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

Blueberries contain many useful minerals and vitamins for humans. It has a positive effect on the nervous and cardiovascular systems of the body. Moreover, it improves the functioning of the pancreas and gallbladder. You can enjoy plenty of this berry in late summer - early autumn, during its ripening period. However, you can also provide yourself with vitamins in the cold season by collecting berries in advance for making blueberry compote for the winter.

Subtleties of making compote

To get the maximum benefit and taste from the drink, it is necessary to take into account all the features of its preparation. Many housewives have their own tricks that they share with beginners:

• First of all, compote jars must be sterilized. Wash them thoroughly and, without wiping, keep for 15 minutes either in the oven at a temperature of 160 degrees, or over the steam of boiling water in a saucepan.
• Use spring water. In it, the taste of compote will be revealed brighter.
• Immediately prepare the lids and the machine for rolling. This will save time and prevent the vitamins from escaping.
• Do not add sugar "by eye": an incorrectly calculated amount of this ingredient will make the drink too sweet and negatively affect the taste.

Preparing the main ingredient

Proper harvesting of berries for the winter will retain all the useful properties. Freezing ensures the integrity of the vitamin C found in blueberries.

You will need:

• blueberries;
• container or plastic bag.

Search through all the berries, set aside separately the fruits that are not ripe or overripe. Remove leaves and other rubbish. Without washing, put the berries in a container or bag. Close the lid of the container or tie the bag and place in the freezer.

Easy winter recipe

In winter, this drink will remind you of a warm summer and supply the body with vitamins necessary for life.

You will need:

• 550g granulated sugar;
• 2000g fresh or frozen blueberries;
• drinking water 0.7 ml.

How to cook:

1. Rinse whole and ripe berries well under running water. The fruits should be handled with care, as they are very fragile and easily damaged.
2. Place fruit on a clean and dry towel.
3. Sterilize glass jars.
4. Put a pot of water and sugar on the fire. While stirring, bring to a boil. Sugar should be completely dissolved.
5. Place dried blueberries in jars.
6. Pour the resulting sugar syrup into jars and carefully close them with lids. Sterilize for 30 minutes.

Drink is ready. It must be stored in a cool place protected from sunlight.

Raspberry and blueberry compote

Another tasty and he althy version of this drink:

1. Prepare the ingredients: 1 kg raspberries, 500 g blueberries, 1.2 kg sugar per liter of water.
2. Prepare the syrup. Pour water and sugar into a saucepan, stir, bring to a boil.
3. Put berries in jars at a ratio of 1:2 (blueberries : raspberries).
4. Fill jars with hot syrup and close with sterile lids.
5. Cool the containers, pasteurize, and then put away in the pantry or any cool place.

Blueberry and blueberry compote

Recipe for four liter jars:

1. Take 1 kg of blueberries and blueberries, 3 liters of water and a glass and a half of sugar.
2. Fill pre-sterilized jars with berries in a ratio of 1:1 to the middle.
3. Pour boiling water into all jars. This way you can calculate how much syrup you need to boil.
4. Drain water from all cans into a saucepan, add sugar and, remembering to stir, cook until boiling.
5. Fill jars with berries with syrup and seal them tightly with lids. Pasteurize.
6. When the drink is cold, glass containers can be put away in a special place where they will wait for winter.

Apple and blueberry compote

You will need:

• 150 g each of apples, blueberries and sugar;
• 1 gram citric acid;
• liter of drinking water.

The basic scheme for making compote does not change. However, apples should be prepared separately:

1. Wash apples and peel, core and cut into slices.
2. Bring sugar syrup to a boil, add apples and simmer for 6 minutes.
3. Add citric acid and washed blueberries and boil until the drink boils again.
4. Pour compote into pre-sterilized jars and let cool.

Blueberry and cherry compote

Preparing easily according to a similar scheme. However, it is worth remembering that it is better to drink compote containing cherries as early as possible. At some point, cherry pits begin to release a toxic substance that is not very useful for the human body.

So, take a kilogram of cherries (possible with seeds) and blueberries, one and a half glasses of sugar and 2.5 liters of water:

1. Rinse the berries well separately.
2. In alternating layers (approximately 2 cm each), place the cherries and blueberries in jars. Leave some space at the top.
3. Make sugar syrup.
4. Pour the berries with boiling syrup and immediately carefully close the jars. Pasteurize at 60 degrees.
5. After cooling they are ready for winter storage.

Compote of dove without sterilization

Take 2 kg of blueberries, 600 ml of water and half a glass of sugar. Divide berries evenly among sterilized jars. Cover them with sugar syrup. Seal the container tightly, turn it over and let it cool slowly, covering it with a thick cloth. Completely cooled compote is ready for storage at room temperature. When serving the drink, it is best to dilute the drink, because thanks to this method, the taste is quite concentrated.

How to store blueberry compote

The main rule for storing compote is a dark and cool place. It is worth noting that glass containers should be well rolled up with sterilized metal lids for better preservation of the product, which means longer preservation useful properties. The shelf life of a pasteurized drink is practically unlimited.

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