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Strawberry compote in 3 liter jars for the winter

0
623
Kitchen Russian
Calorie content 70.2 kcal
Portions 3 l.
Cooking time 12 h.
Proteins * 0.8 gr.
Fats * 0.4 gr.
Carbohydrates* 16.8 g
* per 100 gr. product
Strawberry compote in 3 liter jars for the winter
Content

This compote can be stored until the next season and will delight you throughout the long and cold winter.

Ingredients

Cooking process

step 1 out of 7
Sort the berries carefully, removing all small debris and rotten fruits. Rinse the strawberries in a filled bowl or rinse under running water through a sieve. Then leave them to dry either in the colander itself, or spread out on a towel.
step 2 out of 7
When the berries are dry, pick off all the sepals. It is best not to remove them before rinsing so that the berries do not absorb too much moisture.
step 3 out of 7
Sterilize the prepared jar with a lid using steam for 15 minutes.
step 4 out of 7
Fill the jar with strawberries at least 1/3, or better half, since the juice of these berries itself does not have a bright taste and with a small amount of fruit, the compote will simply turn out to be bland.
step 5 out of 7
Boil water and pour it over the berries to the very top of the jar. Cover the jar with a lid and leave for 10-15 minutes for the strawberries to release their juice.
step 6 out of 7
Then drain the liquid into a saucepan and add sugar. Bring to a boil, stirring constantly, and cook for 5-7 minutes until the sugar is completely dissolved and until slightly thickened.
step 7 out of 7
Pour the resulting syrup back into the jar and roll up turnkey. Place it upside down, wrap it up with a towel or blanket and leave it to cool completely. You can then move the seaming to a cool, dark place for storage.
Bon Appetit!

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