TOP 10 recipes for preparing multi-fruit compote for the winter

There are a huge number of ways to prepare multi-fruit compotes for the winter. They all have the same ultimate goal - sterilization of fruits and the syrup in which they are stored, protection from the penetration of various harmful microorganisms, suppression of fermentation and mold development in the finished product.

Features of preparing “Multifruit” compote for the winter

Multifruit compotes are prepared from a mixture of 2-4 types of fruits and berries.

When choosing ingredients for multi-fruit compotes, you should give preference to fruits and berries with different colors and acidity. This helps create an interesting flavor composition, improve the appearance and taste of the finished product.

Some fruits have low acidity, so citric acid must be added to improve taste and suppress the development of microorganisms. For different types of compotes, the concentration of sugar syrup is different. The content of sugars and acids in fruits and berries, even within the same variety, can vary greatly depending on various indicators - the growing zone, the degree of ripeness of the fruit. Compote of two different compositions with the same sugar content can be sour or cloyingly sweet.

To prepare compote you will need:

1. Fresh seasonal fruits, berries.
2. Water, preferably purified.
3. Auxiliary ingredients: sugar, vanillin.
4. Classic aluminum lids for preservation, new screw caps.
5. Cleaned dry glass jars.
6. Large metal container for pasteurization.

Requirements for main ingredients

Sweet varieties of fruits and berries that have aromatic and beautiful fruits are best suited for compotes. It is advisable to choose fruits that do not become soft and do not change color during heat treatment.

Fruits and berries for preparing compotes must be whole, without rot or stains, damage or other defects.You should choose fruits of medium ripeness, since unripe ones often have a sour taste and weak color, and overripe ones are easily boiled.

The ingredients should be washed, cleaned of sepals and stalks, and, if possible, seeds.

Large fruits are cut into equal small pieces. To preserve whole fruits, their diameter should not exceed 3.5-4 cm.

Preparing jars

Particular attention should be paid to the selection of containers and lids for sterilization. The presence of chips and cracks on the walls and necks of glass jars is not allowed. The covers must be intact, smooth, and without traces of rust. The enamel of a modern screw cap should not be chipped to prevent metal corrosion and damage to the workpiece.

To pasteurize compote, you must use thoroughly washed and dried dishes. The jars should be thoroughly cleaned with a baking soda solution and dried. Dishwasher owners can prepare containers by running the wash cycle at the highest available temperature and duration.

How to make multi-fruit compote at home

Prepared fruits and berries are packaged in pre-prepared containers. The fruits should be stacked carefully so as not to damage them.

It is necessary to prepare the syrup in advance - bring the water to a boil, after which the required amount of granulated sugar is dissolved in it, stirring.

The components placed in the jars must be immediately filled with hot syrup. To avoid cracking, small fruits are poured with a solution at temperatures up to 65 °C, large fruits and berries at a temperature of 95 °C. After filling with syrup, the jars are sent for sterilization.

The jars, loosely covered with pre-sterilized lids, are placed on the bottom of a large pan and filled with cold water so that 1.5-2 cm remains to the top of the neck of the jar. To avoid cracking of the container, a special grid or cloth should be placed on the bottom of the pan.

The water in which the canned food is immersed must be heated to a boil. Sterilization time depends on the composition of the compote, on average 18-20 minutes for liter jars, 25-35 minutes for three-liter jars.

After the sterilization time has expired, the jars are closed with a seaming key and turned over. The finished preserve should be wrapped in a cloth until it cools completely.

Recipes for making multi-fruit compotes for the winter

Several bright fruit combinations for multivitamin compotes for the winter.

Proportions are given for a volume of water of 3 liters. Product weight is indicated in grams.

From zucchini and cherry plum

An unusual combination of neutral zucchini and aromatic cherry plum allows you to get a multi-compot that tastes like pineapple syrup.

Zucchini must be peeled and cut into large cubes or slices, after removing the seeds.

Ingredients:

• zucchini - 600;
• cherry plum - 400;
• sugar - 300;
• citric acid - 5.

From orange and gooseberry

Compote of orange and gooseberries has a slightly tart exotic taste, reminiscent of mulled wine. During the preparation process, oranges should be cut into slices of equal thickness.

Components:

• gooseberries - 400;
• orange - 1 pc.;
• sugar - 300;
• fresh mint - 10.

From chokeberry and apples

Chokeberry colors the compote a beautiful ruby ​​color, apples add sourness:

• chokeberry - 300;
• apples - 200;
• sugar - 250.

From rosehip and sea buckthorn

A fresh, slightly sour drink, rich in vitamin C, necessary during the cold season. Sea buckthorn gives the drink a bright sunny color, reminiscent of summer.

Ingredients:

• rose hips - 200;
• sea ​​buckthorn - 300;
• sugar - 350.

From gooseberries and raspberries

This bright and aromatic drink will appeal to lovers of sweet and sour compotes:

• gooseberries - 250;
• raspberries - 350;
• sugar - 350.

From blackcurrant and cherry

Children really like this concentrated, brightly colored drink, diluted with carbonated mineral water before drinking.

Components:

• black currant - 250 grams;
• cherry - 250 grams;
• sugar - 350 grams.

From garden strawberries with lemon

One of the brightest and most aromatic fruit combinations. Lemon gives the composition a fresh, exotic taste:

• strawberries - 350;
• lemon - 1 piece;
• sugar - 350.

From grapes and apples

To prepare the drink, you should choose sweet, dark grape varieties. Light grape varieties will not give the drink the required color intensity:

• grapes - 450;
• apples - 250;
• sugar - 300.

From gooseberries and apricots

To give the drink an intense shade, you can add a small amount of dark-colored berries to the composition:

• gooseberries - 250;
• apricots - 250;
• dark berries (cherry, black currant, mulberry) - 100;
• sugar - 350.

From sea buckthorn and apples

Another combination of components for lovers of sea buckthorn drinks:

• sea ​​buckthorn - 250;
• apples - 250;
• sugar - 350.

How and how long can you store

Compotes are best stored in well-ventilated and dry areas at a temperature of 0-20 ° C. Higher temperatures lead to softening of the fruit, destruction of vitamins and pigments, and premature spoilage of the product.

The shelf life during which compotes fully retain their quality is no more than 1 year for drinks containing dark berries, pitted fruits and melons, and no more than 2 years for other fruits.