How to cook compote for the winter

TOP 2 recipes for compote from poles with seeds for the winter

Compote from poles with a stone is prepared for the winter as a natural replacement for store-bought juices; such rolls are healthier and tastier.
Wild apricot is a fruit rich in various useful substances; it contains vitamins B1, B2, C, as well as elements such as copper, iron, potassium, manganese and cobalt. It is useful to use such preparations if there is a lack of vitamins in the body and heart disease.

Features of preparing compote from zherdela

Compote from poles attracts people because of its taste and the presence of nutrients. Most people like these types of rolls more than regular apricots because of the rich taste, which has a characteristic sourness. Such drinks are recommended to be consumed if there is a lack of vitamins in the body, the presence of cardiovascular diseases and if you are on a diet. The resulting drink not only quenches thirst, but also provides a person with a whole list of useful substances and microelements. Before preparing wild apricot compote, you should remember a few rules:

The kernels of pole seeds contain a toxic substance that can cause severe poisoning. For this reason, it is not recommended to carry out any processing or infusion of seeds for longer than 5 minutes without proper experience and knowledge in this industry.
Zakatki, which use fruits with whole seeds, should be consumed in the same year, since over time, hydrocyanic acid begins to accumulate in the liquid. It can have a negative impact on human health.
For overweight people, it is recommended not to prepare winter fruits with a high sugar content - it is better to freeze the fruits and periodically boil the required amount of compote.
The greatest amount of useful substances in the seaming will be if you peel the apricots and remove the pits.
To prepare compote, you need to use only ripe, but not overripe fruits, since the latter produces a drink that is cloudy and has a bitter aftertaste.
Regardless of what pre-treatment is used, the resulting seaming will have a high content of various vitamins and beneficial minerals.

Product selection rules

Choosing suitable poles for preparing compote with seeds is not difficult: the fruits must be fully ripe, but not overripe.

Fully ripe wild apricots are deep orange in color, have a firm texture, and release a little juice when opened.

The fruit should not have large dark spots, plaque or signs of rotting.

How to prepare containers for the start of the process

To prepare the compote, you will need a bowl for washing the fruit, a cooking pan and jars, which should be sterilized with boiling water.

How to close compote from zherdela at home

There are many recipes for making compotes and other stuffings from poles, but the most popular remain the classic method and the quick option without the use of sterilization.

Simple recipe

For a simple recipe you will need the following ingredients:

500 grams of wild apricots;
500 grams of sugar;
5 liters of drinking water.

Sealing preparation process:

Rinse the poles thoroughly under running water.
Fill the pan with water, add sugar and boil.
After receiving the syrup, place the washed wild apricots there.
Boil the fruit in the syrup for 5 minutes.
Sterilize jars.
Place apricots in prepared containers and fill with syrup.
Roll up the contents of the cans.
Place the jars upside down under a warm cloth for 10 hours; after cooling, they should be wiped and stored in a dark place.

Option without sterilization

To prepare compote from wild apricots with pits without sterilization you will need:

500 grams of poles;
2.5 liters of drinking water;
200 grams of sugar.

Step-by-step instructions for preparing compote:

Sort the fruits and rinse thoroughly in running water.
We place wild apricots into the prepared jars so that they fill the container by about 1/3.
Pour boiling water over the jars of fruit and leave the contents for 20 minutes, closing the container with a lid.
Drain the water from the jars into a saucepan, add sugar and boil the syrup.
Pour the resulting syrup into jars with apricots to the brim.
Roll up the container.
Place the inverted jars under a warm cloth for 9-11 hours until cooled.
After the twists have cooled, you should wipe the jars with a damp cloth and place them in a dark room.

Storage conditions for workpieces

For long-term storage of seams, they should be placed in a dark room, since seams do not like sunlight. In such conditions, the twists will be stored longer. For storage, it is better to choose not only a dark, but also a cool place (at room temperature). Excellent indoor conditions:

Compote of poles

The compote made from poles is tasty and aromatic, moderately sweet with a characteristic sourness. Many people love it even more than apricot compote

Zherdelas are wild apricots; if you throw an apricot pit into the ground, the tree that grows from it will be zherdelas. The fruits from some trees are superior in taste to apricots.

From the poles they make compotes and tasty and aromatic jam for the winter. You can also put them in a jellied pie instead of apricots!

1 kg poles (without pits)
1 kg sugar
10 liters of water

Recipe for making compote from poles for the winter:

The fruits of zherdels are smaller than apricots, but just as beautiful and fragrant. Although there are trees with fruits as large as those of varietal apricots.

Select the dense and ripe perches, wash them,

Cut along the groove and remove the pit.
Or you can remove the seed with a pencil: insert the pencil into the hole from the stalk and squeeze out the seed, in this case the poles will remain intact
The kernel of the kernel, unlike an apricot, is inedible and bitter, so we immediately throw the kernels out of the poles
Boil water in a saucepan, add sugar, then add pitted poles to this syrup.
Boil the compote well in a saucepan and pour into sterilized jars. Roll up the lids or simply screw them on if they are screw-type.
Place jars of compote under the blanket.
Store in a closet at room temperature. Workpieces do not like light.

That's all, the fragrant, delicious sunny compote from poles is ready for the winter.

How to cook compote correctly

The cooking technology is simple:

Choose a pan that is the right size for you, such as three, five or seven liters. Pour water into it, leaving about 10 cm to the edge. This place will be occupied by berries or fruits. Place a saucepan filled with water over high heat and bring to a boil.
Carefully add washed berries or fruits into boiling water. Cook over low heat for 10-15 minutes. It is not recommended for longer, because then very few vitamins and beneficial properties will remain in the compote.
Add sugar to taste. The more sugar you add, the sweeter the drink will be. A good proportion is a glass of sugar to 2 liters of water. With this combination, the compote turns out to be moderately sweet with an excellent sour taste.
After cooking, cover the pan with a lid. The compote should sit for about 30 minutes. The berries will give even more juice, the color and taste will become even more intense!

Compotes for the winter

The owners of basements and cellars are happily rubbing their hands: the busy time for preparations has come. Now, when berries and fruits are in abundance, it’s time to prepare compotes for the winter. Compotes for the winter are both tasty and healthy. Some housewives manage to brew 80-100 cans of this delicacy! And this is great, because any homemade compote contains far more vitamins than the best compote from the store.

There are many options for preparing compotes, but all of them can be divided into two methods: sterilized compotes and compotes prepared without sterilization. Whoever likes it – for some it’s easier to throw all the products into jars and boil them for half an hour, while others prefer pouring them multiple times. But in any case, you need to follow the general rules:

• Carefully inspect berries and fruits for rot and damage, otherwise all your work may go to waste. • Wash fruits and berries thoroughly before pouring syrup. • Remove stones from stone fruits (peaches, apricots, plums, nectarines, cherry plums, cherries). The fact is that the seeds contain hydrocyanic acid (a strong poison!), which after a year of storing compotes passes from the seeds to the fruit. If you cooked compote with seeds, be sure to use it within a year. • Jars for compote are prepared as follows: first, they must be thoroughly washed in hot water with baking soda, rinsed well and put for sterilization. • Jars are sterilized either over steam or in the oven. Some craftsmen have adapted lids from large saucepans or boiling pots for this purpose - holes are cut into them slightly larger than the necks of the jars. The vessel with boiling water is covered with such a lid, and the jars are inserted into the holes with their necks down. If you prefer to sterilize jars in the oven, be careful not to “overcook” them, otherwise the jar may burst when pouring syrup. • Lids for rolling compote must be varnished, without scratches, with tight-fitting rubber bands.

And now about the main thing – technology. Here, for example, is one way to prepare compotes without sterilization

.
For a 3-liter jar: 2-3 cups of berries or fruits, 300 g of sugar. In the evening, put the berries in jars and pour boiling water over them. Cover with a lid and leave overnight. By morning, the berries absorb liquid and settle to the bottom. Then pour the water from the cans into a saucepan, add sugar and put on fire. The amount of sugar can be adjusted to taste. Moreover, you can even make compotes without sugar at all (if there is a crisis or you simply run out of sugar at the most crucial moment), just add sugar syrup to such a compote before use. At the same time, set the lids to sterilize. As soon as the syrup boils, pour it over the berries and roll up. Turn over, cover, let cool. In this way you can prepare compotes for the winter from any fruits and berries. Compote of nectarines or peaches
. Small nectarines can be placed whole in the compote (remember about the seeds!), large ones can be cut and the seeds removed. It is advisable to remove the skin from the peaches - they will become very tender. Removing the skin from peaches is simple: cut the skin crosswise and dip the fruit in boiling water for 1-2 minutes, and then immediately lower it into cold water. The peel comes off very easily. For a 3-liter jar: 1 kg of nectarines or peaches, 600-700 g of sugar, 2 liters of water. Place the fruits in jars, pour boiling water over them, cover with a lid and leave for 15 minutes. Drain the water into a saucepan, add sugar and boil the syrup. Pour the fruit into jars and roll up immediately. Turn over and cool. You can add a few cherry plums or plums to this compote, and add lemon juice or a few lemon slices to the peach compote (which turns out too sweet).

Compote "New Year"

(from tangerines). For a 3-liter jar: 1 kg of tangerines, 1 glass of sugar, 1 liter of water. This is a recipe for compote with sterilization. Peel the tangerines from skins and veins, divide into slices. Boil the syrup and blanch the tangerine slices in it for 30 seconds. Place tangerines in jars, fill with syrup and add some peels for flavor. Cover the jars with lids and sterilize for 30 minutes. Twist, turn over, let cool.

"Sunny Glade"

(from strawberries). Another compote with sterilization. For a 3-liter jar: 1 kg of berries, 2/3 cup. sugar, 1 liter of water. Boil the syrup and blanch the berries in it for 1 minute. Place the berries in jars, pour in syrup, cover with a lid and sterilize for 20 minutes. Roll up and set upside down to cool.

Compote of cherry plum and zucchini.

For a 3-liter jar: 500 g of zucchini, 400 g of cherry plum, 200 g of sugar, 1 liter of water.
Peel the zucchini , cut into 4 parts, remove the core.
Cut the zucchini into cubes with a side of 1 cm. Put the cherry plum into the prepared jars, then the zucchini, pour boiling sugar syrup. Cover the jars with lids and let cool. Then drain the syrup, boil it and fill the jars again. Roll up. Compote "Indian Summer"

(with pears). For a 3-liter jar: 1 kg of medium-sized pears, 2 cups of sugar, 2 liters of water, ½ tsp. citric acid. Wash the pears, remove the core, place in a jar and pour boiling sugar syrup. Add citric acid to each jar and roll up. Turn it upside down, wrap it in a blanket, and leave it to cool.

"Ripeness"

(from cherries). This is a very rich compote, you need to drink it diluted. The compote is prepared in liter jars, the berries are filled to the top and filled with syrup. Boil the syrup: for 1 liter of water - 2 cups of sugar. Sort the berries, rinse, blanch in boiling water for 2 minutes. Place in liter jars to the top and fill with syrup. Cover with lids, sterilize for 20 minutes, and roll up.

Gooseberry compote with oranges.

For a 3-liter jar: 1 orange, 2 cups.
gooseberries, 300 g sugar, 2 liters of water. Place peeled oranges and gooseberries cut into slices into sterilized jars. Pour in syrup and roll up. Compote of apples and chokeberries.
For a 3-liter jar: 2-3 apples, 1 cup. chokeberry, 2.5 liters of water, 3 cups. sugar, 1 tsp. citric acid. Sterilize jars. Boil the syrup. Cut the apples into slices. Place berries and apples in jars, pour syrup, and roll up. Turn over and let cool.

Chokeberry compote.

For a 3-liter jar: 300-500 g of chokeberry, 250 g of sugar, 2.5 liters of water. Pour berries (2-3 fingers) into the prepared jars and add sugar. Pour boiling water over it and roll it up. Turn the jars upside down.

Very interesting compotes are made from berries in their own juice. They also need to be diluted before use.

"Pleasure"

(raspberries in their own juice). For 1 kg of raspberries - 1 kg of sugar. Place the prepared raspberries (preferably not washed, otherwise all the juice will leak out) into an enamel bowl and cover with sugar. Leave it overnight. When exposed to sugar, raspberries will produce juice. Then place the raspberries in jars, cover with lids and sterilize for 15 minutes. Roll it up.

Classic compote recipe for the winter

The recipe for canning compotes is the same regardless of the fruit used. For twisting we need:

fruits and berries - about a third of the volume of the selected dishes;
1.5 cups of sugar per 3-liter jar (those who like sweeter compote can add 2 cups of sugar).

To prepare the drink, you need to place well-washed fruits in the combinations of your choice in pre-prepared and sterilized jars. I usually put the ingredients in proportions of 50/50 (except for apricot and blackcurrant, but more on that below) per third or quarter of the container.

Berry compotes: on the left - red currants with cherries, on the right - strawberries with cherries

Fill the jars with boiling water and cover with lids without rolling up. We leave the cylinders in this state for 15-20 minutes to brew and cool to a temperature so that the hand can tolerate it when touched.

Remove the lids and pour the resulting broth back into the pan. Let's put it to boil. As soon as the water boils, add sugar at the rate of 1.5 - 2 cups per 3 liters, bring to a boil again and pour the liquid into the jars. Roll it up, turn it upside down and wrap it in a blanket.

In this state, the compotes must cool down, since the sterilization process is still ongoing. As a rule, this takes two days. Then we turn the cylinders over to their normal position and put them away for storage.

Compote from zherdela for the winter

Option 1: Classic recipe for zherdela compote for the winter

Zherdela is a variety of wild apricots, distinguished by a more sour taste and firm pulp structure compared to ordinary types. Therefore, when preparing compotes from zherdela for the winter, add the same amount of sugar as berries. But we will not introduce citric acid into this drink, since the game is already quite sour.

Ingredients:

3 kg of fresh zherdela;
6 liters of non-chlorinated water;
3 kg regular sugar.

Step-by-step recipe for zherdela compote for the winter

Place wild apricots in a large bowl. Immediately pour in plenty of clean water. Wash, removing any remaining twigs and leaves.

Now be sure to transfer the fruits in one layer onto a spread towel. Get wet from moisture.

Using a narrow knife, make a circular cut on each berry. Scroll with maximum care. Separate the halves. Take out the bones.

Place the game in jars (scalded with boiling water), filling them one third full. Cover the apricots with lids and pour water into a separate pan. Add sugar.

Boil the syrup for several minutes, avoiding boiling. Then pour it into each container almost up to the neck.

Sterilize the compote from the zherdela for the winter for about ten minutes. Roll up quickly. Cool. The sweet drink is ready for storage.

Since wild apricot is not as sweet as garden apricot, it is recommended to use (at a minimum) a 1 to 1 ratio of sugar to berries. And if you prefer sweeter drinks, increase the amount of this spice to your liking.

Option 2: Quick recipe for zherdela compote for the winter

To close the presented drink quickly, we suggest putting whole berries, along with seeds, into jars. Otherwise, the recipe will not differ radically from the classic one.

Ingredients:

2 kg poles;
2 kg sugar;
5 liters of water.

How to quickly prepare zherdela compote for the winter

Carefully sort through the perch, setting aside damaged fruits. Place whole berries in an enamel bowl with plenty of water.

Rinse carefully, removing leaves and twigs. Shake to remove moisture and place in very clean glass jars.

Separately, dissolve simple sugar in boiling water. Prepare the syrup, which will take a few minutes of gentle simmering.

Pour the dressing into containers filled one-third with whole berries, up to the neck. Immediately cover with lids and tighten. Turn over. Place the cooled compote from the zherdela in a storage place for the winter.

Since we use whole berries, be sure to review each one. Rotten or wormy apricots should not be allowed to get into the compote. To quickly bring the water for syrup to a boil, we recommend using an electric kettle.

Option 3: Compote from zherdela and drain for the winter

In addition to wild apricots, it is permissible to add fresh plums to the compote, which will fill the drink with characteristic flavor shades.

Ingredients:

1.5 kg perches and drains;
3 kg regular sugar;
6 liters of water.

How to cook

Wash the small plum together with the pole in cool water, poured into a large basin. Then place all the berries on a table covered with a dry towel. Dry.

Now cut the fruits in a circular, shallow motion. Separate the halves from each other and remove the seeds.

Place equal volumes of plums and zherdela into sterilized jars, filling the latter 1/3 full. Pour boiling water. After five minutes, carefully drain the liquid from the containers into the pan.

Add sugar there. Dissolve over medium heat. Return the sweet syrup to the jars, pouring the berries up to the neck.

Cover the zherdela compote for the winter with lids (boiled) and cool at room temperature.

Although both berries used belong to the same genus, their taste is significantly different. Therefore, together they will make the compote unique in their own way. In addition, thanks to the plum, the drink will be more viscous than usual.

Option 4: Compote of zherdela and pears for the winter

Pears are also a great match for a slightly sour garnish. But it’s up to you to decide which variety to choose. In any case, reduce the amount of sugar slightly, since pears are already very sweet.

Ingredients:

2 kg of pears and perches;
3-3.5 kg of sugar;
8 liters of filtered water.

Step by step recipe

Wash the perch and pears thoroughly in a bowl of water. Cut the first berries, remove the seeds and place them on the bottom of sterilized jars in equal parts, filling the containers 1/4 full.

Next, divide the pears into two equal parts. Cut out the middle part. Chop into halves. Pour in the same way and in the same quantity on top of the pole.

In a large separate saucepan, boil eight liters of filtered water. When bubbles begin to actively appear on the surface, add sugar. Completely dissolve the crystals.

Pour the hot sweet syrup into the jars until it is filled to the top. Quickly screw on the boiled lids and leave on the counter to cool at room temperature.

Nectarine compote for the winter

What is nectarine? This is a fruit, a subspecies of the peach, only with a smooth skin. It tastes a little sour than a regular peach.

To prepare compote you will need nectarines, good nectarines, without defects or dents. You also need sugar and citric acid. If you prepare nectarine compote in a simple and quick way, citric acid is necessary and necessary. But, if you fill nectarines with sugar syrup, you can do without it. I will describe everything in detail below.

1. Wash the nectarines well under running water. Compared to peaches, they wash easily and quickly)))

2. Next, let's prepare the container. 3-liter jars are ideal for compote for the winter. I wash the jars first with baking soda, then rinse thoroughly.

3. Next, the jars need to be sterilized. Some people do it over steam, others in the oven, but I just pour boiling water over it. I also pour boiling water over the lids. Leave for 15 minutes.

4. During this time, prepare the nectarines. I cut each fruit and remove the pit. You don’t have to do this, but roll up a compote of nectarines with a pit. Just keep in mind that this compote should be one of the first to drink. The shelf life of such compotes is no more than a year.

5. That's it, seedless nectarine halves, let's move on.

6. Place a large pot of water on the fire. Of course, if you are planning a large-scale preparation))) Expect that 1 jar will require approximately 2.5 liters of water. While the water is boiling, drain the water from the jars and turn them over on a towel to drain. We do the same with lids.

7. The water has boiled. Fill the jars with nectarines. It took me about 10 medium nectarines for one jar. That is, 20 halves.

8. But I want to stop at this point. Friends, if you are preparing compote according to a quick recipe, do it as I do. Pour sugar into the jar. How many? Can be 200 gr. If you have a sweet tooth, then 250, 300 g))). Then, immediately after the sugar, pour citric acid into the jar. How many? I add 1/3 teaspoon.

9. Next, pour boiling water into the jars. Only half a can. Why is that? This is necessary so that the fruits warm up and the air that is in them comes out. Leave for 15 minutes. During this time, the second run of water will boil.

10. Fill the jars with boiling water right up to the neck.

11. And we roll it up in the usual way for everyone.

12. Turn the jars upside down and wrap them in a blanket. Leave for a day or until completely cooled.

Nectarine compote will be perfectly stored at room temperature for the winter.

And now I want to tell you how to prepare nectarine compote without citric acid. For this we need everything the same, except for citric acid.

Just pour boiling water over the nectarines, right up to the neck. Cover with lids and leave for half an hour or an hour. Then pour the water into the pan and add sugar. The calculation is as follows: take 250 or 300 grams. sugar for one 3-liter jar. Bring the sugar syrup to a boil, boil for a couple of minutes and pour it over the nectarines. Let's roll up. Turn it over into a blanket. We store it in the cellar!

Friends, you can see more details about the second method in my video. This is how I made a compote of nectarines and plums. Simply awesome compote!

Friends, I wish everyone successful and delicious preparations for the winter and look forward to new recipes at our delicious homemade

TOP 2 recipes for compote from poles with seeds for the winter

Compote from poles with a stone is prepared for the winter as a natural replacement for store-bought juices; such rolls are healthier and tastier. Wild apricot is a fruit rich in various useful substances; it contains vitamins B1, B2, C, as well as elements such as copper, iron, potassium, manganese and cobalt.

It is useful to use such preparations if there is a lack of vitamins in the body and heart disease.

Features of preparing compote from zherdela

The kernels of pole seeds contain a toxic substance that can cause severe poisoning. For this reason, it is not recommended to carry out any processing or infusion of seeds for longer than 5 minutes without proper experience and knowledge in this industry.
Zakatki, which use fruits with whole seeds, should be consumed in the same year, since over time, hydrocyanic acid begins to accumulate in the liquid. It can have a negative impact on human health.
For overweight people, it is recommended not to prepare winter fruits with a high sugar content - it is better to freeze the fruits and periodically boil the required amount of compote.
The greatest amount of useful substances in the seaming will be if you peel the apricots and remove the pits.
To prepare compote, you need to use only ripe, but not overripe fruits, since the latter produces a drink that is cloudy and has a bitter aftertaste.
Regardless of what pre-treatment is used, the resulting seaming will have a high content of various vitamins and beneficial minerals.

Product selection rules

Choosing suitable poles for preparing compote with seeds is not difficult: the fruits must be fully ripe, but not overripe.

Fully ripe wild apricots are deep orange in color, have a firm texture, and release a little juice when opened.

The fruit should not have large dark spots, plaque or signs of rotting.

How to prepare containers for the start of the process

To prepare the compote, you will need a bowl for washing the fruit, a cooking pan and jars, which should be sterilized with boiling water.

How to close compote from zherdela at home

There are many recipes for making compotes and other stuffings from poles, but the most popular remain the classic method and the quick option without the use of sterilization.

Simple recipe

For a simple recipe you will need the following ingredients:

500 grams of wild apricots;
500 grams of sugar;
5 liters of drinking water.

Sealing preparation process:

Rinse the poles thoroughly under running water.
Fill the pan with water, add sugar and boil.
After receiving the syrup, place the washed wild apricots there.
Boil the fruit in the syrup for 5 minutes.
Sterilize jars.
Place apricots in prepared containers and fill with syrup.
Roll up the contents of the cans.
Place the jars upside down under a warm cloth for 10 hours; after cooling, they should be wiped and stored in a dark place.

Option without sterilization

To prepare compote from wild apricots with pits without sterilization you will need:

500 grams of poles;
2.5 liters of drinking water;
200 grams of sugar.

Step-by-step instructions for preparing compote:

Sort the fruits and rinse thoroughly in running water.
We place wild apricots into the prepared jars so that they fill the container by about 1/3.
Pour boiling water over the jars of fruit and leave the contents for 20 minutes, closing the container with a lid.
Drain the water from the jars into a saucepan, add sugar and boil the syrup.
Pour the resulting syrup into jars with apricots to the brim.
Roll up the container.
Place the inverted jars under a warm cloth for 9-11 hours until cooled.
After the twists have cooled, you should wipe the jars with a damp cloth and place them in a dark room.

How to prepare compote for the winter

Select ripe berries or good quality fruits. Fill sterilized jars halfway with them.
Blanch berries and fruits: pour boiling water over them (up to the neck of the jar). Let it brew for 10-15 minutes. Pour the water into the pan, measure how many liters of water you have, and add sugar according to the recipe.
Boil the syrup , stirring until the sugar dissolves and the water boils for 5 minutes; pour the syrup over the berries and roll up the jars with sterilized tin lids; store in a cool, dark and dry place.