Compote from garden apples for the winter recipes. Apple compote for the winter - let's prepare summer in jars! Recipes for various apple compotes for the winter with and without sterilization

I’ve been planning to make this apple compote for the winter for so many years that I can’t even count it myself. For the first time I saw three liter jars with compote, full of whole apples, from my neighbor Lenka. Lunar-golden, seemingly translucent and probably so delicious... But I never got the chance to try these apples. No, no, Lenka’s mother, Aunt Sveta, was distinguished by her hospitability: either she would hand over a whole bowl of strawberries, or she would bring a huge bouquet of peonies from the dacha, stick it in her hands and quickly take it to herself, so as not to return it - but somehow those treasured jars of compote were opened without me. Then years passed. And at the market I saw what seemed to be the same apples. They were sold from barrels. I bought a package, brought it home, tried it - oh, it’s kind of salty! It turned out that they were soaked apples. But those from the compote were definitely sweet. Or rather, sweet and sour, juicy, I would have eaten the whole jar... Well, further according to the proverb: better late than never. This year I bought three-liter jars, waited for Antonovka to appear on the market and got down to business. The recipe is not at all complicated. I will tell you clearly how to prepare apple compote for the winter for 3 liter jar, so that you don’t have to do calculations, conversions from kilograms to liters and other unpleasant things. I just took the recipe and made it.

Ingredients for a 3 liter jar of compote:

• Apples – 8-10 pieces,
• Water – 2 liters,
• Sugar – 300 g.

How to make apple compote for the winter

Making compote is very simple. No sterilization required. Processing of apples is minimal. Excellent workpiece for those whose apple trees are bursting with apples and there is no way to spend days on end cleaning and slicing the harvest. The apples for compote will just need to be selected and washed.

Set aside all suspicious fruits, even those with minimal suspicion, to the wormhole. Size also plays a role - the apples should fit freely through the neck of the jar. In the compote they will swell slightly, and if you pushed them into the jar by force, you won’t be able to pull them back out without a fight. Some people beat the core out of apples special device. I limited myself to cleaning out the blackened remains of the petals and pulling out the stalks of those apples that managed to do this.

Place the washed apples in clean jars (just in case, I held them upside down over steam for 20 minutes. The maximum amount is 10 apples, the minimum is 8.

Then you need to boil the water. I boil a liter in a ladle, because I am afraid of large vats of boiling water. Again, pouring from a ladle is more convenient. I always pour boiling water carefully, placing a tablespoon in the jar so that the glass does not burst due to temperature changes.

Then cover the jars with lids and leave to cool completely. Some people also wrap jars of compote with a blanket, but I don’t see the point in that. My jars were already cooling down for the whole day - how could it be otherwise in the heat?

Pour sugar into the same pan at the rate of 300 grams per jar. I have 2 cans, so I put 600 grams. Bring the water to a boil, place a ladle with lids on the adjacent burner. I boil them for 5 minutes. In a large saucepan with syrup, the sugar should completely dissolve, then pour the apples again. We pour it strictly under the neck, because the apples will absorb some of the syrup and the compote will already be up to the “hangers”. Immediately roll up the lids using a key. Then we place the jars upside down. After making sure that the compote does not leak, we leave them to cool. Then we put it away for storage. This is how the compote turns out.

Whole apples are soaked in syrup rather slowly, so I don’t recommend trying the compote right away. Wait a month and a half and then open it. And try this pourable apple.

Bon appetit!

Apple compote is perhaps the most popular and favorite type of preparation for the winter. Each housewife has her own recipe for canning apples, which is often passed down from mother to daughter, acquiring new tricks and secrets.

The popularity of homemade apple compote is understandable. It's much tastier and healthier than store-bought, it doesn't contain any artificial preservatives or flavors, and it's completely tailored to your preferences.

We offer you several recipes for apple compote for the winter, as well as some tricks on how to make this type of preparation even tastier and healthier.

How to choose the right apples for compote?

To make the compote tasty and beautiful, you need to choose the right apples for it. Here are some recommendations that have been proven over the years:

Ripe, but not overripe apples, without wormholes or damage, are best suited for compote. Don't use dead apples, only use ones you picked from the tree.
Do not take sour, not juicy fruits - compote from such fruits will turn out tasteless. Apples of sweet and sour, juicy, aromatic varieties are perfect.
If the apples are small, for example, the “Ranet” variety, then they can be placed whole in the compote. Large apples It is better to cut into slices, having previously removed the core and seeds, and in fruits with a hard peel, even this.
Another important secret delicious apple compote - you should not mix several varieties of apples in one jar. It is better to immediately distribute the fruits by variety and put them in jars.

Preparatory work

The first step is to prepare the jars. They should be thoroughly washed and sterilized. Some housewives prefer to sterilize jars in the oven, heating it to 150-170 degrees. The time required for such sterilization is at least 7-10 minutes. Others place a container of water on the gas, cover it with a special lid with a hole in the middle where the jar is placed. When the water boils, you need to put the jar and keep it under steam for 5 minutes.

Then the lids are sterilized. You can simply pour boiling water over them. But it’s better to put them in an enamel container and fill them with water so much that the lids are completely under water. Let the lids boil and after 2-3 minutes turn off the gas. The lids should be immediately removed from the water and covered with sterilized jars.

You need to cook not only the jars and lids, but also the apples themselves. After cutting into slices, the fruits should be poured cold water combined with citric acid. The proportions of the solution are half a teaspoon per liter of water. After 20 minutes, the apples can be taken out and placed in jars. Now you can start preparing the compote itself.

How to seal apple compote for the winter without sterilization?

To prepare apple compote without sterilization you will need:

Liter of water;
- 1 kg of peeled and chopped apples;
- 300 g sugar.

Divide the apples into the jars about two-thirds full and fill them with boiling water to the edge of the jar neck. After 7 minutes, pour the water back into the pan, add sugar and let it boil. Pour the resulting syrup into jars again and roll up. Turn the jars over, wrap them in a blanket and leave them like that for about a day.

How to seal apple compote for the winter with sterilization?

To prepare apple compote for the winter with sterilization, you will need the following ingredients:

1 kg chopped apples;
- liter of water;
- a full glass of sugar.

Place the chopped apples in jars approximately up to their shoulders. We cook the syrup, and as soon as it boils, immediately pour it into jars and cover with lids. Let the compote sit for several hours, preferably at least 5. Then place the jars in a large saucepan or enamel bucket. To prevent the jar from cracking when it hits the bottom of the pan during pasteurization, we recommend placing a cotton cloth folded 2-4 times or a kitchen towel under the jar. Fill the pan with cold water so that it covers the jars approximately to the hangers, and light the fire.

When the water in the pan heats up to about 80-85 degrees, reduce the heat as much as possible to prevent the water from boiling and leave to pasteurize. The procedure time depends on the volume of jars used: three-liter jars are sterilized for about half an hour, two-liter jars - 20 minutes, liter jars - 15 minutes.

After sterilization is completed, remove the jars from the pan and roll them up. The apple compote should gradually cool down, so we wrap the jars with a blanket and leave for a day.

Options for apple compote with other berries or fruits

Apples are unique fruit, since their taste harmoniously combines with almost many other fruits. Therefore, the apple compote recipe provides enormous scope for culinary experiments and imagination. You can cook assorted compote either with or without sterilization.

It tastes very good apple-cherry compote. Fruits should be taken in the proportion of 1 part cherries and 3 parts apples. Since cherries are sour, you will need a little more sugar than indicated above in the recipes - approximately 400 grams.

Apples and black currants go well together. For 1 kg of apples you will need 400 grams of berries and about 600 grams of sugar.

The addition of rose hips to its composition will significantly increase the beneficial properties of apple compote. We take 1 part rose hips and 3 parts apples, a liter of water and half a kilogram of sugar and brew a delicious drink from all this.

Homemade apple compote is delicious and healthy drink. It must be prepared in winter, not only to pamper your family with a delicious drink, but also to provide the body with the necessary vitamins during the cold period.

Looking at store shelves, a consumer may get confused by the variety of juices, carbonated sweet drinks, and other similar products presented. But what could be better, tastier, healthier? homemade compote, prepared with love, without preservatives, flavorings or flavor enhancers? Apples are an ideal ingredient for creating such a drink; they have a pleasant aroma, dense texture, convenient form. There are many recipes describing how to cook apple compote. But when starting to cook, it is important to learn a few rules.

How to choose and prepare apples for canning

Fruits with sweet and sour taste(varieties Bely Naliv, Antonovka, Uralochka or Uralskoye Nalivnoe), almost completely ripe, but not overripe. Apples with an insufficient level of ripeness will produce a weak aroma, and overripe ones will lose their shape. Select large fruits that do not have visible damage, separate them so that there are no apples of different varieties in the jars.

Fruit preparation:

• Wash the fruits thoroughly, peel, remove the core, and cut into slices of equal size. Small varieties can be preserved whole by removing the stalks. Delicate fruits are often not peeled.
• Place the chopped fruits in cold water with a little salt or citric acid, stand for no more than half an hour so that the apples do not lose their beneficial properties.
• To prevent the fruits from darkening, you can immerse them in boiling water for 6-7 minutes, and then immediately cool them with cold water.

Helpful Tips:

• You can leave the boiling water in which the fruits were dipped to make syrup.
• Rinse the jars thoroughly and scald them with boiling water.
• You can sterilize containers by placing them in boiling water or a heated oven.
• If you decide to preserve without sterilization, pour hot syrup over the fruit, hold for 3-5 minutes, then drain. After bringing the syrup to a boil, pour it over the fruit again.
• After filling the jars with fruits up to the shoulders, fill them with syrup containing 25-30% sugar or fructose. Then cover the containers with lids and place for pasteurization for 30-35 minutes.

Step-by-step recipes for making apple compote for the winter

Apple compote is a universal drink that comes in many variations. The recipe may contain quince, raspberries, cranberries, peaches, etc. fresh apricot, and dried apricots and raspberries. Even such unexpected ingredients as rhubarb, ginger, pumpkin, zucchini, squash, and barberry go well with apples. The imagination of culinary specialists knows no bounds. Having become familiar with the simple traditional options preparing the drink, you will learn how to cook apple compote in a saucepan, slow cooker and other methods.

In a slow cooker without sugar

Preservation in multicookers from brands like Panasonic or Polaris makes the troublesome process a simple and interesting task. Sugar-free apple drink prepared using this technique is low-calorie useful product. Even babies can be given it to drink. The drink is also safe for diabetics who need to monitor their blood glucose levels, since it is prepared not with sugar, but with fructose. The recipe will be suitable even for novice cooks who are just starting to master canning.

To make compote you will need following ingredients:

• 1 cup fructose (this is an optimal sugar substitute with similar taste properties without harmful side effects);
• 0.7 kg small fruits;
• 2 l. hot water.

Cooking process:

1. Pre-boil the water using a kettle so as not to heat it in the multicooker.
2. Fill the device container with fruits.
3. Add fructose.
4. Fill in hot water.
5. Activate the “Steam” mode for 1 minute.
6. Leave on warm mode for 30 minutes.
7. Pour into jars and preserve according to the standard procedure.

From heavenly apples

Compote with apples of paradise is rightfully considered one of the most delicious. The fruits used in its preparation have a unique, refined aroma, which makes the drink suitable for both everyday consumption and the festive table. Prepare for the drink:

• 800 grams apples of paradise;
• 600 grams of sugar;
• a bunch of mint;
• 3 liters of water.

Sequence of actions:

1. We fill thoroughly washed jars with whole peeled fruits, calculating approximately 400 grams per 3-liter container.
2. After boiling water, fill each container to the top with it, let it brew for 20-30 minutes.
3. Drain the liquid and bring to a boil.
4. Fill each jar with water and leave for 30 minutes.
5. Drain the water, add sugar, bring to a boil.
6. Fill the jars with syrup, adding a few mint leaves to each.
7. We roll up the containers and wrap them in a blanket for several hours.

With gooseberries and blackberries

The combination of apple flavor with gooseberries and blackberries will please even the most discerning gourmets. A drink using these ingredients is economical and easy to prepare. Before cooking, get the following products:

• 400 grams of apples;
• 100 grams of gooseberries (wild or domestic);
• 100 grams of blackberries;
• 2 liters of water;
• 1 glass of sugar.

Sequence of actions:

1. Wash the berries and carefully sort them.
2. Cut the apples into slices, place them in a three-liter container, and pour boiling water over them.
3. After 30 minutes, drain the water, bring to a boil, and pour in the fruit again.
4. After draining the liquid, add sugar and blackberries crushed in a juicer or blender.
5. Bring the syrup to a boil, pour it over the apples and gooseberries.
6. We roll up the jars and put them in a warm place for 5-6 hours.

Assorted compote

A drink in which apple flavor complemented by the aromas of pears and plums, it is easy to prepare, stores well, and has a pleasant taste. By preparing it for future use, you will always have a sweet, healthy addition to lunch, dinner, or festive table. To prepare compote you will need:

• 1 kilogram of apples;
• 400 grams of plums (ideal suitable variety cherry plum) or prunes;
• 200 grams of pears;
• 1 liter of water;
• 400 grams of sugar.

Cooking sequence:

1. We cut the apples into slices, and cut the pears in half, thoroughly cleaning the core.
2. We peel the plums from seeds, because when long-term storage they can release toxic substances.
3. Place the fruits in jars up to their shoulders, fill them with hot syrup, and leave to pasteurize for 30 minutes at a temperature of 85 degrees.
4. We roll up the blanks and place them in a warm place for several hours.

With cherry and lemon added

The pleasant apple aroma will perfectly complement sour taste cherry and lemon. It will give the drink a spicy taste unusual taste, will saturate it with much-needed vitamin C for our body. To prepare this compote you will need:

• about one and a half kilograms of apples;
• 600 grams of cherries;
• one and a half glasses of sugar;
• half of one lemon;
• one and a half liters of water.

Preparation:

1. Wash the apple fruits, cut into slices, thoroughly peel the core.
2. Sort the cherries, wash them, remove the pits.
3. Cut the lemon into thin slices, remove the seeds.
4. Pour prepared water into the pan, add fruits and berries, add sugar.
5. Cook over maximum heat until boiling.
6. When the mixture boils, reduce the heat to low and cook for another 10 minutes.
7. Pour into jars, roll up, and place in a warm place for several hours.

With grapes without sterilization

Apple and grape flavors go well together, making them ideal compote companions for the winter. This recipe is different in that it eliminates the need for you to carry out the troublesome sterilization procedure. But don’t worry that the grapes will ferment - multiple times heat treatment will kill the enzymes that cause this process, and the compote will not turn into alcoholic drink. It requires the following components:

• 500 grams of grapes (preferably Isabella, but green varieties are also suitable);
• 4-5 medium apples;
• about 2 liters of water;
• 2 cups sugar.

Preparation:

1. We thoroughly wash the apples and place them whole in pre-sterilized jars.
2. Carefully place the grapes on top.
3. Pour boiling water, let stand for 15-20 minutes, drain.
4. Prepare syrup using drained water and sugar, bring to a boil.
5. Pour the liquid into the jars, immediately screwing the lids on.

With blackcurrant juice

Adding blackcurrant juice to apple compote makes the drink pleasant spicy taste And rich color. These berries will add beneficial properties to the compote, as they contain B vitamins and many microelements necessary for our body. To prepare, take:

• 800 grams small apples;
• 400 grams of black currants;
• one and a half liters of water;
• one and a half glasses of sugar.

Sequence of actions:

1. Sort the currants and grind them in a juicer.
2. Wash the apples and remove the stems.
3. Place apples in pre-sterilized jars, pour boiling water over them, and leave for 30 minutes.
4. Pour water from containers with fruit into a saucepan, mix with currant juice, and bring to a boil.
5. Pour the resulting syrup over the apples and screw on the lids.
6. Cover with a warm blanket until completely cool.

With wine and cinnamon

This unusual option apple drink for the winter it tastes like mulled wine, but has no alcoholic strength. Its tart aroma will appeal to lovers original drinks. To prepare it you will need:

• kilogram of apples;
• a glass of sugar;
• 100 grams of dry white wine;
• liter of water;
• 5 pcs. carnations;
• cinnamon stick;
• zest of half a lemon.

Preparation:

1. Mix sugar and water and bring to a boil.
2. Dip apples into syrup and simmer over low heat.
3. Transfer the fruits to pre-sterilized jars.
4. Strain the syrup, add grated lemon zest, cinnamon and cloves.
5. When the mixture boils, wine is poured into it.
6. Pour hot syrup into a container with apples and twist.

With chokeberries and oranges

When the chokeberry fruits begin to turn black, it is time to prepare compotes. It goes well with citrus fruits and perfectly complements the apple flavor. Vitamin compote with chokeberries, apples and oranges it will be original blank for the winter. To prepare it you will need:

• 150 grams chokeberry;
• 5 medium-sized sweet apples;
• a glass of sugar;
• one and a half liters of water.

Preparation:

1. The chokeberry must be softened. To do this, immerse it in boiling water for 5 minutes, then in cold water. Remove the berries from the branches.
2. Peel the apples from stalks, cores, and cut into slices.
3. Place fruits and berries in a container, pour boiling water over them, and cover with a saucer.
4. After 10 minutes, pour the water into a saucepan and bring to a boil.
5. Grind the oranges using a meat grinder, mix with sugar, add to boiling water.
6. Boil the mixture for 5 minutes over low heat.
7. Pour the resulting syrup over the berries and fruits, screw on the lid, and place in a warm place for several hours.

With lingonberries

A drink with green apples and lingonberries will delight you not only original taste, but also useful composition, rich in vitamins A, B, C, E, carotene, organic acids important for the body, and tannins. Drinking such compote on a winter day means getting a summer boost of energy. To prepare it, take:

• 1 kilogram of lingonberries;
• 0.5 kilograms of green apples (yellow ones are also suitable, but green ones have a more tart taste);
• 3 cups sugar;
• one and a half liters of water.

Preparation:

1. Sort the berries, wash, and leave to dry on a paper towel.
2. Wash the apples, dry them, core them, cut into slices.
3. Bring water to a boil in a saucepan, add sugar, berries and fruits.
4. Boil over low heat, stirring, for 5-7 minutes.
5. Cover the mixture with a lid and leave until cool.
6. Pour into a jar, screw on the lid.
7. Pasteurize for 10 minutes.

With sea buckthorn and rose hips for the winter

ABOUT beneficial properties Everyone who is interested in their health has heard of sea buckthorn and rosehip. Unusual taste properties these berries will give apple compote a unique exquisite aroma. To prepare it you will need the following ingredients:

• 500 grams of rose hips;
• 5 medium apples;
• 200 grams of sea buckthorn
• a glass of sugar;
• one and a half liters of water.

Preparation:

1. Wash the rose hips, cut them in half, remove the seeds and hairs.
2. Wash the sea buckthorn thoroughly, sort it out, and remove the stems.
3. Core the apples, cut the fruits into slices, and place in sterilized jars.
4. Add berries, pour boiling water for 30-40 minutes.
5. Boil the used water with sugar, pour the resulting syrup into containers, and roll up.

Video

The list of delicious apple compotes is not exhausted by the above instructions. Take advantage of the most interesting and simple step-by-step video recipes, which demonstrate the procedure for preparing apple compotes using other ingredients - sloe, red currants, apricots, etc. They will enrich your personal cookbook and will give you new skills. Thanks to the visual presentation of the material, you can easily prepare delicious unusual drinks with useful ingredients.

Fruits and berries

Description

Ingredients

Steps

To prepare apple compote at home, it is recommended to use those apples that were collected in your own orchard. Only homemade fruits have real aroma and taste, which cannot be said about store-bought fruits.



After the apples have been picked, they need to be washed very well. Advice! If fruits were selected to create this preservation different varieties, then it is better to package them in separate containers, so that subsequently each preparation will be prepared from one type of apple.





Then the prepared apple slices must be placed tightly in sterile jars, after which they must be poured with boiling water. When all the jars are filled, they will need to be covered with lids for ten minutes so that the water in them is properly saturated with the fruit. Afterwards, the infused water will need to be drained from the jars into one common pan.



To the liquid that was drained from the jars into the saucepan, you need to add granulated sugar to later cook from it sweet syrup for fruits. The syrup should be kept on the stove until it boils for several minutes. Next, you should fill the jars with boiled sweet water. apple slices, and then seal them tightly with lids.



Closed blanks must be turned upside down, after which they must be placed in a convenient place under a warm blanket until they cool.



After one day, the cooled drink can be transferred to the rest of your winter supplies. That's it! Fruit compote made from sliced ​​apples is ready to delight you in winter, all you have to do is wait for the onset of this cold period of the year. Have a delicious winter!

In the cold season, when there is such a shortage of vitamins, you really want to treat yourself to something tasty and fruity. Supermarket shelves are simply flooded with various juices, fruit drinks and other drinks, but there is nothing better than homemade compote. Today we have prepared several delicious recipes compote for the winter from apples in a 3-liter jar. The advantages of homemade compote are obvious. Firstly, such a drink will not contain preservatives. The main ingredients are only fruits, sugar, water and sometimes various natural spices like mint or cloves. Secondly, you yourself create the future taste; you can make the drink sweeter, add sourness or subtle notes of other fruits or berries. Thirdly, compote apples will always come in handy; they can be eaten as a snack with a drink, or can be used as a filling for various baked goods.

Useful tips

Secret delicious drink lies in many things that are worth paying attention to before you start rolling. The taste of the compote largely depends on how attentive the hostess was and followed the written advice.

The choice of fruit is a fundamental factor. To get the most delicious compote When choosing apples for the winter, you should choose apples of sweet and sour varieties. Ripeness must be perfect; unripe fruits have a flat taste and aroma; overripe ones will fall apart and lose their shape during rolling.

Apples can be any size, but you should give preference to medium-sized fruits, without external defects. It is also worth noting that apples different varieties You shouldn’t mix them together and put them in separate jars.

The fruits must be thoroughly washed, the inside removed and divided into equal-sized slices. The skin should be peeled if it is very rough; varieties with thin skin do not need this procedure.

Small apples can be placed in a jar and rolled up whole.

Sliced ​​apples are placed in slightly salty or sour water. It should be cold, this will protect the apples from darkening, but do not keep them for more than 30 minutes, otherwise everything will useful substances will go into the water.

Before putting into jars, the apples are doused with boiling water; to do this, pour them over for 5-6 minutes. The water after this procedure is used to create syrup.

The jars must have a whole neck and be carefully processed before rolling.

Before rolling, the lids should be sterilized along with the steamed jars. If you sterilize them in the oven, the lids must be sterilized separately.

RECIPES OF COMPOTES FOR THE WINTER:

RECIPE WITH STERILIZATION

The easiest way to prepare apple compote for the winter in a 3-liter jar is to take

Ingredients:

Apples 1/3 jar;

200 grams of sugar.

These ingredients are enough for exactly one compote, that is, a 3-liter jar; if there are more jars, then multiply the ingredients by the number of jars.

Cooking recipe:

To begin with, all bottles must be thoroughly washed with detergent, then rinsed thoroughly and after drying, proceed to sterilization. The jars are sterilized by steaming or in the oven at a temperature of about 100 degrees.

The second stage is preparing the apples. Before starting to separate fruits, it is necessary to prepare acidic water at the rate of 1 liter cold water for 3 grams of citric acid. Now cut the apples into equal slices, cut out the core and put everything in water.

When there are enough apples to fill all the jars, you can start packaging. Prepare boiling water at the rate of 2.7 liters/jar. When the water has boiled, transfer the apples from acidic water into a sterilized jar and immediately pour boiling water over it. We carry out this procedure for each jar. Important! Apples do not last more than 5 minutes in boiling water, so if you have not finished pouring the water, and the first jars have been standing for quite a long time, then it is better to drain the water from them in advance.

The jars filled with boiling water sit for 5 to 7 minutes, then the water is poured into a common container. The boiling water with which we blanched the apples will now turn into syrup; for this we put 200 grams of sugar in each jar. After our syrup boils, you can pour it and cover the compote with lids.

After rolling, the compote should be wrapped in warm clothes and left until it cools.

CONCENTRATED COMPOTE

Ingredients:

3 liters of water;

1/3 can of apples;

400 grams of sugar.

Cooking recipe:

The difference between this compote is that only those with a real sweet tooth can drink it straight from the jar; for the rest, it will be enough to dilute the drink with plain water in proportions of 1:1 and enjoy the sweet apple compote. This choice is for housewives who are cramped for space; not every apartment has room for several dozen bottles rolled up. This recipe for apple compote for a 3-liter jar for the winter will allow you to get 5 liters of a delicious drink from one jar.

First, we disinfect the jars and set them aside to dry, covering them with lids. Then, put the water on gas and after boiling, add sugar. Stir thoroughly until the crystals dissolve completely. Add peeled apples to the resulting syrup and cook for up to 3 minutes.

Remove the apples from the syrup with a slotted spoon and carefully transfer them into jars. Bring the remaining syrup to a boil again and pour into jars. Roll up the lids.

APPLES AND BLACKCURRANTS

For those who find the recipe for apple compote for the winter simple, we offer this version of the drink. To the delicious apples we will add such a popular berry as currants; it is not without reason that they grow in literally every private yard and in almost any country house, and the price of this berry on the market is quite affordable.

Ingredients:

400 grams of currants;

700 grams of apples;

300 grams of sugar;

Purified water.

Cooking recipe:

There will be one difference from other recipes - you will have to spend time sorting out the currants. You will only need to leave the berries themselves and get rid of the dried inflorescence and part of the stem. The next steps are universal.

We sterilize the dishes for rolling;

Peel the apples and divide equally between all containers;

Pour boiling water for a couple of minutes;

We boil the water drained from the cans again, after adding sugar to it;

Pour the resulting syrup into jars for the last time;

Screw the lids on with a machine;

We put all the bottles upside down, cover them with rags and leave them for a day.

Currants in compote will give the drink a bright, red color, and almost every resident of our country knows about the flavor combinations of apple and currant.

APPLES AND MINT

Perhaps this recipe may seem a little unusual, but the resulting compote of apples for the winter for a 3-liter jar with mint is beyond praise. It is sweet, aromatic, and refreshing; such a drink will give you strength and vigor. All you need to do is add a few sprigs of mint. For a 3-liter jar, 3 medium-sized mint sprigs will be enough. It is preferable to choose sweet and sour apples, approximately 500 - 800 grams, 300 grams of sugar. The rolling technology is absolutely identical to the previous methods. Pay attention to the water, it must be good, otherwise your compote will turn out less tasty.

COMPOTE FROM WHITE FILLING

White filling is a variety of apples that is rightfully considered one of the most delicious. Such apples do not stay in anyone’s home, and a vase of juicy fruit left behind can suddenly become empty. Unfortunately, in winter it is impossible to get a single fruit of this variety, so we offer a recipe for apple compote white filling for the winter in a 3 liter jar.

Ingredients:

10 pieces of apples (but not more than 1/3 of the jar);

250 – 300 grams of sugar;

Purified water

Cooking recipe:

We will try to roll up these apples whole in order to preserve the taste as much as possible. For this we select ripe fruits, without external defects, the size should be medium, that is, the apple should be slightly larger than the neck of the jar. The fruits themselves should be washed thoroughly without damaging the skin.

If you are unable to find fruit without defects or of a suitable size, then you should cut the apples into slices, removing the core and rotten areas. It is worth remembering that this variety does not like long contact with air; it quickly turns black and becomes unattractive in appearance, so we put all the cut slices in acidic water.

Roll up the apples in the following order:

We sterilize jars;

Boil water;

Divide the fruit into jars;

Pouring boiling water over fruit;

Drain the water and prepare syrup from it;

Pour the syrup into jars;

Roll up the lids.

COMPOTE OF APPLES FOR THE WINTER IN A 3-LITER JAR WITHOUT STERILIZATION

Every housewife has encountered the problem of “losing” bottles during sterilization, this is not surprising, because spoiled jars are often eliminated in this way. However, sterilization is also a very long process, so to save time we present a recipe for apple compote without sterilization.

Ingredients:

1 kilogram of apples;

Purified water;

250 grams of sugar

Cooking recipe:

We prepare the jars; to do this, wash them thoroughly and dry them naturally or with paper towels.

We clean the apples, cut them into equal slices and immediately place them in salty water so that they do not turn black.

We pack our apples into jars and fill each clean water all the way to the neck. Then pour all the water from the cans into one container, bring to a boil, add sugar and keep on fire for another 5 minutes.

Fill our jars with syrup and cover with lids, let stand for about 3-5 minutes.

Pour our syrup into one pan again, add about 200 ml of water and 50 grams of sugar and bring to a boil again.

Fill our jars with boiling syrup again and let it sit for another couple of minutes, then pour everything back into the pan.

Boil the syrup for the last time, fill the jars to the very top, roll up the lids and place in warm clothes for 24 hours.

Apple compote for the winter in a 3-liter jar without sterilization is ready. If you follow the recipe, you don’t have to worry about blown lids or sour drinks.