Compotes for the winter

Compotes for the winter are an alternative to store-bought drinks, healthier and tastier, because they are made natural, without preservatives with dyes and flavor enhancers. Compotes are easy to prepare, do not require a lot of sugar or sterilization, and all fresh fruits and berries are suitable for preparation, both individually and in a mix. Simple rules for preparing compotes are indicated in the proposed topic.

Cherry compote in a 3-liter jar for the winter

Cherry compote for a 3-liter jar for the winter is prepared without sterilization. Use at least 2 tbsp per jar. cherries and 250 gr. Sahara. The cherries chosen for this preparation are freshly picked and, if left for a day, the compote can ferment. In this recipe we prepare cherry compote using the double pour method.

1. 
   How to prepare a delicious compote no matter the winter? The first step is to prepare the cherries for preservation. Peel the berries and rinse with cold water.
2. 
   Rinse the jars with soda and be sure to sterilize them in any convenient way.
3. 
   Wash the lids and boil for 1-2 minutes.
4. 
   Boil clean water.Place the prepared cherries in jars, fill them completely with boiling water and, covering the jars with lids, leave for 20 minutes.
5. 
   After this time, pour the water from the cans through a special lid with holes into a saucepan, dissolve the calculated amount of sugar in it and boil the syrup.
6. 
   Then re-fill the cherries in the jars with boiling syrup and immediately seal them with lids.
7. 
   Place the prepared cherry compote in 3-liter jars for the winter on lids, cover with a warm blanket for a day and transfer to the storage location for your preserves. Delicious and successful preparations!

Apricot compote for the winter

For the winter, apricot compote will be both a tasty drink and a fruit dessert, only firm and ripe apricots are chosen for it. In this recipe we prepare compote from apricots with pits, in a liter jar and by pouring it three times. We will add a fresh aroma to the apricot compote with mint leaves, but this is optional.

Cooking time: 50 minutes.

Cooking time: 10 minutes.

Servings: 1 l.

Ingredients:

• Apricots – 200 gr.
• Sugar – 70 gr.
• Water – 0.75 l.
• Citric acid - on the tip of the knife.
• Mint leaves - to taste.

Cooking process:

Step 1. Immediately prepare the apricots and sugar, according to the proportions of the recipe and the volume of the workpiece you need.

Step 2. Rinse the selected apricots well with cold water. We sterilize the jar with a lid in any way.

Step 3. Pour clean apricots into a jar, pour boiling water and leave for 10 minutes, covering the jar with a lid.

Step 4. Then pour the water into a saucepan, bring to a boil and pour boiling water again for 10 minutes.

Step 5. After the second pour, pour the water into a saucepan, dissolve sugar and citric acid in it, add fresh mint leaves and cook the syrup for a couple of minutes.

Step 6.Remove the mint and pour boiling syrup over the apricots in the jar.

Step 7. Immediately close the jar hermetically, put it on the lid and cover it with a terry towel for a day.

Step 8. Place the prepared and completely cooled apricot compote for storage in the basement or home pantry for the winter. Good luck and delicious preparations!

Apple compote without sterilization for the winter

We prepare apple compote without sterilization for the winter in a 3-liter jar and from whole fruits. We choose apples that are small in size, without damage and with a sweet and sour taste. “White filling” is very suitable for compotes. We complement the taste of apple compote with cinnamon and prepare it using the double pouring method.

Cooking time: 50 minutes.

Cooking time: 10 minutes.

Servings: 3 l.

Ingredients:

• Apples – 1 kg.
• Sugar – 250 gr.
• Water – 2.3 l.
• Citric acid – 0.5 tsp.
• Cinnamon – 0.5 tsp.

Cooking process:

Step 1. Prepare the ingredients for apple compote according to the recipe proportions. Rinse the jar and lid and sterilize in any way.

Step 2. Wash the apples thoroughly and place in a jar.

Step 3. Then pour boiling water over the fruit. Cover the jar with a lid and leave for half an hour.

Step 4. After this time, pour the water from the jar through a special lid into the pan. Dissolve sugar in it.

Step 5. Add cinnamon and citric acid to this solution and mix.

Step 6. Cook the syrup for 5 minutes over low heat. Pour boiling syrup over apples in a jar, seal tightly with a lid, place bottom up and cover with a terry towel for 12 hours.

Step 7. Move the completely cooled apple compote without sterilization to the storage location for your preserves for the winter. Good luck and delicious preparations!

Strawberry compote for the winter

Strawberry compote for the winter is distinguished by the pronounced aroma and taste of this berry, which is why the preparation is popular. For the compote, firm and intact strawberries are selected and the compote is prepared using the double pouring method. In this recipe, the calculation of ingredients is given for a three-liter jar.

Cooking time: 50 minutes.

Cooking time: 10 minutes.

Servings: 3 l.

Ingredients:

• Strawberries – 750 gr.
• Sugar – 250 gr.
• Water – 2.3 l.

Cooking process:

Step 1. Sort the strawberries selected for compote, remove damaged ones and then rinse in a colander under running water.

Step 2. Use your hands to carefully remove the sepals.

Step 3. Rinse the jars and sterilize in any way. Boil the lids.

Step 4. Place the prepared strawberries into jars, filling them to ¼ or ½ volume.

Step 5. Boil clean water in a saucepan based on the volume of the workpiece.

Step 6. Completely pour boiling water over the strawberries in the jars and cover with lids. Leave the strawberries to steep for 10 minutes.

Step 7. After 10 minutes, pour the infusion from the jars into a saucepan, dissolve the required amount of sugar in it and cook for a couple of minutes.

Step 8. Re-fill the strawberries in the jars with boiling syrup and immediately close the lids tightly. Check the tightness of the seal.

Step 9. Place the prepared strawberry compote on the lids for the winter, cover with a terry towel for 12 hours and then transfer to storage in the basement or home pantry. Good luck and delicious preparations!

Gooseberry mojito with mint and lemon

Compote or Mojito drink made from gooseberries with mint and lemon is becoming a popular preparation due to its refreshing taste, easy preparation, and it rarely explodes. Any gooseberry is suitable, but it turns out more beautiful with green ones.We prepare the compote by pouring it twice and in a three-liter jar.

Cooking time: 1 hour.

Cooking time: 20 minutes.

Servings: 3 l.

Ingredients:

• Gooseberries – 350 gr.
• Lemon – 3 slices.
• Sugar – 1.5 tbsp.
• Mint – 1 bunch.

Cooking process:

Step 1. First of all, prepare a simple set of ingredients for the Mojito. Carefully remove the ends of the gooseberries using small scissors. Rinse the bunch of mint. Rinse the lemon well.

Step 2. Rinse the gooseberries under running water and leave in a colander to drain all the liquid.

Step 3. Cut the lemon into thin circles along with the peel and remove the seeds.

Step 4. Rinse the jar and sterilize it in any way. Boil the lid.

Step 5. Then pour clean gooseberries into the jar, add a bunch of mint and a slice of lemon.

Step 6. Pour boiling water over the ingredients in the jar and leave for 20 minutes. Then drain this infusion, add sugar and boil. Pour boiling syrup over gooseberries, lemon and mint, and immediately roll up the jar.

Step 7. Place the prepared gooseberry mojito with mint and lemon on the lid, cool completely under a terry towel and transfer to a winter preserve storage area. This drink will delight you with a pleasant taste. Good luck and delicious preparations!

Plum compote for the winter

Plum compote for the winter is prepared simply, without sterilization, just like compotes from berries and fruits. For a rich and tasty drink, choose mature, firm plums with easy-to-separate pits, such as Hungarian Ugorka, Greenweed or prunes. In this recipe we prepare plum compote from whole fruits with pits, in a three-liter jar and using the double-fill method. The amount of sugar depends on the sweetness of the plums.

Cooking time: 1 hour.

Cooking time: 20 minutes.

Servings: 3 l.

Ingredients:

• Plums – 700 gr.
• Sugar – 300 gr.
• Water – 2.3 l.

Cooking process:

Step 1. Immediately measure sugar and plums according to the recipe proportions. Sort the plums, removing the stems, rinse well and prick with a toothpick, which will keep their peel intact.

Step 2. Sterilize the jar with the lid in advance. Pour the prepared plums into the jar and there should be a little less than half of the jar. Then pour boiling water over the plums, carefully pouring it in a thin stream along the wall of the jar.

Step 3. Cover the jar of plums with a lid and leave for 20 minutes.

Step 4. After this time, pour the plum infusion from the jar through a special lid into the pan.

Step 5. Dissolve the required amount of sugar in this infusion and cook the syrup for a couple of minutes.

Step 6. Re-fill the plums in the jar with boiling syrup and seal tightly.

Step 7. Place the prepared plum compote on a lid for the winter, cover with a terry towel for a day and, after cooling completely, transfer it to storage in a basement or dark pantry. Good luck and delicious preparations!

Making blackcurrant compote

Making blackcurrant compote is quite popular; it is easy to prepare and is often supplemented with other berries or fruits. In this recipe we prepare a mono-compot only from currants, using the one-time pouring method. We add more sugar to the currants than the usual amount, which, together with the acid and tannins of the currants, allows the product to be stored well.

Cooking time: 30 minutes.

Cooking time: 20 minutes.

Servings: 3 l.

Ingredients:

• Blackcurrant – 750 gr.
• Sugar – 500 gr.
• Water – 2.5 l.

Cooking process:

Step 1. Carefully sort out the blackcurrants for compote, removing the stems and stems.Then rinse the berries well with cold water and leave in a colander for a couple of minutes to drain the liquid.

Step 2. Sterilize a three-liter jar with a lid. Pour the prepared blackcurrants into the jar.

Step 3. Then cover the currants in the jar with 500 grams of sugar.

Step 4. Boil clean water in a saucepan and pour boiling water over the currants and sugar to the very top of the jar.

Step 5. Immediately seal the jar hermetically. Then turn several times until the sugar is completely dissolved.

Step 6. Place the blackcurrant compote preparation on the lid, cover tightly with a terry towel for a day and, after cooling, transfer it to storage in the basement. Good luck and delicious preparations!

Pear compote for the winter

Pear compotes for the winter are prepared in different ways, because there are many varieties of pears, all with their own characteristics and taste. In this recipe we prepare compote from large, firm pears. We peel them, cut them into halves and preserve them by pouring syrup twice. We will complement the aroma of the compote with cloves. Citric acid or lemon juice must be added to pears.

Cooking time: 1 hour 30 minutes.

Cooking time: 15 minutes.

Servings: 2 l.

Ingredients:

• Peeled pear – 1 kg.
• Sugar – 500 gr.
• Water – 1.5 l.
• Lemon juice – 2 tbsp.
• Cloves – 2 buds.

Cooking process:

Step 1. Rinse the pears selected for the compote well, remove the peel with a sharp knife, cut the fruits into halves and remove the seed pods.

Step 2. Sterilize two-liter jars or several small jars using a dry method. Boil the lids. Place the pear slices compactly in the jar.

Step 3. Boil drinking water in a saucepan and dissolve the calculated amount of sugar in it.Add lemon juice with clove buds to the syrup and cook over high heat for 2 minutes.

Step 4. Pour boiling syrup over the pears in a jar, cover with a lid and leave for at least an hour, or better yet, until they cool completely. Then pour the syrup into the pan and boil again.

Step 5. Pour boiling syrup over the pears in the jar a second time and immediately seal it tightly. Cool the prepared pear compote for the winter completely upside down under a terry towel and then transfer it for storage to the basement or cool pantry. Good luck and delicious preparations!

How to prepare grape compote in jars

Preparing grape compote in jars is simple and quick, which is important for large volumes of preparations. Different varieties of grapes are suitable for compote and they can be prepared either with sterilization or with two or three times filling. In this recipe we prepare a compote of green grapes with twigs, in a three-liter jar and without sterilization.

Cooking time: 40 minutes.

Cooking time: 10 minutes.

Servings: 3 l.

Ingredients:

• Grapes – 800 gr.
• Sugar – 250 gr.
• Citric acid – 1/3 tsp.

Cooking process:

Step 1. To prepare grape compote staza, sterilize the jars with lids. Measure out the grapes and sugar according to the recipe. Rinse the grapes with twigs thoroughly under running water, removing damaged berries.

Step 2. Boil clean water in a saucepan or kettle. Place the bunches of washed grapes in prepared jars and immediately fill them completely with boiling water. Then cover the jars with lids and leave for 15 minutes to infuse.

Step 3. After this time, pour the water from the cans back into the pan and bring to a boil again. Pour sugar and citric acid into each jar according to the recipe proportions.

Step 4.Pour boiling water over the grapes in the jars and immediately seal them with lids. Take the jars with a towel and turn them several times until the sugar dissolves completely. Then put them on the lids and cover them with any “fur coat” for a day. Move the completely cooled prepared grape compote in jars to the storage location for your preserves. Good luck and delicious preparations!

Redcurrant compote

Red currant compote has a special taste with a pleasant sourness, and it is easy and quick to prepare for the winter. Red currant acid is also a good preservative, so a single addition of syrup is sufficient for compote. You can choose the amount of currants according to your taste. This recipe offers you a mono version of compote, only red currants and sugar. It is not necessary to remove the branches of the berries.

Cooking time: 30 minutes.

Cooking time: 10 minutes.

Servings: 6 l.

Ingredients:

For two 3-liter jars:

• Red currants – 600 gr.
• Sugar – 640 gr.
• Citric acid – 2 tsp.
• Water – 5.8 l.

Cooking process:

Step 1. Immediately prepare, according to the proportions of the recipe, red currants and sugar.

Step 2. Then sort out the red currants, removing the green berries. The branches can be removed or left. Rinse the currants thoroughly under running water.

Step 3. Be sure to sterilize jars with lids by any means. Place clean currants in jars.

Step 4. Pour a teaspoon of citric acid into each jar.

Step 5. Pour the amount of sugar specified in the recipe into a large saucepan and add clean water.

Step 6. Boil the syrup and simmer for at least 5 minutes.

Step 7. Pour boiling syrup and portionwise, so that the jars do not crack, pour the currants, filling them to the very top.

Step 8Then immediately seal the jars with lids, place them bottom up and cover with a warm blanket for a day. Once the prepared redcurrant compote has cooled completely, store it in the basement or pantry. Good luck and delicious preparations!