There are different ways to cook compote for the winter, and I prefer the option without sterilization. It's much more convenient and practical, and the taste is still the same. Today we will cook cherry plum. Cool the jars traditionally upside down, and store in a dark, cool place.
Ingredients
- Cherry Plum - 1.5 kg
- Water - 6-7 l
- Sugar - 3 glasses
- Citric acid - 1 tsp.
Step-by-step cooking recipe
Wash the cherry plum, put it in jars and pour boiling water.
Cover with lids and let cool to room temperature.
Drain the water, add sugar to it and boil. Add citric acid.
Pour the cherry plum syrup and roll up the jars.
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