Raspberry compote for the winter recipes for three liter and one liter jars. Raspberry compote - a combination of useful and pleasant Raspberry compote for the winter recipe

Good afternoon dear friends! Summer is in full swing and so is the season of winter harvesting too. Today we will talk about recipes for making raspberry compote. There are many ways to make raspberry compote tasty and easy.

Raspberry compote is always tasty and very healthy. And in order to preserve all the beneficial properties of raspberries for a long time, many use recipes without sterilizing the berries, and also add some natural preservatives that carefully store all the vitamins in your compote.

A 3-liter jar is the most common container for storing compotes; it is both convenient and practical.

Ingredients.

• 2-2.5 cups of raspberries.
• 300 sugar.
• Water.

Cooking process.

For 1 3-liter jar, 2 glasses of berries and 300 grams of sugar are enough.

And so, before preparing the compote, we sterilize the container and, accordingly, the lids in any way possible. There are oven sterilization methods and there are steam sterilization methods. Just put the jar over a boiling saucepan and hold for about 5-7 minutes. And the lids must be boiled before use.

And so the raspberries are sorted and washed, the jars are ready, you can proceed.

Pour the raspberries into a jar and fill with water to the brim.

Cover the jar with a lid and soak the raspberries in hot water for 10 minutes.

Then drain the water, add sugar to it, boil and pour back into the jar of raspberries.

After we cover with a lid and twist it with a special key.

We make jars with compote with the lids down, wrap them up and hold until completely cooled. After we transfer to a cool place for long-term storage. Raspberry compote is ready to bon appetit.

Video recipe on how to make raspberry compote

Enjoy your meal.

Raspberry compote for the winter recipe with mint

As you know, raspberries dilate blood vessels very well, and raspberries are also very tasty. But you can embellish its taste a little by adding a few sprigs of fragrant mint to the jar.

Ingredients.

• 200-250 gr. ripe berries.
• 250 sugar.
• 2-3 sprigs of mint.
• 2.5 water.

Cooking process.

Wash the jars well with soda and sterilize. Rinse the raspberries.

Pour raspberries into a jar with boiling water. Soak raspberries in hot water for 10-15 minutes.

Drain the water into the pan so that the berries remain in the jar, use a special nylon lid with holes.

Add sugar and 2-3 sprigs of mint to raspberry water. Boil for 3 minutes until the sugar is completely dissolved.

Pour the berries in a jar with raspberry syrup and tighten the lids. Compote with raspberries and mint is completely ready. It remains to make jars and wrap them with a warm blanket. After cooling, transfer to a cool place without sunlight.

Compote with raspberry and orange recipe for 1 liter jar

No matter how tasty raspberries are, you always want to cook something tastier. I suggest you try making raspberry and orange compote. The taste will be indescribable.

Ingredients.

• Raspberries 150-200 grams.
• Orange 2-3 slices.
• Sugar 100 gr.
• Water.

Cooking process.

Pour the sorted and well-washed raspberries into a jar, add orange slices.

Pour boiling water over for 10 minutes.

Drain the water, add sugar to the water, mix and boil for 2-3 minutes after boiling.

Pour back into the jar and screw on the lid.

Raspberry and orange compote is ready.

Compote recipe without sterilization with citric acid

Citric acid in compote acts as a natural preservative. Therefore, some housewives, in order to insure themselves, put a pinch of lemon on a 3-liter jar. And citric acid can very well emphasize the taste of raspberries in compote.

Ingredients per 3 liter jar.

• Fresh raspberries 200-300 grams.
• Sugar 250 grams.
• A pinch of citric acid.
• Water.

Cooking process.

Arrange raspberries in sterile jars. Pour boiling water over berries. Leave for 10 minutes then drain the water.

Pour sugar into water and boil for 3-5 minutes.

Add a small pinch of citric acid to each jar.

Pour the syrup into jars and screw on the lids.

step by step recipe with photo

Cheerful bright color of raspberry compote pleases the eye, and the taste of the drink vividly reminds of hot days. The incomparable aroma of garden beauty is loved by adults and children.

Berries must be carefully freed from the stalks and small dry litter.

A hot drink has a powerful diaphoretic property, warming not only the body, but also the soul, and is simply indispensable for a cold. On its basis, you can cook mulled wine.

Harvesting without sterilization allows you to maximize the integrity of the berries and the entire set of vitamins. A pinch of citric acid will help preserve the amazing color of the finished product.

Ingredients

• 500 g raspberries
• 200 g granulated sugar
• 2 pinches of citric acid
• 2.5-2.7 liters of hot water

Yield: 3-liter jar of compote.

Cooking

1. Rinse fresh raspberries in water several times: we need to remove small dots on its surface, since it is because of them that preservation can ferment. Try not to crush the berries too much during washing, so that they do not release the juice.

2. Wash a jar with a capacity of 3 liters in water and pour washed raspberries into it. They say that the most ideal ratio of berries and liquid in a container is when the berries have filled the jar to a height of about 5 cm from the bottom.

3. Boil hot water in a large saucepan and pour it into a jar of berries, remembering to put a knife, a wooden spatula, etc. under the container so that it does not burst from the temperature difference. Cover with a lid or something else and let the air escape for about 10-15 minutes. During this time, the berries are steamed and disinfected.

4. After the specified time, pour the pink-colored liquid from the jar back into the pan. Do not pour it out, as the raspberry juice is already dissolved in it. Boil it a second time.

5. Add granulated sugar and citric acid to a jar of steamed berries. Focus on the taste of the berries themselves: if they are ripe and sweet, then add less sugar and put a little more acid, if the berries are juicy, but without sweetness, then increase the sugar rate and reduce the amount of acid.

6. Pour boiling water into the jar a second time and immediately cover with a tin lid. Roll up with a conservation wrench and invert very carefully over the sink, checking the closure is tight. Shake it several times to dissolve the granulated sugar, and place it in storage in the pantry or basement, cellar. It is not necessary to place cans of drink under a blanket or towel.

Open raspberry compote in winter as soon as you want to feel the taste of fresh berries on your lips. Such a drink will ideally play in a duet with various pastries: buns, pies, pancakes and pancakes.

Note to the owner

1. While the liquid in the jar is hot, the raspberries will either rise up, then settle again, breaking up into small fragments - grains. This is a natural phenomenon due to the thermal process. However, later, when the conservation stands motionless on the shelf, this should not happen. As soon as the movement of the berries is noticed, the container that has begun to “naughty” must be opened and the contents consumed as soon as possible, and the rest should be moved to some colder place.

2. Raspberry compote is sweet, grapefruit juice is bitter, their mixture is something delicious. Such a balanced mix is ​​appropriate for a New Year's meal, besides, it contains just those vitamins that we are sorely lacking from late autumn. I need to drink more of it!

3. It is naive to believe that the raspberry mass from this blank will be as tasty as from jam. Meanwhile, throwing it away is a hasty decision. Berry cake is rubbed to get rid of the seeds, squeezed and added to couscous or semolina puddings, as well as to cottage cheese casseroles. The light smell of summer fruits will benefit dessert dishes.

4. For safety reasons, it is convenient to place cork boards under three-liter jars during their rolling. The glass bottom does not slip on them.

In winter, when there are not enough vitamins, and fruits and berries are very expensive, you can’t do without seamings. For example, raspberry compote for the winter is a drink that can be opened in honor of a holiday or just to quench your thirst. It has a pleasant color and taste, with a slight acidity, with a refreshing mint aroma that makes your berry compote more original.

It is not necessary to wait for the cold season to open raspberry compote and take the first sample. Banks can stand until the next hot summer, when the drink will perfectly disperse with ice or chilled.

raspberry compote for the winter photo recipe

Many believe that jars in which compote will be closed do not need to be sterilized. This is at the discretion of the hostess, but for those who are not afraid of experiments and do not want to bother with sterilization, the jar and lid can only be thoroughly washed and rinsed with boiling water. Wipe the container is not required, it should dry at room temperature or on the balcony. Whoever considers the sterilization of containers an obligatory stage of canning, we sterilize glass jars in any usual way (in the oven, in a slow cooker, over steam or in a microwave), and boil the lids.

Cans with a volume of at least 2 liters are used as containers for compote. Since the drink will disperse very quickly, it is recommended to close compotes in large quantities, since one jar has a small amount of ingredients.

The ingredients of the winter compote are berries and sugar in the following proportions per 3-liter jar:

Ingredients:

• 250 ml (glass) raspberries;
• 250 g (glass) sugar;
• 0.5 teaspoon of citric acid,
• For a pleasant aftertaste, you can add a couple of sprigs of mint.

Cooking process:

First of all, it is necessary to prepare containers for blanks, as well as lids.

Sort and wash the berries. In order for the compote to turn out saturated, it is better to select large whole raspberries. If they retain their shape in a drink, then they can then not only be eaten, but used as a dessert decoration. In general, the berries will be less acidic and firmer than fresh or frozen, but the palatability will still allow you to identify the raspberries.

Clean berries are neatly placed on the bottom of the jar. If you decide to add mint, then it must also be rinsed in running water, and then sent to raspberries.

Sugar and citric acid are poured over the berries. You do not need to leave the berries in the jar for a long time, as they will let the juice go and deform, it is much better to immediately pour boiling water over them and roll up the lid. Be careful to pour the boiling water slowly as the jar may crack due to the temperature difference.

Before sending the compote to cool, check if the lid is hermetically closed. To do this, just put the jar upside down and carefully examine the edges of the lid. They should not have drops of compote. If the lid is not closed tightly, you should immediately open the jar and close it with a new prepared lid. You don't need to sterilize anything.

Compote cools down for about 2 days, during which it is advisable to leave the jar in a cool, dark place, covered with a towel or blanket. In the first hours or days, the color of the compote may seem too pale, but do not worry about this. In a few days, it will turn from a pale pink liquid into an ordinary bright crimson compote. Accordingly, if you want to try the drink before the onset of winter, you should wait until the berries have completely given up their juice, and the compote will get a beautiful shade.

Raspberry compote for the winter was prepared by Ksenia

Hello dear visitors, welcome to the site!

The end of the warm season is coming, which means it's time to prepare for the winter. How many wonderful methods of conservation have come up with the human mind. Most of them are definitely good. However, among all the variety, I personally give the most honorable place to berry drinks.

The liquid, if you follow my instructions, perfectly absorbs the amazing taste and aroma of raspberries, while retaining most of its beneficial properties. Also, this compote is a great alternative to soda, it is sweet, but it does not corrode the stomach and contains very few calories. All in all, this dish is excellent in every way.

So, now I propose to start cooking ...

Nutritional value of the dish per 100 gr.

BJU: 0 /0 /7.

Kcal: 29.

GI: low.

AI: low.

Time for preparing: 20 minutes.

Servings: 5-6 tbsp (one and a half liter jar).

Dish ingredients.

• Raspberries - 250 g (1.5 tbsp).
• Sugar - 100 g (1/2 tbsp).
• Water - 1.3 l (5 tbsp).

Recipe of dish.

Let's prepare the ingredients. We sort out the berries, remove spoiled specimens, living creatures and sepals.

Sterilize jars and lids for at least 5 minutes.

We put the raspberries in a sieve and immerse it several times in cool water - this method of washing the berries is the most gentle.

Pour raspberries (250 g) and sugar (1/2 tbsp) into a one and a half liter jar.

Pour the contents of the dishes with boiling water to the top. Let the mixture brew for about 10-15 minutes.

Then pour the resulting syrup into a saucepan (the berries should remain in the jar) and bring the liquid to a boil.

We return the compote to the jar, if necessary, add boiling water so that the container is as full as possible.

We close the jar with a lid, turn it upside down, wrap it in a towel and cool it in this state.

Then we return the glass container to its original position and store the compote in a dark and cool place until winter.

The drink turned out very aromatic and tasty.

Enjoy your meal!