Blueberry compote: vitamins in a jar

Amazing color, sweet aroma with tart notes and invaluable benefits - this is all about blueberry compote. Small berries are increasingly being used not only on medicinal shelves, but also in cooking and conservation.

The summer harvest season ends very quickly, so zealous housewives are in a hurry to prepare blueberries for future use in order to pamper their family with vitamins. After all, the blue berry contains a whole range of nutrients, such as magnesium, phosphorus, iron, potassium and others. Blueberries are recommended for treating intestinal disorders, they help restore vision, and also have an anti-inflammatory effect during colds.

Compote blanks allow you to preserve a maximum of vitamin, since the berries are subjected to shorter heat treatment. The cooking process does not take much time, and recipes for blueberry compote for the winter can be chosen for every taste - both with and without sterilization.

In order for the compote not to turn out cloudy, it is better to choose ripe, but dense berries that do not fall apart during processing.

Before use, blueberries should be sorted out, sorted out wrinkled, spoiled and burst berries, and then rinsed well in several waters or under a tap. To glass excess water, put it in a sieve or colander and let stand for 10 minutes.

Sorting blueberries is best done with gloves, as the juice is quickly and permanently absorbed into the skin of the hands.

Double-pouring blueberry drink

This simple blueberry compote recipe for the winter will be mastered even by beginners in conservation. Since the workpiece will not be sterilized, it is best to use larger containers, such as a 3 liter bottle. They retain heat longer and the berries will have time to warm up well during the first pouring.

Glass containers should be sterilized or held over steam. Place the berries immediately, without waiting for the jars to cool.

To prepare two three-liter bottles of compote:

1. Distribute 1.5 kg of washed blueberries evenly in jars.
2. Pour 500 g of sugar into each bottle.
3. Pour boiling water over the berries (you need about 2.5 liters for one can), cover and let it brew for 15 minutes.
4. Gently drain the water into a shared pot and bring it back to the boil.
5. Pour the prepared syrup into the jars and seal them immediately.
6. Wrap the compote in a warm blanket and leave overnight.

Sterilized blueberry compote

For the preparation of a drink, liter jars are suitable, which are pre-washed well. The compote itself is prepared as follows:

1. Arrange 1 kg of clean dried blueberries in containers, filling them up to half.
2. To determine how much water is needed for the syrup, pour cold water over the berries in a jar, and then drain it and measure the volume.
3. To make a syrup: pour the resulting amount of water into a saucepan, let it boil and add sugar at the rate of 350 g for each liter of liquid. Boil for 5 minutes to completely dissolve the sugar.
4. Pour boiling syrup over the blueberries and cover the jars with lids.
5. Place a towel or cheesecloth folded in several layers at the bottom of a large saucepan or basin. Place containers with blueberry compote on top for the winter.
6. Sterilize for 20 minutes, then roll up and wrap.

Apple-blueberry compote

Blueberry compote with apples is very tasty.Antonovka will give a slight sourness to the drink; for a sweeter drink, you need to choose non-acidic varieties of apples. There are several seaming options apple compote and blueberries. In some, the drink is sterilized, in others it is boiled like an ordinary compote in a saucepan, and then canned.

The easiest and fastest way to prepare compote is as follows:

1. Rinse half a kilogram of blueberries and dry a little.
2. Peel half a kilogram of apples and cut into slices along with the peel.
3. Put fruits and berries in layers in jars and pour boiling water. Let stand for no more than 10 minutes.
4. Drain the water into a saucepan and add sugar at the rate of 1 tbsp. for every liter of liquid. Boil the syrup.
5. Pour hot syrup into jars, roll up and wrap.

If sour apples were used for the compote, you need to put more sugar (1.5 tbsp).

Blueberry-currant assorted

Alternatively, you can make blueberry compote and currants... The garden berry is slightly sweeter than blueberries and without the tart flavor, which will make the drink sweeter and less cloying. The ingredients are indicated per 1 three-liter can.

So that the currants are not "lost" against the background of dark blueberries, you can take white and red varieties.

Peel and wash blueberries and currants. Place in a bottle, filling about ¼ full. You can take 1 tbsp. berries, and for a richer taste, put a little more.

Pour 2.5 liters of water into a saucepan, let it boil and pour 1.5-2 tbsp. sugar (depending on the number of berries). Boil the syrup for 5 minutes.

Fill a jar with boiling syrup. Cork and wrap well. When the compote has completely cooled down, take it to the cellar for storage.

Blueberry drinks are unique in their taste and health benefits. Blueberry compote is especially useful for a child - in the cold winter it will protect from colds and support the still fragile children's immunity. Even adults do not hurt to replenish vitamin reserves in the body. Prepare healthy canning, enjoy it and - don't get sick!