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Lingonberry compote for a 3 liter jar without sterilization for the winter

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203
Kitchen World
Calorie content 66.8 kcal
Portions 3 l.
Cooking time 20 minutes.
Proteins * 0.2 g
Fats * 0.2 g
Carbohydrates* 16.2 g
* per 100 gr. product
Lingonberry compote for a 3 liter jar without sterilization for the winter
Content

Lingonberry compote retains the healing properties of this valuable berry - you do not need to cook the raw material, so some of the vitamins are preserved. It is important to carefully sort out the small lingonberries before cooking and rinse them thoroughly. Also pay attention to high-quality sterilization of cans. The finished compote will turn out delicious, of a beautiful deep color and will be perfectly stored all winter.

Ingredients

Cooking process

step 1 out of 7
We sort out the lingonberries from random garbage and defective berries, then thoroughly wash them in a colander. Let the water drain. We thoroughly rinse the jar and lid and sterilize in any usual way. Pour the washed lingonberries into a sterile jar.
step 2 out of 7
Fill the lingonberries in a jar with boiling water up to the neck. We cover the jar with a lid and leave for fifteen to twenty minutes for heat exposure and partial sterilization.
step 3 out of 7
Then we pour the resulting infusion into a saucepan using a special slotted lid or sieve for convenience.
step 4 out of 7
Add granulated sugar to the drained liquid, mix and put on the stove. Bring to a boil.
step 5 out of 7
Re-pour the lingonberries in the jar with boiling syrup.
step 6 out of 7
We roll up the hot compote with a sterile lid using a special key. Turn the jar with the lid down. To check the tightness, we wrap it with a blanket and in this position we leave it to cool slowly for passive sterilization.
step 7 out of 7
After cooling, put the compote in a cool dark place.
Bon Appetit!

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