Apricots are harvested in the winter in the form of jam, jam or compote. For the compote can be used as a whole with bone and peeled apricots, pitted. But this fruit must be ripe but not soft (otherwise it will turn into mush and lose its shape).
Apricot compote turns fragrant and very sure, will remind you about the winter, hot summer. We offer you several options for conservation compote of apricot in the winter.
Recipe 1. Apricot Compote with bone
To prepare compote of apricots will need:
- Sugar - 300 gr.
- Water - 1 liter
- Apricot with stones
For the preparation you need to rinse well and remove stalk apricot. In the three-liter jar prostirilizovannuyu impose fruit. If you want a highly concentrated juice, then Apply a full jar of fruit, and if the normal 10-15 pieces will be enough.
Boil the water in the container and sprinkle in the sugar into it with the expectation of a liter of water - 300 grams. sugar. Provato syrup until sugar is dissolved. Pour apricot, cover the jar and let them infuse for 5 -7 minutes. Pour the syrup back in the container and again Boil. When the syrup comes to a boil again and pour the banks roll up.
The banks put upside down on the floor and cover with a warm blanket. Let cool. Once completely cooled compote can be removed in the pantry for the winter.
Recipe 2. Apricot compote pitted
To prepare compote of this option will need:
- Apricot - 600 gr.
- Water - 2, 5 liters
- Sugar - 250 gr.
First you need to prepare the apricot. To do this, wash it well and remove the marriage (rotten, crumpled, grubby). After removing from the apricot pit (you can not throw, and use in the preparation of apricot jam only natural grains).
Now prepared jars and lids. They must be sterilized and pour over boiling water.
In each jar 1 abrikoski laid and pour sugar.
After pour boiling water half and cover with a lid. Leave for 10 minutes. After the time runs out to refill the hot water to cool the neck and rolls.
The upside, banks set aside to cool and covering them with a blanket. Once the compote has cooled you can remove the pantry for the winter.
Recipe 3. apricot compote with spices
It's the number of ingredients designed for 6 servings.
You will need:
- Apricot - 3 kg.
- Liquid Honey - 750 gr.
- Water - 2 liters
- Cinnamon - 3 teaspoons
- Carnation - 6 pieces.
- Dried tangerine peel - to taste
First, a bank. To do this well they wash and sterilize. With cover to do the same. Apricots my fingering and separated from the bones, in equal amounts razkladyvaem them by banks.
Prepare the syrup. To do this, dissolve the honey in water, add cinnamon and tangerine peel. Boil.
In each jar put one clove and pour boiling syrup (syrup have to strain not to hit tangerine peel). Cover with a lid and sterilize for 10 minutes. We roll their cans for the winter and set to cool under a warm blanket. At the request of a apricot compote can drink in two days.
Compote of cherries for winter recipes
Cherry with strawberries berry season opens. How can you make a delicious compote of cherries on a long winter, detailed and simple recipes read the article.
Bright, juicy, flavorful berries of various colors and shades. Flocks of birds, and the kids start to cherry season is when the berry is at the stage of lactic ripeness. Well, poultry birds, and we always fell for it from their parents.
Cherry - my love!
The best cherries, one that hangs on a tree - in the light of dust and with a taste of the sun. It does not matter what they think zealous fans of cleanliness, but the most delicious - it's unwashed berries.
The fact that the cherry, as well as any berry is heavily saturate the taste of water and become watery. But believe me! I do not call for total non-compliance with the rules of hygiene. Just do not leave the beautiful berries in water.
My mother and grandmother cook cherry jam, but most still brewed fruit compote. My mom never rolls compotes for liquids.
Cherry holds its shape well in the winter compotes. And the taste of berries compote differs little from the cherries on the tree. All the recipes are quite simple.
Cherry compote "From my mother Vera"
In our region, in southern Ukraine, cherries save pending. Therefore, the bank lay it generously and firmly.
Ingredients:
• Sugar - 100 gr. in the three-liter jar.
• Cherry - generously.
• Water.
Cherry carefully sorted out, washed and placed in jars. Banks generously stuffed, as the meaning of my mother's stewed fruit not only in the delicious liquid, but also the berries. It does not fall apart and keeps all the taste.
In each jar immediately added sugar. Compote in the winter turns out nice and not too sweet. Want more sweet - the sugar in your hands!
Cherry filled with boiling water and immediately resulting broth is poured into the prepared container. Then boil again boiled and poured into jars. Banks roll covers and clean scalded flipped.
Mom usually does not close and wraps cherry compote. Berry tender and to thermal shock, she got quite enough!
Recipe №2 cherry and red currant
Ironically, while predictably abundant black currant, red currant in our area is fundamentally does not want to bear fruit.
And green is - pleasure to see what a wonderful bush berries and a couple of handfuls of everything. And in order not to waste good, my mother in law is cooking in the winter compote of cherries and red currants.
The beauty of this recipe is that standing in the cellar compote gelled.
Ingredients:
• 1 kg. cherries.
• 100 gr. red currant.
• 1 liter. water.
• 300 gr. sugar.
Berries, especially currants, thoroughly wash and fold in three-liter jar. Of water and sugar syrup boil and pour over them berries. Sterilize 20-25 minutes. Roll up scalded lids flip. After cooling transfer the compote in a cool place.
In this recipe, red currants, if desired, can be replaced with a black or white currants. Unfortunately, a gelling compote will not, but the taste is wonderful.
As you know, summer time to winter feeding. Spend a little time and a cold winter and relatives will be able to indulge tasty and healthy product, and do not forget a favorite.
Bon Appetit!
Stewed pears for winter recipes
Pear has not only a pleasant aroma and taste of the divine, but also plenty of vitamins. The bulb is best to eat fresh, but since it contains a lot of sugar is not always possible to keep it fresh until winter. Therefore, there are different recipes for a tasty jam and compote of pears for the winter.
And in the winter cold I want to enjoy this beautiful fruit. To do this, you can prepare for the winter pear. Here are some recipes pear compote.
Recipe 1. Classic compote of pears for the winter with lemon zest
To prepare you will need:
- Pears
- 350 g sugar.
- lemon acid
- Water - 650 ml.
- Lemon zest
How to make a compote
First you need a good wash the pears and bust (remove broken, spoiled and overripe). Peel, stalk and seed pods. To pears dark place it is not 5-10 minutes in the lemon solution (1 teaspoon of citric acid per liter of water).
Prepare the syrup. To do this, mix water with sugar and put to boil for 15 minutes after boiling.
At the bottom of a well washed and prosterizizovannoy banks we put the lemon zest (about a piece of two-by-two cm.) And put the bulb. Fill the syrup and cover with a lid.
We reserve minutes 5. After sterilize compote obtained for 10-15 minutes and rolls. Put to cool upside down and covered with a blanket.
Recipe 2. Pear compote without sterilization
This recipe compote of pears without sterilization.
For this option compote ingredients are designed for three-liter jar. You will need:
- Pears - 1 kg 300 gr.
- Water - 3 liters
- Sugar - 110 gr.
- Citric acid taste
To prepare the pears vymyyte well under running water, remove the stalk and place in a saucepan. Cover with water and boil for 15 minutes after boiling water.
In a well-washed and sterilized jars lay pears. In the broth to the pears, add the sugar and citric acid. Boil until the sugar is dissolved and pour syrup pears. Roll up and place to cool upside down under a blanket.
3. Recipe Stewed pears for the winter with rum
This version of the pear compote is exclusively for adults, because in it there is alcohol.
To prepare you will need:
- Water - 1 liter
- Not very ripe pear
- Sugar - 500 gr.
- Rum (brandy can be replaced) - 50 ml.
To begin wash well pears, remove the core and stem and cut into four pieces. In water, add sugar and Boil, put in syrup pears and boil 15 minutes.
Washed and prosterelizovannye banks lay a pear. The syrup add alcohol and boil for 5 minutes Pour the pear and roll. Put to cool upside down under a blanket until cool.
4. Pear Compote recipe for winter rosehip
To make this option compote of pears will need:
- Pears - 2 kg.
- Large wild rose on the number of pears
- Sugar - 300 gr.
- Water -750 ml.
- lemon acid
You must first clean the pears peeled and put 5 minutes in a solution of lime (1 spoon of citric acid per liter of water) to pears have darkened. On the lower side of pears make a small hole and remove the nitty gritty.
The resulting deepening put hips. Place the pears in a well-washed and prosterelizovannye banks. Pour the syrup and put sterelizovat for 30-45 minutes. Roll up and put under the cool blanket.
