How to make apple compote for the winter. Simple recipes. Compote of whole small apples for the winter

The drink turns out rich and concentrated, thanks to which it is perfectly stored all winter at room temperature. For cooking it is better to use dense ripe fruits. If you take unripe ones, then the compote will not be very good. pleasant taste, and re ripe fruits will boil and the drink will become cloudy.

Cooking time – 1.5 hours.

List of ingredients for one 3 liter jar:

apples – 8-10 pcs.;
lemon – 1/3 pcs.;
granulated sugar – 350 g;
water – 1.8-2 l.

Preparation:

Wash the apples thoroughly and cut into small pieces. We cut large fruits into 6-8 parts, small ones into 4 parts. Very small apples can be rolled up whole. If the apples are cut into pieces, be sure to cut out the core.

We prepare the jars in advance - wash them thoroughly and sterilize them over steam or in the oven. Wash the lids and boil for 4-5 minutes. Place the chopped apples in prepared dry jars almost up to the shoulders.

Wash the lemon and cut into thin slices. We will need no more than one third of a whole lemon. Fresh lemon can be replaced with ready-made citric acid, which will require one incomplete teaspoon.

Fill the jars with apples and lemon with boiling water. Cover with lids and leave for 30-40 minutes. During this time, most of the apples will be saturated with water and the amount of water in the jar will decrease, so add boiling water to the very top and leave for some more time. We need all the air to come out of the apples so that they are thoroughly steamed.

Then, using a special lid with holes, completely drain the water from the jar into the pan.

Add sugar to the pan and cook the sugar syrup. Boil it until the sugar dissolves.

Pour hot sugar syrup over the apples so that the syrup slightly overflows, so there is no air left in the jar. Immediately seal it tightly with a lid - you can close it with screw caps or use a seaming wrench.

Turn the jar upside down and wrap it in a large towel. Leave the compote in this state for 24 hours, and after cooling, store it in a dark place.

Before drinking, it is better to dilute the drink with boiled or filtered water.

Compote of apples and pears in a 3 liter jar

You can make a wonderful drink for the winter from these fruits. Delicate, light and very fragrant, this compote will perfectly quench your thirst and fill the body with vitamins. It is prepared quickly and simply, without additional cooking of fruit and sterilization. Most often, they use the double-filling method, but if you plan to store the compote at home, in the pantry, then it is better to play it safe and fill the jar three times, in which case the compote of apples and pears will definitely last all winter.

Cooking time – 65 minutes.

List of ingredients:

apples – 4-5 pcs.;
pears – 3-4 pcs.;
sugar – 350 g;
citric acid – 1/3 tbsp.

How to cook:

Let's start with processing the fruit. Wash the apples and pears thoroughly and dry them a little. If the apples are not wormy, then it is enough to cut them into 4-6 parts and cut out the core. For wormy ones, we simply cut off whole parts. Homemade fruits can be left with the peel; it is better to remove it from store-bought ones.

We also cut the pears into 4-6 parts and cut out the seeds. Large fruits can be cut into more pieces.

We clean three-liter jars with soda and rinse thoroughly with water. Sterilize for at least 15-20 minutes. When the jars are dry, place the chopped fruit in them.

In a large saucepan we boil about 3 liters of water, we will need a little less, but it is better to make a reserve. Fill the jars with boiling water up to the neck, cover with lids and do not touch for 40-50 minutes.

Pour the water back into the pan and boil. Let's add a little boiling water there so that we definitely have enough for the second pour. The jars are large, it’s not very convenient to work with them and the compote is easy to spill, so we make a reserve for such an unforeseen event. Boil the water for the compote for at least 5 minutes.

While the water is boiling, add granulated sugar to the fruit in the jar.

Then add a little citric acid, it will give the fruit a beautiful glossy hue.

Fill it with boiling water again, the water should reach the very top and turn it up. To check the sealing, place the jar on a dry towel upside down; there should be no air bubbles or unnecessary sounds indicating incomplete sealing.

If everything is fine, then wrap the drink well in a warm blanket and leave it for a day. Store in a dark, cool place.

Apple compote for the winter with spices

Whatever the variety of juices and drinks in the store, there is nothing better than homemade compote! No preservatives, dyes or anything else harmful substances, only natural fruits and berries.

The prepared drink with spices has a slightly tart taste and an intoxicating aroma! As spices, in addition to those listed in the recipe, you can use star anise, cardamom or nutmeg.

However, they must be used carefully; they can overpower and cover up the natural aroma of apples. In addition, with prolonged heating, the pungency of the taste of the same clove increases, and the taste decreases. Therefore, it is better to use spices at the last stage of cooking.

For compote with spices, apples of any variety are suitable, even slightly unripe fruits or sour ones. The main thing is that the fruits are dense; overripe apples can boil and lose their shape.

Preparation time – 1.5 days.

Ingredients for one three liter jar:

apples – 6-8 pcs.;
sugar – 1.5 tbsp;
citric acid – 1 tsp. (without slide);
cinnamon – 1 stick;
cloves – 2 buds;
allspice – 3-4 peas;
dried barberry – 9-12 pcs.

Cooking recipe step by step:

First of all, let's prepare three-liter jars for compote. They should be washed with special care with a soda solution and long time rinse under cold running water. Then sterilize the jars over steam or in the oven for at least 20 minutes. We will also process the lids and boil for about 5-7 minutes. It’s better to immediately spend some time carefully preparing the dishes than to regret later about wasted time and spoiled products.

The quality of the twist largely depends on the purity of the fruit, so wash the apples very well in slightly cool water. Cut each apple into 6-8 pieces and cut out the core.

Pour the chopped apple slices into the prepared jar. Since we are preparing compote from only apples, you can put more of them - about half a jar.

Pour boiled water over the apples and cover with a lid. Leave for 12-14 hours, the apples should steam well. You can cover the jar with a towel so that the water cools more slowly.

Note to the owner!

Always boil water in reserve; when working with large-volume jars, there is always a chance of water spilling, especially when pouring from a saucepan into the narrow neck of the jar.

After this, pour the water into a saucepan, and add sugar and citric acid to the jar.

In a saucepan with apple syrup add spices, dried barberry and a little more boiled water, because some of it was absorbed by the apples and the jar is no longer full. Place on the stove, bring to a boil and cook for about 5-7 minutes. After this, take out the cinnamon stick and cloves, we no longer need them, and boil for another 2-3 minutes.

Fill the jar aromatic syrup up to the neck, cover with a lid and roll up the key. Immediately turn the jar over onto the lid and wrap it in a terry towel. The slower the compote cools, the better the sterilization process goes.

When the apple compote with spices has cooled, transfer it to a dark place for storage.

Compote of apples, melon and ginger for the winter

The combination of products creates a new and unusual, but at the same time very bright and interesting taste. Spicy aroma ginger goes perfectly with the fruity notes of the breath and apples, and it’s not worth talking about the benefits of these products - such a compote will become excellent prevention colds during the cold season.

The main thing is not to overdo it with the ingredients, everything should be in moderation and then it will be tasty and aromatic compote will delight you all winter!

Cooking time – 40 minutes (not taking into account the time of steaming and cooling of the cans)

Ingredients for a three-liter jar:

apples – 4-6 pcs.;
melon – 300 g;
ginger root – 0.7 cm;
sugar – 1.5 cups;
citric acid – 0.5 tsp.

How to make apple and melon compote:

Peel the melon and cut into medium-sized pieces. It is best to take a melon with ripe, but elastic pulp, which will not boil over from boiling water.

Peel the apples, cut them into two parts and cut out the core. Cut the apples into pieces equal in size to the melon pieces. We do everything quickly so that the apples do not have time to darken.

We prepare three-liter jars in advance - wash and sterilize them thoroughly. Place the prepared melon and apples into dry, cooled jars. Peel the ginger root and cut it into thin slices, 2-3 pieces will be enough for compote, in large quantities ginger will spoil the taste of the entire compote.

We heat the water and after boiling, pour it into the jar. Cover with a sterilized lid and leave for a couple of hours. During this time, the apples will absorb some of the water and you can add more boiling water.

Pour the cooled water into a separate pan.

Add sugar to the pan, stir and put on fire. Cook the syrup for about 5-7 minutes.

Add a little citric acid to the jar, fill everything with boiled water and leave for another 40 minutes. After that, drain the water, boil it and fill the jar a third time, this time completely.

Cover the jar with apple, melon and ginger compote with a lid and roll it up with a key. Turning the jar upside down, immediately wrap it in a warm blanket or blanket. The compote should cool for at least a day, only after that we put it away for storage in a place convenient for you, but it must be dry and dark. Have great preparations!

Compote of apples and plums for the winter

In order to make apple and plum compote for the winter, you don’t need to be an ace in cooking. The drink is very easy to prepare, without sterilization. The recipe is for one 3 liter jar.

Prepare the necessary ingredients:

350 grams of apples,
150 grams of plums,
sugar to taste (I add 6 tablespoons of sugar or 120 grams to a three-liter jar),
almost 3 liters of water.

How to cook:

Wash the jar thoroughly with warm water, making sure to add a little baking soda. You can also use detergent for washing, but in this case you should rinse the jar very well. Wash the apples and plums. It is not necessary to remove seeds from plums, however, if this point is important to you, then break each berry in half and carefully remove the seeds. Cut the apples into medium-sized pieces. There is no need to peel them. First place the plums in a clean and dry three-liter jar.

After this, add the chopped apple pieces.

Now, pour the sugar directly into the jar.

Pour water into a large saucepan and bring it to a full boil. Carefully, preferably using a cup, pour water into the jar.

Immediately screw it tightly metal lid. Within a day the compote will become rich and beautiful colour, and after another day the apples will settle to the bottom of the jar.

I hope you liked my small selection of recipes for delicious compotes for the winter. Share this page on your social networks.

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Homemade apple compote – aromatic drink with a slight sourness, which has gained popularity since Soviet times, when stores did not indulge in overseas fruits. Today apples are no less in demand. Thanks to the varietal diversity of the fruit, each preparation is obtained with distinctive flavor notes. Fruits are placed in a container whole or in slices, combined with spices and berries. If you are preparing apple compote for the winter in a 3-liter jar, take less than a kilogram of fruit and about 300 g of sugar.

Drink with slices without sterilization

Any variety is suitable for a fortified drink, but it is better to give preference to late-ripening ones with dense, crunchy pulp. They do not lose their structure when treated with boiling water. For blanks, priority is Antonovka, Simirenko, Melba, Champion, Gloucester.

Suitable for apple compote: slices durum varieties. It is recommended to cut the fruits equally so that they are heated evenly. It is better not to cut off the skin, but to rinse it thoroughly. If you need to brew a drink with whole fruits, then take small varieties, for example, ranetki. It is convenient to use an apple slicer to remove the core. It is better to make a transparent compote from green apples; red varieties give a more saturated color and aroma.

If you eat apples wisely, you can lower your cholesterol levels.

Compotes are cooked both with and without sterilization. For the first option, you need spacious pans, since the drink is prepared in large-volume jars. In preparations without sterilization, the method of repeated filling of fruits with syrup is used.

As a spicy additive, cinnamon and vanilla are the priority. It's better to take solid sticks and pods. Other suitable spices– cloves, cardamom, ginger root. Ginger is added only during the cooking process, otherwise the syrup will become spicy by winter. Delicious drink It is obtained not from one variety, but from assorted apples.

How many compote apples will be needed for a three-liter jar?

For tart taste 0.6-0.8 kg of fruit or a third of a jar is enough. You can add half the volume of the container if the family loves sweet apples. Sugar for a 3-liter jar needs 300-400 g.

How long to cook the compote?

For getting rich taste, saving at least minimum quantity For vitamins, boiling for 15 minutes is sufficient. Boil the fruits in syrup over low heat; due to rapid boiling, the beneficial substances in the fruits are destroyed. Sugar syrup boil for at least 3 minutes.

Boil the fruits in syrup over low heat

Housewives often share their experience, helping beginners achieve the amazing taste of compote without special troubles. For example, a container volume of 2-3 liters is considered optimal for preparation. All jars and lids are washed for disinfection baking soda. It is worth paying attention that after sealing the lids are slightly pressed inward - this is a sign of reliable sealing.

Apple drink recipe with sterilization

There is no need to look for a simple recipe for the winter using apples; any preparation is remembered quickly and is easy to prepare. Small fruits are usually rolled up whole if there are no signs of worms on them. To extend the shelf life, the workpieces are in most cases sterilized. Under influence high temperature microbes in the container and on the fruit die. Before cooking apple compote with sterilization, the fruits are selected and washed.

Ingredients:

Pour water into the pan, add granulated sugar, and boil for about 3 minutes. Place washed apples in prepared jars, pour hot syrup, cover with lids, but do not roll up. Place a wire rack or lay a piece of cloth in a tall pan and place the filled jars. Pour water into the pan so that it covers almost the entire jar. From the moment of boiling, sterilize for 20-25 minutes. At the end, the lids are rolled up, the jars are wrapped in a blanket, and after cooling, the preservation is sent for storage in a dark place.

Delicious compote without sterilization

Heat treatment of conservation is a desirable, but not forced process. Filling the fruit with boiling water two or three times, boiling the fruit, and adding a slice of lemon or citric acid (on the tip of a knife) helps eliminate the grueling procedure.

The simplest recipe without sterilization is to soak apples in boiling syrup for 15 minutes.

Ingredients for 1 kg of fruit:

The liquid is poured into a saucepan and brought to a boil. While the water is heating up, the fruits are washed and cut into slices, removing the cores. Pour into boiling water apple slices, sugar. Boil the contents for 10-15 minutes. Remove the pan from the stove, cover with a lid, and let stand for 4-5 hours. You can drink it right away, or you can seal it in jars for the winter.

Classic recipe for whole Antonovka apples

If you want to cook a fragrant compote from fresh apples, why not use Antonovka. This is a truly Russian variety, capable of surviving treacherous frosts and sultry summers. An indisputable factor in Antonovka’s favor is low calorie content. Per 100 g there are 44 calories and 86 mg of potassium, which is responsible for vital functions of cardio-vascular system, balance of alkaline and acidic environment. Thanks to the high proportion of iron, Antonovka helps protect the body from the development of anemia. Comparative characteristics with the popular White filling variety is shown in the table. You can continue the list in favor of the variety, but it’s time to stop at the recipe that zealous housewives like.

Ingredients for a three-liter jar:

8-10 apples,
2 liters of water and 300 g of sugar.

The fruits must be completely whole, the stalks must be neatly cut off. While the water is heating, the jars are filled with apples. After pouring boiling water, cover the containers with lids and hide them under a blanket for 10-12 hours. Warm water pour into a saucepan, bring to a boil again, adding granulated sugar first. Hot syrup is poured over the fruits and the containers are sealed with lids.

Whole fruit recipe video.

3 popular recipes with apples White filling

Summer residents plant this variety to enjoy apples in August. The nostalgic taste of childhood is difficult to forget, so not everyone has a priority for modern hybrids, and why change anything if the variety has so many benefits. Thanks to the widest spectrum Vitamins and microelements with skillful consumption of apples can reduce cholesterol levels in the body, prevent heart attacks, strengthen the skeletal system and the immune system in general.

White filling contains approximately 278 mg of potassium per 100 g

How to cook from apples White filling useful compote?

Fill the prepared containers 1/3 with apples. Pour boiling water over the contents, cover with lids, and wrap in a blanket for 10-12 hours. Drain the liquid into a saucepan, adding 350 g of sugar per 2 liters. Boiling syrup is poured into the contents and the container is rolled up. The drink is not subjected to additional sterilization to preserve maximum benefits.

White filling and plum

Make delicious out of plums and apples winter preparation as easy as pie. To prepare, take 2-3 sour green apples, 200 g plums (pitted), 200 g sugar and 2.5 liters of water. Place the prepared plums and sliced apples in a jar and pour boiling water over them. The contents are left for 20 minutes, the cooled liquid is drained, granulated sugar is added, and put on the stove. Boiling syrup is poured into containers and screwed on with lids. Plum-apple drink is excellent for storing at home without sterilization.

Blank for pies from White filling

To get 1 l delicious preserves, take 1 kg of apple picking and a glass of sugar. The slices fall asleep granulated sugar, leave overnight to form juice. In the morning, boil the mixture for 3-5 minutes and place it in sterilized jars.

Assorted currants and apricots

Many housewives cook homemade compote, combining apples with other fruits and berries in a drink. Currants, rich in ascorbic acid, are indispensable in the winter cold, and apricots are recognized as excellent antioxidants. Apples and currants make a pleasant vitamin drink with for a long period of time storage

To prepare the preparation, take 0.4 kg of black currants, 0.6 kg of sugar and 1 liter of water per 1 kg of apples. The liquid is boiled with granulated sugar until it turns out clear syrup. Fruit picking Place in a container up to the neck, add syrup, and leave for 6-8 hours. The compote is sterilized for 5-15 minutes depending on the volume of the jar. They roll up the drink, turn it upside down, and wrap it up.

Apple-apricot compote

To prepare, take 150 g of apricots and apples, 1.3 liters of water and 250 g of sugar. The fruits are washed and dried. The apples can be cut into quarters or left whole. Remove the pits from the apricots and cut the pulp into halves. Fruits are placed in jars in layers: first apricots, then apples. Boil water and pour it into a container. After 15 minutes, the liquid is poured into the pan using a lid with holes. The syrup is boiled and used again for bottling. Sugar is added a third time and the jars are sealed.

Video: recipe with apples and apricots.

Compote for every day

Apple compote for every day is prepared according to a simplified recipe. Slightly spoiled fruits are suitable for cooking, provided that the drink will not be stored for more than 3 days.

Ingredients for 1.5 kg of fruit:

3 liters of water,
250 g sugar.

Preparation step by step:

Wash the fruits, cut them, remove the seeds. Place in a saucepan, fill with water.
Turn on the stove and bring the water to a boil.
After boiling, add sugar and cook for 20 minutes.

Another option for the drink is to add sugar after boiling and remove the pan from the stove, then let the compote stand for half an hour. In hot weather, you can add a couple of pieces of ice to the glass. The taste of apple compote will be complemented by a fresh leaf of mint or lemon balm.

Compotes – great alternative store-bought drinks. Homemade preparations are considered the healthiest, especially those made from fruits grown in own garden. Apple compote serves as an amazing fortified drink to maintain health.

In winter, we begin to feel a lack of vitamins. To replenish them, I advise you to prepare a compote of whole apples for the winter. Rich and aromatic! And apples are a delicious dessert! This compote needs to brew, the apples should be saturated with both sugar and the smell of cinnamon.

To prepare apple compote from whole fresh apples for the winter, we will need the products indicated in the list.

Wash and sterilize the jar and lid thoroughly. Wash the apples and put them in a jar. Pour water to the very top of the neck. And immediately air bubbles actively come out of the apples, and the apples absorb water.

We put a terry towel over the jar to keep it warm for as long as possible.

We put a lid with holes on the jar and pour water into the pan. Add 100 ml of water, since the apples have absorbed some of the water. Add to water orange zest and sugar. Bring to a boil and the sugar dissolves.

Add cinnamon powder and a slice of lemon to a jar of apples.

Fill the apples with syrup and immediately roll up the lids. Turn the lid down and wrap it in a blanket.

Apples are the most common, almost everyone's favorite fruit. Fresh fruits can be enjoyed all year round. But if there is a garden, or a couple of apple trees grow in a country house or garden plot, then the fruiting product must be processed. We have several apple trees of different ripening periods growing on our site. There are always plenty of apples, we prepare them different ways. Today I will share recipes for apple compote for the winter for a 3-liter jar.

Compote of apples in slices for the winter in a 3 liter jar

First, I’ll tell you a simple way to make apple compote for the winter.

You will need for a 3 liter jar:

Apples in slices - a third of the jar;
Sugar - a glass;
Water – 2.7 liters.

Preparation:

First, wash the bottles and caps the right amount With detergent and soda, pour boiling water over well or sterilize over steam.
Preparing the apples. It is better to take large, hard, sweet and sour fruits. We wash them, cut them into quarters, peel out the core, and cut them into slices. Immediately immerse in acidified water to avoid darkening.
Fill a third of the jar with prepared apples. Immediately add boiling water and let sit for 5 minutes. It is not recommended to keep it longer. Pour sugar into the water drained from the fruit and boil. Pour the resulting syrup into bottles, roll up the lids, cover with something warm, and cool.

Advice! Per liter cold water add a third of a coffee spoon of citric acid.

Place the finished compote in the cold.

Whole apple compote

Recipe for a 3 liter jar:

Sugar – one and a half glasses;
The apples are small - about a kilo;
Water – two and a half liters.

How to cook:

We choose small fruits so that they fit well in the jar. They must be undamaged; rotten and wormy ones are also not suitable. To make a compote of fresh apples for the winter, wash the fruits well and let them dry.
Wash a three-liter jar with soda, fry it in the oven, boil the lid.
Place dried whole apples in a jar. Laying should be no higher than hangers.
Cook the syrup for several minutes, skimming off any foam that appears. There won't be much of it, but it's still better to remove it.
Hot, sweet syrup pour it into a jar of apples, cover with a lid, place it in a tall container with warm water, placing a napkin on the bottom. The water in the dishes should be slightly above the hangers. Heat the water over medium heat. Sterilize the compote for 20 minutes at a gentle boil.
After this, seal the jar. Leave for air cooling. The next day we take it to storage.

Recipe for apple compote for the winter for a 3 liter jar without sterilization

Here I will share a recipe for apple compote for the winter based on a 3-liter jar without sterilization.

Need to take:

Almost a kilogram of small apples;
2 liters of water;
300 g sugar.

This is the consumption of products for a 3 liter jar without sterilization. If the preparations are larger, we increase the set of products proportionally: we multiply the ingredients by the number of cans or apples.

Let's start preparing compote from fresh apples for the winter:

We choose fresh, unspoiled fruits. Wash thoroughly. Using a sharp knife, cut out the stem and the opposite side in a circle.
Place apples in steamed jars. Pour in boiling water. Cover with lids and cool completely.
After cooling, pour water into a bowl, add sugar, and boil until it dissolves.
Pour the prepared syrup over our apples to the very top. Some of it will be absorbed into the fruit, and the liquid will become slightly less.
Roll up the compote, turn the bottles over, and wrap until completely cool. The preservation goes to the basement.

Reference! During the cooking process, the apples are saturated with syrup and slightly increase in size.

Compote of apples and plums

I think you will like the assorted compote recipe. Combination different fruits will give the drink more bright taste and aroma. Compote of apples and plums turns out tasty and beautiful.

Recipe 1

What you will need:

A kilogram of apples;
Half a kilo of plums;
A glass of sugar.

Wash the apples, cut them in half, cut out the seed box. Leave the washed plums whole or carefully remove the pit, maintaining the shape of the fruit.

Place fruit in sterilized jars, pour in boiling water, cover with a boiled lid, and let sit for an hour.
After a while, pour the water from the bottles into a container, add sugar, boil until the syrup is completely homogeneous, and pour it into the contents of the jars. Close tightly, turn over onto the lid, cover, and let cool.

Store in the pantry or any cool place.

Recipe 2

And another simple recipe from this series, but with some differences.

Water - 2.5 liters;
Plums - 0.5 kg;
Apples - 3 pcs.;
Peaches - 2 pcs.;
Sugar - 1 glass.

Wash jars and lids with baking soda and rinse thoroughly. Sterilize over steam or in the oven.

Let's wash the fruit. Divide the plums and peaches into two halves and remove the pits. Cut the apples into quarters, remove the seeds. We put the fruits in bottles. Sprinkle sugar on top of the fruit. Let's pour hot water up to half the capacity, stand for 10 minutes. Then add boiling water to the top of the neck. Immediately seal it, put it on the lid, and insulate it for a day. We take out the cooled compote for storage.

Reference! To quickly wash peaches, immerse them in water with the addition of soda. Shake the dishes and leave for 5 minutes. The fluff will float to the top.

Recipe 3

3 plums;
4 apples;
300 grams of sugar.

Ripe, undamaged fruits are washed well with running water. Remove the pits from the plums, breaking them in half. We cut the apples into several parts, after cutting out the seed box.

Place fruit in a sterilized bottle. Fill with boiling water. Leave for an hour. Drain the water and boil for five minutes. Add sugar and cook until it dissolves. Pour the boiling compote into jars. Let's roll up tin lid, turn it over. After a day we put it in the pantry.

Compote of apples and lingonberries

This blank is suitable for those who love rich drink no berries. Compote of apples and lingonberries, which I propose to close for the winter, will not only be tasty, but also healthy, designed for a 3-liter jar.

Required Products:

1 kilogram of lingonberries;
0.5 kilograms of apples;
0.5 kilograms of sugar;
3 liters of water.

It is better to cook freshly picked lingonberries. When sorting through the berries, you need to remove the green, rotten ones. Poor quality fruits can ruin the preservation. Dry the washed berries on a paper napkin.

We use apples sour varieties. Wash them thoroughly, remove the seeds, cut into pieces.

Pour three liters of water into the pan, add sugar, wait until it boils. Then put in the apples and after 15 minutes take them out. Add lingonberries to the resulting compote and cook for 20 minutes. When the berry gives up all of its taste qualities, it can be removed. Pour the resulting compote into a clean jar and seal it. We lower the cooled compote into the basement.

Delicious option with orange zest

0.5 kilograms of fresh lingonberries;
0.5 kilograms of apples;
1 cup of sugar;
Zest of one orange.

Pour 3 liters of water into enamel pan, put it on the stove. Place washed apples, cut into four parts (without seeds), orange zest, and sugar into boiling water. Boil for 15 minutes over low heat. Place the apples in jars. Pour lingonberries into the compote and cook for ten minutes. Ready drink pour into jars. Let's roll up. Place it in the cellar when cooled.

Apple and cherry plum compote

For cooking delicious compote from apples and cherry plums for the winter for 3 jars according to the recipe we prepare:

4 apples;
8 pieces of medium-sized cherry plum;
150 grams of sugar.

In order for the compote to acquire a pleasant, pink color, you need to take red or purple cherry plum fruits. We take whole, well-ripened berries. We remove the branches, wash them in several waters, and remove the seeds.

Wash the jars with soda and rinse thoroughly several times. Roast for 20 minutes in the oven. Clean lids must be boiled for five minutes.
We take sweet varieties of apples. Wash, cut into slices, remove seeds.
Place a layer of apples in a jar and put cherry plums on top. Fill completely with boiling water. Cover with a lid. The fruits must be kept in boiling water for twenty minutes. Carefully pour out the water, let it boil, and pour in the fruit again. Cover with a lid and let sit for fifteen minutes.

Advice! To make it convenient to drain the water from the jar, prepare nylon cover with large holes.

After cooling, pour the water into the pan and boil again. Pour sugar into the jar and fill it with boiling water a third time. We twist it. We place the jars upside down and cover them with a fur coat. The next day we put it in the cellar.

A simple recipe for pear and apple compote for the winter

For this preparation we will use whole apples. The recipe is simple but very good.

Required Products:

5 small apples;
3 large pears;
230 grams of sugar.

First of all, let's prepare the fruit.

We choose small, not overripe apples without damage. Wash it well, remove the tails. We will preserve them in their entirety. Large, well-ripened pears are suitable. Cut the washed fruits into three parts and remove the seeds. Very large ones can be cut into quarters.
Fill the cleaned jar halfway with fruit. Gradually, so as not to burst the bottle, pour boiling water and cover with a lid. The fruits will warm up for forty minutes.
After forty minutes, pour the water into the pan and add a little boiled water. Let it boil, and again pour in our assortment. Now we reduce the time the fruit stays in boiling water to thirty minutes.
For the third time, pour the fruits for the same time. Into the merged fruit water add sugar, put on gas. After boiling, fill the jar with fruit with syrup. Roll up and let the compote cool under a warm blanket. The cooled workpiece is stored in the cold.

I described proven recipes for apple compotes for a 3-liter jar for the winter. Choose any of the suggested recipes and find some time to prepare it. And all winter you will drink delicious, and most importantly, healthy drinks.

I also advise you to watch the video recipe for apple compote. And you will see that this is not a difficult and quick preparation.

Apple compote for the winter is one of the simplest, healthiest, most reliable and delicious homemade preparations. Compote quenches thirst well and increases vitality and lifts your spirits. It can be safely given to small children, since the drink extremely rarely provokes allergic reactions. If you are on a diet, apple compote will come in handy. Before you start with the recipes, it’s worth remembering the basic preparation steps, following which you can get an almost perfect drink.

General principles of cooking

Food preparation. The first stage of the cooking process is the selection of apples. The fruits should not be overripe or too hard. It is important that each jar is filled with apples of the same variety.

The best fruits for fresh apple compote are sweet and sour varieties.

The most commonly used varieties are White Nalivka, Grushevka, Quinti and Mantet.

If you need to cut into slices, do not do it too finely, otherwise the compote may turn into mush. A similar effect can be obtained when using overripe fruits.

Granulated sugar can be replaced with fructose or molasses. Fans culinary experiments can vary the taste with seasonings. IN canned compotes often add anise, cinnamon, ginger, cloves, vanilla, lemon balm, cardamom, nutmeg or.

Preparing dishes and additional tools. From the dishes you will need:

banks;
cutting board;
large saucepan;
sieve (can be replaced with clean gauze).

When thinking about how to cook apple compote in a saucepan, remember that the container for preparing the syrup should be made of stainless steel. An apple slicer will also be useful, with which you can cut the fruit into several parts and remove the core with just one movement. It is important to prepare jars and lids correctly. They must be washed thoroughly and scalded with boiling water.

Before you cook apple compote, you should purchase two simple but very useful tools. We are talking about a sterilization disc and forceps. The first tool is placed on a pan of water. When the liquid boils, place the jar on the disk and wait until it is sterilized. And with the help of tongs it is easy to remove the jar without risking getting burned.

Cooking technique. Experienced chefs recommend blanching apples for 5-7 minutes before placing. Blanching will help avoid darkening and loss of volume, and the remaining water can be used for syrup. But after blanching, the fruit must be cooled in cold water.

Blanching is necessary if you are preparing compote with sterilization.

According to classic recipe jars filled with apples are filled with hot syrup (200-300 g of sugar per 1 liter of water). It is important that the syrup completely covers the fruit. After filling with syrup, you can proceed to sterilization. It is very important to determine how long to cook apple compote. The following guidelines can be used as a guide:

0.5 liter jars – from 15 to 20 minutes;
1-liter – up to 25 minutes;
2- and 3-liter – up to 35 minutes.

Sterilization itself should take place at a temperature of 85°. Banks are sterilized unrolled. Then they are sealed with lids, turned over and left to cool.

Not all recipes require sterilization; below are several such options. But if the recipe specifies sterilization, this cannot be ignored. Otherwise, the shelf life of the compote may be significantly reduced. Let us remember that during fermentation the fruit floats to the surface and the lid swells slightly.

Apple compote

Below are 5 recipes for making apple compote. The main ingredient is apples. Despite the simplicity of this recipe, it is better not to deviate from it. If you cook correctly, you will be able to pamper yourself and the people you care about not only with a very tasty, but also healthy drink.

Apple compote for the winter without sterilization

Ingredients:

apples – 1 kg;
sugar – 250 g;
water – 1 l.

Step 1. Wash the fruit (larger fruits can be cut into slices). Fill the prepared container so that there is some free space at the top.

Step2. Prepare the syrup. To do this, pour sugar into boiling water. Boil the syrup for 2 minutes. Then remove the fire syrup and pour it in so that the apples are completely covered with syrup.

Step 3. After 5 minutes. While waiting, the syrup is poured back into the pan and put on fire. After boiling, the liquid is again poured into jars. After 5 min. the procedure is repeated.

Step 4. After the 2nd pouring of syrup, jars of apple compote are rolled up for the winter. Then they should be turned over. You can place fabric or newspaper under the necks. The jars remain in this position until they cool completely.

Make sure the sealing of the jars is tight enough. Otherwise, microbes may penetrate into the drink, which will provoke unwanted processes. If aluminum caps were used, a sign of a good seal is that they are dented.

Insufficient deflection can be caused by overfilling the jar with fruit or improper cooling of the compote. To avoid spoilage of the product, it is worth changing the lid and sterilizing the compote again.

Compote of whole apples (with sterilization)

Ingredients:

fresh semi-ripe apples – 1 kg;
sugar – 270 g;
dried mint – 2 sprigs;
water – 1 l.

Step 1. For harvesting, select ripe fruits without noticeable flaws, preferably white filling. Cut off the stalks (it is enough to leave ⅓ of the length) and thoroughly wash the apples. Then pour them into a colander to drain the water. Place the fruits in clean jars up to half the volume. At the end we add mint sprigs. Mint can be replaced with cloves, vanilla or cinnamon sticks.

To prevent the apple skin from bursting during sterilization, pierce the fruit in several places with a toothpick or a thick needle. It is best to can small apples whole.

Step 2. Boil liquid sugar syrup.

Step 3. Pour hot syrup over the apples and proceed to sterilization. Cover the filled jars with lids. Place a special wooden grid or towel at the bottom of the pan intended for sterilization. Make sure that the jars do not burst due to temperature changes. This can happen if you put jars in boiling water.

Step 4. Seaming should be done immediately. Turn the sealed jars over and cool.

Dried apple compote

Ingredients:

dried apples – 100 g;
sugar – 120 g;
water – 2 l;
citric acid – 0.5 tsp. (can be replaced with lemon juice).

Step 1. Sort and rinse dried apples. Then put them in a saucepan.

Step 2. Pour in dried fruits hot water. Then add sugar and cook over low heat for at least 25 minutes. Granulated sugar can be replaced with honey. But it should be dissolved in ready-made apple compote. The recipe for every day requires a thick-bottomed pan. The main thing is not to overdo it with the cooking time. Readiness is determined by softness. It is better to brew a drink from dried fruits with the lid closed, because the beneficial substances are lost during the evaporation process.

Dried apples should be pre-steamed for 10 minutes. in boiling water. To diversify the taste of the drink, add other dried fruits to it. You can also use seasonings such as lemon balm and cloves.

Step 3. It is recommended to wrap the pan with freshly prepared compote in a towel or blanket and leave for several hours. Then the taste of the drink will become brighter and richer. After the compote has cooled, add citric acid.

Apple compote in a slow cooker

Ingredients:

apples – one and a half kilograms;
sugar – 250 g;
water – one and a half liters;
cloves – 3-4 pcs.;
lemon - 1 pc.

Step 1. Wash the fruits. Then remove the skin from them. We collect the peels in a special container, since they will still be used. Next, cut the apples into 4 parts, removing the seeds. Squeeze the juice of one lemon to the chopped apples. This will help prevent the apples from browning.

Step 2. To prepare compote, you will need the “Multi-cook” program (you can also use the “Stew” option). The temperature should reach 160°. Set the time to 15 minutes. Place in the multicooker bowl. apple peel. Fill everything with hot water, you will need one and a half liters. When the water boils, add sugar and cook for the remaining time. Strain the finished syrup through a sieve or cheesecloth.

Step 3. Place the prepared apple slices into jars. Pour syrup over them, cover and leave until cool. When the compote has infused, pour the syrup into the multicooker bowl, add cloves and use the “Multicook” program again. Bring the liquid to a boil. Pour the hot syrup into jars.

There should be free space between the lid and the compote, but not more than 2 cm.

Step 4: Cover the jars with lids and sterilize them. This can also be done in a slow cooker. Fill the appliance bowl with warm water. Cover the bottom of the bowl with gauze folded in several layers. And only then put the jar of compote there. For sterilization, the “Frying” or “Baking” options are suitable. After boiling, switch the multicooker to “Stew” for 20 minutes. This is all that needs to be done before closing the apple compote for the winter.

The multicooker is also suitable for cooking apple compote from dried fruits. To do this, place washed dried apples (400 g) in a multicooker bowl, add liquid and add sugar if desired. The “Stew” option is suitable for cooking. With this program, the compote will simmer, which, unlike boiling, allows you to save more useful substances. Set the timer for 50 minutes.

Apples in apple juice

Ingredients:

apples - 2.5 kg;
freshly squeezed Apple juice- 1 l;
water – 1 l;
sugar - 200 g;
citric acid - 10 g.

Step 1. Prepared sterile jars are filled to the top with washed apples. The fruits must be whole, preferably small in size. Having completed the arrangement, pour boiling water over the fruit. Then we cover the jars with lids, wrap them in a towel and leave them for a while.

Step 2. Pour freshly squeezed juice into a saucepan and add water, sugar and citric acid to it. After boiling, remove the foam, and when the juice is completely cleared, turn off the heat.

The amount of sugar can be adjusted depending on the type of apple.

Step 3. Drain the water from the jars of apples and fill them with the prepared syrup. After this, you can proceed to rolling.

Why is it worth preparing apple compote for the winter?

Firstly, home-cooked apple compotes, the simple recipes for which are given above, are much healthier than juices industrial production. You will be protected from dyes, flavors and various preservatives. Note that the average caloric content of this compote is 93 Kcal per 100 g of drink.

Secondly, apple compote - great addition for biscuits, cookies, strudel and other baked goods. The finished compote can be served with a slice of orange. According to etiquette, such a drink should be poured into special wide cups (“compote bowls”). However, they can be replaced with bowls, bowls or wide cups.

Thirdly, fruits from compote themselves are healthy and delicious dessert. For the little ones, you can prepare a compote with pulp; to do this, just beat the contents with a blender. Fruits from compote can be safely used as a filling for muffins, pancakes or open pie. You can also use them to make excellent oatmeal.

Fourthly, compotes from fresh apples, recipes with photos of which were indicated, are good to drink for general strengthening of the body. They help you recover after physical activity. Also apple drinks Should be used for anemia and low acidity. IN apple compote contains a lot of potassium and magnesium, which improve heart function, while phosphorus, iron and calcium activate metabolism. In addition to microelements, it is worth mentioning vitamins A, B6, B2, B1, C, as well as folic and pantothenic acid.