14 Best Recipes for Making Whole Apple Compote for the Winter

Apples are rich in sugar, fiber, carotene, pectin, organic acids, vitamins, and microelements. Canning can preserve all their beneficial properties for the winter. It's best to make compote from whole apples. The seeds in the fruit are a source of vitamin B17, potassium, and iodine. Any apple variety is suitable for compote.

How to make compote from whole apples

Making compote from whole fruits has several important features:

1. When preserving compote with different varieties of apples, they are rolled into different bottles - this improves the taste of the drink.
2. Apples will ferment if you don't wash them before cooking.
3. It is recommended to use fruits of the same size.
4. The apples are first blanched in boiling water, then washed in cold water.

Moldy or cloudy compote is suitable for making vinegar or homemade wine. Fermentation occurs due to contamination of the drink by pathogenic microorganisms on the surface of the fruit.A common cause of cloudy compote is poor water quality or improper sterilization of the container.

What apples are suitable?

For making compote, housewives prefer large, ripe, whole fruits. Any fruits with wormholes, cracks, dents, or spots are discarded.

The best drink is made from sweet and sour apples of medium ripeness. Overripe apples become overripe, darkening the drink's color. Green apples lack a distinct flavor and aroma.

Red and pink fruits give the drink a bright, rich color. The following are used for compote:

• White Filling;
• Folder;
• Melbu;
• Moscow pear;
• Bernaul early;
• Dubrovinka;
• Zhebrovsky;
• Kuznetsovsky;
• Lydia;
• Geneva early;
• Sissy.

For variety, apples are mixed with plums, grapes, pears, cherries, peaches, and berries. Gooseberries, blackberries, and chokeberries add a berry flavor and a beautiful color to the drink.

Mint, lemon/orange zest, and cinnamon give the preparation an unusual taste.

Preparing containers

Jars are inspected for cracks, chips, and dirt. They are washed in a soap or soda solution, rinsed, and dried. Bottles and lids are sterilized for 10 minutes.

The most popular apple compote recipes for the winter

Due to its high concentration of nutrients, whole apple compote is beneficial for patients with urinary tract disorders, gastrointestinal disorders, and cardiovascular diseases. Apples are hypoallergenic and suitable for those with allergies.

Classic recipe for a 3-liter jar

To make the drink you need to stock up on:

• apples 1 kg;
• sugar 0.5 kg;
• 1 pinch of citric acid;
• 2 liters of water

Cooking technology:

• The fruits are washed and peeled and stems removed if desired. They are pierced to allow for better juice flow and placed in containers.
• Boil water in a saucepan, pour into a jar, and let it steep for 20-25 minutes.
• The liquid is poured into a container, mixed with sugar, and brought to a boil.
• The solution is removed from the stove and mixed with citric acid.

The hot liquid is poured into jars and sealed hermetically.

Apple drink with lemon

Citrus-apple compote is prepared from:

• apples 3 kg;
• lemon 1 pc.;
• 350 g granulated sugar;
• 1.5 l of water.

Cooking method:

• The fruits are washed and the lemon is cut into slices.
• Add granulated sugar to a pan with water and boil for 5 minutes.
• The fruits are placed in bottles and filled with liquid.

The jars are placed in a metal bowl with water, sterilized for 10-15 minutes, and sealed with lids.

Citrus compote with whole apples

A drink with citrus and apples quenches thirst, saturates the body with useful substances, and strengthens the immune system.

Making compote is not possible without:

• apples 1.5 kg;
• sugar 400 g;
• lemon;
• orange zest;
• 4 tbsp lemon juice;
• ½ tsp cinnamon

How to cook:

• The washed fruits are placed in jars and filled with boiling water to the top.
• Pour the syrup into a container, add water (100 ml), mix with orange zest, sugar, and bring to a boil.
• Place ground cinnamon and lemon in the bottle.

The preparation is poured with hot syrup, rolled up, and sent to a storage location.

Preparation with mint and citric acid

This refreshing drink will quench your thirst and fill you with energy. The compote is made with:

• 1 bunch of mint;
• 1 cup sugar;
• a pinch of citric acid;
• apples 1.5 kg;
• 2.5 liters of water.

How to cook:

• Washed fruits and mint are placed in a sterilized bottle.
• Boil water in a container, pour it into a jar, and let it steep for 30 minutes.
• The syrup is poured into a saucepan, mixed with sugar, and brought to a boil.

Citric acid is added to the bottle; it will make the color of the preserves brighter and more intense. The fruit is poured with the hot liquid and sealed.

Apple and cherry plum compote

The drink will be pink if you use red or purple cherry plums. To make the compote, housewives stock up on:

• apples 4 pcs.;
• cherry plum 8 pcs.;
• sugar 150 g;
• water.

Step-by-step preparation:

• Berries and fruits are washed, placed on the bottom of a bottle, and filled with boiling water.
• Cover the jar with a lid and leave for 20-25 minutes.
• The water is poured into a saucepan, boiled, and poured back into the jar.
• After 15 minutes, the syrup is poured into a saucepan and brought to a boil.

The preparation is sprinkled with sugar, filled with boiling syrup, and rolled up.

Cooking without sterilization

You can avoid sterilization by pouring syrup 2-3 times, adding lemon juice, or boiling the fruit.

Necessary components:

• apples 1 kg;
• water 3 l;
• granulated sugar 350 g.

How to cook:

• The fruits are washed, the peel and stems are removed.
• Bring the water in the pan to a boil.
• The fruits are poured with water, mixed with sugar, and boiled for 15-20 minutes over medium heat.

The mixture is removed from the heat, poured into jars, left to steep for 5-6 hours, and hermetically sealed.

With blackberries

Blackberries can add a berry flavor and a vibrant color to the preserve. Blackberry-apple compote is made with:

• 3-4 apples;
• blackberries 150-200 g;
• 750 g sugar per 1 liter of water;
• water.

Cooking sequence:

• Washed apples are packed whole into a jar and sprinkled with berries on top.
• Boil water with sugar in a saucepan.
• Pour the syrup over the preparation and cover with a lid.

The drink is tightly sealed, turned over, and sent to storage.

With grapes

To make compote, housewives stock up on:

• apples 5 pcs.;
• sugar 250 g;
• grapes 450 g;
• water.

Cooking technology:

• The fruit is sorted, washed, and placed in a jar. The grapes are sorted, washed, and packed into the bottle, along with the trusses.
• The preparation is sprinkled with sugar, filled with cold water, and placed in a wide bowl of water.
• Place the container on the fire and boil for 15-20 minutes.

After sterilization, the compote is rolled up with lids, turned over, insulated, and placed in a storage place.

With strawberries

For canning, use hard berries; soft fruits boil quickly.

Required products:

• 4 apples;
• 10 strawberries;
• 2 liters of water;
• 4 tbsp. granulated sugar;
• 1 bunch of mint.

How to cook:

• Fruits and berries are washed and compacted into the bottom of a sterilized container.
• Boil water in a saucepan, pour into a bottle, and let it steep for 5-8 minutes.
• The water is drained and the twist is mixed with the remaining ingredients.
• Boiling water is poured back into the jar and rolled up.

The jars are turned over, wrapped, and stored. The compote's readiness is checked after 4-6 weeks.

With hawthorn berries

On their own, berries don't have a distinct flavor or aroma. They are diluted with other ingredients. Berry and fruit compote is made from:

• hawthorn 0.5 kg;
• sugar 1 kg;
• water 9 l;
• 9-10 apples

Cooking technology:

• The fruits are washed and placed in a jar.
• Pour water into a saucepan and bring to a boil. Once boiling, add granulated sugar and simmer for 4-5 minutes.
• The hot liquid is poured into a bottle and rolled up.

The jar is wrapped and stored in a cool place for 12 hours. The drink is consumed within 1-2 months.

With mint

The drink turns out aromatic and refreshing when using whole apples and mint leaves.

Required products:

• water;
• sugar 400-500 g;
• apples 2.5 kg;
• 4 mint sprigs.

How to cook:

• The fruits and mint are washed and placed in a container.
• Fill the jar with boiling water and let it steep for 40-50 minutes.
• The syrup is poured into a saucepan, mixed with sugar, and brought to a boil.

The fruit is poured with hot liquid, sealed, and covered with a blanket.

With cinnamon

Cinnamon is perfect for bringing out the full flavor of fruits. For the compote, you'll need:

• apples 0.5 kg;
• cinnamon 1 stick or 5 g;
• sugar 400 g;
• 3 liters of water

Cooking technology:

• Hot syrup with sugar and cinnamon is poured into the jar with the fruits.
• Cover the preparations with lids and leave for 25 minutes.
• The liquid is poured into a saucepan and brought to a boil.

The fruit is poured with hot syrup and rolled up.

Compote of wild apples and plums using the double-pouring method

It's recommended to use tart apples and sweet plums. It's important to choose firm, ripe fruits.

Making compote is impossible without:

• 2 apples;
• plums 6-7 pcs.;
• 200 g sugar

Cooking principle:

• The washed fruits are placed in containers.
• Bring the water to a boil, pour over the fruit, and let it steep for 18 minutes.
• The liquid is poured into a container, boiled, and mixed with sugar.
• Remove the apples from the jar and blanch them in boiling water for 8 minutes.

The fruit is returned to the jar, covered with hot syrup, and rolled up.

With gooseberries

The drink is prepared with:

• apples 3 pcs.;
• gooseberries 200 g;
• sugar 150 g;
• 2 liters of water

How to do:

• Washed fruits are blanched in boiling water and boiled for 5-7 minutes.
• Add sugar to the syrup, boil for 18 minutes, and pour into a jar.

The preparation is sealed, turned over, and covered with a blanket.

How and how long to store winter preparations

Sterilized drinks are stored at room temperature for 12-18 months. It is not recommended to place the screws in places exposed to sunlight. Ideally, store the compote in a cool, dark place with moderate humidity, such as a basement or cellar. Once opened, the compote will keep for 2-3 days.