Foreword

In the snowy frosty winter, we want to feel the warmth of the summer sun, to feast on the generous gifts of nature. And we are no longer so pleased with overseas fruits - oranges and pineapples, bananas and tangerines. 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', the mention of apple orchards is found in the annals of the 11th century during the reign of Yaroslav the Wise. Currently, it is one of the most familiar and common fruits. Incredibly tasty, juicy, fragrant - both adults and children adore apples.

There are a huge variety of varieties - more than 20,000. All of them are classified according to the terms of collection and storage. Early ripening (summer) varieties ripen in mid-summer and are stored for up to 1 month, autumn apples are poured with juice in September and pamper us with their taste until the onset of winter, late varieties reach maturity in mid-autumn, and taste qualities are most clearly revealed at.

A striking example of the autumn-winter variety can be considered Antonovka ordinary, with its unique aroma and wonderful taste. Even in March, the fruits still retain their beneficial qualities and vitamins. In order to save and preserve a rich harvest as much as possible, the housewives preserve the fruits, soak them, make dried fruits and make jam. But the championship in preparations for the winter confidently holds the compote.

Compotes (or as they were called in the old days - uzvars) have long been considered a festive drink. They were cooked from fruit without the addition of sugar or honey, poured into wooden barrels and very often served at the table on Christmas Eve at Christmas. How to cook a delicious apple compote for the winter?

Current housewives prefer to preserve apples in glass containers with a volume of 1 to 3 liters. Before clogging, the jars should be thoroughly washed, preferably with soda, without adding liquid detergents. Then you need to sterilize them. The methods can be very diverse - in the oven, under a lid with steam, just pour over with boiling water. Next, transfer the containers to 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. So that the fruits do not darken 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 vinegar solution. Be sure to rinse the apples thoroughly afterwards. Now we lay out 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 a hot bay, 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, on the basis of the resulting uzvar, a syrup is prepared, boiled and poured over the fruit. In this case, canned apple compote for the winter will retain a maximum of valuable substances.

A very fragrant preparation for the winter will be compote from Ranetki - Grushovka or Kitayki. These small sweet and sour fruits with a bitter and tart flavor will add a special sophistication to apple compote for the winter. For preservation, we choose ripe, but not overripe fruits, with a dense glossy peel without flaws. We put them in jars whole, leaving the stalks. Depending on the method of preparation, pour the syrup immediately and sterilize, or blanch, and then pour the syrup. We close with boiled metal / screw caps, turn over, cover with a warm towel and leave to cool completely.

A three-liter jar will need 1 kg of small apples, 400-500 g of sugar for syrup, cloves, cinnamon, mint to taste. Compote will acquire the most intense taste in a month and a half.

Compote from Antonovka will keep the richest mineral composition of apples for you for the whole winter. The cooking method is similar to the previous one. We select dense, large and intact 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. We twist the lids and a delicious drink is ready!

I would like to note that the syrup may differ in taste depending on the preferences of the hostess and others. The standard recipe - 250 g of sugar is consumed 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, berries of chokeberry, currant or blue grapes are added to the compote.

Apple compote will be useful to everyone. Potassium, magnesium, iron, calcium and phosphorus, which are part of the apples, will make up for the lack of trace elements in the cold season and strengthen the immune system. And so that the harvest pleases you with abundance, find out how to properly spend it from year to year.

Whatever the variety of juices and fruit drinks in stores, you can’t imagine anything better than homemade compote. When preparing apple compote for the winter, you will firmly know that there are no preservatives, dyes and flavors in your compote, only natural products and sheer benefits. The recipes below use a fairly concentrated syrup - from 20 to 40%. Therefore, before use, it must be diluted with cold boiled or ready-made drinking water. Compote apples can be used as a filling for pies or an open apple pie, the yummy is incredible!

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)

For compotes, sweet and sour apples are best suited, ripened almost completely, but not overripe. Unripe fruits are hard, unflavored and tasteless, while overripe fruits boil and lose their shape.

For compote, select large apples without visible damage and sort them into varieties 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 in one motion and remove the core.

Small apples can be preserved whole.

With apples of tender varieties, the skin can not be removed.

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 laying in jars, it is advisable to blanch the apples for 6-7 minutes - after this procedure, the apples will no longer darken and will not lose in volume. After blanching, apples should be immediately cooled in ice water.

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

Wash jars for compote thoroughly, scald with boiling water and dry. They can be sterilized in boiling water or in the oven, just be careful and use thick mittens or silicone potholders so as not to burn yourself.

Fill the jars with apples up to the shoulders and pour hot 25-30% syrup (for 1 liter of water - 250-300 g of sugar). Cover with lids and pasteurize: 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: fill the apples in jars with hot syrup, soak 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 bones.

Ingredients:
1 kg of apples
1 liter of water
250-300 g of sugar.

Cooking:
Fill jars with prepared apples 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 jars. 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 jar. Roll up, turn over.

Ingredients:
1 kg of apples
1 liter of water
250-300 g of sugar.

Cooking:
Place prepared apples in jars and pour over hot syrup. Leave for 6-8 hours, then add the syrup to the edge of the neck and pasteurize at a temperature of 85ºС: 1-liter - 15 minutes, 2-liter - 20 minutes, 3-liter - 30 minutes. Roll up.

Apple compote with wine

Ingredients:
1 kg of apples
1 liter of water
250 g sugar
100 ml dry white wine
5 pieces. cloves,
1 cinnamon stick
peel of half a lemon.

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

Compote from ranetki

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

Cooking:
Carefully sort and wash the apples. They should be moderately juicy, not overripe, without stains and damage. Cut off the stalks, leaving about ⅓ of the length. Prick each apple in several places with a sharp toothpick or a thick needle - so the skin does not burst on them. Make a syrup of water and sugar, strain, add vanilla and bring back to a boil. Place the apples in prepared jars up to their shoulders, pour over hot syrup and set to sterilize or pasteurize. Roll up, turn over.

Compote of summer apples and blackcurrant

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

Cooking:
Put prepared apples and currant berries in jars up to their shoulders and pour cold syrup from water and sugar and leave for 6-8 hours. Then add syrup to the top and put on sterilization: 1-liter - 5 minutes, 2-liter - 8 minutes, 3-liter - 12 minutes (or pasteurize at a temperature of 85ºС, 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.

Cooking:
Prepare apples. Cut red, unripe rose hips in half, remove seeds and hairs, and rinse thoroughly. Place in jars and cover with boiling sugar syrup. Put on sterilization: 0.5-liter - 20 minutes, 1-liter - 30 minutes. Roll up.

Ingredients:
1 kg of apples
300 g cherries
1 liter of water
400-450 g of sugar.

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

Cooking:
Put the whole apples on the bottom of the jars. Lay the grapes on top of the apples so that it fills the jar by ⅔ of the volume. Pour the fruit with boiling syrup and put on sterilization (15 minutes from the start of boiling). Roll up, turn over, wrap up.

Ingredients:
1 kg of apples
400 g plums,
200 g pears
1 liter of water
200-400 g of sugar.

Cooking:
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 stones. Put the fruits in jars up to their shoulders, pour hot syrup and put them to pasteurize at a temperature of 85ºС: 1-liter - 15 minutes, 2-liter - 25 minutes, 3-liter - 30 minutes (or sterilize in boiling water, respectively, 5, 8 and 12 minutes).

Ingredients:
1 kg of apples
200 g rhubarb
1 liter of water
200-400 g of sugar.

Cooking:
Place prepared apples and rhubarb in jars up to their shoulders and pour over 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, but 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). Put pasteurized: 1-liter - 15 minutes, 2-liter - 20 minutes, 3-liter - 30 minutes. Roll up, turn over.

Here are some more examples of assorted apple compotes:

apple-cherry in a ratio of 4:1
apple-plum-pear in the ratio 4:2:2
Apple-Pear-Peach-Plum in the ratio 3:1:2:2
Apple-gooseberry-raspberry in the ratio 4:1:1
Rowan apple (red or chokeberry) in a ratio of 4:2
Apple (summer, sweet) - strawberry (strawberry) in a ratio of 5:2

You can make any compote assorted to your own taste. Determine the amount of sugar based on the degree of acidity of the components - the more acidic the apples, berries or fruits, the more sugar will be required.

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

Good luck preparing!

Larisa Shuftaykina

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 Rus' 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 lured by 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 tail-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 on 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.

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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%.
7. 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.
8. 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.
9. 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 trace elements 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 ?!”

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 reviewing the 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:

1. Boil the water first with a kettle so as not to heat it in a slow cooker.
2. Fill the container of the device with fruits.
3. Pour in fructose.
4. Fill with hot water.
5. Activate the "Steam" mode for 1 minute.
6. Leave for 30 minutes in the heating mode.
7. 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:

1. Thoroughly washed jars are filled with whole peeled fruits with a calculation of approximately 400 grams per 3-liter container.
2. After boiling water, fill each container with it to the top, let it brew for 20-30 minutes.
3. Drain the liquid, bring to a boil.
4. Fill each jar with water, leave for 30 minutes.
5. Drain water, add sugar, bring to a boil.
6. Fill the jars with syrup, adding a few mint leaves to each.
7. 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:

1. My berries and carefully sorted.
2. We cut the apples into slices, put them in a three-liter container, pour boiling water over them.
3. After 30 minutes, drain the water, bring to a boil, pour the fruit again.
4. After draining the liquid, add sugar and crushed blackberries in a juicer or blender.
5. Bring the syrup to a boil, pour over the apples and gooseberries.
6. 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:

1. We cut the apples into slices, and cut the pears in half, carefully clean the core.
2. We clean the plums from the stones, because during long-term storage they can release toxic substances.
3. We put the fruits in jars on the shoulders, pour hot syrup, leave to pasteurize for 30 minutes at a temperature of 85 degrees.
4. 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:

1. Rinse apple fruits, cut into slices, carefully clean the core.
2. Sort the cherries, wash, remove the seeds.
3. Cut the lemon into thin slices, remove the seeds.
4. Pour prepared water into the pan, put fruits and berries, add sugar.
5. Cook at maximum heat until boiling.
6. When the mixture boils, reduce the heat to a minimum, cook for another 10 minutes.
7. 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:

1. We thoroughly wash the apples, put them in pre-sterilized jars as a whole.
2. Carefully place the grapes on top.
3. Fill with boiling water, let stand for 15-20 minutes, drain.
4. Prepare syrup using drained water and sugar, bring to a boil.
5. 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:

1. Sort currants, grind in a juicer.
2. Rinse the apples, peel the stalks.
3. Put apples in pre-sterilized jars, pour boiling water over them, leave for 30 minutes.
4. Pour water from containers with fruit into a saucepan, mix with currant juice, bring to a boil.
5. Pour the apples with the resulting syrup, tighten the lids.
6. 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:

1. Mix sugar with water, bring to a boil.
2. Dip the apples into the syrup, boil over low heat.
3. We shift the fruits into pre-sterilized jars.
4. We filter the syrup, add grated lemon zest, cinnamon and cloves to it.
5. When the mixture boils, wine is poured into it.
6. 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:

1. 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.
2. Peel the apples from the stalks, cores, cut into slices.
3. Put fruits with berries in a container, pour boiling water over, cover with a saucer.
4. After 10 minutes, pour the water into a saucepan and bring to a boil.
5. Grind oranges with a meat grinder, mix with sugar, add to boiling water.
6. Boil the mixture for 5 minutes over low heat.
7. 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:

1. Sort the berries, wash, leave to dry on a paper towel.
2. Wash apples, dry, peel the core, cut into slices.
3. Bring water to a boil in a saucepan, add sugar, berries and fruits.
4. Boil over low heat, stirring occasionally, for 5-7 minutes.
5. Cover the mixture with a lid and leave to cool.
6. Pour into a jar, screw on the lid.
7. 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:

1. Rinse the rose hips, cut in half, remove the seeds and hairs.
2. Rinse the sea buckthorn thoroughly, sort, peel the stalks.
3. Peel the core from apples, cut the fruits into slices, put in sterilized jars.
4. Add berries, pour boiling water for 30-40 minutes.
5. 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, rather 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 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 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 preserving 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.