The best apple compote recipes for the winter. The best apple compote recipes for the winter with photos. How to close apple compote for the winter without sterilization
Apple compote is perhaps the most popular and favorite type of preparation for the winter by many. Each housewife has her own recipe for canning apples, which is often passed down from mother to daughter, acquiring new tricks and secrets.
The popularity of homemade apple compote is understandable. It's much tastier and healthier than store-bought ones, it doesn't contain any artificial preservatives or flavors, and it's completely tailored to your preferences.
We offer you several recipes for apple compote for the winter, as well as some tricks on how to make this type of preparation even tastier and healthier.
How to choose the right apples for compote?
To make the compote tasty and beautiful, you need to choose the right apples for it. Here are some recommendations that have been proven over the years:
Ripe, but not overripe apples, without wormholes or damage, are best suited for compote. Don't use dead apples, only use ones you picked from the tree.
Do not take sour, not juicy fruits - compote from such fruits will turn out tasteless. Apples of sweet and sour, juicy, aromatic varieties are perfect.
If the apples are small, for example, the “Ranet” variety, then they can be placed whole in the compote. It is better to cut large apples into slices, after removing the core and seeds, and for fruits with a hard peel, remove it.
Another important secret to delicious apple compote is that you should not mix several varieties of apples in one jar. It is better to immediately distribute the fruits by variety and put them in jars.
Preparatory work
The first step is to prepare the jars. They should be thoroughly washed and sterilized. Some housewives prefer to sterilize jars in the oven, heating it to 150-170 degrees. The time required for such sterilization is at least 7-10 minutes. Others place a container of water on the gas and cover it with a special lid with a hole in the middle where the jar is placed. When the water boils, you need to put the jar and keep it under steam for 5 minutes.
Then the lids are sterilized. You can simply pour boiling water over them. But it’s better to put them in an enamel container and fill them with water so much that the lids are completely under water. Let the lids boil and after 2-3 minutes turn off the gas. The lids should be immediately removed from the water and covered with sterilized jars.
You need to cook not only the jars and lids, but also the apples themselves. After cutting into slices, the fruits should be filled with cold water combined with citric acid. The proportions of the solution are half a teaspoon per liter of water. After 20 minutes, the apples can be taken out and placed in jars. Now you can start preparing the compote itself.
How to close apple compote for the winter without sterilization?
To prepare apple compote without sterilization you will need:
Liter of water;
- 1 kg of peeled and chopped apples;
- 300 g sugar.
Divide the apples into the jars about two-thirds full and fill them with boiling water to the edge of the jar neck. After 7 minutes, pour the water back into the pan, add sugar and let it boil. Pour the resulting syrup into jars again and roll up. Turn the jars over, wrap them in a blanket and leave them like that for about a day.
How to seal apple compote for the winter with sterilization?
To prepare apple compote for the winter with sterilization, you will need the following ingredients:
1 kg chopped apples;
- liter of water;
- a full glass of sugar.
Place the chopped apples in jars approximately up to their shoulders. We cook the syrup, and as soon as it boils, immediately pour it into jars and cover with lids. Let the compote sit for several hours, preferably at least 5. Then place the jars in a large saucepan or enamel bucket. To prevent the jar from cracking when it hits the bottom of the pan during pasteurization, we recommend placing a cotton cloth folded 2-4 times or a kitchen towel under the jar. Fill the pan with cold water so that it covers the jars approximately to the hanger, and light the fire.
When the water in the pan heats up to about 80-85 degrees, reduce the heat as much as possible to prevent the water from boiling and leave to pasteurize. The procedure time depends on the volume of jars used: three-liter jars are sterilized for about half an hour, two-liter jars - 20 minutes, liter jars - 15 minutes.
After sterilization is completed, remove the jars from the pan and roll them up. The apple compote should gradually cool down, so we wrap the jars with a blanket and leave for a day.
Options for apple compote with other berries or fruits
Apples are a unique fruit, as their taste harmoniously combines with almost many other fruits. Therefore, the apple compote recipe provides enormous scope for culinary experiments and imagination. You can cook assorted compote either with or without sterilization.
The apple-cherry compote turns out to be very pleasant to taste. Fruits should be taken in the proportion of 1 part cherries and 3 parts apples. Since cherries are sour, you will need a little more sugar than indicated above in the recipes - approximately 400 grams.
Apples and black currants go well together. For 1 kg of apples you will need 400 grams of berries and about 600 grams of sugar.
The addition of rose hips to its composition will significantly increase the beneficial properties of apple compote. We take 1 part rose hips and 3 parts apples, a liter of water and half a kilogram of sugar and brew a delicious drink from all this.
Homemade apple compote is a tasty and healthy drink. It must be prepared in winter, not only to pamper your family with a delicious drink, but also to provide the body with the necessary vitamins during the cold period.
Apple compote in jars is simply amazing!
It is not even close to the drink that is boiled in a saucepan.
Summer aroma, unique taste, army of vitamins.
It's time to take care of your drink for the winter!
Apple compote for the winter - general principles of preparation
Apples are placed in jars, cut into slices or whole. For compote from pieces, it is not recommended to use early varieties or 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 of the preparation is sugar.
What can be added to the compote:
Other fruits;
Spices;
Zest fresh or dry.
Compotes are prepared with and without sterilization. In the second case, the double pouring method is most often used, and citric acid is often added. In any case, it is important to maintain the sterility of the workpiece. The dishes are treated with steam or any other method. For hermetically sealed sealing, use a special key or screw caps if the neck of the jar fits.
How long to cook the compote, what can be added, whether it is worth letting the drink brew - all this interests young housewives. To get a rich taste, leaving most of the vitamins contained in the fruits intact, boil them for no longer than 15 minutes. Focus on the size of the apples and their number. In addition, any other fruits or berries can be added to the compote: plums, raspberries, pears, apricots. You can add a few orange slices to the winter compote. To prepare a tasty, healthy drink, you need to take into account a number of rules:
- The fruits are brought to a low boil (compote with apples is cooked over low heat). This allows you to preserve their beneficial properties.
- The pieces must be the same size to cook at the same time.
- The drink is served chilled and strained (all components are first removed from the container).
From fresh
An important point in preparing apple compote is to avoid overcooking. The pieces should retain their shape and vitamin composition. The duration of cooking, in addition to the size and quantity of fruit, depends on the type of fruit. For example, if you are using ripe Antonovka, then you just need to bring the water to a boil and remove from the heat. It is better to boil Simirenka or Melba for 5-8 minutes.
Ingredients:
- apples (any variety to choose from, including paradise apples) - 1 kg;
- sugar - 1.5 tbsp;
- purified water - 3 l.
How to cook fresh apple compote in a saucepan:
Wash, cut the fruit into pieces, remove the core. Fill the pan with water, place on the fire, and bring to a boil. Add 1.5 cups of sugar and prepared ingredients to the pan. You can combine almost any other fruit in the brew. For example, a decoction of apples and pears is very tasty. When the water boils again, set aside for 10-15 minutes, then remove the pan from the heat. Close the pan and let the drink brew for 3-5 hours. The prepared broth can be canned to leave a tasty and healthy preparation for the winter.
Stocking up for the winter has always been a top concern for many women. To preserve some of the qualities of fruits, and in particular apples, they are canned or candied, but a more common method of long-term storage is cooking compote.
The technique of preparing apple compote for the winter has never caused any difficulties, so you can quickly cope with this task. Most often, the process itself takes from 5 to 30 minutes, so most of the time has to be spent preparing the ingredients.
It is customary to either preserve compote or eat it fresh in hot weather, after cooling it first. This drink can compete with any store-bought juices and nectars in terms of the amount of preserved vitamins.
Not all recipes require sterilization; below are several such options. But if the recipe specifies sterilization, this cannot be ignored. Otherwise, the shelf life of the compote may be significantly reduced. Let us remember that during fermentation the fruit floats to the surface and the lid swells slightly.
Apple compote
Below are recipes for making apple compote. The main ingredient is apples. Despite the simplicity of this recipe, it is better not to deviate from it. If you cook correctly, you will be able to pamper yourself and the people you care about not only with a very tasty, but also healthy drink.
Apple compote for the winter without sterilization
Ingredients:
- apples - 1 kg;
- sugar - 250 g;
- water - 1 l.
Step 1. Wash the fruit (larger fruits can be cut into slices). Fill the prepared container so that there is some free space at the top.
Step2. Prepare the syrup. To do this, pour sugar into boiling water. Boil the syrup for 2 minutes. Then remove the fire syrup and pour it in so that the apples are completely covered with syrup.
Step 3. After 5 minutes. While 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 syrup, jars of apple compote are rolled up for the winter. Then they should be turned over. You can place fabric or newspaper under the necks. The jars remain in this position until they cool completely.
Make sure the sealing of the jars is tight enough. Otherwise, microbes may penetrate into the drink, which will provoke unwanted processes. If aluminum caps were used, a sign of a good seal is that they are dented.
Insufficient deflection can be caused by overfilling the jar with fruit or improper cooling of the compote. To avoid spoilage of the product, it is worth changing the lid and sterilizing the compote again.
Compote of apples for the winter in pieces (with citric acid)
The recipe for the simplest apple compote for the winter. This drink is always obtained, it lasts well all winter even at room temperature, but it does not require sterilization. Compotes with other fruits and berries are prepared using the same principle. Calculation of products for one three-liter jar.
Ingredients
0.5−0.7 kg apples;
250 g sugar;
1 tsp. citric acid.
Preparation
1. Immediately put water on the stove to boil; in total you will need about 2.5 liters, but boil a little more so that you have a reserve.
2. While the water is boiling, you need to rinse the apples, wipe them with clean napkins, and cut them into slices. No need to grind.
3. Place the apple pieces in a jar.
4. Pour boiling water over it and 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. Place on the stove and boil for three minutes.
6. Add citric acid to the jar.
7. Pour boiling syrup over the compote and cover with a lid.
8. Turn the jar over and cover it with something warm, such as a blanket. Keep until cool.
Apple compote for the winter (with whole fruits)
Another compote recipe without sterilization, but with whole apples. For this drink you will need small fruits of the Antonovka variety. For one three-liter jar there are 8 to 10 pieces.
Ingredients
8−10 apples;
2 liters of water;
300 g sugar.
Preparation
1. Rinse the apples thoroughly and remove the stems. There should be no damage to the fruit.
2. Place the prepared fruits in a sterile 3-liter jar. There is no need to fill the jar with apples above the hanger. If the fruits are large, then put not 8 pieces, but less.
3. Fill the jars with boiling water, close with nylon lids, and cover with a blanket.
4. Leave the jars to cool for 12 hours, longer if possible, but do not keep for more than a day.
5. Drain the water into the pan, leaving the steamed fruits in the jars. During this time, the liquid will turn yellow and become 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 ensure purity.
7. Pour over the apples. Seal the jars and keep them upside down until they cool, covering them with a blanket.
Apple compote for the winter with sterilization
A reliable recipe for apple compote for the winter, which will definitely last until spring. If he stays, he will live quietly 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 small apples;
2.5 liters of water.
Preparation
1. Choose small apples without damage, wormholes, traces of mold or rot. Rinse well and dry.
2. Sterilize a three-liter jar and seal the lid.
3. Place the apples in a jar.
4. Boil syrup from sugar and water.
5. Fill the jar with apples, cover with a lid, but do not screw it on.
6. Place the jar in a tall saucepan with a cloth on the bottom.
7. Pour enough boiling water into the pan so that it reaches the jar 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 compote with apples for 20 minutes. If you screw two-liter jars, then sterilize for 15 minutes, do not forget to reduce the amount of sugar. Ten minutes is enough for liter jars.
Compote of apples for the winter with vanilla (Ranetki)
A variant of a very beautiful compote, for which ranetki are used. The drink is prepared in liter jars, they are filled up to the hangers. Calculation for three liter jars, preparation with sterilization.
Ingredients
1.5 liters of water;
400 g sugar;
1 g natural vanilla;
Ranetki.
Preparation
1. Wash the ranetki, remove the tails. Pierce each piece with a toothpick. This technique will preserve the thin skin on the fruit.
2. Place the ranetki in sterile jars.
3. Prepare a syrup from the recipe water and sugar, do not forget to add vanilla. Boil for two minutes, that's enough.
4. Fill the ranetki with boiling syrup up to the neck. Cover the jars with sterile lids.
5. Transfer to a pan for sterilization. There must be fabric at the bottom so that the glass does not burst during the process.
6. Pour boiling water into the pan.
7. After the water boils in the pan, sterilize the jars for ten minutes.
8. Take out, roll up the lids with a key, leave until completely cool under the blanket and upside down.
Compote of summer apples and black currants
Ingredients:
1 kg apples,
400 g black currants,
1 liter of water,
600−700 g sugar.
Preparation:
Place the prepared apples and currants in jars up to their shoulders and fill them with cold syrup of water and sugar and leave for 6-8 hours. Then add syrup to the top and place for sterilization: 1-liter - 5 minutes, 2-liter - 8 minutes, 3-liter - 12 minutes (or pasteurize at a temperature of 85ºC, respectively, 15, 25 and 30 minutes).
Fragrant apple compote for the winter (with grapes)
A variant of mixed compote, which is prepared with the addition of grapes. If the berries are dark, the drink will turn out bright and beautiful.
Ingredients
300 g apples;
300 g 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 place them in a three-liter jar. Cut the apples into slices and add to the grapes.
3. Pour boiling water over everything and leave for about twenty minutes.
4. Now put a lid with holes on the jar and 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 key, leave the workpiece upside down under the blanket until it cools completely. This may take up to two days. Then the jar can be turned over to its natural position and stored.
Compote of apples for the winter with orange “Fanta in Russian”
Recipe for apple compote with the addition of orange. To prevent the drink from becoming bitter during storage, be sure to remove all the seeds from the citrus fruit. Similarly, you can prepare a drink with lemon, but in this case you need to remove dry acid from the recipe. Fresh juice from sour citrus will suffice.
Ingredients
5−6 apples;
1 orange;
1 tsp. citric acid;
250 g sugar.
Preparation
1. Cut the apples into slices, put them in a clean jar, and pour boiling water over them. Leave 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. There is no need to grind the crusts; the larger they are, the better.
3. Squeeze the juice out of the citrus and pour it into the pan. When squeezing the juice, be careful not to get any seeds, let there be pulp.
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 pan and boil for a couple more minutes.
7. Add acid to a jar of steamed apples.
8. Pour boiling syrup over it and seal. The “Russian Fante” also needs to cool down upside down under a warm blanket.
Spicy apple compote for the winter with cinnamon and cloves
A variant of fragrant compote, to which it is advisable to add natural cinnamon. If the spice is crushed into powder, there is a possibility of using a product of low quality or synthetic origin.
Ingredients
0.3 cinnamon sticks;
2 cloves;
7-8 small apples;
300 g sugar;
2.3 liters of water.
Preparation
1. The apples need to be washed, dried, and processed in the jar.
2. Pierce each fruit with a toothpick to maintain the integrity of the skin. Place in a sterile jar.
3. Immediately add cloves and cinnamon; if desired, you can also add a little vanilla or a piece of ginger. The aroma will be amazing.
4. Boil the syrup, pour the prepared filling into the jar.
5. Cover, transfer to a pan for sterilization, pour boiling water.
6. As soon as the water begins to boil in the pan, set the time for 15 minutes.
7. After this time, carefully remove the tank and roll up the lid using the key. Cool and store.
Temperature changes when pouring boiling water may cause the jar to burst. To prevent this from happening, lower a large spoon inside, but only a clean one.
The syrup did not fit into the jar and remained? Dilute it with water, add some chopped apples, you can add other fruits, berries, and spices. Cook a regular compote.
Jars of compote need to be kept under a blanket until they cool completely, sometimes this will take two days. In the heat, further sterilization of the drink occurs, which ensures its safety.
You can add more than just berries and fruits to apples. Amazing compotes are made with mint leaves or lemon balm.
Granulated sugar is not always pure. That is why it is recommended to boil the syrup for at least three minutes; you can boil it longer. Never use sand from a sugar bowl that may contain crumbs or other debris.
Preface
In a snowy, frosty winter, we want to feel the warmth of the summer sun and enjoy the generous gifts of nature. And overseas fruits – oranges and pineapples, bananas and tangerines – no longer make us so happy. A wonderful reminder of warm summer days will be apple compote, prepared with your own hands for the winter.
For the first time in Rus', mention of apple orchards is found in chronicles of the 11th century during the reign of Yaroslav the Wise. Currently, it is one of the most familiar and widespread fruits. Incredibly tasty, juicy, aromatic - both adults and children adore apples.
There are a huge variety of varieties - more than 20,000. All of them are classified according to harvest and storage periods. Early ripening (summer) varieties ripen in mid-summer and are stored for up to 1 month, autumn apples are filled with juice in September and pamper us with their taste before the beginning of winter, late varieties reach maturity in mid-autumn, and their taste is most clearly revealed at .
A striking example of an autumn-winter variety can be considered Antonovka vulgaris, with its unique aroma and wonderful taste. Even in March, the fruits still retain their beneficial qualities and vitamins. To save as much as possible and preserve a rich harvest, housewives can the fruits, soak them, make dried fruits and make jam. But compote confidently holds the lead in winter preparations.
Compotes (or as they were called in former times - uzvars) have long been considered a festive drink. They were cooked from fruits without adding sugar or honey, poured into wooden barrels and very often served on the table on Christmas Eve. How to prepare a delicious apple compote for the winter?
Today's housewives prefer to preserve apples in glass containers with a volume of 1 to 3 liters. Before you start sealing, the jars should be thoroughly washed, preferably with soda, without adding liquid detergents. Then it is necessary to sterilize them. There can be a variety of methods - in the oven, under a lid with steam, just pour boiling water over it. Next, move the containers onto a clean towel and leave to dry.
At this time, prepare the apples. Wash well, if necessary, peel, remove the core and, depending on the recipe, cut into pieces. To prevent the fruits from darkening in the syrup, you can rinse them in a saline solution (10 g of salt per liter of water) or cover them with a clean towel soaked in a vinegar solution. Don't forget to rinse the apples thoroughly afterwards. Now we place the fruits in containers, filling them no more than 2/3 of the volume. Then pour in hot syrup. There are several ways to preserve compotes.
- Sterilization involves boiling a jar of apples for 15 to 30 minutes, depending on the volume of the jar.
- Pasteurization is carried out at a temperature of 90°C for a longer time (from 30 to 50 minutes). However, it should be noted that due to prolonged heat treatment, the content of nutrients and vitamins in apples decreases, while the costs of time, electricity and gas increase.
- A more economical method would be the hot pour method, when the fruits are poured with boiling water several times (no more than 3 times), left for 5–10 minutes and poured into a container prepared in advance. Then a syrup is prepared based on the resulting uzvar, boiled and poured over the fruit. In this case, canned apple compote will retain the maximum of valuable substances for the winter.
A very aromatic preparation for the winter would be compote from Ranetki - Grushovka or Kitayka. These small sweet and sour fruits with a bitter and tart flavor will add special sophistication to apple compote for the winter. For preservation, we choose ripe, but not overripe fruits, with a dense, glossy skin without flaws. Place the whole thing in jars, leaving the stems behind. Depending on the cooking method, pour syrup immediately and sterilize, or blanch and then fill with syrup. Cover with boiled metal/screw lids, turn over, cover with a warm towel and leave until completely cool.
For a three-liter jar you will need 1 kg of small apples, 400–500 g of sugar for syrup, cloves, cinnamon, mint to taste. The compote will acquire its richest taste in a month and a half.
Compote from Antonovka will preserve the rich mineral composition of apples for you for the whole winter. The cooking method is similar to the previous one. We select dense, large and undamaged fruits. Remove the core, tail and cut into four parts. We fill the jars, pour boiling water, drain and refill them with the already prepared syrup. Screw on the lids and the delicious drink is ready!
I would like to note that the syrup may differ in taste depending on the preferences of the housewife and those around her. The standard recipe is 250 g of sugar per 1 liter of water. The mixture must be boiled. To taste, you can add a cinnamon stick, anise, mint or lemon balm and even citric acid. To give a more saturated color, chokeberries, currants or blue grapes are added to the compote.
Apple compote will be useful for everyone. Potassium, magnesium, iron, calcium and phosphorus, which are part of apples, will make up for the lack of microelements during the cold season and strengthen the immune system. And so that the harvest pleases you with abundance, find out how to properly conduct it from year to year.
Whatever the variety of juices and fruit drinks in stores, you can’t think of anything better than homemade compote. When preparing apple compote for the winter, you will know for sure that there are no preservatives, dyes or flavors in your compote, only natural products and pure benefits. The recipes below use fairly concentrated syrup - from 20 to 40%. Therefore, before use, it must be diluted with cold boiled or ready-made drinking water. Apples from compote can be used as a filling for pies or open apple pie, they are incredibly delicious!
Before proceeding directly to the recipes, let me remind you of a few rules, following which you will end up with the best apple compote (and not only from them)
Sweet and sour apples that are almost completely ripe, but not overripe, are best suited for compotes. Unripe fruits are hard, inodorous and tasteless, while overripe ones become overcooked and lose their shape.
For compote, select large apples without visible damage and sort them by variety so that each jar contains apples of the same variety.
. Wash the apples thoroughly, peel them, remove the core and cut into slices. It is very convenient to use a special device, with which you cut the apple into 8 parts and remove the core in one motion.
Small apples can be canned whole.
You do not need to remove the skin from apples of delicate varieties.
Place 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 beneficial substances pass from the fruit into the water.
. Before placing apples in jars, it is advisable to blanch them for 6-7 minutes - after this procedure, the apples will no longer darken or lose volume. After blanching, the apples should be immediately cooled in ice water.
Do not drain the water after blanching, but use it to prepare syrup.
Wash the 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 oven mitts to avoid getting burned.
Fill the jars with apples up to the shoulders and pour hot 25-30% syrup (per 1 liter of water - 
250-300 g sugar). Cover with lids and place for 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 hot syrup over the apples in jars, let sit for 3-5 minutes, drain, boil the syrup and pour over the 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 seeds.
Ingredients:
1 kg apples,
1 liter of water,
250-300 g sugar.
Preparation:
Fill the jars with prepared apples up to the shoulders and pour boiling syrup from water and sugar to the edge of the neck. After 3 minutes, drain, bring to a boil and pour back into the jars. Let stand 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 neck of the jar. Roll it up and turn it over.
Ingredients:
1 kg apples,
1 liter of water,
250-300 g sugar.
Preparation:
Place the prepared apples in jars and fill with hot syrup. Leave for 6-8 hours, then add syrup to the edge of the neck and pasteurize at a temperature of 85ºC: 1-liter - 15 minutes, 2-liter - 20 minutes, 3-liter - 30 minutes. Roll up.
Apple compote with wine
Ingredients:
1 kg apples,
1 liter of water,
250 g sugar,
100 ml dry white wine,
5 pieces. cloves,
1 cinnamon stick,
peel of half a lemon.
Preparation:
Prepare sugar syrup, place prepared apples in it and boil them for 5-7 minutes. Then place them in jars up to their shoulders. Strain the syrup, add lemon peel, cinnamon and cloves, bring to a boil and add wine. Pour the hot syrup over the apples in the jars and sterilize as usual.
Compote from ranetki
Ingredients:
1 kg apples,
1 liter of water,
300-400 g sugar,
vanilla on the tip of a knife.
Preparation:
Carefully sort and wash the apples. They should be moderately juicy, not overripe, without stains 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 - this will prevent the skin from bursting. Boil syrup from water and sugar, strain, add vanilla and bring to a boil again. Place the apples in prepared jars up to their shoulders, fill them with hot syrup and set them to sterilize or pasteurize. Roll it up and turn it over.
Compote of summer apples and black currants
Ingredients:
1 kg apples,
400 g black currants,
1 liter of water,
600-700 g sugar.
Preparation:
Place the prepared apples and currants in jars up to their shoulders and fill them with cold syrup of water and sugar and leave for 6-8 hours. Then add syrup to the top and place for sterilization: 1-liter - 5 minutes, 2-liter - 8 minutes, 3-liter - 12 minutes (or pasteurize at a temperature of 85ºC, respectively, 15, 25 and 30 minutes).
Compote of apples and rose hips 
Ingredients:
750 g apples,
250 g rose hips,
1 liter of water,
500 g sugar.
Preparation:
Prepare the apples. Cut red, not overripe rose hips in half, remove seeds and hairs and rinse thoroughly. Place in jars and fill with boiling sugar syrup. Place for sterilization: 0.5-liter - 20 minutes, 1-liter - 30 minutes. Roll up.
Ingredients:
1 kg apples,
300 g cherries,
1 liter of water,
400-450 g sugar.
Preparation:
Fill scalded jars with a mixture of apples and cherries to ⅔ volume, pour boiling syrup and leave for 6-8 hours, covering the jars. Then carefully drain the syrup, bring it to a boil, pour it into jars and seal immediately. Wrap it up and leave it to cool overnight.
Ingredients for a 2-liter jar:
3-4 whole apples,
2-3 small bunches of grapes,
1 liter of water,
200 g sugar.
Preparation:
Place whole apples on the bottom of the jars. Place bunches of grapes on top of the apples so that they fill the jar by ⅔ of its volume. Pour boiling syrup over the fruit and place for sterilization (15 minutes from the start of boiling). Roll it up, turn it over, wrap it up.
Ingredients:
1 kg apples,
400 g plums,
200 g pears,
1 liter of water,
200-400 g sugar.
Preparation:
Prepare the apples as usual, peel and cut the pears into halves, 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 fruit in jars up to the shoulders, fill with hot syrup and pasteurize at a temperature of 85ºC: 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 apples,
200 g rhubarb,
1 liter of water,
200-400 g sugar.
Preparation:
Place the prepared apples and rhubarb in jars up to their shoulders and fill with cold syrup. Leave 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 (the more sour the apples and berries, the more sugar you will need). Set to pasteurize: 1-liter - 15 minutes, 2-liter - 20 minutes, 3-liter - 30 minutes. Roll it up and turn it 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 chokeberry)
in a ratio of 4:2
Apple (summer, sweet)-strawberry (strawberry)
in a ratio of 5:2
You can make any assorted compote according to your own taste. 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, before adding fruit, the jars must be sterilized, dried, and after capping, turned upside down and wrapped. And, of course, the amount of sugar must be increased by at least 20%, since sugar will act as a preservative.
Happy preparations!
Larisa Shuftaykina
Who said that the harvesting season is summer and early autumn? Even in October-November you can do it and do it quite successfully. For example, at this time I am making a very tasty and healthy compote of apples for the winter with rose hips and lemon. The recipe is very simple, and compote is always very popular in the winter season.
This compote of apples for the winter with rose hips and lemon is not only tasty, but also incredibly healthy. My little daughter enjoys drinking this compote instead of store-bought juice packages.
Ingredients for 1 liter jar:
- 150 g apples;
- 60 g rose hips;
- 3 tablespoons sugar;
- 800 ml water;
- 1 slice of lemon.
How to prepare apple compote for the winter with rose hips and lemon:
Wash rose hips thoroughly. We remove the branches, carefully cut off the stalks, trying not to damage the berry itself (otherwise, during blanching, the rosehip seeds will fall into the syrup, making it less appetizing). Wash the apples in running water. Cut the apples into 6-10 slices, depending on size. Carefully cut out the core.
Pour the required amount of water into the pan and bring it to a boil. Place apple slices in boiling water and simmer over low heat for 5 minutes.
Then add the rose hips and blanch everything together for another 2-3 minutes.
Carefully remove the apples and rose hips from the syrup (using a slotted spoon or colander) and place them in pre-sterilized jars, cover the jars with boiled lids.
To the water remaining after blanching, add sugar, lemon and a little more water, about 50 ml for each 1 liter jar (to make up for losses from evaporation during blanching). Bring the syrup to a boil and cook over low heat, stirring, for 2-3 minutes until the sugar crystals are completely dissolved.
Pour boiling syrup into the jars with apples and rose hips to the very top and immediately close the jars hermetically with lids - roll them up or screw them on.
We turn the jars upside down and wrap them in a “fur coat” - a warm blanket or rug. Let it sit until the compote cools completely. We store this compote of apples with rose hips and lemon in a cool place for the winter.
For compote, it is better to use sweet varieties of apples - then during blanching they will not fall apart and the slices will remain intact.
I used slightly frozen rose hips (what can you do - early frosts!). If the rose hips are not frozen, then the apples should be blanched for 3-4 minutes, and then add the rose hips and blanch them together for another 5 minutes.
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