10 best step-by-step recipes for feijoa compote for the winter
Apples, pears, cherries, cherries, and strawberries are considered standard products for making compote. Exotic fruit preparations are gaining more and more popularity. Making feijoa compote for the winter is an excellent solution, since the fruit has an unusual taste and a lot of useful substances.
Feijoa is rich in ascorbic acid, vitamins, magnesium, calcium, potassium, copper, manganese. The main advantage of the fruit is its high concentration of iodine, which strengthens the immune system, improves the work of the cardiovascular system, and stabilizes the work of the digestive tract.
Features of making feijoa compote for the winter
Feijoa is eaten fresh or canned. It is often used to make jam, jam, juice, compote, and liqueur. When buying berries, it is better to give preference to the market, where you can ask to taste or look at the freshness of the fruit. Fresh and dried fruits are suitable for cooking compote. Additional ingredients for the fruit are:
- pears;
- apples;
- tangerines;
- Garnet;
- rose petals;
- ginger;
- orange;
- lemon.
The fruit should be ripe, soft and juicy. Unripe specimens are left to ripen in the sun for 3-4 days. High-quality feijoa has a transparent pulp, specimens with brown insides are spoiled, they are immediately discarded. The scent of the fruit is similar to a mixture of strawberries with kiwi and pineapple.
Preparing food and dishes
All fruits are thoroughly washed, blanched in boiling water. The peel does not need to be removed, only the tails should be cut off. Dried feijoa is often thrown into the compote, it boils well and gives a pleasant aroma.
If desired, the fruit is peeled, which is dried and used to re-prepare the compote.
Before starting canning, you should select and prepare containers for storage. The containers must be intact, without cracks, chips, damage. They are washed in soapy water, rinsed thoroughly and sterilized together with the lids.
The best recipes
Due to its rich composition, feijoa prevents colds, strengthens the body in the cold season, prevents vitamin deficiency, anemia. Compote is drunk immediately after boiling or stored for the winter. Below will be presented the most relevant recipes for preparing a drink.
With quince fruits
Cooking an exotic compote is impossible without:
- 350-400 g feijoa;
- 350-400 g of quince;
- 350 g of sugar.
Step-by-step cooking:
- The fruits are washed, tails removed, cut into pieces.Cut fruits are placed in a sterilized container.
- Water is boiled in a saucepan, poured into a jar, insisted for two hours.
- Then the water is again poured into a saucepan, mixed with sugar, brought to a boil, poured into a container.
The workpiece is covered with a lid, hermetically rolled up with a key for conservation, wait for cooling and placed in a permanent storage location.
With cranberries
Cranberries and feijoa bear fruit at the same time, which allows the two products to be combined. Fruit and berry mix has a delicate aroma, astringency and sourness.
Components:
- 200 g feijoa;
- 100-150 g of cranberries;
- 1 pinch of citric acid;
- 300 g granulated sugar;
- 2-2.5 liters of water.
Cooking technology:
- After washing, the fruits are dried, the stalks are removed. Cranberries are poured with cold water, infused for 1-1.5 hours. This is necessary for sorting berries - dried specimens will float up.
- The bottom of the sterilized bottle is covered with fruits, sugar, citric acid.
- Water is boiled in a saucepan, poured into containers, covered with lids, rolled up, shaken to dissolve sugar.
Banks should be turned upside down, wrapped in a blanket and left for 2 days.
With apples
It is better to give preference to red-sided ripe apples, they will make the drink fresher and more colorful.
Required products:
- 250 g feijoa;
- 300 g apples;
- 2 cups sugar
- a pinch of citric acid;
- 2-2.5 liters of water.
How to cook:
- the fruit is washed, the stalk and the seed box are removed from the apples, cut into pieces;
- boil water in a saucepan, blanch the fruits in it, remove, transfer to a sterilized container;
- syrup is mixed with sugar and citric acid, berries are poured over it.
The workpiece is rolled up, sent to cool.
With tangerine
Citrus fruits always cheer up, especially during the cold winter season. Such an exotic compote will appeal to every household.
What you need:
- 3 tangerines;
- 500 g feijoa;
- 2.5-3 liters of water;
- 0.5 tsp citric acid;
- 2 tbsp. granulated sugar.
Cooking method:
- Tangerines are peeled, green fruits are washed, cut into halves. Both components are mixed with granulated sugar.
- Boil water with citric acid in a saucepan for half an hour.
- The finished solution is poured into the contents of the bottles.
The container is hermetically sealed, turned over, covered with a warm blanket, insisted for several days.
With pomegranate
The pomegranate will give the blank an unusual, tart-sweet taste and delicate aroma.
What you need:
- 2 cups sugar
- 2.5-3 liters of water;
- 1.5-2 cups of peeled pomegranate;
- 300 g feijoa.
How to cook:
- The berries are washed, poured with boiling water. After cooling, the contents of the bowl are transferred to sterilized dishes, mixed with pomegranate seeds.
- Boiling water is poured into a jar, insisted for 5-10 minutes to release the juice.
- The mixture is poured into a saucepan, mixed with sugar, boiled.
Fruits are poured with hot syrup, rolled up, left to cool.
With oregano
Fans of spicy notes will like this compote variation. For cooking you will need:
- 300 g feijoa;
- 2 cups granulated sugar;
- 2.5 liters of water;
- 1-1.5 tbsp. l. oregano.
Cooking method:
- the fruits are washed, blanched in boiling water with sugar, taken out, transferred to a sterilized container;
- spices are infused in one glass of boiling syrup for half an hour;
- the remaining water is boiled, boiled for 5-10 minutes, put the berries in a saucepan.
Fruits are transferred to a sterilized bottle, filled with syrup and herbal infusion, and corked.
With lemon juice
Required products:
- 0.5 kg feijoa;
- 1-2 lemons;
- 0.5 kg of sugar;
- 2 liters of water.
How to do:
- wash lemon, blanch, cut in half, remove seeds, squeeze out juice, wash feijoa, remove tails;
- fruits are transferred to a jar, covered with sugar, poured with lemon juice;
- having boiled water, it is poured into a saucepan, insisted for 5 minutes, poured back, boiled and finally poured into a container.
Compote is poured into a decanter or rolled up for the winter. For more flavor, you can add peppermint or lemon balm leaves to the drink..
With rosehip petals
What do you need:
- 300 g feijoa;
- 100 g rosehip petals;
- 2 cups granulated sugar;
- 2 liters of water.
Cooking method:
- all components are washed, placed in a sterilized bottle;
- pour boiling water, cover with a lid;
- after insisting, the liquid is poured into a saucepan, boiled, mixed with sugar.
The contents of the container are poured with boiling syrup, tightly rolled up with lids.
Without citric acid sterilization
After sterilization of the container, feijoa, sugar are placed in it, poured with boiling water. After infusion, the liquid is poured into a saucepan, boiled along with the fruit. After removing the container from the stove, add citric acid to it, stir it, pour it into a container. The workpiece is rolled up, sent to the storage location.
Sugarless
For fans of diet food and drinks, the sugar-free option is recommended. At the same time, the taste will not deteriorate, even brighter. Sugar-free compote is prepared in the same way as the above recipes.
Further storage
To consume fresh compote, it is poured into a bottle, placed in a refrigerator. In such conditions, it is stored for no more than 2-3 days. For long-term storage, the drink is sterilized in a metal bowl, after which it is rolled up with plastic lids. The workpiece is stored in a dark cool room like a cellar or basement for 7 months.
