Multifruit compote for the winter: 10 simple step-by-step recipes
There are a huge number of ways to prepare multi-fruit compotes for harvesting for the winter. They all have the same end goal - sterilization of fruits and syrup in which they are stored, protection against the penetration of various harmful microorganisms, inhibition of fermentation and mold development in the finished product.
Features of preparing compote "Multifrukt" for the winter
Multifruit compotes are prepared from a mixture of 2-4 types of fruits and berries.
When choosing ingredients for multi-fruit compotes, preference should be given to fruits and berries with different colors and acidity. This helps to create an interesting composition of taste, improve the appearance and taste of the finished product.
Some fruits have low acidity, so to improve the taste and suppress the development of microorganisms, you need to add citric acid. For different types of compotes, the concentration of sugar syrup is not the same. The content of sugars and acids in fruits and berries, even within the same variety, can vary greatly depending on various indicators - the growing zone, the degree of fruit ripeness. Compote of two different compositions with the same sugar content can be sour or sugary-sweet.
To make compote you will need:
- Fresh seasonal fruits, berries.
- Water, preferably purified.
- Auxiliary ingredients - sugar, vanillin.
- Classic aluminum preservation lids, new design screw lids.
- Cleaned dry glass jars.
- Large metal container for pasteurization.
Requirements for the main ingredients
Sweet varieties of fruits and berries with fragrant and beautiful fruits are best suited for compotes. It is advisable to choose fruits that do not boil soft and do not change color during heat treatment.
Fruits and berries for the preparation of compotes must be whole, without rot and stains, damage and other defects. Fruits of medium maturity should be chosen, as unripe ones often have a sour taste and low color, while overripe ones are easily boiled.
Ingredients should be washed, sepals and stalks removed, and, if possible, seeds.
Large fruits are cut into equal slices of small size. To preserve whole fruits, their diameter should not exceed 3.5-4 cm.
Preparing jars
Special attention should be paid to the choice of containers and lids for sterilization. The presence of chips and cracks on the walls and necks of glass jars is not allowed. Covers must be intact, smooth, without traces of rust. The enamel of a modern screw cap should not be chipped to prevent metal corrosion and damage to workpieces.
To pasteurize compote, you must use thoroughly washed and dried dishes. Jars should be thoroughly cleaned with a baking soda solution and dried. Dishwasher owners can prepare their containers by running the wash cycle at the highest available temperature and duration.
How to make multifruit compote at home
Prepared fruits and berries are packed in pre-prepared containers. Stack the fruits carefully so as not to damage them.
It is necessary to prepare the syrup in advance - the water is brought to a boil, after which the required amount of granulated sugar is dissolved in it, stirring.
The components placed in jars must be immediately poured with hot syrup. To avoid cracking, small fruits are poured with a solution at temperatures up to 65 ° C, large fruits and berries at a temperature of 95 ° C. After filling with syrup, the jars are sent for sterilization.
Jars loosely covered with pre-sterilized lids are placed on the bottom of a large saucepan and poured with cold water so that 1.5-2 cm remain to the top of the neck of the jar.
Water in which canned food is immersed must be heated to a boil. Sterilization time depends on the composition of the compote, on average 18-20 minutes for liter jars, 25-35 minutes for three-liter jars.
After the sterilization time has elapsed, the jars are closed with a seaming key and turned over. The finished preservation should be wrapped with a cloth until it cools completely.
Recipes for making multifruit compotes for the winter
Several bright fruit combinations for winter multivitamin compotes.
Proportions are given for a volume of water of 3 liters. The mass of products is indicated in grams.
From zucchini and cherry plum
An unusual combination of neutral zucchini and fragrant cherry plum allows you to get a multi-compote that tastes like pineapple syrup.
Zucchini must be peeled and cut into large cubes or slices, previously cleared of seeds.
Ingredients:
- zucchini - 600;
- cherry plum - 400;
- sugar - 300;
- citric acid - 5.
Orange and gooseberry
Orange and gooseberry compote has a slightly tart exotic taste reminiscent of mulled wine. In preparation, oranges should be cut into slices of the same thickness.
Components:
- gooseberries - 400;
- orange - 1 piece;
- sugar - 300;
- fresh mint - 10.
From chokeberry and apples
Chokeberry color compote in a beautiful ruby color, apples add sourness:
- chokeberry - 300;
- apples - 200;
- sugar - 250.
From rose hips and sea buckthorn
Fresh, slightly sour drink, rich in vitamin C, essential in the cold season. Sea buckthorn gives the drink a bright sunny color, reminiscent of summer.
Ingredients:
- rosehip - 200;
- sea buckthorn - 300;
- sugar - 350.
From gooseberries and raspberries
A bright and fragrant drink will appeal to lovers of sweet and sour compotes:
- gooseberries - 250;
- raspberries - 350;
- sugar - 350.
Blackcurrant & Cherry
Concentrated, brightly colored drink diluted with sparkling mineral water before drinking, kids love it.
Ingredients:
- black currant - 250 grams;
- cherries - 250 grams;
- sugar - 350 grams.
From garden strawberries with lemon
One of the brightest and most fragrant fruit combinations. Lemon gives the composition a fresh exotic taste:
- strawberries - 350;
- lemon - 1 piece;
- sugar - 350.
From grapes and apples
To make a drink, you should choose grapes of sweet, dark varieties. Grapes of light varieties will not give the drink the necessary color intensity:
- grapes - 450;
- apples - 250;
- sugar - 300.
From gooseberries and apricots
To give the drink an intense shade, you can add a small amount of dark-colored berries to the composition:
- gooseberries - 250;
- apricots - 250;
- dark berries (cherry, blackcurrant, mulberry) - 100;
- sugar - 350.
From sea buckthorn and apples
Another combination of ingredients for lovers of sea buckthorn drinks:
- sea buckthorn - 250;
- apples - 250;
- sugar - 350.
How and how much can be stored
Compotes are best stored in well-ventilated and dry rooms at a temperature of 0-20 °C. Higher temperature leads to softening of fruits, destruction of vitamins and pigments, premature spoilage of the product.
Shelf life, during which compotes fully retain their quality, for drinks containing dark berries, fruits with stones and gourds - no more than 1 year, for other fruits - no more than 2 years.
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