What apples to make compote for the winter. Traditional compote of apples and plums "True friends"

The variety of juices and sweet drinks in stores is great, but so far nothing has been invented better than ordinary homemade compote. Making a preparation in the form of apple compote for the winter, we are at least sure that there are no preservatives and flavors in our compote, only natural products. Even the simplest apple compote for the winter is much healthier than any expensive drink from the store.

Apples allow you to cook any assorted compote according to your own taste, since apples go well with other fruits and berries. Compote of cherries and apples for the winter, compote of plums and apples for the winter, compote of apples and currants for the winter have proven themselves remarkably. A classic combination is considered to be a combination of apples and pears. Compote of apples and pears for the winter is valuable for its bright taste and fruity aroma, it quenches thirst well. And the amount of sugar in such compotes is determined depending on the degree of acidity of the fruit: the more acidic the apples, or the berries and fruits present in it, the more sugar should be provided.

Apple compote for the winter is prepared both with sterilization and without sterilization or pasteurization. In the second case, the jars must be sterilized, dried before packing the fruit, and after capping, turn upside down and wrap in a blanket. It is also recommended to slightly increase the amount of sugar, which plays the role of a preservative.

It is advisable to cut large apples into slices, but if you have smaller apples, make compote from whole apples for the winter. Such a compote is more appetizing, looks better, although the taste of slicing fruit does not fundamentally change. Be sure to cook this simple, tasty and healthy apple compote. The recipe for the winter is on our website, use it.

A number of our tips will help you better understand how to make apple compote for the winter:

Compote needs large apples without visible damage;

It is advisable to sort the apples into varieties so that each jar contains apples of the same variety;

Apples are thoroughly washed, the skin is removed from them, the core is removed, the fruit is cut into slices;

Place peeled and chopped apples in cold, slightly salted water. But do not keep them in water for more than half an hour, as useful substances pass from apples into water;

After that, do not drain the water, it can be used to make syrup;

If you are preparing combined assorted compotes, remember that compotes with stone fruits (cherries, plums, apricots) cannot be stored for more than a year, and you can get poisoned. For long-term storage, make pitted fruit compote;

Compote apples can simply be eaten as a dessert, or can be used as a filling for pies or apple pie.

In England they often say: "An apple a day and you don't need a doctor." The unique composition of this fruit confirms folk wisdom. Aromatic fruits contain many vitamins and minerals: vitamins C, B1, B2, P, E, carotene, potassium, iron, manganese, calcium, pectins, sugars, organic acids. Due to its composition, an appetizing fruit can help with many ailments:

Pectin and dietary fiber contained in apples fight cholesterol: pectins help remove excess cholesterol from the liver, fiber molecules also attach to cholesterol and rid the body of it, preventing clogging of blood vessels.

The apple also works as an antioxidant: quartzetin and vitamin C, which are found in large quantities in the peel, oppose free radicals, and pectin binds and removes lead and arsenic from the body.

While apples aren't the champ of fiber compared to avocados or raspberries (3.5g per 100g of apple with skin), the fruit is a proven hypoallergenic source of natural fibers that help flush out harmful substances and prevent constipation.

Apples can help with beriberi and anemia, because. contain a lot of vitamin C and iron.

For gout and rheumatism, which are associated with excess uric acid, it is useful to eat apples, because. they contribute to its removal from the body.

It has long been customary to make preparations for the winter from apples. The easiest way to preserve apple vitamin from your own garden is to make a compote out of it. Such a drink saves a large percentage of the beneficial properties of fresh fruits, because. apples are harvested in large slices or whole with a peel, and they are not subjected to prolonged heat treatment. This can be helped by modern technologies, for example, apple compote in a slow cooker will perfectly preserve vitamins.

Of course, you can dry apples, but this is a rather time-consuming process, because. you need to constantly heat the stove or use a special dryer and spend a lot of electricity, moreover, dried fruit compote is more high-calorie. However, the point is not only simplicity and usefulness, fruits in compote from fresh apples turn out amazingly tasty.

There are two methods that are used when preserving compotes - you can try any of them, even if only one is indicated in the recipe:

With sterilization - fill a jar of fruit ingredients with sugar syrup piping hot, sterilize the full jars, and then roll up.

Compote from apples for the winter without sterilization - pour the fruit with boiling water right in the container, let it brew for 10-15 minutes, carefully pour out the water, make sugar syrup on it, pour the fruit with this syrup from the heat of the heat, and then immediately roll it up.

Compotes, especially from two or three components, are poorly stored at home, they are best stored in a cool and dark place.

We will tell you how to cook apple compote.

This drink will retain the aroma and vitamins from the native garden for a long time. In winter, apple compote will be better than any purchased juice or lemonade. It can be drunk warm as a dessert or diluted with cool water to quench your thirst. Such a preparation will give the body a charge of vivacity and strengthen the immune system, because. apple is a pantry of pectin, vitamin C and other useful substances.

Ingredients:

• Water - 1 liter
• Sugar - 200 g
• Medium-sized apples (preferably red with elastic skin) - 4-5 pieces

How to make apple compote:

1. Carefully wash each apple, remove the tail and core with stones, cut into slices;
2. Pour water into a saucepan, put on the stove, bring the water to a boil; Add sugar to the water, mix, cook until the sugar dissolves and sugar syrup is obtained;
3. Place in the syrup, which is boiling at this moment, apple slices; cook another 3-4 minutes;
4. Get the fruit with a slotted spoon and move it to a sterilized container;
5. Again, bring the syrup to a boil (you can add a little vanilla to the syrup, literally, on the tip of a teaspoon or a cinnamon stick) and immediately pour into a jar, filling it almost to the very neck;
6. Roll up the jar with a lid that has been sterilized.

You can also easily cook other preparations for the winter, for example, such as: or.

Recipe for compote of apples with grapes "Still Life"

An unusually beautiful compote - it seems that this is not a jar of compote, but a picture. On a still life in a jar - on a pinkish delicate background - a juicy bunch of grapes, surrounded by bulk apples, is placed. It’s even a pity to have such a masterpiece - I want to admire and admire. This double drink will not only decorate the table, but also bring benefits, because. to the medicinal properties of an apple, it adds the benefits of grapes: the peel of dark grapes contains flavonoids that help fight vascular thrombosis, and resvetarol, which inhibits the development of malignant cells; in addition, grapes contain a large amount of vitamin B and help in recovery after stress and physical exertion.

Ingredients (for a three-liter jar of compote):

• Water - 2 liters
• Small or medium sized apples - 4-5 pieces
• Grapes - 2-3 bunches (to fill the jar 2/3) - you can take any grapes, but black grapes will look the most spectacular - for example, Isabella, Concorde or black Kishmish
• Sugar - 2 cups (about 400 g)

How to cook apple compote:

1. Wash and dry apples, check that they are free of wormholes;
2. Wash 2-3 whole bunches of grapes, dry, pinch off damaged berries;
3. Put whole apples on the bottom of the jar;
4. Gently cover apples with grapes;
5. Cook sugar syrup: pour water into a cooking container (about 2 liters per three-liter jar, 1.5 liters per two-liter jar), add granulated sugar (one glass of sand per liter of water), bring the water to a boil, constantly stirring the sand ;
6. Pour boiling syrup into a jar of fruits in several stages, cover with sterilized lids on top (for sterilization, they must be boiled for several minutes and dried); if there is little syrup, then you can add boiling water to the jar, if there is too much, then you can use it for other purposes;
7. We place the jar or jars on several layers of fabric or a wooden grate in a large saucepan, pour hot water (about 70 degrees) over the shoulders, sterilize - two-liter jars for 15-20 minutes, three-liter jars - 20-25 minutes from the moment the water boils under the lid ;
8. Take out the jars, roll them up, turn them upside down, cover and wait for them to cool.
9. Please note! Full three-liter jars are very difficult to sterilize, because. not everyone has a container for this, so you can do without this process:
10. Place apples and grapes in jars;
11. Pour boiling water into jars, put on top of the lid, hold for 15-20 minutes, and then carefully pour into a saucepan
12. Add granulated sugar at the rate of 1 cup per 1 liter (now the volume is known exactly); cook, stirring constantly, until the water boils and the sugar is completely dissolved;
13. Fill the jars with boiling syrup to the top, because. the fruits will absorb some of the sugar, immediately;
14. Roll up and turn over, cover and wait until the jars cool down.

Healthy apple compote recipe with chokeberry "Medicinal Duet"

This assorted compote is easy to prepare, and brings a lot of benefits. In chokeberry (chokeberry) there is more vitamin P (rutin) than in blackcurrant, our body does not produce this component itself, we get it only from the outside - it slows down the aging process and has a beneficial effect on the entire body.

Ingredients (for a three-liter jar):

• Chokeberry - 150 g
• Sugar - 5-6 tablespoons
• Sweet apples - 4 - 6 pieces (depending on size)

Cooking process:

1. Wash the apples, remove the core with seeds and cut into slices or pieces;
2. Wash the chokeberry and separate from the branches;
3. Put all the fruits on the bottom of the jar, pour boiling water, put a lid or saucer on top, wait 10-15 minutes;
4. Carefully drain the water into a saucepan, bring the mass to a boil, add sugar (if the apples are sour, you can add more sugar than indicated in the recipe), stir the drink and make sure that all the sand dissolves;
5. Pour the fruit to the top with gurgling syrup, roll it up, turn it upside down, cover with something warm, wait until the jars cool, and then move it to storage until winter or late autumn.

If after preparing the workpiece you still have an extra mountain ash, then for you in our piggy bank of recipes there is a step-by-step cooking instruction.

Traditional compote of apples and plums "True friends"

Apple and plum combine well in one drink, creating a rich sweet and sour taste. If you do not know how to combine them together and how to cook apple compote, we offer you this recipe. A cool compote will perfectly quench your thirst, and a warm drink will be an exquisite dessert. For zest, you can add cherry plum to the compote. The double composition doubles the useful properties of the workpiece: the plum has a mild laxative effect, helps to remove bad cholesterol from the body and cope with edema. Compote can also be cooked from prunes and dried apples.

Ingredients (per liter jar):

• Apples - 3-4 pieces (medium size)
• Plums - 15 - 20 pieces (the amount depends on the variety - for example, "Hungarians" need more)
• Water - about 0.5 liters
• Sugar - 200 g

How to make apple compote:

1. Carefully wash apples and plums, check that all fruits are ripe and without wormholes;
2. Divide the apples into slices, peel them from the core with seeds;
3. Separate the plums into two halves and pull out the seeds;
4. Put all the fruits on the bottom of the jar and pour water;
5. Carefully drain the water into a cooking container, add sugar there and proceed to the manufacture of sugar syrup;
6. Bring the water to a boil, stirring constantly so that the sugar is completely dispersed;
7. Pour the fruit in a jar with hot syrup, leave for 10-15 minutes under the lid;
8. Gently pour the drink without fruits into saucepans, cook until it boils, cook for 1-2 minutes after that;
9. Immediately pour the syrup into a jar of apples and plums;
10. Roll up with sterilized lids (jars must also be separately sterilized), turn the jar upside down, cover with something warm, wait until it cools.
11. Please note! The same compote can be prepared in a quick way, this will require the same ingredients, but a little more water:
12. Prepared fruits are placed in a saucepan in one liter of water;
13. Add one glass of sugar, stir and wait until the water boils, then cook over low heat for 5-6 minutes and let the compote brew for 15-20 minutes;
14. If such a compote is rolled up, then it is poured into jars hot, and the jars are sterilized according to the rules.

Fragrant apple compote for the winter with pears "Fruit Nectar"

This sweet drink will appeal to both adults and children, it saturates at the same time, because. pears are very nutritious, and quenches thirst. In addition, compote is of great benefit: a pear with a peel is a source of fiber; plus, this fruit has a diuretic effect and is useful for urolithiasis.

Ingredients:

• Apples - 1 kg
• Pears - 300 g
• Sugar - 400 g
• Water - 1 liter

How to cook apple compote:

1. Go through the fruits and check that they are ripe and without damage and wormholes;
2. Wash the fruit, peel the stalks and core;
3. Small fruits should not be divided into pieces, and large ones should be cut into slices;
4. Wash jars with soda and sterilize;
5. Fill jars one third with apples and fruits and pour boiling water to the top (this must be done gradually so that the jar does not burst from a sharp temperature drop);
6. Cover the jars with lids, leave in this form for 20-30 minutes;
7. Carefully pour water into a saucepan, add sugar to taste (about 300-400 g per 1 liter);
8. Put the saucepan on the stove and cook, stirring, until the sugar dissolves;
9. Pour the fruits with hot syrup (if there is not enough syrup, add boiling water) and roll up;
10. Turn upside down, wrap and wait for the jars to cool, then store in a cool place. Now you know how to cook compote from fresh apples.

    Note! In the presence of certain diseases, it is worth abstaining and not drinking apple compote for the winter, it is contraindicated in case of exacerbation of gastritis (with high acidity), ulcers and pancreatitis.

Hello dear readers. Today we prepared apple compote for the winter, a recipe with photos. Recently, acquaintances shared apples with us, this year a lot of fruit has been disfigured, including apples. Parents say that this year they dried as much drying as never before. And from apples, and from apricots, and pears were dried. Well, we still have jam and jam left over from last year, the children don’t eat jam, we decided to make compote from apples in bottles. Now it’s just the time for preparations for the winter, they have prepared tomatoes, made tomato juice, cucumbers, caviar from zucchini, the turn has come to compote.

Just like that, autumn is approaching somehow imperceptibly. I love warm autumn, it is so bright and colorful. And this autumn we have, one might say, two events, the daughter is going to the first grade, and the son is going to kindergarten. We are already preparing for the school and the kindergarten, so much is needed. For my daughter, this is generally a very exciting event, she is looking forward to September 1st. The first of September, first impressions, first grade, first teacher… Yes, there will be so many emotions, impressions. And we will experience all these emotions together, with the whole family.

Well, well, since they treated us to apples, what a waste of good, we decided to use them for compote. Still, it's delicious and healthy. To be honest, I love apple compote. Last year, friends treated us to such a compote, I really liked it, delicious, pleasant, refreshing. This year we decided, at least a little, but we will make apple compote for the winter. This year we have frozen a lot of berries, in general, every year we freeze a lot of berries: strawberries, cherries, black currants, blueberries. Fragrant strawberry. So the preparations are “in full swing” with us.

Delicious apple compote for the winter recipe with photo

For a 3 liter bottle you need:

• Apples about 1 kg
• Sugar 200 grams

The first thing I do is my jars and put them to sterilize. I also wash iron lids and boil them.

Now the apples need to be washed under running water. Next, I cut large apples into 4 parts, and small ones into 2 parts. I remove the middle of the apples. I don’t peel the skin on apples, otherwise it will just turn out applesauce, not compote.

So that the apples do not darken, I dip the apple slices in acidified water. For one liter of water, 3 grams of citric acid. While I am preparing jars for compote, apples are in acidified water. My apples are red, sweet and sour.

We also need to put water on the stove. Since apples are in bottles, we will pour boiled water. In a sterile bottle, I put apples somewhere around half the jar. Now I pour boiling water over the apples, pour water up to the very neck and cover with a sterile lid.

You can preserve 1, 2, 3 cans of apple compote. You can make at least 10 jars, the recipe is quite simple, the ingredients are minimal, but then in the winter it will be possible to open a jar of such fragrant compote for any holiday in which “pieces of summer” got into. This is how the compote cools down for about an hour and a half.

Then we drain the water from each jar (you can use a special lid for this) and add 200 grams of sugar. Put on the stove and boil. And so is each bottle. We only made 2 cans of compote, so we drained the water from 2 cans and added 400 grams of sugar. If it seems to you that the compote is not sweet enough, you can add more sugar to it. But 200 grams in my opinion is enough. Next, the water with sugar should boil for several minutes.

Then, with sweet syrup, pour apples in a jar and roll up with a sterile lid. Be sure to turn the compote over and wrap it. Let them be wrapped until completely cool. It looks something like this, I wrap it all up and already the next day in the evening it will be already possible to remove the blanket and get compote.

Apple compote for the winter is ready! On the first day, we made 2 cans of compote, and decided to eat the rest of the apples, but since it’s still summer and the apples are not stored for a long time, we realized that we couldn’t handle the apples, the next day we were again preparing compote. I think the recipe with a photo will be a good instruction for you and you will easily make a simple and tasty apple compote.

A compote of whole apples for the winter in a 3-liter jar, as far as I can remember, was prepared by my mother when we came to visit my grandmother in the village. There was a huge old but very well maintained garden with apples, pears, plums, cherries and apricots. Grandfather loved his garden very much and carefully looked after it: he dug every tree, cut the grass on the lawn, and every year we collected a large crop of delicious varietal fruits.
Grandmother liked to cook jam more and, but my mother closed compotes and various newfangled sweets. And as soon as the early antonovka ripened, my mother immediately made a delicious drink from these apples. Just imagine: in winter you open a jar, quench your thirst with delicious sweet and sour compote, and then enjoy apples that just close completely.
Even now I sometimes make such deliciousness for my son, and in winter I give it instead of store-bought juice, in which there are more preservatives than natural ingredients. Sonny eats apples with great pleasure, leaving only ponytails and seeds. Although my grandmother said that absolutely everything is useful in an apple, and ate it without a trace.
Sometimes I make a dessert out of these apples: I grind them with a blender into puree and serve them in bowls with ice cream and nuts.

Ingredients:
- apple (ripe small) - 5-6 pcs.,
- granulated sugar (white) based on 1 jar with a capacity of 3 liters - 300 g,
- water.




We sort out apples: for compote we leave small fruits without damage and wormholes. We wash them well and put them in pre-prepared 3-liter jars. Since we will not sterilize the workpiece itself, we will only process the jars: we thoroughly rinse them with soda solution, and then sterilize over steam for 5-7 minutes. Boil the lids for about 5 minutes.
We put prepared fruits in each jar, but not more than 10 pieces, so that they occupy about 2/3 of the volume of the container.




Then pour boiling water over the apples.
So that the jar does not burst from boiling water, I put it on a knife.




Then cover with a lid and leave for a while until it cools completely.




Now we pour the cooled water saturated with apple flavor into a saucepan and add sugar there based on the number of cans.




Stir until completely dissolved, and boil for a couple of minutes.




Then pour hot syrup over the jars to the very edge and quickly roll them up with boiled metal lids.




We turn the jars upside down - this is how we check the tightness of the seam. We wrap it with a blanket to keep warm as much as possible - this is how we ensure long-term storage of the drink in winter.
When the jars have cooled, we transfer them to the right place and wait until we can enjoy the rich taste of fragrant apple compote.
It is also easy to prepare

I was going to cook this apple compote for the winter for so many years that I myself can’t even count it. For the first time I saw three-liter cans of compote full of whole apples at my neighbor Lenka. Lunar-golden, as if translucent and, probably, so tasty ... Only now I didn’t get to try these apples. No, no, Lenka’s mother, Aunt Sveta, was hospitable: either she would give a whole bowl of strawberries, or she would bring a huge bouquet of peonies from the dacha, put it in her hands and quickly so that they wouldn’t return it - but somehow those cherished cans of compote were opened without me. Then years passed. And on 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, some salty ones! 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 quite simple. I will tell you clearly how to prepare apple compote for the winter in a 3 liter jar so that you do not have to do calculations, convert from kilograms to liters and other unpleasant things. I just took the recipe and did 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

Compote is very easy to make. Sterilization is not required. Apple processing is minimal. An excellent preparation for those whose apple trees are bursting with apples and there is no way to spend day and night cleaning and cutting the crop. Apples for compote will just need to be selected and washed.

Set aside all suspicious fruits, even those with minimal suspicion of a wormhole. Size also plays a role - apples must pass 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 pull them back without a fight. Some people beat the core out of apples with a special device. I limited myself to cleaning out the blackened remains of the petals and pulling out the stalks from those apples that managed to do this.

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

Then you need to boil 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, putting a tablespoon in the jar so that the glass does not burst from the temperature drop.

Then cover the jars with lids and leave to stand until completely cooled. Some also wrap jars of compote with a blanket, but I don’t see the point in this. My jars were already cooling down for a whole day - but how else 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, put a ladle with lids on the next burner. I boil them for 5 minutes. In a large saucepan with syrup, the sugar should completely dissolve, after which we pour the apples again. Pour strictly under the neck, because the apples will absorb some of the syrup and the compote will already turn out to be “shoulders”. Immediately roll up the lids with a key. Then we put the banks upside down. After making sure that the compote does not leak, leave them to cool. Then we put it away for storage. Here is a compote.

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

Bon appetit!