Chokeberry compote for winter

Step-by-step cooking

1. Step 1:

   

   Prepare the necessary products. For compotes, it is better to take larger cans / 1.5, 2L, 3L /. It is not recommended to use smaller cans, they do not keep the desired temperature for too long, or they will need to be sterilized.

2. Step 2:

   

   The first thing in this recipe is to prepare the jars, everything else will not take much time and effort. Rinse the cans with baking soda, rinse well under running water. Wet put in a cold oven with the neck down, also spread out the lids. Turn on at 150 degrees, after reaching the set temperature, sterilize the jars 1L - 15 minutes, 2L - 20, 3L - 25 minutes. For me, this method of sterilization is the most convenient, I have been using it for many years, I have not failed.

3. Step 3:

   

   Sort the berries, rinse well with cool water. Let the water drain.

4. Step 4:

   

   Fill sterilized jars with 1/4 berry, add lemon slices to improve the taste. To find out how much water is needed for the syrup, fill the jar with plain water, drain and measure. In order not to count the right amount of water and sugar every time, I do this: - I prepare SYRUP.

6. Step 5:

   

   In a large saucepan, I measure the maximum amount of water, a multiple of liters, boil and pour sugar at the rate of 200g per liter of water, let it boil for a couple of minutes. / If the syrup remains, I prepare the usual compote for every day /.

7. Step 6:

   

   Immediately pour boiling syrup over the prepared jars with overflow, tighten with sterile lids. Roll on the table, checking for tightness, wipe clean.

8. Step 7:

   

   Turn it over on the lid, leave it under the "fur coat" before cooling. Store in a dark, cool place. This is a HOT FILLING METHOD, "accelerated", without sterilization. It saves a lot of time, the workpieces are stored well.

9. Step 8:

   

   Compote of RED MOUNTAIN ash is also easy to prepare. Syrup: 250-300g sugar per 1L of water. Clean mountain ash should be lowered into boiling slightly salted water for 4-5 minutes, then immediately cool in cold water. Let the water drain and put the berry in sterile jars. Pour boiling syrup over the rowan and leave to cool, drain the syrup, bring to a boil again and re-pour the jars with overflow - roll up the lid. I tried both recipes - delicious !