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Cherry, cherry and apricot compote

2570

Kitchen World

Calorie content 47.8 kcal

Portions 3 l.

Cooking time 55 minutes

Proteins * 0.3 g

Fats * 0.1 g

Carbohydrates* 9.8 g

Content

Once, on the insistent recommendations of a friend, I decided to cook cherry and apricot compote for the winter. And so that in case of failure the compote does not disappear, she did not take risks and rolled up only two three-liter cans of a fragrant drink, which she later regretted for a long time. Now I only roll such a compote for the winter and advise you.

Ingredients

Cherries 150 g Cherry 150 g Apricots 100 g Lemon acid 1 tsp Granulated sugar 200 gr. Water 2.5 l.

Cooking process

Prepare the necessary ingredients for the cherry and apricot compote. Sort the cherries thoroughly and rinse under running water.

Sort out apricots, choose hard fruits, wash thoroughly.

Sort the cherries and rinse in cool water.

Prepare the jars, rinse them thoroughly with baking soda, and sterilize them in the oven or water bath. Pour boiling water over the lids or boil in a saucepan. Jars and lids must be completely dry.

Place cherries, cherries and apricots on the bottom of sterile jars. The calculation is given for one three-liter can.

Remove the pits from the apricots if desired. Measure out the required amount of granulated sugar and citric acid.

Add granulated sugar to each jar.

Add citric acid to each jar.

I use this citric acid for all my seams.

Pour the required amount of drinking water into a saucepan and bring to a boil. Pour the prepared boiling water over a jar of berries, cover with a sterile lid and roll up with a seaming machine.

So roll up all the cans of compote.

Turn the cherry and apricot compote jars upside down. Leave in this form until it cools completely, wrapped in a blanket. Then, turn the jars over and move them to a cool, dark place for long-term storage.