In our regions, summer time marks a massive harvest of conservation for the winter. One of the traditional fillers for cans in the pantry is berry compote , especially one that is prepared from the most popular berries - cherries. Hardly sour, full of flavor and rich in color, it perfectly quenches thirst in the cold, recalling the sunny days.
Cherry compote for winter without sterilization
Perhaps the most labor-consuming part of harvesting is the sterilization of all utensils. This process can stretch for hours, if you are going to prepare a decent battery of summer treats, but the recipe for compote, which we'll talk about further, does not require you to fuss with an oven or water bath, sterilization is carried out directly with a hot drink.
Ingredients:
- cherry - 340 g;
- granulated sugar - 290 g.
Preparation
Before you close the compote of cherries for the winter, berries should be cleaned from the bones. If you want to achieve a light tartness of the drink, then there is no need to do this procedure. Pour the berries into jars, pour boiling water to the shoulders and cover with a plastic lid with holes. After 15 minutes, pour the berry extract into a saucepan, pour the sugar and cook the syrup until it boils. Try the solution and, if necessary, pour in more sugar. Pour boiling syrup into cans and cover with scalded lids.
Compote of cherries and raspberries for the winter
Cherry is perfectly combined with any other berries, and therefore, if this year you are pleased not only with the cherry harvest, supplement the drink with any other berries. In the recipe, the basis of our compote will also be raspberries.
Ingredients:
- cherry - 440 g;
- raspberries - 260 g;
- granulated sugar - 830 g.
Preparation
Fill the jars with berries and pour them with water on the very shoulders of the dishes. After measuring the required volume of liquid, pour the contents of the cans into a saucepan, and the cans themselves should be sterilized, determining the time, depending on their volume. The future compote bring to a boil and sweeten, then reduce heat and boil the drink for about 10 minutes. Then pour out the compote on sterile cans and roll up with the same sterile lids. Place the cans to cool down under the rug before moving into the pantry.
Compote of cherry and currant for the winter
Dieticians unanimously assert that the content of vitamin C in the currant is much higher than that of citrus fruits, and vitamins are what our body needs most in the cold season. A compote made of cherry and currant will fill this shortage.
Ingredients:
- cherry - 380 g;
- currant (red and black) - 310 g;
- granulated sugar - 250-350.
Preparation
Pure cans fill with washed and dried berries. Pour berries with boiling water, cover the jars and leave for 15-20 minutes. Drain the solution in a saucepan and add sugar. Put the syrup on the fire, let it boil, and for now put the lids in boiling water, so they are also disinfected. Pour the boiling syrup into the jars, roll them with sterile lids and cool them in an inverted form.
Compote of cherries and strawberries for the winter
We used to close jam and jams from strawberries , even without knowing how much this berry is good in compotes. Because of the sweetness of strawberries, compote of cherries for the winter
Ingredients:
- cherry - 440 g;
- Strawberries - 280 g;
- granulated sugar - to taste;
- vanilla pod - 1 pc.
Preparation
Having measured the necessary amount of water, put the jars on sterilization, and pour the berries with metered liquid in a saucepan. When the water boils, add sugar, add the cut vanilla pod with all its contents and cook the compote for another 7 minutes, then pour over sterile jars and roll.