Peach compote for the winter: simple cooking recipes with photos and videos

Peaches are juicy, fragrant fruits with a delicate taste. They are rich in vitamins and minerals. They are good fresh and processed. Their qualities are especially well preserved during canning. Therefore, many housewives prefer to cook peach compote for the winter. There are many different recipes for its preparation.

Subtleties of cooking

There are a number of features for a peach drink:

• Large fruits are best cut or sterilized longer.
• Peach fruits are covered with fluff and if it is not removed, the compote becomes cloudy.
• For pitted compote, it is better to take varieties in which it separates well.

Otherwise, the cooking rules are no different from other fruits.

Selection and preparation of fruits

For the preparation of compotes, fruits are chosen not too ripe, without punctures and dents on the skin. Some housewives remove the skin from the fruit. But from this, the appearance is lost, the fruit falls apart, and the drink becomes unappetizing.

To make it easier to remove the fluff, the fruits are immersed in a soda solution for 30 minutes. For 1 liter water - 1 tsp. soda.

Recipes for making peach compote at home

Every canning housewife has her signature peach recipe.

Easy way for winter

The easiest way is to put all the components in a vessel and put to sterilize. Ingredients per 3 liter jar:

1. 8-9 medium fruits.
2. Sugar - 250-300g
3. Water - about 2 liters, depending on the size of the fruit.

A 1-liter jar divides everything into three. With this method, the containers do not need to be sterilized, it is enough to wash them well, and then they will be sterilized together with compote.

Boil jars in the sterilizer for about 15 minutes, then take out and roll up. Such a blank is not capricious and costs a long time.

No sterilization

Some housewives try to prepare preservation without sterilization. To do this, put the fruit in a vessel, pour boiling water and leave for 15 minutes. Then the water is poured into the pan, boiled again and sugar is added to it.

If large fruits are used, while the syrup is cooking, you can pour boiling water over the fruits again.

Ingredients:

1. Peaches - 8-10 pieces.
2. Sugar - 200-400g
3. Water - 1.5-2 l.

Drain the water and let it drain well. Pour the syrup over fruit and roll up the jar.

Stoneless

You can make a seedless blank. If such a compote does not go away over the winter, it can be left for the next year, it will not deteriorate. The drink is prepared from halves of peaches. But you can also carefully remove the bone without cutting the fruit completely. So it will seem that the fruits are whole.

There are many ways to preserve seedless fruit. It is more convenient for someone to sterilize, someone pours boiling syrup. Regardless of the method chosen, it is important to twist the jars and put them under a blanket so that they cool slowly.So the drink "ripens" and subsequently does not shoot.

With bone

Removing the stone from some varieties of peach is not an easy task. In this case, part of the pulp that has grown into the bone is lost. Therefore, many housewives prefer to make compote with a bone. Whole fruit looks more attractive.

Ingredients per 3 liter jar:

1. Peaches - 8-12 pieces, depending on size.
2. Sugar - 1-2 cups to taste.
3. Water - how much will go in, about 2 liters.

Compote with a bone is made by sterilizing jars. Or pouring boiling water and then syrup, whichever is more convenient for you.

With citric acid

It is useful to prepare compote without sterilization by pouring boiling water over fruits. But in order for the jars to stand well and not explode, citric acid is added to the compote.

Ingredients per 3 liter jar:

1. 8-9 medium fruit.
2. Sugar - 250g
3. Citric acid - 0.5 tsp
4. Water - about 2 liters, depending on the size of the fruit.

For a liter capacity everything is taken three times less. Put the fruits in sterilized containers, add sugar and acid. Pour boiling water over a full jar and close with sterilized metal lids.

If you do the canning correctly, this compote is fragrant and transparent. It minimizes vitamin loss and keeps fruit flavors summery.

With apricot

Many people prefer to cook assorted apricots. To do this, they take fruits in the same proportion and put them in a jar as a whole or removing a bone.

Ingredients:

1. Peaches - 500g
2. Apricots - 500g
3. Sugar - 300-500g
4. Water - 2 l.

Apricots are more acidic than peaches, so this recipe adds a bit more sugar than usual.

From fig peaches

Good compote from halves of flat fruits. They easily separate the stone and the taste is more delicate than that of ordinary ones. Compote can be made in various ways described above. Preserved from this variety is delicious in any case.

Nectarine compote

A beautiful and tasty drink is obtained when peaches are combined with nectarines. At the same time, peaches must be bald, without fluff, otherwise they will look worse than nectarines.

Ingredients:

1. Peaches - 500g
2. Nectarines -500 g.
3. Sugar - 400g
4. Water -2 l.

If you want to make a full jar, you need to take a kilogram of fruit and a little more sugar.

With plums

Good peach compote with plum. In addition to the taste of the plum, it also gives a beautiful pink color. It is better to take varieties in which the stone is separated, and cook the preservation without the stone. They take fruits in equal proportions, put them in jars, pour in syrup and sterilize as usual.

With apples

Apples for a drink are best peeled and cut into slices. Small varieties can be used whole. The amount of sugar is set depending on the taste and acidity of apples.

With blackberries

Blackberries add color and aroma to the drink. Bet on the jar:

1. 1 cup of blackberries.
2. 1 kg of peaches.
3. 0.5 tsp citric acid or juice of 1 lemon.

It is better to preserve by pouring syrup, so the berries will not fall apart.

How to store compote

Canned drink is stored in the basement or pantry. Shelf life - from a year with a bone and up to three years without.

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