As far back as I can remember, my mother prepared compote of whole apples for the winter in a 3-liter jar when we came to visit my grandmother in the village. There was a huge old but very well-kept garden in which apple trees, pears, plums, cherries and apricots grew. Grandfather loved his garden very much and carefully looked after it: he dug up every tree, cut the grass on the lawn, and every year we collected a large harvest of delicious varietal fruits.
Grandma liked to make jam and jam, but mom made compotes and various newfangled sweets. And as soon as the early Antonovka season ripened, my mother immediately made a delicious drink from these apples. Just imagine: in winter you open a jar, quench your thirst with a delicious sweet and sour compote, and then enjoy apples that simply close completely.
Even now, sometimes I make such a tasty treat for my son, and in the winter I give it instead of store-bought juice, which contains more preservatives than natural ingredients. My son eats apples with great pleasure, leaving only the tails and seeds. Although my grandmother said that absolutely everything in an apple is healthy, and she ate it without a trace.
Sometimes I make a dessert from these apples: I puree them in a blender and serve them in bowls with ice cream and nuts.

Ingredients:
- apple (small ripe) - 5-6 pcs.,
- granulated sugar (white) per 1 jar with a capacity of 3 liters - 300 g,
- water.




We sort through the apples: for compote, leave small fruits without damage or wormholes. We rinse them well and place them in pre-prepared 3-liter jars. Since we will not sterilize the workpiece itself, we will only process the jars: we thoroughly rinse them with a soda solution, and then sterilize them over steam for 5-7 minutes. Be sure to boil the lids for about 5 minutes.
We put prepared fruits in each jar, but no more than 10 pieces, so that they occupy approximately 2/3 of the volume of the container.




Then pour boiling water over the apples.
To prevent the jar from bursting from boiling water, I place it on a knife.




Then cover with a lid and leave until it cools completely.




Now pour the cooled water, saturated with apple aroma, into a saucepan and add sugar according to the number of cans.




Stir until it is completely dissolved and cook for a couple of minutes.




Then fill the jars with hot syrup to the very edge and quickly roll them up with boiled metal lids.




We turn the jars upside down - this is how we check the tightness of the seal. We wrap it in a blanket to retain as much heat as possible - this way we ensure long-term storage of the drink in winter.
When the jars have cooled, we transfer them to the right place and wait until we can enjoy the rich taste of the aromatic apple compote.
It’s also easy to prepare and

In winter, we begin to feel a lack of vitamins. To replenish them, I advise you to prepare a compote of whole apples for the winter. Rich and aromatic! And apples are a delicious dessert! This compote needs to brew, the apples should be saturated with both sugar and the smell of cinnamon.

To prepare apple compote from whole fresh apples for the winter, we will need the products indicated in the list.

Wash and sterilize the jar and lid thoroughly. Wash the apples and put them in a jar. Pour water to the very top of the neck. And immediately air bubbles actively come out of the apples, and the apples absorb water.

We put a terry towel over the jar to keep it warm for as long as possible.

We put a lid with holes on the jar and pour water into the pan. Add 100 ml of water, since the apples have absorbed some of the water. Add orange zest and sugar to the water. Bring to a boil and the sugar dissolves.

Add cinnamon powder and a slice of lemon to a jar of apples.

Fill the apples with syrup and immediately roll up the lids. Turn the lid down and wrap it in a blanket.

Cooking time: Not indicated

Grandma liked to make jam and marmalade, but mom made compotes and various newfangled sweets. And as soon as the early Antonovka season ripened, my mother immediately made a delicious drink from these apples. Just imagine: in winter you open a jar, quench your thirst with a delicious sweet and sour compote, and then enjoy apples that simply close completely.

Even now, sometimes I make such a tasty treat for my son, and in the winter I give it instead of store-bought juice, which contains more preservatives than natural ingredients. My son eats apples with great pleasure, leaving only the tails and seeds. Although my grandmother said that absolutely everything in an apple is healthy, and she ate it without a trace.

Sometimes I make a dessert from these apples: I puree them in a blender and serve them in bowls with ice cream and nuts.

– apple (small ripe) – 5-6 pcs.,

– granulated sugar (white) per 1 jar with a capacity of 3 liters – 300 g,

We sort through the apples: for compote, leave small fruits without damage or wormholes. We rinse them well and place them in pre-prepared 3-liter jars. Since we will not sterilize the workpiece itself, we will only process the jars: we thoroughly rinse them with a soda solution, and then sterilize them over steam for 5-7 minutes. Be sure to boil the lids for about 5 minutes.

We put prepared fruits in each jar, but no more than 10 pieces, so that they occupy approximately 2/3 of the volume of the container.

Then pour boiling water over the apples.

To prevent the jar from bursting from boiling water, I place it on a knife.

Then cover with a lid and leave until it cools completely.

Now pour the cooled water, saturated with apple aroma, into a saucepan and add sugar according to the number of cans.

Stir until it is completely dissolved and cook for a couple of minutes.

Then fill the jars with hot syrup to the very edge and quickly roll them up with boiled metal lids.

We turn the jars upside down - this is how we check the tightness of the seal. We wrap it in a blanket to retain as much heat as possible - this way we ensure long-term storage of the drink in winter.

When the jars have cooled, we transfer them to the right place and wait until we can enjoy the rich taste of the aromatic apple compote.

It’s also easy to prepare pear compote for the winter. Bon appetit!

A recipe for a delicious fruit preparation for the winter - apple compote, which is filled with whole fruits into 3-liter jars. A simple and affordable recipe made from natural ingredients

Compote of whole apples for the winter

Cooking time: Not indicated

To make apple compote from whole apples you need:

– cans with a volume of 3 liters;

– a special lid for draining boiling water;

– key for screwing the lids;

– a blanket for wrapping jars of compote;

– water passed through a filter or water from a spring.

To twist the compote, it is necessary to use selected apples, i.e. not dented or wormy. To prepare compote from whole apples for the winter, thoroughly rinse the fruits with water.

To make the compote saturated with apple flavor, we make punctures in each apple with a fork in two or three places.

Let's start preparing jars for compote. I usually put compotes in three-liter jars. For compotes, I think this is the most suitable option. But if this is a lot for you, you can roll the compote in two-liter jars. Choose jars without cracks. And pay special attention to the neck of the jar. It should be smooth and without splinters. If you find something suspicious on the jar, put it aside and do not use it in twists at all. Such a jar can swell in the best case scenario, in the worst case scenario it can explode right in the cellar. Before sterilizing, wash the jars with baking soda and rinse thoroughly with cold water.

We sterilize jars using a proven method. Some people sterilize on a special metal stand, others manage to sterilize on tiers of a pressure cooker. By the way, a stand for sterilization can be bought in special stores for household goods. I have adapted to sterilize any jars in the microwave. It is fast and does not create much heat or evaporation. Pour water into a 3-liter jar and place it on its side directly in the microwave. Turn on the microwave oven for 7 minutes at maximum power. Drain the remaining water from the jar. Boil the lids in water for 3-4 minutes.

Place the apples in a jar.

Pour boiling water into a jar of apples.

Pour boiling water gradually, with a short interval, so that the jar does not suddenly burst from the heat. After 10 minutes, put a lid with holes on the jar.

Drain the water from the jar into a saucepan and prepare the syrup. To do this, add sugar - 0.5 l.

We wait until the syrup boils and pour it back into the jar of apples.

We roll up the jar of compote using a seaming wrench.

After twisting the compote, be sure to check whether the syrup is leaking from under the lid. If yes, then change the cap. Wrap jars of hot compote in a blanket until they cool completely.

Be sure to prepare compote from whole apples for the winter according to our recipe. Whole fruits look very impressive in jars, and the drink itself is very tasty.

Apple compote for the winter - let's prepare summer in jars! Recipes for various apple compotes for the winter with and without sterilization

Apple compote in jars is simply amazing!

It is not even close to the drink that is boiled in a saucepan.

Summer aroma, unique taste, army of vitamins.

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

Apple compote for the winter - general principles of preparation

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

What can be added to the compote:

Zest fresh or dry.

Compotes are prepared with and without sterilization. In the second case, the double pouring method is most often used, and citric acid is often added. In any case, it is important to maintain the sterility of the workpiece. The dishes are treated with steam or any other method. For hermetically sealed sealing, use a special key or screw caps if the neck of the jar fits.

Compote of apples for the winter in pieces (with citric acid)

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

1 tsp. citric acid.

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 you have a reserve.

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

3. Place the apple pieces in a jar.

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

5. Drain all the liquid into a saucepan, add sugar according to the recipe. Place on the stove and boil for three minutes.

6. Add citric acid to the jar.

7. Pour boiling syrup over the compote and cover with a lid.

8. Turn the jar over and cover it 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. For one three-liter jar there are 8 to 10 pieces.

1. Rinse the apples thoroughly and remove the stems. There should be no damage to the fruit.

2. Place the prepared fruits in a sterile 3-liter jar. There is no need to fill the jar with apples above the hanger. If the fruits are large, then put not 8 pieces, but less.

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

4. Leave the jars to cool for 12 hours, longer if possible, but do not keep for 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 and become imbued with the aroma of apples.

6. Boil the drained water, adding granulated sugar according to the recipe. Boil the syrup for at least five minutes to ensure purity.

7. Pour over the apples. Seal the jars and keep them upside down until they cool, covering them 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 he stays, he will live quietly until next year. Such drinks should not be stored for more than two years, since apples are used whole and with seeds.

600-800 g small apples;

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

2. Sterilize a three-liter jar and seal the lid.

3. Place the apples in a jar.

4. Boil syrup from sugar and water.

5. Fill the jar with apples, cover with a lid, but do not screw it on.

6. Place the jar in a tall saucepan with a cloth on the bottom.

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

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

Compote of apples for the winter with vanilla (Ranetki)

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

1 g natural vanilla;

1. Wash the ranetki, remove the tails. Pierce each piece with a toothpick. This technique will preserve the thin skin on the fruit.

2. Place the ranetki in sterile jars.

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

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

5. Transfer to a pan for sterilization. There must be fabric at the bottom so that the glass does not burst during the process.

6. Pour boiling water into the pan.

7. After the water boils in the pan, sterilize the jars for ten minutes.

8. Take out, roll up the lids with a key, leave until completely cool under the blanket and upside down.

Fragrant apple compote for the winter (with grapes)

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

300 g grapes;

1. Wash the grapes and apples. Dry.

2. Separate the grapes from the tassels and place them in a three-liter jar. Cut the apples into slices and add to the grapes.

3. Pour boiling water over everything and leave for about twenty minutes.

4. Now put a lid with holes on the jar and 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 boiling syrup over the future compote.

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

Compote of apples for the winter with orange “Fanta in Russian”

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

1 tsp. citric acid;

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

2. During this time, you need to peel the orange, put the peels in a saucepan. It should be empty. There is no need to grind the crusts; the larger they are, the better.

3. Squeeze the juice out of the citrus and pour it into the pan. When squeezing the juice, be careful not to get any seeds, let there be pulp.

4. Drain the water from the jar of apples into a saucepan and place on the stove.

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

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

7. Add acid to a jar of steamed apples.

8. Pour boiling syrup over it and seal. The “Russian Fante” also needs to cool down upside down under a warm blanket.

Spicy apple compote for the winter with cinnamon and cloves

A variant of fragrant compote, to which it is advisable to add natural cinnamon. If the spice is crushed into powder, there is a possibility of using a product of low quality or synthetic origin.

0.3 cinnamon sticks;

7-8 small apples;

1. The apples need to be washed, dried, and processed in the jar.

2. Pierce each fruit with a toothpick to maintain the integrity of the skin. Place in a sterile jar.

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

4. Boil the syrup, pour the prepared filling into the jar.

5. Cover, transfer to a pan for sterilization, pour boiling water.

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

7. After this time, carefully remove the tank and roll up the lid using the key. Cool and store.

Temperature changes when pouring boiling water may cause the jar to burst. To prevent this from happening, lower a large spoon inside, but only a clean one.

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

Jars of compote need to be kept under a blanket until they cool completely, sometimes this will take two days. In the heat, further sterilization of the drink occurs, which ensures its safety.

You can add more than just berries and fruits to apples. Amazing compotes are made with mint leaves or lemon balm.

Granulated sugar is not always pure. That is why it is recommended to boil the syrup for at least three minutes; you can boil it longer. Never use sand from a sugar bowl that may contain crumbs or other debris.

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Apple compote for the winter: recipes from simple to sophisticated, options with various additions and general principles of preparation, selection and combination of products

The word “compote” came into our speech from France. In Rus', the drink denoted by this word was long called vzvar, or uzvar. They drink a drink made from fresh fruits and their various combinations immediately after preparation and, of course, store not only apple compote for the winter without sterilization and cooking. Quite often, the apple plays the “main role” for this drink. Tasty and healthy in itself, it goes well with other fruits.

Compote is cooked in different ways. In some recipes, apples are only dipped in boiling water for a short time in order to preserve the beneficial substances they contain as much as possible, but sometimes they are boiled for 20 minutes or more. One of the simplest recipes is a compote made for the winter from early apples without sterilization or cooking.

Ingredients (for one three-liter jar):

• Apples (5-7 large fruits);
• Sugar (240 gr).

Apple compote for the winter without sterilization: recipe for a 3 liter jar

1. Note: the amount of sugar directly depends on the type of fruit used. If the compote turns out to be too sweet, it’s not a big deal; you can simply dilute it with water before using it, but if the drink is too sour, the jars may fail and explode.

Apples (we used the “White filling” variety in our recipe) can be used whole or cut into slices.

2. The fruits should be washed well under running water and then placed in a colander for a while.

Be sure to select large and small fruits. After all, compote from small apples is poured three times for the winter, if without sterilization, and the fruits are used whole, as in the recipe. And large ones are cut into 3 parts and cleaned of seeds.

3. Since only large apples were used in the recipe, they had to be cut.

4. The jar should be thoroughly washed, kept in the sun for natural treatment against microbes (sterilized in the oven) and filled one third with chopped fruit.

Advice: To quickly and easily wash a jar prepared for preservation, you can use dry mustard. Simply apply a little powder to a damp dish sponge and wipe the jar inside and out. Mustard will not only perfectly remove all dirt, but also disinfect the glass container.

5. For the first time, you need to pour boiling water over the chopped apples for compote and leave for 20-30 minutes, so that you can then roll them up without sterilization. These fruits, especially if they are pre-cut into slices, absorb water remarkably well, and the specified time will allow you to determine how much liquid will need to be added when cooking the syrup.

6. After this time, the water must be poured into a pan or bowl using a plastic lid with holes.

7. Add sugar to the pan and bring to a boil over low heat.
Note: If you decide to prepare compote from small whole apples, then you need to pour boiling water over them twice, and roll them up on the third. And it is necessary to keep the fruit in boiling water for 30 minutes.

8. As soon as the syrup boils, pour it into a jar of apples and immediately roll it up. To check the sealing seal, turn the container with compote upside down onto a dry plate. Wrap in a blanket and leave to cool.

Note: To prevent apples from turning into puree during storage, you should choose fruits of medium ripeness for preservation. Additional taste and aroma can be created by adding cinnamon or vanilla.

It is better to store prepared apple compote for the winter without sterilization in a cellar or pantry. In winter, this aromatic drink will not only delight you with its taste, but will also replenish the lack of vitamins in the body. And it’s also great to drink this natural drink to children with acitone. But that's a completely different article.