Apple compote recipe. Homemade apple compote for the winter without sterilization - a recipe with a photo

Today, in any store, apple juices, nectars and fruit drinks are presented in a large assortment. However, many of these drinks in our country "traditionally" contain flavors, dyes, preservatives and other "enhancers" in their composition. Therefore, it is most often not necessary to talk about the benefits of such products, and choosing the most “harmless copy” in the total mass of bright packages is a time-consuming task. But in winter it is especially important to get nutrients and vitamins in sufficient quantities. In this case, the best way out is to prepare homemade apple compote, the quality and nutritional value of which you can be sure of one hundred percent. So, for this type of preservation, it is better to use 3-liter jars - so you can roll up more of this delicious drink. We offer the simplest step-by-step recipes with a photo of compote from fresh apples for the winter: without sterilization and with it, with oranges, pears and other fruits. From which apples is it better to cook compote for the winter? These are fruits of sweet and sour varieties, almost fully ripe and without damage. So, let's look at some of the most popular recipes for canned apple compote for the winter.

Delicious apple compote for the winter in a 3-liter jar - a step-by-step recipe with a photo

In winter, jars with autumn preparations do not remain “idle” in the pantry. Homemade apple compote in a 3-liter jar is enough to open and you can immediately enjoy the unique taste and aroma of fruits. And canned apples make an excellent filling for pies or pancakes. Try to cook fresh apple compote for the winter according to our step-by-step recipe with a photo - simple, healthy and tasty.

Ingredients for cooking apple compote for the winter in a 3-liter jar:

• apples - 5 kg
• sugar - 1 cup

Step-by-step instructions for a recipe for apple compote for the winter on a 3-liter jar:

1. Wash apples and remove stems.

   
   

2. We lay out the apples in pre-sterilized jars and add sugar according to the recipe.

   
   

3. Put a pot of water on the fire and bring to a boil. Pour boiling water into jars and roll up with clean lids.

   
   

4. Turn over and wrap with a warm blanket. As soon as the apple compote has cooled, we put it in the pantry for storage.

   
   

5. Such a recipe is extremely simple and every housewife can cope with it. Drink to your health!

   
   

Homemade apple compote for the winter without sterilization - a recipe with a photo

In the “hot” season of canning, housewives are running out of time, because you need to have time to roll up a lot of fruits and vegetables for the winter. Therefore, a recipe for homemade apple compote without sterilization will significantly save cooking time, and in the winter cold you will have a wonderful natural drink. Such apple compote must be diluted with boiled water before use, since concentrated sugar syrup is used for pouring. So, as a result, you will get much more compote than you close - both convenient and practical. According to our recipe, the yield of apple compote is one liter jar.

List of ingredients for the recipe for homemade apple compote without sterilization:

• water - 700 ml
• sugar - 150 gr.
• citric acid - 0.1 tsp
• apples - 3 pcs.

The procedure for cooking compote from apples without sterilization for the winter:

1. We wash each apple and remove the core. Cut into eight pieces.
2. We sterilize a clean jar in any convenient way, and then fill it with chopped fruits. Fill with boiling water and add citric acid. Cover with a lid and leave for a few minutes.
3. Drain the water from the jar into a saucepan and bring to a boil. Pour apples again and wait five minutes.
4. The second time we drain the water for re-boiling, already with sugar. Boil for two minutes and "finally" pour into a jar of apples. We roll up the lid, and cover it with a blanket on top and wait for it to cool. Everything, tasty and healthy apple compote is ready!

A simple recipe for apple and orange compote for the winter in a liter jar

Apple compote will “sparkle” with new flavor notes if you add a few pieces of orange to it. This will give the drink an exquisite richness and a unique citrus aroma. And how spectacular it will look like a jar with pieces of orange, "floating" in a transparent liquid. In addition, the recipe for apple compote with oranges for the winter is extremely simple and does not involve sterilization. Good luck with your experiments with blanks!

Compote of apples and oranges for the winter - ingredients according to a simple recipe (per liter jar):

• apples (peeled and cut into pieces) - 180 gr.
• orange - 2 circles
• sugar - 2 tbsp.
• water - 850 ml

How to cook compote from apples with oranges for the winter - a step by step guide:

1. Citrus fruits are washed under running water or even poured over with boiling water. We cut into circles about 0.5 cm thick, each of which is again cut into two "semicircles".
2. For compote, we choose fruits of sweet varieties, not overripe. Clean apples should be cut into quarters and seeds removed. Then we cut each piece again - into 3 - 5 parts. We measure the amount of chopped fruit required according to the recipe.
3. We sterilize glass jars by steaming or in the oven. We place pieces of apples and oranges in each container, and then pour boiling water to the top. We cover (do not roll up) with tin lids and put under a warm blanket. We are waiting 15 minutes.
4. Water from cans must be drained into a saucepan and put on fire. At this time, it is better to cover the fruit jars with lids and wrap them with the same blanket.
5. After boiling, we again pour the water into the jars, cover with lids and - under the covers for 15 minutes.
6. When draining the liquid again, add sugar to the pan and bring to a boil. Then cook the syrup for another 2 - 3 minutes until the sugar is completely dissolved. While we are engaged in syrup, banks remain reliably "hidden" under a blanket.
7. Pour the hot liquid into jars and roll up with clean, sterilized lids. It remains to turn the container over, wrap it up and wait about a day. After cooling to room temperature, we take the canned apple and orange compote to the pantry shelves.

If you show imagination and mix yellow and red apples together, you get a beautiful color combination. Such a drink perfectly quenches thirst and saturates the body with useful microelements and vitamins.

Compote of apples and pears for the winter - a recipe for a 3-liter jar

Fruit "mixes" significantly increase the nutritional value of canned compotes. We offer to cook a delicious and healthy compote of apples and pears for the winter according to our recipe (the number of ingredients is based on a 3-liter jar). For this recipe, ripe apples and pears of summer varieties are suitable, without damage and signs of "spoilage". Pick fruits that are about the same size, and large ones can be cut into two or four parts.

Ingredients for apple and pear compote for the winter (for a 3-liter jar):

• apples - 0.5 kg
• pears - 0.5 kg
• sugar - 2 cups
• citric acid - 1 gr.
• cinnamon and cloves - to taste and desire

A step-by-step description of cooking compote from apples and pears for the winter:

1. Wash apples and pears thoroughly and remove the core with seeds. Cut into large pieces.
2. We put chopped fruits in a clean and sterilized jar, cover with sugar and pour boiling water. Now leave the jar covered with a lid for 10 minutes.
3. Pour the syrup into a saucepan and add the cinnamon and cloves. Bring to a boil and boil for 3 minutes. Pour back into the jar and cover with a lid.
4. We put a jar of compote in a large pot of boiling water - for sterilization. After 10 - 15 minutes, take out, turn over and wrap in a warm blanket for 12 hours. After cooling, we put it in the pantry.

Recipe for homemade compote from fresh apples and apricots, video

Fresh apples with apricots are a great combination for homemade compote. Close a couple of cans of such a healthy drink, and with the help of our video recipe you will learn all the intricacies of the process.

Fruits and berries

Description

Ingredients

Steps

To prepare apple compote at home, it is recommended to use those apples that were collected in your own orchard. Only homemade fruits have a real aroma and taste, which cannot be said about purchased fruits.



After the apples have been harvested, they must be washed very well. Advice! If fruits of different varieties were chosen to create this preservation, then it is better to pack them in separate containers so that subsequently each blank is prepared from one type of apple.





Then the prepared apple slices must be tightly packed in sterile jars, after which they must be poured with boiling water. When all the jars are filled, they will need to be covered for ten minutes with lids so that the water in them is properly saturated with fruit. After that, the infused water will need to be drained from the cans into one common pan.



It is necessary to add granulated sugar to the liquid that was drained from the cans into the saucepan in order to subsequently cook sweet fruit syrup from it. The syrup should be kept on the stove until it boils for a few minutes. Next, boiled sweet water should fill the jars with apple slices, and then tightly close them with lids.



Closed blanks must be turned upside down, after which they must be placed in a convenient place under a warm blanket until cool.



After one day, the cooled drink can be moved to the rest of the stocks for the winter. That's all! Fruit compote of chopped apples is already ready to delight you in the winter, it remains only to wait for the onset of this cold period of the year. Have a delicious winter!

Foreword

In the snowy frosty winter, we want to feel the warmth of the summer sun, to feast on the generous gifts of nature. And we are no longer so pleased with overseas fruits - oranges and pineapples, bananas and tangerines. A wonderful reminder of warm summer days will be apple compote, prepared with your own hands for the winter.

For the first time in Rus', the mention of apple orchards is found in the annals of the 11th century during the reign of Yaroslav the Wise. Currently, it is one of the most familiar and common fruits. Incredibly tasty, juicy, fragrant - both adults and children adore apples.

There are a huge variety of varieties - more than 20,000. All of them are classified according to the terms of collection and storage. Early ripening (summer) varieties ripen in mid-summer and are stored for up to 1 month, autumn apples are poured with juice in September and pamper us with their taste until the onset of winter, late varieties reach maturity in mid-autumn, and taste qualities are most clearly revealed at.

A striking example of the autumn-winter variety can be considered Antonovka ordinary, with its unique aroma and wonderful taste. Even in March, the fruits still retain their beneficial qualities and vitamins. In order to save and preserve a rich harvest as much as possible, the housewives preserve the fruits, soak them, make dried fruits and make jam. But the championship in preparations for the winter confidently holds the compote.

Compotes (or as they were called in the old days - uzvars) have long been considered a festive drink. They were cooked from fruit without the addition of sugar or honey, poured into wooden barrels and very often served at the table on Christmas Eve at Christmas. How to cook a delicious apple compote for the winter?

Current housewives prefer to preserve apples in glass containers with a volume of 1 to 3 liters. Before clogging, the jars should be thoroughly washed, preferably with soda, without adding liquid detergents. Then you need to sterilize them. The methods can be very diverse - in the oven, under a lid with steam, just pour over with boiling water. Next, transfer the containers to a clean towel and leave to dry.

At this time, prepare the apples. Wash well, if necessary, peel, remove the core and, depending on the recipe, cut into pieces. So that the fruits do not darken in the syrup, you can rinse them in a saline solution (10 g of salt per liter of water) or cover them with a clean towel soaked in vinegar solution. Be sure to rinse the apples thoroughly afterwards. Now we lay out the fruits in containers, filling them no more than 2/3 of the volume. Then pour in hot syrup. There are several ways to preserve compotes.

• Sterilization involves boiling a jar of apples for 15 to 30 minutes, depending on the volume of the jar.
• Pasteurization is carried out at a temperature of 90°C for a longer time (from 30 to 50 minutes). However, it should be noted that due to prolonged heat treatment, the content of nutrients and vitamins in apples decreases, while the costs of time, electricity and gas increase..
• A more economical method would be a hot bay, when the fruits are poured with boiling water several times (no more than 3 times), left for 5-10 minutes and poured into a container prepared in advance. Then, on the basis of the resulting uzvar, a syrup is prepared, boiled and poured over the fruit. In this case, canned apple compote for the winter will retain a maximum of valuable substances.

A very fragrant preparation for the winter will be compote from Ranetki - Grushovka or Kitayki. These small sweet and sour fruits with a bitter and tart flavor will add a special sophistication to apple compote for the winter. For preservation, we choose ripe, but not overripe fruits, with a dense glossy peel without flaws. We put them in jars whole, leaving the stalks. Depending on the method of preparation, pour the syrup immediately and sterilize, or blanch, and then pour the syrup. We close with boiled metal / screw caps, turn over, cover with a warm towel and leave to cool completely.

A three-liter jar will need 1 kg of small apples, 400-500 g of sugar for syrup, cloves, cinnamon, mint to taste. Compote will acquire the most intense taste in a month and a half.

Compote from Antonovka will keep the richest mineral composition of apples for you for the whole winter. The cooking method is similar to the previous one. We select dense, large and intact fruits. Remove the core, tail and cut into four parts. We fill the jars, pour boiling water, drain and refill them with the already prepared syrup. We twist the lids and a delicious drink is ready!

I would like to note that the syrup may differ in taste depending on the preferences of the hostess and others. The standard recipe - 250 g of sugar is consumed per 1 liter of water. The mixture must be boiled. To taste, you can add a cinnamon stick, anise, mint or lemon balm, and even citric acid. To give a more saturated color, black chokeberry, currant or blue grapes are added to the compote.

Apple compote will be useful to everyone. Potassium, magnesium, iron, calcium and phosphorus, which are part of the apples, will make up for the lack of trace elements in the cold season and strengthen the immune system. And so that the harvest pleases you with abundance, find out how to properly spend it from year to year.

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.

Apple compote, prepared in the simplest way, will be a tasty and healthy ending to any dinner, both in summer and winter. Fruits of sweet and sour varieties are most suitable for harvesting, especially Antonovka, its unique recognizable aroma is glorified by the classics. The presented recipe without sterilization allows you to save most of the vitamins.

The main requirement when cooking is to carefully peel the apples so that the rotten parts do not fall into the jar. So that the apples do not darken, chopped slices are placed in lightly salted water. An excellent flavoring for a drink is lemon zest.

Ingredients

You will need a 3 liter container:

• 1 kg apples
• 1.5 st. granulated sugar
• 2 pinches of citric acid
• 2.5-2.6 liters of hot water

Cooking

1. Wash the collected apples in water and cut them. Be sure to remove the core with seeds and rinse the apple halves, then cut them into pieces and pour into a jar, filling it 8-10 cm from the bottom.

2. Boil water in a large saucepan and pour boiling water into a jar, after substituting a knife or a wooden spatula under it so that the jar does not burst from the temperature difference. Cover it with a tin lid or saucer and let the air come out of the cut for about 10 minutes.

3. Then drain the hot liquid from the jar back into the pot using the perforated drain lid. Bring the water to a boil again. Just pour granulated sugar into the jars and add quite a bit of citric acid so as not to interrupt the apple flavor, but only enhance it. Pour boiling water into the jar again up to the shoulders. Scald the lid with boiling water and cover the jar with it.

4. Seal with a conservation key and very carefully turn the jar over the sink, checking the strength of the seaming and using an oven mitt or towel. Let the apple compote cool for the winter and take it to the cellar, basement or pantry.