Secrets of cooking compote of nectarines for the winter

The end of summer is a hot time in the life of every hostess. It is during this period that the most active period of harvesting fruits and vegetables for the winter begins.This is a rather laborious process, however, the efforts are worth it so that during long winter evenings the whole family can gather at the table and enjoy a bit of summer. One of the most successful reminders of the summer will be a compote of nectarines, because they so well retain their natural, fresh flavor when canned.

Preparing compote from nectarines for the winter is not only to please your loved ones with a tasty drink during the winter cold, it is also a way to vitaminize the body, support it in the period of vitamin deficiency, enhance immunity and ability to combat seasonal viruses. In the process of cooking compote of nectarines, fruits are exposed to thermal effects. Some vitamins and microelements, of course, are destroyed, however, this does not make the drink useless. In the compote of nectarines contains a huge amount of vitamin C, which is necessary by the way for those suffering from respiratory diseases and for their prevention.

Vitamin A, H, PP and B vitamins will help support the body in the winter. Potassium, pectin, iron, phosphorus and sodium will perfectly cope with the nutrition of all tissues of the body, they are natural stimulants of the nervous system, and therefore are an excellent prophylactic against depression and bad mood. In the winter period, many feel lethargy and weakness - this is due to the short day of light and the lack of sunlight.

This recipe more than others allows you to keep the flavor of fresh nectarines, their juiciness and elasticity, such compote can be prepared, avoiding the time and effort required for sterilization. It takes: 2 kilograms of nectarines, about 1 kilogram of sugar, 3 liters of water. Nectarines should be thoroughly washed, spread out on a towel and let lightly dry. Whole prepared fruits should be decomposed into clean sterilized jars, filling them with at least 2/3 of the volume.

Banks with nectarines must be filled with boiling water, covered with lids and left to brew for 10-15 minutes, then drain the water into a pan with a wide bottom. To this water, you need to add another 1 cup of boiled water, bring it to a boil and add sugar at the rate of 300 grams of sugar per 1 liter of water, mix thoroughly, bring to a boil and boil for 3-5 minutes. Ready syrup is poured into jars with nectarines, compote needs to be closed, put the jars in bottoms, cover with a thick blanket or blanket and leave until the jars are cold.

This compote will be a great addition to the Christmas dinner, the aroma of spices will fill the house with a festive mood and comfort. To prepare such a compote you will need: 1 kilogram of small tangerines, 700 grams of plums, 500 grams of grapes, 1 lemon, a small stick of cinnamon, 2-3 star aniseas, 1 rosette of cloves (optional), 400 grams of sugar, 2 tablespoons of natural wine vinegar .

All fruits and berries should be thoroughly rinsed and allowed to drain. Grapes need to be separated from the grapes, remove all the twigs. Plums and nectarines need to get rid of stones and cut into wide slices. All prepared components should be folded into clean, sterilized jars or bottles, filling them in 2/3 volume.

Lemon must be removed with a special knife for citrus fruits or with a small grater. The white layer of peel can not be used in the preparation of compotes - it is bitter. Such a layer must be cut, peeled lemon cut into circles or divided into slices and spread out in jars of fruit. In each jar you need to put on an asterisk star aniseas, drop 5-10 drops of wine vinegar.

In a deep pan, pour sugar, pour 2 liters of water, put cinnamon and cloves, mix thoroughly and bring to a boil. Hot syrup should be poured into bottles of fruit, cover with lids.Each canister must be sterilized. Banks with a volume of 1 liter must be sterilized for 15 minutes, 2 liters for 20 minutes, 3 liters for 25 minutes. Then roll up the lids, turn the jars upside down and leave them in this condition until completely cool.

Compote of nectarines and citrus is a light and bright drink that will appeal to adults and children. To prepare such a compote you will need: 1 kilogram of nectarines, 2 large oranges, 1 lemon, 500 grams of sugar. Nectarines, oranges and lemon should be thoroughly washed and allowed to drain. Cut the orange and lemon into small cubes with the peel. Remove nectarine from pits and cut into small slices of arbitrary shape.

Pour 4 liters of water into a deep saucepan, add sugar and mix thoroughly. Syrup, while stirring, boil and add sliced ​​oranges and lemon into it, boil them for 5 minutes. Pour nectarines into the resulting mass and bring to a boil. Nectarines do not need to be cooked, so freshly boiled compote needs to be poured into jars and corked. Put the jars with compote in a warm place, cover with a blanket and leave for self-sterilization.

This method of preserving compote of nectarines will appeal to lovers of cakes. Fruit clogged in a similar way can be used as a filling in baking or as an addition to ready-made desserts. To preserve such a compote, you will need: 1 kilogram of nectarines, 300 grams of sugar. Nectarines should be thoroughly washed, laid out on a clean towel or parchment and allowed to dry slightly. Prepared fruits should be divided into halves and carefully, so as not to damage the flesh, remove the bones. To keep the flesh intact, you can remove the bones with a spoon.

The resulting slices must be decomposed into clean sterilized jars in slices downwards, filling them with at least 2/3 of the volume. Banks with nectarines need to be fully filled with boiled water, cover them with lids and leave in this state for 5 minutes, then drain the water into a deep pan. It is necessary to add another 1 cup of boiled water, bring all to a boil, add sugar and cook for 3-5 minutes. Ready syrup poured into jars with nectarines, cover with lids and sterilize for 10-20 minutes.

Nectarines are quite fastidious in conservation of the product, they are prone to fermentation, so they can disrupt the process of canning without sterilization. In order to simplify the task and not waste time the long process of sterilization of each jar, you need to know several features of working with this product.

1. For the preparation of compote, only whole, dense fruits are suitable. Soft, overripe, and especially wrinkled or scratched nectarines are most prone to activate the fermentation process - compote of such fruits will not stand more than a couple of weeks.
2. Nectarine peels contain live, natural wine yeast. To compote not leaped, you must thoroughly wash the fruit. It is necessary to wash them in a large amount of cold water, changing it frequently. It is desirable to wash each fruit separately, it is important not to break the integrity of the skin and not to crush the flesh.
3. Banks and bottles for compote from nectarines must be not only thoroughly washed, but also sterilized with steam or calcined at high temperatures - this will destroy all bacteria that can start the fermentation process.
4. Classical components, additives for compote of nectarines are considered to be apples and grapes. In recent years, combinations of citrus, as well as plum and thorns have become popular.
5. There is a common opinion among housewives that they are less likely to ferment and tear off the cap of whole nectarine compote. There is some truth in this, however, this does not mean that you can not close the compote without stones.Compote of separated or shredded nectarines must be subjected to the sterilization process - then it will definitely survive the whole winter.

You will learn more about how to make nectarine compote in the following video.