How much citric acid is added to compote. Compotes are different
Summer has finally come, and the first thing it will give us is juicy, ripe, fragrant strawberry. I would like to enjoy its taste longer, but, unfortunately, strawberry time is short. Therefore, we will tell you how to close strawberry compote for the winter in several ways so that this berry spoils you all year round reminiscent of hot summer days.
Classic recipe
This method of preservation is suitable for any berries, but strawberries are especially juicy and retain their taste. The recipe is very simple, and for sure many of our readers know it from their mothers and grandmothers.
For such a compote you will need the following ingredients(based on 1 three liter jar):
- water - 2.5 liters;
- strawberries - 600-800 grams;
- sugar - 1 cup.
Wash the jars very carefully and sterilize them. This is done as follows: water is drawn into a small saucepan or deep bowl and put on fire. When the water boils, put a special stand on the pan. It can be easily replaced by two flat boards placed parallel to each other at a short distance. A jar is installed on them upside down so that steam freely penetrates into the neck.
Choose your strawberries carefully
At the same time, roll-up lids are placed on the bottom of the pan. They should also be sterilized. The whole process will take about 10 minutes. The jar will be covered from the inside with condensate, which, having concentrated, will begin to flow in streams along the walls. At this point, you can remove the bank.
While sterilization is in progress, wash the strawberries and remove the stems. Place the berries in jars about 1/5 - 1/6 of the volume. The more berries in the jar, the richer the compote will turn out.
Pour boiling water into jars (carefully so that the glass does not crack), and leave for 10-15 minutes. After that, close the neck with a special lid with holes and drain the water into the pan. Add sugar, about 1 cup per jar. You can add 1.5 cups to make the compote sweeter.
Bring the compote to a boil so that all the sugar dissolves, pour the berries in jars over it, and roll them up with lids.
Please note: modern seaming machines are a very convenient device. In order to properly roll cans with their help, strictly follow the manufacturer's instructions, because each model has its own characteristics.
Turn the rolled cans upside down, put on flat surface and leave for 1-2 hours. After that, lower them into the basement or put them in another cool warm place.
What do you need to prepare?
Compote without sugar - a dietary product
This compote recipe garden strawberry and will cost less, and is suitable for those who suffer from diabetes or follow their figure. IN this case berries do not need to be measured by kilograms, they need to be put as much as will fit into the jar. Therefore, dishes and lids must be prepared with a margin.
Banks must be sterilized before canning.
- Rinse the strawberries, remove the sepals and inspect carefully. You will need only undamaged, whole berries for canning.
- Lay the strawberries out on a clean, dry towel. When it dries, put it in jars, previously sterilized or scalded with boiling water.
- Pour boiling water into jars with berries, cover with pre-boiled lids. Take a saucepan, lay a wooden grate or a rag folded several times on its bottom and place jars on top. Thus, they will not slip and come into contact with the pan.
- Pour water into the pan so that it reaches the shoulders of the jars. Bring to a boil over medium heat and sterilize for a few minutes. Remove without moving the lids and roll up.
- Cool the banks. To do this, dip them in warm water and gradually add cold water until the banks are completely cold. After that, turn the jars upside down and check for leaks. If everything is in order, take the compote to a cool dark place.
It is better to close such compote in smaller jars. Thus, the sterilization time will be about 10 minutes for half-liter jars, and about 12 minutes for liter jars.
Recipe with citric acid
In this recipe, citric acid acts as a natural preservative, so sterilization is not required.
You will need the following products (based on a three-liter jar):
- 400 grams of strawberries;
- 300 grams of sugar;
- 1 teaspoon citric acid.
For such a compote, berries need to be prepared in a special way. First, the strawberries must be fully ripe, but firm and undamaged. Secondly, all berries, even small ones, must be cut in half, and very large specimens - into 4 parts.
Citric acid will give the compote a rich color.
cook sugar syrup. Boil 2.8 liters of water in a saucepan, add sugar, boil for 5-7 minutes. Meanwhile, pour the prepared berries into sterilized jars. Add citric acid there.
Place a jar of berries on a metal surface so that the glass does not burst from boiling water. First, pour 200-300 ml of syrup, cover the jar with a lid and wait a couple of minutes. The container will warm up, and you can no longer be afraid of cracks. Then pour in the remaining syrup.
Roll up the jar, turn it over and wrap it with a thick cloth. For this, an old jacket, bedspread, warm blanket is suitable. Compote needs to cool very slowly so that the berries have time to soak in syrup and citric acid.
After the compote has completely cooled (this may take a couple of days), send the jars to a cool, dark place where they can be stored until spring.
Citric acid will help the drink acquire and maintain a bright, rich color and slight sourness. And if you want to give the compote lightness and a touch of freshness, be sure to add a sprig of mint to the berries - regular or peppermint.
Compotes - assorted: we combine strawberries with various berries and fruits
Strawberries are not only tasty, but also useful berry, and it is these qualities that we want to preserve for the winter. They can even be multiplied by canning strawberries paired with other fruits. For example, strawberry-apple platter is very popular, you can often find it on store shelves. This combination is very harmonious, healthy and sure to please the kids.
Based on a three-liter jar, you will need:
- strawberries - 1 glass;
- apples - 3 pieces;
- granulated sugar- 1.5 cups.
For such a compote, apples of any variety are suitable. Rinse them thoroughly, peel, remove the seeds, cut into slices.
Arrange the berries in sterilized jars, pour boiling water over them, and after 10 minutes pour them into a saucepan. Add sugar, chopped apples, boil for 7 minutes. Pour into a jar, roll up, turn over and wrap for 3 days.
Try making a strawberry and orange compote. You will need:
- 5 kg of strawberries;
- 1 liter of water;
- 400 g of sugar;
- 2 oranges;
- 4 g citric acid.
Boil water, add sugar, and boil. Stir thoroughly until the sand is completely dissolved. Peel the strawberries, wash the oranges and cut into circles. Put everything in a saucepan, pour hot syrup over it. Add citric acid and cook for 20 minutes. Pour into jars, roll up and set to cool.
For assorted compote, in addition to strawberries, many berries and fruits are suitable
Assorted strawberries, raspberries and wild strawberries are also very tasty and healthy. For 3 liters of water, take 3 cups of berries, 1 cup of sugar, a teaspoon of citric acid. Sort and clean the berries, pour over with boiling water, let the water drain. Pour water into the pan, add sugar, boil for 5 minutes, add citric acid.
Put the berries in another saucepan, pour hot (about 60 degrees) syrup, close the lid and let it brew for 15 minutes. Boil, pour into jars, roll up.
Video about making strawberry compote for the winter
Such an easy-to-make strawberry compote winter evenings will remind you of summer. This drink can also be put on festive table and serve for breakfast, lunch or dinner. Share your cooking recipes with us in the comments. Bon appetit and comfort to your home!
Compote from apples in jars is simply amazing!
He is not even close to the drink that is brewed in a saucepan.
summer scent, 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.
How much to cook compote, what can be added, whether it is worth letting the drink brew - all this is of interest to young housewives. To get a rich taste, leaving intact most vitamins contained in the fruits, they should be boiled for no longer than 15 minutes. Focus on the size of apples and their number. In addition, it is allowed to add any other fruits or berries to the compote: plums, raspberries, pears, apricots. IN winter compote you can put a few slices of orange. To cook delicious healthy drink, a number of rules must be taken into account:
- Fruits are brought to a low boil (comote with apples is cooked over low heat). This allows you to save their useful properties.
- The pieces must be the same size for simultaneous cooking.
- The drink is served chilled, filtered (all components are previously removed from the dishes).
From fresh
An important point in cooking apple compote is to prevent digestion. The pieces should keep their shape and vitamin composition. The duration of cooking, in addition to the size and number of fruits, depends on the variety of fruits. For example, if you use ripe Antonovka, then you only need to bring the water to a boil and remove it from the heat. It is better to boil Simirenka or Melba for 5-8 minutes.
Ingredients:
- apples (any variety to choose from, including paradise) - 1 kg;
- sugar - 1.5 tbsp.;
- purified water - 3 liters.
How to cook compote from fresh apples in a saucepan:
Rinse, cut the fruits into pieces, remove the core. Fill a saucepan with water, put on fire, bring to a boil. Add 1.5 cups of sugar, prepared ingredients, to the pan. In a boil, you can combine almost any other fruit. For example, a decoction of apples and pears is very tasty. When the water boils again, note 10-15 minutes, then remove the pan from the heat. Close the pot, letting the drink brew for 3-5 hours. The prepared broth can be preserved in order to leave a tasty and healthy preparation for the winter.
Stocking up for the winter has always been a top concern for many women. To preserve some of the qualities of fruits, and in particular apples, they are canned or candied, but a more common way long-term storage- cooking compote.
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 preserved or consumed in fresh V hot weather after cooling it down. This drink can compete in the amount of stored vitamins with any shop juices and nectars.
Not all recipes require sterilization, below are a few of these options. But if sterilization is indicated in the recipe, this cannot be ignored. Otherwise, the shelf life of compote can be significantly reduced. Recall that during fermentation, the fruit floats, and the lid swells slightly.
Apple compote
Below are recipes for making apple compote. Apples are the main ingredient. Despite the simplicity of this recipe, it is better not to deviate from it. If you cook correctly, you can pamper yourself and your loved ones with not only a very tasty, but also a healthy drink.
Apple compote for the winter without sterilization
Ingredients:
- apples - 1 kg;
- sugar - 250 g;
- water - 1 l.
Step 1. Rinse the fruit (large fruits can be cut into slices). Fill the prepared container so that there is a little free space in its upper part.
Step2. Cooking syrup. To do this, pour sugar into boiling water. Boil the syrup for 2 minutes. Then remove the fire syrup and pour over it so that the apples are completely covered with syrup.
Step 3. After 5 minutes. waiting, the syrup is poured back into the pan and put on fire. After boiling, the liquid is again poured into jars. After 5 min. the procedure is repeated.
Step 4. After the 2nd pouring of the syrup, jars of apple compote are rolled up for the winter. Then they should be turned over. Under the necks, you can put a cloth or newspaper. In this position, the banks remain until the final cooling.
Make sure the closure of the jars is tight enough. Otherwise, microbes can enter the drink, which will provoke undesirable processes. If aluminum caps have been used, the sign of a good seal is their depression.
Insufficient deflection can be caused by overfilling the jar with fruit or improper cooling of the compote. To avoid damage to the product, it is worth changing the lid and sterilizing the compote again.
Apple compote for the winter in pieces (with citric acid)
Recipe of the simple compote from apples for the winter. This drink is always obtained, it is excellent all winter even when room temperature but 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, 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 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, traces of 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 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. Counting 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.
Compote of summer apples and blackcurrant
Ingredients:
1 kg of apples
400 g blackcurrant,
1 liter of water
600-700 g of sugar.
Cooking:
Put prepared apples and currant berries in jars up to their shoulders and pour cold syrup from water and sugar and leave for 6-8 hours. Then add syrup to the top and put on sterilization: 1-liter - 5 minutes, 2-liter - 8 minutes, 3-liter - 12 minutes (or pasteurize at a temperature of 85ºС, respectively, 15, 25 and 30 minutes).
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. Will be sufficient fresh juice from sour citrus.
Ingredients
5-6 apples;
1 orange;
1 tsp citric acid;
250 g sugar.
Cooking
1. Cut apples into slices, put in clean jar, fill with steep boiling water. 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, drop inside big spoon but only clean.
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.
Delicious fruit compotes very useful for human body. Homemade drinks do not contain a single gram of preservatives, flavors and other artificial additives. Plus, they have an excellent refreshing effect and are ideal for roasts. summer day. Today we will tell you how to cook compote from fresh fruit.
For the preparation of fragrant home-made drinks, absolutely any seasonal berries and fruits. It can be apples, feijoa or pears. It all depends solely on your imagination and on what is grown in your personal summer cottage. For cooking compotes, you can use one variety of fruit. But many housewives who are not afraid of culinary experiments often combine several varieties.
It is important to choose ripe fruit that do not show signs of mold or other damage. Before cooking compote from fresh fruits, they are washed and freed from stones. And only after all these manipulations, you can proceed to the main stage. The basis for the drink is poured with sweet hot water, boil on the small fire for a few minutes and remove from the stove. In order for the fruits to evenly release the juice, it is advisable to cut them into approximately the same pieces. And to save maximum number vitamins in boiling water, you can add a little citric acid.
For those who do not know how much to cook fresh fruit compote, you need to remember that the duration of heat treatment largely depends on the variety of vegetable raw materials used. Soft fruits are cooked for no more than ten minutes, and hard ones - from 10 to 20 minutes. Bananas, quince, pomegranates and persimmons should not be used as a basis for. Keep ready compote it is necessary at a temperature of 2 14 degrees. And in order for it to acquire a rich taste and pronounced aroma, it is pre-infused for several hours.
Pear variant
This fresh fruit compote contains only natural and very healthy ingredients. Therefore, they can drink not only adults, but also kids. To prepare it you will need:
- half a kilo of ripe pears;
- liter of filtered water;
- juice squeezed from a whole lemon;
- mint and sugar (to taste).
You need to start cooking compote from fresh fruits with the preparation of syrup. To do this, add to a pot of boiling water right amount sugar and wait for the complete dissolution of the grains. Then the washed and chopped pears are gently dipped into the bubbling syrup. All this is brought to a boil and boiled for ten minutes. Shortly before the end of the heat treatment, mint is added to the pot with the drink. Immediately after the fire is turned off, it is poured there lemon juice. Ready drink leave to infuse at room temperature, and after a few hours put in the refrigerator.
Feijoa variant
Thanks to unusual combination fruits used, this drink has amazing taste and easy pleasant aroma. In addition, it has a rich vitamin and mineral composition. So, it is equally useful for both the older and younger generations. For making such a compote from fresh fruits you will need:
- a dozen feijoa fruits;
- a couple of ripe apples;
- 200 grams of sugar;
- 2.5 liters of filtered water.
As in the previous case, you first need to deal with the syrup. Dissolve sugar in a pot filled with boiling water. Washed fruit slices are carefully laid out in the resulting liquid and boiled all this over low heat for no longer than ten minutes. The resulting drink is equally good both warm and cold.
Cherry variant
This fragrant summer drink has a pleasant sweet and sour taste. It is ideal for quenching thirst and eliminating vitamin deficiencies. For preparation of such a compote from fresh berries and fruits you will need:
- 300 grams of ripe apples;
- liter of drinking water;
- 4 tablespoons of sugar;
- 300 grams of cherries.
Sugar is added to an enamel pot filled with boiling water and apple slices. All this is boiled over low heat for five minutes. Then washed cherries are laid there and continue to cook. Ten minutes later, the finished drink is removed from the burner and insisted for several hours.
Plum variant
We suggest you pay attention to another recipe for fresh fruit compote. A drink brewed on it is much tastier and healthier than purchased soda and packaged juices. It lacks various chemical additives, so it can be fearlessly given even to children. To prepare it you will need:
- 400 grams of plums;
- half a kilo of peaches;
- 400 grams of apples;
- a couple of glasses of sugar;
- 400 grams of cherries;
- whole lemon;
- 6 liters of drinking water.
Washed fruits and berries are pitted, cut into roughly equal slices and sent to a large saucepan. The right amount of cold water is poured there and sugar is added. All this is put on the stove, brought to a boil and boiled for seven minutes. Then the pan is removed from the burner, squeeze the juice of one lemon into it, cover with a lid and wait for the drink to cool.
Option with apricots
Compote prepared according to the technology described below has not only a pleasant taste, but also a delicious aroma. Plus he's rich. big amount valuable vitamins and microelements necessary for the normal functioning of the human body. To brew such a drink, you will need:
- a kilo of apricots;
- 1.5 cups of sugar;
- liter of purified water.
Before cooking compote from fresh fruits, they are washed, sorted and freed from stones. Apricots prepared in this way are put in a saucepan, covered with sugar, poured drinking water and sent to the stove. As soon as the first bubbles appear on the surface of the liquid, the fire is reduced to a minimum. The contents of the pan are boiled for two minutes and removed from the burner. In order for the finished drink to acquire a rich taste, it is infused at room temperature for at least an hour.
Variant with peaches
A drink brewed according to the method below has pleasant taste and a light fruity aroma. Its preparation does not take much time and does not require specific culinary skills. To make such a compote, you will need:
- 200 grams of sugar;
- 3 liters of filtered water;
- a kilo of ripe peaches.
In a suitable enamel saucepan connect the net drinking water and sugar. All this is sent to the stove and brought to a boil. As soon as bubbles begin to form on the surface of the liquid, the peaches cut into slices are carefully placed in it. Literally a minute later, the pan is removed from the burner, covered with a lid and infused at room temperature for about a quarter of an hour.
Red currant variant
This drink is considered an excellent source valuable substances. He has a pleasant sweet and sour taste and light berry flavor. To prepare it you will need:
- 300 grams of juicy peaches;
- 5 tablespoons of sugar;
- 200 grams of red currant;
- a couple of liters of drinking water.
You need to start the process by making syrup. To do this, add cold water and sugar to the pan. All this is sent to the fire, boiled until the sweet sand is completely dissolved and removed from the burner. In the resulting hot syrup add washed currants and thin slices of peaches, previously peeled. All this is covered with a lid and insisted for at least three hours.
Variant with apples
This simple and delicious compote fresh fruits can be cooked not only in summer, but also in winter. He will become great alternative packaged juices or boring tea. To prepare it you will need:
- 600 grams of apples;
- a couple of liters of drinking water;
- 200 grams of sugar.
Washed and chopped apples are added to a pot of boiling water. The right amount of sugar is poured there. All this is kept on a small fire for a quarter of an hour. As a rule, this time is enough for the fruit to become soft. The finished drink is removed from the burner and insisted under the lid for at least four hours.
Calories: Not specified
Cooking time: Not indicated
Strawberry compote is the easiest and fast way prepare delicious drink from this berry for the winter. Eat different variants preparation: with sterilization, without it, from two or triple filling, with the addition of citrus, mint, various berries and fruits. Each of these recipes has its advantages, and if the strawberry crop is large, then you can make one or two jars and next year choose the ones you like the most. And if the harvest failed, and you don’t want to experiment, then use a simple proven recipe, prepare strawberry compote for the winter with citric acid. It acts in this case both as a preservative and as flavor additive, gives sweet refreshing notes.
Ingredients per 1 liter jar:
- strawberries - 200 gr;
- sugar - 0.5 cups;
- citric acid - at the tip of a teaspoon;
- water for pouring - as needed.
Recipe with photo step by step:
In principle, any berries are suitable for compote, but if you want it to be bright, rich color, then choose strawberries of dark, ruby varieties. It is advisable to take ripe berries, without damaged areas and damage. Pour strawberries for five minutes cold water, then rinse under running water and cut off the tails.
We lay out the prepared berries in jars. Containers for compote can be taken both liter and three liters. Be sure to wash with hot water detergent(preferably with soda), boil the lids.
Fill the jars with boiling water from the kettle or boil water for pouring in a suitable pot. Cover with a boiled lid and leave alone for 20-30 minutes.
Drain the cooled water back into the pot. We cover the jar with strawberries, put the water on a strong fire.
Add sugar. You can make compote more concentrated by adding more sugar and dilute it in winter boiled water to the desired concentration.
Add citric acid, literally a pinch per one liter jar (or at the tip of a teaspoon). For a jar with a capacity of three liters of lemon, you will need about a quarter of a teaspoon. This one is no less delicious.
Stirring, cook the syrup after boiling for two to three minutes, until the sugar crystals and citric acid dissolve. Pour boiling liquid into jars with strawberries, twist and leave to cool upside down.
We rearrange the cooled strawberry compote for storage in a basement or a dark pantry, away from the bright sun (in the light it becomes faded, and the berries acquire a grayish tint). Strawberry compote must be kept for several weeks, let it brew, gain color and taste. Good luck with your preparations!
One of the most fragrant homemade compotes for the winter is strawberry. Just a handful of berries colors and saturates the water with a delicious smell, tones and refreshes with natural sourness. Currants, blueberries, cherries, other berries and stone fruits are processed in a similar way. With a minimum of fruits, such a preparation can be confidently called budgetary, convenient for storage in rooms with room temperature.
Often there are recipes for strawberry compote for the winter, when berries folded in a jar are poured with boiling water and sugar, corked and cooled under a warm blanket. Slow cooling is equivalent to sterilization, and the method is true for selected strawberries, strawberries, raspberries, berries with high content acids (gooseberry, yoshta, currant, cranberry).
But if you doubt the quality of berries / fruits (too juicy, overripe, sweet), be sure to carry out additional sterilization and use citric acid as a preservative. The sweetness is balanced and the safety of the workpiece is guaranteed for a long period.
So, wanting to "preserve" the summer in a jar, take the products on the list - fresh strawberries, granulated sugar, water, citric acid.
Before heat treatment for a happy and long storage berries should be reviewed - discard rotten, moldy, sluggish or immature. To remove small dirt, dust, villi, soil residues, soak the calibrated strawberries for 10 minutes in a bowl of cold water.
Then rinse under running water for a thorough clean.
Tear off the petioles from each berry. At this stage, you can rinse again (some douse with boiling water).
Strawberry compote with citric acid for the winter is prepared both from whole berries, and from quarters, halves. In order for strawberries to give the juice to the maximum, I recommend cutting clean berries.
Let me remind you winter preparations require sterile containers - both jars and lids must be washed with soda before starting the process, rinsed thoroughly, sterilized in a water bath or in a hot oven. We lower the strawberry slices into a sterile glass jar 1 liter, pour boiling water almost to the top, put on the lid (without sealing!). We insist 10-15 minutes at room temperature.
Drain the pinkish liquid into a saucepan. Add granulated sugar and citric acid, boil over the top heat, reduce heat and boil for 5 minutes, stir and dissolve hard grains. The rate of sugar and citric acid can be changed to your own taste.
We return the compote to a jar with steamed and discolored berries, install a lid (do not cork!), and additionally sterilize. We lower the workpiece into a spacious pot of water up to the "shoulders", lay a napkin at the bottom. After boiling the surrounding water, sterilize for 10-15 minutes.
Wipe the wet walls of the jar with a towel, tightly roll up the lid. We turn the jar of strawberry compote upside down to check the reliability of seaming.
After the final cooling at room temperature, we transfer the strawberry compote with citric acid for the winter to the pantry / cellar. For some time, the liquid continues to be colored.
Bon appetit all year round!
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