Thanks to the French chef Nicolas, we enjoy the aromas and tastes of fragrant summer and saffron autumn in winter. Roll up delicious compotes is a ritual to preserve the summer harvest of berries and fruits in the form of drinks.
In order for preparations with compotes to last for a long time for the winter, you should adhere to absolute sterility. Wash jars and lids thoroughly detergent and soda, boil or hold over steam.
Select ripe and elastic fruits or berries without the slightest sign of rot, so that they can be taken home canned compotes no germs got in.
To closed jars did not explode, homemade compotes must contain a certain amount of sugar and fruit acids. When making assorted fruits, it is better to put sour ones in a jar with sweet fruits or add citric acid.
If you decide to make compote from whole fruits, then you should consume them first. The pits of cherries, plums and other fruits are safe for up to a year, then bad substances begin to be released.
To cook a healing vitamin-berry compote without sterilization, you should pay attention to bird cherry, rose hips or sea buckthorn.
The compote can be fortified and given a special chic by adding a few spices or herbs: sage, cinnamon, tarragon, saffron. Add calamus to the drink made from pear and rhubarb, highlight the taste of strawberries with vanilla, and enhance the beetroot compote with anise.
Canned fruits are very healthy and easily absorbed by the body. A delicate cherry will decorate birthday cake, quince with homemade yogurt will be the best winter dessert.
With our compote recipes, you will look forward to winter, and snowy evenings will pass quickly with a glass of prepared compote.
Do you like pumpkin and carrot juice? Personally, I really do! It’s tasty, healthy, and reminiscent of the best time in life – childhood. Therefore, I always prepare several jars of this drink at the height of the season.
I remember the amazing taste and smell of pumpkin juice from childhood - in winter, my mother always gave it to us. For a long time I was looking for a recipe for making this bright and healthy drink until I came across this one - with citric acid.
One of the most common ways to preserve strawberries for the winter is to sterilize them in jars under lids. own juice. By preparing the berry in this way, you will preserve its aroma and most of the vitamins.
Home fruit compote made from grapes, apples and pears, has a pleasant velvety taste and is liked by almost everyone. In order to prepare it for future use, sterilization is not required, and it will take less than an hour.
Plum compote is very popular thanks to delicate taste, subtle aroma. Preserve for the winter plum compote Any housewife can afford it, because at the height of the season this fruit is sold at an affordable price.
Plum compote with the addition of mint can be drunk not only in the hot summer, but also canned for the winter. Nice vitamin mix with a refreshing menthol aroma will appeal to everyone without exception.
If you are looking for a proven and simple way to close several jars of delicious food for the winter berry compote, pay attention to this recipe. The compote turns out rich, aromatic, with a pleasant sweet and sour taste.
A sip of homemade dogwood compote prepared according to this simple and quick recipe, will give you a surge of strength and perfectly quench your thirst. The compote has a pleasant sweet-sour and slightly tart taste.
Compotes, which combine several types of berries, have the most rich taste And unique aroma. A trio of currants, raspberries and strawberries creates a unique taste and aroma composition.
Many women look forward to mid-summer, when the hottest time for preparing preserves for the winter begins. Experienced and novice housewives purchase lids, prepare jars and, of course, look for interesting and proven recipes for preparations. Of course, compotes have always been and remain one of the main categories of preservation. Delicious, refreshing compotes for the winter are in no way inferior to freshly brewed drinks, on the contrary: most often, canned compotes have a richer taste and unrivaled aroma of berries and fruits.
For those owners of basements and cellars who do not yet know how to prepare compote for the winter, we have prepared several basic recipes preservation of compotes. And for those for whom preparing drinks for the winter has long become a habitual activity, it will certainly be interesting to read our recipes for compotes for the winter in order to find something new for themselves and expand their culinary horizons.
Naturally, canned compotes can be purchased today at any grocery store, but in terms of taste and healthiness they will be an order of magnitude worse than homemade ones. Therefore, we advise all young housewives to read about how to make compotes, so that on any winter day they will be able to open a jar of an amazing drink and cheer up the whole family. You will learn not only how much sugar is needed for compote, what berries and fruits are best to choose for preserving this drink, how to cook and seal compote for the winter, but you will also get useful tips, which will allow you to experiment with the flavor notes of the drink.
Our recipes will allow you to no longer get lost in the vast world of canned drinks: incomparable delicious juices and compotes from cherries, currants, strawberries and sweet cherries for the winter will now be constant guests on your table. Our chefs will tell you how to seal compote for the winter with amazing taste, fantastic aroma and a full range of vitamins.
If you don’t like to tinker with canning for too long, a win-win option for you would be compote for the winter without sterilization, which you can prepare from your favorite fruits and berries.
On our culinary resource you will not find unsuccessful recipes: cherry compote for the winter you will never get sugary, Apple juice will not be too sour, cherry compote will delight you with a rich taste, and strawberry drink will give summer freshness.
16.09.2018
Watermelon compote for the winter
Ingredients: watermelon, sugar, waterFrom one kilogram of watermelon today we will prepare a very tasty unusual compote. The recipe is very simple and quite quick.
Ingredients:
- 1 kg. watermelon,
- 1 cup of sugar,
- 1 liter of water.
07.07.2018
Gooseberry compote "Mojito" with lemon and mint
Ingredients: gooseberries, sugar, lemon, mint, waterCompotes from berries and fruits are an excellent preserve that will help you out in the winter when you need tasty alternative store-bought juices And sweet water. Gooseberry compote with mint and lemon will surely please all members of your family.
Ingredients:
- gooseberries – 0.5 kg;
- sugar – 300 gr;
- lemon – 0.33 pcs;
- mint – 1 large branch;
- water – 2.5 l.
02.07.2018
Apple compote
Ingredients: apples, sugar, waterCompote made from whole apples for the winter turns out very tasty and beautiful. We recommend preparing it in a 3-liter jar - this way there will definitely be enough compote for everyone! And, believe me, there will be a lot of them!
Ingredients:
- apples - about 11 small pieces;
- sugar - 300 gr;
- water.
28.06.2018
Redcurrant compote for the winter
Ingredients: water, sugar, red currantFrom red currants you can prepare a very tasty sweet and sour red currant compote for the winter. The recipe is very simple.
Ingredients:
- 3 liters of water,
- 2 cups sugar,
- 400 grams of red currants.
28.06.2018
Birch kvass with raisins
Ingredients: birch sap, raisins, sugarFrom birch sap you can prepare very delicious kvass with raisins. The recipe is very simple and quite quick.
Ingredients:
- 3 liters of birch sap,
- 15 grams of raisins,
- 170 grams of sugar.
24.06.2018
Blackcurrant compote
Ingredients: currants, sugar, waterBlack currants make a very tasty and beautiful compote, so be sure to close it for the winter - it will be very popular in the cold season. We will tell you how to do this quickly and easily.
Ingredients:
- black currant - 170-180 g;
- sugar - 70-80 g;
- water - 650-700 ml.
22.06.2018
Gooseberry compote with mint and lemon for the winter
Ingredients: gooseberries, mint, lemon, sugarNow I will tell you how to prepare a very tasty unusual compote of gooseberries with mint and lemon for the winter.
Ingredients:
- 140 grams of gooseberries,
- 15 grams of mint,
- 15 grams of lemon,
- 25 grams of sugar.
19.06.2018
Compote of red currants with orange
Ingredients: currants, sugar, water, orangeIf you want to prepare a delicious redcurrant compote for the winter, then we advise you to combine it with orange - then the drink turns out to be unusual, very bright taste. Everyone will definitely like this option!
Ingredients:
- water - 3 liters;
- sugar - 200 gr;
- orange - 0.5 large;
- red currants - 150 gr.
16.06.2018
Raspberry and red currant compote
Ingredients: raspberries, currants, sugarYou can prepare a very tasty sour compote from red currants and raspberries for the winter. The recipe is quite simple and quite quick.
Ingredients:
- 100 grams of raspberries,
- 100 grams of red currants,
- 50 grams of sugar,
- one and a half tsp. preserves.
16.06.2018
Gooseberry compote with mint for the winter
Ingredients: gooseberries, mint, sugar, citric acid, waterPrepare a very tasty and easy-to-prepare gooseberry compote with mint for the winter. The drink is very tasty.
Ingredients:
- 300 grams of gooseberries,
- 2 mint branches,
- 50 grams of sugar,
- a quarter tsp citric acid,
- 650 ml. water,
- 1 liter jar.
30.05.2018
Rhubarb compote with orange
Ingredients: rhubarb, orange, sugar, waterThe combination of orange and rhubarb is quite unusual, but I really like it. This is why I make a delicious compote made from these products every year.
Ingredients:
- 250 grams of rhubarb;
- 65 grams of orange with peel;
- 150 grams of sugar;
- 850 ml. water.
28.05.2018
Ingredients: tomatoes, Bay leaf, salt, sugar
Using a meat grinder you can make very tasty tomato juice. I’ll tell you how to do this in today’s detailed recipe.
Ingredients:
- tomatoes - 1.5 kg.,
- bay leaf - 1 pc.,
- salt - 5 grams,
- sugar - 3 grams.
26.05.2018
Compote of plums and apples for the winter
Ingredients: apple, plum, sugar, waterIngredients:
- 2-3 apples,
- 200 grams of plums,
- 200 grams of sugar,
- 2.5 liters of water.
21.05.2018
Rhubarb compote for the winter
Ingredients: rhubarb, sugar, cinnamon, star anise, waterI prepare a lot for the winter different compotes. Today I want to tell you how to make a delicious, refreshing rhubarb compote with cinnamon.
Ingredients:
- 200 grams of rhubarb petioles;
- 150 grams of sugar;
- cinnamon stick;
- 1 PC. star anise;
- water.
03.05.2018
Pumpkin juice with dried apricots for the winter
Ingredients: pumpkin, dried apricots, sugar, water, citric acidpumpkin juice often prepared with some additions. Great option- dried apricots. With it, the juice will be both tastier and healthier. Our master class will tell you how to properly close it for the winter.
Ingredients:
- 700 grams of peeled pumpkin;
- 1 handful of dried apricots;
- 200-250 grams of sugar;
- 2 glasses of water;
- on the tip of a teaspoon of citric acid.
According to tradition passed down from previous generations, many housewives are engaged in conservation. After all, in winter you really want to open a jar, for example, of jam or compote, and enjoy the taste summer berries. Almost all fruits that grow on local lands during the warm season are suitable for preservation. The most common desserts are twists in the form of jam, jam and, of course, compote. Very often fruits are preserved in their own juice.
Compote
Young housewives who are just learning the art of conservation are interested in the question: how to close the compote for the winter? After all, it is important to do everything correctly, otherwise the contents may ferment and the jar may explode. Therefore, it is necessary to follow all the rules of conservation technology. First you need to decide what exactly the compote will be made from. The principle of its preparation is very simple. Fruits or berries are peeled, washed and placed in boiling water, most often with added sugar. The contents are then bottled. Everything seems simple. But nevertheless, you should clearly know how to close the compote.
Strawberry
So, everything in order. First, let’s determine what the compote will be made from. For example, from strawberries. Such a drink will have a subtle berry aroma and even in winter it will remind you of a warm summer. Even in canned form proper preparation strawberries retain their taste qualities. The amount of ingredients is indicated for a three-liter bottle. You will need about 2.5 liters of water, an average of 700 grams of strawberries and a glass of sugar. You can add a little more berries than the specified amount, then the drink will be rich and aromatic.
Next stage
Before closing the compote, the bottle must be thoroughly washed and sterilized. This can be done using a pan of boiling water and a special lid with a hole for the jar. Having placed the bottle over steam, it is necessary to sterilize it in this way for at least 15 minutes. In the meantime, the berries should be cleared of stems, sorted to avoid rotten ones, and rinsed well. Next, the strawberries are placed in a sterilized jar about a quarter of the capacity. Then the berries are poured with boiling water, the jar is covered and left for about a quarter of an hour. After this, the infusion is poured into a saucepan, where sugar is poured, and put on fire. The compote is brought to a boil and poured back into the bottle. Now you can roll it up using a special key. Here's how to properly close the compote. The bottle must be turned over and placed on the lid. After cooling, the container should be placed in a dark place where it will remain until winter.
Fruit compote for those who love original drinks
How to properly close compote different fruits? A very tasty drink is made from several types of berries. For example, strawberries go well with raspberries, cherries with black currants, and so on. Also very popular is a drink made from gooseberries. The berries, as in the previous recipe, also do not need to be boiled, which preserves them beneficial features. To prepare, you need one kilogram of gooseberries, 1 liter of water and about 2.5 cups of sugar. Minimum specified permissible quantity, which is necessary for the compote to stand until winter. You can add more sugar if the drink tastes not sweet enough. For compote, it is necessary to select only ripe and dense berries so that they retain their shape. Then rinse thoroughly and pierce each one.
Next, the prepared gooseberries should be poured hot water, but not boiling water. Meanwhile, sugar is poured into the water and put on fire until it is completely dissolved. The jars are sterilized for a quarter of an hour or pasteurized at 90 degrees for about 30 minutes for a three-liter volume. Then the berries are placed in the bottles and immediately filled with the prepared syrup. After this, the jars are screwed on with lids. Gooseberries go very well with currants, so you can combine them in one drink.
Cherry compote
How to close cherry compote? Now we will tell you in detail. Note that the berry itself completely retains its taste and aroma if it is observed the right technology preparing compote. Also, thanks to her, the drink acquires a beautiful and saturated color. To prepare, you will need about three kilograms of cherries, one and a half liters of water, and 750 grams of sugar. The berries should be sorted, peeled and washed cold water, then dry thoroughly. You need to take a saucepan with a volume of at least three liters, pour the specified amount of water into it and add sugar.
Then put it on the fire and wait until the crystals completely dissolve and the syrup boils. In the meantime, the bottles should be sterilized. After a quarter of an hour, dried and prepared berries are placed in hot jar, which is filled with syrup. Then you can twist it. It should be remembered that before closing the compote for the winter, it is necessary to sterilize not only the bottles, but also the lids. This is important, because if these rules are not followed, the containers may burst.
Currant compote for children
Are you interested in how to seal currant compote? Similar to other berries. According to this recipe, the currants are also not boiled, but filled with syrup. During the infusion process, the berries will give off their taste and aroma, and also saturate the drink with color. If the currants are sour, for example red, then you will need more sugar. The approximate proportion is 1:1.
If black currants are used, the berries of which have a sweeter taste, then approximately 800 grams of sugar are consumed per kilogram. The berries are separated from the stems, washed, sorted and dried. Then they are placed in pre-sterilized bottles and filled with one and a half liters of syrup. Before closing the currant compote, you should also prepare the lids. When everything is sterilized, the bottle can be screwed on. The jar should be turned upside down and allowed to cool. Then the container is sent for storage in a dark, secluded place.
Apricot compote
Want to know how to close apricots? A compote made from these sunny fruits can be enjoyed by both children and adults. Of course, every housewife has her own cooking secrets. For this compote you will need about 600 grams of ripe apricots, one glass of sugar and 2.5 liters of water. The fruits are sorted, washed thoroughly, and the seeds are removed. Bottles are sterilized along with their caps. Then the halves of apricots are placed in them to a third of the volume. Next, the syrup is prepared and then poured into a container.
There is another way to fill the bottle. Apricots are immediately covered with sugar and boiling water is poured into half the jar. After a quarter of an hour, without allowing the container with its contents to cool, the missing amount of water is added. After filling the bottle in one of the ways, it is twisted and turned upside down. There is another version of the recipe when the fruits are pre-cooked. However, this deprives the drink of transparency, and the apricots themselves lose their taste.
A little conclusion
Now you know how to close the compote. We have reviewed different recipes. In fact, everything is done easily and simply. We wish you good luck!
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Happy is he who drinks compote!
And indeed, homemade compote can't be compared to any other. Concentrated and aromatic drink can be diluted, so making compotes is also profitable! Compotes can be topped with your favorite and any berries and fruits. Summer is the hottest time for those who like to prepare compotes for the winter and enjoy the winter unique taste and aroma.
When preparing compote for the winter, many people have a question: do they need to sterilize jars of compote or not? Many will answer - yes, and there’s no getting around it. When sterilized at a temperature of 100 degrees Celsius, the microflora completely dies, so the preparations can be stored for a long time. But the point is that when high temperature All vitamins are destroyed and the compote turns from a healthy drink into a sweet, high-calorie drink.
Therefore, when preparing compote for the winter, you can do without sterilization, but only in two cases:
if the compote will not be stored for long and if canned fruits contain sufficient quantity acids. Acid delays the development of microflora. Therefore, compotes from cranberries, rowan berries, lingonberries, currants, gooseberries and apples sour varieties, cherries can be preserved safely and without preserving them.
Before preparing compote for the winter, heavily contaminated fruits must be soaked in a soda solution (5-6 g of soda per 1 liter of water). If the fruit has been sprayed chemicals, which are used to control pests, can be removed by washing the fruits in water with diluted vinegar. Also, before canning, the fruits must be carefully sorted, removing unripe and damaged fruits. If the berries or fruits are too soft, you can squeeze the juice out of them, boil them with sugar and preserve them.
Compotes for the winter - Spicy compote from plums
An excellent compote recipe for the winter, because in winter it can be used as a basis for making mulled wine.
Ingredients:
- strong plums 3 kg.
- water 750 ml.
- red dry wine 750 ml.
- granulated sugar 750 g
- vanillin 1/2 tsp.
- cloves 2-3 buds
- anise 1 bud
- cinnamon 1 stick
Cooking method: Wash the plums, cut them in half and remove the pits. Divide into jars. Pour water and wine into a saucepan. Add sugar and vanilla. Drop the clove and anise buds and the cinnamon stick. Cook for 7 minutes over medium heat, remove from heat and strain. Pour the prepared broth into the jars. Cover the jars with sterilized tin lids, pasteurize at 80 degrees. Roll up, wrap in a thick towel and leave until completely cool.
Compotes for the winter - Lemon compote with mint
Take it on board this recipe. Cold lemon compote perfectly quenches thirst, and served slightly warmed up, it will help overcome the first signs of a cold.
Ingredients:
- granulated sugar 1.5 cups
- lemons 3 pcs.
- mint 10 leaves
- water 3 l.
Cooking method: Choose lemons of approximately the same size. Wash, peel, cut into slices, remove seeds and veins. Place the sliced lemons in washed and steam-sterilized jars. Then place the washed and dried mint. If desired, you can add washed orange or grapefruit to the lemons. This will add additional flavor. Boil water, add sugar to it and stir until it is completely dissolved. The amount of sugar can be adjusted to taste. When the syrup is ready, pour it into the jar, without adding 2-3 cm to the top. Roll up with sterilized lids. Turn the jars over and wrap them up.
Compotes for the winter- Strawberry compote
Ingredients:
- strawberries 3 cups
- granulated sugar 1.5 cups
- mint 6 leaves
Cooking method: Sort the strawberries, wash them, remove the stems and place in a colander. Then pour the berries into a prepared sterilized 3-liter jar. Place mint leaves on top of the berries. Add sugar. Boil water and add boiling water to the jar up to the neck. The jar should not be cold, otherwise it may burst due to temperature differences. Boil the metal lid and screw the jar on. Carefully turn the compote over, cover with a warm blanket and leave until completely cool. Ready-made strawberry compote is best stored in a cool place in winter.
Compotes for the winter - Raspberry and blueberry compote
Ingredients:
- apple juice 3 l.
- granulated sugar 80 g.
- vanilla 1 pod
- raspberries 250 g.
- blueberries 250 g.
Cooking method: Warm the jars in the oven, boil the lids. Boil syrup from juice and sugar, add an opened vanilla pod to it. Boil for 3 minutes, add washed berries and cook for 1 minute. Select berries and put them in jars. Boil the syrup and pour the juice over the berries in the jars. Seal, wrap, and after cooling, store in a cool place.
Compotes for the winter - Rowan and berry compote
Ingredients:
- chokeberry 1 kg.
- red currant 500 g.
- cherry 500 g.
- water 3 l.
- granulated sugar 750 g.
Cooking method: Sort and remove berries crumpled leaves and stalks. Rinse and drain in a colander. Prepare sterilized jars, add berries, filling the jar 1/3 full. Place a pot of water on the stove. When it boils, add sugar. Boil for 5 minutes. Pour hot syrup over the berries. Roll up the jars boiled metal lids. Turn over and leave until completely cool. Then transfer the jars to a cool place.
Compotes for the winter- Apple compote with mint
Ingredients:
- apples 2 kg.
- granulated sugar 2 cups
- citric acid 1 tsp.
- mint 4 sprigs
Cooking method: Wash the apples, cut into slices, remove the core and seeds. Rinse mint sprigs under water. Sterilize jars for compote, place apples and mint in them. Boil water, pour boiling water over the apples, close the lids and leave for 15 minutes. Then pour the broth into a saucepan, bring to a boil, add sugar, and boil. Add citric acid to each jar, fill with boiling syrup to the neck and roll up. Turn hot jars over, wrap them and leave until cool.
Compotes for the winter - Compote of pitted plums
Ingredients:
- plum 1 kg.
- granulated sugar 500 g.
- water 1.5 l.
Cooking method: Cut the plums in half, remove the pits. Place in a sterilized jar and pour boiling water over it, cover with a lid and leave for 15 minutes. Then pour the water into a saucepan, add sugar, boil for 3-5 minutes, pour boiling syrup over the plums and immediately roll up. Turn over, wrap and leave until completely cool.
Compotes for the winter - Compote with cherries
Ingredients:
- cherry 1 kg.
- granulated sugar 1 kg.
- water 3-4 liters
Cooking method: Sort the berries, rinse, remove wrinkled and damaged ones, debris and leaves. Fill sterilized jars two-thirds full with cherries, add boiling water and leave for 10-15 minutes. Pour the water into a saucepan, add granulated sugar and cook the syrup. Pour hot syrup over the cherries in the jars and roll up immediately. Turn over the jars of compote, wrap them and leave to cool.
Compotes for the winter - Raspberry compote with cinnamon
Ingredients:
- raspberries 2 cups
- water 2 l.
- granulated sugar 250 g.
- cinnamon 1 stick
Cooking method: Sort the berries; set them aside if they are too soft or damaged. Wash the berries and place them in clean jars. Pour boiling water, cover and leave for 10 minutes. Drain the water, bring to a boil, add sugar and a cinnamon stick, and boil. Remove the cinnamon and pour boiling syrup over the raspberries in the jar up to the neck. Roll up immediately. Turn over and wrap, let cool.
Compotes for the winter - Lingonberry compote
Ingredients:
- lingonberries
- water 1 l.
- granulated sugar 1.2 kg.
- citric acid 1.5 tsp.
Cooking method: Boil sugar syrup. Place washed and dried berries in boiling syrup in portions, cook for 4 minutes, then transfer the berries to jars. When all the berries are boiled, add citric acid to the syrup, skim off the foam and pour the berries into jars and seal.
Compotes for the winter - Sea buckthorn compote
Ingredients:
- sea buckthorn berries
- water 1 l.
- granulated sugar 500 g.
Cooking method: Wash the berries, place them in prepared jars, filling them about 1/3 full. Pour hot syrup made from water and sugar over the berries. Turn upside down and leave until completely cool. You can prepare sea buckthorn compote by squeezing the juice from the berries and mixing it with sugar syrup. You can also add apples and rose hips to sea buckthorn.
Compotes for the winter - Apricot compote
Ingredients:
- apricots 4 kg.
- granulated sugar 500 g.
- water 1 l.
Cooking method: Rinse the apricots. Cut large ones in half, leave small ones whole. Place apricots in prepared jars. Boil water, add sugar and stir until completely dissolved. Pour the syrup into the jars of apricots, leave for 10 minutes, then pour the syrup into the pan and bring to a boil again. Pour syrup over the apricots a second time, seal, turn over and leave until completely cool.
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