Speaking of my favorite canned compotes, I can't ignore this option with apricots and currants. I share a life hack: so that a three-liter jar does not stand in the refrigerator for days afterwards, roll the compote into small portion jars.
Ingredients
- Apricots - 500 g
- Red currant - 300 g
- Black Currant - 300 g
- Sugar - 1 glass
- Citric acid - 2 pinches
- Water - 2 l
Step-by-step cooking recipe
Wash the apricots and berries. Divide the apricots into halves and remove the seeds.
Put everything in sterile jars and cover with sugar.
Pour boiling water and leave for 10 minutes under the lid.
Drain the syrup, add citric acid to it and boil again.
Fill the jars with syrup again and roll up.
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