Compotes for the winter

Compotes are one of the methods for preparing garden berries and fruits for the winter. It’s not that difficult to close the compote for the winter; all you need is: several huge jars, pure water, sugar and fruits. In this section for us, our chefs share recipes for compotes for the winter with photos and step-by-step manufacturing instructions.

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Recipes for compotes for the winter with step-by-step photos - 172 pcs.

Ingredients

Strawberries – 400 g

Warm water – 500 ml

Mint – 4-5 stems (5 g)

Citric acid - to taste

Ingredients

Drinking water – 1 l

Ingredients

Dark currant berries – 4 cups

Sugar – 2 cups

Boiling water – 2.8 liters

Ingredients

Additionally:

Salt/sugar – to taste

Spices - to taste

Ingredients

Lemon juice – 0.5 tsp.

Ingredients

Citric acid – 2 pinches

Water - how much will go into the jar?

Ingredients

Cinnamon – 1 stick

Citric acid – 1 tsp.

Ingredients

Water - how much will go into the jar?

Ingredients

Strawberries – 200 g

Water – 0.9 l (approx.)

Ingredients

Sugar – 2 cups

Ingredients

Sweet sand – 400 g

Citric acid – 2 pinches

Ingredients

Ground dark pepper – 1 tsp.

Ingredients

Currants – 100 g

Citric acid - a pinch

Ingredients

Tomatoes – 4 kilograms;

Salt – 2 tablespoons.

Ingredients

Citric acid – 0.25 tsp.

Ingredients

Cherry – 500 g (+ to taste)

Sugar - to taste

Water - as needed

Citric acid - to taste

Option 2:

Cherry – 250 g (+ - to taste)

Strawberries/cherries – 250 g (+ - to taste)

Sugar - to taste

Water - as needed

Ingredients

Citric acid – 0.5 tsp. without top

Ingredients

Sugar – 2 cups

Prunes – 800 g

Ingredients

Sea buckthorn – 150 g

Sweet sand – 7-8 tbsp.

Citric acid – 2 pinches

Mint - optional

Burning water – 650-700 ml

Ingredients

Green grapes – 600 g

Citric acid – 1-2 pinches

Ingredients

Black currant – 200 g

Reddish currants – 200 g

Ingredients

New in the section

Ingredients

Citric acid – 5 g

Ingredients

Unripe apples – 5-6 pcs.

Citric acid – 2 pinches

Ingredients

Irga – 300 g (500 ml glass)

Citric acid – 5 g

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11 mind-blowing compotes that you will enjoy drinking in the winter

Compote is not only a summer drink that saves you from the heat. It can also be consumed in winter to strengthen the immune system, due to the presence of necessary substances in it. The pleasure from consuming the drink can be prolonged by preparing it early in the summer, when purchasing the freshest berries and fruits is not difficult. We invite you to familiarize yourself with the most delicious recipes.

Quince compote

The following products are needed:

200 g quince;
a quarter teaspoon of citric acid;
100 g sugar;
water.

First you need to clean the quince: carefully rinse it, getting rid of lint. Remove the core with the seeds and cut the fruit into slices. Place the pieces in a sterile jar and pour boiled water over them for 15 minutes, then pour the water into the pan. Add sugar and cook until it dissolves. Place citric acid in a jar, pour water back, and roll up.

Compote of pears, apples and plums

We will need the following ingredients:

150 grams of pears and apples;
250 g plums and sugar;
half a teaspoon of citric acid;
water.

We wash the fruits, remove the pits from the plums, and cut the pears and apples into slices. Place the fruit in a sterile jar and fill it with bubbling water for 15 minutes. After this time, pour the water with added sugar into the pan, waiting for it to dissolve. Pour citric acid into a jar and fill it with hot liquid.

Compote of pears and grapes

350 grams of grapes;
300 g pears;
280 g sugar;
half a teaspoon of citric acid;
water.

We clean the products and cut the pear into slices. Place the fruit in a sterile container, adding citric acid and sugar along the way. Pour hot water up to the neck and close.

Dogwood compote without sterilization

To make this compote you will need:

350 g dogwood;
200 g sugar;
water;
little citric acid.

Place the washed berries in a jar and fill it with hot water. After 15 minutes, pour it into a saucepan with sugar and cook until dissolved. Add citric acid and pour the mixture into a jar.

Compote of plums and peaches

The recipe includes:

plums and peaches 300 g each;
270 g sugar;
half a teaspoon of citric acid;
water.

Remove the pits from the plums and peaches and break them in half. Next, they need to be placed in a jar and filled with water. After 20 minutes, pour it into a saucepan with sugar, and add citric acid to the jar. After cooking, pour the liquid into the fruit and close.

Rowan and plum compote

First, we wash 200 grams of chokeberries and plums each and place them in a jar. Pour boiled water into a container and set aside for 10 minutes. At the end of the designated period, pour it into a saucepan and add 150 grams of sugar, dissolve the sugar during cooking, and then pour it into a jar.

Compote of dark currants and gooseberries

Take a glass of currants, gooseberries and sugar. Place the unstained berries in a storage container, filling them with water for 15 minutes. Pour the same water into a saucepan and add sugar, keeping it on the fire until dissolved. Fill the container with the prepared liquid and close it.

Dogwood compote with apples

For this recipe we need:

300 g dogwood;
4 huge apples;
200 g sugar;
water.

We cut the apples into slices and pour them together with the dogwood into a glass container. Pour boiling water over it and wait 20 minutes, then transfer the liquid to the pan and bring to a boil. Pour sugar into the dogwood and apples and pour in boiled water.

Compote of apricots and oranges

400 grams of apricots;
half an orange;
300 g sugar;
water.

Apricots need to be pitted and the orange cut into half circles. We put the fruits in a jar, while simultaneously boiling water and sugar. The boiling liquid must be poured into a jar and rolled up.

Gooseberry and mint compote

300 g gooseberries;
2 mint leaves;
125 g sugar;
water.

The berries along with mint must be placed in a jar and filled with water for 15 minutes. Place the water in a saucepan and cook with sugar, then pour the mixture back and cover.

Peach compote

For one jar it will be enough:

650 g peaches;
280 g sugar,
half a teaspoon of citric acid.

Remove the pits from the peaches by breaking them in half. Place the slices in a jar and fill with bubbling water for 20 minutes. After draining the water into the pan, add citric acid to the peaches. Bring water and sugar to a boil and fill the jar with peaches.

Compotes for the winter: savory, tested recipes

For almost all housewives, conservation is a real meditation. Agree, this is especially important if you close the compotes for the winter for your household, and in return you receive gratitude and love from loved ones. Save for yourself the most delicious compote recipes for the winter with detailed notes from a professional.

Delicious, tried and tested recipes. Photo: pixabay.com: UGC

Compotes for the winter: refreshing bliss

Compote for the winter should be fragrant and catchy, so that when drinking the drink in the cold season, you will nostalgically remember warm sunny days. I suggest making grape-mint juice, which is the best way to refresh and tone. To cook assorted compote, you will need:

water - 1 l;
raisin grapes - 1 kg;
crystalline snow-white sugar - 200 g;
mint sprigs and leaves - 70 g.

Apple jam for the winter: the best recipes

Compote for the winter: grape. Photo: pxhere.com: UGC

Let’s take a closer look at how to roll compote for the winter so that it retains all its valuable characteristics and original taste properties:

Separate the grapes from the branches, wash them and dry them on a cardboard towel.
In a large saucepan, bring a liter of water to a boil and then reduce the heat.
Add sugar to boiling water and stir until completely dissolved.
The mint should be washed, dried and ground to a paste in a special mortar.
After 10 minutes of cooking the sweet syrup, add grapes and mint to the pan. Cook for another 15 minutes over medium heat.

Let the compote cool one hundred percent and brew, then proceed to sterilization. How to close the compote, choose without the help of others. This drink is suitable for all types of preservation and sterilization.

Tomato juice at home: a proven recipe

The tasty compote is ready for the winter, which means the household will be satisfied and awake, thanks to the summer portion of vitamins in the jar.

Compotes for the winter: cherry pleasure

Cherry compote for the winter without sterilization is one of the most favorite recipes with an abundance of options. And this is not mind-blowing, since preparing compotes for the winter takes up a lot of time from housewives, and if sterilization is removed from the process, then things will move faster.

I offer my own recipe for how to cook compote for the winter so that the cherries remain elastic and juicy, and the taste of the drink amazes the most demanding critics. To make it, take:

freshest selected cherries - 500 g;
clean water - about 2.5 l;
granulated sugar - 400 g (less can be done if the cherries are sweet).

Apple compote for the winter: recipe

Compote for the winter: cherry. Photo: pxhere.com: UGC

Now I’ll explain step by step how to create compote for the winter without sterilization:

First, we prepare the cherries perfectly: select only ripe, elastic fruits and carefully wash them under running ice water. Then dry on a cardboard towel.
We sterilize jars using any method that is convenient for you: in the oven, microwave, steam or boiling water. We perform a similar function with lids.
Now boil about 2.5 liters of water over medium heat, add sugar and stir until completely dissolved.
Place cherries in each jar (they should occupy up to half the container).
Fill the fruits with boiling water almost up to the neck.
We close the jars with a lid and send them to cool.

Well, the next fruit compote for the winter is ready, and you have spent a minimum of time and effort on it. I would like to note that drinks that are not subject to additional sterilization must be consumed within a year.

Plum compote for the winter: recipe

Compotes for the winter: currant boom

Currant compote for the winter is another common option for preservation. This drink is incredibly popular. This is a real vitamin bomb for strengthening the immune system. The fact is that currants are a berry with an indescribable amount of vitamin C, which increases the body’s defenses.

My household - everyone from young to old - loves currant compote, so I am sharing with you a proven recipe. To prepare berry compote for the winter, you will need:

reddish currants - 10 glasses of 250 g each;
fresh mint - 1 small bunch;
sugar - up to 2 glasses;
untainted water - 2 l.

Cherry compote for the winter: recipe for making

Compotes for the winter: currant. Photo: pxhere.com: UGC

The recipe for compote for the winter is simple, but the taste of the preserved product is multifaceted and bright due to the addition of fresh mint. So let's get started:

Carefully sort through the currant berries, separate them from the branches, wash them under ice water and allow excess moisture to drain, discarding the berries in a colander.
While the berries are drying, prepare the sweet syrup. To do this, boil water and add sugar. Stir until the sweet sand is completely dissolved, and then reduce the heat and cook for another 10 minutes.
Next, we sterilize the jars using a method convenient for you: steam, boiling water, in the oven, on the stove or in the microwave.
Place dry currants in clean, sterilized jars.
Add chopped mint leaves to the container.
Now fill everything with hot sweet syrup and roll up the preserves.

Cherry compote: recipe with photo

You see, you don’t need the talent of a chef to prepare delicious compotes for the winter. The main thing is to select the juiciest fruits and create everything with love.

Compotes for the winter: assorted fruits

Assorted compotes for the winter are a good option for those who love an abundance of colors and flavors. The compositions can be completely different, and the accents of richness can change in accordance with the chosen strategy. My family loves this method of preparing the drink. Ingredients for a 3-liter jar:

apricots - 4 pcs.;
strawberries - 100 g large berries;
raisin grapes - 100 g;
sugar - 250 g;
water - 2.5 l.

Compotes for the winter: assorted. Photo: pxhere.com: UGC

Making the drink is also simple:

First, we prepare all the ingredients by removing twigs and leaves, washing the berries and fruits, and also drying them on a cardboard towel.
Now we are preparing syrup from water and sugar. It must be brought to a boil in a large saucepan.
Sterilize jars and lids before sealing.
Place cooked apricots, grapes and strawberries in a jar.
Fill everything with boiling water and roll it up.

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The purchased drink comes out tasty and fragrant; it stores warm memories of summer and sunshine. Adults and children will drink a similar compote with pleasure, receiving their portion of vitamins and valuable microelements.

Experiment and don't be afraid to take risks. Cooking is always a flight of fancy and an expression of creativity!

Compotes, preparations for the winter

The owners of basements and cellars are rubbing their hands with joy: the burning time for preparations has come. At the moment, when there are plenty of berries and fruits, 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 jars of this sweetness! And this is great, because any homemade compote contains far more vitamins than the best compote from the store.

There are a huge number of options for making 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 repeatedly. But in any case, you must follow the general rules:

• Carefully inspect berries and fruits for rottenness and damage, otherwise all your work may go to waste.
• Thoroughly wash fruits and berries 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 powerful poison!), which after a year of storing compotes moves from the seeds to the fruit. If you cooked compote with seeds, then 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 huge pots or boilings for this purpose - holes are cut into them, slightly larger than the necks of jars. The vessel with bubbling 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 method for making 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 (that is, in the dark) . 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 changed to taste. Moreover, you can even make compotes completely without sugar (if suddenly the crisis or just sugar ended at the most crucial moment), just add sweet syrup to such 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. Using this method, you can prepare compotes for the winter from all fruits and berries.

Compote of nectarines or peaches . Small nectarines can be put into the compote completely (remember about the seeds!), large ones can be cut and the seeds removed. It is better to remove the skin from the peaches - they will become very tender. Removing the skin from peaches is simple: cut the skin crosswise and lower the fruit into boiling water for 1-2 minutes, and then immediately lower it into cool 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 fruit in jars, pour boiling water over it, 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 it up here. Turn over and cool. You can add several cherry plum berries or plums to this compote, and add lemon juice or a few slices of lemon to the peach compote (which turns out very sweet).

Read also: Pork kharcho recipe

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 a little peel 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 it up and put it 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 in the bubbling sweet 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 fill with bubbling sweet 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, wash, 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. Fill with boiling water and roll up. Turn the jars upside down.

Very noteworthy compotes are obtained from berries in their juice. They also need to be diluted before use.

“Pleasure” (raspberries in their 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 (that is, in the dark) . The action of sugar will cause the raspberries to produce juice. Then place the raspberries in jars, cover with lids and sterilize for 15 minutes. Roll it up.

“Maturity” (cherry in its juice). Sort out the ripe cherries, rinse, place in jars to the top, cover with lids and sterilize for 5-10 minutes. Roll it up.

“Strawberry Summer” (strawberries in their juice). Mix the sorted and washed strawberries with sugar at the rate of 1 kg of sugar per 4 kg of berries, leave for 8-10 hours. Place in jars, pour in the released juice, and sterilize for 10 minutes. Roll up.

Assorted compotes turn out colorful and dressed up.

Assorted strawberries and cherries. For 10 half-liter jars: 2 kg of strawberries, 2 kg of cherries, 650 g of sugar. The prepared berries are placed in clean, dry jars and filled with sweet syrup (300 g of sugar per 700 g of water). The temperature of the syrup should be 50-60ºС. The filled jars are covered with lids, placed in a pan of water at 40ºC and sterilized from the moment of boiling for 10 minutes. Roll up, turn over, cool.

Assorted sea buckthorn and rose hips “Vitaminnoe”. For 1 kg of sea buckthorn: 1 kg of apples, 600 g of rose hips. For filling: 1 liter of water and 450 g of sugar. Peel the apples. Cut into slices, blanch in boiling water for 3-5 minutes and immediately lower into cool water. Cut large ripe rosehips in half, remove seeds and hairs. Place sea buckthorn, apples and rose hips in layers in jars up to the shoulders, shaking the jar. Pour hot syrup and set to sterilize: half-liter - 15 minutes, liter - 25 minutes. Roll up.

A few more consistency options for assorted compote:

• Peaches – 30%, pears – 30%, yellow cherries – 30%, tangerines – 10%.
• Peaches – 30%, pears – 30%, apricots – 30%, yellow cherries – 10%.
• Chokeberry – 60%, cherry – 40%.
• Cherry – 70%, black currant – 30%.
• Gooseberries – 40%, raspberries or black currants – 40%, strawberries or apples – 20%.

All these compotes are prepared with 40-45% syrup (per 1 liter of water - 400-450 g of sugar), using the sterilization method.
Preparing compotes for the winter can be very interesting and original, because fruits, berries and even vegetables give such scope for creativity!
Happy harvesting!