The best recipes for making compote from serviceberry for the winter, with and without sterilization

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

The berries contain quite a lot of sugar and vitamins A, B, and C. The combination of beneficial substances and microelements increases the elasticity of blood vessels and helps prevent cardiovascular diseases such as myocardial infarction.

Features of preparing compote from shadberry

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

In addition, shadberry has no natural sourness and lemon or citric acid is added to highlight the sweetness.

Another feature is that the compote must be infused for a long time (2-3 months) until it acquires a real rich taste.

Selection and preparation of the main ingredient

The berries are harvested after they are fully ripe, but they still retain their density and will not soften during preservation. It is better to take slightly unripe fruits than overripe ones. After harvesting, it is necessary to carefully sort through the fruits and separate out rotten, damaged and overripe ones. Only strong and beautiful berries will be used during production.

After selection, the berries are thoroughly washed and dried.

How to make compote from shadberry at home

Homemade 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 brings no less pleasure than the treat on the table.

A simple recipe for the winter

For a 3-liter jar take:

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

The manufacturing process looks like this:

1. The berries are cleaned and prepared.
2. Place a layer of berries on the bottom of sterilized jars.
3. The sugar syrup is boiled for 3 minutes.
4. The jars are filled with syrup.
5. The container with compote is immersed in boiling water for 2-3 minutes.
6. The lids are rolled using a seaming machine.
7. The jars, wrapped in a warm blanket, 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

Without sterilization

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

To prepare, 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 sit until the water has cooled completely.
3. Pour the infused water into a saucepan and boil.
4. Add sugar and citric acid to boiling water.
5. Fill the jars with berries with the resulting syrup.
6. Roll up the jars and leave to cool in a cool, dark 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 serviceberry. In this case, you can cook compote without using more force than the usual one-component version. For this method you will need:

• granulated sugar - 300 g;
• serviceberry berries - 200 g;
• apples - 250 g.

To add to compote, apples are peeled from seeds and coarsely cut into slices.

With black currant

Black currant is another one of the most popular inhabitants of summer cottages. And it is perfect for brewing a drink for the winter in combination with shadberry.The fresher taste of the berry, when infused with blackcurrant, gives a slightly tart, pleasant taste sensation. A mixture of two dark berries will give the drink a rich, deep shade.

To prepare you will need:

1. Irgi - 700-800 g.
2. Blackcurrant - 300-400 g.
3. Granulated sugar - 300 g.
4. Water - 1 l.

With gooseberries

Gooseberries are an unusually sweet berry, and you can use less sugar, but it won’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. Gooseberries - 200 g.
3. Citric acid - 2 g.
4. Sugar - 250 g.

With red currants

There are many delicious recipes for red currants, and in combination with shadberry it will give a wonderful compote of a bright dark ruby ​​color.

To prepare, as usual, you will need very few ingredients; Red currants have a natural sourness, so adding citric acid is no longer required:

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

The preparation is similar to our other recipes.

With cherry

What could be tastier than ripe cherries? And it goes perfectly with irga. Components for making the drink:

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

Cherries can be added with or without pits.

With raspberries

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

To prepare compote you will need:

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

With cherry leaves

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

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

With orange and lemon

The taste of citrus fruits combines unusually with shadberry. An abundance of vitamin C will help keep your immune system in good shape, and slices of orange and lemon will give the compote an exotic look.

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

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.

While preparing the syrup, pour a 3-gram packet of citric acid into it.

Storing compote

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

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