Discover the charm of homemade compote: A step-by-step guide

Our grandmothers spent hours canning to fill the pantry for less fruitful times. Among the must-haves were various preserves made from what was grown in the garden. I can't imagine fall and winter without one of them.

Canning might seem like a relic from the past, especially since you can find almost everything in stores. However, no store-bought juice or drink can compare to homemade compote. Making preserves at home is cheaper than buying from the store but also healthier, as you have complete control over the ingredients and flavor.

Making a compote is simple, requiring only a few ingredients and a bit of time. Of course, it all starts with the fruit. Fresh fruits, such as apples, pears, or plums, must be washed and cut into appropriate pieces. Dried fruits, such as prunes, apricots, or apples, must only be rinsed thoroughly.

In a pot, bring water to a boil with added sugar and add the fruit. With a bit of patience and canning, you're done.

Apple compote tastes great both in summer when chilled in the fridge and in winter. It pairs well with lunch dishes, although I enjoy drinking it instead of other beverages outside of lunch. Apples are relatively cheap and readily available—even if you don't have your garden, someone will likely share their abundant harvest with you.

Ingredients:

      
• 2.2 lbs apples
• 2 quarts water
• 3.5 oz sugar (you can adjust the amount of sugar to your own preferences)
• juice of half a lemon

Preparation:

1. Wash the apples thoroughly, peel them, remove the seeds, and cut into quarters or eighths.
2. In a large pot, bring water to a boil with sugar. Add the cut apples.
3. Reduce the heat and simmer covered for 15-20 minutes until the apples soften.
4. Add half a lemon juice to refresh the compote and prevent the apples from darkening.

Fill jars with hot compote, leaving about 0.4 inches free space from the rim. Place a cloth at the bottom of a large pot so the jars do not touch the bottom directly. Arrange the jars in the pot and fill them with warm water up to about 3/4 of the jar height. Cover the pot with a lid and bring the water to a boil. Pasteurize for 20-25 minutes.

After the time is up, remove the jars from the pot and turn them upside down on a dry cloth. Store in a cool and dry place.