Cherry Compote for Winter

1. 1 Sour cherries≈ $12.00 za kg 500 g
2. 2 Sugaropakowanie 1 kg ≈ $1.60 300 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. Sort the cherries, wash and dry them, and remove the stems; leave the pits in if desired.

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 500 g cherries 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 300 g sugar², bring to a boil, and boil the syrup for 3 minutes.

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

7. Turn the jar upside down, wrap it, and leave to cool for 24 hours. Store in a cool, dark place for up to 10 months, and keep an opened jar in the refrigerator for up to 5 days.