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Strawberry compote with citric acid for the winter

0
710
Kitchen Russian
Calorie content 70.2 kcal
Portions 3 l.
Cooking time 10 h.
Proteins * 0.8 gr.
Fats * 0.4 gr.
Carbohydrates* 16.8 g
* per 100 gr. product
Strawberry compote with citric acid for the winter
Content

Citric acid is used as a natural preservative and is added to the compote to preserve the brightness of the color and keep the seaming longer.

Ingredients

Cooking process

step 1 out of 6
Carefully sort out the strawberries so that rotten and unripe berries do not get into the compote. Rinse it gently under running water, being careful not to damage the fruit, and lay it on a towel to dry the fruit.
step 2 out of 6
Wash the jar well, or even better, sterilize it. This can be done with boiling water, steam, in the oven, or in the microwave. Choose the method that is most convenient for you, the main thing is to let the dishes cool and dry after that. Then fill it about a third with berries.
step 3 out of 6
Cover the jar with a lid and let sit for 15-20 minutes. During this time, a sufficient amount of juice should be released from the berries.
step 4 out of 6
Gently drain the water and juice into a saucepan, put on fire and bring to a boil. Cook for literally 1 minute, remove from the stove and pour the juice back into the jar. Cover with a lid and let it brew for another 15 minutes.
step 5 out of 6
Drain the liquid from the jar into a saucepan again, add sugar and citric acid and put on fire. Bring to a boil, stirring constantly, and cook until sugar dissolves. Usually this is about 1-3 minutes, as a result, the juice should resemble syrup.
step 6 out of 6
Gently pour the syrup into the jar in several passes so that it does not crack, roll it up with a turnkey lid and put it upside down on a towel. Cover the top with a thick blanket or blanket and leave to cool completely, then store in a cool dark place.
Bon Appetit!

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