There are a couple of nuances in the preparation of canned berry compotes. On the one hand, it is necessary to minimize heat treatment so that the berries do not boil like jam. On the other hand, the sunsets should stand all winter. I'm telling you what to do.
Ingredients
- Gooseberry - 300 g
- Black Currant - 300 g
- Red currant - 300 g
- Cranberries - 300 g
- Cherry - 300 g
- Cherries - 300 g
- Water - 2.5 l
- Sugar - 3 glasses
Step-by-step cooking recipe
Wash all the berries, put them in sterile jars and pour boiling water over them.
Leave for 5-7 minutes under the lid, drain this water into a saucepan and boil it again.
Add sugar and boil the syrup until dissolved.
Pour back into the jars and roll up the compote for the winter.
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