

Apple compote for the winter is ready! On the first day, they made 2 cans of compote, they decided to eat the rest of the apples, but since now it’s still summer and the apples are not stored for a long time, they realized that we couldn’t manage to eat the apples, the next day they were again preparing compote. I think the recipe with a photo will be a good instruction for you and you will easily make a simple and tasty apple compote.

I close apple compotes for the winter without sterilization according to very simple and easy recipes. They are remarkably stored even at room temperature, and in winter it is very pleasant to eat juicy apples, washing them down with fragrant syrup. Especially tasty compote is obtained from autumn fruits varieties "Antonovka" but other varieties are also suitable. Today I will share simple apple compote recipes for the winter.

Compote from whole apples "White filling" for the winter

To make compote you will need next kitchenware: bowl, large saucepan, cup, large mug or ladle, jars (3 l), canning lids and seaming key.

If whole apples are used in the compote recipe, then it is important to choose fresh and ripe fruits, with even smooth skin without damage, stains and insect holes, otherwise the preservation will not be stored. Select medium sized fruit, which will freely pass into the neck of the container and keep in mind that after standing, the apples will be saturated with syrup and increase in volume, and it will be problematic to get too large fruits.

When canning whole apples, they must be washed thoroughly, especially in the stalk area. There are no such requirements for fruits that are closed cut, on the contrary, broken and rotten or spoiled places can be cut out, and the rest can be used. It is not necessary to peel off the skin from apples, otherwise they will not hold their shape.

Step by step cooking

1. Sterilize the container and lids. Sort the apples, set aside the broken and spoiled ones, wash the rest well (especially in the area of ​​\u200b\u200bthe tails) and let them dry a little.
   
2. Fill the container with whole fruits to the very top.
   
3. Place two mint leaves in each jar.
   
4. Fill to the very top with boiling water and cover with lids.
   
5. Cover the jars with a towel and wait 15-20 minutes for them to cool.
   
6. After cooling, drain the water into the pan through a special plastic lid with holes.
   
7. Add sugar to the drained water at the rate of 250 g per 3 liter jar.
   
8. Stir in the sugar and place the saucepan on the heat to bring the syrup to a boil.
   
9. In a jar of apples, put citric acid on the tip of a knife and pour boiled syrup to the very top.
   


10. Turn the jar upside down and cover with something warm (an old coat or blanket). Leave until completely cool.
    

Store canned food with lids up in the basement or in a cool place.

Video with a recipe for apple compote for the winter

If you want to enjoy the summer taste of White Filling apples in winter, then watch the video and preserve whole fruits that turn out juicy, tasty and fragrant.

How to do compote from chopped apples for the winter y, you will learn from the following recipe.

Compote in the winter from the Antonovka apple variety

Time for preparing– 1.5-2 hours
To prepare it you will need: a large saucepan, a board and a knife, a strainer, a ladle, a glass, jars and lids, a seaming machine.

Ingredients

Step by step cooking

Recipe video

If you have any questions about cooking, then watching the video, everything will become clear. And you can easily close the compote for the winter.

In order for the blanks for the winter to stand and not “explode”, it is necessary to properly prepare containers for conservation. Take jars with a whole neck and sterilize in any way convenient for you: in the microwave, oven or steam. Covers must also be filled with boiling water.

Very often, raspberries, currants or apples are added to apple compote for the winter. chokeberry to improve flavor and color. Apples go well with these berries, and compote is more saturated. Healthy and tasty - this is a great alternative to store-bought juices. And if you like pears more, then you can close for the winter.

Apples are on our table all year round, and if for some reason you did not have time to close the compote for the winter in the season, then you can cook it from fresh fruits.

How to cook apple compote

• Pour into a cold bowl drinking water and bring it to a boil.
• Wash the apples and, after removing the seeds, cut into 4-6-8 slices (depending on the size of the apple).
• Put the prepared slices in boiling water and slightly reduce the heat.
• After 5 minutes, add sugar to taste.

How much to cook apple compote

Cooking apple compote no more than 20 minutes. If you want to get whole and not boiled apples, then cook them for about 10 minutes.

After that, remove the compote from the heat and let it brew. In winter, dried apples are an excellent alternative to fresh apples: very healthy.

The drink is rich and concentrated, thanks to which it is perfectly stored all winter at 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 a ready-made one. 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. Over this time most of apples will be saturated with water and the amount of water in the jar will decrease, so pour 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 warm blanket and leave 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 or 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 a chance 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 the 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:

Rinse the jar thoroughly with warm water, be sure to add a little 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 a large saucepan, bring to a full 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 become saturated and beautiful colour, 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.

Of all the preparations, apple compote for the winter is something unusual for many. The taste from childhood seems to turn time around and take us back to those times when the best treat and it was hard to imagine.

Types of sunsets for the winter

Various preservation in jars saved many in winter period years, thirty years ago it was difficult to imagine other ways to preserve food. Our mothers and grandmothers conserved, and in many families this was carried out on a huge scale. At the same time, both seasonal fruits and vegetables were harvested.

Sunset for the winter

Preparing pickles and marinating Slavic peoples, our ancestors have long been engaged in this type of food preservation. Before potatoes were brought to our region, cabbages and apples were already fermented, mushrooms and wild berries were pickled, and something similar to jam was cooked. Interestingly, to preserve some products, natural acids were used, which were also made independently.

Cabbage was best obtained on beet kvass. Apples, Antonovka in particular, were preserved in several ways; recipes with pumpkin, cabbage, beets, and cranberries have survived to this day. In some regions, apples were put as a separate layer when sauerkraut in a barrel, while the taste of apples only improved.

Natural oxidizing agents from fermented cabbage juice almost completely retained all the beneficial substances in the fruits from the tree.

The most popular fruit preparations were and are:

• jam
• jams
• compotes

Apples are not the last in the preparations; they are used to prepare many types of spins for the winter. At the same time, apples can solo in a jar, and they can also call assistants for themselves.

Most successful combinations for jam, based on apples, will be:

In jams, apples can be combined with many soft berries, many stone fruits and berries of later ripening will help to complement the taste of the fruit. Marmalade is prepared from fruits, both pure apple and with various additives are popular. Thanks to high content Natural pectin is not added to such a delicacy either gelatin or other thickeners.

This makes it not only more useful, but also significantly increases the shelf life under proper conditions. Apple compote itself is very tasty, when it is pouring rain or a blizzard outside the window, it is so nice to take a jar of apple drink from the shelf own production and remember sunny summer days. Fragrant and wonderful taste will immediately take you there.

"Solo of apples"

BUT self-cooking will definitely add flavor. You can bring new notes of taste to a drink familiar from childhood with the help of various ingredients. Apples will go well with fruits, berries, herbs, and even some spices.

The main thing in everything is to know the measure, a large number of spices or herbs can spoil the taste of compote. So that your preparation will please loved ones with a new taste, put such components strictly according to the recipe.

Selection and preparation of ingredients

Probably, everyone knows that the taste of the future dish largely depends on the quality of the selected products. In conservation, everything is the same, the fresher and riper the ingredients, the better the taste.

For compotes for the winter, products should be selected according to the following criteria:

• The main product, apples, must be whole, undamaged
• For compotes, it is better to choose fruits of fragrant hard varieties
• Do not put fruits of different varieties in one jar
• It is better to preserve slightly unripe apples for the winter; when poured with boiling water, they will not spread
• Other fruits and berries that will complement the apples must be whole, not wrinkled, elastic, without dents.
• Herbs for compote are best used fresh. It is better to take young shoots, with whole leaves and without pests.
• Dry herbs are also suitable for conservation, only they will need to be placed immediately before seaming.
• Spices for this method are taken whole, and, if necessary, they are ground on their own before the process is carried out.
• Brown sugar is more suitable for apple compote for the winter, if it was not on the farm, then regular sugar is also suitable.
• The taste of the drink can be adjusted. This happens with an increase or decrease in the amount of certain ingredients.

Choosing the right components for compote, you will be firmly convinced of its usefulness and taste.

To speed up the preservation process, it is necessary to prepare products, the process consists of the following stages:

• All products are thoroughly washed and allowed to drain.
• Apples must be peeled and core removed.
• Grapes can be put in a jar as a whole, but it is better to disassemble into individual berries
• It is better to extract the seeds from stone fruits, they contain poisonous hydrocyanic acid.
• Small apples are best preserved whole and not peeled.
• Berries such as currants, strawberries, hawthorn, blackberries sort and remove the stalks. Wash them carefully so as not to damage the delicate flesh.
• If you plan to add pears to compote, then they also need to be removed seed pod. And before laying in a jar and dousing with boiling water, it is advisable to boil for 5 minutes over low heat

After that, you can start conservation.

Container preparation

In order for the taste of the compote to be excellent and all the vitamins to be preserved as much as possible in it, it is necessary to properly prepare not only the ingredients. An important role in this will be played by the container itself, in which the compote will wait for its turn. Properly prepared jars will be the key to long-term storage of seaming.

Glass containers, namely jars, are prepared as follows:

1. The first thing to do is to thoroughly wash the cans of soda in warm water and rinse well.
2. Sterilize the prepared container over steam for at least 5 minutes. each. The second way is to sterilize in the oven.
3. Drain excess liquid from sterilization and allow to dry slightly.

Sterilization in the oven

Only after that you can lay the compote components and carry out further actions.

compote recipes

Every hostess has her own own recipe apple compote, which is to the taste of the whole family. But sometimes you want to try something new, unusual. To do this, you need to slightly change the usual recipe, make some additions or changes to it.

This must be done carefully, the main thing is to adhere to the proposed recipe.

Classical

prepare like this:

• Prepared apples are placed in a jar, they should occupy no more than half of the entire capacity
• Pour boiling water into the jar and incubate for about 10-15 minutes
• After that, the water is poured into a saucepan and 200-300 g of granulated sugar is added to one 3-liter jar
• Syrup is prepared on fire, after boiling, which is poured into jars
• The containers are covered with metal lids and rolled up
• Banks with compote are turned upside down and wrapped
• After complete cooling, the jars are returned to their normal position and removed to a permanent storage location.

Compote classic

Pears can also be closed in this way, only they must first be boiled for 5-7 minutes, and in addition to sugar, add citric acid or a couple of rings of fresh lemon to the syrup on the tip of a knife.

Apple compote with grapes has a good taste, this recipe will differ from the previous one not only in ingredients, but also in taste.

with grapes

The process of preparing it is as follows:

• Washed and processed fruits are placed in containers, while the grapes should not be on the bunch
• Blanch food for no more than 5 minutes.
• Pour a glass of sugar into the drained water and bring to a boil.
• Pour syrup into jars and roll up
• Ready compote is wrapped
• After cooling, let it stand for at least one month, and then it will be possible to take a sample

Depending on the variety of grapes used, a little citric acid can be added to the compote. It will greatly improve the taste if sweet grapes are used. Plums will blend perfectly in compote with apples.

These stone fruits will give a special color to the liquid in the jar and make changes in taste. For conservation in this way, the fruits of the Renklod or Hungarian variety are more suitable. After drinking the compote, you can also enjoy berries.

With plums

Main Ingredients

Compote is prepared like this:

• First of all, it is worth choosing plums correctly, slightly unripe, dense fruits without flaws will do.
• We put chopped apples and whole plums in a jar about 2/3 of the volume
• Fill with boiling water and blanch for 7-10 minutes, depending on the size of the fruit
• Drain the water, add a glass of granulated sugar to each three-liter jar, bring to a boil
• Pour the fruits and roll up the jar with a sterilized lid
• Flipping and wrapping banks
• After complete cooling, the compote is taken out and lowered into the cellar or taken to the pantry.

The color and taste of compote are regulated by the number of plums, the more you put them, the richer the indicators will be.

Compote apple + apricot is considered a classic of the genre, this taste has been familiar to many since childhood. Apricots, like plums, should be taken slightly unripe. But sugar can be put a little more than usual.

with apricots

Prepared Ingredients

The preparation is done like this:

• A layer of apricots is placed at the bottom of the prepared jar.
• After that lay a layer of sliced ​​\u200b\u200bapples
• The fruits are poured with boiling water and kept for 5-7 minutes
• Drain the water, add a glass and a half sugar
• Boil the syrup, which again pour the contents of the jar
• Roll up and turn upside down
• You can wrap the workpiece and stand until it cools completely.

Apricots can be used whole or cut into halves, removing the pits. In this form, the seaming will last longer, but the blank in which whole berries are used should be consumed within a year. From stone fruits, apples get along well with cherries, while the taste and color will delight the eye and soul.

It is better to remove the seeds from the fruit, and in addition to sugar, use a little ground cinnamon.

There are several cooking methods, most often uses this one:

• Berries are sorted, washed, pitted
• Large apples are cut into slices, for small ones, tails and stalks are removed.
• The jar is about half filled with fruits
• Pour boiling water, stand for 3-7 minutes, depending on the size of the apples
• Drain the water, add spices and sugar, boil
• Pour syrup into jars, roll up
• The container is turned over and wrapped. Leave it like this until it cools down completely.

In addition to cinnamon, you can add a few mint or lemon balm leaves to a jar of compote to spice it up.

with gooseberries

Washed Ingredients

Apples with gooseberries will have a specific taste. These fruits will take more sugar, but in winter they will please with a piece of summer. For canning, take a fully ripened gooseberry, select whole berries of medium and large size.

They are washed and carefully inspected. It is better not to use with flaws.

The cooking process is simple:

• Gooseberries are washed, sorted, petioles are removed
• About a couple of glasses of berries are poured into a jar, put a few sliced ​​\u200b\u200bapples
• Prepared fruits are poured over with boiling water and kept for about 5-7 minutes
• After the water is drained, boiled again with sugar. It is added 1.5-2 cups per jar, with a capacity of 3 liters
• Pour syrup and roll up jars
• Turn them over and wrap them until they cool completely.
• Take out

Gooseberries can be used more, while increasing the amount of sugar.

An apple-strawberry drink is distinguished by a wonderful taste and smell. Opening it in winter, you are immediately transported to a hot summer that smells like strawberries.

With strawberry

Very appetizing slices

For seaming, only hard strawberries are more suitable, soft ones will simply spread under the influence of boiling water. Experienced housewives advise adding cinnamon and citric acid in addition to sugar at the tip of a knife, this will give an extraordinary taste to the compote.

The cooking process is not complicated:

• Berries are washed, petioles are removed
• Apples cut into slices and well-washed berries are placed in a jar
• Blanching is not necessary for a long time, 3-5 minutes is enough, and then immediately drain the water.
• Add all the necessary additives and boil again
• Pour hot syrup and immediately roll up
• It is not necessary to wrap the jars, but it is necessary to stand upside down for 12 hours

It will be possible to try compote in a couple of weeks if necessary, but it is better to withstand a couple of months. During this period, all tastes and smells will mix and open up better.

You can please your loved ones with a fragrant drink from sour apples and raspberries. Berries need quite a bit, even a small handful will do the trick.

With raspberries

Chopped wedges and fresh raspberries

The cooking method is simple:

The sample can be taken in about a month, but if you really want, then in a couple of weeks.

With blackcurrant

Ready drink

Apple compote with black currant has a taste familiar from childhood. In ancient times, they tried to make more of it, because everyone loved it. In addition to the excellent taste of the drink, there are other advantages, it perfectly preserves vitamin C from currants. Thanks to him, the immune system was stimulated to resist many viral diseases.

Usually currants prevailed in the compote, or everything was in equal quantities. Cooking:

• Currants are washed in several waters, twigs, stalks, tails are removed
• Apples are better than sour varieties, washed, cut into slices
• Everything is laid in prepared jars and poured with boiling water.
• Withstand water for 5-7 minutes, then drain
• In a saucepan, add one and a half cups of sugar and a pinch of cinnamon to the water.
• Everything is boiled and poured into jars
• Roll up and wrap until completely cool

You can store such a seaming for several years, but most often it leaves among the first.

Assorted apple compote with juice is rather unusual. It is done by very few because of the trickiness of the occupation. The essence of the recipe is that prepared apples are poured with diluted apple juice. Actions are carried out in this order:

• Juice squeezed from ripe apples
• Boil it after adding water. The proportion may be different, the best taste will be if you add a glass of water to a liter of juice
• Apples, cut into slices, are laid out in prepared jars. You can use different varieties
• Fruits are poured with boiling water, kept for about 10-12 minutes, depending on the variety
• The water is poured out, and the apples are poured with diluted juice, in which they put a glass of sugar for every two liters of liquid.
• Banks are rolled up, turned over and wrapped until completely cooled.

The highlight will be that the diluted juice will pick up a new taste from cut apples and sparkle with new notes of taste.

With oranges

Modern fruit mix

Not so long ago, compotes from apples with orange appeared among the blanks. There are several recipes for cooking, but this one will be the most economical and tasty:

Such a compote should be infused, you can’t use it right away, it will taste good only after a couple of months.

In addition, many people add freshly squeezed orange juice or slices of zest to the syrup. When adding circles from an orange, it is important to ensure that there are no seeds on them, they can significantly worsen the taste of the compote.

with lemons

Another new fruit mix

There is an identical recipe with lemon, but there will still be differences. This compote is prepared like this:

Compote needs to stand, this process can take about a month. Mint leaves will give a special piquancy, but it is not necessary to use from. Compote will have an excellent apple-citrus taste without them.

Apples are good friends with wild berries, strawberries are perfect for early ripe varieties, but blackberries will make friends with fruits later in ripening.

Apples are good friends with cherry plum, the taste of compote will sparkle with new, unusual notes. A ripe, but not overripe berry is suitable for harvesting; before conservation, it is washed and the stalks are removed. The ratio of apples and cherry plums in a jar should be approximately 1:1.

with cherry plum

With the addition of cherry plum

• Having put all the prepared ingredients in jars, pour boiling water
• Blanch for 4-6 minutes
• After that, the water is drained and sugar is added.
• It will need a little more than usual, for a 3-liter jar about 300-350 g, since cherry plum is quite sour even when mature

After seaming, it is necessary to carry out the wrapping procedure.

In the southern regions, seaming with barberry is especially popular. Apples with these berries in the form of compote have an unusual taste that resembles everyone's favorite sweets. For preservation, ripened berries of the bush and apples with small fruits are used.

Bones are not removed from the cherry plum, and it is also not recommended to store the drink for more than one year.

With barberry

Preparing a drink

In the southern regions, seaming with barberry is especially popular. Apples with these berries in the form of compote have an unusual taste that resembles everyone's favorite sweets. For preservation, ripened berries of the bush and apples with small fruits are used.

Sugar should be put more, the ingredients are quite acidic.

For harvesting, berries can be cut off from the brushes, or can be used with them. The stalks and tails from flowering are removed from apples, they can be lightly pricked with a fork or a toothpick so that they do not crack during blanching. You can do the same with barberry.

It is necessary to pour over the ingredients twice, and only after the third time the contents of the jar are poured with syrup. Be sure to wrap so that the preparation for the winter lasts longer.

With hawthorn berries

It has an unusual taste.

For him you will need:

• 2-3 Antonovka apples
• 1.5-2 tbsp. ripe hawthorn berries
• lemon acid;
• a glass of sugar.

Apples are washed and peeled from the skin and seed box. The berries are washed, everything is removed, leaving only the berry itself. The bones do not need to be removed.

Apples with hawthorn

Prepared products are placed in a jar and poured with boiling water. Blanch for 3-5 minutes.

After that, the ox is drained, sugar and citric acid are added at the tip of the knife. The syrup is brought to a boil and poured into jars, rolled up. It is better to wrap jars with compote and miss them until they cool completely. After that, put it in the pantry or cellar for storage.

Compote from apples and rose hips is prepared in the same way.

It will emphasize the taste of apples in compote, but cinnamon will bring some zest, it is better to take it in sticks for preservation.

Preparation is carried out as follows:

• Washed apples are placed in a jar to the top, a cinnamon stick is placed in the middle.
• Pour boiling water
• Blanch for 15-20 minutes, then drain the water
• Add sugar at the rate of a glass per three-liter jar
• Syrup is boiled, poured into jars and rolled up
• Keep covered until completely cool.
• After a couple of months, the compote will gain a taste and you can try it.

Cinnamon sticks for compote

For those who do not really like the taste of cinnamon, you can try putting half a stick, and then adjust the taste at your discretion. There is another unusual compote recipe for the winter, it is prepared from apples and mint or lemon balm. The taste is refreshing, the main thing here is not to overdo it with grass.

With mint

Mint gives a special flavor

The preparatory process is completely repeated, prepared apples are placed 1/3 in a jar and a small sprig of mint or lemon balm is also sent there. Pour boiling water, stand for about 10 minutes. Then the water is drained, a glass of sugar is added and brought to a boil.

Ready syrup is poured into jars and compote is rolled up. Keep wrapped until cool, then removed for storage.

For such a seaming, take only young sprigs of mint or lemon balm, no more than 5 cm long.

Preserving apples for the winter is not difficult, but you should not strictly adhere to the proportions and recipes. Fantasize, experiment, discover new tastes.