Comote of apples with lemon: 2 step-by-step recipes for cooking for the winter, storage

Not only in summer, but also in winter, it is pleasant to drink refreshing and tonic drinks. 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 useful substances and vitamins are preserved in the drink. Making compote is easy, we offer you simple recipes for its preparation.

Features of making compote from apples with lemon for the winter

Apple-lemon compote doesn't take long to make.

Tips:

• to preserve the beneficial properties, the duration of cooking fruit should not exceed 2-5 minutes;
• fruits need to be poured with boiling syrup, so they do not lose their shape;
• you need to cook compote in two steps, letting the fruit brew and let the juice go;
• for additional flavor, you can add herbs, spices, honey;
• follow the recipe;
• use one variety of fruit to make a drink;
• to highlight fruit sweetness, add a pinch of s alt to compote.

When preparing 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 he althy, it is important to choose the right products. Unripe fruits will not give the necessary flavor, and overripe ones will turn into puree after heat treatment.

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

Fruits should not show signs of rotting or insect damage.

Lemons choose the right shape, no dents, dense to the touch. Citruses are best taken with a smooth peel. They have a lot of pulp, and the skin is thin. Such fruits contain more nutrients and have a richer flavor.

Before cooking, the fruits are thoroughly washed. This is especially true for fruits purchased in the store, as they are coated with wax to increase the 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 boiling water over them. In order not to darken apples, chopped fruit is kept in s alted water.

Preparation of containers

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

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

Jars and lids must be sterilized before being sealed. You can process them together, for this, rubber gaskets are removed from the covers.

Sterilization methods:

• using steam;
• on the teapot;
• in the oven;
• in the microwave oven, double boiler, slow cooker.

Sterilize jars and lids immediately 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 brewed 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 piece;
• sugar - 350 g;
• water - 2.5 l.

Apples are well washed, core removed, cut into slices. Lemons are cut into slices. Syrup is made from sugar and water. Crushed 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 clean in a dark, cool place.

Spice variant

Ingredients:

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

Fruits are washed, pitted, cut into slices. Syrup is made 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 in sterilized jars. Strain the syrup, add lemon and cook for another 5 minutes. Banks with apples are filled with finished liquid, clogged. Allow to cool, clean in the cellar.

Further storage of compote

You can store apple compote with lemon for 2 years.Keep the workpiece in a dark, cool place, with an air temperature not higher than 15 degrees. Humidity should also not be high, otherwise rust may form on metal lids. It is allowed to store compotes in a cabinet at room temperature, however, the shelf life of such a product is halved.

An open jar of compote is stored in the refrigerator. Use within 1 week.

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