Blackcurrant compote for a 3 liter jar

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to make currant compote for the winter? Prepare all the necessary ingredients. Sort the currants, leaving the most ripe and whole berries, remove the stems and branches. You can increase the amount of sugar if you prefer very sweet compotes. Read about winter preparations in the article at the end of this recipe.

2. STEP 2

   

   Rinse the currants thoroughly. Boil water for compote. For 1 three-liter jar you need about 2.5-2.6 liters of water, depending on the number of berries. Therefore, it is better to heat the water a little more. You can always pour out the excess or use it for a second jar (if you close several jars of compote at once).

3. STEP 3

   

   Wash the jar and sterilize. I do it as follows. Carefully pour boiling water into the bottom of the jar in a thin stream, about a third of the volume. To prevent the jar from bursting, do not get water on its walls. Then cover with a lid and leave for 25 minutes. Afterwards I drain the water and the jar can be used.

4. STEP 4

   

   Pour the berries into a jar that is still warm after sterilization and fill them with boiling water up to the neck. Pour carefully in a thin stream to the bottom of the jar so that it does not burst. Cover with a lid and leave for 10 minutes.

5. STEP 5

   

   Pour the water from the jar back into the pan. To keep the berries in the jar, use a special lid with holes. Cover the jar with a lid. You can choose a pan by reading an article on this topic. Link at the end of this recipe.

6. STEP 6

   

   Add sugar to the water. Stir, bring to a boil and cook until the sugar is completely dissolved. At this stage, you can taste the syrup and add sugar. But keep in mind that the final taste of the compote will be influenced even later by the berries.

7. STEP 7

   

   Pour the resulting syrup over the currants in the jar up to the neck.

8. STEP 8

   

   Seal the jar with a tin lid using a key or close it with a screw cap. Turn the jar upside down and wrap it up. Cool the compote completely at room temperature. Store in a dark, preferably cool place, out of direct sunlight.

Comments on the recipe

Natalia M

01.11.2023

5

On the website I found a recipe for blackcurrant compote for the winter for a 3 liter jar. We’ve just picked some berries, we need to twist them. It’s true that it’s hard for me to work with such large jars, so now I seal the compotes in liter jars, but in compliance with the proportions for a three-liter jar. I also usually put 250 g of sugar on a large jar, and if the berries are sour (like cherries), then all 300 g. This time I have a hybrid sweet black currant. I sterilized the jars over steam and filled 1/3 with berries. I boiled the water in advance so that I could immediately pour it into still hot jars. Interestingly, during infusion, all the color is kept down among the berries. But as soon as you shake the jar, pink threads rise to the top. I wrapped the finished hot jars in a blanket for almost two days, because it was hot in the kitchen. The compote turned out bright, tasty, aromatic! It’s nice to enjoy it in winter and you can open a jar in summer when you don’t want to turn on the stove on hot days.

Natalia M

01.11.2023

4.7

Every year I roll up jars of compote for the winter. This year there are a lot of black currants, so a lot of compotes came out of them too. I cook according to the same recipe, sometimes I add a little more sugar if the berries are sour. I like this method of preparing compote, it is quite simple. But at the same time, not a single can has exploded) I calculated the proportions for cans of different sizes. The taste and aroma of blackcurrant compote is amazing. This recipe should be in every housewife's repertoire!