Strawberry compote with whole mouth-watering berries is a real decoration of both everyday and festive table. Sweet aromatic, it perfectly complements any dish. To enjoy the bright berry taste in the cold season, it is worth closing the strawberry compote for the winter.

Strawberry compote for the winter - a classic recipe

The simplest and fastest recipe suggests using a minimum of products. In addition to berries (550 g), you will also need to take 320 g of sugar and water. About 2.5 liters of the sweet drink can be brewed from the indicated quantity of products.

  1. You need to start the cooking process with the sterilization of cans. Metal lids must boil for them.
  2. Each berry gets rid of leaflets and washed thoroughly. Crumpled blackened strawberries for compote will not work, but slightly ripened can be safely used. When washing berries, water will need to be changed several times.
  3. Pure strawberries are neatly placed in prepared containers.
  4. Banks are poured with boiling water and covered with lids. Let the tanks warm up for about 12 minutes.
  5. The water from the cans is drained and again brought to a boil.
  6. Sugar is added to the liquid. The syrup should be cooked after another boil for about 3-4 minutes.
  7. The fluid returns to the berries. Now you can roll up the banks.

Compote containers are turned downside down, wrapped in a warm cloth and left to cool completely. Then they can be moved to a cold place.

Recipe without sterilization

If you do not want to bother with boiling water and jars for a long time, you can choose the most simplified recipe. It will be understandable even for those who have never rolled up vegetable and berry treats for the winter.For such a drink, the following is used: 600 g of fine ripe strawberries, 190 g of granulated sugar, 3 tbsp. freshly squeezed lemon juice, 2.6 liters of purified drinking water.

  1. Washed berries are dried with a paper towel and placed in a three-liter container. Strawberries should be miniature so that they are better saturated with sugar syrup and, as a result, do not ferment.
  2. The bank does not need to be sterilized. Wash it well enough inside and out with plenty of baking soda. The containers should dry completely before laying strawberries.
  3. Berries in a jar sprinkled with sugar.
  4. In the pan, drinking water is brought to a boil. First, half the jar is filled with it, and then the rest.
  5. Through a special cover for draining, the water is returned back to the pan and boiled 3-4 minutes after boiling. 30 seconds before the end of the process, lemon juice is added to the liquid. He will play the role of preservative.
  6. The container is closed with a tin lid using a special machine.

This compote is perfectly stored all winter in a cool place.

With citric acid

This recipe is also very simple, quick, but requires sterilization of glass containers. In addition to fresh smooth strawberries (450 g), it is necessary to prepare: 1 tsp lemons (citric acid), 2.8 l of pure water, 270 g of granulated sugar.

  1. Glass containers must be sterilized using an oven. To do this, the banks are washed with soda, dried, sent to a cold oven, which is then heated to 150 degrees. It is enough to keep them warm for 6-7 minutes.
  2. Berries are laid out on containers. The minimum filling is 1/5 of the can, the maximum is half.
  3. Strawberry containers are poured with boiling water to the upper limit and left under the covers for 12-15 minutes. Then the liquid is drained and sugar is added to it. The syrup is cooked after boiling for 2-3 minutes.
  4. Berries are sprinkled with lemon and sprinkled with sweet boiling water.
  5. The containers are closed with clean, dry lids, mounted on a soft cloth and wrapped.

After complete cooling, the cans can be transferred to the cellar for further storage.

How to cook compote in a slow cooker?

To cook compote from strawberries for storage throughout the winter months, you can even use a slow cooker. Any device will do, regardless of model. To make a sweet drink according to this recipe you need to take: 3 l of filtered drinking water, 750 g of fresh strong berries, 3 g of lemons, 550 g of granulated sugar.

  1. Cans and tin lids for preservation are prepared in advance. First they are washed with soda, and then sterilized. This process can also be organized using a slow cooker.
  2. To do this, a special container for steaming is installed on the device, banks are located on it, and the Multi-Cook mode is activated for 5 minutes. The lid does not close.
  3. Next, the containers are turned on a towel to drip water drops.
  4. Lids are also processed directly with rubber bands.
  5. Syrup from sugar and water is cooked in the same mode for 12 minutes. The sand should completely melt during this time.
  6. Thoroughly washed berries are distributed in 3 jars. 1 g of citric acid is poured into each.
  7. It remains to fill the containers with syrup and roll up.

If desired, you can also add a couple of fresh mint leaves to the strawberry compote.

Cooking with apples

Some other berries and fruits go well with strawberries in a compote. For example, apples. Enough 1 large sour fruit. You also need to take: 350 g of berries, 5 tbsp. sugar, 3 l of purified drinking water.

  1. Strawberries get over and get rid of their tails. All unusable darkened or rumpled fruits must be removed. Next, the strawberries are laid in a colander and lowered into a container of water. The liquid changes several times until it becomes completely transparent.
  2. 3 l water is brought to a boil. Applied to the pan are washed, spared, coreless and sliced ​​apples. The skin can not be cut.
  3. After a couple of minutes, you can add strawberries and granulated sugar to the pan.
  4. Let the liquid boil for 5-7 minutes at minimum heat.
  5. It remains to pour the compote into sterilized jars and roll up.

Apples give the drink a pleasant acidity.

Strawberry Compote

If only frozen berry was at hand, then it can also be used to make compote. In addition to strawberries (350 g), you need to prepare: ¾ cup of granulated sugar and 2 liters of pure water.

  1. Syrup is made from sugar and water.
  2. Strawberries pre-thawed at room temperature are poured into boiling liquid.
  3. Together, the ingredients are boiled for about 25 minutes.
  4. Then you can cool and serve the compote to the table or pour it into sterilized cans and roll it up.

If you plan to store the drink until winter, then you will also need to use 1 g of lemon on each jar as a preservative.

Raspberry Recipe

The taste of compote is especially bright and saturated if, for its preparation, one takes not only strawberries, but also raspberries. 300 g and 150 g respectively. Since both types of berries are sweet, then 1.5 tbsp is enough for 2 liters of water. Sahara. Also used and 1 tsp. citric acid.

  1. For the future compote, only strawberries are washed. Raspberries can not be pre-processed, since in water it will break up into separate parts.
  2. The berries are laid out in pre-sterilized jars, and a lemon is sprinkled on top of them.
  3. Syrup is boiled from sugar with water for 5-7 minutes after boiling. The resulting liquid is filled with berries in jars.
  4. Further, the containers can be rolled up with tin lids, turned over and wrapped in a plaid.

Rearrange the compote in the cold is allowed only after the cans have completely cooled.

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