Raspberry and strawberry compote

Raspberry and strawberry compote

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Ingredients for making raspberry and strawberry compote

  1. Strawberries 1 kilogram
  2. Raspberries 1 kilogram
  3. Sugar 800 grams
  4. Distilled pure water 4 liters
  • Main ingredientsStrawberry, Raspberry
  • Serving 6 servings
  • World Cuisine


Three-liter can - 2 pieces, Metal lid for preservation - 2 pieces, Kettle, Stove, Stewpan, Waffle towel - 3 pieces, Deep bowl - 2 pieces, Colander, Deep pan, Tongs for preservation, Wool blanket, Glass

Cooking compote from raspberries and strawberries:

Step 1: prepare the inventory.

First of all, it is necessary to prepare the inventory that will be used during conservation. Take 2 three-liter cans 2 metal lids for preservation and thoroughly rinse them under running water with soda. We clean sterilized jars. To do this, on a stove included, put on a strong level a kettle half filled with ordinary running water, and bring it to a boil. We remove the lid from the kettle and put the jar with its neck down in this hole. A three-liter jar, like any other can, is very successfully kept on a teapot for its stability, you can not worry. Thus, we sterilize each jar for 10 to 15 minutes. We put clean lids for preservation in a saucepan, collect water in it so that it completely covers the lids and put it on the stove turned on at a strong level, after the water boils, we sterilize them for 15 minutes. We put the sterilized jar with its neck down on the table, previously covered with a clean waffle towel, and sterilize the second jar in the same way. Turn off the stove under the saucepan, leave the lid in boiling water. With hot water that remains in the kettle after sterilizing the cans, rinse the rest of the inventory that will be used during conservation.

Step 2: prepare the berries and pour boiling water.

Now we need to prepare the berries. The fruits of strawberries and raspberries should be ripe, ripe, of medium softness. We put strawberries and raspberries in different clean deep bowls, alternately sorting and removing the spoiled berries. Then we remove the stalks from them, take off in turn a colander, rinse under running water and lay the washed berries separately in 2 bowls. We take prepared jars and put them in equal parts, about half a kilo of strawberries and raspberries in each jar. On a stove included, put a deep pan on a strong level, pour into it 4 liters of pure distilled water and bring it to a boil. Gently remove the pot of boiling water from the stove with a clean waffle towel and pour hot water into the jars of berries. We close them with sterilized lids, helping ourselves to get them out of hot water with special forceps for conservation, and let stand for 15 to 20 minutes. Thus, the berries are blanched, and during this time all the air that could collect in the small pores of strawberries and raspberries comes out.

Step 3: second and third fill.

After that, the berries settled in boiling water, it cooled slightly and now draining water from cans will be much easier. We take a waffle towel, turn it into a tourniquet, and put it on the lid of the can, holding the edges of the towel on both sides. This must be done so that there is a gap between the can and the lid, but at the same time, the lid is snug against the can and does not move out while you tilt it and drain the water. With the jars prepared in this way, we pour the aromatic water into a clean deep pan. We take the second can and repeat the process, also drain the water from it into the pan. We put the covers in a stewpan with water in which they were sterilized. We turn on the stove to a strong level, put on it a pot of water saturated with the aroma of strawberries and raspberries and boil it for 10 minutes. Then re-pour the water from the pan into the jars of berries, cover them with lids and defend 15 minutes. The water changed its color and became bright pink and a little unclear, do not worry, it should be so. After the berries are re-settled in water in the same way, pour it back into the pan. On the stove, turned on, bring the water to a boil to a strong level and pour 800 grams of sugar into it. Boil water for 15 minutes, during this time, the sugar will completely melt and as a result you will get a light sugar syrup.

Step 4: preserve the raspberry and strawberry compote.

After the water with the sugar dissolved in it boils, we remove it from the stove for the time we need, immediately put the stewpan with metal covers in its place and boil them again for 5-7 minutes, the time is considered after boiling the water in the stewpan. Pour light sugar syrup into cans in equal amounts, so that up to the end of the neck of the can there is free space of about 2-3 fingers. We take the tongs for canning, we take out the caps for preservation from boiling water and cover them with jars. Using a preservation key, tightly close the jars with lids so that there are no gaps through which air can pass. Cans with canned compote gently with a waffle towel are turned upside down, holding the lid with your hand, and put on one end of a woolen blanket spread on the floor. We cover the banks with the other end of the blanket so that there are no gaps, and cool the compote for 2-3 days. Thus, cans with compote will cool gradually without sudden changes in temperature. In a couple of days, a compote of raspberries and strawberries can be put in the pantry or cellar.

Step 5: serve raspberry and strawberry compote.

Stewed raspberries and strawberries are served in a glass cold for adults and room temperature for children. Such compotes are pleasant to drink any food. On its basis, you can make jelly, fruit mousse and jelly. Strawberries and raspberries can be ground using a blender, frozen in ice tins and added to juice, such fruit ice will give an interesting taste to any juice. Also, berry ice can be crushed using a blender and added to any aperitif, such as vodka or liquor, improvise and enjoy a wonderful drink. Enjoy your meal!

Recipe Tips:

- - Cans for preservation can be sterilized in an autoclave or in a large pan. Type in running water so that it is two fingers higher than the cans, and boil the cans in it for 15 minutes.

- - You can make fruit compote. Strawberries combine very well with blackberries, viburnum, lingonberries, gooseberries, black and red currants.

- - If you do not have tongs for preservation, do not worry, in order to get the lid off the hot water, use an ordinary clean plug and carefully place it on a jar.

- - To drain water from cans, it is better to always have a special plastic cover with holes on hand, it is designed for safe transfusion of liquid, juice of compotes, water.