Apples are among the most popular fruits in Germany. With their many vitamins, they are extremely healthy and versatile. They can be eaten raw as a snack, cooked with a spoon or used to refine various dishes.

Making apple compote yourself is not difficult at all

The right apple for apple compote

The apple belongs to the pome fruit family and usually ripens between September and October. There are around 20,000 apple varieties in Germany, not all of which are suitable for making apple compote. Suitable for cooking include:

  • the clear apple, a relatively sour apple that ripens as early as June,
  • the Boskoop, a tart and 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 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 properly

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 pancakes or pancakes. If you want to preserve the compote as a winter supply, calculate about 1 kg of apples for two 750 ml preserving jars.

  1. Wash the apples and remove any bruises.
  2. Now peel the apples and remove the cores. Make sure that the core house is cut out completely.
  3. Cut the apples into smaller pieces and place them in a large saucepan.
  4. Add about a cup of water for each kilo of apples so that the apples don't lie flat in the pot.
  5. Depending on your taste, you can add a cinnamon stick or a vanilla bean.
  6. Cook the apples over medium heat until soft.
  7. Now remove the vanilla bean or the cinnamon stick.
  8. Puree the compote with a hand blender and then push it through a sieve. The compote will be particularly fine.
  9. 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 very well wake up the mush, which is not consumed immediately, in mason jars. For this you need special preserving jars, either with a screw cap or a clip cap and a rubber jar. Before you use the jars, they must be rinsed and sterilized so that no mold later forms on the cooked mush. Sanitize the jars 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 machine at 90 degrees for half an hour or in a suitable saucepan with water.

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