In the cold season, when there is such a shortage of vitamins, you really want to treat yourself to something tasty and fruity. Supermarket shelves are simply flooded with various juices, fruit drinks and other drinks, but there is nothing better than homemade compote. Today we have prepared several delicious recipes compote for the winter from apples in a 3-liter jar. The advantages of homemade compote are obvious. Firstly, such a drink will not contain preservatives. The main ingredients are only fruits, sugar, water and sometimes various natural spices like mint or cloves. Secondly, you yourself create the future taste; you can make the drink sweeter, add sourness or subtle notes of other fruits or berries. Thirdly, compote apples will always come in handy; they can be eaten as a snack with a drink, or can be used as a filling for various baked goods.
Useful tips
The secret of a delicious drink lies in many things that you should pay attention to before you start rolling. The taste of the compote largely depends on how attentive the hostess was and followed the written advice.
The choice of fruits is fundamental factor. To get the most delicious compote When choosing apples for the winter, you should choose apples of sweet and sour varieties. Ripeness must be perfect; unripe fruits have a flat taste and aroma; overripe ones will fall apart and lose their shape during rolling.
Apples can be any size, but you should give preference to medium-sized fruits, without external defects. It is also worth paying attention that apples of different varieties should not be mixed together and rolled into separate jars.
Fruits must be washed thoroughly and removed inner part and divide into equal-sized slices. The skin should be peeled if it is very rough; varieties with thin skin do not need this procedure.
Small apples can be placed in a jar and rolled up whole.
Sliced apples are placed in slightly salty or sour water. It should be cold, this will protect the apples from darkening, but do not keep them for more than 30 minutes, otherwise all the beneficial substances will go into the water.
Before putting into jars, the apples are doused with boiling water; to do this, pour them over for 5-6 minutes. The water after this procedure is used to create syrup.
The jars must have a whole neck and be carefully processed before rolling.
Before rolling, the lids should be sterilized along with the steamed jars. If you sterilize them in the oven, the lids must be sterilized separately.
RECIPES OF COMPOTES FOR THE WINTER:
RECIPE WITH STERILIZATION
The easiest way to prepare apple compote for the winter in a 3-liter jar is to take
Ingredients:
Apples 1/3 jar;
200 grams of sugar.
These ingredients are enough for exactly one compote, that is, a 3-liter jar; if there are more jars, then multiply the ingredients by the number of jars.
Cooking recipe:
To begin with, all bottles must be thoroughly washed with detergent, then rinsed thoroughly and after drying, proceed to sterilization. The jars are sterilized by steaming or in the oven at a temperature of about 100 degrees.
The second stage is preparing the apples. Before you start separating the fruit, you need to prepare acidic water at the rate of 1 liter of cold water per 3 grams of citric acid. Now cut the apples into equal slices, cut out the core and put everything in water.
When there are enough apples to fill all the jars, you can start packaging. Prepare boiling water at the rate of 2.7 liters/jar. When the water has boiled, transfer the apples from the sour water into a sterilized jar and immediately pour boiling water over them. We carry out this procedure for each jar. Important! Apples do not last more than 5 minutes in boiling water, so if you have not finished pouring the water, and the first jars have been standing for a long time, then it is better to drain the water from them in advance.
The jars filled with boiling water sit for 5 to 7 minutes, then the water is poured into a common container. The boiling water with which we blanched the apples will now turn into syrup; for this we put 200 grams of sugar in each jar. After our syrup boils, you can pour it and cover the compote with lids.
After rolling, the compote should be wrapped in warm clothes and left until it cools.
CONCENTRATED COMPOTE
Ingredients:
3 liters of water;
1/3 can of apples;
400 grams of sugar.
Cooking recipe:
The difference between this compote is that only those with a real sweet tooth can drink it straight from the jar; for others, it will be enough to dilute the drink with plain water in 1:1 proportions and enjoy the sweet apple compote. This choice is for housewives who are cramped for space; not every apartment has room for several dozen bottles rolled up. This recipe for apple compote for a 3-liter jar for the winter will allow you to get 5 liters of a delicious drink from one jar.
First, we disinfect the jars and set them aside to dry, covering them with lids. Then, put the water on gas and after boiling, add sugar. Stir thoroughly until the crystals dissolve completely. Add peeled apples to the resulting syrup and cook for up to 3 minutes.
Remove the apples from the syrup with a slotted spoon and carefully transfer them into jars. Bring the remaining syrup to a boil again and pour into jars. Roll up the lids.
APPLES AND BLACKCURRANTS
For those who find the recipe for apple compote for the winter simple, we offer this version of the drink. To the delicious apples we will add such a popular berry as currant; it is not for nothing that it grows in literally every private yard and in almost any country house, and the price for this berry on the market is quite affordable.
Ingredients:
400 grams of currants;
700 grams of apples;
300 grams of sugar;
Purified water.
Cooking recipe:
There will be one difference from other recipes - you will have to spend time sorting out the currants. You will only need to leave the berries themselves and get rid of the dried inflorescence and part of the stem. The next steps are universal.
We sterilize the dishes for rolling;
Peel the apples and divide equally between all containers;
Pour boiling water for a couple of minutes;
We boil the water drained from the cans again, after adding sugar to it;
Pour the resulting syrup into jars for the last time;
Screw the lids on with a machine;
We put all the bottles upside down, cover them with rags and leave them for a day.
Currants in compote will give the drink a bright, red color, and almost every resident of our country knows about the flavor combinations of apple and currant.
APPLES AND MINT
Perhaps this recipe may seem a little unusual, but the resulting compote of apples for the winter for a 3-liter jar with mint is beyond praise. It is sweet, aromatic, and refreshing; such a drink will give you strength and vigor. All you need to do is add a few sprigs of mint. For a 3-liter jar, 3 medium-sized mint sprigs will be enough. It is preferable to choose sweet and sour apples, approximately 500 - 800 grams, 300 grams of sugar. The rolling technology is absolutely identical to the previous methods. Pay attention to the water, it must be good, otherwise your compote will turn out less tasty.
COMPOTE FROM WHITE FILLING
White filling is a variety of apples that is rightfully considered one of the most delicious. Such apples do not stay in anyone’s home, and a vase of juicy fruit left behind can suddenly become empty. Unfortunately, in winter it is impossible to get a single fruit of this variety, so we offer a recipe for white apple compote in a 3-liter jar for the winter.
Ingredients:
10 pieces of apples (but not more than 1/3 of a jar);
250 – 300 grams of sugar;
Purified water
Cooking recipe:
We will try to roll up these apples whole in order to preserve the taste as much as possible. To do this, we select ripe fruits, without external defects, the size should be medium, that is, the apple should be slightly larger than the neck of the jar. The fruits themselves should be washed thoroughly without damaging the skin.
If you are unable to find fruit without defects or of a suitable size, then you should cut the apples into slices, removing the core and rotten areas. It is worth remembering that this variety does not like long contact with air; it quickly turns black and becomes unattractive in appearance, so we put all the cut slices in acidic water.
Roll up the apples in the following order:
We sterilize jars;
Boil water;
Divide the fruit into jars;
Pouring boiling water over fruit;
Drain the water and prepare syrup from it;
Pour the syrup into jars;
Roll up the lids.
COMPOTE OF APPLES FOR THE WINTER IN A 3-LITER JAR WITHOUT STERILIZATION
Every housewife has encountered the problem of “losing” bottles during sterilization, this is not surprising, because spoiled jars are often eliminated in this way. However, sterilization is also a very long process, so to save time we present a recipe for apple compote without sterilization.
Ingredients:
1 kilogram of apples;
Purified water;
250 grams of sugar
Cooking recipe:
We prepare the jars; to do this, wash them thoroughly and dry them naturally or with paper towels.
We clean the apples, cut them into equal slices and immediately place them in salty water so that they do not turn black.
We pack our apples into jars and fill each clean water all the way to the neck. Then pour all the water from the cans into one container, bring to a boil, add sugar and keep on fire for another 5 minutes.
Fill our jars with syrup and cover with lids, let stand for about 3-5 minutes.
Pour our syrup into one pan again, add about 200 ml of water and 50 grams of sugar and bring to a boil again.
Fill our jars with boiling syrup again and let it sit for another couple of minutes, then pour everything back into the pan.
Boil the syrup for the last time, fill the jars to the very top, roll up the lids and place in warm clothes for 24 hours.
Apple compote for the winter in a 3-liter jar without sterilization is ready. If you follow the recipe, you don’t have to worry about blown lids or sour drinks.
Not a single store-bought drinking product can compare with a drink made with your own hands from natural products. Apple compote from fresh apples for the winter it will remind you of summer, quench your thirst, and also saturate your body with the beneficial substances preserved in it.
How to prepare apple compote for the winter? Yes, it’s very simple if you have the necessary products on hand, the main of which are apples, as well as time, and, of course, desire. We present to your attention a recipe that will allow you to... special effort and without spending a lot of time prepare a tasty and at the same time healthy drink. Just like, it will surely appeal to both your family members and unexpectedly arriving guests.
Before you start preparing apple compote for the winter, read the recommendations and tips of experienced housewives, using which you will prepare the most delicious drink. It will certainly appeal to both adults and kids. So:
- For compote, apples of sweet and sour varieties are ideal, which will give the drink a rich taste;
- the fruits must be undamaged, not overripe, but not green either, because overripe apples will boil during the cooking process and give the drink a cloudy appearance, while unripe apples will not give the compote a rich taste;
- before starting the process, prepare glass containers for the compote - jars, by thoroughly washing and sterilizing them (to do this, pour boiling water over them or place them in the oven for a while);
- prepare the fruit by washing and removing the skin (if it is not rough, you can leave the skin);
- small apples can be rolled whole, and if you have large fruits, then cut them, remove the core and cut into large slices;
- place the chopped apple slices in cold water, acidifying or salting it (it’s not worth keeping apples in water longer, since all the valuable substances they contain will end up in the water, and a minimal amount will remain in the fruits themselves).
If you are cooking apple compote When adding fruits with seeds (plum, cherry or apricot) to apples, remember that the shelf life of such drinks is no more than a year. If you are making preparations for a longer shelf life, be sure to remove the seeds from the fruit.
Drink recipe
Preparing apple compote for the winter according to this recipe will give you the opportunity to make a drink that will retain its delicate aroma until winter. In the same way, you can make preparations from other berries and fruits, as well as prepare assorted dishes, adding oranges, pears, plums and other summer gifts of nature to apples.
If the taste and aroma of apple compote prepared according to this recipe do not seem rich enough to you, you can add vanilla sugar, cinnamon or mint sprigs to the drink, which will give it an unforgettable smell and amazing taste.
The amount of ingredients in the recipe is based on one liter of water. If you use larger jars, calculating the required amount of ingredients will not be difficult for you. So, we need:
- medium-sized apples - 4-5 pieces (if you like a richer taste of compote, as well as fruits from it, you can use more apples);
- sugar in the amount of 200 grams;
- water - 1 liter.
Cooking instructions:
- We prepare the apples: to do this, wash them, remove the tail and center and cut them into slices.
- Boil the specified amount of water in a saucepan.
- Pour the sugar in there and keep the mixture on the fire for several minutes until the sugar is completely dissolved.
- Place in boiling sugar syrup apple slices and boil them for a couple of minutes.
- Using a slotted spoon, transfer the apple pieces into the prepared jars.
- Boil the water and sugar again and pour the syrup into the jars, filling them to the top.
- We roll up the jars with prepared metal lids (it is not necessary to turn over and wrap the jars with compote prepared according to this recipe).
That's it, the amazingly delicious drink is ready! Since the compote is quite concentrated, before serving it can be diluted with chilled water and served with cookies or homemade pies.
Another recipe for you:
Now you know how to cook apple compote from fresh apples for the winter. Bon appetit and have a good time with your family and friends!
I’ve been planning to make 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 delicious... But I never got the chance to try these apples. No, no, Lenka’s mother, Aunt Sveta, was distinguished by her hospitality: she would either hand over a whole bowl of strawberries, or huge bouquet I’ll bring peonies from the dacha, stick them in my hands, and hurry to my place so that they don’t return them, 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 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 with a 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!
On our holiday table there is always such a drink as compote. After all, preparing it, even the most delicious one, is very simple, using a minimum of ingredients. Only needed ripe apples, sugar and water. To obtain new, unusual taste sensations, you can add other fruits and berries: apricots, pears, plums, grapes or currants. There are many in various ways how to close apples. Let's look at some of them.
In the first option, we cook the syrup at the rate of: per liter of water - 300 grams of sugar. Wash the apples thoroughly and cut into slices. Small fruits do not need to be cut; this applies to ranetkas. We sterilize the jars and put chopped apples up to the shoulders, then fill them with boiling sugar syrup to the edge of the neck. Cover with a lid and leave for ten minutes. Drain the liquid, boil again and fill the container until the syrup begins to pour out. We roll up the metal lids, turn the jars upside down and wrap them in a warm blanket. After a day, we put the compote in a cool room for storage.
How to seal apple compote for the winter festive table? The second one is ideal for just such a case. We will need: a liter of water, apples (five medium-sized ones) and granulated sugar - 200 grams. Wash the fruit, remove the tail and cut it in large pieces. Place a saucepan with water and sugar on the fire. As soon as the sugar is completely dissolved, the syrup is ready. Place the apples in the boiling syrup and cook over low heat for about three minutes. Then we take them out of the pan and into a jar, previously sterilized. Bring the liquid to a boil, pour to the top into containers with fruit and close with lids. Ready!
In the third case, we’ll look at how to seal apple compote with spices for the winter, using a variety such as ranetki. We will need everything the same: a liter of water, a kilogram of sugar and apples. We will also add a pinch of vanillin and 3-4 clove buds. First of all, cook the sugar syrup and add seasonings at the end of the process. Wash the fruit, remove the stems and cut out the core. Dip the apples into boiling syrup, cook for about seven minutes over low heat, remove from the pan and place in jars, almost to the very top. Bring the liquid to a boil again and pour into jars. Roll up the lids, place them on the floor upside down and cover with a warm blanket. In order to obtain a pronounced taste, you can add cinnamon and lemon to boiling water.
By the way, a few words about the correct one. To do this, you need to strictly adhere to temperature and time regimes. At 95 degrees, it is necessary to keep liter jars for 20 minutes, two-liter jars for 30 minutes and three-liter jars for 45 minutes.
How to close without sterilization? Let's introduce another recipe. Carefully, since we will also use the peel, wash the apples, peel them, cut them into four parts and remove the core. Place in a bowl, sprinkle with lemon juice, stir, cover with a lid and set aside for now.
Place the peels in a separate pan, add water (one and a half liters) and bring to a boil. Add sugar, stir and cook for five minutes. Remove the container from the heat and strain the resulting hot syrup through a sieve.
Place the apples in a dry, clean jar. Pour the syrup into it, cover and leave until it cools. Then carefully pour it into the saucepan and bring it to a boil again.
Meanwhile, take the clove buds, pour boiling water over them and put them in a jar of apples. Pour boiling syrup to a level of 1.5-2 cm below the top of the jar. Place the container in the pan for 20 minutes, then seal it tightly, turn it upside down and leave to cool. Then we send it for storage in a cool, dark place. This time we prepared apple compote without sterilization.
To prepare compote, you can, in principle, use different varieties of fruit. But the most delicious drinks are made from sweet and sour fruits that are not very large in size. And although they are most often peeled, it is necessary to wash the fruit very thoroughly beforehand.
So we have mastered several ways to close apple compote. Good luck in this matter!
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 ripeness. 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:
- On three liter jar 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 in 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 leave 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 chopped apples and cherries into it. 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 preparing 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, and 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 heavy 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 boiling 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.