Raspberry compote for winter

Step-by-step cooking

1. Step 1:

   

   Prepare the ingredients for the compote. There are only two of them – raspberries and sugar. Raspberries should be taken well ripe, but firm and dense, not overripe and soft. We sort out raspberries, remove garbage, spoiled and wormy berries.

2. Step 2:

   

   Raspberries are washed with cold running water, we throw it into a colander so that the water runs off.

3. Step 3:

   

   Sterilize the compote jars. It is better to take small cans so that after opening the compote is quickly drunk. I wash the cans with cold water and soda, boil the lids. We put the cans in the oven with the neck down, turn on the oven at 150 degrees and sterilize them for about 20 minutes (the volume of cans is 1 liter). Boil clean filtered water in a kettle. We put raspberries in the prepared jars.

4. Step 4:

   

   Add sugar. If someone thinks that the finished compote is not sweet enough, then you can increase the amount of sugar to taste. Some housewives add citric acid to the compote so that its color is bright. But raspberries contain a large amount of vitamin C and additional acid will not improve its taste and will not make it healthier, so it is better not to add it. Of course, it will not be a rich bright color, but without additives.

6. Step 5:

   

   Fill the contents of the cans with boiling water, up to the hangers of the jar. Immediately roll up the sterilized lids.

7. Step 6:

   

   Put the jar on its side and start rolling so that the sugar dissolves. But you need to be extremely careful, do it with the help of tacks, because the cans are very hot, so as not to drop them on the floor. Cans of compote are turned upside down, covered with a warm blanket and allowed to cool at room temperature.

8. Step 7:

   

   Raspberry compote is ready for winter. It can be stored at room temperature and in a cool place. Bon appetit!