Delicious apple compote for the winter. Goodies for the winter - preparing apple compote

07.02.2022

Apple compote is summer preserved in jars. Ripe, sweet, with a touch of honey and cinnamon. On a wet autumn or winter day, an apple drink will delight you with warm memories of a fragrant and sunny summer.

Fruit compotes come from those distant times, when in Russia uzvars or zvaras were cooked from fruit and berry mixes, as they were then called. They did not contain sugar and were very rich and thick. This drink was prepared only for the holidays and was especially revered on Christmas Eve. Therefore, it was often cooked from dried fruits available at that time of the year.

Today, cooking apple and fruit and berry compotes for the winter has become an integral tradition of many families. When compotes are being cooked in the kitchen, sweet-spicy aromas of apples, plums or pears soar in the house. This mom "rolls up vitamins." With love, he lays them out in jars and fills them with delicious syrup. Therefore, even now, when store shelves are luring with a colorful variety of fruit drinks, recipes for mother's and grandmother's natural, healthy compotes are carefully kept by home cookbooks.

A selection of the best of these recipes is presented as a collection of selected apple compotes. Apple flavor goes well with fruit and berry additions. And, of course, apples love spices, especially cinnamon, cloves, and honey.

10 apple compote recipes

Recipe 1. Simple and quick apple compote for the winter

Ingredients for a 3-liter jar: half a kilogram of apples, two liters of water, a two-hundred-gram glass of sugar.

From a mixture of sugar and water, boil the syrup, let it boil for about 10 minutes. At this time, wash the apples thoroughly under running water and cut: small into two parts, large - into four. Remove stems and seed pod. Peeling the fruit from the skin is not worth it. It is in it that a storehouse of useful substances is stored. Prepare sour water from 1 liter of water and 3 g of citric acid. Lower the prepared apples for a few minutes so that they do not darken. Put the slices in clean, sterilized jars and pour boiling syrup over the “shoulders”. Send the workpiece to be pasteurized at a temperature of 85ºС for 25-30 minutes. Screw on the lids and after cooling put in a cool place.
For a richer flavor, you can put a sprig of mint or cinnamon in the compote.

Recipe 2. Apple compote without sterilization

Ingredients for a 3-liter jar: half a kilogram of apples, two liters of water, 1.5 two-hundred-gram cups of sugar with a slide.

Cut clean apples into two to four parts, cut out the core and put in prepared sterilized jars. Pour boiling water over, cover with lids and leave for 10-15 minutes. Drain the water into a saucepan with sugar and add pre-digested water there so that the amount of ready-made syrup is a little more than according to the recipe. Put a jar of steamed apples in a deep bowl and pour boiling syrup over. Compote is prepared without sterilization, so it is necessary to comply with a prerequisite: the jar must be filled with syrup “with a slide”, so that it overflows a little. Cover with a lid, roll up. Wipe the jar, turn on the neck and wrap well. Store in a cool and dark place.

Recipe 3. Compote of plums and apples

Ingredients for a 3-liter jar: half a kilogram of summer varieties of apples, 0.4 kg of dark plums, a liter of water, one and a half two-hundred-gram glasses of sugar.

Put water on the stove. While it is boiling, wash and peel the fruit. Cut ripe firm apples in half (large ones into 4 parts), remove the stalk and the middle with grains. Plums can be left with the pit for a special flavor. Put the prepared fruit in clean jars. A 3 liter jar should be about half full. Pour boiling water over apples and plums, 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 in the jar, it should be “with a slide”. Turn the rolled fruit compote upside down, wrap tightly and leave to cool. Take apple drink to a dark, cool place.

Recipe 4. Apple and pear compote

Ingredients for a 3-liter jar: half a kilogram of summer varieties of pears and half a kilogram of apples, a two-hundred-gram glass of sugar, a liter of water, a gram of citric acid, cinnamon, cloves, star anise - to taste.

Wash apples and pears thoroughly, remove ponytails and seeds. Cut fruit into 2-4 pieces and place in jars. Pour boiling water over and forget about them for 15 minutes. Drain the water into a saucepan, pour 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-pear compote in a bowl of water. Boiling time depends on the chosen processing method and the volume of the jar - from 10 to 30 minutes. Roll up the finished drink with lids, turn it over on the neck and wrap it with warm “clothes” for 12-14 hours. The storage location is cool.

Recipe 5. Compote of grapes and apples

Ingredients for a 2-liter jar: 2-3 ripe apples, 2-3 bunches of Isabella grapes or similar, a two-hundred-gram glass of sugar with a slide, one and a half to two liters of water.

Put whole washed apples and bunches of grapes in sterile jars. The fruits should fill the jar by 2/3. Boil water, and still in a boiling state, pour fruit. Cover with sterile lids and hold 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.

Recipe 6. Apple and chokeberry compote

Ingredients for a 3-liter jar: half a kilogram of apples, 300-400 g of chokeberry, a two-hundred-gram glass of sugar, 1.5-2 liters of water.

Rinse the sweet-sour variety of fresh apples, remove the core with grain boxes and cut into pieces. Sort the chokeberry, get rid of the damaged berries, rinse and dry in a colander. Pour boiling water over. At the bottom of a clean jar, lay apple slices and fill in the mountain ash. Pour boiling water over, cover with a lid and let it steam for 10-15 minutes. Put sugar in a saucepan and pour cooled water from cans. Boil the syrup and cook until the sugar grains completely disappear. Pour 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. At the end of the allotted time, roll up the cans with metal lids, turn them upside down and send them to rest under a warm blanket for about 12 hours. Apple-rowanberry drink should be stored at a temperature slightly below room temperature.

Recipe 7. Apple compote with wine

Ingredients for a 3-liter jar: half a kilogram of apples, two liters of water, a two-hundred-gram glass of sugar with a slide, half a glass of dry white wine, five cloves, a cinnamon stick, a peel of half a lemon.

Bring sugar syrup to a boil. In boiling sweet water, put the washed, peeled and cut into pieces apples. Cook for no more than 7 minutes and pour the 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 a little more on the stove. Pour apples with spicy marinade and send for sterilization for a period of time that is comparable to the volume of the selected jar.

Recipe 8. Compote of apples and currant juice

Ingredients for a 3-liter jar: half a kilogram of apples, 400 g of blackcurrant, one and a half two-hundred-gram glasses of sugar, one and a half to two liters of water.

From the washed apples, remove the seed core and tail. Cut the fruits into large slices. Washed and peeled currants (“forelocks” can be left) are passed through a juicer. Pour the prepared apples into a clean, sterilized jar. Pour boiling water over the contents, and leave under the lids to infuse for about 15 minutes. Return the cooled water back to the container where it was boiled, put sugar and pour in the juice. It is enough for sugar-currant water to boil for 5 minutes. Pour the fruit in jars so that the syrup spills slightly through the neck. Screw on the lids, wrap in a warm blanket and leave to bask for 12-14 hours. Store in a cool pantry.

Recipe 9. Apple, cherry and lemon compote

Ingredients for a 3-liter jar: half a kilogram of apples, half a kilogram of fresh cherries, one and a half two-hundred-gram glasses of sugar, half a lemon, one and a half liters of water.

Cut clean apples into four slices, cut out the seed box. Sort the cherries so that there are no berries with wormholes. Pour in water for half an hour. Cherries can be pitted. Rinse the lemon and cut half into thin circles.

Place all ingredients, including sugar, in a pot of water. Cook at high temperature until it boils. After the appearance of bubbling bubbles, moderate the fire and boil the fruit and berry mix for another 10 minutes. Roll up the compote with sterilized lids, turn over the neck and place under a thick cover so that the drink keeps the temperature for as long as possible. After 12 hours, compote of cherries, apples and lemon can be drunk or transferred to a storage place.

Recipe 10. Apple and rosehip compote

Ingredients for a 3-liter jar: 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.

Wash hard winter apples, divide each into 4-6 slices, remove the core and seeds. Blanch the chopped fruits for five minutes and carefully transfer to a bowl of water and ice cubes. When cool, remove and allow excess liquid to drain. Soak the selected rosehip for 5-10 minutes in water at room temperature. Blanch and cool in the same way as apples. Put apple slices and rose hips in layers in a sterilized jar. Pour hot sugar syrup over, cover with a lid and place in a pot of water to sterilize for 10 minutes. After - close the compote tightly or roll up the lid. Cool the drink gradually, in a wrapped state. The ideal vitamin complex should be stored at a temperature below 20 degrees, in a dark place.

Assorted summer compotes, like all self-respecting culinary works, have cooking secrets. By adhering to them, many mistakes can be avoided, and the cooking process will become easy and enjoyable.

The most suitable for compotes are sweet and sour apples (one jar - one variety). Slightly unripe fruits are used, otherwise they will boil and lose their shape.
Based on personal preferences and tastes, you can cook any assorted compote. The amount of sugar determines the degree of acid that fruits and berries contain. The more acidic the fruits, the more sugar they require to balance.
Before harvesting, peeled apples can be blanched for 5-7 minutes. This will keep the shape and color of the fruit. But upon completion of blanching, the apples are immediately cooled in an ice basin with water. And the water in which the apples were processed is suitable for making syrup.
Compote is traditionally prepared: without sterilization, by the method of sterilization or pasteurization. Without sterilization - fruits are poured twice: the first time with boiling water, the second with syrup, and immediately rolled up. Sterilization takes place at a temperature of 100ºС: liter jars - 5 minutes, 2-liter jars - 8 minutes, 3-liter jars - 12 minutes. Pasteurization - at a temperature of 85ºС, 15, 25 and 30 minutes, respectively.
If the recipe provides for the sterilization of compote, then it is enough to treat the jars with soda, wash and dry. Without sterilization - lids and jars must be steamed.
Sugar in compotes plays the role of an additional preservative. Therefore, when rolling the drink using the “without sterilization” method, the amount of granulated sugar in the recipe increases by 20%.
If apple compote is prepared with the addition of stone fruits, then it should be remembered that such drinks cannot be stored for more than a year. The bones contain hydrocyanic acid, which over time will pass into the drink in high concentration.
According to the proposed recipe, the syrup in jars turns out to be quite saturated. Therefore, if the drink is too sugary, you can dilute it with boiled water.
With proper heat treatment, compote apples will retain their firmness and shape. In this form, they will be the perfect filling for baking.

Compliance with these simple rules when preparing compotes guarantees the safety of all useful vitamins and minerals until winter. A combination of fragrant apples with a variety of fruits and berries will add color and taste to the compote.

Recipes for such original drinks are inherited and become favorites not only of the whole family, but also of guests, who, of course, will be interested in the secrets of cooking. And, as you know, the best praise and recognition of the culinary talents of the hostess is the phrase: “Can you tell me the recipe for this wonderful apple compote ?!”

In England they often say: "An apple a day and you don't need a doctor." The unique composition of this fruit confirms folk wisdom. Aromatic fruits contain many vitamins and minerals: vitamins C, B1, B2, P, E, carotene, potassium, iron, manganese, calcium, pectins, sugars, organic acids. Due to its composition, an appetizing fruit can help with many ailments:

Pectin and dietary fiber contained in apples fight cholesterol: pectins help remove excess cholesterol from the liver, fiber molecules also attach to cholesterol and rid the body of it, preventing clogging of blood vessels.

The apple also works as an antioxidant: quartzetin and vitamin C, which are found in large quantities in the peel, oppose free radicals, and pectin binds and removes lead and arsenic from the body.

While apples aren't the champ of fiber compared to avocados or raspberries (3.5g per 100g of apple with skin), the fruit is a proven hypoallergenic source of natural fibers that help flush out harmful substances and prevent constipation.

Apples can help with beriberi and anemia, because. contain a lot of vitamin C and iron.

For gout and rheumatism, which are associated with excess uric acid, it is useful to eat apples, because. they contribute to its removal from the body.

It has long been customary to make preparations for the winter from apples. The easiest way to preserve apple vitamin from your own garden is to make compote out of it. Such a drink saves a large percentage of the beneficial properties of fresh fruits, because. apples are harvested in large slices or whole with a peel, and they are not subjected to prolonged heat treatment. This can be helped by modern technologies, for example, apple compote in a slow cooker will perfectly preserve vitamins.

Of course, you can dry apples, but this is a rather time-consuming process, because. you need to constantly heat the oven or use a special dryer and spend a lot of electricity, moreover, dried fruit compote is more high-calorie. However, the point is not only simplicity and usefulness, fruits in compote from fresh apples turn out amazingly tasty.

There are two methods that are used when preserving compotes - you can try any of them, even if only one is indicated in the recipe:

With sterilization - fill a jar of fruit ingredients with sugar syrup piping hot, sterilize the full jars, and then roll up.

Compote from apples for the winter without sterilization - the fruits are poured with boiling water directly in the container, let it brew for 10-15 minutes, the water is carefully poured out, sugar syrup is made on it, the fruits are poured with this syrup piping hot, and then immediately rolled up.

Compotes, especially from two or three components, are poorly stored at home, they are best stored in a cool and dark place.

We will tell you how to cook apple compote.

This drink will retain the aroma and vitamins from the native garden for a long time. In winter, apple compote will be better than any purchased juice or lemonade. It can be drunk warm as a dessert or diluted with cool water to quench your thirst. Such a preparation will give the body a charge of vivacity and strengthen the immune system, because. apple is a pantry of pectin, vitamin C and other useful substances.

Ingredients:

Water - 1 liter
Sugar - 200 g
Medium-sized apples (preferably red with elastic skin) - 4-5 pieces

How to make apple compote:

Carefully wash each apple, remove the tail and core with stones, cut into slices;
Pour water into a saucepan, put on the stove, bring the water to a boil; Add sugar to the water, mix, cook until the sugar dissolves and sugar syrup is obtained;
Place in the syrup, which is boiling at this moment, apple slices; cook another 3-4 minutes;
Get the fruit with a slotted spoon and move it to a sterilized container;
Again, bring the syrup to a boil (you can add a little vanilla to the syrup, literally, on the tip of a teaspoon or a cinnamon stick) and immediately pour into a jar, filling it almost to the very neck;
Roll up the jar with a lid that has been sterilized.

You can also easily prepare other preparations for the winter, for example, such as: or.

Recipe for apple compote with grapes "Still Life"

An unusually beautiful compote - it seems that this is not a jar of compote, but a picture. On a still life in a jar - on a pinkish delicate background - a juicy bunch of grapes, surrounded by bulk apples, is placed. It’s even a pity to have such a masterpiece - I want to admire and admire. This double drink will not only decorate the table, but also bring benefits, because. to the medicinal properties of an apple, it adds the benefits of grapes: the peel of dark grapes contains flavonoids that help fight vascular thrombosis, and resvetarol, which inhibits the development of malignant cells; in addition, grapes contain a large amount of vitamin B and help in recovery after stress and physical exertion.

Ingredients (for a three-liter jar of compote):

Water - 2 liters
Small or medium sized apples - 4-5 pieces
Grapes - 2-3 bunches (to fill the jar 2/3) - you can take any grapes. But black grapes will look the most spectacular - for example, Isabella, Concorde or black Kishmish
Sugar - 2 cups (about 400 g)

How to cook apple compote:

Wash and dry apples, check that they are free of wormholes;
Wash 2-3 whole bunches of grapes, dry, pinch off damaged berries;
Put whole apples on the bottom of the jar;
Gently cover apples with grapes;
Cook sugar syrup: pour water into a cooking container (about 2 liters per three-liter jar, 1.5 liters per two-liter jar), add granulated sugar (one glass of sand per liter of water), bring the water to a boil, constantly stirring the sand ;
Pour boiling syrup into a jar of fruits in several stages, cover with sterilized lids on top (for sterilization, they must be boiled for several minutes and dried); if there is little syrup, then you can add boiling water to the jar, if there is too much, then you can use it for other purposes;
We place the jar or jars on several layers of fabric or a wooden grate in a large saucepan, pour hot water (about 70 degrees) over the shoulders, sterilize - two-liter jars for 15-20 minutes, three-liter jars - 20-25 minutes from the moment the water boils under the lid ;
Take out the jars, roll them up, turn them upside down, cover and wait for them to cool.
Please note! Full three-liter jars are very difficult to sterilize, because. not everyone has a container for this, so you can do without this process:
Place apples and grapes in jars;
Pour boiling water into jars, put on top of the lid, hold for 15-20 minutes, and then carefully pour into a saucepan
Add granulated sugar at the rate of 1 cup per 1 liter (now the volume is known exactly); cook, stirring constantly, until the water boils and the sugar is completely dissolved;
Fill the jars with boiling syrup to the top, because. the fruits will absorb some of the sugar, immediately;
Roll up and turn over, cover and wait until the jars cool down.

Healthy apple compote recipe with chokeberry "Medicinal Duet"

This assorted compote is easy to prepare, and brings a lot of benefits. In chokeberry (chokeberry) there is more vitamin P (rutin) than in black currant, our body does not produce this component itself, we get it only from the outside - it slows down the aging process and has a beneficial effect on the entire body.

Ingredients (for a three-liter jar):

Chokeberry - 150 g
Sugar - 5-6 tablespoons
Sweet apples - 4 - 6 pieces (depending on size)

Cooking process:

Wash the apples, remove the core with seeds and cut into slices or pieces;
Wash the chokeberry and separate from the branches;
Put all the fruits on the bottom of the jar, pour boiling water, put a lid or saucer on top, wait 10-15 minutes;
Carefully drain the water into a saucepan, bring the mass to a boil, add sugar (if the apples are sour, you can add more sugar than indicated in the recipe), stir the drink and make sure that all the sand dissolves;
Pour the fruit to the top with gurgling syrup, roll it up, turn it upside down, cover with something warm, wait until the jars cool, and then move it to storage until winter or late autumn.

If after preparing the workpiece you still have an extra mountain ash, then for you in our piggy bank of recipes there is a step-by-step cooking instruction.

Traditional compote of apples and plums "True friends"

Apple and plum combine well in one drink, creating a rich sweet and sour taste. If you do not know how to combine them together and how to cook apple compote, we offer you this recipe. A cool compote will perfectly quench your thirst, and a warm drink will be an exquisite dessert. For zest, you can add cherry plum to the compote. The double composition doubles the beneficial properties of the workpiece: the plum has a mild laxative effect, helps to remove bad cholesterol from the body and cope with edema. Compote can also be cooked from prunes and dried apples.

Ingredients (per liter jar):

Apples - 3-4 pieces (medium size)
Plums - 15 - 20 pieces (the amount depends on the variety - for example, "Hungarians" need more)
Water - about 0.5 liters
Sugar - 200 g

How to make apple compote:

Carefully wash apples and plums, check that all fruits are ripe and without wormholes;
Divide the apples into slices, peel them from the core with seeds;
Separate the plums into two halves and pull out the seeds;
Put all the fruits on the bottom of the jar and pour water;
Carefully drain the water into a cooking container, add sugar there and proceed to the manufacture of sugar syrup;
Bring the water to a boil, stirring constantly so that the sugar is completely dispersed;
Pour the fruit in a jar with hot syrup, leave for 10-15 minutes under the lid;
Gently pour the drink without fruit into saucepans, cook until it boils, cook for 1-2 minutes after that;
Immediately pour the syrup into a jar of apples and plums;
Roll up with sterilized lids (jars must also be sterilized separately), turn the jar upside down, cover with something warm, wait until it cools.
Please note! The same compote can be prepared in a quick way, this will require the same ingredients, but a little more water:
Prepared fruits are placed in a saucepan in one liter of water;
Add one glass of sugar, stir and wait until the water boils, then cook over low heat for 5-6 minutes and let the compote brew for 15-20 minutes;
If such a compote is rolled up, then it is poured into jars hot, and the jars are sterilized according to the rules.

Fragrant apple compote for the winter with pears "Fruit Nectar"

This sweet drink will appeal to both adults and children, it saturates at the same time, because. pears are very nutritious, and quenches thirst. In addition, compote is of great benefit: a pear with a peel is a source of fiber; plus, this fruit has a diuretic effect and is useful for urolithiasis.

Ingredients:

Apples - 1 kg
Pears - 300 g
Sugar - 400 g
Water - 1 liter

How to cook apple compote:

Go through the fruits and check that they are ripe and without damage and wormholes;
Wash the fruit, peel the stalks and core;
Small fruits should not be divided into pieces, and large ones should be cut into slices;
Wash jars with soda and sterilize;
Fill jars one third with apples and fruits and pour boiling water to the top (this must be done gradually so that the jar does not burst from a sharp temperature drop);
Cover the jars with lids, leave in this form for 20-30 minutes;
Carefully pour water into a saucepan, add sugar to taste (about 300-400 g per 1 liter);
Put the saucepan on the stove and cook, stirring, until the sugar dissolves;
Pour the fruits with hot syrup (if there is not enough syrup, add boiling water) and roll up;
Turn upside down, wrap and wait for the jars to cool, then store in a cool place. Now you know how to cook compote from fresh apples.
Note! In the presence of certain diseases, it is worth abstaining and not drinking apple compote for the winter, it is contraindicated in case of exacerbation of gastritis (with high acidity), ulcers and pancreatitis.

Apple compote for the winter is one of the simplest, most useful, reliable and delicious homemade preparations. Compote quenches thirst well, increases vitality and improves mood. It can be safely given to young children, since the drink rarely provokes allergic reactions. If you are on a diet, apple compote will come in handy. Before proceeding with the recipes, it is worth remembering the basic steps of preparation, following which you can get an almost perfect drink.

General postulates of cooking

Food preparation. The first stage of the cooking process is the selection of apples. The fruits should not be overripe or too hard. It is important that each jar is filled with apples of the same variety.

Fruits of sweet and sour varieties are best suited for compote from fresh apples.

More often than others, such varieties as White filling, Grushevka, Quinti and Mantet are used.

If you need to cut slices, do not do it too finely, otherwise the compote may turn into gruel. A similar effect will be obtained when using overripe fruits.

Sugar can be replaced with fructose or molasses. Fans of culinary experiments can diversify the taste with seasonings. Anise, cinnamon, ginger, cloves, vanilla, lemon balm, cardamom, or nutmeg are often added to canned compotes.

Preparing dishes and additional tools. From the dishes you will need:

banks;
cutting board;
large saucepan;
sieve (can be replaced with clean gauze).

When thinking about how to cook apple compote in a saucepan, remember that the syrup container must be made of stainless steel. An apple cutter will also be useful, with which you can cut the fruit into several parts and remove the core with just one movement. It is important to properly prepare jars and lids. They must be thoroughly washed and be sure to scald with boiling water.

Before you cook apple compote, you should purchase two simple but very useful tools. We are talking about the disc for sterilization and tongs. The first tool is placed on a pot of water. When the liquid boils, a jar is placed on the disc and they wait until it is sterilized. And with the help of tongs it is easy to get the jar without risking getting burned.

Cooking technique. Experienced chefs recommend blanching apples for 5-7 minutes before laying. Blanching will help to avoid browning and loss of volume, in addition, the remaining water can be used for syrup. But after blanching, the fruit must be cooled in cold water.

Blanching is needed if you are preparing compote with sterilization.

According to the classic recipe, jars filled with apples are poured with hot syrup (200-300 g of sugar per 1 liter of water). It is important that the syrup completely covers the fruit. After filling with syrup, you can proceed to sterilization. It is very important to determine how much to cook apple compote. The following guidelines can be taken as a guide:

0.5-liter jars - from 15 to 20 minutes;
1-liter - up to 25 minutes;
2- and 3-liter - up to 35 min.

Sterilization itself should take place at a temperature of 85 °. Banks are sterilized unrolled. Then they are corked with lids, turned over and left to cool.

Not all recipes require sterilization, below are a few 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, and the lid swells slightly.

Apple compote

Below are 5 recipes for making apple compote. Apples are the main ingredient. Despite the simplicity of this 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 fruits (large fruits can be cut into slices). Fill the prepared container so that there is a little free space in its upper part.

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

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

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

Make sure the closure of the jars is tight enough. Otherwise, microbes can enter the drink, which will provoke undesirable processes. If aluminum caps have been used, the sign of a good seal is their depression.

Insufficient deflection can be caused by overfilling the jar with fruit or improper cooling of the compote. To avoid damage to the product, it is worth changing the lid and sterilizing the compote again.

Whole apple compote (with sterilization)

Ingredients:

fresh half-ripe apples - 1 kg;
sugar - 270 g;
dried mint - 2 sprigs;
water - 1 l.

Step 1. For harvesting, we select ripe fruits without noticeable flaws, preferably white filling. We cut off the stalks (it is enough to leave ⅓ of the length) and thoroughly wash the apples. Then pour them into a colander to make the water glass. We put the fruits in clean jars up to half the volume. At the end we put sprigs of mint. Mint can be replaced with cloves, vanilla or cinnamon sticks.

To prevent the apple skin from bursting during sterilization, pierce the fruit in several places with a toothpick or a thick needle. Whole apples are best preserved.

Step 2. Boil liquid sugar syrup.

Step 3 Pour apples with hot syrup and proceed to sterilization. Cover filled jars with lids. At the bottom of the pan intended for sterilization, place a special wooden grate or towel. Make sure that the jars do not burst due to temperature changes. This can happen if you put the jars in boiling water.

Step 4 Rolling should be done immediately. Turn the rolled jars upside down and refrigerate.

Dried apple compote

Ingredients:

dried apples - 100 g;
sugar - 120 g;
water - 2 l;
citric acid - 0.5 tsp (can be replaced with lemon juice).

Step 1. Sort and rinse dried apples. Then put them in a bowl.

Step 2 Pour hot water over dried fruits. Then add sugar and cook over low heat for at least 25 minutes. Sugar can be replaced with honey. But it should be dissolved in ready-made apple compote. A daily recipe calls for a heavy-bottomed pot. The main thing is not to overdo it with the cooking time. Readiness is determined by softness. It is better to brew a drink from dried fruits with a closed lid, because useful substances are lost during the evaporation process.

Dried apples should be pre-steamed for 10 minutes. in boiling water. To diversify the taste of the drink, add other dried fruits to it. You can also use seasonings such as lemon balm and cloves.

Step 3. It is recommended to wrap the pan with freshly prepared compote with a towel or blanket and insist for several hours. Then the taste of the drink will become brighter and richer. After the compote has cooled, add citric acid.

Compote from apples in a slow cooker

Ingredients:

apples - one and a half kilograms;
sugar - 250 g;
water - one and a half liters;
cloves - 3-4 pcs.;
lemon - 1 pc.

Step 1. We wash the fruits. Then we remove the skin from them. We collect the peel in a special dish, since it will still be used. Next, cut the apples into 4 parts, removing the seeds. Squeeze the juice of one lemon over the chopped apples. This will help keep the apples from browning.

Step 2. To prepare compote, you will need the “Multi-Cook” program (you can also use the “Extinguishing” option). The temperature should reach 160°. Set the time for 15 minutes. Put the apple peel into the multicooker bowl. Fill everything with hot water, you need one and a half liters. When the water boils, add sugar and cook for the rest of the time. We filter the finished syrup through a sieve or gauze.

Step 3. We put the prepared apple slices in jars. Pour syrup over them, cover and leave to cool. When the compote is infused, pour the syrup into the multicooker bowl, add cloves and use the Multicook program again. Bring the liquid to a boil. Pour hot syrup into jars.

There should be free space between the lid and compote, but not more than 2 cm.

Step 4. Cover the jars with lids and sterilize them. This can also be done in a slow cooker. Fill the appliance bowl with warm water. Cover the bottom of the bowl with gauze folded in several layers. And only then put a jar of compote there. For sterilization, the options "Frying" or "Baking" are suitable. After boiling, switch the slow cooker to "Extinguishing", for 20 minutes. This is all that needs to be done before closing the apple compote for the winter.

The slow cooker is also suitable for cooking apple compote from dried fruits. For this, washed dried apples (400 g) are placed in a multicooker bowl, poured with liquid and, if desired, sugar is added. For cooking, the option "Extinguishing" is suitable. With such a program, the compote will languish, which, unlike boiling, allows you to save more useful substances. Set the timer to 50 minutes.

Apples in apple juice

Ingredients:

apples - 2.5 kg;
freshly squeezed apple juice - 1 l;
water - 1 l;
sugar - 200 g;
citric acid - 10 g.

Step 1 Prepared sterile jars are filled with washed apples to the top. The fruits should be whole, preferably small. After completing the arrangement, pour the fruit with boiling water. Then we cover the jars with lids, wrap them with a towel and leave for a while.

Step 2. Pour freshly squeezed juice into a saucepan and add water, sugar and citric acid to it. After boiling, remove the foam, and when the juice is completely cleared, turn off the fire.

The amount of sugar can be adjusted depending on the variety of apples.

Step 3. Drain the water from the cans of apples and pour the finished syrup. After that, you can proceed to rolling.

Why is it worth preparing apple compote for the winter?

Firstly, home-cooked apple compotes, the simple recipes of which are given above, are much healthier than commercially produced juices. You will be protected from dyes, flavors and various preservatives. Note that the average calorie content of this compote is 93 Kcal per 100 g of drink.

Secondly, apple compote is a great addition to biscuits, cookies, strudel and other baked goods. Ready compote can be served with a slice or an orange. According to etiquette, such a drink should be poured into special wide cups ("compotes"). However, they can be replaced with bowls, bowls or wide cups.

Thirdly, fruits from compote are in themselves a healthy and tasty dessert. For the smallest, you can prepare compote with pulp, for this it is enough to beat the contents with a blender. Compote fruits can be safely used as a filling for muffins, pancakes or an open pie. Also, with their help, you can cook an excellent oatmeal gingerbread.

Fourthly, compotes from fresh apples, recipes with photos of which were indicated, are good to drink for a general strengthening of the body. They help to recover after physical exertion. Also, apple drinks should be consumed with anemia and low acidity. Apple compote contains a lot of potassium and magnesium, which improve heart function, while phosphorus, iron and calcium activate metabolism. In addition to trace elements, it is worth mentioning vitamins A, B6, B2, B1, C, as well as folic and pantothenic acid.

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 familiarizing yourself with 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. An apple drink without sugar prepared using this technique is a low-calorie healthy 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 optimal 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 of 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 a 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 - repeated heat treatment will kill the enzymes that cause this process, and the compote will not turn into an 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 with a 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;
liter 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 be an original preparation for the winter. To prepare it you will need:

150 grams of chokeberry;
5 sweet apples of 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 delight you not only with its original taste, but also with a healthy composition rich in vitamins A, B, C, E, carotene, organic acids important for the body, and 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

Everyone who is interested in their health has heard about the beneficial properties of sea buckthorn and wild rose. 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 list of delicious apple compotes is not limited to the listed instructions. 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.

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, quite 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 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 according to specific recipes, you need to remember some rules that must be followed 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, nutrients and vitamins pass from the fruit into the 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.

And do not forget, from apples you can enrich with stone fruits (apricots, cherries, plums, etc.). But such assorted compotes are stored for no more than a year due to the high content of prussic acid in the seeds, the use of which leads to poisoning. To avoid this, either the shelf life of the workpiece is reduced, or when preparing compotes, seeds are removed from the fruits.

Recipe "Delicious apple compote for the winter without sterilization"

To preserve apple compote according to this recipe, 250-300 g of sugar and 1 liter of water are needed for 1 kg of apples.

Prepared jars are filled with apples to the shoulders of the container and poured with boiling 25-30% syrup made from water and sugar. The syrup is poured to the edge of the neck. After 3 minutes, the syrup is poured into an enamel pan, brought to a boil and poured into jars again. After 3 minutes, the manipulations are repeated. After the second filling, the cans are rolled up, turned upside down and left to cool. The workpiece is stored in a cool, dark place.

Recipe "Apple compote with sterilization"

Ingredients for apple seaming with sterilization will need the following:

1 kg of apples

250-300 g of sugar,

1 liter of water.

After putting the apples in jars, they need to be poured with hot syrup and left for 6-8 hours. Then, syrup is added to the very edge of the neck (apples absorb it), and the jars are put on pasteurization for 25-30 minutes (depending on the volume of the container) at a temperature of 85 C. Having rolled up the jars with apple compote, they turn upside down, like other options recipes "", and wrap up until cool.

Recipe "Apple compote for the winter with wine"

To make compote with wine you need:

1 kg of apples

250 g sugar

100 g dry white wine

1 liter of water

1 cinnamon stick

5 shi. carnations,

Zest of half a lemon.

Sugar syrup is being prepared. Apples are placed in it and boiled for 5-7 minutes at a slow boil. Then the apples are transferred to jars for 2/3 of the total volume. The syrup is filtered, grated lemon peel, cinnamon stick and cloves are added to it. The mass is brought to a boil and wine is poured into it. Jars of apples are filled with hot syrup with additives and sent to be sterilized in the usual way.

Recipe "Ranette Compote"

Fragrant, sweet ranetki apples are perfect for making compote for the winter. In addition to apples (approximately 1 kg), you will need 300-400 g of sugar, 1 liter of water and a pinch of vanilla. If the apples are sweet, then the amount of sugar can be reduced.

Ranetki move and wash. At the same time, apples should not be overripe, moderately sweet, without damage and wormholes. The stalks are cut off, and each apple is pierced with a toothpick in 2-3 places; then the peel will not burst in them when pouring hot syrup. Sugar syrup is boiled, filtered, vanilla is added to it, mixed, and it is brought to a boil again. Jars are filled with apples up to their shoulders, poured with hot syrup and rolled up with boiled lids.

Recipe "Apple compote and blackcurrant for the winter"

Blackcurrant often complements many winter fruit preparations, including recipes "Compote of apples for the winter". For such a preparation for 1 kg of apples, you will need 400 g of blackcurrant, 600-700 g of sugar and 1 liter of water.

Washed apples and blackcurrant berries (currants can be laid with brushes or berries can be picked from a brush) are placed in jars, poured with cold sugar syrup and left to infuse for 6-8 hours. Next, syrup is added to the jars and they are sterilized for 5-10 minutes or pasteurized at a temperature of 85 C, respectively, for 15-30 minutes.

Recipe "Apple compote with rose hips"

750 g apples

250 g rose hips,

500 g sugar

1 liter of water.

Apples are washed and peeled. Rose hips (red, not overripe) are cut in half, seeds and internal hairs are removed from them, and after that the rose hips are thoroughly washed. Apples with rose hips are placed in jars and poured with boiling sugar syrup. The container is covered with lids and sterilized for 20-30 minutes, after which it is hermetically rolled up.

Recipe "Compote of apples and cherries (cherries)"

The products needed for seaming are as follows:

1 kg of apples

300 g cherries (cherries),

400-450 g sugar,

1 liter of water.

The jars scalded with boiling water are filled with a mixture of apples and cherries for 2/3 of the volume, poured with boiling sugar syrup and, like the Apple Compote with Blackcurrant recipe, are left wrapped for 6-8 hours. Then the syrup is carefully drained, brought to a boil, poured back into the jars, which are immediately rolled up. Corked rolls are wrapped up and left to cool overnight.

Ingredients for combined compote for one three-liter jar:

3-4 large apples:

2-3 small bunches of grapes

200 g sugar

1 liter of water.

Whole apples are placed on the bottom of the jars. Grapes are placed on top of them so that the jar is 2/3 full. Fruits are poured with boiling syrup, and the container is sent to be sterilized for 15 minutes from the moment of boiling. Having rolled up the banks, they turn over and wrap themselves in a blanket until they cool.

Recipe "Homemade apple compote for the winter with pears and plums"

For canned homemade assorted compote you will need:

1 kg of apples

200g plums,

400 g plums,

200-400 g of sugar,

1 liter of water.

Washed and pre-peeled apples are cut into slices. Pears are cut in half, the core is cleaned out of them. Plums are left whole or cut in half and pitted (in the second case, the shelf life of the roll will increase). Fruits are placed in jars up to the shoulders, poured with hot syrup and put to pasteurization for 20-30 minutes at a temperature of 85 C or sterilized for 8-12 minutes.

Recipe "Compote of apples and rhubarb for the winter"

For compote for 1 kg of apples, 200 g of rhubarb, 200-400 g of sugar and 1 liter of water are taken.

Pre-prepared apples and rhubarb are placed in jars and poured with cold syrup. The workpiece is left for 6-8 hours. After the specified time, syrup is added to the jars, they are pasteurized, as usual, and rolled up.

Recipe "Apple compote with berry juice"

Any berry juice can be poured instead of syrup. Such a drink is prepared in the same way as the recipes described above, only together with sugar syrup cans are filled with juice from currants (white, red or black), raspberries, cherries, etc. You can add sugar to berry juice to taste: the more sour the berries and apples, the more sugar you will need. Full jars are pasteurized for about 20-30 minutes and rolled up.

Compote from apples and plums, it is necessary to sterilize (calcine), dry, and after rolling with lids, turn them upside down and wrap them for self-sterilization. And, of course, without sterilization, about 20% more sugar is added to the compote, since sugar is an excellent preservative and will prevent the compote from spoiling.

The place for storing apple compote should be cool, dark, well ventilated, with a low level of humidity (cellar, basement, cold pantry, etc.). But a room that is too cold is not suitable for preservation: the optimum temperature for apple compote is +10..16 C. But, in principle, sterilized compote can be stored at room temperature, but not more than 22 C. Keeping the compote until winter, you can be sure that without vitamins in the cold you will not stay!

Properly brewed apple compote for the winter retains most of the vitamins; including pectin (found in fresh apples). Therefore, compote is even much more useful than store-bought and various drinks based on apple juice. For a refreshing drink - for a buffet, a holiday or just to quench your thirst - apple compote can be diluted with boiled chilled water and poured into jugs. And pieces of apples and other fruits from compote can be used to make winter desserts, as a filling for pies, etc.