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TOP 2 recipes for making apple and lemon compote for the winter

TOP 2 recipes for making apple and lemon compote for the winter


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It is pleasant to drink refreshing and tonic drinks not only in summer, but also in winter. One of them is a compote made from apples and lemon. They drink it not only fresh, but also canned for the winter. With proper processing, almost all nutrients and vitamins are preserved in the drink. It is not difficult to make compote, we offer you simple recipes for its preparation.

Features of making apple and lemon compote for the winter

Cooking apple-lemon compote does not take much time.

Advice:

  • to preserve the beneficial properties, the duration of fruit preparation should not be more than 2-5 minutes;
  • fruits need to be poured with boiling syrup, so they will not lose their shape;
  • you need to cook the compote in two passes, letting the fruit brew and let the juice out;
  • for additional aroma, you can add herbs, spices, honey;
  • follow the recipe;
  • use one variety of fruit to prepare a drink;
  • add a pinch of salt to the fruit compote to highlight the sweetness.

At the time of preparation of the compote, you must try the lemon zest. If it is bitter, it is better to remove it from the fruit. Otherwise, the drink may also have an unpleasant bitterness.

Selection and preparation of ingredients

In order for the compote to turn out not only tasty, but also healthy, it is important to choose the right products. Unripe fruits will not give the required aroma, and overripe fruits will turn into puree after heat treatment.

Apples are medium-sized, ripe, with firm and juicy pulp.

The fruit must not show signs of rotting or damage by insects.

Lemons choose the correct shape, no dents, dense to the touch. It is better to take citruses with a smooth skin. They have a lot of pulp, and the skin is thin. These fruits contain more nutrients and have a richer aroma.

Before cooking, the fruits are thoroughly washed. This is especially true for store-bought fruits, as they are waxed to increase shelf life. If the peel of the fruit is hard, it is removed, the core is cut out. If the lemons are bitter, you can pour over them with boiling water. To prevent the apples from darkening, the crushed fruit is kept in salted water.

Preparation of containers

For canning compotes, glass jars with a volume of 2 liters or more are used. The container must be intact, without cracks or chips in the neck area. Covers for seaming use metal, with a rubber gasket or a twisting mechanism. They should be free of scratches and irregularities and fit well.

Before distributing the product, the containers are well washed with baking soda, rinsed with water.

Banks and lids must undergo a sterilization process before seaming. They can be processed together; for this, rubber gaskets are removed from the covers.

Sterilization methods:

  • using steam;
  • on the teapot;
  • in the oven;
  • in a microwave oven, double boiler, multicooker.

You need to sterilize jars and lids just before seaming. If the containers are new, it is recommended to hold them for 2-3 minutes under running hot water before processing.

How to make apple-lemon compote

There are many different recipes for making apple and lemon compotes. Drinks are boiled from crushed fruits or whole fruits are used, herbs and alcohol are added. However, compotes do not tolerate digestion. With prolonged heat treatment, fruits lose vitamins and turn into puree.

Classic recipe

Ingredients:

  • apples - 3 kg;
  • lemon - 1 pc.;
  • sugar - 350 g;
  • water - 2.5 liters.

Apples are well washed, cored, cut into slices. Lemons are cut into slices. Syrup is made from sugar and water. Chopped fruits are evenly laid out in prepared sterilized jars and poured with hot sweet liquid. Banks are rolled up and turned upside down. In this position, leave to cool completely and put away in a dark, cool place.

Spice option

Ingredients:

  • apples - 3 kg;
  • lemon - 1 pc.;
  • water - 2.5 l;
  • sugar - 600 g;
  • cinnamon stick;
  • carnation.

The fruit is washed, pitted, cut into slices. Syrup is prepared from sugar and water. During the cooking process, add cinnamon and cloves. Apples are dipped into boiling syrup for a few seconds, pulled out with a slotted spoon, distributed over sterilized jars. Filter the syrup, add lemon and boil for another 5 minutes. Banks with apples are poured with ready-made liquid, corked. Allow to cool, put in the cellar.

Further storage of compote

You can store apple and lemon compote for 2 years. Keep the workpiece in a cool dark place, with an air temperature of no higher than 15 degrees. The humidity should also not be high, otherwise rust may form on the metal covers. It is allowed to store compotes in a cabinet at room temperature, but the shelf life of such a product is halved.

An open jar of compote is stored in the refrigerator. You need to consume the product within 1 week.


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