Compote of chopped apples for the winter - a simple recipe with step-by-step photos. Apple compote for the winter

Published on July 11, 2017

Apple compote is just a godsend for the body on a hot summer day. It quenches thirst well and replenishes strength in the body. But not only is apple compote useful in the summer; in the winter it also brings benefits by saturating us with its vitamins and microelements.

Compotes are prepared for the winter, but they are also prepared for every day. To have time to enjoy the tastes and aromas of apples and other fruits before winter.

As you know, there is nothing easier to cook fruit compote. Just pour water over the fruit, add sugar and boil everything together for a few minutes. But before you start making compotes, let me give you several recipes for making apple compote so that your culinary creation will be the best and most delicious.

In order for the compote to turn out beautiful and the apples not to turn into applesauce, choose firm, ripe apples without spoiled marks.

Ingredients:

Apples 1.5-2 kg.
Sugar 200 grams.
Water 3 liters.

Cooking process:

1. Sort and wash the apples. If the fruits are large, cut them into several parts, and if they are small, then cut them into two halves.

2. Place apples in a saucepan, fill them with water and place on the stove.

3. Bring the water to a boil and add sugar. Stir and cook for 10-15 minutes.

5. That’s the whole recipe for making apple compote for every day.

Compote of whole apples for the winter

Of course, almost every housewife prepares a huge amount of compotes for the winter. Since homemade compotes cannot be compared with store-bought juices and nectars that are prepared in an unclear way.

Ingredients:

Apples 1 kg.
Water.
Sugar 200 grams of sugar per 3-liter jar.

Cooking process:

1. Before preparing compote, the jars must be sterilized.

2. Sort the apples, wash them a little and let the water drain.

3.Place apples in each jar to the very top.

4.Fill the jars with boiling water and cover with sterilized lids. Pour water up to the neck. Or with a slide :).

5.Leave the jars for 15-20 minutes. Hot water warms up the apples. The apples will absorb some water, as it should be.

6.Drain the water from the jars into a saucepan. You will need to add a little water, usually I add no more than 0.5 liters of water.

7. Add sugar to the drained water, 200-250 grams per 1 bottle of apples.

8.Put the syrup on the stove, boil and pour into jars. Now you can screw the lids tightly using a special lid wrench.

A little recommendation for the recipe. You can add citric acid to each jar if desired. This is an optional ingredient. But this way the syrup turns out to be a slightly different color and taste accordingly. For a 3-liter jar, acid on the tip of a knife will be enough.

Also, if desired, you can put a couple of mint leaves or a sprig of tarragon in each jar. Which will also give your apple compote additional flavor. But of course you can do it without any additions. You can simply prepare a natural product without additives, which is also very good.

9.After the syrup is in the jars and the lids are screwed on. The jars need to be turned over with their lids on the bottom, the balloons should be wrapped and kept in this position until they cool completely.

10.Then you can move it to the pantry. The compote is ready. Enjoy your meal.

Compote of apples and pears for the winter

I almost always go with apples and pears in a bunch, whether it’s jam or marmalade. And of course, why not prepare some compote from these tasty and aromatic fruits for the winter.

Ingredients:

Apples 500 grams.
Pears 200-250 grams.
Sugar 200.
Water 2-2.5 liters.

Cooking process:

1. Sort apples and pears, wash them, cut into slices.

2. Cut out partitions with seeds from the slices.

3.Place the slices into jars. Carefully pour boiling water over it. Cover with clean lids.

4. Let the fruit sit for 20 minutes then drain the water back into the pan.

5.Add a glass of water. Add sugar and stir. Place the syrup on the stove to boil.

6.Pour the syrup back into the jar, cover with a lid and screw it on.

7. Turn the jar over and wrap it up. Leave until completely cool.

8.Then can be moved to a place for long-term storage.

Compote of apples and pears is ready. Enjoy your meal.

Compote of apples and quince

Quince is not a very popular product; it can rarely be found on sale. But for some reason, many summer residents still plant it on their plots just in case.

And here’s a chance for you to cook quince compote with apples. The taste is very original and aromatic.

Ingredients:

Apples 1-1.5 kg.
Quince 500-700 grams.
Citric acid on the tip of a knife.
Water 2-2.5 liters.
Sugar 200-250 grams.

Cooking process:

1. Sort and cut the fruits. Quince needs more attention. Since worms very often settle in it. Therefore, we will make a compote from pieces of quince.

2. We also cut the apples into pieces. Cut out tails and partitions with seeds from the pieces.

3.Place the fruit in a jar and pour boiling water over it. Let it brew for 20 minutes.

4. Drain the water into the pan and add sugar there. Stir and place on the stove.

5. Boil and pour into a jar and cover with a lid. Screw on the lid. Turn the jar over and wrap it up. Leave until completely cool. Then you can move it to a place for long-term storage.

Compote of ranetki

It is very rare to find a compote made from these small apples. But it turns out no worse than all the other compotes prepared from their apples.

Ingredients:

Apples 500-700 grams.
Sugar 350-500 grams.
Water.

Cooking process:

1. Sort through the apples, select the strongest, ripest and only whole ones.

2. Before putting the apples into the jar, each apple must be pierced with a fork or toothpick. This is done so that the thin skin does not burst and the apples absorb more syrup.

3.And so the ranetkas are in the bank. Pour boiling water over them and wait 15-20 minutes.

4.Then drain the water and add sugar to it. Place the pan on the fire and bring to a boil.

5. Pour the boiling syrup into jars and screw on the lids.

Compote of apples and apricots

Great combination. This mixture of products will perfectly quench your thirst and fill your body with vitamins.

Ingredients:

Apples.
Apricots.
Water.
Sugar.

Cooking process:

1. The proportions are not written because when preparing summer compote, I rarely measure what needs to be added to the compote. Everything comes from the heart and, of course, from experience.

2. There are apples and apricots, throw them into the pan and cook.

3. Sort the apples and cut them into slices.

4.Remove the pits from the apricots and wash everything well.

5.Put everything in a saucepan and fill it with water.

6. Bring to a boil, add sugar, and add 5-6 tablespoons to about a 3-liter pan.

7. Let the compote boil and cook for a few minutes.

8. The compote is ready, you need to cool it and help yourself.

If you want to prepare this delicacy for the winter, just pour it into sterilized jars and screw on the lids.

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 in various ways how 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 the apples in a 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 for storage in a cool, dark place. This time we prepared apple compote without sterilization.

To prepare compote, you can, in principle, use different varieties of fruit. But the most delicious drinks are obtained from sweet and sour fruits of not very large 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!

Stocking up for the winter has always been a top concern for many women. To preserve some of the qualities of fruits, and in particular apples, they are canned or candied, but a more common method of long-term storage is cooking compote.

Of course, this is much better than buying it already ready drink in the store, not knowing what exactly was used in its preparation.

The technique of preparing apple compote for the winter has never caused any difficulties, so you can quickly cope with this task. Most often, the process itself takes from 5 to 30 minutes, so most of the time has to be spent preparing the ingredients.

It is customary to either preserve compote or eat it fresh in hot weather, after cooling it first. This drink can compete with any store-bought juices and nectars in terms of the amount of preserved vitamins.

Apple compote for the winter: a simple recipe

The traditional method of preparing apple compote for the winter is perhaps the simplest. It is usually divided into two types: with or without sterilization.

Let's consider the second option - compote without sterilization.

Ingredients:

Recipe step by step:

Recipe with pears

Ingredients:

1 kg apples;
200 g pears;
350 – 400 g sugar;
1 liter of water.

Compote of apples and pears for the winter is prepared as follows:

Before preparing compote, the container is sterilized;
Pieces of fruit are laid out in jars so that they occupy 1/3 of the volume;
Ordinary water is heated to boiling point, and jars are filled with it;
After blanching for 20 minutes, the liquid is returned to the pan, where granulated sugar is immediately added;
Having brought the solution to the boiling point, you can pour it into a container;
The jars are preserved and placed upside down until they cool completely. The top of the jars is covered with a blanket.

Compote of cherries and apples for the winter

Ingredients:

1 kg apples;
300 g cherries;
400 – 450 g sugar;
1 liter of water.

The preparation looks like this:

The jars are scalded with boiling water, then filled 2/3 of the volume with cherries and chopped apples so that they fit tightly to each other (all the seeds are first removed from the berries);
The prepared sweet syrup is placed on the fire and, having reached the boiling point, is poured into the container;
The jars are insulated for 6 – 8 hours;
After time has passed, the sweet solution is poured back into the pan, heated again to boiling point and returned to the jars again;
The container is preserved and placed upside down until it cools completely.

Plums – their sourness is good for the drink!

Ingredients:

4 medium apples;
20 pcs plums;
1 glass;
250 – 300 g sugar;
1 liter of water.

We prepare compote of plums and apples for the winter in stages:

The container is sterilized in advance;
The chopped fruits are placed in jars so that there is little free space between them (all seeds must be removed from the plums) and filled with cool water;
After 10 minutes, this liquid is poured into a saucepan, where granulated sugar is added;
The liquid is brought to a boiling point, poured into jars and left for 10 minutes under a covered lid or tightly fitting cloth;
The syrup is again poured into the pan, boiled for 1 minute and poured into jars;
The container is immediately preserved, turned over and insulated until completely cooled.

You can find out about that right now on our website!

You can learn how to make great blackcurrant jam by: As soon as you cook it, try it, you will be very happy with the result!

Read the recipes for unusual zucchini jam with lemon. Happy preparing!

You can take absolutely any jars, but be sure to take into account all the proportions. Experienced housewives It is advised to roll compotes into three-liter jars;
First of all, attention should be paid to what quality fruits should be selected for use in apple compote for the winter. You should not choose apples that are too ripe, because some of them have already lost a lot of vitamins. However, you should not take hard fruits either;
It is worth choosing sweet and sour varieties, and each variety is placed in a separate jar. Under no circumstances should they be mixed;
The fruits are cut into 8 parts, the core is removed. The pieces should be the same so that they all reach readiness at the same time. Some recipes involve peeling apples or including cores in compote;
Sometimes cinnamon or zest of any citrus is added to apple compote to taste to give it a spicy aroma. The main thing is not to overdo it with the quantity, so this is usually done several years after the first cans are rolled. Then the housewife already knows what taste to expect from compote prepared according to traditional recipe, and, therefore, can correct it;
When cooking syrup, it doesn’t hurt to add a little citric acid, then the mixture will help preserve more vitamins;
If someone can't use sugar when making syrup, that's okay. You can use the juice of the fruits from which the compote is made. This will take a little more time, but the taste will be much richer;
Any fruit must be removed from seeds, as harmful substances accumulate in them, which can not only shorten the shelf life of the product, but also completely ruin it.

It is necessary to sterilize jars for compote for the winter over steam or in the oven, after first rinsing them with running or drinking water and wiping them thoroughly.

Covers must be free from scratches and bends. Under no circumstances should you use lids that have already been used, even if they have been straightened.

Depending on the wishes of the housewife, you can slightly change the amount of added sugar, making the syrup more or less concentrated. Although it is not recommended to reduce the amount of granulated sugar, since you can end up with only slightly sweetened water.

You can increase the sugar concentration if you plan to later use the fruit for pies, and the syrup for jelly.

We hope that using our recipes and tips, you will be able to cook aromatic compote from apples for the winter and please the whole family with this wonderful drink during the cold season!

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 than homemade compote, prepared with love, without preservatives, flavors or flavor enhancers? Apples are an ideal ingredient for creating such a drink; they have a pleasant aroma, dense texture, and convenient shape. 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 a sweet and sour taste (Belyi Naliv, Antonovka, Uralochka or Uralskoe Nalivnoye varieties) that are almost completely ripe, but not overripe, are best suited for making apple compote. 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 in the jars different varieties.

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 small addition of salt or citric acid, leave for no more than half an hour so that the apples do not lose their beneficial properties.
To prevent fruits from darkening, you can immerse them in boiling water for 6-7 minutes and then immediately cool 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- a universal drink that comes in many variations. The recipe may contain quince, raspberries, cranberries, peaches, fresh apricots, 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 the following ingredients:

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

Cooking process:

Pre-boil the water using a kettle so as not to heat it in the multicooker.
Fill the device container with fruits.
Add fructose.
Fill with hot water.
Activate the “Steam” mode for 1 minute.
Leave on warm mode for 30 minutes.
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.

Sequencing:

We fill thoroughly washed jars with whole peeled fruits, calculating approximately 400 grams per 3-liter container.
After boiling water, fill each container to the top with it, let it brew for 20-30 minutes.
Drain the liquid and bring to a boil.
Fill each jar with water and leave for 30 minutes.
Drain the water, add sugar, bring to a boil.
Fill the jars with syrup, adding a few mint leaves to each.
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 delight 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 cup of sugar.

Sequencing:

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

Assorted compote

The drink, in which the apple flavor is complemented by the aromas of pears and plums, 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 (the cherry plum variety is ideal) or prunes;
200 grams of pears;
1 liter of water;
400 grams of sugar.

Cooking sequence:

We cut the apples into slices, and cut the pears in half, thoroughly cleaning the core.
We remove pits from plums, since they can release toxic substances during long-term storage.
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.
We roll up the blanks and place them in a warm place for several hours.

With cherry and lemon added

The pleasant apple aroma ideally complements the sour taste of 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:

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

With grapes without sterilization

Apple and grape flavors They combine perfectly with each other, 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:

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

With blackcurrant juice

Adding blackcurrant juice to apple compote gives the drink a 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 of small apples;
400 grams of black currants;
one and a half liters of water;
one and a half glasses of sugar.

Sequencing:

Sort the currants and grind them in a juicer.
Wash the apples and remove the stems.
Place apples in pre-sterilized jars, pour boiling water over them, and leave for 30 minutes.
Pour water from containers with fruit into a saucepan, mix with currant juice, and bring to a boil.
Pour the resulting syrup over the apples and screw on the lids.
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 of 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 pieces. carnations;
cinnamon stick;
zest of half a lemon.

Preparation:

Mix sugar with water and bring to a boil.
Dip apples into syrup and simmer over low heat.
We transfer the fruits to pre-sterilized jars.
Strain the syrup, add grated lemon zest, cinnamon and cloves.
When the mixture boils, wine is poured into it.
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 will be an original preparation 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:

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.
Peel the apples from stalks, cores, and cut into slices.
Place fruits and berries in a container, pour boiling water over them, and cover with a saucer.
After 10 minutes, pour the water into a saucepan and bring to a boil.
Grind the oranges using a meat grinder, mix with sugar, add to boiling water.
Boil the mixture for 5 minutes over low heat.
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 with its 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:

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

Wash the rose hips, cut them in half, remove the seeds and hairs.
Wash the sea buckthorn thoroughly, sort it out, and remove the stems.
Core the apples, cut the fruits into slices, and place in sterilized jars.
Add berries, pour boiling water for 30-40 minutes.
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 that 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 healthy ingredients this summer.

No matter how wide the variety of apple juices and nectars is presented in stores, it is better than homemade apple compote for the winter- can not found! at home guarantees the absence of flavors, dyes and preservatives in drinks, and promises only continuous benefits and natural taste products.

In the recipes offered to your attention below, for winter harvesting For apple compotes, fairly concentrated syrups are used (20-40%), so immediately before drinking, it is advisable to dilute the drinks with boiled cold water to your own taste. And apples from compotes are an excellent filling for baking, and generally incredibly delicious!

Before you start canning apple compote according to specific recipes, you need to remember some rules that must be followed when clogging compotes. Then all your drinks – and not only those made from apples – will turn out excellent.

1) On “Apple compote for the winter” recipes Apples of sweet and sour varieties with dense pulp, slightly unripe, but plump, are more suitable. Hard, unripe and unflavoured fruits result in corresponding drinks. And overripe fruits can simply boil during heat treatment and lose their shape.

2) For compote, large apples are selected, without spoilage or visible damage; sorted by variety so that each variety is in a separate jar.

3) Before processing, apples are thoroughly washed, peeled and cored at individual discretion, and the pulp is cut into small slices. When peeling and cutting apples, it is very convenient to use a special cutter, which can divide the fruit into 8 parts at a time and simultaneously remove the rough core.

4) The delicate peel of apples does not need to be peeled. Apples that are too small for compote are used whole.

5) Sliced apples are placed in cold, acidified or salted water. The fruits are kept in water for about half an hour. With longer aging useful material and vitamins pass from fruits into water.

6) Before putting apples in jars, the fruits must be blanched (but not necessarily) for 5-7 minutes and then dipped in cold water. After blanching, the apples in the jars will no longer darken or “shrink” in volume. There is no need to pour out the water after blanching; it will be used to prepare the syrup.

7) Jars for preserving apple compote are washed well, calcined in a steam bath or scalded with boiling water and dried. They can be sterilized in the oven or in boiling water.

8) Jars filled with apples (up to the shoulders) are filled with hot syrup. Then the containers are covered with lids and placed for pasteurization for 15 minutes (for half-liter jars) or 20-25 minutes (for 2-3 liter jars). By the way, you can do without sterilization; but in this case, the apples are poured with hot syrup, kept in it for 3-5 minutes, after which the syrup is drained, brought to a boil and the jars are filled with it again. This procedure must be repeated 1-2 more times and roll up the jars with sterilized lids.