Compotes made from grown berries and fruits are much healthier and tastier than purchased ones. Each housewife has her own recipe for canning and the amount of ingredients such as sugar and berries / fruits varies.
In order for the compote to be really tasty, it is important to maintain certain proportions of ingredients during its preparation. The most delicious drink is obtained if a three-liter jar is filled by 1/3 (not less) with berries or fruits, and the amount of sugar is poured in at the rate of 250-450 grams, depending on the sweetness of the fruit and the taste preferences of those for whom the product is being prepared. Moreover, the more acidic the fruit, the more sugar you need to pour in and vice versa. For example, when preparing compote from red and black currants, sour apples and strawberries, cherry sugar, 400-450 grams are taken, and in some cases up to 600 grams, when the jar is half filled with berries.
To prepare compotes from sweet fruits - apricots, grapes, raspberries, peaches and others, a little granulated sugar is required, usually up to 200-250 grams, when filling the jar with sweet fruits by more than 1/3, sugar can be omitted at all. It is important to remember that the absence of this ingredient will not at all affect the safety of the blanks, especially if the cans were pre-sterilized well and were closed according to all the rules.
From the above, we can conclude that the amount of sugar for compote is a variable figure, and in order not to be disappointed in the taste of the drink in winter, it is better to make your first preparations according to proven recipes from books or close relatives. In the future, having gained a little experience, it will be possible to experiment with the amount of sugar and fruits, mix different fruits and berries and get drinks of different taste.
