Canned compote is a great way to attach excess fruits and berries that you do not have time to eat fresh. I try not to throw away anything superfluous and use everything I have to make healthy and delicious drinks. For example, compote from Japanese quince.
Ingredients
- Quince (Japanese) – 400 g
- Sugar - 200 g
- Citric acid - 0.5 tsp.
- Water - 2.5 l
Step-by-step cooking recipe
Cut the quince into slices and put it in a clean jar.
Pour boiling water and leave for 15 minutes under the lid.
Drain this water and boil it again. Pour for another 15 minutes.
Drain the water again, add sugar and citric acid, and boil until dissolved.
Pour the syrup into a jar and roll up the compote for the winter.
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