Apples are the most popular fruit in Germany. With their many vitamins, they are extremely he althy and can also be used in a variety of ways. They can be eaten raw as a snack, cooked, spooned into a puree or used to refine various dishes.
How to preserve apple compote?
To make apple compote, you need sterilized preserving jars, apple compote and an automatic alarm clock or suitable cooking pot. Fill the compote into the jars, close them and place them in the alarm clock or water bath cooking pot at 90 degrees for 30 minutes.
The right apple for apple compote
The apple belongs to the pome fruit family and usually ripens in the months of September to October. There are around 20,000 types of apples in Germany, not all of which are suitable for making apple compote. Suitable for preserving include
- the clear apple, a relatively sour apple that ripens in June,
- the Boskoop, a tart-sour apple with good cooking properties
- the Braeburn, a slightly sweet but refreshing apple
- the Elstar, a slightly sour but spicy apple
- the Jonagold, with a sweet and sour aroma
Depending on the sweetness of the apple used and of course your personal taste, the finished puree can be sweetened with sugar or honey. If you use very ripe apples or fallen fruit, sweetening is usually not necessary.
Prepare apple compote correctly
Depending on how much apple compote you want to make, you will need about one and a half apples per person for a bowl of compote to add to grated or pancakes. If you would like to preserve the compote as a winter supply, calculate around 1 kg of apples for two 750 ml preserving jars.
- Wash the apples and remove any bruises.
- Now peel the apples and remove the cores. Make sure that the core house is completely cut out.
- Cut the apples into smaller pieces and put them in a large saucepan.
- Add about a cup of water per kilo of apples so that the apples do not sit in the pot.
- Depending on your taste, you can add a cinnamon stick or a vanilla pod.
- Cook the apples over medium heat until soft.
- Now remove the vanilla pod or cinnamon stick.
- Puree the compote with a hand blender and then strain it through a sieve. The compote is particularly fine.
- If you prefer a chunky apple compote, just mash the cooked apples with a potato masher.
Wake up apple compote
If you have prepared a large amount of apple compote, you can easily preserve the puree that is not eaten immediately in preserving jars. To do this, you need special preserving jars, either with screw or swing tops and rubber seals. Before you use the jars, they must be rinsed and sterilized so that mold does not form on the boiled puree later. Make the jars germ-free by placing them in boiling water with the lid on for 10 minutes. Pour off the water and dry the glass containers with a clean cloth. Then fill in the finished apple compote, close the jars and place them in the alarm clock at 90 degrees for half an hour or in a suitable cooking pot with water.
