Compote for the winter: 9 best recipes, conservation secrets

We bring to your attention the best recipes for canned compote for the winter.

There is nothing tastier than to get a home berry or fruit drink cooked in the summer in the winter in winter. The consumption of products is relatively small, and cooking compote for the winter is very simple, even elementary. We offer you the most delicious and proven recipes from basic ingredients, but you can use completely different fruits that you have in the arsenal.

Important: it is better to roll the compote right away, still hot. After that, the jars must be turned upside down and covered with a warm blanket until completely cooled, leaving for 2-3 days in a dark place at room temperature.

The compote for the winter from apricot with orange or "apricot imagination"

Record the components:

• 1 liter jar of apricot slices (without a bone) or approximately 700 g
• 1 glass of sugar (250 g)
• 0.5 orange
• 3 g of citric acid
• 2-3 sprigs of mint (optional)
• 3 l of water

Important: apricots need to take a little unripe so that the slices remain intact. Otherwise, the compote for the winter will lose an attractive appearance.

Cooking sequence:

1. The apricots are well, divide into slices, removing the seeds.
2. We soak the orange in hot water for 10 minutes, because We will use it with the peel. We cut the orange half into slices about 1 cm thick.
3. In a sterilized jar we throw apricot and orange slices, pour boiling water. We let stand for at least 30 minutes or until the water has cooled.

Important: water is needed less than 3 liters in fact, but with the first filling you determine the right amount. In addition, it is better to heat more, since it evaporates a little. And if you suddenly do not have enough, you can heat in the kettle and add.

4. We drain the liquid back into the pan and add a little more water (about 1 cup), because during the boiling process the water evaporates.
5. Boil 1 minute and pour slices again. We also insist to the optimal temperature so that you can take the jar in your hands.
6. We drain, add another glass of water, sugar, mix well and bring to a boil. Tomim the syrup on low heat for 2-3 minutes.
7. We throw citric acid (on the tip of the knife) in the jar, add mint leaves if desired, fill it with sweet syrup and roll it up.

Delicious compote for the winter from cherries: proven recipe

With the calculation for a 3-liter jar:

• 1 l of cherry bank
• 300 g of sugar
• 3 l of water
• 3 g of citric acid

Algorithm:

1. Cherry needs to be sorted out - we remove damaged, worm berries, remove the tails. Rinse well and send to a colander so that the glass is excess fluid. We lay out in sterilized jars.
2. The water brings to a boil and immediately pour the berries with a steep boiling water. Cover the lids and let it brew for 10-20 minutes.
3. We drain the water back, bring to a boil. Pour sugar and citric acid into a jar with cherries, pour boiling water and roll it right away. We turn the jar several times so that the sugar dissolves. At the same time, you will check if it is rolled up well. Delicious compote for the winter from cherries is ready.

Tip: the proportions of the ingredients can be taken at your discretion. But in order for the compote from the cherry to turn out to be tasty and with a rich color, the berries should be 1/3 of the total volume of the can.

Saturated and useful compote for the winter of currants

Another classic from the genre “delicious compote for the winter” is from currants. The drink is obtained not only with a bright color and a rich taste, but also give such a share of vitamins that need in winter.

We write down the proportions to the 3-liter jar:

• 450 g of currants (black color is more beautiful)
• 250 g of sugar
• 2.6 liters of water

We proceed to the workpiece:

1. We sterilize the jars, we sort the berries from twigs and leaves, mine.
2. In warm containers we lay berries.
3. There is a lot of vitamin C in the currant, which is important for better storage of conservation, but you need to fill up for reliability 2 times! Therefore, pour the berries with boiling water and insist for about 20 minutes.
4. We drain, throw sugar into the syrup and boil over low heat for 3-4 minutes.
5. Pour and roll up.

Tip: draining black currants through a special cover is not very convenient, because Berries enter the holes. It is more convenient to do this with a conventional slotted spoon.

Refreshing compote for the winter of strawberries, strawberries or "strawberry mohito"

Strawberries in itself are delicious, sweet and aromatic berry. But sometimes I want to diversify the usual drink. In addition, the compote for the winter of one strawberries is not saturated enough, so it is advisable to add other fruits or components. We suggest making a refreshing winter cocktail. Similarly, you can use strawberries or raspberries.

Record the ingredients for 3 liters of water:

• 500 g of strawberries (more for saturation)
• 3 slices of lemon
• 300 g of sugar
• 1 branch of mint or lemon balm

Cooking sequence:

1. My strawberries, remove the tails. It is not necessary to remove the peel from the lemon, but it is important to wash it well in warm water.
2. In sterile jars we place mint, lemon balm and strawberries. Pour boiling water and let stand for 10 minutes. No longer needed, because The berry is very tender and can turn into mashed potatoes.
3. We drain the water, bring to a boil again, throw sugar and heat it until the crystals dissolve. Boil 3 minutes.
4. Pour the berries and immediately roll up with metal lids.

Video: compote for the winter from gooseberries

Delicious compote for the winter from honeysuckle without sterilization

We need:

• 250 g of honeysuckle
• 125 g of sugar
• 1 liter of water

Important: compote for the winter from honeysuckle does not need additional acidity in the form of the addition of citric acid, because The berry itself has a lot of vitamin C and antioxidants. Therefore, the drink will be well stored for a long time.

Algorithm:

1. We move the honeysuckle from leaflets, my under running water.
2. We leave in a colander for 10 minutes so that the glass is excess fluid.
3. We fall asleep into the jars, pour boiling water and cover with the lids.
4. After 15 minutes we drain the liquid and bring it to a boil. In the process of boiling, foam will form - it must be assembled. Boil for 5 minutes.
5. Pour sugar into the jars, pour and immediately roll it tightly with lids. A little shocked the jar to dissolve sugar, and leave it upside down under the "fur coat".

Raspberry compote for the winter: the easiest recipe

Complex proportions:

• 1/3 from the volume of the raspberry can
• 1/2 from the weight of the sugar berry
• 1-3 g of citric acid

That is:

• for a 3-liter container you need 600 g of raspberries, 300 g of sugar and 3 g of lemon
• for 2-liter-400 g of berries, 200 g of sugar and 2 g of acid
• 1 liter of raspberries and 100 g of sugar, 1 g of citric acid is needed for 1 liter

The sequence of preparing compote for the winter from raspberries:

1. We sort the berry from the ponytails, mine, let it drain the liquids.
2. Pour the first time with boiling water for 10 minutes, drain.
3. We boil the syrup for 3 minutes, add sugar and acid to the banks, pour and immediately roll up.

Saturated compote for the winter of drain

Prepare for a three -liter can:

• 1 kg of elastic plums (it is better to take a little unripe)
• 300 g of sugar
• 3 g of citric acid
• 1 l of boiling water

We proceed to canning:

1. Plums well under the running water and are completely laid in jars.
2. Pour boiling water for 20 minutes, covering with lids. We drain, repeat the procedure again.
3. Again we drain the syrup, boil it 4-5 minutes. Pour it into banks, having previously poured sugar and lemon, and roll up.

Tip: To make the compote for the winter from the drain with a fresh taste, add a branch of lemon balm or mint to the jar.

How to make compote for the winter from apples and grapes in a 3-liter jar

Such a compote for the winter from the assorted is not only very tasty, but also outwardly beautiful.

Need:

• 700 g of apples (take small ones)
• 300-400 g of grapes
• 200 g of sugar
• 2.5 liters of water

We proceed to canning:

1. We lay fruits in sterile jars, having previously washed them. It is not necessary to cut apples into slices, and grapes can be left with a twig if desired.
2. Pour boiling water for the first time, leave for 15-20 minutes.
3. We drain, add a glass of water, boil the syrup again. We introduce sugar, Tomi for another 5 minutes.
4. Pour the workpiece and immediately roll up with lids.

The most delicious compote for the winter is “berry assorted”: from raspberries, strawberries, grapes, currants and gooseberries

For one 3-liter can we need:

• for 150-200 g of these berries (you can take another species at your discretion)
• 300 g of sugar
• 4 g of citric acid
• 2.7 liters of water

The sequence of preparation of compote for the winter "Berry Assorted":

1. We sort the berries, mine and lay in sterile jars.
2. Pour boiling water, insist for 10 minutes.
3. We drain, boil the syrup for 7 minutes with the addition of sugar.
4. We throw a lemon into the banks, pour hot syrup and roll it right away.

How to roll up compote for the winter: Basic rules and conservation secrets

1. As a natural preservative, so that the workpiece does not explode, use citric acid. Especially if sweet fruits or berries are based. In this case, the lemon also decorates the taste, removing the tart sweet.
2. For acidic berries and fruits, in which the high content of vitamin C is not required. By the way, that's why you can use 2-3 lemon slices or slightly currants instead.
3. Pour the compote for the winter at least 2 times. If the fruit is sweet or used whole, then increase the procedure to 3 times.
4. Sugar can be thrown directly into the jar, but it is more convenient to work with ready -made sweet syrup.
5. Mint gives a menthol taste, lemon balm - lemon, and basil - citrus or caramel notes, the aroma of cinnamon or almonds, depending on the variety.
6. You can preserve compote from any fruits or berries, but exotic representatives can only be used for an additional taste as an experiment.

We also recommend reading:

• 6 prescriptions for preserving seasonings "light"
• How to cook horseradish for the winter?
• How to make red currant jelly?
• 8 best recipes for apricot jams
• 7 the most delicious recipes of apple jam

Video: the best compotes for the winter