Preserving recipe
Sugar-free cherry compote
Fruity cherry compote with no added sugar, hot-packed in water and safely preserved in a boiling-water canner.
25 min.
15 min.
8
4
Easy
Ingredients
800 ml water
Method
2. Bring 800 ml water to the boil in a large pan. Add the cherries, stir gently and return fully to the boil.
3. Pack the hot cherries into 4 hot jars of about 470 ml and cover with the hot cooking liquid. Leave 13 mm headspace, remove air bubbles, recheck the headspace, clean the rims and close.
4. Process in a boiling-water canner: 15 minutes up to 305 m, 20 minutes at 306–914 m, 20 minutes at 915–1829 m and 25 minutes above 1829 m. Start timing only when the water has returned to a vigorous boil.
5. Remove the jars, cool undisturbed for 12–24 hours and check the seals.
Storage
Store unopened, properly sealed jars in a cool, dark, dry place. Refrigerate after opening and use promptly.
Shelf life
For best quality, use within 12 months.
Safety note
Use only sound, ripe cherries. The jars must remain fully surrounded by boiling water throughout processing. Processing time must be adjusted for altitude. Never taste jars with a failed or bulging lid, leakage, mould, unusual odour, fermentation or other signs of spoilage; discard completely.