Peach compote for the winter

Peach, being an exclusively southern fruit, evokes persistent associations with a bright but gentle sun, warm sea and a diverse range of positive emotions from the harmonious, juicy taste of its fruits. Even in canned form, peaches are not able to get bored, pall. Therefore, every housewife wants to learn how to make peach compote, who wants to please her family in the middle of a cold and dark winter with a piece of warm sunny summer.

But peaches, like many other southern crops, are pretty picky fruits to preserve. This article will describe a variety of approaches to making peach compote for the winter, as well as consider all the subtleties and nuances of this process.

How to close peach compote

Peach compote is very attractive to many, first of all, for its calorie content. After all, even when using a rather sweet syrup for filling (for 1 liter – 400 g of sugar), the calorie content of the finished product is only 78 kcal.

In order for peach compote to turn out to be really tasty and fragrant, and at the same time to be preserved for a long time, it is necessary to take a very responsible approach to the choice of fruits.

1. Peaches should have a special flavor peculiar only to them. It is on this that the attractiveness and appetizingness of the resulting drink depends, since the fruits will be tasty in any case.
2. The fruits should be quite ripe, but still retain firmness and density. Indeed, otherwise the compote can easily turn into a mushy liquid.
3. On the surface of the fruit, there should be no various damage, black and gray dots and spots, traces of diseases.
4. For the preparation of compotes, it is better to choose varieties of peaches in which the stone is quite easily separated from the pulp. Since fruits with a stone in compote are worse and less stored.

How to peel peaches for compote

On closer examination, on the skin of peaches, you can see a lot of tiny villi. Some housewives claim that it is because of these villi that peach compote can become cloudy during storage.

In order to remove this downy coating from the surface of the peel, the fruit is immersed in a solution of soda (1 teaspoon of soda per liter of water) for about half an hour. After that, the skin is cleaned from the fluff with a soft brush.

But many are trying to solve the problem in a more radical way, freeing the fruits from the skin altogether. It should only be understood that only slightly unripe fruits with dense pulp are suitable for this. Soft or over-ripe peaches that have been canned without their skins can simply spread and turn into mush.

It is not at all difficult to free the fruits from the skin before making compote from them. To do this, you just need to use the technology described in the next chapter.

How to blanch peaches for compote

Peaches are usually blanched for two purposes: to make it easier to remove the skin from the fruit and to provide additional sterilization. In order to quickly and easily remove the skin, proceed as follows:

1. Prepare two containers of approximately the same volume.
2. Water is poured into one of them and heated to a boil.
3. Another container is filled with cold water, to which a few pieces of ice are even added.
4. On each peach, a cut is made crosswise on one side.
5. The fruits in a colander are first dipped in boiling water for 10-12 seconds, and then immediately transferred to ice water.
6. After the procedures, it is enough just to slightly pick up the skin from the side of one incision, and it will easily move away from the pulp of the fetus.

How much sugar is needed for peach compote

There are two main approaches to the amount of sugar used to make peach compote. The fact is that peaches are rather sweet fruits, but there is practically no acid in them at all.

You can use the standard approach and make compote with a minimum sugar content. In this case, about 100-150 g of granulated sugar is used per liter of water. Such compote can be drunk in its pure form immediately after opening the jar without diluting it with water. But due to the low sugar content and the almost complete absence of acid as a preservative, it needs long-term sterilization. Otherwise, it is hardly possible to vouch for its safety. Sometimes, for better preservation, sour berries or fruits and even citric acid are added to the compote. But even in this case, it is impossible to give a XNUMX% guarantee that jars of compote will not explode without sterilization.

Therefore, peach compote is often prepared with a high concentration of sugar. That is, for 1 liter of water take from 300 to 500 g of granulated sugar. In this case, sugar acts as the main preservative. Often, citric acid is also added to the recipe as an additional preservative. And also in order to slightly deoxidize the sugary sweet taste of compote. In these cases, peach compote can be prepared even without sterilization. Its taste turns out to be quite concentrated and after opening the jar it must be diluted with water. But it is much better preserved, and you can save on the number of cans used for harvesting and storage space.

What is combined with peach in compote

The peach is such a versatile and delicate fruit that it pairs well with just about any berry or fruit. Bananas, blackberries and grapes will enhance its delicate unsweetened sweetness in compote. And sour berries and fruits, such as raspberries, cherries, currants, oranges or dogwoods, will bring harmony to the taste sensations of the drink, make its color brighter and more attractive, and, in addition, play the role of additional preservatives.

The easiest peach compote recipe for the winter

According to this recipe, to make peach compote for the winter, only the peaches themselves, granulated sugar and water will be needed. And the manufacturing method itself is so simple that any novice cook can handle it.

To prepare peach compote for a 1-liter jar, you will need:

• 0,5 kg of peaches;
• 550 ml of water;
• Xnumx g of granulated sugar.

Manufacture:

1. The jars are washed with soda, rinsed well and sterilized in boiling water, in the oven, in the microwave or in the convection oven.
2. Peaches are washed, if desired, peeled, pitted and cut into convenient pieces.
3. Place pieces of fruit on the bottom of sterilized jars.
4. The water is heated to + 100 ° C and the fruits laid in jars are poured into it.
5. After 15 minutes, the fruits can be considered sufficiently steamed, so the water is drained and put on fire again.
6. And granulated sugar is poured into jars of fruit.
7. Simultaneously placed in boiling water to sterilize the lid.
8. After boiling water, it is again poured over peaches with sugar to the very neck of the jars and immediately rolled up with sterile lids.
9. Banks must be turned upside down and wrapped in warm clothes until completely cooled, at least for 12-18 hours.

The video below clearly demonstrates the entire process of making peach compote for the winter:

Peach compote without sterilization

Most often, peach compote is prepared for the winter in 3-liter jars. In order to ensure the best preservation of the workpiece, which is executed according to the recipe without sterilization, it is better to use boiling water and sugar syrup three times to fill the fruit.

For a three-liter jar you will need:

• 1,5 kg of peaches;
• about 1.8-2,0 liters of water;
• 700-800 g of sugar;
• 1 tsp citric acid.

Below are step-by-step photos of the process of making peach compote for the winter without sterilization.

1. Prepared peaches are placed in sterile jars.

   

2. Boil water, pour it over the fruits and leave for 15-20 minutes, after covering the jars with boiled lids.

   

3. Drain the water into a saucepan, add sugar and heat again to a boil.

   

4. Fruits are poured with boiling sugar syrup and left again, but for 10-15 minutes.

   

5. The syrup is drained again, heated to a boil again and the fruit is poured over it for the last time.

   

6. Banks are instantly hermetically twisted and left to cool completely upside down under a warm blanket. So there will be a natural additional sterilization.

A rather concentrated drink is produced, which must be diluted with water.

Peach compote for the winter with sterilization

For recipes with sterilization, you can use less sugar and almost any additives from berries and fruits.

In the classic version, for a 3-liter jar you will need:

• 1500 g of peaches;
• 9-2,0 liters of water;
• Xnumx g of granulated sugar.

Manufacture:

1. Syrup is prepared from water and sugar, waiting for the complete dissolution of the sweet component in water.
2. Prepared peaches are placed in jars and poured with sugar syrup.
3. The jars are covered with lids and placed in a wide saucepan with a water level reaching at least half the jar. It is better if the water level reaches the shoulders of the jar.

How much to sterilize peach compote

Sterilization of peach compote begins from the moment the water boils in the pan.

• For liter cans, it is 12-15 minutes.
• For 2-liter – 20-25 minutes.
• For 3-liter – 35-40 minutes.

How to make peach compote with slices for the winter

If the peaches, after peeling and pitting, are cut into small slices, then the simplest recipe can be used to make compote.

To make peach compote per liter jar you will need:

• 600 g of peaches;
• 450 ml of water;
• Xnumx g of granulated sugar;
• 1 tsp citric acid.

Manufacture:

1. Peaches are cleaned of everything superfluous, cut into slices.
2. They are placed in jars, covered with sugar and citric acid, poured with boiling water and sterilized for 5 to 10 minutes.
3. Tightly twist and leave to cool under warm clothes.

How to close peach compote with halves for the winter

Fruit halves in compote, perhaps, retain their shape best, even without the skin. On the other hand, such a pitted peach compote, if properly sealed, can be stored in suitable conditions for two or even three years without spoiling.

It is best to separate the bones in this way:

• A deep incision is made along the entire circumference of the fruit along a specially groove with a sharp knife, reaching the very bone.
• Then both halves are slightly scrolled in opposite directions and separated from each other and from the bone.

According to the ingredients, it is better to use a little more sugar for the same amount of fruit. The manufacturing process is similar to the previous one, only the sterilization time should be increased by 5-10 minutes, depending on the size of the fruits themselves.

Compote of peaches and grapes

Grapes and peaches ripen almost simultaneously and are incredibly well combined with each other. Not only does the grapes give the peach compote the missing piquancy, it also ennobles the color of the drink. Of course, in the event that dark grape varieties are used. In peach compote, you can use both light and dark berries, sour or sweet. If sour grape varieties are used, then they need to be taken in a slightly smaller amount.

Required:

• 9-10 medium sized peaches;
• 200 g sweet or 150 g sour grapes;
• 1,9 L of water;
• Xnumx g of granulated sugar.

Manufacture:

1. Washed jars must be sterilized in the oven, microwave or over steam.
2. Grapes are cleaned of debris, removed from the branches and sorted, removing soft and damaged ones.
3. Peach fruits are washed, cut into pieces, removing the seeds.
4. Spread peaches in jars first, grapes on top.
5. Gently pour boiling water up to the very neck so that the jar does not crack, cover with a lid, leave for 15 minutes.
6. Drain the water, add sugar to it, boil for 5 minutes until it is completely dissolved.
7. Pour the mixture of berries and fruits with sugar syrup, leave for 5-10 minutes and repeat this procedure again.
8. Finally, they roll up the jars with sterile lids, put them upside down under a blanket for natural sterilization for another day.

How to cook peach and currant compote for the winter

A particularly beautiful dark color and the missing sourness are given to peach compote by blackcurrant. The preparation for the winter with her participation is prepared using exactly the same cooking scheme as in the previous recipe.

You need:

• 1300 g of peaches;
• 250 g black currant;
• 1,8 L of water;
• 600 d Sahara.

Assorted compote for the winter of peaches, grapes and oranges

When using sweet grapes and especially seedless raisins in peach compote, adding an orange to the drink is a good idea. Such a fruit “assortment” will impress even the most fastidious gourmets with its indescribable taste and aroma. This drink is not ashamed to serve at any celebration. And the fruits from it will decorate a pie, cake or other dessert on the festive table.

You need:

• 2-3 peaches;
• bunch of grapes weighing about 300-400 g;
• ¾ of an orange;
• 350 g of sugar for every liter of drained water.

Manufacture:

1. Fruits and berries are cleaned of everything superfluous: bones, seeds, twigs.
2. Oranges are thoroughly washed, scalded with boiling water, cut into halves, pitted and cut into slices, leaving the peel for additional flavoring.
3. Prepared slices of peaches, oranges and grapes are laid out in a sterilized jar, poured up to the neck with boiling water, left for 10-12 minutes.
4. The water is drained, sugar syrup is prepared from it, and then they act according to the traditional scheme described above.

How to make compote of peaches and oranges for the winter

Using the same technology for making a drink, you can prepare a very fragrant peach compote with the addition of oranges alone. Of course, its coloring will not be very bright, but it will give many reasons for guessing what compote, so unassuming in appearance, but amazing in taste, consists of.

For a three-liter jar you will need:

• 1,5 kg of peaches;
• 1 orange (use with the peel, but the pits must be removed);
• 1,8 L of water;
• 600 grams of sugar;
• ½ tsp citric acid.

Rolling for the winter compote of peaches, lemons and oranges

The same recipe can be made even more natural and tasty if you add real live lemon juice to the ingredients instead of citric acid.

Required:

• 1 orange with peel;
• 1,5 kg of peaches;
• Xnumx g of granulated sugar;
• 1,9 L of water;
• juice from one lemon.

Useful peach compote with dogwood

Two of the most exotic and healthy southern fruits are perfectly combined in this recipe. If you manage to find at least a small amount of dogwood and peaches, then you should definitely try to make compote according to this recipe:

• 1,2 kg of peaches;
• 300 g dogwood;
• 1,8-2,0 liters of water;
• 600 d Sahara.

Manufacture:

1. Dogwood is thoroughly washed, pierced in several places with a needle and placed in a jar. Prepared slices of peaches are also sent there.
2. Pour in boiling water, stand for 10-15 minutes, pour into a saucepan.
3. Further, they act according to the already described scheme.

How to cook peach and cherry compote for the winter

If it was not possible to get the dogwood, then cherry can replace it to some extent. The main difficulty here is that usually peaches and cherries ripen at different times. Therefore, you need to either find late varieties of cherries and early varieties of peaches, or use frozen cherries for compote.

In general, a few cherries will always be a great addition to peach compote, as they give it a delicious ruby ​​​​hue and harmonize excessive sweetness in it.

Required:

• 7-8 peaches;
• 1,5 cups pitted cherries;
• Xnumx g of granulated sugar;
• as much water as needed to completely fill the jar.

Compote is made using the three-time pouring method described in previous recipes.

How to roll peach and apricot compote for the winter

Peaches and apricots, being close relatives, are a classic and interchangeable combination in compote. In the resulting drink, the aroma of these amazingly healthy and beautiful fruits is best preserved.

Most often they are used in equal proportions, but these proportions can be changed. The taste of the drink will be excellent in any case.

Required:

• 750 g of peaches;
• 750 g of apricots;
• 1,8-2 liters of water;
• 400 grams of sugar;
• ½ tsp citric acid.

Manufacture:

1. Fruits are washed, freed from stones and, if desired, from the skin.
2. Leave in the form of halves or cut into slices. Only the time of subsequent sterilization will depend on the shape and size of the cut.
3. Fruits are placed in a jar, covered with sugar, citric acid is added and boiling water is poured almost to the very neck. Cover with lids
4. Move the jars to a pot or basin with moderately hot water and put it on heating.
5. After boiling water inside the pan, the jars are sterilized for 10 to 30 minutes, depending on their volume.
6. After the required sterilization time has elapsed, the jars are hermetically sealed.

How to make peach and strawberry compote for the winter

Despite the apparent laboriousness of sterilization, this process is worth it in order to prepare peach compote with strawberries, which is very unusual in taste and extremely attractive in aroma.

You will need:

• 1000 g of peaches;
• Xnumx strawberry;
• 2 L of water;
• Xnumx g of granulated sugar;
• 2-3 cloves.

The manufacturing technology is fully consistent with that described in the previous recipe.

Peach and raspberry compote

Peach compote with raspberries is prepared in the same way with sterilization.

For 1 kg of peaches, 500 g of raspberries, 600 g of granulated sugar and ½ tsp are used. citric acid.

Harvesting compote from peaches and blackberries for the winter

Blackberries are also quite sweet, as are peaches. Therefore, in order to ensure good preservation of peach compote for the winter, citric acid or freshly squeezed lemon juice must be added to it. The addition of blackberries will give the compote a rich, deep dark color and some zest in the aroma.

You will need:

• 1 kg of peaches;
• 400 g blackberries;
• 500 grams of sugar;
• 1 tsp citric acid or juice of 1 lemon.

It is best to sterilize blackberry jars for no more than 10 minutes to ensure that they retain their shape.

Homemade: peach and banana compote

This drink can be called rather a cocktail, since it does not look like compote at all. But its unique taste will help diversify the winter menu.

You will need:

• 1,5 kg of peaches;
• Banana xnum;
• 1,8 L of water;
• Xnumx g of granulated sugar;
• juice from 1 lemon.

Manufacture:

1. Peaches are freed from the skin and stones, cut into small slices and placed in 0,9 liters of water with the addition of lemon juice.
2. Sugar is added to the rest of the water and boiled for 5 minutes.
3. Bananas are peeled, cut into small circles and placed in boiling sugar syrup.
4. The water from the peaches is drained and combined with boiling syrup. Heat until boiling again and turn into a mass of uniform consistency using a blender or mixer.
5. Fruits placed in jars are poured with this syrup and put on sterilization for 15-20 minutes (liter jars).
6. Hermetically roll up and put away for storage.

Compote of unripe peaches for the winter

It happens that it is necessary to dispose of still unripe peach fruits, which fell from the tree ahead of time or did not have time to ripen, and the cold is already on the threshold. From such fruits, you can, in principle, prepare a delicious compote, if certain conditions are observed.

You will need:

• 1 kg of unripe peach fruits;
• 1 L of water;
• 0,5 kg of granulated sugar;
• a pinch of vanillin.

Manufacture:

1. After removing the skin, the fruits must be blanched for several minutes in boiling water.
2. Then remove the seeds from the fruit and cut them into small slices.
3. Sugar and vanillin dissolve completely in boiling water.
4. Peaches are placed in prepared glassware, poured with boiling sugar syrup and put to sterilization.
5. Sterilize for at least 20 minutes and seal immediately.

Recipe for peach compote with vinegar

Instead of citric acid, for good preservation of peach compote, vinegar is sometimes used, usually natural apple cider vinegar. The result can be a unique preparation with an amazing spicy taste, more reminiscent of pickled peaches.

You will need:

• 3 kg of peaches;
• 1,5 L of water;
• 0,5 l of apple or wine or 6% table vinegar;
• 1,1 kg of sugar;
• Xnumx buds clove;
• 1 tsp ground cinnamon.

Manufacture:

1. Peaches are washed, cut into two parts, stones are removed.
2. Arrange the halves in sterile jars.
3. Pour in boiling water, leave for 10 minutes.
4. After draining the water, add sugar and spices to it, heat until boiling.
5. After that, vinegar is added, heated to a boil again and the fruits in jars are poured with the resulting mixture.
6. Immediately, jars of peaches are hermetically rolled up.

How to close a compote of flat (fig) peaches for the winter

Flat, so-called fig peaches are distinguished by an even more delicate texture and more refined taste than traditional ones. In addition, the stone is easily separated from these fruits, which makes them ideal for canning. And the compote from them turns out to be almost transparent with an unusually light and delicate taste and a charming aroma.

You will need:

• 1,4 kg of fruit;
• 2,0 -2,2 l of water;
• 500 d Sahara.

If you want to preserve the real taste and aroma of a natural fruit, then it is better to use the manufacturing method with sterilization. If you cut the fruits into quarters, then it will be enough to hold it for 12-15 minutes.

How to roll up concentrated peach compote for the winter

Concentrated compote implies, first of all, the reliable preservation of the workpiece in the winter.

For 1 three-liter jar you will need:

• 1,5 kg of peaches;
• 1,6 L of water;
• 1 kg of granulated sugar;
• 1 tsp citric acid.

Making peach compote according to this recipe is very simple. It is only necessary to use the double pour method described above. First, the prepared fruits are poured with boiling water, then sugar syrup is prepared from the drained water.

How to cook peach compote in a saucepan

Peach compote has such an attractive taste that you want to drink it immediately after making it. Below are a few recipes that allow you to prepare this delicious drink for immediate consumption.

With pears

Sweet and juicy pears perfectly shade and emphasize the taste of peaches in compote.

You need:

• 500 g of peaches;
• Xnumx Pears;
• 2 L of water;
• 300 d Sahara.

Manufacture:

1. Pour water into a saucepan and, adding sugar, heat to a boil.
2. Meanwhile, pears are cleaned of tails and seed chambers, and peaches are pitted.
3. Cut the fruit into small slices, after boiling water, add them to the pan.
4. Boil for about 5-7 minutes, add citric acid or lemon juice and turn off the heat.
5. Under the lid, the compote is allowed to brew until it cools completely and you can pour it into a separate jug and enjoy the taste of the drink.

With plums

Plums are able to convey to peach compote both their rich color and a slight piquancy in taste.

You need:

• 4-5 peaches;
• 10-12 basin;
• 2,5 L of water;
• 1 cup of sugar.

The method of preparation is similar to that described in the previous recipe.

With ginger

Ginger is becoming an increasingly popular ingredient due to its incredible health benefits and the spicy flavor it brings to various dishes. Such compote can be consumed both hot (to warm and save from cold symptoms) and cold.

You need:

• 2,5 L of water;
• 10-12 medium sized peaches;
• 1 small ginger root, about 5-7 cm long;
• 1 vanilla pod (or a pinch of ground vanilla)
• 300 d Sahara.

Manufacture:

1. Ginger root is peeled and grated. You can also finely chop it with a sharp knife.
2. Peaches are washed, cut into halves, pits are removed and cut into several more pieces.
3. Sugar, vanilla, grated ginger are added to a saucepan with water and boiled for 5 minutes after boiling.
4. Place the sliced ​​u5buXNUMXbpeaches there and boil for another XNUMX minutes.
5. Compote can still be slightly insisted under the lid and drunk.

Reasons for possible failures

The main reason for failures in harvesting peach compote for the winter is that the fruits contain a minimal amount of acid. Therefore, in most cases, they require mandatory sterilization or, at a minimum, the addition of sour berries and fruits.

Why peach compote explodes

There are several main reasons why cans of peach compote can explode:

1. Closed for the winter compote of whole peaches with pits and (or) peel.
2. They made compote without sterilization, but with a minimum sugar content.
3. No acid was added to the compote and at the same time it was poured with boiling syrup only once or twice.

Why peach compote turned cloudy and what to do

The turbidity of the compote is caused by the same reasons and is the first sign of the beginning fermentation process in jars of peaches.

To prevent this from happening, it is necessary to carefully observe both the technology of preparing dishes and the fruits themselves for preservation, and all the nuances of preparing compote.

If the compote has already exploded, then nothing can be done. Fruit can be used for baking, but it’s best to just throw it away.

If peach compote becomes cloudy, you can still try to correct the situation.

1. It is urgent to open the bank.
2. Drain all syrup from fruit.
3. Pour boiling water over them again for a couple of minutes.
4. Prepare a new syrup with a high sugar content and the addition of acid.
5. Pour fruit with fresh syrup and further sterilize the jar for at least 15 minutes.

Rules for storing peach compote

Peach compote is stored better in cool rooms without light. For example, in a cellar or basement, such a blank can be stored for up to 3 years. In a moderately warm room (necessarily without light), compote can be stored, but not more than a year.

Conclusion

Peach compote is a recognized delicacy for a reason. The drink itself can be easily served even to the festive table. A dessert taste, the fruits themselves are an unsurpassed delicacy that you can eat just like that. And you can use it for baking, fruit salads and other dishes.