A simple recipe for making blueberry compote for the winter

Blueberries contain many useful minerals and vitamins. It has a positive effect on the nervous and cardiovascular systems of the body. Moreover, it improves the functioning of the pancreas and gallbladder. You can enjoy this berry in late summer - early autumn, during its ripening period. However, you can provide yourself with vitamins in the cold season by picking the berries in advance to prepare blueberry compote for the winter.

The subtleties of cooking compote

To get the maximum benefit and taste from the drink, you must take into account all the features of its preparation. Many housewives have their own tricks, which they share with beginners:

• First of all, compote jars must be sterilized. Wash them thoroughly and, without wiping, keep for 15 minutes either in the oven at 160 degrees, or over the steam of boiling water in a saucepan.
• Use spring water. In it, the taste of compote will be revealed brighter.
• Prepare the covers and the rolling machine immediately. This will save time and prevent the vitamins from evaporating.
• Do not add sugar "by eye": an incorrectly calculated amount of this ingredient will make the drink too sweet and negatively affect the taste.

Preparation of the main ingredient

Proper harvesting of berries for the winter will retain all the beneficial properties. Freezing provides the integrity of the vitamin C found in blueberries.

You will need:

• blueberry;
• container or plastic bag.

Go through all the berries, set aside separately the fruits that are not ripe or overripe. Remove sheets and other rubbish. Without rinsing, place the berries in a container or bag. Close the container lid or tie a bag and place in the freezer.

A simple recipe for the winter

In winter, this drink will remind you of the warm summer and supply the body with vitamins necessary for life.

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You will need:

• 550 g granulated sugar;
• 2000 g fresh or frozen blueberries;
• drinking water 0.7 ml.

How to cook:

1. Rinse whole and ripe berries well with running water. The fruits should be handled carefully, as they are very fragile and easily damaged.
2. Put the fruits on a clean and dry towel.
3. Sterilize glass jars.
4. Put a pot of water and sugar on the fire. While stirring, bring to a boil. The sugar should be completely dissolved.
5. Place dried blueberries in jars.
6. Pour the resulting sugar syrup into jars and carefully close them with lids. Sterilize within 30 minutes.

The drink is ready.It must be stored in a cool and protected from sunlight place.

Raspberry compote with blueberries

Another tasty and healthy version of this drink:

1. Prepare ingredients: 1 kg of raspberries, 500 g of blueberries, 1.2 kg of sugar per liter of water.
2. Prepare syrup. Pour water and sugar into a saucepan, stir, bring to a boil.
3. Put berries in jars in a ratio of 1: 2 (blueberries: raspberries).
4. Fill the jars with hot syrup and close with sterile lids.
5. Cool containers, pasteurize, and then put them in a closet or any cool place.

Blueberry and blueberry compote

The recipe is designed for four liter cans:

1. Take 1 kg of blueberries and blueberries, 3 liters of water and one and a half glasses of sugar.
2. Fill pre-sterilized jars with berries in a 1: 1 ratio to the middle.
3. Pour boiling water into all jars. This way you can calculate how much syrup needs to be cooked.
4. Drain the water from all the jars into a saucepan, add sugar and, without forgetting to stir, cook until boiling.
5. Fill jars of berries with syrup and seal them up with lids. Carry out pasteurization.
6. When the drink has cooled down, glass containers can be removed to a special place where they will wait for winter.

Apple and blueberry compote

You will need:

• 150 g of apples, blueberries and sugar;
• 1 gram of citric acid;
• liter of drinking water.

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The basic compote preparation scheme does not change. However, apples should be prepared separately:

1. Wash and peel the apples, core and cut into wedges.
2. Bring the sugar syrup to a boil, add the apples and cook over low heat for 6 minutes.
3. Add citric acid and washed blueberries and cook until boiling again.
4. Pour the compote into previously sterilized jars and let cool.

Blueberry and cherry compote

It is easy to prepare according to a similar scheme. However, it is worth remembering that it is better to drink compote containing cherries as early as possible. At some point, cherry pits begin to secrete a toxic substance that is not very useful for the human body.

So, take a kilogram of cherries (with seeds) and blueberries, one and a half glasses of sugar and 2.5 liters of water:

1. Rinse the berries well separately from each other.
2. Place the cherries and blueberries in jars in alternating layers (about 2 cm each). Leave some space on top.
3. Prepare the sugar syrup.
4. Pour the boiling syrup over the berries and immediately close the jars carefully. Pasteurize at 60 degrees.
5. After cooling, they are ready for winter storage.

Dove compote without sterilization

Take 2 kg of blueberries, 600 ml of water and half a glass of sugar. Distribute the berries evenly in sterilized jars. Pour sugar syrup over them. Seal the container hermetically, turn it over and let it cool slowly, covering with a thick cloth. Completely cooled compote is ready for storage at room temperature. When serving, it is best to dilute the drink, since this way the taste is quite concentrated.

How to store blueberry compote

The basic rule for storing compote is a dark and cool place. It is worth noting that glass containers need to be well rolled up with metal sterilized lids for better preservation of the product, which means a longer preservation of its useful properties. The shelf life of the pasteurized beverage is practically unlimited.