Every year we have a debate whether to "roll up compotes for the winter or not", of course now you can buy a ready-made one and there are no problems. Alternatively, prepare fresh every time from frozen fruit. But what can compare with homemade compote, perhaps nothing. This is the taste of childhood and summer.
I want to tell you the easiest way to cook compote for the winter without hassle, we will cook from feijoa (fortunately this year the harvest is incredibly large).

The ingredients are listed per one three liter can.

Banks must be washed well and rinsed with boiling water. Seaming caps are sterilized separately.

Wash the feijoa fruits in cold water. We remove the ponytails. It is also advisable to sort out the feijoa by size, cut the large fruits in half.

We put the washed feijoa in clean jars, fill it by a third or half (optional). I filled in one third.

Then add sugar 200 gr. with so much sugar, the compote will turn out to be slightly sour. If you like sweeter compote, the amount of sugar can be increased.

We put water and boil. Pour the berry with hot water. Pour water all the way, do not be afraid after the compote has stood and the liquid will tune in a little less.
We roll up the lid. Then we turn the jars with compote, and we will see sugar at the bottom, shake the jar a little so that the sugar would sink to the other bottom.

Then we cover the jars with compote with some kind of warm material. I have a regular blanket. Let stand for 1-2 days. The cans can then be turned over and stored in a cellar or cool place.
After 2-3 months, the compote will become with a rich feijoa taste. Fruits in compote can also be eaten.

Exotic fruits and berries have recently appeared on the shelves of Russian stores. Not all of them are equally useful, especially when you consider that some of them are delivered immature. The feijoa berry is no exception; ripe fruits will simply deteriorate during transportation. And yet, from the regions of Central Asia, fruits that are quite suitable for food fall on the shelves, which cannot be said about those who have to overcome long flights. They will not make a high-quality feijoa compote.

Exotic fruits and berries have recently appeared on the shelves of Russian stores

When choosing a feijoa berry, you should not take into account its size - this is just a feature of the variety. Ripe fruits cannot have green stalks, smooth skin, dark spots on the skin. Ripe fruits are characterized by a rough surface, covered with a white coating of natural wax. Despite this protection, the fruits are stored for no more than 10 days.

The pulp of a mature feijoa should be jelly-like, translucent (white or pinkish). Brown spots are a sign of decay. It was possible to choose ripe, not spoiled fruits, which means that a product saturated with iodine and other useful substances will appear in the diet.

What is feijoa combined with

Feijoa has a pleasant, but not the most expressive taste, reminiscent of a mixture of strawberries, pineapple and kiwi. It lacks its own acid, so for compote with this berry, you need to use red currants, pomegranate seeds. Feijoa goes well with cranberries, lingonberries.

Feijoa goes well with cranberries, lingonberries

Considering the beneficial effect of lingonberry and feijoa on the kidneys, a compote of these two types of berries can be a prophylactic agent for pyelonephritis. In combination with berries, rich in vitamin C, compotes, jelly, feijoa fruit drinks will be useful for colds. For people suffering from thyroid dysfunctions, these berries are essential in the diet.

Attention! Iodine and most of the nutrients are found in the skin of feijoa. More healthy dishes will be those that are not prepared from pulp, but from berries with a peel.

With the addition of citric acid, feijoa tastes great with cherries, peaches, durum pears, apples, bananas.

Feijoa compote (video)

Feijoa compote: a classic recipe for the winter

A classic winter compote is made from halved feijoa. This allows spoiled fruits to be rejected at the cooking stage.

To prepare two 3-liter cans of compote, you will need:

• 1 kg feijoa;
• 4 liters of water;
• 350 gr. granulated sugar;
• 5-7 gr. citric acid.

A classic winter compote made from halved feijoa

Cooking method:

1. The berries must be rinsed under hot water to remove the natural wax from them.
2. Cut the fruit in half.
3. Berries are stacked in dense rows in prepared jars.
4. Sugar is poured into the boiled water, citric acid is added.
5. Jars of berries are poured with boiling sugar syrup, covered with lids.
6. After 7-10 minutes, the syrup is poured into a saucepan and boiled again.
7. Again, the cans are filled up to the shoulders with syrup and left for 5-10 minutes.
8. The syrup will settle down a little, being absorbed into the berries, its volume must be replenished due to the syrup remaining in the pan.
9. Cans are rolled up with metal lids and turned upside down. This is not just a test for the tightness of the seaming, but also the need for uniform heating of all fruits.
10. After 5 minutes, the jars must be wrapped in a cotton blanket or sweatshirt.

The compote will cool for 48-72 hours, but during this time the hard skin of the berries will be saturated with syrup. After that, the jars can be removed to a cool place, where they will be stored.

How to make feijoa lemonade for future use

Harvesting for the winter requires boiling the lemonade. The recipe does not imply that the drink will be carbonated, but if necessary, you can add a little soda just before serving the drink.

To prepare one liter of a delicious, but not the healthiest drink, you will need:

• 5 feijoa berries;
• 300 gr. granulated sugar;
• Juice of 1 lemon;
• 1 liter of water.

Harvesting for the winter suggests that the lemonade needs to be cooked

Cooking method:

1. Washed berries are cut into thin slices.
2. Water is put on the stove.
3. Granulated sugar is added to the boiled water.
4. Slices of fruit are immersed in the syrup. After boiling, the gas decreases; with a slight boil, the berries are boiled for about 5 minutes more.
5. Strain the liquid through a sieve, add lemon juice to it, bring to a boil.
6. It remains only to pour the drink into bottles or cans and leave to cool at room temperature.

After the bottle has cooled, it is better to put it in the refrigerator.

How to brew a drink with sea buckthorn and feijoa

Feijoa does not go well with sea buckthorn in taste, but when other ingredients are added, the benefits of southern and northern berries may well be combined in one drink.

For cooking you will need:

• 1 kg feijoa;
• 1.5 kg of apples;
• 200-300 gr. sea ​​buckthorn;
• 500 gr. sand.

The amount of sea buckthorn must be calculated according to your taste. The berry is so sour that the lemon seems sweet compared to it. And the oils contained in sea buckthorn are used to cleanse the liver. If you plan to prepare a drink, and not a medicinal tincture, then this ingredient should be handled with extreme caution.

Concentrate preparation method:

1. Washed sliced ​​apples and feijoa are boiled in a little water.
2. The harvested fruits are crushed with a blender. The mass is again laid out in the pan.
3. The pan with the resulting mass is again moved to the fire. After boiling, sea buckthorn and granulated sugar are added to it. You need to cook until the berries burst.
4. While the drink has not cooled down, it must be filtered through a sieve (to sift the flour). This will not save you from sediment, but there will be no unpleasant flakes in the concentrate.

You can store the concentrate for making a drink, or you can immediately prepare and roll up the nectar, for this you need to boil 5 liters of water and add the resulting concentrated juice to it.

Feijoa syrup for winter drinks

A juicer will help to prepare a lot of syrup for future use. The syrup prepared by the method of squeezing juice with steam has a lot of advantages, one of which is transparency, which is difficult to achieve from fruits that have a jelly-like structure.

Proportion for medicated feijoa syrup:

• Apples - 10 kg;
• Feijoa - 3 kg;
• Sea buckthorn - 0.5 kg;
• Rosehip - 1 kg;
• Raspberry (aromatic) - 1 kg.

A juicer will help to prepare a lot of syrup for future use.

Attention! Raspberries can be substituted for cherries or plums. These berries are essential to camouflage the rosehip and sea buckthorn. When treating children for colds, these two useful components can scare the baby away with their specific smell from the drink.

Cooking method:

1. Washed, sliced ​​apples and feijoa are placed in a juicer bowl. The whole portion of rose hips is added to them.
2. As soon as the entire volume of apples and feijoa has already been squeezed out, the bowl is cleaned, berries are loaded into it.
3. Granulated sugar is added to the resulting volume of juice, at the rate of 1.5 kg per 5 liters of concentrated juice.
4. The syrup is placed on a gas burner, heated with constant stirring until the sugar is completely dissolved. You don't need to boil the syrup!
5. Warm syrup is poured into sterilized containers and rolled up with metal lids.

Advice! It is more convenient to use syrup from shtoffs or bottles. When choosing such a container, you will need candle wax to seal the lids, corks. Melted wax must be poured over the joints of the bottles and corks.

Feijoa cocktail

Canning feijoa without cooking, makes it possible to use it in the preparation of cocktails all year round. To prepare berries for winter cocktails, they are crushed with a blender along with the peel, mixed with sugar. In a hermetically sealed jar, the workpiece will be well stored in the refrigerator.

Cocktail recipes:

• 1 glass of milk;
• 70 gr. creamy ice cream (can be used with a waffle cup);
• 1 tablespoon feijoa

Dietary:

• 1 glass of fat-free kefir;
• 2 tablespoons of chopped berries with sugar;
• Half a banana;
• A few drops of lemon juice;
• Cinnamon on the tip of a teaspoon.

The cocktail will energize the whole day. It is better to start the morning not with coffee, but with this drink, rich in vitamins and minerals.

Feijoa compote: a new recipe (video)

The green feijoa berry is native to South America. But she began to win the hearts of our housewives too. Compote made from the fruits of an evergreen shrub will definitely not leave indifferent those who once tasted it. Feijoa has an unusual taste, reminiscent of a pineapple-strawberry mix with hints of sour kiwi. We will tell you how to make a great drink from exotic fruits in this article.

It is better to buy berries in the market. It is advisable to first ask the seller to cut one of the fruits in half. The inside of the feijoa should be a light translucent color. A brown tint should alert - this is a sign of a stale product that has begun to rot. The green berries are soft to the touch and emit a delicate pleasant aroma.

Before you start cooking, wash the fruits. It is also advisable to scald them with boiling water. The skin is not cut off, but only with a sharp knife is removed from both sides of the "butt", just like when pickling cucumbers.

Dried feijoa can also be used for cooking compote. Such dried fruits are sold in special sections of supermarkets or in the market. The drink can also be brewed from the peel left after peeling the berries. Therefore, you should not throw out the skin. It must be dried in a dark, well-ventilated room, and used later for brewing compote or flavoring tea.

Feijoa compote recipes

In a saucepan

300 grams of ripe berries are placed whole (without "pops") in boiling water (2.5 liters), flavored with sugar (150 grams). Boil the drink under the lid for half an hour after boiling. Then the bowl is removed from the heat and left on the table to cool and infuse. If there is no time to wait, then ice will help speed up the cooling process. Methods for preparing transparent cubes are described.

In a multicooker with apples

Feijoa (300 grams) and (apples 250 grams) are washed and dried on a towel. The berries are cut in half, and the apples are cut into 6-8 parts. Fruit seeds are removed only if boiled fruits are planned to be eaten. If the compote is supposed to be filtered in the future, then it makes no sense to waste time cleaning the insides of apples.

The slices are placed in a multicooker bowl and filled with water. The liquid level should be 5 centimeters below the edge of the bowl. Add 250 grams of sugar to a five-liter cooking container. The lid of the device is closed, and the multicooker is set to the "Soup" or "Stew" cooking mode for 60 minutes.

After the signal, the multicooker is not opened, but the compote is allowed to steam for another 2-3 hours. At the same time, the "Maintain temperature" mode is turned off.

Dried feijoa peel compote with lemon juice

Dried feijoa skin is an excellent base for compote. Pour 1.5 liters of water into a small bowl, and add 6 tablespoons of sugar to it. As soon as the syrup boils, lay the dried feijoa peel (100 grams). Boil the compote for 20 minutes, and then insist under the lid for another 2 hours.

Filter the semi-cooled drink and add the juice of half a lemon to it. Lemon not only enriches the taste of the drink, but also adds a fair amount of vitamin C.

Feijoa winter harvesting

Sterilization option

Banks are washed with soda and sterilized. The rules for sterilizing containers for conservation are described in.

Feijoa is placed in prepared containers (500 grams per three-liter jar) in whole or in halves. Pour a jar of food with water, and then immediately pour it into a saucepan. Add 2 two-hundred-gram cups of sugar, and boil the syrup. Fruits are poured with steep boiling water, and the container is covered with a lid. The lid is pre-poured with boiling water.

The blank with compote is placed in a saucepan of water, and sterilized over medium heat for 25 minutes. Instructions for sterilizing workpieces are described in detail.

Only after sterilization are the jars tightened. Under no circumstances should tightly closed containers be sterilized! The workpiece is turned upside down and insulated with a blanket for a day. If the twisting was carried out with modern screw caps, then there is no need to turn the compote.

Watch the video recipe for an exotic berry preparation from the chef Rustam Tangirov

Without citric acid sterilization

A three-liter jar is steam sterilized for 15 minutes, and then the prepared feijoa fruits are placed in it so that they fill the container by about one third.

At the same time, approximately 2.5 liters of water is boiled in a saucepan. Berries are poured with boiling water, excess water is poured. Banks are covered with clean lids on top. Feijoa should be steamed in a jar for about 15 minutes. Then the infusion is poured back into the pan, leaving the melted fruits in the jar.

Put 2 cups of sugar and a quarter teaspoon of citric acid in the drained water. It will allow the compote to keep its fresh taste for a long time.

After the syrup has boiled for 2-3 minutes, it is poured into a jar for feijoa. The workpiece is immediately twisted and covered with a warm cloth for 24 hours.

Feijoa compote with oregano presents to your attention the channel "NYAM-NYAM Vkusnyashki"

With pomegranate seeds and rosehip petals

Banks are prepared first. They are washed and sterilized. In clean dry containers I put 250-300 grams of feijoa berries and 1.5 cups of peeled pomegranate seeds. Before use, the grains should be rinsed with water to get rid of accidentally trapped partition films.

Rosehip petals are taken fresh. If you focus on a three-liter can, then they need about 50 pieces. This is a small handful. Petals can be replaced with unopened buds (10 per jar).

All products are poured with boiling water and kept under a sterile lid (not twisted) for 15 minutes. The infusion is drained and combined with two glasses of sugar. The syrup is boiled over a fire for 5-7 minutes, and then the jars are refilled with it.

The workpiece is tightened with lids, turned over, and insulated with a towel until it cools completely.

How to store feijoa compote

Freshly brewed compote is poured into a decanter or jar with a lid. You can store the drink in the refrigerator for no more than two days.

Feijoa winter preparation is stored in a cool place with the rest of the conservation. The term of sale of the drink is 6-8 months. Longer storage times can change the taste of the beverage.

If you like feijoa, then be sure to check out our recipe.

Today we are talking about how to make feijoa compote for every day and we will consider the recipe for this, the features of preparation, the subtleties of the methods. I will also say a few words about how useful this fruit is for the human body.

About the benefits of feijoa

This outlandish fruit grows on trees belonging to the genus Akka, which grow in South America. Outwardly, it is a dark green, slightly elongated fruit, the taste of which is a little strange and may surprise at first glance, since it will at the same time resemble strawberries, kiwi and a little pineapple.

This fruit is considered to be very healthy. Its main value lies in the content of a significant amount of bioavailable iodine, most of which remains in the body, being directed to the reactions of synthesizing thyroid hormones.

Secondly, feijoa contains the following substances valuable to humans: copper, potassium, manganese, potassium, several vitamins from group B at once, ascorbic acid, pectins, tanning agents, and so on.

Taking compote from feijoa is very useful for atherosclerosis, thyroid diseases, immune deficiency, pathology of the cardiovascular system, vitamin deficiencies, as well as in the presence of intestinal malfunctions.

Feijoa, especially when ripe, can be eaten raw. Some housewives make jam from it, as well as compotes for the winter. Today I want to give some simple recipes on how to make compote from this fruit for every day.

The easiest feijoa compote recipe

The composition of the compote fully justifies its name. All that is required to prepare it is:

Water - from 3 to 4 liters;
Sugar - 250 - 300 grams;
Feijoa fruits - about a kilogram.

The fruit should be cut with a kitchen knife. You can cut them into small pieces, or you can more lazily, just cut them in half. This will not significantly affect the taste characteristics of the compote.

The sliced ​​fruit should be placed in a pot of boiling water, into which the sugar has already been poured. By the way, the amount of sugar is very variable. Ripe fruits are sweeter and therefore save on sweetener.

After adding the fruit to the water, the boil will be muted. After boiling again, the compote should be boiled for half an hour. After this period of time, the sweet drink will be completely ready. It can be served hot or cold.

Compote without cooking

This method of preparation, perhaps, somewhat simplifies the work, but does not contribute to the full disclosure of all the taste shades of the fruit. To prepare it, you will need the following ingredients:

Feijoa - about a kilogram;
Citric acid - a teaspoon;
Sugar - 350 grams.

Compote is prepared quite simply. The fruit should be finely chopped. Unlike the previous recipe, coarse cuts (cutting in half) are not suitable. Fruits, citric acid, sugar are added to a deep container and everything is poured over with boiling water.

The future compote is infused for several hours, cooling down along the way. After the drink has reached room temperature, it can be served. If desired, it can be slightly warmed up with a microwave.

Recipe for every day with apples

The combination of exotic feijoa fruits with our apples not only contributes to the full disclosure of the taste palette of outlandish fruits, but also adds special flavor notes to the compote. In addition, apples will saturate the dish with iron, which is very beneficial for the body.

List of ingredients for compote:

Feijoa - 10 medium fruits;
Apples - 2 pieces;
Citric acid - half a teaspoon;
Sugar - 200 grams.

Feijoa fruit should be mashed and cut in half. Peel the apples, remove the core and also the broken areas, and then cut them into medium slices. All ingredients are placed in a medium-sized saucepan, sugar and citric acid are added to it, as well as water. After - put on fire.

The compote is brought to a boil and then boiled for 30 minutes. After cooling down, the sweet drink is completely ready for use. Eat it hot or cold, it all depends on your taste.

Recipe with feijoa and sea buckthorn

Sea buckthorn is very useful for humans, in view of its ability to improve the functioning of the immune system, while increasing a person's resistance to various infectious factors, bacterial or viral.

Ingredients for making compote:

Feijoa - 1 kilogram;
Sea buckthorn - 300 grams;
Sugar - 350 grams.

Compote preparation is as follows. Feijoa hearths are cut in the usual way - using a knife, they are divided into two halves. Sea buckthorn should be washed and twigs removed.

Next, put chopped fruits into a saucepan with boiling water, add sugar there. Boil the compote within 30 minutes after boiling. If the drink does not seem too sweet, after all, sea buckthorn is very sour, you can add a little sugar, but better than honey. Best consumed chilled, with or without fruit pieces.

Conclusion

There are a huge number of variations on the feijoa compote theme. I think it is already clear that the whole difference between the recipes lies in the addition of one or another, one or more additional ingredients. Thus, the preparation of this drink is a real field for culinary imagination. In addition, the resulting drink will not leave anyone indifferent.