Canned Strawberry Compote for Winter

A delicious homemade preserve that everyone will love! It's easy to make, wholesome, and very tasty.

Recipe author

Servings:

Strawberries

400

Sugar

300

Water

2.8

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

38 kcal

GI: 10 / 0 / 90

Cooking method

Cooking time: 30 min

Step 1:

Pull off the stems and wash the strawberries. Put water on to boil.
Step 2:

Sterilize the jars.
Step 3:

And sterilize the lids.
Step 4:

Once the water boils, blanch the strawberries in it—dip them in for 20–30 seconds, 3–4 times. Then pack them into the sterilized jars.
Step 5:

Add the sugar to the water you blanched the strawberries in.
Step 6:

And bring it back to a boil.
Step 7:

Pour the boiling syrup over the strawberries in the jars.
Step 8:

Put on the lids and seal.
Step 9:

Turn the jars upside down. Once they've cooled, you can move them to the cellar or pantry.