How to prepare apple compote for the winter: 7 recipes and 7 secrets

7 secrets of delicious apple compote

For compote, ripe or slightly unripe sweet and sour apples are best suited. Overripe soft fruits can break apart when cooked.
Wash apples and other ingredients well before cooking.
Peeling apples is optional. Fruits with skin will better retain their shape after heat treatment.
Compote for the winter is easier to prepare immediately in jars by the method of double pouring. In this case, the cans can not be sterilized, but simply washed thoroughly with soda. But the lids must be sure to get rid of germs. Read about how to do this in this article.
Banks must be poured to the very top so that there is no free space inside.
If the apples are very sweet, you can pour ½ teaspoon of citric acid into the jar before pouring again. This will add a pleasant sourness to the compote and set off the fruity taste.
Rolled up jars with compote must be turned over, wrapped with something warm and completely cooled. Store the compote in a cool, dark place.

All ingredients are sized for a 3L can.

Classic apple compote for the winter

Ingredients

800 g apples;
water;
300 g of sugar.

Preparation

Cut the apples into several large slices and remove the seeds from them. Place the fruit in a jar.

Pour boiling water over the apples and cover the jar with a sterilized lid. Leave to infuse for 30-40 minutes.

Then pour the liquid from the jar into the saucepan. Pour sugar in there and, stirring occasionally, bring to a boil. Boil the syrup for a couple of minutes, pour the apples over it and roll up the jar.

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Whole apple compote

Ingredients

8-15 small apples;
2 mint leaves - optional;
water;
300 g of sugar.

Preparation

Place the apples in a jar. It can be filled with fruit completely or only half. The more apples, the more concentrated the compote will turn out.

For taste, you can add mint to the apples. Fill the jar with boiling water, cover with a sterilized lid and leave for 20 minutes.

Empty the jar into a saucepan and add sugar. While stirring, bring the syrup to a boil. Return the liquid to the jar and roll it up.

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Apple and pear compote

Ingredients

500 g apples;
200-300 g of pears;
water;
350 g of sugar.

Preparation

Cut apples and pears into quarters and remove seeds. Place the fruit in a jar. Pour boiling water over, cover with a sterilized lid and leave for 20 minutes.

Pour the liquid into a saucepan and add the sugar. While stirring, bring to a boil. Add boiling syrup to the fruit and roll up the jar.

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Apple and plum compote

Ingredients

500 g apples;
400 g plums;
water;
300 g of sugar.

Preparation

Cut the apples into large, seedless pieces. Place apples and whole plums in a jar. Fill with boiling water, cover with a sterilized lid and leave for 10-15 minutes.

Drain the infused water into a saucepan and add sugar there. While stirring, bring the syrup to a boil. Pour apples and plums with it and roll up the jar.

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Apple and grape compote

Ingredients

600 g apples;
400 g of any grape;
water;
300 g of sugar.

Preparation

Cut the apples into large wedges and remove the seeds. Place apples and grapes in a jar. The grapes can be left with the twig.

Fill the jar with boiling water, cover with a sterilized lid and leave for 5-10 minutes.

Drain the infused water into a saucepan and add sugar. While stirring, bring to a boil. Pour the boiling syrup into a jar and roll it up.

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Apple and orange compote

Ingredients

600 g apples;
1 orange;
water;
250 g of sugar.

Preparation

Cut the apples into small pieces and the orange into slices or semicircles.

Put the fruit in a jar, cover with boiling water and cover with a sterilized lid. Leave it on for 20-30 minutes.

Drain the liquid into a saucepan, add sugar and, stirring occasionally, bring to a boil. Pour the syrup back into the jar and roll it up.

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Apple and blackberry compote

Ingredients

400 g apples;
water;
300 g blackberries;
250 g of sugar.

Preparation

Cut the apples into large pieces and remove the seeds. Put the fruit in a jar, pour boiling water over, cover with a sterilized lid and leave for 15–20 minutes.

Drain the water into a saucepan and add sugar to it. While stirring, bring the syrup to a boil. Toss the blackberries into the jar, fill with boiling syrup and roll up.

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