A simple recipe for making strawberry compote for the winter
Strawberries can be used not only fresh, but also as raw materials for winter harvesting. The berry is great for making compotes, the recipes for which there are a large number of variations. How to properly prepare strawberry compote for the winter should be learned in advance, since getting a delicious drink is possible only with knowledge of the intricacies of the process.
Preparation for cooking strawberry compote for the winter
Souring of compotes or the explosion of rolled up cans often occurs not only due to poor sterilization of cans, but also due to poor-quality processing of raw materials. For cooking, it is worth choosing ripe berries that have a dense structure, which will prevent deformation of the berries and will not allow them to boil.
Collecting strawberries must be carried out immediately before cooking, since the berries quickly deteriorate and cannot be stored for a long time.
The material is sorted by size, washed gently and tails are removed. The berries are washed under running water with low pressure or in a large basin. The latter option allows you to maximally clean the raw materials from foreign objects, since debris floats to the surface of the water and can be easily washed off.
The subtleties of cooking
It is important to properly handle containers and lids, which must be washed and sterilized in advance. To do this, the surface of the cans is treated with soda and hot sterilized.
To do this, you can use the following options:
- boiling in water;
- aging in the oven;
- placing in the microwave;
- using a steam kettle.
After sterilization, the jars are turned upside down and covered with a clean towel on top. If the recipe involves boiling the container, then it is more convenient to use dishes with a volume of no more than 2 liters. Strawberries are malleable, so long-term hot processing is not recommended, as the berry loses its shape.
After rolling up, the jar must be turned upside down and covered with a warm blanket, leaving until it cools. When you add more sugar, the compote turns out to be more concentrated. Subsequently, it can be diluted with water, which will increase the volume of the resulting drink.
Strawberry compote recipes
There are many strawberry recipes today. The main difference has to do with the processing method and the amount of sugar required to prepare the drink. There are options with the need for sterilization or the use of draining and pouring hot syrup.Strawberries can be the main ingredient in a recipe, but other ingredients are often added to add flavor.
A simple recipe for the winter
You can make a strawberry drink without using traditional sterilization. For the recipe you need to use:
- berries - 800 g;
- water - 2.5 l;
- granulated sugar - 1.5 tbsp.
This amount of products is designed for a 3 liter can. Strawberries are laid out in a jar washed and treated with boiling water with the calculation of filling it with 1/5 of the container, which is filled with boiling water, the containers are left for 15 minutes to cool. After that, the liquid is poured into a saucepan, brought to a boil, and the syrup is prepared by dissolving the sugar.
On average, it should take 3 minutes after boiling. The hot solution is poured into a jar, and it is rolled up with a lid.
Frozen strawberry compote
The advantage of this method is that it allows you to make compote at any time of the year. To prepare a drink you will need:
- strawberries - 400 g;
- water - 2 l;
- sugar - 250 g
First, a syrup is prepared from water and sugar. After boiling, frozen berries are added to the solution, which must be brought to a boil and kept in this state for another 3 minutes.
Strawberry compote for the winter with mint
Peppermint gives the drink freshness and increases its tonicity.
The recipe for a 2 L can assumes the following ratio of ingredients:
- strawberries - 300 g;
- granulated sugar - 200 g;
- water - 1.8 l;
- sprigs of mint - 2 pcs.;
- citric acid - 6 g.
Syrup is prepared from sugar and water, which must be boiled until the sugar is completely dissolved and the liquid boils. The berries are laid out in a jar and poured over with a hot solution. Mint is added to the container and covered with an iron lid on top, leaving for 10 minutes. The greens are removed and the solution is carefully drained, the syrup is brought to a boil. Citric acid is added to the jar, poured with a solution and rolled up.
Strawberry and apple compote for the winter
Apples well set off the taste of strawberries, so this combination is considered traditional.
In order to cook such a compote, the finished product must:
- water - 2 l;
- sugar - 300 g;
- berries - 500 g;
- apples - 2 pcs.
The number of products is designed to receive 3 liters of the finished drink.
The apples are cut into small wedges and cored. Cooked raw materials are laid out in jars and poured with boiling water. After 1 hour, the liquid is drained, brought to a boil and a syrup is prepared by adding sugar. The solution is poured into jars and the containers are rolled up.
Strawberry and currant compote for the winter
Currants give the compotes an unusually rich color and go well with strawberries.
To prepare and obtain 3 liters of compote, you will need:
- strawberries - 300 g;
- red and black currants - 360 g and 240 g;
- granulated sugar - 360 g;
- water - 3 l.
The berry mixture is placed in a jar, boiling water is added and left in this form for 20 minutes. The liquid is drained, brought to a boil over a fire and sugar is added. The solution is kept in a boiling state for 3 minutes, after which the berries are poured into it. The containers are closed with a lid and removed to cool.
How to store compote
For good storage of compote, it is important to carefully close the cans, which will prevent air from entering the container and the processes of souring the drink. Workpieces are stored in a dark cool room, which is often a cellar or pantry. It is important that the room is not too humid, otherwise the covers will quickly rust.
