Peach compote for the winter

Peach, being an exclusively southern fruit, evokes persistent associations with a bright but gentle sun, warm sea and a varied range of positive emotions from the harmonious, juicy taste of its fruits. Even in canned form, peaches are not able to get bored, boring. 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 rather capricious fruits in conservation. This article will describe various approaches to making peach compote for the winter, and also 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. Indeed, even when using a rather sweet syrup for pouring (for 1 liter - 400 g of sugar), the calorie content of the finished product is only 78 kcal.

In order for the peach compote to turn out to be really tasty and aromatic, and at the same time it can 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 aroma peculiar only to them. The attractiveness and appetizing of the resulting drink depends on this, since the fruits will be tasty in any case.
2. The fruit should be fairly ripe, but still firm and firm. Indeed, otherwise the compote can easily turn into a mushy liquid.
3. On the surface of the fruit, there should be no various damages, 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 inspection, many tiny villi can be seen on the skin of peaches.Some housewives claim that it is because of these villi that the 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 soda solution (1 teaspoon of soda per liter of water) for about half an hour. After that, clean the skin from the gun with a soft brush.

But many are trying to solve the problem in a more radical way, freeing the fruit 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, canned without the skin, can just creep and turn into porridge.

It is not at all difficult to free the fruit from the skin before cooking 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 facilitate peeling of 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 until it boils.
3. Another container is filled with cold water, into which a few pieces of ice are even added.
4. Each peach is cut 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 carried out, it is enough to only slightly pick up the skin from the side of one incision, and it will easily move away from the pulp of the fruit.

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 quite sweet fruits, but they have practically no acid at all.

You can use a standard approach and prepare a 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 can 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, one can hardly 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 100% guarantee that the cans with compote will not explode without sterilization.

Therefore, peach compote is often prepared with a high sugar concentration. That is, for 1 liter of water, they 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 acidify the sugary sweet taste of the compote. In these cases, peach compote can be prepared even without sterilization. His taste turns out to be quite concentrated and after opening the can it must be diluted with water. But it is much better preserved, and you can save on the number of cans used for blanks and the place for their storage.

What is the combination of peach in compote

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

The easiest recipe for peach compote for the winter

According to this recipe, for the manufacture of 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;
• 250 g granulated sugar.

Manufacturing:

1. Banks are washed with soda, rinsed thoroughly and sterilized in boiling water, in an oven, in a microwave or in an airfryer.
2. Peaches are washed, peeled, if desired, pitted and cut into conveniently shaped 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 back on the fire.
6. And sugar is poured into the fruit jars.
7. Simultaneously placed in boiling water to sterilize the lid.
8. After boiling water, peaches with sugar are again poured over 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 they cool completely, for at least 12-18 hours.

The video below clearly demonstrates the whole process of the simplest production of peach compote for the winter:

Peach compote without sterilization

Most often, peach compote is harvested for the winter in 3-liter jars. In order to ensure the best preservation of the workpiece, which is made according to the recipe without sterilization, it is better to use three times pouring boiling water and sugar syrup over 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 sugar;
• 1 tsp citric acid.

Below are step-by-step photos of the process of making a 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. Pour water into a saucepan, add sugar and heat again to a boil.
   
4. Fruits are poured with boiling sugar syrup and left again, but already for 10-15 minutes.
   
5. The syrup is drained again, heated again to a boil and the fruit is poured over it for the last time.
   
6. The jars are instantly sealed and left to cool completely upside down under a warm blanket. This is how natural additional sterilization will take place.

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

Peach compote for the winter with sterilization

For sterilized recipes, you can use less sugar and almost any berry and fruit additives.

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

• 1500 g peaches;
• 9-2.0 l of water;
• 400 g granulated sugar.

Manufacturing:

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 of the jar. It is better if the water level reaches the hanger of the jar.

How much to sterilize peach compote

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

• 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 in slices for the winter

If the peaches, after peeling and freeing from the stone, are cut into small slices, then the simplest recipe can be used to prepare compote.

To make peach compote for a liter jar you will need:

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

Manufacturing:

1. Peaches are cleaned of all unnecessary, cut into slices.
2. They are placed in jars, covered with sugar and citric acid, poured with boiling water and put on sterilization for 5 to 10 minutes.
3. Tighten hermetically and leave to cool under warm clothes.

How to properly close peach compote in halves for the winter

The fruit halves in compote are perhaps the best retain their shape, even without the skin. On the other hand, such pitted peach compote with good sealing can be stored under 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.

In terms of ingredients, it is better to use slightly 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.

Peach and grape compote

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

You will need:

• 9-10 medium peaches;
• 200 g sweet or 150 g sour grapes;
• 1.9 liters of water;
• 350 g granulated sugar.

Manufacturing:

1. The washed jars must be sterilized in the oven, microwave or over steam.
2. The 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. First put peaches in jars, grapes on top.
5. Gently pour boiling water up to the neck so that the jar does not crack, cover with a lid, and 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, the jars are rolled up with sterile lids, placed upside down under a blanket for natural sterilization for another day.

How to cook peach and currant compote for the winter

Black currant gives the peach compote especially beautiful dark color and lacking acidity. Harvesting for the winter with her participation is prepared using exactly the same cooking scheme as in the previous recipe.

You will need:

• 1300 g peaches;
• 250 g black currant;
• 1.8 liters of water;
• 600 g of sugar.

Winter assorted compote from peaches, grapes and oranges

When using sweet grapes and especially seedless varieties of "raisins" in peach compote, it is a good idea to add orange to the drink. Such a fruit "assortment" will amaze even the most fastidious gourmets with its indescribable taste and aroma. It is not a shame to serve this drink at any celebration. And fruits from it will decorate a pie, cake or other dessert on the festive table.

You will need:

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

Manufacturing:

1. Fruits and berries are cleansed of all unnecessary things: seeds, seeds, twigs.
2. The 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 over the neck with boiling water, and 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 peaches and oranges compote for the winter

Using the same technology for making the drink, you can prepare a very aromatic peach compote with the addition of oranges alone. Of course, his colors will not be very bright, but it will give many reasons for guessing what makes up such an unassuming-looking, but amazing-tasting compote.

A three-liter jar will require:

• 1.5 kg of peaches;
• 1 orange (used with the peel, but the seeds must be removed without fail);
• 1.8 liters of water;
• 600 g sugar;
• ½ tsp citric acid.

Winter roll of peach, lemon and orange compote

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

You will need:

• 1 orange with peel;
• 1.5 kg of peaches;
• 600 g granulated sugar;
• 1.9 liters of water;
• juice from one lemon.

Useful peach compote with dogwood

This recipe perfectly combines two of the most exotic and healthy southern fruits. If you can find at least a small amount of both 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 l of water;
• 600 g of sugar.

Manufacturing:

1. The dogwood is thoroughly washed, pierced in several places with a needle and placed in a jar. Prepared peach slices are also sent there.
2. Pour boiling water over, let stand for 10-15 minutes, pour into a saucepan.
3. Then 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 to some extent it can be replaced by a cherry. 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 a peach compote, as they give it a delicious ruby ​​hue and harmonize excessive sweetness in it.

You will need:

• 7-8 peaches;
• 1.5 cups pitted cherries
• 600 g granulated sugar;
• as much water as is needed to completely fill the jar.

Compote is made by the threefold pouring method described in the previous recipes.

How to roll up 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.

You will need:

• 750 g peaches;
• 750 g apricots;
• 1.8-2 liters of water;
• 400 g sugar;
• ½ tsp citric acid.

Manufacturing:

1. The fruits are washed, pitted and, if desired, removed from the skin.
2. Leave in 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 boiled water is poured almost to the very neck. Cover with lids
4. Move the cans into a saucepan or basin with moderately hot water and put it on the warmer.
5. After boiling the 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 cook peach and strawberry compote for the winter

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

You will need:

• 1000 g of peaches;
• 300 g strawberries;
• 2 liters of water;
• 300 g granulated sugar;
• 2-3 carnation buds.

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 use 500 g of raspberries, 600 g of granulated sugar and ½ tsp. citric acid.

Harvesting peach and blackberry compote for the winter

Blackberries are also quite sweet, like peaches. Therefore, in order to ensure the good preservation of the 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 g sugar;
• 1 tsp citric acid or juice of 1 lemon.

It is best to sterilize the blackberry jars for no more than 10 minutes to ensure that they remain in shape.

Homemade preparations: peach and banana compote

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

You will need:

• 1.5 kg of peaches;
• 2 bananas;
• 1.8 liters of water;
• 320 g granulated sugar;
• juice from 1 lemon.

Manufacturing:

1. Peaches are freed from the skin and seeds, 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 slices and placed in boiling sugar syrup.
4. The water is drained from the peaches and combined with boiling syrup. Heat until re-boiling 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. Roll up hermetically and put away for storage.

Unripe peach compote for the winter

It so 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 doorstep. From such fruits, you can, in principle, make a delicious compote, if you follow certain conditions.

You will need:

• 1 kg of unripe peach fruit;
• 1 liter of water;
• 0.5 kg of granulated sugar;
• a pinch of vanillin.

Manufacturing:

1. After removing the skin, the fruits must be blanched for several minutes in boiling water.
2. Then the seeds are removed from the fruit and cut into small slices.
3. Sugar and vanillin are dissolved completely in boiling water.
4. Peaches are placed in a prepared glass container, poured with boiling sugar syrup and sterilized.
5. Sterilize for at least 20 minutes and seal immediately.

Peach Vinegar Compote Recipe

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

You will need:

• 3 kg of peaches;
• 1.5 liters of water;
• 0.5 liters of apple or wine or 6% table vinegar;
• 1.1 kg of sugar;
• 10 carnation buds;
• 1 tsp ground cinnamon.

Manufacturing:

1. Wash the peaches, cut them in two, and remove the seeds.
2. The halves are laid out in sterile jars.
3. Pour boiling water over, leave for 10 minutes.
4. After draining the water, add sugar and spices to it, heat until boiling.
5. Then add vinegar, reheat to a boil and pour the resulting mixture into fruits in jars.
6. Immediately, jars of peaches are hermetically rolled up.

How to close flat (fig) peach compote 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, these fruits are easily pitted, making 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 liters of water;
• 500 g sugar.

If you want to preserve the real taste and aroma of a natural fruit, then it is better to use a sterilized manufacturing method. If you cut the fruit 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, reliable preservation of the harvest in the winter.

For 1 three-liter jar you will need:

• 1.5 kg of peaches;
• 1.6 liters of water;
• 1 kg of granulated sugar;
• 1 tsp citric acid.

Making peach compote according to this recipe is very simple. You just need to use the double fill method described above. First, the prepared fruit is 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 set off and emphasize the taste of peaches in compote.

You will need:

• 500 g of peaches;
• 400 g of pears;
• 2 liters of water;
• 300 g of sugar.

Manufacturing:

1. Water is poured into a saucepan and, adding sugar, is heated to a boil.
2. Meanwhile, pears are peeled of tails and seed chambers, and peaches are pitted.
3. Cut the fruit into small slices, after boiling the water, add them to the pan.
4. Boil for about 5-7 minutes, add citric acid or lemon juice and turn off the heating.
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 capable of imparting their rich color to peach compote and a slight piquancy in taste.

You will need:

• 4-5 peaches;
• 10-12 plums;
• 2.5 liters of water;
• 1 cup of sugar.

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

With ginger

Ginger is becoming an increasingly popular ingredient due to its incredible usefulness and the piquant taste with which it colors various dishes. Such compote can be consumed both hot (for warming and saving from cold symptoms) and cold.

You will need:

• 2.5 liters of water;
• 10-12 medium peaches;
• 1 small ginger root, about 5-7 cm long;
• 1 vanilla pod (or a pinch of ground vanillin)
• 300 g of sugar.

Manufacturing:

1. The ginger root is peeled and grated. You can also chop it into small pieces using a sharp knife.
2. The peaches are washed, cut into halves, pitted and cut into a few more pieces.
3. Sugar, vanilla, grated ginger are added to a saucepan with water and after boiling, boil for 5 minutes.
4. Place the sliced ​​peach pieces in the same place and boil for another 5 minutes.
5. Compote can still be slightly insisted under the lid and drunk.

Reasons for possible failures

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

Why does peach compote explode

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

1. We closed a compote of whole peaches with seeds and (or) peels for the winter.
2. We made a compote without sterilization, but with a minimum sugar content.
3. No acid was added to the compote, and at the same time they were poured with boiling syrup only once or twice.

Why peach compote has become cloudy and what to do

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

To prevent this from happening, it is necessary to carefully observe both the technology of preparing the 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. You can try the fruit for baking, but it's best to just throw it away.

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

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

Storage rules for 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 (always without light), the compote can be stored, but not more than a year.

Conclusion

It is not in vain that peach compote is a recognized delicacy. The drink itself can be easily served even to the festive table. And the dessert taste, the fruits themselves are an unsurpassed delicacy that you can eat just like that. And can be used for baked goods, fruit salads and other dishes.

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