ᐉ Compotes for the winter - recipes for assorted fruits, berries, canning without sterilization, video

Good afternoon, hostesses! Summer is a hot time not only in terms of temperature, but also in terms of preparations. There is so much to close for the winter! And lovers of all kinds of compotes can add 7 recipes for this cherry drink to their piggy bank today.

All these recipes are simple, without sterilization, which means that you will need to “steam” over the stove less. In addition to the cherries themselves, you can add other seasonal berries, as well as citrus fruits, to the compote. I'll write different options.

Also read: thick cherry jam for the winter, 11 aromatic recipes at once.

How to cook assorted compote for the winter?

Canning assorted compotes is carried out according to simple and accessible recipes that are easy to implement in every kitchen.

Using the idea of the chosen recipe, or your own imagination, create a mix to create a preparation from two or more berry or fruit components.
As a rule, drinks are rolled without sterilization, using boiling water or sugar syrup twice over the raw material.
The amount of sugar is added to taste or depending on the acidity of the assorted fruits and berries.
For ideal preservation of the workpiece, jars of compote rolled up with sterile lids are turned upside down and wrapped warmly until completely cooled.

Assorted compote for the winter - a simple recipe

A delicious assorted compote for the winter without sterilization is obtained by combining apples cut into slices with all kinds of berries. Among the latter are all types of currants, raspberries, strawberries, blackberries or blueberries. The drink will be tasty if you add apricots, cherries or plums to the composition. The proportions can be completely arbitrary.

fruits and berries – 700 g;
granulated sugar – 300-400 g;
water – 2.5-2.7 l.

Properly prepared berries and fruits are placed in sterilized jars.
Pour boiling water over the components and leave for 20 minutes.
Drain the water, boil it, and pour sugar into the jar.
Pour boiling infusion over the contents of the jars, seal assorted compote for the winter, and wrap it up.

Compote of assorted currants for the winter

Prepared compote from various assorted berries will always be in demand in winter. Red, black or white currants combine perfectly with each other and pair perfectly with raspberries, cherries or plums in drinks. The latter can be added with seeds or removed by first cutting the fruit around the perimeter with a knife.

black, red and white currants – 200 g each;
raspberries – 1 handful;
granulated sugar – 300-400 g;
water – 2.5-2.7 l.

The prepared, pre-washed berries are placed in sterilized jars and poured with boiling water.
After 15-20 minutes, the liquids are poured into the same pan and boiled.
The required amount of sugar is added to the berries, and the boiling infusion is topped up.
Seal the lids hermetically, turn the vessels upside down, and insulate the prepared compote of assorted berries for the winter until it cools.

Assorted compote with apricots for the winter

Assorted fruit compote, which contains apricots, plums, peaches and nectarines, is valuable not only as a drink, but also as a dessert preparation from sliced fruits. All fruits must be taken with dense pulp, not overripe, so that they retain their shape well and do not fall apart during the canning process.

apricots, plums, nectarines, peaches;
granulated sugar – 350 g;
water – 1 l.

Carefully wash and sterilize jars.
Fill the containers halfway with fruit in arbitrary proportions.
Add boiling water to the top, cover the containers with lids, and leave for 15 minutes.
Drain the water, measure the volume, add 350 g of sugar for each liter, boil for 5 minutes.
Pour boiling syrup over fruits in jars.
Seal the assorted fruit compote for the winter hermetically, wrap it until it cools.

Assorted compote “Globe” – recipe

By following the recipe for the Bulgarian compote “Globus” assorted for the winter, you will be able to enjoy the long-forgotten taste of the drink, which abounded on store shelves during the Soviet era. To prevent cut apples and pears from darkening while the preparatory work is completed, they should be immersed in water acidified with lemon juice.

apples, peaches, plums, pears;
granulated sugar – 150-200 g;
water – 1 l.

Pre-sterilize the jars and boil the lids for 5 minutes.
Peaches are pitted and cut into halves or quarters.
Peeled apples and cored pears are cut in a similar manner.
Place the prepared fruits and plums, filling the jar by about a third.
Pour boiling water over the contents of the containers and leave for 10 minutes.
Drain the water, measure the volume, add sugar.
Boil the syrup for 5 minutes, pour into jars, which are sealed and wrapped.

Assorted bird cherry compote

Assorted compote prepared with bird cherry is always aromatic, rich in taste and bright. The latter goes well with gooseberries or rose hips, raspberries or sea buckthorn, cherries or apples. The more components are present in the composition, the richer the properties of the finished drink will be.

bird cherry – 2 cups;
sea buckthorn, cherry, rose hips - 150 g each;
granulated sugar – 300 g;
water – 2.5 l.

Prepared berries, blanched in boiling water for two minutes, are placed in a sterilized three-liter jar.
Pour the same boiling water over the contents of the container for 15 minutes.
Drain the infusion and bring to a boil again.
Sugar and boiling infusion are added to the jars.
Seal the assorted compote with bird cherry hermetically for the winter, turn it over and wrap it until it cools.

Raspberries in their own juice

raspberries - 5 l; sugar - 400 g Washed raspberries are placed in jars almost to the top. Approximately a fifth of the original amount of berries is placed in a saucepan, mixed with sugar and heated for 10 minutes. At the same time, the contents of the pan are constantly stirred. For this preparation, it is very important that the sugar is completely dissolved in the released juice. Jars of raspberries are filled with the resulting sweet juice and sterilized for 15 minutes, covering the openings of the jars with pre-sterilized lids. After this, the compote is rolled up.

Assorted sweet compotes for the winter

Compote is one of those drinks that absolutely everyone, without exception, loves, and any housewife who prepares provisions has at least once made compotes for the winter. Assorted recipes are good because they are distinguished by their diversity. You can combine any fruits and berries: maybe you want to impress with an unusual compote with the addition of sweet pepper, or put whatever is on hand in a jar - the choice is endless.

Compote of cherries with pits and mulberries

Another option for preparing compote with cherries for the winter in a 3-liter jar.

Required:

Mulberry – 200 gr.
Cherry – 200 gr.
Citric acid – 0.5 tablespoons.
Sugar – 200 gr.
Water – 2.5 liters.

Canning:

Rinse the berries, dry them a little, and put them in jars.
Cook the syrup by adding sugar to boiling water.
Boil until the sweetness dissolves, pour into the berries.
After 10 minutes, return the syrup to the pan and boil.
Fill the jars again and roll them up immediately.
If you make one pour, be sure to sterilize the compote. For a 3 liter bottle it will take 35-40 minutes, sterilize a liter jar for 20 minutes.

General cooking rules

Regardless of which fruits and berries you prefer, there is something like a general guide to their processing and preparation.

Standard proportions for cooking: fruits and berries occupy approximately half the jar, sugar and water are taken in a ratio of 200 g per 1 liter. As for adding water to jars, they usually pour it over the fruit twice (the third is the last) and only then proceed to preservation.

The most popular compote fruit, the apple, is best peeled when it comes to store-bought fruit. If you are one hundred percent sure that the peel is harmless, then you don’t have to remove it, but you must remove the cores from any apples.

Pear is a capricious lady. Even if there is a slight darkening on the surface, it is absolutely forbidden to put it in compote. Choose strong and fresh fruits.

It’s a good idea to add lemon juice or an aspirin tablet to pear compotes - this will not affect the taste, but it will definitely affect the preservation.

Berries with bitterness (like chokeberry) should be placed in the freezer for a while before adding to the compote: this will get rid of the bitterness, which will ruin the entire taste of the compote.

Compote of grapes is a separate issue. If you choose a variety that is too sweet, then instead of the desired result you will get almost nectar. Grapes can be placed in a jar as a whole bunch, having first washed them thoroughly.

Assorted compote recipes

Assorted berry compote is reminiscent of the taste of childhood, and that is why it is so popular. The most common berry mix is a combination of strawberries, cherries and raspberries, a real range of flavors. To do this, you just need to thoroughly wash the berries, put them in sterilized jars, and then pour boiling water over the berries in two steps for 15-20 minutes. Then sugar is added to the water, boiled for a couple of minutes and can be preserved.

Assorted fruit compote is also often prepared for the winter. Recipes are usually very traditional: apple-cinnamon, apple-pear, but the option of adding orange to apple compote may seem quite unusual. An important nuance: the orange in this recipe is not considered a full-fledged “partner” of the apple, but only complements the aroma and taste. There are practically no differences between preparing apple-orange compote and regular apple compote, except that two or three orange slices are placed in the jar. Don't overdo it! Otherwise it will be bitter.

Is it possible to do without sterilization?

Search engines helpfully offer recipe options for assorted compotes for the winter without and with sterilization.

Fact one: most home canned products not only spoil easily, but also explode. Fermented compote can still be used, but it is better to refuse experiments with an exploded one for safety reasons. Poisoning is not the worst thing that can happen: small fragments in the drink will cause more significant harm.

You don’t have to say goodbye to fermented compotes forever. This drink will make excellent homemade wine.

Fact two: a universal answer to the question “why did the compote ferment or explode?” No. It all depends on the specific fruit or berry. For example, a plum may not be sterilized in a large-scale sense, but the compote may turn out to be spoiled due to a single stale berry or not very thorough cooking. But canned drinks that contain pear are distinguished by their special tenderness: the fact is that this fruit contains very little acid necessary for preparations.

Compotes for the winter, assorted recipes for which do not require sterilization, have a number of their own rules, but much simpler ones:

jars are always sterilized, regardless of the recipe, and so are the lids;
As a rule, compote is poured into a jar in such a way that the liquid overflows a little - there should be no air left inside;
The compote should cool gradually, so after twisting the jars, wrap them tightly in a blanket and only leave them to cool in this way.

Assorted compote for the winter from fruits and berries - delicious recipes for a 3 liter jar

Compotes for the winter are an integral part of the harvesting season. We prepare different ones - berry, fruit, individually or assorted. Today we will talk specifically about prefabricated compotes. They turn out more rich, varied in taste and healthy.

I propose to consider the most delicious and simple recipes for assorted compotes for the winter. Now that the fruit and berry harvest is ripening, this topic is especially relevant. With the first harvest, we definitely can the compotes. In winter, when you take out such a jar, your mood immediately rises and you remember a sunny and fragrant summer.

Recipe for assorted compote for the winter for a 3 liter jar without sterilization

This recipe makes the compote very tasty. The composition is unlimited and not fixed. We will prepare it exactly in this version. This drink will last unopened all winter and even more, not only in the cellar, but also at room temperature, in a dark place. An excellent option for those who live in an apartment without a basement or balcony.

Ingredients for a 3 liter jar:

Fruits and berries (apples, plums, chokeberries and others)
2 cups of sugar 200 grams each
Water

Preparation:

1. To do this, you need to select ripe, but not overripe fruits and berries. They must not be damaged. We wash them thoroughly and dry them after that.

2. Cut the apples into 4 parts, cut out the dense core with seeds. If you want, you can cut into smaller pieces. Be sure to wash and sterilize the jars.

3. If you are going to store the compote indoors, then I suggest you take additional precautions. To do this, the fruits and berries that you prepared for the recipe need to be blanched after washing.

4.To do this, place them in a sieve. Boil water in a saucepan and place a sieve here so that the contents are immersed in water. Boil for 2-3 minutes.

5.Now immediately put them in jars, about a third full. Add granulated sugar. Take the amount to taste, depending on how concentrated the drink you have planned. Even if there seems too much sugar, the drink can then be diluted with water. It's very economical. Cover with a sterilized lid. Meanwhile, boil clean water. Fill the jars with it to the very top.

6. Roll up the lids and carefully turn them over onto their sides using oven mitts or a towel. Roll it around the table a little so that the sugar disperses well. We’ll check right away to see if the compote is leaking. Then we place the cans upside down and wrap them warmly with a blanket or something else. The main thing is that the contents cool slowly upside down. Let's leave it until the next day.

Cherry compote with strawberries 3 liters

This drink can be prepared not only in season. If you have frozen berries in the freezer, compote can be made even in winter. And drink right away!

Ingredients:

Half a kilo of strawberries (don't forget to remove the stems);
300 g cherries;
A glass of sugar.

Advice! The strawberries will make the compote lighter and more refreshing. If making it as a cold drink, try adding less sugar. Or you can cook it without any sweetener at all.

How to cook:

1. Wash the berries.

2. Boil 3 liters of water and put all the berries there - first cherries, then strawberries;

3. Add sugar, bring to a boil and cook over low heat for 10 minutes;

4. Remove from the stove, pour into a jar, and roll up with a canning key.

This compote can be cooked at any time - just cool and drink. If you didn’t use sugar, try adding honey and a mint leaf to your glass. Delicious!

A simple recipe for making compote for the winter “Fruit and berry platter”

To make the compote even more tasty and bright, it is better to use fruits and berries together. Fruits will provide their aroma and benefits. The berries will do the same, plus they will add their own color to the drink. Any red berry can serve as such a dye - strawberries, cherries, cherries, and so on. The ingredients are not limited in the list. You can use any fruits and berries - peaches, cherries, plums, apples and so on.

Ingredients for a 3 liter jar:

A kilogram of fruits and berries in prepared form
Water (as much as will be included)
Granulated sugar – 250 grams

Preparation:

1. The compote does not take long to prepare. Therefore, first of all, we will put the containers for the workpieces for sterilization. It is convenient to do this over steam, using a special nozzle or simply placing an oven rack over the pan. Place clean jars with the neck down and boil for 5 minutes after the water has boiled. If the scale of the preparations is large and there are a lot of cans, it will be more time-efficient to sterilize them in the oven. You need to place them on the bottom in a cold oven. Turn on the heat to 150 degrees, close the door and warm up for 20 minutes.

2. We carefully wash all prepared products for compote. Do not use overripe fruits. You need to take ripe, sweet, but elastic ones. If using apples, slice and core them. Apricots and peaches must be separated from their pits.

How to preserve raspberry and orange compote for the winter without sterilization

In addition to the ingredients from the name, you can add other berries and fruits. Orange will add a unique aroma and taste. Raspberries will add even more benefits. When these two ingredients are combined, the drink turns out to be very healthy, literally a jar of vitamins. Take it out for family dinners, celebrations, or when someone in the family is sick. It will charge you with mood, vitamins and energy.

Ingredients for a 3 liter jar:

Prepared selected raspberries for 1/3 of the jar
300 grams of granulated sugar
Water (as much as will be included)
Oranges – 3-5 mugs each

Preparation:

1. In every compote recipe, no matter what I prepare it from, I first sterilize the jars. If there are a lot of them, I put them all together in the oven at once, after rinsing them first. I turn the heat up to below medium and leave it for 20 minutes. If it's just a couple of jars, you can steam it over a boiling pan.

2. We carefully wash the berries. Since raspberries often contain all sorts of bugs and worms, it is better to fill them with water and leave for half an hour. So they will all come out. Then we rinse the berries well and place them on a napkin to absorb excess moisture.

3.Fill each jar with about a third of the raspberries. More is possible. But I don’t recommend less. The taste will be insufficiently rich and empty.

4. Set the required amount of water to boil. A jar with a nominal value of 3 liters filled with berries takes approximately 2.5-2.7 liters. Take extra - you can throw away the excess later.

5. Fill the jars with berries with granulated sugar. You can also adjust its quantity to taste. It turns out mildly sweet, in moderation, if you add a 200 gram glass. But I often add more of it, 350-400 grams. Put in an orange. First cut it into rings and remove the seeds.

6. Pour boiling water completely, up to the neck. Shake a little, gently, so that air bubbles rise to the top. Roll up the lids and make it airtight. Carefully, holding the jar with oven mitts or a towel, place it on its side. Let's roll it a little so that the granulated sugar disperses.

7. Turn over onto the lids and wrap warmly. Leave it like this overnight. Then you can transfer it to a permanent storage place - dark and, preferably, cool.

Dogwood compote with apples

For this recipe we need:

300 grams of dogwood;
4 large apples;
200 grams of 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 a saucepan and bring to a boil. Pour sugar into the dogwood and apples and pour in boiled water.

Delicious assorted compote for the winter made from berries with mint in jars

A very tasty compote is obtained with the addition of mint. Literally a twig can turn an ordinary berry drink into an even more piquant and aromatic one. Just try it. After all, it is very tasty.

Ingredients for a 3 liter jar:

500 grams of any berries (assorted)
One medium mint sprig or 2-3 small ones
300 grams of granulated sugar
The water is clean

Preparation:

1. First things first. Let's prepare jars with lids. First, we carefully wash them and then sterilize them. The sterilization method is not important. The main thing is to do it efficiently. Then the compote can be stored not only cool, but also at room temperature.

2. Immediately put water on the stove. For one three-liter jar I prepare 3 liters of water. You can’t guess exactly how much it will take right away. Therefore, the excess can always be drained. In the meantime, let's prepare the berries.

3. They need to be rinsed very well and all excess removed. If you use “porous” berries, for example, strawberries or raspberries, then it is better to soak them for an hour. Then all the deep pollution and living creatures will come out.

4. Place the prepared berries in jars, about a third or more. The more berries there are, the richer and more concentrated the compote will be. So, don't feel sorry for them.

5.By this point, the water needs to boil. There is no need to boil it for a long time. Just wait until it boils and remove from heat.

6. Add mint. You can use it either fresh or dry. But you shouldn’t put too much, otherwise it will overwhelm the aroma of the berries. One branch is enough.

7.Fill with boiling water. To prevent the glass from breaking, you can place a long metal spoon in the jar. You can also simply place the jar on a baking sheet. At the same time, water must be poured slowly. Better with a ladle or a mug. When the jar is completely filled, cover it with a lid and leave for 15 minutes.

8.Now pour the liquid into a saucepan, stir in the granulated sugar and boil again. We return it to the jars and, this time, roll it up. Carefully, so as not to get burned, turn the jars over onto the lids and wrap them warmly. When the compote with berries has cooled completely, you can turn it over and transfer it to storage.

Drink “Assorted” strawberries, raspberries, currants and cherries

Now let's consider only the berry option. I think it’s also very tasty, even though it doesn’t have any citrus notes.

Take 100 g of raspberries, strawberries or Victoria, different varieties of currants and cherries. Let's stock up on a glass of granulated sugar and 3 liters of water.

The first step is to wash the harvested crop. To avoid crushing the berries and releasing juice, it is better not to touch them with your hands.
Place them in a sieve. And dip it in a basin of clean water. It is not recommended to rinse them under pressure from the tap.
Then we remove the branches from the currants and the sepals from the strawberries.
Above I told you how I prepare jars. Therefore, I will not dwell on this further.
Place as many berries as you can in sterile containers. Usually up to the middle of a three-liter bottle is enough. Maybe even a little less.
Boil about 2.5-3 liters of liquid and lower the sugar into it.
The syrup will begin to boil and bubble, then it’s time. Remove the saucepan from the heat and fill the jars with berries.
We need to fill the containers to the very neck. It’s better to run down the walls than to get damaged.
Of course, we’ll seal the containers with lids and put them away “under the fur coat.”
As you noticed, we immediately poured the compote once. This is because there is not much pulp in the berries, and the skin is very tender. And by scalding them with boiling water a couple of times, we will simply burst all the berries and end up with a cloudy drink.