Ingredients

Title Value
1. The apples 1 kg
2. Sugar 200 gram
3. Water 1 L
4. Cinnamon 0.3 PC.
5. Clove 1 PC.
6. Lemon 1 PC.
7. Star anise 1 PC.

Cooking

1 . Stage

Wash and peel the apples and cut into 1.5-2 cm wide slices, removing the core. Do not discard the rinds, we will need them.

1. Stage. Wash and peel the apples and cut into 1.5-2 cm wide slices, removing the core. Do not discard the rinds, we will need them.

2 . Stage

In sterilized jars, place all the additives on the bottom, and then the apples tightly, up to the top.

1. Stage. In sterilized jars, place all the additives on the bottom, and then the apples tightly, up to the top.

3 . Stage

Pour a measured amount of water, boil for 5-7 minutes. Allow to infuse the same amount. On the decoction of the peels cook syrup. This method enhances flavor and aroma of compote (you can also use the peel when cooking jam). Boiling syrup pour jars up to the neck. Leave for 5 minutes. Air bubbles will be released from the apples, and the slices will shrink slightly.

1. Stage. Pour a measured amount of water, boil for 5-7 minutes. Allow to infuse the same amount. On the decoction of the peels cook syrup. This method enhances flavor and aroma of compote (you can also use the peel when cooking jam). Boiling syrup pour jars up to the neck. Leave for 5 minutes. Air bubbles will be released from the apples, and the slices will shrink slightly.

4 . Stage

Carefully drain the syrup, boil it again, and pour the boiling syrup over the apples until it overflows. Immediately screw on the boiled lids. Turn over, checking the tightness, wrap and leave to cool upside down.

1. Stage. Carefully drain the syrup, boil it again, and pour the boiling syrup over the apples until it overflows. Immediately screw on the boiled lids. Turn over, checking the tightness, wrap and leave to cool upside down.