This compote will appeal to lovers of early sweet and sour apples. Opening the billet in winter, the house is filled with the charming aroma of summer. For preservation, I choose small fruits that fit entirely into a three-liter jar. I have two such jars coming out.
Ingredients
- Apples - 2 kg
- Sugar - 500 g
- Water - 5 l
Step-by-step cooking recipe
Boil the water. Wash the apples well and place them in pre-sterilized jars, then pour boiling water, adding boiling water in small portions so that the jar does not burst. Cover the jars with the blank with sterile lids and leave for 15-20 minutes.
After that, drain the liquid from the cans into a saucepan, add sugar, and stir, cook the syrup.
Pour boiling syrup over the apples again and roll up the jars.
Turn the jars of apple compote upside down, wrap them up and leave to cool. Store the cooled compote in a cool dark place.
