Hello friends! I offer a recipe from a series of preparations for the winter, strawberry compote. Watch a short video clip with all the details and nuances.
VIDEO RECIPE 👇
The right strawberry compote
- I have 2 half liter jars and 700 g of strawberries.
- You can add rhubarb. It needs to be washed, peeled and cut across into cubes.
- You also need 360 g of sugar and 240 g of water for 60% syrup.
- Bring sugar and water to a boil and dissolve sugar.
- The syrup should boil for 2-3 minutes and all the sugar should dissolve.
- Pour the hot syrup over the berries.
- After 5-10 minutes, the berries are completely immersed in the syrup.
- Leave the berries for 3-4 hours.
- Arrange the berries in sterilized jars.
- Spread the rhubarb evenly.
- Cover the jars with lids.
Pour the remaining syrup into a saucepan, bring to a boil and cook for 10 minutes or up to 104 ° C - 105 ° C degrees. That is, up to a sugar concentration of 60%.
- Heat water in a pot to sterilize the jars.
Compote is called correct because the syrup in the compote, which is prepared for the winter, must have a sugar concentration of at least 60%.
- I spent 6.5 minutes on digestion.
- Pour the syrup over sterilized jars with berries.
- Cover the jars and sterilize in boiling water for 10 minutes from the moment of boiling.
- After that, remove the cans, close and turn over until they cool completely.
- Store the compote in a dry, dark place.
Strawberry compote recipe for the winter:
per can 0.5l
350 g peeled strawberries (or 300 g strawberries and 50 g rhubarb)
~ 300 g syrup 60-65% (180 g sugar + 120 g water)
A convenient way to freeze strawberries and other berries for the winter
Five-minute strawberry jam with the aroma of fresh berries
I wish you bon appetit!