Feijoa compote with sugar

Cooking feijoa compote is easy. The berries need to be washed and the tips cut off. There is no need to clean the feijoa – I just thoroughly wash them with warm water. If all the berries are peeled, I begin to sterilize the jars.
It's better to take jars no more than half a liter – so it's easier to handle compote from feijoa. As soon as all the containers are sterilized, I evenly arrange the feijoa into jars. The main thing is to lay the berries more tightly, up to the lid.
And while I'm cleaning and laying berries, sugar syrup is boiling on the stove. For feijoa, I prepare not too sweet syrup – only 150-160 g of sugar per two liters of water and a quarter teaspoon of citric acid. As soon as the syrup boils, I pour it into cans of feijoa, cover it with a lid and put it aside for a day.
Every other day I drain all the syrup of the compote from feijoa, boil it again for 30 minutes and pour it into cans again. Now the berries with syrup can be rolled up and put to cool.