Compote assorted for the winter

Ingredients for cooking compote assorted for the winter

On one three-liter jar

  1. Currant (red and white) 1 kilogram
  2. Black currant 1 small handful
  3. Plum 1 piece
  4. Apricot 1 piece
  5. Apple 1 piece (small)
  6. Pear 1/2 pieces
  7. Peach 1/2 pieces
  8. Orange zest 1 small slice
  9. Sugar 300 grams
  10. Clove whole 1 piece
  • Main IngredientsApricot, Peach, Plum, Apple, Pear, Redcurrant, Blackcurrant


Saucepan, jar, dishcloth, kitchen knife, cutting board, colander, disposable paper towels.

Cooking compote assorted for the winter:

Step 1: Prepare the ingredients.

First of all, all the ingredients, both berries and fruits, should be properly washed several times with warm running water. Remove all branches and leaves that have accidentally fallen, as well as spoiled berries.
Apricots, peaches and plums need to be halved and a bone removed from the core. After washing, pears with apples should be cut into slices, removing the twigs and core along with the seeds.
The zest of the orange also needs to be washed, it is best to even clean it with a soft brush.

Step 2: Cook the assorted compote for the winter.

It is very simple to cook compote assorted. First, put the berries of currant into clean, dry, steamed jars, then pieces of orange peel and, at the very end, slices of fruit. Boil water and immediately fill it with the contents of the cans. Then you need to cover and wait 5 minutes.
After this, you need to drain the water back into the pan and bring it to a boil again, dissolving the right amount of granulated sugar in it without residue. The resulting syrup should pour jars of berries and fruits to the very top, leaving almost no room for air.
Cover the filled cans loosely and put them in a pan with hot water. The bottom of the pan should be lined with a towel or any other cloth. Important: the water in the pan should be at the same temperature as the syrup inside the jars, otherwise the glass may burst. Put the pan with the blanks on the fire, bring the water in it to a boil and sterilize the jars with compote. For liter it will be enough 10 minutes, for two-liter - 15 minutes, and three-liter will need to be kept in a water bath for 20 minutes.
After sterilization, jars with stewed assorted must be tightly closed with lids and set to cool. When the workpiece becomes room temperature, it can be removed to others in a dark cool place.

Step 3: Serve the compote assorted.

Before serving compote assorted, it is best to put in the refrigerator for several hours, it is much tastier when chilled. Dilute it with water or serve in a decanter with ice on the table during the festive feast. Homemade compotes are much tastier and more useful than all kinds of purchased drinks, and do not forget about natural berries and fruits at the bottom of cans that can also be eaten.
Enjoy your meal!

Recipe Tips:

- For the preparation of this compote, 100 grams of sugar for each liter of the volume of the can is required. Knowing this, you can prepare not only a three-liter container, but also smaller jars.

- Compote prepared according to this recipe turns out to be concentrated and sweet, so before serving it is best to dilute it with boiled water.