How to prepare plum compote for the winter. Concentrated plum compote. The best recipe for plum compote with apples without sterilization

At the end of the summer season, housewives prepare a lot of compotes. We also don’t ignore the plum drink, which will delight you with its taste and taste on winter days. unique aroma. The fruit is also endowed with many useful qualities which help with complex treatment various diseases. High yields make it possible to prepare plum compote for the winter in large volumes.

Important rules on how to prepare compote correctly:

Plums must be sorted by size and then washed in cold water. To avoid damaging them, pour water into a basin and place the fruits. Wash thoroughly.
To make the aroma more intense and the taste piquant, add red wine and various spices.
The volume of sugar is chosen depending on the variety. The sweeter the fruit, the less sugar is added. For sour variety Use a maximum of 400 g of sugar per liter of water. Some recipes recommend replacing sugar with honey.

The container is prepared in advance:

washed with soda solution;
rinse;
carry out steam sterilization;
the prepared containers are turned upside down and placed on a towel, which should be clean and free of foreign odors;
The lids are boiling.

Selection and preparation of plums

To make the compote rich, aromatic, and transparent, you need to choose the main product correctly:

the fruits will need to be strong and the skin to be dense;
there should be no stains or various damages on the surface;
if the fruits are a little unripe, then more sugar will have to be added to the compote;
there should be no wormholes;
The seeds are removed from large plums, and small plums are used whole.

Preparation:

Pierce each fruit with a toothpick all the way to the seed.
Add a small spoon of soda to a liter of water. Boil.
Place the punctured fruits and hold for two minutes. This procedure will help prepare the fruit for heat treatment and prevent the plums from bursting.
Remove from liquid and immediately place in ice water. This will help maintain their color.

How to make plum compote

The drink is being prepared different ways. We offer the best recipes.

A simple recipe for the winter

Compote is made from whole, dense plums.

Ingredients:

granulated sugar- 400 g;
water - 4 l;
plum - 600 g.

Preparation:

Select the indicated number of strong fruits. Rinse.
Divide the plums into two 3-liter jars.
Boil water and pour in plums. Wait a quarter of an hour. Pour the liquid into a saucepan and boil. The plums must remain in the jar.
Pour granulated sugar into the bubbling liquid. Boil for 5 minutes. Pour syrup over plums. Roll up.

Without sterilization

The drink can be stored for the same amount of time as a sterilized one. The main thing is to maintain exact proportions.

Ingredients:

water - 3 l;
plum - 1000 g;
lemon - 2/3 teaspoon;
granulated sugar - 180 g.

Preparation:

Place the washed fruits with seeds in containers. They should fill a third of the jar.
Prepare syrup. To do this, boil water and mix with granulated sugar. Add lemon. Stir. Pour over the fruit. The liquid should fill the container to the very edge so that there is no air left at all.
Preserve without sterilization. Just screw on the lid. Turn the containers over and cover with a blanket.

With bones

Ingredients:

plum - any quantity;
syrup: add 300 g of sugar to 1 liter of water.

Preparation:

Use only strong fruits with pits, which will need to be washed and placed in jars. Fill the containers almost to the top.
Pour sugar over water. Cook for 7 minutes. Pour over the fruit. Cover with lids.
Place the containers in a large basin with warm water and sterilize over low heat for a quarter of an hour. Roll up.

Seedless

An easy-to-prepare drink that even a novice housewife can make.

Ingredients:

plums - 15 pcs.;
sugar - 120 g;
water - 700 ml.

Preparation:

To ensure that the drink remains clear and rich in taste, dense fruits with a strong peel are chosen for preparation.
To cut in half. Remove the bone. Place in prepared jar.
Boil water and pour over fruit. Close the lid and set aside for a quarter of an hour.
Pour the liquid into a saucepan. Add sugar. Boil for three minutes. Pour the prepared syrup over the main product. Roll up.
Turn the jar over. Place on a towel and cover with a blanket.

From white plums

For the winter season, you can cook delicious compote from white plums. The drink will be moderately sweet, rich and very aromatic.

Ingredients:

white plums - 1 kg;
purified water - 3 l;
granulated sugar - 300 g.

Preparation:

The fruits should not be damaged or stained. Soft and rotten specimens are not suitable.
Place in a colander and rinse. Use warm water. Remove the tails. Place in sterilized containers.
Boil water and carefully, gradually pour into a container with plums. Cover with lids. Leave for half an hour.
Now you need to prepare the syrup. Pour the liquid into a saucepan. To prevent the berries from falling out, you can cover the neck with gauze or use a special lid with holes. Sweeten. Boil. Pour into jars.
Screw on the lids. Cover the inverted jars with a blanket. After a day, move to a dark, cool place.

Concentrated plum compote

Preservation takes little time, and the drink turns out rich. In winter, it can be diluted with water.

Ingredients:

plum - 600 g;
water - 2 l;
granulated sugar - 650 g.

Preparation:

Rinse the fruits. To avoid cracking, plums are pierced.
For rich taste Fill containers with fruit to the top. Add sugar evenly.
Boil water and pour over the fruits. The liquid should completely fill the jar to the brim. There shouldn't be any air left. Cover with a lid and leave for three hours.
Pour the syrup into a saucepan. Boil for seven minutes. Pour into containers and roll up immediately. If the proportions are respected, it is tasty and healthy compote can be stored until next season.

It’s convenient to make such a drink when there is no place to store large jars. Due to its strong concentration, compote is diluted in winter big amount liquids. Thanks to this, the volume can be increased three times.

The bluish tint on some varieties will not spoil taste qualities drink, so there is no need to try to wash it off.

With citric acid

Ingredients:

plum - 800 g;
water - 2.5 l;
sugar - 250 g;
lemon acid- 0.5 tsp.

Preparation:

The quantity of products is calculated for a three-liter jar. Sort out the fruits. Leave only strong and undamaged ones.
Rinse and transfer to a prepared jar. Boil water and pour into a container. Leave covered for a quarter of an hour. During this time, the water will turn reddish.
Pour the plum liquid into a saucepan and add sugar. Add citric acid. Boil.
Lemon is a preservative that helps preserve compote prepared without sterilization.
Pour over the plums. Roll up. Turn the jar over and cover with a blanket.

From red plums

Ingredients:

water - 3 liters;
red plum - 900 g;
lemon - 1 teaspoon;
sugar - 350 g.

Preparation:

Remove stems and seeds from the main product. Fill the jar, which has been washed and sterilized in advance, to the center.
Pour boiling water over and set aside for a quarter of an hour. Pour the liquid into a saucepan. Add sugar and cook for three minutes. Pour over the fruit again.
After a quarter of an hour, pour the syrup into a saucepan and add lemon. As soon as the first bubbles appear, remove from heat and pour into a jar. Roll up.

With wine

Ingredients:

water - 250 ml;
vanillin;
cloves - 2 buds;
cinnamon - 10 g;
sugar - 300 g;
plum - 1 kg;
red wine - 250 ml.

Preparation:

Cut the washed plums, remove the seeds and place in jars.
Combine water with wine. Sweeten. Add spices. Boil. Pour through cheesecloth.
Pour over the fruit. Roll up. Sterilize.

With honey

Ingredients:

plum - 3 kg;
honey - 1 kg;
filtered water - 1.5 l.

Preparation:

Pour water over honey. Boil.
Place the washed plums in containers. Pour in syrup. Set aside for a day.
Drain the syrup and boil. Pour over the fruit.
Roll up and sterilize.

Sugarless

Ingredients:

water - 1 l;
plums - 750 g.

Preparation:

Only mature, or soft, specimens are used for the drink. Prepared with or without seeds.
To fill with water. Boil for a quarter of an hour.
Pour the drink into containers. Close with lids. Sterilize.

Rules for storing compote

The workpieces must be stored in a cool place. Suitable for this:

cellar;
pantry.

If the seeds have not been removed from the fruit, the drink can be stored for no more than a year. After this time, the seeds will begin to secrete poisons, as a result of which consumption of the product will cause great harm body. Without seeds, the product can be stored for no more than two years.

During the canning season, housewives do not ignore such a valuable fruit crop as plums. Plum is not only tasty and aromatic - thanks to beneficial properties it is used in dietary and therapeutic nutrition.

It contains a large number of sugars (up to 14.8%), pectins, organic acids, vitamins: A, C, B, B2, PP.

Due to its high yield, it is prepared for future use in the form of jam, jam, and compote.

Subtleties of cooking

For compotes for the winter, it is better to use plum varieties such as Italian Ugorka, Green Renclod, Altana Renclod, Late Prune, Moscow Hungarian, Pamyat Timiryazev and others, in which the pit is easily separated.
Only suitable for canning ripe fruits no wormholes. Large plums are cut in half and the pit is removed. Small ones can be preserved whole.
The fruits are sorted by size and then washed thoroughly in cold water.
To ensure that whole fruits are better saturated with sugar during pasteurization, they are blanched. To do this, it is recommended to heat the plums at 80-90° in a 0.5 percent soda solution (take 5 g per 1 liter of water baking soda). Thanks to this technique, small cracks appear on the skin of the fruit, through which sugar easily penetrates.
The amount of sugar for making syrup depends on the type of plum. How sweeter fruits, the less sugar you need. Sour plum compote requires up to 400 g of sugar per 1 liter of water. Some recipes use honey instead of sugar.
In plum compote to add flavor and spicy taste add cloves, cinnamon, vanillin, and red wine.
The compote turns out very tasty if you add other fruits or berries to it.

Plum compote for the winter: recipe one

plum – 3 kg;
water – 1.5 l;
sugar – 750 g.

Cooking method

Wash ripe plums thoroughly in cold water. Remove the stems. Cut in half with a sharp knife and remove the pits.
Wash the soda cans thoroughly. Rinse hot water. To sterilize, bake them in the oven or hold them over steam, placing them on top of the kettle. Wash and boil the lids.
Place the plum halves tightly into the jars.
Pour sugar into a saucepan, pour water. Boil the syrup.
Pour it over the plums. Cover with lids.
Place the jars in a wide saucepan of hot water. To prevent water from getting into the compote when boiling, it should not reach the top of the jars by 2-3 cm (up to the hangers).
Pasteurize from the moment the water boils for 15 minutes (half-liter jars) and 25 minutes (liter jars).
Immediately seal jars of compote with sterile lids.
Turn it upside down and cover with a blanket. Leave until completely cool.

Plum compote for the winter: recipe two

Ingredients for two 3-liter jars:

plums – 3 kg;
water – 1.5 l;
baking soda – 7 g;
sugar – 900 g.

Cooking method

Sort the plums, rinse well in cold water, and remove the stems.
Prepare sterile jars with lids.
Pour water into a saucepan and bring to a boil. Reduce heat to 80°. Put in baking soda.
Dip the fruits into the soda solution and heat until the skin is covered with a network of small cracks.
Drain in a colander and rinse under running water.
Fill the jars with plums.
Make syrup from clean water and sugar.
Pour it over the plums.
Cover the jars with lids and place in a saucepan with hot water. Sterilize for 15 minutes. If you used sour plums, then time heat treatment reduce to 5 minutes.
After this, seal the jars with lids and turn them upside down. Cover with a blanket and cool in this position.

Spicy plum compote for the winter

Ingredients for 5 liter jars:

plums – 3.5 kg;
sugar – 400-450 g;
cloves - 12 buds;
cinnamon – 1 stick;
vanillin - to taste;
water - 1.5 l.

Cooking method

For this compote, take slightly unripe plums. Sort them, wash them thoroughly, remove the stems.
Prepare sterile jars with tin lids.
Cut the plums and remove the pits.
Boil 40 percent syrup in a saucepan (take 400 g of sugar for 1 liter of water), adding cinnamon, vanillin, and cloves. Add plums and cook for 3-5 minutes.
Catch the plums with a slotted spoon and place in jars.
Boil the syrup. Pour it over the plums.
Cover with lids. Sterilize in boiling water for 20-25 minutes.
Remove the jars from the water and seal tightly.
Turn the lids down. Wrap yourself in a blanket. Leave it like this until it cools completely.

Plum compote with wine for the winter

plums – 3 kg;
water – 0.75 l;
red grape wine– 0.75 l;
sugar – 750 g;
cloves – 2 pcs.;
cinnamon and vanillin - to taste.

Cooking method

Sort the ripe plums, rinse in cold water, remove the stems.
Cut in half with a sharp knife and remove the seeds.
Place in sterilized jars.
Pour sugar into a saucepan, pour water and wine. Add spices. Boil the syrup.
Pour hot syrup over plums.
Cover the jars with lids and sterilize for 10 minutes from the moment the water boils.
Then seal tightly. Turn upside down.
Wrap in a blanket and leave until completely cool.

Plum compote with honey for the winter

Ingredients for five liter jars:

plums – 3 kg;
water – 1.5 l;
honey – 1 kg.

Cooking method

Sort the ripe but strong plums, rinse them in several waters, and remove the stems.
Place whole plums in a bowl.
Boil water with honey. Fill in honey syrup fruit. Leave it for a day.
Then drain the syrup and place the plums in prepared sterile jars.
Boil the syrup and pour it over the plums.
Sterilize in hot water 5 minutes from the moment of boiling.
Then seal it tightly, turn it upside down, and wrap it in a blanket. Wait until it cools down completely.

Plum compote for the winter without sterilization

Ingredients for two 2-liter jars:

plums – 1.5 kg;
sugar – 1.5-2 tbsp;
water – 2.5 l.

Cooking method

Sort out strong, ripe plums, rinse thoroughly, and remove the stems.
Prepare sterile three-liter or two liter jars with tin lids.
Fill jars 1/3 full with plums.
Pour boiling water over it. Leave for 15 minutes. During this time, pasteurization will occur.
Place a lid with holes on each jar. Drain the cooled water into a saucepan.
Add sugar as required. Place on the stove and bring to a boil.
Fill the plums with the resulting syrup to the very top of the jar.
Seal tightly. Turn upside down. Wrap yourself in a blanket. Wait until it cools down completely.

Note to the hostess

To prevent whole plums from bursting during heat treatment, they can be pricked in several places with a needle.

Compote with plums is stored in a cool, dark place.

If you put more sugar in the compote, then when you use it you will need to dilute it with boiled water. cold water.

You can add a little citric acid to the sweet plum compote.

Fresh, just cooked plum compote has amazing taste. If you prepare it in jars, then during storage this taste will only intensify. That is why drinks made from these common fruits should be prepared for the winter. They contain all the best that summer can give. Plum compote stores well and is prepared literally in a matter of minutes, especially if you don’t do everything yourself, but involve the whole family in this process. Drinks prepared in a warm atmosphere are even more delicious.

Fresh, just-cooked plum compote has an amazing taste.

Simple, but also the most successful recipe plum compote, of course, classic. This is how this amazing drink was prepared for the winter many years ago. To this day, such blanks are extremely popular. Minimum composition products makes the drink accessible, but does not deprive it of its special taste.

Products:

0.7 l of water;
0.15 kg sugar;
0.35 kg plums

Preparation:

Wash the plums, cut them into halves and remove the pits.
Place the prepared fruits in a jar and fill with boiling water to the top.
Cover the container with a lid and leave for 15 minutes.
Drain the water from the jar into enamel pan, add sugar and cook the syrup for about five minutes.
Pour the prepared syrup into a jar and immediately screw it on, be sure to turn it upside down and cover with a blanket.

Advice: it is not necessary to sterilize the jars at all, because plums are laid out in them, simply washed with water. Simply wash and dry the container well.

Plum compote for the winter (video)

Recipe for plum compote with pits for the winter

A drink made from plums with pits has a slightly shorter shelf life than one prepared according to the classic recipe. Regardless of where the jars are located, in the cellar or refrigerator, all their contents must be drunk within a year. But problems with this simply cannot arise, this easy-to-prepare compote is so tasty.

Products:

0.45 kg plums;
0.2 kg sugar;
2.9 liters of water.

A drink made from plums with pits has a slightly shorter shelf life than one prepared according to the classic recipe.

Preparation:

The plums need to be washed and dried.
Sterilize the jars and only then put the prepared fruits in them.
Pour water into an enamel pan, boil and pour into jars, cover with lids and leave for 20 minutes.
Then drain the water, mix it with sugar and boil.
Fill all jars with sweet syrup.
Screw the lids on the containers and turn them over, cover with a blanket.

How to cook plum compote from frozen fruit

More and more often housewives begin to neglect winter preparations. After all, it’s much easier to freeze your favorite fruits and berries, and in winter add them to various dishes, be it baked goods or compotes. From frozen plums you can brew a delicious drink that will not taste a bit different from one made from fresh fruit.

Products:

1.3 liters of water;
0.25 kg frozen plums;
0.15 kg sugar.

Frozen plums can be used to make a delicious drink

Preparation:

Remove plums from freezer and rinse immediately.
Place them in a saucepan and add water, cook for about ten minutes.
Then add sugar, stir and cover with a lid.
Wait for it to boil again and cook for another five minutes.

Set the drink aside and insist.

Plum and orange compote recipe: how to prepare it correctly

Combination simple plums and fragrant oranges - this is something special, truly amazing. This drink is sure to please all family members. It contains a considerable amount of vitamins. And the taste of such a preparation cannot be compared with anything that could have been in the bins until that moment.

Products:

0.25 kg of oranges;
0.3 kg plums;
0.2 kg sugar;
15 gr. citric acid;
2.7 liters of water.

The combination of simple plums and fragrant oranges is something special, truly amazing

Preparation:

Wash the orange and cut into thin half rings.
Sort and wash the plums.
Place both types of fruit in jars.
Add sugar and citric acid there as well.
Boil water in a saucepan and fill the jars with it.

Immediately screw on the lids, be sure to turn them over, and cover with a warm blanket.

Compote of plums and grapes: step-by-step recipe

So unusual gentle drink can become the main attraction of any holiday. Fruits stuffed with grapes can be served as an additional dish, and the drink itself can simply be poured into glasses. This piece will certainly be noticed and appreciated.

Products:

0.6 kg sugar;
1.8 kg plums;
0.65 kg of grapes;
8.5 liters of water.

Such an unusual, delicate drink can become the main attraction of any holiday.

Preparation:

Wash and dry the plums in advance, cut them lengthwise and remove the pits.
Pour water over the grapes and soak in it for about half an hour.
After this, place one grape in each plum.
Then put the fruits in jars and pour boiling water over them, leave for at least ten minutes.
After this, you need to pour the water into a saucepan and mix with sugar.
Boil the syrup using water and sugar and boil the liquid for 3 minutes.
Pour the sweet liquid into the jars and tighten them immediately.
Be sure to turn them over and wrap them in a blanket.

After six hours, move it to the cellar.

Compote of plums, currants and berries: how to prepare for the winter

This drink has an amazing refreshing effect. In addition, it contains a whole complex of vitamins that are so necessary for winter period. Thanks to currant berries, the workpiece acquires a bright, saturated color. It combines such different flavor notes that you can’t immediately guess what fruits and berries it’s made from.

Products:

0.25 kg plums;
0.25 kg apples;
0.1 kg black currants;
0.3 kg sugar;
2.6 liters of water.

Preparation:

The plums should be immediately sorted and washed, removing the seeds and stems.
You need to thoroughly wash the currants, separate the berries from the stems and dry them.
Wash the apples too, cut them into several slices and remove the seeds.
Place all the berries and fruits in jars.
Pour water into a saucepan and add sugar, boil this liquid and simmer for a couple of minutes until sugar crystals dissolved.
Without waiting for the prepared syrup to cool, pour it into jars and cover with lids.
Place the jars in a pan filled with water and sterilize them for just 10 minutes.
Immediately screw on the lids and cover the containers with a blanket.

After 12 hours, move to a suitable storage location.

Plum compote (video)

Plums grow in almost every garden plot. Naturally, every housewife tries to prepare these fruits for the winter. Besides classic jams and jam, I would like to make compotes from these fruits. Such drinks are simply worth their weight in gold in winter. They are very tasty and healthy, aromatic and summer-fresh. You can cook them from plums alone, or combine them with other fruits and even berries. Due to the ease of preparation, the process of preparing for the winter evokes only positive emotions. Most formulations do not even require additional sterilization. Such amazing drinks are perfectly stored even without this exhausting process. To do this, you just need to not deviate from the recipe and follow all the rules, which are the same for most preparations.

Compote, as you know, can be boiled, or you can simply pour boiling water into the fruit and then screw on the lids. Many people are wary of pouring fruit, fearing that the jars may explode after just a couple of days. Trust this recipe, it won't let you down.

For cooking 3 three-liter cans compote you will need the following ingredients:

hard plums – 1.2 kg;
sugar – 0.9 kg;
citric acid – 3 tsp.

Preparation:

The jars are thoroughly washed and sterilized over steam.
The plums are washed and the jars are filled with the same amount.
Citric acid is distributed among jars, in the amount of one level teaspoon for each.
Pour 9 liters of water into a large container, put it on high heat, then, when the water boils, add sugar and bring to a boil again.
Without removing the pan from the heat, pour the syrup into the jars using a ladle or ladle.
The lids, previously sterilized, are screwed on with a key, and the jars are turned over to check whether the lid is screwed on thoroughly.
The finished jars of compote are placed under a blanket or blanket, waiting to cool completely.
After the jars have cooled, they can be taken to the cellar or pantry.

Rich plum compote

Ingredients:

ripe plums - 1.9 kg;
sugar – 1.3 kg;
citric acid – 30 g;
water – 9 l.

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Preparation:

Wash the plums thoroughly, place in a large saucepan, add water, and put on fire.
While the compote is boiling, you need to wash the jars and leave them to drain upside down.
When the water boils, add sugar, stir and wait until it boils completely again.
Distribute the berries evenly among the jars and fill with syrup.
Add 10 grams of citric acid to each jar and tighten.
Cover the jars with a blanket and leave for several days.

You can also try adding grapes to the plums. Then the compote will acquire a pleasant wine color and, depending on the grape variety, will receive an unusual taste.

Plum compote with grapes

Ingredients:

hard plums – 0.8-1 kg;
grapes – 0.9 kg;
sugar – 0.9 kg;
water – 8.5-9 l;
citric acid – 30 g.

Preparation:

Wash the plums and grapes thoroughly; if necessary, divide the grapes into small bunches or completely remove the branches.
Rinse the jars and distribute equal amounts of plums and grapes into each jar.
Pour 10 grams of citric acid into each jar.
Bring water to a boil, add sugar, stir until completely dissolved.
Pour boiling water over the jars and immediately seal.

Wrap the jars in a blanket and leave for 2 days.

From plums, apples and grapes

Ingredients:

plums – 0.8 kg;
sweet grapes – 1 kg;
any apples – 1.4 kg;
sugar – 0.9 kg;
citric acid – 30 g;
water – 8.5 l.

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Preparation:

Wash the hard plums and remove the pits.
Wash the apples, cut into large slices, and remove seeds.
Divide the grapes into small bunches and wash thoroughly.
Boil water in a large container, add sugar, stir.
Gradually add all the fruits and berries, boil them for 7-9 minutes.
Divide all the berries equally into several three-liter jars, and then fill them with syrup.
Add citric acid.
Tighten the jars and place them upside down in a warm place.

After 2 days, the compote is ready for use. Many people prefer not to add citric acid to the compote, trying to preserve the natural taste of the berries. But even this, comparatively a small amount of, can save improperly prepared compote or poorly sterilized jars from exploding.

Plum compote without sterilization

No one will ever refuse a glass of plum compote. Moderately sweet and at the same time sour, this compote perfectly quenches thirst. And preserving plum compote is not as difficult as it seems. Especially if canned without sterilization.

What you will need (based on 2 three-liter jars):

plum (yellow or blue) - 1.0 kg;
sugar - 1.0 kg;
water - 4.0 l.

What to do:

Rinse the jars thoroughly. Leave them for a while until they dry completely.
Boil water. Throw the lids into it. Boil for about 10 minutes.
Process the plum. Pour it into a large container (a wide basin is best). Fill with cold water. Let it sit for half an hour. Rinse. Dry. Transfer to a prepared clean and dry container.
When the jars are dry, move the prepared plums into them. It is optimal to fill the jars to half the volume. Then the compote will be more saturated.
Boil water in a saucepan. Pour boiling water over containers with plums. Leave for a quarter of an hour. Then pour the water into the same pan. Add sugar there and stir. Transfer to heat and boil.
Boil the boiled syrup for several minutes. Pour it into containers with plums.
Roll up the cans. Place on the lids. Wrap in a “fur coat”.

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With pears

Ingredients:

plums – 1.5 kg;
pears – 1.5 kg;
half a lemon;
sugar – 1 kg;
water – 8.5 l.

The recipe is designed for 9 liters of compote, regardless of the size of the jars it will be poured into.

Preparation:

Wash the plums, halve them and remove the pits.
Wash the pears, divide them into slices, remove seeds.
Wash the jars and turn them over to drain.
Boil water, add sugar and all the fruits, leave to simmer over low heat.
Wash the lemon, cut into slices, add to the boiling compote and immediately turn it off.
Without waiting for it to cool, pour the compote into jars.
Tighten the jars.

As you can see from the recipes, citric acid can be replaced with lemon. This will prevent the jars from exploding, and the compote will acquire a more interesting flavor.

From plums and raspberries

Amazing delicious compote it will work if you mix plums with raspberries. It is not at all necessary to try to follow the exact amount of ingredients; sometimes even one handful of ripe raspberries is enough to add compote bright aroma summer.

Ingredients:

plums – 1.6 kg;
raspberries – 0.8 kg;
sugar – 1.2 kg;
half a lemon or citric acid – 30 g.

Plums contain vitamins of groups A, B and P, as well as microelements such as magnesium, potassium and phosphorus. This fruit is useful even in a dried state, and if you prepare a drink for the winter, it can save the body from vitamin deficiency. This fruit has a slight laxative effect and increases appetite, but at the same time it perfectly rids the body of various toxins. A drink made from this product, for example, plum compote with pits for the winter or, is recommended to drink for atherosclerosis, rheumatism, kidney disease and even gout. Plums in syrup for the winter are also tasty and healthy.

The secret is in its simplicity. If you have sugar, water and a lot of plums in your kitchen, you can prepare an excellent winter drink for the whole family. The fruits should be carefully sorted to avoid any rotten fruits. With peace of mind, you can use overripe (soft) plums for drinking.

Ingredients for plum compote recipe:

350-400 g plums
330 grams of sugar
3 liters of water

Plum compote for the winter recipes:

We sterilize jars. First, you need to wash the container thoroughly, then place it while still wet in an oven preheated to 160 degrees. When the containers are completely dry, they can be taken out. You can also sterilize in the microwave; to do this, pour 1 cm of water into the container and place in the microwave for 3-5 minutes (until the water boils). Thus, the jars can be used for seaming.
Wash the main filler thoroughly. This recipe does not require pitting the fruit.
Place the fruits in containers (approximately 350 grams in one 3-liter jar)
Next you need to prepare the syrup. For 3 liter jar You need to boil 9 liters of water.
Add sugar, stirring continuously. It needs to dissolve completely. Bring the mixture to a boil and let it simmer for another 5 minutes.
Very slowly and carefully pour the syrup into the fruits. If you pour syrup too quickly, the vessel may crack.
We roll up the jars with sterile lids, cover them with any blanket and place them upside down for a day.
Store the drink in a dark place.

Compote of plums and apples “Autumn Dream”

A very tasty and healthy drink can be made from fruits that grow in your dacha. These two plants harmonize perfectly and complement each other. This compote is pleasant to drink at any time of the year, and its preparation does not require much effort.

6 apples
15 plums
330 grams of sugar
2 liters of water.

Plum preparations for the winter recipes:

We sterilize three-liter bottles.
We wash and sort the fruit. Cut them in half, removing the seeds.
Wash the apples thoroughly, only without disturbing the integrity of the peel. Cut the fruit into 4 parts.
Pour all the fruits into the jar (they should cover half, if there is not enough fruit, it is best to add).
Pour boiling water over the fruit, close the container with a non-silicone lid, and pour out the water after about 10-15 minutes.
Making syrup. Boil water, add sugar, stirring constantly. Bring the mixture to a boil and wait another 3-5 minutes. The fire should not be made too big, otherwise it will start to burn. You need to constantly stir the syrup, this is best done with a wooden spoon.
Pour syrup into the remaining links. Roll up the drink and turn it over. Cover with a blanket and place in a dark place for a day. So the plum compote is ready for the winter, its recipe is simple.

Plum compote for the winter with pineapple “Exotic”

This recipe is for sour lovers. Pineapple is non-standard option preparing drink for the winter. A very tasty and original, although not entirely economical, cocktail of plums and pineapple will delight friends and family. The recipe for plum compote for the winter is simple and will take no more than 40 minutes.

Ingredients for 3 liters of drink:

10 plums
Fresh pineapple
Juice of one lemon
400 grams of sugar
2 liters of water.

Cooking process:

The pineapple should be ripe, not too big. Wash the fruit, remove the peel and eyes. Then you need to cut out the hard core.
Cut the pineapple into half rings and then into slices.
Sort the fruits, wash them, cut them in half and discard the seeds.
Sterilize containers.
Place the pineapple tightly at the bottom of the container. Sprinkle plums on top.
Pour boiling water over the fruit, close the lid and leave for 15 minutes. The water must be poured in slowly, otherwise the jar will crack. If this happens, you need to throw away the jar along with the ingredients, as they are no longer suitable for food.
At that time, prepare the syrup. Boil water and gradually add sugar. You need to stir constantly so that lumps do not form and do not burn.
Pour the water out of the jar.
Pour syrup over the fruits. Roll up. Cover with a lid, turn over, cover with a blanket, place in a dark place until completely cool.

Compote of plums and cherries “Berry Breeze”

This drink is very tasty and healthy. It does not take long to prepare and even the most novice cook can make it. You should choose fresh fruits soft plums not suitable for this recipe. You need to use fresh cherries; frozen ones will not work. This drink can be served for the winter, or you can drink it immediately after cooking.

Ingredients for 3 liters of drink:

10 plums
Cherries to taste (about 300 grams)
1-2 liters of water
300-400 grams of sugar (depending on the acidity of the berries)

Plum recipes for the winter:

Sterilize the container.
Wash and sort berries and fruits. This compote of plums with pits is for the winter. It is advisable to leave the fruits whole, without cracks. Rinse well with hot water (but not boiling).
Fill the container up to the shoulders with berries.
Make syrup. To do this, boil water and slowly add sugar, stirring constantly.
Pour in syrup.
Place the container in a saucepan with cold water and put on fire (do not close the jar, you can only cover it with a lid). The fire should be low so that the fruits do not burst and warm up evenly. The water should be approximately 85 degrees. So keep the jars in water for 10-15 minutes.
Remove the container, wipe with a towel and roll up.

Compote of plums, apricots and nuts “With a twist”

Plum has a very subtle flavor that can be garnished all kinds of additives. Spices such as cloves, ginger, cinnamon, vanilla and others are often added to this drink. It is very beneficial to emphasize the taste of this fruit with other fruits: pears, cherries, grapes, peaches. Apricots and plums go very well together. This combination creates an excellent taste, and the addition of nuts will add piquancy to the drink.

Ingredients for 3 liters of drink:

One and a half kilograms of plums
Nuts (any to taste, but not too small) - the amount depends on the size of the fruit
Apricots – 2-3 pieces
Granulated sugar – 800 grams

Cooking process:

We sort and wash the fruits.
We make a longitudinal cut in the fruit and carefully remove the seeds. The fruits must remain intact, without damage (other than the cut).
The nuts need to be washed and soaked in boiling water for 5 minutes. Then peel thoroughly.
We insert the nuts into the place where the plum pit was.
Sterilize containers.
Place the stuffed fruits on the bottom.
Remove the pits from the apricots and cut the fruit into rings.
Place apricot rings on top of the plums.
Pour boiling water over everything (carefully so as not to crack the jars). Close the lid and leave for 1-15 minutes.
Pour water into a saucepan and put it on fire. Slowly add granulated sugar, stirring constantly. Cook until completely dissolved. When the syrup boils, cook it for another 5 minutes.
Pour syrup into jars with fruits. Roll up and wrap in a blanket until completely cool.

If after cooking you still have apricots, you can use them to prepare them; we have also included instructions for making them in our collection of recipes on the site.

Compote of plums and hawthorn “Red Berry”

Hawthorn - tasty and useful plant. Hawthorn berries cannot be stored for a long time, so they are often used for making preparations for the winter. Hawthorn and plums go very well together. It doesn’t take much time to make this nectar; it will bring a lot of benefits and pleasure to the whole family.

Ingredients for 3 liters of drink:

200 grams of hawthorn (berries)
7-10 plums
350 grams of sugar

Plum compote recipe:

You should only buy fresh berries. Rinse well, sort and remove the stalks.
We sterilize jars.
Place hawthorn on the bottom of the container. There is no need to remove the seeds from it.
We sort through and wash the fruits. Cut it in half and remove the seeds.
We stack them on top of the hawthorn. You can mix everything with a wooden spoon, just be careful not to turn the fruits into mush.
Prepare the syrup. Take water, boil, add sugar, constantly stirring the mixture. After boiling and complete dissolution of sugar, wait another 5 minutes.
Pour the syrup into the rest of the ingredients. Fill slowly to prevent jars from bursting.
We roll up the jars, wrap them in a blanket and turn them over. Do not remove the blanket until it has completely cooled down. Store in a cool, dark place. Drink cold.

When cooking compote, both from plums and other components, it is important to observe hygiene standards. The jars must be sterilized; it will not take much time and effort. If you do not sterilize jars best case scenario the drink will spoil, and in the worst case, someone will get poisoned. The same applies to fruits. There is no need to prepare plums for the winter from rotten, too soft fruits. This option is good for jam, but not for compote. Cans of drinks should be stored in a dark place so that they are not exposed to Sun rays. If the container is constantly exposed to temperature changes (stored near a radiator or near a window), it may burst. Under no circumstances should you drink a drink after the can has cracked.

If after cooking you still have hawthorn berries, you can use them to prepare them; we have also included instructions for making them in our collection of website recipes.