Strawberry compote for winter storage
Description
The recipe won't take much time. For the compote, select only good berries, rinse them, and remove the stems. If you like a very sweet compote, add a bit more sugar. In my opinion, 200 grams is just the right amount. Jars for sealing must be washed and sterilized in the oven or with steam. I use the double-pour sealing method; compotes store very well in the cellar. Strawberries contain enough natural acids, so there's no need to add lemon acid. The drink is ready to serve.
Instructions
- 1
Step 1
Prepare the ingredients. Also, sterilize the containers and lids in advance; the recipe does not include sterilization and uses the pouring method.
- 2
Step 2
Place strawberries into sterile jars; they should occupy approximately one-third of the jar (if you don't have scales).
- 3
Step 3
Bring the water to a boil, pour it over the strawberries, and cover loosely with lids—just enough to slow down the cooling of the water. Let stand for 20 minutes.
- 4
Step 4
Drain the compote (it will have had time to acquire color and flavor by now). I drain it using a special lid with holes.
- 5
Step 5
Add sugar to the compote and bring to a boil. Cook for 2 minutes.
- 6
Step 6
Pour boiling compote over the strawberries. Seal the jars tightly with lids. Wrap them in a blanket and leave overnight in a warm place.
- 7
Step 7
In the morning, the jars can be stored in a cool place.
- 8
Step 8
Good luck with your preparations!