How to cook strawberry compote
Products for cooking strawberry compote
Strawberries - 3 kilograms
Water - 1 liter
Sugar - half a kilo
How to cook strawberry compote for the winter
Sort the strawberries, peel, rinse and dry on a towel. Heat water in a saucepan, dilute sugar in it, bring to a boil and cook for 10 minutes. Put strawberries in sugar syrup, boil for 5 minutes. Pour the compote into sterilized jars, twist, cool and store.
Fusofacts
- Strawberries have the peculiarity of giving off bitterness when heat-treated, therefore, in order to cook compote without bitterness, it is better to freeze strawberries. To preserve the beneficial properties of the berry, strawberries can be grated with sugar, frozen and, when consumed, poured with hot, but not boiling water.- To keep the berries whole and beautiful in the strawberry compote, the strawberries must be dipped in boiling sugar syrup and boiled in sugar syrup for 5 minutes, then remove the berries from the syrup with a slotted spoon and put into jars. Bring the remaining syrup to a boil again and pour over the berries in the jars.
- For compote, it is better to take dark-colored strawberries, then the compote will be the richest in taste.
- If the strawberries are overripe or discarded (for example, crushed), you can squeeze the juice out of them and add to the sugar syrup instead of the same volume of water, then the compote will turn out to be more saturated.
- The shorter the pasteurization time of the strawberry compote, the more useful properties the berry retains.
- In order for the strawberry compote to retain its brightness, when rolling, you can add 1-2 tablespoons of lemon juice to it.
