How to make compote from plums with pits. Canned Plum Compote: Simple and Delicious Recipes

Delicious plum compote with seeds is prepared quite easily and simply. All you need for cooking is plums, sugar and water. Pamper yourself and your loved ones with a fragrant delicate compote of plums!

Plum compote with pits for the winter: recipes with photos

• type of dish: dessert, preparation for the winter
• subtype of dish: compote
• number of servings per outlet: 10-12
• the volume of the finished dish: 3-6 l
• national cuisine: Russian
• energy or nutritional value of the dish: 35 kcal (Proteins, 0.3 g, Fats 0.1 g, Carbohydrates 8.4 g)

Fresh fruit compotes are tasty and healthy at any time of the year, especially in winter, when there are not enough vitamins, and they are oh so expensive in stores. Plum blanks for the winter will appeal to both sweet tooth and not big sweet lovers, as plums give a unique sourness that makes everything more original and interesting. But even when you don’t want to bother with cooking, and the plums lie idle and can deteriorate, you can make a delicious compote. And for him, even the bones do not need to be removed from the plums - everything is elementary and simple.

Ingredients for making plum compote with pits for the winter

For such a great recipe, the hostess will only need:

• plums (at the rate of half a kilo of plums per three-liter jar of compote);
• sugar (for 3 l - 1 glass);
• water (3 l).

Plum compote with seeds for the winter: a step by step recipe

How to make plum compote with pits for the winter

In the video below, you will find a simple step-by-step recipe on how to make delicious aromatic plum compote at home.

A simple recipe for making compote from plums with pits for the winter at home

What to serve with

Usually, before serving, plum compote is poured into a decanter and cooled for some time in the refrigerator. You can serve the drink with various dishes, for example, pickled beets, a dessert like raspberries for the winter, as well as New Year's salads. Enjoy your meal!

Plum compote for the winter is a simple homemade recipe that will be a worthy replacement for purchased drinks of dubious quality. With a little time during the season of fresh fruit ripening, you can enjoy the fruits of your labor throughout the year.

How to cook plum compote for the winter?

Cooking plum compote for the winter, simple and tasty, will not be difficult even for those who are not experienced cooks.

1. For canning, ripe, fragrant fruits are selected, but with dense pulp, without defects in the form of dents, damage, various spots or rotten areas.
2. You can prepare a drink with and without bones. In the first case, remember to use compote during the first year of storage.
3. When preserving compote without sterilization, pre-sterilized jars and lids boiled for at least five minutes should be used.
4. When harvesting compotes, the double pouring method is used, where initially the fruits are poured with boiling water for 10-15 minutes, after which syrup is boiled from it, in which the previously heated plums are corked.
5. With a single pour, a syrup is immediately prepared, which is poured over the fruits. The workpiece in this case is sterilized, and then rolled up for the winter.

Plum compote for the winter without sterilization

Plum compote for the winter with seeds and without sterilization is one of the most troublesome versions of the drink. It can be made in various concentrations by adding more or less fruits and adding the amount of sugar, focusing on your taste. Subject to sterility in any version, the drink is excellently stored.

Ingredients:

• plums - 700 g;
• water - 2.5 l;
• granulated sugar - 250 g.

Cooking

1. Washed plums are placed in steamed jars, which are poured with boiling water to the full volume of the vessel.
2. After 15 minutes, the liquid is drained, supplemented with sugar, boiled.
3. Warm, still warm fruits are filled with syrup, cover the container with a sterile lid.
4. They complete the preservation of plum compote for the winter by corking jars, which are turned over on lids and put under a fur coat until they cool.

Pitted plum compote for the winter

Compote from yellow plums for the winter or from the fruits of blue varieties is more practical to harvest without stones. With this method, you can not worry about turning the drink into a harmful drink after a year and store the workpiece for as long as you need. For flavor, you can season the syrup with vanilla or cinnamon.

Ingredients:

• plums - 750 g;
• granulated sugar - 1 cup;
• water - 2.5 l;
• vanilla, cinnamon.

Cooking

1. Washed plums are cut around the perimeter, rid of the pits.
2. Lay the halves in sterilized jars, pour boiling water for 10 minutes.
3. The water is drained, sugar is sweetened, adding vanillin or cinnamon if desired.
4. After the syrup boils, pour the plum halves into it.
5. Roll up jars with lids, turn over and insulate until cool.

Apple-plum compote for the winter

Plum compote for the winter is a simple recipe that is easy to diversify by supplementing the base fruit with other ingredients. As always, apples will be in place, which are peeled from the core with seeds and cut into slices. When using fruits of sweet varieties, citric acid is added to the composition of the drink.

Ingredients:

• plums - 450 g;
• apples - 4-5 pcs.;
• granulated sugar - 1 cup;
• water - 2.5 l;
• citric acid - 1/3 teaspoon.

Cooking

1. Whole or pitted plums are placed in sterile jars along with apple slices.
2. Pour boiling water, filling the container to the top.
3. After 15 minutes, the liquid is drained, boiled with sugar for 2 minutes.
4. Pour citric acid into the jar, pour syrup.
5. Roll up apple compote with plums for the winter with sterile lids, turn over and wrap for a day.

Pear and plum compote for the winter

Plum compote for the winter is a recipe that will be especially in demand when harvesting with pears. Fruits are suitable for any variety and size, you can even take a wild game, which will give an extra light astringency to the finished drink. It is important that the pear pulp is dense, and the fruits are ripe and fragrant.

Ingredients:

• plums - 450 g;
• pears - 400 g;
• water - 2.5-2.7 l;
• granulated sugar - 1 cup.

Cooking

1. Plums and pears are poured into steamed containers.
2. Top up with boiling water, cover the vessel with a lid and leave for 15 minutes.
3. The infusion is drained, supplemented with sugar, allowed to boil, stirring.
4. Pour fruit with syrup.
5. Roll up with a boiled lid, turn upside down until cool.

Plum and orange compote for the winter

The year-round availability of citrus fruits allows you to use them at any time of the year not only for independent consumption, but also for adding to all kinds of preparations. Thanks to the fragrant notes of orange, compote from white, red or blue plums will become more fragrant, filled with a new flavor palette and freshness.

Ingredients:

• plums - 500 g;
• orange - 0.5 pcs.;
• granulated sugar - 250 g;
• water - 2.5 l;
• citric acid - 1 teaspoon.

Cooking

1. Washed plums and an orange are blanched for a couple of minutes in boiling water, transferred to a sterile jar. Orange is pre-cut into slices.
2. Pour sugar, citric acid to the fruit, pour boiling water to the top.
3. Cork the compote from or from the fruits of a dark variety with a boiled lid, turn it upside down and wrap it warmly.

Plum compote with cinnamon for the winter

Plum compote for the winter with cinnamon is a simple recipe by which you can diversify the classic taste of the workpiece, make it slightly spicy, thereby enriching the aroma of the workpiece. Instead of a ground additive, it is allowed to use cinnamon sticks, putting 2-3 pieces in each three-liter bottle.

Ingredients:

• plums - 600 g;
• cinnamon - 0.5 tsp;
• granulated sugar - 250 g;
• water - 2.5 liters.

Cooking

1. The preparation of plum compote for the winter begins with the preparation of fruits, which are washed and, if desired, pitted.
2. Put the fruit mass in a sterilized jar, pour boiling water for 10 minutes.
3. The water is drained from the jar, boiled with the addition of sugar and cinnamon.
4. Boiling syrup is poured into jars with plums.
5. Seal the lids, turn the containers over to cool.

Compote of peaches and plums for the winter

Delicious plum compote for the winter can be prepared by combining stoned fruit with peach slices. If you want to further enhance the fragrance of the drink, fruit platter can be supplemented with a sprig of mint, cinnamon, and other spicy additives. The proportions of the components are not constant and can be changed at your discretion.

Ingredients:

• plums - 300 g;
• peaches - 300 g;
• granulated sugar - 270 g;
• water - 2.5 liters.

Cooking

1. Fruit platter of halves of plums and pitted peaches is poured with boiling water for 15 minutes.
2. Drain the water from the jars, boil with the addition of sugar and lemon.
3. The contents of the jars are poured with syrup, rolled up hermetically with a lid, turned upside down, allowed to cool in this form.

Concentrated plum compote for the winter

Preparing concentrated plum compote will save container and space in the pantry. Before drinking, the resulting drink will need to be diluted with boiled cooled water to the desired degree of sweetness and saturation. If the plums used are sweet in themselves, the amount of sugar can be slightly reduced.

Ingredients:

• plums;
• granulated sugar - 300 g;
• water - 1 l.

Cooking

1. Washed plums are filled to the top with a jar, poured with boiling water.
2. After 15 minutes, the liquid is drained and its volume is measured.
3. They cook syrup for compote for the winter from plums, adding 300 g of sugar for each liter of water.
4. Fruit is poured with boiling syrup, the container is hermetically sealed, insulated until completely cooled.

Plum compote without sugar for the winter

Harvested without sugar can be sweetened with honey before serving, thereby increasing the nutritional characteristics of the drink or consumed as is, without fear of harming the figure, given its low calorie content. In this case, it is better to pit the fruits, so the taste of the compote will be softer.

Ingredients:

• plums - how much is available.

Cooking

1. Halves of washed and pitted plums fill jars by a third or half.
2. Pour boiling water into the jars, cover the containers with boiled lids.
3. Place the vessels in a bowl of boiling water and sterilize three-liter containers for 30 minutes, liter containers for 15 minutes.

Zucchini and plum compote for the winter

Harvested with a plum for the winter is not only a delicious drink, but also a preparation that tastes like pineapples, instead of which zucchini pulp cut into circles, cubes or sticks appears here. It would be more appropriate to use in this case white plum varieties, ideally sour cherry plum.

Ingredients:

• plums - 300 g;
• zucchini - 800 g;
• citric acid - 0.5 tsp;
• granulated sugar - 300 g;
• water - 2 l.

Cooking

1. Plums and chopped zucchini without peel and middle are poured twice with boiling water and left to cool until warm.
2. Before the third boil, add sugar and citric acid to the water, boil for a minute.
3. Pour syrup into jars with contents, seal hermetically, wrap until cool.

Plum compote with mint for the winter

You can make homemade plum compote for the winter with sprigs of mint, which will make the drink refreshing and even more fragrant. If there is no fresh herbs, it is allowed to replace it with dried ones, which will practically not affect the taste of the workpiece. Plums with pits are preferably used here as the base component.

In most cases, compotes are prepared from almost any fruit and berries. Sometimes, without additional components, a delicious drink cannot be obtained. Therefore, you have to add essence, citric acid and a fairly large amount of granulated sugar. As for the plums, the compote from them is really tasty. In addition, a cold drink perfectly quenches thirst.

Classic plum compote

• plums - 950 gr.
• water - 1 l.
• sugar syrup - 300 ml.

1. To prepare sugar syrup, send a pot of water to the stove and wait for it to boil. Pour in the 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.
2. 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 fruits should soften. Take out the berries, cool. Cut the plums into two parts, get rid of the shell and seeds.
3. Introduce sugar syrup into the plum broth. Also add prepared fruits to the liquid. Send the components to the fire, wait for the boil. Refrigerate composition. To roll compote for the winter, it must be poured into sterile containers. Pour into each jar 2 gr. lemons. Roll up the container.

Concentrated plum compote

• sugar - 300 gr.
• water - 1 l.
• plums - 320 gr.

1. The recipe in question is proposed to be prepared 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.
2. Sort the fruit and wash thoroughly. Throw the plum into a colander and wait for the excess liquid to drain completely. Sterilize the container according to classical technology. Do the same with the lid. Place the fruits in the container to the very top.
3. 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. Pour in the 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.

1. Prepare fresh fruits according to the usual scheme. Cut the plums in half and remove the pits. Use a separate cup and mix the fruit pulp with sugar in it.
2. At the same time boil water in a saucepan. Stir plum sweet mass into boiling water. Boil the composition over low heat for 15 minutes. At the end of cooking, add cinnamon and zest.

Plum compote with seeds

• plum fruits - 550 gr.
• water - 2.6 l.
• granulated sugar - 220 gr.

1. Combine water and granulated sugar in an enamel pan of a suitable size. Send the container to the fire. Bring the mixture to a boil, stirring occasionally. With the appearance of the first bubbles, the composition must be simmered for another 3-4 minutes.
2. Collect or purchase unripe fruits, they should be quite dense. Wash and dry the plums, then arrange in jars. Carefully pour in the hot syrup. Banks must be sterilized in advance. Seal containers.

Plum compote with currants and apples

• apples - 2 pcs.
• sugar - 300 gr.
• currant - 100 gr.
• water - 2.5 l.

1. Get rid of damaged copies and everything superfluous. Wash the raw material and wait until it dries completely. Chop the apples into slices and remove the core. Remove pits from plums. Send prepared fruits and berries to sterile containers.
2. Prepare the syrup according to the classical technology and fill it with fruit-filled jars. Cover the container with lids. Sterilize the containers for 10 minutes at 100 degrees. Roll up the compote and wrap it with a warm cloth.

• black plum - 3 kg.
• granulated sugar - 500 gr.

1. Rinse thoroughly with cold water. Wipe dry and remove pits. Plums should be divided in two. Lay the halves on a baking sheet. Sprinkle the berries with sugar and send to the preheated oven for 15 minutes.
2. Turn off the oven, do not open the door. Expect about 1 hour. In the allotted time, a sufficient amount of sugar will stand out in the pan. Arrange the fruits in jars and pour in the resulting liquid. Sterilize for a quarter of an hour. Roll up.
3. It is recommended to buy plums in the season, the cost of raw materials will be much lower than in cold weather. Such preparations will help maintain a state of health at any time. Delight loved ones and relatives with a vitamin drink, regardless of the season.

Compote of yellow plum

• plums "Mirabel" - 0.5 kg.
• water - 2500 ml.
• sugar - 240 gr.

1. Plums of the presented variety have pleasant honey notes. The structure of the yellow fruits is slightly more tender than the dark ones. Therefore, when preparing a healthy drink, be careful.
2. Go through a 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 is forbidden to be stored for more than 1 year.
3. 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 with a thick cloth. Store the drink in a warm and cool place.

1. To make the compote really tasty, healthy and of high quality, you should choose dense varieties of berries. Also, the fruits should be slightly unripe. Otherwise, during the heat treatment, the plum will boil. Get a puree.
2. If you decide to make a seedless drink, choose not overripe fruits. Keep in mind that the plum pulp at the same time should be easily separated from the nucleolus. During heat treatment, the berry must retain its original shape.
3. Rinse the plums with running cold water. It is not at all necessary to try to wash the bluish coating from each fruit. This is normal and will not bother you in any way. The quality of the finished drink will also not deteriorate.
4. Before placing the plum in a jar, be sure to pierce the shell of the fruit. This move will help the skin not crack when you pour in the hot syrup. Use a fork or toothpick for this purpose.
5. So that the glass container does not suddenly burst during the infusion of 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.
6. When preparing a delicious drink based on plums, it is important to observe the amount of added sugar. Otherwise, you can get an acidic unpleasant liquid or, on the contrary, an unsuccessful sugary jam.

Plum compote is quite easy to make. It is necessary to choose a suitable variety of fruits and pay special attention to their maturity, density. Follow the instructions and keep the proportions. Maintain immunity regardless of the time of year.

Video: how to cook plum compote for the winter

When preparing stocks for long winter evenings, it is not complete without rolling compotes. A wide variety of compotes will make eating a birthday cake even more appetizing, and just on a weekday, compote quenches thirst well, while filling the body with vitamins. To treat yourself to something delicious, you can roll plum compote for the winter.

For the preservation of compote, varieties of plums are more suitable, in which the stone easily leaves:

• Hungarian;
• Italian eel;
• Late prunes;
• Renklod and others.

About how to close plum compote for the winter, a little later, and now - small recommendations on the technology of plum compote seaming.

So, fruits for compote must be whole, not damaged by pests or mechanically. To make the compote saturated, you need to choose a well-ripened plum. If the fruits are too large, they are cut, and small ones can be rolled whole.

Canned plum compote, in which the bones remain, must be consumed within a year, otherwise the seeds will begin to release harmful substances, and the compote will turn from useful into harmful.

It is known that the plum has a rather dense skin. To facilitate the process of saturating the plums with sugar during the sterilization of the compote, they must first be blanched. To do this, add baking soda (1 tsp) per liter of water, dip plums into very hot water for a maximum of 5 minutes. To prevent the fruits from bursting during processing, they are pricked with a needle or a toothpick.

After the specified time, remove the fruit and dip it in ice water. After such a procedure, the skin will be covered with mini-cracks and will quickly let the sugar inside the fruit, besides, the plum will not fall apart during the sterilization process. And "bathing" in ice water will allow the plums to preserve their color.

As noted above, only ripe plums are selected for harvesting plum compote for the winter, since the sweetness of the fruit also affects the amount of sugar in the compote: the riper and sweeter the fruit, the less sugar is required.

When rolling plum compote for the winter, it is worth considering the fact that these fruits contain a lot of acid, so it is better to use lacquered lids for closing.

In order to diversify or improve the taste of plum compote, various seasonings (cinnamon, cloves, vanilla), as well as other fruits, are added to it during preservation. In general, there is nothing complicated about how to cook plum compote over the winter, you just need a little time and desire.

Plum compote for the winter

This simple recipe for plum compote for the winter does not require prior blanching. For canning, you need large fruits.

Components:

• granulated sugar - 750 g;
• large plums - 3 kg;
• water - 1.5 l.

Cooking steps:

Blanched plum compote

Another simple plum compote for the winter. In this recipe, medium-sized plums, which are used as a whole, are treated in a soda solution before being placed in jars.

Components:

• sugar - 900 g;
• medium-sized plums - 3 kg;
• water - 1.5 l.

Cooking steps:

Plum compote "Vkusnyashka" without adding water

A very tasty plum compote for the winter is obtained if you make it without water. Its only drawback is that for some it may seem too concentrated, because the plum in the jar will be in its own juice. But this is not scary, compote can always be diluted with water before use.

So, to prepare compote you need to take:

• granulated sugar - 500 g;
• prunes - 3 kg.

Cooking steps:

Renklod plum compote - video

Plum compote with pits

There is also an accelerated recipe for preserving plum compote that does not need to be sterilized - this is plum compote without removing the seeds from it.

For compote for 1 three-liter bottle you will need:

• water - 2.5 liters;
• sugar - 1 cup;
• plums - 500 g;

Step by step preparation:

Compote of plums and apples "Vitamin"

Compote from homemade plums and apples growing in the garden will become a real vitamin cocktail, and it is not difficult to prepare it.

Ingredients (for one three-liter jar):

• sugar - 350 g;
• hard plums - 0.5 kg;
• water - 2 l;
• medium-sized - 1 kg.

Cooking steps:

Compote of plums and pears

To prepare a vitamin compote, you need to take fresh plums, and if you add pears to them, this will only increase the amount of vitamins in the compote. Pear has a positive effect on the bladder, kidneys and liver, and also has an anti-inflammatory effect.

Preservation of plum and pear compote has one caveat - before putting the pear in a jar, it must be boiled a little.

Ingredients (for 1 three-liter bottle):

• granulated sugar - 200 g;
• water - 1 l;
• plums - 400 g;
• hard pears - 1 kg;

Cooking steps:

Plum compote with red wine and spices

Components:

• water - 750 g;
• wine - 0.75 l;
• sugar - 750 g;
• ripe plums - 3 kg;
• cloves - 2 things;
• vanilla
• cinnamon.

Cooking steps:

Do-it-yourself plum compote for the winter will brighten up the New Year holidays and simply delight your home with a rich taste and wonderful aroma. Bon Appetit everyone!

Useful organic acids, pectin, a range of vitamins - from A and C to B and PP - all these valuable components contain plum. It is actively used for medicinal purposes and in diets. And the housewives do not deprive the fruit crop of their attention - they prepare compotes from plums for the winter, as well as preserves and jams. There are many methods and ingredients for canning.

To make plum compote cooked with your own hands turn out to be tasty, and the process of its preparation is simple, it is useful to know the following subtleties of its creation. To calculate the amount of sugar, you need to focus on the taste of a particular variety.

If the fruits are sour, you can take 400 grams of sugar per kilogram. The sweeter the fruits are, the less sugar is required. You can prepare compote not only with the addition of sugar, but also with honey.

To give the drink original taste, its recipe can be supplemented with vanillin, cinnamon, cloves and other spices, as well as wine.

You can also diversify the taste of compote by adding other fruits. To make plums absorb sugar better, blanching is recommended. To do this, prepare a special solution: dilute 5 grams of baking soda in a liter of water. Dip plums into it and heat to a temperature of 90 degrees.

Selection and preparation of plums

Before proceeding with canning, the fruits must be sorted out, to get rid of immature or spoiled ones. They must be washed in cold water, and can also be sorted. Large plums must be cut and pitted. Small fruits can be harvested whole.

How to make amazing plum compote

There are many recipes for making compotes: classic, with and without bones, with citric acid, honey or even wine.

Easy winter recipe

For a 3-liter sterilized drink can, according to the well-known classic recipe, you need to stock up on the following ingredients:

• 1.5 kilograms of fruits;
• 750 milliliters of water;
• 350 grams of sugar.

Peel whole plums from dirt, cut into two halves. The bones must be separated. Sterilize jars in advance and put fruits in them. Now you can move on to the syrup: pour sugar into the dishes for cooking, pour water. Keep on fire until the sugar is completely dissolved.

Pour the syrup into jars and carefully cover them with lids. Place the container in a large pot of water, so that its level reaches the shoulders of the cans. Pasteurize jars for 15-25 minutes, then roll up using sterile lids.

Without sterilization

You can make a delicious plum drink even if you want to preserve without sterilization. Need to take:

• 1.5 kilograms of fruit;
• 2.5 liters of water;
• 2 cups loose sugar.

Prepare fruits and containers as described in the previous recipe. Put the plums in jars, filling them a third, and pour boiling water over them. After 15 minutes, take the lids with holes, close the container with them so that the water is poured into the pan. Add sugar there and make syrup. Fill the jars to the top edge with it, close tightly.

Underwire

Experienced housewives assure that a compote of juicy plums with seeds left can be stored at home for a whole year.

To prepare 1 liter of drink you need:

• 150-200 grams of aromatic plums;
• 100 grams of loose sugar;
• 800 milliliters of water.

Put the washed plums into jars. To prevent them from bursting, make several punctures with a toothpick. Fill jar with boiling water. After 15 minutes, pour the water into a saucepan, add sugar, boil the syrup. Pour it back into the jar, roll up.

Seedless

Even those who are practically unfamiliar with cooking can make a fragrant compote from juicy fruit without seeds.

To do this, follow the recipe:

• 3.5 kilograms of plums;
• 3 cups loose sugar;
• 1.7 liters of purified water.

Wash the fruit, separate the seeds, cutting the pulp in half. Put them in sterilized and dried jars. Boil water, gradually add granulated sugar to it and leave it on the required heat for 15 minutes. Pour plum syrup over. Put the jars back to sterilize for 30 minutes, then close the lids with threads.

From white plums

If you take white varieties to prepare an exquisite plum compote, the drink will acquire a bright, sunny hue:

• 3 kilograms of white plums;
• 1.5 liters of water;
• 750 grams of granulated sugar.

Rinse the fruits, cut them, scrupulously peel them, carefully place them in ready-made jars to the very neck. Boil the syrup, pour it into a container. Take a basin or a wide saucepan, place jars covered with lids in it, pour hot water and sterilize for 25 minutes. Twist, wrap jars and let cool.

Concentrated plum compote

To pamper your loved ones with delicious plum compote in winter, you need to prepare dense fruits, cut them, removing the seeds. Wash the container, sterilize, fill it with plums to the brim. Pour the preparation with sweet syrup. This must be done carefully. Roll up jars with sterilized lids, turn over, let the preservation cool and put in a cool place.

With citric acid

If sweet varieties are used for cooking compote, you can add a little citric acid to the drink, which will simultaneously act as a preservative:

• 400 grams of juicy plums;
• 2 liters of filtered water;
• 250 grams of sugar;
• one teaspoon of powdered citric acid.

Thoroughly wash fruits and utensils. Pour plums into jars and add powdered citric acid. From water and sugar, initially boil the syrup and pour it into the selected container to the neck. Roll up, flip the banks.

From red plums

A stunningly beautiful drink can be brewed from red plums. You will need:

• about 50 fruits;
• 1.5 cups of sugar;
• 2.5 liters of water.

Arrange the washed fruits with seeds in sterilized jars, cover them with sugar and immediately pour boiling water over them. Roll up jars with sterilized lids, turn over and cover with a blanket.

With wine

To cook 5 liters of plum compote with wine, you will need:

• 3 kilograms of plums;
• 750 milliliters of red wine;
• 750 milliliters of water;
• 750 grams of loose sugar;
• vanillin, cloves, cinnamon to taste.

The drink is prepared according to the well-known classic recipe for plum compote. When boiling syrup, not only sugar is added to the water, but also wine and spices.

With honey

Instead of sugar, this recipe calls for the use of honey.