How to make a compote of black currant with raspberry, lemon and herbs

To prepare compote take large ripe black currant berries and brightly colored dense raspberry fruit. The berries of both species may differ from that recommended in the big or smaller party depending on your taste.

Prepare jars for canning: wash them thoroughly and rinse it with water. For stewed fruits, which include raspberry and lime blossom, it is advisable to take a small capacity (0,5-1 l) to keep them open as short as possible time: these drinks can increase sweating, so unless you need to reduce the temperature of the body, consumed in large quantities is not recommended, especially before going outside.

Separate black currant berries from the brush, wash and dry. Prepare sugar syrup: heat water, stir into it the sugar and stir it until dissolved over medium heat. Add sliced lemon, lemon balm, mint and lime color. Cool the syrup to 60-70 ° C, and then dip into it the black currants for 1-2 minutes: it is necessary to ensure that the berries in the compote is not wrinkled and does not pop up.

Raspberry compote is best used freshly picked. Clean it from the peduncle and sepals. If the berries are clean and healthy, wash them is not necessary. But if in them there are larvae raspberry beetle, proceed as follows: soak berries in a solution of common salt, prepared from 10-20 g of salt per 1 liter of water, then assemble the pop-up maggots with a spoon and raspberries rinse in cold water and dry.

Place the black currants and raspberries in the jar. Cover berries with syrup, cover the jars and sterilize: for a capacity of 0.5 liter – 15 minutes, 1 l – 20 minutes. The compote can also be pasteurized at 90C for 20 and 25 minutes respectively. Hermetically ocuparte jars and turn upside down to cool. Remove the compote is ready for storage in a cool, dark place.