Among the numerous preparations for the winter, apple compote occupies a special place. You don’t need to spend a lot of time and effort preparing a tasty and healthy product, and the result is almost always positive. Each housewife prefers to prepare the drink in her own way, using secrets passed down from her mother or grandmother. If you want to add some variety to the usual process, you should try other classic or original recipes. In addition, you can familiarize yourself with the recommendations for rolling up the composition for the winter; perhaps they will reduce the hassle to a minimum or optimize the final result.
Apple compote usually begins to be cooked after all the fruit wraps for the winter have been made, because even not the most beautiful and high-quality fruits are suitable for its preparation. But this does not mean at all that you can neglect basic rules preparing drinks that look like this:
- The fruits must be of the same degree of maturity. Even if they have minor flaws, all excess can be trimmed off. But if you throw ripe, overripe and green apples into one pan, nothing good will come of it. Some parts of the product will steam and fall apart, others will become very hard and sour, and others will crack. In this case, not only will it suffer appearance drink, but also its taste and shelf life.
- Also, for cooking you need to select fruits of the same size. We cut large fruits into 4-8 parts, small ones (paradise, ranetki) are boiled whole. If you plan to prepare a compote based on a fruit mix, you need to act according to the situation. Likewise, sweet fruits are cut in the same way as apples. Sour ones (for example, lemons) are crushed to the maximum.
- There are many approaches to making apple compotes for the winter. Regardless of whether sugar or syrup is used in the process, additional sterilization is carried out or not, water is introduced into the product or a concentrate is used, the jars must be thoroughly sterilized. Otherwise, they will not last even a few months, reducing all efforts to zero.
Once the main component has been selected, sorted and prepared, all that remains is to select the appropriate recipe and you can get to work.
Classic apple compote recipes
According to the traditional version, apple preparation for the winter can be cooked in at least two ways:
- For a three-liter jar we take 300 g of granulated sugar, 1.5 liters of water and enough apples to fill the container quite tightly. Wash the fruits, remove seeds, cut them according to size and place them in a jar. Bring the water to a boil and pour it over the fruits, cover with a lid and leave for a quarter of an hour. Then drain the water from the jar, add sugar and cook the syrup. Pour the finished product into the apples and roll up the jars.
Tip: To prepare compotes, it is recommended to use sweet and sour varieties of fruit. In this case, you won’t have to add too much sugar to overcome the sour taste, or endure the sugary taste of the drink, which cannot be overcome even with additional ingredients.
- For 5 medium-sized apples, take a glass of sugar and 1 liter of water. Wash, peel and cut the apples. Make syrup from water and sugar. As soon as the crystals dissolve, add apples to the mass, mix and boil for 5-7 minutes. Then, using a spoon or ladle, transfer the fruit into a jar, bring the syrup to a boil again and pour over the fruit. We close the container with a lid and roll it up for the winter.
Classic apple compote has a fresh and clean taste, delicate aroma. If it turns out to be too concentrated, the finished product can be diluted with drinking water or used to prepare some desserts.
Compotes from apples with the addition of other fruits
Increasingly, apple compote is taking on the form of a multi-component drink. This doesn’t spoil it at all, quite the opposite – it allows you to get maximum pleasure from the fruit that has become familiar.
- With rhubarb. For 1 kg of apples we take 300 g of rhubarb and granulated sugar, 1 liter of water. First, prepare syrup from sugar and water. Place peeled and chopped apples mixed with chopped rhubarb in a jar and pour chilled syrup to half the volume. Cover the container with a lid and leave to infuse for 6 hours. After this, add syrup to the neck and sterilize the product for 45-50 minutes. We roll up the mass for the winter and leave to cool.
- With grapes. For 5 medium apples, take a handful of seedless grapes, 2 liters of water and 1.5 cups of sugar. Place processed apples in sterile jars along with grapes. We make syrup from sugar and water and pour the still hot product over the fruit. Cover the structure with a lid and sterilize the compote for a quarter of an hour. Close the containers and set them to cool.
- With blueberries. We choose the number of apples and blueberries arbitrarily, guided by personal preferences. In addition, we will need 200 g of sugar for every 3 liters of water. First we cook the syrup and process the main ingredients. Then place the apples in the still boiling liquid and boil them for 5 minutes. Place the pieces of fruit in jars, filling the containers by a third, and add 1-2 handfuls of blueberries. We fill the rest with syrup and immediately roll it up for the winter.
- With cherries. Take 1 kg of apples, 300 g of cherries (with or without pits), 3 liters of water and half a glass of sugar. Bring the water to a boil, add the apples and cherries cut into slices. The mixture should be cooked over medium heat for 15 minutes. At the very end, add sugar to the compote and mix. Pour the drink into cans and roll them up.
In addition, apples can be closed for the winter with pears, currants, lingonberries and even oranges. The approaches in all cases are approximately the same; you just need to choose the optimal ratio of components.
Unusual apple compotes
If desired, you can brew a refreshing or medicinal drink from apples. In addition, more and more often housewives are using recipes for making compotes “for adults” - with a low alcohol content.
- With mint. For a three-liter container, we will need apples to fill the jar, a few mint leaves (depending on the desired refreshing effect, but no more than 7-8), a glass of sugar, 1.5 liters of water and a few citric acid crystals. We fill the prepared jar with peeled and chopped apples, put mint on top and fill the container with boiling water. Cover it with a lid and wrap it with a towel for good heating. After 20 minutes, remove the mint, drain the water into the pan, add a little more liquid and sugar, and cook the syrup. Pour a little citric acid onto the apples and fill everything with syrup so that the neck is completely closed and there should be no air left in the container. We roll up the compote for the winter and put it away to cool under warm fur coats.
- With wine. For 1 kg of apples, take 1 liter of water, a glass of sugar, half a glass of dry white wine, a cinnamon stick, a few cloves and the zest of half a lemon. We make syrup from water and sugar, wash the apples, peel and cut them. Add cloves, zest and cinnamon to the syrup. When everything boils, add apples and cook for 7 minutes. Then we put the thick part into jars, add wine to the syrup and boil for another 10 minutes. Strain the liquid and pour it over the fruit. Sterilize the containers under the lid for no more than 3 minutes and roll them up for the winter.
- With lemon. An almost medicinal compote, for the preparation of which, in addition to apples, you will need half a lemon, 1.5 liters of water and half a glass of sugar. Cut the apples into slices, and the lemon into very thin slices along with the peel. Cook the syrup, put the fruit in it, keep it covered over medium heat for at least 3 minutes. Place the mixture into jars and fill the edges with syrup. Roll up the containers and leave to cool.
Don’t worry that due to the strong filling of the jars, there won’t be much space left for the compote itself. During the infusion process, the fruit will noticeably soften and decrease in volume, so that there will be enough liquid in the final product. If the product opened in winter looks more like jam, this indicates a violation of the production technology, for example, excessive use of sugar or overcooking the components for too long.
If desired, the sugar in these recipes can be replaced with substitutes, which will make the compotes suitable for consumption by diabetics and people who want to lose weight.
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 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, transfer them to Right place and we are waiting to enjoy the rich taste of aromatic apple compote.
It’s also easy to prepare and
Hello, dear readers. Today we prepared apple compote for the winter, recipe with photos. Recently, some friends shared apples with us; this year there was a lot of fruit production, including apples. Parents say they have done more drying this year than ever before. They dried apples, apricots, and pears. Well, we still have jam and marmalade left over from last year, the children don’t eat jam, so we decided to make compote from apples in bottles. Now it’s time to prepare for the winter, we’ve prepared tomatoes, made tomato juice, cucumbers, zucchini caviar, and it’s time for compote.
Just like that, somehow imperceptibly, autumn is approaching. I love warm autumn, it is so bright and colorful. And this fall we have, one might say, two events: my daughter is going to first grade, and my son is going to kindergarten. We are already preparing for school and kindergarten, there is so much we need. For my daughter, this is generally a very exciting event; she is looking forward to September 1st. The first of September, first impressions, first grade, first teacher... Yes, there will be so many emotions and impressions. And we will experience all these emotions together, as a family.
Well, since we were treated to apples that were good to go to waste, we decided to use them for compote. Still, it’s tasty and healthy. Honestly, I really love apple compote. Last year we were once treated to such a compote by friends, I really liked it, tasty, pleasant, refreshing. This year we decided, at least a little, to make apple compote for the winter. We froze a lot of berries this year; in general, we freeze a lot of berries every year: strawberries, cherries, blackcurrants, blueberries. Strawberry fragrant. So our preparations are “in full swing.”
Delicious apple compote for the winter recipe with photos
For a 3 liter bottle you need:
- Apples approximately 1 kg
- Sugar 200 grams
The first thing I do is wash the jars and set them to sterilize. Also my iron caps and boil them.
Now the apples need to be washed under running water. Further large apples I cut it into 4 parts, and small ones into 2 parts. I remove the middle from the apples. I don’t peel the skin of the apples, otherwise you’ll just end up with applesauce, not compote.
To prevent the apples from darkening, I dip the apple slices in acidified water. For one liter of water, 3 grams of citric acid. While I am preparing jars for compote, the apples are in acidified water. My apples are red, sweet and sour.
We also need to put water on the stove. Since we will fill the apples in bottles with boiled water. I put about half the jar of apples into a sterile bottle. Now I pour boiling water over the apples, pour the water right up to the neck and cover with a sterile lid.
You can preserve 1, 2, 3 jars of apple compote. You can make at least 10 jars, the recipe is quite simple, the ingredients are minimal, but then in the winter you can open a jar of such aromatic compote for any holiday, containing “pieces of summer.” The compote sits like this and cools for about an hour and a half.
Then we drain the water from each jar (you can use a special lid for this) and add 200 grams of sugar. Place on the stove and boil. And so every bottle. We only made 2 jars of compote, so we drained the water from 2 jars and added 400 grams of sugar. If you think the compote is not sweet enough, you can add more sugar to it. But 200 grams is enough in my opinion. Next, the water and sugar should boil for several minutes.
Then pour the sweet syrup into the apples in the jar and roll it up with a sterile lid. Be sure to turn the compote over and wrap it up. Let them be wrapped until completely cool. This is what it looks like, I wrap it all up and the next day in the evening it will be possible to remove the blanket and take out the compote.
Apple compote is ready for the winter! On the first day we made 2 jars of compote and decided to eat the rest of the apples, but since it was summer after all and apples don’t last long, we realized that we couldn’t eat apples, so the next day we started preparing compote again. I think the recipe with a photo will be a good instruction for you and you can make a simple and tasty apple compote without much difficulty.
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 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.
Ingredients
0.5-0.7 kg apples;
250 g sugar;
1 tsp. citric acid.
Preparation
1. Immediately put water on the stove to boil, you will need about 2.5 liters in total, 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 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 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, put 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.
Apple compotes for the winter are most often sealed in 3-liter jars, so that there is enough for the whole family, and these fruits are quite large.
Apple compote is aromatic and refreshing home preparation, which on a cold winter day will give you only pleasant emotions with a reminder of summer.
Since time immemorial, Rus' has known how to cook compote from apples; canning, however, appeared much later, and our ancestors were content with dried apples.
And no matter what the variety is on store shelves, you can’t think of anything better than homemade apple compote in a jar for the winter.
Sweet and sour fruits that are almost completely ripe, but not overripe, are best suited for making apple compote.
Unripe fruits will remain hard, without the desired aroma, and overripe ones will boil and lose their shape.
Select large apples without visible damage and arrange them by variety so that each jar contains apples of only one variety.
A simple recipe for apple compote for 3 liters
Ingredients:
- 1 kg apples
- 200 g sugar
How to seal apple compote in a 3 liter jar for the winter:
1. Wash the apples, cut large ones into 4 parts, small ones into two, cut out the seed pods, do not remove the skin.
2. Dip the prepared apples in water acidified with citric acid (add 3 g of lemon per 1 liter of water) for half an hour.
You can’t keep it longer, otherwise vitamins and other useful substances will go into the water.
3. Place apples in sterilized three-liter jars, filling the containers to 1/2-1/3 of the volume.
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4. Add boiling water right up to the neck, cover with a boiled metal lid and leave for 1-1.5 hours.
After this, the apples will not only be disinfected, but will also not darken or lose volume.
5. Drain the water from each jar into a saucepan, add granulated sugar, bring to a boil and boil for 5 minutes.
6. Pour the prepared syrup over the apples and roll up the lids.
7. Turn the apple compote pieces in jars onto the lids, wrap them up and let them cool.
For flavor, you can add mint leaves or ground cinnamon sticks to the twists - one of the most successful combinations with apples.
Roll up concentrated apple compote
This compote can be diluted in winter cold water in any proportions. It is prepared with sugar syrup.
Ingredients:
- apples
- sugar - 250-300 g per liter of water
How to make compote from fresh apples:
1. Blanch the apples in boiling water for 6-7 minutes, and then put them in ice water. Do not drain the broth.
2. Fill the jars with apples up to the shoulders. Pour in the broth to measure out the required amount of water for making compote.
3. Prepare syrup from this liquid and sugar by boiling it for 3-5 minutes.
4. Pour boiling syrup over the fruits, cover with lids and place for pasteurization: 3-liter jars - 30-35 minutes.
You can do without sterilization.
Pour hot syrup over the apples in the jars, let stand for 5-10 minutes, drain the syrup, boil it and pour over the apples again.
Repeat this procedure again and seal the jars with boiled lids.
What to cook with compote apples? They can be used as a filling for pies or an open apple pie, very tasty!