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Assorted berry compote for winter with sugar without sterilization

Mixed Berry Compote for Winter — No Sterilizing Needed

A wonderful compote to remind you of spring and summer! When berry season hits — strawberries and sweet cherries, or sour cherries and apricots — home cooks get itchy fingers, eager to get those precious fruits into jars. We all know how good berry compote tastes! Canning, though, can be a hassle that eats up time and energy. Here's how I put up compote for the winter without sterilizing — and it comes out just as delicious. This is my recipe for mixed-berry compote, no sterilization required!

Varvara

Recipe author

Assorted berry compote for winter with sugar without sterilization

Composition / ingredients

Servings:

Berries (any berries or fruit: strawberries, cherries, apricots, apples, pears, even grapes)

0.5

Sugar

Water

2.5

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 % 7 g

29 kcal

GI: 0 / 0 / 100

Cooking method

Cooking time: 30 min

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Put the berries in clean jars, then pour boiling water over them right up to the top. Cover the jars with lids and let them sit for 3-7 minutes. Then drain that water back into a pot (a lid with holes makes this easy). Add sugar and bring it to a boil — there's your syrup. Pour it back over the berries and seal the jars immediately. Turn the jars upside down and leave them, covered with something warm, until fully cooled. That's it! You can preserve any fruit this way — strawberries, sour cherries, apricots, apples, pears, even grapes. As you can see, there's no need to sterilize anything, jars or compote, though it's a good idea to dip the lids in boiling water for about 5 seconds. A note on sugar: add enough that the compote is ready to drink as is. If you like it sweeter, add more. Nothing ferments or pops. I usually put up around 80 jars a season!