Our gardens and orchards are full by autumn and give us a lot of delicious vegetables and fruits. Even if you do not grow anything on your own, there is a variety of varieties on the shelves of shops and markets. Now is the time to harvest the plums. At my dacha, a lot of them were born, so I have already prepared and collected many delicious recipes. Today we will harvest plum compote for the winter: cook and roll into jars.
There are so many recipes that it is quite difficult to choose. In order not to get lost and choose the one that suits 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 summer cottage 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 plum compote with seeds. Taking out a bone from each fine cream is a rather laborious task and not everyone can afford it and have free time. Therefore, you can not do this. Cook the compote with seeds, then it will not be difficult to remove them in the finished fruits. And you can drink compote without the plums themselves, taking them out. This is for your taste. The most important thing is that according to this recipe, plum compote is prepared very quickly and easily.
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 those with a sweet tooth, it is recommended to use a larger amount.
Preparation:
1. The plum needs to be sorted out, to remove the spoiled and rotten fruits. 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 need to prepare a light drink, then you should not pierce the fruit.
2. Pour prepared plums into a clean, previously sterilized jar. Cover up.
3. Let's start preparing the sweet syrup. To do this, pour the specified amount of water into a separate saucepan, add granulated sugar and stir. From the moment of boiling, reduce the heating temperature and continue cooking for 2-4 minutes.
4. Fill the jar with the prepared syrup, roll up tightly. Turn upside down, wrap with a warm blanket.
In a few months, in winter, bright and tasty plum compote will await 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;
- clean water - 3 liters;
- granulated sugar - 300 g.
Preparation:
1. Pour the specified amount of water into a saucepan and place on the stove. While the water is boiling, we start preparing the fruit. Rinse the plums and apple fruits, remove the stalk.
Advice! If purchased apples are used, and not garden apples, then they need to be cut into slices.
2. Be sure to remove the seed box.
3. Place prepared fruits in sterilized glass jars.
4. Pour granulated sugar into boiling water. With regular stirring, cook for 5 minutes until sugar syrup is obtained.
5. Fill the jar with hot syrup, cover and place to sterilize. The additional heating time depends on the container volume: 1 liter - 20-25 minutes, 2 or 3 liters - 30-35 minutes.
6. Carefully remove the cans, roll up, turn over. Leave upside down and under a thick towel until it cools completely.
Plum compote for the winter without sterilization
This recipe for making a vitamin drink for the winter involves the use of 2 times pouring a fruit product. The canning method is perfect for both 1 liter and up to 3 liter jars. Filling the plum with boiling water 2 times, it has time to warm up well. We propose to consider step-by-step instructions for making compote for 3 liter cans.
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, aromatic and interesting. Compote is prepared without sterilization, which allows you to preserve the maximum amount of nutrients.
You will need:
- shallow plum - 350-400 g;
- apricots - 400 g;
- granulated sugar - 0.3 kg;
- clean water - 1.5 liters.
Preparation:
1. Sort the purchased fruits, remove spoiled and damaged specimens. Remove the stalk, 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 to dissolve the sugar faster.
4. Pour the jars with sweet and hot syrup, roll up. Cool, first turning the lid down and wrapping it in a warm blanket.
Bon Appetit!
We prepare a simple compote from plums and pears
For many gardeners and gardeners, this recipe will be relevant. For me, for example, plum with small fruits and an old pear bear fruit well. The pears there are also small, and not very sweet, albeit fragrant. Instead of eating them just like that, it's best to roll them together in a compote for the winter. And the harvest will not be lost and in the canned form they become much tastier. And in winter it is so pleasant and useful 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
Preparation:
2. Pour 3 liters of filtered, clean liquid into a suitable container, add citric acid. Stir, lay out the pear and let it stand for 5-8 minutes. Strain.
3. Rinse the plums, divide into 2 parts and carefully remove the pit. 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, add granulated sugar in portions, stir. Add fruit to sweet syrup, cook until fruit is tender.
5. Using a slotted spoon, pack the 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.
Small plum compote with pits and red currant
Plums are the healthiest fruit with an inner seed. In their composition, they contain a large amount of organic compounds, micro and macroelements, vitamins. The seeds contain 40% fatty oils. Plums improve appetite, have a slight laxative and diuretic effect. It is for this reason that a delicious, aromatic compote with plums should be present in every home. We will cook it with bones. The canning process will not take long.
You will need:
- fresh plums - 0.6 kg;
- red currant - 300 g;
- granulated sugar - 600 g;
- clean liquid - 3-4.5 liters.
Preparation:
1. Sort out red currants, remove excess debris and rotten fruits. Rinse and dry. Do the same with plums.
2. Fill 3 liter jars by 1/3 of the volume, cover with sterile lids.
3. Pour the specified amount of water into a suitable saucepan and bring to a boil. Fill prepared jars with contents, cover and leave in this form for 10-20 minutes.
4. Drain back, add granulated sugar. Put on the stove and cook with regular stirring until the sugar grains dissolve.
5. Fill cans, roll up. Turn the lid down, wrap it with a warm blanket. Leave unchanged until completely cooled.
Sugar-free plum compote - how to prepare for the winter
Not everyone can eat granulated sugar. In order to maintain the required level of vitamins and other beneficial compounds in your body, nutritionists have developed recipes without adding a sweet product. Consider a detailed step-by-step recipe.
You will need:
- plum - 1.4 kg;
- steep boiling water - 1-1.5 liters.
Preparation:
1. From the specified amount of ingredients, 2 liter cans are obtained. The plum needs to be sorted out, damaged and rotten ones removed. Rinse, remove the stalk, if any.
2. Blanch the fruit in hot water for 3-7 seconds. This is required so that the plum skin does not crack during sterilization.
3. Transfer to sterile containers. Cover with lids. Sterilize for 10-15 minutes. Carefully remove and roll up the covers.
The most delicious yellow plum compote
There is such an interesting variety of plums that are completely yellow. 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 the classic blue plum compote. But I'm sure you will like it. If you don't have a yellow plum, try buying it at the market or store and make a compote for comparison.
Inexperienced housewives have the question of how to properly sterilize the finished workpiece? So, everything is easy and simple here. The main thing is to observe safety precautions. Place a clean rag in a large, roomy saucepan at the bottom. Put a jar with the contents on it, having previously covered it with a lid.
Pour cold water into a saucepan so that it reaches the jar's hanger. Put on the stove. From the moment the liquid boils in the pan, record the specified time. If there are a lot of cans with 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 is not only a delicious fruit, but also very healing. She is able to support a weakened body, saturate with useful substances during the period of vitamin deficiency. However, you should not overuse the fruit. Even the most useful medicine can be harmful.
Why 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 are able to persist even after heat treatment.
Effects on the body
Both adults and kids always drink compote with pleasure. It quenches thirst, invigorates, tones, and allows you to improve the body. And the fragrant drink protects against colds, helps in the fight against ailments. And these are not all of its healing qualities. The benefits of plum compote, according to doctors, are seven effects on the body.
- Decrease in nervous excitability... Plum compote has the ability to reduce the effects of stress, relieve irritation. It helps to cope with depression, chronic fatigue. The fragrant drink significantly improves mood, fights mild forms of insomnia.
- Improving the digestive tract... The aromatic drink restores the functioning of the digestive tract, eliminates flatulence, heartburn. Compote has a mild laxative effect, therefore it can be beneficial for constipation, normalize stool.
- Strengthening immunity... Compote is an active fighter against various microbes and viruses. Vitamin C, contained in its composition, makes its own immune system to fight back any colds.
- Ensuring the outflow of urine... The drink (of course, to a lesser extent than fresh fruit) provides a diuretic effect. Therefore, for people suffering from puffiness, such compote is also useful.
- Increased potency... 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.
- Decrease in toxicosis... During pregnancy, a woman may be tormented by nausea, vomiting. A plum compote with a slight sourness helps to cope with such an unpleasant state. In recent months, the drink also helps to reduce swelling.
- Rejuvenation of the body... 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 a woman's digestive tract. Vitamins and minerals are passed through milk to the infant. They protect the baby from colds, fight against the most unpleasant phenomenon in a child - stomach pain. However, you need to remember about a sense of proportion. Drink abuse 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 delicious drink, if abused, can cause harm. In addition, there are some contraindications. Doctors advise removing the drink from the diet in four cases.
- Exacerbation of pancreatitis... Plum drink makes the pancreas work hard. The inflamed organ is not able to cope with such a load.
- 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 fat storage.
- Gout Compote, which provides a diuretic effect, is harmful to people suffering from gouty arthritis. Excessive fluid withdrawal can serve as a lever triggering an exacerbation of the disease.
- Diabetes. The plum itself contains a sufficient amount of glucose. Therefore, the 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 a baby, causing a skin rash. With the permission of the pediatrician, you can try to introduce the drink into the infant's diet from about six months. But at the same time, be sure to monitor the condition of the baby, examine the skin and monitor the behavior.
8 cooking rules
How to cook plum compote so that it is sweet and aromatic? Experienced chefs say that this is not difficult to do. And if you know a few secrets, then the drink always turns out to be delicious. Professionals recommend adhering to eight rules.
- Plum variety. To prepare compotes, choose fruits that can easily be divided into halves. It is from these grades that the blanks are obtained the most successful. You can take Hungarian, Renklode, Mirabella, Damascene, Thorny.
- Purified water . It is best to take a spring. You can use plain water, but first clean it at home with a filter.
- Ripe fruits. This is a prerequisite for cooking not only tasty, but also healthy compote. Unripe plums are not used for preservation: such a drink will provide indigestion.
- Correct sorting... Do not use wormy or rotten plums for cooking. All fruits must be fresh and of good quality. Also, sort them by size. You should not close large and small fruits in the same jar, because they need heat treatment of different duration.
- Sugar quantity... 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.
- Fruit blanching... Small plums can be preserved whole. But they definitely need to be pricked and blanched. The procedure will allow you to evenly nourish the fruit with syrup. For blanching, take a colander, pour plums into it. Dip the fruits in boiling water for two to three minutes.
- A pinch of salt . As strange as it may sound, it is a pinch of salt added to the plum compote that allows you to maximize the taste of the drink.
- Storage conservation... Try to keep the rolled up banks in the dark. They should not be exposed to sunlight. 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 and 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 beneficial to preserve plums: this way you will save more vitamins.
When preserving, you can limit yourself exclusively to plums. But if you have apples, cherries or pears, feel free to add them to the pan: such an assortment will not only taste better, but also healthier.
Whole fruits
Peculiarities . This recipe for pitted plum compote will help you keep a piece of summer for a whole year. Doctors recommend not to store 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 can.
Ingredients:
- whole plums - 550 g;
- water - 2.7 l;
- sugar - 280 g
How to cook
- Rinse out the plums.
- Make several punctures in the fragrant fruit.
- Put plums in a sterilized jar.
- Boil water on the stove.
- Pour boiling water over the fruits.
- Close the jar with a metal lid.
- Insist for 15 minutes so that the fruits have time to release the juice.
- Now carefully drain the liquid.
- Add sugar, put on fire again.
- When the compote boils, pour it over the plums, roll up the lid.
- Turn the jar upside down, wrap it up with a woolen blanket.
Apple plum
Peculiarities . The taste of the plum goes well with the apple. To cook apple-plum compote, you can take any varieties. But it is better that they complement each other. So, for a sweet and juicy renklode, a 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
- Cut the apples into quarters.
- Peel the plums, remove the seeds.
- Place all the blanks in a 3 L jar.
- Pour boiling water over.
- Insist ten minutes.
- Drain the drink into a saucepan.
- Add citric acid and sugar.
- As soon as the drink boils, immediately pour it into the jar, roll it up.
Of the yellow varieties
Peculiarities . The yellow plum is slightly different from the dark blue. She has a honey taste, rich aroma. This yellow plum compote recipe requires sterilization. If you are against this preservation method, 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
- Thoroughly wash the liter jars, you do not need to sterilize them.
- Rinse out the plums.
- Arrange the fruits in jars, filling a third of the container.
- Boil water.
- Fill the plums with sugar, at the rate of: per liter jar - a glass of sugar.
- Pour boiling water over, cover with a metal lid.
- Place all the jars (you should have four) in a large pot of water. The liquid should not reach the neck slightly.
- Pasteurize for 15 minutes.
- Then carefully remove the cans from the hot water and, without lifting the lid, immediately roll up.
With the addition of cherries
Peculiarities . To roll up 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
- Place plums and cherries in well-washed jars.
- In a separate saucepan, boil the sugar and water syrup. The amount of the latter depends on the acidity of the fruit.
- Pour the contents of the jars with the prepared syrup, cover with metal lids.
- Put to pasteurize in a pot of water for 15 minutes.
- Then carefully remove, roll up immediately.
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 recipe for plum and grape compote does not require sterilization. You don't even have to bother with removing the bones. But it's better to take them out anyway.
Ingredients:
- plums - 330 g;
- grapes - 330 g;
- citric acid - three pinches;
- water - 2.7 l;
- sugar - 330 g
How to cook
- Rinse grapes and plums under water.
- Separate the berries from the branches, remove the seeds from the fruit.
- Place all components in a sterilized 3 liter jar.
- Pour sugar next, add citric acid.
- Pour boiling water over, roll up.
- Turn the jar on its side, roll it a little on the floor so that the sugar is completely dissolved.
- Now turn the jar over with the metal lid down, warm it with a woolen blanket. In this form, the compote should stand until it cools completely.
Fruit
Peculiarities . You can cook a delicious compote using a multicooker. This drink is designed to be consumed immediately after cooling down. 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 teaspoon;
- chokeberry - 150 g;
- water - approximately 3.5 liters.
How to cook
- Rinse fruits and fruits thoroughly, remove seeds, cores, cut into pieces.
- Put pears, plums, apples in the multicooker bowl.
- Pour in water.
- If you are a sugary drinker, add a few tablespoons of sugar.
- Cook the compote in the "Stew" mode for an hour.
- Then add chokeberry and citric acid to the drink.
- Continue to cook on the "Sauté" mode for another half hour.
With peaches
Peculiarities. The 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 food, 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
- Put the washed fruits in a sterilized three-liter jar.
- Pour boiling water over plums and peaches, leave for five to ten minutes.
- Then pour the liquid into a saucepan.
- Add sugar, citric acid, bring to a boil.
- Pour the boiling syrup over the jar, roll it up.
- Turn the container upside down, wrap it up 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 a sour Hungarian plum.
Ingredients:
- apricots - 500 g;
- sugar - 300-400 g;
- plums - 250 g;
- water - 2.5 liters.
How to cook
- Wash the fruits, make five to six punctures with a thin toothpick.
- Place apricots and plums in sterilized jars.
- Pour boiling water over the fruits, stand for five to ten minutes.
- Drain the drink, boil the syrup on its basis by adding sugar.
- Pour the cans with the resulting drink, roll up.
- Be sure to turn the top upside down and wrap the container.
With currants
Peculiarities . The drink is tonic and refreshing. It contains not only black currants, but also citruses, which add a slight sourness to the taste.
Ingredients:
- plum (necessarily sweet) - three fruits;
- black currant - 200 g;
- orange - three slices;
- sugar - 300 g;
- lemon - three slices;
- water - 2.5 liters.
How to cook
- Prepare jars, sterilize them.
- Rinse the fruits, remove the seeds, prepare the currants.
- It is better to leave the citruses with the peel, after scalding the fruit with boiling water.
- Put plums, currants in the jar.
- Slice the lemon and orange just above the neck of the container.
- Add sugar.
- Pour boiling water over, roll up.
- Turn the jar over, wrap it up with a warm blanket.
- Insist the compote warm for several days.
In Bulgarian
Peculiarities . Bulgarian cuisine sometimes surprises with "strange" combinations of products. But Bulgarian dishes are so tasty that they quickly become the most loved ones.
Ingredients:
- plums - 5 kg;
- sugar - 2 kg;
- cinnamon - two sticks;
- carnation - eight pieces;
- bay leaf - three to five pieces;
- citric acid - one to two teaspoons;
- water - 0.75 l.
How to cook
- Using a pin, carefully remove the pits from clean plums.
- Put the fruits in a large saucepan in layers, sprinkling each with a portion of sugar.
- Fill the top with plain water.
- Take a clean cloth bag (made of white natural material), put spices in it: cinnamon, bay leaf, cloves.
- Dip the bag into the pot so that it is completely submerged in the water.
- Put the pot on fire.
- Cook the compote for about 20 minutes, until the syrup begins to thicken.
- Now add citric acid, remove from heat.
- When the drink cools down, pour it into clean cans, 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. The fruit left on 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
- Divide the fruit in half, remove the seeds.
- Place in sterilized jars.
- Sprinkle some dogwood on top. The components should take up a third of the capacity.
- Pour boiling water over the contents, let stand for 15 minutes. During this time, the water will acquire a rich shade.
- Pour the liquid into a saucepan, add granulated sugar, put on fire.
- When the syrup boils, pour it into glass containers.
- Wait about 15 minutes, then pour the liquid back into the pan.
- Boil again.
- Pour the drink into cans, immediately roll up with metal lids for the winter.
With strawberries and cherries
Peculiarities . Strawberries and cherries ripen almost at the same time. Therefore, this combination is not surprising. But how do you add plums that ripen much later? Take advantage of the frozen leftover from last year.
Ingredients:
- cherry - one glass;
- strawberries - one glass;
- sugar - three to five tablespoons;
- plum (pitted) - 12-15 halves;
- water - 2 l.
How to cook
- Pour water into a pot.
- Separate the stalks, rinse the berries.
- Pour them into a saucepan, add plums.
- Bring to a boil, add granulated sugar, focusing on your taste.
- Turn off, let the drink brew.
This compote is intended to be consumed immediately after cooling. But if you want to close it for the winter, pour it into jars, sterilize for ten minutes.
Frozen fruit
Peculiarities . With frozen plums in your freezer, you can easily prepare delicious drinks any time of the year. It is desirable that there are different berries and fruits in the freezer. If you can boast such a variety, make a delicious frozen white plum compote with blackcurrants or cherries.
Ingredients:
- white plum - 10 pieces;
- black currant - half a glass;
- sugar - 200 g;
- water - four liters.
How to cook
- Pour water into a saucepan.
- Dip the plums into it, add the currants.
- When the drink boils, add sugar.
- Stir the liquid.
- As soon as the compote boils again, turn off the heat.
- Cover the saucepan with a lid, let the contents brew.
If you close the compote from plums without sterilization, you can use one more recommendation. To prevent the drink from fermenting and "exploding", add half an acetylsalicylic acid tablet to each can before rolling the lid. This drug is absolutely harmless to humans, but it provides complete elimination of microbes.
In most cases, compotes are prepared from almost any fruit and berry. Sometimes it is impossible to get a tasty drink without additional components. Therefore, you have to add essence, citric acid and a fairly large amount of granulated sugar. As for the plums, the compote turns out to be really tasty from them. In addition, a cold drink is an excellent thirst quencher.
Classic plum compote
- plums - 950 gr.
- water - 1 l.
- sugar syrup - 300 ml.
- To make the sugar syrup, send a pot of water to the stove and let it boil. Add granulated sugar. Stir the composition until the crystals are completely dissolved. Set the fire to minimum power. Simmer the liquid for half an hour. Cool and strain.
- Next, thoroughly wash the berries with running water and remove all excess. Pierce each fruit with a fork. Boil 1 liter. water and send plums into it. The fruit should soften. Remove the berries, cool. Chop the plums in half and remove the shell and pits.
- Add sugar syrup to the plum broth. Also add the prepared fruits to the liquid. Send the components to the fire, wait for a boil. Refrigerate the composition. To roll up the compote for the winter, it must be poured into sterile containers. Pour 2 grams into each jar. lemons. Roll up the container.
Concentrated plum compote
- sugar - 300 gr.
- water - 1 l.
- plums - 320 gr.
- The recipe in question is proposed to be cooked when it is not possible to cook compote for a large container. In this case, a concentrated composition should be prepared. When the drink is ready, it can be diluted with purified water.
- Sort out the fruits and wash thoroughly. Throw the drain in a colander and wait for the excess liquid to drain completely. Sterilize the container using the classic technology. Do the same with the lid. Place the fruits in a container all the way to the top.
- Boil water and pour into a jar of berries. Cover the container with a lid and wait a quarter of an hour. Pour water into a saucepan and send to the stove. Add granulated sugar. Boil the syrup. Pour the finished composition into a jar of plums and roll up.
Plum compote with citrus
- cinnamon - a pinch
- plum - 250 gr.
- water - 1 l.
- citrus zest - to your taste
- sugar - 120 gr.
- Prepare fresh fruits as usual. Cut the plums in half and remove the pits. Use a separate cup to combine the pulp and sugar in it.
- Simultaneously boil water in a saucepan. Stir the plum sweet mass into the boiling water. Boil the composition over low heat for 15 minutes. At the end of cooking, add cinnamon and zest.
Plum compote with pits
- plum fruits - 550 gr.
- water - 2.6 liters.
- granulated sugar - 220 gr.
- Combine water and granulated sugar in a suitable sized enamel saucepan. Send the container to the fire. Bring the mixture to a simmer, stirring occasionally. With the appearance of the first bubbles, the composition must be roasted for another 3-4 minutes.
- Collect or purchase unripe fruits, they must be firm enough. Wash and dry the plums, then place them in the jars. Pour in hot syrup gently. Banks must be sterilized in advance. Seal containers.
Plum compote with currants and apples
- apples - 2 pcs.
- sugar - 300 gr.
- currants - 100 gr.
- water - 2.5 liters.
- Get rid of spoiled copies and all that is unnecessary. Wash the raw material and wait until it is completely dry. Chop the apples into wedges and remove the core. Remove the seeds from the plums. Send prepared fruits and berries to sterile containers.
- Prepare the syrup using the classic technology and pour it over the jars filled with fruit. Cover the container with lids. Sterilize containers for 10 minutes at 100 degrees. Roll up the compote and wrap it up with a warm cloth.
- black plum - 3 kg.
- granulated sugar - 500 gr.
- Rinse the raw material thoroughly with cold water. Wipe dry and remove pits. Plums should be split in two. Place the halves on a baking sheet. Sprinkle the berries with sugar and place in the preheated oven for 15 minutes.
- Switch off the oven, do not open the door. Expect about 1 hour. During the allotted time, a sufficient amount of sugar will be released into the baking sheet. Divide the fruits into jars and pour in the resulting liquid. Sterilize for a quarter of an hour. Roll up.
- It is recommended to buy plums in season, the cost of raw materials will be much lower than in cold weather. Such blanks will help maintain health at any time. Delight loved ones and friends with a vitamin drink, regardless of the season.
Yellow plum compote
- plums "Mirabelle" - 0.5 kg.
- water - 2500 ml.
- sugar - 240 gr.
- Plums of the presented variety have pleasant honey notes. The structure of yellow fruits is slightly softer in contrast to dark ones. Therefore, be careful when preparing a healthy drink.
- Go through the slightly unripe plum and remove all unnecessary components. In this case, it is not necessary to get rid of the bones. Such a move will reveal special flavor notes in drinks. Do not forget that such compote must not be stored for more than 1 year.
- Prepare the syrup in the usual way. Sterilize the jars and place the fruits in them. Pour the prepared sweet liquid to the edges of the container. Roll up the compote in a classic way. Wrap the jars in a thick cloth. Store the drink in a warm and cool place.
- To make the compote really tasty, healthy and of high quality, you should choose dense varieties of berries. Also, the fruit should be slightly unripe. Otherwise, during the heat treatment, the plum will melt. You will get mashed potatoes.
- If you decide to make a seedless drink, choose not overripe fruits. Keep in mind that plum pulp at the same time should be easily separated from the nucleolus. During heat treatment, the berry must retain its original shape.
- Rinse the plums with cold running water. It is not at all necessary to try to wash off the bluish bloom from each fruit. This phenomenon is normal and will not hurt you in any way. The quality of the finished drink will also not deteriorate.
- Before placing the plum in the jar, be sure to pierce the shell of the fruit. This will help keep the skin from cracking when you pour in the hot syrup. For these purposes, use a fork or toothpick.
- So that the glass container does not suddenly burst during the infusion of the hot sweet composition, a knife with a wide and long blade should be placed under it. Also, when sterilizing containers, do not delay the process, otherwise the plums will be overcooked.
- When preparing a delicious plum-based drink, it is important to respect the amount of added sugar. Otherwise, you can get a sour unpleasant liquid or, on the contrary, unsuccessful sugary jam.
Plum compote is quite simple to prepare. It is necessary to choose a suitable variety of fruits and pay special attention to their maturity and density. Follow directions and proportions. Maintain immunity regardless of the season.
Video: how to cook plum compote for the winter
It is necessary to cook only with the ripe and densest fruits. Choose the right time for the closure, put everything aside and get busy preparing a delicious drink for the winter. In order to make it easier for you to figure it out, we have prepared a step-by-step detailed, but at the same time, simple recipe for cooking a plum compote with a photo. Thanks to it, you can easily stock up on delicious preserves for the coming cold months. Also on our website you can find other recipes for delicious corks from a wide variety of ingredients and methods of cooking other compotes.
It is best to cook plum compote at home: from home plums, such a sweet drink with a slight sourness turns out to be simply amazingly tasty. You can cook such a plum compote as much as you like, you can even decorate it with a ribbon and present a neat bottle for some holiday. The drink will really turn out to be natural, very rich in taste (concentrated) and refreshing.
Let's start making plum compote for the winter!
Ingredients
- Plum
(1 kg) - Granulated sugar
(150 g) - Water
(3L)
Cooking steps
To prepare the compote, you need to choose very dense plums of the same size. Plums should not be soft, otherwise they will simply creep. Rinse the fruit thoroughly before further cooking.
We cut each plum strictly in half and carefully remove the bone from it, put the halves in a separate deep dish. By the way, ground bones can be used in baked goods.
We choose cans for canning: it can be one three-liter can, two one and a half liter or three liter cans. We wash the selected jars thoroughly in hot water, then sterilize.
We put the halves of the plums into banks: you can fill the jar completely or only half .
Let's prepare a sweet syrup for pouring. Pour the specified amount of water into a deep saucepan, send granulated sugar there. Bring the sweet liquid to a boil, and then boil the syrup for another 5 minutes. Pour jars with halves of plums with the resulting sweet boiling water. We close the jars with the same sterilized lids, turn them upside down and leave them to cool under the blanket.
We turn the cooled compote and send it to a cool dry place: there our compote will stand until winter. Plum compote, closed for the winter, is ready.
Recipe Plum plum compote for the winter with seeds
The taste and color of the jelly is improved by lemon juice.
Nutritionist's opinion on the recipe Plum plum compote for the winter with seeds
Plum, from which compote is prepared, is rich in vitamins and minerals, proteins and carbohydrates, dietary fiber and organic acids. Especially a lot of vitamin P (rutin) in plums is a natural compound that unites a group of biologically active substances called flavonoids. Substances of P-vitamin action help to lower blood pressure, and also strengthen the vascular wall. Vitamin P is involved in bile formation, helps to regulate the daily rate of urine flow and gently stimulates the function of the adrenal cortex. It has been proven that vitamin P remains in the plum even after processing. Plum has a laxative and diuretic effect, therefore it is often recommended for kidney disease and a tendency to constipation.
Plum compote can be included in the diet of those on a diet. A glass of plum compote will successfully replace any dessert.
Plum compote should not be consumed by people with diabetes.
Calorie content of products possible in the recipe Plum plum compote for the winter with seeds
- Plum - 42 kcal / 100g
- Fresh frozen plum - 52 kcal / 100g
- Sugar - 398 kcal / 100g
- Granulated sugar - 398 kcal / 100g
- Water - 0 kcal / 100g
No fruit gives drinks such a bright, rich shade as plums, even with minimal insertion in cans. Compote made of them is an excellent refreshing dessert and a base for cocktails, it is remarkable for the simplicity of the recipe and its unique sourness in combination with the mild astringency of plum peel.
Even unripe and slightly crumpled fruits of any kind are suitable for harvesting. They store well without sterilization and preservative in the form of sugar and are harmoniously combined with all fruits.
A sprig of lemon balm or cloves added to the syrup will add a spicy mint flavor to the finished product.
You can preserve the drink in cans of any size, as you like. The main thing is to understand that the container should be filled with fruits by 1/3. The amount of granulated sugar is calculated depending on how sweet the plum or cherry plum is. For compote in three-liter jars, about one glass of sugar is taken with a slide if the fruits are sour, and without a slide if the fruits are sweet. As for liter cans, a third of a glass of sugar is added to them.
Ingredients
For a liter jar: 
- plums or cherry plums - 300 g (1/3 can)
- granulated sugar - 4-5 tbsp. l.
Preparation
1. Before placing the plums, the jar should be washed with laundry soap or baking soda. Wash the plums and cut them in half, remove the seeds and place the halves of the fruit in a jar.
2. Fill the contents of the jar with boiling water up to the very top of the neck. We cover with a lid, which should be boiled in advance. We timed 20 minutes and leave to warm up.
3. After the specified time has elapsed, pour the water, which has already become stained, into a saucepan. Add granulated sugar to the liquid. We put on fire and bring to a boil. Let it boil until all the sugar is dissolved.
4. Then pour the prepared syrup into a jar with plums.
5. Immediately you need to roll up the workpiece with a wrench or tighten with a screw cap. Turn the jar with the contents upside down. Wrap up and leave to cool.
6. Before winter, the plum compote will become even richer in color and taste.
Note to the hostess
Plum compote can be made more varied by adding other fruits that are in harmony with the product. A good combination will come out of plums and apples, you can add apricots or pears. Here it is already a matter of your imagination and the availability of fruits.
Some housewives add a sprig of mint or lemon balm to the compote for the winter. This aromatic addition gives the drink a fresh note and enhances the taste.
If you want to prepare a concentrated compote, fill the jar with plums, occupying 3/4 of the volume, and in this case you will need more sugar. And in winter, such a drink can be diluted with boiled water. By the way, it is not necessary to put sugar now. You can do this when opening the workpiece.