Cherry plum compote for the winter without sterilization - how to make compote and preserve a storehouse of vitamins.
Every housewife needs to know a simple recipe on how to make cherry plum compote for the winter without sterilization, because everyone knows that cherry plum is a plum with a pleasant taste and many medicinal properties. It contains few sugars, it is rich in vitamins E, PP, B, provitamin A, contains citric, ascorbic and malic acids, pectin, potassium and many other benefits. Therefore, for a real housewife it is important to stock up on cherry plum compote for the winter.
How to make cherry plum compote without sterilization.
Preparing compote is quick and easy. You will need cherry plum, water, sugar and jars.
To prepare syrup, use the following proportion: per liter of water – kilogram of sugar.
Sort, wash and prepare the cherry plum by removing all the stalks.
Then blanch the fruits in hot (about 80°C) water for 3-4 minutes and cool in cold water.
Place prepared cherry plums into jars and fill with syrup.
Prepare the syrup from the water in which the cherry plum was blanched.
All that remains is to twist it, turn it over and wrap it in a warm blanket, leaving it to cool.
With the onset of winter, infused cherry plum compote will become irreplaceable. Rich in vitamins and tasty, cherry plum compote increases appetite, improves the digestive system and is useful for gastritis.
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