Apple compote in jars is simply amazing!

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

Summer scent, 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:

Other fruits;

Spices;

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 itself simple compote from apples for the winter. This drink always turns out great and lasts all winter, even when room temperature, but does not require sterilization. Compotes with other fruits and berries are prepared using the same principle. Calculation of products for one three-liter jar.

Ingredients

0.5-0.7 kg apples;

250 g sugar;

1 tsp. citric acid.

Preparation

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. Fill boiling water, 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.

Ingredients

8-10 apples;

2 liters of water;

300 g sugar.

Preparation

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 nylon covers, 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 according to the recipe granulated sugar. 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 peacefully until next year. Such drinks should not be stored for more than two years, since apples are used whole and with seeds.

Ingredients

300 g sugar;

600-800 g small apples;

2.5 liters of water.

Preparation

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 twist 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, workpiece with sterilization.

Ingredients

1.5 liters of water;

400 g sugar;

1 g natural vanilla;

Ranetki.

Preparation

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)

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

Ingredients

300 g apples;

300 g grapes;

1 tsp. lemons;

300 g sugar;

2.5 liters of water.

Preparation

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 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. Will be sufficient fresh juice from sour citrus.

Ingredients

5-6 apples;

1 orange;

1 tsp. citric acid;

250 g sugar.

Preparation

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

Option fragrant compote, to which it is advisable to add natural cinnamon. If the spice is ground into powder, there is a possibility of product contamination Low quality or of synthetic origin.

Ingredients

0.3 cinnamon sticks;

2 cloves;

7-8 small apples;

300 g sugar;

2.3 liters of water.

Preparation

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.

Fruit drinks homemade have a refreshing taste, unique aroma and contain a large number of vitamins, unlike store-bought analogues. To enjoy them at any time of the year, you can preserve apple compotes for the winter, which are ideal for daily menu and the festive table.

Classic compote of fresh apples for the winter

Apple compote classic recipe easy to prepare. The fruits for it need to be chosen juicy, ripe, bright in color, then the drink will turn out especially tasty and appetizing.

Necessary components (for a three-liter jar):

• apples – 0.4 kg;
• water – 3 liters;
• sugar – 50 grams.

Cooking:

1. First you need to prepare the dishes for future canned food. To do this, clean jars must be kept for 10 minutes. hot oven or microwave at medium power. Place the lids in boiling water for 7-8 minutes.
2. Then sort the apples and wash them thoroughly. Remove the core from them and cut into 5-6 pieces.
3. Place the fruits in a saucepan with hot water and boil for 5 minutes. Then pour them into a colander and cool, placing them under cold water.
4. Fill the jars with apples so that there are a little more than half of them.
5. Add sugar to the liquid where the fruits were cooked and prepare a sweet syrup.
6. Then pour the hot broth into the jars of apples and cover with lids.
7. Place the canned food in a large bowl of water, bring it to a boil and sterilize for 30 minutes.
8. After this, roll up all the jars with lids.
9. Turn the blanks over, wrap them in a warm blanket and leave them for a day.

Apple compote is ready for the winter. After complete cooling, it should be placed in a permanent storage location.

Delicious drink in a slow cooker

Cooking compote from apples and then preserving it can be very in an original way, using a multicooker. This drink is practically no different in taste from preparations prepared on the stove.

Required components:

• apple fruits – 1.5 kg;
• water – 1.5 liters;
• sugar – 200 grams;
• one lemon;
• cloves – 2-3 pcs.

In winter, when the lack of vitamins is noticeable, all kinds of preparations help us out. Compotes are one of the ways to preserve fruits. Both adults and children love them very much. Kids especially like apple compote - it has an unobtrusive taste, and in addition, these fruits do not cause allergic reactions. There are many recipes for making canned apple drink, but in this article we will look at how to prepare compote from whole small apples for the winter. These fruits are usually called “Chinese” or “paradise”. They belong to wild varieties, but these fruits are no less beneficial for the body than other varieties.

Benefit apples of paradise for good health

It is known that all apples contain great amount pectin This substance cleanses the intestines, improves its functioning, and helps cope with constipation. Apple fruits contain a lot of acids - acetic, tartaric, ascorbic and citric. Interestingly, the “Chinese” ones contain several times more dietary supplements – about 5-6 times. These fruits lower blood cholesterol, promote the renewal of blood vessels and strengthen them. They remove excess fluid from the body, stimulating kidney function. Those who suffer from edema need to eat apple fruits every day.

Scientists say that regular use Eating apples reduces the risk of stroke. The mineral salts in their composition have a beneficial effect on the condition of joints in rheumatic diseases. The benefits of dwarf apples are obvious, so if you managed to collect a good harvest of these priceless fruits, be sure to make a compote of small whole apples for the winter.
Firstly, it definitely won’t contain various preservatives and aromatic substances, like store-bought ones. Secondly, you will always have on hand not only a pleasant-tasting drink, but also beautiful apples that can be used as a filling for baked goods.

Contraindications for consuming raki compote include: peptic ulcer and gastritis in the acute stage. These fruits are not recommended for pancreatitis.

Selecting suitable fruits for compote

What fruits are suitable for compote? These should be slightly unripe, juicy and undamaged apples. You should not use those that have fallen to the ground - traces of the impact may not be visible, but the flesh in this place is already damaged. Under influence high temperature struck fruits may burst, since the skin at the point of impact is no longer as strong as that of fruits picked from the tree by hand.

Collect the shells with your hands, being careful not to damage the skin. It is best to pick them off together with the stalk. Overripe fruits are not suitable for compote for the winter - their pulp has a loose structure and does not contain enough juice. When canning, such fruits will become soft.

Preparing fruits and containers for canning

After going through the “rattles”, removing all spoiled and rotten or damaged fruits, wash them thoroughly. Then let the water drain; to do this, transfer the fruit to a colander. Make several pricks on each fruit using a needle or toothpick. This must be done so that the skin does not burst during cooking and the fruit remains intact.

Prepare jars for canning. Wash them with soda, and then sterilize each one over steam for three minutes. Lids also need to be disinfected. Boil them in a bowl for a few minutes.

Recipe for compote from whole small apples for the winter

To prepare, we only need small apples, sugar, water and cinnamon (optional). Some housewives add a little more vanillin to make the compote more flavorful.

To prepare the syrup, you need to know how much it will be needed. To do this, weigh the fruits. For one kilogram of apples there is approximately a liter of water and 300 grams of sugar. From this calculation we will cook the syrup. Required amount We send water to large saucepan, add sugar, turn on the stove to low. Don't forget to stir the syrup. While it is boiling, place the fruits in clean jars. The container should be filled no more than a third full.

When the syrup boils, stir the syrup constantly until you are sure that all the sugar has dissolved. Now you can pour it over the apples. Fill the jars with syrup, but not to the very top, but so that there is about 3 centimeters of free space left to the neck of the jars. Cover the containers with sterile lids.

Let's start sterilization. Use a convenient container for this - choose a wide pan that can fit several cans. The water in the container should already be hot. If you put the jars in cold water, they will burst from the temperature change. The sterilization time depends on the volume of your jars of compote. A liter container is boiled in a water bath for 5 minutes, a two-liter container for 10 minutes, and a three-liter container for 15 minutes.

When the sterilization process is completed, we proceed to sealing. Having rolled up all the jars, turn them upside down, place them on the floor and insulate them with an old blanket. In this position, leave them to cool for at least a day. After completely cooling, the jars of compote can be stored in a cool place. Delicious and healthy compote from whole small apples ready for the winter!

How to make compote from whole apples for the winter (without sterilization)

Sterilize the jars. Three-liter ones will suit you. Place apples in them, filling the entire container. Any apples will do.

Pour boiling water into the jars, covering the apples.

Cover with a lid and wait a quarter of an hour. This will steam the apples.

Drain the water into a saucepan.

Add a glass of sugar to the water and bring to a boil.

Pour boiling syrup over the apples in the jar.

Cover the jar with a previously sterilized lid.

Roll up the lid with a seaming machine.

Turn the jars upside down, wrapping them in a blanket for 5-6 hours.

When you want to taste your compote, dilute it slightly boiled water according to your taste, because the syrup is quite concentrated. And you can use whole shells for cooking delicious pies, - in winter you always want to drink a cup of tea along with some sweets.

Apple trees are widespread throughout almost the entire territory of mid-latitudes. Apple fruits are very useful when eaten fresh and canned. There are many ways to prepare apples. Apple compote for the winter is delicious and healthy drink, which reminds of warm summer time. There is a huge amount variety of recipes apple compote for the winter in a three-liter jar. We present you some of them.

A simple recipe for apple compote for the winter

There is a simple but good recipe apple compote chopped apples. This is where you should start learning how to make blanks of this kind if you have not done this before. The main thing is to strictly follow the recipe instructions, then everything will work out.

For one three-liter jar you will need:

• A third of a jar of apple slices;
• 200 grams of sugar;
• 2.5 liters of clean water.

First of all, thoroughly wash the dishes for seaming, rinse them well and sterilize them with boiling water. We select large, slightly unripe fruits without damage or disease. The apples are washed, cored and cut. To apple slices did not oxidize in air, add a pinch of lemon to the water.

Pour the apples into a jar and fill with boiling water. After a few minutes, pour the water into a bowl for boiling. Dissolve sugar in it and bring the syrup to a boil. Then we pour it into a jar of apples, roll it up, turn it over and leave the container wrapped in some warm cloth. After cooling in air, the compote is sent for cold storage.

It’s worth rolling up a couple of jars, and this simple recipe for apple compote for the winter will reliably take its place in the list of your home recipes. When it starts to work out well, you can give free rein to your imagination and experiment with the preparation process and ingredients.

Compote of whole apples for the winter

This recipe eliminates the need for chopping and peeling apples, but requires selecting the right ripeness and size fruits. Drink from whole fruits it takes longer to infuse, since apples do not immediately give off their taste and aroma to the water.

For three liters of compote you will need:

• 1.5 cups sugar;
• 1 kg of small apples;
• 2.5 liters of water.

We select small apples that fit freely in containers. We check them for damage, rot and worms. Wash thoroughly and let dry. We wash and sterilize a three-liter jar. Place the apples in the jar, shaking it to make it more dense. Fill the jar up to the shoulders.

Prepare the sugar syrup - cook, stirring constantly and skimming off the foam. Fill the jars with apples with the prepared syrup. Then, cover with lids and place them in a tall pan, covering its bottom with a cloth. The water level should be just above the hangers of the jars. Bring the water to a boil and let the jars sit for 20 minutes. After sterilization, we roll up our blanks and leave them to cool in the air. Refrigerate the cooled jars.

Anyone can master a recipe for compote made from whole apples for the winter. The drink perfectly quenches thirst and has a seasoned aroma of summer apples.

Compote of apples and pears for the winter

Those who have a pear tree growing in their garden, or simply have a desire to diversify the composition of the seams home production, they can try adding pear to the fruit composition. This recipe for apple compote for the winter is quite simple, but the drink turns out great.

Ingredients:

• 5 medium apples or small size;
• 2-3 pears;
• 1.5 cups sugar.

Preparation progress:

For compote, it is better to take slightly unripe or young apples without signs of spoilage or rot. Remove the petioles and wash them thoroughly. There are no sliced ​​apples in this recipe. For pears, on the contrary, it is better to choose large, ripe fruits with a smooth, clean surface. Divide the pears into three parts and remove the core. If the fruits are too big size, you can cut them into smaller pieces.

Place the prepared fruit (half a jar) into a clean, sterilized three-liter jar. Then, carefully pour boiling water over them and close the vessel with a lid. Blanch the fruit in this way for 40 minutes. After blanching, drain the water into a separate container, do not dilute it big amount boiling water, bring the mixture to a boil and pour the fruit into the jar again. The second treatment lasts 30 minutes. Then drain the water from the jar, dissolve 1.5 cups of granulated sugar in it, bring to a boil and pour the resulting sugar syrup over the fruits.

We seal the workpiece, wrap the jars in a warm cloth and leave to cool. After cooling, send the compote to infuse in a cold room. Compote of apples and pears is ready for the winter!

Compote for the winter from apples and grapes

Residents of the southern regions often have vineyards on their farms. This berry goes wonderfully with homemade compote along with an apple. Grapes have a sweet taste due to high content glucose, so there is one subtlety for those who do not like a sugary-sweet drink.

For 3 liters of finished compote we will need:

• 4-5 medium sized apples;
• About 2 kg of grapes;
• 500 grams of sugar.

In order to prepare compote for the winter from apples and grapes, you need:

Select healthy fruits, separate the grapes from the bunch and remove the cuttings. Pour a measured amount of apples into a jar and pour boiling water over it. After 5 minutes, drain the water into a separate container and pour a glass of granulated sugar into it.

The syrup is boiled while stirring and then poured into a jar. The containers are rolled up and wrapped in terry or woolen fabric. Best quality apple compote for the winter will reach after a long time in the cellar.

In order to highlight the sugary-sweet taste of some grape varieties, you can use a pinch of citric acid. Also, fruit mix in the bank can successfully complement ripe plum. It gives the product a different taste and color, which allows you to diversify the list of recipes.

Plum-apple compote

Many plum fruits (,) combine very well with apples when cooking compote. The taste of some fruits does not interrupt others, so this recipe is very suitable for your household.

Ingredients for three liters of drink:

• 1 kilogram of apples;
• 0.5 kilograms of plums;
• 200-300 grams of sugar.

Preparation progress:

We choose good, slightly unripe, dense fruits. Wash apples and plums thoroughly. Compote can be prepared in two versions - with whole fruits or chopped ones. In the first case, small-sized apples are selected so that the fruits fit into the jar.

If you decide to cut the fruit, then remove the core from the apple, cutting it into 4 parts. We remove the pit from the plum, making a neat cut, being careful not to damage the shape of the fruit. Fill the fruit jar two-thirds full with boiling water. Cover with a lid and let sit for an hour. Pour the water from the jar into a separate container. Place it on the fire and boil, pouring sugar into it until completely dissolved.

Pour the finished syrup into a jar of fruit and roll it up. Wrap it in cloth, place it on the lid and let it cool overnight. The drink should be stored in a cool, dark place.

There is also a slightly different recipe for apple and plum compote.

The ingredients are the same. The whole difference is in the method of preparation, namely in the method of adding sugar.

We sterilize the dishes, wash and check the fruit. Cut the apples into quarters and remove the core. Divide the plums in half and remove the pits. You can also add 1-2 peaches to the fruit composition. We process them in the same way as plums. Fill the jar with fruit, it should be about 2/3 of the container.

Then, pour 1.5 cups of sugar onto the fruit and pour boiling water over everything. Immediately roll up the lid tightly, wrap it in insulating material and turn it over onto the lid. After cooling, store in a cool, dark place.

The method is much simpler than the recipe with cooking sugar syrup, but the drink takes longer to brew. By the onset of cold weather, the fruits will saturate the solution with their taste and aroma.

Compote for the winter from apples and lingonberries

This is one of the most common recipes for fruit and berry compotes. It is prepared in mid-autumn, since lingonberries ripen in September-October. The compote turns out rich, filled with the aroma of berries; the smell of apples is faint, but they give the drink a sweet, pleasant taste. The acidity of the berry must be compensated with a relatively large amount of sugar. This recipe doesn't take much effort to prepare.

We will need:

• Half a kilo of apples;
• Half a kilo of sugar;
• 3 liters of water;
• A kilogram of lingonberries.

We choose ripe berries for compote, not overripe or rotten. We sort through carefully, since even a couple of low-quality berries can negate the entire preservation. Wash the selected berries and leave to dry on a paper towel.

For such a compote, it is better to take apple fruits with sourness.

We also select good apples, wash them, cut them and remove the seeds with the core. Can be cut into more small pieces. In a separate bowl, bring three liters of water to a boil, pour the prepared sugar into it and boil it a little. Place the apples into the boiling syrup and cook for 15 minutes, stirring occasionally. After time has passed, remove the apples from the water.

After the apples, add lingonberries to the water. Boil the berries for 20 minutes, then catch them from the water. Pour the cooked compote into a sterilized jar and immediately cover it with a lid. Wrap in a warm cloth, place on the lid and cool during the day. The cooled compote is sent to the cellar for storage.

Lingonberries give the compote a deep, rich flavor that is difficult to confuse. The infusion has pink color, the berries darken, and the apples take on a red tint.

Apple and lingonberry compote with orange zest

This compote has a distinct smell orange peels, which adds variety to the diet of homemade drinks.

Ingredients:

• 0.5 kilograms of lingonberries
• 0.5 kilograms of apples
• 200 grams of granulated sugar
• Orange zest (enough from one fruit)

We select good apples and berries, wash them thoroughly, leave the berries to dry. Bring 3 liters of water to a boil, then add chopped and seeded apples, sugar and chopped orange zest. Cook over low heat for 15 minutes. After cooking, remove the apples from the pan and transfer them to a sterile jar. Add berries to the syrup and cook them there for 10 minutes.

After cooking, pour the resulting compote into jars of apples and roll them up. Wrap in cloth, turn upside down and air cool. Place the cooled compote in a cool place.

The smell of orange is pleasantly tart, so compote with zest is good combination fruits and berries gathered under one lid.

The resulting compote has a unique taste and a beautiful pinkish tint. Pleasant taste The drink will not leave anyone in the household indifferent.

Compote for the winter from apples with cherry plum

Cherry plum is a fruit related to homemade plum, but with a special sweet and sour taste, so compote cooked with the addition of cherry plum will be noticeably different from plum compote.

To prepare a drink for a three-liter jar we need:

• 3-4 medium sized apples;
• 8 small cherry plum fruits;
• 1 cup of sugar.

We select cherry plum. To achieve the correct pinkish-red hue of the compote, choose ripe, red or purple fruits. We remove the cuttings, wash them thoroughly and, cutting them, remove the seeds.

Sterilize jars and lids. Jars can be sterilized with boiling water, over steam, or baked in the oven for 15-20 minutes at maximum temperature. Keep the lids in boiling water for about 5 minutes. We choose small apples so that they fit freely into the jar. Wash them thoroughly and place them on the bottom of the jar.

Place the prepared cherry plum on the apples and pour boiling water over the fruit. Close the lid and leave for 20 minutes. Then pour the water from the jar into a saucepan, put it on the fire, and bring to a boil. Pour boiling water over the fruits again. We keep them in the water for about fifteen minutes and pour the water back into the boiling container.

While the water is boiling, pour granulated sugar into the jar. Fill the jar with boiling water and roll up the lid. As standard, we insulate the jars, turn them over on the lid and leave to cool. In one day ready compote You can put it in the cellar.

The resulting compote has a unique taste and a beautiful pinkish tint, thanks to the cherry plum. The pleasant taste of the drink will not leave anyone in the household indifferent.

Compote of apples and apricots for the winter

The combination of apples and apricots has long been known to lovers of homemade preparations. These include preserves and jams, and, of course, compotes. The drink has a smooth, rich and mild taste and clear infusion. Everyone will like this compote.

For three liters of drink we will need:

• 5-6 not overripe apricots;
• Half a kilo fresh apples;
• 1.5 cups sugar.

Preparation progress:

We choose good, dense apricots with a clean surface. It is better to take slightly unripe fruits - they will not fall apart during cooking. We clear the pulp of the apricots from the seeds, cutting the fruits in half. You can also use whole fruits, but the shelf life of the compote will be reduced - it is better to consume such a drink no later than next summer.

Fill the bottom of the jar with apricots. Place apple slices, peeled from seeds, on top. Pour boiling water over the fruit and leave for 5-10 minutes. Pour the water into a boiling container and add sugar to it. Boil the syrup with constant stirring until the sugar is completely dissolved. Pour boiling syrup over the fruit in the jar. We roll up the workpiece, turn it over, insulate it and leave it to cool for a day. Then we put it in compote in the cold.

Apples also go well with cherries, which have a very rich aroma and taste. The infusion turns out to be a beautiful red color. Some housewives advise adding a pinch ground cinnamon, to improve the smell of the drink.

Results

Here are some recipes for making apple compotes: winter time. There are old, familiar and time-tested recipes, and some innovations in the composition of ingredients and the cooking process.

In fact, there is nothing difficult in creating your own unique ways and sets for cooking compotes. The most important thing is to take a responsible and thorough approach to the main stages of canning: sterilization, cooking and seaming.

It is also important to carefully select the products that will be used for preparation. One or two rotten or diseased fruits will ruin all your cooking efforts. Keep canned food it is needed in a cool and dark place that does not freeze in winter - these are good basements and cellars.

Before use, pay attention to the lid of the vessel - it should retain its shape after long storage. If the lid is swollen, this is a sign of product spoilage due to the release of gases by microbiological organisms that survived after sterilization. You can safely throw away such a blank.

Maybe you have your own recipes for apple and fruit compotes? There are many fruits suitable for canning, from which you can put together an infinite number of combinations to prepare a drink. Plums, pears, gooseberries, apricots are just a small part of the fruits that make excellent homemade preparations.

Homemade compote is a storehouse of vitamins and useful substances, collected in the summer. The pleasant taste and fresh smell of fruits and berries lifts your spirits cold winter and quenches thirst in hot summers.

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 ripened, my mother immediately made from these apples delicious drink. 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 delicious dish for my son, and in the winter I give it instead 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 rinse them thoroughly soda solution, and then sterilize 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 ourselves in a blanket to retain as much heat as possible - this is how we ensure long-term storage drink in winter.
When the jars have cooled down, transfer them to the desired place and wait until you can enjoy them rich taste aromatic compote from apples.
It’s also easy to prepare and