How to cook apple compote - preparing it for the winter in different ways

Apples are healthy and affordable fruits that are ideal for winter preservation. They are easy to dry, make candied fruits, make thick jam or preserves, and also prepare aromatic drinks. If you study the classic method of making apple compote, you can combine fruits with berries, mint and other additives for a harmonious taste of the winter drink.
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Culinary secrets

Plum compote, as we have already informed our readers, is easy to prepare for the winter. However, for an inexperienced housewife, this process may raise a number of questions. To preface them, we decided to give advice from experienced chefs.

For compote, choose ripe but still firm fruits that are not damaged. This is especially important if the drink is made from whole plums with pits.
In order for whole plums to be better soaked in syrup, they can be heated for several minutes in hot water with soda (a teaspoon of soda per liter of water). It would be a good idea to pierce the fruits with a toothpick.
Compote can be made from plums of any variety. Whether they are red or yellow does not matter. Both the technology and the recipe do not depend on this.
How much sugar you add to the plum compote depends on how sweet and concentrated you want the drink to be. In 3-liter jars, it is usually made not too sweet and sour, so that it can be drunk without diluting. A container of this size usually takes 0.5-1 kg of fruit and 0.2-0.4 kg of sugar. A three-liter jar contains about 2-2.5 liters of water. For better taste, sometimes spices (cinnamon, cloves) and citric acid are added to the drink. The latter also contributes to better preservation of the drink.
In 3-liter jars, plum compote is usually made using the double-fill method, since it is inconvenient to sterilize containers of this size. All drinks, the recipes for which you will find below, are prepared without sterilization.
Jars for compote, closed for the winter, must be sterilized. The lids should be boiled for at least 5 minutes. I close such blanks with metal lids. Some housewives think so. that screw caps provide less tightness than those rolled with a special key. It's a delusion. If you prefer to use twist-off lids, cover the compote with them. It is only important that then the cans have a “threaded” neck.

Plum compote is not a capricious preparation. You can store these canned foods even in a heated room. However, if there is a place for them in the basement or unheated storage room, it will be even better. And keep in mind that plums with pits must be consumed within a year, otherwise it will become unsafe. After all, hydrocyanic acid gradually leaks from the seeds into the drink, albeit in tiny doses.

Cooking features

To properly prepare compote according to recipes, you should familiarize yourself with certain rules and requirements. Their implementation guarantees a long shelf life of the compote, the preservation of the vitamin complex included in the fruit, the taste and aroma of the fruit:

If small apples are canned, leave them whole.
All fruits are peeled and cored. There are exceptions to this rule. Some varieties cannot be preserved with skins. Large specimens are divided into 8 parts, smaller ones into 4.
To preserve the structure, before cooking, soak the fruit pieces in a slightly acidic or slightly salted solution for 30 minutes.
To preserve volume and color, apples are blanched. And the liquid remaining after this procedure is used to prepare the filling.
To preserve vitamins, fruits are dipped in water to which citric acid has already been added.
The less time the preparation boils, the more benefits will remain in the finished drink.

We suggest you familiarize yourself with Storing apples on the loggia

Over time, when the housewife has been preparing compote for several years, she will develop her own rules for preparing the drink for the winter.

The easiest recipe for plum compote

What you need (for 3 l):

plums – 0.5 kg;
sugar – 0.25 kg;
water – 2.5 l.

How to cook:

Sterilize the jar and lid.
Wash the plums. Place the fruit on a towel to help it dry faster by allowing the fabric to absorb moisture.
Pierce the fruits in several places with a toothpick and place in a jar.
Place a knife blade under the bottom of the jar to prevent the glass from cracking due to temperature changes.
Pour freshly boiled water into the jar. Cover it up. Leave the fruit to warm for 20 minutes.
Through a special lid with holes, drain the liquid from the jar into a saucepan and pour sugar into it. Boil the syrup for 5 minutes. pour into the jar.
Roll up the jar (or screw on the lid).
After turning the jar over, cover it with a blanket or other warm item. This will create a steam bath. Cooling under such conditions, canned food undergoes so-called “passive sterilization.” this makes them more resistant to adverse storage conditions.

After a day, the jar can be moved to a pantry or other room where there is space in your house for preparations for the winter.

Plum compote with pits, citric acid and cinnamon

What you need (for 3 l):

plums – 0.3 kg;
granulated sugar – 0.4 kg;
citric acid – 3 g;
ground cinnamon – 1 g;
water – 2.5 l.

How to cook:

Wash the plums, pierce them with a toothpick, and place in a sterilized jar.
Fill the container with plums to the very neck. In 20 minutes the plum will warm up, and the worms, if they were in the fruit, will float to the surface.
Drain the jar into the sink. Pour cinnamon and citric acid into a jar.
Boil syrup from the recipe amount of water and sugar and pour it into a container with fruit.
Roll up the jar and place it upside down.
Wrap the workpiece and leave for 24 hours.

For the winter, plum compote made from fruits with seeds can be stored in the basement or pantry. These canned goods are excellent value and can be kept in an apartment. Cinnamon gives the drink a warm, spicy aroma; it will be a pleasure to open a jar for the New Year.

Simple pitted plum compote

What you need (for 3 l):

plums – 0.75 kg;
sugar – 0.25 kg;
water – 2.5 l;
vanillin or cinnamon (optional) – 1 g.

How to cook:

After washing the plums, cut them in half and remove the pits.
Sterilize the jar and place the fruit halves in it. Pour boiling water over them.
After 15-20 minutes, pour the plum infusion into a saucepan and mix with sugar, boil for 5 minutes.
Pour the syrup into the jar and seal it tightly.
Leave the canned food to cool upside down under a blanket.

If using vanilla or cinnamon, stir it into the syrup as soon as it begins to simmer. Next, preserve the drink, following the instructions in the recipe.

With pear

Aromatic homemade compote of apples and pears does not contain preservatives or dyes, so the drink is perfect for children's vitamin menu.

Set of products per bottle:

6 slightly sour, firm apples;
5 honey ripe pears;
2 liters of filtered water;
half a glass of sugar.

Step-by-step instructions on how to make apple compote for the winter.

Wash the fruits thoroughly in hot water, cut the pulp from the fruits into a saucepan.

For additional sweetness, you can add white honey plums to the compote when cooking.

Do not use just the core.

Cover the fruit slices with sugar and pour water from the filter.

Let the drink boil for 10 minutes until the water turns into a fragrant syrup.

Pour the drink into a sterile container to the top, close with a boiled lid and seal.

Take the preserved food to the cellar or pantry after cooling down upside down.

Plum compote with cloves and cinnamon

What you need (for 3 l):

plums (pitted) – 0.3 kg;
cloves – 9 pcs.;
ground cinnamon – 3 g;
dried ground ginger – 3 g;
dry orange peels (zest) – 10 g;
sugar – 0.5 kg;
water - how much will go in.

How to cook:

Sterilize the jars and place the prepared plums in them. Fill with boiling water to the brim.
After 20 minutes, drain the liquid from the drain into a saucepan, add sugar and spices to it. Boil the syrup for 10-15 minutes, then strain so that the cloves and zest do not end up in the jar of compote.
Pour hot, strained syrup over the plums and seal the jars.
Turn the containers upside down, cover with a blanket and leave until the morning.

Plum compote, cooked for the winter with cinnamon, cloves and orange zest, is reminiscent of mulled wine. It can be made in both 3-liter and 1-liter jars.

From whole fruits

To preserve natural apples all winter, you can roll up a sweet and aromatic compote from small fruits whole. The result will be not only a drink, but also a fruit filling for pies.

Components:

9-10 medium-sized firm apples;
8-2 liters of filtered drinking water;
300 g sugar (the amount directly depends on the sweetness of the fruit);
1 incomplete tsp. lemon acid or 1 tbsp. l. juice

Method of preparing canned food:

Prepare the listed products.
Fill a clean, sterile jar to the top with washed apples. Boil water in a saucepan or kettle, pour over the fruits so that the liquid completely covers them.
Cover the container with a tin lid and leave to steam for 15 minutes.
Remove the tin lid and put on a drain with holes and pour the cooled boiling water into the pan.
Add granulated sugar, acid or lemon juice. Boil the liquid until the grains melt.
Pour the hot syrup into the jar, immediately seal the container with a key or screw on the screw caps.
Cool the preserved food in the room and take it to the cellar.

If the fruits are large, it is better to make two pours so that the boiling water reaches the middle of the fruit.

Healthy plum compote with pulp

What you need (for 3 l):

plum – 1 kg;
sugar – 0.25 kg;
water – 2.5 l.

How to cook:

Boil the water. Dip whole plums into it, which must first be sorted and washed, but not pitted.
When the contents of the pan come to a boil again, turn off the heat. Allow the plums to cool in the water, then remove the fruits with a slotted spoon.
Now remove the pits from the plums. It doesn’t have to be cut, it’s fashionable to break it.
Grind the plum pulp with a blender or grind through a meat grinder.
Add sugar and plum puree to the plum broth and mix.
Bring the resulting mixture to a boil and pour into a sterilized jar (or 2-3 jars with a total volume of 3 liters).
Having rolled up the jar, turn it over and cover it with a blanket - let it cool gradually, undergoing additional sterilization.

An extremely healthy drink made from plums, made according to this recipe, can last up to 5-6 years, maintaining a pleasant taste. However, it is advisable to store this compote, which resembles plum juice, in a cool place.

Apple and plum compote for the winter

What you need (for 3 l):

plums – 10 pcs.;
apples – 2-3 pcs.;
water - how much will go in;
granulated sugar - 1 cup.

How to cook:

Wash the fruits and wipe with a napkin.
Core the apples and cut the pulp into medium slices.
Divide the plums in half and remove the pits.
Sterilize the jar using a method convenient for you.
Place plums and apples in a jar and immediately pour granulated sugar into it.
Boil water and pour into a container with apples and plums.
Immediately roll up the jar, turn it over and wrap it well. Leave it for a day.

Despite the fact that this drink is prepared without sterilization, a single pour is enough for it to stand well. And this is thanks to apples.

Refreshing plum compote with mint

What you need (for 3 l):

plums with pits – 0.6 kg;
granulated sugar – 0.3 kg;
citric acid – 2 g;
mint – 2 sprigs;
water – 2.5 l.

How to cook:

Place mint sprigs at the bottom of a sterilized jar and sprinkle whole plums (with pits) on them.
Pour boiling water over the food in the jar, cover and wrap the jar. Leave for half an hour to warm up the fruit and mint.
Pour the infusion into a saucepan, mix it with sugar and lemon. Boil for 5 minutes and pour into the jar again.
Close it hermetically and leave it to cool, upside down, under a down jacket or sweatshirt.

The drink, prepared for the winter according to the given recipe, has a characteristic mint aroma and a refreshing taste. It wouldn't hurt to cool it before serving.

With cranberries

Recipes for compote made from chopped apples for the winter allow you to diversify the taste of the drink with light sourness and unobtrusive sweetness.

Components:

600-650 g colored juicy apples;
1 ml filtered water;
200 g of healthy cranberries;
250-300 g sugar.

Step-by-step instructions on how to cook apple compote:

Wash the sorted cranberries and place in a sieve, thoroughly peel the apples, dry and chop into small slices without seeds or stems.
Sterilize a glass container without chips and the lid and fry in the oven.
Place apple slices in jars, add a portion of cranberries.
Boil drinking water, pour apples to the edge.
Cover the jars loosely with lids and leave for 15 minutes so that the liquid cools and the berries crack slightly.
Drain the water into a saucepan, re-boil the liquid with sugar, stir until the syrup is homogeneous.

Pour boiling syrup over the components, immediately seal tightly, turn over and store after the preservation has cooled.

A natural homemade apple drink with various additives allows you to preserve healthy fruits for the winter and saturate your body with vitamins without flavorings or flavor enhancers.

Plum and pear compote for the winter

What you need (for 3 l):

plums – 0.4 kg;
pears – 0.4 kg;
sugar – 0.25 kg;
water – 2.5 l.

How to cook:

Peel the pears and cut out areas with seeds. Coarsely chop (into quarters).
Wash the plums and pierce them with a toothpick.
Place both types of fruit in a previously sterilized jar.
Pour boiling water over the pears and plums and let stand for 20 minutes.
Drain the liquid from the jar into a saucepan, mix it with sugar and boil for 3-4 minutes.
Pour hot syrup over the fruit duet and seal the jar.
Ensure the workpiece cools slowly in a steam bath.

You will surely love the aroma and taste of this delicate pear and plum drink.

Canned drink made from plums and peaches

What you need (for 3 l):

plums (preferably yellow) – 0.3 kg;
peaches or nectarines – 0.3 kg;
sugar – 0.25-0.3 kg;
citric acid – 2 g;
water – 2.5 l.

How to cook:

Place halves of plums and nectarines (or small peaches) in a sterilized jar and pour boiling water over them.
After 15 minutes, pour the aromatic infusion into a saucepan, mix with lemon and granulated sugar.
Boil the syrup for 5 minutes, pour into a jar with fruit halves.
Roll up the jar, place it on the lid, and throw a down jacket over it.

The next day, the jar of compote, containing a ray of sunshine, can be moved to a permanent storage location until winter.

Assorted compote with plums, oranges and apples without sugar

What you need (for 3 l):

apples – 0.3 kg;
pears – 0.3 kg;
plums – 0.3 kg;
orange – 0.5 pcs.;
lemon – 0.5 pcs.;
citric acid – 5 g.

How to cook:

Pour boiling water over orange and lemon and cut into round slices.
Divide the plums into halves, removing the pits.
Peel and seed apples and pears and cut into slices.
Place apples and pears at the bottom of the prepared jar, plums on them, and lemons and oranges on top.
Pour boiling water over the fruit and wait 20 minutes.
Pour the liquid from the jar into the pan. Bring it to a boil, mix with citric acid and return to the jar.
Roll up the container with compote. Subject to passive sterilization.

Store this healthy drink in a cool place, at temperatures up to 18 degrees, because it is made without added sugar. If storage conditions are observed, this useful product will not deteriorate for at least a year.

How to store

In order to keep the compote freshly brewed, you must use a refrigerator. During the cold season, a balcony is also suitable. You should not store the drink for more than seven days, as a longer period will lead to spoilage of the product. It is also important to note that every day the compote will lose more and more nutrients.

As for winter preparations, darkened, dry and cool places are usually used for storage. The basement is ideal for this.

Compote of plums and apricots

What you need (for 3 l):

plums (yellow or red) – 10 pcs.:
apricots – 10 pcs.;
sugar – 0.2 l;
water - how much will go in.

How to cook:

Place plums and apricots in a bowl of warm water, wash with a sponge, and wipe with a napkin.
Place the fruit (whole) into the prepared canning container.
Pour boiling water into the jar. Let the fruit warm through for 20 minutes.
Pour the infusion into a saucepan and mix with sugar and boil for a few minutes.
Pour syrup into a jar of apricots and plums and seal the jar.

Apricots and plums in this recipe can be supplemented with apples and or pears. It will be enough to take 1-2 fruits and cut them into slices. The recipe and technology for preparing the drink do not need to be adjusted.

With green grapes

If you consider how to top a compote of apples with juicy white grapes, you will get an ideal flavor combination, harmonious in sugar and richness.

For a three-liter jar you need:

5 pieces. autumn dense and juicy apples;
400 g white grapes;
300 g sugar;
1-2 tbsp. l. fresh lemon juice;
1-2.2 liters of filtered water.

Step-by-step process for preparing compote:

Boil water in a saucepan, pick the grapes from the brush, wash and pour into a clean glass container.
Before you cook a delicious apple compote, you need to peel them and remove the seeds, chop each slice finely and send it to the grapes.
Fill the jar with boiling water, cover with a lid and let the fruit steam for 8-10 minutes.
Strain the liquid into a saucepan, boil again and add sugar to the water.
Boil until smooth, add lemon juice.
Pour boiling sweet liquid over the fruit a second time, immediately press with a key and let the workpiece cool.

It is better not to add red wine grapes to canning, as during processing they give an unattractive dark color and can provoke fermentation.

Compote of zucchini and plums

What you need (for 3 l):

yellow plum or cherry plum – 0.3 kg;
zucchini – 0.6 kg;
citric acid – 5 g;
sugar – 0.4 kg;
water - approximately 2 liters.

How to cook:

Cut the zucchini into small cubes. Leave the plums whole, just pierce them with a toothpick.
Place plums and zucchini in a sterilized jar and pour boiling water over them.
After 15, drain the liquid from the jar into a saucepan and bring to a boil. Pour it over the fruits and zucchini again.
After a quarter of an hour, return the infusion to the pan, this time mix it with sugar and lemon, boil for 5 minutes.
Pour boiling syrup over the zucchini and plums and seal the jar.
Leave the canned food to cool in a steam bath.

The zucchini in this compote will taste like pineapples, and it is unlikely that any of the uninitiated will notice this “insidious” substitution.

Detailed composition, per 100 grams of the finished dish: “Compote of apples and plums”

compound	quantity	product with the highest content
Proteins, g	1.09	cream (82%)
Fats, g	6.64	cream (97%)
Carbohydrates, g	25.25	sugar (76%)
Calorie content, kcal	158.92	sugar (45%)
Water, g	41.77	apples (99%)
Vanadium, mcg	1.93	apples (100%)
Vitamin A, mg	0.07	cream (81%)
Vitamin B1, mg	0.02	apples (60%)
Vitamin B12, mcg	0.12	cream (100%)
Vitamin B2, mg	0.04	cream (76%)
Vitamin B5, mg	—	—
Vitamin B6, mg	0.05	apples (66%)
Vitamin B9, mcg	3.38	cream (71%)
Vitamin C, mg	4.93	apples (98%)
Vitamin D, mcg	0.03	cream (100%)
Vitamin E, mg	0.45	apples (64%)
Vitamin H, mcg	1.43	cream (89%)
Vitamin PP, mg	0.17	apples (81%)
Aluminum, µg	53.22	apples (100%)
Boron, µg	118.54	apples (100%)
Iron, mg	1.18	apples (89%)
Ash, g	0.24	apples (100%)
Iodine, mcg	3.87	cream (75%)
Potassium, mg	170.25	apples (79%)
Calcium, mg	35.87	cream (77%)
Cobalt, µg	0.58	apples (83%)
Starch, g	0.38	apples (100%)
Silicon, mg	—	—
Lithium, mcg	—	—
Magnesium, mg	6.93	apples (62%)
Manganese, mcg	23.70	apples (95%)
Copper, µg	60.00	apples (88%)
Molybdenum, mcg	4.51	apples (64%)
Mono- and disaccharides, g	4.35	apples (100%)
Sodium, mg	24.06	apples (52%)
Unsaturated fatty acids, g	0.04	apples (100%)
Nickel, µg	8.22	apples (100%)
Tin, µg	—	—
Organic acids, g	0.38	apples (100%)
Dietary fiber, g	0.87	apples (100%)
Rubidium, mcg	30.48	apples (100%)
Selenium, mcg	0.12	cream (100%)
Sulfur, mg	2.41	apples (100%)
Strontium, mcg	—	—
Titanium, µg	—	—
Phosphorus, mg	24.67	cream (78%)
Fluorine, mcg	9.35	cream (58%)
Chlorine, mg	24.19	cream (96%)
Cholesterol, mg	—	—
Choline, mg	15.35	cream (100%)
Chromium, µg	1.93	apples (100%)
Zinc, mcg	156.45	cream (53%)
Glycemic index,	28.54	apples (59%)

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Compote of ranetki and yellow plums

What you need (for 3 l):

ranetki – 10 pcs.;
yellow plums – 10 pcs.;
sugar – 0.25 kg;
water - how much will go in.

How to cook:

Wash the plums and ranetki, pierce them in several places with a toothpick, mix and pour into a pre-sterilized jar.
After pouring boiling water over the fruit, wait 20 minutes, then pour it into the pan and boil again.
Refill the fruit with hot water and wait 15 minutes.
Drain the liquid from the jar into a saucepan, mix it with granulated sugar, and boil for 5 minutes.
Fill the container with yellow plums and ranetki with the resulting syrup, seal it and leave it to cool under the blanket.

A drink made from plums and ranetki looks fabulously beautiful and appetizing, has a balanced taste and stands well even in warm weather.