Strawberry compote for the winter: a simple recipe with photos and videos

Strawberries can be used not only fresh, but also as a raw material for winter preparations. The berry is great for making compotes, and there are a large number of recipe variations. How to prepare strawberry compote for the winter should be known in advance, since getting a delicious drink is possible only if you know the intricacies of the process.

Preparing for cooking strawberry compote for the winter

Souring of compotes or explosion of rolled up cans often occurs not only due to poor sterilization of cans, but also due to poor-quality processing of raw materials. For cooking, it is worth choosing ripe berries that have a dense structure, which will prevent the berries from deforming and will not allow them to boil.

Strawberries must be picked immediately before cooking, as the berry quickly deteriorates and cannot be stored for a long time.

The material is sorted by size, gently washed and the tails removed. Wash the berry under running water with little pressure or in a large basin. The latter option allows you to clean the raw material from foreign objects as much as possible, since garbage floats to the surface of the water and can be easily washed off.

Subtleties of cooking

It is important to properly process containers and lids that need to be washed and sterilized in advance. To do this, the surface of the cans is treated with soda and sterilized in a hot way.

To do this, you can use the following options:

• boiling in water;
• exposure in the oven;
• microwave;
• use steam kettle.

After sterilization, the jars are turned upside down and covered with a clean towel on top. If the recipe involves boiling the container, then it is more convenient to use dishes with a volume of no more than 2 liters. Strawberry is a malleable material, therefore prolonged hot processing is not recommended, as the berry loses its shape.

After rolling, the jar must be turned upside down and covered with a warm blanket, leaving it to cool. When more sugar is added, the compote is more concentrated. Subsequently, it can be diluted with water, which will increase the volume of the resulting drink.

Recipes for making strawberry compote

Today there are many recipes with strawberries.The main difference has to do with the processing method and the amount of sugar needed to make the drink. There are options with the need for sterilization or the use of a drain and hot syrup inlet. Strawberries can be the main ingredient in a recipe, but other ingredients are often added to add flavor.

Easy winter recipe

You can make a strawberry drink without traditional sterilization. For the recipe you need to use:

• berries - 800 g;
• water - 2.5 l;
• granulated sugar - 1.5 tbsp

This number of products is designed for a 3 liter jar. Strawberries are laid out in a jar washed and treated with boiling water with the expectation of filling it with 1/5 of the container, which is poured with boiling water, the containers are left for 15 minutes to cool. After that, the liquid is poured into a saucepan, brought to a boil, and a syrup is prepared by dissolving the sugar.

On average, 3 minutes should elapse after boiling. The hot solution is poured into the jar and the lid is rolled up.

Frozen strawberry compote

The advantage of this method is that it allows you to make compote at any time of the year. To make a drink you will need:

• strawberries - 400 g;
• water - 2 l;
• sugar - 250g

First, a syrup is prepared from water and sugar. After boiling, frozen berries are added to the solution, which must be brought to a boil and held in this state for another 3 minutes.

Strawberry compote for the winter with mint

Mint gives the drink freshness and increases its ability to have a tonic effect.

Recipe for a 2L jar suggests the following ratio of ingredients:

• strawberries - 300g;
• granulated sugar - 200 g;
• water - 1.8 l;
• sprigs of mint - 2 pcs.;
• citric acid - 6g

Syrup is prepared from sugar and water, which must be boiled until the sugar is completely dissolved and the liquid boils. The berries are laid out in a jar and poured with a hot solution. Mint is added to the container and covered with an iron lid on top, leaving for 10 minutes. The greens are removed and the solution is carefully drained, the syrup is brought to a boil. Citric acid is added to the jar, poured with a solution and rolled up.

Compote of strawberries and apples for the winter

Apples set off the taste of strawberries well, so this combination is considered traditional.

In order to cook such a compote, the finished product must be:

• water - 2 l;
• sugar - 300 g;
• berries - 500 g;
• apples - 2 pieces

The number of products is calculated to obtain 3 liters of the finished drink.

Apples are cut into small pieces and the core is removed. The prepared raw materials are laid out in jars and poured with boiling water. After 1 hour, the liquid is drained, brought to a boil and a syrup is prepared by adding sugar. The solution is poured into jars and the containers are rolled up.

Compote of strawberries and currants for the winter

Currant gives compotes an unusually rich color and goes well with strawberries.

To prepare and get 3 liters of compote you will need:

• strawberries - 300g;
• currant red and black - 360 g and 240 g;
• granulated sugar - 360 g;
• water - 3 l.

The berry mixture is placed in a jar, boiling water is added and left in this form for 20 minutes. The liquid is drained, brought to a boil over a fire and sugar is added. The solution is kept in a boiling state for 3 minutes, after which the berries are poured over them. The containers are covered with a lid and removed to cool.

How to store compote

For good storage of compote, it is important to carefully close the jars, which will prevent air from entering the container and the souring of the drink. They store blanks in a dark, cool room, which often acts as a cellar or pantry. It is important that the room is not too humid, otherwise the covers will quickly rust.

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