Hawthorn compote

The recipe requires only ripe hawthorn berries, especially without traces of rottenness. Washed hawthorn shred with a knife on the board. The pulp is separated from the seeds. After that, the berries are transferred to a colander and washed over the sink.

Stage number two – preparation of syrup for compote. Here we need to use about 650 grams of water. It's not scary if more comes out. Pour water into a saucepan in which all the sugar allotted for the recipe is diluted. Turn on the stove. We switch the operating mode to high temperatures.

Stir the water with a spoon, achieving complete dissolution of sugar in the liquid. We raise the temperature of the syrup to close to boiling, or, to be precise, 85 degrees. We throw hawthorn berries into the syrup. We keep the pan at the approximate temperature level indicated above. In this state, the syrup languishes for 10 hours.

Pour the mixture into a clean saucepan, passing the syrup through a colander. Thus, we get rid of the berries and bring the syrup to a boil. We put the berries in jars washed with hot water. Pour boiling syrup on the berries. We seal the jars and sterilize them by resorting to a water bath.

Hawthorn compote is stored by all means in a dark place, closed from the sun, and cool enough. If it seems too sweet, you can always dilute the compote with water.