Peach compote for the winter with red plums and garden berries
Peach compote for the winter with red plums and garden berries is cooked by hot pouring. Filling can be two or three times, for reliability, sterilization can also be added if you plan to store blanks in the apartment. It is better to choose fruits for compote a little unripe, so that the slices retain their shape, and do not turn into a shapeless mess in the jar. And from ripe peaches and plums it is better to make jam or jam.
I usually roll the compote in small cans (half-liter, as in this recipe), making it concentrated. This method of harvesting saves space, which is very convenient if the house does not have a large cellar or basement that can accommodate rows of three-liter cans.
- Time for preparing: 30 minutes
- Amount: 1 can with a capacity of 500 ml
Ingredients for peach compote with red plums and garden berries.
- 200-300 g of peaches;
- 200-300 g of red plums;
- 30 g of white and red currants;
- 30 g gooseberries;
- 250 g of granulated sugar;
- spring or filtered water.
A method of preparing peach compote for the winter with red plums and garden berries
Carefully wash red plums and peaches, cut, remove the seeds. Peeled fruits are cut into large slices.
We take a half-liter jar, wash it thoroughly, rinse with boiling water. You do not need to sterilize the dishes, as the fruits are non-sterile.
We fill the jar half with fruit slices, add red and white currants and green gooseberries.
Any garden or forest berries are suitable for this recipe, but remember that black currants and blueberries will make the compote dark purple.
We fill the jar almost to the top with fruit, put the slices freely so that there is room for filling.
We boil spring or filtered water, pour boiling water in a fruit jar to the very neck. We close the jar with a lid for draining (with holes).
Pour the water into the pan, pour granulated sugar, mix to dissolve the sugar grains, bring the syrup to a boil, boil for 5 minutes.
Since anything can happen during cooking: either water will spill, or syrup will run away, I advise you to add a little more water so as not to add boiling water to the billets.
Pour the boiling syrup into the jar, close the lid, leave for 10 minutes. Then again pour the syrup into the pan, bring it to a boil again, boil again for 3 minutes and pour it onto the fruit.
We put a towel in the pan, put a jar with compote, covered with a boiled lid, pour water, heated to 65 degrees so that the water reaches the shoulders.
On a moderate fire, bring to a boil, sterilize for 10 minutes.
Screw the lid tightly, turn the peach compote upside down, cover with a towel and leave it to cool completely.
Cooled blanks are stored in a dry, cool place. The apartment is stored away from central heating batteries.
Fruits from this jar will be ready in about a month. With them you can prepare delicious desserts, use to decorate homemade cake or as a filling for puff pastries, and fruit syrup with sparkling water and a slice of ice will quench your thirst in the heat. Enjoy your meal!