Cherry compote with sugar for winter without sterilization
Prepare a fragrant cherry compote in the height of summer and enjoy it on cold winter evenings. The recipe is without sterilization, which means that even a novice housewife can cope with the preparation. The output will be 6 three-liter cans of delicious drink.
Ingredients
- Cherry (fresh) – 3 kg
- Water (bottled) – 18 l
- Sugar - 1800 g
Step-by-step cooking recipe
Sort the cherry, remove the stems, rinse, then discard on a sieve.
Put 500 g of cherries in clean three-liter jars.
Boil the water, gently pour it into jars with cherries to the top, cover with lids and leave to infuse for 15-20 minutes.
Then drain the liquid from the jars into a saucepan, pour 300 g of sugar into the jars with cherries and cover with lids again.
Put the liquid on the fire and bring to a boil, then immediately pour it into jars with cherries and sugar. Roll up the jars and cool upside down for 12 hours.
Ready-made cherry compote, cooked without sterilization, is perfectly stored for a long time in a cool place.
