The apricot and cherry compote combines both sweetness and sourness, which negates the taste of the drink. Such preservation is prepared very quickly by the double pouring method, but at the same time all berries and fruits must be fresh and just plucked from the branches. If you are one day late with cooking and leave the food in the refrigerator, then they must already be pitted, otherwise the compote may become cloudy and ferment.
If you like unusual flavors, then when pouring the compote for the first time, add a few sprigs of mint to it, which remove them during the second pouring.
Preparation
1. Thoroughly rinse the apricots in water, washing off the top fleecy layer on their surface. Divide it into halves and remove the bones. Pour the halves into the washed jar. Rinse the cherries and add them to the apricot jar.
2. Boil water and pour it into a container, substituting a knife, a spatula under it, so that it does not burst from the temperature drop. Cover with a tin lid and leave for 10 minutes.
5. Pour boiling water into the container for the second time. Try not to add a little to the sides so that the liquid does not spill out during canning.
6. Cover the jar with a tin lid scalded with boiling water and seal it with a preservation key or simply screw the lid back on. To be sure of the strength of the seaming, turn it upside down or on its side and listen to see if air is coming out. If necessary, we will roll it.
7. Then we move our blank to the pantry or cellar and store it for about 1 year - the preservation with seeds is not stored longer than this period, but as usual it will be opened in six months, when winter comes and so you want to enjoy a fragrant compote of apricots and cherries.
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Apricot and cherry compote is made from fresh pitted fruits. It is due to the seeds that it acquires a more pronounced aroma and rich taste. For sixteen servings of such a compote, a half-kilogram of apricots and a gram of cherries, as well as eight tablespoons of granulated sugar.
It would seem that what could be simpler than dried fruit compote - everyone knows how to cook it: threw dried fruits into water, added sugar, boiled and after a while the compote is ready. But only here some questions immediately arise. For example, how much do you need to cook dried fruit compote? When in
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Ingredients for a strawberry compote for a 3 liter jar: Making a strawberry compote: If you want a richer compote, put more strawberries. Pour boiling water over the strawberry jars. Leave the jars to sit for 10-15 minutes. Close the jar with a special lid with holes, pour the water into the pan.
Cherry compote is one of the most delicious, favorite and demanded of all such preparations for the winter. He is equally loved by both adults and children. It turns out like two in one, at the beginning the cherry juice itself is drunk, and then you can feast on the cherries themselves.
And what could be better and tastier than such a compote prepared with your own hands. When on some holiday I open a jar, and there is any store juice on the table of drinks, and then, of course, home preparation first of all ends. And you always have to get both the second and the third cans from the basement. Therefore, I harvest it as much as possible.
And it attracts first of all with its taste, beautiful rich dark ruby color and, of course, aroma.
You can harvest it in different ways. Today we will consider the simplest recipes, without sterilization. Such preparations are made quickly enough, they are stored well and, most importantly, they are very tasty.
We need (the calculation is given for one three-liter can):
- cherry -500 gr
- sugar - 300 gr
- water -2.5 liters
Preparation:
1. Sort out the cherries, removing overripe, spoiled and pecked fruits. Rinse thoroughly to remove all debris. Put on a towel so that water is glass from the fruit.
2. Banks to wash and sterilize. There are different ways to do this. Can be sterilized over steam. To do this, pour water into a saucepan, put a colander on it, and into it a jar with the neck down. The water will boil and the can will be exposed to steam. It is believed that if the jar is hot when touched from the outside, then it is ready for canning.
You can pour 1/3 of boiling water into a jar. Soak the water for 15 minutes and then drain. To prevent the jar from bursting, put a tablespoon in it, and pour boiling water in small portions through the spoon.
You can sterilize the jars by placing them in the oven.
3. We prepare the lids, and we will use metal lids, which are screwed on with a seaming machine. We also wash them, then put them in a pot of water. Bring the water to a boil and boil the lids for 10 minutes.
4. Pour cherries into prepared jars. A can takes about 500 grams. But in order not to weigh it every time, you can use a glass as a yardstick. You will need 3 glasses per jar. And you can make it even easier, just pour 1/3 of cherries into each jar.
5. Boil water. We need about 2.5 liters for each can. It is best to use spring water, or, in extreme cases, filtered.
6. Pour the cherries with water to the very edge, cover with a lid. Leave to infuse for 15 minutes.
7. Then drain the water into a saucepan using a lid with holes.
8. Pour sugar into a saucepan, at the rate of 300 grams per jar. Boil.
9. Pour the resulting syrup into the jar so that when the metal lid is closed, part of the syrup will drain. This way we can be sure that there is no air left in the jar.
10. Close the jar with a seaming machine.
11. Turn the jar upside down and cover with a blanket.
12. Withstand in this position for one or two days. Natural sterilization will take place under the blanket. In addition, if the bank is not tightly closed, we will see in time that it is leaking. Such a jar should be opened, the contents, along with the fruits, should be poured into a saucepan, boiled for 10 minutes, poured back into the jar and screwed up again. Or just have a drink.
13. Then turn the jars and leave for observation for 2-3 weeks. During this time, and for the entire storage period, the lid should not be lifted. If this happens, then it should be discarded.
Cherry compotes are distinguished by the fact that they are not "capricious" enough in comparison with other fruits. And because of this, they almost never "explode", and their lids do not rise. Maybe that's also why, they are very fond of harvesting.
This is perhaps the easiest cooking method. But there is another simple recipe, according to which we prepared. This method is also applicable for today's topic. Let's remember it.
How to make cherry compote without sterilization
- cherry - 500 gr
- sugar - 300 gr
- water - 2.5 liters
Preparation:
1. In the same way as in the previous recipe, prepare cherries and jars.
2. Pour 1/3 of cherries into prepared jars.
3. Boil water.
4. Fill in water so that only the cherry is covered; you do not need to completely fill the jar with water. Leave to infuse for 10 minutes. During this time, the cherry and the jar will warm up.
5. After 10 minutes, drain the water into a saucepan. And boil it again.
6. Pour sugar into a jar, pour boiling water over 1/3 part again. Let stand for 15 minutes. During this time, some of the sugar will disperse.
7. Meanwhile, bring more water to a boil.
8. Add it to the very top, so that when you put the lid on, some of the syrup will drain out. So we will be sure that there is no air left in the jar. An additional portion of boiling water will completely dissolve all the sugar.
9. Cover and tighten immediately.
10. Turn the cans over and place them under the blanket until they cool completely.
11. Then turn over and leave for observation for 2-3 weeks.
According to these two recipes, cherries can be scalded not in a jar, but in a saucepan. Pour boiling water over it, leave for 15 minutes. Then drain the cherry water, boil with sugar, put the cherries in jars, and pour the prepared syrup. Tighten immediately.
How to prepare compote without sterilization with cooking cherries
We need (for a three-liter jar):
- cherry - 500 gr
- sugar - 300 gr
- water - 2.5 liters
Preparation:
1. Sorting cherries and mine. We prepare jars and lids, that is, wash and sterilize.
2. For the preparation of compote, I use a 10-liter saucepan. That is, from this calculation, I prepare 3 three-liter cans.
3. I pour 7.5 liters of water into a saucepan and set to boil.
4. After the water has boiled, I pour 900 grams of sugar into it, you can add 1 kg, that is, a whole bag. Let it boil again.
5. Then pour 1.5 kg cherries or 9 full glasses into a saucepan.
6. After boiling, cook for 10-15 minutes.
7. First I put the cherries in the jars so that they are evenly distributed over all three jars. And then pour in cherry syrup.
8. Pour to the very edge so that when you close the lid, a little syrup spills out.
9. Immediately tighten the lids using a seaming machine.
10. Then turn the banks over and cover with a blanket. Leave to cool completely.
"Assorted" cherries with apples - recipe without sterilization
Such compotes are good to do with not very large early ripening apples, which ripen at the same time as cherries. As a rule, there are so many of them that you do not have time to process them. And sometimes, when they have a big harvest, you don't even know what else you can do with them.
We need (for one three-liter jar):
- cherry - 2 glasses
- apples - 7-8 medium-sized
- sugar - 350 gr
- water - 2.5 liters
Preparation:
1. Sort out the cherries and wash. Wash the apples. Cut large apples into two or four parts, removing the core and seeds. Small apples can be left uncut and left intact.
2. In a large saucepan, I have a 10-liter one, pour 7.5 liters of water. Bring it to a boil.
3. Add sugar, let it boil.
4. Add cherries to a boil. Cook for 5 minutes.
5. Add apples. Also let it boil. If the apples are intact, they will most likely remain intact. But if they are cut, and the apple variety is crumbly, then the pieces will immediately begin to crumble. In principle, nothing terrible will happen from this. It's just that the compote itself will turn out to be more saturated, with particles of applesauce.
6. Cook after boiling for 10 minutes.
7. First put apples and cherries in prepared jars, distributing them evenly over all jars. Then pour the cherry and apple syrup, the aroma of which spread not only throughout the kitchen, but even leaked out into the street.
8. Cover the jars with prepared lids. Do not forget that some of the syrup should pour out a little from the jar.
9. Tighten the covers with a seaming machine.
10. Turn the banks over and cover with a blanket until they cool completely.
In the same way, you can roll cherry compote with other fruits and berries.
Cherry compote with apples - recipe number 2
We need (for one three-liter jar):
- cherry - 2 glasses
- apples - 7-8 medium-sized
- sugar - 300-350 gr
- water - 2.5 liters
Preparation:
1. Cooking apples, cherries and jars as described above.
2. Pour cherries into the jar.
3. Boil water and pour over the cherries, let stand for 15 minutes.
4. Drain the cherry water into a large saucepan. Bring it to a boil.
5. Pour sugar into it and add apples. Cook for 6-7 minutes.
6. Add the apples to the jar to the cherries.
7. Boil the syrup and add to the jars, so that when the lids are covered, the syrup spills slightly from the jar.
8. We tighten the lids with a seaming machine.
9. Turn the cans over, cover them with a blanket and leave to cool completely.
10. Then turn the cans over again and leave for observation for 2-3 weeks.
In all the above recipes for a three-liter jar, we use 300-350 grams of sugar. In this version, they can be drunk just like that, everything is balanced in them and there is a sweet and sour taste. Sometimes more sugar is added, up to 600 grams per liter of water.
Such compotes are highly concentrated and diluted with water.
We have considered with you the most basic recipes for preparing delicious aromatic cherry compotes for preparation for the winter. I think that you can choose from them, what you like the most and easily prepare them. To delight yourself and your loved ones with this delicious "hello" from the summer!
I will only say that all the recipes are very simple, even those who have never come to the stove, and even more so have not canned anything, can cope with their preparation. Therefore, collect or buy cherries, stock up on positive things, and cook delicious compotes. Without positive, nothing will work, I warn you right away! Only a good mood and a desire to cook makes our food truly tasty and healthy!
Bon Appetit!
Hello everyone, my culinary friends.
Today I canned cherry, sweet cherry and apricot compote for the winter.
My recipe is quick and the compotes are delicious.
I canning in three-liter jars.
First, I thoroughly rinse the cans with warm water, soda, or detergent for the dishes. I turn them upside down so that only water is glass, and that's it. I don’t sterilize cans! And I only boil the lids.
And I start to put the washed berries in the jars. Approximately 150g cherries and cherries and 100g apricots for 1 can.
A little more, but not much more. We need compote, not fruit. I cut the apricots into pieces. In total, 400 g of fruit came out in a jar. Then I fall asleep in each container 200 g of sugar, and 1 teaspoon of citric acid.
And put it aside. In a kettle, I bring the water to a boil, and immediately pour it into a jar of berries. I fill it to the very top, cover it with a lid and roll it up with a key.
And I put the ready-made cans with compote on the table and cover with a warm blanket. And so, I put all the cans in the same place. Then I cover the top with a warm blanket and leave it to warm up until the next morning. So banks with a guarantee will be in the apartment all summer. We don't have a basement, and all the conservation is kept in the apartment, in the closet. And I have no surprises. It was in my youth that my cans exploded when I was just learning to preserve.
The next morning, I take out the cans, still warm, from under the covers, and give a little time to cool completely.
Then I send it to the storage room. Even better, if there is a basement, then you can not wrap up the finished cans with compote in a blanket, but immediately send them to the basement. In total, I rolled up 12 cans of compote, and it took me a little over an hour. And one can needs 15 minutes and then with boiling water. Convenient and fast. And the compotes are delicious and rich. Everything is obtained in moderation to taste, both sugar and acid.
The recipe is excellent and proven for many, many years. I indicated the cost and weight of products for 1 three-liter can.
I wish everyone to try and enjoy a wonderful drink.
Until next time!
Cooking time: PT00H15M 15 min.
Estimated Serving Cost: RUB 20
Cherry and apricot compote ideally combines a soft and sweet apricot aroma with a fragrant cherry note. For cooking, it is better to choose dense, slightly unripe fruits that can retain their shape after double pouring with boiling syrup.
Canning without sterilization implies special requirements for the processing of fruits and glass containers. The fleecy skin of apricots must be thoroughly cleaned with a soft brush, their seeds and all the stalks must be removed. Do not fill the jar more than a third.
The present drink takes on an amazing burgundy color. A pinch of cinnamon turns it into a delicious dessert drink.
Ingredients
You will need a can for 1 liter: 
- 3-4 apricots
- 150 g cherry berries
- 150 g granulated sugar
- 700-800 ml hot water
Preparation
1. Thoroughly rinse the apricots in water, washing off the top fleecy layer on their surface. Divide it into halves and remove the bones. Pour the halves into the washed jar. Wash the cherries and add them to the apricot jar.
2. Boil water and pour it into a container, substituting a knife, a spatula under it, so that it does not burst from the temperature drop. Cover with a tin lid and leave for 10 minutes.
3. Then change the lid to a drain lid and pour the water back into the pot. Boil it again for the second pour.
4. While the water is heating up, add granulated sugar to the steamed fruits and berries in the jar. Optionally - a little cinnamon or vanilla.
5. Pour boiling water into the container for the second time. Try not to add a little to the sides so that the liquid does not spill out during canning.
Prepare a compote of apricots and cherries for the winter, and my recipe with a photo will help you with this.
Homemade drinks are good at removing thirst in summer, when there is an abundance of fruits and berries in the dachas, you can cook them at least every day. In winter, compotes can become a source of vitamins and minerals, only for them to be preserved, a number of conditions must be observed.
We offer the easiest way to prepare compote without sterilization, in which many vitamins will be preserved.
Apricots and cherries perfectly complement each other, in such a combination you can cook not only compotes, but also jams, preserves, confitures. Blanks from these fruits and berries have a beautiful color, pleasant aroma and taste. By the way, as an option, you can twist it.
To prepare the apricot-cherry compote, you will need the following ingredients:
- apricots - 1.5 kg,
- cherries - 1-2 glasses,
- sugar -200-300 gr. per liter of water,
- citric acid 1/2 teaspoon.
For compote, it is best to select only hard cherries. It is also advisable to choose apricots that are not despised. It is not advisable to take green ones, as they will add bitterness to compote, overripe will creep.
First of all, you need to sort out the cherries, remove the leaves, twigs that often fall during collection, then rinse thoroughly, changing the water twice. 
Cherries do not like excess moisture, they should not be kept in water for a long time, so we immediately put the berry in a colander and let the excess water drain.
Then we prepare the apricots, rinse them in water. 
Banks should be prepared in advance. They need to be sterilized. This can be done in two ways. Place the cans in a saucepan with steam or rinse twice with boiling water.
Place a layer of apricot in prepared jars. Then we lay a row of cherries. 
and another layer of apricot. 
We fill the jars with apricots and cherries by about one third or half.
Fill the prepared jars filled with fruits and berries with boiling water. We do this carefully so that the jars do not burst from sudden heating. 
Pour boiling water over the edge, cover with lids and leave for 10 minutes.
Syrup preparation.
We drain the water into a saucepan, add sugar according to the recipe. Bring the syrup to a boil. 
We tighten the jars with prepared sterile lids. 
We turn over the banks and check for leaks. We leave the jars to cool until morning. 
The apricot and cherry compote prepared according to this recipe will please your loved ones, will delight the kids. Canned berries and fruits can be used for making fruit salads, as well as decorating desserts. 
Also try to cook