Cherry and apricot compote for the winter is a piece of bright summer in your jars. Natural, rich and delicious.
Cooking time 30 minutes
Apricots (per 1 liter can) 300 g
Cherry (per 1 liter jar) 200 g
Sugar (per 1 liter of water) 200 g
Wash and dry the cherries and apricots well.
Divide apricots into halves, remove seeds and put in jars.
Pour boiling water over and cover, leave for 15 minutes.
Drain the water from the jars into a saucepan, add sugar per 1 liter of water 200 grams of sugar and boil the syrup.
Pour sugar syrup into jars.
Tighten with lids and put in heat until it cools completely.
Cherry and apricot compote is ready for the winter. Store cherry and apricot compote in a cool place.
Bon appetit! Have a delicious winter!