The best recipes for strawberry compote for the winter

The strawberry season is so short, and I want to extend it for the whole year. How to do this? The easiest way is to freeze the berries in the freezer, but there are plenty of recipes that will preserve the aroma and taste of this beloved red berry. Many do not even imagine how much variety of strawberry preservation can be prepared for the winter.

Compotes, of course, will always be the most popular, because an amazing, vitamin-rich drink will appeal to everyone - both children and adults. If you managed to get a lot of jars of strawberries for the winter, you can use the syrup to make jelly, great pancake sauces, and some resourceful chefs even cook amazing meat marinades.

Strawberry compote "Classic" for the winter: recipe with sterilization

Ideal for lazy housewives, as well as for those who canning causes nervous tremors. All that is needed is clean, sterilized jars, ripe strawberries, water and sugar. What is the best way to prepare cans? The easiest way is to rinse using soda and send to dry in the oven, turning on 150 degrees. After half an hour, the glass containers will be completely ready for preservation.


  • 620 g of sugar;
  • 900 ml of water;
  • 3 kg of ripe strawberries.


  1. Rinse the berries by dropping in a colander into a container of cold water.
  2. Wait for the liquid to drain, remove the sepals.
  3. Put berries in cans (it is better to take containers of glass of 0.5 l), filling a little more than half.
  4. Cook sweet syrup. Pour glass containers with strawberries. Cover with lids (not plastic) and sterilize for 10 minutes.

Cork immediately, turn over for air cooling.

With rhubarb

A very tasty drink is obtained from such completely different ingredients. Well, if there is red rhubarb, green is also good. If you want beautiful, unusual contents in the banks, then you can take both varieties - green, red.


  • 510 g of granulated sugar;
  • 320 g of strawberries;
  • 540 g stems of rhubarb;
  • water.


  1. Throw rhubarb stalks cleaned and cut into small cubes into a colander and blanch for several minutes in boiling water.
  2. Boil the syrup by combining the liquid and granulated sugar.
  3. Send in a jar (3 liters) berries and rhubarb. Pour in hot syrup and place in a container of water (90 degrees) for sterilization. Quarter an hour is enough. Roll up, put on a flat surface upside down.

Strawberry compote

Many varieties of cherries ripen after the strawberry season, but if you are lucky, and the early cherry ripened just then, preserve your favorite berries for years, you can cook amazing compote, bright red in color, with a lot of vitamins, healthy, tasty, preserving the aroma of summer until winter .

From this drink you can make beautiful jelly. Putting pieces of fruit and berries in it, you can fill them with a cake, making your favorite pastries original. Of course, the easiest option is to serve the compote to freshly baked pies or rolls.


  • Strawberry;
  • sugar;
  • cherries.


  1. Prepare jars (preferably small, 0.5 or 0.7 liter).
  2. Rinse the berries under running water (the spray must be cold, warm can soften the berries, which is undesirable for compote).
  3. Lay in layers in jars, shaking regularly, so that they lie more densely. To fill each layer of fruit with two spoons (tablespoons) of granulated sugar.
  4. Tie the neck of the cans with gauze, send to a cool place for a day.
  5. In a large container for sterilization, heat water (not to a boil), put jars of berries. Gradually add heat until the water boils. After half an hour, remove the cans with compote, seal and leave to cool, not forgetting to turn over.

In winter, it is easy to make delicious jam from the berries by boiling a little in a saucepan and adding a glass of sugar.

With oranges

Every year, housewives create new recipes for compote, adding unusual ingredients. One of these innovations is the original conservation of strawberries with oranges.


  • 5 g of citric acid;
  • 5 kg of strawberries;
  • 480 g of sugar;
  • 400 g of oranges;
  • litere of water.


  1. Boil water, add all the sugar and cook until crystals are completely dissolved.
  2. Strawberries and sliced ​​oranges pour boiling sweet syrup.
  3. Put on fire, add citric acid.
  4. Boil at a slow boil for a quarter of an hour, pour into jars, seal and leave to cool upside down.

With apples

It will take no more than half an hour to cook strawberry-apple compote, so this recipe should certainly be in the notebook of every housewife who loves to cook deliciously and values ​​her time. Sometimes, instead of strawberries, strawberries are laid, the drink turns out even more aromatic, in winter it fills the whole apartment with the smells of summer.


  • 300 g of apples (sweet-sour varieties);
  • 700 g of strawberries (strawberries);
  • 2 liters of water;
  • 380 g of granulated sugar.


  1. Rinse thoroughly selected berries in cold water, while removing soft ones.
  2. Remove apples from the peel, seed boxes, cut into triangular slices.
  3. Put strawberries and apple slices in jars (small), pour boiling water and leave for an hour and a half.
  4. Drain, add sugar to it and boil.
  5. Pour the boiling syrup back into the jars and seal immediately. Turning over for cooling is not necessary.

With mint

This drink will be especially tasty if you take white strawberries with pineapple flavor. But if there is none, then the usual, familiar red berry will go well with refreshing mint. For those who have not heard about the white varieties of strawberries - it turns out from crossing with pineapple, which gives it an unusual aroma and shade.


  • 2.6 liters of water;
  • 30 g mint;
  • 280 g of sugar;
  • 6 g of citric acid;
  • 650 g of strawberries.


  1. Pour berries into cans (up to 1/3 of the volume of 3 l cans). Put the peppermint.
  2. Pour boiling water, leave for half an hour.
  3. Drain the liquid using a special cap with holes. Add all the sugar.
  4. Put the syrup on the fire and bring to a boil, making sure that the sugar has completely melted.
  5. Pour the syrup into the jars, gently pour citric acid on top. Roll up, immediately flip.

With lemon and mint

Strawberries compotes should be prepared with extreme caution, as the berry is easily boiled. It is best to do without sterilization, simply steaming the berries in jars.

There are many variations, since any fruit and berries can be combined with strawberries. Red berries and citrus fruits are also in perfect harmony.

Compote with lemon and mint is a classic drink, refreshing in the summer heat and reminiscent of the warm season in winter.


  • 50 g mint;
  • 270 g of sugar;
  • 2.4 liters of water;
  • 50 g of lemon;
  • 480 g of red strawberries.


  1. Prepare cans and lids by sterilization or evaporation.
  2. Remove strawberries from sepals, rinse.
  3. Fill the jars with berries a third, add washed mint and lemon (slices).
  4. Put water on the fire, bring to a boil and immediately pour into jars. Wait a quarter of an hour, through a special lid with holes, drain the liquid back into the saucepan or pan.
  5. After boiling pour sugar, wait until it completely melts and pour the berries in the banks again with sweet syrup.
  6. Immediately cork with metal covers, wrap the blanket upside down.

Simple Strawberry Jelly Recipe

Of strawberries, more often than of other berries and fruits, they make preparations for the winter. After all, from this sweet fragrant berry you can cook not only compotes or preserves, but also thick jelly, which makes an excellent filling for pies and cakes.

Cooking components:

  • ripe strawberries - two kilograms;
  • fine sugar - one and a half kilograms;
  • instant gelatin (or agar-agar) - forty grams.

Cooking Method:

  1. Gently wash the strawberries, trying not to mash them, and peel the leaves and stalks.
  2. Pour strawberries into a saucepan, pour all the granulated sugar to it and cook over low heat for ten to fifteen minutes, so that the secreted strawberry juice in combination with sugar turns into syrup.
  3. Using a food processor or a blender, make a homogeneous mixture from the berry mass, which again boil over low heat for about ten more minutes.
  4. Pour gelatin with hot water (but not boiling water, otherwise it will stick together) and mix thoroughly with a spoon for several minutes to dissolve all the crystals.
  5. Pour the dissolved gelatin to the strawberry mass, mix and immediately remove the pan from the heat. Without letting the mixture cool, pour it into previously sterilized cans and roll it with metal boiled lids.

For a more original taste, you can add a few teaspoons of orange or tangerine zest to strawberry jelly.

Strawberry Pineapple Jam

Unlike jam, the confiture is thicker and resembles jam or jelly, although gelatin is not used for its preparation. And according to this interesting recipe, due to the combination of pineapple and strawberry, the workpiece is extremely aromatic and with an original taste.

Cooking components:

  • ripe sweet strawberries - two kilograms;
  • fresh pineapple pulp - one kilogram;
  • fine sugar - one and a half kilograms;
  • medium-sized lemons - two pieces.

Cooking Method:

  1. Gently wash the strawberries and peel the leaves and stalks.
  2. Cut strawberries and pineapple pulp into medium-sized cubes, trying to make them the same in size and transfer them into a saucepan.
  3. Remove the zest from the lemons and squeeze the juice and add them to the strawberries with pineapples. Add all the sugar there.
  4. Put the pan on a slow fire and boil it after boiling for ten to fifteen minutes. Remove from the stove and cool. Boil again for ten to fifteen minutes. Repeat this operation a third time. Remove foam from jam every time.
  5. After the confiture has been boiled for the third time, pour it into clean dry, pre-sterilized jars and roll it with iron boiled lids.

Using this simple recipe, you can make strawberry-apricot confiture.

Strawberry in its own juice (video)

Before you start cooking delicious strawberry compotes for the winter, you need to remember that canned berries can lose their shape and look unattractive in jars. To avoid this, it is necessary to take only fresh, hard berries. If the strawberries are soft or rumpled, it is best to send it to jam or jam.

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