Feijoa compote for winter

Step-by-step cooking

1. Step 1:

   

   To make a feijoa compote for the winter, you will need only sugar, water and the feijoa berries themselves.

2. Step 2:

   

   First of all, sterilize the covers. You can just pour boiling water over them. I sterilize lids and cans at the same time. We put the lids on the bottom of the pan and fill it with water.

3. Step 3:

   

   Place the sterilization ring on top of the pan. Boil the jars together with the lids for 10 minutes. It is not necessary to sterilize the cans, it is enough to wash them well with soda. Compote will stand well enough for more than one winter, but I still prefer to sterilize.

4. Step 4:

   

   Feijoa fruits are well washed under running water, cut off the stems (buttocks).

5. Step 5:

   

   According to the recipe of local residents of Abkhazia, you need to put exactly 25 pieces of feijoa and 1.5-2 cups of sugar on a three-liter jar of compote. The taste of feijoa itself is very rich and you don't need to put a lot of it in a jar. Since this year I decided to close the compote in liter jars, I put 8 pieces in each jar. When closing the compote, put the whole feijoa in three-liter jars, it is better to put it in liter jars by cutting the berries in half.

7. Step 6:

   

   Put 140 grams of sugar in each jar.

8. Step 7:

   

   Fill the jars with compote with boiling water and immediately roll up the lids.

9. Step 8:

   

   Turn over the compote jars several times until all the sugar has dissolved.

10. Step 9:

    

    Wrap the jars with feijoa compote and leave until completely cooled. Then we put the compote in a cool place for storage. After a month, the compote will be infused and ready for use. You can store ready-made feijoa compote for two years at a temperature of up to 25 degrees.