A simple recipe for making strawberry compote for the winter

Strawberries can be used not only fresh, but also as a raw material for winter preparations. The berry is great for making compotes, for which there are many variations of recipes. You should learn in advance how to properly prepare strawberry compote for the winter, since obtaining a tasty drink is only possible if you know the intricacies of the process.

Preparing to cook strawberry compote for the winter

Souring of compotes or explosion of rolled up cans often occurs not only due to poor sterilization of the cans, but also due to poor quality processing of raw materials. For cooking, you should choose ripe berries that have a dense structure, which will prevent the berries from becoming deformed and will not allow them to boil.

Strawberries must be picked immediately before cooking, as the berries quickly deteriorate and cannot be stored for long periods of time.

The material is sorted by size, carefully washed and the tails are removed. Wash the berries under running water with low pressure or in a large basin. The latter option allows you to clean the raw materials as much as possible from foreign objects, since debris 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, which must be washed and sterilized in advance. To do this, the surface of the jars is treated with soda and sterilized using a hot method.

To do this, you can use the following options:

• boiling in water;
• aging in the oven;
• placing in the microwave;
• using steam kettle.

After sterilization, the jars are turned upside down and covered with a clean towel on top. If the recipe involves boiling a container, then it is more convenient to use a container with a volume of no more than 2 liters. Strawberries are a malleable material, so long-term 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 until it cools. By adding more sugar, the compote becomes 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 is related to the processing method and the amount of sugar needed to prepare the drink. There are options that require sterilization or the use of drain and fill of hot syrup. Strawberries may be the main ingredient in a recipe, but other ingredients are often added to add richness of flavor.

A simple recipe for the winter

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

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

This quantity of products is designed for a 3 liter jar. Strawberries are placed in a jar that has been washed and treated with boiling water, filling 1/5 of the container, which is filled with boiling water; the container is left to cool for 15 minutes. After this, the liquid is poured into a saucepan, brought to a boil, and syrup is prepared by dissolving the sugar.

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

Frozen strawberry compote

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

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

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

Winter strawberry compote with mint

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

The recipe for a 2 liter jar assumes the following ratio of ingredients:

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

A syrup is prepared from sugar and water, which must be cooked until the sugar is completely dissolved and the liquid boils. The berries are placed in a jar and filled with hot solution. Add mint to the container and cover with an iron lid, leaving for 10 minutes. The greens are removed and the solution is carefully drained, and the syrup is brought to a boil. Citric acid is added to the jar, filled with solution and rolled up.

Compote of strawberries and apples for the winter

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

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

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

The quantity of products is designed to produce 3 liters of finished drink.

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

Strawberry and currant compote for the winter

Currants give compotes an unusually rich color and go well with strawberries.

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

• strawberries - 300 g;
• red and black currants - 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 heat and sugar is added. The solution is kept in a boiling state for 3 minutes, after which it is poured over the berries. Cover the containers with a lid and put away to cool.

How to store compote

To store compote well, it is important to carefully close the jars, which will prevent air from entering the container and causing the drink to sour. The preparations are stored in a dark, cool room, which is often a cellar or pantry. It is important that the room is not too humid, otherwise the covers will quickly become covered with rust.