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Raspberry and blueberry compote

2208

Kitchen Russian

Calorie content 40 kcal

Portions 3 l.

Cooking time 30 minutes.

Proteins * 0.3 g

Fats * 0.2 g

Carbohydrates* 9.2 gr.

Content

I suggest making the most delicious wild berry compote. I often cook raspberry and blueberry compote for the winter. Such compote can be cooked not only for the winter, but also for every day. For a fragrant compote for every day, you can use both fresh and frozen berries. If you are cooking compote for the winter, then, of course, it is better to take fresh berries.

Ingredients

Blueberry 1 tbsp. Black currant 1 tbsp. Raspberries 1 tbsp. Granulated sugar 1.5 tbsp. Water 2.5 l.

Cooking process

Prepare the necessary ingredients for the raspberry and blueberry compote. Today I will also use black currant. Sort the berries well and put them in a sieve or colander one by one, rinse thoroughly and let the excess liquid drain.

Prepare jars, wash thoroughly and sterilize in the oven or in a water bath. Pour boiling water over the lids or boil in a saucepan for about 7-10 minutes. Measure out the required amount of drinking water. Pour it into a saucepan and place over medium heat.

Measure out the required amount of granulated sugar.

Put the prepared berries on the bottom of sterile jars.

Before laying blueberries and black currants, you can pour boiling water over them in a colander, but you can skip this step.

Place the raspberries last. As soon as the water boils, add granulated sugar, mix thoroughly until the granulated sugar crystals are completely dissolved, bring to a boil again.

Gently pour the boiling syrup over the prepared jars of berries. Cover the jars of compote with lids and carefully roll up with a seaming machine. Turn the jars of raspberry and blueberry compote upside down. Leave as it is until it cools completely by wrapping it in a tea towel or blanket.