Fragrant canned apple compote with fresh mint - a taste of summer for the winter months. Opening a jar in January and smelling ripe apples with bright mint is pure joy. Made without sterilizing the filled jars, using the double-pour method.
Canned Apple Compote with Mint
Fragrant apple compote with fresh mint, canned for winter without sterilizing the filled jars - the double-pour method. Quantities for one 3-liter jar.
Ingredients
Method
- Fill a sterilized jar about one-third full with apple wedges. Pour boiling water to the top, cover with the lid and let stand for 1 hour.
- Drain the liquid into a pot and bring to a boil. Meanwhile add the sugar and mint sprigs to the apples in the jar.
- Pour the boiling liquid back in to the very top and seal immediately.
- Turn the jar upside down and wrap in a blanket overnight. Once fully cool, store in the cellar or pantry. Happy canning!
Notes
Don't go below 1.5 cups of sugar - it doubles as a preservative. Dilute with water to taste when serving.
Tips for successful canning
- Apples: early white summer apples (like White Transparent) give the most delicate flavor with light acidity. Any ripe but firm summer apple works.
- Jars: sterilize the jars and boil the lids - that's what keeps the compote good until winter.
- Mint: two sprigs per 3-liter jar is the sweet spot; more will overpower the apples.
- Wrapping the sealed jars overnight is essential: slow cooling finishes the pasteurization.
FAQ
How long does it keep?
A year or more in a cool, dark place (cellar or pantry). Once opened, keep refrigerated and drink within 3-4 days.
Can I use less sugar?
Down to 1.5 cups per 3-liter jar, but no less - the sugar also acts as a preservative. Dilute the concentrated compote with water when serving.
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