During the fruit ripening season, in order to preserve the harvest throughout the winter, housewives begin home preparations. Among sweet preservation in count closed cans Only compote will be a worthy competitor to jam. It helps to save healthy vitamins gifts of summer, which is many times superior to colorful packages of store-bought juices. Prepare delicious drinks from different fruits and berries, whole or in slices, according to classic or original recipes. Plum as possessing healing properties fruit, prepared in the form of compotes, juices, frozen, dried.
How to choose and prepare plums for canning
Before canning plums, you need to select and prepare them correctly. For harvesting fruits that are a hybrid of thorns and cherry plums, take dense ones, preferably slightly unripe ones. Varieties with thin peels, overripe fruits or with black spots are not suitable for canning as a drink for the winter. Making jam from them or freezing them for filling is ideal. A tasty drink is made from whole plums of the “Hungarian” variety, but they must first be blanched or pierced with a needle without removing the seeds.
How to prepare plum compote for harvesting for the winter
In winter, the body will need many vitamins and minerals. Plum, rich useful substances It is quite suitable for supporting the immune system, so compote for preparation is a relevant product. A drink is prepared based on water and sugar. By observing the proportions, you can make a fragrant plum compote different sweets: from rich sweet to sour taste. Cover the plum for future use either alone or with the addition of cherry plum, orange, lemon, apples and other fruits.
With bones
The simplest recipe plum compote suggests that you don’t even need to remove seeds from the fruit. This helps speed up the canning process, which in some cases (if the harvest is large) becomes a life-saving option. To make the drink rich, the fruits are pricked before preservation, but this is not necessary, especially if you will be sealing light, sugary varieties. For a drink made from plums with pits (per 3 people) liter jar) take:
- 400-600 g of fruit;
- 150 g sugar;
- water (the volume of the jar to the brim).
- Pour fruit into clean glass jars, previously sterilized with boiling water.
- Cook sugar syrup, pour it over the fruit.
- Home-canned food is sterilized for about half an hour, covering it with lids and maintaining the level “up to the shoulders.”
- Then the jars are rolled up with tight lids, turned over, and allowed to cool before storing.
Delicious compote of yellow plums and apples
On the eve of autumn, it is a favorable time to pickle vegetables and cook compotes from berries and fruits. Many housewives have prepared apricots for future use, and now it is the turn of plums, apples, grapes, and peaches. Drinking compotes from berries and fruits in winter is very beneficial for the immune system. Drinks are made both individually from each type and assorted. When using a tandem of yellow plums with ranetka apples, homemade fruit drink acquires a delicate sweet and sour taste.
Ingredients for cooking homemade drink:
- 15 pcs. drain;
- 6-7 pcs. apples;
- 200 g sugar;
- 1.2-1.3 liters of water.
Preparation:
- Wash the fruits, cut the apples into four parts, removing the core, and divide the plums in half, removing the pit.
- Fill the jar with the prepared fruits, pour hot boiled water. Let it sit for a quarter of an hour.
- Drain the water from the jar, boil again, adding sugar and boiling the syrup until it is completely dissolved.
- Fill the jar with the prepared syrup, roll it up with a tight lid, and turn it over. We remove the homemade preparation for storage when it has completely cooled down.
Concentrated assorted compote with plums, peaches and apples
The most healthy and tasty homemade compote is obtained on the basis assorted fruits. It accounts for the majority of the can's volume. The concentrated drink turns out to be very aromatic, and the short duration heat treatment helps preserve vitamins and minerals. The use of such natural preservation with high nutritional value Helps improve your health while it’s winter outside.
For a 3 liter jar you need to take following ingredients:
- 400 g plums;
- 300 g peaches;
- 600 g apples;
- 200-250 g sugar;
- 1 liter of water.
Step-by-step cooking recipe:
- Wash the fruits thoroughly, remove the core from the apples, cut into quarters. Cut plums and peaches into halves, remove pits.
- Place fruits prepared for canning in a jar to the top.
- Separately prepare sugar syrup, which must be brought to a boil to pour over the fruits.
- It is necessary to sterilize the workpiece for at least 15 minutes, the level of boiling water should reach the “shoulders” of the glass jar.
- Roll up the finished compote with a tight lid, turn it over, leaving to cool completely.
Recipe for whole plums and apricots without sterilization
Preparing homemade compotes from various fruits for the winter completely justifies the time spent on preparation. The naturalness of such a product is beyond doubt, and along with the benefits, it guarantees excellent taste qualities. Medicinal properties plums are useful for people suffering from constipation, as this fruit has a laxative effect. Preservation without sterilization promotes maximum conservation valuable substances, and this plum compote is prepared faster.
- 12-14 pcs. plum (small variety);
- 10-12 pcs. apricot;
- 300 g sugar;
- 1.3 liters of water.
Recipe:
- Wash the fruits without removing the seeds, add them to glass jar.
- Boil water, pour it into prepared containers with fruit, let stand for 10-15 minutes.
- Pour into a saucepan, add sugar and boil.
- Pour sugar syrup over the fruits, roll up the lid tightly, and leave the compote until it cools completely.
Cherry compote and pitted plums in a slow cooker
IN household There is always a job for a slow cooker in the kitchen. This device has no equal when you need to get a rich, rich-tasting compote. If you have dried fruits, prunes, mint, frozen berries, fresh fruits– everything from which drinks are made, the multicooker will preserve their taste, color, beneficial features. Use this type household appliances and for home canning. To stock up useful compote for the long winter months, you need to take:
- 500 g plums;
- 500 g cherries;
- 200 g granulated sugar;
- 1 liter of water.
- The fruits are washed, doused with boiling water, rinsed cold water.
- The fruits prepared for preservation are placed in a sterilized glass jar.
- The multicooker is turned on at a temperature of 160 degrees, bringing the water in the bowl to a boil. Then they fall asleep granulated sugar, leaving to simmer for about 5 minutes.
- Fill the jar with the prepared syrup so that it slightly overflows the top.
- To prepare for the winter, place the container with plum compote in a multicooker, fill the bowl clean water, boiling lasts 10 minutes.
- Next, all that remains is to roll up the lid and let the preservation cool completely.
Fragrant pear and plum compote without sugar
Diet option homemade sugar-free drink will please your taste true connoisseurs natural preserves. The fruits are prepared in own juice. To home preparation pleased with its beneficial properties for a long time, and it was enough for all the winter months, they use a preservative - citric acid or fresh lemon. The advantage of homemade compotes without sugar is that they are easy to prepare and require a minimum of time. If you like to drink flavored drinks, use Redmond pears.
Ingredients:
- 12-15 pcs. drain;
- 3-5 pcs. pears;
- 1 teaspoon of citric acid;
- 1.2 liters of water.
Preparation:
- Wash the fruits thoroughly, chop the plums, cut the pears, removing the core.
- Place everything in a jar, pour boiled water over it hot water, with citric acid pre-dissolved in it.
- Sterilize the jars for 15 minutes, roll up, and leave until completely cool before storing.
Video
During the season of preparing fruit for the winter, do you always have proven recipes on hand? Then it's time to try original ways conservation. No store-bought juice, made according to GOST, cannot be compared with homemade preparations for the winter, and compotes, useful in all respects, are no less tasty, aromatic, and attractive than the famous “Globe”. Plum juice based on sugar syrup or in its own juice, reasonable caloric content - these are just some of the benefits that you will learn about from this video:
When stockpiling for long periods winter evenings It’s not complete without adding compotes. A wide variety of compotes will make eating a birthday cake even more appetizing, and just on a weekday, compote quenches your thirst well, while filling the body with vitamins. To treat yourself to something tasty, you can make plum compote for the winter.
For preserving compote, varieties of plums in which the pit comes off easily are more suitable:
- Hungarian;
- Italian eel;
- Late prunes;
- Renclaude et al.
We’ll talk about how to close plum compote for the winter a little later, but for now - small recommendations using the technology of rolling plum compote.
So, the fruits for compote must be whole, not damaged by pests or mechanically. To make the compote rich, you need to choose a well-ripened plum. If the fruits are too large, they are cut, but small ones can be rolled up whole.
Canned plum compote with pits remaining must be consumed within a year, otherwise the pits will begin to leak. harmful substances, and the compote will turn from useful into harmful.
It is known that plums have quite thick skin. To facilitate the process of saturating plums with sugar during sterilization of compote, they must first be blanched. To do this, add baking soda (1 tsp) per liter of water and immerse the plums in very hot water for a maximum of 5 minutes. To prevent the fruit from bursting during processing, they are pricked with a needle or toothpick.
After the specified time, remove the fruit and place it in ice water. After this procedure, the skin will become covered with mini-cracks and sugar will pass inside the fruit faster, and the plum will not fall apart during the sterilization process. And “bathing” in ice water will preserve the plums’ color.
As already noted above, to prepare plum compote for the winter, only ripe plums are selected, since the sweetness of the fruit also affects the amount of sugar in the compote: the riper and sweeter fruits, the less sugar needed.
When making plum compote for the winter, it is worth considering the fact that these fruits contain a lot of acid, so it is better to use varnished lids for closing.
To diversify or improve the taste of plum compote, various seasonings (cinnamon, cloves, vanilla), as well as other fruits, are added to it during preservation. In general, there is nothing complicated about how to cook plum compote over the winter, you just need a little time and desire.
Plum compote for the winter
This simple recipe for making plum compote for the winter does not require preliminary blanching. For canning you will need large fruits.
Components:
- granulated sugar – 750 g;
- large plums - 3 kg;
- water – 1.5 l.
Cooking steps:
Compote of blanched plums
Another simple plum compote for the winter. In this recipe, medium-sized plums, which are used as a whole, are treated in a soda solution before placing in jars.
Components:
- sugar – 900 g;
- medium-sized plums – 3 kg;
- water – 1.5 l.
Cooking steps:
Plum compote “Yummy” without adding water
Very delicious compote You can make it from plums for the winter if you make it without water. Its only drawback is that some may find it too concentrated, because the plum in the jar will contain its own juice. But this is not scary, the compote can always be diluted with water before use.
So, to prepare compote you need to take:
- granulated sugar – 500 g;
- prunes – 3 kg.
Cooking steps:
Renclod plum compote - video
Plum compote with pits
There is also accelerated recipe canning plum compote that does not need to be sterilized is a plum compote without removing the pits.
For compote for 1 three-liter bottle you will need:
- water – 2.5 liters;
- sugar – 1 glass;
- plums – 500 g;
Step-by-step preparation:
Compote of plums and apples “Vitamin”
Compote from homemade plum and apples growing in the garden will become real vitamin cocktail, and it’s easy to prepare.
Ingredients (for one three-liter jar):
- sugar – 350 g;
- hard plums – 0.5 kg;
- water – 2 l;
- medium-sized – 1 kg.
Cooking steps:
Compote of plums and pears
For cooking vitamin compote you need to take fresh plums, and if you add pears to them, this will only increase the amount of vitamins in the compote. Pear renders positive action on bladder, kidneys and liver, and also has an anti-inflammatory effect.
Preserving plum and pear compote has one caveat - before putting the pear in a jar, you need to boil it a little.
Ingredients (for 1 three-liter bottle):
- granulated sugar – 200 g;
- water – 1 l;
- plums – 400 g;
- hard pears – 1 kg;
Cooking steps:
Plum compote with red wine and spices
Components:
- water – 750 g;
- wine – 0.75 l;
- sugar – 750 g;
- ripe plums – 3 kg;
- cloves - 2 pieces;
- vanilla
- cinnamon.
Cooking steps:
A homemade plum compote will brighten up the winter new year holidays and just make your family happy rich taste And wonderful aroma. Bon Appetit everyone!
I indicate approximately the amount of fruit. After all, you may have more or less of them.
Previously, three-liter containers were filled with fruit almost to the throat and there was little liquid; the consistency was somehow dense and viscous. Nowadays they like it more when there is a lot of drink in the can, and the fruits are not even always eaten. Therefore, look according to your taste and decide how much plum you will take.
There are two ways to prepare the drink: with and without sterilization. Well, we all know how to sterilize (there is a recipe below), but we don’t really like it and therefore we are looking for options without it.
There are two ways to prepare compote without sterilization:
- with a single pouring of boiling water over the fruit and subsequent twisting
- or using the double pouring method with pre-heating of the fruit.
It's actually very simple, so let's start preparing this divine drink for the winter.
For flavor, you can add herbs and spices to the compote: cinnamon, clove inflorescences, mint or lemon balm.
I know housewives who don’t like to make plum compote because the fruit bursts when exposed to boiling water. But this can be avoided.
- Firstly, take fruits that are dense and elastic and of medium maturity.
- Secondly, pierce the fruits with a toothpick or fork in several places.
This recipe describes the most popular cooking method - the double pour method.
Ingredients:
- 250 g sugar,
- 500 g plums.
Preparation
We wash and sort the fruits. We remove all substandard, wrinkled and overripe fruits. It is better to send them for jam or jam.
We sterilize three-liter bottles. I'm used to doing this over steam, but there are also...
Place plums in sterile jars. So that they occupy a third of the capacity.
Boil water and pour it over the fruit to the very top. Cover with a lid.
During this time, the fruits will warm up and be treated with boiling water.
After 20 minutes we put it on the jar nylon cover with holes and pour the infusion back into the pan.
Now add sugar to the drained syrup. If you poured syrup from two three-liter jugs into a saucepan, then you need to add 2 cups of sugar.
After the filling boils, fill the jars to the top and screw on the lids.
We check whether air enters the container. If not, then we send the jar “under a fur coat” for natural sterilization and cooling.
You can store the compote at room temperature. But it’s still better to put them in a cool place.
Recipe for pitted yellow plums with citric acid
You can also make compote from pitted plums. For example, let's take yellow variety. However, the recipe itself is universal for any type of this fruit. Let's look at the example of sterilizing jars.
There is also a seedless cooking option, when the fruits are first blanched in boiling water for five minutes. Then the drink can not be sterilized. However, the appearance of the boiled halves in a jar will not be very beautiful.
Compound:
- 0.5 kg plums,
- 1 liter of water,
- 300 g sugar,
- 0.5 tsp lemons.
Preparation
Remove the pits from the plums.
Fill a sterile jar one-third full with the halves. Add some lemon there and go cook the syrup.
Bring 1 liter of water to a boil, mix with sugar. Bring to a boil and pour boiling water into the jars.
Take a deep pan and cover the bottom with a towel or napkin. This is important so that the glass does not burst when heated.
We display banks. Pour warm water into the pan so that the jars do not burst. Sterilize for 25 minutes, then immediately tighten the containers with boiled lids.
How to cook delicious plum compote with lemon (orange)
An unusual compote is made with the addition of citrus fruits. Since plums can be very sweet and cloying, and lemon or orange dilute them well with their sourness.
We use the one-time pour method.
Compound:
- 20 pieces of plums,
- 2 slices of lemon or orange,
- 1 cup granulated sugar.
Preparation
We wash the fruits well, removing all overripe or damaged fruits.
We sterilize jars.
Place the plums in a clean jar.
We cut the lemon or orange into rings along with the peel and immediately put them in jars.
Boil 1.5 liters of water. It is better to do this on fire in a saucepan. Some people boil water in a kettle and pour it over the preserves. But if scale from the kettle gets into the jar, the jar may explode.
Pour in the sugar and pour boiling water right up to the top of the jars and immediately roll them up.
Turn over and shake well to dissolve the sugar. We put it away for storage.
The best recipe for plum compote with apples without sterilization
Apples also complement the drink well. We will use double filling, because they take longer to warm up than plums.
Compound:
- apples - 450 g,
- plum - 400 g,
- sugar - 300 g,
- citric acid - 0.5 tsp.
Preparation
We put 2 liters of water to boil.
And we begin to peel the apples. We cut the fruit into 4 parts and cut out the core.
Immediately place the slices in jars. After them we lay out clean plums.
Fill three-liter bottles with boiling water. We wait about 10 minutes. Then we pour the infusion through the lid into the pan.
Now pour sugar and lemon into the water. Let it boil for 1 minute and pour into jars.
We seal them with sterile lids and send them to cool under a layer of warm cloth.
Plum drink with pears
Love too. And together with plums, they acquire a very beautiful shade.
Sugar varies depending on the sweetness of your fruit. If the pears are sour, then take 400 g, if they are sweet, then 280 g.
Let's take:
- 500 g plums,
- 4 pears,
- 400 g sugar.
Preparation
We wash the plums and remove the tails from the pears. We sort all the fruits and remove crumpled, burst or overripe fruits.
Prepare the syrup. To do this, pour water into a saucepan and dissolve sugar in it.
Separately, set the jar to be sterilized.
We put the fruits in a three-liter container.
Pour hot syrup into a jar. Cover with a lid and wait 10 minutes. Then pour the syrup into the pan.
Boil and pour again. Screw on the lids and check for leaks.
How to prepare Assorted compote, video
It happens that there are several types of fruits. Everything in bits. For richness, I suggest combining them together and preparing a delicious Assorted compote.
Look detailed video recipe.
You can add absolutely any fruits and berries.
A simple recipe for plums and chokeberries
With chokeberry, the taste of the drink is not so cloying, and the color resembles ink. It seems unusual to me, but very beautiful.
Let's take:
- 300 g plums with pits,
- 200 g chokeberry,
- 300 g sugar,
- 0.5 tsp citric acid.
Preparation
Place washed and dried plums and chokeberries into a sterile jar.
Pour boiling water over them for 15 minutes.
Drain the water, add sugar and lemon, and boil again.
Fill the jars to the top with syrup and screw them on.
Unusual plum compote with zucchini
There are very unusual recipe with zucchini. Just recently I learned that not only compotes, but also jam are prepared from this vegetable. Overall, this drink is definitely worth trying. You can't feel the zucchini in it at all, but it gives it a softer taste.
Compound:
- zucchini – 300 g,
- plum – 300 g,
- sugar – 300 g,
- 0.5 tsp. lemons.
Preparation
We divide the zucchini into parts if there is no small fruit. Clean, remove the center and cut into pieces.
We put them in a three-liter container.
We make punctures on the plum with a fork or toothpick. And put it in a jar with the zucchini.
Pour boiling water over them for 10 minutes.
Then we pour it into the pan through a special nylon lid with holes or a strainer.
Let this infusion boil again. We dilute sugar and lemon in it until dissolved.
After boiling, fill the jars up to the neck and close the lids.
Recipe for apricots in jars with a screw top
Delicious on its own. But with plum it gains beautiful colour and a little sourness. In general, I prepare this combination only in September, when these fruits are sold at a very low price.
For a 3 liter jar we take:
- 9 apricots,
- 9 plums,
- 250 g sugar.
Application
Soak the fruits in a basin and wash them with a soft sponge. Prick the plums with a toothpick.
To the bottom of the sterile, still bitter jars put sugar.
We put the fruits in it.
And fill them to the top with boiling water.
Screw on the boiled tin lid.
It is better to take new screw caps. Inspect them for damage and color. There should be no rust anywhere.
We turn the jar over several times so that the sugar dissolves and at the same time check it for leaks.
The best recipe for a drink made from plums and grapes
A festive drink can be prepared with the addition of grapes. This great alternative store-bought juices. Our children really like to drink this kind of compote. New Year and Birthday.
Let's take:
- 0.4 kg plums,
- 0.4 kg grapes,
- 0.2 kg sugar.
Place plums and grapes in clean jars. Pour boiling water over them. After 10 minutes, drain the water. Pour sugar into it, stir and put it on the stove to boil.
Fill the jars a second time and screw on the lids.
Take any grapes. I like it better with the Isabella variety. I have loved this scent since childhood.
Thank you for your attention and wish you successful conservation!
To prepare compote from plums for the winter, select fleshy fruits with a small, easily separated pit. All types and varieties of plums can be preserved: mirabelle, hungarian, cherry plum, tkemali, etc. Small and unripe plums can be preserved whole, but large ones are better cut in half and remove the pits. If you still decide to leave the seeds, remember that storing such compotes for more than a year is not recommended. It is better to blanch fruits with thick skin, since when pouring boiling water or cooking it can burst, and in the end you will not get a beautiful compote, but a shapeless mass. Blanch plums in hot water no longer than 10 minutes, after which it is immediately immersed in cold water (ice can be added to the water). When properly processed, the skin of plums becomes covered with a fine network of cracks, through which the syrup easily penetrates into the fruit. Sometimes you can get by with simply piercing the drains. You need to prick the plums with a thick stainless steel needle or a wooden toothpick, piercing all the way down to the pit.
Plum compote is delicious on its own, but when combined with berries or other fruits, plums make delicious assorted compotes. You will find several assorted recipes in this article.
Wash compote jars thoroughly with hot water and laundry soap or baking soda, rinse with clean hot water and place to sterilize over steam or in hot oven. When removing jars from the oven, be careful and use comfortable oven mitts to avoid getting burned. Place the sterilized jars upside down on a clean towel. Plums contain quite a lot of acid, so it is better to cover compotes with varnished lids. The lids need to be boiled before rolling, and some housewives additionally wipe the lids with alcohol or vodka. You can do this: just before rolling, pour in ½ tsp. vodka or alcohol into the lid, spread over the entire inner surface and roll up immediately.
Plum compote for the winter. Wash jars for compote with laundry soap and soda and sterilize. Wash the plums, cut them in half and remove the pit. Fill the jars ⅓ full with plums, pour boiling water into them, not adding about 4 cm to the neck, and leave for 20-30 minutes. Then drain the water into a saucepan and add sugar at the rate of 100 g of sugar per 1-liter jar (or 300 g of sugar per 3-liter jar), and bring the syrup to a boil. Pour the boiled syrup into jars, topping up to the top of the neck (if there is not enough, add boiling water), and roll up. Turn it over, wrap it up.
Plum compote
Ingredients:
3 kg plums,
1.5 liters of water
750 g sugar.
Preparation:
Cut ripe, strong plums in half and remove the pits. Place the plums in clean jars and pour boiling syrup over them. Cover with lids and sterilize for 5 minutes (0.5-liter jars). Roll up, turn over and leave until completely cool.
Natural plum. The plums can be cut and pitted, or left with the pits, as desired. If the fruits are quite dense and the seeds are not removed, blanch the plums for 2 minutes in boiling water. Place the plums tightly in jars and set to sterilize (1-liter jars - 30 minutes). Roll up.
Natural plum No. 2. Blanch slightly unripe plums in boiling water for 2-3 seconds, then plunge into ice water for 1-2 minutes. Place the plums in clean, dry jars, fill with boiling water, cover with lids and set to sterilize: 0.5-liter - 10 minutes, 1-liter - 15 minutes, 3-liter - 25 minutes. Roll it up and turn it over. Natural plum You can also prepare it from seedless fruit halves, but you just need to skip the blanching process.
Plum compote with sterilization
Ingredients for filling:
1 liter of water,
300-500 g sugar.
Preparation:
Sort the plums, wash, cut in half and remove the pit. Place the plums tightly in a jar, cut side down, and pour hot syrup over them. Set to sterilize: 0.5-liter - 12-15 minutes, 1-liter - 18-20 minutes, 3-liter - 25-30 minutes. Roll up.
Drowned plums
Ingredients:
500 g plums,
500 g sugar,
2 liters of water,
1 tsp plum tincture,
½ lemon
1 cinnamon stick.
Preparation:
Cut the washed plums in half and remove the pits. Place in a saucepan, add sugar, add the juice of half a lemon and plum, add cinnamon and put on fire. Bring to a boil, cover and reduce heat to low. Simmer the plums for 5 minutes, remove from heat and cool without opening the lid. Pour into sterilized jars and seal.
Plum compote without sugar. Prick small plums with a wooden toothpick, cut large ones in half and remove the pits. Place the prepared plums in jars, pour boiling water (you can use berry or fruit juice) and set to sterilize: 0.5-liter - 5 minutes, 1-liter - 8 minutes. Roll up.
Plum compote without water
Ingredients:
3 kg black plums,
500 g sugar.
Preparation:
Cut the plums in half and remove the pits. Place the plums on a baking sheet in a single layer, sprinkle with sugar and place in a hot oven for 10 minutes. Then turn off the oven and leave the plums for 1 hour, without opening the door! The plums will release juice. Transfer to sterilized jars, fill with juice and sterilize for 20 minutes.
Plum compote “daily”
350 g plums,
300-500 g sugar (or to taste).
Preparation:
Pour prepared plums with pits into a clean jar and pour boiling water over them. Cover with a lid and leave overnight. By morning, the plums should absorb the liquid and settle to the bottom. Drain the water from the jar into a saucepan, add sugar and bring to a boil. Pour boiling syrup over the plums and roll up. Turn it over, wrap it up.
Plums in their own juice. Divide the plums into unequal parts (⅔ and ⅓). Prick most of it and put it in jars. Peel the smaller part and grind in a blender or meat grinder. Squeeze out the juice, let it sit for 2-3 hours, filter and put it on the fire. Bring to a boil and pour the plums into the jars. Cover with lids and set to sterilize: 0.5-liter - 10 minutes, 1-liter - 15 minutes, 3-liter - 40 minutes. Roll it up and turn it over.
Compote of pitted plums
Ingredients for filling:
1 liter of water,
300-500 g sugar.
Preparation:
Blanch ripe plums in boiling water until the skins burst. Then plunge the plums into ice water and remove the skins. Place the plums in jars, fill with hot syrup and pasteurize at a temperature of 85ºC: 0.5-liter - 15 minutes, 1-liter - 25 minutes (or sterilize, respectively, 10-12 and 15-18 minutes).
Plum compote with spices
Ingredients for 10 liter jars:
20 clove buds,
3 cinnamon sticks,
vanillin - to taste,
sugar at the rate of 400 g per 1 liter of water.
Preparation:
Peel unripe plums. Boil 40% syrup from water, sugar and spices and dip the prepared plums into it. Boil the plums until half cooked. Place in clean jars, filter the syrup and pour over the plums. Set to sterilize: 0.5-liter - 10 minutes, 1-liter - 15 minutes. Roll up.
Compote of plums stuffed with nuts
Ingredients:
1.5 kg plums,
1-2 pcs. peaches (nectarines or apricots),
800 g sugar,
nuts - according to the number of plums (cashews, almonds, walnuts, etc.).
Preparation:
Wash the plums. Make a longitudinal cut on each plum and remove the pit, being careful not to break the plum. Wash the nuts, soak in boiling water for a few minutes and peel off the skin (if any). Place half a nut into each plum. Place plums in layers in prepared jars and place thin slices of peaches on each layer of plums. Pour boiling water over the plums and leave for 5 minutes. Then pour the water into a saucepan, add sugar, boil and pour the plums into the jars again. Immediately roll it up, turn it over, wrap it up. This compote cannot be stored for more than a year.
Assorted compote with plums
Ingredients for a 3-liter jar:
500 g plums,
2-3 apples,
1-2 peaches,
1 stack Sahara,
2.5 liters of water.
Preparation:
Wash the apples and plums, soak the peaches for 5 minutes in a solution of baking soda (½ tablespoon of soda per 1 liter of water) and then rinse well with running water. Cut plums and peaches in half and remove pits, quarter apples and remove core (or use special device). Place the prepared fruits in sterilized jars and add sugar. Pour boiling water up to half the jar, cover with a lid and leave for 10-15 minutes, covered with a towel. Meanwhile, boil more water and fill the jars with fruit to the top. Immediately roll up, turn over and wrap.
Pear and plum compote
Ingredients:
2 kg pears,
1 kg plums,
For the syrup:
1 liter of water,
330 g sugar.
Preparation:
Cut the pears in half and place in boiling water for 3-5 minutes. Cut the plums in half and remove the pits. Place plums and pears in prepared jars and pour boiling syrup over them. Cover with lids and set to sterilize: 1-liter - 8 minutes, 2-3-liter - 15 minutes.
Compote of plums and chokeberries
Ingredients:
1 kg plums,
200 g chokeberry.
For filling:
1 liter of water,
300-500 g sugar.
Preparation:
Separate the chokeberry berries from the branches, wash well and soak in cold water for 2-3 days, changing it once a day. Place the plums and chokeberry into jars up to the shoulders and fill with hot syrup. Cover with lids and set to sterilize: 0.5-liter - 12 minutes, 1-liter - 15-18 minutes. Roll up.
Happy preparations!
Larisa Shuftaykina
In most cases, compotes are prepared from almost any fruit and berries. Sometimes it is impossible to get a tasty drink without additional components. Therefore, you have to add essence, citric acid and enough a large number of granulated sugar. As for plums, the compote from them turns out really tasty. Besides cold drink perfectly quenches thirst.
Classic plum compote
- plums - 950 gr.
- water - 1 l.
- sugar syrup - 300 ml.
- To prepare sugar syrup, place a pan of water on the stove and wait until it boils. Add granulated sugar. Stir the mixture until the crystals are completely dissolved. Set the fire to minimum power. Simmer the liquid for half an hour. Cool and strain.
- Next, wash the berries thoroughly with running water and remove all excess. Prick each fruit with a fork. Boil 1 liter. water and add plums to it. The fruits should soften. Remove the berries and cool. Cut the plums into two parts, get rid of the shell and seeds.
- Add sugar syrup to the plum broth. Also add prepared fruits to the liquid. Place the ingredients on the fire and wait until they boil. Cool the composition. To prepare compote for the winter, it must be poured into sterile containers. Pour 2 grams into each jar. lemons. Roll up the container.
Concentrated plum compote
- sugar - 300 gr.
- water - 1 l.
- plums - 320 gr.
- The recipe in question is suggested to be prepared when it is not possible to cook compote for a large container. In this case, you should prepare a concentrated composition. When the drink is ready, it can be diluted with purified water.
- Sort the fruits and wash thoroughly. Place the plum in a colander and wait for the excess liquid to completely drain. Sterilize the container according to classical technology. Do the same with the lid. Place the fruit in the container all the way to the top.
- Boil water and pour into a jar of berries. Cover the container with a lid and wait a quarter of an hour. Pour water into a saucepan and place on the stove. Add granulated sugar. Boil the syrup. Pour over ready-made composition into a jar of plums and roll up.
Plum compote with citrus
- cinnamon - a pinch
- plum - 250 gr.
- water - 1 l.
- citrus zest - to your taste
- sugar - 120 gr.
- Prepare fresh fruits as usual. Cut the plums in two and remove the pits. Use a separate cup and mix the fruit pulp and sugar in it.
- At the same time, boil water in a saucepan. Add sweet plum mixture to boiling water. Boil the mixture over low heat for 15 minutes. At the end of cooking, add cinnamon and zest.
Plum compote with pits
- plum fruits - 550 gr.
- water - 2.6 l.
- granulated sugar - 220 gr.
- Connect to enamel pan suitable size water and granulated sugar. Place the container on the fire. Bring the mixture to a boil, stirring occasionally. With the appearance of the first bubbles, the composition must be simmered for another 3-4 minutes.
- Collect or purchase unripe fruits; they should be quite dense. Wash and dry the plums, then place them in jars. Carefully pour in the hot syrup. Banks must be sterilized in advance. Seal the containers.
Plum compote with currants and apples
- apples - 2 pcs.
- sugar - 300 gr.
- currants - 100 gr.
- water - 2.5 l.
- Get rid of damaged copies and anything unnecessary. Wash the raw materials and wait until completely dry. Chop the apples into slices and remove the core. Remove the pits from the plums. Place the prepared fruits and berries in sterile containers.
- Prepare syrup using classical technology and pour it into jars filled with fruit. Cover the containers with lids. Sterilize containers for 10 minutes at 100 degrees. Roll up the compote and wrap it with a warm cloth.
- black plum - 3 kg.
- granulated sugar - 500 gr.
- Rinse the raw materials thoroughly with cold water. Wipe dry and remove seeds. The plums should be divided in two. Place the halves on a baking sheet. Sprinkle the berries with sugar and place in a preheated oven for 15 minutes.
- Turn off the oven, do not open the door. Expect about 1 hour. In the allotted time, it will appear in the pan sufficient quantity Sahara. Place the fruits in jars and pour in the resulting liquid. Sterilize for a quarter of an hour. Roll up.
- It is recommended to purchase plums in season; the cost of raw materials will be significantly lower than in cold weather. Such preparations will help maintain your health at any time. Make your loved ones happy vitamin drink regardless of the season.
Yellow plum compote
- Mirabelle plums - 0.5 kg.
- water - 2500 ml.
- sugar - 240 gr.
- The plums of this variety have pleasant honey notes. The structure of yellow fruits is a little more delicate in contrast to dark ones. Therefore, when preparing healthy drink exercise caution.
- Sort through the slightly unripe plums and remove all unnecessary components. However, it is not necessary to get rid of the seeds. This move will reveal special flavor notes in the drinks. Do not forget that such compote cannot be stored for more than 1 year.
- Prepare the syrup as usual. Sterilize the jars and place the fruits in them. Pour in the prepared sweet liquid to the edge of the container. Roll up the compote in the classic way. Wrap the jars with thick cloth. Store the drink in a warm and cool place.
- To make the compote truly tasty, healthy and of high quality, you should choose dense varieties of berries. Also, the fruits should be slightly unripe. Otherwise, during the heat treatment the plum will boil down. You will get puree.
- If you decide to make a seedless drink, choose fruits that are not overripe. Keep in mind plum pulp at the same time, it should be easily separated from the nucleolus. At heat treatment the berry must retain its original shape.
- Rinse the plums with cold running water. It is not at all necessary to try to wash off the bluish coating from each fruit. This phenomenon is normal and will not harm you in any way. Quality ready drink will also not get worse.
- Before placing plums in a jar, be sure to pierce the shell of the fruit. This move will help the skin not crack when you pour in the hot syrup. For similar purposes, use a fork or toothpick.
- To prevent the glass container from suddenly bursting while pouring in the hot sweet composition, you should place a knife with a wide and long blade under it. Also, when sterilizing containers, do not delay the process, otherwise the plums will be overcooked.
- When cooking delicious drink Based on plums, it is important to observe the amount of added sugar. Otherwise, you may end up with a sour, unpleasant liquid or, on the contrary, an unsuccessful, sugary jam.
Plum compote is quite easy to prepare. Need to pick up suitable variety fruits and pay special attention to their maturity and density. Follow the instructions and maintain the proportions. Maintain your immunity regardless of the time of year.
Video: how to cook plum compote for the winter
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