Cooking time: Not indicated

Grandmother liked to cook jam and jam more, but my mother closed compotes and various newfangled sweets. And as soon as the early Antonovka ripened, my mother immediately made from these apples delicious drink. Just imagine: in winter you open a jar, quench your thirst with delicious sweet and sour compote, and then enjoy apples that just close completely.

Even now I sometimes make such deliciousness for my son, and in winter I give it instead of store-bought juice, in which there are more preservatives than natural ingredients. Sonny eats apples with great pleasure, leaving only ponytails and seeds. Although my grandmother said that absolutely everything is useful in an apple, and ate it without a trace.

Sometimes I make a dessert out of these apples: I grind them with a blender into puree and serve them in bowls with ice cream and nuts.

- apple (ripe small) - 5-6 pcs.,

- granulated sugar (white) based on 1 jar with a capacity of 3 liters - 300 g,

We sort out apples: for compote we leave small fruits without damage and wormholes. We wash them well and put them in pre-prepared 3 liter cans. Since we will not sterilize the workpiece itself, we will only process the jars: we thoroughly rinse them with soda solution, and then sterilize over steam for 5-7 minutes. Boil the lids for about 5 minutes.

We put prepared fruits in each jar, but not more than 10 pieces, so that they occupy about 2/3 of the volume of the container.

Then pour boiling water over the apples.

So that the jar does not burst from boiling water, I put it on a knife.

Then cover with a lid and leave for a while until it cools completely.

Now we pour the cooled water saturated with apple flavor into a saucepan and add sugar there based on the number of cans.

Stir until completely dissolved, and boil for a couple of minutes.

Then pour hot syrup over the jars to the very edge and quickly roll them up with boiled metal lids.

We turn the jars upside down - this is how we check the tightness of the seam. We wrap it with a blanket to keep warm as much as possible - this is how we ensure long-term storage of the drink in winter.

When the jars have cooled, we transfer them to the right place and wait until we can enjoy the rich taste of fragrant apple compote.

It is also easy to prepare pear compote for the winter. Bon appetit!


A recipe for a delicious fruit preparation for the winter - apple compote, which are laid in 3-liter jars with whole fruits. simple and affordable recipe from natural ingredients

Whole apple compote for the winter

Cooking time: Not indicated

For twisting apple compote from whole apples necessary:

- jars with a volume of 3 l;

- a special cover for draining boiling water;

- a key for screwing caps;

- a blanket for wrapping cans of compote;

- water passed through a filter or water from a spring.

To spin the compote, it is necessary to use selected apples, i.e. not wrinkled and not wormy. To prepare compote from whole apples for the winter, the fruits are thoroughly washed with water.

In order for the compote to be saturated with apple flavor, in each apple we make punctures with a fork in two or three places.

Let's start preparing jars for compote. I usually roll compotes in three-liter jars. For compotes, I think this is the most suitable option. But if this is a lot for you, you can roll compote in two-liter jars. Banks choose without cracks. AND Special attention look at the neck of the jar. It should be smooth and without splinters. If something suspicious is found on the jar, put it aside and do not use it in spins at all. Such a jar may swell in the best option, in the worst case, it can explode right in the cellar. Wash jars with baking soda before sterilization and rinse thoroughly. cold water.

We sterilize jars in a proven way. Someone sterilizes on a special metal stand, someone manages to sterilize on tiers from a pressure cooker. By the way, a stand for sterilization can be bought in special stores for household goods. I adapted to sterilize any jars in the microwave. It is fast and does not create much heat or evaporation. Pour water into a 3-liter jar and place it on its side right in the microwave. Turn on the microwave oven for 7 minutes at maximum power. Drain the rest of the water from the jar. Boil the lids in water for 3-4 minutes.

Put the apples in a jar.

Pour boiling water into a jar of apples.

Pour boiling water gradually, with a small interval, so that the jar does not suddenly burst from the hot. After 10 minutes, put a lid with holes on the jar.

Drain the water from the jar into a saucepan and prepare the syrup. To do this, add sugar - 0.5 l.

We wait until the syrup boils and pour it back into the jar of apples.

We roll up a jar of compote using a seaming key.

After spinning the compote, be sure to check if the syrup flows out from under the lid. If yes, then change the cover. Wrap jars of hot compote in a blanket until completely cool.


Be sure to prepare a compote of whole apples for the winter according to our recipe. Whole fruits look very impressive in jars, the drink itself is very tasty.

Apple compote for the winter - let's prepare the summer in jars! Recipes for different apple compotes for the winter with and without sterilization

Compote from apples in jars is simply amazing!

He is not even close to the drink that is brewed in a saucepan.

Summer aroma, unique taste, an army of vitamins.

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

Apple compote for the winter - general principles of preparation

Apples are stored in jars either cut into slices or whole. For compote from pieces, it is not recommended to use early varieties, soft fruits. After pouring boiling water, the pieces should not fall apart. If the drink is made from whole apples, then small fruits are chosen, often ranetki are used. The second main ingredient of the workpiece is sugar.

What can be added to compote:

The zest is fresh or dry.

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

Apple compote for the winter in pieces (with citric acid)

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

1 tsp citric acid.

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 there is a reserve.

2. While the water is boiling, you need to rinse the apples, wipe with clean napkins, cut into slices. No need to grind.

3. Place the apple slices in a jar.

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

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

6. Add citric acid to the jar.

7. Fill the compote with boiling syrup, roll up the lid.

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

Apple compote for the winter (with whole fruits)

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

1. Rinse the apples thoroughly, pull out the stalks. There should be no damage to the fruit.

2. Fold the prepared fruits into a sterile jar with a volume of 3 liters. No need to fill the jar with apples above the shoulders. If the fruits are large, then put not 8 pieces, but less.

3. Fill the jars with boiling water, close with nylon lids, cover with a blanket.

4. Leave the jars to cool for 12 hours, longer if possible, but do not keep 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, imbued with the aroma of apples.

6. Boil the drained water by adding granulated sugar according to the recipe. Boil the syrup for at least five minutes to ensure it's clear.

7. Pour over apples. Seal the jars, keep upside down until cool, covered 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 remains, he will live quietly until next year. For more than two years, such drinks should not be stored, since apples are used whole and with seeds.

600-800 g of small apples;

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

2. Sterilize a three-liter jar, process the lid for seaming.

3. Put the apples in a jar.

4. Boil the sugar and water syrup.

5. Pour a jar of apples, cover with a lid, but do not twist.

6. Move the jar to a tall saucepan with a cloth on the bottom.

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

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

Compote of apples for the winter with vanilla (ranetki)

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

1 g natural vanilla;

1. Rinse the ranetki, remove the ponytails. Pierce each piece with a toothpick. This technique will allow you to save a thin skin on the fetus.

2. Fold the ranetki into sterile jars.

3. Prepare a syrup of prescription water and sugar, do not forget to add vanilla. Boil for two minutes, that's enough.

4. Pour ranetki with boiling syrup up to the very neck. Cover jars with sterile lids.

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

6. Pour boiling water into the pan.

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

8. Remove, roll up the covers with a key, leave to cool completely under the covers and upside down.

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, then the drink will turn out bright and beautiful.

300 g of grapes;

1. Wash grapes and apples. Dry.

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

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

4. Now put a lid with holes on the jar, 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 the future compote with boiling syrup.

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

Compote of apples for the winter with orange "Fanta in Russian"

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

1 tsp citric acid;

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

2. During this time, you need to peel the orange, put the peels in a saucepan. It must be empty. Crusts do not need to be crushed, the larger they are, the better.

3. Squeeze juice from citrus, also pour into a saucepan. When squeezing the juice, make sure that the bones do not fall, let the pulp be.

4. Drain the water from the jar of apples into a saucepan, put on the stove.

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

6. Add sugar to the pan, boil for a couple more minutes.

7. Add acid to a jar of steamed apples.

8. Pour in boiling syrup, cork. The “Russian Fanta” also needs to be cooled upside down under a warm blanket.

Spicy apple compote for the winter with cinnamon and cloves

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

0.3 cinnamon sticks;

7-8 small apples;

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

2. Pierce each fruit with a toothpick to keep the skin intact. Put in a sterile jar.

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

4. Boil the syrup, fill in the prepared jar filling.

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

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

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

From the temperature drop when pouring boiling water, the jar may burst. To prevent this from happening, put 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 throw other fruits, berries, spices. Weld a regular compote.

Banks with compote should be kept under a blanket until completely cooled, sometimes this will take two days. In heat, further sterilization of the drink occurs, which ensures its safety.

You can add not only berries and fruits to apples. Amazing compotes are made with mint leaves or lemon balm.

Sugar is not always clean. That is why the syrup is recommended to boil for at least three minutes, you can boil longer. In no case do not use sand from a sugar bowl, which may contain crumbs and other rubbish.

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Portal Editor-in-Chief: Ekaterina Danilova


Apple compote for the winter: recipes from simple to sophisticated, options with various additions and general principles preparation, selection and combination of products

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 offered to your attention below, for winter harvest rather concentrated syrups (20-40%) are used in apple compotes, therefore, immediately before drinking, it is advisable to dilute the drinks with boiled cold water according 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 black currant 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 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 preserving preservation: optimum temperature for apple compote - +10..16 C. But, in principle, sterilized compote can be stored at room temperature, but not more than 22 C. By keeping the compote until winter, you can be sure that you will not be left without vitamins in the cold!


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.

A compote of whole apples for the winter in a 3-liter jar, as far as I can remember, was prepared by my mother when we came to visit my grandmother in the village. There was a huge old, but very well maintained garden, in which grew apple trees, pears, plums, cherries and apricots. Grandfather loved his garden very much and carefully looked after it: he dug every tree, cut the grass on the lawn, and every year we collected big harvest delicious varietal fruits.
Grandmother liked to cook jam more and, but my mother closed compotes and various newfangled sweets. And as soon as the early antonovka ripened, my mother immediately made a delicious drink from these apples. Just imagine: in winter you open a jar, quench your thirst with delicious sweet and sour compote, and then enjoy apples that just close completely.
Even now I sometimes make such deliciousness for my son, and in winter I give it instead of store-bought juice, in which there are more preservatives than natural ingredients. Sonny eats apples with great pleasure, leaving only ponytails and seeds. Although my grandmother said that absolutely everything is useful in an apple, and ate it without a trace.
Sometimes I make a dessert out of these apples: I grind them with a blender into puree and serve them in bowls with ice cream and nuts.


Ingredients:
- apple (ripe small) - 5-6 pcs.,
- granulated sugar (white) based on 1 jar with a capacity of 3 liters - 300 g,
- water.




We sort out apples: for compote we leave small fruits without damage and wormholes. We wash them well and put them in pre-prepared 3-liter jars. Since we will not sterilize the workpiece itself, we will only process the jars: we thoroughly rinse them with soda solution, and then sterilize over steam for 5-7 minutes. Boil the lids for about 5 minutes.
We put prepared fruits in each jar, but not more than 10 pieces, so that they occupy about 2/3 of the volume of the container.




Then pour boiling water over the apples.
So that the jar does not burst from boiling water, I put it on a knife.




Then cover with a lid and leave for a while until it cools completely.




Now we pour the cooled water saturated with apple flavor into a saucepan and add sugar there based on the number of cans.




Stir until completely dissolved, and boil for a couple of minutes.




Then pour hot syrup over the jars to the very edge and quickly roll them up with boiled metal lids.




We turn the jars upside down - this is how we check the tightness of the seam. We wrap it with a blanket to keep warm as much as possible - this is how we ensure long-term storage of the drink in winter.
When the jars have cooled, we transfer them to the right place and wait until we can enjoy the rich taste of fragrant apple compote.
It is also easy to prepare

Hello dear readers. Today we prepared apple compote for the winter, a recipe with photos. Recently, acquaintances shared apples with us, this year a lot of fruit has been disfigured, including apples. Parents say that this year they dried as much drying as never before. And from apples, and from apricots, and pears were dried. Well, we still have jam and jam left over from last year, the children don’t eat jam, we decided to make compote from apples in bottles. Now it’s just the time for preparations for the winter, they have prepared tomatoes, made tomato juice, cucumbers, caviar from zucchini, the turn has come to compote.

Just like that, autumn is approaching somehow imperceptibly. Adore warm autumn She is so bright and colorful. And this autumn we have, one might say, two events, the daughter goes to the first grade, and the son kindergarten. We are already preparing for the school and the kindergarten, so much is needed. For my daughter, this is generally a very exciting event, she is looking forward to September 1st. The first of September, first impressions, first grade, first teacher… Yes, there will be so many emotions, impressions. And we will experience all these emotions together, with the whole family.

Well, well, since they treated us to apples, what a waste of good, we decided to use them for compote. Still, it's delicious and healthy. To be honest, I love apple compote. Last year, friends treated us to such a compote, I really liked it, delicious, pleasant, refreshing. This year we decided, at least a little, but we will make apple compote for the winter. This year we have frozen a lot of berries, in general, every year we freeze a lot of berries: strawberries, cherries, black currants, blueberries. Fragrant strawberry. So the preparations are “in full swing” with us.

Delicious apple compote for the winter recipe with photo

For a 3 liter bottle you need:

  • Apples about 1 kg
  • Sugar 200 grams

The first thing I do is my jars and put them to sterilize. I also wash iron lids and boil them.

Now the apples need to be washed under running water. Next, I cut large apples into 4 parts, and small ones into 2 parts. I remove the middle of the apples. I don’t peel the skin on apples, otherwise it’ll just work out applesauce, not compote.

So that the apples do not darken, I dip the apple slices in acidified water. For one liter of water, 3 grams of citric acid. While I am preparing jars for compote, apples are in acidified water. My apples are red, sweet and sour.

We also need to put water on the stove. Since apples are in bottles, we will pour boiled water. In a sterile bottle, I put apples somewhere about half the jar. Now I pour boiling water over the apples, pour water up to the very neck and cover with a sterile lid.

You can preserve 1, 2, 3 cans of apple compote. You can make at least 10 jars, the recipe is quite simple, the ingredients are minimal, but then in the winter it will be possible to open a jar of such fragrant compote for any holiday in which “pieces of summer” got into. This is how the compote cools down for about an hour and a half.

Then we drain the water from each jar (you can use a special lid for this) and add 200 grams of sugar. Put on the stove and boil. And so is each bottle. We only made 2 cans of compote, so we drained the water from 2 cans and added 400 grams of sugar. If it seems to you that the compote is not sweet enough, you can add more sugar to it. But 200 grams in my opinion is enough. Next, the water with sugar should boil for several minutes.

Then, with sweet syrup, pour apples in a jar and roll up with a sterile lid. Be sure to turn the compote over and wrap it. Let them be wrapped until completely cool. Here it looks something like this, I wrap it all up and already the next day in the evening it will be already possible to remove the blanket and get compote.

Apple compote for the winter is ready! On the first day, we made 2 cans of compote, and decided to eat the rest of the apples, but since it’s still summer and the apples are not stored for a long time, we realized that we couldn’t handle the apples, the next day we were again preparing compote. I think the recipe with a photo will be a good instruction for you and you will easily make a simple and tasty apple compote.

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 boiling compote.

Of course, this is much better than buying a ready-made drink in the store, not knowing what exactly was used in its preparation.

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

Compote is usually either canned or consumed fresh in hot weather after cooling it down. This drink can compete with any store-bought juices and nectars in terms of the amount of stored vitamins.

Apple compote for the winter: a simple recipe

The traditional way of harvesting apple compote for the winter is perhaps the easiest. Usually it is divided into two types: with or without sterilization.

Consider the second option - compote without sterilization.

Ingredients:

Recipe step by step:


Recipe with pears

Ingredients:

  • 1 kg of apples;
  • 200 g pears;
  • 350 - 400 g of sugar;
  • 1 liter of water.

Compote of apples with pears for the winter is prepared as follows:

  1. Before preparing compote, the container is sterilized;
  2. Pieces of fruit are laid out in jars so that they occupy 1/3 of the volume;
  3. Ordinary water is heated to boiling point, and jars are filled with it;
  4. After a 20-minute blanching, the liquid returns to the pan, where granulated sugar is immediately added;
  5. Bringing the solution to a boiling point, you can pour it into a container;
  6. Banks are preserved and placed upside down until completely cooled. From above, the banks are covered with a blanket.

Compote of cherries and apples for the winter

Ingredients:

  • 1 kg of apples;
  • 300 g cherries;
  • 400 - 450 g of sugar;
  • 1 liter of water.

The preparation looks like this:

  1. The jars are scalded with boiling water, then filled with 2/3 volumes of cherries and chopped apples so that they fit snugly against each other (all seeds are removed from the berries);
  2. The prepared sweet syrup is put on fire and, having reached the boiling point, is poured into the container;
  3. Banks are insulated for 6 - 8 hours;
  4. After the time has elapsed, the sweet solution is poured back into the pan, heated again to the boiling point and again returned to the jars;
  5. The container is preserved and placed upside down until it cools completely.

Plums - their sourness is good for a drink!

Ingredients:

  • 4 medium apples;
  • 20 plums;
  • 1 glass;
  • 250 - 300 g of sugar;
  • 1 liter of water.

We prepare compote from plums and apples for the winter in stages:

  1. The container is sterilized in advance;
  2. Sliced ​​fruits are arranged in jars so that there is little between them. free space(all seeds must be removed from the plums) and poured with cool water;
  3. After 10 minutes, this liquid is poured into a saucepan, where granulated sugar is added;
  4. The liquid is brought to a boiling point, poured into jars and left for 10 minutes under a covered lid or tightly fitting cloth;
  5. The syrup is again poured into the pan, boiled for 1 minute and poured into jars;
  6. The container is immediately preserved, turned over and insulated until completely cooled.

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  • Banks can be taken absolutely any, but be sure to take into account all proportions. Experienced housewives advise rolling compotes into three-liter jars;
  • First of all, attention should be paid to what quality fruits should be selected for use in apple compote for the winter. You should not choose too ripe apples, because in part they have already lost a lot of vitamins. Nevertheless, hard fruits should not be taken;
  • It is worth choosing sweet and sour varieties, with each variety being placed in a separate jar. In no case should they be mixed;
  • The fruits are cut into 8 parts, the core is removed. The pieces should be the same so that they all reach readiness at the same time. Some recipes involve peeling apples or including cores in compote;
  • Sometimes cinnamon or zest of any citrus is added to apple compote to taste to give it a spicy flavor. The main thing is not to overdo it with the amount, so this is usually done a few years after the spin of the first cans. Then the hostess already knows what taste to expect from compote prepared according to traditional recipe, and, therefore, can correct it;
  • When cooking syrup, it does not hurt to add a little citric acid, then the mixture will help preserve more vitamins;
  • If someone is not allowed to use sugar when making syrup, that's okay. You can use the juice of those fruits from which the compote is cooked. It will take a little more time, but, on the other hand, the taste will be much richer;
  • Any fruit must be removed from the seeds, as they accumulate harmful substances that can not only shorten the shelf life of the workpiece, but also completely ruin it.

It is necessary to sterilize jars for compote for the winter over steam or in the oven, after washing them with running water or drinking water and wipe thoroughly.

Lids should be free of scratches and bends. Under no circumstances should lids that have already been used be used, even if they have been straightened.

Depending on the wishes of the hostess, you can slightly change the amount of added sugar, making the syrup more or less concentrated. Although reducing the amount granulated sugar not recommended, as you can only get slightly sweetened water at the exit.

You can increase the concentration of sugar if you plan to later use fruits for pies, and syrup for jelly.

We hope that using our recipes and tips, you will be able to cook fragrant compote from apples for the winter and please the whole family with this wonderful drink in the cold season!