Mixed Berry and Fruit Compote

1. 1 Apples≈ $3.50 za kg 200 g
2. 2 Plums≈ $5.00 za kg 150 g
3. 3 Raspberriesopakowanie 250 g ≈ $4.00 100 g
4. 4 Sugaropakowanie 1 kg ≈ $1.60 280 g
5. 5 Citric acid 1 g

Szare elementy to sól, przyprawy i składniki o wadze poniżej 30 g na słoik – zazwyczaj masz je w domu, więc nie są uwzględnione w cenie słoika. Cukier, ocet i olej od 30 g są uwzględnione w kosztorysie.

Sposób przygotowania

1. Cut the apples¹ into wedges and remove the cores, halve the plums² and remove the pits, and sort and rinse the raspberries³.

2. Sterilize a 3 l jar and lid: steam the jar or heat it in the oven at 120 °C for 20 minutes, and boil the lid for 5 minutes.

3. Place 200 g apples¹, 150 g plums², and 100 g raspberries³ in the jar and pour in boiling water up to the neck (about 1,7 l water). Cover with the lid and leave for 15 minutes.

4. Drain the water into a saucepan, bring it back to a boil, and pour it over the fruit a second time for 10 minutes.

5. Drain the water into a saucepan (about 1,5 l), add 280 g sugar⁴ and 1 g citric acid, bring to a boil, and simmer the syrup for 3 minutes.

6. Pour the boiling syrup over the fruit all the way to the rim and immediately seal with the lid.

7. Turn the jar upside down, wrap it, and leave it to cool for 24 hours. Store in a cool, dark place for up to 12 months, and keep an opened jar in the refrigerator for up to 5 days.