Compote of apples and red currants

1. Prepare the apples: wash and remove the cores and stems. The cores can be removed with a special knife, or simply by cutting apples into quarters, cut out boxes with seeds with an ordinary knife. I usually do both.
2. Sterilize 4 three-liter jars in advance, put the prepared apples in them.
3. Now put the currants in the jars. Apples and berries together should take up about a third of the jar.
4. Fill the jars with boiling water to the middle, close with sterilized lids and leave to blanch for 10 minutes.
5. Put a large pot of water on the stove, bring the liquid to a boil - we will need boiling water. At the same time, put a small container of water to boil - to sterilize the lids.
6. When the time has passed, pour the liquid from the first jar into a separate medium-sized saucepan, which also put on fire. Bring to a boil.
7. At this time, put sugar in the jar (300 grams per jar), cover with a sterilized lid.
8. The liquid on the stove has boiled - put the lid from the jar into boiling water to be sterilized, and fill the jar with boiling juice. Top up with boiling water from a large saucepan, roll up the jar with a lid.
9. Repeat the same with the other banks.
10. Turn the finished compote upside down, wrap the jars with a blanket until completely cooled.

Everything is ready!