Strawberry and rhubarb compote for winter storage
Description
The berries for compote should be clean, undamaged, and free of any signs of spoilage. It's best to store compote in a dark and cool place, though it keeps well in an apartment too. If you add more sugar and berries, the compote will be more concentrated and can be diluted with water or soda before serving.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making rhubarb and strawberry compote.
- 2
Step 2
Wash the rhubarb stalks thoroughly and remove the tough outer layer, then cut them into pieces. Sterilize the jars and boil the lids. Place the prepared rhubarb into the sterilized jars.
- 3
Step 3
Sort the strawberries, rinse them, remove the stems, and cut the very large berries in half. Place the berries in jars with rhubarb.
- 4
Step 4
Pour boiling water over the jars filled with strawberries and rhubarb to the very top, cover with lids, and let stand for 10 minutes.
- 5
Step 5
Pour the liquid into a saucepan, add sugar, and place over medium heat. Bring the compote to a boil and cook for 5 minutes.
- 6
Step 6
Pour boiling liquid into the jars, seal them tightly, and wrap them up, turning upside down, until completely cooled. Then store.
- 7
Step 7
Excellent preparations for you!