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Blueberry compote with strawberries for the winter

0
546
Kitchen Russian
Calorie content 48.4 kcal
Portions 3 l.
Cooking time 3 days
Proteins * 0.3 g
Fats * 0.2 g
Carbohydrates* 11.5 g
* per 100 gr. product
Blueberry compote with strawberries for the winter
Content

A simple and quick enough way to prepare compote for storing it for a long time.

Ingredients

Cooking process

step 1 out of 6
Pre-sort the berries, removing small debris such as leaves and twigs, as well as spoiled and heavily crushed berries. You can leave the slightly wrinkled, they will not affect the taste of the compote in any way. Fill a bowl with water, pour the selected berries into it and gently stir them with your hand for a couple of minutes. Collect any remaining debris that has floated to the surface and drain off the water. Pour the berries into a colander and rinse under running water.
step 2 out of 6
Tear off the sepals from the strawberries, spread the berry mixture on a towel and leave to dry.
step 3 out of 6
Put the dried berries in a deep bowl, add half of the sugar and stir lightly. Leave them at room temperature for an hour to let the juice stand out. Then boil water and pour it over the berries.
step 4 out of 6
Pour the liquid from the berries into a saucepan, add the remaining half of the sugar there and bring to a boil. Reduce heat to medium, add citric acid to saucepan and boil juice, stirring constantly, until syrup is obtained.
step 5 out of 6
Arrange the berries in pre-pasteurized jars and pour over the resulting syrup. Add some boiling water as needed.
step 6 out of 6
Roll up the cans, fold them up and wrap them up with a blanket. Leave to preserve for three days, then transfer to a cool place.
Bon Appetit!

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