How to cook bird cherry compote for the winter: recipe without pasteurization

First, prepare your bottles. Sterilize them and dry them.

Prepare the ingredients:

• 1 kg bird cherry;
• Water – 1.5 liters;
• Sugar – 1.5 cups (450 g);
• Citric acid – 1 tsp.

Place the bird cherry berries in a colander and rinse under running cold water.

Pour water into a saucepan and boil it. Pour the berries into boiling water and blanch them for 3 minutes, no more.

Drain the berries in a colander and then place them in bottles. Use a spoon because the berries should be hot. Cover the bottles with lids and let them sit.

Add sugar to the water where you blanched the bird cherry and, stirring, bring to a boil. The syrup must be cooked for at least 5 minutes, even after the sugar has completely dissolved.

Pour citric acid into the syrup and you can now pour this syrup over the bird cherry, which is waiting for it in the jars.

The syrup must be poured to the very top. After all, we will not pasteurize the compote, and we need as little air left as possible.

Close the jars with a seaming key, turn them upside down and wrap them up, let them sit for 10-12 hours.

After this, the compote should be taken out to a cool, dark place. At first the compote is not impressive. It is pale pink and not at all appetizing.

But after two weeks you will see that the compote has acquired a more saturated color and has already become like something that is impossible to resist.

How to properly cook bird cherry compote, watch the video: