Apple compote: the best recipes. Apple compote for the winter without sterilization

How to cook apple compote for the winter

For compote, it is not so important to choose whole apples without flaws, as, say, for pickled or soaked ones, because here they can be cut off. But in compote, the ripeness of the fruit is important, it should be the same. That is, if you put unripe fruits in a jar along with overripe ones, it will not turn out very well. Overripe apples, after standing in boiling water, begin to crack and lose all their beauty, while unripe apples in compote will be hard and sour.

You need to choose fruits of the same variety and the same size, if the apples are large, then they are usually cut into 8 parts, small ones, such as paradise or ranetok, can be cooked whole, but then the fruits must be selected carefully, without spoiled ones. You can make fruit mixes, sour apples give a wonderful taste with a sweet pear or any berries.

Apple compotes can be cooked in various ways. Some separately boil syrup separately and pour apples, someone puts sugar immediately in jars, then as you like. You can make concentrated, more saturated compotes, then they must then be diluted with water to taste. There are recipes with and without sterilization. But in order for the compote to stand for a long time, it is necessary to sterilize the jars well, keep them over steam, pour boiling water over them, I have been sterilizing them in the microwave lately.

Apple compote, recipe for the winter

Fresh apple compote

Ingredients for a 3 liter jar:

Sweet and sour apples

Sugar 300 grams

Water 1.5 liters.

Preparation: We select good, whole, medium-sized apples without bruising, wash them and put them in a sterilized jar. We put a full jar, tighter. Pour boiling water over, cover with a lid and let stand for 15 minutes. Then we drain the water back into the pan and pour sugar into it. We cook the syrup and pour the apples faster, immediately roll up and wrap the jars with a blanket until they cool completely.

Compote of whole apples with mint

Mint 2 leaves

Sugar 250 grams

Citric acid several crystals

Water about 1.5 liters.

Preparation: Put apples to the top in a sterile jar, put mint leaves on top. Pour boiling water, cover with a lid and a thick towel so that the apples warm up well. We leave them for 20 minutes.

Drain the water into the pan and add a little more, as the apples absorb it, add sugar and cook the syrup. Before pouring apples with ready-made syrup, you need to pour citric acid into the jar. Pour the syrup "with the top" so that there is no air left in the jar. Roll up immediately and leave to cool under a warm fur coat.

Compote of apples and lemon

Ingredients for a three-liter jar:

Freshly picked apples

Sugar 200 grams

Water 1.5 liters

Lemon 3 slices.

Preparation: Cut the apples into slices, you can into 6 or 8 parts, cut the lemon into slices. We boil the syrup and throw apples and lemon there. Boil the apples for 3 minutes, covering the pan with a lid. Next, put the apples in a sterilized jar and pour the syrup around the edge. We roll up the jars and put them upside down under a warm towel for a couple of days.

Compote of apples and blueberries

Ingredients:

Blueberries

For 3 liters of water 200 grams of sugar.

Preparation: We sterilize the jars, wash the apples and berries thoroughly. Apples can be cut into several pieces, if desired.

Pour water into a saucepan and pour sugar, boil the syrup. When it boils, put the apples, cover and cook for 3 to 5 minutes. Arrange the apples in jars, filling 1/3, immediately add a handful of berries and pour over the syrup. Roll up immediately and leave to cool under cover for a day.

Compote of apples and pears

Ingredients:

Per liter of water 200-300 grams of sugar

Apples 1kg

Pears 300 gr

Preparation: Fruits are well washed with water, if large, then cut into pieces. It is advisable to cut the pears only in half, because thin slices will quickly fall apart in the compote. We lay out the prepared fruits in jars and pour boiling water over them. We immediately cover the jars with sterile lids and leave to brew for 10-15 minutes. Then we drain the water and cook the syrup. Pour the fruit with hot syrup and roll up the jars. In an inverted form, we send it to heat for a day.

Compote of apples and cherries for the winter with sterilization

Ingredients:

200 grams of sugar for a three-liter jar.

Preparation: We wash apples and cherries, remove the tails and put them in jars to the top, pour sugar and pour boiling water. Cover with lids and put in a pot of boiling water. Sterilize for 40 minutes. Then roll up the jars and let them cool completely.

Compote of apples and cherries without sterilization

Ingredients:

Apples 1 kg

Cherry 300 grams

Water 3 liters

Sugar 4 tablespoons.

cooking; We put a pot of water on the fire and while it boils, cut the apples into slices. Put them in boiling water. Immediately add the cherry, the bones can be removed or left, at your discretion. You need to cook the compote over low heat for 15 minutes, at the end add sugar and stir. Pour the finished compote into sterile jars and roll up the lids.

Compote from apples in jars is simply amazing!

He is not even close to the drink that is brewed in a saucepan.

Summer aroma, unique taste, an army of vitamins.

It's time to take care of the drink for the winter!

Apple compote for the winter - general principles of preparation

Apples are stored in jars either cut into slices or whole. For compote from pieces, it is not recommended to use early varieties, soft fruits. After pouring boiling water, the pieces should not fall apart. If the drink is made from whole apples, then small fruits are chosen, often ranetki are used. The second main ingredient of the workpiece is sugar.

What can be added to compote:

Other fruits;

spices;

The zest is fresh or dry.

Compotes are prepared with and without sterilization. In the second case, the double filling method is most often used, citric acid is often added. In any case, it is important to observe the sterility of the workpiece. The dishes are processed over steam or in any other way. For hermetic sealing, a special key or screw caps are used if the neck of the jar fits.

Apple compote for the winter in pieces (with citric acid)

The recipe for the simplest apple compote for the winter. This drink is always obtained, it is excellent all winter even at room temperature, but it does not require sterilization. According to the same principle, compote is prepared with other fruits and berries. Calculation of products for one three-liter jar.

Ingredients

0.5-0.7 kg of apples;

250 g sugar;

1 tsp citric acid.

Cooking

1. Immediately put water on the stove to boil, in total you will need about 2.5 liters, but boil a little more so that there is a reserve.

2. While the water is boiling, you need to rinse the apples, wipe with clean napkins, cut into slices. No need to grind.

3. Place the apple slices in a jar.

4. Pour boiling water over, cover with a lid. Let the fruit warm up for a quarter of an hour.

5. Drain all the liquid into the pan, add sugar according to the recipe. Put on the stove, boil for three minutes.

6. Add citric acid to the jar.

7. Fill the compote with boiling syrup, roll up the lid.

8. Turn the jar over, cover with something warm, such as a blanket. Keep until cool.

Apple compote for the winter (with whole fruits)

Another compote recipe without sterilization, but with whole apples. For this drink, you will need small fruits of the Antonovka variety. One three-liter jar goes from 8 to 10 pieces.

Ingredients

8-10 apples;

2 liters of water;

300 g sugar.

Cooking

1. Rinse the apples thoroughly, pull out the stalks. There should be no damage to the fruit.

2. Fold the prepared fruits into a sterile jar with a volume of 3 liters. No need to fill the jar with apples above the shoulders. If the fruits are large, then put not 8 pieces, but less.

3. Fill the jars with boiling water, close with nylon lids, cover with a blanket.

4. Leave the jars to cool for 12 hours, longer if possible, but do not keep more than a day.

5. Drain the water into the pan, leaving the steamed fruits in the jars. During this time, the liquid will turn yellow, imbued with the aroma of apples.

6. Boil the drained water by adding granulated sugar according to the recipe. Boil the syrup for at least five minutes to ensure it's clear.

7. Pour over apples. Seal the jars, keep upside down until cool, covered with a blanket.

Apple compote for the winter with sterilization

A reliable recipe for apple compote for the winter, which will definitely last until spring. If it stays, it will live quietly until next year. For more than two years, such drinks should not be stored, since apples are used whole and with seeds.

Ingredients

300 g of sugar;

600-800 g of small apples;

2.5 liters of water.

Cooking

1. Choose small apples without damage, wormholes, mold and rot. Rinse well, dry.

2. Sterilize a three-liter jar, process the lid for seaming.

3. Put the apples in a jar.

4. Boil the sugar and water syrup.

5. Pour a jar of apples, cover with a lid, but do not twist.

6. Move the jar to a tall saucepan with a cloth on the bottom.

7. Pour enough boiling water into the pan so that it reaches the jar to the shoulders. Turn on the stove. The countdown of the sterilization time starts from the moment the water boils in the pan, not the compote in the jar.

8. Sterilize compote with apples for 20 minutes. If you twist two-liter jars, then sterilize for 15 minutes, do not forget to reduce the amount of sugar. Liter jars are enough for ten minutes.

Compote of apples for the winter with vanilla (ranetki)

A variant of a very beautiful compote, for which ranetki are used. A drink is prepared in liter jars, they are stuffed up to the shoulders. Calculation for three liter jars, blank with sterilization.

Ingredients

1.5 liters of water;

400 g of sugar;

1 g natural vanilla;

Ranetki.

Cooking

1. Rinse the ranetki, remove the ponytails. Pierce each piece with a toothpick. This technique will allow you to save a thin skin on the fetus.

2. Fold the ranetki into sterile jars.

3. Prepare a syrup of prescription water and sugar, do not forget to add vanilla. Boil for two minutes, that's enough.

4. Pour ranetki with boiling syrup up to the very neck. Cover jars with sterile lids.

5. Transfer to a sterilizing pot. There must be a cloth at the bottom so that the glass does not burst in the process.

6. Pour boiling water into the pan.

7. After boiling water in a saucepan, sterilize the jars for ten minutes.

8. Remove, roll up the covers with a key, leave to cool completely under the covers and upside down.

Fragrant apple compote for the winter (with grapes)

A variant of mixed compote, which is prepared with the addition of grapes. If the berries are dark, then the drink will turn out bright and beautiful.

Ingredients

300 g of apples;

300 g of grapes;

1 tsp lemons;

300 g of sugar;

2.5 liters of water.

Cooking

1. Wash grapes and apples. Dry.

2. Separate the grapes from the brushes, put them in a three-liter jar. Cut the apples into slices, add to the grapes.

3. Pour boiling water over everything, leave for twenty minutes.

4. Now put a lid with holes on the jar, drain all the liquid into an empty saucepan.

5. Add sugar, boil after boiling for at least three minutes.

6. Add citric acid directly to the jar.

7. Pour the future compote with boiling syrup.

8. Immediately roll up the lid with a key, leave the workpiece upside down under the covers until it cools completely. This may take up to two days. Then the jar can be turned over to its natural position, put away for storage.

Compote of apples for the winter with orange "Fanta in Russian"

The recipe for apple compote with the addition of orange. To prevent the drink from starting to taste bitter during storage, be sure to remove all the seeds from the citrus. Similarly, you can prepare a drink with lemon, but in this case, you need to remove dry acid from the recipe. Fresh juice from sour citrus will suffice.

Ingredients

5-6 apples;

1 orange;

1 tsp citric acid;

250 g sugar.

Cooking

1. Cut apples into slices, put in a clean jar, pour boiling water over. Leave for a quarter of an hour.

2. During this time, you need to peel the orange, put the peels in a saucepan. It must be empty. Crusts do not need to be crushed, the larger they are, the better.

3. Squeeze juice from citrus, also pour into a saucepan. When squeezing the juice, make sure that the bones do not fall, let the pulp be.

4. Drain the water from the jar of apples into a saucepan, put on the stove.

5. Boil the orange peels for ten minutes, then remove with a slotted spoon.

6. Add sugar to the pan, boil for a couple more minutes.

7. Add acid to a jar of steamed apples.

8. Pour in boiling syrup, cork. The “Russian Fanta” also needs to be cooled upside down under a warm blanket.

Spicy apple compote for the winter with cinnamon and cloves

A variant of fragrant compote, in which it is desirable to add natural cinnamon. If the spice is ground into a powder, there is a chance of laying a product of poor quality or synthetic origin.

Ingredients

0.3 cinnamon sticks;

2 cloves;

7-8 small apples;

300 g of sugar;

2.3 liters of water.

Cooking

1. Apples need to be washed, dried, processed jar.

2. Pierce each fruit with a toothpick to keep the skin intact. Put in a sterile jar.

3. Immediately add cloves and cinnamon, if desired, you can also throw in a little vanilla or a piece of ginger. The scent will be amazing.

4. Boil the syrup, fill in the prepared jar filling.

5. Cover, transfer to a sterilization pot, pour boiling water.

6. As soon as the water begins to boil in the pan, mark for 15 minutes.

7. After this time, the tank must be carefully removed, roll up the lid with a key. Cool, send to storage.

From the temperature drop when pouring boiling water, the jar may burst. To prevent this from happening, put a large spoon inside, but only a clean one.

The syrup did not fit into the jar and remained? Dilute it with water, add some chopped apples, you can throw other fruits, berries, spices. Weld a regular compote.

Banks with compote should be kept under a blanket until completely cooled, sometimes this will take two days. In heat, further sterilization of the drink occurs, which ensures its safety.

You can add not only berries and fruits to apples. Amazing compotes are made with mint leaves or lemon balm.

Sugar is not always clean. That is why the syrup is recommended to boil for at least three minutes, you can boil longer. In no case do not use sand from a sugar bowl, which may contain crumbs and other rubbish.

Among the numerous preparations for the winter, apple compote occupies a special place. You do not need to spend a lot of time and effort on preparing a tasty and healthy product, and the result is almost always positive. Each housewife prefers to prepare a drink in her own way, using the secrets passed down from her mother or grandmother. If you want to add some variety to the usual process, you should try other classic or original recipes. In addition, you can familiarize yourself with the recommendations for rolling up the composition for the winter, perhaps they will minimize the hassle or optimize the final result.

Compote from apples usually begins to be cooked after all the fruit rolls for the winter have been made, because even not the most beautiful and high-quality fruits are suitable for its preparation. But this does not mean at all that you can neglect the basic rules for making drinks, which look like this:

1. The fruits must be of the same degree of maturity. Let them be with small flaws, everything superfluous can be cut off. But if you throw ripe, overripe and green apples into one pan, nothing good will come of it. Some parts of the product will steam and fall apart, others will become very hard and sour, and others will crack. In this case, not only the appearance of the drink will suffer, but also its taste, expiration date.
2. Also, for cooking, you need to select fruits of the same size. We cut large fruits into 4-8 parts, small ones (paradise, ranetki) are boiled whole. If the compote is planned to be prepared on the basis of a fruit mix, you need to act according to the situation. Similarly, sweet fruits are cut in the same way as apples. Sour (for example, lemons) - crushed to the maximum.
3. There are many approaches to rolling apple compotes for the winter. Whether sugar or syrup is used in the process, whether or not additional sterilization is performed, water is added to the product, or a concentrate is used, jars must be thoroughly sterilized. Otherwise, they will not stand even for several months, nullifying all efforts.

After the main component is selected, sorted out and prepared, it remains to choose the appropriate recipe and you can get to work.

Classic apple compote recipes

According to the traditional version, apple harvesting for the winter can be cooked in at least two ways:

• On a three-liter jar we take 300 g of granulated sugar, 1.5 liters of water and so many apples to fill the container quite tightly. Wash fruits, clean from seeds, cut depending on size and put in a jar. Bring the water to a boil and pour the fruits with it, cover with a lid, insist for a quarter of an hour. Then we drain the water from the jar, add sugar to it and cook the syrup. Pour the finished product into apples and roll up the jars.

Tip: For the preparation of compotes, it is recommended to use sweet and sour varieties of fruits. In this case, you don’t have to add too much sugar to kill the sour taste, or endure the sugariness of the drink, which cannot be killed even with additional ingredients.

• For 5 medium-sized apples, take a glass of sugar and 1 liter of water. Wash, peel and cut apples. We make syrup from water and sugar. As soon as the crystals dissolve, we introduce apples into the mass, mix and boil for 5-7 minutes. Then, using a spoon or ladle, we transfer the fruit to a jar, bring the syrup to a boil again and pour the fruit. We close the container with a lid and roll it up for the winter.

Classic apple compote has a fresh and clean taste, delicate aroma. If it turns out to be too concentrated, the finished product can be diluted with drinking water or used to make some desserts.

Compotes from apples with the addition of other fruits

Increasingly, apple compote takes the form of a multi-component drink. This does not spoil it at all, quite the contrary - it allows you to get maximum pleasure from the fruit that has become familiar.

• With rhubarb. For 1 kg of apples we take 300 g of rhubarb and granulated sugar, 1 liter of water. First, we prepare syrup from sugar and water. Put the peeled and chopped apples mixed with chopped rhubarb in a jar and pour the chilled syrup to half the volume. Cover the container with a lid and leave to infuse for 6 hours. After that, add the syrup to the neck and sterilize the product for 45-50 minutes. We roll up the mass for the winter and leave to cool.

• With grapes. For 5 medium apples, we take a handful of seedless grapes, 2 liters of water and 1.5 cups of sugar. Put processed apples in sterile jars along with grapes. We cook syrup from sugar and water and pour fruit with a still hot product. We cover the structure with a lid and sterilize the compote for a quarter of an hour. Close the containers and let them cool down.

• With blueberries. We choose the number of apples and blueberries arbitrarily, guided by personal preferences. In addition, we need 200 g of sugar for every 3 liters of water. First, we cook the syrup and process the main ingredients. Then put the apples into the still boiling liquid and boil them for 5 minutes. We lay out the pieces of fruit in jars, filling the containers by a third, pour 1-2 handfuls of blueberries there. The rest is filled with syrup and immediately rolled up for the winter.

• With cherry. We take 1 kg of apples, 300 g of cherries (with or without seeds), 3 liters of water and half a glass of sugar. Bring the water to a boil, put the sliced ​​\u200b\u200bapples and cherries into it. The mass should be boiled over medium heat for 15 minutes. At the very end, add sugar to the compote and mix. Pour the drink into jars and roll them up.

In addition, apples can be closed for the winter with pears, currants, lingonberries and even oranges. Approaches in all cases are approximately the same, you just need to choose the optimal ratio of components.

Unusual apple compotes

If desired, a refreshing or medicinal drink can be made from apples. In addition, housewives are increasingly using recipes for making compotes “for adults” - with a low alcohol content.

• With mint. For a three-liter container, we need apples to fill the jar, a few mint leaves (depending on the desired refreshing effect, but not more than 7-8), a glass of sugar, 1.5 liters of water and a few citric acid crystals. We fill the prepared jar with peeled and chopped apples, put mint on top and fill the container with boiling water. We cover it with a lid and wrap it with a towel for good warming up. After 20 minutes, remove the mint, drain the water into a saucepan, add a little more liquid and sugar, cook the syrup. Pour a little citric acid on the apples and pour everything with syrup so that the neck is completely blocked, there should be no air left in the container. We roll up the compote for the winter and put it away to cool under warm fur coats.

• With wine. For 1 kg of apples, we take 1 liter of water, a glass of sugar, half a glass of dry white wine, a cinnamon stick, a few cloves and zest from half a lemon. We cook syrup from water and sugar, wash, peel and cut apples. Add the cloves, zest and cinnamon to the syrup. When everything boils, we introduce apples and cook for 7 minutes. Then we lay out the thick part in jars, add wine to the syrup and boil for another 10 minutes. Strain the liquid and pour it over the fruit. We sterilize the containers under the lid for no more than 3 minutes and roll them up for the winter.

• With lemon. Almost a medicinal compote, for the preparation of which, in addition to apples, you will need half a lemon, 1.5 liters of water and an incomplete glass of sugar. We cut the apples into slices, and the lemon into very thin slices along with the peel. Boil the syrup, put the fruits there, keep it on medium heat under the lid for at least 3 minutes. We lay out the mass in jars and fill the edges with syrup. We roll up the containers and set to cool.

Do not worry that due to the strong filling of the jars, there will not be much room for the compote itself. In the process of infusion, the fruit will noticeably boil and decrease in volume, so that there will be enough liquid in the final product. If the product opened in winter is more like jam, this indicates a violation of the production technology, for example, the abuse of sugar or too long digestion of the components.

If desired, sugar in these recipes can be replaced with substitutes, which will make compotes suitable for diabetics and people who want to lose weight.

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

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

The technique of making apple compote for the winter has never been difficult, 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 devoted to preparing the ingredients.

Compote is usually either canned or consumed fresh in hot weather, after cooling it. This drink can compete with any store-bought juices and nectars in terms of the amount of stored vitamins.

Apple compote for the winter: a simple recipe

The traditional way of harvesting apple compote for the winter is perhaps the easiest. Usually it is divided into two types: with or without sterilization.

Consider the second option - compote without sterilization.

Ingredients:

Recipe step by step:

Recipe with pears

Ingredients:

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

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

1. Before preparing compote, the container is sterilized;
2. Pieces of fruit are laid out in jars so that they occupy 1/3 of the volume;
3. Ordinary water is heated to boiling point, and jars are filled with it;
4. After a 20-minute blanching, the liquid returns to the pan, where granulated sugar is immediately added;
5. Bringing the solution to a boiling point, you can pour it into a container;
6. Banks are preserved and placed upside down until completely cooled. From above, the banks are covered with a blanket.

Compote of cherries and apples for the winter

Ingredients:

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

The preparation looks like this:

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

Plums - their sourness is good for a drink!

Ingredients:

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

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

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

About that, you can find out right now on our website!

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• Banks can be taken absolutely any, but be sure to take into account all proportions. Experienced housewives advise rolling 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 too ripe apples, because in part they have already lost a lot of vitamins. Nevertheless, hard fruits should not be taken;
• It is worth choosing sweet and sour varieties, with each variety being placed in a separate jar. In no case 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 flavor. The main thing is not to overdo it with the amount, so this is usually done a few years after the spin of the first cans. Then the hostess already knows what taste to expect from compote prepared according to the traditional recipe, and, therefore, can correct it;
• When cooking syrup, it does not hurt to add a little citric acid, then the mixture will help preserve more vitamins;
• If someone is not allowed to use sugar when making syrup, that's okay. You can use the juice of those fruits from which the compote is cooked. It will take a little more time, but, on the other hand, the taste will be much richer;
• Any fruit must be removed from the seeds, as they accumulate harmful substances that can not only shorten the shelf life of the workpiece, but also completely ruin it.

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

Lids should be free of scratches and bends. Under no circumstances should lids that have already been used be used, even if they have been straightened.

Depending on the wishes of the hostess, 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 only slightly sweetened water can be obtained at the exit.

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

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

In the cold season, when vitamins are so lacking, you really want to treat yourself to something tasty and fruity. Supermarket counters are simply flooded with various juices, fruit drinks and other drinks, but there is nothing better than compote rolled up with one's own hands. Today we have prepared some delicious apple compote recipes for the winter for a 3-liter jar. The advantages of self-rolled compote are obvious. Firstly, such a drink will not contain preservatives. Of the main ingredients, only fruits, sugar, water and sometimes various natural spices like mint or cloves. Secondly, you yourself create the future taste, you can make the drink sweeter, add sourness or subtle notes of other fruits or berries. Thirdly, compote apples are always useful, they can be eaten with a drink, or can be used as a filling for various pastries.

Helpful Hints

The secret of a delicious drink lies in many things that you should pay attention to before you start rolling. The taste of compote largely depends on how attentive the hostess was and followed the written advice.

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

The size of apples can be any, but it is worth giving preference to medium fruits, without external defects. It is also worth paying attention that apples of different varieties should not be mixed with each other and rolled into separate jars.

Fruits must be thoroughly washed, the inner part removed and divided into slices of the same size. The skin should be peeled if it is very rough, varieties with thin skins do not need this procedure.

Smaller apples can be put in a jar and rolled whole.

Sliced ​​apples are placed in slightly brackish or acidic water. It should be cold, this will save the apples from browning, but do not keep them for more than 30 minutes, otherwise all the nutrients will pass into the water.

Before laying out in jars, apples are poured over with boiling water, for this, pour them for 5-6 minutes. Water after this procedure is used to create syrup.

Banks should be with a whole neck, and carefully processed before rolling.

The lids before rolling should be sterilized along with the jars for a couple. If you are sterilizing them in the oven, then the lids need to be sterilized separately.

COMPOTE RECIPES FOR THE WINTER:

RECIPE WITH STERILIZATION

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

Ingredients:

Apples 1/3 jar;

200 grams of sugar.

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

Recipe:

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

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

When there are enough apples to fill all the jars, you can start packaging. We prepare boiling water at the rate of 2.7 liters / jar. When the water boils, we shift the apples from sour water into a sterilized jar and immediately pour boiling water over it. We do this procedure for each bank. Important! Apples do not last more than 5 minutes in boiling water, so if you have not finished pouring water, and the first jars stand long enough, then it is better to drain the water from them in advance.

Banks filled with boiling water stand from 5 to 7 minutes, then the water is drained into a common dish. The boiling water with which we blanched the apples will now turn into syrup, for this we put 200 grams of sugar on each jar. After our syrup boils, it can be poured and the compote can be closed with lids.

Compote after rolling should be wrapped in warm clothes and left to cool.

CONCENTRATED COMPOTE

Ingredients:

3 liters of water;

1/3 can of apples;

400 grams of sugar.

Recipe:

The difference of this compote is that only real sweet tooth can drink it directly from the jar, the rest will only need to dilute the drink with plain water in proportions of 1:1 and enjoy the sweet apple compote. This choice is for hostesses constrained in space, not every apartment has a place for several dozen bottles rolled up. This apple compote recipe for a 3-liter jar, for the winter, will allow you to get from 5 liters of a delicious drink from one jar.

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

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

APPLES AND BLACKCURRANTS

For those who find the apple compote recipe for the winter simple, we offer this drink option. To the most delicious apples, we will add such a popular berry as currant, it is not for nothing that it sprouts literally in every private yard and in almost any country house, and the price for this berry is quite affordable on the market.

Ingredients:

400 grams of currants;

700 grams of apples;

300 grams of sugar;

Purified water.

Recipe:

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

We sterilize the dishes for rolling;

We clean the apples and equally share between all the containers;

Pour boiling water for a couple of minutes;

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

Pour the resulting syrup into jars for the last time;

We twist the lids with a machine;

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

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

APPLES AND MINT

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

COMPOTE FROM WHITE FILLING

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

Ingredients:

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

250 - 300 grams of sugar;

Purified water

Recipe:

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

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

We roll the apples in the following order:

We sterilize jars;

We boil water;

Separate fruits into jars;

Pouring fruits with boiling water;

Drain the water and prepare syrup from it;

Pour the syrup into jars;

Roll up the lids.

COMPOTE FROM APPLES FOR THE WINTER FOR A 3 LITER JAR WITHOUT STERILIZATION

Each hostess faced the problem of “losing” bottles during sterilization, this is not surprising, because often damaged cans are eliminated in this way. However, sterilization is also a very long process, so to save time, we present a recipe for apple compote without sterilization.

Ingredients:

1 kilogram of apples;

Purified water;

250 grams of sugar

Recipe:

We prepare jars, for this it is enough to wash them thoroughly and dry them naturally or with paper towels.

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

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

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

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

Again, fill our jars with boiling syrup and let it brew for a couple more minutes, then pour everything back into the pan.

We boil the syrup for the last time, fill the jars to the very neck, roll up the lids and put them in warm clothes for 24 hours.

Apple compote for the winter in a 3-liter jar without sterilization is ready. If you follow the recipe, then you can not be afraid of exploded lids or a sour drink.