Apple compote for the winter with citric acid: step-by-step recipe

Hello friends!

Fragrant apple compote quenches thirst well and refreshes in summer. In winter, it reminds you of warm days and provides vitamins that are missing at this time. There are many tricks for making apple compote that only experienced housewives know about. For example, there is no need to remove the skin from fruits, because it contains the maximum amount of useful substances. Before you cook apple compote in a saucepan, you should know what kind of cookware is best to use. It is believed that it is better to take enamel dishes, because aluminum or stainless steel containers spoil the taste.

General principles of cooking

Preparation of products . The first stage of the cooking process is the selection of apples. The fruits should not be overripe or too hard. It is important that each jar is filled with apples of the same variety.

The best fruits for fresh apple compote are sweet and sour varieties.

The most commonly used varieties are White Naliv, Melba, Grushevka, Quinti and Mantet.

If you need to cut into slices, do not do it too finely, otherwise the compote may turn into mush. A similar effect can be obtained when using overripe fruits.

Granulated sugar can be replaced with fructose or molasses. Fans of culinary experiments can diversify the taste with seasonings. Anise, cinnamon, ginger, cloves, vanilla, lemon balm, cardamom, nutmeg or mint are often added to canned compotes.

Preparing dishes and additional tools . From the dishes you will need:

banks;
cutting board;
large saucepan;
knife;
sieve (can be replaced with clean gauze).

When thinking about how to cook apple compote in a saucepan, remember that the container for preparing the syrup should be made of stainless steel. An apple slicer will also be useful, with which you can cut the fruit into several parts and remove the core with just one movement. It is important to prepare jars and lids correctly. They must be washed thoroughly and scalded with boiling water.

Before you cook apple compote, you should purchase two simple but very useful tools. We are talking about a sterilization disc and forceps. The first tool is placed on a pan of water. When the liquid boils, place the jar on the disk and wait until it is sterilized. And with the help of tongs it is easy to remove the jar without risking getting burned.

Cooking technique : Experienced chefs recommend blanching the apples for 5-7 minutes before placing. Blanching will help avoid darkening and loss of volume, and the remaining water can be used for syrup. But after blanching, the fruit must be cooled in cold water.

Blanching is necessary if you are preparing compote with sterilization.

According to the classic recipe, jars filled with apples are filled with hot syrup (200-300g of sugar per 1 liter of water). It is important that the syrup completely covers the fruit. After filling with syrup, you can proceed to sterilization. It is very important to determine how long to cook apple compote. The following guidelines can be used as a guide:

0.5 liter jars – from 15 to 20 minutes;
1-liter – up to 25 minutes;
2- and 3-liter – up to 35 minutes.

Sterilization itself should take place at a temperature of 85°. Banks are sterilized unrolled. Then they are sealed with lids, turned over and left to cool.

Not all recipes require sterilization; below are several such options. But if the recipe specifies sterilization, this cannot be ignored. Otherwise, the shelf life of the compote may be significantly reduced. Let us remember that during fermentation the fruit floats to the surface and the lid swells slightly.

Product selection rules

To prepare an apple drink for the winter, select ripe and slightly unripe fruits, sweet and sour varieties that have dense pulp. The structure of the apples should be well preserved. This is especially true for preparing compote from chopped fruits.

Apple compote for the winter without sterilization

Ingredients:

apples – 1 kg;
sugar – 250 g;
water – 1 l.

Preparation:

Step 1. Wash the fruit (larger fruits can be cut into slices). Fill the prepared container so that there is some free space at the top
Step2. Prepare the syrup. To do this, pour sugar into boiling water. Boil the syrup for 2 minutes. Then remove the fire syrup and pour it in so that the apples are completely covered with syrup
Step 3. After 5 minutes. While waiting, the syrup is poured back into the pan and put on fire. After boiling, the liquid is again poured into jars. After 5 min. the procedure is repeated
Step 4. After the 2nd pouring of syrup, jars of apple compote are rolled up for the winter. Then they should be turned over. You can place fabric or newspaper under the necks. The jars remain in this position until they cool completely.

Make sure the sealing of the jars is tight enough. Otherwise, microbes may penetrate into the drink, which will provoke unwanted processes. If aluminum caps were used, a sign of a good seal is that they are dented.

Insufficient deflection can be caused by overfilling the jar with fruit or improper cooling of the compote. To avoid spoilage of the product, it is worth changing the lid and sterilizing the compote again.

Apple compote

Ingredients:

Water 1 l.
Sugar 400 gr.
Apples 1 kg.

Cooking method:

First of all, we carefully examine each apple for the presence of wormholes, rot and other defects.
If the apples are very dirty and dusty, they should first be washed in very warm water.
If the apples have the above flaws, you can carefully cut them off or replace them with normal fruits.
Then rinse it with cool water, place it on a waffle towel and give the apples a little opportunity to drain the water.
Fresh apple compote is prepared either from whole apples or from slices or halves.
So, ideally, you should choose apples that are as similar as possible in color, size and degree of ripeness.
If the selected apples have fairly thin skin, then it is not necessary to peel it first.
After the apples have dried, you can cut them into slices if desired.
Place the apple slices in a bowl of slightly acidified water, using either lemon or adding citric acid to the water on the tip of a knife.
This is done so that they do not darken while we prepare everything else.
To blanch fresh apples and prepare sweet syrup for compote, we use the same water.
If you do not really trust the quality of the water flowing from your tap at home, then it is best to simply refuse it, since the taste and shelf life of your canned compotes will depend on this, that is, on the quality of the water.
I try to use clean spring water from a proven source.
So, we take a capacious saucepan and pour in the same amount of water as we end up with in the total volume of all the prepared jars.
Add sugar to a saucepan of boiling water and wait, stirring constantly, until the sugar is completely dissolved in the water.
It is advisable to dissolve sugar not in boiling water, but in water over moderate heat.
Then blanch the apple slices for 10 minutes in boiling water, after which we immediately transfer them to a colander and pour cold water over them.
The entire canning process should best begin with the actual preparation of the stove.
On one burner there should be a large saucepan with three liters of water boiling, on the other burner there should be a large boiling pot or a saucepan with hot water, in which there should be an empty liter jar prepared for seaming on a cloth.
On the third burner there should be a container (pan, bowl) with syrup that has already been brought to a boil.
It is best if you pour the syrup into an empty 2 liter kettle for greater convenience.
Now we take the cooked apples or apple slices, put them in boiling water on the first burner for literally 30 seconds, then immediately transfer them to a jar, then fill everything with syrup and immediately roll up the jar with a clean lid.
Next, we repeat everything the same way until you run out of cooked apples and syrup.
The lids should be boiled and cooled first.
If you take 3-liter jars to preserve compote, then you will need 5 liters of previously prepared boiling water.
It is better to keep the rolled up jars of compote for a month with their lids turned down in some warm place, for example in a pantry, and then turn them over and put them in long-term storage.
Then, in the cool winter, you open the compote, pour it into glasses or directly into a ladle.
Now all that remains is to serve it on the table as an amazing, healthy and tasty drink.

Bon appetit!

Compote of whole apples (with sterilization)

Ingredients:

fresh semi-ripe apples – 1 kg;
sugar – 270 g;
dried mint – 2 sprigs;
water – 1 l.

Preparation:

Step 1. For harvesting, select ripe fruits without noticeable flaws, preferably white filling. Cut off the stalks (it is enough to leave ⅓ of the length) and thoroughly wash the apples. Then pour them into a colander to drain the water. Place the fruits in clean jars up to half the volume. At the end we add mint sprigs. Mint can be replaced with cloves, vanilla or cinnamon sticks. To prevent the apple skin from bursting during sterilization, pierce the fruit in several places with a toothpick or a thick needle. It is best to can small apples whole.
Step 2. Boil liquid sugar syrup.
Step 3. Pour hot syrup over the apples and proceed to sterilization. Cover the filled jars with lids. Place a special wooden grid or towel at the bottom of the pan intended for sterilization. Make sure that the jars do not burst due to temperature changes. This can happen if you put jars in boiling water.
Step 4. Seaming should be done immediately. Turn the sealed jars over and cool.

Compote of whole apples with citric acid for the winter in three-liter jars

As I said in a previous post, this year is incredibly apple. Therefore, I can’t just watch how the apple fruits fall off in our garden, I’m in a hurry to realize them as much as possible. Just yesterday I made wonderful buns with apples , and today I decided to make apple compote from whole apples. There is a white fruit growing in my garden, the apples are small and they can easily fit into a three-liter jar, and to make the compote richer, I don’t spare the fruit and fill the entire jar as much as possible.

To prepare you will need:

Apples
Sugar - 1 cup per 1 three-liter jar
Citric acid - 1/3 teaspoon per jar.
Water.

Before twisting, it is necessary to rinse the jars thoroughly and process them thoroughly. It is important that the cans do not have cracks. Processing is sterilization. I don’t have a special device, so I just turn the jar upside down onto a boiling kettle, and I keep them in this position for at least 10 minutes. I also process the lids and boil them for a few minutes.

We carefully sort the apples to avoid any worms and rinse them under running water.

and be sure to blanch. You can simply scald them with boiling water, but it seems to me that this is not very effective, so I threw them into boiling water and boiled them for a few seconds. We immediately send the hot apples to the jar.

Cook the syrup. You can, of course, cover the apples with sugar and then hot water, but this method is not always of high quality, sometimes the sugar does not dissolve completely, so I cook the syrup separately, even boil it for a few minutes for my peace of mind. Add sugar and citric acid to boiling water, pour syrup into jars, and roll up with a key.

Be sure to invert the jars onto a paper napkin or a plain piece of paper to make sure the lid is tight. We put them in jars in a dark place for about a day, upside down, and only then can you put the finished compote in the cellar until the cold, harsh winter.

Compote of whole apples is ready for the winter.

Dried apple compote

Ingredients:

dried apples – 100 g;
sugar – 120 g;
water – 2 l;
citric acid – 0.5 tsp. (can be replaced with lemon juice).

Preparation:

Step 1. Sort and rinse the dried apples. Then put them in a saucepan.
Step 2. Pour hot water over dried fruits. Then add sugar and cook over low heat for at least 25 minutes. Granulated sugar can be replaced with honey. But it should be dissolved in ready-made apple compote. The recipe for every day requires a thick-bottomed pan. The main thing is not to overdo it with the cooking time. Readiness is determined by softness. It is better to brew a drink from dried fruits with the lid closed, because the beneficial substances are lost during the evaporation process.
Dried apples should be pre-steamed for 10 minutes. in boiling water. To diversify the taste of the drink, add other dried fruits to it. You can also use seasonings such as lemon balm and cloves.
Step 3. It is recommended to wrap the pan with freshly prepared compote in a towel or blanket and leave for several hours. Then the taste of the drink will become brighter and richer. After the compote has cooled, add citric acid.

How to cook apple compote with citric acid at home

To prepare compote, you must follow the cooking steps:

Immediately put on gas, boil water in the amount of 2.5 liters. It is recommended to boil more for reserve.
Wash the fruit, wipe with a napkin, cut into slices. No grinding required.
The apples are placed in a jar and filled with hot water.
Cover the container with a lid and leave for 25 minutes to allow the fruit to warm up.
All liquid is poured into a pan and sand is added. The solution must be boiled for 3 minutes.
Pour citric acid into the container, pour the boiled sugar solution over the drink, and swirl.
The container is turned upside down, covered with a blanket and left until it cools completely.

Apple compote in a slow cooker

Ingredients:

apples – one and a half kilograms;
sugar – 250 g;
water – one and a half liters;
cloves – 3-4 pcs.;
lemon - 1 pc.

Preparation:

Step 1. Wash the fruits. Then remove the skin from them. We collect the peels in a special container, since they will still be used. Next, cut the apples into 4 parts, removing the seeds. Squeeze the juice of one lemon to the chopped apples. This will help prevent the apples from browning.
Step 2. To prepare compote, you will need the “Multi-cook” program (you can also use the “Stew” option). The temperature should reach 160°. Set the time to 15 minutes. Place apple peels in the multicooker bowl. Fill everything with hot water, you will need one and a half liters. When the water boils, add sugar and cook for the remaining time. Strain the finished syrup through a sieve or cheesecloth.
Step 3. Place the prepared apple slices into jars. Pour syrup over them, cover and leave until cool. When the compote has infused, pour the syrup into the multicooker bowl, add cloves and use the “Multicook” program again. Bring the liquid to a boil. Pour the hot syrup into jars. There should be free space between the lid and the compote, but not more than 2 cm.

Step 4: Cover the jars with lids and sterilize them. This can also be done in a slow cooker. Fill the appliance bowl with warm water. Cover the bottom of the bowl with gauze folded in several layers. And only then put the jar of compote there. For sterilization, the “Frying” or “Baking” options are suitable. After boiling, switch the multicooker to “Stew” for 20 minutes. This is all that needs to be done before closing the apple compote for the winter.
The multicooker is also suitable for cooking apple compote from dried fruits. To do this, place washed dried apples (400 g) in a multicooker bowl, add liquid and add sugar if desired. The “Stew” option is suitable for cooking. With such a program, the compote will simmer, which, unlike boiling, allows you to preserve more useful substances. Set the timer for 50 minutes.

A simple recipe for delicious compote of apple slices with lemon for 3 liters

Lemon will give the compote a very subtle and piquant sourness. Take your time and roll up a few jars of this drink. You'll thank yourself for it this winter!

Preparation:

1. Carefully wash and dry the apples. Cut them into 4 parts. The dense core needs to be cut out. If there are any spoilages on the peel, they must be cut off.

2. The jar should be ready by this time. First, we rinse it well, and then sterilize it. This is easy to do in the oven or steamed. In the second case, it is convenient to do this on a special attachment or through the oven rack.

From frozen

Some thrifty housewives fill the freezer with vegetables and fruits in the summer so that in winter they can prepare their favorite dishes. If you have frozen apples, you can quickly make compote or jelly with them. The former is equally tasty when served cold or hot. If served warm, the drink will become a non-alcoholic substitute for traditional mulled wine.

Ingredients:

frozen apples – 200 g;
other frozen fruits – 300 g;
sugar – 3-4 tbsp;
cloves or cinnamon.

How to brew a frozen fruit drink in a saucepan:

Wash and dry the fruits.
Place them in a pan filled with clean water.
When the liquid boils, reduce the heat and cook the ingredients for another 10 minutes.
The fruits will become soft, and then it is worth seasoning the non-alcoholic mulled wine with cinnamon/cloves.
After 5 minutes, add sugar and let the drink brew for a couple of hours.

How to make compote from fresh apples

This is the easiest way to prepare a fresh drink. All you need is apples and sugar. The more fruits there are in the pan, the richer the taste will be. Of course, fragrant garden fruits are good. They make a divine drink - aromatic and extremely pleasant.

We need:

Apples – 600 g
Sugar - 1/2-1 tbsp.
Water - 2.5 -3 l

Preparation:

However, adjust the amount of sugar to your taste. And there are different types of fruits, some of them are sour.
I washed the apples and cut them into quarters. I cut out the core. We love to enjoy fruits from compote, which is why I clean them with such care.
I put the chopped wedges into the pan. I fill it with cold filtered water, but you can also use tap water. I put it on the stove. Bring to a boil over medium heat.
When the boil starts, add sugar. I lower the fire level. I let the compote simmer over low heat for a few minutes and turn it off.
I cover the pan with a lid. I leave it to infuse. Let it cool until warm.
I am pleased to serve compote in its “pure” form. That's why I strain it through a fine strainer.
And then I pour the strained drink into a jug. And I serve it like this to the table. You can cool it a little in the refrigerator before serving.
The compote is ready. I pour it into a glass and taste it. It turned out great. So delicate, light, transparent and fragrant. It smells like an apple orchard.
The taste may vary depending on the type of apple. And sweet, and spicy, and sour. But it is still an incomparable shade of apple. Fragrant, filled with the juices of the great garden dweller. Healthy and tasty. Drinking it is a pleasure.

Apple compote from fresh apples in a saucepan

This recipe differs from the previous one in that it contains a spice, namely cinnamon, as one of the ingredients. The garden dweller is very friendly with cinnamon. They combine well, creating an unusual, pleasant taste, color and aroma.

We take:

Apples – 600 g
Sugar - 1/2-1 tbsp.
Cinnamon - 1/2 tsp
Water - 2.5 -3 l

Preparation:

I still had a few apples of paradise left. I also added them to the brew. They will improve the color of the drink and add a little sourness.
I washed the fruits with running water. Cut it into four slices and cut out the core. I just freed the apples of paradise from the branches.
I put the chopped apples in a deep saucepan, designed for 3-4 liters. I also send heavenly ones there.
In order for the infusion to be rich, the amount of fruit should occupy approximately 1/4 of the volume of the pan. Or even better - 1/3.
I fill the fruits with cold filtered water. But, if there is no filter, then you can do it from the tap. I put it on the stove and bring it to a boil over medium heat.
The slices swelled when heated. They literally stick out from the pan like a cap. I add granulated sugar.
I add cinnamon to the mixture. I like the rich flavor of cinnamon, so I added a whole teaspoon. But this is not for everyone. Half a teaspoon is enough. I simmer the compote over low heat for another 5 minutes.
After this, remove the pan from the heat. Cover with a lid and leave to brew until warm.
When the infusion has cooled down, I remove the lid. The apples immersed themselves in the liquid and gave all their flavor to the sweet syrup.
Now I filter the infusion through a fine strainer. You can also put two layers of gauze on it. In this case, ground cinnamon particles will not get into the drink.
That's it. Everything is ready. You can pour the compote into a glass and drink. It is good both cold and at room temperature. If you like it chilled, then put it in the refrigerator for one to two hours.
The drink turned out great. The taste and aroma are slightly tart and sweet-pleasant. The color is charming. You start drinking sip after sip. You can't tear yourself away. And I want more. I cooked a whole pan. And by evening there was nothing left.

TOP 2 recipes for making apple compote with cinnamon for the winter

Preparing apple compote with the addition of cinnamon is not difficult even for a novice cook. This delicious drink has an unusual spicy taste and perfectly quenches thirst. It contains a large amount of vitamins and beneficial microelements. To properly prepare containers and products, you should read the tips below.

Features of preparing compote from apples with cinnamon for the winter

There are no special nuances in the recipe for preparing apple compote for the winter with cinnamon; the main thing is to properly prepare the container for preservation and choose suitable fruits:

Apples can be used whole or cut into pieces.
If the fruit is used whole, there may be worms inside. To make them disappear, pour salt water over the fruits. The larvae should emerge within half an hour and are disposed of.
Apple compote with cinnamon can be prepared together with other fruits, varying their quantity at your discretion.
If you use ground spices, there may be an unpleasant sediment at the bottom of the containers. To avoid this, you need to strain the finished compote through cheesecloth or take cinnamon sticks.
If the shade of compote seems boring, you can add chokeberry and currants to it. The berries will give a noble color and taste.

After rolling up the containers, you may find that the granulated sugar has not dissolved. This is not a problem, just put the jar on its side, roll it in different directions, and then put it in a warm place.

How to choose ingredients

Apples should be chosen at medium ripeness. The best option is sweet and sour fruits. Large specimens are cut into pieces, small ones are closed whole. The Antonovka variety and similar varieties of firm apples with sourness - White filling, Melba, Mantet, Grushevka - are excellent for compotes. The most beautiful drinks are made from red and pinkish fruits - you can add a few green ones. Apples that are very soft, such as Anise, or that are overripe will become boiled in compote.

Preparing containers for the start of the process

Cans can be of any size, but liter ones are usually used. The main thing is that there are no chips or cracks on them. First, they are washed with running water and soda. Containers are sterilized in a convenient way, the most popular method is:

Place a metal sieve on a pan of water and place a container on it upside down;
the water will boil and steam the jars, sterilization lasts 15 minutes.

Afterwards, place the jar, without turning it over, on a clean surface.

How to make apple cinnamon compote

Experienced chefs advise blanching apples for 5 minutes before placing. The procedure will help prevent darkening and loss of volume; the remaining liquid can be used for syrup.

After blanching, the fruits are cooled in cool water. If compote is prepared without sterilization, manipulation is not required.

Classic version

The standard recipe for compote with apples and cinnamon involves the use of the following products:

fresh apples – 2-3 pieces;
dried apples – 100 g;
granulated sugar - 2 tbsp. l.;
lemon – ½ piece;
cinnamon – 2 sticks.

Bring 1.5 liters of water to a boil, put a handful of pre-washed dried fruit slices into the pan. Immediately discard the cinnamon sticks. After 5 minutes, add dry and fresh fruits. Bring to a boil again, reduce heat and simmer for 5 minutes. Add sugar; you can use any dosage you like. Cut half a lemon into thin slices, put in almost finished compote, cook for 3 minutes. Cover the pan with a lid, let it sit, and let it cool.

Recipe with cloves

To prepare apple compote with cloves, you need the following ingredients:

0.5 kg apples;
3 liters of water;
10 g cloves;
granulated sugar.

Prepare the fruits, cut them, add cold water and bring to a boil. Add cloves and simmer over low heat for 10 minutes. Add sugar and cook the same amount.

Compote of plums and apples

Each fruit, in combination with apples, brings its own unique note. This applies to taste, color, and aroma. The same thing happens when plums get into the compote. The drink turns out to be incredibly beautiful, with a charming flavor bouquet. And it’s just as easy to prepare as all the previous ones.

We need:

Apples – 500 g
Plums - 300-400 g
Sugar - 1/2-1 tbsp.
Water - 2.5 -3 l

Preparation:

Depending on the type of plum, the drink may be less or more sour. Therefore, determine the amount of sugar according to taste.
I repeat all the steps as in previous recipes. Washing the fruit. I cut the apples into slices and remove the core. I divide the plums into halves and remove the pits. I put everything in a saucepan. Fill with water and put on medium heat.
When the compote starts to boil, add granulated sugar. I boil for another 5 minutes. Cover with a lid and leave until it cools down.
Well, then I strain it, fill the jug, and cool it a little. The drink is ready. Can be served. And drink.
I pour it into glasses. I'll try. The drink has a unique taste and aroma, combining shades of both fruits. A slight sourness is felt. It is very beautiful, deep pink. And the consistency is even a little viscous. Drink and enjoy.

Compote of apples and currants for the winter in a 3 liter jar

Last year I tried to close this unusual option for me with apples and currants. It turned out really great!

You can watch the preparation in this video. Below I will post a list of ingredients and a brief description of preparation to make it more convenient for you.

Ingredients for 3 l:

Apples - 4-5 pcs.
Currants - 2-3 tbsp. l.
Sugar - 300-350 gr.

Brief step-by-step description of preparation:

Wash the apples, trim off the bad parts, cut into arbitrary pieces.
Fill sterilized jars halfway with apple slices.
Add two or three heaped tablespoons of currants (you can take black + red).
Fill the jar with boiling water, cover with a lid and let stand for 15 minutes.
Pour the water back into the pan, add sugar and stir.
Bring the water to a boil again and pour the boiling water into the jar.
Cork.
Allow to cool completely and store.

This is a simple recipe that is also suitable for carrion, because all excess is cut off and only whole, good pieces are used. Currants add beautiful color and aroma. When I cooked, I added less sugar and put more currants and a couple of currant leaves. It turned out very tasty. The recipe is worthy, try it, I think you will like it.

Compote with apples and apricots

An appetizing apple-apricot option. Suitable for small-fruited apples, recipe for 2 liter jar.

Ingredients:

Apples - 400-500 gr.
Apricots - 400-500 gr.
Sugar - 180-200 gr.
Water.

Preparation:

The cooking technology is absolutely similar to the options discussed above, so I won’t describe it at length. We take apricots and apples in equal proportions, it turns out tastier. All fruits must be washed first.

If you don’t have small-fruited apples, but regular ones, just cut them into pieces. Fill the jar halfway with apricots and apples, pour boiling water to the very top. Let stand for 15 minutes. Then pour the water back into the pan and dissolve sugar to taste. Don't be afraid to taste the resulting syrup to see if it's sweet enough.

Boil the syrup and pour it back into the jar while hot. Roll up or close with a screw cap. Ready. Let the drink cool completely under the cover of a thick towel or blanket and you can put it away for storage.

Yummy!