Not only in summer, but also in winter it is pleasant to drink refreshing and tonic drinks. One of them is a compote made from apples and lemon. They drink it not only fresh, but also preserve it for the winter. With proper processing, almost all beneficial substances and vitamins are retained in the drink. Making compote is not difficult, we offer you simple recipes for its preparation.
Features of preparing compote from apples with lemon for the winter
Preparing apple-lemon compote does not take much time.
Adviсe:
- to preserve beneficial properties, the duration of cooking fruit should not be more than 2-5 minutes;
- the fruits need to be poured with boiling syrup so that they do not lose their shape;
- you need to cook the compote in two batches, letting the fruits brew and release the juice;
- for additional aroma, you can add herbs, spices, honey;
- follow the recipe;
- use one type of fruit to prepare the drink;
- To add sweetness to the fruit, add a pinch of salt to the compote.
When preparing the compote, you should taste the lemon zest. If it is bitter, it is better to remove it from the fruit. Otherwise, the drink may also have an unpleasant bitterness.
Selection and preparation of ingredients
In order for the compote to be not only tasty, but also healthy, it is important to choose the right products. Unripe fruits will not give the necessary aroma, and overripe ones will turn into puree after heat treatment.
The apples are medium-sized, ripe, with dense and juicy pulp.
The fruits must show no signs of rotting or insect damage.
Lemons are chosen to be of the correct shape, without dents, and firm to the touch. It is better to take citrus fruits with smooth peel. They have a lot of pulp, and the skin is thin. Such fruits contain more nutrients and have a richer aroma.
Before cooking, the fruits are thoroughly washed. This is especially true for store-bought fruits, as they are coated with wax to increase shelf life. If the peel of the fruit is hard, remove it and cut out the core. If lemons are bitter, you can pour boiling water over them. To prevent the apples from darkening, keep the chopped fruit in salted water.
Preparing containers
To preserve compotes, glass jars with a volume of 2 liters or more are used. The container must be intact, without cracks or chips in the neck area. Seaming lids are made of metal, with a rubber gasket or a screw-on mechanism. They should be free from scratches and unevenness and fit well.
Before distributing the product, wash the containers well using baking soda and rinse with water.
Jars and lids must undergo a sterilization process before sealing. They can be processed together; to do this, remove the rubber gaskets from the lids.
Sterilization methods:
- using steam;
- on a teapot;
- in the oven;
- in a microwave oven, double boiler, multicooker.
You need to sterilize jars and lids immediately before sealing. If the containers are new, it is recommended to hold them under running hot water for 2-3 minutes before processing.
How to make apple-lemon compote
There are many different recipes for making apple and lemon compotes. Drinks are made from crushed fruits or use whole fruits, add herbs and alcohol. However, compotes do not tolerate overcooking. During prolonged heat treatment, fruits lose vitamins and turn into puree.
Classic recipe
Ingredients:
- apples – 3 kg;
- lemon – 1 pc.;
- sugar – 350 g;
- water – 2.5 l.
The apples are washed well, cored, and cut into slices. Lemons are cut into slices. Syrup is made from sugar and water. Chopped fruits are evenly laid out in prepared sterilized jars and filled with hot sweet liquid. The jars are rolled up and turned upside down. Leave in this position until it cools completely and put it in a cool, dark place.
Spiced option
Ingredients:
- apples – 3 kg;
- lemon – 1 pc.;
- water – 2.5 l;
- sugar – 600 g;
- cinnamon stick;
- carnation.
The fruits are washed, pitted, and cut into slices. Syrup is made from sugar and water. During the cooking process you need to add cinnamon and cloves. Dip apples into boiling syrup for a few seconds, remove them with a slotted spoon, and distribute them into sterilized jars. Strain the syrup, add lemon and cook for another 5 minutes. Jars of apples are filled with the prepared liquid and sealed. Let it cool and put it in the cellar.
Further storage of compote
Apple and lemon compote can be stored for 2 years. Keep the workpiece in a cool, dark place, with an air temperature no higher than 15 degrees. Humidity should also not be high, otherwise rust may form on the metal lids. It is possible to store compotes in a cabinet at room temperature, but the shelf life of such a product is halved.
An open jar of compote is stored in the refrigerator. The product must be used within 1 week.
