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Apricot and black currant compote

1791

Kitchen Russian

Calorie content 55.3 kcal

Portions 3 l.

Cooking time 70 minutes

Proteins * 0.3 g

Fats * 0.1 g

Carbohydrates* 11.6 gr.

Content

Cooking any blanks for the winter is not an easy process, but for those who love to cook, this process is a pleasure. And as a bonus, wonderful conservation is obtained. I propose to cook compote from apricots and black currants.

Ingredients

Black currant 800 gr. Granulated sugar 1 tbsp. Apricots 700 gr. Lemon acid 0.5 tsp Water 2.5 l.

Cooking process

Prepare the necessary ingredients for a flavorful apricot and blackcurrant compote.

Put ripe but strong apricots in a colander or sieve, rinse thoroughly and let the excess liquid drain. Cut the prepared apricots lengthwise and carefully remove the seeds.

Boil a pot of water. Put the pitted apricots in a colander or sieve. And dip the fruit several times in boiling water for 10 seconds.

Place the blanched apricots in a deep bowl.

Sort the black currants thoroughly, put in a colander or sieve, rinse thoroughly and blanch the berries in the same way as apricots.

Wash the jars well and sterilize them in the oven or in a water bath. Pour boiling water over the lids or boil in a saucepan. Place apricots and black currants on the bottom of sterile jars. Boil water, add the required amount of granulated sugar and citric acid, stir until the crystals are completely dissolved, boil the syrup for 5 minutes.

Pour fruit jars with the resulting syrup. Cover the compote jars and roll up with a seaming machine. Turn the apricot and blackcurrant compote jars upside down. Leave in this position until it cools completely for about a day, wrapped in a warm blanket.