TOP 5 simple recipes for making compote from frozen and fresh strawberries for the winter

Strawberries are beloved by many; their flavor, beautiful appearance, and nutritional value make them so popular. However, local berries are only available for a very limited time. While imported fruits are attractive, they are unlikely to compare, and they are more expensive. So, in winter, people often substitute strawberry compote for this beloved delicacy. Homemakers use various preservation methods, time-tested for generations.

Preparing to cook strawberry compote for the winter

If the jar itself or the contents aren't sterilized properly, it may crack. To prevent this, prepare the container beforehand. A glass jar with a metal lid is ideal. Rinse the jar with baking soda and then place it in boiling water for a few minutes.

An oven can also be used to sterilize jars, but to prevent them from exploding from temperature fluctuations, the oven should be cold and then heated after the jars are placed in. The lids should also be briefly boiled. The clean jars are turned upside down on a cloth before the sealing process begins.

The berries are kept in a basin, in syrup, and you will also need to select a saucepan with a wide bottom to sterilize the finished product.

If pasteurization is planned, the container volume should not exceed 1 liter; this volume will prevent the berries from becoming deformed and will preserve their original color as much as possible.

Subtleties of cooking

For cooking, it's best to use an enamel pan to avoid chips. The fruits should be uniform in size and firm in texture to prevent them from overcooking. Large strawberries should be cut into 2-4 pieces, while small ones should be left whole.

Placing the fruit in a container of cold water will improve the flavor, but may cause it to overcook. Placing it in a container of boiling water will preserve its integrity. For a richer flavor and brighter color, add a pinch of citric acid or a lemon wedge. Granulated sugar is added at the end to easily adjust the flavor, as the fruit partially absorbs the sweetness during cooking.

For cooking, you can also use a substitute or honey; vanilla, cinnamon, and other spices can be added at your discretion.

Recipes for making strawberry compote

One kilogram of strawberries yields a liter of the treat. When preparing the compote, it's crucial to follow the order in which you seal the jars—don't fill them all at once. Only seal the full jar at once to prevent the contents from settling, allowing cold air to enter, and causing fermentation.

Important! To prevent the jars from bursting, place a metal spoon inside before adding boiling water.

A simple recipe for the winter

The simplest and fastest preparation involves using a minimum amount of ingredients.

To do this you will need:

• 550 grams of fruit;
• 320 grams of granulated sugar;
• water.

This is enough to make just under 3 liters of compote. All the berries (even slightly unripe ones will do) are peeled, washed thoroughly, and free of any bruised or discolored berries. The required number of clean berries are placed in the prepared container. Boiling water is poured in, the lids are closed, and the container should heat for a little over 10 minutes. Drain the water from the jars, then bring them back to a boil, adding sugar. Once the syrup boils, simmer for another 3-4 minutes. Return the liquid to the strawberries, and seal the container.

The jars are placed upside down with the lids, wrapped in a warm cloth until they have cooled completely, then placed in a cold place.

Frozen strawberry compote

Frozen berries are also used for preparation.

For this recipe you will need:

• 350 grams of berries;
• three quarters of a glass of sugar;
• water – two liters.

Sugar and water are boiled until syrupy. Strawberries, thawed at room temperature, are added to the boiling mixture, and the mixture is simmered for just under half an hour. The drink is then cooled, served, or jarred. To make a winter preserve, add citric acid (one gram per jar).

Strawberry compote with mint for the winter

A delicious and aromatic drink with a special piquancy is suggested to be prepared from the following ingredients:

• three glasses of berries;
• 250-300 grams of sugar;
• filtered water;
• mint.

The selected, washed fruits are poured into containers, then granulated sugar, mint, and boiling water are added to fill the containers. The containers are then closed, turned upside down, and wrapped. The containers are left there until they cool.

Strawberry and apple compote for the winter

Strawberry-apple compote has, among other things, a cool apple freshness.

Ingredients for two three-liter jars:

• 0.5 kilograms of strawberries;
• 0.8 kilograms of apples;
• 0.6 kilograms of sugar;
• 10 grams of citric acid,
• 5.5 liters of water.

To make this compote, we combine late, small strawberries with summer, sweet-and-tart apple varieties. The apples are cut into large slices.

To ensure the two types of berries have a beautiful and complete appearance, the strawberries and apple slices are trimmed to a similar size, maintaining a thickness of two centimeters. The apple slices are distributed among the containers immediately to prevent them from darkening, and the strawberries are added without stems. Once sliced, the strawberry-apple ratio will be almost equal.

Add boiling water and let it simmer for 15 minutes. Measure out the granulated sugar for the syrup and pour it into the cooking vessel. Add citric acid with extreme precision (this is important for preserving the product). Pour the water from the strawberry blossom jars into the saucepan with the sugar, placing a perforated lid over the neck. Turn the heat to medium, simmer for 5 minutes, and then pour the hot syrup into the jar up to the neck.

The containers are turned upside down and wrapped. After 12-16 hours, the compote, at room temperature, is stored, preferably in a cellar. It can be stored for up to a year.

Strawberry and currant compote for the winter

Any type of currant will work for this drink, and the ratio can be adjusted to suit your personal preference. Suggested ingredients:

• half a kilogram of strawberries;
• 200 grams of currants;
• one glass of sugar.

The strawberries are stacked, large strawberries are cut into wedges, and then sand and boiling water are added. The jar is covered and left to cool for 20-30 minutes, then a lid with holes is added. The water is poured into a saucepan without the berries and brought to a boil to refill the jar. The jars are sealed, turned upside down onto the lid, and wrapped for two days.

How to store compote?

Winter preserves can become moldy, ferment, or even explode during storage. To prevent this, follow these steps:

• clean and fresh ingredients must be used;
• It is better to use clean, filtered water;
• the preparations should be closed and placed in a dark, cool place;
• The shelf life is up to two to three years, but it is better not to keep the compote for more than a year.

The drink can quench thirst, replenish the body with vitamins, and serves as a treat for children.