Nature has presented us with such a delicious fruit as a peach. These are simply divine fruits. In the summertime, you can enjoy plenty of them.
But no matter how many peaches you eat, in the winter you want to. Here the jars hidden in the summer will come to the rescue.
Rolling compote is a simple but grateful job. You open a jar - and in it lives July: fruits, as if just picked from a tree, and yes even a delicious juice. Isn't it worth it to spend a little bit of time during the fruit season for such a pleasure and roll up some peach compote for the winter?
Peach Compote for the Winter - General Cooking Principles
To make a first-class fruit compote, you need to select peaches that have these qualities:
1) Fragrant. Only the fruit, the smell of which is pronounced, will make the compote truly odorous.
2) Ripe. Unripe peaches are best used for making jam.
3) Elastic. Slightly dense fruits retain their shape. Overripe and soft fruits will turn into porridge and spoil the compote.
Peaches can be rolled up whole, in halves without pits and in small slices.
Fruits need to wash and remove excess water. At will fruits are cleared of a thin skin. Fruits will become more tender, and the drink - more saturated.
To make compote you will need peaches, water and sugar. Improves the taste of preserved cloves and citric acid. The most common ratio of sugar and water is: 300 grams. sweet ingredient per liter. And peaches need half a pound per one jar.
For a change, fruit can be poured not with sugar syrup, but with juice from plums, pears or grapes.
Most often, seaming of the compote takes place without sterilization, and fruit is poured with boiling water. But some recipes involve this process. In advance, you need to prepare clean jars and lids.
You will also need a zakatochny key, a towel, a deep saucepan, a colander, a measuring cup, a stand under the hot.
Recipe 1. Peach compote for the winter “Classic”
• one kg of peaches;
• 700 gr. sugar
- Peel peeled. In order to do this quickly, pour boiling water over the fruit and immediately pour cold water on it. The peel is easily removed.
- Spoon the peaches into the jars and pour in boiling water. We leave for a quarter of an hour.
- Pour cold water into a saucepan. Add sugar and prepare a sweet syrup.
- Carefully pour it into jars of peaches and hermetically roll glass containers.
Recipe 2. Peach compote for the winter “Sweet slices”
• two kg of peaches;
• twenty tablespoons l. sugar;
• five liters of boiled water.
- We wash the fruit thoroughly and peel it. Remove the bone, cut the fruit into large slices.
- We put them in prepared jars with a capacity of one liter. Fill the glass container half.
- Boil the water and fill the jars to the top. Put the top clean covers and leave for half an hour.
- Water is drained. Cover the lid in a saucepan and pour boiling water.
- Pour five tablespoons of sugar into each jar.
- We pour in boiling water and roll it up (or tighten it tightly).
- Turn each jar two or three times to dissolve the sugar.
- Put the glass container upside down.
- Wrap the jars and leave them until they cool down completely.
- We remove them in a dark cabinet or pantry until the winter cold.
Recipe 3. Peach compote for the winter “Aromatic”
Ingredients: • three kg of peaches;
• 0.6 kg sugar;
• four carnations.
- Peaches are washed in running water. Separate them in two and remove the bones.
- Banks are washed and doused with boiling water. Covers boil.
- Fill the jars with peaches about half.
- Fill with boiling water and leave for about twenty minutes.
- Drain the water in a large saucepan.
- Add sugar and cloves. Bring water to a boil.
- Pour sweet syrup over cans. Immediately roll neat covers.
- Banks are set upside down and covered with a blanket to cool completely.
Recipe 4. Peach compote for the winter with citric acid
To one liter of water:
• three table l. with a slide sugar;
• 3 gr. citric acid.
- Pure fruits are released from the seed. Fill the jars with fruit halves by 2/3.
- As usual, pour in boiling water and leave for about ten minutes.
- Pour cooled water into a separate vessel. Add sugar and citric acid. Stir.
- Boil water and pour it into jars of peaches.
- We roll up the covers, turn over and cool in this form. We do not cover with anything.
Recipe 5. Peach compote for winter with pear and apple juice
• pear and apple juice - one liter per can of three liters.
- Prepare the peaches and fill them with boiling water, as in the previous recipe.
- Twenty minutes later we drain the water.
- Juice pear-apple boil and add it to the glass container with fruit.
- We tightly twist the caps, turn over the jars.
- After the banks cool down, remove them into the prepared room.
- There is no sugar or citric acid in this recipe. Pear give sweetness, and apples - sour.
Recipe 6. Peach compote for the winter with grape juice
• one kg of peaches;
• one and a half kg of grapes;
• 250 gr. sugar
- We squeeze out the juice of pure grapes. We do it with the help of a juicer.
- Prepare a strainer and two layers of gauze. Strain the fresh grape juice to get rid of the pulp.
- Pour it into an enamel saucepan, add sugar and bring to a boil over low heat.
- Sugar should be lightly mixed so that it does not burn.
- Peaches clean and halved. We remove the bone and traces of the tails.
- We send them to sterilized liter jars and pour them with grape juice.
- Spin the lids and set in a deep saucepan. Completely fill with water: it should cover the banks per centimeter.
- Pasteurize liter glass container with peach compote for about seventeen minutes.
- Cool fruit jars at room temperature.
Recipe7. Peach compote for the winter in plum filling
• three kg of peaches;
• one cup of sugar;
• half a liter of hot water;
• One liter of unsweetened plum juice.
- Put the washed peaches into hot water. Cook the fruit for about ten minutes.
- Then we shift the peaches into cold water. We clear the skin of the fruit, remove the bones and cut into four parts.
- Plum juice is diluted with half a liter of water, in which peaches were previously cooked. Pour sugar. We set on fire and bring to a boil.
- Put the peaches in clean jars, filling them a little more than half.
- Fill the top with hot plum juice and immediately spin.
- Hide the jars under the blanket. When they cool down - we shift to the pantry and make an appointment in the winter.
Recipe 8. Peach compote for the winter in Georgian
• sugar - 450 gr. on a three-liter jar.
- Pure peaches are freed from the bones and cut into slices.
- We put them in a three-liter jar to half. Add sugar.
- In a jar we pour cold and clean water.
- We cover with steamed lids. Put the fruit in a deep saucepan. Carefully pour water so that it reaches the middle of the jar.
- After boiling, we mark for fifteen minutes and then carefully unload the glass dish with fruit.
- Tightly tighten the cap. Cool at room temperature.
- Keep compote in a dark and cool room.
Recipe 9. Peach compote for the winter with honey and rum
• three kg of peaches;
• one liter of water;
• 0.75 kg sugar;
• 0.25 kg of honey;
• 10 gr. citric acid;
- Rinse the fruit and put in a colander. Let us lower into boiling water, in which citric acid was previously dissolved, for a couple of minutes. We take out and immediately fill with cold water. Remove the skin, cut it in half and remove the bones.
- Put the halves of peaches on the bottom of a clean can with a cut downwards.
- Boil some water and dissolve sugar in it. Add honey.
- Pour jars of fruit with hot syrup. Pour rum into each (a teaspoon per liter container).
- Hermetically roll clean caps.
- Leave to cool in the corner of the kitchen.
Recipe 10. Peach compote for the winter with lemon
• one kg of peaches;
• 0.6 kg sugar per liter of fill.
- Cut the prepared peaches in half and remove the stone. Then divided into two parts. Quarters came out.
- Remove the skin with a sharp knife.
- Cut a lemon in half and squeeze the juice directly into peaches.
- Fill the jars with fruits for 2/3 of the volume.
- Pour sugar into heated water, stir it to dissolve faster.
- Bring the syrup to a boil, filter through two-layer gauze and let cool quite a bit.
- Pour sweet water into jars. The syrup should only cover the fruit and not reach the neck for about five centimeters.
- Cover with lids and sterilize for at least 15 minutes.
- Twist and leave to cool without wrapping.
Kompotiz peaches for the winter - tricks and tips
- A characteristic down can be easily removed if you leave the fruit for five minutes in water with a small amount of soda.
- It is easier to remove the bone like this: cut a peach with a knife along the furrow and remove it.
- Choosing fruits without damage to small or medium size. Such peaches are more convenient to get out of the jar.
- A new tree can be grown from seed. They need to bury to a depth of 8 cm and watered.
- To keep the peaches from darkening during pitting and peeling, the fruit can be put in cold water with a drop of citric acid.
- When sterilizing, place a towel in the bottom of the pan.
- If several cans are placed in dishes, they should not touch.