Boil the plum compote for 15 minutes.
Cook compote from plums in a slow cooker for 1,5 hours.
How to cook plum compote
Products for cooking plum compote
Plums – 1 kilogram
Sugar – 1 kilogram
Water – 2 liters
Preparation of products
1. Sort out, clean from branches and leaves, wash and dry the plums.
2. Wash and wipe the plums with a napkin, divide each plum in half and remove the pit.
How to cook plum compote in a saucepan
1. Boil water, pour boiling water over the plum, cover and leave for 1 night at room temperature.
2. Place the plums in jars.
3. Drain water from under the drain, pour into a saucepan, put on fire.
4. Add sugar, simmer the syrup for 5 minutes after boiling over low heat.
5. Then fill the jars with plums with boiling syrup.
6. Roll up the cans and store them.
How to cook plum compote in a slow cooker
1. Put plums in a multicooker container, sprinkle with sugar.
2. Fill the plums with water.
3. Set the multicooker to the “Quenching” mode, cook the compote for 1,5 hours under the closed multicooker lid.
4. Pour the compote into jars and store.
Delicious facts
– Plum compote can be cooked with seeds, but plums for compote should be dense, slightly unripe.
– It is necessary to store plum compote in a cool dark place (up to 1 year), at room temperature it will be stored for no more than a month, after which the probability of fermentation is very high.
– For a change, you can add vanilla or cinnamon to the plum compote.
– For different varieties of plums, the syrup must be prepared, taking into account the peculiarities of the variety: for plums of the “Hungarian” variety, take 700/300 for each kilogram of plums (indicated through a fraction of water and sugar), for the variety “Renclode” 600/400, for “Mirabeli” and the rest – 550/450. – Since the compote from plums can ferment if the preparation is inaccurate, it is not recommended to put less sugar in the compote than plums: that is, for every kilogram of plums minimum 1 kilogram of sugar. – It is also important to thoroughly remove the seeds from the pulp of the plums so that the compote does not taste bitter. If the compote is sour, most likely it was prepared from unripe fruits. When serving, you can add sugar, honey or sweet compote.
– Plums, if soft, it is recommended to blanch – keep in water at a temperature of about 85 degrees for 10-15 minutes, placing cans of compote in a pot of boiling water, the bottom of which is covered with gauze or a towel. This will keep the plums from losing their shape.
– If the plum compote is cooked for 1-2 days, then you can cook it without removing the seeds from the plums. It is enough to bring water with sugar and plums to a boil – and cool, covering with a lid and wrapped in a blanket.