Compote for the winter from plums

Plum is a high-yielding horticultural crop, its fruits are excellent for conservation, making wines and tinctures. Plum compote is the most common processing method. Not everyone likes jam or jam from this fruit because of the specific sharp sourness coming from its skin. In plum broth, it is not so pronounced, softened, balances its sweetness.

How to make plum compote for the winter

For the preparation of canned plums, varieties of medium ripening are most suitable – Hungarian Belorusskaya, Renklod Altana, Souvenir of the East, Voloshka, Mashenka, Romen. They have a rich taste and pleasant aroma, which contribute to the creation of drinks of the best quality. Fruits for preserving plum infusion should be fresh, firm, fully ripe, without damage. The cooking process consists of the following steps:

1. Plums should be sorted out, discarded unsuitable, remove leaves, stalks and other plant debris.
2. Rinse thoroughly with running water, dry. Large fruits must be cut in half, seeds removed. Small fruits can be cooked whole.
3. Plums are recommended to be blanched to avoid cracking and peeling. To do this, they must be placed in a colander and immersed in boiling water for 3-5 minutes, then cool in cold water. Whole fruits must be pierced first.
4. Arrange the prepared raw materials in sterilized and cooled jars, boil the lids.

It is better to close the plum compote in 3-liter jars. There are two traditional cooking methods.

Canning compote with sterilization

Vegetable raw materials and sugar are laid out in a prepared (sterilized) container, poured with boiling water, not reaching 3 cm to the brim. This should be done carefully, adding water in small portions to avoid glass breakage due to temperature differences. Banks are covered with lids and sterilized. Methods for sterilizing plum compote can be different:

• Sterilization in a pot. The jars covered with lids are placed on a wooden grate at the bottom of the pan, poured with water up to their shoulders. On medium heat, bring the water to a boil, then reduce the fire so that there is no seething, cover the container with a lid. Sterilization time – 20 minutes, at the end of the procedure, the banks are removed and rolled up.
• Sterilization in the oven. Open glass containers are placed in a cold oven on a baking sheet with water and heated over low heat. After an hour, take out, cover with lids and cork.
• Sterilization in a pressure cooker. Place a container with a plum drink in a pressure cooker, pour water, cover with a lid. The sterilization time countdown starts from the moment the steam comes out. You need to make sure that it stands out moderately.

Preparation of compote without sterilization

Put fruit in glass containers and fill with boiling water. Hold for 15 minutes, drain the liquid, boil it, repeat pouring 2 more times. Plum hot drink hermetically close the lids.

Both methods are effective for preservation, however, when working with 3-liter cylinders, it is more convenient to use the double filling method. Sugar can be poured into a jar along with fruits, or syrup can be boiled separately in a ratio of 100 g of sugar per 1 liter of water.

What is combined with plum in compote

To create a drink with a rich taste and aroma, you can collect fruit and berry platter. Plum harmonizes with apricots, peaches, currants, barberries, apples, pears. Here fantasy has no limits, any compositions are possible. Chokeberry, nectarine, hawthorn, citrus fruits, pineapple combined with plum – each housewife has her own secret recipe. Recipes with the addition of spices – vanilla, cinnamon, cloves, ginger – keep the secrets of making a spicy, healthy drug.

The classic plum compote recipe for the winter

In order to close plum compote for the winter, you need to choose a cooking method. Every mistress from time to time stops at one that is convenient for her. The classic recipe involves pouring plums with boiling sweet syrup, followed by sterilization. Plum compote ingredients for a 3-liter jar:

• Plum – 600-800 g.
• Granulated sugar – 300 g.
• Water – 2,5 l.

Chop whole fruits, place in a sterile glass container. Boil sugar syrup, pour into a balloon. Sterilize, close.

A simple plum compote recipe for the winter

Fruits and sugar in the same ratio as in the previous recipe, pierce, pour into a balloon, pour cold water, set in a sterilization pan with water of the same temperature. Heat over medium heat until it boils, then reduce the heat, cook for half an hour. Plum drink can be closed.

Plum compote for the winter without sterilization

Fruits can be taken of any variety. This plum infusion recipe is convenient because you do not need to measure the amount of vegetable raw materials and water. Sugar is also added to taste. Fill the prepared jars with fruit by 1/3, pour boiling water to the brim, wait 15 minutes. The liquid is drained twice, brought to a boil and returned back. For the last time, before pouring, put sugar, then tightly cork, turn upside down, cover with a warm blanket.

Plum compote for the winter with seeds

Cooking compote from plums with seeds will turn out quickly, the process will not require much hassle. The recipe contains the following ingredients:

• Plum – 1 kg.
• Granulated sugar – 500 g.
• Water – 5 l.

Place the plum in a glass container, pour boiling water. After 15 minutes, pour the water into a stainless steel container, sweeten, boil. Pour fruit with liquid, roll up canned plums. Air cooling.

blanched plum compote recipe

For this recipe you will need:

• 3 kg plums.
• 0,8 kg of granulated sugar.
• 2 L of water.

Blanch the plum in a weak solution of soda, diluting 1 tsp. in 1 liter of water, cool in cold water. Loosely put in jars. Prepare sugar syrup, brew fruits. Sterilize plum compote, cork, wrap with a blanket for slow cooling.

Yellow plum compote

Many housewives like to close yellow plum compote for the winter. Light varieties are very fragrant and have a honey flavor, canned food from them is concentrated and attractive in appearance. The recipe for an amber plum dessert is simple: cut 4 kg of selected fruits, separate the seeds and put them in jars to the top. From 2 liters of water and 1 kg of granulated sugar, make a syrup, pour the fruit mass over it. Sterilize, close.

Simple plum compote with pears

The recipe contains the following ingredients:

• Pears – 1 kg.
• Plums – 1 kg.
• Sugar – 0,3 kg.
• Water – 3 l.

Pears must be cut, clean the seed boxes. Remove pits from plums. Divide fruits evenly into jars. Boil a sweet solution of sugar and water, pour fruit raw materials, cover with lids and put on sterilization. After 25 minutes, seal the drink tightly.

Compote for the winter from plums with nuts

Fans of unusual recipes can roll plum compote with nuts. For this you will need:

• Plum – 2 kg.
• Favorite nuts – 0,5 kg.
• Sugar – 1 kg.
• Water – 1 liter.

Cut the fruits in half, remove the seeds. Soak the nuts briefly in boiling water, remove the skin from them. Place the nuts in the recesses from the stones (whole or in halves – as it turns out). Put stuffed plums in a glass container, pour pre-cooked syrup. Sterilize, close the lid, put to cool under the covers.

Plum compote for the winter with spices

To support the body in the long winter period, you need to cook plum compote with the addition of spices. It is best consumed hot as a warming agent and for the prevention of respiratory diseases. Recipe Ingredients:

• Plum – 3 kg.
• Water – 3 l.
• Sugar – 1 kg.
• Red wine – 3 liters.
• Carnation – 3 pcs.
• Star anise -1 pc.
• Cinnamon stick.

In prepared jars, place the chopped pitted plum. Make syrup from water, sugar, wine and spices. Pour them with fruit mass, put on sterilization. Wrap warmly and leave to cool.

Plum and grape compote

This recipe is notable for the fact that the whole bunch of grapes is placed in a jar. Combs of grapes contain a lot of tannins, as a result, the drink will acquire some astringency. In a 3-liter bottle, put a pound of plums and a large bunch of grapes. Fill twice with a boiling sweet solution (300 g of sugar per 2 liters of water) and roll up.

How to make plum cinnamon compote

The addition of a popular spice for the manufacture of confectionery products will help to enrich the bouquet of the drink. Place fragrant Honey Plum into a 3-liter bottle, add 250 g of sugar, 1 cinnamon stick (or 1 tsp ground). Pour warm water over and sterilize for 40 minutes. At the end of the plum broth, hermetically close the lid.

Compote of fresh plums with citric acid

Preservation of sweet fruits of the varieties Ballada, Venus, Cromagne, Stanley allows the use of citric acid in the recipe for better preservation of plum infusion. Prepare food:

• Plum – 800 g.
• Granulated sugar – 20 g.
• Citric acid – 0,5 tsp.
• Ground cinnamon – 1 tsp
• Water – 2 l.

Cut fruit, remove seeds. From the rest of the ingredients, boil the syrup, pour the fruit over it twice. Close with a wrench.

Compote recipe for the winter from plums with wine

For the recipe for an unusual plum drink you will need:

• Yellow plum – 2 kg.
• Sugar – 0,5 kg.
• White wine – 500 ml.
• Cinnamon stick.
• 1 lemon.
• Water – 1 l.

Wash the fruits, pierce. Mix water, sugar, wine, bring to a boil. Add cinnamon, grate the lemon zest and squeeze the juice out of it. Pour vegetable raw materials into the syrup, let it boil a little, cool. Pour hot wine-plum compote into jars, sterilize, roll up.

Recipe for plum compote with honey

Plum compote can be prepared using honey instead of sugar. Rinse 3 kg of fruits, place in a stainless steel container and pour syrup, cooked from 1 kg of honey and 1,5 liters of water. Insist 10 hours. Boil again, pour into prepared glass containers, cork.

Plum compote for the winter without sugar (with ascorbic acid)

For this plum broth recipe, you need to choose fruits of sweet varieties. The product ratio is:

• Plum – 2 kg.
• Ascorbic acid – 1 tablet per liter jar.
• Water.

Washed, pitted fruit cut in half into jars on the shoulders, add an ascorbic tablet. Pour boiling water, let cool and put on sterilization. Roll up the plum drink after 20 minutes.

A simple recipe for compote of plums with mint

Plum infusion with mint has an extraordinary taste, perfectly refreshing. The recipe contains the following products:

• Plum – 500 g.
• Granulated sugar – 200 g.
• Citric acid – 0,5 tsp.
• Fresh mint – 2 sprigs.
• Orange peel – 1 tsp.
• Water.

Fruits need to be cut in half, remove the seeds. Blanch for 5 minutes, remove the skin. Put all the ingredients in a 3-liter jar, pour warm water. Put in a sterilization pan, heat and sterilize for 40 minutes.

Assorted fruit or compote of plums with peaches and apples

The recipe includes 200 g of each type of fruit. They need to be cut into halves, remove the bones and seed pods. Place the fruit mixture in a balloon, pour 200 g of sugar. Double pouring will be enough to get a sweet and sour drink of a beautiful color.

Compote of plums and apricots

In order to preserve plum and apricot compote, the easiest way is to use the classic recipe. Prepare 300 g of plums and 300 g of apricots, cut into halves and remove the pits. Put them in sterilized jars and pour syrup, which is boiled in a ratio of 250 g of sugar to 2,5 liters of water.

Compote of plums and apples for the winter

Compote from plums and apples in a saucepan is boiled for preservation for the winter, consumed chilled immediately after cooking. The recipe is for a 3-liter bottle:

• Plums – 300 g.
• Apples – 400 g.
• Granulated sugar – 250 g.
• Vanillin – 1 sachet.
• Water – 2,5 l.

Cut plums in half, remove pits. Cut apples into slices, clean the middle with seeds. Boil water with sugar in a saucepan. Throw apples first, after 10 minutes – plums and vanillin. After a few minutes, the compote is ready, you can close it.

A simple plum and currant compote recipe

To achieve a rich taste and beautiful color, you need to cook plum compote for the winter with the addition of blackcurrant. They take 300 g of plum and berry raw materials, sort out, remove garbage. They put it in a balloon, pour 250 g of granulated sugar, pour it with boiling water. After 15 minutes, drain, bring to a boil and pour back. Cover with a sterile lid and roll up.

Plum compote with pineapple

Exotic lovers will be interested in rolling plum compote with pineapple. The recipe includes the following ingredients:

• A pineapple.
• 300 g of plums.
• Xnumx g of granulated sugar.
• 2,5 L of water.

Cut the pineapple pulp into slices. Remove pits from plums. Put the fruit mixture on the bottom of the prepared container (3 l), pour over the syrup, boiled from sugar and water. Sterilize, seal.

Plum and cherry compote with pits for the winter

The recipe for making a plum drink with the addition of cherries will appeal to lovers of sour dishes. Berries and fruits in equal proportions fill a glass container by 1/3. Sweeten to taste. Pour boiling water, sterilize for a quarter of an hour. Roll up.

Recipe for compote without sterilization from plums with hawthorn

Hawthorn and plum go well together, complement each other. Here is a simple recipe:

• Hawthorn – 300 g.
• Plums – 300 g.
• Granulated sugar – 250 g.
• Water – 2,5 l.

Sort the fruits, clean them of debris, wash. Remove pits from plums. Place the fruits in a jar, cover with sugar, pour boiling water twice, seal tightly.

How to cook plum compote with nuts instead of stones and apricots

Closing the compote of apricots and plums for the winter, you can add nuts – walnuts, cashews, hazelnuts. For this recipe, you need to prepare the following products:

• Plums – 1 kg.
• Apricots – 0,5 kg.
• Granulated sugar – 300 g.
• Nuts – 0,5 kg.
• Water.

Cut fruit lengthwise, remove pits. Rinse the nuts, brew with boiling water, peel and place inside the fruit. Put the fruit with the filling in the prepared container and pour boiling water over it. After 15 minutes, pour the liquid into a saucepan, add sugar, boil the syrup. Pour it into a jar to the brim and roll up.

Plum compote in a slow cooker

Plum compote without sterilization is easy to cook in a slow cooker. You need to load 400 g of fruits into it, a glass of sugar, pour 3 liters of water. Set the mode to “cook” for 20 minutes. Plum compote is ready.

How to make plum and cherry compote in a slow cooker

Also in this wonderful kitchen unit you can cook cherry-plum compote. To do this, pits are removed from berries (400 g) and fruits (400 g), placed in a multicooker bowl, sugar, cinnamon and vanilla are added 1 tsp each. Cook in simmer mode for 20 minutes.

Regular meals of plum compote

Plum compote in 3-liter jars should be kept in a cool, dark place. If the fruits have not been pitted, the shelf life should not exceed 12 months. After this time, hydrocyanic acid will begin to stand out from the bones, turning a healthy drink into poison. Compotes with pitted fruits are stored for 2-3 years.

Conclusion

Plum compote is the best way to preserve this fruit. It has a beautiful color and rich taste, which allows it to find various applications – as a base for jellies, cocktails, syrups for cakes.