Raspberry compote for the winter without sterilization. Raspberry compote for the winter recipes for three liter and liter jars

Well, ready to record another one good recipe blanks? This time, delicious raspberry compote for the winter, without sterilization. Then let's talk about the benefits of this blank. Firstly, it is very fragrant, and the compote turns out to be very tasty, not as rich as cherry compote for the winter, but does not lose to him. Secondly, the harvesting process is very simple, we will not even pour the compote twice. Yes, yes, the filling will be exactly once. Well, and thirdly - raspberries, a unique berry that does not lose its vitamins and minerals after heat treatment (although we will minimize it).

We will prepare compote in two 1.5 liter jars, instead of them you can use a recipe for preservation in a 3 liter jar. Raspberry compote without sterilization for the winter can be prepared from any variety of raspberries, I use early raspberries, you can also cook from late, black or yellow raspberries. You can add other berries to raspberry compote, you will get a great taste if you add strawberries, cherries or currants.

If you are ready, let's see what we need besides jars and raspberries.

Taste Info Compotes, juices for the winter

Ingredients for 3 liters:

• raspberries - 500 grams;
• sugar - 300 grams;
• water - 2.6 liters.

How to cook raspberry compote for the winter without sterilization in two 1.5-liter jars

For successful storage of this blank, it is imperative to sterilize the jars. The best way to do this is in the oven. This method allows you to immediately prepare a large number of cans.

We put the jars washed with soda solution in a cold oven. They should be damp and the oven cold. Turn on the oven and heat it up to 100 degrees. We wait 10 minutes to sterilize 1 liter jars, and 20 minutes for 3 liter jars. At the end of the time, turn off the oven and let the jars cool to room temperature. If you take the jars right away and start putting and pouring something into them, they will simply burst due to the temperature difference.

Screw caps can be sterilized together with jars in the oven, but key caps need to be boiled for 5 minutes.

Put raspberries in prepared jars. As you know, raspberries are not washed. But if you are still not sure, then put it in a colander and rinse under running water. I put the berries in jars.

Tip: you can add red currants, strawberries, gooseberries, cherries to raspberries. But with cherries it is better to close separately.

Pour sugar on top.

Fill the jars with boiling water (the water boils and immediately pour into the jars).

We roll them up right away. Turn upside down.

And be sure to wrap. Sugar may not dissolve immediately and lie on the bottom. Don't worry, turn the jar over two or three times and it will open. After completely cooling under a blanket, the compote will acquire a beautiful color and can be transferred to storage in a pantry or basement.

We store the raspberry blank in the pantry, it is advisable to use compote until spring.

Compotes for the winter always seemed to me something prohibitively complicated. But last August, I rolled up a few jars and realized that I had missed the berry season in vain, because this is one of the simplest and most delicious homemade preparations. This year I decided to make a big batch canned compote. While I was gathering my thoughts, the strawberries had already departed, but the currants, raspberries and cherries ripened. Yesterday I closed the first four banks. This is my first raspberry compote for the winter, a simple recipe without sterilization. He prepares simply. Raspberries are washed, poured with boiling water, which after a while is drained, mixed with sugar, brought to a boil and re-bottled into jars. That's all. It turns out extremely delicious compote with a fantastic aroma and rich color. Moderately sweet. After a couple of days it is ready for use. We, of course, could not resist and used one can. And I already know for sure that I need to close more, because I have never tried anything tastier.

Ingredients for 6 liters of compote:

• 600 grams of raspberries,
• 500 grams of sugar.

As you can see, the calculation of ingredients for raspberry compote is very simple - for 1 liter of water, 100 grams of berries and 80 grams of sugar (this is half a glass). Sugar can, of course, be put a little more or a little less, but in this proportion the taste is perfect. Not cloying and not sour.

The easiest way to make raspberry compote for the winter without sterilization

So, let's go through the main points of the recipe. Raspberries I without fail wash - after all, it does not grow in a vacuum and it rains from the sky on it unknown to anyone chemical composition. I remove all suspicious berries - with barrels, dark spots. If the berries are slightly crushed, I leave them. In compote, anyway, a certain amount will not be able to maintain the ideal shape.

I wash the jars very carefully, using soda. Then I sterilize using steam - I put the jar neck down on a stand, which I put on a pot of boiling water, and hold it for five minutes. For compotes, jars can not be dried.

I lay out raspberries in jars. On one and a half liters (those with faceted tops), I put 150 grams each, in a two-liter - 200 and in a liter 100 grams of raspberries.

Then I pour filtered water into the kettle and wait for it to boil. This boiling water will need to fill the jars. It is important that the jar does not burst, put a metal spoon in it and pour water on the spoon. Some put the cans on a metal stand. Perhaps this helps. I did not try.

We cover the jars with lids. We leave for five minutes.

Then pour the water into a saucepan. So that the berries do not wrinkle and turn into porridge, leave a little boiling water in the jar. Little bit.

Pour sugar into the pan, put on the stove, bring to a boil. As soon as the sugar dissolves (it is better to stir it, otherwise it can drag on for a long time), immediately pour the hot syrup back into the jars.

After that, immediately screw or roll up with sterile lids (it is enough to boil them for five minutes). If you screw, keep in mind - only brand new caps are suitable for conservation.

We put the jars on the lids to check if they are well sealed.

Ready raspberry compote can be stored all winter at room temperature.

Bon appetit!

Note. You may have come across recipes in one fill. It seems to be quite simple, but there is one caveat - they definitely add to such compotes citric acid otherwise they won't stand. Our compote will be perfectly preserved without preservatives.

Raspberries are a common berry. It can be found in different regions of Europe, Central Asia, Siberia. It grows freely in clearings, along the banks of rivers. It has been cultivated for a long time.

Beyond the good palatability she has unique medicinal properties. Raspberries contain glucose, fructose, organic acids, fiber, tannins, essential oils. It contains potassium, iron, manganese, copper, zinc, calcium, magnesium, sodium, phosphorus. Raspberries are rich in vitamins C, B1, B2, B9, E, PP, A.

Due to the presence of salicylic acid, it is a good diaphoretic and antipyretic agent. fresh berries quench thirst, dry berry tea helps to cope with colds. Raspberries are recommended for anemia, poor appetite, stomach and intestinal pain. Raspberry syrup is added to potions to improve the taste.

Medicinal and beneficial properties are preserved during heat treatment. Therefore, they try to prepare raspberries for future use in the form of jam, jam, compote.

Subtleties of cooking

• Compote is much more economical than jam. With a small amount of berries and sugar, you can make enough raspberry drink.
• To preserve most of the vitamins and useful substances, raspberries are subjected to minimal heat treatment.
• Berries of any size are suitable for compote. They should not be wrinkled and beaten. It is better to collect them in dry weather.
• It is believed that raspberries do not need to be washed. But in our age of not very good ecology, the berries must be washed. For this raspberry in small portions put in a colander and immerse several times in cold water.
• Sometimes raspberries are infected with raspberry beetle larvae. To remove them, the berries are poured with salted cold water(20 g of salt per 1 liter of water) and incubated for 15 minutes. When the larvae float to the surface, they are removed and the berries are washed.
• Let the liquid drain. Carefully cut off the sepals, while removing spoiled fruits.
• Banks prepare. To do this, they are first thoroughly washed with soda, rinsed. Sterilize. If the jars are half-liter, they can be immersed in a pot of water and boiled. Covers are processed in the same way.

Raspberry compote: the first recipe

Ingredients (per 1 liter jar):

• raspberries - 350 g;
• sugar - 300 g;
• water - 500 ml.

Cooking method

• Sort the raspberries, rinse gently, immersing in a colander several times in water. Let the liquid drain.
• Lay in layers in prepared sterile jars, sprinkling each serving with sugar. Fill with cold water.
• Cover jars with clean lids. Place in a wide saucepan. Fill it with water up to the shoulders of the jars.
• Sterilize the compote for three minutes, starting the countdown from the moment the water boils.
• Remove the jars from the water, seal tightly. Turn upside down, cover with a blanket. Cool down.

Raspberry compote: recipe two

Ingredients (for 3 three-liter jars):

• raspberries - 3 kg;
• water - 5.5 l;
• sugar - 750 g.

Cooking method

• Sort out the raspberries. Rinse by immersing in a colander in cold water. Remove the sepals.
• Fill the jars with raspberries by a third.
• IN enamel pan pour water, put sugar. Prepare the syrup. Cool it down.
• Fill them with raspberries.
• Seal the banks. Put in a saucepan with warm water. Sterilize for three minutes, counting from the moment the water boils.
• Remove jars of compote from the water, turn upside down, cover with a blanket. Leave until completely cool.

Raspberry compote: recipe three

Ingredients (for 2 two-liter jars):

• raspberries - 1 kg;
• water - 3 l;
• sugar - 500 g.

Cooking method

• Sort out the raspberries. Rinse. Remove the sepals.
• Pour water into an enameled pan, pour sugar. Boil the syrup.
• Put raspberries in it, bring to a boil. Boil two minutes.
• Remove the pan from the heat and leave for 10 hours.
• Prepare sterile jars with lids.
• The next day, use a slotted spoon to remove the berries from the pan, transfer to jars.
• Boil the syrup again. Pour over raspberries right away.
• Seal the banks.

Raspberry compote in own juice (concentrated)

Ingredients:

• raspberries - 3 kg;
• powdered sugar - 750 g.

Cooking method

• Sort the raspberries, wash, remove the sepals.
• When the water drains, place the berries in a basin or wide saucepan, pouring in layers powdered sugar. Leave for 12 hours. During this time, the berry will give juice.
• Using a slotted spoon, transfer the raspberries to prepared sterile jars. Pour in the extracted juice.
• Cover jars with sterile lids. Place in a pot of water. From the moment the water boils, sterilize for three minutes. Then seal tightly.
• Turn the jars upside down on a towel and cover with a blanket. Leave until completely cool.

Raspberry compote without sterilization: the first recipe

Ingredients (for 1 three-liter jar):

• raspberries - 600 g;
• water - 2.5 l;
• sugar - 300 g;
• citric acid - 1 incomplete teaspoon.

Cooking method

• Sort the raspberries, removing damaged berries. Rinse gently in cold water. Remove the sepals.
• Arrange the berries in prepared jars, filling them 1/3 of the volume.
• Pour water into a saucepan, put sugar. Boil the syrup.
• Pour citric acid into each jar. Pour raspberries with boiling syrup so that it overflows over the edge of the jar.
• Immediately roll up the jars with sterile lids.
• Turn the jars upside down. Wrap up with a blanket. Leave until completely cool.

Raspberry compote without sterilization: the second recipe

Ingredients (for one three-liter jar):

• raspberries - 500 g;
• water - 2.5 l;
• sugar - 1 tbsp.

Cooking method

• Sort out the raspberries. Remove all spoiled, rumpled and green berries. Rinse by immersing several times in cold water. Break off the sepals.
• Wash the banks. Ignite in the oven or boil water in them, thereby sterilizing. Put the lids in a bowl of water and boil for 5 minutes.
• Put the berries in jars. Fill with boiling water. Leave on for 10-15 minutes.
• Drain the pinkish water through the lid with holes into the pan. Add sugar according to the norm. Boil the syrup.
• Pour over the raspberries so that the syrup slightly overflows.
• Seal the jars immediately.
• Turn them upside down. Wrap up with a blanket. Leave until completely cool.

Raspberry compote is delicious and healthy drink, able to quench thirst in the summer heat and protect the baby from colds in the autumn-spring period. Despite the beneficial properties of such a drink, every mother should know, as well as the features of its preparation.

Many are wondering how to cook raspberry compote, looking for a proven recipe suitable for babies. You will learn about positive properties drink, get recommendations on how to prepare and consume it so that it tastes delicious and vitamin compote bring benefit and pleasure to your child.

What are the benefits of raspberry compote

• Despite heat treatment, raspberry compote - it is a storehouse of vitamins, pectin, as well as macro- and microelements.
• Vitamin A participates in the regulation of metabolism, the formation of teeth and bones, increases the barrier function of the body, activating the leukocytes of the mucous membranes.
• With vitamins A, E and C raspberry compote increases the body's resistance to, as well as to colds and diseases gastrointestinal tract. They are powerful antioxidants, have a beneficial effect on small residents of large polluted cities, cleanse the body of free radicals.
• Magnesium and potassium have a beneficial effect on the work of the child's heart muscle, help strengthen the walls of blood vessels. Pediatricians note the benefits in diseases of the cardiovascular system.
• During illness, raspberry compote will serve as an excellent antipyretic and anti-inflammatory agent due to salicylic acid.
• Unlike juices, the composition of compote is more suitable for the baby's developing digestive system.

Important! The total volume of fluid for children in the second half of life is 200-250 ml. This already includes water, compote and other drinks.

• In the hot season, compote is a great way to quench your thirst and replenish vitamins in the child's body.
• It is not necessary to add sugar to a drink brewed from sweet berries.

How to properly introduce raspberry compote into the diet

Pediatricians recommend using homemade compotes no earlier than from the age of six months. The drink is tried with 1-2 teaspoons, increasing the volume of liquid to 20-30 ml in a few days. At the age of seven months, a child can drink 100 ml of compote per day. Divide it into several servings of 30-50 ml and give it throughout the day.

Important! For the first time, it is better to make apple compote because of its low acidity and low allergenicity. In the absence of a reaction, you can diversify the drink for the baby.

Did you know? While the baby is getting used to compote, pediatricians do not recommend adding other berries. So you will definitely understand if the baby has raspberries.

Features of making raspberry compote for a baby

• Choose quality berries.
• Clean them before cooking and rinse well with water.
• When the drink has cooled, strain and pour it into a glass or enamel bowl.
• Do not add sugar to compote. If the drink is too acidic, use fructose. Check with your pediatrician first.
• At first, dilute the compote with water, after the baby gets used to the drink, gradually bring it to a normal concentration.

Important! In some children, raspberries cause an allergic reaction. Closely monitor the baby after the first drink.

• Do not accustom your child to too sweet drinks at an early age, the baby will refuse less sweet compotes, juices and fruit drinks at an older age.
• Homemade compotes are best consumed immediately. Store the drink for no more than two days in the refrigerator.

How to cook raspberry compote according to a tasty and healthy recipe

Required Ingredients

• Raspberries - 500 g.
• Pure water - 1 liter.
• Sugar - 150 g.

Important! If the berries are sweet, try not to add sugar to the compote. If the drink turned out to be too sour, it can be sweetened with fructose, after consulting a pediatrician.

Cooking method

You can serve on the table, bon appetit!

Did you know? Delicious and useful compote can be made not only from fresh, but also frozen raspberries.

In addition, raspberry compote can be prepared for the winter according to a proven recipe. The drink does not waste useful properties. In this video, you will learn how to properly prepare a fragrant drink to enjoy it in the cold season.

Vitamin compote supports the health of the baby and perfectly quenches thirst. Such a drink should be given no earlier than from the age of six months, it must be diluted with water. Make sure that the baby does not have an allergy to berries, introduce compote into the diet, starting with 1-2 teaspoons, gradually increasing the volume of liquid. You can brew a drink from both fresh and frozen berries; it does not lose its beneficial properties during storage.

Also see how to cook, and.

Try making a compote this recipe, tell us in the comments if your baby liked this drink. And what compotes do you prefer to cook?

Currently, there is a huge selection of varieties of garden raspberries, which differ in both color and size. But one thing is clear for sure, that garden raspberries are a very popular berry today. On each, even the smallest plot, a small corner is reserved for this wonderful berry. Indeed, with proper care, even from two square meters, you can collect up to three or four large buckets of raspberries. But from these berries you can cook not only jam, but also compote, the jars of which will stand out with a very rich color and excellent taste. I really like raspberry compote also because you don’t need to put a lot of sugar in it, and the compote tastes sweet. Yes, and my children also fell in love with it, even the berries from the jar are eaten. In this recipe, we will tell you how to close the compote of their raspberries for the winter.

Taste Info Compotes, juices for the winter

Ingredients for a 3 liter jar

• 1.5 liters of raspberries
• 2.5 liters of water
• 1 cup of sugar

How to cook raspberry compote for the winter

If you like compotes with rich taste berries and moderately sweet, then this recipe will suit you perfectly, but if you like very sweet compotes, then add another 0.5 cup of sugar for each three-liter jar.


Pour water into a saucepan, put it to boil. We sterilize the jars, so the compote will definitely not deteriorate, and you will also reduce the likelihood that the jar will burst at the moment it is filled with boiling water for the first time tenfold. While the water is boiling, we sort out the berries from the leaves, stalks, and also make sure that the berries are not spoiled, since raspberries retain their freshness for a very short time. Therefore, if you have already collected berries on the site, then try to arrange them in a day, but if it doesn’t work out, then store the raspberries in the sorted state exclusively in the refrigerator. Fill sterilized jars with raspberries.


Pour the berries with boiling water. Then we cover with metal lids, with which we will later roll up the compote, and set to stand for 10 minutes. So the berry will steam. If you think I forgot about sugar, don't worry, it's not his turn yet.

Well, now in a saucepan with a volume of at least 3.5 liters (since the jars into which we roll the compote are three-liter), pour a glass of sugar.


Pour water from jars with berries into a saucepan with sugar. To do this, put a sieve on the pan and pour water through it.


The berries remain in the sieve, and I transfer them back to the jar with a slotted spoon. But the water from the jar is together with sugar in a saucepan, which we put on the fire to boil.


Only steamed berries remain in the jar. And although the raspberries are no longer as beautiful as they were, but the compote from it is very tasty.


Pour the berries again with sweet water, twist with a metal lid. We carefully turn over the jars with compote, check if the lid is leaking, and leave it upside down wrapped in a blanket until it cools completely. It's so easy and simple to make raspberry compote for the winter.