Strawberry Compote
Description
Homemade preserves keep for a long time. For strawberry compote we need, of course, strawberries, sugar, and water. And, of course, sterilized three-liter jars. You can simply wash the jars thoroughly and dry them. Don’t forget to put the lids in boiling water for a couple of minutes. The recipe is written for one three-liter jar, but go by intuition (I mean the berries—they should fill a quarter of the jar or a little more). How to make strawberry compote: 1. First, sort and rinse the berries, remove the hulls and any damaged strawberries. The main thing is that the berries are clean; that determines whether our compote will “explode.” 2. Put the clean berries into the jars. As I already mentioned, fill each jar about a quarter full with strawberries or a little more. 3. Now make the sugar syrup. I usually figure it like this: one cup of sugar per liter of water. Pour water into a pot (as much as you need), bring it to a boil, and add the sugar. Stir. When the sugar dissolves and the water boils, our syrup is ready! 4. Pour a small amount of syrup into the jar. So it doesn’t crack, rotate the jar so the hot syrup warms the sides, then pour in the rest of the syrup in a thin stream. 5. Cover the filled jar with a boiled metal lid without sealing it yet, and sterilize over low heat for 10 minutes. 6. Seal the lids, turn the jars upside down, and wrap them in a towel overnight. Strawberry compote is ready.