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Bird cherry compote for the winter without sterilization

0
2248
Kitchen Russian
Calorie content 75 kcal
Portions 3 l.
Cooking time 6 h
Proteins * 2.5 gr.
Fats * gr.
Carbohydrates* 17.5 g
* per 100 gr. product
Bird cherry compote for the winter without sterilization
Content

Bird cherry fruits are very useful berries that normalize metabolism in the body, help with colds, and strengthen the immune system well. The berries are slightly tart in taste, but in the composition of the compote they turn out to be very tasty, giving a rich color to the broth.

Ingredients

Cooking process

step 1 out of 6
Freshly harvested bird cherry must be rinsed in running water and discarded in a colander to drain the water.
step 2 out of 6
Next, blanch the cherry fruits with boiling water for five minutes, no more.
step 3 out of 6
Measure out the right amount of water per jar and boil it. Add sugar and boil the syrup - literally a couple of minutes after the sugar granules are dissolved.
step 4 out of 6
In an enameled container, pour the bird cherry syrup and leave to infuse for five or six hours, and by the end of this time, rinse the jar of soda or mustard powder well and treat it with boiling water or hot steam.
step 5 out of 6
Put the berries in a jar using a slotted spoon, drain the syrup and bring to a boil. Fill the jars with boiling sugar syrup to the very brim.
step 6 out of 6
Immediately roll up the jars of compote with sterile lids, turn them upside down and cool under a "fur coat". Then you can store the workpiece for two years in a dark place with a moderate temperature.

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