TOP 10 simple recipes for blueberry compote for the winter at home, and storing the prepared ingredients

Stockpiling food for the winter is a major undertaking, one that every homemaker approaches fully prepared. There are numerous recipes that help stock your cellar with delicious and healthy produce. These include recipes for making delicious and healthy blueberry compote for the winter, which will delight you and your family while providing essential vitamins.

The intricacies of making blueberry compote

Before you start making compote, you need to keep in mind some nuances of working with blueberries:

1. Blueberry juice has strong staining properties. To protect your hands from exposure, handle the berries with rubber gloves.
2. To ensure that the berries retain their appearance during the cooking process, they are subjected to rapid heat treatment.
3. The berries being cooked must be ripe and firm. This way, they won't go soggy, and the compote will be rich and clear.
4. Compote can be made without sterilizing the container. For this purpose, the base is made with concentrated syrup, which can be diluted to the desired consistency if necessary.

How to select and prepare blueberries

There are two ways to stock up on blueberries:

• they collect it themselves;
• buy berries at the market or in the store.

In the first case, the berries are picked from the bush by hand or using a special tool. This is a labor-intensive and painstaking process, but the reward is a delicious, vitamin-rich harvest.

The collected berries can be eaten immediately, without any additional processing.

Store-bought berries require additional processing, which includes:

• Sorting the berries. Remove crushed and broken berries, as well as leaves and other debris. Without this, the compote will be cloudy and its shelf life may be reduced;
• Whole berries are rinsed under running water and dried. This must be done carefully to avoid damaging the berries. It's best to wash blueberries in a colander or strainer.

Note: To help the blueberries dry faster, spread them out in an even, thin layer on a dry towel.

Methods for making compote at home

Today, a large number of different recipes have been invented that can satisfy even the most sophisticated needs.

Below is a list of popular, time-tested recipes:

1. A simple recipe for the winter.
2. With orange.
3. With apples.
4. With lemon.
5. With red currant.
6. Without sterilization.
7. With lingonberries.
8. With orange.
9. With blackberries.
10. In a multicooker.

Each of these recipes deserves special attention. Let's take a closer look at them.

A simple recipe for the winter

A great option for those making compote for the first time. To make compote, you'll need:

• two kilograms of blueberries;
• two liters of water;
• one hundred grams of sugar.

Cooking algorithm:

1. Blueberries are washed with water several times.
2. Dry on a towel.
3. The container in which the compote will be stored is sterilized.
4. Boil water with sugar until it reaches the consistency of syrup.
5. Fill the containers with berries to half their volume.
6. Pour in the syrup until the liquid fills the jar to the very top.
7. Cover with a lid and set aside for a few minutes.
8. We sterilize the container by carefully placing it in boiling water for 20 minutes.
9. We roll up the jars.
10. Turn the finished jars upside down and place them in a designated area covered with a cloth. Wrap the jars in a blanket or coverlet to retain heat.
11. The cooled containers are stored in a cellar or basement.

This is a basic recipe on which others are built by adding new ingredients.

With orange

To make compote, you will need:

• water – 2 liters;
• granulated sugar – 1 kilogram;
• blueberries – 2 kilograms;
• orange – 3 pieces.

Cooking instructions:

• The orange is blanched and then cut into round slices. There is no need to peel it;
• for a 3-liter jar, add no more than 1 medium orange;
• Water is boiled in a saucepan without sugar. It is poured over the berries and fruits, after which the liquid is left to steep for 20 minutes;
• then the water is drained into a saucepan and boiled again, this time with the addition of granulated sugar.

The remaining steps are similar to the basic recipe.

With apples

You will need:

• 2 kilograms of apples;
• 2 kilograms of berries;
• 1 kilogram of granulated sugar;
• 2 liters of liquid.

Cooking features:

• The apples are cut into equal slices with the core removed. This is essential;
• It is not necessary to peel the apples, do it at your own discretion;
• berries and fruits are added to the jar in equal proportions;
• The water is boiled without adding sugar and, as in the case of the orange, sugar is added during re-boiling.

Important! Apples significantly affect the flavor of the compote. If they taste sour, the compote will also taste sour. Keep this in mind when preparing preserves.

With lemon

List of ingredients:

• water – 2 liters;
• granulated sugar – 1 kilogram;
• blueberries – 2 kilograms;
• 1 lemon.

The preparation process is similar to the basic one. Add a few lemon wedges to the jar. Before sealing, taste the syrup; you may need to add a little more sugar or an extra lemon wedge.

With red currant

Compound:

• blueberries – 1 kilogram;
• currants – 1 kilogram;
• sugar – 500 grams;
• water – 2 liters.

When preparing the berries, pay special attention to the red currants. Remove all stems. Place the berries in equal parts in containers, then pour the prepared syrup over them.

Without sterilization

The essence of the method is as follows:

• boiling water is poured into a jar filled with blueberries up to a third of its volume;
• the liquid is infused for 20 minutes, after which it is poured into saucepans and boiled again with the addition of sugar;
• The jars are filled with syrup to the brim and sealed with lids.

With lingonberries

The recipe and preparation method are similar to the red currant recipe. Just replace the currants with lingonberries.

With blackberries

Substitute lingonberries or currants for blackberries, maintaining the same proportions and preparation steps. The distinctive feature of this blackberry-blueberry mix is ​​the rich, juicy color of the compote. This compote will look beautiful on a holiday table, standing out from other drinks.

In a multicooker

Cooking in a multicooker is very easy, as it requires minimal involvement from you; the multicooker does all the heavy lifting itself.

For cooking we take:

• 1 liter of water;
• 1 kilogram of blueberries;
• 300-500 grams of sugar.

Cooking process:

• Place the blueberries and sugar in a multicooker, mixing them thoroughly and carefully;
• Add water and set the multicooker to the "Soup" mode. If there is no such mode, select "Cooking";
• we wait until the multicooker finishes working;
• we sterilize the jars and pour the strained compote into them;
• Before rolling up the lids, sterilize the container again.

Storage rules

Once you have managed to make and seal the compote, put it in a dry, dark place that has good ventilation.

The ideal option would be to use a basement or cellar for this purpose. The prepared mixture can be stored for up to 2 years.