Apple compost for the winter. Apple compote - the best recipes

Fruit drinks homemade have a refreshing taste, unique aroma and contain a large number of vitamins, unlike store-bought analogues. To enjoy them at any time of the year, you can preserve apple compotes for the winter, which are ideal for daily menu And festive table.

Classic compote of fresh apples for the winter

Apple compote classic recipe easy to prepare. Fruits for it need to be chosen juicy, ripe, bright color, then the drink will turn out especially tasty and appetizing.

Necessary components (for a three-liter jar):

apples – 0.4 kg;
water – 3 liters;
sugar – 50 grams.

Cooking:

First you need to prepare the dishes for future canned food. To do this, clean jars must be kept for 10 minutes. hot oven or microwave at medium power. Place the lids in boiling water for 7-8 minutes.
Then sort the apples and wash them thoroughly. Remove the core from them and cut into 5-6 pieces.
Place the fruits in a saucepan with hot water and boil for 5 minutes. Then pour them into a colander and cool by placing them under cold water.
Fill the jars with apples so that there are a little more than half of them.
Add sugar to the liquid where the fruits were cooked and prepare a sweet syrup.
Then pour the hot broth into the jars of apples and cover with lids.
Place the canned food in a large bowl of water, bring it to a boil and sterilize for 30 minutes.
After this, roll up all the jars with lids.
Turn the blanks over, wrap them in a warm blanket and leave them for a day.

Apple compote is ready for the winter. After complete cooling, it should be placed in a permanent storage location.

Delicious drink in a slow cooker

Cooking compote from apples and then preserving it can be very in an original way, using a multicooker. This drink is practically no different in taste from preparations prepared on the stove.

Required components:

apple fruits – 1.5 kg;
water – 1.5 liters;
sugar – 200 grams;
one lemon;
cloves – 2-3 pcs.

The word “compote” was first used in France, however, they knew how to brew this wonderful drink back in Rus'. It was called “brew” back then. True, this term refers more to dried fruit compote. Apple compote is a very simple recipe, the main ingredient of which, of course, is fresh summer apples. You can make a drink from apples alone - this compote is even given to infants. To diversify the taste, you can add any other fruits and berries to apples: pears, apricots, peaches, cherries, strawberries, oranges, lemons, etc. A compote made from apples with rosehip infusion, rhubarb, cranberries or sea buckthorn is very tasty and healthy. You can often find apple compotes with the addition of dried fruits: prunes, dried apricots, raisins and dried pears. Can be used as a sweetener granulated sugar(it is sometimes replaced with fructose) or honey. Seasonings include cinnamon, cloves, anise, vanilla, ginger, lemon balm, mint, cardamom, nutmeg and other spices.

The technique for cooking apple compote is not complicated. Prepared fruits can be thrown into already boiling water or poured over them cold water and bring to a boil. The cooking time in all recipes is different: some apples are boiled for only a few minutes (this helps preserve vitamins and nutrients), in other recipes (usually multi-component ones) the apples are cooked longer - about 20 minutes or more. Ready drink leave to cool and infuse. The compote can be strained before serving. The drink is best served chilled, especially in hot summer weather. Homemade apple compote is rich in pectin and is much healthier than store-bought juices. Too sweet apple compote is sometimes diluted boiled water and served with biscuits, cookies, strudel, etc. When serving, fruits can be placed in separate vases or directly into the glass itself.

Apple compote - preparing food and dishes

From the dishes you will need a large saucepan, a knife, a cutting board and clean, ironed gauze (if the compote needs to be strained). The drink is served chilled in ordinary glasses or wine glasses, which can be decorated with a slice of any fruit.

Preparation of products is as follows: select the most best apples(not overripe, but not hard either), wash them thoroughly and cut into medium-sized slices. Slices that are too small can boil and turn into mush. Some people pre-clean the apples and cut out the core. Some recipes skip this step. All other ingredients are also washed and chopped. If dried fruits are used, too dried ones can be pre-steamed for 10 minutes in boiling water. Prepare in advance required quantity sugar (or fructose) and honey. You also need to decide in advance on the composition of the seasonings and also prepare them.

Apple compote recipes:

Recipe 1: Apple compote

Summer is the most suitable time of year to replenish the lack of vitamins in the body. Try cooking delicious compote from apples and treat them to friends and family. Drink from fresh apples Perfect for those on a diet.

Required ingredients:

About 700 g of fresh apples;
One and a half liters of water;
Sugar – half a glass or more (to taste).

Cooking method:

Wash the apples, cut them in half and cut out the cores. Cut each half into 4 slices. Fill the apples with cold water and place on the stove. Pour half the sugar into the pan. After boiling, reduce the heat and add the remaining sugar. Mix everything thoroughly and remove the pan from the heat. If fruits are boiled for too long, all the vitamins and nutrients will be destroyed. Let the compote sit for 20 minutes. Serve the drink chilled.

Recipe 2: Apple and rhubarb compote

Great drink for a hot summer day. This compote is made from fresh apples, cloves and rhubarb. The compote should be served chilled.

Required ingredients:

3 fresh apples;
400 g rhubarb stems;
150 g sugar;
Cloves - to taste;
A liter (or a little more) of water.

Cooking method:

Wash and cut apples large slices. Wash the rhubarb stems and cut into pieces. Pour water into the pan, add sugar and add cloves. Put the stove on fire. Place apples and rhubarb in boiling water. Cook apple and rhubarb compote for 25 minutes. low heat. Serve the finished drink chilled.

Recipe 3: Compote of apples and oranges

Very simple and delicious recipe lung summer drink. This compote is prepared from apples, oranges and plums. You can use sugar, honey or fructose as a sweetener.

Required ingredients:

Apples;
Plums;
Oranges (you can take any proportion of fruit);
Sweetener – sugar, fructose or honey (to taste).

Cooking method:

Making compote from apples and oranges is very simple. Wash the apples, cut them in half and remove the cores. Then cut each half into 3-4 slices. Wash the oranges and cut them into several slices. There is no need to remove the peel first. Wash the plums, cut them in half and remove the pits. Place the prepared fruits in a saucepan and fill with water. Place the pan on the stove, bring the water to a boil, reduce the heat and cook the compote for several minutes. At the end, add sugar (fructose) or honey and mix thoroughly until completely dissolved. Leave the apple and orange compote to cool. Serve chilled.

Recipe 4: Apple and cranberry compote

A very tasty apple compote recipe. This also includes cranberries, which give light drink sourness, and prunes. The drink retains all the vitamins and nutrients of the ingredients and helps improve digestion.

Required ingredients:

Half a kilo of fresh apples;
Half a glass of cranberries;
One and a half liters of water;
A glass of sugar (can be replaced with honey);
100 g prunes.

Cooking method:

We sort out the cranberries, wash them and squeeze the juice out of them. We also wash the prunes. If the dried fruits are too dry, they can be steamed for 10 minutes in boiling water. Fill the cranberry pulp with water and bring to a boil. Boil the berries a little. We filter the broth. Add a glass of sugar and prunes, boil for about 15 minutes. Wash the apples, cut out the cores, cut the apples into slices. Place the apples in the broth. Cook the apple compote until tender, 10-15 minutes. Pour into compote cranberry juice, mix and leave to cool. Compote of apples, prunes and cranberries is ready!

Recipe 5: Apple and strawberry compote

In the summer you always want something cold, tasty and light. Compote of apples and strawberries – perfect solution. The drink also includes lemon, which gives the compote a pleasant refreshing note.

Required ingredients:

300 g strawberries;
2 apples;
0.5-1 lemon;
Half a glass of sugar (to taste, those who like it sour can take a smaller amount);
One and a half to two liters of water.

Cooking method:

We wash the apples and cut them into small slices. We won’t peel the skin or cut out the core – we’ll leave it as is. We sort the strawberries, remove the stems and thoroughly rinse them in water to remove any dirt. Cut the strawberries into slices. Wash the lemon and cut into thin rings. Place all the fruits in a saucepan and add sugar. Fill everything with boiling water and put it on the stove. Bring the compote to a boil, reduce the heat and cook for about 20-25 minutes. Remove the prepared apple and strawberry compote from the heat and leave to cool. The drink can be strained. Serve chilled.

At first glance, preparing apple compote may seem very simple process and indeed it is. However, there are several subtleties that will help you brew not just a tasty, but a very tasty drink:

- Apple compote is best cooked from sweet and sour varieties. This compote will turn out tastiest;

— for compote, it is best to choose ripe and strong fruits, but not green or overripe ones. Soft apples will turn into porridge, and the unripe ones have not yet acquired enough taste and aroma;

— ready compote apples can be served with a slice of lemon, a slice of orange or tangerine;

— the taste of apple compote with added spices will be even richer and brighter if you leave the drink to steep all night;

— for children you can prepare a compote of apples with pulp if you beat the contents in a blender. In this case, the vitamins will turn into liquid;

- too much hard apples It is better to boil for about 20 minutes, however, you should always focus on their readiness and softness;

- for making apple compote it is best to use quality water: filtered or spring;

- instead of the usual white sugar You can choose brown or cane - the taste of the drink will be different each time. If honey is used instead of sugar, it is not recommended to add it to boiling water - it is better to dilute it in a hot but slightly cooled compote;

— spices should be added only at the end of cooking, since during the boiling process they can lose their taste and aroma;

— the less you boil the compote, the healthier it will turn out. If you bring it to a low boil, then turn off the heat and leave the drink to infuse, the vitamins and other beneficial substances will be preserved almost completely;

— vitamins will also be preserved if you place the chopped fruits in very boiling water with the addition of citric acid.

Of all the preparations, apple compote for the winter is something extraordinary for many. The taste from childhood seems to turn back time and take us back to those times when the best delicacy and it was hard to imagine.

Types of sunsets for the winter

Various preservations in banks saved many in winter period thirty years ago it was difficult to imagine other ways of preserving food. Our mothers and grandmothers did the canning, and in many families this was done on a huge scale. At the same time they prepared as seasonal fruits, and vegetables.

Sunset for the winter

Preparing pickles and marinating is typical Slavic peoples, our ancestors have long been engaged in this type of food preservation. Before potatoes were brought to our region, cabbage and apples were already fermented, mushrooms and wild berries were pickled, and something similar to jam was made.

It is interesting that to preserve some products, natural acids were used, which were also produced independently.

Natural oxidizing agents from fermented cabbage juice almost completely preserved all the beneficial substances in the fruits from the tree.

The most popular fruit preparations were and are:

jam
jams
compotes

Apples occupy an important place in preparations; they are used to prepare many types of twists for the winter. At the same time, apples can be salted in a jar, and they can also call for helpers.

The most successful combinations for jam based on apples are:

In jams, apples can be combined with many soft berries; many stone fruits and later ripening berries will help complement the taste of the fruit. Marmalade is prepared from the fruits; both pure apple and those with various additives are popular. Thanks to high content Natural pectin is not added to such a delicacy by gelatin or other thickeners.

This makes it not only more useful, but also significantly increases shelf life under proper conditions. Apple compote itself is very tasty, when it’s raining or a snowstorm outside the window, it’s so nice to take a jar of it from the shelf apple drink

of our own production and remember the sunny summer days. The aroma and wonderful taste will immediately take you there.

"Apple Solo" A self-cooking will definitely add flavor. You can add new notes of taste to a drink familiar from childhood using various ingredients

. Apples will go well with fruits, berries, herbs, and even some spices. The main thing is to know moderation in everything, a large amount of spices or herbs

can spoil the taste of the compote. To make your preparation please your loved ones with a new taste, add these ingredients strictly according to the recipe.

Selection and preparation of ingredients

Probably everyone knows that the taste of the future dish largely depends on the quality of the selected products. In canning, it’s the same; the fresher and riper the ingredients, the better the taste.

For compotes for the winter, products should be selected according to the following criteria:
The main product, apples, must be whole and undamaged
For compotes, it is better to choose fruits of fragrant durum varieties.
You should not put fruits of different varieties in one jar.
It is better to preserve slightly underripe apples for the winter; they will not spread when poured with boiling water.
Other fruits and berries that will complement the apples must be whole, not wrinkled, elastic, without dents
Dry herbs are also suitable for preservation, but they will need to be placed immediately before seaming
Spices for this method are taken whole and, if necessary, ground independently before the process.
Ideal for winter apple compote Brown sugar, if you don’t have it on the farm, then a regular one will do
The taste of the drink can be adjusted. This occurs when the amount of certain ingredients is increased or decreased.

By choosing the right ingredients for compote, you will be firmly confident in its usefulness and taste.

To speed up the preservation process, you need to prepare the products; the process consists of the following stages:

All products are thoroughly washed and allowed to drain.
Apples must be peeled and cored.
Grape bunches can be placed whole in a jar, but it is better to separate them into individual berries
It is better to remove the seeds from stone fruits; they contain poisonous hydrocyanic acid.
Small apples are best canned whole and not peeled.
Sort berries such as currants, strawberries, hawthorns, blackberries and remove the stems. They must be washed carefully so as not to damage the delicate flesh.
If you plan to add pears to compote, then they also need to remove the seed pod. And before putting it in a jar and pouring boiling water over it, it is advisable to simmer for 5 minutes over low heat.

After this, you can begin conservation.

Preparing containers

In order for the compote to taste great and retain all the vitamins as much as possible, you need to properly prepare not only the ingredients. The container itself, in which the compote will wait its turn, will also play an important role in this. Properly prepared banks will become collateral long storage seams.

Glass containers, namely jars, are prepared as follows:

The first thing you need to do is thoroughly wash the cans of soda in warm water and rinse well.
Sterilize the prepared container over steam for at least 5 minutes. each. The second way is to sterilize in the oven.
Drain off any excess liquid left over from sterilization and allow to dry slightly.

Sterilization in the oven

Only after this can you add the components of the compote and carry out further actions.

Compote recipes

Every housewife has her own own recipe apple compote that the whole family will love. But sometimes you want to try something new and unusual. To do this, you need to slightly change the usual recipe, make some additions or changes to it.

This must be done carefully, the main thing is to adhere to the proposed recipe.

Classical

prepare like this:

Prepared apples are placed in a jar; they should occupy no more than half of the entire container
Pour boiling water into the jar and leave for about 10-15 minutes
After this, pour the water into a saucepan and add 200-300 g of granulated sugar per 3-liter jar
Syrup is prepared over a fire, and after boiling it is poured into jars.
The containers are covered metal lids and roll up
Jars of compote are turned upside down and wrapped
After complete cooling, the jars are returned to their normal position and removed to a permanent storage location.

Classic compote

You can also seal pears in this way, but you must first boil them for 5-7 minutes, and add citric acid or a couple of fresh lemon rings to the syrup in addition to sugar on the tip of a knife.

Compote of apples and grapes has a good taste; this recipe will differ from the previous one not only in its ingredients, but also in its taste.

With grapes

The process of preparing it is as follows:

Washed and processed fruits are placed in containers, while the grapes should not be on the bunch
Blanch food for no more than 5 minutes
Add a glass of sugar to the drained water and bring to a boil.
Pour the syrup into jars and roll up
The finished compote is wrapped
After cooling, let it sit for at least one month, and then the sample can be taken.

Depending on the variety of grapes used, you can add a little citric acid to the compote. It will significantly improve the taste if used sweet grapes. Plums will go well in a compote with apples.

These stone fruits will give a special color to the liquid in the jar and make a difference in taste. For preservation in this way, fruits of the Renklod or Vengerka variety are more suitable. After drinking the compote, you can also enjoy the berries.

With plums

Main Ingredients

Prepare the compote like this:

First of all, it is worth selecting the right plums; slightly unripe, dense fruits without flaws are suitable.
Place chopped apples and whole plums in the jar to fill about 2/3 of the volume.
Pour boiling water and blanch for 7-10 minutes depending on the size of the fruit
We drain the water for each three liter jar add a glass of granulated sugar, bring to a boil
Pour in the fruits and roll up the jar with a sterilized lid
Turn over and wrap the jars
After complete cooling, the compote is removed and lowered into the cellar or taken to the pantry.

The color and taste of the compote is regulated by the amount of plums; the more you add, the richer the results will be.

Apple + apricot compote is considered a classic of the genre; many are familiar with this taste from childhood. Apricots, like plums, should be taken slightly unripe. But you can add a little more sugar than usual.

With apricots

Prepared Ingredients

The preparation is done like this:

Place a layer of apricots on the bottom of the prepared jar.
After this, lay a layer sliced apples
The fruits are poured with boiling water and kept for 5-7 minutes.
Drain the water, add a glass and a half of sugar
Boil the syrup, which is again poured into the contents of the jar.
Rolled up and turned upside down
You can wrap the workpiece and leave it until it cools completely.

Apricots can be used whole or cut into halves, removing the pits. In this form, the seaming will last longer, but the preparation in which whole berries are used must be consumed within a year. Of the stone fruits, apples get along well with cherries, the taste and color will delight the eye and soul.

It is better to remove the seeds from the fruit, and in addition to sugar, use a little ground cinnamon.

There are several cooking methods, most often used this one:

Berries are sorted, washed, seeds removed
Large apples are cut into slices; small apples have their stems and stems removed.
Fill the jar about half with fruits
Pour boiling water over it and leave for 3-7 minutes depending on the size of the apples.
Drain the water, add spices and sugar, boil
Pour syrup into jars and roll up
The container is turned over and wrapped. Leave it like this until it cools completely

In addition to cinnamon, you can add a few mint or lemon balm leaves to the jar of compote to add some piquancy.

With gooseberries

Washed ingredients

Apples and gooseberries will have a specific taste. These fruits will take more sugar, but winter time will delight you with a piece of summer. For canning, take fully ripened gooseberries and select whole berries of medium and large size.

They are washed and carefully inspected. It is better not to use with flaws.

The cooking process is simple:

The gooseberries are washed, sorted, and the petioles are removed.
Pour about a couple of glasses of berries into a jar, add a few apples cut into slices
The prepared fruits are doused with boiling water and kept for about 5-7 minutes.
Afterwards, the water is drained and boiled again with sugar. It is added 1.5-2 cups per jar with a capacity of 3 liters
Pour syrup and roll up jars
Turn them over and wrap them until they cool completely.
They take it out

You can use more gooseberries, but also increase the amount of sugar.

The apple-strawberry drink has a wonderful taste and smell. Opening it in winter you are immediately transported to a sultry summer that smells like strawberries.

With strawberry

Very tasty slices

For seaming, only hard strawberries are more suitable; soft ones will simply fall apart under the influence of boiling water. Experienced housewives It is recommended to add, in addition to sugar on the tip of a knife, cinnamon and citric acid, this will give an extraordinary taste to the compote.

The cooking process is not complicated:

Wash the berries and remove the stems
Place apples cut into slices and well-washed berries into the jar.
You don’t need to blanch for long, 3-5 minutes is enough, and then immediately drain the water.
Add all the necessary additives and boil again
Pour in hot syrup and roll up immediately
It is not necessary to wrap the jars, but they must be kept upside down for 12 hours.

You can try the compote in a couple of weeks if necessary, but it’s better to wait a couple of months. During this period, all tastes and smells will mix and develop better.

You can please your loved ones with a fragrant drink using sour apples and raspberries. You only need a few berries, even a small handful will do the trick.

With raspberries

Sliced wedges and fresh raspberries

The cooking method is simple:

The sample can be taken in about a month, but if you really want, then in a couple of weeks.

With black currant

Ready drink

Apple compote with black currant has a taste familiar from childhood. Since time immemorial they tried to make more of it because everyone loved it. Except great taste The drink has other advantages; it perfectly preserves vitamin C from currants. Thanks to him, the immune system was stimulated to resist many viral diseases.

Usually currants predominated in the compote, or there were equal amounts of everything. Preparation:

Currants are washed in several waters, branches, stalks, and tails are removed
Apples are better than sour varieties, washed and cut into slices
Place everything in prepared jars and pour boiling water over it.
Let the water stand for 5-7 minutes, then drain
Add one and a half cups of sugar and a pinch of cinnamon to the water in a saucepan.
Everything is boiled and poured into jars
Roll up and wrap until completely cool.

You can store such a seam for several years, but most often it is one of the first to go.

Compote of assorted apples with juice is quite unusual. Very few people do it because it is a hassle. The essence of the recipe is that the prepared apples are filled with diluted apple juice. Actions are carried out in this order:

Juice is squeezed out of ripe apples
Boil it after adding water. The proportion may be different, best taste what happens if you add a glass of water to a liter of juice?
Place apples, cut into slices, into prepared jars. You can use different varieties
The fruits are doused with boiling water and kept for about 10-12 minutes, depending on the variety.
The water is poured out, and the apples are filled with diluted juice, into which a glass of sugar is added for every two liters of liquid.
The jars are rolled up, turned over and wrapped until completely cooled.

The highlight will be that the diluted juice will gain a new taste chopped apples and will sparkle with new notes of taste.

With oranges

Modern fruit mix

Not so long ago, apple and orange compotes appeared among the preparations. There are several cooking recipes, but the most economical and delicious is this one:

Such a compote must be steeped; it cannot be consumed immediately; it will gain taste only after a couple of months.

In addition, many people add freshly squeezed fruits to the syrup. Orange juice or pieces of zest. When adding orange slices, it is important to ensure that there are no seeds on them, as they can significantly worsen the taste of the compote.

With lemons

Another new fruit mix

There is an identical recipe with lemon, but there will still be differences. This compote is prepared as follows:

The compote needs to stand, this process can take about a month. Mint leaves will add a special piquancy, but it is not necessary to use them. The compote will have an excellent apple-citrus taste even without them.

Apples make good friends with wild berries, strawberries are perfect for early-ripening varieties, but blackberries will make friends with fruits that are later in maturity.

Apples make good friends with cherry plum, the taste of the compote will sparkle with new, unusual notes. A ripe, but not overripe berry is suitable for harvesting; before preservation, it is washed and the stalks are removed. The ratio of apples and cherry plums in the jar should be approximately 1:1.

With cherry plum

With the addition of cherry plum

After placing all the prepared ingredients in jars, pour boiling water
Blanch for 4-6 minutes
After this, the water is drained and sugar is added.
You will need a little more of it than usual, about 300-350 g for a 3-liter jar, since cherry plum is quite sour even when ripe.

After rolling, it is necessary to carry out the wrapping procedure.

IN southern regions Rolling with barberry is especially popular. Apples with these berries in the form of compote have unusual taste, which resembles everyone’s favorite candy. For preservation, ripe berries of the bush and apples with small fruits are used.

The seeds are not removed from cherry plums, and it is not recommended to store the drink for more than one year.

With barberry

Preparing the drink

In the southern regions, seaming with barberry is especially popular. Apples with these berries in the form of compote have an unusual taste that is reminiscent of everyone’s favorite candies. For preservation, ripe berries of the bush and apples with small fruits are used.

You need to add more sugar, the ingredients are quite sour.

To prepare the berries, you can pick them off the brushes, or you can use them together. The stems and tails from the apples are removed from flowering; they can be lightly pricked with a fork or toothpick so that they do not crack during blanching. You can do the same with barberry.

It is necessary to pour over the ingredients twice, and only after the third time the contents of the jar are filled with syrup. Be sure to wrap it so that the preparation for the winter lasts longer.

With hawthorn berries

It has an unusual taste.

For it you will need:

2-3 apples of the Antonovka variety
1.5-2 tbsp. ripe berries hawthorn
lemon acid;
a glass of sugar.

Apples are washed and peeled and seeded. The berries are washed, everything unnecessary is removed, leaving only the berry itself. There is no need to remove the bones.

Apples with hawthorn

The prepared products are placed in a jar and poured with boiling water. Blanch for 3-5 minutes.

After this, the ox is drained, sugar and citric acid are added at the tip of a knife. The syrup is brought to a boil and poured into jars and sealed. It is better to wrap the jars with compote and leave them out until they cool completely. After this, put it in the pantry or cellar for storage.

Compote of apples and rose hips is prepared in the same way.

The taste of apples in compote will be emphasized, but cinnamon will add some zest; for preservation it is better to take it in sticks.

Preparation is carried out as follows:

Place the washed apples in the jar to the top and place a cinnamon stick in the middle.
Pour boiling water over
Blanch for 15-20 minutes, then drain the water
Add sugar at the rate of one glass per three-liter jar.
Boil the syrup, pour it into jars and roll it up
Keep covered until completely cooled.
After a couple of months, the compote will gain flavor and you can try it

Cinnamon sticks for compote

For those who don’t really like the taste of cinnamon, you can try adding half a stick and then adjust the taste to your liking. There is one more unusual recipe compote for the winter, it is prepared from apples and mint or lemon balm. The taste is refreshing, the main thing here is not to overdo it with grass.

With mint

Mint gives a special aroma

The preparatory process is completely repeated, the prepared apples are placed 1/3 in a jar and a small sprig of mint or lemon balm is added there. Pour boiling water over and leave for about 10 minutes. Then the water is drained, a glass of sugar is added and brought to a boil.

The finished syrup is poured into jars and the compote is rolled up. Keep wrapped until completely cooled, then put away for storage.

For this rolling, take only young sprigs of mint or lemon balm, no more than 5 cm long.

Preserving apples for the winter is not difficult, but you should not strictly adhere to the proportions and recipes. Imagine, experiment, discover new tastes.

On our holiday table there is always such a drink as compote. After all, preparing it, even the most delicious one, is very simple, using a minimum of ingredients. All you need is ripe apples, sugar and water. To obtain new, unusual taste sensations, you can add other fruits and berries: apricots, pears, plums, grapes or currants. There are many different ways to close apples. Let's look at some of them.

In the first option, we cook the syrup at the rate of: per liter of water - 300 grams of sugar. Wash the apples thoroughly and cut into slices. Small fruits do not need to be cut; this applies to ranetkas. We sterilize the jars and put chopped apples up to the shoulders, then fill them with boiling sugar syrup to the edge of the neck. Cover with a lid and leave for ten minutes. Drain the liquid, boil again and fill the container until the syrup begins to pour out. We roll up the metal lids, turn the jars upside down and wrap them in a warm blanket. After a day, we put the compote in a cool room for storage.

How to cover apple compote for the holiday table for the winter? The second one is ideal for just such a case. We will need: a liter of water, apples (five medium-sized ones) and granulated sugar - 200 grams. Wash the fruit, remove the tail and cut it in large pieces. Place a saucepan with water and sugar on the fire. As soon as the sugar is completely dissolved, the syrup is ready. Place the apples in the boiling syrup and cook over low heat for about three minutes. Then we take them out of the pan and into a jar, previously sterilized. Bring the liquid to a boil, pour to the top into containers with fruit and close with lids. Ready!

In the third case, we’ll look at how to seal apple compote with spices for the winter, using a variety such as ranetki. We will need everything the same: a liter of water, a kilogram of sugar and apples. We will also add a pinch of vanillin and 3-4 clove buds. First of all, cook sugar syrup and at the end of the process add seasonings. Wash the fruit, remove the stems and cut out the core. Dip the apples into boiling syrup, cook for about seven minutes over low heat, remove from the pan and place in jars, almost to the very top. Bring the liquid to a boil again and pour into jars. Roll up the lids, place them on the floor upside down and cover with a warm blanket. In order to obtain a pronounced taste, you can add cinnamon and lemon to boiling water.

By the way, a few words about the correct one. To do this, you need to strictly adhere to temperature and time regimes. At 95 degrees it is necessary to maintain liter jars 20 minutes, two-liter - 30 and three-liter - 45.

How to close without sterilization? Let's introduce another recipe. Carefully, since we will also use the peel, wash the apples, peel them, cut them into four parts and remove the core. Place in a bowl, sprinkle with lemon juice, stir, cover with a lid and set aside for now.

Place the peels in a separate pan, add water (one and a half liters) and bring to a boil. Add sugar, stir and cook for five minutes. Remove the container from the heat and strain the resulting hot syrup through a sieve.

Place apples in dry clean jar. Pour the syrup into it, cover and leave until it cools. Then carefully pour it into the saucepan and bring it to a boil again.

Meanwhile, take the clove buds, pour boiling water over them and put them in a jar of apples. Pour boiling syrup to a level of 1.5-2 cm below the top of the jar. Place the container in the pan for 20 minutes, then seal it tightly, turn it upside down and leave to cool. Then we send it to storage in the dark cool place. This time we prepared apple compote without sterilization.

To prepare compote, you can, in principle, use various varieties fruit. But the most delicious drinks are made from sweet and sour fruits that are not very large in size. And although they are most often peeled, it is necessary to wash the fruit very thoroughly beforehand.

So we have mastered several ways to close apple compote. Good luck in this matter!

Preface

In a snowy, frosty winter, we want to feel the warmth of the summer sun and enjoy the generous gifts of nature. And overseas fruits – oranges and pineapples, bananas and tangerines – no longer make us so happy. A wonderful reminder of the warm summer days There will be apple compote, prepared with your own hands for the winter.

For the first time in Rus', mention of apple orchards is found in chronicles of the 11th century during the reign of Yaroslav the Wise. Currently, it is one of the most familiar and widespread fruits. Incredibly tasty, juicy, aromatic - both adults and children adore apples.

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

A striking example of an autumn-winter variety can be considered Antonovka vulgaris, with its unique aroma and wonderful taste. Even in March the fruits are still preserved useful qualities and vitamins. To save as much as possible and preserve a rich harvest, housewives can the fruits, soak them, make dried fruits and make jam. But compote confidently holds the lead in winter preparations.

Compotes (or as they were called in former times - uzvars) have long been considered festive drink. They were cooked from fruits without adding sugar or honey, poured into wooden barrels and very often served on the table on Christmas Eve for the Nativity of Christ. How to prepare a delicious apple compote for the winter?

Today's housewives prefer to preserve apples in glass containers with a volume of 1 to 3 liters. Before clogging, jars should be thoroughly washed, preferably with soda, without adding liquids. detergents. Then it is necessary to sterilize them. There can be a variety of methods - in the oven, under a lid with steam, just pour boiling water over it. Next, move the containers onto a clean towel and leave to dry.

At this time, prepare the apples. Wash well, if necessary, peel, remove the core and, depending on the recipe, cut into pieces. To prevent the fruits from darkening in the syrup, you can rinse them in saline solution(10 g salt per liter of water) or cover them with a clean towel soaked in vinegar solution. Don't forget to rinse the apples thoroughly afterwards. Now we place the fruits in containers, filling them no more than 2/3 of the volume. Then pour hot syrup. There are several ways to preserve compotes.

Sterilization involves boiling a jar of apples for 15 to 30 minutes, depending on the volume of the jar.
Pasteurization is carried out at a temperature of 90°C more than long time(from 30 to 50 minutes). However, it should be noted that due to prolonged heat treatment the content decreases. useful substances and vitamins in apples, while the costs of time, electricity and gas are rising.
A more economical method would be the hot pour method, when the fruits are poured with boiling water several times (no more than 3 times), left for 5–10 minutes and poured into a container prepared in advance. Then a syrup is prepared based on the resulting uzvar, boiled and poured over the fruit. In this case canned compote apples will retain maximum valuable substances for the winter.

Very aromatic preparation for the winter there will be a compote from Ranetki - Grushovka or Kitayka. These small sweet and sour fruits with a bitter and tart taste will give apple compote special sophistication for winter. For preservation, we choose ripe, but not overripe fruits, with a dense, glossy peel without flaws. Place the whole thing in jars, leaving the stems behind. Depending on the cooking method, pour syrup immediately and sterilize, or blanch and then fill with syrup. Cover with boiled metal/screw lids, turn over, cover with a warm towel and leave until completely cool.

For a three-liter jar you will need 1 kg small apples, 400–500 g sugar for syrup, cloves, cinnamon, mint to taste. Most rich taste I'll get the compote in a month or a month and a half.

Compote from Antonovka will be saved by the richest mineral composition apples for you for the whole winter. The cooking method is similar to the previous one. We select dense, large and undamaged fruits. Remove the core, tail and cut into four parts. We fill the jars, pour boiling water, drain and refill them with the already prepared syrup. Screw on the lids and delicious drink ready!

I would like to note that the syrup may differ in taste depending on the preferences of the housewife and those around her. Standard recipe– 1 liter of water consumes 250 g of sugar. The mixture must be boiled. To taste, you can add a cinnamon stick, anise, mint or lemon balm and even citric acid. To give more rich color berries are added to the compote chokeberry, currants or blue grapes.

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