To prepare a compote from plums for the winter, select fleshy fruits with a small, well-separating bone. All types and varieties of plums can be canned: mirabelle, hungarian, cherry plum, tkemali, etc. Small and unripe plums can be preserved whole, while large ones are best cut in half and pitted. If you nevertheless decide to leave the seeds, remember that it is not recommended to store such compotes for more than a year. It is better to blanch fruits with a dense skin, since when pouring with boiling water or cooking, it can burst, and as a result you will not get a beautiful compote, but a shapeless mass. Plums are blanched in hot water for no longer than 10 minutes, after which they are immediately immersed in cold water (ice can be added to the water). With proper processing, the skin on the plums is covered with a fine mesh of cracks, through which the syrup easily penetrates into the fruit. Sometimes you can get by with a simple piercing of the drain. You need to prick plums with a thick stainless steel needle or a wooden toothpick, piercing all the way down to the bone.

Plum compote is delicious on its own, but when combined with berries or other fruits, plums make delicious assorted compotes. You will find several assorted recipes in this article.

Wash compote jars thoroughly with hot water and laundry soap or baking soda, rinse with clean hot water and place to sterilize over steam or in a hot oven. When removing cans from the oven, be careful, use handy potholders so as not to burn yourself. Place the sterilized jars with their neck down on a clean towel. Plums contain quite a lot of acid, so it is better to cover the compotes with lacquered lids. The lids need to be boiled before rolling, and some housewives additionally wipe the lids with alcohol or vodka. You can do this: just before rolling, pour in ½ tsp. vodka or alcohol into the lid, spread over the entire inner surface and roll up immediately.

Plum compote for the winter. Wash compote jars with laundry soap and soda and sterilize. Wash the plums, cut in half and remove the pit. Fill the jars with ⅓ of plums, pour boiling water into them, without adding about 4 cm to the neck, and leave for 20-30 minutes. Then drain the water into a saucepan and add sugar at the rate of 100 grams of sugar per 1 liter can (or 300 grams of sugar per 3 liter can) and bring the syrup to a boil. Pour the boiled syrup over the jars, adding to the edge of the neck (if not enough, add boiling water), and roll up. Turn over, wrap up.

Plum compote

Ingredients:
3 kg plums,
1.5 l of water
750 g sugar.

Preparation:
Cut ripe strong plums in half and remove the seeds. Place plums in clean jars and top with boiling syrup. Cover with lids and set to sterilize for 5 minutes (0.5 liter jars). Roll up, turn over and leave to cool completely.

Natural plum. Plums can be cut and pitted or left with the pits, if desired. If the fruits are quite firm and the seeds are not removed, blanch the plums in boiling water for 2 minutes. Place plums tightly in jars and set to sterilize (1 liter jars - 30 minutes). Roll up.

Natural plum No. 2. Blanch slightly unripe plums in boiling water for 2-3 seconds, then immerse in ice water for 1-2 minutes. Place the plums in clean, dry jars, fill with boiling water, cover with lids and set to sterilize: 0.5-liter - 10 minutes, 1-liter - 15 minutes, 3-liter - 25 minutes. Roll up, turn over. Natural plums can also be prepared from pitted halves of fruit, only the blanching process must be skipped.

Plum compote with sterilization

Ingredients for pouring:
1 liter of water
300-500 g of sugar.

Preparation:
Sort the plums, wash, cut in half and remove the pit. Place the plums tightly in a jar, cut side down and top with hot syrup. Put to sterilize: 0.5-liter - 12-15 minutes, 1-liter - 18-20 minutes, 3-liter - 25-30 minutes. Roll up.

Drowned plums

Ingredients:
500 g plums,
500 g sugar
2 liters of water
1 tsp plum tincture,
½ lemon,
1 cinnamon stick

Preparation:
Cut the washed plums in half and remove the seeds. Put in a saucepan, cover with sugar, add juice of half a lemon and plum, put cinnamon and put on fire. Bring to a boil, cover and reduce heat to low. Darken the plums for 5 minutes, remove from heat and cool without opening the lid. Pour into sterilized jars and roll up.
Sugar-free plum compote. Chop small plums with a wooden toothpick, cut large ones in half and remove the seeds. Place prepared plums in jars, fill with boiling water (you can use juice of berries or fruits) and set to sterilize: 0.5-liter - 5 minutes, 1-liter - 8 minutes. Roll up.

Plum compote without water

Ingredients:
3 kg black plums,
500 g of sugar.

Preparation:
Cut the plums in half and remove the seeds. Place the plums on a baking sheet in a single layer, sprinkle with sugar and place in a hot oven for 10 minutes. Then turn off the oven and leave the plums for 1 hour without opening the door! The plums will let the juice go. Transfer to sterilized jars, fill with juice and set to sterilize for 20 minutes.

Plum compote "daily"


350 g plums,
300-500 g of sugar (or to taste).

Preparation:
Pour prepared plums with seeds into a clean jar and pour boiling water over it. Cover and leave overnight. By morning, the plums should absorb the liquid and settle to the bottom. Empty the jar into a saucepan, add sugar and bring to a boil. Pour over the plums with boiling syrup and roll up. Turn over, wrap up.

Plums in their own juice. Divide the plums into unequal pieces (⅔ and ⅓). Pin up most of it and put it in jars. Peel the smaller part and grind in a blender or meat grinder. Squeeze out the juice, let stand for 2-3 hours, filter and put it on fire. Bring to a boil and pour the plums into the jars. Cover with lids and set to sterilize: 0.5 liter - 10 minutes, 1 liter - 15 minutes, 3 liter - 40 minutes. Roll up, turn over.

Pitted plum compote

Ingredients for pouring:
1 liter of water
300-500 g of sugar.

Preparation:
Blanch ripe, dense plums in boiling water until the skin bursts. Then dip the plums in ice water and peel them off. Place the plums in jars, fill with hot syrup and put to pasteurize at a temperature of 85 ° C: 0.5-liter - 15 minutes, 1-liter - 25 minutes (or sterilize, respectively, 10-12 and 15-18 minutes).

Plum compote with spices

Ingredients for 10 liter jars:
20 carnation buds,
3 cinnamon sticks,
vanillin - to taste,
sugar at the rate of 400 g per 1 liter of water.

Preparation:
Peel unripe plums. Boil 40% syrup from water, sugar and spices and dip the prepared plums into it. Cook the plums until half cooked. Place in clean jars, filter the syrup and pour over the plums. Put to sterilize: 0.5 liter - 10 minutes, 1 liter - 15 minutes. Roll up.

Plum compote stuffed with nuts

Ingredients:
1.5 kg plums,
1-2 pcs. peaches (nectarines or apricots),
800 g sugar
nuts - by the number of plums (cashews, almonds, walnuts, etc.).

Preparation:
Wash the plums. Make a longitudinal cut on each plum and remove the pit, being careful not to break the plum. Wash the nuts, soak in boiling water for a few minutes and peel them (if any). Place half a nut in each plum. Place plums in layers in prepared jars and place thin peach circles on each layer of plums. Pour boiling water over the plums and leave for 5 minutes. Then pour the water into a saucepan, add sugar, boil and pour the plums back into the jars. Roll it up immediately, turn it over, wrap it up. You cannot store such a compote for more than a year.

Assorted compote with plums

Ingredients for a 3 liter can:
500 g plums,
2-3 apples,
1-2 peaches
1 stack. Sahara,
2.5 liters of water.

Preparation:
Wash the apples and plums, soak the peaches for 5 minutes in a solution of baking soda (½ tablespoon of baking soda per 1 liter of water) and then rinse well with running water. Cut plums and peaches in half and remove the seeds, cut the apples into quarters and remove the core (or use a special tool). Place the prepared fruits in sterilized jars and cover with sugar. Pour boiling water over half the jar, cover with a lid and stand for 10-15 minutes, covered with a towel. In the meantime, bring more water to a boil and pour the fruits in the jars to the top. Roll up, flip and wrap immediately.

Pear and plum compote

Ingredients:
2 kg of pears
1 kg plums,
For syrup:
1 liter of water
330 g sugar.

Preparation:
Cut the pears in half and put them in boiling water for 3-5 minutes. Cut the plums in half and remove the seeds. Place plums and pears in prepared jars and cover with boiling syrup. Cover with lids and set to sterilize: 1 liter - 8 minutes, 2-3 liter - 15 minutes.

Plum and chokeberry compote

Ingredients:
1 kg plums,
200 g of chokeberry.
To fill:
1 liter of water
300-500 g of sugar.

Preparation:
Separate the berries of black chokeberry from the branches, wash well and soak in cold water for 2-3 days, changing it once a day. Place the plums and chokeberry in jars up to their hangers and cover with hot syrup. Cover with lids and set to sterilize: 0.5 liter - 12 minutes, 1 liter - 15-18 minutes. Roll up.

Happy blanks!

Larisa Shuftaykina

One of the vivid reminders of the past summer, stored on the shelves in the pantry, is the yellow plum compote. Indeed, a can of a drink of warm, sunny color will delight the aesthetic taste only by its appearance. The fragrant, sweet compote will not only quench your thirst perfectly, but will also become a vitamin barrier on the way to vitamin deficiency.

Unlike drinks made from blue fruits, yellow plum gives the compote a sweeter taste, so you should not put a lot of sugar.

Plum drink

One of the simplest and most uncomplicated recipes for yellow plum compote for the winter is a one-time pouring of sugar syrup over the fruit. Despite the fact that the drink is not sterilized further, it is perfectly stored even so, since the plums have their own necessary acid.

To prepare two cans with a capacity of 3 liters, you will need:

  • ripe, but not very soft plums - 1 kg;
  • sugar - 600 g;
  • water - 5 l.

Step by step preparation of yellow plum compote:


Plum compote by double pouring

The principle of preparing a drink is almost the same as in the previous recipe. For one three-liter jar, prepare 1 kg of ripe yellow plums with hard pulp.

Overripe, soft fruits are best left for making jam and jam. Upon contact with boiling water, the skin of such plums may burst - this will ruin the appearance of the yellow plum compote for the winter and give it a cloudy color.

Put the plums in a jar and cover with boiling water (about 2.5 liters). Cover with a lid and leave the workpiece for half an hour. It is advisable to cover the top with a towel.

Pour the cooled water into a saucepan and boil sugar syrup on its basis, adding 250-300 g of sugar.

Re-pour the jar of fruit with hot syrup, roll up and wrap.

Peeled yellow plums compote

This drink has a very rich taste due to the high concentration of fruits and sugar. It is convenient to use liter jars for preparation - they will take up less space on the shelf. But from one such jar, you can make a couple of liters of compote.

Concentrated plum compote, if desired, can be diluted with boiled water immediately before use.

The recipe is slightly different from the jellied compotes:


Sugar-free plum compote sterilized

Due to their rather sweet taste, yellow plums can be canned without added sugar.

Wash plums in the amount of 700 g per liter jar, put in a colander and rinse first with boiling and then cold water. After all the liquid has drained, put them in jars and pour the required amount of boiling water.

Place the jars in a wide saucepan, cover with metal lids and sterilize for 10 minutes.

Roll up the sugar-free plum compote for the winter, turn the jars upside down and wrap them up.

Plum compote without sugar, cooked in a saucepan

A feature of this drink is not only the absence of sugar, but also the way it is prepared. Unlike the previous recipe, plums are pre-cooked.

Wash dense ripe plums in the amount of 500 g, cutting off the tails. Do not remove the seeds.

Pour 2.5 liters of water into a saucepan. When it warms up a little, add the yellow plums. Bring to a boil, blanch for 1-2 minutes, and then carefully, being careful not to tear the skin, remove the fruit from the water and place in a bottle.

Bring the water in which the plums were cooked to a boil and pour it into a bottle with plums. Cork and wrap.

The yellow plum compote will especially appeal to children, because it is a two-in-one drink: you can quench your thirst and have a snack with fruit. And if the plums remain, they will make an excellent plum pie. In general, waste-free production! Therefore, a couple (dozen) extra jars will definitely not hurt.

In the season of fruit ripening, in order to preserve the harvest for the whole winter, housewives start homework. Among the sweet preserves in terms of the number of closed cans, only compote will compete with jam. It helps preserve the beneficial vitamins of summer's gifts, which is many times superior to colorful packets of store-bought juices. Delicious drinks are prepared from various fruits and berries, whole or in slices, according to classic or original recipes. Plum, as a fruit with healing properties, is harvested in the form of compotes, juices, frozen, dried.

How to choose and prepare plums for conservation

Before preserving plums, you need to choose and prepare them correctly. Fruit, which is a hybrid of blackthorn and cherry plum, for harvesting take dense, preferably slightly unripe. Varieties with thin peels, overripe fruits or with black dots are not suitable for canning as a drink for the winter. Making jam from them or making freezing for the filling is ideal. A tasty drink is obtained from whole plums of the "Vengerka" variety, but first they must be blanched or pierced with a needle, without removing the seeds.

How to make a plum compote for harvesting for the winter

In winter, the body needs a lot of vitamins and minerals. Plum, rich in nutrients, is quite suitable for supporting immunity, therefore, compote for harvesting is a topical product. A drink is prepared based on water and sugar. Observing the proportions, you can make a fragrant plum compote of different sweetness: from rich sweet to sour taste. The plum is closed for future use, both solo and with the addition of cherry plum, orange, lemon, apples and other fruits.

With bones

The simplest recipe for making plum compote assumes that you don't even need to remove seeds from the fruit. This helps to speed up the canning process, which in some cases (if the crop is large) becomes a life-saving option. To make the drink rich, the fruits are pricked before conservation, but this is not necessary, especially if you cover light sugary varieties. For a pitted plum drink (per 3 liter can) take:

  • 400-600 g of fruit;
  • 150 g sugar;
  • water (by the volume of the can to the brim).

Step by step recipe:

  1. Pour fruits into clean glass jars, previously sterilized with boiling water.
  2. Boil sugar syrup, pour it over the fruit.
  3. Home preservation is sterilized for about half an hour, covered with lids and maintaining the level "to the shoulders".
  4. Then the cans are rolled up with tight lids, turned over, allowed to cool to put away for storage.

Delicious compote of yellow plums and ranetoc apples

On the eve of autumn, there comes a favorable time to pickle vegetables, cook compotes from berries and fruits. Many housewives prepared apricots for the future, and now it was the turn of plums, apples, grapes, peaches. Drinking compotes from berries and fruits in winter is very beneficial for the immune system. Drinks are made both separately from each type and assorted. When using the tandem of yellow plums with apples, the homemade fruit drink acquires a delicate sweet and sour taste.

Ingredients for making a homemade drink:

  • 15 pcs. drain;
  • 6-7 pcs. apples;
  • 200 g sugar;
  • 1.2-1.3 liters of water.

Preparation:

  1. Wash the fruits, cut the apples into four parts, removing the core, and divide the plums in half, taking out the pit.
  2. Fill a jar with prepared fruits, fill it with hot boiled water. Leave it to brew for a quarter of an hour.
  3. We drain the water from the jar, boil again, adding sugar and boiling the syrup until it is completely dissolved.
  4. Fill the jar with the prepared syrup, roll it up with a tight lid, turn it over. We remove the homework for storage when it has completely cooled down.

Concentrated assorted compote with plums, peaches and apples

The most useful and tasty homemade compote is obtained on the basis of assorted fruits. It accounts for most of the volume of the bank. The concentrated drink turns out to be very aromatic, and a short heat treatment helps to preserve vitamins and minerals. Consuming this natural preservation with a high nutritional value helps to improve your health while it is winter outside.

For a 3-liter jar, you need to take the following ingredients:

  • 400 g plums;
  • 300 g peaches;
  • 600 g apples;
  • 200-250 g sugar;
  • 1 liter of water.

Step-by-step cooking recipe:

  1. Wash the fruits thoroughly, remove the core from the apples, cut into four slices. Cut plums, peaches into halves, remove seeds.
  2. Put the fruits prepared for conservation into the jar up to the top.
  3. Separately prepare the sugar syrup, which must be brought to a boil to pour over the fruit.
  4. It is necessary to sterilize the workpiece for at least 15 minutes, the level of boiling water should reach the "shoulders" of the glass jar.
  5. Roll up the finished compote with a tight lid, turn over, leaving to cool completely.

Recipe from whole plums and apricots without sterilization

Harvesting homemade compotes from various fruits for the winter fully justifies the time spent on cooking. The naturalness of such a product is beyond doubt, and along with the benefits it guarantees excellent taste. The medicinal properties of plums are useful for people suffering from constipation, as this fruit has a laxative effect. Preservation without sterilization contributes to the maximum preservation of valuable substances, and such a plum compote is prepared faster.

Required Ingredients:

  • 12-14 pcs. plum (small grade);
  • 10-12 pcs. apricot;
  • 300 g sugar;
  • 1.3 liters of water.

Recipe:

  1. Wash the fruits, without peeling them, pour into a glass jar.
  2. Boil water, pour it into prepared containers with fruit, let stand for 10-15 minutes.
  3. Drain into a saucepan, add sugar, boil.
  4. Pour the sugar syrup over the fruits, roll up the lid tightly, leave the compote until it cools completely.

Cherry compote and pitted plums in a slow cooker

In a multicooker household, there is always work in the kitchen. This device has no equal when you need to get rich, rich in taste compote. If there are dried fruits, prunes, mint, frozen berries, fresh fruits - everything from which drinks are brewed, then the multicooker will preserve their taste, color, and beneficial properties. This type of household appliances is also used for home preservation. To stock up on useful compote for the long winter months, you need to take:

  • 500 g plums;
  • 500 g cherries;
  • 200 g granulated sugar;
  • 1 liter of water.

Step by step cooking:

  1. The fruits are washed, poured over with boiling water, rinsed with cold water.
  2. Fruits prepared for conservation are placed in a sterilized glass jar.
  3. The multicooker is turned on at a temperature of 160 degrees, bringing the water in the bowl to a boil. Then sugar is poured, leaving it to boil for about 5 minutes.
  4. Pour the prepared syrup into the jar so that it overflows a little over the top.
  5. To prepare for the winter, a container with plum compote is placed in a multicooker, the bowl is poured with clean water, boiling lasts 10 minutes.
  6. Then it remains only to roll up the lid, let the conservation cool completely.

Aromatic pear-plum compote without sugar

The dietary version of the homemade drink without sugar will appeal to true connoisseurs of natural preservation. The fruits are prepared in their own juice. To make homemade preparations happy with their beneficial properties for a long time, and it was enough for all winter months, a preservative is used - citric acid or fresh lemon. The advantage of sugar-free homemade compotes is that they are easy to prepare and take a minimum of time. If you like to drink aromatic drinks, use Redmond pears.

Ingredients:

  • 12-15 pcs. drain;
  • 3-5 pcs. pears;
  • 1 teaspoon of citric acid;
  • 1.2 liters of water.

Preparation:

  1. Wash the fruits thoroughly, chop the plums, cut the pears, removing the core.
  2. Put everything in a jar, pour boiled hot water, with citric acid previously dissolved in it.
  3. Sterilize cans for 15 minutes, roll up, leave to cool completely before sending for storage.

Video

Do you have proven recipes close at hand during winter harvest season? Then it's time to try original conservation methods. No store juice made in accordance with GOST can be compared with homemade preparations for the winter, and compotes useful in all respects turn out to be no less tasty, aromatic, attractive than the famous "Globus". Rolled up from the fruit of a plum tree based on sugar syrup or in its own juice, reasonable calorie content - these are just some of the benefits that you will learn about in this video:

Compotes ̶ drinks made from fruits or berries, very popular as a dessert. Children especially love them. And in winter, they also wake up pleasant memories of hot sunny days, aromas and colors of a blooming or fruitful garden.

At the same time, compotes are the best canned fruits and berries. They can be harvested for the winter from almost any edible fruit, including plums. Plum bears fruit well in the gardens of the Northern Hemisphere, and summer residents reap bountiful harvests in autumn. Part of the harvest of plums, of course, should be prepared for future use, in the form of jam, peel, fillings for future pies, and, of course, compotes.

If you properly prepare plum compote for the winter, it will retain most of the vitamins inherent in fruits (A, E, C, group B), and all minerals, as well as, of course, pectins, flavonoids, organic acids. The dessert will turn out to be not only delicious, but also healthy. It is perfect for an afternoon snack or as a final meal.

Of the many recipes for plum compote for the winter, the most popular are given below.

A simple recipe for plum compote for the winter (classic recipe)

Even an inexperienced culinary specialist, following this basic recipe for plum compote, will successfully cope with the processing of a lot of delicious fruits. All that is needed is carefulness and diligence. First of all, you need to prepare the plums and sterilize the jars and lids for them.

Preparing fruits for canning:

Select strong, not overripe, defect-free fruits. Rinse the fruit well, while removing the stalks, pat dry on a paper or clean kitchen towel.

Remove the seeds by gently squeezing them out, or simply divide the plums in half.

Preparation of cans and lids:

Choose the size of the cans based on the size of the family and family food traditions. Please note that the compote will turn out to be very sweet, but it can be diluted with water before serving.

Make sure that the glass of the jars is free from cracks, stains, chips.

The dishes must be carefully washed with a brush in clean water, rinsed repeatedly, dried, then boiled lids.

Sterilize glass containers with steam. Instead of steaming, they can be sterilized in the oven for a quarter to half an hour, depending on the volume of the dishes, at a temperature of about 160 degrees.

Ingredients:

To prepare plum compote for the winter, for each kilogram of fruit, take 0.5 kg of sugar and about 7 liters of filtered water. That is, from 1 kg of fruit, approximately 6 liters of the finished product will be obtained. You will also need a very large container to place the jars in when sterilizing. Instead of a stand, you can put a thick towel on the bottom.

Cooking compote:

Fill the jars about halfway with the plums. At the same time, put water to boil, which then pour into a large container to sterilize the cans.

In a separate saucepan, boil the sugar syrup and boil it for a few minutes, but at least three. At this stage, you can add, if desired, lemon or red currant juice, as well as citric acid. Pour the prepared syrup into jars with plums, put on the lids on top, while not rolling them up yet.

Place the compote jars on a stand in a large saucepan. Then pour the already prepared boiling water into the pan so that the water covers about three-quarters of the height of the cans. Turn on the fire and let the water in the container boil. One-liter cans should be kept in such a boiling bath for about a quarter of an hour, two-liter cans should be kept for at least half an hour.

Remove the jars one by one from the container, never lifting the lid.... Roll up immediately. Then turn them upside down, placing the lids on a thick cloth. Warm them on all sides with a warm woolen shawl, rug or blanket. When the jars are completely cool (this will not happen soon, after a day), place them for storage in a dark, dry and cool place. Of course, you can store them in their normal position, not upside down.

Now that you have familiarized yourself with a simple recipe for compote from plums for the winter, you can, on its basis, compose your own compositions. For example, if your family prefers compotes with sourness, you can add a little, no more than a quarter of a teaspoon, of citric acid. Currant juice is also good for acidification.

Plum compote without sterilization

This very original recipe for plum compote should be mastered by every housewife. It is most convenient to use glass jars with screw lids. Sterilize thoroughly washed jars with steam or in the oven. It is most convenient to use glass jars with screw lids. Wash the fruits, dry them and remove the seeds from them.

Ingredients:

For each kilogram of plums, take 0.5 kg of sugar and about 7 liters of filtered water. That is, as it is easy to see, from 1 kg of plum you get about 6 liters of the finished product.

Cooking compote:

Place the plums in jars, occupying half of the container volume. Simultaneously prepare boiling water and pour it with a ladle into the jars with the laid fruits. To prevent the glass from cracking from the high temperature, it is recommended to dip a metal spoon into the jar and direct the stream of boiling water onto the spoon, and not onto the glass. Leave the jars to sit for a quarter of an hour. It is better to cover them with lids, but do not wrap them up. After this period, pour the liquid back into the pan, add sugar, stir and boil for a few more minutes. Drain the liquid using special perforated lids, such devices are sold in hardware stores.

Pour the boiling sweet syrup over the jars. Now, of course, there is no need to put a spoon: both the dishes and the plums still keep quite a high temperature. Using towels and mittens, roll the finished compote. Turn the jars upside down, set the lids on a towel. Wrap the top with a large woolen shawl. You can store the jars in their normal position, not upside down.

Plum compote without sterilization will not deteriorate during long-term storage, because the fruits are pasteurized by 15 minutes in boiling water. If desired, you can add a little citric acid to the syrup while boiling it. It is also important to do the entire procedure quickly, without leaving the jars of boiling syrup poured into them without lids. Many housewives even recommend processing jar after jar one at a time to minimize contact of the poured syrup with air.

Option of pitted plum compote

Now, having familiarized yourself with examples of recipes for plum compote for the winter with and without sterilization, you see that both methods are acceptable, and the choice depends only on the wishes of the hostess.

Plum compote with seeds for the winter can be prepared with or without sterilization. The latter option is preferable, because before canning, pitted plums undergo an additional heat treatment ̶ blanching. Below is just a version of the recipe without sterilization.

The cooking process is greatly facilitated when the seeds are not removed from the fruit. This is quite acceptable if you do not store such a workpiece for more than 10 - 12 months. By the way, it is not recommended to store any canned compotes longer than this time.

Small plums are usually canned with seeds, as well as fruits of those varieties in which the stone is poorly separated from the pulp. But if, when removing the stone, the skin of the fruit is naturally disturbed, then, while conserving whole plums, they should be pricked with a needle, otherwise the skin will burst from the temperature, which will look ugly. It is also customary to blanch whole fruits, otherwise they are poorly saturated with syrup.

So, for the preparation of plum compote with seeds for the winter, first of all, well process the jars and lids for them, then prepare the fruits. Wash the plums well, dry them, pierce each fruit with a needle in 2 or 3 places, blanch the fruits.

Blanching process:

Prepare boiling water in a wide saucepan. Transfer the plums to a colander. Dip a colander with fruits in boiling water for two minutes.

Ingredients:

Each kilogram of plums will require 0.5 kg of sugar and about 6.5 - 7 liters of filtered water. It will also be possible (if desired) to use spices, for example, vanillin ̶ about a quarter of a teaspoon, cinnamon ̶ a third of a teaspoon, cloves ̶ 2-3 pieces.

Preparation:

Spoon the punctured and blanched fruits into sterilized jars, filling the containers by half or slightly less. In a saucepan, bring the water to a boil, and then, using a ladle, pour the boiling water to the brim into the fruit jars. Leave it on for 15 minutes. At this stage, you need to cover, without twisting, the jars with lids. The lids will then need to be scalded again with boiling water before the final twisting of the cans.

After 15 minutes, drain the cans back. Put sugar and spices in the water, mix well and boil the syrup for another two minutes.

Pour the boiling syrup into the jars with a ladle. Tighten immediately. Turn the jars onto the lids, cover securely with a woolen shawl. When cool, transfer to a permanent storage location cool, dry and dark.

Variation of yellow plum compote for the winter

There are quite a few varieties of yellow plum, and such a plum has many lovers. Indeed, it is very original not only in color, but also in taste and aroma. Many people like the yellow plum varieties with a faint honey scent. Therefore, there are always those who want to stock up on yellow plum compote for the winter.

It is not difficult to remove seeds from yellow plums, so it is better to do so. However, if you do not plan to store the compote for too long, you can cook it faster without removing the seeds from each fruit. But in this case, do not forget to pierce the skin of the fruit, and then blanch it. By the way, blanching at the same time will relieve the finished compote from a slight bitter aftertaste. This flavor is sometimes found in yellow plum compotes. When blanching for three minutes, the peel will lag behind the pulp itself, and it can be removed with a fork.

Ingredients:

For every 3 liters of filtered water, 400 grams of sugar is required. In this case, plums, depending on the size of the fruit, will need from 800 grams to 1 kg.

Preparation:

Sort out the fruits, remove the stalks, wash thoroughly, dry. Remove the seeds by dividing the fruit into halves. Place pitted plums in sterilized jars, taking up from a third to half the volume of the dishes.

Boil water in a saucepan and pour it with a ladle into glass jars with plums. Leave it on for 20 minutes. Then, using the perforated lid, pour the water from the cans back into the pot, add the sugar and bring to a boil. Boil for another 2 or 3 minutes. Pour this boiling syrup over the plum jars, overflowing slightly. Screw the caps back on quickly. Turn the jars upside down with the lids on the towel. Wrap the blanks on top, for example, with a woolen scarf. They can be sent to the storage location in about a day. Store in a dry, dark and cool place.

As you can see, this one differs from other recipes for plum compote for the winter in a longer pasteurization of fruits in boiling water (20 minutes).

Plum compote with pears

This recipe for plum compote belongs to a large group of assorted desserts. When preparing such compotes, you need to take care, first of all, about the taste compatibility of the components.

Plum and pear compotes for the winter have long been popular, because they perfectly combine the taste tenderness of a plum with the astringency of a pear. And the texture of these fruits complements each other as much as possible: the grainy pulp of some fruits is in harmony with the soft fiber of others.

Ingredients:

  • Pears and plums, 250 and 400 grams each: the variation in their weight is related to the ratio of fruit and syrup you want to get in the finished product.
  • 800 - 900 grams of sugar.
  • about three liters of filtered water.

Preparation:

Wash the fruit thoroughly, remove the cores, seeds. Cut the pear pulp into wedges. Process the dishes for compote. Note that one liter jars are easier to sterilize. Place fruits in jars. Next, boil the sweet syrup, it should boil well, at least three to four minutes. Pour it gently into jars and proceed to sterilize using a large pot with a stand or a thick towel at the bottom.

Duration of sterilization of compote ̶ quarter of an hour... After taking out the cans, twist them, turn them over on the lids and wrap them up. In this form, let it remain until it has completely cooled down. Permanent storage should be dark, dry and cool.

If desired, you can add a handful of ripe chokeberry berries, of course, thoroughly washed, to the fruit or syrup. The color of such an assorted compote will be especially bright and beautiful..

Also plum compotes are successfully combined with apples, grapes, black and red currants. Combinations can be not only paired, but also multicomponent. For example, the following composition of assorted compote is very popular: sour apples, pears, and black currants. The aroma and color of such a dessert is incomparable.

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Description

Yellow plum compote for the winter can and must be prepared, because no store drink can compare to its taste. Few things in general can compete with homemade preparations, not only in useful, but also in taste. When preparing compote or any other winter preparation at home, you will be completely sure of its naturalness, because everything will be created by your own hands. Also, when preparing compotes on your own, you can adjust the amount of certain ingredients. You can make the compote a little sweeter, or, conversely, add sourness to it.
The step-by-step photo recipe, which is clearly presented below, was created by us so that you can easily prepare your own compote from plums, even if you do it for the first time. We will not use any additional ingredients, although many classic recipes include the use of spices. Our recipe is also traditional, but simpler and more straightforward. Yellow plum is an ideal main ingredient for compote: it is moderately sweet. Slightly sour and very refreshing. Compote made of it will quench your thirst well. Let's start harvesting yellow plum compote for the winter.

Ingredients

Yellow plum compote for the winter - a recipe

To prepare any compote, you need sufficiently ripe, but still dense fruits: this is how they are guaranteed in the compote will not turn into porridge and will feel full after opening the jar. Using this principle, we choose appetizing ripe yellow plums for cooking compote, then thoroughly rinse them in cold water, put them in a colander and wait for all the water to drain. The number of plums is not indicated in the recipe, but you need exactly as much of them as will fit in two jars.


We sterilize glass jars and lids to them in advance, put the prepared fruits in jars as shown in the photo. We cover the jars with lids and go to prepare the syrup.


There is nothing difficult in preparing the syrup, the main thing is to observe the proportions. Pour all the clean cold water indicated in the ingredients into an enamel pan, pour a glass of sugar into the same pot. Boil the liquid, stir and cook until all the crystals are dissolved. In this case, the fire should be small and the water level should remain practically the same. Now you need to very quickly, but carefully and taking precautions, pour the boiling sugar syrup into the jars, immediately twisting it tightly. Turn the jars of compote upside down, cover with a blanket and leave to cool down somewhere in the corner of the kitchen.