Black currant compote for winter on a 3 liter jar

Beautiful, delicious and very healthy! Preparing a currant compote for the winter is very simple. The taste of this drink is much richer from the jar, and not cooked in a saucepan. And his color is very bright and deep.

Ropotushka

Recipe author

Blackcurrant compote for winter in a 3 liter jar

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Composition / ingredients

Servings:

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 0 % 0 g

Carbohydrates 100 % 9 g

35 kcal

GI: 11 / 0 / 89

Step-by-step cooking

Cooking time: 1 h

Step 1:
How to make currant compote for winter? Prepare all the necessary ingredients. Go through the currants, leaving the most mature and whole berries, remove the tails and twigs. You can increase the amount of sugar if you prefer very sweet compotes.
Step 2:
Wash the currants thoroughly. Boil water for compote. For 1 three-liter jar, you need about 2.5-2.6 liters of water, depending on the number of berries. Therefore, it is better to heat the water a little more. The extra one can always be poured out or used for the second jar (if you close several cans of compote at once).
Step 3:
Wash the jar and sterilize. I do it the following way. Gently pour boiling water into the bottom of the jar with a thin trickle, about a third of the volume. To prevent the jar from bursting, you can not get water on its walls. Then cover with a lid and leave for 25 minutes. After I drain the water and the jar can be used.
Step 4:
Fill the berries in a jar that is still warm after sterilization and pour boiling water over them to the neck. Pour gently in a thin trickle to the bottom of the jar so that it does not burst. Cover with a lid and leave for 10 minutes.
Step 5:
Pour the water from the jar back into the pan. To keep the berries in the jar, use a special lid with holes for this. Cover the jar with a lid.
Step 6:
Add sugar to the water. Stir, bring to a boil and cook until the sugar is completely dissolved. At this stage, you can try the syrup and add sugar. But keep in mind that the berries will affect the final taste of the compote even later.
Step 7:
Pour the resulting syrup over the currant in a jar up to the neck.
Step 8:
Roll up the jar with a tin lid with a key or close with a screw cap. Turn the jar upside down and wrap it up . Completely cool the compote at room temperature. Store in a dark, preferably cool place where direct sunlight will not be available.

Ready-made compote after opening the jar can be diluted with boiled water based on your own preferences.

Remember that sugar in recipes for winter preparations is used not only for taste, but primarily as a preservative. Therefore, in no case should its concentration be reduced, otherwise the sugar will not show its preservative properties and the workpiece will be spoiled.

Follow the basic rules of conservation so that your harvest is stored for a long time and without problems:
- remove any debris, dirt, earth from the fruits
- get rid of rotten products
- do not reduce the amount of preservatives and follow the tips described in the recipe
- sterilize empty cans (10 minutes - 0.5 liters; 15 minutes - 1 liter; 20 minutes - 2 liters; 25 minutes - 3 liters), boil the lids for 10 minutes
- when rolling up cans with a seaming machine, make sure that the lids fit tightly to the jar
- turn the jars upside down to check the quality of the twist

For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.