Compote cherry plum apples for winter

First of all, we sort through all the cherry plum, selecting spoiled and overripe berries - they are not suitable for compote. They can be used to make some jams or jams. Thoroughly wash the cherry plum from dirt and dust and lay it out on a clean towel so that it dries out.

Apples are also well washed, dried and cut into halves, removing the core and seeds from them. After that, cut the apples into medium-sized slices.

Preparing containers for preserving compote. Glass jars (you can take 3 liters or one three-liter) are washed with detergent and sprinkled with boiling water. Then we sterilize them. To do this, we put them upside down on a baking sheet and put them in a cold oven. Then we set the temperature to 100-120 degrees Celsius and keep it in the oven for 10-15 minutes from the moment the desired temperature is reached. We put the lids to the pan, pour water and boil for 5-10 minutes.

After the jars are sterilized, we lower the apple slices to the bottom of the container.

Pour water into a saucepan and bring it to a boil. Then pour boiling water into the jars until they cover the apple slices. Cover with lids and leave for 15 minutes. Let the apple steam and become softer.

After carefully drain the water from the cans back into the pan. Pour sugar into it and boil it again. Stir until the sugar is completely dissolved.

Meanwhile, we put the washed cherry plum in jars with already steamed apples. We do not fill it much - we leave a place for compote.

Pour hot sugar syrup from a saucepan into jars with berries and apples to the very top and immediately roll up with sterile lids.

We put the jars on a hard surface upside down and wrap them with something warm. We leave it in this form until the cans cool down. After that, they can be put away in a dark, cool place for storage throughout the year.

Successful preparations!