Грушево-сливовый компот
01/05/10
Для приготовления вам потребуется:
- груши – 2,45 кг,
- сливы – 1,85 кг,
- вода – 5 л,
- сахар – 550 г.
Приготовление
На 10 банок емкостью 0,5 л:
Груши и сливы вымыть, груши разрезать на четвертинки, сливы — на половинки и удалить из них косточки. Груши и сливы вперемешку плотно уложить в банки и залить горячим (80-85 °С) сиропом так, чтобы плоды полностью были им покрыты. Наполненные банки накрыть прокипяченными лакированными крышками и поместить в кастрюлю с водой, нагретой до 75 °С, для стерилизации. Время стерилизации при 100 °С банок емкостью 0,5 л — 15-20 мин, 1 л — 25-30 мин, 3 л — 45-50 мин. После обработки банки герметически укупорить, перевернуть вверх дном и охладить, но не на сквозняке.
В компот можно добавить лимонную кислоту (2-3 г на 1 кг плодов).
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