Compotes for the winter for a 3 liter jar: TOP-6 recipes

2024 Author: Arianna Cook | [email protected]. Last modified: 2024-01-12 17:55

How to prepare simple compotes for the winter in a 3 liter jar? TOP 6 recipes with photos. Cooking secrets. Video recipes.

Summer berries and fruits are not only tasty and healthy to eat fresh in season. Summer is a wonderful time when they can be harvested for future use in the form of a fragrant compote. The drink will delight you not only with its taste, but also with its benefits, you will be sure that there are no colorants, aromas, flavor enhancers and preservatives in it. It is prepared exclusively from fresh, ripe and natural products. Any kind of fruit is good for harvesting, and preparing a compote for the winter for a 3 liter jar is not at all difficult. The review presents recipes for compotes with different fruits. But first, it will not be superfluous to remember some simple rules, following which you get a tasty and healthy compote without sterilization.

Simple compotes for the winter - features and secrets of cooking

Pay attention to the ripeness of berries and fruits. They must be ripe for the syrup to be bright and rich. Choose fruits that are fresh, firm and rot-free for canning.
Do not put berries and fruits of different sizes in the same jar. Large pieces will give little juice, and small pieces can fall apart. This will have a bad effect not only on the appearance and taste, but also on the safety of the seaming. Therefore, pre-sort the berries by size.
Sort the berries and fruits, removing excess debris, leaves and insects.
If fruits with seeds, such as cherries, plums, peaches and apricots, should not be removed, then the fruits and berries will retain their shape for a long time.
When preparing compotes with stone fruits, remember that they cannot be stored for more than a year, otherwise there is a risk of poisoning. Harvest compotes without pits for long-term storage.
If the compote is made from apples and pears, you can get rid of the seeds, or you can leave them if the fruits are small. This is all individually and to your taste.
Use water of good quality, not from the tap, spring or filtered.
Wash compote jars thoroughly with water and soda, scald with boiling water and sterilize over steam or in the oven until completely dry. Wash the lids with baking soda and boil in boiling water.
Jars filled with fruit are pasteurized, covered with clean lids. Containers of 0.5 liters are sterilized for 15-20 minutes, 1 liter - 20-25 minutes, 2 and 3 liters - 30-35 minutes.
Close the compote without sterilization using the method of at least double filling.
Hot jars rolled up with lids, turn upside down, wrap with a warm blanket to cool slowly and leave to cool completely. A long cooling process will prolong and improve the shelf life of the seaming.
Compote is best stored in a cool place, but in a city apartment it can be stored at room temperature.
Chilled compotes are served on the table, and fruits and berries are laid out in bowls for serving.
By opening a can of compote, you can improve its taste and aroma by adding red wine, fruit juices, spices (cloves, allspice, cinnamon, vanilla, nutmeg, ginger, mint, lemon balm), lemon zest, rose petals. A pinch of coarse salt will better reveal the aroma of fruits and spices.
Store an open jar of compote in the refrigerator at a temperature of 2-14 ° C. They can also be frozen and stored in the freezer.

See also how to make blue grape compote.

Apple compote for the winter

For apple compote, choose fruits of sweet and sour varieties that are almost fully ripe, but not overripe. If the apples are unripe and hard, the compote will be tasteless and without aroma, overripe fruits will quickly fall apart and lose their shape. Also sort the apples by variety so that there are apples of the same variety in the same jar.

Caloric content per 100 g - 88 kcal.
Servings Per Container - One 3 Liter Jar
Cooking time - 1 hour 45 minutes

Ingredients:

Apples - 1 kg
Sugar - 1 tbsp. (200 grams)
Water - 200 ml

Cooking apple compote for the winter:

Select large apples without visible damage, wash them thoroughly and cut them into wedges. If the fruits are small, they can be preserved whole. If desired, apples can be cored and skinned. But it is better not to cut the peel from delicate varieties.
Put the peeled and chopped apples into a clean jar about 1/3 of the volume and pour boiling water to the top.
Cover the jar with lids and set aside for half an hour so that the apples are saturated with liquid and warm up. During this time, the water level in the bank will become slightly lower, because fruits will absorb some of the liquid. Therefore, add the necessary amount of boiled water to the very neck of the jar.
Drain the liquid from the jar into a saucepan and add sugar.
Boil the syrup, bringing the liquid to a boil.
Pour apples to the top with boiling syrup, close the jars with lids and stand for 10 minutes.
Drain the syrup again, boil it and pour over the apples. Repeat this procedure one more time, then roll up the jars with sterilized lids.
Chill the apple compote for the winter under a blanket and put it in the cellar or closet.

Pear compote for the winter

For pear compote, select unripe fruits, with dense pulp, without flaws and broken places. Remember that a compote made from pears alone will be tasty, but look pale. To improve the appearance in a jar of pears, add a handful of bright berries, such as viburnum, mountain ash, raspberries, currants, etc.

Ingredients:

Pears - 1 kg
Black currant - 50 g
Sugar - 230 g

Cooking pear compote for the winter:

Remove the black currant berries from the twigs and rinse well with running water.
Wash the pears, cut into pieces and remove the seeds. Cut very large fruits into quarters, and small ones can be preserved whole. If the skin of the fruit is dense and tough, peel it.
Fill a clean, washed jar halfway with fruit.
Pour boiling water slowly so that the bottle does not burst, and cover with a lid.
After 40 minutes, drain the water into the saucepan. Its amount may decrease, because the fruit will be saturated with liquid. If this happens, add the missing boiling water to the jar.
Boil the drained water and pour the fruit platter again.
After half an hour, drain the water again, add sugar and boil the syrup so that it completely dissolves. When preparing syrup, be guided by the taste of pears, the sweeter they are, the less sugar you need, but then add a little citric acid for better storage of the workpiece.
Pour the syrup into the fruit jar and roll up the lid.
Leave the pear compote to cool down under a warm blanket for the winter.

Plum compote for the winter

The plum is very aromatic and tasty. For conservation, yellow, blue and dark blue fruits are used that are not overripe and without damage. Compote is prepared from only one plum, or an assortment is made. By adding a few other light fruits, the taste of the compote will be filled with their aroma, emphasize and set off the taste of the plum itself.

Ingredients:

Plums - 500 g
Sugar - 230 g
Apples - 2 pcs.
Citric acid - 0.5 tsp

Cooking plum compote for the winter:

Wash the fruit and remove the stalks.
You can cut the plum into halves and settle the pit if it separates well. Or leave it intact if it does not go well. If the plum has not been cut open, pierce the rind with a toothpick so that the fruit does not burst.
Wash the apples, cut into quarters and cut out the seed chamber. Do not remove the peel.
Immerse the sliced apples in water with citric acid so that they do not turn black.
Fill warm sterilized jars with fruit to the neck and gently pour boiling water to the very edge.
Cover the bottle and leave for 15 minutes to pasteurize.
Drain the water from the jars into the saucepan through the special lid with holes and add sugar. Bring to a boil and boil the syrup for 3-4 minutes.
Pour citric acid into a jar on the tip of a knife and pour over boiling syrup.
Cover the jar with a lid and leave for 2-3 minutes for air bubbles in the water and fruit to rise to the surface. Then screw the cap back on.
Flip the jar onto the lid, cover with a blanket and leave to cool.

Cherry compote for the winter

Quickly, and most importantly, delicious cherry compote will turn out without sterilization. In addition, all the beneficial properties are preserved in the drink. Because a long boil kills all the healing vitamins. Such compote is stored well at room temperature in apartment conditions. You can cook a twist from both fresh and frozen berries. When using fresh cherries, remember that this is a very capricious berry and cannot be stored for a long time. Therefore, after harvesting or purchasing it, the fruits should be preserved immediately.

Ingredients:

Cherries - 2 tbsp.
Sugar - 1 tbsp.
Water - 1, 8 l

Cooking cherry compote for the winter:

Tear off the stalks from the cherries, wash, dry and put in sterile jars. Do not remove the stalks in advance. Otherwise, the process of decay will quickly begin in the berries.
Next, pour sugar into the jar and slowly pour in boiling water so that the jars do not burst.
Roll up the lids and turn over the cans. Place them in a warm place to cool slowly.

Currant compote for the winter

Bright compote of currant berries for the winter is not only tasty, but also very useful. It will remind you of spring and summer! You can prepare a drink from both red and black currants, or from an assortment.

Ingredients:

Currant - 250 g
Sugar - 150 g
Water - 350 ml

Cooking currant compote for the winter:

Put the berries in a bowl, cover with cold water and wash gently. Drain the water with floating debris and repeat the procedure to wash a couple of times until the water is absolutely clean.
Put the fruits in a saucepan, add sugar and pour boiling water over it.
Boil the fruits and cook for 15 minutes.
Then pour the drink into pre-sterilized jars and roll up with a tin lid.
Turn the bottle of currant compote upside down for the winter and leave to cool completely.

Apricot compote for the winter

Save a piece of summer for the winter and cover the aromatic, tasty and sunny apricot compote. Other fruits or berries can also be preserved using this recipe. The main thing is to adjust the amount of sugar depending on the acidity or sweetness of the fruit. The amount of ingredients is indicated for two 3 liter cans.

Ingredients:

Apricots - 2 kg
Sugar - 320 g

Cooking apricot compote for the winter:

Wash the apricots and place in the jars, filling them 1/3 part. Place the apricots whole with seeds, although you can remove it if you wish. But then the fruits in the compote will get wet and lose their shape.
Gently fill the jars to the top with boiling water in small portions so that the glass does not crack.
Cover the filled jars with lids and leave to cool completely.
Then pour the liquid from the jars into a saucepan, add sugar and boil.
Pour the boiling syrup in portions into jars so that they do not burst, to the very top.
Roll up the jars with sterilized lids, wrap up with a blanket upside down.
Leave the apricot compote for the winter until it cools completely and put it in the pantry for storage.

Gooseberry compote for the winter

Invigorating gooseberry compote will be indispensable both in winter and in summer. Delicious, aromatic, refreshing and refreshing drink will perfectly quench your thirst on a hot day, and on winter days it will perfectly complement your meal. Gooseberry compote has an unusual and pleasant taste. If you add lemon slices and mint leaves, the drink will be somewhat similar to Mojito, and if you add a little rum, you get a real Mojito.

Ingredients:

Gooseberry - 200 g
Lemon - 20 g
Mint - 10 g
Water - 1 l

Cooking gooseberry compote for the winter:

Rinse the gooseberries with running water, discard in a colander and leave the liquid to glass. To make the berries in the drink look beautiful, cut off the tails on both sides. Although this does not affect the taste of the drink, but only the appearance.
Wash the lemon with hot water and soap to remove plaque from the skin. it will be used for the drink along with the peel. Cut the lemon into thin slices. You can replace it with citric acid 1 tsp. on a three-liter can.
Put berries, lemon wedges, washed and dried mint leaves in clean and sterilized jars.
Pour boiling water into the jars up to the neck, cover with clean lids and leave for 25 minutes.
Drain the water from the jars into a saucepan, add sugar and bring to a boil. Stir until the sugar is completely dissolved and turn off the heat.
Pour the boiling sweet marinade over the gooseberries with mint and lemon in the jars and roll them up with clean lids.
Wrap the jars in a warm blanket and leave warm until they cool completely. Store the gooseberry compote in the pantry for the winter.
You can not roll up the cans, but cool the drink in the refrigerator and serve it to the table.