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Ingredients for making sweet compote with pits
For 1 three-liter jar:
- Cherry 1 kg
- Sugar (sand) 250 grams
- Water about 2 liters 600-700 milliliters or how much is needed
- Main ingredients: Cherry, Sugar
- Serving 1 serving
Three-liter glass jar, deep pan (capacity 3 liters), pan (capacity 1 liter), ladle, colander, slotted spoon, stove, metal screw lid (with elastic), kitchen towel - 2 pieces, plastic watering can lid (with holes), woolen blanket, tableware for serving (carafe, glass, bowl).
Preparation of compote from sweet cherry with pits:
Step 1: prepare the inventory.
The main thing in preservation is perfectly prepared dishes! First, carefully inspect the jars and lids, making sure that there are no cracks, nicks and rust on them. Then, using a kitchen brush or sponge, thoroughly rinse them together with the rest of the equipment under warm running water with the addition of baking soda. We pour small utensils with hot water, boil the lids in a small saucepan and leave it in until requested, and sterilize the jars in any convenient way: in the microwave, oven or on the stove.
Step 2: prepare the cherries.
Then we pour the right amount of purified water into a deep pan, better more than less, then it may not be enough. Put the liquid on medium heat and bring to a boil. In the meantime, we sort out the sweet cherry, while removing the damaged and ponytails from the berries.
After that, we send the whole fruits into a colander, rinse under thin streams of shower and leave on 5-7 minutesto glass excess fluid. Then we spread the cherry three-liter banks at the rate of 1 kilogram each and proceed to the next step.
Step 3: preserve the compote of sweet cherry with pits.
When the water in the pan boils, boil it 2-3 minutes, then with the help of a ladle, pour into banks, cover them with lids and stand the berries in this form 20-25 minutes.
Then, in turn, we put on each glass bottle a watering can with wide openings, holding them with a kitchen towel, pour the liquid back into the pan and put it on high heat again. After a while, it will boil again, when this happens, pour sugar in it and cook light sugar syrup 4-5 minutes or until the grains are completely dissolved, periodically removing white foam from it using an ordinary slotted spoon.
Then again we pour the fragrant water into the jars of cherries, so that it reaches almost the top of the necks, cover them with hot lids and seal them, if they are screwed, with a kitchen towel, or ordinary ones with an elastic band, using a special preservation key.
Checking the workpiece for leaks! Is the air out? Twist tightly! If everything is in order, there are no bubbles, turn the cans upside down, put the lids down on the floor, cover with a woolen blanket so that there are no gaps, and hold them in this form for 2-3 days until they cool completely.
Then you can send the compote to a cool place with good ventilation, for example, a pantry, a cellar, a cellar, where it will be stored for about 6 to 8 months.
Step 4: serve the sweet cherry compote with pits.
Stewed sweet cherry compote is served at room temperature or chilled. It is mainly served in carafes, jugs or in portions in glasses, glasses and bowls. At the request of the liquid and berries are set separately, but when they are together, savor this drink is much tastier, choosing cherry with a teaspoon from dessert dishes. Enjoy the healthy workpiece!
Enjoy your meal!
- optionally, add a little citric acid, citrus peel, peppermint, cinnamon or vanilla sugar to the pan with sugar syrup. Each of these ingredients individually will give the finished drink its own incomparable zest;
- in the same way, you can cook compote from any varieties of cherries and strawberries, as well as some fruits: plums, apricots, peaches and many other fruits;
- if you were going to dilute the compote with boiled water before serving, then it is better to increase the amount of sugar by 100-120 grams;
- very often a detergent with a minimum content of chemicals is used to wash equipment, but do not forget that it is still harmful to health and a small layer of this viscous liquid still remains on the dishes even after sterilization!