Cherry compote for winter with citric acid

30 min.
4 servings
Cherry compote for winter with citric acid
Hakan Eliaçık, stock.adobe.com
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The easiest and most versatile way to extend the shelf life of blanks for the winter is to add citric acid. This is a universal preservative for compotes, in which it will not be possible to simply pour vinegar. I tell you more about a specific example with a cherry.

Ingredients

  • Cherry - 1 kg
  • Citric acid - 1 tsp.
  • Sugar - 300 g
  • Water - 5 l

Step-by-step cooking recipe

Wash the cherries and arrange them in sterilized jars.

Cover it with sugar and pour boiling water over it. Cover with a lid and leave for 7 minutes.

Drain the syrup and boil it again.

Pour citric acid into the jars, pour the syrup and roll up.

Irina Kovaleva
Recipe added:
Irina Kovaleva
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