Raspberry compote in a 3 liter jar. Fragrant raspberry compote - simple, but very tasty

22.12.2020

Raspberry compote turns out to be aromatic, tasty and rich. Various berries and fruits added to the composition will help make the drink more useful. The average calorie content is 50 kcal per 100 g.

A simple and delicious raspberry compote for the winter

If you prepare many cans of compote for the winter from raspberries alone, then the monotony of even this delicious drink get bored. To diversify the assortment of blanks, you can use mint. This healthy herb will add spice and freshness to the wonderful raspberry compote.

Your mark:

Cooking time: 15 minutes

Quantity: 1 serving

Ingredients

Raspberry: 0.5 kg
Granulated sugar: 1 tbsp.
Lemon acid: 1 tsp without a slide
Mint: 1-2 sprigs

Cooking instructions

We sort out raspberries, wash them in cold water.

The berries can be left for a short while in a colander or simply in a bowl to drain excess moisture.

Pour a quarter of the volume of raspberries into a sterilized jar.

Now we rinse thoroughly the mint sprigs.

We put it in the jar.

Add citric acid.

We boil clean water. Carefully pour boiling water over raspberries with mint in a jar to the top.

We close the jar with a seaming key. Gently turn it over on its side to make sure that the seaming is tight. Put it upside down, wrap it up with something warm, leave it to cool for 12 hours. Compote can be stored in an apartment, but always in a dark place and preferably cool.

Raspberry and apple compote

The drink is sweet and aromatic. The longer it is stored in the closet, the richer the taste becomes.

Natural additives such as cloves, vanilla or cinnamon will help to make the compote more aromatic and spicy. Spices are added to the finished syrup before pouring the contents of the jars.

Ingredients:

sugar - 450 g;
apple - 900 g;
water - 3 l;
raspberries - 600 g.

Preparation:

Chop the apples. Sort out the berries. Leave only strong ones.
To boil water. Add sugar. Boil for 3 minutes.
Throw apple slices and berries. Boil. Boil for 2 minutes. Insist an hour.
Drain the liquid, warm up. Pour into prepared containers. Roll up.
Flip the banks. Cover with a blanket. Leave up complete cooling.

With the addition of cherries

The perfect tandem is cherry and raspberry. The popular berry combination provides light spicy notes to the drink and makes the taste full.

Cherries should be used in moderation. Otherwise, the rich cherry aroma will overpower the delicate raspberry one.

Ingredients:

water - 7.5 l;
cherries - 600 g;
sugar - 2250 g;
raspberries - 1200 g.

Preparation:

Go through the raspberries. Throw away the spoiled specimens, otherwise they will spoil the taste of the compote. Rinse the berries. Spread out on a paper towel and pat dry.
Remove pits from cherries.
Sterilize containers. Pour cherries on the bottom, then raspberries.
Boil the water. Pour into filled jars. Set aside for 4 minutes.
Pour the liquid into a saucepan. Add sugar. Boil for 7 minutes.
Pour the prepared syrup over the cherries and raspberries.
Roll up. Turn the jars over and cover with a warm cloth.

With other berries: currants, gooseberries, strawberries, grapes

Will not leave anyone indifferent berry platter... The drink is concentrated, so after opening it is recommended to dilute it with water.

You will need:

raspberries - 600 g;
strawberries - 230 g;
sugar - 1400 g;
currants - 230 g;
water - 4500 ml;
grapes - 230 g;
gooseberries - 230 g.

How to cook:

Sort out the berries. Rinse. Place on a paper towel and pat dry.
Cut large strawberries into pieces. Cut the grapes and remove the seeds.
Fill the containers to the middle with berries.
Boil the water. Pour into jars. Leave on for 3 minutes.
Pour the liquid into a saucepan. Add sugar and boil for 7 minutes. Pour over the berries.
Roll up. Turn the containers over.
Cover with a blanket. It will take 2 days to cool completely.

With pears

Homemade compote turns out to be natural, aromatic and tasty. In winter, it will help to cope with seasonal illnesses.

Components:

citric acid - 45 g;
raspberries - 3000 g;
water - 6 l;
sugar - 3600 g;
pear - 2100

How to preserve:

Sort out the berries. Do not use damaged or wrinkled ones. Rinse. Put on a cloth and dry.
Peel off the pears. Remove the seed capsule. Cut into wedges.
To boil water. Add sugar. Cook for 12 minutes.
Place pear slices together with raspberries in sterilized containers. Pour in syrup, set aside for 4 hours.
Pour the liquid into a saucepan. Boil, add lemon, boil for 10 minutes.
Pour back. Roll up, turn over, leave under a blanket for two days.

To make the drink more useful, simple recommendations will help:

It is better to sterilize containers in an oven. This will save time as you can prepare several cans at once.
You can add cranberries, sea buckthorn, citrus fruits, mountain ash or dried fruits to the main recipe.
To preserve more vitamins, you should boil the compote less. After boiling, it is enough to boil for 2 minutes, and then leave for half an hour.
In winter, the drink can be brewed from frozen berries.
If pitted berries are used, then the compote can be stored subject to the right conditions 3 years. With seeds, the shelf life is significantly reduced: it is necessary to consume the drink within a year.
After opening, it is allowed to store the drink in the refrigerator for two days.
Only strong and whole berries are used for cooking. Crumpled specimens will turn into mashed potatoes, and the compote will have to be filtered through cheesecloth.
Sugar in any recipe can be replaced with honey or fructose.
Do not cook the drink in an aluminum container. Berry acid reacts with the metal, and the resulting compounds pass into the compote, thereby impairing its taste. When cooking in such a dish healthy fruits lose most of the valuable substances and vitamin C.

The drink must be stored indoors without sunlight. Temperature 8 ° ... 10 °. The ideal place is a storage room or a cellar.

We are waiting for your comments and ratings - this is very important for us!

step by step recipe with photo

Happy bright color raspberry compote pleases the eye, and the taste of the drink vividly resembles hot days. Adults and children love the incomparable aroma of a garden beauty.

The berries must be carefully freed from the stalks and fine dry litter.

The hot drink has a powerful diaphoretic property, warming not only the body, but also the soul, and is simply irreplaceable for colds. Mulled wine can be prepared on its basis.

Harvesting without sterilization allows you to maximally preserve the integrity of the berries and the entire set of vitamins. A pinch of citric acid will help preserve the amazing color of the finished product.

Ingredients

500 g raspberries
200 g granulated sugar
2 pinches citric acid
2.5-2.7 liters of hot water

Output: a 3-liter can of compote.

Preparation

1. Rinse fresh raspberries in water several times: we need to remove small dots on its surface, since it is because of them that the conservation can ferment. Try not to crush the berries too much during rinsing so that they do not release the juice.

2. Wash a 3-liter jar in water and add washed raspberries into it. They say that the most ideal ratio of berries to liquid in a container is when the berries have filled the jar to a height of about 5 cm from the bottom.

3. Boil in a large saucepan hot water and pour it into a jar of berries, not forgetting to put a knife, a wooden spatula, etc. under the container, so that it does not burst from the temperature drop. Cover with a lid or something else and let the air out for about 10-15 minutes. During this time, the berries will be steamed and disinfected.

4. After the specified time, merge the pink-colored liquid from the jar back into the pan. Do not empty it, as the raspberry juice is already dissolved in it. Boil it a second time.

5. Add granulated sugar and citric acid to a jar of steamed berries. Focus on the taste of the berries themselves: if they are ripe and sweet, then add less sugar and put a little more acid, if the berries are juicy, but without sweetness, then increase the sugar rate and reduce the amount of acid.

6. Pour boiling water into the jar a second time and immediately cover with a tin lid. Roll up with a preservation wrench and very carefully turn over the sink, checking the tightness of the seal. Shake several times to dissolve the granulated sugar, and store in a pantry or basement, cellar. You don't have to put cans of drinks under a blanket or towel.

Open the raspberry compote in winter, as soon as you want to taste the taste of fresh berries on your lips. This drink will ideally play in a duet with various pastries: rolls, pies, pancakes and pancakes.

Note to the hostess

1. While the liquid in the jar is hot, raspberries will begin to rise up, then settle again, breaking up into small fragments - grains. This is a natural phenomenon due to the thermal process. However, only later, when the conservation stands motionless on the shelf, this should not happen. As soon as the movement of the berries is noticed, the container that has begun to "play naughty" must be opened and the contents must be consumed as soon as possible, and the rest must be moved to some colder place.

2. Raspberry compote is sweet, grapefruit juice is bitter, their mixture is something delicious. Such a balanced mix is appropriate for a New Year's meal, moreover, it contains just those vitamins that we are sorely lacking in late autumn. We must drink it more often!

3. It is naive to believe that raspberry mass from this blank will be as tasty as from jam. However, throwing it away is a hasty decision. Berry pomace is rubbed to get rid of seeds, squeezed and added to couscous or semolina puddings, as well as in curd casseroles... Light smell of summer fruits dessert dishes will do the good.

4. For safety reasons, it is convenient to substitute cork boards under three-liter cans while they are being rolled up. The glass bottom does not slip on them.

Raspberries are a common berry. It can be found in different regions of Europe, Central Asia, Siberia. It grows freely in clearings, along the banks of rivers. It has been cultivated for a long time.

In addition to good taste, it has unique medicinal properties... Raspberry fruits contain glucose, fructose, organic acids, fiber, tannins, essential oils. It contains potassium, iron, manganese, copper, zinc, calcium, magnesium, sodium, phosphorus. Raspberries are rich in vitamins C, B1, B2, B9, E, PP, A.

Due to the presence of salicylic acid, it is a good diaphoretic and antipyretic agent. Fresh berries quench thirst, dry berry tea helps to cope with colds. Raspberries are recommended for anemia, poor appetite, stomach and intestinal pains. Raspberry syrup is added to potions to enhance the flavor.

Therapeutic and beneficial features persist even at heat treatment... Therefore, they try to prepare raspberries for future use in the form of jam, jam, compote.

The subtleties of cooking

Compote is much more economical than jam. With a small amount of berries and sugar, you can make enough raspberry drink.
To preserve most of the vitamins and nutrients, raspberries are subjected to minimal heat treatment.
Berries of any size are suitable for compote. They should not be crumpled or broken. It is better to collect them in dry weather.
It is believed that raspberries do not need to be washed. But in our age of not very good ecology, berries must be washed. To do this, put raspberries in small portions in a colander and immerse them several times in cold water.
Sometimes raspberries are infested with raspberry bug larvae. To remove them, the berries are poured with salted cold water (20 g of salt per 1 liter of water) and kept for 15 minutes. When the larvae float to the surface, they are removed, and the berries are washed.
Allow the liquid to drain. The sepals are carefully torn off, while removing spoiled fruits.
Banks prepare. To do this, they are first thoroughly washed with soda, rinsed. Sterilized. If the jars are half-liter, they can be immersed in a pot of water and boiled. Lids are treated in the same way.

Raspberry compote: the first recipe

Ingredients (for 1 liter jar):

raspberries - 350 g;
sugar - 300 g;
water - 500 ml.

Cooking method

Sort out the raspberries, rinse gently by immersing them in a colander several times in water. Let the liquid drain.
Place in layers in prepared sterile jars, sprinkling sugar over each portion. Fill with cold water.
Cover the jars with clean lids. Place in a wide saucepan. Fill it with water up to the shoulders of the jars.
Sterilize the compote for three minutes, starting the countdown from the moment the water boils.
Remove the cans from the water, seal them tightly. Turn upside down, cover with a blanket. Cool it down.

Raspberry compote: second recipe

Ingredients (for 3 three-liter cans):

raspberries - 3 kg;
water - 5.5 l;
sugar - 750 g.

Video recipe for the occasion:

Cooking method

Sort out the raspberries. Rinse by submerging in cold water in a colander. Remove the sepals.
Fill one-third of the jars with raspberries.
Pour water into an enamel pot, put sugar. Make a syrup. Cool it down.
Pour them over raspberries.
Cork the jars. Place in a saucepan with warm water... Sterilize for three minutes, starting from the moment the water boils.
Remove the cans of compote from the water, turn it upside down, cover with a blanket. Leave to cool completely.

Raspberry compote: third recipe

Ingredients (for 2 two-liter cans):

raspberries - 1 kg;
water - 3 l;
sugar - 500 g

Cooking method

Sort out the raspberries. Rinse. Remove the sepals.
Pour water into an enamel pan, add sugar. Boil the syrup.
Put raspberries in it, bring to a boil. Cook for two minutes.
Remove the pan from heat and let sit for 10 hours.
Prepare sterile jars with lids.
The next day, using a slotted spoon, remove the berries from the pan, transfer to jars.
Boil the syrup again. Fill them with raspberries immediately.
Cork the jars.

Raspberry compote in its own juice (concentrated)

Ingredients:

raspberries - 3 kg;
icing sugar - 750 g.

Cooking method

Sort the raspberries, wash, remove the sepals.
When the water drains, place the berries in a bowl or wide saucepan, pouring in layers icing sugar... Leave it on for 12 hours. During this time, the berry will give juice.
Using a slotted spoon, transfer the raspberries to prepared sterile jars. Pour over the allocated juice.
Cover the jars with sterile lids. Place in a pot of water. From the moment the water boils, sterilize for three minutes. Then seal it tightly.
Turn the jars upside down on a towel and cover with a blanket. Leave to cool completely.

Raspberry compote without sterilization: the first recipe

Ingredients (for 1 three-liter jar):

raspberries - 600 g;
water - 2.5 l;
sugar - 300 g;
citric acid - 1 incomplete teaspoon.

Cooking method

Sort out the raspberries, removing damaged berries. Rinse gently in cold water. Remove the sepals.
Put the berries in prepared jars, filling them by 1/3 of their volume.
Pour water into a saucepan, put sugar. Boil the syrup.
Pour citric acid into each jar. Pour the boiling syrup over the raspberries so that it overflows the edge of the jar.
Roll up the jars with sterile lids immediately.
Turn the cans upside down. Wrap up with a blanket. Leave to cool completely.

Raspberry compote without sterilization: the second recipe

Ingredients (for one three-liter can):

raspberries - 500 g;
water - 2.5 l;
sugar - 1 tbsp.

Cooking method

Sort out the raspberries. Remove any spoiled, bruised, and green berries. Rinse by submerging several times in cold water. Tear off the sepals.
Wash the banks. Ignite in the oven or boil water in them, thereby sterilizing. Place the lids in a bowl of water and boil for 5 minutes.
Put the berries in jars. Pour boiling water over. Leave it on for 10-15 minutes.
Pour the pinkish water through the perforated lid into the saucepan. Add sugar at the rate. Boil the syrup.
Pour the raspberries over them so that the syrup overflows slightly.
Roll up the lids immediately.
Turn them upside down. Wrap up with a blanket. Leave to cool completely.

Note to the hostess

Raspberry compote is delicious and aromatic drink... But if there are not enough berries, prepare an assorted compote from a mixture of fruits and berries for the winter. Raspberries go well with apples, strawberries, black currants, blackberries, apricots.

Put the prepared berries and fruits in sterile jars, fill with syrup and sterilize for 5 to 20 minutes, depending on the volume of the jar.

Such compote can be preserved without sterilization. To do this, put the assorted berries in sterilized three-liter jars. Pour boiling water over. Soak for 15-20 minutes. Then pour the liquid into a saucepan. Put 500 g of sugar in every liter of water. Boil the syrup. Pour the berries over them and immediately seal tightly. Cool upside down.

Children are especially fond of fragrant raspberries, and adults enjoy themselves with pleasure. raspberry jam... One of the ways to harvest summer berries is to roll raspberry compote for the winter. Since the compote is subjected to less long-term heat treatment, this method allows you to preserve a maximum of vitamins. After all, raspberries are not only tasty, but also very healthy. It replenishes vitamin C stores and is especially good for colds and flu as it relieves general symptoms, lowers body temperature and improves well-being.

Recipes for raspberry compotes for the winter are within the power of even inexperienced housewives. The process of making a drink is quite simple and does not take much time.

Before putting the berries in jars, they must be cleaned of the tails and washed. To do this, carefully put the raspberries in a sieve and put them in a bowl of water a couple of times, and then drain the excess liquid.

To get rid of the raspberry bug, dip the berries in salted water for 10 minutes before washing, and then rinse well.

Quick raspberry drink

You can quickly prepare raspberry compote for the winter without sterilization. To do this, rinse raspberries in the amount of 600 g and spread them in equal parts into two cans (3 l each).

Pour 1 teaspoon of citric acid into each bottle.

Next, make a syrup for pouring:

Pour 600 g of granulated sugar into 6 liters of water;
boil for 5 minutes.

Fill the jars with syrup and close the raspberry compote for the winter.

Raspberry compote by double pouring

To prepare three cans of a drink with a volume of 2 liters, 600 g will be required (at the rate of 200 g per can). It can be made immediately in large containers and divided equally into two three-liter bottles.

Banks should be sterilized beforehand.

Arrange clean berries in containers, pour boiling water (about 6 liters) and leave for 5 minutes. Next, carefully pour the liquid into a large saucepan, leaving a little in the raspberries - this way it will not lose shape.

Add 0.6 kg of granulated sugar to the water. To make the compote less sweet, you can put 100 g less. While stirring, let the sugar completely dissolve.

Pour the boiling syrup over the berries and roll up.

Sterilized raspberry compote with powdered sugar

This drink will take a little more time and will be very concentrated. However, this is its "pluses" - by opening one liter jar of concentrate in winter, you can make at least 3 liters of it delicious compote... This method of canning is especially relevant for urban residents who do not have their own basement.

So, put 3 kg of picked and washed berries in a bowl in layers, sprinkling with powdered sugar. In total, you will need about 800 g of powder. Leave the sprinkled raspberries overnight to extract juice.

You can make powdered sugar yourself by grinding sugar in a blender with special attachments.

In the morning, carefully select the berries with a slotted spoon, arrange them equally in the jars and pour the raspberry syrup remaining in the bowl.

Put jars with the preparation of raspberry compote for the winter in a large basin, having previously laid an old towel on the bottom. Sterilize for no more than 10 minutes, roll up and wrap.

Raspberry-apple compote

To diversify the taste, when canning the drink, you can add other berries and fruits to it. So, in a compote of apples and apples, fruits with sourness will perfectly complement the taste and give it individuality, and ripe berries will create a beautiful shade.

The peculiarity of this drink is that it is prepared in a saucepan and then rolled up. To prevent the lid from swelling during storage, add lemon.

A very original drink is obtained with the addition of red dry wine (100 g per total amount of liquid). However, in the case of its use by children, it is better to miss this moment.

Step by step preparation of 3 liters of compote:

Currant and raspberry compote

A drink made from two types of berries - raspberries and currants - is very rich in color and special in taste.

To make the compote sweeter, use red currants. For a beautiful color, take black berries.

In order to roll up 3 liters of raspberry compote and:

When using red currants, the amount of sugar should be increased to 200 g, otherwise the drink will slightly sour.

Raspberry orange drink

Enough unusual combination traditional compote berries and exotic fruit will allow you to get a delicious refreshing drink with citrus notes.

For 4 liters of raspberry and orange compote for the winter you will need:

600 g of berries;
600 g granulated sugar;
1 large sweet orange.

Rinse raspberries and dry slightly.

Pour over the orange with boiling water and divide into 4 parts, each cut at random.

Sterilize the jars and put the raspberries and orange in them.

Pour boiling water over the ingredients and cover with lids on top. Wait for the jars to cool so that you can take them with your bare hands.

When the glass has cooled, drain the present liquid into a saucepan and prepare a syrup on its basis with the addition of sugar.

Pour in hot syrup and roll up.

Raspberry compote for the winter will not only quench your thirst, but also help fight vitamin deficiency. When preparing, you can connect imagination and combine raspberries not only with currants, apples and oranges, but also with other fruits. This will not spoil the taste of the drink, but just the opposite - it will give it individuality. The main thing is to preserve with a margin, because delicious compotes tend to end quickly. Bon Appetit!

Raspberry and blackberry compote - video

Be sure to prepare raspberry compote for the winter! We are offering to you simple recipes making raspberry compotes. Surely you will find exactly the one that will become your favorite. All recipes are extremely simple and not time consuming.

How to cook frozen raspberry compote

To cook delicious and useful compote from frozen raspberries, several conditions must be met:

1) Do not defrost or wash the berries.

2) Cook the compote only over low heat

3) Cook a delicious raspberry compote under the lid.

Well, that's all. Now you can move on to the ingredients.

Ingredients:

1.5 cups sugar
3 liters of water
500 grams of frozen raspberries.

How to cook frozen raspberry compote:

Boil water and add sugar. Stir to dissolve the sugar. Place raspberries in boiling water and immediately reduce heat to low. Cover and cook for 10 minutes. If you cook frozen raspberry compote over high heat, foam will form, and all the berries will fall apart. When the compote is ready, leave the saucepan under the lid and wait 15 minutes for the frozen raspberry compote to brew properly. you can drink it hot for a cold or cold if you want to quench your thirst.

In the frozen raspberry compote, the recipe for which you read, you can add finely chopped fresh apples skinless and a pinch of ground cinnamon.

Now you know how to cook frozen raspberry compote. You can safely harvest the berries so that there is enough for the whole winter. You can also make gooseberry compote using frozen berries.

Raspberry and apple compote

This apple-raspberry compote perfectly complements the red dry wine... Naturally, this drink is not for children. If you drive a car, 100 ml of 18-rpm wine per 3 liters of liquid is not that much. You can not be afraid of the traffic police inspector if you did not drink 20 liters of apple and raspberry compote.

Ingredients:

200 grams of fresh raspberries
200 grams of apples, peeled and seeds
2.5 liters of water
Half lemon
100 ml dry red wine
A glass of sugar.

Apple-raspberry compote - recipe:

Cut the peeled apples into small pieces. Pour in a glass of water and simmer covered over low heat for 10 minutes. It is necessary for the apples to become soft.

Sprinkle raspberries with sugar and put on low heat to let the juice flow. Combine softened apples and raspberries, add zest from half a lemon and lemon juice, stir. Cover with remaining water and bring to a boil. Turn off immediately and pour in the wine.

You can chop the berries in mashed potatoes and serve the compote with them, or you can strain. You can drink raspberry compote both cold and hot. We recommend that you find out which will perfectly complement the raspberry compote.

Raspberry compote for the winter

The simplest recipe for raspberry compote. This raspberry compote for the winter.

Ingredients:

For a 3 liter can:

1.5 cups raspberries
A glass of sugar
2.7 liters of water.

Making raspberry compote is simple:

Sort out the raspberries and rinse them with cool water. It is important that the berries are not spoiled. Place a 4 liter jar in a saucepan with the neck down, boil water in a saucepan and boil the jar for 10 minutes. Boil the iron lid along with the jar.

Boil 2.7 liters of water, add sugar and cook the syrup until the sugar is completely dissolved.

V hot can pour berries and fill sugar syrup... Roll up immediately, turn over and leave at room temperature until it cools completely. Then you can take the raspberry compote to the pantry for the winter, where it will be stored throughout the year. Raspberry compote for the winter is useful in the cold season, when colds become frequent. It will need to be heated in the microwave and drunk warm or hot.

Raspberry and currant compote recipe

If we cook raspberry and currant compote, we get a richer color and excellent aroma.

Ingredients:

3 liters of water
150 grams of sugar
300 grams of raspberries
250 grams black currant.

Raspberry compote recipe:

Blackcurrant and raspberry compote can be prepared for the winter, or drunk within 2 days. Only store raspberry currant compote will need to be in the refrigerator.

Sort out and rinse the berries. Boil water and dip the berries in boiling water. Stir, add sugar and reduce heat to low. Simmer, covered, for 15 minutes. If foam suddenly forms, it must be removed immediately. The raspberry-currant compote will be ready after being infused for 15 minutes under the lid.

If the raspberry currant compote is used for harvesting for the winter, you need to immediately pour the finished compote into a jar and roll up the lid. You will insist in the bank during the day. Then you can take it to the pantry. You can use red instead of black currant, but then sugar will need to be added 50 grams more. That is, for a 3-liter jar of raspberry-red currant compote, 200 grams of sugar will be needed.

Black raspberry compote

An excellent recipe for a delicious compote from black raspberry... It is easy to prepare, it is well stored and does not require special efforts for cooking, as well as.

Ingredients:

300 grams of black raspberries
300 grams of blueberries
15 grams fresh mint
100 grams of honey
2.5 liters of water.

Black raspberry compote recipe:

Rinse the berries and place in a heavy-bottomed saucepan. Pour cold water over high heat, bring to a boil. Immediately reduce the gas to a minimum, put the washed mint, honey and cook for another 3-5 minutes, no more.

Pour hot compote into sterilized jars and immediately roll up with tin lids. If you do not want berries in the jars, you can strain the black raspberry compote through a sieve or cheesecloth, and only then pour into the jars.

Sugar Free Recipe

Ingredients:

Raspberries
Berry juice.

Sugar-free raspberry jam - recipe:

As you can see, the amount of ingredients is not listed. Place the raspberries in sterilized jars so that the jars are filled to the shoulders. You can pour the berries raspberry juice or red currant juice.

Place jars of raspberries in a large saucepan and pour cold water so that it reaches the shoulders of the jars. Bring the water to a boil and sterilize the raspberry compote. For a half-liter jar, the time will be 8 minutes, for a liter - 14 minutes. Roll up immediately with sterilized tin lids and place under the duvet. Take it to the pantry only when it has cooled completely. It is not recommended to roll raspberries without sugar into large jars.

To make the raspberry compote sweet when you serve it, add a small amount of purified water.