Summer is the most beautiful of the seasons. It is great for relaxing, and, of course, this is the season of fresh berries and fruits. In the summer, we try to eat more vegetables - this allows us to saturate our body with useful substances and vitamins. The more of these “reserves” we accumulate, the stronger our immunity will be, and therefore health will be better. During this period, most housewives try to harvest as many berries and fruits for the future as possible. These are all kinds of jams, jams and, of course, compotes. Such vitamin reserves will delight and saturate all family members in the winter. Raspberry compote is a great solution. Its gentle pleasant taste will give odds to any store drink, and you should not even compare the benefits of one and the other. Today we will pay attention to how to properly prepare such a drink, as well as suggest a simple and tasty raspberry compote recipe for the winter. If you are just mastering science under the mysterious signature “conservation”, then do not be alarmed - you will certainly succeed!
What is needed for this?
The winter raspberry compote recipe contains only three ingredients: raspberries, water and sugar. Try to buy only the freshest berry. Carefully sort through it, remove everything unnecessary: stalks, small sepals and berries that look spoiled. If the raspberries are clean, then you don’t need to wash them. But if you notice pollution on some berries, put them in a colander and rinse thoroughly under running water. Allow excess moisture to drain. Now let's move on to another important detail, the preparation of which will also take some time. It's about packaging.
Container selection
Raspberry compote for the winter is best closed in large three-liter jars. The drink is delicious, it will be drunk very, very quickly. Therefore, harvest as much as possible, because by spring from your stocks there will be no trace. How much packaging is required? You need to fill it with berries by about a third, this is 600 grams of raspberries per jar of three liters, but you can use containers more or less in volume - each raspberry compote closes in its own way, it’s more convenient for anyone. Use only containers that do not have any flaws: chips, cracks, obscure stains that cannot be washed. Now the jars and lids need to be thoroughly washed, and if the contaminants are strong, use baking soda. Now you can go to the next step - sterilization of containers.
Sterilization
Raspberry compote for the winter does not require sterilization, it is enough to use only sterile lids and jars. For a large container, it is better to use the oven - so you can prepare several cans at once in a short time, and there will be no steam from boiling water in your kitchen (and you really do not want this in the heat).
Place cans (3 L) on top of the rack in the oven with the throat facing up, and place the lids (inside up) near or below. If the covers are with elastic bands, then they need to be sterilized separately, because in the oven the rubber will become unusable, but the twisting ones can be prepared like that.
Turn on the oven 180 degrees and leave sterilized three-liter containers for 25 minutes. For cans of 2 liters, 20 is enough, and for liter 15 minutes. Then let the jars cool down without removing them from the oven.
Close the compote
The berry is poured into the cooled jars (we have raspberries). Compote for the winter can be made more concentrated by increasing the number of berries. Traditionally, 2.5 liters of water and 1.5 cups of sugar and raspberry are taken in a jar of three liters, but you can customize the recipe for yourself. Now you need to make the syrup.
Boil water in an enamel pan, add sugar and let it dissolve completely. Now pour jars of raspberries with this syrup and immediately cover with prepared lids. Check if the lid is sealed enough tightly, otherwise the raspberry compote will ferment and the jar will explode. To do this, carefully turn the jar upside down. The lid should not let air in, and the syrup should not leak out either. If the test was successful - wrap the jars with a blanket or warm clothes for a day, while all the jars should be turned upside down.
As you can see, making raspberry compote is not at all difficult. It has a delicate taste and pleasant aroma, and it is also very useful in the cold season. Raspberries will always come to the rescue if someone gets the flu, and the compote from it will certainly appeal to children. Good appetite!