Assorted compote from golden childhood

Girls, let's share in this Temka recipes for assorted compotes, remember when there was a terrible shortage and a miracle seemed to be jars with screw lids, in my opinion there were Hungarian compotes - assorted in which there were whole and cherries, and plums, and peaches, and pears, and apples slices! And what a compote in them! moderately sweet. Maybe someone knows such a recipe? Share, plizz !!!!

Allsorts are sacred, but we don't eat fruit from compote, they are so spoiled, only liquid is drunk. Therefore, I put no more than a quarter of different fruits in a jar., A glass of sugar in a 3-liter jar. I really like the raspberry-cherry-currant red and black mix. Tasty pear halves with cherry plum, whole apples with apricots.

What is the cooking process itself? And here's another question, and when you add cherries or apricots with seeds, then how? vet like with bones is not recommended?

I put fruit in a jar, add a glass of sugar, pour boiling water, and put it in the oven. After it heats up to 100 degrees, I sterilize it for 25 minutes. I turn off the oven and leave the jars for another ten minutes. I take it out, roll it up or tighten it tightly, if with a screw. I turn it over and under the blanket for a day. They are so cute. Fruits with pits are not recommended to be closed if they stand for a long time, but with me they rarely live up to February

I cook syrup from water and sugar, pour it up to the top in fruit jars, sterilize 3 liters. jar 12 minutes, roll up, turn cans upside down.
If your compote is stored for no more than a year, then nothing will happen to you. In addition, seed cyanides decompose during sterilization, therefore I sterilize compotes.
Many people simply pour boiling syrup over the fruit, roll it up immediately, then wrap the jars until they cool.

And if the jars are 900 gr. , 2 liters how much sugar and how much to sterilize? and so that the compote is not very sweet. but sweet and sour, but without lemon?

My older sister has lived in Ukraine for 19 years, and I visited her every summer. how I liked it there! I had girlfriends there, and I’ll never forget how she brought me to her cellar, and there’s a huge room and on all the walls shelves with a 3 liter can and everything to the top in twists, and the compotes are visible invisibly, and which delicious ones (I tried) especially from yellow cherries, and now the compote is just barely sweet, so now I would know the proportions of sugar ...

This is the same proportion when it is not sweet, but just right. Well, if there is 1 glass for three liters, then for 900g a little less than a third.

Count the total volume of the dishes that are filled with fruit. If it is a multiple of three, then everything is simple (for example, for 15 liters of 5 glasses of sugar). For 1 liter of volume, 1/3 cup of sugar is used. Sterilize for 8 minutes. The water in the pan should reach the hangers of the jars. With this amount of sugar, the compote is not too sweet, but look at your fruit.

My older sister has lived in Ukraine for 19 years, and I visited her every summer. how I liked it there! I had girlfriends there, and I’ll never forget how she brought me to her cellar, and there’s a huge room and on all the walls shelves with a 3 liter can and everything to the top in twists, and the compotes are visible invisibly, and which delicious ones (I tried) especially from yellow cherries, and now the compote is just barely sweet, so now I would know the proportions of sugar ...

Yellow cherries need less sugar and lemon, otherwise it turns out sugary ...

Many simply pour boiling syrup over the fruit, roll it up immediately, then wrap the jars until they cool.

This is exactly what I do, only the syrup must be poured with a slide so that some of it spills out when you close the jar. They stand at home, without a refrigerator and for more than one year.

Girls, boys, tell me, pliz, the proportions of sugar for a compote of sweet tender fruits (apricots-peaches) and how long to sterilize jars with such a compote. I want as little sugar as possible, and as much fruit as possible in the jar, jars for a liter and a half, screw lids, storage in an apartment.
This year I discovered an interesting fruit - a hybrid nectarine called apricotine, it has a very bright peach flavor and the stone is easily separated. I froze enough, I also want to stock up compotes from them.