No sterilization, no re-cooking, a very simple recipe, which I have been using for 15 years for sure. Compote is perfectly stored until next summer, even in the kitchen cabinet! You can cook from any berries.
The most popular drink in the summer is fresh berry compote. But I rarely cook it in a saucepan. I am doing this:
My berries and dry. I put them in clean banks. I usually use three-liter. Of course, I sterilize both jars and lids beforehand.
I add sugar (about a glass) - of course, it is better to regulate the amount of sugar to your liking. I usually add about 150 g, but if I harvest sour cherries, then I put more sugar. Be sure to add citric acid - 2/3 tsp.
And now I'm pouring it all in boiling water. Only the cart has boiled - I pour it in immediately and immediately tighten the jars with the lids.
I flip the cans a couple of times to dissolve all the sugar. Then I put the lids down and cover with a warm blanket.
I leave it under the covers until it cools completely - this is usually two to three days. Then I put it in the cellar. Or, if there is no cellar, you can simply store it in the kitchen cabinet.
I cook such compotes all summer. Something ripens, but we do not have time to eat - straight into the jars! Therefore, not a single berry disappears from me!
In the video below, see the compote recipe, as well as 11 more recipes for a hot summer:
RECIPE:
• Berries - 300 g
• Sugar - 150-200 g
• Citric acid - 2/3 tsp.
*** based on a can of 3 l