Plum compote for the winter recipes without. Plum compote recipes with pits for the winter

Plum is not only a delicious fruit, but also very healing. It is able to support a weakened body, saturate with useful substances during the period of beriberi. However, you should not abuse the fruit. After all, even the most useful medicine can cause harm.

Why you should try

Plum contains many useful substances that are simply necessary for the human body for normal functioning. These are vitamins A, E, C, group B. A small fragrant plum also contains minerals: magnesium, zinc, sodium, calcium, potassium, phosphorus. Most of the nutrients can be preserved even after heat treatment.

Impact on the body

Both adults and kids are always happy to drink compote. It quenches thirst, invigorates, tones, allows you to improve the body. And the fragrant drink protects against colds, helps in the fight against ailments. And this is not all of its healing qualities. The benefits of plum compote, according to doctors, lie in seven effects on the body.

1. Decreased nervous excitability. Plum compote has the ability to reduce the effects of stress, relieve irritation. It helps to cope with depression, chronic fatigue. A fragrant drink significantly improves mood, fights mild forms of insomnia.
2. Improvement of the digestive tract. The fragrant drink restores the functioning of the digestive tract, eliminates flatulence, heartburn. Compote has a slight laxative effect, so it can be beneficial for constipation and normalize stools.
3. Strengthening immunity. Compote is an active fighter against various microbes, viruses. Vitamin C, contained in its composition, causes its own immune system to fight back any colds.
4. Ensuring the flow of urine. Drink (of course, to a lesser extent than fresh fruit) provides a diuretic effect. Therefore, people suffering from puffiness, such compote is also useful.
5. Potency increase. Plum compote has a positive effect on the reproductive system in men. It resists the penetration of microbes, prevents the development of prostatitis, enhances potency.
6. Decrease in toxicosis. During pregnancy, a woman may experience nausea and vomiting. Plum compote with a slight sourness helps to cope with such an unpleasant condition. In recent months, the drink also helps reduce swelling.
7. Body rejuvenation. Compote contains vitamins of youth: well-known retinol and tocopherol. It is they, in combination with other components, that allow you to take care of the beauty of the skin, prevent hair loss, and strengthen the nail plates.

Plum compote is useful for breastfeeding. It gently restores the functioning of the woman's digestive tract. Vitamins and minerals are passed through milk to the baby. They protect the baby from colds, fight the most unpleasant phenomenon in a child - abdominal pain. However, you need to remember the sense of proportion. Abuse of a drink can lead to the development of allergies or diathesis.

Possible harm and contraindications

Having analyzed in detail the benefits of plum compote, it is worth emphasizing that a tasty drink, if abused, can cause harm. In addition, there are some contraindications. Doctors advise eliminating the drink from the diet in four cases.

1. Exacerbation of pancreatitis. Plum drink makes the pancreas work hard. The inflamed organ is not able to cope with such a load.
2. Obesity. Those who are determined to lose weight are advised to exclude sugary drinks from their diet. They are, in fact, simple carbohydrates that quickly lead to the deposition of fat.
3. Gout. Compote, which provides a diuretic effect, is harmful to people suffering from gouty arthritis. Excessive withdrawal of fluid can serve as a lever that triggers an exacerbation of the disease.
4. Diabetes. The plum itself contains a sufficient amount of glucose. Therefore, a drink, even if you did not add sugar to it, can cause a sharp increase in sugar in the body.

Plum compote is not recommended for newborns. It can provoke severe diarrhea in the baby, cause a skin rash. With the permission of the pediatrician, you can try to introduce a drink into the baby's diet from about six months. But at the same time, be sure to monitor the condition of the baby, inspect the skin and monitor the behavior.

8 cooking rules

How to cook plum compote so that it is sweet and fragrant? Experienced chefs say that this is not difficult to do. And if you know a few secrets, then the drink always turns out delicious. Professionals recommend following eight rules.

1. Plum variety. To prepare compotes, choose fruits that can be easily divided into halves. It is from these varieties of blanks that the most successful are obtained. You can take Hungarian, renklod, mirabella, damascene, thorns.
2. Purified water . It is best to take a spring. You can use ordinary water, but first clean it at home with a filter.
3. Ripe fruits. This is a prerequisite for cooking not only tasty, but also healthy compote. Unripe plums are not used for conservation: such a drink will provide indigestion.
4. Correct sorting. Do not use wormy or rotten plums for cooking. All fruits must be fresh and of high quality. Also, sort them by size. You should not close large and small fruits in one jar, because they need heat treatment of different durations.
5. Amount of sugar. Be sure to consider the variety of plums and your own preferences. For sour fruits, the following proportions are recommended: for 1 liter of water - 400 g of sugar.
6. Blanching fruits. Small plums can be preserved whole. But they definitely need to be pricked and blanched. The procedure will allow you to evenly nourish the fruits with syrup. For blanching, take a colander, pour plums into it. Dip the fruit in boiling water for two to three minutes.
7. A pinch of salt . No matter how strange it may sound, but it is a pinch of salt added to plum compote that allows you to maximize the taste of the drink.
8. Conservation storage. Rolled up jars try to store in the dark. They should not be exposed to the sun. This will preserve all the useful components of the drink.

Plum compote: 13 recipes for the winter

If you want to enjoy delicious compotes in winter, you can freeze fruits in the freezer, take them out for cooking as needed. But in this case, some of the useful components are lost during the freezing process, and some - during heat treatment. It is much more useful to preserve plums: this way you save more vitamins.

You can limit yourself to conservation exclusively plum. But if you have apples, cherries or pears, feel free to add them to the pan: this assortment will not only be tastier, but also healthier.

From whole fruits

Peculiarities . This recipe for pitted plum compote will help you keep a "piece of summer" for the whole year. Doctors recommend not storing the preservation, in which the bone remains, for more than 10-12 months - because of the danger of poisoning. In this recipe, all components are designed for one three-liter jar.

Ingredients:

• whole plums - 550 g;
• water - 2.7 l;
• sugar - 280 g.

How to cook

1. Rinse the plums.
2. Make several punctures in fragrant fruits.
3. Place the plums in a sterilized jar.
4. Boil water on the stove.
5. Pour boiling water over fruits.
6. Close the jar with a metal lid.
7. Insist for 15 minutes so that the fruits have time to release the juice.
8. Now carefully drain the liquid.
9. Add sugar, put back on fire.
10. When the compote boils, pour it over the plums, roll up the lid.
11. Turn the jar upside down, wrap it with a woolen blanket.

apple-plum

Peculiarities . The taste of plum is harmoniously combined with apple. To cook apple-plum compote, you can take any variety. But it is better that they complement each other. So, for a sweet and juicy renklod, sour Antonovka is suitable.

Ingredients:

• apple - 1.2 kg;
• water - 2.7 l;
• plum - 800 g;
• citric acid - half a teaspoon;
• sugar - 650-800 g.

How to cook

1. Cut apples into quarters.
2. Peel plums, remove pits.
3. Put all the blanks in a 3 liter jar.
4. Fill with boiling water.
5. Hold for ten minutes.
6. Drain the drink into a saucepan.
7. Add citric acid and sugar.
8. As soon as the drink boils, immediately pour it into a jar, roll it up.

From yellow varieties

Peculiarities . The yellow plum is slightly different from the dark blue. It has a honey taste, rich aroma. This yellow plum compote recipe requires sterilization. If you are against this method of preservation, you can use the recipe described above for whole plums.

Ingredients:

• plums - 1 kg;
• sugar - 800 g;
• water - 3.5-3.8 liters.

How to cook

1. Thoroughly wash the liter jars; they do not need to be sterilized.
2. Rinse the plums.
3. Arrange the fruits in jars, filling a third of the container.
4. Boil water.
5. Pour the plums with sugar, at the rate of: per liter jar - a glass of sugar.
6. Fill with boiling water, cover with a metal lid.
7. Place all jars (you should have four) in a large pot of water. The liquid should not reach the neck a little.
8. Pasteurize for 15 minutes.
9. Then carefully remove the jars from the hot water and, without lifting the lid, immediately roll up.

With cherry

Peculiarities . To roll plum and cherry compote for the winter, it is also recommended to resort to the sterilization method. This recipe does not require pitting. Therefore, the shelf life of the drink is reduced to one year.

Ingredients:

• cherry - 900 g;
• plum - 900 g;
• water - 1.8 l;
• sugar - 250-400 g.

How to cook

1. Put plums and cherries in carefully washed jars.
2. In a separate saucepan, boil the syrup from water and sugar. The amount of the latter depends on the acid of the fruit.
3. Pour the contents of the jars with ready-made syrup, cover with metal lids.
4. Put to pasteurize in a pot of water for 15 minutes.
5. Then carefully remove, immediately roll up.

with grapes

Peculiarities . Delicious compote can be made from plums and grapes. Adjust the amount of sugar according to the sweetness of the fruit. This fairly simple plum and grape compote recipe does not require sterilization. You can not even bother removing the bones. But it's better to take them out.

Ingredients:

• plums - 330 g;
• grapes - 330 g;
• citric acid - three pinches;
• water - 2.7 l;
• sugar - 330 g.

How to cook

1. Rinse grapes and plums under water.
2. Separate the berries from the twigs, remove the seeds from the fruit.
3. Put all the ingredients in a sterilized three-liter jar.
4. Then pour sugar, add citric acid.
5. Fill with boiling water, roll up.
6. Turn the jar on its side, roll a little on the floor so that the sugar is completely dissolved.
7. Now turn the jar with a metal lid down, insulate with a woolen blanket. In this form, the compote should stand until completely cooled.

Fruit

Peculiarities . You can cook delicious compote using a slow cooker. Such a drink is designed to be consumed immediately after cooling. If you want to close it for the winter, you will have to pour it into jars, sterilize the compote for 15 minutes.

Ingredients:

• plums - 300 g;
• pears - three fruits;
• sugar - optional;
• apples - three fruits;
• citric acid - a quarter of a teaspoon;
• chokeberry - 150 g;
• water - approximately 3.5 liters.

How to cook

1. Rinse fruits and fruits thoroughly, remove seeds, cores, cut into pieces.
2. Put pears, plums, apples into the multicooker bowl.
3. Pour water.
4. If you are a fan of sweet drinks, add sugar - a few tablespoons.
5. Boil the compote in the "Extinguishing" mode for an hour.
6. Then add chokeberry and citric acid to the drink.
7. Continue cooking in the "Extinguishing" mode for another half an hour.

with peaches

Peculiarities. Compote, to which peaches are added, acquires a special taste and aroma. Such a tandem will allow not only to remember the hot summer, but also to saturate the body with the necessary vitamins. When preparing products, the bones are not removed.

Ingredients:

• peaches - three fruits;
• plums - 12 pieces;
• sugar - one glass;
• citric acid (optional) - a pinch;
• water - about 2.5 liters.

How to cook

1. Place the washed fruits in a sterilized three-liter jar.
2. Pour boiling water over plums and peaches, leave for five to ten minutes.
3. Then pour the liquid into a saucepan.
4. Add sugar, citric acid, bring to a boil.
5. Fill a jar with bubbling syrup, roll up.
6. Turn the container upside down, wrap it with a blanket.

Plum apricot

Peculiarities . For compote, it is better to take sweet apricots with an oblong shape. It is recommended to supplement them with sour Hungarian plum.

Ingredients:

• apricots - 500 g;
• sugar - 300-400 g;
• plums - 250 g;
• water - 2.5 liters.

How to cook

1. Wash the fruits, make five or six punctures with a thin toothpick.
2. Place apricots and plums in sterilized jars.
3. Pour the fruits with boiling water, soak for five to ten minutes.
4. Drain the drink, boil the syrup on its basis by adding sugar.
5. Fill the jars with the resulting drink, roll up.
6. Be sure to turn the top upside down and wrap the container.

with currant

Peculiarities . The drink turns out tonic and refreshing. It contains not only black currants, but also citruses, which give the taste a slight sourness.

Ingredients:

• plum (necessarily sweet) - three fruits;
• blackcurrant - 200 g;
• orange - three slices;
• sugar - 300 g;
• lemon - three slices;
• water - 2.5 liters.

How to cook

1. Prepare jars, sterilize them.
2. Rinse the fruits, remove the seeds, prepare the currants.
3. Citruses are best left with the peel, after scalding the fruit with boiling water.
4. Put plums, currants in a jar.
5. Cut the lemon and orange over the very neck of the container.
6. Pour in the sugar.
7. Fill with boiling water, roll up.
8. Turn the jar over, wrap it in a warm blanket.
9. Leave the compote warm for several days.

in Bulgarian

Peculiarities . Bulgarian cuisine sometimes surprises with “strange” food combinations. But Bulgarian dishes are so delicious that they quickly become the most favorite.

Ingredients:

• plums - 5 kg;
• sugar - 2 kg;
• cinnamon - two sticks;
• cloves - eight pieces;
• bay leaf - three to five pieces;
• citric acid - one or two teaspoons;
• water - 0.75 l.

How to cook

1. Using a pin, carefully remove the pits from clean plums.
2. Put the fruits in a large saucepan in layers, each sprinkling with a portion of sugar.
3. Top with plain water.
4. Take a clean cloth bag (made of white natural material), put spices into it: cinnamon, bay leaf, cloves.
5. Dip the bag into the pot so that it is completely submerged in water.
6. Put the pot on the fire.
7. Boil the compote for about 20 minutes until the syrup begins to thicken.
8. Now add citric acid, remove from heat.
9. When the drink has cooled, pour it into clean jars, close with ordinary nylon lids.

With dogwood

Peculiarities . Another tandem that will allow you to prepare a delicious compote is a combination of plum and dogwood. Fruit remaining at the bottom of the glass can then be used to decorate pies or create desserts.

Ingredients:

• plum - 1.5 kg;
• dogwood - 350 g;
• sugar - 350 g;
• water - 7.5 liters.

How to cook

1. Divide the fruit into halves, remove the seeds.
2. Arrange in sterilized jars.
3. Sprinkle some dogwood on top. The components should take up a third of the capacity.
4. Pour boiling water over the contents, let stand for about 15 minutes. During this time, the water will acquire a rich hue.
5. Drain the liquid into a saucepan, add granulated sugar, put on fire.
6. When the syrup boils, pour it into glass containers.
7. Wait about 15 minutes, drain the liquid back into the pan.
8. Boil again.
9. Pour the drink into jars, immediately roll up with metal lids for the winter.

With strawberries and cherries

Peculiarities . Strawberries and cherries ripen almost simultaneously. Therefore, this combination is not surprising. But how to add a plum that ripens much later? Take advantage of the frozen one left over from last year.

Ingredients:

• cherries - one glass;
• strawberries - one glass;
• sugar - three to five tablespoons;
• plum (pitted) - 12-15 halves;
• water - 2 l.

How to cook

1. Pour water into a saucepan.
2. Separate the stalks, wash the berries.
3. Pour them into a saucepan, add plums.
4. Bring to a boil, add granulated sugar, focusing on your taste.
5. Turn off, let the drink brew.

Such a compote is intended for use immediately after cooling. But if you want to close it for the winter, pour it into jars, sterilize for ten minutes.

From frozen fruits

Peculiarities . If you have frozen plums in your freezer, you can easily prepare delicious drinks at any time of the year. It is desirable that in the freezer there are different berries and fruits. If you can boast of such a variety, prepare a delicious compote of frozen white plums with blackcurrants or cherries.

Ingredients:

• white plum - 10 pieces;
• blackcurrant - half a glass;
• sugar - 200 g;
• water - four liters.

How to cook

1. Pour water into a saucepan.
2. Dip plums into it, add currants.
3. When the drink boils, add sugar.
4. Stir the liquid.
5. As soon as the compote boils again, turn off the fire.
6. Cover the saucepan with a lid, let the contents brew.

If you close plum compote without sterilization, you can use one more recommendation. To prevent the drink from fermenting and “exploding”, add half a tablet of acetylsalicylic acid to each jar before rolling the lid. This drug is absolutely harmless to humans, but it ensures the complete elimination of microbes.

What a fragrant and tasty compote is obtained from plums! Be sure to prepare yourself a few jars of this miracle drink. perfectly quenches thirst, refreshes, gives a great mood with its taste and beautiful ruby ​​color, and also saturates with vitamins. Plum compote can be prepared with or without pits. There are no strict rules for compotes, for example, if you have a few apples or a bunch of grapes, please add to plums and you will have an excellent compote with several fruity undertones. The container can be selected depending on preferences. In three liter jars it is convenient to close compote for a large family or on a festive table, and smaller jars are convenient for its quick use. Ours is very affordable and simple, so cook with pleasure. Plum compote for the winter recipe for 1 liter jar with a photo step by step indicated below, so let's start cooking it.

Ingredients for making plum compote for the winter

Cooking step by step with a photo of compote from plums for the winter

Plum compote is a wonderful vitamin drink that is delicious with any pastry. Bon appetit!

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.

Usually the hot days of the outgoing summer delight not only with the weather, but also with a huge amount of ripening vegetables and fruits. These include plums, grapes, apples of late varieties and much more useful and very tasty. Naturally, the first thought is how to prepare all these goodies for the winter? This will be discussed in detail in the article. Regardless of the variety of plums, you can make an amazing compote that everyone at home will appreciate by opening a jar full of fragrant syrup and berries in winter.

Plum compote without cooking: a simple recipe at home

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

To prepare 3 three-liter jars of compote, the following ingredients will be needed:

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

Cooking:

1. Banks are thoroughly washed and sterilized over steam.
2. Plums are washed, jars are filled with the same amount.
3. Citric acid is distributed in jars, in the amount of one teaspoon without a slide for each.
4. Pour 9 liters of water into a large container, put on a big fire, then, when the water boils, add sugar, bring to a boil again.
5. Without removing the pan from the heat, the syrup is poured into jars with a ladle or ladle.
6. The lids, previously sterilized, are tightened with a key, the jars are turned over to check whether the lid is tightly screwed on.
7. Ready jars of compote are placed under a bedspread or blanket, waiting for complete cooling.
8. 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.

Cooking:

1. Wash the plums thoroughly, place in a large saucepan, add water, put on fire.
2. While the compote is boiling, you need to wash the jars and leave them to drain upside down.
3. When the water boils, add sugar, stir and wait again for a full boil.
4. Distribute the berries evenly among the jars, pour over the syrup.
5. Add 10 grams of citric acid to each jar and twist.
6. Cover the jars with a blanket and leave for a few 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 get 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.

Cooking:

1. Wash the plums and grapes thoroughly, divide the grapes, if necessary, into small clusters or completely remove the twigs.
2. Rinse the jars, distribute the same amount of plums and grapes to each jar.
3. Pour 10 grams of citric acid into each jar.
4. Bring water to a boil, add sugar, stir until completely dissolved.
5. Pour jars with boiling water and roll up immediately.

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

From plums, apples and grapes

Ingredients:

• plums - 0.8 kg;
• grapes of sweet varieties - 1 kg;
• any apples - 1.4 kg;
• sugar - 0.9 kg;
• citric acid - 30 g;
• water - 8.5 liters.

Cooking:

1. Wash hard plums, remove pits.
2. Wash the apples, cut into large slices, peel them from the seeds.
3. Divide the grapes into small bunches, wash thoroughly.
4. Boil water in a large container, add sugar, mix.
5. Gradually add all the fruits and berries, boil them for 7-9 minutes.
6. Divide all the berries equally into several three-liter jars, and then pour them with syrup.
7. Add citric acid.
8. Twist the jars, place upside down in a warm place.

After 2 days, the compote is ready for use. Many prefer not to add citric acid to compote, trying to preserve the natural taste of berries. But even such a relatively small amount 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, at the same time with sourness, such compote perfectly quenches thirst. And the preservation of plum compote is not as difficult as it seems. Especially if canned without sterilization.

What you 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:

1. Rinse jars thoroughly. Leave them for a while to dry completely.
2. Boil water. Put lids on it. Boil for about 10 minutes.
3. Process the plum. Pour it into a large container (best of all - a wide basin). Fill with cold water. Let stand for half an hour. Rinse. Dry. Transfer to prepared clean and dry container.
4. When the jars are dry, move the prepared plum into them. Fill jars optimally to half the volume. Then the compote will be more saturated.
5. 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. Pour in sugar and stir. Move to fire and boil.
6. Boil the boiled syrup for several minutes. Pour it into containers with plums.
7. Banks roll up. Put on lids. Wrap in a "fur coat".

With pears

Ingredients:

• plums - 1.5 kg;
• pears - 1.5 kg;
• half a lemon;
• sugar - 1 kg;
• water - 8.5 liters.

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

Cooking:

1. Wash the plums, cut them in half and remove the pits.
2. Pears wash, divide into slices, remove seeds.
3. Wash jars, turn over to glass water.
4. Boil water, add sugar, all fruits to it, leave to boil over low heat.
5. Wash the lemon, cut into slices, add to the boiling compote and turn it off immediately.
6. Without waiting for cooling, pour the compote into jars.
7. Turn the banks.

As you can see from the recipes, citric acid can be replaced with lemon. From this, the jars will not explode, and the compote will acquire a more interesting shade of taste.

From plums and raspberries

Stunningly delicious compote will turn out if you mix plums with raspberries. It is not at all necessary to try to follow the exact amount of ingredients, even one handful of ripe raspberries is enough to add a bright summer flavor to the compote.

Ingredients:

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

Cooking:

1. Wash the plums, cut into slices, remove the seeds.
2. Place raspberries in a colander and rinse with cold water.
3. Wash the jars, leave them to drain.
4. Put 8 liters of water on the fire, wait for it to boil, add sugar.
5. Pour plums and raspberries into boiling water, boil for 7-9 minutes, turn off.
6. Add lemon for 1 min. until the end of the boil.
7. Pour compote into jars, add a little fruit to each jar.
8. Twist the jars, cover with a blanket, leave for 2-3 days.

with quince

You can make compote from fruits such as plums and quince. At first glance, an unusual combination will give a rich tart-sweet taste of compote.

To prepare it, you will need the following ingredients:

• plums - 1.2 kg;
• quince - 1.3 kg;
• sugar - 1 kg;
• half a lemon;
• water - 8 l.

Cooking:

1. Wash the plums and remove the pits.
2. Quince is cut into several parts, the cores are cleaned of seeds.
3. The lemon is cut into small slices.
4. Boil water in a large saucepan, add sugar, then plums, quince and lemon slices.
5. After the fruit syrup has boiled for about 6-7 minutes, it can be turned off and poured into jars.
6. The jars are immediately rolled up, wrapped in a blanket, and after a few days they are moved to the pantry.

Plum compote for the winter (video)

If you add citric acid to the jars, then the compote will definitely not explode. The preservation of a large number of compotes can be simplified if you prepare 2 containers with a large amount of water with a difference of 10-15 minutes.