New recipes

Yellow cherry compote with lemon and mint


Wash the cherries well and break their tails, then drain them in a sieve. We wash the jars and sterilize them, together with the lids. Remove the jars and let them cool.

We fill 3/4 the jars with cherries. We pour water into jars, keeping space free of a finger. Pour the water from the cherries into a pot. Either we measure the water we put, or we put sugar in the eyes and taste the syrup and add more if needed, taking into account how sweet the cherries are. I put 300 grams of sugar and juice from a lemon and a half in 3 liters of water.

Put water on the fire with sugar and lemon juice to taste and bring to a boil. Turn off the heat and throw the mint in the hot liquid. Cover with a lid and let the liquid cool. The liquid must be warm when we put it over the cherries.

When the liquid is warm, remove the mint and pour it over the cherries. We put the lids and place the jars in a pot higher than the jars, on the bottom of which we put a towel. Put water up to 3/4 of the jar and put the pot on the fire. Boil for 20 minutes over medium heat from the moment it starts to boil. Turn off the heat and let the pot cool.

When they have cooled, take out the jars, label them and place them in the cold room.


Yellow cherry compote with lemon and mint - Recipes

I removed the core with seeds, so that only the hardest part remains. Usually a normal spoon is used, but for this operation I successfully used the multifunctional teaspoon for avocado, or for grapefruit as I have seen in supermarkets.

I cut the pulp into cubes, the size is random and according to preference, but you have to keep in mind that they will decrease quite a lot when cooked.

I put the zucchini in a large pot and covered it with water.

I mixed the sugar with the gelfix. Why did I put gelfix? Well, I wanted to make sure that it would get the consistency of my sweetness, not to swim through the jar the pieces of zucchini, like in a long soup.

I put the pumpkins back in the pot, I added the juice from the three lemons and the vanilla essence.

I added the sugar and mixed. I let it simmer for 15-20 minutes, effectively boiling time.

I sterilized the jars and then put the jam in them. I left them open until the next day, so that the jam would stick together well and make a crust.