Fresh fruit compote: the best recipes. Strawberry compote with citric acid

As I said in a previous post, this year is incredibly apple. Therefore, I can’t just watch how the apple fruits fall off in our garden, I’m in a hurry to realize them as much as possible. Just yesterday I cooked some wonderful ones, and today I decided to make apple compote from whole apples. It grows in my garden White filling, the apples are small and they can easily fit into three liter jar, and to make the compote more rich, I don’t spare the fruit and fill the entire jar as much as possible.

To prepare you will need:

Apples
Sugar - 1 cup per 1 three-liter jar
Citric acid - 1/3 teaspoon per jar.
Water.

Before twisting, it is necessary to rinse the jars thoroughly and process them thoroughly. It is important that the cans do not have cracks. Processing is sterilization. I have no special device, so I just turn the jar upside down onto a boiling kettle, and I keep them in this position for at least 10 minutes. I also process the lids and boil them for a few minutes.

We carefully sort the apples to avoid any worms and rinse them under running water.
and be sure to blanch. You can simply scald them with boiling water, but it seems to me that this is not very effective, so I threw them into boiling water and boiled them for a few seconds. We immediately send the hot apples to the jar.

Cook the syrup. You can, of course, cover the apples with sugar, and then hot water, but this method is not always of high quality, it happens that the sugar does not dissolve completely, so I cook the syrup separately, even boil it for a few minutes for my peace of mind. Add sugar and citric acid to boiling water, pour syrup into jars, and roll up with a key.

Be sure to invert the jars onto a paper napkin or a plain piece of paper to make sure the lid is tight. Place in jars in a dark place for about a day, upside down, and only then can you lower them ready compote to the cellar until the cold, harsh winter.

Compote of whole apples for the winter ready.

Enjoy the taste.

Calories: Not specified
Cooking time: Not indicated

Strawberry compote is the simplest and most quick way prepare a delicious drink from this berry for the winter. Eat different variants preparations: with or without sterilization, with two or three times filling, with the addition of citrus fruits, mint, various berries and fruits. Each of these recipes has its advantages, and if the strawberry harvest is large, then you can make one or two jars and next year choose the ones you liked the most. And if the harvest has failed and you don’t want to experiment, then use a simple proven recipe, prepare strawberry compote for the winter with citric acid. She performs in in this case both as a preservative and as flavoring agent, gives sweets a refreshing note.

Ingredients for a one liter jar:

- strawberries – 200 gr;
- sugar – 0.5 cups;
- citric acid - on the tip of a teaspoon;
- water for filling - as much as needed.

Recipe with photos step by step:

In principle, any berries are suitable for compote, but if you want it to be bright and rich in color, then choose dark, ruby varieties of strawberries. It is advisable to take ripe berries, without spoiled areas or damage. Pour the strawberries in for about five minutes cold water, then rinse under running water and tear off the tails.

Place the prepared berries in jars. Containers for compote can be either liter or three liter. Be sure to wash with hot water detergent(preferably with soda), boil the lids.

Fill the jars with boiling water from a kettle or boil water for pouring in a saucepan of suitable volume. Cover with a boiled lid and leave for 20-30 minutes.

Pour the cooled water back into the pan. Cover the jar with strawberries and put the water on high heat.

Add sugar. You can make the compote more concentrated by adding more sugar and diluting it in winter boiled water to the desired concentration.

Add citric acid, literally a pinch per one liter jar (or on the tip of a teaspoon). For a three-liter jar of lemon you will need about a quarter of a teaspoon. This one is no less tasty.

Stirring, cook the syrup after boiling for two to three minutes, until the sugar crystals and citric acid dissolve. Pour the boiling liquid into the jars with strawberries, twist them and leave them upside down to cool.

We move the cooled strawberry compote for storage in the basement or dark pantry, away from the bright sun (in the light it becomes faded, and the berries acquire a grayish tint). Strawberry compote needs to be kept for several weeks, let it brew, and gain color and taste. Good luck with your preparations!

There are many ways to preserve food for the winter. sweet berries strawberries One of the most popular is making compote, which allows you to preserve it throughout the year until the onset of the new season. Every housewife has her own signature recipe canning compotes. And they turn out perfect different drinks– with sourness or fairly sweetened. It all depends on the added components.

For example, strawberry compote with citric acid is very refreshing and tastes good. In addition, by adding lemon, you can be sure that the jars will not explode and will be preserved.

If you prepare strawberry compote correctly, you can retain all the vitamins and useful substances. This means that in winter you can not only quench your thirst with a tasty drink, but also receive health benefits. Its main feature is its ability to have an antioxidant effect on the body. It contains all the micro- and macroelements we need, ensuring the normal functioning of all organ systems. Strawberry compote perfectly restores strength, strengthens the immune system and strengthens the heart muscle. In a cold winter or on a dull autumn evening, this drink can cheer you up, quench your thirst, and remind yourself of summer.

Cooking features

In most recipes for canning berries, much attention is paid to preserving their rich taste, which is why they try to make syrups concentrated. This leads to the fact that the compote turns out to be too sweet and cloying. There are no such shortcomings in strawberry compote. Citric acid adds a touch of freshness and makes the taste is light and pleasant.

Recipe for strawberry compote without sterilization

This product is prepared without using a sterilization method. This means that you need to choose berries especially carefully and meticulously. Only ripe strawberries are suitable, and each berry must be cut into two halves. Even if it is too small, there is no need to leave it whole. All damage or unripe areas must be carefully cut off from the surface.

Before putting prepared, washed and chopped strawberries into a jar, the container must be sterilized. On three liter bottle you will need 400 grams of ripe berries. We also send citric acid there: a teaspoon will be enough.

Meanwhile, prepare the syrup: add 300 grams of sugar to 2.8 liters of water, bring to a boil, and boil for 5-6 minutes. Then pour the syrup into the jar: first 300 ml of the entire contents, and after 1-2 minutes the rest.

To eliminate the risk of cracking a glass container, it is better to place it on a metal surface. The lids must be sterilized and immediately put on the container with compote without transferring it from boiling water to any surface. We seal the jar, turn it over, and insulate it with a thick blanket. This is necessary so that the berries are well saturated with acid and sugar syrup.
When the container has cooled down, it can be put away cool place and store for a whole year. But it’s better not to forget about this storehouse of vitamins and source Have a good mood cold winter evenings.

In compotes, strawberries go well with other berries, especially cherries or gooseberries. It is important that the total volume does not exceed 400 grams per 2.8 liters of syrup. The more berries are placed in a jar, the richer and more concentrated the drink will be.

Recipe for strawberry compote with mint and citric acid

Prepare berries of approximately the same size. It's best to taste one to determine how much sugar is needed. For this recipe we will also need a few sprigs of fresh mint and citric acid.

We put 300-350 grams of the main product in three-liter jars. Pour a teaspoon of citric acid into each of them and add mint. Fill with boiling water to the top, leave for 3-4 minutes, covering with lids. Then pour the water into a large container and add granulated sugar at the rate of 250 grams per bottle. Cook the syrup for 4-5 minutes, pour it over the edges into the jars. We cork it, turn it over and wrap it in a blanket or blanket.

Frozen Strawberry Recipe

If in freezer there are frozen berries, they can be used for instant cooking aromatic and delicious drink. For 300 grams you will need less than a glass of sugar and 2 liters of water. Bring water to a boil, add sugar, and lastly add frozen strawberries. Add a pinch of citric acid at the very end. Leave on the fire for 4-5 minutes after boiling. You can drink this product either hot or cold. In hot weather, it quenches thirst especially well.

The addition of citric acid relieves every housewife from worrying: the compote does not spoil or “explode” and is stored well. So summer taste and the aroma can be enjoyed in the frosty winter in the absence of any vitamins and fresh vegetables and fruits.

Summer has finally arrived, and the first thing it will give us is juicy, ripe, fragrant strawberry. I would like to enjoy its taste longer, but, unfortunately, strawberry time is short. Therefore, we will tell you how to close strawberry compote for the winter in several ways so that this berry pampers you all year round, reminiscent of hot summer days.

Classic recipe

This method of preservation is suitable for any berries, but strawberries are especially juicy and retain their taste. The recipe is very simple, and many of our readers probably know it from their mothers and grandmothers.

For such a compote you will need following ingredients(based on 1 three-liter jar):

water – 2.5 liters;
strawberries – 600-800 grams;
sugar – 1 glass.

Wash the jars very thoroughly and sterilize them. This is done like this: add water to a small saucepan or deep bowl and put it on the fire. When the water boils, place a special stand on the pan. It can easily be replaced with two flat boards placed parallel to each other at a short distance. The jar is placed on them upside down so that steam can easily penetrate into the neck.

Carefully select strawberries for compote

At the same time, lids are placed on the bottom of the pan for rolling. They should also be sterilized. The whole process will take about 10 minutes. The inside of the jar will be covered with condensate, which, having concentrated, will begin to flow down the walls in streams. At this point you can remove the can.

While sterilization is in progress, wash the strawberries and remove the stems. Place the berries in jars approximately 1/5 - 1/6 full. The more berries there are in the jar, the richer the compote will be.

Pour boiling water into the jars (carefully so that the glass does not crack) and leave for 10-15 minutes. After this, close the neck with a special lid with holes and drain the water into the pan. Add sugar, about 1 cup for each jar. You can add 1.5 cups to make the compote sweeter.

Bring the compote to a boil so that all the sugar dissolves, pour it over the berries in the jars, and roll up the lids.

Please note: modern seaming machines are a very convenient device. In order to properly roll up jars using them, strictly follow the manufacturer's instructions, because each model has its own characteristics.

Turn the rolled up jars upside down, place them on a flat surface and leave for 1-2 hours. After that, take them down to the basement or put them in another cool, warm place.

What will you need to prepare?

Compote without sugar - a dietary product

This recipe for compote from garden strawberries and will be cheaper and suitable for those who suffer from diabetes or are watching their figure. In this case, the berries do not need to be measured by kilograms; they need to be put in as much as will fit into the jar. Therefore, dishes and lids need to be prepared with reserve.

Jars must be sterilized before canning.

Wash the strawberries, remove the sepals and inspect them thoroughly. Only undamaged, whole berries will be useful for canning.
Place the strawberries on a clean, dry towel. When it dries, place it in jars that have been previously sterilized or scalded with boiling water.
Pour boiling water into the jars with berries, cover with pre-boiled lids. Take a pan, place a wooden grate or a cloth folded several times on its bottom and place the jars on top. This way they won't slip and come into contact with the pan.
Pour water into the pan so that it reaches the hangers of the jars. Bring to a boil over medium heat and sterilize for a few minutes. Remove without moving the lids and roll up.
Cool the jars. To do this, dip them in warm water, and gradually add cold water until the jars have completely cooled down. After this, turn the jars upside down and check for leaks. If everything is in order, take the compote to a cool, dark place.

It is better to seal this compote in smaller jars. Thus, the sterilization time will be about 10 minutes for half-liter jars, and about 12 minutes for liter jars.

Recipe with citric acid

In this recipe, citric acid acts as a natural preservative, so sterilization is not required.

You will need the following products (based on a three-liter jar):

400 grams of strawberries;
300 grams of sugar;
1 teaspoon citric acid.

For such a compote, the berries need to be prepared in a special way. Firstly, the strawberries must be fully ripe, but firm and undamaged. Secondly, all berries, even small ones, need to be cut in half, and very large specimens - into 4 parts.

Citric acid will give the compote saturated color

Prepare sugar syrup. Boil 2.8 liters of water in a saucepan, add sugar, boil for 5-7 minutes. Meanwhile, pour the prepared berries into sterilized jars. Add citric acid there.

Place the jar of berries on a metal surface so that the glass does not burst from the boiling water. First, pour 200-300 ml of syrup, cover the jar with a lid and wait a couple of minutes. The container will warm up, and you will no longer be afraid of cracks. After this, pour in the remaining syrup.

Roll up the jar, turn it over and wrap it with thick cloth. An old jacket, bedspread, or warm blanket are suitable for this. The compote needs to cool very slowly so that the berries have time to soak in the syrup and citric acid.

Once the compote has cooled completely (this may take a couple of days), place the jars in a cool, dark place where they can be stored until spring.

Citric acid will help the drink acquire and maintain a bright, rich color and light sourness. And if you want to give the compote lightness and a touch of freshness, be sure to add a sprig of mint - regular or peppermint - to the berries.

Compotes - assorted: combine strawberries with various berries and fruits

Strawberries are not only delicious, but also healthy berry, and it is precisely these qualities that we want to preserve for the winter. They can even be multiplied by canning strawberries together with other fruits. For example, assorted strawberries and apples are very popular; you can often find them on store shelves. This combination is very harmonious, healthy and will surely appeal to children.

For a three-liter jar you will need:

strawberries – 1 glass;
apples – 3 pieces;
granulated sugar - 1.5 cups.

Apples of any variety are suitable for this compote. Rinse them thoroughly, peel, remove seeds, and cut into slices.

Place the berries in sterilized jars, pour boiling water over them, and after 10 minutes pour into a saucepan. Add sugar, chopped apples, boil for 7 minutes. Pour into a jar, roll up, turn over and wrap for 3 days.

Try making strawberry and orange compote. You will need:

5 kg strawberries;
1 liter of water;
400 g sugar;
2 oranges;
4 g citric acid.

Boil water, add sugar, and cook. Stir thoroughly until the sand is completely dissolved. Peel the strawberries, wash the oranges and cut into slices. Place everything in a saucepan, pour hot syrup. Add citric acid and cook for 20 minutes. Pour into jars, roll up and leave to cool.

For assorted compote, in addition to strawberries, many berries and fruits are suitable

Assorted strawberries, raspberries and wild strawberries are also very tasty and healthy. For 3 liters of water, take 3 cups of berries, 1 cup of sugar, a teaspoon of citric acid. Sort and peel the berries, pour boiling water over them, and let the water drain. Pour water into a saucepan, add sugar, boil for 5 minutes, add citric acid.

Place the berries in another pan, pour in hot (about 60 degrees) syrup, close with a lid and let sit for 15 minutes. Boil, pour into jars, roll up.

Video about preparing strawberry compote for the winter

This easy-to-prepare strawberry compote will remind you of summer on winter evenings. This drink can also be placed on festive table, and serve for breakfast, lunch or dinner. Share your cooking recipes with us in the comments. Bon appetit and comfort to your home!

Delicious fruit compotes very useful for human body. There is not an ounce of preservatives, flavors or other artificial additives in homemade drinks. Plus, they have an excellent refreshing effect and are ideal for roasts. summer day. Today we will tell you how to properly cook fresh fruit compote.

Absolutely any seasonal berries and fruits are suitable for preparing aromatic homemade drinks. These could be apples, feijoas or pears. Here everything depends solely on your imagination and on what is grown in your personal summer cottage. To cook compotes, you can use one type of fruit. But many housewives who are not afraid of culinary experiments often combine several varieties.

It's important to choose ripe fruits, on which there are no traces of mold or other damage. Before making compote from fresh fruits, they are washed and pitted. And only after all these manipulations can you proceed to the main stage. The base for the drink is poured with sweet hot water, boiled over low heat for several minutes and removed from the stove. To ensure that the fruits release juice evenly, it is advisable to cut them into approximately equal pieces. And to save maximum quantity For vitamins, you can add a little citric acid to the boiling water.

For those who do not know how long to cook fresh fruit compote, you need to remember that the duration of heat treatment largely depends on the type of plant material used. Soft fruits are cooked for no more than ten minutes, and hard ones - from 10 to 20 minutes. Bananas, quinces, pomegranates and persimmons should not be used as a base. The finished compote should be stored at a temperature of 2-14 degrees. And for him to acquire rich taste and a pronounced aroma, it is pre-infused for several hours.

Option with pear

This fresh fruit compote contains only natural and very healthy ingredients. Therefore, they can be fed not only to adults, but also to children. To prepare it you will need:

half a kilo of ripe pears;
liter of filtered water;
juice squeezed from a whole lemon;
mint and sugar (to taste).

You need to start cooking compote from fresh fruits by preparing syrup. To do this, add to a pan of boiling water required quantity sugar and wait until the grains are completely dissolved. Then the washed and cut pears are carefully immersed in the bubbling syrup. Bring all this to a boil and cook for ten minutes. Shortly before the end of the heat treatment, mint is added to the pan with the drink. Immediately after turning off the fire, pour it in lemon juice. Ready drink leave to infuse room temperature, and after a few hours they put it in the refrigerator.

Option with feijoa

Thanks to unusual combination fruits used, this drink has amazing taste and a light pleasant aroma. In addition, it has a rich vitamin and mineral composition. This means it is equally useful for both the older and younger generations. For preparing this compote from fresh fruits you will need:

a dozen feijoa fruits;
a couple of ripe apples;
200 grams of sugar;
2.5 liters of filtered water.

As in the previous case, you need to deal with the syrup first. Dissolve granulated sugar in a saucepan filled with boiling water. Carefully place the washed fruit slices into the resulting liquid and cook it all over low heat for no longer than ten minutes. The resulting drink is equally good both warm and cooled.

Option with cherries

This fragrant summer drink distinguished by pleasant sweet and sour taste. It is ideal for quenching thirst and eliminating vitamin deficiencies. For preparing such a compote from fresh berries and fruits you will need:

300 grams of ripe apples;
liter of drinking water;
4 tablespoons sugar;
300 grams of cherries.

Add sugar and apple slices. All this is cooked over low heat for five minutes. Then the washed cherries are placed there and cooking continues. After ten minutes, the finished drink is removed from the burner and infused for several hours.

Option with plum

We invite you to pay attention to another recipe for fresh fruit compote. The drink brewed using it is much tastier and healthier than store-bought soda and packaged juices. It does not contain various chemical additives, so it can be safely given even to children. To prepare it you will need:

400 grams of plums;
half a kilo of peaches;
400 grams of apples;
a couple of glasses of sugar;
400 grams of cherries;
whole lemon;
6 liters of drinking water.

Washed fruits and berries are pitted, cut into approximately equal slices and placed in a large saucepan. The required amount of cold water is poured there and sugar is added. Place all this on the stove, bring to a boil and boil for seven minutes. Then remove the pan from the burner, squeeze the juice of one lemon into it, cover with a lid and wait for the drink to cool.

Option with apricots

Compote prepared using the technology described below has not only a pleasant taste, but also a delicious aroma. Plus he's rich big amount valuable vitamins and microelements necessary for the normal functioning of the human body. To brew this drink, you will need:

kilo of apricots;
1.5 cups sugar;
liter of purified water.

Before making compote from fresh fruits, they are washed, sorted and pitted. Apricots prepared in this way are placed in a saucepan, covered with sugar, and poured drinking water and send it to the stove. As soon as the first bubbles appear on the surface of the liquid, reduce the heat to a minimum. Boil the contents of the pan for two minutes and remove from the burner. In order for the finished drink to acquire a rich taste, it is infused at room temperature for at least an hour.

Option with peaches

A drink brewed according to the method described below has pleasant taste and a light fruity aroma. Its preparation does not take much time and does not require specific culinary skills. To make such a compote, you will need:

200 grams of sugar;
3 liters of filtered water;
kilo of ripe peaches.

In a suitable enamel pan connect pure drinking water and sugar. All this is sent to the stove and brought to a boil. As soon as bubbles begin to form on the surface of the liquid, carefully place peaches cut into slices into it. Literally after a minute, remove the pan from the burner, cover with a lid and leave at room temperature for about a quarter of an hour.

Option with red currants

This drink is considered an excellent source valuable substances. He has a nice sweet and sour taste and a light berry aroma. To prepare it you will need:

300 grams of juicy peaches;
5 tablespoons of sugar;
200 grams of red currants;
a couple of liters of drinking water.

You need to start the process by preparing the syrup. To do this, add cold water and sugar to the pan. All this is sent to the fire, boiled until the sweet sand is completely dissolved and removed from the burner. Washed currants and thin slices of peaches, previously peeled, are added to the resulting hot syrup. Cover all this with a lid and leave for at least three hours.

Option with apples

This one is simple and delicious compote Fresh fruits can be cooked not only in summer, but also in winter. It will be an excellent alternative to packaged juices or boring tea. To prepare it you will need:

600 grams of apples;
a couple of liters of drinking water;
200 grams of sugar.

Add washed and chopped apples to a pan of boiling water. The required amount of sugar is also added there. All this is kept on low heat for a quarter of an hour. As a rule, this time is enough for the fruit to become soft. The finished drink is removed from the burner and infused under the lid for at least four hours.