Calories: Not specified
Cooking time: Not indicated

Probably everyone is familiar with the variety of apples - Uralka. These are small, juicy yellow apples. They are great for making compote for the winter! During the apple season, namely in August, they can already be seen on the market shelves. Their cost is affordable for everyone. Therefore, spare no money and your time and make apple compote for the winter!

To prepare compote you need:
- apples (Uralka variety);
- sugar;
- water;
- 3l jars;
- thick blanket;
- metal lids for screwing on cans;
- key for conservation.

How to cook with photos step by step

Apples for compote must be selected. We remove wormy, rotten and overly bruised apples to the side. You can make apple jam or marmalade from them. Or you can make a charlotte. In any case, they will go to work. We thoroughly wash the selected apples, each apple separately.




To make the compote even tastier, make 2-3 punctures in each apple with a fork.




Next you need to prepare the jars. For apple compote, you usually take 2-3 liter jars. Inspect each jar. There should be no cracks or unevenness on the neck of the jar. If you ignore these points, jars of compote may become cloudy or, even worse, explode. The most reliable and safe means for washing jars is baking soda or laundry soap. You can quickly sterilize jars in the microwave. Pour water into a jar and place it in the microwave on its side.
You need so much water that it does not flow out of the jar when lying down. Turn on the microwave oven for 7 minutes at maximum power. Pour out the remaining water from the jar. Boil the screw caps in water for 4-6 minutes. Many people sterilize jars in the oven. To do this, place the jar on the wire rack with the neck down. The jar must be dry and clean. Gradually heat the oven to 150 degrees. Sterilize a 3-liter jar in the oven for 15-20 minutes. Remove the jar from the oven with a dry towel. Never remove the jar with a damp or wet towel! Temperature changes can cause the jar to simply burst!






Place a little less than half of the apples in dry, sterilized jars.








Use spring or filtered water for apple compote for the winter. Another option is to buy store-bought water. You should not pour cold water from the tap into the compote. The compote will have an unpleasant aftertaste and may simply become cloudy. After 8 minutes, drain the water from the jars into the pan. It is convenient to do this by putting a lid with holes on the jar.




For the syrup, add sugar and mix it well. Pour half a liter of sugar into a 3-liter jar of compote.






We wait for the syrup to boil and pour it carefully into the jar.
We also recommend the recipe

Pear is a very tasty and healthy fruit, but it contains a lot of sugar, and therefore cannot be preserved fresh for a long time. A good solution to their situation is pear compote without sterilization for the winter; it is rich in vitamins, perfectly quenches thirst, and is loved by adults and children. As a rule, a canned drink is prepared in the summer or autumn, when there is a lot of fresh fruit and berries. We’ll talk about the most common recipes for making pear compotes below.

How to choose the right pears for compote

Canned pear drinks are very healthy; they are recommended for use in cases of obesity, diabetes (if no sugar was added to the compote), and inflammation of the urinary tract. Pears increase hemoglobin, treat the thyroid gland, and have antipyretic properties. Compote with pears is a healing drink and a delicious delicacy. In each region of the country, different varieties of pear trees are grown, so every housewife can prepare compote. But, before you start preparing winter rolls, you need to choose the right fruits:

• There are a huge number of pear varieties, some ripen at the end of August (ordinary), others at the beginning of September, others in October (winter, Far Eastern). Any variety is suitable for canning, but it is important that the fruits are not spoiled, beaten, with flaws or wormholes.
• For compotes from autumn and winter varieties of pears, it is recommended to use fruits that are picked from the tree while still green, since ripening outside the tree, they become tastier and sweeter.
• The most delicious compote will be with fresh pears.
• If you want a flavorful drink, use Asian pears.
• Overripe fruits are not suitable for compote; they boil quickly and create an unsightly appearance in the jar.
• If you are going to roll up whole pears, choose small-sized fruits; large or medium-sized fruits are suitable for preserving in slices.
• Pears with thick or hard skin do not fully saturate the drink with their taste, so it is recommended to first peel them. To prevent the appearance of the peeled fruits from deteriorating and darkening, fill them with water and citric acid.
• The ideal option for compote is a slightly unripe pear with dense pulp. You can check this by lightly pressing the top of the fruit with your thumb. If a slight dent appears, the fruit is ready for canning.

How to close compote without sterilization: step-by-step recipes with photos

Modern housewives do not have enough time to devote to preparing rolls for drinking, so they prefer to preserve them in an accelerated way - without sterilization. This procurement process allows you to save significant time and energy. Compotes without sterilization are not inferior in taste and beneficial properties to ordinary canned drinks, but their shelf life is not so long (no more than one year).

To prevent the development of bacteria and microbes in winter preparations that affect the safety of the product, you need to prepare jars. To do this, use the following methods to choose from:

• Hold the glass container over steam for 3-5 minutes.
• Fill the jars with water and microwave for 1-2 minutes.
• Dry the washed glass containers thoroughly in the oven at 180 degrees.

Pear compote, depending on additional ingredients, spices and seasonings, can have different flavors. Some people like to add cinnamon to compote, others like dried cloves, some prefer assorted fruits. Everyone has their own special recipe: fruits are boiled on the stove, in a slow cooker, or rolled up raw, but there are some rules and secrets for preparing delicious preserves:

• After cutting, the flesh of pears quickly darkens, so it is recommended to sprinkle the fruit slices with lemon juice.
• To make the compote taste less cloying, it is recommended to add citric acid or vinegar to it and add less sugar.
• Herbs, spices and berries such as cinnamon, cloves, allspice, star anise, blackberries, marjoram, chokeberry, sage, sea buckthorn, rowan, lingonberry, melon, cardamom, and nutmeg go well with pears.
• It is not recommended to keep pears in water for a long time; they lose their vitamin properties.
• Sugar is added to the syrup depending on the taste of the pears.
• Pear compote has a light, unpresentable appearance, so it is recommended to add bright berries and fruits.
• Jars of finished compote are stored in a cool, dark place.

A simple recipe for compote from green pears and apples

We present to your attention a recipe for a simple pear and apple compote. Thanks to the combination of the tastes of two types of fruits, apple sourness and pear sweetness, the compote gets a rich spicy flavor. The ingredients that make up the drink ensure its long-term preservation and rich taste. In this recipe we do not use citric acid; it will be replaced by malic acid. To prepare the preparation for the winter we will need the following ingredients:

• fresh pears – 2-3 kg;
• Ranetki apples – 2-3 kg;
• drinking water;
• sugar - 300 g per three-liter jar.

Cooking method:

1. First of all, prepare the jars. Wash them thoroughly, treat them with boiling water or hot steam so that there are no bacteria left on them that provoke the fermentation process of the drink.
2. Then rinse the apples and pears well.
3. Cut the fruit in half, cut out the core with seeds. To roll, we only need the pulp of the fruit, which needs to be chopped into slices.
4. Rinse the cut fruit pieces again in water, but do not soak them.
5. Place apples and pears in jars, filling them 1/3 or full (as you like).
6. Next, prepare the syrup. To do this, dissolve sugar in water and boil it. Fill jars of fruit to the top with the prepared sweet hot liquid.
7. Screw the lids on the compote.
8. Turn the jars of compote upside down, wrap it in a blanket, and keep it in this position for a day.

Delicious fresh wild pear compote

Compote made from wild pears is considered the most healthy and vitamin-rich. Wild pears look and taste no different from garden pears; choose ripe and beautiful fruits. For 1 three-liter jar we will need:

• wild pear – 1.5 kg;
• sugar – 500-750 g;
• citric acid - by eye;
• water.

Cooking method:

1. Wash the pears well, peel them, cut the pulp into medium-sized cubes, after removing the core and seeds.
2. Then the fruits need to be boiled a little; to do this, place the fruits in a pan of water and cook them over low heat for 10-15 minutes.
3. At this time, sterilize the jars by holding them over steam for 3-5 minutes.
4. Once the time is up, remove the pear pieces from the pan and fill the jar with them up to the hanger.
5. Pour sugar into the remaining pear broth and add citric acid. Mix everything and boil.
6. Fill the jar with pears with sweet boiling water to the top.
7. Roll up the lids.

How to brew a drink from homemade garden pears and plums

Compote with cherry plum and country or home-grown pears is very useful for digestion. It is prepared with the addition of blue or yellow plums. Cherry plum, like pears, has excellent taste and beneficial properties. For compote, you only need a ripe plum with intact peel. Determine the ratio of fruits in the roll yourself depending on your taste preferences. For the compote we will need the following ingredients:

• juicy yellow pears – 2 kg;
• mature blue or yellow cherry plum – 1 kg;
• sugar – 100-200 g;
• vanillin - sachet.
• water.

Cooking method step by step:

1. Rinse the pears under running water, wipe them with a paper towel and cut the fruits into small slices. In this recipe, the pears do not need to be peeled.
2. Wash the cherry plum berries, cut them in half and remove the pit.
3. Next, prepare the sugar syrup and bring it to a boil.
4. Place the chopped pears into the boiling syrup and boil again. Then turn off the gas.
5. Leave the pears to steep in the syrup for 10-15 minutes.
6. Next, place the fruits in a colander and let the liquid drain a little.
7. Place the strained pear slices and previously prepared cherry plums into jars.
8. Then fill the containers to the top with hot syrup and roll up the lids.

Pear halves with cinnamon and lemon

We suggest preparing a refreshing pear compote. To give the drink a piquant taste, add a few cinnamon sticks, lemon will provide sourness, and currants will provide a beautiful color to the compote. The required ingredients for a 3 liter jar are:

• small sweet pears – 1 kg;
• currants – 1 cup;
• sugar – 150-200 g;
• lemon - several rings;
• water.

Cooking method:

1. Pour 1 liter of boiling water over the cinnamon sticks and leave to steep for 15-20 minutes.
2. Meanwhile, wash the pears, cut them in half, and remove the core and seeds.
3. Rinse the currants.
4. Cut the lemon into rings without cutting the peel. If there is no lemon, prepare compote with citric acid.
5. Place a saucepan of water to boil. While the water is boiling, fill the jars with fruit.
6. Add pears, currants, and sugar to half the container.
7. Pour the brown tincture into boiling water and water, bring it to a boil again and pour it into a jar.
8. We close the lids, place the seams upside down, wrap them up, and leave them in this position overnight.

Canned Siberian pear

Siberian pear varieties have a specific sweet and sour taste and a hard skin. The fruits are small in size, so they are used whole for twisting. To make compote with Siberian pear, we need to prepare the following ingredients:

• raisins – 50 g;
• butter – 2 tbsp. spoons;
• lemon juice – 1-2 tbsp. spoons;
• sugar – 1 glass;
• vanilla - a bag;
• cinnamon – 1 teaspoon;
• ginger - a pinch;
• nutmeg - a pinch;
• apples – 1 kg;
• Siberian pears – 1 kg;
• water.

Cooking method:

1. We pre-sterilize the jars under hot steam.
2. Wash apples, pears, raisins with running water.
3. Mix butter with raisins, lemon juice, sugar, vanillin, and spices. Put it on the fire and warm it up a little. Then add water.
4. When the mixture boils, add the apples and pears, previously peeled and cut into large cubes.
5. Cook everything over low heat for 15-20 minutes.
6. Pour the finished compote into jars and roll up the lids.

How to make assorted pears, grapes, peaches and oranges

Assorted compote is a very tasty vitamin cocktail: pears help with colds, oranges improve the digestive process, grapes tones the body, peaches improve immunity. The required ingredients are as follows:

• ripe hard pears – 1 kg;
• greenish peaches – 1 kg;
• grapes – 300-400 grams;
• orange – 1-2 pcs.;
• sugar – 300 g;
• water.

Cooking method:

1. For the compote, we choose slightly underripe peaches and pears so that they don’t get overcooked during the cooking process. Wash all the fruits and remove dirt.
2. Separate the grapes from the branches.
3. Cut the peaches in half, remove the pit, and remove the skin with a knife. Cut the peach halves into slices.
4. Wash the oranges, and to prevent the skin from becoming bitter, dip them in boiling water for 1 minute, then in cold water. Then cut the fruit into slices.
5. Peel the pears, cut them into 4 parts, without the core.
6. Pour water into a saucepan and boil. As soon as the water boils, pour in the sugar; when it is completely dissolved, reduce the heat and cook for another 10-15 minutes.
7. Pour fruit into pre-sterilized jars.
8. Then fill the syrup to the top.
9. We roll up the jars, turn the lid down, wrap them in a warm towel, and leave them overnight.

Frequently asked questions

Before taking the seams to the pantry for storage, we recommend observing them for 1-2 weeks to determine whether the compote is deteriorating. For example, if the drink is prepared correctly, then after a few days the fruits lighten and become transparent. When you see turbidity, gas bubbles, or foam in the jars, this means that your product is starting to deteriorate and may ferment or turn white.

Why is the drink in cans cloudy?

Sometimes it happens that the compote begins to sour or mold, and becomes cloudy. The reason is:

• Insufficient sterilization of the jar.
• Bad gaskets on lids.
• Poorly washed fruits.
• The glass container is defective.

To avoid the appearance of mold and cloudiness of the drink you need to:

• Blanch the fruit.
• Pour the fruits only with hot syrup.
• Use unripe fruits.
• Monitors the cleanliness of cans and the absence of defects on them.

Why does compote explode?

Lids come off for the following reasons:

• Stale fruits were used for preservation.
• The fruits were poorly washed.
• The rules for heat treatment of fruits are not followed.
• We used old tin lids with rubber bands that had lost their elasticity.
• The roller of the seaming machine is faulty, resulting in the sealing of the seam being broken.
• The tin lid has defects (cracks, punctures).

The main conditions for high-quality seaming are careful preparation of dishes and selection of products:

• Before canning, the jars are inspected, washed well and sterilized.
• The lids need to be boiled.
• Wash fruits and vegetables well, remove places where there is rot.

Video: Recipe for whole small pears at home

There are plenty of recipes for canning pears. They are rolled up in halves, slices, cubes, with or without skin, as well as whole. Whole fruits in a jar look more beautiful, are less overcooked and do not lose their vitamin properties for a long time. How to prepare such preserved pears at home, step-by-step instructions, all the secrets and nuances of the seaming process, see the following video clip.

How to save spoiled homemade products

The blanks can still be saved

All summer, caring housewives try to make more preparations for the winter. And suddenly in the fall or winter they notice with disappointment that homemade canned food no longer tastes the same, the aroma is gone, and it doesn’t look the same... Has it spoiled? What should I do?

If help came on time, then in most cases canned food can be saved with home remedies. That’s why you need to periodically carefully inspect your supplies, giving them a quality test.

If you notice that the top layer of berry compotes has darkened, then such canned food can be helped. The jars must be opened immediately, the darkened berries must be thrown away, the compote must be sterilized for several minutes and rolled up again. The compote will remain idle for some time after treatment, but it must be used first. The same should be done if the syrup in the jars becomes cloudy.

Compotes made from cherries or blackcurrants may acquire a purple tint over time. They are quite edible, it’s just that the color has changed due to the interaction of tin with the coloring matter of the berries. But from now on, you should seal such canned food with lids coated with a special compound or place a circle of parchment paper under the lid.

If mold has formed in the jar, then the top layer with mold is removed. If there is no unpleasant taste of mold in the product, then the contents of the jar are well boiled and then used only for culinary purposes.

When the first signs of fermentation and cloudiness of canned vegetables, vegetable and fruit marinades are detected, the contents should be placed in a separate pan, rinsed with a 3-4% salt solution, and put back into a clean jar. Then the jar of product is pasteurized and hermetically sealed.

There is another way to do this. You need to put the contents of the jar into a saucepan; Boil thoroughly, adding 5-6% salt by weight of the product, transfer to clean jars and seal.

And if opened canned food has an unpleasant putrid smell, then they are destroyed. Of course, it’s a pity, but it’s your mistake, and you have to pay for mistakes. Particular care should be taken with canned food made from slightly acidic fruits and vegetables, as well as mushrooms.

RESUMPTION OF JAM

Properly cooked jam can be stored at room temperature for quite a long time. But if it was prepared with a small amount of sugar, it may ferment or become moldy.

Carefully remove the mold from such jam so as to capture part of the untouched mass. Then separate the fruits from the syrup, add a little sugar and boil again. Then you need to pour boiling syrup over the fruits, digest everything together and pour it hot into sterilized jars.

Soured jam is corrected in the same way as fermented jam. When digesting very sour jam, it is advisable to add 0.5 teaspoon of baking soda for each kilogram of jam. Candied jam is a sign that, on the contrary, you overheated the jam, put an excessive amount of sugar in it, or if it is stored in a warm place. Therefore, if your jam is candied, add a quarter glass of water and 1.5 grams of citric acid to 1 kg of jam and, stirring, bring to a boil over low heat and cook for 4-5 minutes. Then pack the jam into jars.

But you can do it another way: put jars of candied jam in a pan of water and heat until the sugar dissolves again.

If the jam has soured, then add 200-250 g of sugar for each liter and let it boil for 7-8 minutes, skimming off the foam. Then pour into jars, cool and close with lids. This jam must be used first; it cannot be stored for a long time.

HOW TO SAVE DRIED FRUITS

Dried fruits and berries may become damp during storage. They become moldy and may harbor bugs.

In this case, dried fruits should be scattered in a thin layer on a sheet and dried in the oven for about 30 minutes at a temperature of 55-60°C. And to get rid of the bugs, they need to be exposed to frost for a week, and then, dried in an oven or heated in the oven, stored in tightly closed jars or plastic bags in a dry place.

WHAT IF THE FRESH APPLES ARE FROZEN?

If the apples in the basement are a little frozen, this does not mean that they are lost. First of all, check how damaged they are. Slightly frozen apples are not yet lost.

To “mitigate” the effects of freezing, it is better to leave the apples in place, covering them with some kind of insulating material. This must be done in order to prevent either a too rapid increase in temperature or further cooling.

If the apples thaw too slowly, their storage can be extended for several weeks. It is better to keep heavily frozen fruits in the same condition until consumption, but then use them only in boiled form.

If you put unthawed apples in water and immediately cook them, they will taste little different from unfrozen ones. And if such apples are first thawed and then boiled, they will acquire an extremely unpleasant taste and will not cook well.

There is another old way. Place frozen fruits in water with snow, put them in a cool place, drain the water after a quarter of an hour, wipe the fruits with a towel.

Processed in this way, they have a pleasant taste. They are either eaten immediately or placed in a place where they will not freeze.

And here’s how our great-great-grandmothers did it 120 years ago (from the newspaper “Agriculture and Home Economics” for 1887, No. 2):

“To return frozen fruits and vegetables to their original state, you need to pour fresh water into a deep vessel and add 1-2 tbsp. spoons of table salt and, when the salt has dissolved, put fruits or vegetables there. After a while they take on a completely fresh look. In general, you need to make sure that frozen foods do not thaw suddenly, but gradually, for this you need to put them in very cold water.”

V. A. Loiko

The most common cause of damage to workpieces is their insufficient sterilization.

For example, if instead of the required 20 minutes. the jars were boiled for 5-10 minutes, and the fruits were not washed enough, then sterilization will not destroy the microorganisms present. After a few days, the activity of bacteria will lead to the release of gases, the lid comes off, and the canned food, as they say, swells.

Also, the cause of spoilage can be insufficiently tight sealing of the cans. If there were defects in the lid or the rubber ring under it turned out to be inelastic, then the contents of the jar will interact with air and the workpieces will be defective. After some time, usually several days, after sterilization, the workpieces may ferment and the liquid will become cloudy.

Remember: you need to check the quality of the closure immediately after sealing.

• The jars should be turned upside down: if the liquid leaks out, it means the workpieces cannot be stored.
• The jar needs to be opened, covered with a new lid, sterilized and resealed.

Also, swelling of the lids may occur due to a reaction between the contents of the jar and the surface of the lid (if it is tin and unvarnished). And although the contents remain transparent, it is not recommended to eat such homemade preparations.

• Before storing the workpieces, you should observe them for 2-3 weeks.
• If signs of spoilage do not make themselves felt during this time, the jars can be removed to a more suitable place for them.

If gas bubbles do appear, then the reserves need to be urgently “reanimated”.

Error correction.

Fermented jam or compote.

Bubbles that appear in the jar indicate the beginning of fermentation. To correct the situation, you need to pour the liquid into an enamel bowl, bring to a boil, and then pour into prepared sterilized jars and roll up again.

However, this method is suitable if the workpieces do not smell like vinegar or alcohol. If there is a smell, then the workpieces are completely damaged.

Excessive foam on compote or juice can mean serious damage. Open the jar, pour the contents into the pan, boil for 15 minutes. Use syrup as a drink or ingredient for making jelly or sauce.

If the top layer of compote has darkened, you should open the jars and remove the darkened fruits. Sterilize the jars and roll them up again.

The most common and accessible fruit for canning are apples. They can be bought at any time of the year. They have excellent shelf life, so the housewife has no problems storing them if she cannot start harvesting fruits in the near future.

In addition to these advantages, they have a lot of useful properties. They are rich in vitamins C, B1, B2, B6, E, as well as microelements necessary for health: potassium, calcium, sodium, zinc, phosphorus, iodine, iron, manganese, magnesium.

Apples are pickled, dried, frozen. They are used to make jam, marmalade and compote.

Subtleties of cooking

• Almost any variety of apples are suitable for compotes. But it is better to use Aport, Lemon, Antonovka, Pepin saffron, Boyken.
• For compote for the winter you need to take only ripe apples. Compote made from unripe fruits will not have a very pleasant taste. Overripe fruits may become boiled during sterilization, and the compote itself will turn out cloudy.
• They should also not be wrinkled or soft. Wormy apples are not suitable for canning for the winter.
• For compote, they can be used whole, cut in half or wide slices.
• If the peel is not too hard, the apples are not peeled. Otherwise, the skin must be removed. Be sure to cut out the seed chambers.
• Before storing in jars, apples are blanched. To prevent them from being overcooked, they should not be processed in boiling water. The liquid should be heated only to 85-90°. Then the apples need to be quickly cooled by immersing them in cold water.
• The more acidic the fruit, the less minutes it takes to sterilize it.
• To prevent cut apples from darkening, they can be immersed in cold salted water for 15-20 minutes (put 10 g of salt per 1 liter of water).

Apple compote for the winter: a classic recipe

Ingredients for two 1 liter jars:

• apples – 1 kg;
• sugar – 300 g;
• water – 1 l.

Cooking method

• Select ripe apples with soft skin without dents or wormholes. Wash thoroughly.
• Prepare the jars. Sterilize them in boiling water or bake them in the oven. Wash the lids and boil for 5 minutes.
• Pour water into an enamel pan and bring to a boil. Reduce the heat so that the surface of the water only ripples slightly.
• Cut the apples in half and remove the core. Cut into wide slices.
• Place the chopped apples in hot water and blanch for 7 minutes.
• Then transfer them to a colander and cool quickly under running cold water. Do not pour water out from under them. You will need it to make syrup.
• Place the apples in jars, filling them up to their shoulders.
• Add sugar according to the norm in the water in which the fruits were blanched. Boil the syrup.
• Fill the jars with prepared apples to the top with boiling syrup. Cover with lids.
• Place in a wide saucepan with hot water. Sterilize liter jars for 18-20 minutes, half-liter jars for 12-15 minutes.
• Seal tightly with boiled lids. Turn it upside down. Cover with a blanket and cool as is.

Compote of apples and lemon

• apples – 3 kg;
• sugar – 500 g;
• citric acid – 1.5 g;
• water – 2.5 l;
• lemon – 1 pc.

Cooking method

• Sort through the apples. Wash well in cold water. Cut them open and remove the core. Cut into slices.
• Place them in acidified water.
• In an enamel pan, cook syrup from water and sugar.
• Place apples in sterile jars. Add sliced ​​lemon.
• Pour boiling syrup over.
• Place the jars in a wide saucepan and cover with sterile lids. Sterilize liter jars for 25 minutes, half-liter jars for 20 minutes.
• Then seal the jars with sterile lids and turn them upside down. Cool.

Compote of apples with lemon and spices for the winter

Ingredients for six 1 liter jars:

• apples – 3 kg;
• sugar – 600 g;
• cinnamon - to taste;
• cloves – 2 buds;
• water – 2.5 l;
• lemon – 1 pc.

Cooking method

• Peel ripe hard apples. Cut in half, remove the core.
• Cut into slices. Rinse in cold water. Immediately place in a saucepan of boiling water. Blanch for 5 minutes.
• Drain the apples in a colander. Place in sterile jars. Add washed lemon, cut into slices.
• Add sugar as required to the water in which the apples were heated. Boil the syrup by adding cinnamon and cloves. Strain.
• Fill apple jars with it.
• Seal and sterilize for 20 minutes if the jars are liter. A half-liter container can be sterilized for 10-15 minutes.
• Turn the jars with the finished compote upside down and leave them to cool as is.

Apple compote with wine

Ingredients (for 10 liter jars):

• apples – 7 kg;
• cinnamon – 3 sticks or to taste;
• cloves - 20 buds;
• lemon peels from 1 lemon;
• sugar – 800 g;
• water – 4 l;
• Riesling wine – 2 tbsp.

Cooking method

• Wash firm ripe apples well. Remove the core. Cut into slices or quarters. Fill with cold water.
• Pour enough water into the pan and add sugar. Boil the syrup.
• Dip the apples into it. Add cloves and cinnamon. When boiling barely noticeable, blanch for 5-10 minutes.
• Drain the apples in a colander. Divide into jars.
• Boil the syrup with lemon peels and wine.
• Pour it over the apples.
• Place the jars in a wide pan of water and sterilize for 15-20 minutes. Seal the jars tightly with sterile lids.
• Cool upside down.

Apple compote for the winter without sterilization

Ingredients for two 1 liter jars:

• apples – 1 kg;
• water – 1 l;
• sugar – 200 g.

Cooking method

• Prepare sterilized jars and lids in advance.
• Wash ripe hard apples. Cut in half, remove the core. Cut into slices.
• Place in jars, filling them up to their shoulders.
• Pour boiling water over it. Cover with lids and leave for 15 minutes. During this time, the apples will warm up, and the liquid, on the contrary, will cool down.
• Close the jar with a lid with holes. Pour the water through it into the pan. Add sugar as required. Boil the syrup.
• Pour hot syrup over the apples until it slightly overflows. This will push the air out of the can.
• Seal immediately with a lid.
• Turn the jar over and cover with a blanket. Leave in this position until completely cooled.

Assorted compote of apples, apricots and raspberries without sterilization

Ingredients (for 1 three-liter jar):

• apples – 5 pcs.;
• apricots – 8 pcs.;
• raspberries – 200 g;
• sugar – 300 g;
• water – 2 l.

Cooking method

• Wash the apples. Cut in half, remove the core.
• Wash the apricots. Cut into two halves, remove the seeds.
• Place the raspberries in a colander and wash by immersing them several times in a bowl of water. Remove the sepals.
• Sterilize the jar and lid.
• Place fruits and berries in a jar. Pour boiling water over it. Leave for 15 minutes, covering with a lid.
• Pour the cooled water into the pan through the lid with holes. Add sugar as required. Boil the syrup.
• Pour this syrup over the fruit until the liquid overflows. Seal with lids immediately.
• Turn the jars upside down. Wrap yourself in a blanket. In this state they will be pasteurized for 24 hours. When the compote has cooled, return the jars to their normal position.

Note to the hostess

• To add flavor, cherries, raspberries, currants and other berries are added to the compote. They are placed in jars at the same time as blanched apples. You can add cloves, cinnamon, lemon and even wine to apple compote.
• If the compote is prepared without sterilization, the berries and fruits are placed together with apples and prepared according to the recipe described above.