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Red currant compote with lemon in a 3-liter jar for the winter

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503
Kitchen World
Calorie content 47.6 kcal
Portions 3 l.
Cooking time 40 minutes
Proteins * 0.2 g
Fats * 0.1 g
Carbohydrates* 16.2 g
* per 100 gr. product
Red currant compote with lemon in a 3-liter jar for the winter
Content

If you are worried that the compote will come out too sour, then we advise you to just add a little more sugar. You will notice the result immediately. And for lovers more acidic, you can do exactly the opposite. And then you can safely serve this drink with any sweet dessert to balance the taste.

Ingredients

Cooking process

step 1 out of 6
Before starting the preparation of the compote, we will prepare all the necessary components. We sort out the red currants and rinse well. To keep the berries without excess liquid, put them in a colander.
step 2 out of 6
Scald the lemon with boiling water, then pour over it under running water and cut into not very large slices.
step 3 out of 6
Let's move on to cooking the syrup. We put water on the fire and bring it to a boil, then gradually add sugar and cook, stirring constantly, for 3 minutes.
step 4 out of 6
Put prepared red currant and lemon wedges on the bottom of the sterilized jar. The volume of the berries can vary depending on your preference.
step 5 out of 6
Then, we pour the freshly prepared boiling syrup into the filled jars, trying not to touch the walls and pour the liquid strictly into the center.
step 6 out of 6
We close the finished compote with a sterilized lid, turn it over and wrap it in a warm blanket. After the contents of the jar have reached room temperature, we transfer the compote to a cool place and leave for storage.
Enjoy your meal!

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