Apple compote from apples 3 liter jar for winter

Delicious sweet compote is good not only in winter! Autumn is the time to harvest vegetables, fruits, berries. During this period, all housewives are armed with sterilized jars and begin to prepare supplies for winter. I will share with you a simple and delicious recipe for compote of apples for the winter, which my family loves.
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 0 % 0 g
Fats 0 % 0 g
Carbohydrates 100 % 7 g
32 kcal
GI: 43 / 0 / 57

Step-by-step cooking

Cooking time: 31 d
  1. Step 1:

    Step 1.

    How to cook apple compote in a three-liter jar? First of all, prepare everything you need.

  2. Step 2:

    Step 2.

    The amount of apples and water is approximate and will depend on the juiciness of the apples, as well as on your desire to make compote of different saturation. Choose fruits that are not very large, of medium size.

  3. Step 3:

    Step 3.

    First thoroughly wash the prepared apples and jar.

  4. Step 4:

    Step 4.

    Fill the jar with 1/2 apples (I filled a little more than half - in winter, such compote can be diluted). The minimum amount in my opinion is 1/3 of the volume of the jar.

  5. Step 5:

    Step 5.

    Now boil the water and fill the jar with apples with boiling water to the top. Leave the jar of apples to infuse overnight.

  6. Step 6:

    Step 6.

    The next day, the water level in the jar will become less, as the fruits will absorb some of the water (how much they will absorb depends on the juiciness or dryness of the fruits). Pour boiled water to the very edge.

  7. Step 7:

    Step 7.

    Now drain the liquid from the jar into the pan.

  8. Step 8:

    Step 8.

    Add sugar to this liquid and bring the syrup to a boil.

  9. Step 9:

    Step 9.

    Pour boiling syrup over the apples and roll up the jar with an iron lid.

  10. Step 10:

    Step 10.

    Turn the jar upside down, wrap it with a warm blanket and leave it in this form until it cools down completely. Then remove the jars of compote to a cool place: a cellar or a pantry. After about a month, the compote can be opened and drunk.

  11. Step 11:

    Step 11.

    Bon appetit!

My household uses only some types of twists in food and most often it is something sweet: jam and various compotes, these are the ones I prepare most of all.

Compote of apples in a three-liter jar is not difficult to prepare, but it will definitely please in winter. Since I always have a lot of such blanks, it happens that there is not enough space in the pantry for cans. My life hack: to save space, I came up with the idea of making a more concentrated compote - I fill the jar not by a third, as in the original version, but by half. That's how I save the harvest, and there are fewer cans with blanks. And when it comes time to open a jar of compote, I just dilute it a little with boiled water, bringing it to the desired concentration.

For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the workpiece an unpleasant characteristic taste.

Caloric content of the products possible in the composition of the dish

  • Apples - 47   kcal/100g
  • Dried apples - 210   kcal/100g
  • Canned apple mousse - 61   kcal/100g
  • Granulated sugar - 398   kcal/100g
  • Sugar - 398   kcal/100g
  • Water - 0   kcal/100g

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