Apple compote for the winter - we will prepare the summer in jars! Recipes for different apple compotes for the winter with and without sterilization. Universal recipes for apple compotes for the winter

18.10.2019

Whatever the variety of juices and fruit drinks in stores, it is better homemade compote you can't think of anything. When preparing compote from apples 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 - 20 to 40%. Therefore, before use, it must be diluted with cold boiled or ready-made drinking water. Compote apples can be used as filling for pies or open apple pie, delicious food is incredible!

Before proceeding directly with 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)

For compotes, sweet and sour apples, which are almost fully ripe, but not overripe, are best suited. Unripe fruits are hard, odorless and tasteless, while overripe fruits are boiled and lose their shape.

For compote, select large apples without visible damage and sort them into varieties so that there are apples of the same variety in each jar.

... Wash the apples thoroughly, peel them, core them and cut them into wedges. It is very convenient to use special device, with which you cut the apple into 8 pieces in one motion and remove the core.

Small apples can be preserved whole.

You do not need to remove the skin from apples of delicate varieties.

Put the 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 nutrients pass from the fruit into the water.

... Before putting the apples 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 volume. After blanching, the apples must be immediately cooled in ice water.

Do not drain the water after blanching, but use it to prepare the syrup.

Wash compote jars thoroughly, scald with boiling water and dry. They can be sterilized in boiling water or in the oven, just be careful and use thick gloves or silicone potholders to avoid scalding.

Fill the jars with apples up to the shoulders and fill with hot 25-30% syrup (for 1 liter of water - 250-300 g sugar). Cover with lids and put on pasteurization: 0.5-liter - 15-20 minutes, 1-liter - 20-25 minutes, 2- and 3-liter - 30-35 minutes.
This classic recipe can be endlessly modified by adding berries, fruits, spices, etc. to taste.

You can do without sterilization: pour apples in jars with hot syrup, stand for 3-5 minutes, drain, boil the syrup and pour 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.

Preparation:
Fill the jars with prepared apples to the shoulders and pour boiling syrup of water and sugar to the edge of the neck. After 3 minutes, drain, bring to a boil and pour back into the jars. Soak 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.

Preparation:
Place prepared apples in jars and cover with hot syrup. Leave for 6-8 hours, then add syrup to the edge of the neck and put to pasteurize at 85 ° C: 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 of dry white wine,
5 pieces. cloves,
1 cinnamon stick
the peel of half a lemon.

Preparation:
Prepare sugar syrup, put prepared apples in it and boil them for 5-7 minutes. Then tuck them in jars up to their hangers. Strain the syrup, add the lemon rind, cinnamon and cloves, bring to a boil and add the wine. Pour the hot syrup over the apples in the jars and set to sterilize as usual.

Ranetki compote

Ingredients:
1 kg of apples
1 liter of water
300-400 g sugar
vanilla on the tip of a knife.

Preparation:
Sort and wash the apples thoroughly. They should be moderately juicy, not overripe, without spots or damage. Cut off the stalks, leaving about ⅓ of the length. Prick each apple in several places with a sharp toothpick or a thick needle - so the skin will not burst on them. Boil sugar and water syrup, strain, add vanilla and bring to a boil again. Place the apples in prepared jars up to their hangers, fill them with hot syrup and put them to sterilize or pasteurize. Roll up, turn over.

Summer apple and black currant compote

Ingredients:
1 kg of apples
400 g black currant,
1 liter of water
600-700 g of sugar.

Preparation:
Put the prepared apples and currant berries in jars up to the 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 85 ° C, respectively, 15, 25 and 30 minutes).

Apple and rosehip compote

Ingredients:
750 g apples
250 g rose hips
1 liter of water
500 g of sugar.

Preparation:
Prepare your apples. Cut red, not overripe rose hips in half, remove seeds and hairs and rinse thoroughly. Place in jars and top with 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 sugar.

Preparation:
Fill the scalded jars with a ⅔ volumetric mixture of apples and cherries, fill with boiling syrup and leave for 6-8 hours, wrapping the jars. Then carefully drain the syrup, bring it to a boil, pour into the jars and roll up immediately. Wrap and leave to cool overnight.

Ingredients for a 2 liter can:
3-4 whole apples,
2-3 small bunches of grapes,
1 liter of water
200 g of sugar.

Preparation:
Place whole apples on the bottom of the jars. Place the bunches of grapes on top of the apples so that it fills the jar ⅔ its volume. Pour the boiling syrup over the fruit and set it to sterilize (15 minutes from the beginning 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.

Preparation:
Prepare the apples as usual, peel and cut the pears in half, leave the plums whole if the compote will not be stored for more than a year, or cut in half and remove the seeds. Place the fruits in jars up to their hangers, fill with hot syrup and put to pasteurize at a temperature of 85 ° C: 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.

Preparation:
Place the prepared apples and rhubarb in jars up to the shoulders and cover with cold syrup. Leave it on for 6-8 hours. Then top up with syrup and pasteurize or sterilize as usual. Roll up.

Apple compote with berry juice. It is prepared in the same way as a regular compote, only instead of syrup, juice from currants (black, red, white), cherries, raspberries, etc. is poured into jars. You can add a little sugar to taste (than sour apples and berries, the more sugar you need). Put to pasteurize: 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 a ratio of 4: 2: 2
Apple-pear-peach-plum in the ratio 3: 1: 2: 2
Apple-gooseberry-raspberry in a ratio of 4: 1: 1
Apple-rowan (red or black chokeberry) in a ratio of 4: 2
Apple (summer, sweet) - ground plant (strawberry) in a ratio of 5: 2

You can make any compote to your liking. Determine the amount of sugar based on the degree of acidity of the ingredients - the more acidic the apples, berries or fruits, the more sugar you will need.

Apple compote for the winter can be prepared without sterilization or pasteurization. Only in this case, the cans must be sterilized, dried before laying the fruit, and after capping, turn them upside down and wrap them up. And, of course, the amount of sugar must be increased by at least 20%, since sugar will play the role of a preservative.

Successful blanks!

Larisa Shuftaykina

The apple compote in cans is simply amazing!

He does not stand next to the drink that is brewed in a saucepan.

Summer aroma, unique taste, army of vitamins.

It's time to take care of a drink for the winter!

Apple compote for the winter - general principles of preparation

Apples are placed in jars, either sliced or whole. For compote from pieces, it is not recommended to use early varieties, soft fruits. After pouring boiling water, the pieces should not fall apart. If the drink is prepared from whole apples, then small fruits are chosen, and ranetki are often used. The second main ingredient in the preparation is sugar.

What can be added to compote:

Other fruits;

Spices;

The zest is fresh or dry.

Compotes are prepared with and without sterilization. In the second case, the double pouring method is most often used, citric acid is often added. In any case, it is important to maintain the sterility of the workpiece. The dishes are processed over steam or in any other way. For tight sealing, a special key or screw caps are used, if the neck of the can fits.

How much compote to cook, what can be added, is it worth giving the drink to brew - all this interests young housewives. To get a rich taste, leaving most of the vitamins contained in the fruit intact, boil them for no longer than 15 minutes. Focus on the size of apples and their number. In addition, any other fruits or berries can be added to the compote: plums, raspberries, pears, apricots. You can put a few orange slices in a winter compote. To cook delicious healthy drink, it is necessary to take into account a number of rules:

The fruits are brought to a low boil (compote with apples are cooked over low heat). This allows you to preserve their useful properties.
The pieces must be the same size for cooking at the same time.
The drink is served chilled, strained (all components are first removed from the dishes).

From fresh

An important point in the preparation of apple compote is to prevent overcooking. The pieces must retain their shape and vitamin content. The duration of cooking, in addition to the size and quantity of fruits, depends on the type of fruit. For example, if you are using ripe Antonovka, then the water should only be brought to a boil and removed from the heat. It is better to boil Simirenka or Melba for 5-8 minutes.

Ingredients:

apples (any variety of your choice, including heavenly ones) - 1 kg;
sugar - 1.5 tbsp.;
purified water - 3 liters.

How to cook compote from fresh apples in a saucepan:

Rinse, cut into pieces, remove the core. Fill a saucepan with water, put on fire, bring to a boil. Add 1.5 cups of sugar, prepared ingredients to a saucepan. Almost any other fruit can be combined in the broth. For example, a decoction of apples and pears is very tasty. When the water boils again, mark for 10-15 minutes, then remove the pan from the heat. Close the saucepan, letting the drink brew for 3-5 hours. The prepared broth can be canned to leave a tasty and healthy preparation for the winter.

Winter supplies have always been a primary concern for many women. To preserve some of the qualities of fruits, in particular apples, they are canned or candied, but the more common way of long-term storage is to boil compote.

The technique of making apple compote for the winter has never been difficult, so you can quickly cope with this task. Most often, the process itself takes from 5 to 30 minutes, so most of the time you have to devote to preparing the ingredients.

It is customary to either canned compote or eat it fresh in hot weather, after cooling it down. Any store-bought juices and nectars can compete with this drink in terms of the amount of stored vitamins.

Not all recipes require sterilization; below are several of these options. But if sterilization is indicated in the recipe, this cannot be ignored. Otherwise, the shelf life of compote can be significantly reduced. Recall that during fermentation, the fruit floats up, and the lid swells slightly.

Apple compote

Below are the recipes for making apple compote. The main ingredient is apples. Despite the simplicity of the specified recipe, it is better not to deviate from it. If you cook correctly, you can pamper yourself and your loved ones with not only a very tasty, but also a healthy drink.

Apple compote for the winter without sterilization

Ingredients:

apples - 1 kg;
sugar - 250 g;
water - 1 l.

Step 1. Rinse the fruit (large fruit can be cut into wedges). Fill the prepared container so that there is a little free space at the top.

Step2. Cooking syrup. To do this, add sugar to boiling water. Boil the syrup for 2 minutes. Then remove the syrup from the fire and pour over so that the apples are completely covered in the syrup.

Step 3. After 5 minutes. while waiting, the syrup is poured back into the pan and put on the fire. After boiling, the liquid is again poured into jars. After 5 min. the procedure is repeated.

Step 4. After the 2nd pouring of the syrup, the jars of apple compote are rolled up for the winter. Then they should be turned over. You can put a cloth or newspaper under the necks. In this position, the cans remain until the final cooling.

Make sure the jars are tight enough. Otherwise, microbes can penetrate into the drink, which will provoke undesirable processes. If aluminum caps have been used, a dent in the cap is a sign of good clogging.

Insufficient sagging can be caused by overfilling the jar with fruits or improper cooling of the compote. To avoid spoilage of the product, it is worth changing the lid and sterilizing the compote again.

Pieces of apple compote for the winter (with citric acid)

The recipe itself simple compote from apples for the winter. This drink is always obtained, it is excellent all winter even at room temperature, but it does not require sterilization. Compote with other fruits and berries is prepared according to the same principle. Calculation of products for one three-liter jar.

Ingredients

0.5-0.7 kg of apples;

250 g sugar;

1 tsp citric acid.

Preparation

1. Immediately put water on the stove to boil, all you need is about 2.5 liters, but boil a little more so that there is a reserve.

2. While the water is boiling, you need to rinse the apples, wipe with clean napkins, cut into slices. You do not need to grind.

3. Place the apple pieces in the jar.

4. Pour boiling water over, cover with a lid. Let the fruit warm up for a quarter of an hour.

5. Drain all the liquid into a saucepan, add sugar according to the recipe. Put on the stove, boil for about three minutes.

6. Add citric acid to the jar.

7. Pour boiling syrup over the compote, roll up the lid.

8. Turn the jar over, cover with something warm, such as a blanket. Keep until cool.

Apple compote for the winter (with whole fruits)

Another recipe for compote without sterilization, but with whole apples. For this drink you will need small fruits of the Antonovka variety. One three-liter can contains from 8 to 10 pieces.

Ingredients

8-10 apples;

2 liters of water;

300 g of sugar.

Preparation

1. Thoroughly rinse the apples, pull out the stalks. There should be no damage to the fruit.

2. Place the prepared fruits in a sterile 3 liter jar. No need to fill the jar with apples above the hangers. If the fruits are large, then put not 8 pieces, but less.

3. Pour boiling water over the jars, close the capron lids, cover with a blanket.

4. Leave the jars to cool for 12 hours, as long as possible, but do not hold for more than a day.

5. Drain the water into a saucepan, leaving the steamed fruit in the jars. During this time, the liquid will turn yellow, imbued with the aroma of apples.

6. Boil the drained water, adding granulated sugar according to the recipe. Boil the syrup for at least five minutes to keep it clean.

7. Pour over apples. Seal the jars, keep the bottom upside down until it cools, covered with a blanket.

Apple compote for the winter with sterilization

A reliable recipe for apple compote for the winter, which will definitely stand until spring. If he stays, he will calmly live until next year. Such drinks should not be stored for more than two years, since apples are used whole and with seeds.

Ingredients

300 g sugar;

600-800 g of small apples;

2.5 liters of water.

Preparation

1. Choose small apples without damage, wormholes, mold or rot. Rinse well, dry.

2. Sterilize the 3 liter jar, process the seaming cap.

3. Place the apples in a jar.

4. Boil the sugar and water syrup.

5. Fill the jar with apples, cover with a lid, but do not twist.

6. Transfer the jar to a tall saucepan with a cloth at the bottom.

7. Pour enough boiling water into a saucepan so that it reaches the jar to the hanger. Turn on the stove. The countdown of the sterilization time begins from the moment the water boils in the pan, not the compote in the jar.

8. Sterilize the apple compote for 20 minutes. If you twist two-liter jars, then sterilize for 15 minutes, do not forget to reduce the amount of sugar. Liter cans need ten minutes.

Apple compote for the winter with vanilla (ranetki)

A variant of a very beautiful compote, for which ranetki are used. A drink is being prepared in liter cans, they are stuffed up to the shoulders. Calculation for three liter jars, blank with sterilization.

Ingredients

1.5 liters of water;

400 g sugar;

1 g natural vanilla;

Ranetki.

Preparation

1. Rinse the wrenches, remove the tails. Pierce each piece with a toothpick. This technique will preserve the thin skin on the fruit.

2. Fold the ranetki into sterile jars.

3. Make a syrup with the recipe water and sugar, and be sure to add the vanilla. Boil for two minutes, that's enough.

4. Pour the boiling syrup over the ranetki all the way to the neck. Cover the jars with sterile lids.

5. Transfer to a pot to sterilize. There must be a cloth at the bottom so that the glass does not burst in the process.

6. Pour boiling water into a saucepan.

7. After boiling water in a saucepan, sterilize the jars for ten minutes.

8. Remove, roll up the covers with a key, leave until complete cooling under the covers and upside down.

Summer apple and black currant compote

Ingredients:
1 kg of apples
400 g black currant,
1 liter of water
600-700 g sugar.

Preparation:
Put the 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 85 ° C, respectively, 15, 25 and 30 minutes).

Aromatic apple compote for the winter (with grapes)

A variant of a mixed compote, which is prepared with the addition of grapes. If the berries are dark, then the drink will be bright and beautiful.

Ingredients

300 g apples;

300 g of grapes;

1 tsp lemons;

300 g sugar;

2.5 liters of water.

Preparation

1. Wash the grapes and apples. Dry.

2. Separate the grapes from the tassels and put them in a three-liter jar. Cut the apples into slices, add to the grapes.

3. Pour boiling water over everything, leave for twenty minutes.

4. Now put the lid on the jar with holes, drain all the liquid into an empty saucepan.

5. Add sugar, boil after boiling for at least three minutes.

6. Citric acid add directly to the jar.

7. Pour boiling syrup over the future compote.

8. Immediately roll up the lid with a wrench, leave the blank upside down under the blanket until it cools completely. This can take up to two days. Then the jar can be turned over to its natural position, put away for storage.

Winter apple compote with orange "Fanta in Russian"

Recipe for apple compote with the addition of orange. To prevent the drink from starting to taste bitter during storage, be sure to remove all seeds from the citrus. Similarly, you can prepare a drink with lemon, but in this case, you need to remove dry acid from the recipe. Fresh sour citrus juice will suffice.

Ingredients

5-6 apples;

1 orange;

1 tsp citric acid;

250 g sugar.

Preparation

1. Cut apples into slices, put in a clean jar, pour boiling water over. Leave it on for a quarter of an hour.

2. During this time, you need to peel the orange, put the peels in a saucepan. It should be empty. It is not necessary to grind the crusts, the larger they are, the better.

3. Squeeze the juice out of the citrus and pour it into a saucepan. When squeezing out the juice, make sure that the bones do not fall, let the pulp be.

4. Drain the water from the jar of apples into a saucepan and place on the stove.

5. Boil the orange peels for ten minutes, then remove with a slotted spoon.

6. Add sugar to the saucepan, boil for a couple of minutes.

7. Add acid to the jar of steamed apples.

8. Pour in boiling syrup, cork. Cool down "Russian phantom" is also necessary upside down under a warm blanket.

Spicy apple compote for the winter with cinnamon and cloves

A variant of a fragrant compote, in which it is desirable to add natural cinnamon. If the spice is crushed into powder, there is a chance that a product of poor quality or synthetic origin is laid.

Ingredients

0.3 cinnamon sticks;

2 carnations;

7-8 small apples;

300 g sugar;

2.3 liters of water.

Preparation

1. Apples need to be washed, dried, processed in a jar.

2. Pierce each fruit with a toothpick to keep the skin intact. Fold into a sterile jar.

3. Add cloves and cinnamon immediately, if desired, you can also throw in a little vanilla or a piece of ginger. The scent will be amazing.

4. Boil the syrup, pour the prepared filling of the jar.

5. Cover, transfer to a pot for sterilization, pour boiling water.

6. As soon as the water begins to boil in the pan, mark 15 minutes.

7. After this time, the tank must be carefully removed, the lid must be rolled up with a key. Cool, send for storage.

From the temperature drop when pouring boiling water, the can may burst. To prevent this from happening, dip a large spoon inside, but only a clean one.

The syrup didn't fit into the jar and stayed? Dilute it with water, add some chopped apples, you can also throw in other fruits, berries, spices. Cook a regular compote.

Jars with compote must be kept under the covers until they cool completely, sometimes it will take two days. In the heat, further sterilization of the drink takes place, which ensures its safety.

Not only berries and fruits can be added to apples. Amazing compotes are obtained with mint or lemon balm leaves.

Granulated sugar is not always clean. That is why it is recommended to boil the syrup for at least three minutes, you can boil it even longer. Never use sand from a sugar bowl, which may contain crumbs and other debris.

Step-by-step recipes for making apple compote for the winter: classic, in a multicooker without sugar on hastily, heavenly compote with mint, with gooseberries, with cherries, with grapes

2018-06-14 Irina Naumova

Grade
recipe

752

Time
(min)

Servings
(people)

In 100 grams ready meal

0 gr.

Carbohydrates

11 gr.

44 kcal.

Option 1: The classic recipe for apple compote for the winter

If apples grow in your suburban area, or you just love apples in any form, prepare a delicious apple compote for the winter. In our selection of recipes, we will consider different variants delicious compote, which can be stored not only in winter, but for several years.

Ingredients:

8-10 medium apples;
2 liters of water;
300 grams of granulated sugar.

Step-by-step recipe for apple compote for the winter

This recipe assumes minimal processing of apples and sterilization. Many housewives make just such a compote; this recipe has already become a classic of homemade preparations.

For compote, we choose medium-sized, beautiful apples without defects. We will leave them intact. Wash and recycle them. Pull off the ponytails.

It is very important that there are no wormholes in the apples, otherwise the compote will be spoiled. If you have the slightest suspicion, put the apple aside. In addition, the size of the apples should allow them to be lowered into the jar through the neck without cutting.

Prepare the jars. Or one large three-liter. Wash them thoroughly and hold them over steam for twenty minutes. To do this, boil water, put on an oven mitt and hold. You can also use a dedicated stand.

Divide into jars or one large apple.

Boil water and pour into a jar.

Note: To prevent the jar from cracking from boiling water, put a tablespoon in it. After the jar of apples is filled with boiling water, the spoon can be removed.

Close with lids, wrap in a blanket and leave to cool completely. Usually enough, ate to leave the banks from evening to morning.

Open the lids, pour the water from the apples into a large saucepan. You will see that the water has turned a little yellow and has absorbed the scent of apples.

Pour the specified amount of granulated sugar into the pan. We put on fire, bring to a boil. You also need to boil the lids separately.

When the sugar is completely dissolved in the apple broth, pour the apples with it. Should reach the neck.

Immediately roll up the lids and turn over. Wrap in a blanket and leave to cool. Then the jars of apple compote are stored in a cool place. Such a compote should have time to infuse, do not open it earlier than two months later.

Option 2: A quick recipe for apple compote for the winter

Now we will cook compote without adding sugar, we will replace it with fructose. We will cook in a slow cooker. A simple recipe for a delicious apple compote for the winter.

Ingredients:

1 cup fructose
700 gr of small apples;
2 liters of hot water.

How to quickly prepare apple compote for the winter

We put water in a kettle to boil so as not to heat it in a slow cooker.

Sort the apples and wash, remove the seed boxes, cut off the tails. Cut into medium slices.

We put apple slices in a multicooker bowl, pour a glass of fructose and pour it warmed up in a teapot hot water.

We turn on the "Steam cooking" program and set the timer for one minute.

Then we turn on the heating mode, we detect for half an hour.

During this time, prepare the jars and lids, they must be thoroughly washed and sterilized.

We distribute the apple compote among the jars, tighten the lids and leave to cool completely.

Store the workpieces in a cool place.

Option 3: Paradise apple compote for the winter with mint

To prepare this compote, we need paradise apples, they are also called Chinese. These are small red apples. Add some mint and granulated sugar.

Ingredients:

3 liters of water;
600 grams of sugar;
9 mint leaves;
800 gr of heavenly apples.

Step by step recipe

Wash and sort the apples. We do not remove the skin, we do not cut anything. Just tear off the ponytails and leave only the beautiful fruit.

Wash the jars and lids thoroughly.

We take two one and a half liter jars, add four hundred grams of Chinese in them.

Boil the indicated amount of water in a saucepan and pour apples, leave for half an hour.

After the specified amount of time, pour the water back into the pan and boil again. Pour the decoction over the apples again and leave for another half hour.

We repeat all the steps again, only now we pour granulated sugar into the pan and boil everything together, dissolving the sugar crystals.

Put mint in each jar, pour boiling sweet syrup and tighten the lids tightly.

Turn the apple compote upside down, wrap it in a blanket and wait until the jars cool. After that, you can already put it in the cellar and store it.

Option 4: Winter apple compote with gooseberries

This compote has a very pleasant and refreshing sweet and sour taste. Gooseberries are used fresh or frozen.

Ingredients:

200 grams of gooseberries;
400 gr of apples;
2/3 cup granulated sugar;
2 liters of water.

How to cook

Wash the apples well, tear off the tails, cut into slices, removing the core.

Sort the gooseberries, rinse and dry with paper towels.

Put prepared in boiling water in a large saucepan and bring to a boil again.

Pour in granulated sugar, stirring with a spatula. Now we need to dissolve all the crystals. If you want to make the compote sweeter, add more sugar.

After the syrup boils again, cook the compote over low heat for another quarter of an hour.

Pour the compote and gooseberry apples into prepared jars, roll them up and let cool. Then take it to the cellar.

Also, such a compote can be drunk immediately after it has completely cooled down.

Option 5: Winter apple compote with cherries

An excellent version of a delicious compote based on two three-liter cans. This layout is used by many housewives.

Ingredients:

1.5 kg of apples;
800 gr cherries;
5.5 liters of water;
550 grams of granulated sugar;
2 teaspoons lemon acid.

Step by step recipe

We choose beautiful apples without external defects. We wash them well, cut into slices without a core.

Place the wedges in a large bowl, close cling film so that they do not darken and dry.

Place the cherries in a colander and rinse well, then simply drain off the excess water. Tear off the ponytails gently. In order not to damage the cherry itself, scroll the tail when tearing off. We will not take out the bones.

We take two three-liter cans. Wash them with baking soda in warm water, then rinse thoroughly and dry. The lids also need to be prepared.

Steam the jars in a water bath for about five minutes, then place them on a clean towel with the neck down.

We put the prepared apples and cherries in jars, fill in half.

Boil water in a saucepan. When it starts to boil strongly, take a ladle and start pouring it into the jars until their contents rise to the very neck. Close the lids and let sit for five minutes.

During this time, the water will become brighter, apples and cherries will visually soften. Now you need to drain all the liquid back into the pot.

Add granulated sugar and stir until all crystals are completely dissolved.

Now pour in citric acid a little bit, stirring everything with a spatula or spoon.

Put the pan on the fire and bring to a boil. Then immediately pour boiling over the jars and roll up the lids.

Flip the apple compote jars, lids down. Wrap in a blanket and leave to cool completely. This may take a little over a day. After that, the jars of compote are already sent to a cool place for storage.

Option 6: Apple compote for the winter with grapes

An interesting version of compote without sterilization. Isabella grapes are best suited for cooking.

Ingredients:

500 grams of grapes;
5 medium apples;
2 liters of water;
2 cups granulated sugar.

How to cook

Go through the apples, wash them and tear off the stalks. We put them in prepared clean jars as they are.

Wash the grapes too, and send them in bunches to jars.

Boil the indicated amount of water. When it starts to boil strongly, fill the cans. Leave for about twenty minutes, then drain back into the pan

Add sugar, put it to boil again and dissolve all the crystals. Then fill the jars with apples and grapes again.

Screw the lids tightly on and turn the cans over. If you see them not flowing, wrap them in a blanket and let cool completely. Store in a cool place.

Fruit drinks homemade have a refreshing taste, unique aroma and contain a large amount 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 the daily menu and the festive table.

Classic fresh apple compote for the winter

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

Required 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 cans must be held for 10 minutes hot oven or microwave at medium power. Put the lids in boiling water for 7-8 minutes.
Then sort the apples and wash thoroughly. Remove the core from them and cut into 5-6 pieces.
Place the fruits in a saucepan with hot water and boil for 5 minutes. Then pour them into a colander and cool by placing them under cold water.
Fill the 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 over the jars of apples with hot broth and cover with lids.
Put canned food in a large bowl of water, bring it to a boil and sterilize for 30 minutes.
After that, roll up all the jars with lids.
Turn the blanks, wrap them in a warm blanket and leave for a day.

Apple compote is ready for the winter. Once it has cooled completely, it should be placed in a permanent storage location.

Delicious drink in a multicooker

You can cook apple compote with subsequent conservation in a very original way, using a multicooker. Such a drink practically does not differ in taste from the preparations prepared on the stove.

Required components:

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

Apple compote for the winter for a 3 liter jar recipes with photos step by step

Today we have prepared several delicious recipes compote for the winter from apples in a 3-liter jar. Cooking apple and fruit compotes for the winter has become an integral tradition of many families.

When compotes are boiled in the kitchen, sweet-spicy aromas of apples, plums or pears soar in the house. This is mom "rolls up vitamins."

With love, he puts them in jars and pours them with delicious syrup. Therefore, even now, when store shelves attract with a colorful variety fruit drinks, recipes of mother's and grandmother's natural, useful compotes keep home cookbooks safe.

A selection of the best of these recipes is presented as a selection of selected apple compotes.

The apple flavor goes well with fruit and berry additions. And, of course, apples love spicy additions, especially cinnamon, cloves and honey.

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

Whole apple compote for the winter

If you don't know how to roll up and how to make apple compote for the winter, then read the recipe for a quick delicious drink. Of course, almost every housewife prepares a huge amount of compotes for the winter. Since homemade compotes cannot be compared with store juices and nectars that are cooked for some reason.

Ingredients:

Apples 1 kg.
Water.
Sugar 200 grams of sugar in one 3-liter jar.

Cooking process:

1.Before preparing the compote, the jars must be sterilized.
2. Sort the apples, wash a little, let the water drain.
3.Place in apples in each jar to the very top.
4.Pour boiling water over the jars and cover with sterilized lids. Pour water to the very neck. Or with a slide :).
5. Leave the banks for 15-20 minutes. Hot water will warm the apples. Apples will absorb some water and it should.
6. Drain the water from the cans into a saucepan. It will be necessary to add a little water, usually I add no more than 0.5 liters of water.
7.Add 200-250 grams of sugar to the drained water for 1 bottle of apples.
8.Put the syrup on the stove, boil it and pour it into the jars. Now the caps can be screwed on tightly using the special screw cap wrench.

Small recommendation for the recipe. Citric acid can be added to each jar if desired. This is an optional ingredient. But this way the syrup turns out to be of a slightly different color and the taste, respectively. For a 3-liter jar, there will be enough acid on the tip of the knife.

Also, if you wish, you can put a couple of mint leaves or a sprig of tarragon in each jar. Which will also give your apple compote additional flavor. But of course you can from without any additions. You can cook just a natural product without additives, which is also very good.

9. After the syrup is in the jars and the lids are screwed on. The jars need to be turned over with the lids to the bottom, the balloons should be wrapped and kept in this position until they cool completely.

Apple compote for the winter without sterilization

Apple compotes for the winter are most often closed in 3 liter jars, so that there is enough for the whole family.

Ingredients for a 3 liter jar of apple compote:

apples - 1 kg;
sugar - 250 g;
water - 1 l.

Step 1. Rinse the fruit (large fruit can be cut into wedges).

Fill the prepared container so that there is a little free space at the top.

Step2. Cooking syrup. To do this, add sugar to boiling water. Boil the syrup for 2 minutes. Then remove the syrup from the fire and pour over so that the apples are completely covered in the syrup.

Step 3. After 5 minutes. while waiting, the syrup is poured back into the pan and put on the fire. After boiling, the liquid is again poured into jars. After 5 min. the procedure is repeated.

Step-by-step recipe with a photo: cooking apple compote for the winter in a 1 liter jar.

Fruit compotes are the best you can prepare for the winter. They can be made not only from apples, but also from pears, plums, peaches, apricots and other fruits. It is very tasty to cook assorted, when several coexist in one jar different types fruits and berries.

Compotes can be seasoned with a drop of vanillin, citric acid and sprigs of various herbs such as lemon balm and mint.

Apple (500 g.)
Sugar (100 g)

To prepare compote you will need: apples, water and sugar.

Apples need to be washed and cored. You do not need to peel them.

Now large pieces Chop apples into beautiful slices, let them be similar in shape and about the same size.

Preparing a jar for conservation. The easiest way is to put it in the microwave and turn on maximum heat. For one can, 2-3 minutes is enough. We send apples to the jar.

Now you need to pour boiling water into the apples. Be sure to place a spoon in the jar to prevent it from bursting. Cover it with a lid and leave it to rest until it cools.

The guideline for the fact that the jar needs to be poured into the pan is that you can take it with your bare hands, it will no longer be hot. Pour the compote into a saucepan. Pour in sugar.

It is necessary to let the compote boil again and stir the sugar in it well. Pour the apples in the jar with boiling liquid again. Let the liquid protrude slightly from the neck.

The lid must be rolled up with a special key, having previously sterilized it in boiling water.

The rolled up jar must be turned upside down and covered with a blanket. This is done in order to immediately identify a poor-quality lid and digest the canned food again. The blanket is necessary so that the high temperature remains as long as possible. This contributes to better preservation of the cans.

Plum and apple compote

half a kilogram of summer varieties of apples,
0.4 kg dark plums,
litere of water,
one and a half two hundred grams of sugar.

Preparation:

Put water on the stove. While it is boiling, wash and peel the fruit. Cut ripe dense apples in half (large into 4 parts), remove the stem and the middle with grains.
Plums can be left pitted for extra flavor. Place prepared fruits in clean jars. The 3 liter jar should be about half full.
Pour apples and plums with boiling water, cover and let cool for 10-15 minutes. Pour water into a saucepan, add granulated sugar.
Bring to a boil and pour the syrup over the fruit again.
Remember that when rolling compote without sterilizing the syrup, the jar should be "with a slide".
Turn the rolled fruit compote upside down, wrap it tightly and leave it alone until it cools.

Take the apple drink to a dark, cool place.

Pieces of apple compote for the winter (with citric acid)

The recipe for the simplest apple compote for the winter. This drink is always obtained, it is excellent all winter even at room temperature, but it does not require sterilization. Compote with other fruits and berries is prepared according to the same principle. Calculation of products for one three-liter can.

Ingredients

0.5-0.7 kg of apples;
250 g sugar;
1 tsp citric acid.

Preparation

1. Immediately put water on the stove to boil, all you need is about 2.5 liters, but boil a little more so that there is a reserve.
2. While the water is boiling, you need to rinse the apples, wipe with clean napkins, cut into slices. You do not need to grind.
3. Place the apple pieces in the jar.
4. Pour boiling water over, cover with a lid. Let the fruit warm up for a quarter of an hour.
5. Drain all the liquid into a saucepan, add sugar according to the recipe. Put on the stove, boil for about three minutes.
6. Add citric acid to the jar.
7. Pour boiling syrup over the compote, roll up the lid.
8. Turn the jar over, cover with something warm, such as a blanket. Keep until cool.

Apple and pear compote with spices

Ingredients for a 3 liter can:

half a kilogram of summer varieties of pears and half a kilogram of apples,
litere of water,
gram of citric acid,
cinnamon,
Carnation,
star anise to taste.

Preparation:

Wash apples and pears thoroughly, remove tails and seeds.
Cut the fruit into 2-4 pieces and place in jars. Pour boiling water over and forget about them for 15 minutes.
Pour the water into a saucepan, add granulated sugar and add spices, acid.
Bring the marinade to a boil. Cook for 3-4 minutes. Pour fruit jars again, cover with lids.
Sterilize or pasteurize the apple and pear compote in a bowl of water. boiling depends on the selected processing method and the volume of the can - from 10 to 30 minutes.
Roll up the finished drink with lids, turn it over the neck and wrap it in warm "clothes" for 12-14 hours.

The storage place is cool.

Apple compote for the winter (with whole fruits)

Another recipe for compote without sterilization, but with whole apples. For this drink you will need small fruits of the Antonovka variety. One three-liter can contains from 8 to 10 pieces.

Ingredients

8-10 apples;
2 liters of water;
300 g of sugar.

Preparation

1. Thoroughly rinse the apples, pull out the stalks. There should be no damage to the fruit.
2. Place the prepared fruits in a sterile 3 liter jar. No need to fill the jar with apples above the hangers. If the fruits are large, then put not 8 pieces, but less.
3. Pour boiling water over the jars, close the capron lids, cover with a blanket.
4. Leave the jars to cool for 12 hours, as long as possible, but do not hold for more than a day.
5. Drain the water into a saucepan, leaving the steamed fruit in the jars. During this time, the liquid will turn yellow, imbued with the aroma of apples.
6. Boil the drained water, adding granulated sugar according to the recipe. Boil the syrup for at least five minutes to keep it clean.
7. Pour over apples. Seal the jars, keep the bottom upside down until it cools, covered with a blanket.

Compote from chokeberry with apples

Ingredients for a 3 liter can:

half a kilogram of apples,
300-400 g of chokeberry,
a two-hundred-gram glass of sugar,
1.5-2 liters of water.

Preparation:

Wash the sweet and sour variety of fresh apples, remove the core with cereal capsules and cut into pieces.
Sort out the chokeberry, remove the damaged berries, rinse and dry in a colander.
Pour boiling water over. Place apple slices at the bottom of a clean jar and cover with mountain ash. Pour boiling water over, cover and steam for 10-15 minutes. Put sugar in a saucepan and pour over cooled water from jars.
Boil the syrup and cook until the sugar grains disappear completely.
Pour the boiling syrup into the center of the jar with fruit and berry filling, and send it under the lid to sterilize for 10-15 minutes.
After the allotted time, roll up the cans with metal lids, turn them upside down and send them to rest under a warm blanket lasting about 12 hours.

Store the apple-mountain ash drink at a temperature slightly below room temperature.

Small apple compote for the winter with sterilization

It will take 3 liter jars to fill the volumes.

Ingredients

300 g sugar;
600-800 g of small apples;
2.5 liters of water.

Preparation

1. Choose small apples without damage, wormholes, mold or rot. Rinse well, dry.
2. Sterilize the 3 liter jar, process the seaming cap.
3. Place the apples in a jar.
4. Boil the sugar and water syrup.
5. Fill the jar with apples, cover with a lid, but do not twist.
6. Transfer the jar to a tall saucepan with a cloth at the bottom.
7. Pour enough boiling water into a saucepan so that it reaches the jar to the hanger. Turn on the stove. The countdown of the sterilization time begins from the moment the water boils in the pan, not the compote in the jar.
8. Sterilize the apple compote for 20 minutes. If you twist two-liter jars, then sterilize for 15 minutes, do not forget to reduce the amount of sugar. Liter cans need ten minutes.

Spicy apple compote with wine (almost sangria)

Ingredients for a 3 liter can:

half a kilogram of apples,
two liters of water
half a glass of dry white wine,
five carnations,
cinnamon stick
the rind of half a lemon.

Preparation:

Bring the sugar syrup to a boil. Into the boiling sweet water put the washed, peeled and cut apples.
Cook for no more than 7 minutes and pour apples into jars.
Strain the syrup through a fine sieve, put on fire and add cinnamon, lemon peel and cloves.
After boiling, add wine and hold it on the stove for a little more.
Pour apples with spicy marinade and send for sterilization within a period of time, which is comparable to the volume of the selected jar.

Grape and apple compote

Ingredients for a 2 liter can:

2-3 ripe apples,
2-3 clusters of Isabella grapes or similar,
a two-hundred-gram glass of sugar with a slide,
one and a half to two liters of water.

Preparation:

Put whole washed apples and bunches of grapes in sterile jars.
The fruit should fill the jar 2/3 full. Boil the water, and pour the fruit while still boiling.
Cover with sterile lids and stand for 10-15 minutes.
Pour the cooled water into a saucepan, add sugar and boil the syrup for no more than 7 minutes.
Pour the fruits with hot syrup to the very neck, roll up.

Leave the grape-apple compote overnight under a warm blanket. Place the cooled drink in a cool-dark room.

Ranetok apples for the winter with vanilla

Ingredients

1.5 liters of water;
400 g sugar;
1 g natural vanilla;
ranetki.

Preparation

1. Rinse the wrenches, remove the tails. Pierce each piece with a toothpick. This technique will preserve the thin skin on the fruit.
2. Fold the ranetki into sterile jars.
3. Make a syrup with the recipe water and sugar, and be sure to add the vanilla. Boil for two minutes, that's enough.
4. Pour the boiling syrup over the ranetki all the way to the neck. Cover the jars with sterile lids.
5. Transfer to a pot to sterilize. There must be a cloth at the bottom so that the glass does not burst in the process.
6. Pour boiling water into a saucepan.
7. After boiling water in a saucepan, sterilize the jars for ten minutes.
8. Remove, roll up the covers with a key, leave to cool completely under the blanket and upside down.

Rosehip compote with apples

Ingredients for a 3 liter can:

half a kilogram of apples,
10-15 dry rose hips,
a two-hundred-gram glass of sugar,
one and a half to two liters of water.

Preparation:

Winter apples hard varieties wash, divide into 4-6 slices each, remove the core and bones. Blanch the chopped fruits for five minutes and gently transfer to a bowl with water and ice cubes.
When cool, lay out and drain off excess liquid. Soak selected rose hips in water for 5-10 minutes room temperature... Blanch and cool in the same way as apples.
Put apple slices and rose hips in layers in a sterilized jar.
Pour in hot sugar syrup, cover and place in a pot of water to sterilize for 10 minutes.
After - tightly close the compote or roll up the lid.
Cool the drink gradually, wrapped up.

Store the ideal vitamin complex at temperatures below 20 degrees, in a dark place.

Sterilized compote from summer apples and black currants

Please note that the recipe for apple compote for the winter is for a 3 liter jar. If you make it in a smaller container, the proportions of the components should be changed.

Ingredients:

1 kg of apples
400 g black currant,
1 liter of water
600-700 g of sugar.

Preparation:
Put the prepared apples and currant berries in jars up to the shoulders and pour cold syrup from water and sugar and leave for 6-8 hours.

Then add syrup to the top and sterilize:

1 liter - 5 minutes,
2 liter - 8 minutes
3 liter - 12 minutes (or pasteurize at 85 ° C for 15, 25 and 30 minutes, respectively).

Aromatic compote of apples and grapes for the winter with citric acid

A variant of a mixed compote for a 3 liter jar, which is prepared with the addition of grapes. If the berries are dark, then the drink will be bright and beautiful.

Ingredients

300 g apples;
300 g of grapes;
1 tsp lemons;
300 g sugar;
2.5 liters of water.

Preparation

1. Wash the grapes and apples. Dry.
2. Separate the grapes from the tassels and put them in a three-liter jar. Cut the apples into slices, add to the grapes.
3. Pour boiling water over everything, leave for twenty minutes.
4. Now put the lid on the jar with holes, drain all the liquid into an empty saucepan.
5. Add sugar, boil after boiling for at least three minutes.
6. Add citric acid directly to the jar.
7. Pour boiling syrup over the future compote.
8. Immediately roll up the lid with a wrench, leave the blank upside down under the blanket until it cools completely.

This can take up to two days. Then the jar can be turned over to its natural position, put away for storage.

In the article, we described proven recipes for apple compotes in a 3 liter jar for the winter.