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Domestic preparations for the winter: compotes

Apricot compote

You will need:

■ 4 kg of apricots

■ 400-500 grams of sugar

■ 1 liter of water

apricots wash.The large cut in half, leave small integers.Arrange apricots on the jars.Boil water, add sugar and stir until dissolved.Pour the syrup over the jars with apricots, leave for 5-7 minutes, then pour the syrup into a pan, bring to a boil again.The second time pour the apricot syrup, zakuporte, turn and leave so until cool.

buckthorn compote

You will need:

■ buckthorn berries

To fill:

■ 1 liter of water

■ 500 grams of sugar

Washed berries are spread out on the prepared jars, filling them about 1/3 (You can fill the jars completely, if you have enough storage space, and you want to make a compote concentrated, then to dilute).Pour the hot syrup berries, zakuporte, turn upside down and leave until cool way.You can prepare the sea buckthorn juice, squeeze the juice from the berries and mix it with sugar syrup.By the sea buckthorn can also add apples, rosehips.

Strawberry compote

You will need:

  • 1 kg strawberries
  • 250 g sugar

prepared berries fold in an enamel pot and fill with sugar.After 2-3 hours, when the berries will give juice, to shift them to the bank together with the juice and pour boiling water.Prepared berries expanded in jars, filling them to the 1/3, pour boiling syrup on 1 l of water 1-1.2 kg of sugar.Zakuporte and turn on the cover.


You will need:

■ 1 liter of water

■ 1,2 kg of sugar

■ 1,5 h. Liter.citric acid

Cook sugar syrup.In the boiling syrup omit portions of the washed and dried by the berries and cook for 4 minutes, then Put berries in the banks.When all the berries are boiled thoroughly, add the syrup, citric acid, remove the foam and pour the berries in the banks.Zakuporte.

soaked cranberries - compote

Lingonberry loop through, lay in a glass jar, fill with pure spring or well water, leave in a cool place.Cranberry water you can drink, and fruit used for garnish.Sweeten with honey cranberry water can be.After 1-2 months, drain a glass of cranberry water, dissolve it to taste the honey and return it to the bank.

sterilized or not?

All cookbooks written clearly: sterilized.When the sterilization at a temperature of 100 ° C, completely killed microorganisms, so the workpiece can be stored for a long time.True, this method of preservation has its drawbacks: a high temperature destroys vitamin.But in some cases, namely, in the preparation of stewed fruit, without sterilization, in some cases it is possible to do:

  • if the products are designed for short storage;
  • if canned fruits contain enough acid.The high content of acid retards the development of microbes.Therefore, acidic fruits and berries (cranberries, rowan, cranberries, currants, gooseberries, sour apple varieties, cherry and so on. N.) May be preserved safely.

important to know

• Heavily contaminated fruits better soak for several hours in a solution of sodium (5-6 g soda to 1 quart of water).

• The chemicals used to control pests can be removed by washing the fruit in water with vinegar.

• Before canning fruit must be carefully sorted, removing unripe, overripe and damaged.

• canning juice.Some very ripe berries or fruits are too soft for the preservation of the whole.You can squeeze the juice from them, boil with sugar and preserve.


Sugar - a reliable preservative.Build your collection jam-jam-jams.Enjoy the taste of summer all year!


wild strawberry short time - just a couple of weeks in June.But garden remontant strawberry fruits to fall.Collect berries in several stages (pre-assembled to the store in the refrigerator for cooking) and cook fragrant jam.

You will need:

■ 1 kg of strawberries

■ 1,3 kg of sugar

■ 2 g of citric acid

prepared berries pour sugar in a saucepan to boil and leave at room temperature until the juice.Place the pot on a small fire, heat, gently stirring to dissolve the sugar.Cook over medium heat strawberries 15-20 minutes, occasionally removing the foam.At the end of cooking, add citric acid.

jam cranberries with honey

You will need:

■ 1 kg of cranberries

■ 1,6 kg of honey

■ 0,5-0,6 liters of water

honey and water, prepare the syrup.Cranberries put for 3-4 minutes in boiling water, then flip and reload into the boiling syrup.Cook over medium heat until cooked at once.

apple butter and cinnamon

You will need:

■ 1 kg of apples autumn varieties (Wash, peel and seeds)

■ 1 kg of sugar

■ 1 ch. L.cinnamon

peeled apples cut into slices, to shift into a light soda solution, so they do not darken.Prepare the syrup: 1 cup water with 1 kg of sugar, bring to a boil.Pour the hot syrup apples, put on fire, bring to a boil and cook for 10-15 minutes.5 minutes before end of cooking add the cinnamon.Arrange the jam into sterilized jars, zakuporte.Instead, you can add cinnamon grated lemon zest or orange - jam acquire light citrus scent.If you want to completely seethe apples and jam became homogeneous, hold them in the fire a little longer.

How to cook?

There are several options canning sugar.Choose the one that will like or will seem easier.


The fruits cooked in sugar syrup.With good cooking fruits and berries do not lose their shape, uniformly impregnated with syrup.


To make jam boil soft fruit to a pulp, and then boiled.Sugar is added at the end, volume jam half the volume originally resulting puree.


Unlike jam, syrup jam is not separated from the fruit, which has a soft, seethe consistency.To prepare the fruit is first boiled jam without sugar, and then with him.


This kind of jam - jelly, which are evenly distributed fruit or berries, with the advent of pectin additives there is no need to cook jam with lots of sugar.Cook until done - this is how much?Determine the readiness of the jam is not difficult: the drip from a spoon drop of syrup on a cold dish.If it does not spread (or spreads slowly) - the jam is ready.A well-cooked jam clear syrup, fruits it is not boiled, can be easily separated from the syrup.

Gooseberries royally

Gooseberries pitted - deli jam!Large berries, filled with amber syrup ... vkusnoty!Choose for that preserves the largest varieties of gooseberries.

You will need:

■ 1 kg of gooseberry

■ 1,4 kg of sugar

■ 100g cherry leaves

■ 3 cups water

cherry leaves good wash, cover with cold water, bring to a boil and strain the broth.We prepared gooseberries cut off "caps" or make a longitudinal incision on the side, with the help of the cutting spoon remove the seeds.Pour the broth from the berries of cherry leaves, leave overnight.Drain in a bowl for cooking jam, add the sugar and cook syrup.Pour the hot syrup into the berries over low heat bring to a boil and simmer for 10-15 minutes, removing the foam.Totally cool brew jam and repeat again.For 2-3 minutes before the end, add 10 cherry leaves.Pour the hot jam on the jar and zakuporte.


You will need:

■ 1 kg of yellow cherry

■ 1 kg of sugar

■ zest of 1 lemon

Cherry Wash, remove seeds.Prepare the syrup, mix 1 cup water with sugar syrup, bring to a boil to dissolve the sugar completely.Pour in boiling syrup prepared cherries, remove from heat and leave until cool.Then over low heat bring to a boil, simmer for 10 minutes.Again cool.Repeat cooking again, adding lemon zest.Cook until tender.Hot jam expanded in jars and zakuporte.Remove seeds are best special tool for pressing seed.