Compote of irga and raspberries for winter

Delicious compote with a beautiful ruby color. August, it's time for preparations. A high-quality berry is boiled for jam, a beautiful one is frozen, but it still continues to sing, although only a small one remains. What should I do with it ? A good way out is to wind up compotes ! They can be cooked only berry or fruit - berry, delicious assorted turn out. The taste of compote is usually deep, rich. But the berry is thrown away, it has already given all its benefits, aroma and color.

BLUE-EYED

Recipe author

Winner of the contest Best Recipe of the Week August 6-12

Compote of irga and raspberries for winter

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Composition / ingredients

servings:

Irga (for 1L jar 140gr)

840

Raspberry (for 1L jar 140gr)

840

Water (The syrup will remain a little, but it's better than not enough.)

Sugar (for 1 liter of water - 150 gr. or 200, if there are sour berries or fruits.)

900

Citric acid (Optional. Usually added when all the ingredients are sweet, to improve the taste. Per 1kg of berries - 2g of acid or to taste.
/Cherry, wild strawberry, irga, pear, peach, cherry../)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 0 % 0 g

Carbohydrates 100 % 13 g

50 kcal

GI: 23 / 0 / 77

Step-by-step cooking

Cooking time: 1 d

Step 1:
The first thing in this recipe is to prepare the jars, everything else will not take much time and effort. Rinse the cans with baking soda, rinse well under running water. Wet put in a cold oven with the neck down, also spread out the lids. Turn on 150 degrees, after reaching the set temperature, sterilize the cans 0.5 l - 10 minutes, 1L - 15 minutes. For me, this method of sterilization is the most convenient, I have been using it for many years, I have not failed.
Step 2:
Prepare the syrup: - Pour sugar into boiling water, stir and let boil for 3-4 minutes.
Step 3:
With sorted and washed berries, fill the warmed jars by 1/3.
Step 4:
Pour boiling sugar syrup over the edge of the neck. After 5-7 minutes, drain the syrup / using lids with holes or another device /.
Step 5:
Add citric acid to the drained syrup and bring to a boil.
Step 6:
And pour the boiling syrup over the jars of berries again so that the syrup spills slightly over the edge of the neck. If there is not enough syrup, add pure hot syrup.
Step 7:
Immediately roll up the jars with lids. Roll on the table, checking for tightness. /It is better to put a natural board/. Wipe the jars clean with a clean, damp cloth and turn upside down, leave to cool completely. Then put away for storage in a dark, cool place.

According to this recipe, the compote is prepared in an "accelerated" way, without sterilization. If it turns out sweet, it is usually diluted with cool, boiled water to taste.
This amount of syrup can be poured into 6 liter cans and a little will remain. It is not recommended to use smaller cans, they do not keep the desired temperature for too long.
With this method / HOT FILLING METHOD / there is no need to count the required amount of water and sugar every time, which is very convenient.
The strength of the syrup depends on the number of fruits in the jar: the more fruits in it, the stronger the syrup should be, and vice versa.