They call it apple compote. How to cook apple compote? Recipe for compote of apples and grapes “Still Life”

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 in 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:

1. First, wash the bottles and caps in the required quantity with detergent and soda, pour boiling water over them well or sterilize them over steam.
2. 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.
3. 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! Add a third of a coffee spoon of citric acid to a liter of cold water.

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:

1. 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.
2. Wash a three-liter jar with soda, fry it in the oven, boil the lid.
3. Place dried whole apples in a jar. Laying should be no higher than hangers.
4. 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.
5. Pour the hot, sweet syrup 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.
6. 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:

1. We choose fresh, unspoiled fruits. Wash thoroughly. Using a sharp knife, cut out the stem and the opposite side in a circle.
2. Place apples in steamed jars. Pour in boiling water. Cover with lids and cool completely.
3. After cooling, pour water into a bowl, add sugar, and boil until it dissolves.
4. 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.
5. 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. The combination of different fruits will give the drink a brighter 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.

1. Place fruit in sterilized jars, pour in boiling water, cover with a boiled lid, and let sit for an hour.
2. 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. Pour hot water up to half the container and let sit 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. Roll up the tin lid and turn it over. After a day we put it in the pantry.

Compote of apples and lingonberries

This preparation is suitable for those who like a rich drink without 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 sour apples. 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 its taste, 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 an enamel pan and place 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. Pour the finished drink into jars. Let's roll up. Place it in the cellar when cooled.

Apple and cherry plum compote

To prepare a delicious compote of apples and cherry plums for the winter for 3 jars, according to the recipe, 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.

1. 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.
2. We take sweet varieties of apples. Wash, cut into slices, remove seeds.
3. 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 a nylon lid 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.

1. 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.
2. 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.
3. 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.
4. For the third time, pour the fruits for the same time. Add sugar to the drained fruit water and turn on the 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.

Step-by-step recipes for preparing compote from fresh apples in a saucepan, preparing for the winter: options for apple compote with oranges, mint, quince

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Option 1: Classic recipe for fresh apple compote

Among all possible recipes, apple compotes are perhaps the most popular. The reason for this is the aroma and availability of fruits, the variety of existing varieties. Apples go well with other fruits and berries; they favorably respond to flavors like cinnamon or vanilla.

Ingredients:

• two liters of filtered water;
• half a kilo of homemade apples;
• 120 gr. Sahara.

Step-by-step recipe for fresh apple compote

Wash the apples. Cut the fruit into eight slices, removing the core from each. Don't forget to tear off the tail and cut out the nose. The compote will be much more aromatic and richer if the fruit is cut into slices of equal thickness.

Place a deep pan on the switched on stove. Fill it with two liters of purified water and bring to a boil.

Pour sugar into the intensely bubbling liquid. After stirring until completely dissolved, carefully so as not to burn yourself, lower the apple pieces into the pan.

After boiling again, reduce the heat to medium and boil the fruit for two minutes. To preserve all the vitamins to the maximum, the compote after boiling should be cooked only at a very moderate boil. After taking a sample, if necessary, adjust the sweetness by adding sugar.

After boiling the compote for ten minutes, remove the pan from the stove. Cooking time depends on the softness of the apples. If the pulp is loose, it is enough to boil the compote for five minutes, but if the apples are dense or unripe, the cooking time will have to be increased to 20 minutes.

Homemade apple compote is usually served without fruit, after complete cooling and slight cooling. Pieces of apples are served separately, in small plates or vases.

Option 2: Quick recipe for a refreshing compote of fresh apples with mint

Classic apple compote itself cooks quite quickly, but despite this, the cooking process itself can be further shortened. To do this, it is enough to cut the fruits not into slices, but into thin slices. This method of preparing fruit will save a little time, and the compote from small pieces will come out richer and more flavorful. Mint will give the drink a special note and freshness.

Ingredients:

• six large apples;
• 100 gr. sugar;
• one and a half liters of clean water;
• three fresh mint leaves.

How to quickly make compote from fresh apples

Cut the washed apples lengthwise into four parts. Having cut out the tail, we remove the core. We dissolve the pieces into thin plates.

In a large saucepan, bring water to a boil and dissolve the sugar in it. Place slices of fruit in boiling syrup and wait for it to boil. Reducing the heat to low, boil the fruit slices for about two minutes.

After removing from the stove, cover the pan and let the compote cool completely. Then strain using a fine sieve, add finely chopped mint leaves, and pour into a jug.

Option 3: Compote of whole fresh apples for the winter

To prepare compote for the winter, choose small fruits without visible damage or stains from impact. The White filling variety is best suited for preservation. To prevent the peel on the fruit from bursting during sterilization, it is worth pricking the apples in a dozen places with a toothpick. The amount of sugar is indicated per liter of water.

Ingredients:

• medium ripe apples;
• 270 gr. sugar;
• dried mint sprigs (optional)

How to cook

When inspecting the apples, we put fruits with visible damage aside - they are not suitable for seaming. After tearing off the stems, rinse the apples with a stream of cool water and collect them in a bowl.

Wash the jars with warm water and baking soda. Pay attention to the neck, this place needs to be wiped with soda with special care. We wash the jars, trying to wash off the soda as much as possible, and place them upside down on a towel spread on the table and dry them. At the same time, boil the lids in a small saucepan for five minutes. After boiling, drain the water and place the lids on a towel with the outer side up.

Place the dried apples in dry containers so that they occupy up to half the volume. Fill the apples with water so that it does not reach the neck by one and a half centimeters, and immediately pour it into a large saucepan, measuring the volume.

Having placed a pan of water on the stove, turn on intense heat under it. Bringing to a boil, add the required amount of sugar and boil the syrup for three minutes. One liter of water will require at least 270 grams of granulated sugar, but the norm may vary. If the apples are sweet, reduce the amount slightly; for sour fruits, it is advisable to increase the amount slightly.

While the syrup is preparing, place a few dried mint leaves on the apples. If desired, replace it with vanilla or cinnamon sticks. Fill containers with fruit with boiling syrup. Pour in parts so that the high temperature does not cause the jars to burst.

We cover the bottles with boiled lids and place them in a pan of the appropriate volume, the bottom of which is previously covered with a thick cloth, such as a terry towel. You can put a wooden plank or lattice, it is important that the jars do not come into direct contact with the bottom, otherwise the glass will burst.

Fill the jars up to the shoulders or at least halfway with hot water. Do not pour in boiling or cold water; a sudden temperature change may cause the walls of the containers to crack. Having brought the water in the pan to a boil, slightly lower the heat and sterilize the three-liter jars for 15 minutes, after which we carefully remove and roll the lids with a mechanical key.

We place hermetically sealed bottles with compote on a towel on the lids and, wrapped, keep them at room temperature until completely cooled. Next, turn it over and put it in storage.

Option 4: Fragrant compote of fresh apples and oranges in a saucepan

The rich aroma and taste of compote can be easily achieved by adding fruits or berries. We offer a recipe for a drink with a pronounced citrus taste. We do not use zest; it will add more bitterness to the compote than taste.

Ingredients:

• two large sweet and sour apples;
• 300 gr. Sahara;
• a kilogram of oranges.

Step by step recipe

Peel the zest from citrus fruits. We cut the fruits into thin semicircles and carefully select the seeds from them.

After washing, cut the peel off the apples in a thin layer. Cut into slices and remove the core along with the seeds. Places with dark spots and damage are carefully cut out with a knife.

After collecting the apples in a saucepan, fill with cold water. Place on the stove, turn on high heat and bring to a boil. During the process, we periodically remove the foam.

Dissolve the sugar in the boiling compote, drop in the orange slices and wait for it to boil again. Reducing the heat slightly, boil the fruit for three minutes and remove the pan from the stove. Cover with a lid and let the compote brew for forty minutes.

Option 5: Delicious compote of fresh apples and quince

For compote, choose quince fruits that are evenly colored yellow. Peels with a green tint are a clear sign of unripe fruits; the compote from them will not turn out aromatic and rich. Dents and stains do not matter; such places can be removed without damaging the drink. It is important that the total weight of the already processed quince is one kilogram. It is advisable to use apples that are slightly unripe, sweet and sour or sour varieties.

Ingredients for 4 liters of drinking water:

• a kilogram of well-ripened quince;
• two kilos of sweet and sour apples;
• 450 gr. sugar;
• citric acid - 4 gr.

How to cook

Thoroughly wiping with a clean cloth, rinse the quince under pressure of water. After cutting, remove the core from the fruit and dissolve into small slices. Often there is “blackness” inside the quince; do not rush to throw away such fruits, this is not spoilage. It needs to be cut out, the fruit should be washed, and then cut into slices.

Place in a bowl, fill the quince with cool water and leave in it for at least four hours.

Having selected undamaged apples, we tear off the stalks. Wash the fruit, cut it lengthwise and remove the middle. We dissolve the halves into slices, in proportion to the quince pieces. Dip the apple slices into slightly acidified water for five minutes, then drain them in a colander.

We drain the water in which it has been sitting from the pan with quince. Add apples and pour four liters of filtered water over the fruit. Place the pan on maximum heat and quickly bring the contents to a boil.

Pour sugar into the boiling compote and set the heat so that the broth only stirs a little and does not boil intensely. Cook the compote, uncovered, for 20 minutes. A quarter of an hour before readiness, add citric acid.

This compote can be served immediately after cooling or prepared for the winter. For preservation you will need glass bottles treated over steam and pre-boiled metal lids. The compote is poured into jars immediately when ready.

First, arrange the fruits evenly, then add boiling compote to them, so that the liquid does not reach the neck by at least a centimeter. Under the lids, the jars are sterilized for seven minutes, then rolled with a special key, after which they are placed under a blanket until completely cooled. Place the containers on a rag, upside down.

Apple compote is summer preserved in jars. Ripe, sweet, with a hint of honey and cinnamon. On a wet autumn or winter day, an apple drink will delight you with warm memories of a fragrant and sunny summer.

Fruit compotes come from those distant times, when in Rus' uzvars or infusions, as they were called then, were made from fruit and berry mixes. They contained no sugar and were very rich and thick. This drink was prepared only for the holidays and was especially revered on Christmas Eve. Therefore, it was often brewed from dried fruits available at that time of year.

Today, cooking apple and fruit and berry compotes for the winter has become an integral tradition of many families. When compotes are cooked in the kitchen, the house is filled with sweet and spicy aromas of apples, plums or pears. This is mom “rolling up her vitamins.” He lovingly puts them in jars and fills them with delicious syrup. Therefore, even now, when store shelves tempt with a colorful variety of fruit drinks, mother’s and grandmother’s recipes for natural, healthy compotes are carefully preserved in home cookbooks.

A selection of the best of these recipes is presented in the form of a collection of selected apple compotes. Apple flavor goes well with fruit and berry additions. And, of course, apples love spicy additives, especially cinnamon, cloves and honey.

10 apple compote recipes

Recipe 1. Simple and quick apple compote for the winter

Ingredients for a 3-liter jar: half a kilogram of apples, two liters of water, a two-hundred-gram glass of sugar.

Boil syrup from a mixture of sugar and water and let it simmer for about 10 minutes. At this time, wash the apples thoroughly under running water and cut them: small ones into two parts, large ones into four. Remove the tails and seed pod. There is no need to peel the fruit. It is in it that a storehouse of useful substances is stored. Prepare sour water from 1 liter of water and 3 g of citric acid. Let the prepared apples sit for a few minutes to prevent them from darkening. Place the slices in clean, sterilized jars and pour boiling syrup up to the shoulders. Send the workpiece to be pasteurized at a temperature of 85ºC for 25-30 minutes. Screw on the lids and after cooling, place in a cool place.
For a richer aroma, you can add a sprig of mint or cinnamon to the compote.

Recipe 2. Apple compote without sterilization

Ingredients for a 3-liter jar: half a kilogram of apples, two liters of water, 1.5 heaped two-hundred-gram glasses of sugar.

Cut clean apples into two to four parts, cut out the core and place in prepared sterilized jars. Pour boiling water over, cover with lids and leave for 10-15 minutes. Pour the water into a saucepan with sugar and add pre-digested water there so that the amount of finished syrup is slightly larger than according to the recipe. Place the jar of steamed apples in a deep bowl and pour boiling syrup over it. The compote is prepared without sterilization, so a mandatory condition must be met: the jar must be filled with syrup “heaped”, so that it slightly overflows the edge. Cover with a lid and roll up. Wipe the jar, turn it upside down and wrap it well. Store in a cool and dark place.

Recipe 3. Compote of plums and apples

Ingredients for a 3-liter jar: half a kilogram of summer apple varieties, 0.4 kg of dark plums, a liter of water, one and a half two hundred gram glasses of sugar.

Put water on the stove. While it is boiling, wash and peel the fruit. Cut mature, dense apples in half (large ones into 4 parts), remove the stem and the middle with grains. Plums can be left with the pit for a special taste. Place the prepared fruits in clean jars. A 3 liter jar should be about half filled. Pour boiling water over the apples and plums, cover with a lid and let cool for 10-15 minutes. Pour water into a saucepan, add granulated sugar. Bring to a boil and pour the syrup over the fruit again. We remember that when making compote without sterilizing the syrup in the jar there should be “heaps”. Turn the rolled fruit compote upside down, wrap it tightly and leave it alone until it cools. Take the apple drink to a dark, cool place.

Recipe 4. Compote of apples and pears

Ingredients for a 3-liter jar: half a kilogram of summer varieties of pears and half a kilogram of apples, a two-hundred-gram glass of sugar, a liter of water, a gram of citric acid, cinnamon, cloves, star anise - to taste.

Wash apples and pears thoroughly, remove stems and seeds. Cut the fruits into 2-4 parts and place in jars. Pour boiling water over them and forget about them for 15 minutes. Drain the water into a saucepan, add granulated sugar and add spices and acid. Bring the marinade to a boil. Cook for 3-4 minutes. Fill the jars with fruit again and cover with lids. Sterilize or pasteurize the apple and pear compote in a bowl of water. The boiling time depends on the chosen processing method and the volume of the jar - from 10 to 30 minutes. Roll up the finished drink with lids, turn it upside down and wrap it in warm “clothes” for 12-14 hours. Storage location is cool.

Recipe 5. Compote of grapes and apples

Ingredients for a 2-liter jar: 2-3 ripe apples, 2-3 bunches of Isabella grapes or similar, a two-hundred gram heaped glass of sugar, one and a half to two liters of water.

Place whole washed apples and bunches of grapes into sterile jars. The fruits should fill the jar 2/3 full. Boil water, and while still boiling, pour in the fruit. Cover with sterile lids and leave for 10-15 minutes. Pour the cooled water into a saucepan, add sugar and boil the syrup for no more than 7 minutes. Pour hot syrup over the fruits up to the neck and roll up. Leave the grape-apple compote overnight under a warm blanket. Place the cooled drink in a cool, dark room.

Recipe 6. Compote of apples and chokeberries

Ingredients for a 3-liter jar: half a kilogram of apples, 300-400 g of chokeberry, a two-hundred-gram glass of sugar, 1.5-2 liters of water.

Wash the sweet and sour variety of fresh apples, remove the core with grain bolls and cut into pieces. Sort out the chokeberries, remove damaged berries, rinse and dry in a colander. Pour boiling water over it. Place apple slices at the bottom of a clean jar and add rowan berries. Pour boiling water, cover with a lid and let steam for 10-15 minutes. Place sugar in a saucepan and add cooled water from jars. Boil the syrup and cook until the sugar grains completely disappear. Pour the boiling syrup into the center of the jar with fruit and berry filling, and leave it under the lid to sterilize for 10-15 minutes. After the allotted time has passed, roll up the jars with metal lids, turn them upside down and send them to rest under a warm blanket for about 12 hours. Store apple-rowanberry drink at a temperature slightly below room temperature.

Recipe 7. Apple compote with wine

Ingredients for a 3-liter jar: half a kilogram of apples, two liters of water, a two-hundred-gram glass of sugar with a slide, half a glass of dry white wine, five cloves, a cinnamon stick, the peel of half a lemon.

Bring the sugar syrup to a boil. Place washed, peeled and cut into pieces apples into boiling sweet water. Cook for no more than 7 minutes and pour the apples into jars. Strain the syrup through a fine sieve, put on fire and add cinnamon, lemon peel and cloves. After boiling, add wine and keep on the stove a little longer. Pour the spicy marinade over the apples and send them for sterilization for a period of time that corresponds to the volume of the selected jar.

Recipe 8. Compote of apples and currant juice

Ingredients for a 3-liter jar: half a kilogram of apples, 400 g of black currants, one and a half to two hundred gram glasses of sugar, one and a half to two liters of water.

Remove the core and stem from washed apples. Cut the fruits into large slices. Pass the washed and stemmed currants (“forelocks”) through a juicer. Place the prepared apples in a clean, sterilized jar. Pour boiling water over the contents and leave to steep under the lids for about 15 minutes. Return the cooled water back to the container where it was boiled, add sugar and pour in the juice. It is enough to boil the sugar-currant water for 5 minutes. Pour the fruit into the jars so that the syrup flows slightly through the neck. Screw on the lids, wrap them in a warm blanket and leave to warm up for 12-14 hours. Store in a cool pantry.

Recipe 9. Apple, cherry and lemon compote

Ingredients for a 3-liter jar: half a kilogram of apples, half a kilogram of fresh cherries, one and a half two hundred gram glasses of sugar, half a lemon, one and a half liters of water.

Cut clean apple fruits into four slices, cut out the seed box. Sort the cherries so that there are no berries with wormholes. Fill with water for half an hour. You can remove pits from cherries. Wash the lemon and cut half into thin slices.

Place all ingredients, including sugar, in a saucepan with water. Cook on high until it boils. After bubbling bubbles appear, moderate the heat and simmer the fruit and berry mixture for another 10 minutes. Roll up the compote with sterilized lids, turn it over onto its neck and place under a thick blanket so that the drink maintains its temperature for as long as possible. After 12 hours, the compote of cherries, apples and lemon can be drunk or transferred to a storage location.

Recipe 10. Compote of apples and rose hips

Ingredients for a 3-liter jar: half a kilogram of apples, 10-15 dried rosehips, a two-hundred-gram glass of sugar, one and a half to two liters of water.

Wash hard winter apples, divide them into 4-6 slices each, remove the core and seeds. Blanch the chopped fruits for five minutes and carefully place them in a bowl with water and ice cubes. When cool, lay out and allow excess liquid to drain. Soak the selected rose hips for 5-10 minutes in water at room temperature. Blanch and cool in the same way as apples. Place apple slices and rose hips in layers in a sterilized jar. Pour hot sugar syrup, cover with a lid and place in a pan with water to sterilize for 10 minutes. Afterwards, close the compote tightly or roll up the lid. Cool the drink gradually, while still wrapped. The ideal vitamin complex should be stored at a temperature below 20 degrees, in a dark place.

Assorted summer compotes, like all self-respecting culinary works, have cooking secrets. By following them, you can avoid many mistakes, and the cooking process will become easy and enjoyable.

1. The most suitable apples for compotes are sweet and sour apples (one jar - one variety). Slightly unripe fruits are used, otherwise they will boil and lose their shape.
2. Based on personal preferences and tastes, you can prepare any assorted compote. The amount of sugar determines the degree of acid that fruits and berries contain. The more sour the fruit, the more granulated sugar they require for balance.
3. Before harvesting, peeled apples can be blanched for 5-7 minutes. This will preserve the shape and color of the fruit. But upon completion of blanching, the apples are immediately cooled in an ice bowl of water. And the water in which the apples were processed is suitable for making syrup.
4. Compote is prepared traditionally: without sterilization, by sterilization or pasteurization. Without sterilization - the fruit is poured twice: the first time with boiling water, the second with syrup, and immediately rolled up. Sterilization occurs at a temperature of 100ºC: liter jars - 5 minutes, 2 liter jars - 8 minutes, 3 liter jars - 12 minutes. Pasteurization – at a temperature of 85ºС, 15, 25 and 30 minutes, respectively.
5. If the recipe calls for sterilization of the compote, then it is enough to treat the jars with soda, wash and dry. No sterilization - lids and jars must be steamed.
6. Sugar in compotes acts as an additional preservative. Therefore, when rolling a drink using the “without sterilization” method, the amount of granulated sugar in the recipe increases by 20%.
7. If apple compote is prepared with the addition of stone berries, then you should remember that such drinks cannot be stored for more than a year. The seeds contain hydrocyanic acid, which over time will be released into the drink in high concentrations.
8. According to the proposed recipe, the syrup in jars turns out to be quite rich. Therefore, if the drink turns out to be too sugary, you can dilute it with boiled water.
9. With proper heat treatment, compote apples will retain their firmness and shape. In this form they will become an ideal filling for baking.

Compliance with these simple rules when preparing compotes guarantees the preservation of all useful vitamins and microelements until winter. And the combination of aromatic apples with a variety of fruits and berries will add color and taste to the compote.

Recipes for such original drinks are passed down from generation to generation and become favorites not only of the whole family, but also of guests, who, of course, will be interested in the secrets of preparation. And, as you know, the best praise and recognition of the culinary talents of the hostess is the phrase: “Can you tell me the recipe for this wonderful apple compote?!”

Most housewives know how to make apple compote, and each one has their own recipe. Apple compote is made from fresh or dried fruit. It can be canned for long-term storage, or you can drink it right away.

How to make apple compote: fresh and canned?

An ordinary compote is brewed with the expectation that it will be drunk quickly, from fresh apples or dried fruits. Fresh compote is prepared from slices or halves of fruit, with or without peel. Apples must be cored.

The apples are washed, chopped (small apples can be boiled whole), placed in a pan filled with cold water and sugar, and cooked for 15–20 minutes over low heat. Usually, one and a half liters of water are added to 600–700 g of apples, and sugar is added to taste, depending on the variety (usually half a glass or a little more). Experienced housewives recommend adding one part of the sugar immediately, and the other after boiling. Remove the pan with compote from the heat as soon as the sugar dissolves. Then the compote is infused for about half an hour, filtered - and a wonderful, tasty and inexpensive drink is ready.

Vitamin compote for the winter is prepared in two main ways. First: apples are placed halfway in jars, filled with cold syrup prepared at the rate of 200 g of sugar per 1 liter of water. After 6–8 hours, the syrup is added to the jars, then pasteurized and rolled up. The second method: the apples are placed in sterilized glass jars (so that they take up about a quarter of the container) and filled with boiling syrup, prepared according to the same principle as in the first case, the jars are immediately sealed. It is better to place the blanks upside down.

How to make apple compote: little secrets?

To prepare apple compote correctly and not spoil its taste and appearance, there are several secrets. You need to take only selected fruits, then the taste will be excellent and the drink will be stored for a long time. Sour apples, sweet and sour, and even slightly unripe, but whole and not broken, are best suited for compotes. To prevent apples cut into slices from darkening, they can be placed in cold acidified or salted water (at the rate of 3 g of citric acid or 0.5 tablespoons of salt per 1 liter of water), and before cooking the compote, wash them.

You can also immerse the slices in hot water for 5-15 minutes (blanching time depends on the size of the slices, the ripeness of the apples and the variety - the more sour the apples, the less they need to be blanched, otherwise they will boil faster). If you are making compote from sour apples, then just bring it to a boil and immediately remove from the heat. In general, you should not boil apple compote for a long time - otherwise you can lose the valuable substances that apples contain.

Unusual additives in apple compote

You can make delicious apple compote by adding various ingredients to it. The drink acquires a pleasant taste if you add zest or slices of lemon or orange. Cinnamon, cloves, and cardamom go well with apples. It turns out delicious if you cook apples with other fruits - for example, pears, garden berries, frozen rowan, shadberry, rhubarb and even zucchini. Apple compote acquires an interesting taste when grapes, sea buckthorn, and rose hips are added to it.

Apple compote in jars is simply amazing!

It is not even close to the drink that is boiled in a saucepan.

Summer aroma, unique taste, army of vitamins.

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

Apple compote for the winter - general principles of preparation

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

What can be added to the compote:

Other fruits;

Spices;

Zest fresh or dry.

Compotes are prepared with and without sterilization. In the second case, the double pouring method is most often used, and citric acid is often added. In any case, it is important to maintain the sterility of the workpiece. The dishes are treated with steam or any other method. For hermetically sealed sealing, use a special key or screw caps if the neck of the jar fits.

Compote of apples for the winter in pieces (with citric acid)

The recipe for the simplest apple compote for the winter. This drink always turns out well, stands well all winter even at room temperature, but does not require sterilization. Compotes with other fruits and berries are prepared using the same principle. Calculation of products for one three-liter jar.

Ingredients

0.5-0.7 kg apples;

250 g sugar;

1 tsp. citric acid.

Preparation

1. Immediately put water on the stove to boil, you will need about 2.5 liters in total, but boil a little more so that you have a reserve.

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

3. Place the apple pieces in a jar.

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

5. Drain all the liquid into a saucepan, add sugar according to the recipe. Place on the stove and boil for three minutes.

6. Add citric acid to the jar.

7. Pour boiling syrup over the compote and cover with a lid.

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

Apple compote for the winter (with whole fruits)

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

Ingredients

8-10 apples;

2 liters of water;

300 g sugar.

Preparation

1. Rinse the apples thoroughly and remove the stems. There should be no damage to the fruit.

2. Place the prepared fruits in a sterile 3-liter jar. There is no need to fill the jar with apples above the hanger. If the fruits are large, then put not 8 pieces, but less.

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

4. Leave the jars to cool for 12 hours, longer if possible, but do not keep for more than a day.

5. Drain the water into the pan, leaving the steamed fruits in the jars. During this time, the liquid will turn yellow and become imbued with the aroma of apples.

6. Boil the drained water, adding granulated sugar according to the recipe. Boil the syrup for at least five minutes to ensure purity.

7. Pour over the apples. Seal the jars and keep them upside down until they cool, covering them with a blanket.

Apple compote for the winter with sterilization

A reliable recipe for apple compote for the winter, which will definitely last until spring. If he stays, he will live quietly until next year. Such drinks should not be stored for more than two years, since apples are used whole and with seeds.

Ingredients

300 g sugar;

600-800 g small apples;

2.5 liters of water.

Preparation

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

2. Sterilize a three-liter jar and seal the lid.

3. Place the apples in a jar.

4. Boil syrup from sugar and water.

5. Fill the jar with apples, cover with a lid, but do not screw it on.

6. Place the jar in a tall saucepan with a cloth on the bottom.

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

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

Compote of apples for the winter with vanilla (Ranetki)

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

Ingredients

1.5 liters of water;

400 g sugar;

1 g natural vanilla;

Ranetki.

Preparation

1. Wash the ranetki, remove the tails. Pierce each piece with a toothpick. This technique will preserve the thin skin on the fruit.

2. Place the ranetki in sterile jars.

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

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

5. Transfer to a pan for sterilization. There must be fabric at the bottom so that the glass does not burst during the process.

6. Pour boiling water into the pan.

7. After the water boils in the pan, sterilize the jars for ten minutes.

8. Take out, roll up the lids with a key, leave until completely cool under the blanket and upside down.

Fragrant apple compote for the winter (with grapes)

A variant of mixed compote, which is prepared with the addition of grapes. If the berries are dark, the drink will turn out bright and beautiful.

Ingredients

300 g apples;

300 g grapes;

1 tsp. lemons;

300 g sugar;

2.5 liters of water.

Preparation

1. Wash the grapes and apples. Dry.

2. Separate the grapes from the tassels and place them in a three-liter jar. Cut the apples into slices and add to the grapes.

3. Pour boiling water over everything and leave for about twenty minutes.

4. Now put a lid with holes on the jar and drain all the liquid into an empty saucepan.

5. Add sugar, boil after boiling for at least three minutes.

6. Add citric acid directly to the jar.

7. Pour boiling syrup over the future compote.

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

Compote of apples for the winter with orange “Fanta in Russian”

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

Ingredients

5-6 apples;

1 orange;

1 tsp. citric acid;

250 g sugar.

Preparation

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

2. During this time, you need to peel the orange, put the peels in a saucepan. It should be empty. There is no need to grind the crusts; the larger they are, the better.

3. Squeeze the juice out of the citrus and pour it into the pan. When squeezing the juice, be careful not to get any seeds, let there be pulp.

4. Drain the water from the jar of apples into a saucepan and place on the stove.

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

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

7. Add acid to a jar of steamed apples.

8. Pour boiling syrup over it and seal. The “Russian Fante” also needs to cool down upside down under a warm blanket.

Spicy apple compote for the winter with cinnamon and cloves

A variant of fragrant compote, to which it is advisable to add natural cinnamon. If the spice is crushed into powder, there is a possibility of using a product of low quality or synthetic origin.

Ingredients

0.3 cinnamon sticks;

2 cloves;

7-8 small apples;

300 g sugar;

2.3 liters of water.

Preparation

1. The apples need to be washed, dried, and processed in the jar.

2. Pierce each fruit with a toothpick to maintain the integrity of the skin. Place in a sterile jar.

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

4. Boil the syrup, pour the prepared filling into the jar.

5. Cover, transfer to a pan for sterilization, pour boiling water.

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

7. After this time, carefully remove the tank and roll up the lid using the key. Cool and store.

Temperature changes when pouring boiling water may cause the jar to burst. To prevent this from happening, lower a large spoon inside, but only a clean one.

The syrup did not fit into the jar and remained? Dilute it with water, add some chopped apples, you can add other fruits, berries, and spices. Cook a regular compote.

Jars of compote need to be kept under a blanket until they cool completely, sometimes this will take two days. In the heat, further sterilization of the drink occurs, which ensures its safety.

You can add more than just berries and fruits to apples. Amazing compotes are made with mint leaves or lemon balm.

Granulated sugar is not always pure. That is why it is recommended to boil the syrup for at least three minutes; you can boil it longer. Never use sand from a sugar bowl that may contain crumbs or other debris.