Compote of apples and pears for the winter; the best recipes in jars without sterilization

Compote of apples and pears for the winter - the best recipes in jars without sterilization

Opening a jar of fragrant compote made from apples and pears in winter, you will not regret wasting time on the troubles. A tasty, refreshing drink will take up a decent space in your bins among the preparations. There is no point in finding something new if the combination of two of our favorite fruits gives pleasure and unsurpassed thirst relief. Apple compote can be made not only with pears. Add plums, chokeberries, cherries, grapes and even zucchini.

When I talked about preparing a drink from ranetki for the winter, I offered recipes with cinnamon, mint, and tarragon. Spices are also appropriate here. And offering recipes for a drink made from pears , she shared her thoughts on making it with currants, rhubarb, and apricots. In fact, all recipes are given for canning in a 3-liter jar, although the requirements of small families are also taken into account. You will find a 2 or 1 liter version. Compotes are rolled without sterilization, using the double-fill method, which ensures their good preservation throughout the winter - the jars do not explode. I take this opportunity to invite you to recipes for delicious jam made from these fruits.

Compote of apples and pears for the winter - a regular recipe for a 3 liter jar

To prepare assorted compote, we will use the entire fruit. Take small ones, they will fit more compactly into the jar. For example, ranetki , I already introduced you to recipes for compote from them. If you decide to take large specimens, divide them into 2-4 parts.

Apples – 5 pcs.
Pears – 4-5 pcs.
Sugar – 230-250 gr.

Select fruits that are undamaged and small in size. Rinse and cut off the tails. Cut large fruits into halves or quarters and remove the seeds.
Place the tenderloin in a glass container, filling it to one-half of its total size.
Fill with bubbling water. Leave for at least 20 minutes if the fruit has been taken completely.
Pour the infusion into a saucepan, add sweet sand. Let it boil, cook until the sweet crystals are completely dissolved.
Make a second filling, but with syrup. If you are canning fruit completely, then for best preservation you can use the triple pouring method (the syrup is cooked when the pears and apples have already been heated twice).
Roll the compote under a metal lid or tighten it with a screw. Place it upside down and cover it with a blanket. Leave until the next day so that the workpiece cools evenly.
In the morning, be sure to check the seal density. Then transfer the compote to the cellar for winter storage.

Compote of apples and pears with orange without sterilization

Canning will not cause problems, the recipe has been tested more than once. A slice of orange, which can be replaced with lemon, will give the taste a refreshing note.

Useful for a 3 liter jar:

Pears + apples – only 1 kg.
Sweet Peso – 300 gr.
Orange – 1-2 slices.

Remove the core from the apples. Cut into small cubes, as in the photo.

Do the same with pears.

Place the fruit cubes in a jar, filling it 2/3 full.

Boil water and pour into a container. Cover with a lid and leave to warm up for a quarter of an hour.

Return the infusion back to the pan. Add sugar and boil. Cook, stirring, until the grains dissolve.

Add a slice of orange to the fruit.

Fill with syrup and roll up.

Place it upside down on the lid, wrap it warmly so that the compote cools slowly. The next day, check the seal density. Store the workpiece in a cool place.

Apple and pear compote - recipe for 1 liter jar

For small families, you will need the option of packing regular compote in liter jars.

Pear, apple - 1 large copy each.
Sugar – 100 gr. (can be reduced to 80 gr.).
Citric acid - on the tip of the knife.

The development of canning is no different from preparing compote in three-liter containers and is done using the double-fill method. It is better to cut the fruits into slices or cubes, as in the recipe with oranges.
Fill the jars and pour boiling water over them. After 10 minutes of infusion, return the water to the pan.
Boil the syrup and pour it into jars. Roll up under any lid, slowly cool under a warm shelter.

Compote recipe for a 2 liter jar

Developing the production of a drink for a two-liter container is no different from canning for a different container size. The only important thing is to maintain the proportions of fruit and sugar.

The total weight of the fruit is 250 g.
Sugar – 150-180 gr. depending on the acidity of the apples.
Water – 1.8 liters.

How to prepare apple, pear and plum compote

Apples – 1 kg.
Plums – 400 gr.
Pears – 200 gr.
Granulated sugar – 200-400 gr.
Water - liter.

Leave the plums completely, cut other fruits into pieces, removing the core.
Boil the syrup. Vary the amount of sweetness, depending on the acidity of plums and apples.
Place the prepared fruits in jars, fill them up to the hangers, and pour in the syrup.
Sterilize the compote. For three-liter jars the processing time is 20 minutes, for liter jars – 10.

Delicious assorted compote of zucchini, pears, apples

The combination of zucchini and fruit in one drink changes the idea of standards. Nevertheless, it was very successful, as everyone who had already prepared compotes with zucchini was convinced of. You can find examples on another page, go in, you won’t regret it.

Ingredients for 3 liters:

Apples – 200 gr.
Zucchini – 300 gr.
Pears – 200 gr.
Sugar – 300 gr.
Apple cider vinegar – 50 ml.
Water – 2.2 liters.

Cut the fruit into slices, removing the seed pod.
You don’t have to cut off the skin of young zucchini; you can also discard the seed part. Remove everything from ripe ones, then cut into cubes.
Boil the syrup by dissolving the sugar in boiling water.
Omit the fruit slices first. Cook at a gentle simmer for 10 minutes.
Add zucchini to syrup. Continue cooking for another 10-15 minutes. Finally add apple cider vinegar.
Transfer to a jar. Immediately seal it using any method. Slowly cool the compote under a blanket, placing it on the bottom. Store in any room with low temperature.

Video recipe: rich assorted compote

In one jar there are collected worthy representatives of the fruit world - plums, apples, peaches, pears. A very good combination, in my opinion. Don't be afraid to experiment and offer your own drink compositions. Successful winter preparations for you!

Vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) in a jar: compote of apples and pears for the winter

Compote of apples and pears for the winter, plums, dried fruits and various fruit mixes is an excellent choice for coffee and tea not only in winter, but also in summer. Compote of apples and pears for the winter is a good way to warm up and feel a piece of summer. We present to your attention a small selection of recipes.

The taste of the drink and its color depend on the properties of the fruit used. For production, it is recommended to use ripe, undamaged fruits. More classic fruits for making compotes are apples, pears, plums and cherries. Depending on the ingredients used, we get different taste and beneficial properties of the drink when it comes out. Besides everything else, compote with the lowest sugar content is a low-calorie product, and people on a diet can fully afford to drink this drink.

Compote of pears and apples, regular recipe

To prepare compote, use the following:

water – 3 liters;
fruits (apples and pears) – 0.5 kg each;
sugar – 135 gr.

Let's look at how to cook compote from apples and pears.

Wash the fruits.
Remove the cores. Cut the fruit into large slices. It is not worth peeling the fruits so that they do not boil and the compote does not turn into puree.
Place the chopped fruit in a saucepan, add warm water and let it boil. After boiling, cook for about 15 minutes over low heat.
At this time, sterilize the required number of jars.
Use a slotted spoon to place the finished apples and pears into sterilized jars.
Add sugar to the remaining broth and mix thoroughly until dissolved.
Bring to a boil, then pour syrup over apples and pears.
Roll up the jars with lids and turn them over.

If you want to get a very transparent compote from new apples and pears, so that the pulp does not boil, you need to cook the fruit completely, without cutting it.

For this purpose, you can take small fruits. In this case, canned fruits can be used in the future in making various desserts.

Apples are a source of essential vitamins B, A and C, which help support the immune system in winter and the off-season period. In addition, they contain tannins and acids that normalize the functioning of the digestive system.

Pears are a source of vitamins A, C, PP, and microelements such as iron, iodine, folic acid, fiber, pectin, and tannins. Useful for people with impaired thyroid function; for colds, they are used as an expectorant.

Compote of apples and pears: recipe (with the addition of orange or lemon zest)

To prepare the following recipe for a drink from new apples and pears, take 2.3 liters of water, 450 grams of ripe pears and apples, 115 grams of sugar, zest of 1 citrus fruit. An ingredient such as cinnamon is optional and is added to taste.

Manufacturing:

Cover washed, cored and coarsely chopped apples and pears with sugar and add water;
cook the drink after boiling water for no more than 15 minutes;
add spices (cinnamon, zest) to taste.

To prevent the apples from darkening, you need to sprinkle them with water and citric acid before cooking.

Cut the zest into a spiral using a special knife.

Compote of apples, pears and plums for the winter (assorted)

This compote mix comes out more aromatic and richer than compote made simply from apples or pears. To prepare the drink, you need the following ingredients:

fruits - approximately 1 kilogram each of apples, pears and plums;
Take about 3 liters of water, less can be used for the richest taste;
sugar - a little less than a glass.

Wash the fruits, core them, cut into 5-6 pieces. Separate the plums from the pit.
Dissolve sugar in water, bring to a boil.
Pour the fruit into the boiled syrup and let it simmer for about 10 minutes.
Remove from stove. Leave for 10 minutes.
Drain the fruit in a colander, place in jars, and pour in the resulting syrup.
Then put it for sterilization. Roll up.

To preserve the greatest amount of essential vitamins, compotes from apples, pears and plums for the winter should be brought to a low boil and continued to simmer over low heat for no more than 5 minutes.

You can replace honey with added sugar, which will also enhance the beneficial characteristics of the drink.

Plums are a storehouse of vitamins (vitamins are a group of organic substances combined by chemical nature, united on the basis of their absolute necessity for a heterotrophic organism as an integral part of food) P and potassium, necessary for the human body. They help lower blood pressure, cholesterol levels (Insoluble in water, soluble in fats and organic solvents.) , improve the functioning of the digestive tract, ease pain (experience associated with true or potential tissue damage) in rheumatism and gout.

In addition to compotes from apples and pears for the winter and other fruits, a valuable analogue, both in taste and in the content of necessary microelements, is dried fruit compote (uzvar). The usefulness of uzvar depends on the ingredients from which it is prepared. Usually dried apples, pears, prunes are used to make it, and raisins are added from time to time.

There are several methods for making uzvar. The first method is steaming dried fruits. In this case, previously soaked dried fruits are poured with boiling water and left under the lid for several hours. In the second method, dried fruits, again previously soaked, are poured with water and brought to a boil.

There is no doubt about the usefulness of compotes. But it is worth keeping in mind that compote of apples and pears for the winter, especially sour types, should be consumed with caution by people suffering from high stomach acidity. For diabetics, to reduce the calorie content of the drink, it is better to cook compotes without sugar.

Video about making traditional assorted compote

Recipes for compote from new apples and pears for the winter, how to cook and storage of preparations

Apple and pear are two of the most common and beloved fruits in Russia. If in the summer there are no problems with this delicacy, then other seasons of the year are not so generous with these delicacies. The way out of the situation is a compote made from apples and pears, which can be consumed throughout the year. We will discuss below how to prepare it and what aspects you need to know.

1 Individual manufacturing
2 How to cook compote from new pears and apples for the winter
- 2.1 Preparing the fruit
- 2.2 Pour boiling water over the fruit
- 2.3 Bring the compote to full readiness
- 2.4 Serve apple and pear compote
3 Storing compote

Individual manufacturing

Before cooking, each housewife needs to familiarize herself with the features of the manufacturing process:

For compote, select whole fruits that do not show signs of damage. If the surface is very damaged by insects or rot, you should not make blanks from such goods.
Choose fruits that feel dense to the touch.
Don't forget to wash the apples and pears before starting the cooking process.
Pay attention to the condition of the lids that will be used to seal the jars. They should be without damage or deformation, with tight-fitting elastic bands.
Sterilize containers and lids. This will increase the shelf life of the product, and you don’t have to worry about its safety.

Pay attention! The more thoroughly you prepare for the brewing process, the tastier and healthier the drink will be.

How to cook compote from new pears and apples for the winter

Below you will find a basic recipe that will allow you to prepare a tasty drink rich in vitamins.

The manufacturing process consists of the following steps:

fruit preparation;
pouring boiling water over apples and pears;
bringing to readiness;
preparing and serving apple and pear compote;

Particular attention should be paid to the size of the fruit. If they are large, they will have to be cut, which will ruin the aesthetic appearance. Whole apples and small pears look even more attractive in a jar.

Preparing the fruit

Compote can be made from 2 types of fruits:

new products;
dried apples and pears.

Experienced housewives prefer the freshest products because they contain the largest amount of vitamins.

To prepare for the cooking process, you need:

collect fruits from a tree or buy them in a store;
carefully wash the apples and pears, sparing no water;
Experienced housewives recommend leaving the skin on the fruit and removing it only when absolutely necessary. This way the taste of the drink will be the most rich and healthy;
if you had to cut the fruit into slices because of its excess size, remove their core;
The size of the slices does not really matter, but it is better to cut the fruit into 4 parts. This way you will get slices of a similar size that will look great in a jar or decanter;
try adding equal amounts of each fruit to the jar. Then the taste will be balanced and multifaceted.

Fundamentally! Don't forget to remove all cuttings and leaves. You should not add them to compote.

Pour boiling water over the fruit

After the fruits and containers have undergone proper preparation, pour boiling water over them. To do this you need to create the following things:

Place fruit in previously sterilized jars in such quantities that they fill half the available size;
After this, the fruits are poured with boiling water, and the jars are set aside;
How long the fruit will sit depends on your desire. Some wait at least an hour, others - 10-15 minutes, but fill and drain water at least 3 times. Choose the option that is more convenient for you.

Remember that the main thing in this process is compliance with the general rules of preservation of goods, which provide the required level of sanitary and hygienic requirements.

Bring the compote to full readiness

After the apples and pears have sat in the water for the required amount of time, the liquid is added to the pan. We also add sweet sand there, in a 1 to 1 ratio with the amount of fruit used. As additional ingredients you can use:

cinnamon;
mint leaves;
lemon or orange juice.

How to cook compote from new apples and pears for the winter

Having prepared compote for the winter from apples and pears, new and home-grown, you will literally know that this is a natural and non-hazardous product, without dyes, preservatives and flavor enhancers, which are so full of store-bought juices and sodas. Our article will help you correctly prepare a very tasty and necessary drink that will amuse you on cool winter evenings. We want to offer a completely ordinary recipe without sterilization, designed for a 3-liter jar.

Advice : sweet and sour-sweet apples will be more suitable for compote - “Gala”, “Golden”, “Mackintosh”, and in the case of pears - “Lada”, “Duchess”, “Bere (Bera)".

apples 500 g
pears 200 g
sugar 350 g
water 2.2 l

Before cooling, be sure to turn the containers upside down and wrap them in a blanket or some warm clothing. The next storage will be the same as for other preserves - at a temperature that is significantly lower than room temperature: in the refrigerator, pantry or cellar.

Tip : if you don’t like the light color of apple and pear compote, you can make it more eye-catching by throwing a handful of dark or reddish currants into the jar. The berries can even be from the freezer - in any case, they will “resurrect” your drink, adding new colors and taste.

If you have some fruit left, you don’t have to prepare it for the long term, but simply brew a compote to drink right now. It takes very little time, but it turns out very tasty and even more useful.

You should cut the fruit into slices and place them in already boiling water (this way more of the necessary substances will be preserved), if desired, add a little sugar to taste and mix. The drink should be brewed for 3-5 minutes, and then removed from the heat, covered, allowed to brew well and cool completely. Then strain and put in the refrigerator. You can add other fruits and berries to such a compote, including frozen ones - plums, currants, viburnum, raspberries, strawberries, and even spices - cinnamon and cloves. With these ingredients, the taste of the dessert will become richer, and the color will be catchy and rich.

Be sure to try to prepare a tender and fragrant compote from apples and pears during the season. Drink it just like that and close it for the winter - there is nothing tastier than a refreshing drink made from natural fruits, made in your own kitchen. It's so simple!