Serviceberry compote: simple recipes for the winter, for a 3-liter jar with photos and videos

Compote of serviceberry with lemon without sterilization

Kitchenware:

pots;
colander;
lid for seaming;
cover with holes;

3 liter jar;
Seaming machine;
towel.

Ingredients

Choose berries that are blue-black and red-violet in color.

Lighter shades of berries will be sour and less flavorful.

Step-by-step preparation

We wash the jar well and sterilize it. I sterilize jars in the old, proven way - by steaming. Boil the lids in a pan of water.
Important!
Before sterilizing the jars, carefully inspect them and check for cracks or chips. If there is, then such a jar cannot be used. The lids must also be free of defects. Be very careful when performing these manipulations.
It’s better to sort out Irga first. Throw away twigs, leaves and spoiled berries. Wash the berries thoroughly in a colander and leave to drain.
While the berries are draining, we will prepare the water for the compote. Place 3 liters of water in a saucepan and boil.
Fill the jar with berries, the more berries, the richer the color and taste of the compote. For one 3-liter jar add ¼ pcs. lemon.
Pour boiling water to the very edges of the jar and cover with a lid. Now the compote will infuse for at least 30 minutes.
Using a special lid with holes, pour the berry infusion into a saucepan.
Add sugar. At this point you can adjust the amount of sugar to taste.
Place on the stove and bring to a boil. Cook for 2-3 minutes until the sugar is completely dissolved.
Pour syrup over berries and lemon. Cover with a lid and roll up.
Immediately after rolling, turn the jar upside down and place it on a towel. Let them stand like this until they cool completely, or you can leave them for 1-2 days.

Video recipe for winter serviceberry compote with lemon without sterilization

The video recipe will help you prepare compote without much effort.

Since irga has a fresh-sweet taste, it goes well with citrus fruits. Here's another simple compote recipe for the winter.

Cooking process:

First I pick serviceberry berries. To make the compote tasty and not spoil during storage, you need to carefully select the berries. They should be fresh, firm and undamaged. I wash the irga thoroughly under water.

Now I'm preparing the jar. I apply a small amount of detergent to the sponge and thoroughly rinse the jar inside and out. After which I rinse well with water. You can safely pour berries into such a container.

I heat water in a small saucepan. I pour a couple of glasses of boiling water into the jar and cover with a lid. I wait about 5 minutes.

I drain the water back and bring it to a boil. And I add the required amount of sugar to the berries.

After the water has boiled, I pour it into the jar. I fill the container with liquid almost to the very top.

I put a tin lid on the neck and screw it on with a special key. Now I turn the compote over, wrap the jar in a towel and leave it overnight. In the morning I remove the fabric and turn the jar over, after 3 hours I take it to a cool room for storing winter preparations.

This is an interesting and aromatic compote made from serviceberry. It can be drunk in winter or summer in hot weather.

Bon appetit!

A simple photo recipe for compote from serviceberry from Ninel Ivanova.

What could be tastier and more enjoyable than opening a jar of compote on a winter evening and eating it with pleasure with the whole family. Among the many traditional, admittedly boring, recipes, compotes from serviceberry are especially worthwhile. Irga is a common berry that grows well in temperate and northern latitudes. The fruits ripen in August and September.

Compote of serviceberry with orange

Number of servings:
3 liters.
Cooking time:
40 minutes.

Kitchenware:

colander;
pot;
cover with holes;
3 liter jar;

lids for sealing cans;
Seaming machine;
towel.

Ingredients

Step-by-step preparation

Did you know?

Juice from irgi berries helps with sore throat and stomatitis. If you've had a busy day and can't sleep, then irga will help you. It has a calming effect. An infusion of flowers helps with hypertension. It is especially useful to use shadberry for elderly people to prevent varicose veins and strengthen the cardiovascular system.

And the composition of shadberry will surprise you very much, because it contains neither proteins nor fats, but only carbohydrates. But the calorie content is 45 kcal per 100 grams of berries.

Compote of serviceberry with gooseberries

Number of servings:
3 liters.
Cooking time:
40 minutes.

Kitchenware:

pot;
3 liter jar;
lid for sealing cans;

Seaming machine;
towel.

Ingredients

Step-by-step preparation

Compote from serviceberry for the winter is one of the simple and affordable options for preserving the nutritional and beneficial properties of an unusual berry. The leader in vitamin C content, it is easy to use, has a rich sweetness, and is incredibly good in both single and multi preparations where, combined with sour fruits, it makes the taste of the drink varied and unique.

Peculiarities

Externally, serviceberry is similar to black currant, but with the color of blueberries. These unusual berries are distinguished by their high content of vitamin A, which is one of the keys for healthy skin, vitamin B2 and C. Interestingly, shadberry has surpassed even apples in terms of ascorbic acid content. In addition, the berries, abounding in benefits and unusual taste, are saturated with cobalt and copper - one of the key microelements for the proper functioning of the human body.

It is recommended to consume serviceberry berries for general strengthening of the immune system.

, with a weakened state of the body, colds and viral diseases. The beneficial components contained in shadberry help improve well-being and improve health. For example, since time immemorial, the juice of this berry has been used as an antioxidant. Also, due to the content of astringents, irga is indicated for those who suffer from intestinal problems.

In addition, thanks to the combination of microelements contained in the fruits of the serviceberry, this berry is recommended to be consumed to prevent diseases of the cardiovascular system.

You can make compote from frozen or fresh shadberry for drinking at least every day. You will not feel any harm from it, but only benefit. The berry also goes well with ranetki, cherries, sea buckthorn, lingonberries, sorrel, raspberries, etc.

Due to the peculiarities of the composition, it is important to take into account some nuances when rolling up the serviceberry compote.

Irga contains a certain amount of tanning components and a small percentage of organic acids. Therefore, these berries have a pronounced sweetish, and sometimes cloying, taste. The lack of sourness gives the irga a slightly bland aftertaste. Therefore, to improve the taste, it is better to add foods with a sour taste. An excellent addition would be sour berries, orange or lemon. You can even use citric acid or vinegar.

If you follow the correct proportions, you will get a delicious compote with a delicate and light refreshing taste.

, reminiscent of a bygone summer season. It is allowed to prepare the drink both with sterilization of the contents before rolling, and without this step. It should be taken into account that without sterilization, the compote concentrate is closed. This means that you need to use a larger volume of serviceberry fruit and less liquid. Use this compote after diluting it with water. By using sterilization of ingredients, you will spend less effort, and there is no need to dilute such a drink before drinking.

The preparation of compote from serviceberry should be taken with full responsibility. The quality of the sealed drink depends on how accurately you followed the technology and recipe, how carefully and meticulously you selected and washed the berries, and sterilized the jars and lids.

How to cook compote from serviceberry?

Knowledge of what Iga is combined with in compote will allow you to make each preparation original and expressive. The berry has a rich sweet taste, which makes it seem cloying, so components with a high acid content are added to drinks: citrus fruits, red and black currants, cherries, apples, citric acid and even vinegar.

A delicious compote of serviceberry for the winter can be prepared both with and without the sterilization process. In the second case, the compote should be concentrated: with a minimum amount of water and a maximum amount of berries and sugar. Thanks to this ratio, the workpiece will be stored for a long time and well.
Any of the serviceberries will be ready for consumption no earlier than a month. This is how long it takes for the berries to impart their taste and color to the drink.

Compote of serviceberry for the winter without sterilization

The most popular option among housewives is a compote of serviceberry for the winter, a simple recipe for which does not include the sterilization process. With this method of canning, the berries retain their vitamins, and housewives save time and do not bother with dishes and boiling water. The downside is that there is a lot of sugar, which acts as a preservative, but the compote can be stored well even in a warm place.

Ingredients:

irga - 500 g;
sugar - 370 g;
boiling water - 2.5 l.

Preparation

Package the washed fruits, pour boiling water for 5 minutes.
Pour the boiling water into the pan and boil again.
Pour sugar into the jar.
Pour boiling water and roll up. To ensure that the sugar is evenly distributed, swirl the jar.
Wrap the compote of fresh shadberry for the winter and let it cool.

Another recipe for compote from serviceberry, where you can get by with a minimum of ingredients and not waste time on sterilization - with citric acid. The latter will not only add sourness to the drink, but also, being a preservative, will ensure the safety of the product. At the same time, the berries are still steamed with boiling water. In the latter case, they transfer their color and taste to the drink faster.

Ingredients:

irga - 1 kg;
water - 2.7 l;
sugar - 350 g;
citric acid - a pinch.

Preparation

Pour boiling water over the serviceberry berries for 10 minutes.
After time has passed, drain the water into another bowl, sweeten and acidify with citric acid and boil for a couple of minutes.
Pour boiling liquid over the berries.
Next, the compote from the serviceberry is rolled up with sterile lids for the winter and wrapped for a day.

Making compote from serviceberry is a reason to acquire not only useful, but also convenient preparations. We are talking about a concentrated drink that saves space on the shelf with preparations. It is made simply: the berries are poured with rich syrup and sterilized. The last step is necessary since the compote contains a lot of sugar, which causes fermentation.

Ingredients:

irga - 1 kg;
water - 1 l;
sugar - 340 g.

Preparation

Pour sugar into the water and boil the syrup for 5 minutes over low heat. Pour over the berries.
Cover the concentrated serviceberry compote for the winter with lids and sterilize for 15 minutes.
Roll up and cool, having previously wrapped it.

Lovers of fragrant, sweet and sour preparations can prepare a compote of serviceberry with orange. Citrus will fill the drink with a refreshing taste and light tropical aroma, subtly highlighting the almond aroma of serviceberry berries. The orange will transfer its properties to the workpiece faster if you keep it in boiling water for a while before slicing.

Ingredients:

irga - 350 g;
orange - 100 g;
lemon - 2 slices;
sugar - 200 g;
water - 2.5 l.

Preparation

Steam the orange with boiling water for a couple of minutes.
Then cut the fruit into thin semicircular slices.
Place along with lemon wedges on top of the berries.
Fill with water and leave the workpiece for 10 minutes.
Drain the water into another container, sweeten and boil for 2 minutes.
Pour the syrup into jars.
Roll up the compote with sterile lids and, wrapping it up, cool.

The simplest and most effective way to neutralize the sweetness of berries is to make a compote of serviceberry and apples. It is better to prepare the drink according to the traditional recipe, which is based on boiling the berries in sugar syrup for 10 minutes. This time is enough for the apples to become softer, and the compote itself undergoes gentle heat treatment, increasing its shelf life.

Ingredients:

irga - 150 g;
apple - 1 pc.;
water - 800 ml;
lemon slice - 2 pcs.;
sugar - 80 g.

Preparation

Peel and cut the apple into slices, place in a saucepan with berries and lemon slices.
In a separate container, boil the syrup from water and sugar.
Pour the bubbling syrup over the fruits and berries. Cook for 10 minutes.
Pour into a sterile container and roll up.

Many housewives prefer compote of serviceberry and cherries to other combinations. Everything about the drink is captivating: the appetizing shape of the berries, the sour taste, the subtle almond aroma coming from the cherry seeds and the pulp of the serviceberry. In addition, the berries undergo minimal heat treatment, preserving all vitamins, so this compote is an ideal preparation.

Ingredients:

irga - 300 g;
cherry - 500 g;
sugar - 400 g;
water - 2.5 l.

Preparation

Place the berries in a jar.
Pour boiling water over it for 10 minutes.
After time, drain the liquid and boil it with sugar for 2 minutes.
Pour syrup over the berries and roll up.

Compote of serviceberry and currants is a symbol of a useful, healthy, mega vitamin preparation. Due to the fact that both berries contain a huge supply of vitamin C, with this drink you can fight colds, improve appetite and tone the body. Since currants contain a lot of acid that causes fermentation, it is better to sterilize the compote.

Ingredients:

irga - 700 g;
black currant - 300 g;
water - 3 l;
sugar - 370 g;
citric acid - a pinch.

Preparation

Make syrup from water, sugar and citric acid.
Pour syrup over the berries and sterilize the jars for 10 minutes.

It is not at all necessary to look for a company of berries for the sweet fruits of the serviceberry. The same mint can make even the most piquant and memorable, filling a standard set of syrup and berries with a refreshing aroma. In order for the fragrant herb to fully impart its fragrance to the hot syrup, the compote should be boiled a little.

Ingredients:

irga - 600 g;
water - 2.5 l;
sugar - 450 g;
mint sprig - 3 pcs.;
citric acid - 5 g.

Preparation

Boil water, add sugar and lemon and cook for 2 minutes.
Cover the berries with syrup and cook for 5 minutes.
Add mint sprigs to the pan and simmer for another 2 minutes.
Pour the compote into sterile containers and sterilize for 15 minutes.

Nothing prevents you from making irgi for the winter without sugar. Fortunately, irga initially has a sweetness that can always be adjusted with citric acid, and the recipe itself is reminiscent of preparing berries in their own juice. The only difference is that the berries are simmered with the addition of water, so the compote is not so concentrated.

Ingredients
:
Irga is a unique berry that has strong strengthening properties that have a positive effect on the nervous system. Irga is full of B vitamins, as well as a large amount of vitamin C, iron and copper, fiber and pectin. The berry contains natural sugars and fiber; consuming shadberry reduces the risk of developing diseases of the vascular system, kidneys, and prevents the accumulation and increase of cholesterol in the blood. For this reason, compote of serviceberry for the winter

Not only tasty, but also very healthy to prepare, based on our proven recipes. We will consider the simplest recipe for compote from serviceberry for the winter in detail, with step-by-step photos.

Winter compote

This recipe allows you to prepare a concentrated drink, which subsequently simply needs to be diluted with water. Such preparations are very useful when there are not enough glass jars for all the twists, because a variety of vegetables, jam and other twists are also prepared for the winter. Another advantage is that by opening one such container and diluting it with plain water, you can treat a large company. Therefore, during the holidays you will not need to take out and open several jars of compote at once.

Required ingredients:

Ripe irga – 1 kilogram;
Granulated sugar – 300 grams;
Water – 1 liter.

Step-by-step cooking instructions:

Sort the berries, rinse in warm water;
Jars for preparations must be sterilized in advance, this is necessary so that the drink can be stored at room temperature and not spoil, you can hold the containers in a water bath, you can put them in a cold oven, light it and keep the jars at a temperature of 100 degrees, for three-liter jars, 20 minutes is enough. But with the lids you can do it easier and keep them in boiling water for 15-20 minutes;
When the fruits are washed, they are laid out in dry containers;
Now is the time to start preparing the syrup in which the fruits will be located, to do this, heat the water and add granulated sugar to it, you don’t need to boil it for a long time, otherwise it will be too thick, when the sugar dissolves, then our syrup can be considered ready;
The prepared syrup should be immediately poured over the pulp;
When the jars are filled, you need to carry out additional sterilization and place the twists in hot water or in a steam bath for 5 minutes;
After this, all that remains is to roll up the finished twists with iron lids and let them cool in a warm blanket. After this, you can remove the twists to a permanent storage location.

Irga from compote can be used as a decoration, or you can mash it and grind it through a sieve, in which case you will get a wonderful puree-like treat. It can be used as a filling for sweet pies, a layer of cakes, and so on. This way the workpiece will be fully used. Now if they ask you what can be prepared from serviceberry for the winter, feel free to offer them our recipes!

Small serviceberry berries are very similar in appearance and color to black currants or blueberries. Thanks to this shade, you don’t have to add any more berries to the serviceberry compote; its color will still be unique. It has a sweetish taste, no pronounced acidity is felt in it.

How to cook compote from serviceberry for the winter without sterilization

. Sort out the serviceberry berries and rinse under running cool water.

Sterilize jars. It is very quick and convenient to sterilize jars in the microwave (). Pour shadberry into each jar.

. Next, add sugar to the jars for our serviceberry compote for the winter.

. And pour boiling water over the irgu with sugar, up to the neck of the jar. Screw on the lids. Turn the jars upside down. Cover with a warm blanket. Leave until completely cool. We store it in the cellar.

Recipes for compote of serviceberry for the winter

Serviceberry berries – 300 grams – per 3-liter jar.
Sugar – 300 grams – per 3-liter jar.
Water.

Start sterilizing jars and preparing lids. Next, you can sort through and wash the serviceberry berries well. We fill each jar with the required amount of serviceberry.

Let's boil water and pour it over the berries; just the berries, you need to pour just enough water so that the boiling water covers only the shadberry. Let it sit until the water cools down, then pour it into the pan, pour in more liquid, and set until it boils.

Pour sugar into jars and pour almost ready-made compote from serviceberry into them for the winter.

Roll up the lids and place them upside down for several days. Afterwards we’ll hide it in the basement.

Recipes for the winter – compote of serviceberry and black currant berries

Serviceberry berries – 700 grams.
Black currant berries – 300 grams.
Granulated sugar – 300 grams.
Water.
Citric acid – a pack of 3 grams.

First of all, we sterilize, dry the jars and prepare the lids. Now let’s get down to sorting and rinsing the berries well several times. Boil water to make syrup, add sugar and stir until dissolved.

We put the berries in jars, adding citric acid, then fill them with hot syrup, roll up the lids and put them in a dark place, wrapped in a blanket, upside down, after a few days we lower our compote of serviceberry into the basement for the winter.

Recipes for the winter – compote of serviceberry, strawberries and red currants

Serviceberry berries – 200 grams.
Red currant berries – 100 grams.
Strawberries – 100 grams.
Sugar – 200 grams.
Purified water.

Calculation of berries for 1 jar of 3 liters. Let's start by sterilizing and drying the jars and preparing the lids. Then rinse the berries and dry them with a kitchen towel. Fill the ready-made jars and leave.

Place water on the fire and bring to a boil. Put sugar there and let the sugar melt completely over low heat. Then we fill the jars with berries with syrup, roll up the lids, wrap them in a blanket, and hide them upside down somewhere under a table or in a closet. A few days later, compote from serviceberry for the winter

You can hide it in the basement.

Recipes for the winter - compote from serviceberry

Serviceberry berries – 400 grams. Take unripe berries.
Sugar – 400 grams.
Water.

Rinse the berries, drain in a colander, and let dry. Then you need to blanch the irgu for 3-5 minutes. Make syrup: add sugar to boiling water and cook until it completely melts.

Scatter the irgu into jars, pour hot syrup. Now let's start sterilization: place the jar in a saucepan with boiling water and boil for 5 minutes. Remove from heat, screw on lids. Hide it in a cool place.

Loquat or serviceberry is a sweet, aromatic berry that looks like a black currant. This wild shrub has long taken root in our country and delights gardeners with its annual harvest, from which they make jelly, jam, compotes and even wine. People rightfully call shadberry one of the healthiest garden berries.

Irga is recommended for poor health and various diseases. The berry helps improve health by saturating it with useful substances. The juice has long been used as an antioxidant and astringent for intestinal problems.

The berry is useful for people with insomnia, nervous overexcitation and heart disease. It is taken for colds and sore throat. Read more about the benefits of serviceberry in.

Recipes

Without sterilization

With added citric acid

Ingredients:

1 kg of fresh, selected and washed serviceberry berries;
3 liters of clean (can be filtered) drinking water;
0.4 kg granulated sugar;
small packet of citric acid.

Pour the prepared berries into a pre-sterilized 3-liter jar or smaller containers. Pour freshly boiled clean water into the pan with the irgi fruits.

Make an infusion. To do this, leave the water in the jar for 5–7 minutes. Next, pour the liquid into the pan.

Take the amount of sand-sugar specified in the recipe and a bag of citric acid (weighing 4 grams). Add these products to a container with drained water and let simmer over medium heat for about 5 minutes. Make sure the sugar dissolves to form a syrup.

Remove the boiling syrup from the stove and immediately pour it into a jar of prepared berries.

Roll it up using the key required for preservation. If the jar just screws on, screw the lid on tightly.

Wrap the rolled jars in warm blankets and leave to cool. When the jars have cooled completely, the prepared compote can be stored even at room temperature.

If the technology of this recipe is followed correctly, you will receive a compote concentrate, which must be diluted with drinking water immediately before use. Please note that such a compote is ready only three months after the berries are rolled into the jar. During this time, the drink should brew well, acquire a rich dark shade and a bright flavor bouquet.

Using orange and lemon

Ingredients:

0.75 kg of clean selected serviceberry berries;
100 grams of lemon and orange;
0.35 kg granulated sugar;
3 liters of clean drinking water.

Place the washed and selected berries on the bottom of a previously prepared and sterilized jar.

Wash the oranges and lemons, cut them into thin semicircular slices. Make sure that no citrus seeds get into the compote.

Place prepared citrus fruits on the laid out serviceberry berries. Boil the liquid and pour boiling water into the jar. Leave the future drink to infuse for 10 minutes.

After this period, return the already infused water back to the container and, having previously measured the amount of the resulting liquid, stirring, add the specified volume of granulated sugar. Bring the resulting syrup to a boil, let the sugar dissolve completely.

Pour the boiling liquid into the jar, roll it up or screw it with a sterile lid.

The resulting drink can be stored for a long time even in the room. Adding fruits like lemons and oranges will give the berry drink a delicate, special aftertaste. This drink will be completely infused in two to three months.

Simple compote

Required ingredients:

washed selected serviceberry berries – 1000 grams;
one and a half glasses of sugar;
2 liters of clean drinking water;
a sachet of citric acid weighing 6 grams.

Place the prepared shadberry in a container, pour in the specified amount of sugar and citric acid concentrate.

Pour water, previously filtered in a kitchen filter, into the contents of the pan. Wait until the resulting mixture comes to a boil and continue boiling the contents for about half an hour.

Sterilize jars and metal lids prepared for compote.

Distribute the cooked compote into sterilized jars, roll up or screw on their lids.

This drink is ready for consumption after just seven days. It is allowed to store closed jars in the pantry and even at room temperature.

With sterilization

Classic version

Ingredients:

half a kilogram of pure selected serviceberry berries;
2-2.5 liters of clean filtered water;
about 1 cup granulated sugar;
a packet of citric acid (about 8 grams).

Sterilize the prepared jars and metal sealing lids in advance, distribute the washed and selected berries.

Prepare the syrup. To do this, pour 2.5 liters of clean water into a saucepan and add a little more than 0.5 kg of sugar. Bring the liquid until the sugar is completely dissolved, then add 8 grams of citric acid to the syrup. Stir the contents of the pan and turn off the heat.

Pour the resulting syrup into jars with irga.

Cover the jars with lids.

Prepare a large pan in advance by lining its bottom with a piece of cloth. Then put jars of berries and syrup there. Fill the container with water, leaving 3–5 centimeters of the necks of the jars unfilled. Bring the pan with the jars to a boil, reduce the heat and set aside for about 3 minutes to sterilize small 0.5 liter jars. Liter jars of berries need to be sterilized for about five minutes, and large 3-liter jars - up to 10 minutes.

Remove the jars from the pan, roll them up or screw them with sterile lids.

This drink will acquire the fullness of its taste within a few months. Don't worry about the safety of storing the serviceberry compote if you strictly followed the preparation technologies and instructions.

With black currant

Ingredients:

0.7 kg of washed selected serviceberry berries;
300 grams of washed and selected currants;
3 liters of clean drinking water;
one and a half glasses of sugar;
three grams of citric acid for taste.

Select and wash serviceberry fruits and currants in advance.

Also prepare the required number of jars and lids for preserving the future compote, sterilize them using one of the methods convenient for you.

Line the bottom of the jar with clean blackcurrants, then sprinkle with shadberry. Pour cooled filtered drinking water, let it brew for a couple of minutes and pour the resulting infusion back into the container.

Prepare the syrup. To do this, place the liquid drained from the cans on low heat and let it boil. Pour in the required amount of granulated sugar and packaged citric acid. Let simmer for a few minutes.

Pour the resulting syrup into jars with blackcurrants and serviceberry fruits. Sterilize the jars with the resulting berry-currant drink in the same way as in the recipe above, observing exactly the same estimated time for jars of different sizes.

Roll up the resulting compote.

If you strictly followed the technology, the compote will acquire a sour-sweet taste without being cloying. This drink is sure to please both adults and little family members. If it is a little cloudy, then this is within normal limits.

See below for a video recipe for making shadberry compote.

I want to introduce you to an amazing berry called serviceberry. It grows on a small bush and ripens during the ripening season of raspberries and spanka cherries. Few people are familiar with irga, but it is very useful for the human body. It contains glucose, fructose, pectin, tannins, dietary fiber and essential microelements. Berries contain a lot of B vitamins and ascorbic acid.

The berries contain antioxidants that prolong youth and beauty, increase the body's defenses and have a beneficial effect on the cardiovascular system, and relieve stress. Irga is not at all a product that contains many calories. There are only 44 kcal per 100 grams of product. The berry has the ability to lower blood pressure, so you should not get carried away with it if you have hypotension.

It is clear that serviceberry berries can only be eaten in the summer, or they can be frozen. You can also preserve compote from this wonderful berry. It turns out to be an unusual and healthy drink. I will tell you how to make compote from serviceberry for the winter without sterilization. You only need three main products and a little time.

Compote of serviceberry and currants

Currants combine with shadberry and add a pleasant sourness to the drink. The berries must be thoroughly rinsed in a colander several times.

The compote takes 25 minutes to prepare.

Ingredients:

150 gr. serviceberry;
200 gr. red and black currants;
2.5 l. water;
150 gr. Sahara.

Preparation:

Pour water over the berries and put on fire. After boiling, add sugar.
Stir the serviceberry compote while cooking to prevent sugar from sticking to the bottom of the pan.
When all the sugar has dissolved, reduce the heat and simmer the compote for 15 minutes. This way the beneficial substances will be preserved in the drink.