Quince compote for the winter - preservation without sterilization

My family thinks this is the most delicious recipe and I try to make this canned quince compote every year. I am posting the step-by-step recipe with photos here for anyone who wants to use it.

How to prepare quince compote for the winter

For harvesting, I choose ripe fruits - 1 kg per three-liter jar. I wash them very carefully. There is a shaggy, rough layer on the quince peel that needs to be removed. I don’t remove the peel itself—it contains an incredibly pleasant aroma. Without touching the core with seeds, I cut the fruit into small slices.

I boil two liters of water. I add 350 grams of granulated sugar. I stir the sugar so it doesn't burn. I put the chopped quince in the syrup. Then you need to let it boil. Already at this moment a wonderful aroma begins to spread throughout the kitchen.

So, I boil the syrup with fruits for 5 minutes. If the pieces turn out to be large, and the quince is not particularly ripe, you can cook it longer.

Quince compote turns out sweet. Therefore, if you like drinks with sourness, then add a slice of lemon. I'm not adding.

Then I take sterilized jar. I arrange the quince slices and pour in the syrup. I roll it up using a boiled lid.Having turned the delicious preparation over, I wrap it up until the next day.

This is the simplest, most delicious recipe for quince compote that I usually use. Taking the cooled jar out of the blanket, I send it to the basement. And in the cold, a homemade drink with a pleasant taste and amazing aroma helps strengthen the immune system for me and my loved ones!