Apple compote for the winter. The recipe for a delicious compote of apples for the winter

Site arrangement 19.10.2019

Site arrangement

Delicious and fragrant fruit drink - business card 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, the beneficial properties of the components are better preserved. Due to the fact that fruits are less subjected to heat treatment, trace elements and vitamins are not destroyed, they have a positive effect on the physical state person. Properly selected composition will improve mood, strengthen immune system and protect against seasonal diseases.

Canned compote is best prepared 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 copies are prepared 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 are considered a versatile base that is easy to experiment with. There are many modifications of the popular drink that transform the usual 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. Lemon slices and apples are boiled in boiling liquid for 3 minutes. AT 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 a 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 you need an unusual version of the drink, then 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.

fruit drinks home cooking have a refreshing taste, unique aroma and contain a large number of vitamins, unlike store-bought counterparts. To enjoy them at any time of the year, you can preserve apple compotes for the winter, which are ideal for a daily menu and a festive table.

Classic fresh apple compote for the winter

apple compote by classic recipe easy to prepare. Fruits for him need to choose juicy, ripe, bright color, then the drink will turn out especially tasty and appetizing.

Necessary components (for a three-liter jar):

apples - 0.4 kg;
water - 3 liters;
sugar - 50 grams.

Cooking:

First you need to prepare the dishes for future canned food. To do this, clean jars must be held for 10 minutes in a hot oven or microwave at medium power. Put the lids in boiling water for 7-8 minutes.
Then sort the apples and wash well. Remove the core from them and cut into 5-6 pieces.
Place fruit in a bowl hot water and boil for 5 minutes. Then pour them into a colander and cool, substituting under cold water.
Fill jars with apples so that there are a little more than half of them.
Pour sugar into the liquid where the fruits were cooked and prepare a sweet syrup.
Then pour jars of apples with hot broth and cover with lids.
Put canned food in a large basin with water, bring it to a boil and sterilize for 30 minutes.
After that, roll up all the jars with lids.
Turn the blanks over, wrap them in a warm blanket and leave for a day.

Apple compote for the winter is ready. After complete cooling, it should be placed in a permanent storage place.

Delicious drink in a multicooker

Cooking apple compote with subsequent preservation can be very original way, using a multicooker. Such a drink practically does not differ in taste from blanks cooked on the stove.

Required components:

apple fruits - 1.5 kg;
water - 1.5 liters;
sugar - 200 grams;
one lemon;
cloves - 2-3 pcs.

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 recipes apple compote 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

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.
Fill the container with whole fruits to the very top.
Place two mint leaves in each jar.
Fill to the very top with boiling water and cover with lids.
Cover the jars with a towel and wait 15-20 minutes for them to cool.
After cooling, drain the water into the pan through a special plastic lid with holes.
Add sugar to the drained water at the rate of 250 g per 3 liter jar.
Stir in the sugar and place the saucepan on the heat to bring the syrup to a boil.
Put in a jar of apples citric acid on the tip of a knife and pour boiled syrup to the very top.

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 preservation. 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.

Looking at the store shelves, the consumer may get confused in the presented variety of juices, carbonated sweet drinks, and other similar products. But what could be better, tastier, healthier than homemade compote, prepared with love, without preservatives, flavorings and flavor enhancers? Apples are the perfect ingredient to create such a drink, they have a pleasant aroma, a dense texture, and a convenient shape. There are many recipes describing how to cook apple compote. But when starting cooking, it is important to learn a few rules.

How to choose and prepare apples for canning

Fruits with a sweet and sour taste (Bely Naliv, Antonovka, Uralochka or Uralskoye Bulk) are best suited for making apple compote, almost fully ripe, but not overripe. Under-ripe apples will give off little flavor and over-ripe apples will lose their shape. Choose large fruits that do not have visible damage, divide them so that apples of different varieties do not come across in jars.

Fruit preparation:

Wash the fruits thoroughly, peel, remove the core, cut into slices of the same size. small varieties can be preserved whole by removing the stalks. Fruits of tender varieties often do not remove the skin.
Put the sliced \u200b\u200bfruits into cold water with a small addition of salt or citric acid, soak for no more than half an hour so that the apples do not lose their beneficial properties.
So that the fruits do not darken, you can dip them in boiling water for 6-7 minutes, and then immediately cool them with cold water.

Helpful Hints:

You can leave the boiling water in which the fruits were dipped to make syrup.
Rinse the jars thoroughly, scald them with boiling water.
You can sterilize the containers by sending them to boiling water or a heated oven.
If you decide to preserve without sterilization, pour the fruit with hot syrup, hold for 3-5 minutes, drain it. After bringing the syrup to a boil, pour it over the fruit again.
After filling the jars with fruits to the shoulders, fill them with syrup with 25-30% sugar or fructose. Then cover the containers with lids and put on pasteurization for 30-35 minutes.

Step-by-step recipes for making apple compote for the winter

Apple compote is a versatile drink that comes in a variety of variations. The recipe may contain quince, raspberries, cranberries, peaches, both fresh apricots and dried apricots, raspberries. Even such unexpected ingredients as rhubarb, ginger, pumpkin, zucchini, squash, barberry go well with apples. The culinary imagination knows no bounds. After reviewing the simple traditional options for making a drink, you will learn how to cook apple compote in a saucepan, slow cooker and in other ways.

In a slow cooker without sugar

Preservation in multicookers from brands like Panasonic or Polaris makes the troublesome process a simple and interesting task. Sugar-free apple drink prepared using this technique - low-calorie useful product. They can even drink babies. The drink is also safe for diabetics who need to monitor their blood glucose levels, since it is prepared not with sugar, but with fructose. The recipe will be affordable even for novice cooks who are just starting to master canning.

To cook compote you will need the following ingredients:

1 cup fructose (this is the best sweetener with similar flavor without harmful side effects);
0.7 kg of small fruits;
2 l. hot water.

Cooking process:

Boil the water first with a kettle so as not to heat it in a slow cooker.
Fill the container of the device with fruits.
Pour in fructose.
Fill with hot water.
Activate the "Steam" mode for 1 minute.
Leave for 30 minutes in the heating mode.
Pour into jars and preserve according to the standard scheme.

From paradise apples

Compote with heavenly apples is rightfully considered one of the most delicious. The fruits used in its preparation have a unique, refined aroma that makes the drink suitable for both everyday use and a festive table. Prepare for a drink:

800 grams paradise apples;
600 grams of sugar;
a bunch of mint;
3 liters of water.

Sequencing:

Thoroughly washed jars are filled with whole peeled fruits with a calculation of approximately 400 grams per 3-liter container.
After boiling water, fill each container with it to the top, let it brew for 20-30 minutes.
Drain the liquid, bring to a boil.
Fill each jar with water, leave for 30 minutes.
Drain water, add sugar, bring to a boil.
Fill the jars with syrup, adding a few mint leaves to each.
We roll up the containers and wrap them with a blanket for several hours.

With gooseberries and blackberries

The combination of apple flavor with gooseberries and blackberries will please even the most demanding gourmets. A drink using these ingredients is economical, easy to prepare. Before cooking, get the following products:

400 grams of apples;
100 grams of gooseberries (wild or domestic);
100 grams of blackberries;
2 liters of water;
1 cup of sugar.

Sequencing:

My berries and carefully sorted.
We cut the apples into slices, put them in a three-liter container, pour boiling water over them.
After 30 minutes, drain the water, bring to a boil, pour the fruit again.
After draining the liquid, add sugar and crushed blackberries in a juicer or blender.
Bring the syrup to a boil, pour over the apples and gooseberries.
We roll up the banks, put them in heat for 5-6 hours.

Assorted compote

The drink, in which the apple flavor is complemented by the aromas of pears and plums, is easy to prepare, well stored, and has pleasant taste properties. Having prepared it for the future, you will always have a sweet healthy addition to lunch, dinner or festive table. To prepare compote you will need:

1 kilogram of apples;
400 grams of plums (a cherry plum variety is ideal) or prunes;
200 grams of pears;
1 liter of water;
400 grams of sugar.

Cooking sequence:

We cut the apples into slices, and cut the pears in half, carefully clean the core.
We clean the plums from the stones, because during long-term storage they can release toxic substances.
We put the fruits in jars on the shoulders, pour hot syrup, leave to pasteurize for 30 minutes at a temperature of 85 degrees.
We roll up the blanks and put them in a warm place for several hours.

With cherry and lemon

A pleasant apple aroma perfectly complements the sour taste of cherries and lemons. It will give the drink a piquant unusual taste, saturate it with vitamin C, which is so necessary for our body. To prepare this compote, you will need:

about one and a half kilograms of apples;
600 grams of cherries;
one and a half glasses of sugar;
half of one lemon;
one and a half liters of water.

Cooking:

Rinse apple fruits, cut into slices, carefully clean the core.
Sort the cherries, wash, remove the seeds.
Cut the lemon into thin slices, remove the seeds.
Pour prepared water into the pan, put fruits and berries, add sugar.
Cook at maximum heat until boiling.
When the mixture boils, reduce the heat to a minimum, cook for another 10 minutes.
Pour into jars, roll up, put in a warm place for several hours.

With grapes without sterilization

Apple and grape flavors go well together, making them perfect companions in compote for the winter. This recipe is different in that it saves you from having to carry out the troublesome sterilization procedure. But do not worry that the grapes will ferment - multiple heat treatment will kill the enzymes that cause this process, and the compote will not turn into alcoholic drink. It needs the following components:

500 grams of grapes (preferably Isabella, but green varieties are also suitable);
4-5 medium apples;
about 2 liters of water;
2 cups of sugar.

Cooking:

We thoroughly wash the apples, put them in pre-sterilized jars as a whole.
Carefully place the grapes on top.
Fill with boiling water, let stand for 15-20 minutes, drain.
Prepare syrup using drained water and sugar, bring to a boil.
Pour the liquid into jars, immediately twisting the lids.

With blackcurrant juice

Adding blackcurrant juice to apple compote gives the drink a pleasant spicy taste and rich color. These berries will add beneficial properties to the compote, as they contain B vitamins and many microelements necessary for our body. To prepare, take:

800 grams of small apples;
400 grams of blackcurrant;
one and a half liters of water;
one and a half cups of sugar.

Sequencing:

Sort currants, grind in a juicer.
Rinse the apples, peel the stalks.
Put apples in pre-sterilized jars, pour boiling water over them, leave for 30 minutes.
Pour water from containers with fruit into a saucepan, mix with currant juice, bring to a boil.
Pour the apples with the resulting syrup, tighten the lids.
cover warm blanket until completely cool.

With wine and cinnamon

This unusual version of an apple drink for the winter tastes like mulled wine, but does not have an alcoholic strength. Its tart flavor will appeal to lovers of original drinks. To prepare it you will need:

kilogram of apples;
a glass of sugar;
100 grams of dry white wine;
litere of water;
5 pieces. cloves;
cinnamon stick;
zest of half a lemon.

Cooking:

Mix sugar with water, bring to a boil.
Dip the apples into the syrup, boil over low heat.
We shift the fruits into pre-sterilized jars.
We filter the syrup, add grated lemon zest, cinnamon and cloves to it.
When the mixture boils, wine is poured into it.
Pour hot syrup into a container with apples and twist.

With chokeberry and oranges

When the fruits of the chokeberry begin to turn black, it's time to make compotes. It goes well with citrus fruits, perfectly sets off the apple flavor. Vitamin compote with chokeberry, apples and oranges will become original blank for the winter. To prepare it you will need:

150 grams of chokeberry;
5 sweet apples medium size;
a glass of sugar;
one and a half liters of water.

Cooking:

Rowan chokeberry must be softened. To do this, immerse it in boiling water for 5 minutes, then in cold water. Remove the berries from the branches.
Peel the apples from the stalks, cores, cut into slices.
Put fruits with berries in a container, pour boiling water over, cover with a saucer.
After 10 minutes, pour the water into a saucepan and bring to a boil.
Grind oranges with a meat grinder, mix with sugar, add to boiling water.
Boil the mixture for 5 minutes over low heat.
Pour the berries and fruits with the resulting syrup, tighten the lid, send to a warm place for several hours.

With lingonberries

A drink with green apples and lingonberries will please you not only original taste, but also useful composition, rich in vitamins A, B, C, E, carotene, organic acids important for the body, tannins. Drinking such a compote on a winter day means getting a summer boost of vivacity. To prepare it, take:

1 kilogram of cranberries;
0.5 kilograms of green apples (yellow ones are also suitable, but green ones have a more tart taste);
3 cups of sugar;
one and a half liters of water.

Cooking:

Sort the berries, wash, leave to dry on a paper towel.
Wash apples, dry, peel the core, cut into slices.
Bring water to a boil in a saucepan, add sugar, berries and fruits.
Boil over low heat, stirring occasionally, for 5-7 minutes.
Cover the mixture with a lid and leave to cool.
Pour into a jar, screw on the lid.
Pasteurize for 10 min.

With sea buckthorn and wild rose for the winter

O useful properties sea buckthorn and wild rose have been heard by everyone who is interested in their health. The unusual taste properties of these berries will give the apple compote a unique, exquisite aroma. To prepare it, you will need the following ingredients:

500 grams of rose hips;
5 medium apples;
200 grams of sea buckthorn
a glass of sugar;
one and a half liters of water.

Cooking:

Rinse the rose hips, cut in half, remove the seeds and hairs.
Rinse the sea buckthorn thoroughly, sort, peel the stalks.
Peel the core from apples, cut the fruits into slices, put in sterilized jars.
Add berries, pour boiling water for 30-40 minutes.
Boil the used water with sugar, pour the container with the resulting syrup, roll up.

Video

The listed instructions list the tastiest apple compotes is not exhausted. Use the most interesting and simple step-by-step video recipes that demonstrate the procedure for making apple compotes using other ingredients - sloes, red currants, apricots, etc. They will enrich your personal cookbook and give you new skills. Thanks to the visual presentation of the material, you can easily prepare delicious unusual drinks with a healthy composition from the summer.

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 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. 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 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 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.

Pour apples 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.

We add spices, dried barberry and a little more boiled water to the pan with apple syrup, since apples have absorbed 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.