Peach compote for the winter

Peach, being an exclusively southern fruit, evokes strong associations with the bright but gentle sun, warm sea and a varied range of positive emotions from the harmonious, juicy taste of its fruit. Even in canned form, peaches cannot get boring or boring. Therefore, every housewife wants to learn how to make peach compote, wanting 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 to preserve. This article will describe various approaches to making peach compote for the winter, and also discuss all the subtleties and nuances of this process.

How to close peach compote

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

In order for the peach compote to be truly tasty and aromatic, 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 aroma that is unique to them. The attractiveness and appetizingness of the resulting drink depends on this, since the fruits will be tasty in any case.
2. The fruits should be quite ripe, but still retain firmness and density. Otherwise, the compote can easily turn into a mushy liquid.
3. The surface of the fruit should be free of various damages, black and gray dots and spots, and traces of disease.
4. To prepare compotes, it is better to choose varieties of peaches in which the pit is quite easily separated from the pulp. Because fruits with pits in compote are worse and have shorter shelf life.

How to peel peaches for compote

Upon closer inspection, the skin of peaches reveals many tiny fibers. Some housewives claim that it is because of these fibers 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 soda solution (1 teaspoon of soda per liter of water) for about half an hour. Then clean the skin from the fuzz using a soft brush.

But many are trying to solve the problem in a more radical way, freeing the fruit from the skin altogether. You just need to understand that only slightly unripe fruits with dense pulp are suitable for this. Soft or overly ripe peaches canned without skin can simply fall apart and turn into mush.

It is not at all difficult to remove the skins from the fruits before making compote. 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. 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, to which a few pieces of ice are even added.
4. Make a cross cut on one side of each peach.
5. The fruits in a colander are first immersed in boiling water for 10-12 seconds, and then immediately transferred to ice water.
6. After these procedures, you just need to lightly pick up the skin from the side of one cut, and it will easily come away from the fruit pulp.

How much sugar do you need 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 almost no acid at all.

You can use the standard approach and prepare compote with minimal sugar content. In this case, about 100-150 g of granulated sugar are used per liter of water. This 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 requires long-term sterilization. Otherwise, you can hardly guarantee 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 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. Citric acid is often added to recipes as an additional preservative. And also in order to slightly deoxidize the sugary sweet taste of the compote.In these cases, peach compote can be prepared even without sterilization. Its taste is quite concentrated and after opening the jar it must be diluted with water. But it is preserved much better, and you can save on the number of cans used for preparations and the space for storing them.

What does peach go with in compote?

Peach is such a versatile and delicate fruit that it goes well with almost any berries and fruits. Its delicate, unsweetening sweetness in the compote will be enhanced by bananas, blackberries and grapes. 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, will play the role of additional preservatives.

The simplest peach compote recipe for the winter

According to this recipe, to make peach compote for the winter you will only need the peaches themselves, granulated sugar and water. 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 water;
• 250 g granulated sugar.

Manufacturing:

1. The jars are washed with soda, rinsed thoroughly and sterilized in boiling water, in the oven, in the microwave or in a convection oven.
2. The 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. Water is heated to + 100 °C and the fruits placed 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 granulated sugar is added to jars of fruit.
7. At the same time, place the lid in boiling water to sterilize the lid.
8. After the water boils, it is again poured over the peaches and sugar up to the very neck of the jars and immediately rolled up with sterile lids.
9. The jars must be turned upside down and wrapped in warm clothes until they cool completely, at least for 12-18 hours.

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

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 carried out according to the recipe without sterilization, it is better to use boiling water and sugar syrup to fill the fruit three times.

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 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 the pan, add sugar and heat again to a boil.
   
4. Boiling sugar syrup is poured over the fruits and left again, but for 10-15 minutes.
   
5. The syrup is drained again, heated to a boil again and poured over the fruit one last time.
   
6. The jars are instantly sealed and left upside down under a warm blanket until completely cooled. This will allow natural additional sterilization to occur.

The resulting drink is quite concentrated and 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 peaches;
• 9-2.0 liters of water;
• 400 g granulated sugar.

Manufacturing:

1. A syrup is prepared from water and sugar, waiting until the sweet component is completely dissolved in the water.
2. Prepared peaches are placed in jars and filled with sugar syrup.
3. Cover the jars with lids and place them in a wide saucepan with a water level reaching at least half the jar. It is better if the water level reaches the hangers of the jar.

How long to sterilize peach compote

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

• For liter jars 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 pitting, are cut into small slices, then you can use the simplest recipe to prepare compote.

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

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

Manufacturing:

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

How to properly seal peach compote in halves for the winter

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

The best way to separate the seeds is this:

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

In terms of 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 combine incredibly well with each other. Not only do grapes give the peach compote the missing piquancy, it also enhances the color of the drink. Of course, if dark grape varieties are used. In peach compote you can use both light and dark berries, sour or sweet. If you use sour grape varieties, then you need to take a little less of them.

You will need:

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

Manufacturing:

1. Washed jars must be sterilized in the oven, microwave or over steam.
2. The grapes are cleared of debris, removed from the branches and sorted, removing soft and damaged ones.
3. The peach fruits are washed, cut into pieces, removing the seeds.
4. Place peaches in jars first, grapes on top.
5. Carefully 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, boil for 5 minutes until it is completely dissolved.
7. Pour sugar syrup over the mixture of berries and fruits, leave for 5-10 minutes and repeat this procedure again.
8. Finally, they roll up the jars with sterile lids and place them upside down under a blanket for natural sterilization for another day.

How to cook peach and currant compote for the winter

Black currants give the peach compote a particularly beautiful dark color and the missing sourness. The preparation for the winter with her participation is prepared using exactly the same preparation scheme as in the previous recipe.

You will need:

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

Assorted winter compote of peaches, grapes and oranges

When using sweet grape varieties and especially seedless raisin varieties in peach compote, adding an orange to the drink is a good idea. This fruit “assortment” will amaze even the most fastidious gourmets with its indescribable taste and aroma. This drink is not a shame to serve at any celebration. And fruits from it will decorate a pie, cake or other dessert on the holiday 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 cleaned of all excess: seeds, seeds, twigs.
2. The oranges are thoroughly washed, scalded with boiling water, cut into halves, pits removed and cut into slices, leaving the peel for additional flavoring.
3. Place the prepared slices of peaches, oranges and grapes into a sterilized jar, pour boiling water up to the neck, and leave for 10-12 minutes.
4. The water is drained, sugar syrup is prepared from it and then proceed according to the traditional scheme described above.

How to prepare peach and orange compote for the winter

Using the same technology for making the drink, you can prepare a very aromatic peach compote with the addition of only oranges. Of course, its color will not be very bright, but it will give many reasons to guess what the compote consists of, so unpretentious in appearance but amazing in taste.

For a three-liter jar you will need:

• 1.5 kg of peaches;
• 1 orange (use with the peel, but the seeds must be removed);
• 1.8 liters of water;
• 600 g sugar;
• ½ tsp. citric acid.

Making a compote of peaches, lemons and oranges for the winter

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

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.

Healthy peach and dogwood compote

This recipe perfectly combines two of the most exotic and healthy southern fruits. If you can find even small quantities of dogwood and peaches, you should definitely try making compote according to this recipe:

• 1.2 kg of peaches;
• 300 g dogwood;
• 1.8-2.0 liters of water;
• 600 g sugar.

Manufacturing:

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

How to cook peach and cherry compote for the winter

If you couldn’t get dogwood, then to some extent cherry can replace it. The main difficulty here is that peaches and cherries usually 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 wonderful addition to peach compote, as they give it a delightful ruby ​​hue and harmonize its excess sweetness.

You will need:

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

The compote is made using the three-fold pouring method described in previous recipes.

How to make peach and apricot compote for the winter

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

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, peeled.
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. The fruits are placed in a jar, covered with sugar, citric acid is added and boiling water is poured almost up to the neck. Cover with lids
4. Place the jars in a saucepan or basin with moderately hot water and set it to heat.
5. After the water boils inside the pan, the jars are sterilized for 10 to 30 minutes, depending on their volume.
6. After the required sterilization time has passed, the jars are hermetically sealed.

How to prepare peach and strawberry compote for the winter

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

You will need:

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

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

Peach and raspberry compote

In the same way, with sterilization, peach compote with raspberries is prepared.

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

Preparing peach and blackberry compote for the winter

Blackberries are also quite sweet berries, 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. Adding 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 better to sterilize jars of blackberries for no more than 10 minutes to ensure their shape is preserved.

Homemade preparations: compote of peaches and bananas

This drink can be called more of 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 peeled and pitted, cut into small slices and placed in 0.9 liters of water with lemon juice added.
2. Add sugar to the rest of the water and boil for 5 minutes.
3. Bananas are peeled, cut into small circles and placed in boiling sugar syrup.
4. The water is drained from the peaches and combined with boiling syrup. Heat until it boils again and turn into a mass of uniform consistency using a blender or mixer.
5. Pour this syrup over fruits placed in jars and place them for sterilization for 15-20 minutes (liter jars).
6. Sealed tightly and stored.

Compote of unripe peaches for the winter

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

You will need:

• 1 kg of unripe peach fruits;
• 1 liter of water;
• 0.5 kg 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 remove the seeds from the fruit and cut them into small slices.
3. Sugar and vanillin are completely dissolved in boiling water.
4. Peaches are placed in a prepared glass container, poured with boiling sugar syrup and placed for sterilization.
5. Sterilize for at least 20 minutes and immediately seal.

Recipe for peach compote with vinegar

Instead of citric acid, vinegar, usually natural apple juice, is sometimes used to preserve peach compote well. 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 liters of water;
• 0.5 liters of apple or wine vinegar or 6% table vinegar;
• 1.1 kg sugar;
• 10 buds of cloves;
• 1 tsp. ground cinnamon.

Manufacturing:

1. The peaches are washed, cut into two parts, and the pits are removed.
2. Place the halves into sterile jars.
3. Pour boiling water over and leave for 10 minutes.
4. After draining the water, add sugar and spices and heat until boiling.
5. Then vinegar is added, heated again to a boil and the resulting mixture is poured over the fruit in the jars.
6. Immediately seal the jars of peaches hermetically.

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

Flat, so-called fig peaches have 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 almost transparent with an unusually light and delicate taste and a charming aroma.

You will need:

• 1.4 kg of fruits;
• 2.0 -2.2 liters of water;
• 500 g sugar.

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

How to make 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 liters of water;
• 1 kg 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, boiling water is poured over the prepared fruits, 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 several recipes that allow you to prepare this delicious drink for immediate consumption.

With pears

Sweet and juicy pears perfectly set off and highlight the taste of peaches in the compote.

You will need:

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

Manufacturing:

1. Pour water into a saucepan and, adding sugar, heat to a boil.
2. Meanwhile, pears are cleared of stems and seed chambers, and peaches are pitted.
3. Cut the fruits into small slices, and after the water boils, 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 impart both their rich color and a slight piquancy in taste to peach compote.

You will need:

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

The preparation method 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 piquant flavor it adds to a variety of dishes.This compote can be consumed both hot (to warm up and relieve cold symptoms) and cold.

You will need:

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

Manufacturing:

1. Ginger root is peeled and grated. You can also chop it finely using a sharp knife.
2. Wash the peaches, cut them into halves, remove the pits and cut them into several more pieces.
3. Add sugar, vanilla, grated ginger to a pan of water and after boiling, cook for 5 minutes.
4. Place the chopped peaches there and boil for another 5 minutes.
5. The compote can still be slightly infused under the lid and drunk.

Reasons for possible failures

The main reason for failure when preparing 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 does peach compote explode?

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

1. We closed it for the winter with a compote of whole peaches with pits and/or peel.
2. We made a compote without sterilization, but with minimal sugar content.
3. They didn’t add any acid to the compote and only poured boiling syrup over it once or twice.

Why is the peach compote cloudy and what to do?

Cloudiness 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 follow both the technology for preparing dishes and the fruits themselves for preservation, as well as all the nuances of preparing compote.

If the compote has already exploded, then nothing can be done. You can try using 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 higher sugar content and added acid.
5. Pour fresh syrup over the fruit and further sterilize the jar for at least 15 minutes.

Rules for storing peach compote

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

Conclusion

It’s not for nothing that peach compote is a universally recognized delicacy. The drink itself can be easily served even at a festive table. And the dessert taste of the fruits themselves are an unsurpassed delicacy that can be eaten just like that. And can be used for baking, fruit salads and other dishes.

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