Compote from shadberry: simple recipes for the winter, for a 3-liter jar with photos and videos

What could be tastier and more pleasant than opening a jar of compote on a winter evening and eating with pleasure with the whole family. Among the many traditional, frankly, boring recipes, compotes from shadberry are especially worth it. Irga is a common berry that grows well in temperate and northern latitudes. The fruits ripen in August and September.

Berries contain quite a lot of sugar and vitamins A, B, and C. The combination of nutrients and trace elements increases the elasticity of blood vessels and helps prevent cardiovascular diseases such as myocardial infarction.

Features of making compote from irgi

The preparation is somewhat different from traditional plums or pears. By itself, this berry does not have a pronounced taste and a truly original drink is obtained after a long infusion and combination with other berries and fruits.

In addition, there is no natural sourness in irga, and to set off the sweetness, lemon or citric acid is added.

One more feature - compote should be infused for a long time (2-3 months) until it acquires a real rich taste.

Selecting and preparing the main ingredient

Berries are harvested after full ripeness, but while they still retain their density and will not soften during conservation. It is better to take slightly unripe fruits than overripe ones. After harvesting, it is necessary to carefully sort out the fruits and separate the rotten, damaged and overripe ones.Only strong and beautiful berries will be used in the manufacture.

After selection, the berries are thoroughly washed and dried.

How to make compote from irgi at home

Home-made preparations for many Russian families are a good old tradition inherited from grandparents. The whole family takes part in the preparations. And the process itself gives no less pleasure than a treat on the table.

Easy winter recipe

On a 3-liter jar is taken:

• 2 liters of water;
• 700g berries;
• 300 g of granulated sugar.

The manufacturing process looks like this:

1. The berries are peeled and prepared.
2. A layer of berries is laid out on the bottom of sterilized jars.
3. Sugar syrup boils for 3 minutes.
4. Jars are filled with syrup.
5. The container with compote is immersed in boiling water for 2-3 minutes.
6. Lids are rolled up with a seamer.
7. Wrapped in a warm blanket, jars gradually cool down.

To check the tightness of the container, leave it upside down for a couple of hours, and if there are no air bubbles, everything is in order, you can store the finished compote in a cupboard or cellar

No sterilization

Making a drink without sterilization is a somewhat more difficult task, and the shelf life of compote in this case is reduced. But in this version, the berries retain much more useful properties.

For cooking, you can use any suitable recipe, but increase the amount of sugar by a third.

Cooking features:

1. Sterilize jars.
2. Pour berries into jars and let stand until water cools completely.
3. Drain the infused water into a saucepan and boil.
4. Add sugar and citric acid to boiling water.
5. Pour jars of berries with the resulting syrup.
6. Roll up the jars and leave to cool in a dark, cool place.

With apples

Apples are much more common in European Russia than any other fruit. There is a wonderful recipe on how to harmoniously combine the taste of apples and shadberry. In this case, compote can be cooked without using more forces than the usual one-component version. For this method you will need:

• granulated sugar - 300 g;
• berry irgi - 200 g;
• apples - 250g

Apples for adding to compote are peeled and cut into large slices.

With blackcurrant

Blackcurrant is another of the most popular inhabitants of summer cottages. And it is perfect for making a drink for the winter in combination with irga. A more insipid taste of the berry, infused with blackcurrant, gives a slightly tart pleasant taste sensation. And a mixture of two dark berries will give the drink a rich deep shade.

For cooking you will need:

1. Irgi - 700-800
2. Blackcurrant - 300-400g
3. Sugar sand - 300g
4. Water - 1 l.

With gooseberries

Gooseberries are an unusually sweet berry, and you can take less sugar, but it doesn’t hurt to add a couple of grams of citric acid to the compote. The ingredients will look like this:

1. Irga - 300 g.
2. Gooseberry - 200g
3. Citric Acid - 2g
4. Sugar - 250g

With redcurrant

There are a lot of delicious recipes for redcurrant, and in combination with irga it will give a wonderful compote of bright dark ruby color.

For cooking, as usual, you need very few ingredients; red currants are naturally sour, so adding citric acid is no longer required:

1. Sugar - 200g
2. Irga - 300 g.
3. Redcurrant - 200g
4. Water -2.5 l.

The preparation is similar to the rest of our recipes.

With cherries

What could be tastier than ripe cherries. And it goes well with irga. Components for making a drink:

1. Sugar - 200g
2. Irga - 500 g.
3. Cherry - 300g
4. Water - 2 l.

Cherry can be added with or without a stone.

With raspberries

Raspberry is a wild berry with a huge supply of therapeutic and preventive properties. And such a compote will perfectly help with colds.

To make compote you will need:

1. Sugar - 300g
2. Irga - 400 g.
3. Raspberries - 100g
4. Water - 2 l.

With cherry leaves

There are more exotic recipes, for example, compote with cherry leaves. They impart a tart flavor and a persistent cherry flavor.

1. Sugar - 300g
2. Irga - 400 g.
3. Cherry leaves - 100g
4. Citric Acid - 3g
5. Water - 2.5 l.

With orange and lemon

The taste of citrus fruits is unusually combined with irga. The abundance of vitamin C will help keep the immune system in good shape, and slices of orange and lemon will give an exotic look to the compote.

The recipe will be similar to a regular compote, but before pouring the syrup on a layer of berries, you need to put a couple of thick slices of lemon and a coarsely chopped orange.

With citric acid

When fresh lemons and oranges suddenly run out and the canning process is already in full swing, a recipe with citric acid will help.

During the preparation of the syrup, a 3-gram sachet of citric acid is poured into it.

Storage of compote

The drink is stored in a place inaccessible to the sun and frost, for example, in a pantry or in a cellar in a garage. The main rule is the temperature in the range of +5° to +15° С.

It is recommended to carefully check the jars for leaks to avoid unpleasant surprises.

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