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Peach and raspberry compote for the winter

712

Kitchen World

Calorie content 51.3 kcal

Portions 4 p.

Cooking time 60 minutes

Proteins * 0.2 g

Fats * 0.1 g

Carbohydrates* 12.3 gr.

Peach and raspberry compote for the winter

Content

From late raspberries and early peaches, you will get a delicious winter preparation - a compote with a raspberry flavor and the aroma of fresh peaches. These berries and fruits do not contain natural sourness, so you can add sour cherries or a little citric acid to the compote to taste. This compote is prepared with sterilization. For compote, ripe dense peaches are taken, and raspberries are suitable and a little crumpled, because they are added only for taste.

Ingredients

Canned Peaches 2 Kg Raspberries 2 Kg For syrup: Water 1 l. Granulated sugar 350 gr.

Cooking process

Rinse the peaches thoroughly with cold water, then cut them into two halves with a sharp knife along the groove and remove the seeds.

Gently sort out the raspberries and remove the stalks and damaged berries. Then rinse it a little in a colander under running water. Garden raspberries do not need to be rinsed.

Jars for compote, more conveniently small, rinse with the addition of baking soda and sterilize in any way.

Put the prepared peaches and raspberries in sterile jars, filling them to the very top, and put the halves of the peaches first, and the raspberries on top.

In a separate saucepan, boil the syrup from the calculation of water and sugar specified in the recipe and the number of jars of your workpiece.

Then gently pour the boiling syrup over the fruit in the jars.

Cover the jars with boiled lids. To sterilize, heat water in a large saucepan and place a wire rack or tissue on the bottom. Put the jars of compote in the heated water so that the water is up to the level of the jars' shoulders, no less.