Strawberry compote for the winter: 5 recipes on how to prepare with photos and videos

What was your favorite winter homemade drink? That's right - strawberry compote.

This juicy and fleshy berry is delicious on its own, and preparations made from it have the same amazing taste. Some housewives freeze strawberries to preserve a lot of vitamins for the winter, others puree the victoria with sugar. And for those who don’t have extra space in the freezer, they make preserves, jams and compotes.

A jar of compote will come in handy when there is a feast or holiday planned in the house. In addition, you can soak homemade baked goods with sweet syrup, and decorate cakes and pastries with aromatic berries. Therefore, it is better to pack the berries in 3-liter jars, since the drink will go away quickly.

Strawberry compote for the winter for a 3 liter jar - a simple recipe without sterilization

It’s not easy in the summer for housewives who are busy with preparations. It's hot outside, and there's dust and heat coming from the stove. So they prefer the method of twisting compote - without sterilization. In addition, in this case, the berries are less subject to heat treatment, which means they will retain a maximum of vitamins and other useful substances.

Ingredients:

fresh strawberries
300 g - granulated sugar (per 3 liters of water)

Place the berries in a large container, such as a basin, and wash them in water.
Victoria berries are delicate, so you need to wash them carefully. To avoid crushing the strawberries, it is better to wash the fruits under low pressure of water, turning them slightly with your hands.
The loan should be torn off the stalk of the Victoria. In addition to the berries, you need to prepare the tanks - wash them well with soda and scald with boiling water. In this recipe, the jars are not pre-sterilized. But if you are used to sterilizing all containers for compotes, you can do this in a way convenient for you.
Pour clean drinking water into the pan and heat it on the stove. Bring to a boil and add sand. The jar contains approximately 2.5-2.8 liters of water, so it is better to boil 3 liters. It’s better to have some syrup left than not to have enough.
Place the berries in glass cups, filling them 1/3 or half full. It all depends on your desire and the harvest.
Fill the jars with boiling syrup. First, lightly fill them with boiling water so that the glass does not burst.
Then fill up to the very edge of the neck of the jar and cover with lids.
We roll up the entire canned food with a seaming machine and leave it to cool overnight.
The jars need to be turned over onto their lids and covered with something warm on top - a blanket or terry towel.

The next morning, you can put the jars in a cool place for further storage.

For the winter without sterilization

When preparing compotes for the winter, recipes that save space during storage are very useful. The concentrated composition of strawberries in their own juice allows you to get up to 1.5 liters of drink from 0.5 liters of canned product in winter. To do this, just open the jar and dilute the contents with clean water.

Composition of ingredients

It is convenient to store strawberry concentrate in 500 g jars. The amount of strawberries and sugar in the recipe is designed for 2 such containers.

Ingredients:

1 kg strawberries;
500 g sugar.

Usually nothing else is needed to obtain enough syrup. But if the strawberry variety is particularly fleshy and does not release juice well, it is permissible to add about 50 ml of water when soaking the berries.

Step-by-step cooking process

Frozen strawberry compote is not used for canning. Concentrate from freshly harvested berries is rolled into jars. To do this, whole dense berries are selected, overripe or crushed specimens are left for other dishes.

Preparation:

They sort and wash the strawberries, allow excess moisture to drain, and then place the berries in a cooking vessel.
When laying the fruit, each layer is sprinkled with a small amount of sugar. The remainder is added on top of the strawberries.
Leave the strawberries in a cold place to release their juice. This usually takes no more than 3 hours.
When the raw material releases its juice and most of the sugar crystals dissolve, the dishes are placed on the fire and begin to warm up slowly. Shake the container every few minutes.
When the first bubbles appear, indicating a composition temperature of about 90 °C, heat is reduced to a minimum.
Heat the strawberries with sugar syrup in their own juice for about 5 minutes, avoiding boiling.
The hot mixture is poured into sterilized jars to the very top. Cover the containers with boiled lids, then seal tightly.
Each jar is filled and sealed separately, only after that do they start filling the next container.

Sealed jars should be tightly covered with warm material to prolong the heat treatment. The slowly cooling composition continues self-sterilization. To successfully store strawberry compote in winter, all utensils that come into contact with the composition must be sterile. It is advised to boil not only the jars and lids, but also the pouring spoon for the strawberry concentrate.

How to make strawberry compote for the winter with citric acid

Citric acid is added to preservation for greater reliability and increased shelf life. In addition, it adds a slight sourness to the drink. You can deviate a little from the recipe and add a little more lemons - not a quarter, but half a teaspoon, if you like the drink more sour.

The preparation method is simple and quick, since the compote, just like in the previous recipe, is prepared without sterilization.

Ingredients:

600 g - strawberries
300 g - granulated sugar
1/4 tsp. - citric acid

Place the washed, dried and stemmed berries into sterilized jars.
Fill with granulated sugar and add citric acid.
Then fill the jar of berries with boiling water up to the neck.
Do this not immediately, but with a break so that the jar does not burst. First, pour some boiling water to warm the glass, and then pour in the rest in a small stream.
Screw the lid tightly with a special key and, turning the jar upside down, leave it to cool in the warmth.
Place for storage in a cool place. It’s better to go into the cellar, and in an apartment, away from heating appliances.
Read also: Cocktails in a blender. Recipes: dairy, vegetable, fruit, vitamin, dietary

The longer the compote sits, the more intense its color and taste become. If you want the berries to release their juice as much as possible, cut them in half or into quarters for harvesting.

How to cook strawberry compote for the winter

Liter containers for homemade drinks are a convenient storage option for a small family. Once you open the compote, you can immediately drink it all and eat the berries. To prepare, take jars of the specified size and focus on the precisely calculated amount of ingredients.

Please note that I added some apricots to this recipe to add new colors to the taste.

Ingredients for 1 liter jar:

strawberries – 250 g;
apricots – 150 g;
lemon juice – 1 teaspoon;
sugar – 4 tablespoons;
water – 650 ml.

Cooking method:

Carefully wash the strawberries under cool water, remove the stems from the berries, and cut off any bruises. Both fresh and slightly fermented berries are suitable for compote. We cut large specimens into 2-4 parts.

We wash the apricots, select ripe ones and remove the pits.

Place fruits and berries in a saucepan, add sugar and water.

Stirring, bring the compote to a boil and keep on low heat for 7 minutes. In advance or during cooking of fruit, we prepare glass containers, sterilize jars and lids.

Add lemon juice to the finished compote, mix and pour into jars.

After rolling, put the jars under a blanket or towels for 24 hours to allow the dishes to cool gradually. The next day, transfer to a dark, cool place for storage.

Delicious strawberry and orange compote in jars

Do you want to make homemade Fanta? Cook strawberry compote with orange. The drink has a magical taste and aroma. It is much healthier than lemonade or juice from the store. Product calculations are given for one 3-liter jar.

Ingredients:

450 g - strawberries
250 g - granulated sugar
0.5 pcs. - orange
2.5 l - water

Wash the berries, remove the tails and spoiled fruits.
We place the peeled strawberries in sterile jars, filling them with berries at our discretion.
Wash the orange thoroughly and scald the skin with boiling water so that there is no chemical left on it. Cut into circles, which we cut into 4 parts, removing all the bones.
Read also: How to make oatmeal jelly? Homemade jelly. Recipes, photos
Place the chopped pieces in jars with the berries. It is better to take sweet varieties of oranges for compote.
Boil water in a saucepan, add granulated sugar and let the syrup boil for a couple of minutes until the sand completely dissolves. Immediately fill the jars with boiling syrup.
Do this carefully so that the glass does not break. First, pour a little syrup into the jar to warm it up and then add the rest.
Next, place the jars, covered with lids, for sterilization. Line the bottom of a wide pan or tank with a cotton napkin.
We pour warm water, since our jars are hot. This is important so that they do not burst due to temperature changes.
After the water boils in the pan, sterilize the compote for 20 minutes, turning the heat to moderate.
Then, using special tongs or armed with oven mitts, carefully remove the jars and screw the boiled caps on turnkey. Leave it upside down in a warm place until the morning or overnight.

If you haven’t tried making compote in this combination of strawberries and exotic fruits, don’t miss the opportunity to do it right now. The drink will captivate you from the first sip. It refreshes and tones the body well, and will also give you a great mood.

A simple recipe for frozen strawberry compote

Compound:

frozen strawberries – 0.3 kg;
water – 2 l;
sugar – 60–80 g.

Cooking method:

Pour frozen strawberries into a saucepan, add sugar.
Fill the berries with water, preferably purified and softened.
Place over medium heat, bring to a boil, simmer for a minute and remove the pan from the heat.
Stir the compote and leave it covered for at least 15 minutes.

If desired, the compote can be strained and cooled, and served as a soft drink.

Strawberry mojito for the winter - compote with lemon and mint

Another refreshing drink can be made by using lemon with freshly picked sprigs of mint or lemon balm. It turns out a non-alcoholic mojito that can be given even to children.

Ingredients (per 3 liter jar):

500 g - strawberries
300 g - granulated sugar
2 slices of lemon
1 sprig - mint or lemon balm
2.5 l - water

Place the berries, washed and cleared of sepals, into a jar (the jars do not need to be sterilized, but only scalded with boiling water or washed with soda). We also put two round lemons there.
Be sure to wash the lemon thoroughly with a hard sponge.
We cut it into 0.5 cm thick, removing any seeds. Place a sprig of mint in the jar.
Fill the jar with boiling water right up to the neck and cover with a lid. Let the compote warm up for 30-40 minutes.
Then we put a lid with holes in it on the jar and pour the broth into the pan. Add granulated sugar and set the syrup to boil. After boiling, cook for 2-3 minutes and pour the compote to the edge of the neck of the jar.
We roll up the lids using a seaming machine and, upside down, let them cool completely under a warm blanket.
Now the twist can be stored in the closet or pantry of the apartment.

Tangerine-strawberry compote from frozen berries in a slow cooker

Compound:

frozen strawberries – 0.2–0.25 kg;
tangerines – 120–150 g;
sugar – 140–180 g;
water – 2 l.

Preparation:

Measure out the required amount of frozen strawberries and place them in the multicooker bowl.
Wash and peel the tangerines, divide into slices. Free the pulp from light films. Remove the seeds. Place the peeled slices on the strawberries.
Sprinkle tangerines and strawberries with sugar.
Pour in water.
Lower the unit cover. Set the “Extinguishing” program. Set the timer for 30 minutes. Some cooks advise cooking the compote for an hour, but this is not necessary.
After completing the main program, leave the compote for half an hour in the heating mode so that it infuses and acquires a more saturated color, taste and aroma.

The taste of a tangerine-strawberry compote will be more pronounced compared to a compote made from just strawberries.

Assorted compote with strawberries, cherries and mint

Assorted berries always come out with a bright taste and color. The taste has a hint of mint, which gives a slight freshness to the drink. It is not necessary to put it in berry compote, everything is optional. Adjust the amount of sugar to your liking. If your berries don't have enough sweetness, add a little more sugar than indicated in the recipe. Don't worry if the drink is very sweet. After opening the jar, it can always be diluted with boiled water.

Amount of ingredients for a 3 liter jar:

150 g - strawberries
200 g - cherries
1 tbsp. - granulated sugar (250 ml glass)
2.5 l - water
1 tsp. - citric acid
optional - a couple of mint leaves

Wash the berries and remove the stems. Let's heat the water in a saucepan. After boiling, add granulated sugar and boil for 2 minutes.
Place mint leaves, strawberries and cherries in sterilized jars.
Fill the jars slowly (so as not to burst) with syrup up to the neck and add lemon at the end.
Cover with boiled lids and roll up the jars.

So we leave it to cool until the morning, wrapped in warmth, so that the conservation processes continue.

After a couple of days, the berries will give their taste to the drink, and it will acquire a beautiful rich color.

Variation with currants

Adding currants to strawberry compote makes it healthier.

For a 3 liter jar you need:

strawberries 200 g;
black currants 300 g;
sugar 320-350 g;
water about 2 liters.

Preparation:

Sort the currants and strawberries, remove the twigs and sepals, and rinse.
Pour the berries into a jar and pour boiling water over them.
After 15 minutes, pour the water into a saucepan, add sugar and cook for about 5 minutes from the moment it boils.
Pour the syrup into a jar and screw the lid on the compote.
Place the inverted container on the floor, cover with a blanket and keep until cool.

Recipe for strawberry compote with apples

I suggest closing the apple-strawberry compote. The drink contains many vitamins and is very tasty and aromatic. You can take any variety of apples, depending on your taste. For example, sweet and sour fruits will highlight the taste of sweet strawberries and vice versa.

For reliability, citric acid is added to the preservation, which can be replaced with lemon juice. In this case, the compote can be stored for two whole years. But I think he won’t face this period - such tasty twists are drunk first.

Ingredients (per 3 liter jar):

600-700 g - strawberries
2-4 - apples
200 g - granulated sugar
1/4 tsp. - citric acid

Wash fruits and berries. Remove the stems from the strawberries. Just cut the garden apples into slices, removing the core and seeds. From purchased ones, be sure to cut off the peel so that the compote does not contain chemicals or paraffin, which is often used to cover the fruits.
We sterilize the jars, fill them with berries and chopped apple slices.
Fill with boiling water to the very top of the jar. Cover with boiled lids and leave the compote to warm up for 15-20 minutes.
Then drain the water from the jars through a special lid with holes. Add granulated sugar to the broth and, after boiling, boil for 4-5 minutes.
Pour the syrup back into the jars and seal with lids. Next, we send it for storage to other twists - where it is dark and cooler.

Strawberry and orange drink - recipe for 2 liters

If you want to preserve “summer in a jar,” then check out another unusual recipe with citrus notes. In principle, the idea for such a delicacy arose spontaneously when my child said that this juice was quite sweet, and in order to somehow dilute this sweetness, I squeezed the juice from a fresh orange. It turned out amazing!

Subsequently, it took root and now our family often makes such a twist in the cellar, but instead of freshly squeezed juice I put zest. This compote never gets boring and always adds variety to any festive or everyday table.

From this amount of ingredients the output will be two 1 liter jars.

We will need:

water - 2 l
wild strawberries, strawberries or Victoria berries - 0.2 kg
orange - 1 pc.
sugar - 0.1 kg

Stages:

Prepare the fruits for work by pouring boiling water over them thoroughly. Then remove the stems from the strawberries, and use only the zest from the orange. Cut it into strips.
Then place all the ingredients in jars at the bottom of the dish. The jars must be sterile and the lids too.
Now boil the water and add sugar to it, stir, and after all the grains have disappeared, fill the container with syrup. Put on the lids and leave for 10 minutes. Then pour this broth back into the pan and bring it to a boil, cook for exactly 5 minutes, you can also remove the chopped zest.

Next, fill the berries with sugar syrup again and close the jars with a seaming key. Cover with a fur coat and let cool overnight. This is such a wonderfully simple preparation, cook with joy!