The cherry compote and blueberry

300 g cherries

300 g blueberries

for the syrup:

1 l water

400 g sugar

Cherries and blueberries are sorted, cleaned from stalks and wash thoroughly. Then the prepared cherries stack a layer of 3 cm on the bottom of the jar, then a layer of blueberries, and so alternated several times to fill the jars on hangers. Then pour the hot syrup and immediately sterilized 20 min (liter jars).