2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Compote is a pleasant and he althy drink. It perfectly quenches thirst and refreshes in the summer heat and nourishes us with much-needed vitamins in winter and off-season. Sweet, with an obligatory sour aftertaste, compote becomes a favorite delicacy of the whole family, and not just kids, as it may seem to many. It can be prepared from almost any berries and fruits. But it turns out amazingly tasty from the royal berry - gooseberry.
Compote "common gooseberry"
For this drink, the fruits are usually ripe, but firm. They need to be sorted well and washed thoroughly, because the berries often have a bluish coating. To close gooseberry compote, half a kilogram of sugar is required for every kilogram of berries. Prepared products are poured into jars, filling them by 1/3. Then sugar is reported, distributing it equally among the containers (we divide the grams from the indicated calculation). Or the syrup can be prepared separately by calculating how much water you need for your number and dimensions of the jars in which you prepare the gooseberry compote. Before the start of the neckfill the containers with liquid and sterilize: half-liter - 10 minutes, liter - 15, 3-liter - half an hour. Then roll it up, turn it over, cover it with a blanket or a bedspread, and put it in the cellar in a day.
Gooseberries with vanilla
An original gooseberry compote will turn out if the berries are preserved with vanilla pods, lemon balm and rum. For 2.5 kg of the main product, 4 cups of sugar are required, a handful of lemon balm leaves (fresh), a liter of rum, half a vanilla pod for each jar. You already know the rules for preparing for canning. The berries are packaged first. In gooseberry compote according to this recipe, they are taken slightly greenish. Then the sugar is distributed. A few leaves or sprigs of greens fall asleep, vanilla is put. If there is no pod, suitable in bags. About half a sachet per can. Next, the rum is distributed, and the water is added last. Sterilize jars for 20 minutes, then roll up. The compote closed in this way will be well preserved for about a year and a half in a dry, cool room.
Gooseberries with strawberries
How to cook gooseberry compote to make it more saturated in taste? For this purpose, you can combine several types of berries. For example, with strawberries. For 1 kg of gooseberries, 700-750 g of this berry and a kilogram of sugar are taken. Sort the fruits, dry them, distribute them in jars. Pour syrup (dissolve sugar and boil in 2 liters of water). Sterilization is carried out as follows:cans of 3 liters - 25 minutes, 1 liter - 18-20 minutes. Close with tin lids, cover, let cool and take to the cellar or pantry.
Gooseberries with pears
And finally, another interesting recipe: how to make gooseberry compote with pears. Ingredients: ripe, sweet pears - 2 kilograms, berries - 1 kilogram. Sugar - a glass per 3-liter jar. Peel the pears, cut into slices or quarters. Distribute them in jars, add washed and dried gooseberries, sugar and water. Sterilize for 15-20 minutes, close. It is important to check the banks for "bombiness" in a week and a half.
Enjoy delicious and he althy compote!
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