TOP 9 recipes for making assorted fruit compote for the winter

An excellent drink that will remind you of summer is an assorted compote made from fruits for the winter. The blanks include various fruits and berries, they are not difficult to prepare, so everyone can make a drink. It is better to take ripe garden fruits or those sold on the local market for compote. However, it should be borne in mind that conservation is a troublesome business that requires time and effort.

General cooking rules

There are many different options for making assorted compotes, which can be made in 2 ways.

1. Sterilized.
2. Drinks rolled up without sterilization.

Which method to choose is everyone's business. It is easier for someone to send all the ingredients into containers and put them to boil, and for some it is preferable to carry out multiple pouring. But in any situation, it is important to follow the general cooking rules.

There are standard proportions when preparing a drink. Fruits with berries should occupy about half of the jar capacity, and granulated sugar with water should be taken in a ratio of 200 grams. 1 liter. Regarding the introduction of water: it is often poured with it 2 times, the third is the last. Only after that they start canning.

Requirements for the main ingredients

Regardless of what fruits and berries are used for harvesting, you need to properly prepare them:

1. The fruits are examined for the presence of rotten, damaged berries, fruits, otherwise all the workpieces will deteriorate.
2. Before pouring the syrup on the ingredients, wash them thoroughly.
3. Stone fruits require the removal of seeds, since they contain hydrocyanic acid, which, after a year of storage of drinks, can pass into the fruit. If the compote was prepared with seeds, it is recommended to drink it throughout the year.
4. Apple is the most popular fruit in allsorts of compote, it is better to peel it, remove the core.
5. When choosing pears for a drink, it is worth examining the fruit. If there is a darkening, then it is forbidden to use a pear for preparation. You need to choose strong and fresh fruits.
6. Berries that have bitterness (chokeberry) are placed in the freezer before being sent to the compote. This manipulation will eliminate the bitterness that can spoil the drink.

It is recommended to put aspirin in compotes with pears. It will not affect the taste, but it will keep the workpiece.

Preparing dishes

Containers for compotes are prepared as follows:

• first, the cans are well washed in hot water with soda, rinsed and put to sterilize;
• sterilization can take place over steam or in an oven for half an hour. It is important not to overexpose the jars in the oven, otherwise the container may burst when pouring syrup;
• seaming caps are used with a varnished surface, without scratches, with tight-fitting elastic bands.

How to cook assorted compote for the winter?

We will tell you about several options for making a delicious compote.

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A simple recipe for making cloudberry compote for the winter

Classic recipe in a 3 liter jar

To prepare a simple compote from fruits and berries, you will need the following components:

• plums - 250 gr.;
• apricots - 250 gr.;
• cherries - 150 gr.;
• sugar - 300 gr.;
• water - 2.4 liters.

Cooking steps:

1. The fruits are washed, dried and sent to a sterilized jar.
2. The container is poured with boiling water to the top, covered with a lid and left for 15 minutes. When the food is hot, the perforated lid is put on and all the liquid is drained into the pan.
3. Sugar is poured into the drained water, the syrup is cooked 2 minutes after boiling.
4. The steamed ingredients are poured with ready-made syrup to the top so that there is no emptiness, the jar is rolled up.

Berry platter with lemon

According to the recipe, it is possible to use various berries - raspberries, strawberries, red, black currants, irga.

List of ingredients:

• various berries - 400 gr.;
• citric acid - 1 tsp;
• water - 2.5 l;
• granulated sugar - 250-350 gr.

To prepare a drink, 250 gr is enough. Sahara. But when using sour berries, an increase in the amount of sand up to 350 grams is possible. To make the workpiece sweet, add 500 gr.

Step by step cooking:

1. The water is mixed with sugar and set on fire.
2. The washed berries are dried, poured into a sterile container. Citric acid is added.
3. Ready syrup is poured into the jar, and it immediately rolls up.
4. For 2 days, the blank is removed under the blanket, bottom up.

Without sterilization

To make a fruity drink, you need to take:

• 500 gr. peaches;
• 500 gr. apples;
• 200 gr. raspberries;
• 450 gr. granulated sugar;
• 3 liters of water.

Cooking steps:

1. The necessary products are selected that will be present in the workpiece. Raspberries are laid out on a plate, cleaned of existing dirt.
2. Containers with lids are pre-sterilized.
3. Prepared raspberries are sent to the bottom of the can.
4. Further peaches are processed. Fruits are well washed out, seeds are removed, cut into small slices.
5. Chopped peaches are laid out with raspberries.
6. Apples for compote need to be washed, cored, cut into small pieces and sent to the rest of the fruits.
7. Now the syrup is being prepared. Place a pot of water on the stove until it boils. The boiled liquid is poured into a jar for the assortment.
8. The water should stand and cool slightly. Then you need to drain it back into the pan and add granulated sugar. The syrup is cooked over low heat, mixed.
9. The finished syrup is poured into a container. The jar is rolled up with a lid, turned upside down, wrapped in a blanket for a day.

Cherries, strawberries and gooseberries

List of components for a 3 liter workpiece:

• cherry - 750 gr.;
• strawberries - 200 gr.;
• gooseberries - 100 gr.;
• sugar - 200 gr.;
• water.

The washed, peeled fruits are poured into a sterile container. Pits are not removed from cherries.

Water is heated at the rate of about 5 glasses for each 3-liter container. Fruits are poured with hot water, the jar is covered with a lid.

After 5 minutes, the water is drained, again heated to a boil and granulated sugar dissolves. Such manipulations are carried out 2 times, the third fill is the last. Then the banks can be rolled up.

From apples and grapes

To make a preparation for the winter, you will need:

• 2 liters of water;
• 5 pieces. medium apples;
• 300-500 gr. grapes;
• 200 ml granulated sugar.

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A simple recipe for making rhubarb compote for the winter

How to brew a drink:

1. The apples are washed out and sent whole to the jar. The grapes are washed, placed in bunches on apples.
2. The lids are sterilized and dried for a couple of minutes.
3. Syrup is being prepared. Granulated sugar is stirred in boiled water until dissolved.
4. After the syrup is poured into jars, covered with lids.
5. The containers are sent to a pot of water for sterilization. The procedure takes 15 minutes from the moment the water boils.
6. The container is taken out and rolled up. Placed on lids, wrapped up until it cools.

Currant, blueberry and raspberry

The recipe contains the following ingredients:

• blueberries - 1 glass;
• black currant - 1 glass;
• raspberries - 1 glass;
• sugar - 1.5 cups;
• water - 3 l.

Cooking process:

1. The berries are prepared - they are moved, washed, dried.
2. Boil water on the compote, adding sugar.
3. Berries are laid out in sterilized containers.
4. Fruits are poured with ready boiled syrup, and the jar is immediately rolled up.
5. The container is turned over, wrapped up until it cools completely.

Pear and barberry

Required ingredients to close the compote for the winter:

• 1 kg of pears;
• 1 kg of barberry;
• 700 gr. Sahara;
• water - 1000 ml.

Cooking process:

1. Pears are washed, cleaned of contamination.
2. The fruits are cut in half, the core is cut, the pulp is cut into slices.
3. Barberry is also sorted out, spoiled and rotten berries are removed. Barberry is washed under running water.
4. Water is poured into the dishes, it is put on the fire, sugar is poured out.
5. The water is brought to a boil, granulated sugar is dissolved.
6. In clean containers, the ingredients are laid out in layers and filled with syrup, covered with a lid on top.
7. Then the cans are placed in a pot of water to sterilize. A towel is laid at the bottom so that the cans do not burst.
8. Sterilize after boiling for 25 minutes.
9. Then the container is pulled out, corked, placed under the blanket until it cools down.

From grapes and peaches

For a drink you will need:

• 350 gr. garden peaches;
• 150 gr. grapes;
• 2 liters of water;
• 170 g Sahara.

The peach is washed and peeled. If it is large, then it is cut in half, the bone is removed.

Small fruits can be placed in the whole compote. Sort out the grapes, rinse and send to the peaches in a jar.

Next, prepare the syrup and pour the contents of the jar with it, cover with a lid. Leave the mass for a day. The next day, drain the syrup, boil again and pour back into the container.

Then the cans are covered with lids and rolled up.

Cherry and strawberry

The recipe will require the following products:

• 2 liters of water;
• 500 gr. Sahara;
• 1 kg of strawberries;
• 1 kg of cherries.

Step by step cooking:

1. The berries are sorted out, washed. Cherries need to be pitted.
2. Fill the sterile container halfway with fruits. Pour boiling water to the top, close the lid and leave for 15 minutes.
3. Drain the liquid from the jar into a bowl, add granulated sugar, boil and boil for 2 minutes.
4. The boiling syrup is poured into a container. The container immediately rolls up, turns over, and is left under the covers until it cools down.

How and how much can you store

Jars with compote are stored in a cool dark place - cellar, basement.

If the preparation process was correct, then the drink can be stored in the cellar for several years. Compotes, covered with seeds, are drunk throughout the year.