Apple Compote in a 3-Liter Jar for Winter
A delicious, sweet compote that's good any time of year, not just winter! Fall is harvest season for vegetables, fruit, and berries, and that's when every home cook breaks out the sterilized jars and starts putting up supplies for the cold months. Here's my simple, tasty recipe for canned apple compote — a family favorite.
Cooking method
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Step 1:
How do you make apple compote in a three-liter jar? First, get everything you need ready.
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Step 2:
The amount of apples and water is approximate — it depends on how juicy your apples are and how strong you want the compote. Choose medium-sized apples, nothing too big.
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Step 3:
First, wash the apples and the jar thoroughly.
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Step 4:
Fill the jar halfway with apples (I filled mine a bit over halfway — in winter you can dilute compote this strong). The minimum, in my view, is about a third of the jar.
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Step 5:
Now boil water and fill the jar of apples with boiling water right to the top. Leave the jar to steep overnight.
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Step 6:
By the next day the water level will have dropped, since the fruit absorbs some of the water (how much depends on how juicy or dry the apples are). Top it off with boiled water right to the rim.
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Step 7:
Now drain the liquid from the jar into a saucepan.
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Step 8:
Add the sugar to that liquid and bring the syrup to a boil.
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Step 9:
Pour the boiling syrup over the apples and seal the jar with a metal lid.
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Step 10:
Turn the jar upside down, wrap it in a warm blanket, and leave it that way until it cools completely. Then move the jars of compote to a cool place — a cellar or pantry. After about a month, the compote is ready to open and enjoy.
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Step 11:
Enjoy!
- My family only eats certain kinds of preserves, and it's usually something sweet — jam and all sorts of compotes — so those are what I put up the most.
- Apple compote in a three-liter jar is easy to make and a real treat in winter. Since I always make a lot of preserves, sometimes there isn't enough pantry space for all the jars. My trick: to save room, I make a more concentrated compote — filling the jar halfway instead of just a third as in the original. That way I still use up the harvest but end up with fewer jars. When it's time to open one, I just thin the compote with a little boiled water to bring it to the strength I want.
- For the best results, use filtered or bottled water with a neutral taste. Tap water can give the compote an unpleasant off-flavor.
Caloric content of the products possible in the composition of the dish
- Apples - 47 kcal/100g
- Dried apples - 210 kcal/100g
- Canned apple mousse - 61 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Water - 0 kcal/100g
