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Quick compote

Quick compote

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Apples and pears are washed, the middle of the wood is removed and cut.

In a saucepan put water with sugar, mix and bring to a boil.

After a few boils, add the fruit and leave for 3-5 minutes, then remove from the heat.

Add the vanilla sugar, mix and leave to cool.

Good appetite!

Fresh and fragrant apple compote with lemon and cinnamon & # 8211 grandma's recipe

Fresh and flavored apple compote with lemon and cinnamon & # 8211 grandma's recipe. How to make apple compote for immediate consumption? How much do apples boil for compote in the pot? Post desert. Compote recipes. Apple recipes.

My grandmother used to make me fresh apple compote in the pot when I was cold or when I just wanted it. Apple compote was a universal medicine, especially when made by my grandmother. He would bring me a bowl of lukewarm apple compote, placed on a tray, and sit with me until I ate everything. He stroked my head and said to me: you will see, you will feel better! And he was always right & lt3 This compote is very healthy and nutritious and is given to children when they have a fever because it moisturizes them very well.

In our house (and not only) apples are always cooked with cinnamon and lemon. From the apple or strudel cake to the compote, everything has cinnamon. The compote also had cloves or star anise and, of course, vanilla.

Also according to her recipe I put apple compote for the winter (in a jar) but only when I have many apples from my own garden. In general, apples are found all year round, plus they keep very well raw, in the pantry, so I didn't make too many canned apples. This is the recipe for apple compote for winter & # 8211 see here.

From these quantities results 4 servings of fresh and aromatic apple compote.

Dudi compote recipes for winter

The recipes for mulberry compotes with photos for every taste are presented below.

The classic recipe for black mulberry compote for winter

  1. Mulberry is sorted. Damaged and crushed fruits are removed, the rest are placed in a bark and washed, immersed in clean water.
  2. Liter bottles are carefully washed with soda solution. Rinse and sterilize in any convenient way. The lids are washed and boiled for three minutes.
  3. There are berries on the banks. Cook the syrup in water and sugar, pour mulberry over it. Cover with lids.
  4. Place the containers in a large saucepan with hot water and sterilize at 90 ° C for 20 minutes. Remove and roll immediately with a special wrench. Rotate, cover with a warm blanket and allow to cool completely.

Winter sweet compote without sterilization

Recipe 1

  1. Mulberry to sort, leaving only whole berries, with no signs of damage and rot. Put a bottle and rinse under cold water. Leave in excess liquid glass. Cut tails.
  2. Prepare jars with lids, be sure to sterilize them.
  3. Pour water into a saucepan, add sugar and boil the syrup, stirring constantly, until the grains dissolve.
  4. Put boiled syrup beans and cook for a quarter of an hour on low heat. Hot compotes are poured into the banks, filling them at the top. Immediately airtight. Leave to cool, rotate and wrap in a warm blanket.

Recipe 2

  1. Sorted mulberry. Grains with signs of rot and insects are destroyed. Washed, lightly immersed in water. The queues are broken.
  2. The 3 liter bottles are washed with soda solution and treated with steam.
  3. Place the beans in a bowl. The syrup is made from granulated sugar and water, and the dumplings are poured over them. Cover with lids and let heat for 20 minutes. The liquid is drained into the tray using a lid with holes. Put it on the fire and cook for 3 minutes.
  4. Pour the fruit with hot syrup, filling the container to the brim. Hermetically sealed with a zakatochny wrench and cool, turn upside down and wrapped in a blanket.

Mulberry and currant compotes

  • 150 g fine crystalline sugar
  • 1/3 kg of large mulberry
  • 150 g red currant
  • 3 g citric acid
  • 1.5 liters of filtered water.
  1. Mulberry and currant fruits to sort, put in a bowl and rinse with running water. When all the liquid is drained, spread the jars in sterilized jars, filling them in half the volume.
  2. Boil water in a kettle. Pour the contents of the containers, cover and let infuse for 15 minutes.
  3. Drain the water using a lid with holes in a saucepan, combine with citric acid and sugar and bring to a boil. Pour the hot liquid on the shores with berries and roll quickly. Leave until completely cooled, wrapped in heat.

Cherry and sweet compote

  1. Go through the berries, selecting only the large ones, not damaged by rot and unchanged. Rinse with running water. Cut cherry stalks and blackberries.
  2. Two 3-liter jars for washing and sterilizing over steam. Boil the tin lids for 3 minutes and place the inside on a clean towel.
  3. Spread the fruit evenly over the prepared glass containers. Boil the water in a kettle and pour the contents of the cans into it, filling them under the neck. Cover with lids and leave for 10 minutes.
  4. Carefully remove the lids from the boxes without touching the inside. Put the nylon with holes and drain the liquid into the pan. Put it on high heat. Pour the sugar into the hot broth and boil from the moment of boiling for 3 minutes, stirring constantly, so that all the sugar crystals are dissolved.
  5. The boiling syrup is poured over the arms so that it reaches the neck. Cover with lids and turn them tightly with a special wrench. Push the boxes and turn off the heat. Leave in this position until it cools.

Dudi compote for winter with strawberries

  • 1 liter of 200 ml filtered water
  • 300 grams of mulberry
  • 300 g of fine sugar
  • 300 g strawberries.
  1. Strawberries and mulberry bust. Crumbled, overripe and damaged by pests will eliminate. Rinse lightly by immersing the fruit in cold water. Wait until all the liquid is drained. Interrupt the sepals.
  2. Wash one-liter jars with soda solution. Rinse with hot water. Sterilize with lids.
  3. The prepared containers fill half of the strawberries and blackberries.
  4. Prepare sugar syrup and water. Pour the name of berries in the banks. Cover with lids. Place the containers in a large saucepan, placed on the bottom of the towel. It is poured into hot water so that its level reaches the shoulders of the boxes. Sterilize on low boil for 20 minutes. Hermetically roll covers. Turn around and warm it with a blanket. Leave it for a day.

Mulberry citrus counter for winter

  • 5 liters of purified water
  • 1 large orange
  • 800 grams of granulated sugar
  • 1 kg of closed mulberry
  • 10 g citric acid.
  1. Pour hot water into a bowl and soften an orange. After 3 minutes, remove and wipe well.
  2. She was dying, washed, tails removed.
  3. Orange cutting washers with a width of at least 7 mm.
  4. In sterilized dry jars put orange circles and a pound of mulberry. The capacity on the neck very much cleans boiled water, cover with lids and incubate for 10 minutes.
  5. The infusion was lightly poured into the pan. Banks cover with lids. The sugar is poured into the liquid and citric acid is added. Boil for 2 minutes, pour into banks and roll tightly. Allow to cool completely under the blanket.

Sweet compote

  1. In a saucepan, boil three liters of purified water.
  2. Pour the sugar into the liquid and add dry mold.
  3. Cook for about half an hour on moderate heat. Squeeze the cooled drink and serve. The compotes for this recipe can be cooked in a slow cooker.

Dudi compote recipe for winter with apples

  • 700 g of fine sugar
  • 200 g sea buckthorn
  • 200 g apples
  • 300 grams of mulberry.
  1. Sea buckthorn is sorted, separated from the branch and washed with running water.
  2. Mulberry to sort, put in a strand, rinse and dry.
  3. Place the jam and sea buckthorn on the bottom of the sterile container. Pour the fruit with boiling water to shoulder level. Cover and let stand for half an hour.
  4. Drain the infusion into the pot, cover the jar with a lid. Boil the liquid, pour the sugar in a thin stream, stirring constantly. Bring to a boil, turn the heat.
  5. Wash the apples. Bake, cut and remove the core. Add to the heat. Pour the boiling syrup all over and roll the lids. Cool under a warm blanket.

Tag: quick dessert

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What's the Difference Between Jam, Jelly, Compote, and Conserve?

Until the good fairy Electricity entered the scene with her sophisticated appliances like refrigerators and freezers, jarring, picking, and preserving food was more than a locavore's hobby — it was a way of life. Buying strawberries from Mexico in the dead of winter just wasn't an option, so people looked for ways to prevent food from spoiling to stave away hunger during the cold season or long journeys by sea or land.

Smoking, salting, drying and fermenting all came along before canning technology and the use of sugar as a preservative. Although the Greeks and Romans stored fruits in honey, sugar was an expensive luxury. Jams and jellies didn’t become common until the 19th century when sugar became cheap enough to use in large quantities.

Today, preserves are about more than just making it through the winter. Creating unusual flavor combinations is also part of the fun. Add a kick of heat, a touch of tartness, something boozy, herbal, or spiced, and preserves become a little more exciting. Store shelves these days offer a daunting array of small-batch products. But as you stare at the aisles of jellies, jams, preserves, and compotes, do you know what defines one type of preserves from another? It all comes down to the kind of fruit that's used, the way the product is prepared, and the proportions of different ingredients.

Let's get into the nitty-gritty.

Roll-Call ingredient


Fruit is the star of the show here, and the first step to making any sort of preserves is selecting your fruit! Once you've got the right mix of perfectly ripe and just-slightly under-ripe fruit, you're good to go. Avoid overripe fruit, which will contribute overcooked flavors, leathery texture, and lack some of the pectin and acidity that are essential for good preserves.


Sugar's the backup singer, but your star can't last long on stage without her. Just like salt, sugar acts as a preservative. Sugar bonds with water, drawing moisture out of living cells, thus making the fruit inhospitable to microbes that can cause spoilage.

Since water content correlates directly to shelf life, the efficiency of the jelly as a preserving agent depends on its concentration — thicker syrup (aka: a jelly with higher sugar content), typically has less water content and is therefore less perishable.

Oh, and sugar also makes preserves deliciously sweet. Although regular table sugar is the typical go-to, other sweeteners like brown sugar, corn syrup, and honey can also be used.


Ok, maybe we're stretching the metaphor a bit, but if fruit is the star and sugar's the backup singer, let's call pectin the Autotune of your jam or jelly concert. Pectin keeps things together: it's a naturally occurring carbohydrate with thickening and gelling properties. Unlike gelatin and agar agar, pectin requires both heat and acid in order to gel.

Commercially available pectin powder is often derived from apples, but many other fruits also contain high levels of pectin. Since different fruits have varying levels of natural pectin, the type of fruit you use (and its ripeness) will determine the amount of necessary additional pectin. For example, preserves made with apples, quinces, plums, and blackberries typically do not need additional pectin — they sing right on key without the Autotune — while fruits like apricots, blueberries, and peaches usually do need a little help.

If you're adding powdered pectin to your jam, it's best to whisk the pectin together with granulated sugar to prevent it from clumping and forming hard lumps.

Acidity interacts with the pectin — naturally occurring or added — to create a gel. This means that a bit of lemon, vinegar, or citric acid not only helps to balance your jam's flavor with a little tartness, it also helps create the characteristically spreadable texture of jellies, jams, and marmalades. The ideal pH for pectin gelation is between 2.8 and 3.5— about the acidity of orange juice.

OK. Got it. Now what's the difference between all those preserves?


The word preserves is often used as an umbrella for all sorts of preserved fruit spreads. Sometimes, though, people use the term to refer to preserved whole fruit or fruit cut into large uniform sized pieces. The fruit can be stored in its own juices, syrup or even water. The liquid storage is typically clear-ish and is sometimes slightly gelled using pectin. The fruit maintains its shape during cooking and should be tender and plump.

Use it: Throw these bad boys on some vanilla ice cream, waffles, or warm chocolate cake. Invite me over, too, will ya?

This is what English muffins were made for. Jam consists of fruit that’s crushed or chopped and cooked with sugar (and sometimes pectin and an acid) until the pieces of fruit are soft and lose their shape. As the mixture cooks, water evaporates and it thickens to a spreadable consistency, though it still may have some pieces of fruit. Sugar acts as the primary preservative.

The FDA has a whole bunch of rules that determine which products can be legally labeled as jam. If you're starting with berries, tomatoes, oranges, or pineapples, the ratio must be 47 parts by weight fruit to 55 parts sugar. If you're starting with stone fruit, currants, guava, or gooseberries, the ration must be 45 parts fruit to 55 parts sugar. That fruit quanity refers to the weight of the fruit that's already been pitted, seeded, and skinned. Since the fruit also contributes natural sugars to the equation, the FDA requires a "soluble solids test," which essentially tests the sugar content using a handy dandy tool known as a refractometer. If you're planning on turning your jam hobby into a business, any jam you want to label 'jam' must have no less than 65% soluble solids. But, if you're makin 'jam for breakfast tomorrow, just do what tastes right to you.

Use it: Try spreading blueberry-port jam between layers of lemon cake, or think savory with a smear of tomato jam for a kick of sweet acidity on a grilled cheese sandwich. This red plum jam is excellent with donuts.


The primary difference between jam and jelly is that jelly is strained for a gem-like clarity without fruit solids. To get that bright, crystal-clear consistency, most fruits are crushed and cooked to extract their juice. The mixture is strained through a jelly bag, which is made of a fine mesh fabric that ensures that no fruit particles slip through. If you want to DIY it, use a metal strainer with several layers of cheesecloth. Since dry fabric absorbs flavor from the juice, the jelly bag (or cheesecloth) should be moistened first with cold water, then wrung out to get rid of any excess moisture. After straining, the juice is boiled rapidly with sugar (and sometimes pectin) so that when it sets, it holds its shape. Jelly is typically firmer than jam, but not so firm that it’s gummy-like. According to government regulations, jelly must contain at least 55% fruit juice.

Use it: Jellies are perfect slathered over French toast, or if you're feeling classic, make a variation of PB & ampJ using non-tradtion flavors like pomegranate jelly and cashew butter.


Jams made from a mixture of various fruits are called preserves. Basically, all preserves are jams, but not all jams are preserves. Make sense? Preserves usually contain fruit mixed together with sugar and sometimes nuts and dried fruits.

Use it: Make biscuits or crumpets and spread them with preserves. Not baking today? Grab a bagel and cream cheese, and add this carrot cake preserve


Compote can be made with fresh or dried fruit (whole or cut into pieces) that's slowly cooked in a sugar syrup (sometimes containing liquor and spices). Slow cooking is important for the fruit to maintain its shape.

The Culinary Institute of America considers compote to be one of two types of fruit sauce: there's coulis, made with smooth, pureed fruit and then there's compote, which is a chunky mixture. While preserves and preserves are typically jarred, compotes are often (although not always) made and used immediately as a component of a dish. Compote applications can be either sweet or savory.

Use it: Pile some compote onto a stack of pancakes, or serve it alongside duck confit or a seared duck breast. or foie gras.


The word marmalade was derived from the Greek melimelon, which referred to quince stored in honey. Today, marmalade is a soft jelly that contains pieces of fruit rind (usually citrus). Marmalades have both a sweet and sour flavor, and the rind of the fruit imparts a mild bitterness. Although cooked rinds become tender, they maintain their structure, giving the spread a distinct candy-like bite.

Not only do we use citrus peel for marmalade because it contains high amounts of flavorful and aromatic oils, but the peel also contains very high levels of pectin. In fact, when commercially manufactured pectin is not derived from apples, it is often made from citrus. As a result of citrus peel's naturally high pectin content, marmalades rarely require additional pectin.

Use it: Marmalade, whether it's made from lemon, tangerine, or other fruit, gives breakfast a little boost, balancing the butteriness of a scone or other pastry with tartness. Marmalade also makes a great glaze for cured meats like baked ham.

Fruit Butter

Unlike jellies, jams, and marmalades, fruit butter is not jellied. Instead, butters rely on the fruit's natural body to create thickness — the fruit pulp is cooked with sugar for a longer period of time in order to achieve a dense texture (longer cooking means more moisture evaporation!) Fruits containing less moisture to begin with ( like apples and pears) lend themselves to making deeply flavored butters.

According to FDA rules, products labeled 'fruit butter' must be made from these eight fruits: apples, apricots, grapes, peaches, pears, plums, prunes, and quince.

Use it: Whether you go for classic apple butter, pumpkin butter, or something a little different, fruit butters are great on graham crackers or spooned over yogurt.

How to prepare the recipe cherry compote

I did not write the quantities because I picked a small basket of cherries and I did not weigh them, but I think I had a kg and a half of which is what is left in the white basket. I prepared 7 jars of 250 grams each, sterilized before and I filled them with cherries, washed and cleaned of tails.

Because I like compote with lots of fruit, I put two tablespoons of grated sugar for each jar. It is not excessively sweet, it is exactly to our taste, the amount of fruit being large, the sugar is enough.

I filled them with water and screwed on the lids.

I transferred the jars to a tall pot on the bottom of which I placed a small kitchen towel and filled it with enough water to cover the jars. I put them on low heat, and from the moment it started to boil, I left it for 25 minutes.

I usually leave them in the pot until the next day, then take them out. wipe them and store them in the pantry. Good appetite!

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Aronia juice recipe

Aronia juice is one of the most popular preserves, which is obtained from these fruits. Made in the summer season and kept properly, they will certainly be useful for the winter and will help increase the body's immunity.


Before starting the processing of chokeberry, clean the fruits, rinse them in cold water and put them in the freezer first. The fruits need to freeze for a few days, which will help reduce their characteristic astringency. You will prepare chokeberry juice in a steel juicer.

A juicer is a large vessel that is composed of several parts. Analyzing from the bottom: a container of water, a container for juice with a silicone tube, with clamp and a container for fruit. The upper part is covered with a glass lid. Pour the water into the bottom container, place the juice side on it, and place a container filled with still frozen fruit on top. You can also add cherry leaves and a little citric acid for flavor. Sprinkle the chokeberry with a kilogram of sugar and start cooking!

Put the juicer on the stove and cook on low heat for about 1.5 hours (depending on the boiling water in the bottom tank). Make sure there is enough water in the pot and add if necessary. There is a silicone tube at the juice section through which the juice is drained. After pouring the juice, boil the product again and pour it completely into bottles of homemade juices. After dilution, you can immediately taste the fresh juice or place the bottles upside down and place them in the pantry.

Tip 7: How to cook fruit compote

fruit tomatoes are a decoction of fresh, dried or frozen fruit or berries, boiled in water or sugar syrup. They are very tasty and healthy because they retain a large amount of vitamins and nutrients.

    • Berries or fruits
    • sugar
    • the water
    • pan
    • spices for taste.

    Regardless of the fruit compote or the fruit of the fruit compote forest, boil the syrup first. Ingredients are calculated as follows: if beans or the fruit is sour, then the sugar should be put 200 g per 1 liter of water. If the grains are sweet, then 150 grams of sugar per liter of water will suffice. Bring the syrup to a boil and make sure the sugar is completely dissolved in water.

    After that, prepare the fruit or berries . For apples, pears or quinces, remove the seeds, wash them and cut into slices. fruits dense (cherries, currants, cherries), first sort, then wash, remove the stem, if necessary, put in a hot syrup and boil. apron berries (raspberries, strawberries), put them in pots and cover with warm syrup. These berries do not boil. Wash the plums, cut them in half, remove the stones and pour them into the boiling syrup.

    If you cook a dried fruit compote, then keep in mind that they are arranged in a certain order. First, sort the dried fruits, wash them well, sort them by composition and bring the syrup to a boil. Then put the pears first, boil them for a few minutes, then add the apples, cook for a few minutes and finally put the plums, dried apricots and raisins.

    To improve the taste of compote, add a little wine to it. Also, the taste of citrus peels will improve (lemon or orange), just be sure to remove them at the end of cooking so as not to give the compote excessive bitterness. To improve the taste, add nuts or spices to the compote (vanilla, cinnamon).

    All compotes are best served refrigerated, and if they are saturated or concentrated, then with pieces of ice.

    If you cook compote, not for long-term storage, but for any holiday, then it should be prepared 12 hours before serving. Because during this time the decoction is infused and saturated with aromatic and flavoring substances.

    Tangerine compote

    The fruits become more fragrant and tastier when we serve them in the form of compote or jam. The right amount of sugar helps them release their flavors better and can be stored longer. Nothing compares to a jar of compote from your favorite fruit, whether it is made in summer or winter.

    Today we offer you a recipe for tangerine compote, which you can also adapt to other citrus fruits, such as oranges, clementines or even grapefruit. The only thing you need to keep in mind is that you will need to adjust the amount of sugar, depending on how sweet or sour the fruit is.

    • 1 kg of mandarins
    • 200 g sugar
    • 1 liter of water
    • a cinnamon stick
    • cloves
    • anise

    Boil the water together with the cinnamon stick, the anise and the cloves. Bring to the boil until the sugar has melted and boiled for a few minutes.

    Meanwhile, peel the mandarins and break them into slices. Add the mandarins to the compote and let it simmer for another 15 minutes.

    Turn off the heat, remove the cinnamon, cloves and anise and serve the compote after it has cooled. In the warm season, for extra coolness and flavor, you can put fresh mint when serving it.

    You have to see it too.

    Simple recipe pear compote

    The first time we cut the pears, it is ideal not to be very ripe. For compote it is ideal to have stronger fruits.

    Place the pear slices in jars.

    In each jar we put a spoonful of sugar. I don't want the compote to be very sweet, if you want it to be sweeter, you can double the amount of sugar.

    You can also use sweetener instead of sugar (saccharin, fructose, stevia).

    We put a piece of anise in each jar, so that it is not very fragrant.

    Fill the jars with water.

    We will use sterilized lids and jars beforehand. We put the lids on, we tighten very well.

    We go to the bain-marie, we boil them for 15 minutes, from the moment the water boils.

    Let the jars cool, cover them with beds, so that we are sure that they will seal well. It is ideal to leave them overnight.

    The next day we check that all the lids of the pear jars are sealed, then we wipe them, label them and put them in the pantry.

    The pear compote is delicious, fragrant, an oasis of flavor and aroma. I recommend you to try the apple compote recipe, but also the quince compote recipe. They are at least as and as easy to prepare. & # 128578

    Below you can watch the video recipe:

    I invite you to try this recipe and tell me how it turned out. Good appetite!