Sweet compote

Ingredients for making sweet compote

  1. Sweet cherry 2.5 kilograms
  2. Sugar 500 grams
  3. Pure cold cold water 1 liter
  • Main ingredients: Cherry, Sugar
  • Serving 10 Servings
  • World Cuisine


Deep bowl, glass 1.5-2 liter cans - 2-3 pieces, metal lids for cans - 2-3 pieces, can key, kitchen sponge, dishwashing liquid, cloth towel, strainer or colander, medium saucepan, warm blanket, middle cauldron, stove, tables

Cooking compote from cherries:

Step 1: prepare the cherries.

Pour the cherries into a deep bowl and gently but thoroughly rinse under running water, while at the same time cleaning the component from the leaves and stalks. Then carefully drain the liquid from the container and leave the berries for a while aside.

Step 2: prepare cans with lids for preservation.

Before sterilizing the container, thoroughly rinse it under running water. To do this, use a kitchen sponge and detergent. We continue to wash everything until you hear the glass creaking if you hold it with wet hands. Immediately after that, place the jars with lids on a fabric towel upside down and leave them alone for a while.

Now pour ordinary water into a medium saucepan and put on a large fire. Attention: the liquid should fill the container by no more than half, since after boiling it should not reach the colander or sieve with which we will sterilize the jars.
Once everything is ready, place the necessary equipment on top of the pan. We put the container upside down one at a time so that during the processing they do not fight against each other, and we sterilize for 7-10 minutes. After the allotted time with the help of kitchen tacks, we change the banks in places and continue cleaning the containers with steam. At the end, remove the colander or sieve, and carefully place the metal lids in the pan. We sterilize them for 5-7 minutes and then we get out with the help of kitchen tongs and place it near the banks.

Step 3: prepare sweet compote.

In sterile jars with clean hands we spread the cherry so that it fills the container 3/4. We cover the containers with lids and proceed to the preparation of the syrup.

Pour clean cold water into the cauldron and pour sugar. We put the container on a large fire and, occasionally stirring with a tablespoon, bring the liquid to a boil. Attention: we should get a homogeneous syrup without sugar precipitate. Immediately after that, turn off the burner and fill the jar of cherry with hot liquid up to the rim.

Now cover the jars with lids and carefully place them in the oven on a chopping wooden board. Turn on the oven and heat to temperature 130-150 ° C. Then sterilize the preservation for 20-30 minutes. Important: it is best to do this at the middle or upper levels so that the banks do not burst from high temperature.
After the allotted time with the help of kitchen tacks, we get the container and tightly cork it using a can opener. Everything, the compote is almost ready. It remains only to cool it. To do this, place the banks upside down in a secluded place, wrap them in a warm blanket and wait for a day until the roll is completely cooled.

Step 4: serve the sweet compote.

When the compote cools down, we hide it before the cold in the pantry or cellar. I always leave one jar for testing. To do this, open it with a can opener and pour it into glasses or into bowls if the household wants to not only enjoy a rich aromatic drink, but also to taste canned cherries.
Good appetite!

Recipe Tips:

if you are afraid to sterilize the cans in the oven, then you can use the classic way: put the cans covered with lids in a pot of cold water so that the liquid practically reaches the neck of the container. And after boiling, reduce the heat to the maximum and process for 10-12 minutes. Immediately after this, roll up and set to cool upside down (I usually adhere to this method, but today I decided to try sterilization in the oven);

- Before washing the cherries under running water, be sure to separate the good berries from the overripe and rotten so as not to spoil the taste of compote later

- the more cherries there are in the bank, the richer the compote. I usually fill the container to the top with a component so that in winter the children can not only drink the drink, but also eat berries.