home » Ponds in the garden » Compote of pears and apples. Apple and pear compote for the winter. Compote of summer apples and black currants

Compote of pears and apples. Apple and pear compote for the winter. Compote of summer apples and black currants

The hot summer is coming to an end and you need to thoroughly prepare for the cold. We invite you to prepare a delicious and healthy compote of apples and pears for the winter in a 3-liter jar without sterilization, which will fill the body with vitamins in cold weather.

It is not difficult to prepare such a compote; it will only require a little time and effort from you. No cooking or sterilization, just pour boiled syrup over the prepared fruit three times and roll it up turnkey. As you can see, the process is quite simple and even an inexperienced housewife can handle it. Be sure to try making compote from apples and pears and please your loved ones with a fragrant drink in winter!

Ingredients:

apples – 2-3 pcs.;
pears – 4-5 pcs.;
sugar – 250g;
citric acid – 0.5 tsp;
cinnamon – 0.5 tsp.

Cooking recipe step by step

To prepare a delicious and aromatic compote from apples and pears, we will need the following products. The number of fruits depends on their size; the larger the fruits, the more space they will take up in the jar. Ideally, chopped fruit should take up at least a third of the jar.

Wash the pears well, remove the stem and stems. We cut small fruits into 4 parts, and large ones into 6-8. It is better to cut out the core with seeds, you can leave the peel.

We prepare apples in the same way as pears. If the fruits are from the store, it is better to treat the peel with boiling water or remove it with a knife.

Place the chopped fruits in prepared jars. They must be well washed and sterilized.

Boil water and add to the jar to the very top. It will not be possible to immediately calculate the required amount of water, so we boil about 2 liters. Apples will float, this is normal.

We wait about 15-20 minutes, the apples and pears should be thoroughly steamed. After this, pour the water into the pan and boil again. In case of an accidental spill, it is better to add some boiled water to the pan.

At this time, add sugar to the jar of fruit.

Then add a little citric acid and cinnamon.

When the water has boiled for at least 5 minutes, pour it back into the jar. We wait, drain, boil and pour in one last time. This way we will have a triple fill.

To prevent oxygen from getting into the jar, there should be water up to the neck. Cover with a lid, tighten with a key and turn over onto the lid.

Proportions for apple and pear compote
Water - 1 liter
Sugar - 1 glass
Apples - 3 pieces
Pears - 3 pieces

Food preparation
Wash apples and pears, dry, remove seed pods and stalks, cut into slices.

How to cook apple and pear compote in a saucepan
1. Pour water into a saucepan, put it on fire, pour sugar into hot water and stir it.
2. Boil the syrup for 10 minutes after boiling over low heat.
3. Place apples and pears in a saucepan and cook for 5 minutes.

How to cook apple and pear compote in a slow cooker
1. Pour water into the multicooker pan and add sugar.
2. Set the multicooker to the “Baking” mode, cook the syrup after boiling for 10 minutes.
3. Place apples and pears, continue cooking at the same mode for another 10 minutes.

Preparing compote from apples and pears for the winter
1. Using a slotted spoon, place apples and pears into sterilized jars.
2. Bring the syrup to a boil again and pour it on top carefully in a thin stream.
3. Seal the jars of compote hermetically, cool and store.

Compote of apples and pears, if prepared correctly, will be stored for up to 1 year.

Fkusnofacts

The taste of apple and pear compote directly depends on the type of fruit: if the apples are too sour, you should dilute the acid with sweet varieties of pear. And if the pears and apples turn out to be sour, you should add more sugar.

Compote of apples and pears, as a rule, has a pale yellow color, sometimes slightly cloudy. To make the compote brighter, add a few plums, raspberries, chokeberries or currants.

To get a clear compote, you need to boil the apples and pears whole - then the pulp will not be boiled.

After the end of summer, people become nostalgic for the fragrant fruits that the garden provided throughout the season. That's why housewives devote their free time to preparing for the winter. In addition to jam, emphasis is placed on preparing canned fruits. How aromatic a compote of pears and apples is, which will remind you of summer, give you a lot of pleasant moments and fill your body with useful elements.

There are several options for preparing compotes for the winter. Some housewives approach the preparations meticulously, pouring fruit multiple times and sterilizing the jars.

Others cook simply, without unnecessary effort. General cooking rules include:

careful sorting of pears and apples, with a selection of whole ones, without damage, wormholes, rot;
selection of fruits with dense consistency;
washing the fruits before placing them in containers;
preparing jars by washing them in hot water with the addition of baking soda and sterilizing over steam or in the oven;
selection of lids for rolling compote without scratches and dents, with tight-fitting rubber bands.

A properly prepared fruit drink will not only quench your thirst, but also give you a piece of summer. The fruits of canned pears and apples retain a large amount of vitamins and microelements that the human body needs so much in winter.

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

It’s easy to prepare an apple and pear product if you choose a recipe that has been tried and tested by housewives more than once. You can brew a drink from whole fruits, but then they must be small so that they can fit into the jar. Large fruits will need to be cut.

Fruit preparation

Compote is best prepared from fresh rather than dried ingredients. Collected or purchased pears and apples are washed using a brush under running water. There is no need to peel them. This will preserve more vitamins under the skin.

Before cooking, dry the fruit using disposable towels.
If a fruit variety is famous for its large fruits, then they are cut into slices or cut into 4 parts. At the same time, peel the pears and apples from the core, carefully cutting it out with a sharp knife. The fruits are also freed from twigs and leaves.
The number of pears and apples should be the same, then the assortment will have a unique taste and aroma.
Pouring boiling water over fruit
Prepared and sterilized jars are filled with fruit quarters to half the volume. First, pour boiling water over it so that all the fruits are under water. After this, the fruits are allowed to soak and become saturated with moisture. To do this, leave for 1 hour.
In some recipes, it is believed that it is enough to keep the fruits in boiling water for 10 minutes, but you should pour them 2-3 times, draining the water. Everything must be done in such a way as to comply with the sanitary and hygienic rules of canning.
Bring the compote to full readiness
Drain the water into the pan one last time. If there is not enough liquid to fill, then add a little water. Add sugar, using the same amount per kilogram of fruit. It is advisable to add a little citric acid, which can be replaced with the juice of fresh orange or lemon. It’s not bad to add mint leaves and a pinch of cinnamon for flavor and piquancy.
Now all that remains is to cook the syrup, stirring constantly. Boil until all ingredients are completely dissolved, without any residue. Hot liquid is poured over the fruit, filling the jars to the brim.
After this, they are covered with boiled iron lids and tightened. Turning it upside down, wait for the containers with compote to cool down.

For better preservation, you can sterilize jars of fruit filled with syrup. The containers are kept in a water bath for up to 30-40 minutes. Only after this procedure the containers are closed with lids.
You can wrap the jars while waiting for them to cool completely. Ready compotes for the winter from pears and apples are ready, and they are sent to a cool place.
How to serve apple and pear compote
A dessert drink made from apples and pears is a great addition to lunch or afternoon snack. It is served chilled. If the syrup is very sweet, you can dilute it with cold boiled water and pour it into tall glasses or wine glasses. The fruits are then laid out separately.

Proportions for apple and pear compote
Water - 1 liter
Sugar - 1 glass
Apples - 3 pieces
Pears - 3 pieces

Food preparation
Wash apples and pears, dry, remove seed pods and stalks, cut into slices.

Compote of apples and pears, if prepared correctly, will be stored for up to 1 year.

Fkusnofacts

Compote of apples and pears, as a rule, has a pale yellow color, sometimes slightly cloudy. To make the compote brighter, add a few plums, raspberries, chokeberries or currants.

To get a clear compote, you need to boil the apples and pears whole - then the pulp will not be boiled.

This drink will not only delight you with its taste, but also with its benefits, since you will know for sure that there are no dyes, flavors, flavor enhancers or preservatives in your compote. The drink is made only from fresh, ripe and natural products.

So, today we will prepare compotes from apples and pears, so we want to remind you of a few simple rules, following which you will get the most delicious compotes.

Apple compotes

For such compotes, it is best to choose apples of sweet and sour varieties, almost completely ripe, but not yet overripe, since if the apples are unripe and hard, then in the compote they will be tasteless and you will not get any flavor from them, and overripe apples will quickly fall apart and lose their shape.
Select apples without visible damage and of a fairly large size. Apples should be sorted by variety so that each jar contains apples of the same variety.
Wash the apples thoroughly; you can also remove the skin and core. Cut the apples into slices.
If your apples are small, you can preserve them whole. And from apples of delicate varieties, you don’t need to cut the skin.
Place peeled and chopped apples in cold, slightly salted or acidified water. Do not keep apples in water for more than half an hour, as all the vitamins and nutrients will be lost into the water.
Before putting apples in jars, it is advisable to blanch them for 6-7 minutes, after which they will not darken or lose volume. After blanching, the apples must be cooled immediately in cold or ice water. The water in which apples are blanched is usually used to make syrup.
All jars for compote must be thoroughly washed and scalded with boiling water, and dried. You can also sterilize them in boiled water or in the oven.
It is necessary to fill the jars with apples up to the “hangers” and pour hot 25-30% syrup (250-300 g of sugar per 1 liter of water).
Cover with lids and place for pasteurization: 0.5-liter - 15-20 minutes, 1-liter - 20-25 minutes, 2- and 3-liter - 30-35 minutes.
You can do without sterilization: pour hot syrup over the apples in jars, let sit for 3-5 minutes, drain, boil the syrup and pour over the apples again. Repeat this procedure one more time and roll up with sterilized lids.
When preparing assorted compotes, remember that compotes with the addition of stone fruits (cherries, plums, apricots, etc.) cannot be stored for more than a year, as in this case there is a risk of poisoning. If you are preparing compote for long-term storage, try to remove all the seeds.

Compotes from pears

For such a compote, you should select unripe pears, with dense flesh, without blemishes or bruises.
Small pears can be canned whole. It is better to cut large ones into 2 or 4 parts and remove the core. If the skin of the fruit is dense and hard, it needs to be peeled.
To prevent peeled pears from darkening, they must be filled with cold water acidified with citric acid. Do not keep pears in water for a long time, otherwise a lot of vitamins from the fruit will be absorbed into it. Prepare the syrup for the compote, focusing on the taste of the pears - the sweeter they are, the less sugar is needed for the syrup, but at the same time you need to add a little citric acid to it.
Remember also that a compote made from pears alone will be tasty, but it will look pale, so to improve its appearance, you can add a handful of bright berries, for example, viburnum, rowan, raspberries, currants, etc., to a jar of pears.
The most beautiful are assorted compotes.
We have selected the most delicious compote recipes especially for you.

Apple compote with vanilla

Ingredients

1 kg apples
1 liter of water
300-400 g sugar
vanilla on the tip of a knife

Cooking method

Carefully sort and wash the apples. They should be moderately juicy, not overripe, without stains or damage. Cut off the stems. Prick each apple in several places with a sharp toothpick or a thick needle - this will prevent the skin from bursting. Boil syrup from water and sugar, strain, add vanilla and bring to a boil again. Place the apples in prepared jars up to their shoulders, fill them with hot syrup and set them to sterilize or pasteurize. Roll it up and turn it over.

Apple compote without sterilization

Ingredients

1 kg apples
1 liter of water
250-300 g sugar

Cooking method

Fill the jars with prepared apples up to the shoulders and pour boiling syrup from water and sugar to the edge of the neck. After 3 minutes, drain, bring to a boil and pour back into the jars. Let stand for another 3 minutes, drain, bring the syrup to a boil and pour over the apples so that the syrup spills over the edge of the neck of the jar. Roll it up and turn it over.

Apple compote with sterilization

Ingredients

1 kg apples
1 liter of water
250-300 g sugar

Cooking method

Place the prepared apples in jars and fill with hot syrup. Leave for 6-8 hours, then add syrup to the edge of the neck and pasteurize at a temperature of 85°C: 1-liter - 15 minutes, 2-liter - 20 minutes, 3-liter - 30 minutes. Roll up.

Compote of summer apples and black currants

Ingredients

1 kg apples
400 g black currants
1 liter of water
600-700 g sugar

Cooking method

Place the prepared apples and currants in jars up to their shoulders and fill them with cold syrup of water and sugar and leave for 6-8 hours. Then add syrup to the top and place for sterilization: 1-liter - 5 minutes, 2-liter - 8 minutes, 3-liter - 12 minutes (or pasteurize at a temperature of 85°C, respectively, 15, 25 and 30 minutes).

Assorted compote of apples, pears and plums

Ingredients

1 kg apples
400 g plums
200 g pears
1 liter of water
200-400 g sugar

Cooking method

Prepare the apples as usual, peel and cut the pears into halves, leave the plums whole if the compote will not be stored for more than a year, or cut in half and remove the seeds. Place the fruit in jars up to their shoulders, fill with hot syrup and pasteurize at a temperature of 85°C: 1-liter - 15 minutes, 2-liter - 25 minutes, 3-liter - 30 minutes (or sterilize in boiling water, respectively, 5. 8 and 12 minutes).

Pear compote without sterilization

Ingredients for a 3-liter jar:

1 kg 300 g pears
110 g sugar
3 liters of water
citric acid - to taste

Cooking method

Wash the pears and place in a saucepan. Pour in water, bring to a boil and simmer for 15 minutes over medium heat. Place the pears in a sterilized jar. Add sugar and citric acid to the pear decoction, stir until completely dissolved. Bring the syrup to a boil and pour over the pears in the jar. Roll it up and turn it over.

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