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Refreshing strawberry and mint compote. Strawberry compote for the winter Strawberry compote without sterilization

Who has a garden strawberry in the garden? The recipe is “prepared” for lovers of this most delicious and beautiful summer berry. Homemade strawberry compote is a drink that can quench your thirst in the summer heat and saturate with its aromatic taste on winter evenings.

Today we will cook a delicious sweet strawberry compote for the winter without sterilization. Everything will turn out very quickly and without unnecessary and dangerous manipulations with boiling cans.

To prepare strawberry compote without sterilization for the winter, you will need fresh strawberries, water and sugar.

The strawberries must be quickly rinsed and discarded in a colander.

When the water drains well, free the strawberries from the stalks. If you come across berries that are too soft, put them in the jam. Whole beautiful berries will go to the compote.

Small glass jars are suitable for storing strawberry compote. I deliberately do not use 3 liter containers. Strawberry compote in small containers is safer to store.

Put the peeled berries in sterile jars in a volume of slightly less than half.

Boil drinking water in a large saucepan.

Pour boiling water over the strawberries for 10 minutes.

Pour the water tinted with strawberry juice through the lid with holes back into the saucepan.

Add sugar. How much sugar to add is a matter of taste. Experiment! I like the strawberry compote for the winter, consisting of: 500 g of sugar in 4 liters of boiling water. Sugar must be mixed thoroughly. Bring the sweet water to a boil and boil for 5 minutes.

While the sweet water is boiling, cover the jars of strawberries with sterile lids.

Pour the berries with boiling tinted water up to the very neck and close with screw or metal lids.

Turn it upside down and warm with a blanket until it cools completely.

The cooled strawberry compote must be turned back and stored.

Strawberry compote is ready for the winter without sterilization, but remember that it does not like sunlight, so store it in a dark cellar.

The strawberry season is not long, so at the time of ripening, we not only feast on fresh berries, but also roll up strawberry compotes for the winter. I like the freezing of it more.

The composition includes ascorbic, citric, malic acids, essential oils, tannins and other useful components. But in order for them to be fully preserved, the fruits must be processed immediately after collection or purchase. The berry is tender and does not withstand long storage.

Some of the garden strawberries are used for making desserts, such as panna cotta or cake decorating, some are eaten fresh, the rest are processed.

Strawberry compote can be prepared solo or in combination with any other berries that ripen at the same time - currants, cherries, cherries. Season with mint, lemon or orange zest.

To prevent cans from exploding, they must be thoroughly disinfected. Rinse with baking soda, rinse well and heat in the oven. I used to boil a saucepan, put a special device on top with a hole or even three (sold everywhere in season), fix the cans on top and hold for 5 minutes, then put it on a barrel on a towel until it cools.

Now this method has been replaced by annealing in the oven, if I am doing blanks at home. If in the country, then I sterilize in an airfryer - it saves time significantly.

In Soviet times, we had a decent-sized cellar in which we stored potatoes and seals for the winter. They did everything in big banks. And after all, everything was eaten and drunk. By the way, the recipes were all accelerated, without sterilization. And nothing ever spoiled or exploded.

Ingredients for a 3 liter jar:

  • Strawberries - 1 tbsp.
  • Sugar - 1 tbsp
  • Citric acid - 1 tsp

Preparation:

  • We sort out the berries. For compote, you can take both small and large.

Take small fruits, they are soaked in syrup faster. Large ones are best used for freezing or fresh consumption.

  • Rinse the berries carefully in small portions so as not to mash. We put in a colander, put in water, rinse. Let the water drain.
  • Then remove the sepals and place them on a paper towel to dry.
  • At this time, we prepare the cans in a convenient way: we ignite in the microwave, in the oven, and steam them.
  • If you use small fruits, then a glass (250 ml) is enough, if large, then take one and a half.

  • We lay out in clean jars, cover with sand on top.

  • We measure out a teaspoon with a small slide of citric acid and pour it into the jar. It is needed to preserve and give a tinge of sourness to the sweet strawberry taste.

  • Pour water into a saucepan, boil. To prevent the jar from bursting, put a wooden spatula in it and pour boiling water up to the very neck. We roll it up with a metal lid. Turn over to the bottom, cover with a blanket and leave to cool. Store in a cool place.

How to make frozen berry compote

Jars with compote take up a lot of space. If you have nowhere to store, then frozen strawberries will come to the rescue. The drink from them is no worse, it is prepared quickly. You can make a vitamin platter from different berries that you have stocked up during the summer. For such cases, I asked my husband for a separate freezer. This is the thing.

You will need:

  • Water - 3 l
  • Frozen strawberries - 300 g
  • Sugar - 5 tablespoons
  • A handful of any berries (if desired)

Cooking;

  • We put a pot of water on the fire. Freeze in boiling water. No need to defrost. She herself will come in hot water.
  • Pour sugar sand there, and taste it. If you like sweeter, then add more sugar.
  • If you don't like the rich sweet taste, set it off with citric acid.

Sterilized strawberry compote with whole berries

To prepare a drink, you will need to prepare a beautiful large strawberry, without rot and damage. Sterilization allows the workpieces to be stored at room temperature for a longer period. Although they do not stay with us.

We use liter jars. Smaller ones are also suitable - it is more convenient to subject them to heat treatment.

  • Strawberry - 300 g
  • Sugar - 800 g
  • Water - 1 l
  • Citric acid - 2 g

Preparation:

  • Wash the jars, sterilize. Pour boiling water over the lids and dry them.

  • Fill the jars 2/3 full with berries. Approximately, you get 300 grams.
  • Pour water into a saucepan. You need 800 grams of sugar per liter. It seems to be very sweet. Do not worry. Due to the thickness of the syrup, the fruits are preserved as a whole. And the syrup is used for impregnating cakes, making compotes.

  • Pour the boiling syrup through a funnel into the jar, a little at a time so that it does not burst. If a little is not enough to the top, top up with ordinary boiling water.
  • Cover with lids, set aside for 15-30 minutes to cool slightly.

  • After the allotted time, press on the berries with a spoon, swapping them. This is done so that all the fruits are soaked in syrup.
  • We select a pan of such a size that the cans fit in height. We put a rag on the bottom, pour hot water, put the jars.

  • Pour 1 gram of acid into each container. This is about ¼ part of a teaspoon. Mix with syrup.

  • We place on the stove, sterilize liter cans for 10 minutes. The water should boil slightly, giving off small bubbles.

  • Then we take out, tighten the lids, turn over. Cool down under a warm blanket during the day.

Step-by-step instructions on how to cook assorted cherries

At the same time, cherries ripen. So why not mix two berries? It will be even tastier and more aromatic.

For a 3 liter jar:

  • Strawberry - 150 g
  • Sweet cherry - 200 g
  • Granulated sugar - 1 tbsp.
  • Water - 2.5 l
  • Citric acid - 1 tsp

  • We put the berries in a prepared jar.

  • Fill with hot water, cover with a lid and let stand for about five minutes.

  • Pour the syrup back into the saucepan, add granulated sugar, put on fire, bring to a boil. Dissolve citric acid in the solution.
  • Pour back into the jar, roll up, turn over and cool under a blanket for 24 hours.

And here you can see how to prepare strawberry compote with various berries.

How to cook 3 liter strawberry compote with mint without sterilization

The addition of mint or lemon balm adds a spicy touch of aroma to the usual recipe.

Ingredients:

  • Strawberry - 1 kg
  • Sugar - 600 g
  • Mint - 3 sprigs

  • Disassemble the berries, rinse under running water, drain in a colander.
  • Prepare three 3-liter jars - rinse, sterilize over steam for five minutes.

  • Put all the berries in jars.

  • Pour 200 grams of sugar each and put a sprig of mint on top.

  • Boil water and pour into a container. Roll up the lid, shake a little to disperse the sugar. Cool upside down under a blanket.

Simple Strawberry Orange Drink Recipe

The combination of sweet berries and citrus creates a unique harmony of taste. The drink can be used as a base for creating cocktails, consumed hot or cold.

You will need:

  • Strawberry - 300 g
  • Orange - 2 circles
  • Sugar - 300 g

The norm of products is designed for a 3-liter jar.

  • We wash and dry the berries. We prepare banks.
  • We put the strawberries in a container, on top of orange circles, cover with sugar and pour boiling water.
  • We immediately roll up the lid and send it upside down under the blanket until it cools completely.

A calmer aroma can be obtained by peeling the rind from the orange.

All drinks are ready to drink almost immediately. And in winter they refresh, quench their thirst, fill them with summer memories.

Compotes for the winter - recipes with photos

Strawberry compote, even without additives, will be very tasty and invigorating, just what you need for cold winter days. How to roll up a strawberry compote without sterilization?

1 h

75 kcal

5/5 (1)

In summer, when the season of bright, ripe and fresh strawberries is coming to an end, it's time to stock up on them for the winter. Strawberry compote is a drink that even without additives will very tasty and invigorating what you need for cold winter days. Strawberry compote is extremely simple to prepare, but the result will undoubtedly surprise you.

Ingredients for strawberry compote

Ingredients

Of course, the most important ingredient is Strawberry, without it anywhere. The varieties that are best suited for compote have dense berries and a very bright color. They do not allow the compote to be pale, while they themselves do not fall apart and do not lose shape. Moreover, many people love these very berries from compote, so it is better to choose them properly. The strawberries must be fresh and ripe, without severe damage and green spots.

The second most important place is occupied by sugar... The amount depends both on the recipe you are cooking and on your personal taste preferences.

Compote can be made from several berries if you want a wider variety of flavors. Such compotes usually have a whole bunch of aromas that bring us back to the warm, sunny summer.

To enhance and highlight the strawberry flavor, together with it, sprigs of mint, cinnamon, lemon zest are boiled.

The cooking process itself is quite simple:

  1. Sterilize the jars, boil the lids for about five minutes.
  2. Select good, ripe and whole strawberries, peel them of sepals.
  3. Fill the jars with strawberries a third. It is more convenient to take three-liter ones, in small ones you get very little compote.
  4. Pour boiling water over the jars to the very edge, cover with a temporary lid. The water will have time to become a delicate strawberry color, after 15 minutes, drain it into a separate saucepan. The main thing is to leave the berries in the jar, they do not need to be boiled.
  5. For each jar, select a separate saucepan, add sugar to the strawberry water and cook, stirring, only 2-3 minutes after the syrup boils.
  6. Pour the finished syrup back into the jars, roll up the lids. Turn the cans upside down, wrap them up in some warm blanket or blanket, and let cool.

Now the compote can be stored until winter and longer, can be left at room temperature on a shelf or mezzanine.

If you want a fresher taste, add mint leaves or lemon zest to the jar with the strawberries. If desired, it can be removed before closing the cans, the mint will already have time to convey its flavor to the compote.

Despite the fact that the modern retail network offers fresh berries and ready-made products from it almost all year round, there is still nothing tastier and healthier than homemade strawberry preparations. In winter, neither adults nor children will refuse a glass of delicious and aromatic strawberry compote.

Its calorie content depends, first of all, on the amount of sugar, since the calorie content of the berry itself does not exceed 41 kcal / 100 g. If the ratio of the two main components is 2 to 1, then a glass of compote with a capacity of 200 ml will have a calorie content of 140 kcal. If you reduce the sugar content and take 1 part sugar for 3 parts of berries, then a glass, 200 ml, of the drink will have a calorie content of 95 kcal.

A delicious and quick recipe for strawberry compote for the winter without sterilization - photo recipe

A refreshing compote with a divine berry aroma in winter will remind us of pleasant and warm summer days. Hurry to close a piece of summer in a jar and hide for the time being, so that on holidays or just a frosty evening, enjoy a fragrant strawberry drink. Moreover, it is quick and easy to preserve it without sterilization.

Your mark:

Cooking time: 20 minutes


Quantity: 1 serving

Ingredients

  • Strawberries: 1/3 can
  • Sugar: 1 tbsp. .l.
  • Lemon acid: 1 tsp

Cooking instructions

    We select the most beautiful, ripe and fragrant berries. Unripe, spoiled and rotten specimens are not suitable for canning. Rinse the strawberries in water in small portions, gently stirring them a couple of times with your hands in a bowl. We drain the water, pour in fresh water. After rinsing again, we carefully place it in a wide basin so that the fruits saturated with water do not crumple.

    Now we no less carefully free the berries from the stalks. They are easily torn off by hand.

    Preparing containers for conservation. You can take glass jars with screw caps of any size. A prerequisite is a thorough washing of the container with baking soda, and then sterilizing it with steam or in the oven.

    We place prepared strawberries in a sterile container so that it takes up about a third of the container.

    Pour sugar and citric acid into a jar of berries according to the recipe.

    We boil filtered water. Pour strawberries with sugar and lemon in a jar with boiling water. We act carefully so that the glass does not burst from boiling water. When the liquid reaches the shoulders, you can tightly seal the container with a seaming machine or tighten with a screw cap. Then gently turn over several times to dissolve the sugar. At the same time, we check the tightness of the seaming.

    We put a jar of strawberry compote on the lid, wrap it with a blanket.

    Recipe for strawberry compote for the winter for 3 liter cans

    In order to get one can of 3 liters of delicious strawberry compote, you will need:

  • strawberries 700 g;
  • sugar 300 g;
  • water about 2 liters.

What to do:

  1. Select an even and beautiful berry without signs of spoilage and rot.
  2. Separate the sepals from the strawberries.
  3. Transfer the selected raw materials to a bowl. Cover with warm water for 5-6 minutes. Then rinse with running water and discard in a colander.
  4. When all the liquid has drained, pour the fruits into a prepared container.
  5. Heat about 2 liters of water in a kettle.
  6. Pour boiling water over the strawberries and cover the neck with a sterile metal lid. The water in the jar should be up to the top.
  7. After a quarter of an hour, pour the liquid from the cans into a saucepan.
  8. Add sugar and bring the contents to a boil.
  9. Boil the syrup for about five minutes until the sugar is completely dissolved.
  10. Pour it into a jar of berries and immediately roll up the lid.
  11. Carefully, so as not to burn your hands, the container must be turned upside down and covered with a rolled blanket.

Delicious strawberry compote - proportions per liter jar

If the family is small, then for home canning it is more convenient to take glass containers that are not very large. A liter jar will require:

  • sugar 150-160 g;
  • strawberries 300 - 350 g;
  • water 700 - 750 ml.

Preparation:

  1. Remove the selected berry from sepals, rinse well with water.
  2. Transfer the strawberries to the jar.
  3. Pour granulated sugar on top.
  4. Heat water in a kettle to a boil.
  5. Pour boiling water over the contents and put a metal lid on top.
  6. After about 10 to 12 minutes, drain all the syrup into a saucepan and heat to a boil.
  7. Pour boiling into strawberries and roll up.
  8. Cover the inverted jars with a blanket and keep in this position until they cool completely. Then return to normal position and store in a dry place.

Harvesting for the winter from strawberries and cherries

Delicious assorted compote of long shelf life can be prepared from sweet cherries and strawberries. The recipe for such blanks is relevant for those regions where climatic conditions are suitable for growing both crops.

For a three-liter can you will need:

  • cherries, preferably a dark variety, 0.5 kg;
  • strawberries 0.5 kg;
  • sugar 350 g;
  • water about 2 liters.

What to do:

  1. Tear off the tails of the cherry fruit, and the sepals on the berries.
  2. Rinse the selected raw materials well and drain off all the water.
  3. Put the cherries and strawberries in a container.
  4. Pour boiling water over everything. Cover the top of the container with a metal lid.
  5. After a quarter of an hour, drain the water into a saucepan and add sugar to it.
  6. Bring the contents to a boil and boil the syrup for 4-5 minutes until the sugar is completely dissolved.
  7. Pour the boiling syrup over the ingredients and screw the lid back on. Turn over, wrap with a blanket and keep until completely cooled. Then return the container to its normal position and store in a dry place.

How to close the strawberry and cherry compote

In most regions, the ripening dates of strawberries and cherries do not coincide very often. The strawberry season ends in June, and most cherry varieties begin to ripen only at the end of July - the first half of August.

To prepare a cherry-strawberry compote for the winter, you can either select varieties of these crops with the same ripening period, or freeze the excess strawberries and then use the frozen berry for its intended purpose.

To prepare one three-liter jar, take:

  • strawberries, fresh or frozen, 300 g;
  • fresh cherries 300 g;
  • sugar 300-320 g;
  • a sprig of peppermint, if desired;
  • water 1.6-1.8 liters.

How to cook:

  1. Tear off the petioles from the cherries, and the sepals from the berries.
  2. Rinse the prepared raw materials with water.
  3. Pour cherries and strawberries into a jar.
  4. Pour sugar on top.
  5. Pour boiling water over the contents.
  6. Cover with a home canning lid.
  7. After 15 minutes, drain the syrup into a saucepan. Optionally, omit a sprig of mint. Heat everything to a boil and simmer for about 5 minutes.
  8. Remove the mint and pour the syrup into the cherries and strawberries.
  9. Roll up the lid, turn the jar upside down and keep it wrapped in a warm blanket until it cools.
  10. Store in a place designated for home preservation.

Strawberry and orange compote for the winter

Taking into account the fact that oranges are in the trading network all year round, for a change you can prepare several cans of an unusual drink.

For one container of 3 liters you need:

  • one orange;
  • strawberries 300 g;
  • sugar 300 g;
  • water about 2.5 liters.

Algorithm of actions:

  1. Sort good quality strawberries, remove sepals and rinse.
  2. Rinse the orange under the tap, scald it with boiling water and rinse again. This will help completely remove the wax layer.
  3. Cut the orange into circles or narrow slices together with the peel.
  4. Put strawberries and orange in a jar.
  5. Pour boiling water over everything and leave for 15 minutes, covered with a metal lid.
  6. Pour the liquid from the jar into a saucepan, add sugar and boil the syrup for at least 3-4 minutes.
  7. Pour the syrup back and screw the lid back on. Keep the container upside down on the floor under a blanket until it cools completely.

Variation with currants

Adding currants to strawberry compote makes it healthier.

A can of 3 liters requires:

  • strawberries 200 g;
  • black currant 300 g;
  • sugar 320-350 g;
  • water about 2 liters.

Preparation:

  1. Sort the currants and strawberries, remove the twigs and sepals, rinse.
  2. Pour the berries into a jar, pour boiling water over it.
  3. After 15 minutes, pour the water into a saucepan, add sugar and cook for about 5 minutes from the moment it boils.
  4. Pour the syrup into a jar and tighten the lid on the compote.
  5. Place the inverted container on the floor, cover with a blanket and keep until it cools.

Delicious strawberry compote with mint for the winter

Mint leaves in a strawberry compote will give it an exquisite taste and aroma. For a can of 3 liters you need:

  • strawberries 500 - 550 g;
  • sugar 300 g;
  • peppermint 2-3 sprigs.

How to cook:

  1. Sort the strawberries and remove the sepals.
  2. Pour the berries with water for 5-10 minutes and rinse them well under the tap.
  3. Pour into a jar and cover with boiling water.
  4. Cover and stand for 15 minutes.
  5. Drain the liquid into a saucepan, add sugar and heat to a boil after 3 minutes, throw mint leaves and pour strawberries with syrup.
  6. Turn the rolled up jar, wrap it with a blanket and keep until it cools.

To make the compote tasty and beautiful you need:

  • Select only high-quality fresh raw materials, rotten, crumpled, overripe or green berries are not suitable.
  • Wash containers thoroughly with baking soda or mustard powder and sterilize them over steam or in the oven.
  • Boil the lids for preservation in a kettle.
  • Given that the raw material may contain different amounts of sugar, the finished compote may also taste different. If it is too sweet, then before serving it can be diluted with boiled water, if sour, then just add sugar directly to the glass.
  • For diabetics, the drink can be closed without sugar, increasing the number of berries.
  • In storage, remove the preservation 14 days after preparation to avoid bombing in the storage area. Jars with swollen lids and cloudy contents are not subject to storage and consumption.
  • It is necessary to store workpieces of this type at a temperature of + 1 to + 20 degrees in a dry room. With the addition of cherries or cherries with pits no more than 12 months, pitted - up to 24 months.

Compote, prepared without sterilization from high-quality raw materials, quenches thirst well, it is much more useful than store soda.

We are waiting for your comments and ratings - this is very important for us!

Well, who doesn’t like to open a jar of cool, incredibly tasty and fragrant, reminiscent of summer compote in winter? Oddly enough, but rolled compotes have always been distinguished by their peculiarity, their zest, and they turn out to be more tasty than those that were cooked in the usual way.
Strawberry compote for the winter without sterilization is a favorite among others. And the whole secret, basically, lies precisely in the way it is prepared. The berries do not lend themselves to prolonged heat treatment and due to this, they retain the maximum benefit, taste and aroma. If you haven’t done this type of harvesting yet, be sure to try it! You will be pleasantly surprised by its simplicity and excellent results.

Ingredients per 0.5 liter can:

  • strawberries - 200-300 g;
  • sugar - to taste (100-130 g);
  • citric acid - on the tip of a knife;
  • filtered water - 400 ml;

Preparation

First of all, deal with the selection and preparation of strawberries. Their choice should be taken with particular seriousness, since too watery, spoiled or damaged fruits can ruin your entire roll. When choosing, give preference to healthy, dense, possibly even slightly unripe fruits. It is advisable that no more than a few hours pass from the moment of their collection to the processing process. Peel the berries from the stalks, and then, putting them in a colander, rinse several times under running water.

Prepare the jars. They must be thoroughly washed, rinsed and sterilized. You can sterilize in several ways: place clean jars with their necks on the spout of a boiling kettle and wait until they are thoroughly sprayed with steam, or place the jars on a baking sheet and send them to a cold oven. Then turn on the heating of the oven to 150 0 С. Preheat the jars at this temperature, and then turn off the heating and slightly open the cabinet door. The second method of sterilization is convenient in that several cans can be processed at once in one step.
After the jars are sterilized, fill them 2/4 full with strawberries.

Pour boiling water over the strawberries. Let it brew for 5-7 minutes (or until you can take the jar).

Gently drain the water from the cans into a large saucepan. The berries, however, must remain in the jars.

Add the required amount of sugar and citric acid to the drained water.

Put the saucepan on the fire. Bring the syrup to a boil and pour back into the jars. The filling level of each jar should be “up to the neck”.

Cover the jars of compote with lids and roll up, and then turn upside down and wrap in a warm blanket or something similar. By the way, the lids must be thoroughly wiped before seaming with a damp cloth, or even better, if you hold them for 2-3 minutes in boiling water. Seaming caps processed in this way will better "keep" the seaming in order throughout the winter.

Strawberry compote is ready for the winter without sterilization. Store the compote jars in a cool, dark place, preferably in your basement. Strawberry compote turns out to be incredibly tasty and aromatic. By the way, after opening the jar, strawberries floating in the compote can be used as decoration for pies or cakes.