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➠ Peach and cherry compote for the winter

Peach and cherry compote for the winter

898

Kitchen World

Calorie content 51.9 kcal

Portions 3 l.

Cooking time 12 minutes

Proteins * 0.2 g

Fats * gr.

Carbohydrates* 12.5 g

Content

Peach compote has an impeccable taste, but it looks cloudy and colorless, so it is often supplemented with berries or other fruits. Cherry makes the compote bright, its acidity reduces the sugary sweetness of the peach and plays the role of an additional preservative. Cooking peach-cherry compote without sterilization and in 3-liter jars.

Ingredients

Canned Peaches 400 gr. Cherry 250 g Granulated sugar 250 g Lemon acid 1 tsp Water 2.5 l.

Cooking process

Peel the cherries from the stalks and rinse under running water. The bones do not need to be removed.

Rinse peaches well and can leave whole or cut in half and remove pits.

Rinse compote jars well with baking soda and drain any remaining water from them. Banks do not need to be sterilized. Boil the lids in a small saucepan.

Place prepared cherries and peach slices in clean jars.

Pour a glass of sugar into each jar. It is more needed for the sweetness of the compote, because cherries and lemon will be preservatives.

Then add a teaspoon of citric acid to each jar.

Then pour boiling water over the peaches and cherries in jars, filling them to the very top. Immediately seal the jars hermetically. If you doubt the reliability of this preservation method, then sterilize the compote according to the general rules for 25 minutes.

Then turn the cans over to the lids, wrap them in a warm blanket and leave overnight for additional pasteurization. Peach and cherry compote is ready. Store it in a cool, dark place.

Delicious and successful preparations!