Apricot compote. Canned apricot and currant compote

Raspberry compote for the winter will not only remind you of a warm summer on cold days, but will also enrich the body with a lot of vitamins and nutrients. And this is something that is simply necessary in winter. The drink can be prepared exclusively from raspberries, or you can add currants, cherries and even oranges to it.

How to close raspberry compote for the winter

Raspberry compote for the winter is a healthy drink, which is not difficult to prepare. But it is necessary to have some knowledge. The simple recommendations below will help you cope with the blanks perfectly.

For compote, you need to use only fresh and not spoiled berries.
In order for the blanks to stand and not explode, the jars must be thoroughly washed with soda or mustard, and then sterilized over steam.
The amount of granulated sugar and berries can be adjusted to your taste. If you put more ingredients in the jar than stated in the recipe, the drink will come out more concentrated, and then it can be diluted with water.

Raspberry compote for the winter - a simple recipe

Raspberry compote for the winter without sterilization is what you need for novice housewives. A minimum of labor and time, and a delicious drink is ready. Do not be afraid that the jars will swell and the compote will deteriorate. Sterilization in this case is replaced by wrapping. With this approach, the banks will cool very slowly. And after that, the drink will be suitable for long-term storage.

Ingredients:

raspberries - 1.5 cups;
sugar - 1.5 cups;
water - 2.5 liters.

Cooking

Pour water into the pan and, as soon as it boils, add sugar and stir until it dissolves.
Raspberries are laid out in pre-sterilized jars, poured with syrup and immediately rolled up.
They turn the jars upside down, wrap them up and leave the raspberry compote for the winter for a day.

Raspberry and currant compote for the winter

Raspberry and currant compote is a real storehouse of vitamins. Especially a lot of vitamin C in it. And useful substances are preserved in it, because the drink is not boiled, but insisted. If there is a cold basement or cellar for storing blanks, great. Well, if there is none, it does not matter. Such a compote will stand perfectly until spring and in a city apartment. It is only important that the storage place is dark.

Ingredients:

raspberries - 200 g;
currant - 200 g;
water;
sugar - 250 g.

Cooking

Clean and dried berries are laid out in sterilized jars.
Boiling water is poured in and left for 20 minutes.
Then the liquid is carefully poured into a saucepan, pour sugar and bring to a boil.
The contents of the jars are poured with hot syrup, rolled up, turned over and wrapped.
A day later, currant and raspberry compote is stored for storage for the winter.

Cherry and raspberry compote for the winter

And raspberries are very bright, rich in color and taste, and incredibly fragrant. If there is time and desire, then the bones from cherries can be removed. But with the bones, the drink will turn out no worse. Only then it is desirable to use it before the New Year. Since it is not recommended to store compotes with seeds for longer.

Ingredients:

raspberries - 400 g;
cherry - 200 g;
water - 2 liters;
sugar - 300 g.

Cooking

The berries are poured into a prepared jar.
Syrup is boiled from water and sugar and berries are poured over it.
Let it brew for 20-30 minutes.
Carefully pour the syrup into a saucepan, boil again, pour into jars, roll up, turn the jars upside down, cover and leave the compote of cherries and raspberries to cool.

Strawberry and raspberry compote for the winter

Delicious raspberry compote with the addition of strawberries is not only a very healthy drink, but also fragrant. When you open it in winter, you immediately remember the warm summer. But it is important to remember that the workpiece stands well, the berries must be thoroughly washed. This is especially true for strawberries. There should not be a drop of earth or sand left in it. Therefore, it is recommended to wash the berries in several waters.

Ingredients:

strawberries - 1 kg;
raspberries - 1 kg;
water - 4 liters;
citric acid - ½ teaspoon;
sugar - 800 g.

Cooking

The sorted, washed and dried berries are laid out in sterilized jars.
Water is boiled and the contents of the jars are poured into it.
When the water in the jars cools down a bit, and they can be taken with your hands, pour the liquid back into the pan.
Add sugar, citric acid, bring to a boil and pour the syrup back into jars.
They roll them up with metal sterilized lids, turn them over, wrap them up and leave raspberries for the winter until they cool.

Raspberry compote with mint for the winter

Compote with raspberries and mint is a very unusual solution. But those who tried the drink once fell in love with it forever. Mint gives it a special freshness and piquancy. The number of components in the drink can be adjusted depending on your personal preferences, depending on how concentrated the taste you want to get as a result.

Ingredients:

raspberries - 200 g;
fresh mint - 1 sprig;
sugar - 1 cup.

Cooking

Raspberries and mint are washed well, laid out in jars and poured with sugar.
Pour boiling water on top, let stand until the sugar dissolves.
The liquid is poured into the pan, boiled, poured again and rolled up.

Compote of apricots and raspberries for the winter

With raspberries, it turns out a soft pink color with a pleasant taste and delicate aroma. Apricots can be used peeled and whole with a stone. The taste will be slightly different. Therefore, in order to decide which option you like more, you can close it this way and that, and then choose the option that you like.

Ingredients:

peeled apricots - 2 cups;
sugar - 1 cup;
raspberries - ½ cup;
citric acid - ½ teaspoon;
water.

Cooking

Apricots and raspberries are washed, dried, and then placed in a jar.
Pour sugar, citric acid.
Pour the contents of the jars with boiling water and immediately roll up.
They put the jars upside down, wrap them up, and when they have completely cooled down, put them away for storage in a cool place.

Raspberry compote with orange for the winter

Raspberry compote for the winter, the recipe of which is presented below, cannot be called simple, although it is prepared simply. The drink perfectly combines traditional raspberries and exotic oranges. It gives the drink freshness, aroma and piquancy. You can also add lemon in the same way. Just add more sugar.

Ingredients:

raspberries - 600 g;
sugar sand - 600 g;
orange - 1 pc.

Cooking

The preparation of raspberry compote for the winter begins with the fact that the berries are washed and dried.
Orange is poured over with boiling water and cut into pieces.
Banks are sterilized and berries and an orange are placed in them.
Pour boiling water on top, cover with lids and let stand for half an hour.
Then the liquid is drained, sugar is poured into it, boiled and jars are poured with syrup.
They are immediately rolled up, turned over, wrapped, and a day later a delicious compote of raspberries is put away for storage for the winter.

Raspberry compote, a delicious recipe of which is presented below, is prepared with the addition of gooseberries. It is only important that it is ripe. From such a berry platter, the drink turns out to be fragrant, fresh, tasty, and also very healthy. You can store it both in the cellar and in a dark pantry.

Ingredients:

raspberries - 400 g;
gooseberries - 300 g;
sugar - 300 g.

Cooking

Washed berries are laid out in jars and poured with boiling water.
After 20 minutes, the berry infusion is drained, sugar is added, boiled until it dissolves and the contents of the jar are poured.
Immediately roll it up with a boiled lid, leave the raspberry and gooseberry compote for a day at room temperature, and then take it out into the cold.

Compote of currant and raspberry leaves

Compote from, the recipe of which is presented below, is not at all ordinary. It is prepared not from raspberries, but from raspberry leaves, currants and cherries. Sometimes coltsfoot leaves are also added to it. Such a compote has a wonderful aroma, has a rich taste, and it is also incredibly healthy.

It is difficult to find someone who would not like to drink compote on a frosty winter day. This drink can not be compared with the usual juices that are sold in stores.

After all, compote from fruits and berries is a healthy drink without impurities and additives.

Apricot compote for the winter is especially incredibly tasty.

These orange fruits give the drink a pleasant aroma and a very good taste.

If the apricot compote is made correctly and according to the recipe, then it will sell with a bang! So how do you do it? The following recipes will help with this.

simple recipe

What you need for cooking:

3 kilograms of fresh ripe apricots;
2 liters of clean water;
1 kilogram of granulated sugar.

How to make compote from apricots for the winter:

Option without sterilization

What will be needed to cook apricot compote for the winter without sterilization:

Ripe apricots - 5 kilograms;
Water - 10 liters;
2 kilograms of granulated sugar;
1 small spoonful of citric acid.

How to do:

We sort out ripe apricots, rinse with warm water and put them on the table for drying;
Next, we wash the jars with hot water several times;
We spread the dried berries in jars. We fill the jars with apricots to half;
Lids need to be sterilized for 15 minutes;
Fill the entire container with apricots with boiling water;
We cover with sterilized lids, but do not twist. Leave to infuse for 15 minutes;
Next, pour the broth from the cans into the pan, add granulated sugar, lemon juice and put on the stove;
Boil the syrup to a boil until all the sugar has dissolved;
Then pour the syrup into jars;
We turn over the container with blanks, put it in a warm place, wrap it with warm material or a blanket;
We leave the jars with apricot compote to infuse until completely cooled.

Apricot compote with cherries

Constituent components:

Fresh cherry - 1 kilogram;
2 kilograms of apricots;
1 kilogram of granulated sugar;
3 liters of water.

Apricots and cherries should be thoroughly sorted and washed with warm water;
We clean all the bones from the berry;
We wash the jars with hot water a couple of times;
Next, put the berries in jars. We lay out the cherries and apricots in turn, first a layer of apricots, then a layer of cherries. Then also a row of apricots and a row of cherries;
We put a large container with water on the stove, pour granulated sugar into it, mix everything. Cook the syrup until the sugar is completely dissolved;
Pour boiling syrup into jars with berries;
We cover everything with lids, but do not roll up;
Put a towel in a pot or bucket and put the jars. Pour water and set to sterilize;
Half-liter jars need to be sterilized for 15 minutes, liter - 25 minutes;
We twist everything and put it in a cool place until it cools completely.

We complement the taste of red currant

Constituent components:

200 grams of ripe apricots;
200 grams of red currant;
150 grams of granulated sugar;
Water.

How to prepare compote from apricots with red currants:

Apricot compote with orange for the winter

What will be required:

Apricots - 1 kilogram;
Sugar - 1 kilogram;
Oranges - 300 grams;
Water - 5 liters;
Mint - 1 bunch.

How to do:

Apricots should be thoroughly rinsed under warm running water. It would be nice to use a cloth or sponge while washing. With a cloth or sponge, you can remove all the dirt from the surface of the fruit;
After washing, lay the berries on a towel to dry;
As soon as the berry dries, cut it into 2 parts and take out the seeds;
We wash the jars with hot water;
We spread the slices of berries in jars by one third;
We wash the oranges, remove the peel and clean out all the seeds. If the bones are left, then the compote can quickly ferment;
After that, we squeeze out the juice from citrus fruits, approximately it should turn out about 1-1.5 cups;
We filter the juice through gauze material. This is necessary in order to get rid of excess pulp;
All the pulp can be thrown away, and the syrup will be used to make syrup;
Pour water into the pan and put on the stove;
As soon as the water becomes hot, pour granulated sugar into it, mix and leave to boil;
After that, pour orange juice there, stir everything and leave to boil until boiling;
As soon as the syrup boils, put mint there. It will give the compote a pleasant aroma and unusual taste;
Next, pour the syrup into jars, roll up the lids;
We remove in a cool place until completely cooled.

Apricots in their own juice for the winter

What you need:

Fresh ripe apricots - 2 kilograms;
Sugar - 600 grams.

How to do:

Secrets of experienced housewives

For compote, apricots of medium ripeness should be used so that they are tough and do not wrinkle when put into jars. Overripe fruits in the process of cooking will turn into porridge.

You can lay jars with fruits to the very top, then the compote will turn out to be rich and very tasty.

Citric acid, mint, cinnamon can be added to the syrup. These components will give the compote aroma and pleasant taste.

You can sterilize three-liter jars on the top of the kettle. To do this, it is enough to put the jar with the neck on top of the kettle and sterilize.

It is best to store compote in a cool, dark place, in a cellar or in a refrigerator.

Apricot compote with peaches, lemon, apples or orange is especially delicious. Additional components make the drink more intense and extraordinarily tasty.

Now you know how to make apricot compote for the winter. This drink is always very tasty and aromatic. It can be drunk after a bath or a hot bath, as well as on various holidays.

Be sure that this drink will definitely not be compared in its taste to store-bought juices!

Who doesn't like to eat in the winter canned compote, twisted back in the summer. I suggest you cook with apricots, currants and lemon balm. This combination of fruits with lemon balm gives the compote a certain zest. The taste is excellent and is always liked by those who drink such compote.

I have been using this compote recipe for many years. I advise you to use my recipe and also cook apricot compote with currants, lemon balm and currant leaves. If you do not have lemon balm, then it can be replaced with any other aromatic herb. It can be mint, tarragon, or any other.

This does not require sterilization at all. It is enough that you sterilize the jars and lids. Additionally, this recipe suggests blanching all berries and herbs. It is not necessary to roll it into jars with screw-on lids. Use your seaming key and use regular cans for twists.

There is no exact amount of sugar in this recipe. You yourself will regulate the taste of the compote. Citric acid is also not required. Since currants are added to the compote, it will give the desired acid. Do not be afraid that it will not stand all winter. I've had it for 2 years and nothing has happened to it. The main rule of blanks is the obligatory cleanliness, sterilization of jars and lids, blanching of berries and herbs.

apricots
Currant
Melissa flowers and leaves.
Sugar.

Compote of apricots, currants and lemon balm - recipe

First of all, wash the apricots and currants well. Leaves and inflorescences of lemon balm, currant rinse under running water. After you wash all the berries and lemon balm, they are ready for further processing.

Sterilize the jars in which the compote will be preserved. Sterilization can be done in a variety of ways. You can sterilize on a special metal circle, which is placed in a pot of boiling water. You can also hold the jars over the spout of the kettle. The main thing is that the steam gets into the jars.

Place the washed apricots in a colander and dip in boiling water. So, you will blanch the berries for compote.

Blanch the currants and place them in a jar.

Prepare sugar. Add sugar to the compote to taste.

Boil water, add sugar to it and boil the syrup. Pour compote with boiled syrup.

Put currant and lemon balm leaves on top of the berries. Also add inflorescences of lemon balm.

cork apricot compote with currants and lemon balm lids. Compote is ready. Jars with this compote can be stored all winter and even more than one year. The sweetness of compote will not affect storage. Therefore, you can cook both sweet compote, and cook compote and not very sweet. Bon appetit. also you can cook

In winter, the body lacks vitamins, and in order to replenish their supply, we are happy to open summer blanks: jelly. Meanwhile, 20% of the original amount of vitamin C will remain in the jam, while when preparing compote, the berries are less thermally affected and retain vitamins better, besides, short-term heating is aimed at removing air from the product and destroying the enzyme system that oxidizes vitamins. Today we will analyze how to cook a delicious and healthy redcurrant compote for the winter.

About the benefits of redcurrant compote

The main raw material for the drink is currant. And of course, it is better to use a product in which the content of vitamins is higher for cooking.

Did you know? Currant compote removes excess fluid from the body, reduces swelling, improves appetite, and has a positive effect on metabolism. For therapeutic purposes, not only berries are used, but also.

The degree of maturity of berries - the riper, the higher the content. Moreover, if the fruits are overripe, then the amount of vitamins begins to fall sharply.
The content of ascorbic acid in clear weather is higher than in cloudy. Use raw materials collected on a sunny day.
Many vitamins begin to break down when oxidized by air. Use the raw material the same day the berries are harvested.

Contains:

250 mg of vitamin C;
B vitamins: B1, B2, B3, B5, B6, B7, B9;
vitamin E.

The daily norm of vitamin C is 50-100 mg. It does not accumulate in the body, so currant drinks are an excellent source of vitamin C in winter. The vitamin complex of red currant has a beneficial effect on the functioning of the heart and blood vessels. Due to the high content of pectins, the berry is good for the digestive system.

Currant preparation

At the stage of preparation for the preparation of compote, raw materials need to be processed: sorted, sorted, washed. We separate the berries from the stalk, remove the leaves. To remove small specks and twigs, fill currants with water: garbage and spoiled fruits will float to the surface of the water, and you can easily separate clean berries. Rinse the raw material again.

Preparing jars and lids

The drink is closed in three-liter jars. To prepare for canning, the jars must be thoroughly washed with soda and preferably.

Did you know? Soda is considered one of the best substances for washing containers for preservation: it does not leave marks and smells, it removes any dirt well. Soda is extracted from soda lakes. In 1736, the French chemist Henri de Monceau obtained pure soda for the first time from a soda lake.

Most often, jars are sterilized for a couple. To do this, a grate is placed on a pot of boiling water, and a jar is placed on the grate. Sterilization time for a three-liter jar is 10-15 minutes.
The second method of sterilization - oven. Oven temperature - 160°C. The processing time of the jar is until the drops of water dry.
The purpose of sterilization is to prevent fermentation processes. The source of fermentation can be unnoticed dirt or rotten berries. If you are sure that you have washed the jars with high quality and processed the fruits, then you can do without this process.

The lids are boiled just before the jars are sealed. Boiling time - 1 minute.

Kitchen tools

Inventory used in the preparation of the drink:

jars and lids;
seaming machine;
capacity for processing raw materials;
pot.

For the preparation of berry compotes, stainless steel or enameled dishes are used, without chips.

Important!Stainless steel does not react with acids and is therefore easy to use. A saucepan with damaged enamel can react with acid, and then metal particles will get into your compote, which will lead to fermentation and spoilage of the drink.

Ingredients

For 1 kg of berries you should take:

2 liters of water;
300 g of sugar;
20 g of citric acid.

For lovers of very sweet compotes, you can increase the proportion of sugar to 500 g.

Recipe

There are two ways to make compote:

Blanching destroys the enzymes that lead to the darkening of the raw material. In addition, blanched berries are better at giving juice to the drink and soaking in sweetness than berries that are in syrup.

Important! The container can be filled with fruits up to the neck, but it should be remembered that the filling must completely cover the berries. The more berries, the higher the concentration of the drink.

Video: redcurrant compote recipe

What can be added for taste and aroma

You can add a little bit of spices to the compote for aroma and change the shade of taste. and give a pleasant aftertaste, and a slice will complement the drink with the taste and aroma of a real fruit.

What can be combined with in one bank

In the preparation of compote, several types of raw materials can be used: it is appropriate to mix red and or red currants in combination with,. New combinations of flavors will bring variety to your winter table.
Usually, the ratio of different types of raw materials in compote is 1: 1 - the same part of white currant is taken for one part of red currant. For currant and apple compote, the main component is considered

Canned apricot and currant compote. without sterilization.

I consider the preparation of compote for the winter to be one of the most unpleasant conservation procedures. In order to seal several three-liter jars of compote, you need huge pots to boil it, and then even larger ones to sterilize it. Therefore, I am constantly looking for ways to optimize this process.

This recipe is suitable for preserving compote from any fruit and berries. This time I made compote of apricot and golden currant.

I will give a list of products for the preparation of one jar of compote:

- 800g golden currants (also called royal currants or Chinese gooseberries)
– 700g apricot
- 1 cup of sugar
- half a teaspoon of citric acid
- 2.3-2.5 liters of water

Cooking time: 40-50 minutes per jar (when preserving compote "in bulk", the time spent on one jar is reduced)
Difficulty: medium

My jars, let the water drain and sterilize them for 5-7 minutes. I cover with a lid.

Wash apricots and remove pits. If the stones in apricots are not removed well, you can put whole fruits in the compote.

I bring to a boil almost a full four-liter pot of water. And, without reducing the fire, I immerse part of the apricot in a colander in boiling water. I dip the fruit 3-4 times for 5-10 seconds.