So well known and delicious compote(uzvar, vzvar) is not only a drink for every day from fresh or dried berries and fruits, but also canned food or fruits boiled in syrup. Ease of preparation, the ability to attach seasonal fruits and berries, and then enjoy them in the winter - that's why we love compote.
The benefits and harms of fruit platter
It is believed that this drink is very useful, especially for children, but adults also drink it with pleasure. The broth with sourness is especially good on a hot summer day. After all, all fruits and berries contain vitamin C, which increases the body's immunity. Peach and apricot improve the work of the heart muscle, apples supply the body with iron, plums have a laxative effect, and sea buckthorn and cherries improve work nervous system, supplying it with vitamin B2.
Quince, like a pear, will help in the prevention of gastrointestinal diseases. In addition, quince contains tannins and pectins, which resist anemia and tuberculosis. Dried fruit platter is also a storehouse of vitamins and microelements, which is why dried fruit compote is so popular in the cold season.
But there is a flip side to the coin: too sweet a concoction is harmful to everyone who takes care of their health. It can provoke diathesis in children, allergic reactions, contribute to obesity and development diabetes. Sour collection will cause stomach pain, and a large number of eaten fruit platter can lead to diarrhea. Berries and fruits picked along the roads may contain heavy metals and toxins.
As with any food and drink, the main thing is to find the measure and choose suitable look and method of preparing compotes.
There are several different types compote.
- Uzvar- compote, in which fruit and berry grounds predominate (often from dried fruits). Distinctive feature- the drink is not boiled, but brought to a boil and insisted.
- Decoction (decoction) can be prepared with the addition of herbs, honey. Depending on the recipe, it is brought to a boil or boiled.
- Macedoine- fresh and scalded with boiling water (blanched) fruits, filled with syrup, for the preparation of which a different fruit and berry set was used. Used as a cold dessert.
- Canned compotes– twists long-term storage with a predominance of liquid or fruit.
- Habitual dessert refreshing drink fresh or frozen fruit platter with less sugar.
Uzvar
blast
Macedoine
Canned compotes
Component combination options
The choice of a fruit and berry mix for a drink depends not only on gastronomic preferences, but also on the presence or absence of allergies, the time of year, and the thickness of the wallet. You can use almost all fruits / berries. Compotes are brewed from one type of culture or from different ones. The main thing is that the fruits are healthy, do not contain rot and wormholes.
At the same time, in addition to fruit and berry slices, if desired, mint leaves, lemon balm, currants or cherries, honey or spices are added to the compote. The sweeter the fruit, the less sugar will be used. Here are some options for combining components:
- pear, lemon juice, mint;
- feijoa and apples;
- plums, apples, cherries, lemons, peaches;
- peaches and red currants;
- chokeberry and apples;
- pear and currant;
- whole peach fruits (for canning);
- apricots, citric acid, lemon balm (for canning);
- gooseberries, black and red currants;
- orange slices, mint and lemon peel;
- grapes and grape leaves;
- cranberries and lingonberries;
- strawberries, wild strawberries, cranberries and mint;
- cranberries and sea buckthorn;
- oranges, cherries, cloves and vanillin;
- strawberries with lemon;
- any frozen berries with honey;
- barberry berries (for canning);
- zucchini and sea buckthorn;
- zucchini and cherry plum;
- pumpkin, lemon, cloves and cinnamon;
- rhubarb and cinnamon;
- hybrid of blackcurrant and gooseberry (yoshta).
It will not be possible to choose your favorite taste immediately, and it is not necessary to do so. After all, this is the beauty of compote - every day a new taste.
And yet there are several fruits that are well known to the inhabitants of the middle lane, which are not customary to use in compote, and even more so in twists: bananas, persimmons, kiwi, pomegranates. Banana and persimmon are too soft fruits, they boil quickly. Kiwi is not rich in taste and aroma. Therefore, if you decide to cook kiwi compote, then they will give it a flavor fresh mint, clove and cinnamon.
Pomegranate is a southern fruit, so it is rarely used in recipes. But it is very tasty and useful product. And the compote from it turns out to be very tasty, even without the addition of others. fresh fruit and berries.
How to cook?
The principle of cooking compote for the winter and as a soft drink is too different. When canning, the berry-fruit preparation is immediately laid out in jars. Further, according to the recipe, they are covered with sugar and poured with boiling water. Either pour berry mix sugar syrup.
Whether to add citric acid as a preservative - each housewife decides in her own way. It depends on the concentration of sugar (if there is a lot of sugar, then the jars will stand without lemons), the desire to have compote with sourness and the place of storage. In the apartment of a bank without a preservative, it can explode, which will not happen in a colder cellar.
One of the simplest canning recipes for the winter is yoshta compote. The berry is so unpretentious that even in lean years it always gives a big harvest. The unusually high percentage of vitamin C makes it even more attractive. Yoshta does not boil at all in compote, so they usually put it in jars by about a third, so that later the berries can simply be eaten or used as a filling for pies.
And the preparation is done as follows:
- rinse the berries thoroughly (the tails may not be removed, and the leaves that accidentally fall into the jar make the taste even more interesting);
- sterilized jar (1.5-3 l) fill a third with a berry;
- cover with sugar for about a third of the can;
- pour boiling water over;
- screw the jar with a metal lid;
- turn the jar over and shake it several times;
- wrap the inverted jar for a day for slow cooling (in this case, all the sugar will gradually dissolve).
Second fundamentally great way canning fresh fruits and berries is pouring them with sugar syrup. For example, pumpkin compote for the winter can be made according to the following recipe:
- 2.5 kg pumpkin, peeled and cut into small cubes;
- pour water so that the pumpkin is completely in the water;
- add 200 g of apple cider vinegar;
- set aside for 2 hours;
- for syrup, boil water and sugar (4 l + 1.5 kg);
- put pumpkin cubes in the pan and cook for 10-15 minutes;
- Arrange the pumpkin in containers, top up the jars with syrup;
- add a lemon cut into small squares, cloves and cinnamon in each jar;
- roll up under metal covers and wrap for about a day.
The third canning method is using jar sterilization. Many do not like him, as you can scald yourself when taking out cans. But if the recipe does not provide pre-cooking, and storage conditions are not very reliable, it is better to use this method.
For example, this is how you can prepare sea buckthorn compote. For this:
- wash the fruits of sea buckthorn, pour into jars with a capacity of 0.5-1 l by about 2/3;
- fill with sugar syrup (0.4-0.5 kg of sugar per 1 liter of water);
- cover the containers with metal lids and put in a saucepan with warm water for sterilization (half-liter jars are sterilized for 15 minutes, liter jars for 20 minutes over medium heat so that the syrup does not splatter);
- remove the jars from the pan and immediately twist and wrap.
Since sea buckthorn is an oily berry, a bright orange oily film will appear on the compote. It is not necessary to remove it: sea buckthorn oil is very valuable product. Sea buckthorn is a storehouse of ascorbic acid. So that during heat treatment vitamin C is not destroyed, the water temperature should not be higher than 60 degrees.
Everything is much easier with the preparation of compote in a saucepan. Having decided on fruits and berries, divide them into solid ones ( hard apples and pears, for example) and soft (strawberries, strawberries, any frozen fruit). Very hard fruits are boiled for 10-20 minutes, and soft ones can not be boiled at all, but lowered into boiling water and immediately turn off the stove. If there are bright fruits in the mixture, then the compote must be infused for several hours to obtain a rich color. At the same time, the drink is gaining aroma and taste.
Ready compote is not stored for a long time - a maximum of 2-3 days in the refrigerator.
Here are some recipes for such a soft drink.
Compote of fresh pears:
- peel the fruits from the core and put in a pot of boiling water;
- add granulated sugar and a little citric acid to taste;
- boil for 15 minutes;
- to change the color of transparent pear compote 5 minutes before readiness, you can lower a piece of beetroot into the pan, which is removed after cooling.
Compote "Mojito" is very refreshing on a hot day, it takes 20 minutes to prepare from a minimum set of products:
- finely grate the zest of one lemon;
- remove the remaining peel and remove the white streaks;
- a small bunch of washed mint, peeled lemon, 4 tablespoons of sugar and one glass of water, beat with a blender;
- V three-liter pan pour in the whipped mixture and fill with water;
- lower the zest;
- boil;
- optionally add half a teaspoon of citric acid;
- boil for 2 minutes, and turn off the stove;
- compote insist 30 minutes under the lid, cool and filter.
Cooking Tricks
Finally, a few tips from professionals.
- If your house has a rather large thermos, then compote can generally not be boiled in a saucepan: put fresh fruits / berries, granulated sugar and spices in a thermos, pour boiling water and seal tightly. After 15 minutes, the compote is ready.
- To give a rich color to compotes, fruits, berries and even pieces of vegetables of bright colors are added. This applies to soft drinks as well. winter preparations. For example, apple compote often diluted with cherries, plums, mountain ash, yoshta.
- Children love not only to drink canned compote, but there is canned fruits. To do this, use medium-sized even hard apples, small pears, peaches, apricots, large plums. The core of apples and pears is taken out. But stone fruits are often left whole so that the fruit does not boil in boiling water. And the taste of the bone gives a special flavor to the compote.
- Many housewives put a large amount of fruit and berry mixture in jars so that in winter it can not only be eaten, but also put into pies.
- If your family does not like to eat berries from cooked compote, freeze them. This is a filling for future pies, and a filler for cottage cheese or yogurt.
- If small jars are used for compote, then they can be sterilized in the microwave. In this case, you need to cover the jars with glass lids, saucers, or not cover at all.
Health, as they say, you can not buy in the store. But to maintain it in good condition is very much within the power of any person. After all, as Hippocrates said: "Food should be medicine, and medicine should be food." So I advise you - use only high-quality, fresh and seasonal products.
I would like to offer your attention to prepare a compote - assorted summer seasonal fruits: apples, blackberries, black grapes and black currants. I have all the berries and fruits from my own garden, but you can use purchased ones, as long as they are not spoiled.
Compote - assorted fresh fruits- ingredients for 2.5 liters of compote:
Black grapes 100-120 grams of berries;
Blackcurrant 100 grams;
Blackberry 100 grams;
Apples 3 pcs.;
Sugar glass.
Assorted fresh fruit compote - recipe
As I said, be sure to make sure that all the berries you use in the compote will not be spoiled. Also, all fruits and berries must be washed before cooking, because it is not known how they were processed (if purchased), or what microbes settled on them in the wind.
Wash blackberries and black currants and put them into a saucepan. I don’t cut ponytails and twigs from blackcurrants, because this is an additional storehouse of vitamins.
We also wash the black grapes and pour into a saucepan. To replace black grapes, any other is quite suitable, be it white varieties, or seedless varieties.
I advise you to cut apples into slices, so you get more juice from them when cooking.
Pour all the ingredients for the compote with water, preferably purified, and put it on the stove to boil.
As soon as the water in the pan with fruit boils, pour sugar into it. Sugar you need 1 cup (if you like sweet compote), or less if you like compotes of moderate sweetness.
We cook our compote, as well as, after boiling again for 10 minutes, and turn off the fire. Cover the saucepan with a lid and let it cool down in this state. So the compote will cool and at the same time infuse, which will make its taste more saturated.
Not a single store-bought drink can be compared with fragrant homemade compote. Now we will tell you how to cook delicious fruit compote.
Fruit and berry compote
Ingredients:
- apples - 300 g;
- pears - 200 g;
- fresh berries - 300 g;
- sugar - 100 g;
- water - 3 l.
Cooking
First, prepare the syrup - pour water into a saucepan, put on fire, add sugar and bring to a boil. Add apples and pears, peeled and cut into slices, cook on medium heat for 15 minutes. After that, add the berries and continue to cook for another 5 minutes. Now turn off the fire, cover the pan with a lid and let the compote brew. You can serve it with pieces of berries and fruits, or you can pre-strain it.
fresh fruit compote recipe
Ingredients:
- apples - 6 pcs.;
- pears - 2 pcs.;
- cherry - 1 glass;
- lemon - half;
- sugar - to taste;
- water - 2.5 liters.
Cooking
Peel the apples and pears, remove the core and cut them into 6 pieces. Wash cherries and remove pits. We put the fruit in a saucepan, pour in the juice squeezed from half a lemon, water, add sugar to taste. Bring to a boil and cook for 7 minutes after boiling. Serve chilled.
Frozen fruit compote in a slow cooker
Ingredients:
- a mixture of frozen fruits and berries (cherries, raspberries, black currants, plums) - 300 g;
- water - 2.5 l;
- sugar - to taste.
Cooking
Frozen berries and fruits are rinsed with warm water and put in a multicooker pan. Pour in water, add sugar to taste. We set the mode "Extinguishing" and the cooking time is 1 hour 10 minutes. After the end of this mode, we do not open the lid of the multicooker, but let it brew for 30 minutes.
Fruit compote with melon
Ingredients:
Cooking
We clean the pear from the core, remove the stone in the peach, clean the melon from the skin and seeds. Cut fruits into cubes. Squeeze out the juice from the lemon. Bring water to a boil, add dates, sugar, lemon zest, spices. Cook for about 2 minutes over low heat. We spread the prepared fruits and cook for another 3 minutes. At the very end of cooking, pour in the lemon juice and turn off the fire. Cover the pot with a lid and leave until the drink cools down. Before serving, it is desirable to strain it.
Fruits and berries
Description
Ingredients
Steps
First you need to decide what ingredients you are going to cook compote from. Prepare them ahead of time, make sure they are reasonably fresh and undamaged. Since we will cover the fruits and berries in the compote as a whole, it is very important that they do not have any defects. Next, sterilize the jars, rinse the ingredients and start putting them in containers. First we decided to make a compote of peaches and cherries.
The next compote, which we will close for the winter, also contains peaches, but now there will be raspberries instead of cherries. Put fruits and berries in three-liter jar so that they don't get crushed or damaged.
The lids with which you will roll up the jars also need to be sterilized. To do this, boil some water in a saucepan and lower the lids there for five to ten minutes.
In another saucepan, you need to prepare the syrup. To do this, also boil water, throw sugar into it, based on the proportion of forty grams per liter of water, and bring the liquid to a boil.
While the syrup has not had time to cool, pour it into jars with fruits and berries. Be careful not to burn yourself or spill the liquid. You need to pour it so much that two centimeters are missing from the neck.
Next, sterilize the compote. To do this, boil water in a saucepan, cover its bottom with kitchen towel, and then place the drink cans on it. At the same time, do not forget to cover them with sterile lids.
Liter jars need to be sterilized for about five minutes, one and a half liter jars - 7-8 minutes, and three-liter containers should be in boiling water for fifteen minutes.
After the compote has undergone additional sterilization, you can remove the jars from boiling water and roll them up hermetically with lids.
Turn the finished drink from fruits and berries for the winter upside down, cover with a warm blanket and leave to cool for a day. After that, the compote will be ready for use or storage. It is best to keep cans of drink in the cellar or refrigerator. Now you know how to cook compote from fresh berries and fruits for the winter quickly and easily.
Bon appetit!
Compote of apples and chokeberry.
Ingredients:
- 1 kg apples
- handful of chokeberry
- 400 g sugar
- 3 liters of water
Cooking method:
Rinse the apples, cut into halves and remove the core. put apples and chokeberry into sterilized jars, filling them for 13. Bring water to a boil, add sugar, boil for 2 minutes. Pour boiling syrup over fruits. Cover the jars with sterilized lids, let stand for 5 minutes. Then drain the syrup, bring to a boil again and pour over the fruit. Roll up jars with compote from fresh fruits and berries, turn over and wrap until completely cooled.
Rowan-apple compote.
Ingredients:
- 1 kg apples
- 1 kg rowan
- 500 g sugar
- 500 ml water
Cooking method:
Cut the apples into 4 parts, cut out the core, peel. Prepare rowan berries, mix with apples, put in jars, pour boiling syrup. Sterilize jars filled with compote from fruits and berries at a temperature of 90 ° C: 0.5 l - 20 min, 1 l - 30 min. Then roll up and wrap until cool.
Ingredients:
- 1.5 kg pears
- 300 g currants
- 200 g sugar
Cooking method:
To prepare a compote of fruits and berries for the winter according to this recipe, pears and currants must be washed in running water. Peel the pears, cut into quarters. Remove stems from currants. Put fruits and berries in 3-liter jars, cover with sugar, pour boiling water over and roll up immediately. Turn the jars over and wrap well until completely cool.
Ingredients:
- 3 kg peaches
- 600 g sugar
- 3 liters of water
Cooking method:
To prepare fruit compote according to this recipe, peaches need to be blanched in boiling water for 3 minutes, cooled in ice water and peel off the skin. Cut the prepared peaches into 2 parts, put them in jars, filling them by 13. Prepare sugar syrup, pour into jars, immediately roll up, turn over and wrap until completely cooled.
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Ingredients:
- 1 kg apricots
- 400 g sugar
- 5 g citric acid
- a few sprigs of melissa
Cooking method:
Before doing this homemade compote, apricots need to be washed, put in a sterilized 3-liter jar, filling it by 13, put lemon balm. Pour half boiling water, add sugar and citric acid, let stand for 5-10 minutes. Then pour boiling water to the top, roll up and wrap until cool.
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Ingredients:
- dense apricots
Cooking method:
For this recipe for fresh fruit compote, apricots need to be divided into halves, stones removed. Halves of the fruit carefully put in jars, pour boiling water to the top, cover with lids. Sterilize jars with a volume of 0.5 l for 1 2-15 minutes, 1 l - 20 minutes. Then roll up and wrap until cool.
Ingredients:
- 1 kg plums
- 450 g sugar
- 1 liter of water
Cooking method:
Place the prepared plums in jars, pour over boiling sugar syrup and let stand for 3 minutes. Then drain the syrup, bring to a boil and pour into jars again for 3 minutes. Repeat the procedure again. Jars with fruit compote prepared according to this recipe immediately roll up, turn over and wrap for a day.
Ingredients:
- 300 g raspberries
- 300 g blackcurrant
- 2 liters of water
- 400-450 g sugar
Cooking method:
To prepare compote from fresh berries according to this recipe, raspberries and currants need to be sorted out, washed, put in a sterilized 3-liter jar. Pour in hot syrup, roll up and wrap until completely cool.
Ingredients:
- 1 kg plums
- 300 g sugar
- 250 ml dry red wine
- 250 ml water, 1-2 cloves
- cinnamon and vanilla to taste
Cooking method:
To prepare a fruit compote according to this recipe, strong ripe plums must be washed, freed from the stalks, cut in half, and the seeds removed. Put prepared plums in sterilized jars. Boil wine, water, sugar and spices, strain. Pour hot syrup over plums. Cover the jars with sterile lids, sterilize for 5 minutes. Then roll up, wrap and stand until completely cooled.
Ingredients:
- 400 g gooseberries
- 400 g blackcurrant
- 400 g redcurrant
- 600 g sugar
Cooking method:
Put the berries in prepared jars, add sugar, pour boiling water to the top and roll up. Shake the jars a little to dissolve the sugar, turn over and wrap until completely cool.
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Cherry compote with spices.
Ingredients:
- 500 g cherries
- 2 cloves
- allspice peas to taste
Cooking method:
Before cooking compote from berries according to this recipe, the cherries must be washed in running water, cleaned of stones. Put in jars, filling them to 23, pour boiling water to the top. Then drain the water, add cloves and peas of allspice to it, bring to a boil and pour over the cherry again. Sterilize jars in boiling water for 1 3-15 minutes, then roll up.
Grape compote.
Ingredients:
- 800 g grapes
- 600 g sugar
Cooking method:
For this simple recipe compote from berries for the winter, grapes should be washed well, spoiled berries should be removed, and water should drain. Fill jars with grapes no more than half. Boil water, pour grapes, cover the jar with a lid, let stand for 5-6 minutes. Then drain the water, boil again, add sugar, pour over the grapes, put citric acid directly into the jar and immediately roll up. Turn jars over, wrap and leave to cool.
Ingredients:
- 700 g gooseberries
- 500 g sugar
- 2 lemon slices
- a few sprigs of mint
Cooking method:
Wash the gooseberries, remove the stalks and ponytails. Put the berries in a jar, add mint and lemon. Pour boiling water, leave for 15-20 minutes. Then drain the water, bring to a boil, add sugar and pour into a jar. Banks with berry compote prepared for the winter, you need to roll up and wrap up for a day.
Ingredients:
- 2 oranges
- 250 g sugar
- 6 g soda
Cooking method:
Peel oranges, divide into slices, blanch for 30-40 seconds in boiling water with the addition of baking soda. Then rinse under running water, pour cold water, hold for 1 hour. Put the prepared slices into jars of 0.5 liters, add sugar, pour boiling water. Sterilize for 20 minutes (time indicated for jars with a volume of 0.5 l). Then roll up and wrap until cool.
Ingredients:
- 1.5 kg cherries
- 500 ml water
- 150 g sugar
Cooking method:
To prepare compote from berries according to this recipe, the cherries must be washed in running water, and the stalks should be separated. Put the berries in jars, pour boiling syrup, cover with lids and sterilize: 0.5 liter jars - 15 minutes, 1 liter - 20 minutes. Then roll up, turn over and wrap until cool.
Ingredients:
- 2 oranges
- 1 kg cherries
- 300 g sugar
- cloves and vanilla to taste
Cooking method:
Before you cook fruit and berry compote according to this recipe, oranges need to be washed, cut into circles, and pitted. Peel the cherries from the stalks, rinse in running water. Put oranges and cherries in jars, filling them for 12. Add sugar, spices, pour boiling water and sterilize for 15 minutes. Then roll up and wrap until completely cool.
Ingredients:
- 600 g barberry
- 550 g sugar
- 450 ml water
Cooking method:
Sort the ripened barberry berries, rinse thoroughly under running water, separate the stalks. Put the prepared berries in heated jars, pour boiling sugar syrup. Sterilize at 100°C for 20 minutes, then roll up.
Ingredients:
- 500 g wild strawberries
- 400 g sugar
- 1 liter of water
- 2 g citric acid
Cooking method:
Rinse strawberries in running water, separate the stalks. Put the berries in jars, pour boiling sugar syrup, add citric acid. Jars with berry compote prepared according to this recipe should be covered with lids, sterilized in boiling water for 3-4 minutes. Then roll up and wrap until cool.
Ingredients:
- 300 g apples
- 300 g quince
- 300 g plums
- 300 g grapes
- 400 g sugar
- 1 liter of water
Cooking method:
Wash all fruits well. Quince and apples cut, peeled from the core. Blanch apples and plums for 4-6 minutes in boiling water, put in jars, shifting with quince and grapes. Pour hot sugar syrup, sterilize for 20 minutes, roll up and wrap until cool.
Ingredients:
- 1 kg apples
- 200 g cherries
For syrup:
- for 1 liter of water - 200-400 g of sugar
Cooking method:
To prepare compote from berries and fruits for the winter according to this recipe, apples must be thoroughly washed, cut into slices, core removed, dipped in boiling water for 2-3 minutes, and then cooled in cold water and put in jars mixed with cherries. Pour hot syrup (90-95 ° C) and pasteurize at 85 ° C: jars with a capacity of 1 l - 15, 2 l - 25, 3 l - 30 minutes.
Here you can see a selection of photos for recipes for compotes from berries and fruits:
Compote of zucchini and sea buckthorn.
Ingredients:
- 400 g zucchini pulp
- 200-250 g sea buckthorn
- 400 g sugar
Cooking method:
Put chopped zucchini and sea buckthorn into prepared jars, add sugar, pour boiling water to the top. Sterilize for 15 minutes, roll up. Shake the jars a little to dissolve the sugar, turn over and wrap until completely cool.
Compote of zucchini and cherry plum.
Ingredients:
- 400 g zucchini
- 200 g cherry plum
- 200 g sugar
- 1 liter of water
- citric acid on the tip of a knife
Cooking method:
Before you make such a compote at home, you need to sort out the cherry plum, separate the stalks, and wash it. Wash the zucchini, peel and cut into strips. Put the berries and vegetables in 3-liter jars, pour boiling water for 20 minutes, then drain the water. Repeat the procedure again, use the drained water to prepare the syrup. Add sugar and citric acid to it, bring to a boil. Pour syrup into jars, roll up and wrap until completely cool.
Ingredients:
- 600 g pumpkin
- 14 lemons
- 50 ml vinegar
- 1-2 cloves
- cinnamon to taste
For syrup:
- 1 liter of water
- 400 g sugar
Cooking method:
Wash the pumpkin, peel, cut into cubes, pour 1 liter of water, add vinegar, leave for 2 hours. Then drain the water. Prepare the syrup, lay out the pumpkin cubes, cook for 10-15 minutes. Place hot pumpkin with syrup in a jar, add lemon and spices. Sterilize for 20 minutes, roll up and wrap until cool.
Ingredients:
- 600 g rhubarb
- 400 g sugar
- 600 ml water
Cooking method:
Wash the rhubarb in running water, peel, cut into pieces, put in enamelware. To sprinkle a small amount sugar, leave for 4-6 hours. Then put in jars, pour boiling sugar syrup, sterilize for 15 minutes. Roll up and wrap until cool.
