Apple-cherry compote

1 kg apples

200 g cherry

syrup:

1 l water

2.5 glass sugar

Apples are thoroughly washed, cut into small slices and remove the core. Then the apple slices dipped for 2-3 minutes in boiling water, cooled and placed in jars mixed with cherries. Pour hot syrup (90-95&# 8242; C) and pasteurized at 85 � C: liter cans - 15 minutes, two-liter - 25, three-liter - 30 min. Sometimes sterilized in boiling water: liter cans - 5 min, two-liter - 8, three-liter - 12 min.