Fruit Compotes

Every housewife has stewed fruit, acidity specific, special, which differ from those acquired in trade. For winter, can be preserved, raw or cooked, fruits and vegetables, or in the freezer or steam sterilizing in jars. For steaming, is lining the bottom with straw or newspaper. Tightly closed jars with lids or cellophane and tied well. Steam sterilization is performed by wrapping canning jars in newspaper, then put in a large pot, over low heat to sterilize. Above, place a damp cloth and pour water into the bowl as you include them (up to the mouth jars). After the boat on fire, cover the beds, leaving at least 24 hours to kill bacteria, then remove jars, only after they have cooled, and put them back in the pantry.


Raw cherry compote

The beautiful and healthy cherry choose and place in a bowl, alternating with granulated sugar. For 1 kg of fruit is calculated 600 g sugar. After one day, when the sugar has melted, put in jars with 1 pinch of salicylic acid (preservative) above. Close airtight jars or place wet cellophane and tied well, then put in the pantry in place permanently. At least one month should not be moved. Pour remaining syrup in bottles, shall bind or screw caps, soda is delicious.

Cherry in rum

Beautiful and healthy place cherries in jars of 300 ml and placed in each 100 g granulated sugar and 50 ml rum. Can be connected immediately and put in the pantry. Winter is great for decorating creams, juice is tastier than any cherry liqueur.

Core of cherry

Cherries hit, but healthy, clean the stems, remove seeds and put them in jars of 1-2 liters, in alternating layers with granulated sugar. Above, place a layer of sugar and a tablespoon of rum. Cover with a plate and keep 10 days in the sun, only then bind. Serve as a garnish on steaks.

Pitted sour crude

Mix 5 kg pitted cherries with 1/2 kg 100 g granulated sugar and preservatives. Immediately put in jars and sits in the pantry. Do not move from their time. They are very good as a garnish to roast, as filling the stick itself.

Cherries in carbonated water

Fruit beautiful and healthy, clean, rinse and drain well. Place in small jars and pour over them sodas. Binds immediately and put in the pantry in place permanently. Are recommended for diabetics because it can soften before being consumed.

Cherry Compote

Fruit beautiful and healthy place in jars and pour syrup prepared from one liter of water with 500 g of sugar. Let stand 1-2 minutes, then pour syrup back into pot and cook thicker. Meanwhile, cover the fruit is not cool. Scalding run again. Third scalding, add some preservative in syrup and pour it over fruit. Binds immediately and keep jars covered with a blanket one day.

Raw strawberry jam

Pour 1 kg of granulated sugar in 1 kg of strawberries cleaned and stir for one hour with a wooden spoon. Add a little preservative, pour into jars and tied.

Strawberry jam

Strawberries cleaned and washed the evening sprinkle with sugar. For 1 kg of fruit is cleaned Place 500 g of sugar. The next day, remove the fruit and juice boil until reduced by half, put back the fruit and boil 15 minutes. Add a pinch of preservative, but no longer boiling, cl just mix and pour into preheated jars. Bind and keep covered with blankets until the next day.

Raspberry compote

This sauce is recommended to be prepared where berries grow in the garden. Grain by grain picked raspberries put in jars and scald twice a day with syrup - a liter of water is calculated 500-600 g sugar. The syrup is poured back into the pot and boil. Third scalding, add a pinch of preservative, pour over raspberries jars binds well and keep covered with blankets until the next day.

Raw raspberry syrup

Are crushed in 1 kg of fruit jar and mix with a liter of water and 10 g preservative. Let stand one day, then strain through gauze over 1 kg of sugar. Wait until the drain, mix well and ties. You can keep fresh in the pantry all winter.

Raspberry jam

Raspberry fry for 5-10 minutes, then crush and weigh. 1 kg raspberries put 600 grams of sugar and cook stirring continuously on until the berries start to drained gelatine plate. Pour in jars of 300 ml and binds only the next day, when the surface is dry.

Currant jam

Well washed currants in bunches are put to cook in a pot. still, prepare as raspberry jelly, but put more sugar (800 g to 1 kg of crushed fruit). The torture and tortlettelor favorite frosting.

Gooseberry compote

Unripe gooseberries healthy, clean, put in jars and scald the syrup - to 600-700 g per liter of sugar water - twice. The syrup is poured back into the pot - in the meantime, the fruit is covered with a plate not cool - and boil again. After the second scalding put in each jar a pinch of preservative, binds immediately and covers well with beds.

Raw apricot compote

Apricots healthy and strong peel, cut in two and placed on a sieve to sulfation. Wash well in three water with vinegar, then wallow in granulated sugar one. Place in jars and put a pinch each of preservative. Binds to and can put in place permanently in the pantry. Do not be afraid of sulfation, not destroy vitamins or fruits taste better if they are washed in water with vinegar!

Peach Jam

The tasty jam is made from peaches small, soft. Peel small peaches, remove pits and weighed. Fruit juice is boiled until they thicken, then add 500g of sugar for 1 kg of fruit and cook another 10-15 minutes. Add a pinch of preservative, be put in each jar a tablespoon of rum and ties. maintains its color and taste for a year.

Peaches without Steaming

Boil a syrup of a pound of sugar, 500 ml water and 2 teaspoons of preservative. Peel peaches, cut in half and boil in syrup as pasta. Fruits are removed one by one in the syrup with a needle and put in jars. Only the next day linking.

Raw Plums

Remove seeds from 5 kg plums, mixed thoroughly with 1 kg of granulated sugar and 10 g preservative. Apply immediately in jars in place permanently and will not move from the spot. Winter use the dumplings with plum paste or as a garnish on the steak.

Plums with rum

Clean plums, washed and placed in jars of 500 ml. Place in each jar 200 g granulated sugar and pour over 100 ml rum. Binds immediately and put in the pantry in place permanently.

Plums in vinegar

Turn on small pieces of sulphate and cover with 1 liter jars. When the jars were filled with steam sulphate, washed plums put in them and cover with a plate that steam does not come. Meanwhile, boil the syrup: 1 liter of water to make 250 g of sugar and about 100 ml of vinegar weak. The flavor of cinnamon and cloves. Pour hot syrup over the plums and immediately binds jars, then cover the beds. Vinegar neutralizes sulfate syrup taste, which maintain strong plums during the entire winter. This acidity / sauce is tasty seal of poultry and fish dishes.

Bachelor compote

The French call "des vieux garcons Confiture". This raw sauce is prepared starting from spring until late autumn. Fruit is placed in layers, in equal amounts with sugar, bake in the order in nature. It begins with cherries, continue with strawberries and raspberries, blueberries, apricots and peaches. Drizzle each layer with 2-3 tablespoons of rum much (or little refined alcohol diluted). Then continue with the fruits of autumn, ending with orange slices and put granulated sugar on top. fruit not only take the taste of sugar and rum, grades and different flavors, therefore tastes very strongly flavored.

Grape jelly

Crush 1 kg of white grapes and tomatoes and let stand for one hour with 800 g sugar. Less then passes through a sieve and cook over low heat until their juice is drained on a glassy plate. Pour into preheated jars and put in a warm place, the surface to harden and bind the next day.

Raw apples

Peel the apples tart shell is razuiesc and weighed. Add to 5 kg of fruit 1 kg of sugar and 100 g of preservative, then pour into jars. Bind them, put in place in the pantry and not be moved for a while. They are very good as stuffing for STRU-deletions and glued.

Orange jam

Peel the thin skin from 4 oranges and a lemon and cut into strips. White skin is clean and empty. Fruit slice and boil until soft, peel together in water so as to include them. Then add sugar, 400 g sugar for 1 kg fruit and cook 10-20 minutes stirring. Pour into jars, binds and left in beds covered, until cool.

Lemon Gem

Peel the lemons thin peel and slice medium. Remove and discard skin white. The core is cut washers. Place
above 750 ml of water every lemon and let it sit for 24 hours. The next day, the juice is boiled with skin on, until reduced by half and add to each lemon 200 g sugar. Boil it all simmer for 30 minutes, then add a pinch of preservative, pour into jars and binds only the second day.