Sour cherry compote for winter

Name: Sour cherry compote for winter
Ingredients: 5 kg sour cherries; 1500 g sugar; 2 packets preservative; 8000 ml water for the syrup; 12000 ml water for the water bath

Syrup - Sour cherry compote for winter by Evanghelina G. - Recipia

Sour cherry compote for winter is served cold, with the fruit and syrup in a glass. For winter, the compote keeps the fruit whole in a sweet-and-sour syrup. I choose firm sour cherries so they hold their shape after cooking. Preparation: 45 minutes. Cooking: 50 minutes. Resting: 6 hours. Total time: 7 hours and 35 minutes. Servings: 20 jars. Approximately 460 kcal and 3 g protein per serving.

Ingredients

5 kg sour cherries
1500 g sugar
2 packets preservative
8000 ml water for the syrup
12000 ml water for the water bath

Preparation

1. Wash the sour cherries and remove the stems. Wash 20 800 g jars and boil them for 10 minutes, then leave them to drain. 2. Divide the sour cherries among the jars, about 250 g in each. 3. Put 8000 ml water and 1500 g sugar in a pot. Stir until the sugar dissolves, add the preservative and boil the syrup for 5 minutes in total, until clear. 4. Pour the hot syrup over the sour cherries, fill the jars and seal them with lids. 5. Lay a towel on the bottom of the pots and place the jars in them. Divide 12000 ml water between the pots, filling them to two-thirds of the height of the jars. Once the water starts to boil, let the jars simmer gently for 35 minutes. 6. Leave the jars in the pots until the water has cooled completely, about 6 hours. Take them out, wipe them dry and put them in the pantry.

Notes

Firm, deeply colored sour cherries handle being moved from the basin to the jar better. Very soft ones crush easily and can cloud the syrup. Small fruit leaves more space between the pieces, while large fruit fills the jar faster, so divide them up without packing them in. When I make a smaller batch, I stick to 250 g sour cherries and 75 g sugar per jar so I don’t have to guess. Preservative packets can have different concentrations, so I follow the dosage instructions on the package. The compote is served cold alongside semolina pudding, and the fruit is also good over rice pudding. The sour cherries are left unpitted in this version; if you remove the pits, do it before dividing them among the jars. If foam forms on the surface of the syrup, remove it before pouring. Keep sealed jars in a cool, dark pantry. Once opened, keep the compote in the refrigerator for no more than 3 days.