Black currant compote for winter
Composition / ingredients
15
servings:
Cooking method
Sort out the black currant, rinse well and dry.
Spread out into jars (sterilize the jars beforehand), filling the jars by 1/4 part. Pour boiling water, leave for 10 minutes. Drain the water into a saucepan, add sugar and boil.
Pour the currant syrup and immediately roll up. Turn the jars upside down, wrap them up and leave for an hour. Then transfer to a cool and dry place.
Spread out into jars (sterilize the jars beforehand), filling the jars by 1/4 part. Pour boiling water, leave for 10 minutes. Drain the water into a saucepan, add sugar and boil.
Pour the currant syrup and immediately roll up. Turn the jars upside down, wrap them up and leave for an hour. Then transfer to a cool and dry place.
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Black currant - 38 kcal/100g
- Blackcurrant, freshly frozen - 44 kcal/100g
