Compote of yellow cherry plum for winter

First of all, we sort out the yellow cherry plum. Fruits should be ripe, but not overripe. Whole, beautiful, unspoiled. This will provide the drink not only excellent taste, but also a beautiful appearance. My cherry plum, then spread it on a clean, dry towel so that it dries. After transferring the cherry plum into a large saucepan, we fill it with the specified amount of granulated sugar. Cover the pan with a dry cloth and leave to stand for 2 hours. During this time, the cherry plum will secrete juice.

Time has passed - we continue cooking. We put a saucepan with cherry plum and sugar on a low heat. At this time, we boil water in a kettle. When it boils, pour it over the cherry plum so that the water level is 3 cm higher than the fruit. Bring the contents of the pan to a boil, stirring so that the sugar crystals dissolve. When the liquid boils, turn off the fire.

Fill three three-liter jars, which should be sterile, with compote from a saucepan together with cherry plum, evenly spreading the fruits. After adding water to each jar, if necessary, from the kettle (boiling) to the top.

We put a towel on the bottom of a large saucepan and install cans, fill them with hot water on the hangers. We put the pan on medium heat, bring the water to a boil, cover the jars loosely with sterile lids. Pasteurize the jars with compote for 10 minutes after boiling the water in the saucepan. If the cans are two liters, we increase the time to 15 minutes. Pasteurize a three-liter jar for 20-25 minutes.

After the jar of compote, we roll it up and turn it upside down, cover it with a blanket and leave it in this form for a day. After that, we transfer the compote to a permanent storage place. You can store compote prepared according to this recipe at room temperature.