Feijoa compote for the winter: 10 best step-by-step recipes for cooking, storage

Standard products for making compote are apples, pears, cherries, sweet cherries, strawberries. 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 a high concentration of iodine, due to which the immune system is strengthened, the work of the cardiovascular system improves, and the work of the digestive tract is stabilized.

Features of making feijoa compote for the winter

Feijoa is consumed fresh or canned. Often jam, jam, juice, compote, liqueur are prepared from it. When buying berries, it is better to give preference to the market, where you can ask to try or look at the freshness of the fruit. Fresh and dried fruits are suitable for making compote. Additional ingredients for the fruit are:

• pears;
• apples;
• tangerines;
• garnet;
• rose petals;
• ginger;
• orange;
• lemon.

Fruits 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 smell of 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 compote, it boils well and gives a pleasant aroma.

If desired, the fruit is peeled, which is dried and used to make compote again.

Before canning, you should select and prepare a container for storage. Containers must be intact, without cracks, chips, damage. They are washed in soapy water, rinsed thoroughly and sterilized with lids.

Best Recipes

Due to its rich composition, feijoa prevents colds, strengthens the body in the cold season, prevents beriberi, anemia.Compote is drunk immediately after cooking or stocked up for the winter. The most relevant recipes for making the drink will be presented below.

With quince fruit

Preparation of exotic compote is impossible without:

• 350-400g feijoa;
• 350-400g quince;
• 350 g of sugar.

Step-by-step cooking:

• The fruits are washed, the tails are 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 the pan, 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, waited for cooling and placed in a permanent storage location.

With cranberries

Cranberry and feijoa bear fruit at the same time, which allows you to combine these two products. Fruit and berry mix has a delicate aroma, astringency and sourness.

Components:

• 200g feijoa;
• 100-150g cranberries;
• 1 pinch of citric acid;
• 300g granulated sugar;
• 2-2.5 liters of water.

Cooking technology:

• After washing, the fruits are dried, the stalks are removed. Pour cranberries with cold water, insist 1-1.5 hours. This is necessary for sorting berries - dried specimens will float to the top.
• 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:

• 250g feijoa;
• 300g apples;
• 2 cups of sugar;
• a pinch of citric acid;
• 2-2.5 liters of water.

How to cook:

• fruits are washed, the stalk and seed box are removed from apples, cut into pieces;
• boil water in a saucepan, blanch the fruits in it, pull out, transfer to a sterilized container;
• syrup is mixed with sugar and citric acid, berries are poured into it.

The workpiece is rolled up, sent to cool.

With tangerine

Citrus fruits always cheer you up, especially in the cold winter season. This exotic compote will appeal to every household.

What you need:

• 3 tangerines;
• 500g feijoa;
• 2.5-3 liters of water;
• 0.5 tsp citric acid;
• 2 tbsp. granulated sugar.

Cooking method:

• Mandarins 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 contents of the bottles are poured with the finished solution.

The container is hermetically sealed, turned over, covered with a warm blanket, insisted for several days.

With pomegranate

Pomegranate will give the preparation an unusual, tart-sweet flavor and delicate aroma.

What you need:

• 2 cups of sugar;
• 2.5-3 liters of water;
• 1.5-2 cups of peeled pomegranate;
• 300 g feijoa.

How to cook:

• Berries are washed, poured with boiling water. After cooling, the contents of the bowl are transferred to a sterilized dish, mixed with pomegranate seeds.
• Pour boiling water into the jar, leave for 5-10 minutes to release the juice.
• The mixture is poured into a saucepan, mixed with sugar, boiled.

Pour fruit with hot syrup, roll up, leave to cool.

With oregano

Lovers of spicy notes will like this variation of compote. For cooking you will need:

• 300g feijoa;
• 2 cups granulated sugar;
• 2.5 liters of water;
• 1-1.5 tbsp. l. oregano.

Cooking method:

• fruits are washed, blanched in boiling water with sugar, removed, transferred to a sterilized container;
• Spices are infused in one glass of boiling syrup for half an hour;
• boil the remaining water, boil for 5-10 minutes, put the berries in a saucepan.

Put fruits into a sterilized bottle, fill them with syrup and herbal infusion, cork.

With lemon juice

Required products:

• 0.5 kg feijoa;
• 1-2 lemons;
• 0.5 kg of sugar;
• 2 liters of water.

How to:

• lemon is washed, blanched, cut in half, pitted, juice squeezed out, feijoa washed, tails removed;
• fruits are transferred to a jar, covered with sugar, poured with lemon juice;
• after boiling water, it is poured into a saucepan, left for 5 minutes, drained 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 you need:

• 300g feijoa;
• 100g rosehip petals;
• 2 cups granulated sugar;
• 2 liters of water.

Cooking method:

• all components are washed, placed in a sterilized bottle;
• fill with 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.

No 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 together with fruits. After removing the container from the stove, citric acid is added to it, stirred, poured into a container. The blank is rolled up, sent to the storage place.

Sugar free

Fans of diet food and drinks recommended without sugar. At the same time, the taste will not deteriorate, it will even become brighter. Compote without sugar is prepared similarly to the above recipes.

Further storage

To use fresh compote, it is poured into a bottle, placed in a refrigerator. Under such conditions, it is stored for no more than 2-3 days. For long-term storage, the drink is sterilized in a metal basin, after which it is rolled up with polyethylene lids. The workpiece is stored in a dark, cool room like a cellar, basement for 7 months.

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