How to close compote from plums. Plum compote (drink immediately)

On a hot summer day, there is nothing better than a glass of refreshing drink. An alternative to store-bought juices and sodas, which may contain preservatives and dyes, can be homemade plum compote. This delicious, fragrant, thirst-quenching drink, prepared by one's own hands, definitely does not contain any chemicals.

Peculiarities

Compotes have long been prepared from all kinds of berries and fruits. But not all of them have a sufficiently pronounced taste and aroma. Some require additional sourness, so you have to add citric acid to the drink. Others require a lot of sugar. Plum is fine without unnecessary additives. The drink from these fruits is fragrant, with a slight pleasant sourness. And yes, it does require a little sugar.

Useful properties and contraindications

It is advised to use it for atherosclerosis, rheumatism. It even helps with gout. Plum compote improves metabolism and also increases appetite, so it is useful to drink it in small amounts before meals. However, be careful: plum compote has a mild laxative and diuretic effect.

Some people should give up this wonderful drink. It is not recommended to use plum compote for diabetics and obese people. If unripe plums were used to make compote, the drink can lead to indigestion. Allergic reactions to the products included in the composition also occur. This also needs to be taken into account when serving a drink to the table.

The benefits of plum compote are much greater than the harm. Its calorie content per 100 grams is minimal, if you do not add a lot of sugar. When breastfeeding/pregnant, the drink should be consumed with caution.

Recipes

There are many compote recipes, both from plums and from plums with the addition of all kinds of spices, nuts, as well as fruits and berries. Some of them need to be consumed immediately, others can be prepared for future use in order to feel the taste of summer again on a winter day.

Protozoa

To prepare this compote you will need:

• 2 liters of water;
• 1 kg of ripe plums;
• 300-350 g of granulated sugar.

Plums should be washed well, put in a saucepan, covered with sugar. Bones do not need to be removed: compote from whole plums will be more transparent and - pieces of pulp will not float in it. Plums need to be filled with water, put on fire, bring to a boil, then cook for another 6-7 minutes. The finished drink must be cooled, but if you do not plan to use it immediately, the compote should be put in the refrigerator. Before use, it must be poured into glasses, add ice (if desired).

Berries "drowned"

To prepare them you will need:

• 0.5 kg plums;
• 0.5 kg of granulated sugar;
• 2 liters of water;
• a teaspoon of plum tincture;
• juice squeezed from a small lemon;
• small stick of cinnamon.

Plums need:

• wash very well;
• remove the bones from their core;
• put the fruit in a saucepan;
• to fill with water;
• put granulated sugar, lemon juice, cinnamon and tincture, and then boil;
• after boiling - keep on low heat for 5 minutes;
• cool without removing the lid;
• pour compote into sterilized jars;
• roll up.

Plum fruits themselves are very sweet, so there are many options for making compote, which does not include sugar.

Sugarless

To prepare this compote you need:

• pierce medium-sized plums to the bone with a thick needle (if it is not at hand, you can use a wooden toothpick);
• large, ripe fruits must be cut into two halves and the bones removed;
• put the prepared fruits in clean jars, pour boiling water, or fruit or berry juice;
• it is necessary to sterilize jars taking into account their volume: if it is 0.5 l in size, it will take 5 minutes, liter ones - 8 minutes;
• after sterilization, roll up the finished product.

Consider another version of the compote, which does not require the addition of sugar. It will require:

• 3 kg of dense, not overripe plums;
• 1.5 liters of water.

• blanch the plums (to do this, they need to be held for 2-3 minutes in boiling water and lowered for 1-2 minutes in ice water);
• after that, their skin will become more permeable, so they can be put in jars, and then poured with boiling water;
• cover compote with lids;
• after that, the jars with the resulting blanks must be sterilized: three-liter - 25 minutes, liter - 15 minutes, half-liter - 10 minutes;
• after sterilizing the blanks, you need to roll up and turn over all the cans;
• large plum fruits are prepared in the same way, only after cutting and taking out the seeds (blanching such fruits is unnecessary).

Plum goes very well to taste with other fruits and berries, so it can be included in all kinds of assorted compotes. Here, a skilled housewife can only be limited by her own imagination: the options for such combinations are truly countless. Here are just a few assorted recipes.

Assorted plums and chokeberries

To cook a wonderful rowan-plum compote, you will need 1 kg of plums, 0.2 kg of chokeberry, 1 liter of water, 0.3-0.5 kg of granulated sugar (depending on taste).

To prepare you should:

• Sort the chokeberry, remove the twigs, rinse very well and soak for 3 days;
• water must be drained, replaced with fresh water once a day;
• rinse the plums well, arrange them in clean jars along with the berries so that 2-3 cm remain to the neck of the jar;
• mix boiling water and sugar;
• pour plums with boiling syrup, cover the jars with lids and sterilize: 18 minutes - liter jars and 12 minutes - 0.5 liter jars;
• roll up after sterilization.

From plums and oranges

Plums in this compote are best suited small and dense.

• It is necessary to thoroughly wash all the fruits;
• wash, peel and cut oranges into slices;
• put fruits mixed in clean jars;
• you can add any garden berries to the mixture, previously washed and cleaned of debris and stalks;
• jars need to be filled a little less than half;
• if you like pronounced sourness, add half a teaspoon of citric acid for every 3 liters of compote;
• fruit and berry mixture is poured with hot syrup and rolled up;
• after that, the jars need to be wrapped up, wait until the compote has completely cooled down, and then you can put it away for storage.

From pears with plums

For cooking you will need: 2 kg of pears, 1 kg of ripe plums, a liter of water, 0.3-0.5 kg of granulated sugar.

Necessary:

• wash the pears well
• cut into two parts, and then dip in boiling water for 3-5 minutes;
• Rinse the plums, cut carefully in half, remove the seeds from them;
• when the fruits are prepared, they must be laid out in clean jars;
• boil water, pour sugar into it, and then stir until completely dissolved;
• pour this syrup over the fruit mixture;
• cover with lids;
• after that, sterilize liter jars for about 8 minutes, two- and three-liter jars - about 15 minutes.

Perfectly combined with the taste of plum spices, and even nuts.

with spices

To prepare this compote you need:

• Rinse small but dense plums, remove pits;
• prepare 40% syrup from water and sugar, after boiling, add cinnamon sticks, a little cloves and vanilla sugar or vanillin to it;
• add prepared plums to the syrup;
• boil the fruits until half cooked;
• put the plums in jars, strain the syrup and pour over the fruits.
• close the filled jars with lids and sterilize: 0.5-liter - 10 minutes, 1-liter - 15 minutes;
• sterilized, roll up and turn over.

You can add a mix of frozen apples and pears or jam. It is quite possible to prepare this drink in a slow cooker.

Berries stuffed with nuts

For cooking you will need: 1.5 kg of plums, 1-2 pcs. peaches, 0.8 kg of sugar, any nuts of your choice (according to the number of plums).

For cooking you need:

• wash fruits of any variety well;
• carefully cut each plum lengthwise, remove the stone from it so that the fruit does not break into two halves;
• wash the nuts, soak in boiling water to remove possible bitterness, for a few minutes;
• then remove the skin from the nuts, if any, place these nuts inside the plums;
• cut the peaches into rings (the thinner the better);
• transfer fruits to jars, alternating layers of plums and peach rings;
• boil water, pour fruit, then leave them for about 5 minutes;
• carefully pour the water from the jars into the pan (it is convenient to do this if you use a plastic lid with holes cut in it);
• add sugar to a saucepan with fruit infusion and bring to a boil;
• after that, you can pour the syrup back into the jars;
• you can proceed to rolling up the finished compote (note that such compote can be stored for no more than a year).

Storage

In the storage of plum compotes, there are no noticeable differences from other home preservation. It is quite possible to put it together with other blanks in any cool place, for example, in a cellar or refrigerator. The main thing is that there are no strong temperature changes in the room where it will be stored. Also, you can not store it at negative temperatures, for example, on an unheated balcony or in a country house without heating, otherwise at low temperatures the jars can simply burst, and the shelf life will be minimal.

You can store compotes in your own apartment. Well-prepared, pasteurized compotes are perfectly preserved even at room temperature. If you have processed the jars well, followed the cooking recipes exactly, you can safely put compote in the closet of the apartment or kitchen cabinet (nothing will happen to it during the winter). But for greater reliability, you can pasteurize the jars with blanks and then roll them up.

With what to use?

Self-made compote is delicious, even if you drink it just like that (without anything). But you can, for example, serve it with a birthday cake during a birthday celebration. Children will be especially happy with this combination, but adults will not remain indifferent either. It goes well with homemade pies, and there is no significant difference from what dough they are made from.

Perfect with plum/apple charlotte or any other sweet homemade pastries. Compote goes well with light fruit salads.

If you decide to treat your loved ones with whipped cream or today you have ice cream for dessert, supplement them with plums from your compote. Your loved ones will be delighted.

When preparing plum compote for the future, it is better to prefer large fruits - you just need to remove the bone from them. It is better not to use unripe green plums in blanks - instead of benefiting from a drink, you can get indigestion from them. Stones can not be removed from medium-sized plums, but such compotes will need to be consumed first. They are stored worse than those from which the bones were removed (only about a year).

So that plums do not burst during cooking and retain their beautiful shape, they need to be blanched. Berries should be dipped in water heated to 85-100 C. Blanching should be no more than 10 minutes, after which for some time the plums are quickly dipped in ice water (you can even with ice). From this procedure, the skin of the plums will go into small cracks, and the syrup will be able to soak the entire fruit. You can simply pierce the plums deeply (to the very bone) with a toothpick or a thick needle.

Be sure to thoroughly rinse your jars. Drinking soda is good for washing, but ordinary laundry soap is also suitable. Remember that poorly washed / sterilized jars can nullify all preservation work. Rinse the washed containers with clean hot water, and then sterilize with water vapor.

Be careful - hot steam or a heated jar can easily burn you. Place the steamed jars on a clean towel.

Plum fruits contain a large amount of acids, so it is better to choose lacquered lids for conservation. Be sure to boil them before closing the jars. For greater reliability, you can treat the lids with alcohol just before rolling.

There are countless recipes for plum compotes, and each of them has its own zest. Experiment, create, and you will have something to pamper yourself, your friends and loved ones. On a winter evening, pouring a glass of a tasty and healthy drink prepared by your own hands, you will remember the summer, and your soul will become a little warmer.

For information on the secrets of making compote from plums, see the following video.

Our gardens and orchards are full by autumn and give us a lot of delicious vegetables and fruits. Even if you don’t grow anything yourself, then on the shelves of shops and markets there is a lot of variety. Now is the time to harvest the plums. A lot of them were born at my dacha, so I have already prepared and collected many delicious recipes. Today we will prepare compote from plums for the winter: cook and roll into jars.

There are so many recipes that it's hard to choose. In order not to get lost and choose the one that will appeal to you, study all the recipes.

Compote can be made from plums alone, or you can mix them with other fruits and berries. The taste will change, but only for the better.

The easiest way to prepare medium-sized country plums with a very rich harvest or even bought in a store, but with a desire to make more blanks - for example, for the whole winter or a large family - is to cook compote from plums with pits. To take out a bone from each fine cream is a rather laborious task and not everyone can do it and free time. Therefore, you can not do this. Cook the compote with seeds, then it will not be difficult to take them out in the finished fruits. And you can drink compote without the plums themselves, taking them out. It's up to your taste. Most importantly, according to this recipe, plum compote is prepared very quickly and simply.

You will need:

• plums - 450-650 g;
• filtered water - 3 l;
• granulated sugar - 150-300 g.

The last component is added based on taste preferences. For sweet tooth, it is recommended to use more.

Cooking:

1. Plum needs to be sorted out, spoiled and rotten fruits removed. Using a toothpick or a simple needle, make several punctures in each. This is necessary to obtain a rich taste and aroma.

Advice! If you want to make a light drink, in this case, you should not pierce the fruit.

2. Pour the prepared plums into a clean, pre-sterilized jar. Cover up.

3. Let's start making sweet syrup. To do this, pour the indicated amount of water into a separate pan, add sugar and stir. From the moment of boiling, lower the heating temperature and continue cooking for 2-4 minutes.

4. Fill the jar with ready-made syrup, roll it up tightly. Turn upside down, wrap with a warm blanket.

In a few months, in winter, a bright and tasty plum compote will be waiting for you and remind you of summer.

How to prepare compote from plums and apples for the winter

To prepare a vitamin drink in a 3-liter jar, you need to prepare the following components:

• medium-sized apples - 300-450 g;
• plums - 300 g;
• pure water - 3 l;
• granulated sugar - 300 g.

Cooking:

1. Pour the specified amount of water into a saucepan, put on the stove. While the water is boiling, we proceed to prepare the fruit. Rinse the plum and apple fruits, remove the stalk.

Advice! If purchased apples are used, and not garden ones, in this case they need to be cut into slices.

2. Be sure to remove the seed box.

3. Put prepared fruits in sterilized glass jars.

4. Pour sugar into boiling water. Cook for 5 minutes, stirring regularly, until a sugar syrup is obtained.

5. Fill the jar with hot syrup, cover and sterilize. The additional heating time depends on the volume of the container: 1 liter - 20-25 minutes, 2 or 3 liter - 30-35 minutes.

6. Carefully remove the cans, roll up, turn over. Leave upside down and under a thick towel to cool completely.

Plum compote for the winter without sterilization

This recipe for preparing a vitamin drink for the winter involves the use of a 2-fold filling of a fruit product. The canning technique is perfect for jars with a capacity of both 1 liter and up to 3. By pouring boiling water over the plum 2 times, it has time to warm up well. We propose to consider step-by-step instructions for preparing compote for 3 liter jars.

Plum has many beneficial properties for the human body. The main thing is to improve the functioning of the digestive tract, preventing the formation of constipation. The natural composition and combination of plums with apricots makes the drink more tasty, fragrant and interesting. Compote is prepared without sterilization, which allows you to save the maximum amount of useful substances.

You will need:

• small plum - 350-400 g;
• apricots - 400 g;
• granulated sugar - 0.3 kg;
• clean water - 1.5 liters.

Cooking:

1. Sort out purchased fruits, remove spoiled and damaged specimens. Remove the stem, if any. Pour into a sterile jar, cover.

2. Boil water in a clean saucepan, fill a glass container with fruit. Let stand for a quarter of an hour.

3. Strain back, add granulated sugar and bring to a boil again. Remember to stir so that the sugar dissolves faster.

4. Pour jars with sweet and hot syrup, roll up. Cool, after turning the lid down, and wrapped in a warm blanket.

Bon appetit!

We prepare a simple compote of plums and pears

For many gardeners and gardeners, this recipe will be relevant. For me, for example, a plum with small fruits and an old pear bear fruit well. Pears there are also small, and not very sweet, although fragrant. Instead of eating them just like that, it's best to roll them together in compote for the winter. And the harvest will not be lost and in canned form they become much tastier. And in winter it is so pleasant and healthy to drink a delicious compote.

For cooking, you need to prepare:

• pears - 2 kg;
• plum - 2 kg;
• granulated sugar - 700 g;
• citric acid - 0.5 tsp

Cooking:

2. Pour 3 liters of filtered, clean liquid into a suitable container, add citric acid. Stir, lay out the pear and stand it for 5-8 minutes. Strain.

3. Rinse the plums, divide into 2 parts and carefully remove the stone. Combine plums and pears in a separate container.

4. Pour 3 liters of filtered water into a clean saucepan. Put on the stove. From the moment of boiling, pour in portions of granulated sugar, stir. Add fruit to sweet syrup, cook until fruit is tender.

5. Using a slotted spoon, pack plums and pears into sterile jars so that they occupy 1/3 of the volume of the glass container. Fill the container with fruit syrup. Roll up, cool and store in the cellar.

Plums are the healthiest fruit in which there is an inner bone. In their composition, they contain a large number of organic compounds, micro and macro elements, vitamins. The bones contain 40% fatty oils. Plums improve appetite, have a slight laxative and diuretic effect. It is for this reason that a delicious, fragrant compote with plums should be present in every home. We will cook it with bones. The canning process will not take much time.

You will need:

• fresh plums - 0.6 kg;
• red currant - 300 g;
• granulated sugar - 600 g;
• pure liquid - 3-4.5 liters.

Cooking:

1. Sort out red currants, remove excess debris and rotten fruits. Rinse and dry. Do the same with plums.

2. Fill 3-liter jars to 1/3 of the volume, cover with sterile lids.

3. Pour the specified amount of water into a suitable saucepan, boil. Fill the prepared jars with the contents, cover and leave in this form for 10-20 minutes.

4. Drain back, pour sugar. Put on the stove and cook with regular stirring until the sugar grains dissolve.

5. Fill jars, roll up. Turn the lid down, wrap in a warm blanket. Leave unchanged until completely cooled.

Sugar-free plum compote - how to prepare for the winter

Not everyone can consume sugar. In order to maintain the required level of vitamins and other beneficial compounds in your body, nutritionists have developed recipes without the addition of a sweet product. Consider a detailed step by step recipe.

You will need:

• plum - 1.4 kg;
• steep boiling water - 1-1.5 liters.

Cooking:

1. From the indicated amount of ingredients, 2 liter jars are obtained. The drain needs to be sorted out, damaged and rotten removed. Rinse, remove the stalk, if any.

2. Blanch fruit in hot water for 3-7 seconds. This is required so that during sterilization the skin of the plum does not crack.

3. Transfer to sterile containers. Cover with lids. Put to sterilize for 10-15 minutes. Carefully remove and roll up the lids.

The most delicious compote of yellow plums

There is such an interesting variety of plums of a completely yellow color. Very tasty and beautiful, the fruits are medium-sized and juicy. If you want to cook compote for the winter, then this variety is perfect for this. It is prepared in almost the same way as classic blue plum compote. But I'm sure you'll like it. If you don't grow yellow plums, try buying one from the market or store and make a compote for comparison.

Inexperienced housewives have a question, how to properly sterilize the finished workpiece? So, here everything is easy and simple. The main thing is to observe safety precautions. In a large, roomy saucepan, place a clean rag on the bottom. Put a jar of contents on it, after covering it with a lid.

Pour cold water into a saucepan so that it reaches the shoulders of the jar. Put on the stove. From the moment the liquid boils in the pan, note the indicated time. If there are a lot of cans of compote, then with each new sterilization it is necessary to pour cold water into the pan again. Otherwise, the bank will burst from the temperature drop.

Plum compote for the winter accompanied by step-by-step photos. The recipe for making compote from plums for the winter is very easy and simple, but most importantly, rolled compotes will be stored for quite a long time.

Ingredients:

• Plums - 600 gr.
• Granulated sugar - 300 gr.
• Filtered water - 2 liters.

Recipe:

1. As usual, any cooking workflow begins with the preparation of the main ingredients. In this recipe, we will talk about making compote from plums for the winter, and naturally we prepare plums and granulated sugar.

For plum compote, we select the same size and without cracks. After each of them, thoroughly rinse under warm running water and dry with a towel. We measure three hundred grams of granulated sugar with a measuring glass.

2. The most important step in spinning the compote is the sterilization of the dishes we need. Therefore, we wash the liter jars (which I will use later) with detergent and rinse thoroughly under running warm water from the foam.

We also wash self-twisting caps from the factory oil.

In a deep, capacious dish, boil water, then lay out the lids there and boil further. Holding a towel over boiling water, sterilize the jars.

They can also be sterilized in an oven, but this whole process is up to you.

3. Pour two liters of filtered water into a clean pan and put it on the burner, turned on, at full power. Then cover the pot with a lid and bring to a boil.

Add three hundred grams of granulated sugar to boiling water, mix the syrup and bring to a boil again.

4. In sterilized jars, carefully lay out pre-washed plums one at a time. After that, pour the finished syrup into each jar, then cover with lids on the reverse side and leave to languish for 15 minutes.

5. After fifteen minutes, drain the infused syrup from under the plums back into the pan. For the convenience of draining, you can use a nylon lid in the form of a colander, see the photo.

6. Bring the syrup to a boil and pour it back into the jars, then roll it up with self-tightening lids (in order not to burn your hands on burning jars with a dry towel, hold the jars themselves when you spin the compote).

Rolled compotes for the winter according to this recipe will be stored for a year without any problems. They can not be put away somewhere in the cellar for storage, but simply left in a remote box at room temperature.

Compotes for the winter - recipes with photos

Do not be lazy, prepare plum compote for the winter. Take a sip of syrup with a delicate aroma, feel the tenderness of the plum and praise yourself more than once...

3 l

45 min

100 kcal

5/5 (6)

One has only to imagine how on a cold winter day you open a jar of plum compote, inhale the delicate aroma of summer ... And it is not difficult to preserve this delicious summer impression. A little creativity, a little skill and knowledge of a simple recipe - the compote is ready. My The recipe couldn't be easier. How to cook plum compote?

For starters, of course, choose a plum. The matter is simple. Now there is an abundance of varieties on the market. But common sense dictates that compote needs a different plum than, say, compote or jam.

We choose the plum that is smaller. Perfect - small or medium sized plum. It is also desirable to have medium ripeness, so that the plum does not fall apart and become sour in the compote.

What other ingredients do you need for a simple recipe? Sugar and water. Sugar is worth a look too. It is better to take a product of a good manufacturer that meets the standards. Otherwise, compote may ferment.

How to make plum compote for the winter

In advance preparing glass jars. Many are sterilized. I don’t see the point in this, because then we put a non-sterile plum in them anyway. Therefore, I just wash the jars well with laundry soap and soda. The main thing is to perfectly wash off the soapy solution with water. Then I pour boiling water from the kettle. I turn it over so that the water is glass, I give a little time to dry. Banks are ready.

• It is better not to roll up a large number of cans of compote at once. This is tiring, and instead of enjoying the process, you can just wind up. And good housewives know that the process of cooking any food should be accompanied by positive emotions. If it so happens that there are a lot of plums at once, involve the household in the process: instruct them to wash the jars or sit them down to separate the seeds from the plums.
• You can wash and dry the jars in advance. The main thing is to put them in a clean place and cover them with lids. Before cooking compote, it will be enough to pour boiling water over them.
• It is convenient to drain hot water into a saucepan from a jar with plums already laid by closing the neck with a special “leaky” lid. Now you can buy these in the store. And once my grandmother taught me to simply cut holes (larger for compotes from plums and ranetok, smaller for compotes from berries) in an ordinary dense polyethylene lid.

Plum compote storage

You can store compote with other blanks. Optimal in a cool place, for example in a cellar or refrigerator, cold pantry. Do not store in rooms with a large temperature difference. On the balcony, where there are sub-zero temperatures in winter.

With high-quality preparation, compotes are quite normally stored for several months in kitchen cabinets or pantries of ordinary apartments.

If you store in an apartment and doubt the safety, pasteurize a jar with ready-made compote for 10 minutes, then roll it up. It will be even more reliable.

With what to use plum compote

Basically compote. delicious on its own. But it's nice to serve it with a homemade pie - even from yeast, even from shortcrust pastry. Or with plum charlotte. Plums from compote can decorate a slide of ice cream or whipped cream.

During the canning season, housewives do not bypass such a valuable fruit crop as a plum. Plum is not only tasty and fragrant - thanks to its beneficial properties, it is used in dietary and clinical nutrition.

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

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

Subtleties of cooking

• For compotes for the winter, it is better to use plum varieties such as Italian Ugorka, Renklod green, Renklod Altana, Late prunes, Hungarian Moscow, Memory Timiryazev and others, in which the stone is easily separated.
• Only ripe fruits without wormholes are suitable for canning. Cut large plums in half and remove the pit. Small ones are preserved whole.
• The fruits are sorted by size and then washed thoroughly in cold water.
• In order for whole fruits to be better fed with sugar during pasteurization, they are blanched. To do this, it is recommended to warm the plums at 80-90 ° in a 0.5% soda solution (5 g of baking soda are taken per 1 liter of water). 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. The sweeter the fruit, the less sugar you need. Compote from sour plums requires up to 400 g of sugar per 1 liter of water. Some recipes use honey instead of sugar.
• Cloves, cinnamon, vanillin, red wine are added to plum compote to give aroma and piquant taste.
• Compote is very tasty if you add other fruits or berries to it.

Plum compote for the winter: the first recipe

• 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 soda cans thoroughly. Rinse with hot water. To sterilize, bake them in the oven or hold them over the steam, putting them on top of the kettle. Wash and boil the lids.
• Place the halves of the plums tightly into the jars.
• Pour sugar into a saucepan, pour water. Boil the syrup.
• Fill them with plums. Cover with lids.
• Place the jars in a wide pot of hot water. So that when boiling water does not get into the compote, it should not reach the top of the cans by 2-3 cm (to the shoulders).
• Pasteurize from the moment the water boils for 15 minutes (half-liter jars) and 25 minutes (liter).
• Roll up jars with compote immediately with sterile lids.
• Turn upside down, cover with a blanket. Leave until completely cool.

Plum compote for the winter: the second recipe

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, free from the stalks.
• Prepare sterile jars with lids.
• Pour water into a saucepan, bring to a boil. Reduce heat to 80°. Put in baking soda.
• Dip the fruits in 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 jars with plums.
• Make syrup from pure water and sugar.
• Fill them with plums.
• Cover the jars with lids, put in a pot of hot water. Sterilize 15 minutes. If you used sour plums, then reduce the heat treatment time to 5 minutes.
• After that, cork the jars with lids, turn them upside down. Wrap with a blanket and cool in this position.

Plum compote for the winter spicy

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 stalks.
• Prepare sterile jars with tin lids.
• Cut the plums, remove the pits.
• Boil 40% syrup in a saucepan (take 400 g of sugar for 1 liter of water), adding cinnamon, vanillin, cloves to it. Add plums and cook for 3-5 minutes.
• Catch the plums with a slotted spoon, arrange in jars.
• Boil the syrup. Fill them with plums.
• Cover with lids. Sterilize in boiling water for 20-25 minutes.
• Remove jars from water, seal tightly.
• Turn lids down. Wrap up with 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 ripe plums, rinse in cold water, remove the stalks.
• Cut in half with a sharp knife, remove the bones.
• Place in sterilized jars.
• Pour sugar into a saucepan, pour water, wine. Put in the 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 to cool completely.

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 ripe but strong plums, rinse in several waters, remove the stalks.
• Place whole plums in a bowl.
• Boil water with honey. Pour honey syrup over fruits. Leave for a day.
• Then drain the syrup, and place the plums in prepared sterile jars.
• Boil the syrup and pour over the plums.
• Sterilize in hot water for 5 minutes from the moment of boiling.
• Then seal tightly, turn upside down, wrap with 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 liters.

Cooking method

• Sort strong ripe plums, rinse thoroughly, remove the stalks.
• Prepare sterile 3-liter or 2-liter jars with tin lids.
• Fill jars 1/3 full with plums.
• Fill with boiling water. Leave for 15 minutes. During this time, pasteurization will take place.
• Close the lid with holes for each jar. Drain the cooled water into a saucepan.
• Add sugar according to the norm. Put on the stove, bring to a boil.
• Pour the plums with the resulting syrup to the very top of the jar.
• Seal tightly. Turn upside down. Wrap up with a blanket. Wait until it cools down completely.

Note to the owner

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 dark, cool place.

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

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