6 important points

1. Sort and rinse the berries. Overripe and green are not suitable for compote. For a richer taste, you can use more berries and change the amount of sugar. And if the drink turns out cloying, just increase the amount of water.
2. To get rid of worms in raspberries, place them in a bowl and soak them in a mild saline solution (about 1 teaspoon per 1 liter of cool water) for 5-10 minutes. Rinse afterwards.
3. Raspberry compote can be made for future use or drunk immediately. The cooking process is different, so choose the one that suits you best.
4. Each recipe is designed for a three-liter jar. Proportionately change the amount of ingredients if you need a different volume.
5. If you are going to preserve raspberry compote, be sure to sterilize the jars and lids.
6. Store blanks for the winter in a cool and dark place.

1. Classic raspberry compote

What you need

• water;
• 300 g of sugar;
• 600 g raspberries.

How to cook compote

Boil water in a saucepan. Add sugar, and when it dissolves, put the raspberries and cook for no more than 5 minutes. Then cover with a lid and chill.

How to prepare compote for the winter

Method 1

Put the raspberries in a jar and sprinkle with sugar. Fill with boiling water to the top. After roll up, twist a little so that the sand dissolves. Cover the jar with a towel or blanket. After complete cooling, put in the pantry.

Method 2

Place the raspberries in a jar and cover with boiling water. After 20-30 minutes, when the water has cooled, pour it into a saucepan and boil. Add sugar and cook for a couple more minutes until it dissolves. Pour syrup over berries and roll up. Wrap and leave to cool completely.

2. Raspberry compote with currants

What you need

• water;
• 300 g of sugar;
• 300 g raspberries;
• 300 g currants;
• 1 pinch of citric acid.

How to cook compote

Boil water in a saucepan. Add sugar, and after its dissolution – raspberries, currants and citric acid. Leave on fire for 5-7 minutes. Then cover with a lid and chill.

How to prepare compote for the winter

Pour currants into the jar first, and then raspberries. Add citric acid with sugar and pour boiling water about a third of the volume. Cover with a lid, put a towel on top and leave for 10 minutes.

Boil more water and fill the jar to the very neck and immediately roll it up. Wrap and leave to cool completely.

3. Raspberry compote with strawberries

What you need

• water;
• 250 g sugar;
• 300 g raspberries;
• 250 g strawberries.

How to cook compote

Dissolve sugar in a saucepan with boiling water. Pour in raspberries with strawberries and cook for 3-5 minutes after boiling. Cool under a closed lid.

How to prepare compote for the winter

Place strawberries and raspberries in a jar. Pour boiling water over, cover with a lid and leave for 20-30 minutes. Drain the water into a saucepan. Boil, add sugar and cook for 3-5 minutes until it dissolves.

Fill the berries with syrup so that the jar is full to the top. Roll up and wrap until completely cool.

4. Raspberry compote with cherries

What you need

• water;
• 200 g of sugar;
• 300 g raspberries;
• 200-300 g of cherries.

How to cook compote

Boil water and add sugar to it. After complete dissolution, put the raspberries with cherries and cook for 5-7 minutes. Remove from heat, cover and let cool.

How to prepare compote for the winter

Put the berries in a jar.

Boil water. Add sugar and cook for a couple of minutes until it dissolves. Fill the jar to the very top with the finished syrup. Cover with a lid and place in a saucepan on a stand or napkin. Fill with hot water so that it does not reach the top of the jar by a few centimeters. Bring to a boil and sterilize for 15-20 minutes. Roll up afterwards.

5. Raspberry compote with lemon

What you need

• 300 g of sugar;
• water;
• 600 g raspberries;
• 2-3 slices of lemon.

How to cook compote

Dissolve sugar in boiling water. Add raspberries and cook for 2-5 minutes. Throw in the lemon, turn off the heat, cover and let it cool.

How to prepare compote for the winter

Place raspberries and lemon slices in a jar.

Boil water with sugar. Pour the syrup into the jar and cover with a lid. Place in a saucepan on a stand, fill with water and sterilize at a low boil for 12-15 minutes. Then roll up the jar.