For the first time in Rus', mention of apple orchards is found in chronicles of the 11th century during the reign of Yaroslav the Wise. Currently, it is one of the most familiar and widespread fruits. Incredibly tasty, juicy, aromatic - both adults and children adore apples.
There are a huge variety of varieties - more than 20,000. All of them are classified according to harvest and storage periods. Early ripening (summer) varieties ripen in mid-summer and are stored for up to 1 month, autumn apples are filled with juice in September and pamper us with their taste until the beginning of winter, late varieties reach maturity in mid-autumn, and taste qualities are revealed most clearly at .
A striking example of an autumn-winter variety can be considered Antonovka vulgaris, with its unique aroma and wonderful taste. Even in March, the fruits still retain their beneficial qualities and vitamins. To save as much as possible and preserve a rich harvest, housewives can the fruits, soak them, make dried fruits and make jam. But compote confidently holds the lead in winter preparations.
Compotes (or as they were called in old times- uzvars) have long been considered a festive drink. They were cooked from fruits without adding sugar or honey, poured into wooden barrels and very often served on the table on Christmas Eve. How to cook delicious compote from apples for the winter?
Today's housewives prefer it in glass containers with a volume of 1 to 3 liters. Before you start sealing, the jars should be thoroughly washed, preferably with soda, without adding liquid detergents. Then it is necessary to sterilize them. There can be a variety of methods - in the oven, under a lid with steam, just pour boiling water over it. Next, move the containers onto a clean towel and leave to dry.
At this time, prepare the apples. Wash well, if necessary, peel, remove the core and, depending on the recipe, cut into pieces. To prevent the fruits from darkening in the syrup, you can rinse them in saline solution(10 g of salt per liter of water) or cover them with a clean towel soaked in a vinegar solution. Don't forget to rinse the apples thoroughly afterwards. Now we place the fruits in containers, filling them no more than 2/3 of the volume. Then pour in hot syrup. There are several ways to preserve compotes.
- Sterilization involves boiling a jar of apples for 15 to 30 minutes, depending on the volume of the jar.
- Pasteurization is carried out at a temperature of 90°C more than long time(from 30 to 50 minutes). However, it should be noted that due to prolonged heat treatment, the content of nutrients and vitamins in apples decreases, while the costs of time, electricity and gas increase.
- A more economical method would be the hot pour method, when the fruits are poured with boiling water several times (no more than 3 times), left for 5–10 minutes and poured into a container prepared in advance. Then a syrup is prepared based on the resulting uzvar, boiled and poured over the fruit. In this case, canned apple compote will retain the maximum of valuable substances for the winter.
Very aromatic preparation for the winter there will be a compote from Ranetki - Grushovka or Kitayka. These small sweet and sour fruits with a bitter and tart flavor will add special sophistication to apple compote for the winter. For preservation, we choose ripe, but not overripe fruits, with a dense, glossy skin without flaws. Place the whole thing in jars, leaving the stems behind. Depending on the cooking method, pour syrup immediately and sterilize, or blanch and then fill with syrup. Cover with boiled metal/screw lids, turn over, cover with a warm towel and leave until completely cool.
On three liter jar You will need 1 kg of small apples, 400–500 g of sugar for syrup, cloves, cinnamon, mint to taste. The compote will acquire its richest taste in a month and a half.
Compote from Antonovka will be saved by the richest mineral composition apples for you for the whole winter. The cooking method is similar to the previous one. We select dense, large and undamaged fruits. Remove the core, tail and cut into four parts. We fill the jars, pour boiling water, drain and refill them with the already prepared syrup. Screw on the lids and the delicious drink is ready!
I would like to note that the syrup may differ in taste depending on the preferences of the housewife and those around her. The standard recipe is 250 g of sugar per 1 liter of water. The mixture must be boiled. To taste, you can add a cinnamon stick, anise, mint or lemon balm, and even citric acid. To give a more saturated color, add berries to the compote. chokeberry, currants or blue grapes.
Apple compote will be useful for everyone. Potassium, magnesium, iron, calcium and phosphorus, which are part of apples, will make up for the lack of microelements during the cold season and strengthen the immune system. And so that the harvest pleases you with abundance, find out how to properly conduct it from year to year.
No matter how wide the variety of apple juices and nectars is presented in stores, it is better than homemade apple compote for the winter- can not found! at home guarantees the absence of flavors, dyes and preservatives in drinks, and promises only the complete benefits and natural taste of the products.
In the recipes offered to your attention below, for winter harvesting For apple compotes, fairly concentrated syrups (20-40%) are used, so it is advisable to dilute the drinks with boiled water immediately before drinking cold water according to your own taste. And apples from compotes are an excellent filling for baking, and generally incredibly delicious!
Before you start canning apple compote according to specific recipes, you need to remember some rules that must be followed when clogging compotes. Then all your drinks – and not only those made from apples – will turn out excellent.
1) On “Apple compote for the winter” recipes Apples of sweet and sour varieties with dense pulp, slightly unripe, but plump, are more suitable. Hard, unripe and unflavoured fruits result in corresponding drinks. And overripe fruits can simply boil during heat treatment and lose their shape.
2) For compote, large apples are selected, without spoilage or visible damage; sorted by variety so that each variety is in a separate jar.
3) Before processing, apples are thoroughly washed, peeled and cored at individual discretion, and the pulp is cut into small slices. When peeling and cutting apples, it is very convenient to use a special cutter, which can divide the fruit into 8 parts at a time and simultaneously remove the rough core.
4) The delicate peel of apples does not need to be peeled. Apples that are too small for compote are used whole.
5) Sliced apples are placed in cold, acidified or salted water. The fruits are kept in water for about half an hour. With longer aging, beneficial substances and vitamins pass from the fruits into the water.
6) Before putting apples in jars, the fruits must be blanched (but not necessarily) for 5-7 minutes and then dipped in cold water. After blanching, the apples in the jars will no longer darken or “shrink” in volume. There is no need to pour out the water after blanching; it will be used to prepare the syrup.
7) Jars for preserving apple compote are washed well, calcined in a steam bath or scalded with boiling water and dried. They can be sterilized in the oven or in boiling water.
8) Jars filled with apples (up to the shoulders) are filled with hot syrup. Then the containers are covered with lids and placed for pasteurization for 15 minutes (for half-liter jars) or 20-25 minutes (for 2-3 liter jars). By the way, you can do without sterilization; but in this case, the apples are poured with hot syrup, kept in it for 3-5 minutes, after which the syrup is drained, brought to a boil and the jars are filled with it again. This procedure must be repeated 1-2 more times and roll up the jars with sterilized lids.
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:
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. 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.
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 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.
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 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.
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)
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.
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 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.
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
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.
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.
I’ve been planning to cook this apple compote for the winter for so many years that I can’t even count it myself. The first time I saw three-liter jars of compote full of whole apples was at my neighbor Lenka’s. Lunar-golden, seemingly translucent and, probably, so tasty... But I never got the chance to try these apples. No, no, Lenka’s mother, Aunt Sveta, was distinguished by her hospitability: either she would hand over a whole bowl of strawberries, or she would bring a huge bouquet of peonies from the dacha, stick it in her hands and quickly take it to herself so that they wouldn’t return it - but somehow those treasured jars of compote were opened without me. Then years passed. And at the market I saw what seemed to be the same apples. They were sold from barrels. I bought a package, brought it home, tried it - oh, it’s kind of salty! It turned out that they were soaked apples. But those from the compote were definitely sweet. Or rather, sweet and sour, juicy, I would have eaten the whole jar... Well, and further according to the proverb: better late than never. This year I bought three-liter jars, waited for Antonovka to appear on the market and got down to business. The recipe is not at all complicated. I will tell you clearly how to prepare apple compote for the winter in a 3-liter jar, so that you don’t have to do calculations, converting from kilograms to liters and other unpleasant things. I just took the recipe and made it.
Ingredients for a 3 liter jar of compote:
- Apples – 8-10 pieces,
- Water – 2 liters,
- Sugar – 300 g.
How to make apple compote for the winter
Making compote is very simple. No sterilization required. Processing of apples is minimal. An excellent preparation for those whose apple trees are bursting with apples and there is no way to spend days on end cleaning and slicing the harvest. The apples for the compote will just need to be selected and washed.
Set aside all suspicious fruits, even those with minimal suspicion, to the wormhole. Size also plays a role - the apples should fit freely through the neck of the jar. In the compote they will swell slightly, and if you pushed them into the jar by force, you won’t be able to pull them back out without a fight. Some people beat the core out of apples special device. I limited myself to cleaning out the blackened remains of the petals and pulling out the stalks of those apples that managed to do this.
Place the washed apples in clean jars (just in case, I held them upside down over steam for 20 minutes. The maximum amount is 10 apples, the minimum is 8.
Then you need to boil the water. I boil a liter in a ladle, because I am afraid of large vats of boiling water. Again, pouring from a ladle is more convenient. I always pour boiling water carefully, placing a tablespoon in the jar so that the glass does not burst due to temperature changes.
Then cover the jars with lids and leave to cool completely. Some people also wrap jars of compote with a blanket, but I don’t see the point in that. My jars were already cooling down for the whole day - how could it be otherwise in the heat?
Pour sugar into the same pan at the rate of 300 grams per jar. I have 2 cans, so I put 600 grams. Bring the water to a boil, place a ladle with lids on the adjacent burner. I boil them for 5 minutes. In a large saucepan with syrup, the sugar should completely dissolve, then pour the apples again. We pour it strictly under the neck, because the apples will absorb some of the syrup and the compote will already be up to the “hangers”. Immediately roll up the lids using a key. Then we place the jars upside down. After making sure that the compote does not leak, we leave them to cool. Then we put it away for storage. This is how the compote turns out.
Whole apples are soaked in syrup rather slowly, so I don’t recommend trying the compote right away. Wait a month and a half and then open it. And try this pourable apple.
Bon appetit!
Published on July 11, 2017Apple compote is just a godsend for the body on a hot summer day. It quenches thirst well and replenishes strength in the body. But not only is apple compote useful in the summer; in the winter it also brings benefits by saturating us with its vitamins and microelements.
Compotes are prepared for the winter, but they are also prepared for every day. To have time to enjoy the tastes and aromas of apples and other fruits before winter.
As you know, there is nothing easier to cook fruit compote. Just pour water over the fruit, add sugar and boil everything together for a few minutes. But before you start making compotes, let me give you several recipes for making apple compote so that your culinary creation will be the best and most delicious.
In order for the compote to turn out beautiful and the apples not to turn into applesauce, choose firm, ripe apples without spoiled marks.
Ingredients:
- Apples 1.5-2 kg.
- Sugar 200 grams.
- Water 3 liters.
Cooking process:
1. Sort and wash the apples. If the fruits are large, cut them into several parts, and if they are small, then cut them into two halves.
2. Place apples in a saucepan, fill them with water and place on the stove.
3. Bring the water to a boil and add sugar. Stir and cook for 10-15 minutes.
5. That’s the whole recipe for making apple compote for every day.
Compote of whole apples for the winter
Of course, almost every housewife prepares a huge amount of compotes for the winter. Since homemade compotes cannot be compared with store-bought juices and nectars that are prepared in an unclear way.
Ingredients:
- Apples 1 kg.
- Water.
- Sugar 200 grams of sugar per 3-liter jar.
Cooking process:
1. Before preparing compote, the jars must be sterilized.
2. Sort the apples, wash them a little and let the water drain.
3.Place apples in each jar to the very top.
4.Fill the jars with boiling water and cover with sterilized lids. Pour water up to the neck. Or with a slide :).
5.Leave the jars for 15-20 minutes. Hot water warms up the apples. The apples will absorb some water, as it should be.
6.Drain the water from the jars into a saucepan. You will need to add a little water, usually I add no more than 0.5 liters of water.
7. Add sugar to the drained water, 200-250 grams per 1 container of apples.
8.Put the syrup on the stove, boil and pour into jars. Now you can screw the lids tightly using a special lid wrench.
A little recommendation for the recipe. You can add citric acid to each jar if desired. This is an optional ingredient. But this way the syrup turns out to be a slightly different color and taste accordingly. For a 3-liter jar, acid on the tip of a knife will be enough.
Also, if desired, you can put a couple of mint leaves or a sprig of tarragon in each jar. Which will also give your apple compote additional flavor. But of course you can do it without any additions. You can simply prepare a natural product without additives, which is also very good.
9.After the syrup is in the jars and the lids are screwed on. The jars need to be turned over with their lids on the bottom, the balloons should be wrapped and kept in this position until they cool completely.
10.Then you can move it to the pantry. The compote is ready. Enjoy your meal.
Compote of apples and pears for the winter
I almost always go with apples and pears in a bunch, whether it’s jam or marmalade. And of course, why not prepare some compote from these tasty and aromatic fruits for the winter.
Ingredients:
- Apples 500 grams.
- Pears 200-250 grams.
- Sugar 200.
- Water 2-2.5 liters.
Cooking process:
1. Sort apples and pears, wash them, cut into slices.
2. Cut out partitions with seeds from the slices.
3.Place the slices into jars. Carefully pour boiling water over it. Cover with clean lids.
4. Let the fruit sit for 20 minutes then drain the water back into the pan.
5.Add a glass of water. Add sugar and stir. Place the syrup on the stove to boil.
6.Pour the syrup back into the jar, cover with a lid and screw it on.
7. Turn the jar over and wrap it up. Leave until completely cool.
8.Then can be moved to a place for long-term storage.
Compote of apples and pears is ready. Enjoy your meal.
Compote of apples and quince
Quince is not a very popular product; it can rarely be found on sale. But for some reason, many summer residents still plant it on their plots just in case.
And here’s a chance for you to cook quince compote with apples. The taste is very original and aromatic.
Ingredients:
- Apples 1-1.5 kg.
- Quince 500-700 grams.
- Citric acid on the tip of a knife.
- Water 2-2.5 liters.
- Sugar 200-250 grams.
Cooking process:
1. Sort and cut the fruits. Quince needs more attention. Since worms very often settle in it. Therefore, we will make a compote from pieces of quince.
2. We also cut the apples into pieces. Cut out tails and partitions with seeds from the pieces.
3.Place the fruit in a jar and pour boiling water over it. Let it brew for 20 minutes.
4. Drain the water into the pan and add sugar there. Stir and place on the stove.
5. Boil and pour into a jar and cover with a lid. Screw on the lid. Turn the jar over and wrap it up. Leave until completely cool. Then you can move it to a place for long-term storage.
Compote from ranetki
It is very rare to find a compote made from these small apples. But it turns out no worse than all the other compotes prepared from their apples.
Ingredients:
- Apples 500-700 grams.
- Sugar 350-500 grams.
- Water.
Cooking process:
1. Sort through the apples, select the strongest, ripest and only whole ones.
2. Before putting the apples into the jar, each apple must be pierced with a fork or toothpick. This is done so that the thin skin does not burst and the apples absorb more syrup.
3.And so the ranetkas are in the bank. Pour boiling water over them and wait 15-20 minutes.
4.Then drain the water and add sugar to it. Place the pan on the fire and bring to a boil.
5. Pour the boiling syrup into jars and screw on the lids.
Compote of apples and apricots
Great combination. This mixture of products will perfectly quench your thirst and fill your body with vitamins.
Ingredients:
- Apples.
- Apricots.
- Water.
- Sugar.
Cooking process:
1. The proportions are not written because when preparing summer compote, I rarely measure what needs to be added to the compote. Everything comes from the heart and, of course, from experience.
2. There are apples and apricots, throw them into the pan and cook.
3. Sort the apples and cut them into slices.
4.Remove the pits from the apricots and wash everything well.
5.Put everything in a saucepan and fill it with water.
6. Bring to a boil, add sugar, and add 5-6 tablespoons to about a 3-liter pan.
7. Let the compote boil and cook for a few minutes.
8. The compote is ready, you need to cool it and help yourself.
If you want to prepare this delicacy for the winter, just pour it into sterilized jars and screw on the lids.