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➠ Red and black currant compote in a 3-liter jar for the winter

Red and black currant compote in a 3-liter jar for the winter

239

Kitchen World

Calorie content 133.3 kcal

Portions 9 p.

Cooking time 90 minutes

Proteins * 0.7 g

Fats * 0.3 g

Carbohydrates* 31.2 g

Red and black currant compote in a 3-liter jar for the winter

Content

Red and black currants are fruitful, as a rule, every year, and many housewives prepare large quantities of assorted compote from them for the winter. This compote has a special aroma and taste of these berries, it quenches thirst well and saturates the body with vitamins. Currants are good friends with many berries and fruits, so you are invited to supplement the compote with apples, because they ripen at the same time. You can put more berries in a jar to make the drink with a rich taste.

Servings: 9 L (three 3-liter cans).

Ingredients

Red currants 1 l. Black currant 1 l. Apples 1 kg Granulated sugar 1 kg Water 8 l.

Cooking process

First, measure out the right amount of currants and apples for this piece.

Rinse 3-liter jars well with baking soda and sterilize them either with hot steam or in the oven. Boil the lids in a ladle for 5 minutes. Boil 9 liters of clean water immediately in a large saucepan.

Clean black and red currants from small debris. There is no need to separate the berries from the twigs. Then rinse the currants in a colander under running water and leave for 10 minutes to drain excess liquid. Cut the apples into slices of any size.

Put hot sterile jars on plates so that the glass does not burst. Then lay the prepared apples and currants in them in layers. Berries should occupy half the volume of the jar, then the compote will be tasty and aromatic.

Then pour boiling water over the berries in jars with a ladle, filling them to the very top of the neck.

Cover the jars with sterile lids and leave them for 15 minutes to infuse.

After this time, carefully pour the water from the jars into the same saucepan, only the berries should remain in the jar.

Pour the required amount of sugar into this water, stir so that it completely dissolves, and boil the syrup within 5 minutes from the beginning of the boil. Then re-pour the contents of the jars with boiling syrup and immediately seal them tightly. Check the tightness of the seaming. Put the jars on the lids and cover with any "fur coat" overnight. Compote of red and black currants and apples is ready. It can be stored in any dark place, even at room temperature.

Delicious and successful preparations!