Blackcurrant Compote for Winter (3-Liter Jar)

Cooking method

1. Step 1:

   

   How do you make currant compote for the winter? Gather all your ingredients. Sort through the currants, keeping the ripest, whole berries, and remove any stems and twigs. You can add more sugar if you prefer your compotes very sweet.

2. Step 2:

   

   Wash the currants thoroughly. Bring water to a boil for the compote. You'll need about 2.5–2.6 liters per 3-liter jar, depending on how many berries you use, so it's best to heat a little extra. You can always pour off the surplus or use it for a second jar (if you're putting up several jars at once).

3. Step 3:

   

   Wash and sterilize the jar. Here's how I do it: carefully pour boiling water in a thin stream into the bottom of the jar, filling it about a third of the way. To keep the jar from cracking, don't let the water hit the sides. Then cover with a lid and leave for 25 minutes. After that, pour out the water and the jar is ready to use.

4. Step 4:

   

   While the jar is still warm from sterilizing, add the berries and pour boiling water over them up to the neck. Pour gently in a thin stream against the bottom of the jar so it doesn't crack. Cover with a lid and leave for 10 minutes.

5. Step 5:

   

   Pour the water from the jar back into the pot. Use a special perforated lid to keep the berries in the jar. Cover the jar with a lid.

6. Step 6:

   

   Add the sugar to the water. Stir, bring to a boil, and cook until the sugar is fully dissolved. At this point you can taste the syrup and add more sugar if you like—but keep in mind the berries will shape the compote's final flavor later on.

7. Step 7:

   

   Pour the hot syrup over the currants in the jar, up to the neck.

8. Step 8:

   

   Seal the jar with a tin lid using a jar sealer, or close it with a screw-on lid. Turn the jar upside down and wrap it in a towel. Let the compote cool completely at room temperature. Store it in a dark, ideally cool spot out of direct sunlight.