Of all the canning methods, the preparation of compote of raspberries for the winter without sterilization is the simplest and, at the same time, preserving more vitamins and beneficial properties due to the minimum time for heat treatment of berries.
Below from our recipes you can learn how to close a delicious compote of raspberries for the winter in this way.
Recipe for compote of raspberries for the winter
Ingredients:
Calculation for one three-liter jar:
- berries of raspberry - 300-400 g;
- granulated sugar - 0.3 kg;
- purified water - about 2.7 liters.
Preparation
If you collected raspberries in your garden, it is clean, and you immediately after harvesting it into recycling, then it is not necessary to wash it. In other cases we put the raspberries in a colander, several times put them in a deep dish with cold water, thus washing off the contamination and letting it drain.
Then we put the berries in a prepared three-liter jar prepared in advance and sterilized, or in three-liter jars, and pour slowly, so that the pot does not burst, boiling syrup, which we prepare by adding sugar to the water, and cook for five minutes. Immediately roll up with a sterile lid and place under the blanket and leave for twenty-four hours or until it cools completely.
Very interesting compote, prepared for the winter from a mixture of berries of cherries and raspberries, which when combined create a unique duet of taste and aroma.
Compote of raspberries and cherries with bones for the winter
Ingredients:
Calculation for one three-liter jar:
- cherries with bones - 1 kg;
- raspberries - 100 g;
- granulated sugar - 0.3 kg;
- purified water - about 2.7 liters.
Preparation
Cherry berries are washed in running cold water, let it drain, and put in a clean, sterilized jar. Then we send carefully washed raspberries. Add sugar, pour a little boiling water, mix until the sugar dissolves and topping the can on the shoulders. Immediately roll it with a boiled lid in advance, turn the bottom up and put it under a warm blanket until it cools down completely.
Perfectly complement each other in compote is a fragrant sweet raspberry and currant, both black and red, with pronounced sourness. The main thing is to choose the most successful proportions for a harmonious combination.
Compote of raspberries and currants for the winter
Ingredients:
Calculation for one three-liter jar:
- raspberries - 200 g;
- currant berries - 200 g;
- granulated sugar - 0.35 kg;
- purified water - about 2.7 liters.
Preparation
Fresh raspberry raspberries are washed gently in cold water and let drain. Washed currants (you can take both red and black currants or a mixture of them) are placed in a clean sterile jar, we also send raspberries to it. Water heated to a boil, pour sugar, cook for three or five minutes and then pour the resulting syrup berries in a jar. We roll up the boiled lid and place it under a warm blanket, until it completely cools down, about a day, turning upside down.
Adding raspberries in a compote of gooseberries will save the drink from a rather unhappy, monotonous taste and will saturate it with a wonderful aroma and add refinement.
Compote of raspberries and gooseberries for the winter
Ingredients:
Calculation for one three-liter jar:
- raspberries - 200 g;
- berries of gooseberries - 200 g;
- granulated sugar - 0.35 kg;
- purified water - about 2.7 liters.
Preparation
Gooseberries are washed in running cold water, and raspberries, lowering the colander with the berries in a container of water. We let it drain, and put it in a prepared clean and sterilized jar. We prepare syrup from water and granulated sugar, boil it for three minutes and pour it into the jar a little, filling it on the hangers. Then we seal it with a sterile lid, turn it upside down and wrap it around with something warm until it gets completely cool, on average for a day.