Compote of apricots, cherries and gooseberries. Recipe: Canned compote with cherries, apricots and sweet cherries for the winter - quick, without aging. “Assorted” cherries with apples - recipe without sterilization

How not to touch upon such as compotes and, in particular, apricot compote for the winter. The recipes are quite simple, do not require much time, and as a result:

The most delicious compote, familiar from childhood, because many probably remember three-liter jars of orange fruit on the shelves in almost every store or even in stalls where juices were sold.

This wonderful fruit is also low in calories, only 48 kcal per 100 grams. and is simply irreplaceable for dietary nutrition, it produces delicious jams and excellent liqueurs.

And today I’ll tell you how to cook apricots at home, so that on cold winter days, you can open a jar at home, enjoy and remember the taste of summer.

Apricots for compote should be chosen whole, without damage or rot, not overripe, unripe ones should not be used either, they can give a bitter taste.

These fruits are very capricious, so when preparing compote it is better to use sterilized jars and lids.

They can be sterilized over steam, in the oven or microwave, and the lids should be boiled well.

Preparing a delicious, aromatic drink for the winter

Ingredients for 1 liter:

Apricots in halves
1/2 cup sugar
Hot water

Preparation:

Wash the prepared fruits thoroughly, dry them and cut them in half, removing the seeds.

We put them in sterilized liter jars, how many to put is up to your discretion, if you like fruits, add more of them, add sugar

Fill with boiling water, first pour in small portions so that the jar warms up and does not burst

Roll up with a sterilized lid

To quickly dissolve the sugar, you can place the jar on its side and roll it

Wrap in a warm cloth and leave until completely cool.

Apricot compote for 1 liter jar in syrup

Required for 1 liter:

Apricots
130 gr. Sahara
Citric acid on the tip of a teaspoon

Preparation:

Wash the fruits thoroughly, divide them into halves and remove the seeds.

Place them in sterilized jars, fill with boiling water, cover with sterilized lids and let stand for 10 minutes.

Then pour the water into a saucepan, add sugar to it, and stirring it in the water, bring the syrup to a boil.

Add a little citric acid and boil until the sugar is completely dissolved

Pour the boiling syrup into jars and cover with lids.

Lay the bottom of a large container with a cloth, place the jars and fill it with water, put it on the fire

From the moment the water boils in the container, we sterilize our compote for 10 minutes

We roll up the jars and let them cool completely.

Apricot compote for the winter - a simple recipe with pits for a 3 liter jar

Apricots with pits
300 gr. Sahara

How to do:

Wash the apricots, dry them and put them in jars 1/4 full.

Pour boiling water over the fruit, cover with sterilized lids and leave for 20 minutes.

Drain the water from the jars into a saucepan, add sugar there, put it on the fire and bring the syrup to a boil, boil until the sugar is completely dissolved

Pour the hot syrup back into the jars

Roll up with sterilized lids

Turn the top upside down, cover with a warm cloth and let cool completely.

Compote of wild apricots with apples, recipe for 3 liters

Required per 3 liters:

Wild apricots
Any apples, if desired
200 gr. Sahara

Preparation:

Wash the fruits and dry them well

Place the apricots in sterilized jars, 1/3 full

Apples, at the rate of 2 pieces per 3 liters, cut into slices, cored

Add the pieces to the laid apricots and add sugar

Fill with water brought to a boil

Cover with sterilized lids and roll up

Gently shake the jars so that the sugar is completely dissolved, turn the top upside down, cover with a warm cloth and leave until completely cool.

Compote of apricots and cherries without sterilization

Required for 3 liters:

Apricots – 200 – 400 gr.
Cherry – 200 – 300 gr.
Sugar 140 gr.

Preparation:

Wash the cherries, remove the cuttings

Wash the apricots, cut them in half, remove the pits

Place fruits and berries randomly in a sterilized jar

Place the water on the fire and bring to a boil

Carefully pour water over the top of the jar, cover with a sterilized lid, wrap with a cloth and leave for 30 minutes.

Pour sugar into a saucepan

We pour the water from the jar into it, and wrap the remaining fruit again

Place the pan on the fire and bring the syrup to a boil

Pour hot syrup into a jar

Cover with a lid, roll up, turn the top upside down, cover with a warm cloth and leave until completely cool.

This wonderful drink can be prepared with the addition of raspberries or cherries.

Apricot compote Homemade Fanta

Ingredients per 3 liters:

Apricots
7 orange peel slices
200 ml sugar
1 teaspoon citric acid

Preparation:

Wash apricots, cut in half, remove pits

Place 1/3 in sterilized jars

Wash the orange thoroughly, cut into slices, remove the seeds and add to the fruit.

Add sugar and citric acid

Bring water to a boil and pour into a jar, cover with a sterilized lid.

Sterilize the jar for 20 minutes from the moment the water boils

Roll up the lid, turn it over, wrap it in a warm cloth and let cool

You can also prepare it with the addition of lemon instead of orange, then you won’t need citric acid

Three video recipes for delicious apricot compotes

As we can see, preparing apricot compote does not require special skills or a lot of time, and as a result we get an amazing sunny drink with delicious fruits. Apricot compote is what you need to lift your spirits

We sort and wash the cherries, discarding dried or rotten berries. It is not necessary to remove the pit, but if you plan to store the compote for more than a year, remove the pits from the cherries.

We wash the apricots and cut off the spoiled areas. Divide in half, remove the seeds.

We prepare the jars as usual: we wash the inside and outside with a sponge and detergent, paying special attention to the neck. Then scald with boiling water and turn over onto a towel. Fill the prepared containers with cherries and apricots about a third.

We set the water to heat up in advance; by the time you fill the jars, it should be boiling. Pour boiling water into jars of fruit and cover with lids. Let it evaporate for 10-15 minutes, and leave larger containers for about half an hour.

Pour the infusion back into the pan, holding the fruit with a spoon, or use a special lid with holes.

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Add sugar and stir while the water boils again. From the beginning of boiling, boil the syrup for two to three minutes.

Refill the jars, filling from the top to the edge of the neck. Screw on the lids that were used to cover the jars when first filling.

Wrap the jars with compote and leave for additional heating for a day. We transfer the cooled jars to a place of permanent storage - in the basement or shaded pantry. Good luck with your preparations!

Cherry compote is one of the most delicious, beloved and sought after of all this kind of preparations for the winter. Both adults and children love him equally. It turns out like two in one, first you drink the cherry juice itself, and then you can enjoy the cherries themselves.

And what could be better and tastier than such compote, prepared with your own hands? When I open a jar for some holiday, and there is any store-bought juice on the table of drinks, and then, of course, the homemade one runs out first. And you always have to get both the second and third cans out of the basement. That's why I stock up on it as much as possible.

And it attracts primarily with its taste, beautiful rich dark ruby color and, of course, aroma.

It can be prepared in different ways. Today we will look at the simplest recipes, without sterilization. Such preparations are made quickly enough, are stored well, and most importantly, they are very tasty.

We will need (calculation is given for one three-liter jar):

cherry -500 gr
sugar - 300 gr
water -2.5 liters

Preparation:

1. Sort the cherries, removing overripe, spoiled and bird-pecked fruits. Rinse thoroughly, removing all debris. Place on a towel to drain the water from the fruit.

2. Wash and sterilize jars. There are different ways to do this. Can be sterilized over steam. To do this, pour water into a saucepan, place a colander on it, and place the jar in it, neck down. The water will boil and the jar will be exposed to steam. It is believed that if the outside of the jar is hot when you touch it, then it is ready for canning.

You can pour 1/3 of the boiling water into the jar. Let the water sit for 15 minutes and then drain. To prevent the jar from bursting, place a tablespoon in it and pour boiling water in small portions through the spoon.

You can sterilize jars by placing them in the oven.

3. Prepare the lids, and we will use metal lids that are screwed on using a seaming machine. We also wash them, then place them in a saucepan with water. Bring the water to a boil and boil the lids for 10 minutes.

4. Pour cherries into the prepared jars. It takes approximately 500 grams per jar. But, in order not to weigh it every time, you can use a glass as a measure. You will need 3 cups per jar. Or you can make it even simpler, just pour 1/3 of the cherries into each jar.

5. Boil water. We will need approximately 2.5 liters for each jar. It is best to use spring water, or, in extreme cases, filtered water.

6. Fill the cherries with water to the very edge, cover with a lid. Leave to infuse for 15 minutes.

7. Then pour the water into the pan using a lid with holes.

8. Pour sugar into the pan at the rate of 300 grams per jar. Boil.

9. Pour the resulting syrup into the jar so that when you close it with a metal lid, some of the syrup drains out. This way we will be sure that there is no air left in the jar.

10. Close the jar using a seaming machine.

11. Turn the jar upside down and cover with a blanket.

12. Maintain in this position for one or two days. Natural sterilization will occur under the blanket. In addition, if the jar is not closed tightly, we will see in time that it is leaking. Such a jar should be opened, pour the contents along with the fruits into a saucepan, boil for 10 minutes, pour it back into the jar and screw it on again. Or just have a drink.

13. Then turn the jars over and leave for observation for 2-3 weeks. During this time, and for the entire storage period, the lid should not be lifted. If this happens, it should be thrown out.

Cherry compotes are distinguished by the fact that they are quite “not capricious” compared to other fruits. And because of this, they almost never “explode” and their lids do not rise. Maybe that’s also why they love to prepare them.

This is perhaps the easiest way to prepare it. But there is another simple recipe, according to which we prepared this method. This method is also applicable for today’s topic. Let's remember him.

How to make cherry compote without sterilization

cherry – 500 gr
sugar - 300 gr
water - 2.5 liters

Preparation:

1. In the same way as in the previous recipe, prepare cherries and jars.

2. Pour 1/3 of the cherries into the prepared jars.

3. Boil water.

4. Pour in water so that only the cherry is covered; there is no need to completely fill the jar with water. Leave to infuse for 10 minutes. During this time, the cherries and the jar will warm up.

5. After 10 minutes, pour the water into the pan. And boil it again.

6. Pour sugar into a jar, pour boiling water again to 1/3 part. Let stand for 15 minutes. During this time, some of the sugar will disperse.

7. Meanwhile, boil more water.

8. Fill it to the very top, so that when you cover it with a lid, some of the syrup drains out. This way we will be absolutely sure that there is no air left in the jar. An additional portion of boiling water will completely dissolve all the sugar.

9. Cover with a lid and tighten immediately.

10. Turn the jars over and place under a blanket until they cool completely.

11. Then turn over and leave for observation for 2-3 weeks.

According to these two recipes, cherries can be scalded not in a jar, but in a pan. Pour boiling water over it and leave for 15 minutes. Then drain the cherry water, boil with sugar, put the cherries in jars, and pour in the prepared syrup. Screw on immediately.

How to prepare compote without sterilization with boiling cherries

We will need (for a three-liter jar):

cherry – 500 gr
sugar - 300 gr
water - 2.5 liters

Preparation:

1. We sort and wash the cherries. We prepare the jars and lids, that is, wash and sterilize them.

2. To prepare compote, I use a 10-liter saucepan. That is, from this calculation I prepare 3 three-liter jars.

3. I pour 7.5 liters of water into a saucepan and set it to boil.

4. After the water has boiled, I pour 900 grams of sugar into it, you can also pour 1 kg, that is, a whole bag. Let it boil again.

5. Then I pour 1.5 kg of cherries or 9 full glasses into the pan.

6. After it boils, cook for 10-15 minutes.

7. First I put the cherries in the jars so that they are evenly distributed among all three jars. And then I top it with cherry syrup.

8. You need to pour to the very edge so that when you close the lid, a little syrup will spill out.

9. I immediately tighten the lids using a seaming machine.

10. Then turn the jars over and cover with a blanket. Let stand until completely cool.

“Assorted” cherries with apples - recipe without sterilization

Such compotes are good to make with not very large, early-ripening apples that ripen at the same time as cherries. As a rule, there are so many of them that you don’t have time to process them. And sometimes, when they have a big harvest, you don’t even know what else you can do with them.

We will need (for one three-liter jar):

cherries - 2 cups
apples - 7-8 medium-sized
sugar - 350 gr
water - 2.5 liters

Preparation:

1. Sort and wash the cherries. Wash the apples. Cut large apples into two or four parts, removing the core and seeds. Small apples do not need to be cut and left whole.

2. Pour 7.5 liters of water into a large saucepan, I have a 10-liter one. Bring it to a boil.

3. Add sugar and let it boil.

4. Add cherries and let it boil. Cook for 5 minutes.

5. Add apples. Also let it boil. If the apples are whole, they will most likely remain whole. But if they are cut, and the apple variety is crumbly, then the pieces will immediately begin to crumble. In principle, nothing bad will happen from this. It’s just that the compote itself will turn out more rich, with particles of applesauce.

6. Cook after boiling for 10 minutes.

7. First place apples and cherries in prepared jars, distributing them evenly among all jars. Then pour in the cherry-apple syrup, the aroma of which spread not only throughout the kitchen, but even seeped out onto the street.

8. Immediately cover the jars with the prepared lids. Don't forget that some of the syrup should spill out of the jar a little.

9. Screw on the lids using a seaming machine.

10. Turn the jars over and cover with a blanket until they cool completely.

In the same way, you can roll up cherry compote with other fruits and berries.

Cherry compote with apples - recipe No. 2

We will need (for one three-liter jar):

cherries - 2 cups
apples - 7-8 medium-sized
sugar - 300-350 gr
water - 2.5 liters

Preparation:

1. Prepare apples, cherries and jars as described above.

2. Pour cherries into the jar.

3. Boil water and pour it over the cherries, let sit for 15 minutes.

4. Drain the cherry water into a large saucepan. Bring it to a boil.

5. Pour sugar into it and add apples. Cook for 6-7 minutes.

6. Add apples to the jar with the cherries.

7. Boil the syrup and add it to the jars, so that when you cover the lids, the syrup slightly pours out of the jar.

8. Tighten the lids using a seaming machine.

9. Turn the jars over, cover them with a blanket and leave until completely cool.

10. Then we turn the jars over again and leave them for observation for 2-3 weeks.

In all the recipes described above, we use 300-350 grams of sugar for a three-liter jar. In this version you can drink them just like that, everything is balanced and there is a sweet and sour taste. Sometimes more sugar is added, up to 600 grams per liter of water.

Such compotes are highly concentrated and are diluted with water.

We have reviewed with you the most basic recipes for preparing delicious, aromatic cherry compotes for preparing for the winter. I think that you can choose from them what you liked the most and cook them with ease. To delight yourself and your loved ones with this delicious “hello” from summer!

Let me just say that all the recipes are very simple, even those who have never gone near the stove, much less canned anything, can prepare them. Therefore, collect or buy cherries, stock up on positivity, and cook delicious compotes. Without positivity, nothing will work out, I warn you right away! Only a good mood and the desire to cook makes our food truly tasty and healthy!

Bon appetit!

Non-sour fruits are good to preserve with cherries.

This compote has the aroma of both cherries and apricots.

The recipe has been tested for years, and this combination has long become a classic for homemade fruit and berry preparations.

The cherries are taken ripe, dense and whole.

Apricots are quite firm, but already quite ripe.

It is very important to choose the right apricots.

Unripe fruits have a tart and bitter taste, which will be transferred to the compote, and overripe fruits will fall apart during sterilization.

Many housewives prepare compote of cherries and apricots for the winter, and the result is always excellent.

It will be very tasty to add a handful of raspberries to this compote; you will get an unusually aromatic and tasty drink.

Compote of cherries and apricots using the triple pouring method

Ingredients:

200 g cherries
200 g apricots
200 g granulated sugar

How to cook cherry and apricot compote:

1. Place cherries and apricots in a clean, sterilized jar and pour boiling water over them.

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2. Then pour this water into a saucepan, add one glass of sugar and another 100 ml of water and boil again. This syrup is poured over the fruits in the jar again.

3. After 5 minutes, drain again - and boil and pour again. Then immediately cover with a boiled lid and roll up.

Cool the cherry and apricot compote slowly, turning it over onto lids and covering it with a blanket.

Concentrated cherry-apricot compote

Ingredients:

apricots
cherries
for 1 liter of water - 500 g granulated sugar

How to make cherry and apricot compote for the winter:

1. Apricots and cherries are washed, pitted and placed in jars, alternating a row of cherries with two rows of apricots.

2. Fill with boiling syrup and sterilize half-liter jars - 15 minutes, liter jars - 25 minutes.

3. Roll up and cool upside down under a warm blanket.

You can also use the usual, simple and quick recipe for berry compote.

Place the berries in a jar, pour boiling water over them, drain after 10 minutes and boil the liquid with sugar, adding a little water, because it usually turns out to be less than needed.

Pour into jars and seal for the winter.

If you want to make preparations for the winter, then remember that cherry and apricot pits contain cyanide, so compotes cannot be stored for a long time.

But a few months is possible.

Prepare apricot and cherry compote for the winter, and my recipe with photos will help you with this.
Homemade drinks are a good thirst quencher in the summer, when there is an abundance of fruits and berries at the dachas, you can prepare them every day. In winter, compotes can become a source of vitamins and microelements, but in order for them to be preserved, a number of conditions must be observed.
We offer the easiest way to prepare compote without sterilization, in which many vitamins will be preserved.
Apricots and cherries complement each other perfectly; in this combination, you can prepare not only compotes, but also jams, preserves, and confitures. Preparations made from these fruits and berries have a beautiful color, pleasant aroma and taste. By the way, as an option, you can tighten it.

To prepare apricot-cherry compote you will need the following ingredients:
- apricots - 1.5 kg,
- cherries - 1-2 cups,
- sugar -200-300 gr. per liter of water,
- citric acid 1/2 teaspoon.

For compote, it is best to select only hard cherries. It is also advisable to choose apricots that have not been ripe. It is not advisable to take green ones, as they will add bitterness to the compote, and overripe ones will spread.
The first thing you need to do is sort through the cherries, remove leaves and twigs that often fall during picking, then rinse thoroughly, changing the water twice.

Cherries do not like excess moisture; they should not be kept in water for a long time, so immediately place the berries in a colander and let the excess water drain.
Next, prepare the apricots and rinse them in water.

Jars should be prepared in advance. They need to be sterilized. This can be done in two ways. Place the jars in a pan with steam or pour boiling water over them twice.
Place a layer of apricots in prepared jars. Then we lay a row of cherries.

and another layer of apricot.

We fill the jars with apricots and cherries to about one third or half.
Fill the prepared jars filled with fruits and berries with boiling water. We do this carefully so that the jars do not burst due to sudden heating.

Pour boiling water over the edges, cover with lids and leave for 10 minutes.
Preparation of syrup.
Drain the water into the pan, add sugar according to the recipe. Bring the syrup to a boil.

Seal the jars with prepared sterile lids.

We turn the cans over and check for leaks. We leave the jars to cool until the morning.

Compote of apricots with cherries prepared according to this recipe will please your loved ones and your children. Canned berries and fruits can be used to prepare fruit salads, as well as decorate desserts.

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