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➠ Cherry and lemon compote for the winter

Cherry and lemon compote for the winter

1284

Kitchen World

Calorie content 48.5 kcal

Portions 3 l.

Cooking time 30 minutes.

Proteins * 0.3 g

Fats * 0.1 g

Carbohydrates* 16.6 gr.

Content

In the cherry season, especially with a good harvest, compote can be an option for harvesting it for the winter. This berry is quite sweet and in compote it is complemented with sourness and citrus aroma. They put a couple of slices in a jar, but the taste of the compote turns out to be different, more pleasant. Sugar is added on average 300 g per 3 liter can, but the amount can be changed to taste. Cherry compote is prepared with sterilization, so it is stored more reliably, and the seeds are not removed.

Ingredients

Cherries 1 kg Granulated sugar 300 gr. Lemon 3 wedges Water 2 p.

Cooking process

Rinse a 3-liter glass jar with baking soda and then sterilize over steam or another method. The lid does not need to be sterilized.

Carefully sort the cherries for compote, removing damaged berries, and then rinse, because the reliability of storage and the taste of the drink depend on this.

Pour clean cherries into the prepared jar. Berries for compote should occupy 1/3 of any jar.

Rinse the lemon with a brush, scald with boiling water and cut into thin slices along with the zest. Put 2-3 slices of lemon in a jar with the cherry.

In a separate saucepan, bring clean water to a boil and carefully with boiling water so that the jar does not burst, pour over the cherries. Drain the water from the can immediately through a special lid into the same saucepan, dissolve the calculated amount of sugar in it and boil the syrup for several minutes.

Then pour hot syrup over the cherry and lemon, filling the jar to the very top. Sterilize the compote in a jar, in a large saucepan, the bottom of which is lined with a towel, for 10 minutes and immediately roll up hermetically.