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Compote of irga and raspberries for winter

Serviceberry and Raspberry Compote for Winter

A delicious compote with a gorgeous ruby color. It's August—canning season. The best berries have gone into jam, the prettiest ones have been frozen, but the bushes keep ripening, and now only the small ones are left. What to do with them? A great option is to put up some compote! You can make it with just berries or with a fruit-and-berry mix; a medley turns out especially tasty. The flavor is usually deep and rich. The berries themselves get tossed out afterward—they've already given up all their goodness, aroma, and color.

BLUE-EYED

Recipe author

Compote of irga and raspberries for winter

Composition / ingredients

Servings:

Serviceberries (juneberries) (140 g per 1-liter jar)

840

Raspberries (140 g per 1-liter jar)

840

Water (You'll have a little syrup left over, but that's better than running short.)

Sugar (150 g per 1 liter of water, or 200 g if you're using sour berries or fruit.)

900

Citric acid (Optional. Usually added when everything is sweet, to brighten the flavor. Use 2 g per 1 kg of berries, or to taste. /Sweet cherry, wild strawberry, serviceberry, pear, peach, bird cherry.../)

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 % 13 g

50 kcal

GI: 23 / 0 / 77

Cooking method

Step 1:

The first thing to do here is prep the jars—everything after that is quick and easy. Wash the jars with baking soda and rinse them well under running water. While still wet, set them neck-down in a cold oven and lay out the lids too. Turn the oven to 300°F (150°C); once it's up to temperature, sterilize half-liter (1-pint) jars for 10 minutes and 1-liter (1-quart) jars for 15 minutes. This is my favorite way to sterilize—I've used it for years and it's never let me down.
Step 2:

Make the syrup: stir the sugar into boiling water and let it boil for 3–4 minutes.
Step 3:

Sort and rinse the berries, then fill the warm jars one-third full.
Step 4:

Pour the boiling syrup in right up to the rim. After 5–7 minutes, drain the syrup back off (using a slotted lid or another tool).
Step 5:

Add the citric acid to the drained syrup and bring it back to a boil.
Step 6:

Pour the boiling syrup over the berries again, this time letting it spill just slightly over the rim. If you run short, top off with fresh hot syrup.
Step 7:

Seal the jars right away. Roll them across the table to check the seal (it helps to lay down a wooden board). Wipe the jars clean with a damp cloth, turn them upside down, and leave them until completely cool. Then move them to a dark, cool place for storage.

This recipe uses the "quick" method—no processing in a water bath. If the compote comes out too sweet, just dilute it with cool boiled water to taste before serving. This amount of syrup will fill 6 one-liter jars with a little to spare. Smaller jars aren't recommended, since they hold the needed temperature for too short a time. With this approach (the HOT-FILL METHOD), there's no need to recalculate the water and sugar every time, which is very handy. The strength of the syrup depends on how much fruit is in the jar: the more fruit, the stronger the syrup should be, and vice versa.