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Apricot and raspberry compote

1075

Kitchen Russian

Calorie content 48.9 kcal

Portions 3 l.

Cooking time 35 minutes

Proteins * 0.3 g

Fats * 0.1 g

Carbohydrates* 11.7 g

Content

Since childhood, my mother taught to drink only her own compotes or plain drinking water. Therefore, every year I roll up a large number of various delicious compotes. Today I want to share a recipe for apricot and raspberry compote.

Ingredients

Water 2.5 l. Raspberries 250 g Granulated sugar 150 g Apricots 1 kg

Cooking process

Prepare the necessary ingredients for a flavorful apricot and raspberry compote. Put ripe but strong apricots in a colander or sieve, rinse thoroughly and let the excess liquid drain. Cut the apricots lengthwise and remove the seeds.

Sort the raspberries thoroughly, put them in a colander or sieve, rinse gently and let the excess liquid drain. Prepare the jars, wash them thoroughly and sterilize them in the oven or in a water bath. Pour boiling water over the lids or boil in a saucepan.

Put apricots and raspberries on the bottom of sterile jars, filling 1/3 of the jars' height.

Fill the jars of fruit with pre-prepared boiling water to half the height of the jar, cover with sterile lids and leave to brew for 10-15 minutes.

Pour the water from the cans into a saucepan.

Add the required amount of granulated sugar. Stir until the granulated sugar crystals are completely dissolved, put on medium heat and bring to a boil.

Pour fruit jars with the resulting syrup.

Cover the compote jars and roll up with a seaming machine. Turn the cans of apricot and raspberry compote upside down, then wrap them in a warm blanket. Leave in this position until it cools completely for about a day.