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Recipes for Compotes from category Preserves and canning

  • Compote melons

    Selected to mature, aromatic fruit with firm flesh. Clean the seeds and peel and cut the right pieces. Arrange tightly into jars. Pour hot (80 ° C) syrup (1 liter of water with 1 kg of sugar). The jars are closed rank in court with heated to 80 ° C water and sterilized for 25 minutes. After sterilization compost cool, as in the the sterilizer is packed gradually cold water.


    See the whole recipe for: Compote melons
  • Compote of white seedless grapes

    Wash the grapes and jars filled halfway with grain. Add 5 tablespoons glucose, supplemented with water. The jars were sealed and sterilized for 10 minutes.


    See the whole recipe for: Compote of white seedless grapes
  • Compote of black grapes

    Grapes are washed and cleaned of stalks and jars filled halfway with grain. Add 5 tablespoons glucose, supplemented with water. The jars were closed and sterilized for 10 minutes.


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  • Plum compote

    Washed plums are filling in jars to the center. Add 5 tablespoons sugar, make up water and the jars are closed and sterilized for 10 minutes.


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  • Compote of pears and cornels

    The jar is filled with fruit just over half and put 5 tablespoons sugar. Make up with water, capped and sterilized 10 minutes.


    See the whole recipe for: Compote of pears and cornels
  • Compote of apricots

    Compote of apricots

    In a jar put fruits cleaned of the stone, just over the half. Add 5 tablespoons glucose and supplemented with water. Capped and sterilized for 10 minutes.


    See the whole recipe for: Compote of apricots