15 Super recipes from tomatoes 1. Korean tomatoes, fast, tasty 2. Sweet and spicy pickled tomatoes 3. Green salted tomatoes 4. Spicy snack of tomatoes 5. Appetitka sauce 6. Canned tomatoes in halves 7. Salad of peppers and tomatoes in honey dressing 8. Satsebeli sauce of tomatoes 9. Beans in tomato sauce 10. Zucchini in tomato sauce 11. Homemade tomato sauce 12. Horseradish seasoning with tomatoes 13. Tomatoes in jelly 14. Cucumbers in tomato juice 15. Eggplant in tomatoes 1. Korean tomatoes, fast, tasty Ingredients: -2 kg of tomato, cut into large pieces (in half) -4 pcs. bell peppers -2 heads of garlic -greens Dressing: -100 gr. vinegar -100 gr. raises butter -100 gr. sugar -2 tbsp. l. salt. Grind pepper and garlic (I added 2 pieces of hot pepper) in a meat grinder. Mix. Cut the greens. Lay in layers of 3 liter jar: tomatoes, then a mixture of vegetables, greens. Close the jar with a lid and place it in the refrigerator upside down on the neck. This is so that after 8 hours it will be ready for use on top. I made it in the evening and it’s ready in the morning! And then you can hold it in your normal position. It tastes even better the next day! 2. Sweet-spicy marinated tomatoes Ingredients: - 2 kg fresh tomatoes(ripe and elastic) - 1 red hot pepper - 2-3 cloves of garlic - 1 bell pepper - allspice peas - cloves - sugar - salt - vinegar 9% Place spices in clean jars, 3-5 peas each allspice, 3-5 cloves, 1 clove of garlic, sliced, 1/4 bell pepper, cut into pieces and a small piece of hot pepper. Wash and dry the tomatoes. Place tomatoes in jars. Pour boiling water over and let stand for 20-30 minutes. Drain the water and add 4 tablespoons of sugar and 2 tablespoons of salt per 1 liter of marinade. Boil and pour into jars. Add 2 tablespoons of vinegar per liter jar. Roll up the jars and turn them over. Let cool at room temperature. 3. Green salted tomatoes Green unripe tomatoes, preferably large and fleshy. -Celery sprigs -Garlic -Red hot pepper Brine -For 1 liter of cold water (from the tap) -70 g of salt (large) Cut the tomatoes in half lengthwise, but not all the way. If the garlic is large, then cut each clove into several slices. Pepper cut into rings (I do this with scissors, it’s very convenient). Celery sprigs. In each tomato we put several slices of garlic, 2-3 rings of pepper (depending on how much you like it spicy, or whether there are children in the house). We also stuff a sprig of celery there, mercilessly folded several times and secure all this beauty with ordinary spool threads, wrapping the tomato several times in different directions (If you are careful, then you can do it without threads). Market esthetes stuff the red pepper in such a way that it sticks out of the tomato with a red tongue (teasingly). -Like the smiley. Place a layer of celery sprigs on the bottom of a pan, or a jar (or maybe a barrel), a layer of tomato on top, another pepper on the sides (for those who like it), then celery again, etc. The top layer is celery. We dilute the salt in water and pour in the tomatoes. We put it under pressure. A 3-liter jar takes about 1.5 liters of brine. When the tomatoes finish playing, stop bubbling, the brine becomes transparent - that’s it, the pickle is ready. If you use it right away, you don’t need to do anything else. And if you want to save it, then drain the brine, boil it and immediately pour the tomatoes in. You can close it like you would with a plastic lid , and roll it up with an iron one. This must be done immediately after pouring boiling brine over it. It can be stored for a very long time, even 2 years. 4. Spicy tomato appetizer Ingredients: - 1 large zucchini- 2-3 cloves of garlic - 5 small tomatoes - half a bunch of dill and parsley - oil for frying - mayonnaise - flour 1. Take a large zucchini and cut into slices 0.5 cm thick. 2. Salt all the slices and mix, leave in a bowl for 5 minutes. 3. Heat the oil in a frying pan and fry each circle after dipping it in flour on both sides. 4. Place the fried zucchini on a dish and let cool. 5. When the zucchini has cooled, grease it with a mixture of mayonnaise and garlic. 6. Cut the tomatoes into circles and place them on top of each zucchini. 7. Lightly grease the top of the tomatoes with mayonnaise and garlic. 8. Sprinkle with herbs on top and place in the refrigerator for 30 minutes. 5. Appetitka sauce 3 kg tomatoes, 3 heads of garlic, 1 tbsp. sugar, 0.5 tbsp. oil, 0.25 tbsp 9% vinegar, 1 tbsp salt. Pass the tomatoes through a meat grinder and cook for an hour until thickened. add salt, butter and sugar, garlic. Cook for another 20 minutes. Pour in vinegar, cook for 5 minutes, roll up. 6. Canned tomatoes in halves Ingredients: -Tomatoes, -peppercorns, - Bay leaf, - onion, - dill, - garlic, - vegetable oil. Brine: -3 l. water, -3 tbsp. l. salt, -7 tbsp. l. sugar, -1 tbsp. 9% vinegar. To begin, select firm red tomatoes. Cut them in half. At the bottom of the jar (I used liter ones), place chopped dill, 4 - 5 peppercorns, one small onion rings, 2 chopped garlic cloves and 1 tbsp. l. vegetable oil. Now place the tomato halves cut side down. As soon as the jar is full, fill the tomatoes with warm brine. Then we place our jars on a stand in a pan of water and sterilize for 10 minutes from the moment of boiling. Then we seal the lids tightly and turn them upside down and wrap them until the morning. 7. Salad of peppers and tomatoes in honey dressing Ingredients: 1.5 kg of sweet pepper, 1.5 kg of ripe tomatoes, 1/2 tbsp. tablespoons salt, 100 ml apple, grape or berry vinegar, 100 g honey, 10 black peppercorns. Method of preparation Peel the pepper from seeds and cut into pieces. Cut the tomatoes into slices. Mix the vegetables, adding salt, honey and vinegar, and leave until the juice comes out. After this, put the dishes with vegetables on the fire, bring to a boil and simmer for 10 minutes. Then pour the boiling salad into sterilized jars, roll them up, turn them upside down and wrap them. 8. Satsebeli sauce from tomatoes You will need: - For a 2-liter jar: - 2 kg of tomatoes, - 1 large bunch of cilantro - 1 head of garlic - 1-1.5 tbsp. l salt -1/2 tsp. red pepper Instructions: Grind the tomatoes in a blender along with the skin. Boil until medium thick, stirring constantly. Grind all the seasonings separately, then combine everything, carefully move and roll into jars. 9. Beans in tomato sauce So, to prepare this preparation we will need the following ingredients: - beans - one kilogram; - onions - two onions; - tomatoes – one kilogram; - coarse salt – three teaspoons; - black ground pepper– one teaspoon; - allspice, ground - half a teaspoon; - bay leaf - five pieces; - 70% vinegar - one teaspoon. Beans in tomatoes for the winter - recipe. Step one. First, we boil the beans until full readiness in lightly salted water, after soaking it for a day. Step two. Onion peel, chop as finely as possible and fry until a golden hue appears on vegetable oil. Step three. Place ripe, whole tomatoes in boiling water for a few seconds, then immediately cool them in cold water and carefully remove the skin. Step four. Next, cut the peeled tomatoes into small pieces, place them in a deep enamel bowl, add salt and cook until they turn into puree. Step five. Then add beans, fried onions, spices, chopped bay leaf to the boiled tomatoes and mix everything well. Let the mixture boil and pour vinegar into it. Step six. Remove the cooked beans from the heat and immediately pour into previously prepared, pasteurized glass jars. We seal it. 10. Zucchini in tomato sauce - young zucchini - 5 kg, - tomato juice - 2 liters, - sugar - 2 cups, - salt - 1 tbsp. spoon, - vegetable oil. – 200 ml., – vinegar 9% – 150 ml., – ground red pepper – 1 heaped teaspoon, – parsley – 1 bunch, garlic – 2 heads. Cooking recipe 1 Wash the zucchini, cut off the tails and cut into slices no more than 1 cm thick. 2 Place a couple of parsley sprigs on the bottom of each jar. Place zucchini on top of the parsley. 3 Next, prepare the sauce for the zucchini: pour tomato juice into the pan. If you don't have tomato juice, you can take tomato paste(0.5 kg.), diluted with water (1.5 liters). Add sugar, salt, vegetable oil, vinegar, garlic and pepper. This year I didn’t have any pepper on hand, but only one jar of adjika left from last year’s harvest. Added 1 glass of adjika to the resulting mass, put it on medium heat and boiled for 10 minutes. 4 Pour hot tomato sauce into jars with zucchini. Cover with a lid and sterilize for 25 minutes, from the moment the water boils in the pan. 5 Then roll up the hot jars of zucchini in tomato sauce, turn them over and wrap them in a towel. Leave the jars until completely cool. 11. Homemade tomato sauce Ingredients: -Tomatoes – 1 kg. -Apples – 3 pcs. -Carrots – 2 pcs. -Salt – 1 teaspoon. -Sugar – 1 tbsp. -Vinegar – 2 tablespoons. -Pepper, garlic - to taste. Preparation: Grind tomatoes, carrots, peeled apples in a meat grinder, add salt, sugar, vinegar, and put to simmer. 20 minutes after boiling, add crushed garlic and pepper, stir. Place everything in jars and sterilize them in a pan of water, after placing a towel on the bottom. Screw the lids on the jars and place them upside down for 12 hours. The finished sauce can be stored in a dark, cool place. 12. Horseradish seasoning with tomatoes Recipe by Marina Sazonova. Ingredients: -3 kg tomato -250 g horseradish -200 g garlic -Salt 3 tbsp or to taste -Sugar 1 tbsp or to taste Preparation: Peel the horseradish and soak for 30 minutes in clean water. Chop and grind either in a meat grinder or in a blender (with a knife attachment) or in a processor. Wash the tomatoes, chop and grind together with the garlic. Mix all ingredients, add salt, sugar to taste, mix. Place the seasoning in sterile jars, close the lids and store in the refrigerator. 13. Tomatoes in jelly Ingredients: - tomatoes For filling: - water - 1 l - sugar - 70 grams - salt - 40 grams - vinegar - one teaspoon - gelatin - 30 grams - peppercorns to taste - bay leaves to taste Method of preparation Soak gelatin in cold boiled water until swelling. Next, heat in a water bath or in microwave oven until the gelatin is completely dissolved. Let's strain it. Cut the tomatoes and place them in prepared jars. Put sugar and salt into the water, bring to a boil, add vinegar, prepared gelatin, chopped carrots, spices and boil for 3 minutes. Hot pickle pour into jars with tomatoes and sterilize. Next, roll up the jars and cool. 14. Cucumbers in tomato juice Ingredients: - cucumbers - 1.5 kilograms - tomato juice - 1.5 l - garlic - 5-6 cloves - tarragon - 10 grams - dill (umbrellas) - 50 grams - salt - three tablespoons Method Preparation: Boil tomato juice and cool. Dissolve salt in it, add garlic, herbs and pour in the cucumbers placed in jars. Cover with lids and store in a cool place. 15. Eggplants in tomatoes For cooking we will need: -3 kg of tomato; -2 kg eggplant; -200 g vegetable oil; -200 grams of sugar; -100-150 grams of vinegar 9%; -2 pods of hot pepper; -2 heads of garlic; -2 tbsp salt; Pass the tomatoes and peppers through a meat grinder, add salt and cook for 15 minutes. Cut the eggplants into medium cubes. Not in slices as in Ogonyok, not in straws, but in bars. You can peel the eggplant if you like, I like to leave it like that. Add chopped eggplants to tomatoes and peppers, also add sunflower oil, sugar and vinegar. Cook for 40 minutes; at the end of cooking, add squeezed garlic to the eggplants. Pour the mixture into sterilized jars and seal. Turn the jars upside down and wrap them in a warm blanket for 1-2 days

Despite the fact that a modern retail chain offers fresh berries and finished products from it, there is still nothing tastier and healthier than homemade strawberries. Neither adults nor children will refuse a glass of delicious and aromatic strawberry compote in winter.

Its calorie content depends, first of all, on the amount of sugar, since the calorie content of the berry itself does not exceed 41 kcal/100 g. If the ratio of the two main components is 2 to 1, then a glass of compote with a capacity of 200 ml will have a calorie content of 140 kcal. If you reduce the sugar content and take 3 parts of berries to 1 part of sugar, then a glass of 200 ml of the drink will have a calorie content of 95 kcal.

A delicious and quick recipe for strawberry compote for the winter without sterilization - photo recipe

A refreshing compote with a divine berry aroma in winter will remind us of pleasant and warm summer days. Hurry up to close a piece of summer in a jar and hide it for the time being so that on holidays or just on a frosty evening you can enjoy a fragrant strawberry drink. Moreover, canning it without sterilization is quick and easy.

Cooking time: 20 minutes

Quantity: 1 serving

Ingredients

• Strawberries: 1/3 can
• Sugar: 1 tbsp. .l.
• Lemon acid: 1 tsp.

Cooking instructions

Recipe for strawberry compote for the winter for 3 liter jars

In order to get one 3 liter jar of delicious compote from strawberries, required:

• strawberries 700 g;
• sugar 300 g;
• water about 2 liters.

What to do:

1. Select an even and beautiful berry without signs of damage or rot.
2. Separate the sepals from the strawberries.
3. Transfer the selected raw materials into a bowl. Pour warm water for 5-6 minutes. Then rinse with running water and drain in a colander.
4. When all the liquid has drained, pour the fruits into the prepared container.
5. Heat about 2 liters of water in a kettle.
6. Pour boiling water over the strawberries and cover the neck with a sterile metal lid. There should be water in the jar to the top.
7. After a quarter of an hour, pour the liquid from the jars into the pan.
8. Add sugar and bring contents to a boil.
9. Boil the syrup for about five minutes until the sugar is completely dissolved.
10. Pour it into a jar with berries and immediately roll up the lid.
11. Carefully, so as not to burn your hands, the container must be turned upside down and covered with a folded blanket.

Delicious strawberry compote - proportions for a liter jar

If the family is small, then for home canning more convenient to take glass containers Not good big size. For a liter jar you will need:

• sugar 150-160 g;
• strawberries 300 - 350 g;
• water 700-750 ml.

Preparation:

1. Remove the sepals from the selected berries and rinse well with water.
2. Transfer strawberries to a jar.
3. Sprinkle granulated sugar on top.
4. Heat water in a kettle until boiling.
5. Upload content boiling water and put a metal lid on top.
6. After about 10 - 12 minutes, pour all the syrup into a saucepan and heat it to a boil.
7. Pour boiling into strawberries and roll up.
8. Cover the inverted jars with a blanket and keep them in this position until they cool completely. Then return to normal position and store in a dry place.

Preparation for the winter from strawberries and cherries

Delicious assorted compote long-term storage can be prepared from cherries and strawberries. The recipe for such preparations is relevant for those regions where climatic conditions are suitable for growing both crops.

For three-liter jar required:

• cherries, preferably dark varieties, 0.5 kg;
• strawberries 0.5 kg;
• sugar 350 g;
• water about 2 liters.

What to do:

1. Cut off the tails of the cherry fruits and the sepals of the berries.
2. Rinse the selected raw materials well and allow all the water to drain.
3. Place cherries and strawberries in a container.
4. Pour boiling water over everything. Cover the top of the container with a metal lid.
5. After a quarter of an hour, pour the water into a saucepan and add sugar to it.
6. Bring the contents to a boil and boil the syrup for 4-5 minutes until the sugar is completely dissolved.
7. Pour boiling syrup over the ingredients and screw the lid on the jar. Turn over, cover with a blanket and keep until completely cool. Then return the container to its normal position and store in a dry place.

How to close strawberry and cherry compote

In most regions, the ripening times of strawberries and cherries do not coincide very often. The strawberry season ends in June, and most cherry varieties begin to ripen only at the end of July - the first half of August.

To prepare cherry-strawberry compote for the winter, you can either select varieties of these crops with the same ripening period, or freeze excess strawberries and then use them frozen berries as intended.

To prepare one three-liter jar, take:

• strawberries, fresh or frozen, 300 g;
• fresh cherries 300 g;
• sugar 300-320 g;
• a sprig of peppermint, optional;
• water 1.6-1.8 l.

How to cook:

1. Tear off the petioles from the cherry fruits, and the sepals from the berries.
2. Rinse the prepared raw materials with water.
3. Pour cherries and strawberries into a jar.
4. Sprinkle sugar on top.
5. Pour boiling water over the contents.
6. Cover with a lid for home canning.
7. After 15 minutes, pour the syrup into the pan. If desired, add a sprig of mint. Heat everything to a boil and boil for about 5 minutes.
8. Remove the mint and pour the syrup into the cherries and strawberries.
9. Roll on the lid, turn the jar upside down and keep it wrapped in a warm blanket until it cools.
10. Store in a place reserved for home preservation.

Compote for the winter from strawberries and oranges

Taking into account the fact that oranges are available in the retail chain all year round, for variety you can prepare several cans of an unusual drink.

For one 3 liter container you need:

• one orange;
• strawberries 300 g;
• sugar 300 g;
• water about 2.5 liters.

Algorithm of actions:

1. Strawberry good quality Sort through, remove sepals and rinse.
2. Rinse the orange under the tap, scald it with boiling water and rinse again. This will help completely remove the paraffin layer.
3. Cut the orange into circles or narrow slices along with the peel.
4. Place strawberries and orange in a jar.
5. Pour boiling water over everything and leave for 15 minutes, covering with a metal lid.
6. Pour the liquid from the jar into a saucepan, add sugar and boil the syrup for at least 3-4 minutes.
7. Pour the syrup back and screw on the lid. Keep the inverted container on the floor under a blanket until it cools completely.

Variation with currants

Adding currants to strawberry compote makes it healthier.

For a 3 liter jar you need:

• strawberries 200 g;
• black currants 300 g;
• sugar 320-350 g;
• water about 2 liters.

Preparation:

1. Sort the currants and strawberries, remove the twigs and sepals, and rinse.
2. Pour the berries into a jar and pour boiling water over them.
3. After 15 minutes, pour the water into a saucepan, add sugar and cook for about 5 minutes from the moment it boils.
4. Pour the syrup into a jar and screw the lid on the compote.
5. Place the inverted container on the floor, cover with a blanket and keep until cool.

Delicious strawberry compote with mint for the winter

Mint leaves in strawberry compote will give it refined taste and aroma. For a 3 liter jar you need:

• strawberries 500 - 550 g;
• sugar 300 g;
• peppermint 2-3 sprigs.

How to cook:

1. Sort the strawberries and remove the sepals.
2. Pour water over the berries for 5-10 minutes and rinse them well under the tap.
3. Pour into a jar and add boiling water.
4. Cover with a lid and leave for 15 minutes.
5. Drain the liquid into a saucepan, add sugar and heat to a boil; after 3 minutes, throw in the mint leaves and pour the syrup over the strawberries.
6. Turn the rolled jar over, wrap it in a blanket and keep it until it cools.

To make the compote tasty and beautiful you need:

• Select only high-quality fresh raw materials; rotten, crushed, overripe or green berries are not suitable.
• Wash the container thoroughly with soda or mustard powder and sterilize them over steam or in the oven.
• Boil lids for preservation in a kettle.
• Taking into account that the feedstock may contain different quantities sugar, then ready compote may also taste different. If it is too sweet, then before serving it can be diluted with boiled water; if it is sour, then simply add sugar directly to the glass.
• For diabetics, the drink can be topped without sugar by increasing the number of berries.
• When storing, remove the preserved food 14 days after preparation to avoid bombing in the storage area. Jars with bulging lids and cloudy contents should not be stored or consumed.
• Workpieces of this type must be stored at a temperature of + 1 to + 20 degrees in a dry room. With the addition of cherries or pitted cherries for no more than 12 months, without pits - up to 24 months.

Compote, prepared without sterilization from high-quality raw materials, quenches thirst well; it is much healthier than store-bought soda.

The early variety is called Victoria garden strawberries, but to put it simply, these are large strawberries. It will make a wonderful drink that you will enjoy drinking in winter. Find out several recipes for making this wonderful and unusual drink.

How to choose and prepare berries for canning

It is better to choose medium-sized strawberries. It is desirable that the berries are moderately ripe: dense and bright. They will not boil so much and will effectively color the drink. The product must be processed immediately after purchase or collection. Sort them and remove all trash. Rinse the berries in small portions in a colander with running water. Let them drain a little, and then remove all the tails.

How to cook Victoria compote for the winter

There are many different recipes with the addition of the most different ingredients. By combining strawberries with certain fruits, berries and herbs, you can enjoy a new taste every time. The drink always turns out very refreshing. It is important to remember that such preparations are stored, as a rule, for up to six months. Check out several ways to cook compote for the winter.

Classic recipe

Ingredients for one three-liter jar of Victoria compote for the winter:

• fresh berries – 300 g;
• sugar – 300 g;
• clean water – 2.5 liters (approximately).

How to prepare compote for the winter:

1. Place the jar for sterilization. While it is cooking, rinse the fruits and let them drain a little in a colander. If you do not drain the water, the pulp will become very soggy.
2. Place strawberries in the prepared container. Pour boiling water up to the neck. Cover with a lid and leave for about half an hour.
3. Pour sugar into enamel pan. Water that has been soaked strawberry juice, pour from the jar into the same place, place on low heat. When the syrup boils, wait until the granulated sugar is completely dissolved and remove it from the stove.
4. Pour the resulting liquid over the strawberries and roll up tightly. Turn the workpiece over and let it stand there until it cools completely. Then put it in a cool, dark place.

How to cook with orange

Ingredients for one three-liter container:

• refined sugar – 150 g;
• orange - half a fruit;
• water – 2-2.5 l;
• strawberries – 250 g;
• lemon balm - 1 sprig.

How to roll compote:

1. Fill a sterilized glass container with washed berries, then orange slices without peel, lemon balm. Pour boiling water over it and keep covered for about 40 minutes.
2. Drain the water from the jar into a saucepan and place on fire. Add refined sugar. Wait for it to boil and cook the syrup for about five minutes.
3. Pour the sweet liquid into a glass container again and carefully roll it up. Turn it upside down and keep it under a blanket until it cools completely. Store the berry drink in the dark and cold for the winter.

How to make with currants

Components:

• strawberries – 400 g;
• black currant – 200 g;
• granulated sugar– 8 tbsp. l.;
• water – 3-4 l.

Victoria compote recipe:

1. Wash the berries, let them drain, sort them, tear off the tails and branches.
2. Meanwhile, boil water and dissolve sugar there. This will take approximately five to ten minutes.
3. Divide the strawberries and currants into two three-liter sterilized jars. Pour hot syrup over them and roll up the lids.
4. Cool the pieces upside down under the blanket, and then place them in a cold place.

With added mint

Victoria compote for the winter can be prepared from the following ingredients (proportions for a three-liter container):

• strawberries – 400 g;
• refined sugar – 300 g;
• water – 2.5-2.7 l;
• mint – 6 leaves;
• citric acid – 1.5 tsp.

Cooking process:

1. Rinse the strawberries, let them drain in a colander, and tear off all the tails.
2. Sterilize the container and lid, then place the berries there.
3. Bring the water to a boil, dissolve the sugar cubes so that not a single grain remains. Fill the preparation with the resulting syrup.
4. Place mint leaves in the jar and carefully move them so that they are not on the surface, but in the middle. Cover the workpiece with a lid and wrap it in a blanket for a quarter of an hour.
5. Take out the mint leaves. Drain the syrup from the jars, leave the berries inside and wrap them up.
6. Bring the expressed liquid to a boil again. Pour into the workpiece citric acid, pour hot syrup, immediately roll up thoroughly.
7. Turn the workpiece over with the lid down and keep it there until it cools completely. Then store it in a dark place at room temperature.

Recipe for compote for the winter from victoria and raspberries

This drink turns out incredibly aromatic. To prepare a three-liter jar of Victoria compote for the winter, you will need the following ingredients:

• raspberries – 0.5 kg;
• Victoria – 0.5 kg;
• sugar – 400 g;
• purified water – 2 l.

Cooking process:

1. Sterilize the container.
2. Place the berries in different bowls, sort them out, and tear off the tails. Rinse thoroughly and let them drain in a colander. Then place them in a jar.
3. Boil water in a large saucepan. Pour it into a jar. Cover with a lid and leave for a quarter of an hour.
4. Drain the water back into the pan. Place it on the stove and boil for 10 minutes. Pour it over the berries again, and after 15 minutes pour it into the pan. Add granulated sugar there and boil for a quarter of an hour.
5. Pour the resulting syrup over the strawberries and raspberries after the third boil and roll up. Turn the workpiece upside down and cover with a blanket. After two or three days, when it has cooled down, move it to the pantry or cellar.

Video recipe: delicious Victoria compote for preparing for the winter

It’s already the middle of summer, and Victoria is still singing and singing. This year it started quite late due to the long spring. Well, it’s okay, we’ve already cooked the main thing, and now I want to make some more compote. Children simply adore him. They don't need any store-bought juices with the taste of this beauty. My wife and I also prefer our preparations without preservatives.

This drink is drunk quite quickly, so I mostly make it in a large container. Several cans fly away for the holidays when it comes a large number of guests. Therefore, this is a kind of savings, since there is no need to purchase large quantities harmful drinks in the shop.

Victoria is quite fragile. You probably noticed this too. When collecting it, you must not damage the fruits, and you should also process it quickly enough. After all, it wrinkles, and very ripe ones begin to spoil. Such fruits are not suitable for compote, as they will quickly turn into porridge from boiling water. It is better to make pureed jam from them.

If you do not have your own garden, then try to purchase berries from other gardeners. They have it smelling and tasty. Imported ones are not suitable for this. After all, having made a drink from such fruits, you will taste only sugar. And the berry taste will be very weak, if at all!

Can also be used wild strawberries or strawberries. Only they are much smaller than garden ones and therefore you will need more of them. Some people like it assorted, combining Victoria with cherries or currants. And not only. But for me, the tastes are mixed and it is no longer possible to distinguish them from each other. Or even one interrupts the other. But as they say: taste and color...

How to prepare Victoria compote for the winter?

I use this recipe to make almost all drinks at home. The thing is that it is very simple not only to use, but also to remember. No need to iterate cookbook in search of the right one. All you have to do is remember the amount of sugar and that’s it!

We will also not sterilize. This is such a labor-intensive and time-consuming process that most people prefer not to do it at all. Therefore, we will prepare everything quickly and easily.

Ingredients:

• Victoria – 500 gr.;
• Sugar – 1.5 cups (300 g);
• Water – 2.5 l.

Preparation:

1. First, we need to sort out the berries. Select those that are suitable for compote: firm, whole, not overripe. Tear off all the stems. Rinse the treat under running water. This is done quite quickly using a colander. Let the excess liquid drain.

Very soft fruits will spread from the boiling water and there will be an ugly mess in the jar.

2. While the Victoria is drying, wash the jars with soda or detergent. Also, inspect them before doing this. The neck of the container must be intact, without visible chips, not to mention the integrity of the bottle itself. Turn the clean ones upside down to drain the water. We will also prepare the lids. There is no need to sterilize anything!

3. Pour water into the pan and put it on fire. It should boil. I have a large container, so I boil enough for two jars at once.

Pour a little more liquid than according to the recipe. It's better to have some left than not enough.

4. Place the berries in the container, filling approximately 1/3 of the container. In general, you can put any amount. It all depends on your preferences.

The more strawberries, the stronger and richer the taste and color of the compote.

5. By this time, the water has boiled and we pour it into jars with a ladle or glass. Fill to the top, right up to the lid. Cover the neck with a lid. Leave them like this for 10 – 15 minutes. This way the berries and containers will be sterilized, and the water will acquire the smell and color of Victoria.

6. Pour sugar into the pan. I do this based on two jars, that is, I double the recipe volume. Now we need to pour the water from the container back into the pan. A lid with holes, which I don’t have, will make things easier. Therefore, I use a colander so that the berries fall into it during the process.

The jars are still hot, so use oven mitts or a towel to carefully turn the containers over.

Cover the jars again with the same lids and boil the water again.

7. When the syrup begins to boil, turn off the stove. Pour it again into the bottles to the top. It’s better to let it leak out a little over the edge, since there shouldn’t be any air in them. Roll up with metal lids. I use regular machine and twist closures. The latter are generally easy to use.

8. Check for leakage by turning the cans over. The one that is leaking needs to be rolled up again with a machine. Or open and drain the syrup. Pour the boiled mixture into the jar again. Just roll it up with a new lid.

In an inverted position, they can be placed under a warm blanket. But I bet in the usual position. I cover it with a blanket and leave it like that to cool. This way they continue to be sterilized. This process takes 1–2 days. Then we store the cold ones in a cool and dark place.

Well, it's not difficult at all. The whole process took less than an hour. But we will enjoy the winter very much delicious drink. And the guests will not take us by surprise. After all, we already have enough preparations in the cellar to keep the table full. With this I say goodbye to you, see you soon!

Victoria compote will be great for the winter vitamin drink for the cold season. It will help diversify daily menu and suitable for children. It can be varied by adding other components, with or without sterilization.

How to cook Victoria compote for the winter?

To cook rich compote from Victoria for the winter, it is important to consider the following subtleties:

1. It is better to use freshly picked berries so that they are not deformed during cooking.
2. Preparing strawberries includes removing debris and rinsing the berries in cold water several times.
3. It is recommended to sort the berries by size.
4. Containers and lids for preservation must be sterilized over steam or baked in the oven.
5. It is important to know what Victoria is combined with in compote: it can be currants, apricots, cinnamon, oranges, raspberries.

Victoria compote for the winter without sterilization

The berries are famous for their vitamin properties, they are used for kidney problems. Save as much as possible useful qualities It is possible if you make compote from Victoria without sterilization. You will only need to first prepare the containers for preservation and the lids for them.

Ingredients:

• Victoria – 800 g;
• water – 2.5 l;
• sugar – 1.5 cups.

Preparation

1. Prepare the berries and place them in containers, filling them 1/5 full.
2. Boil water, pour it over the berries and leave for 15 minutes.
3. Then drain the liquid and boil it again, adding sugar. Cook for 3 minutes.
4. Pour the syrup into the berries and cover the Victoria compote with lids for the winter.

Victoria compote with citric acid

Incredibly enjoyable spicy note has Victoria compote for the winter, the recipe for which includes the addition of citric acid. This drink can be consumed as a stand-alone thirst quencher, or in combination with all kinds of desserts. He will come to the rescue if unexpected guests arrive and will complement the table.

Ingredients:

• Victoria – 400 g;
• sugar – 300 g;
• water – 3 l;
• citric acid – 1 tsp.

Preparation

1. Cut the berries in half and throw them into jars. Add acid there.
2. Add sugar to water, bring to a boil and cook for 7 minutes.
3. Pour syrup into containers.
4. Cover the ripe Victoria compote with lids for the winter.

Victoria compote without sugar

There is a simple recipe for Victoria compote without added sugar. If desired, housewives can find incredibly practical uses for the drink. For example, it can be used not only for its intended purpose, but also to catch berries, pour gelatin over them and get original dessert. Another option would be to use the resulting mass as a layer for the cake.

Ingredients:

• Victoria – 400 g;
• water – 3 l.

Preparation

1. Scald the containers with boiling water and place the berries in them.
2. Pour boiling water over the berries.
3. Cover the containers with lids, place in pans and sterilize for 10 minutes in boiling water.
4. Cover the delicious Victoria compote with lids for the winter.

Victoria compote for the winter with mint

You can add piquant, refreshing notes to the drink if you make it. These components combine extremely organically with each other. You don’t need too much of an additional component; just a few leaves are enough. A pleasant sour taste can be added using citric acid.

Ingredients:

• Victoria – 150 g;
• sugar – 100 g;
• water – 900 ml;
• mint – 2 leaves;
• citric acid – 5 g.

Preparation

1. Throw sugar into water and cook until it dissolves.
2. Sterilize the jars, put the berries in them, pour syrup, throw in mint leaves and leave for 10 minutes.
3. Drain the liquid and boil again, pour into jars.
4. Cover the victoria and mint compote with lids for the winter.

Victoria and raspberry compote for the winter

There are recipes according to which the preparation of Victoria compote for the winter is carried out with the addition of other types of berries. Extremely spicy and rich taste has a drink with raspberries. There is a certain secret on how to protect a glass container from damage when boiling water is poured into it: it is recommended to place it on a metal surface at this time.

Ingredients:

• Victoria – 1 kg;
• raspberries – 1 kg;
• sugar – 1 glass;
• water – 4 l.

Preparation

1. Arrange the berries in equal shares into sterilized containers.
2. Pour in boiling water, let stand for 5 minutes and drain.
3. Add sugar to the liquid and bring to a boil. Pour syrup over berries.
4. and Victoria close the lids.

Victoria compote with orange

Lovers of refreshing drinks can make Victoria compote for the winter with orange. Notes of citrus will give it an indescribable taste. The somewhat cloying sweetness will disappear from it and it will acquire a pleasant sourness. Mint or lemon balm goes well with these components; they can also be added to the composition. Another advantage is the rich color.

Ingredients:

• Victoria – 1 kg;
• sugar – 1 glass;
• orange – ½ pcs.;
• water – 4 l.

Preparation

1. Place the berries and peeled orange in sterilized containers and pour boiling water over them. Let stand for 10 minutes.
2. Drain the water, add sugar, bring to a boil and pour back into the jars.
3. Roll up the compote with lids.

Victoria and currant compote for the winter

One of the most harmonious combinations You can call it a compote of Victoria and currants. An important point One thing that is definitely recommended to follow is the selection of quality berries. They can be used in equal proportions or in different ones, at the discretion of the hostess. They should have a dense structure so as not to boil while adding boiling water.

Ingredients:

• red currants – 100 g;
• Victoria – 100 g;
• black currant –100 g;
• sugar - 120 g
• water – 2 l.

Preparation

1. Mix the berries together, place them in containers, pour boiling water over them, and cover with lids. Let it brew for 20 minutes.
2. Drain the water, mix with sugar and boil.
3. Pour the liquid back into the jars and roll them up.

Victoria compote with cinnamon

Victoria compote is extremely popular, the recipe for which includes the addition of cinnamon. The spice will highlight taste qualities strawberries and will go very organically with it. Another successful component will be vanilla sugar, however, it should not be added immediately, but after some time. Otherwise, the drink may become bitter.

Ingredients:

• water – 1.5 l;
• Victoria – 300 g;
• sugar – 3 tbsp. l.;
• cinnamon – 1 stick.

Preparation

1. Boil water, add berries and sugar.
2. After 3-5 minutes, add the cinnamon stick. Boil for 5 minutes and remove it.
3. If desired, you can add a pinch vanilla sugar, roll up the compote with lids.

Compote of Victoria and apricots for the winter

Another incredible one tasty option is also Victoria. A common cooking method is to use pre-frozen ingredients and then brew them into an amazing drink. However, you can close it for the winter if you use fresh ingredients. You need to remove the pits from the apricots.