Recipe for making plum compote for the winter. Classic - the simplest version of compote

During the fruit ripening season, in order to preserve the harvest throughout the winter, housewives begin home preparations. Among sweet preservation by quantity closed cans Only compote will be a worthy competitor to jam. It helps to save healthy vitamins gifts of summer, which is many times superior to colorful packages of store-bought juices. They prepare delicious drinks from various fruits and berries, whole or in slices, according to classic or original recipes. Plum as possessing healing properties fruit, prepared in the form of compotes, juices, frozen, dried.

How to choose and prepare plums for canning

Before canning plums, you need to select and prepare them correctly. For harvesting fruits that are a hybrid of thorns and cherry plums, take dense ones, preferably slightly unripe ones. Varieties with thin peels, overripe fruits or with black spots are not suitable for canning as a drink for the winter. Making jam from them or freezing them for filling is ideal. Delicious drink It is obtained from whole plums of the “Hungarian” variety, but they must first be blanched or pierced with a needle without removing the seeds.

How to prepare plum compote for harvesting for the winter

In winter, the body will need many vitamins and minerals. Plum, rich useful substances It is quite suitable for supporting the immune system, so compote for preparation is a relevant product. A drink is prepared based on water and sugar. By observing the proportions, you can make aromatic plum compote of varying sweetness: from rich sweet to sour taste. Cover the plum for future use either alone or 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 the seeds from the fruit. This helps speed up the canning process, which in some cases (if the harvest is large) becomes a life-saving option. To make the drink rich, the fruits are pricked before preservation, but this is not necessary, especially if you will be sealing light, sugary varieties. For a drink made from plums with pits (per 3-liter jar), take:

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

Step by step recipe:

Pour fruit into clean glass jars, previously sterilized with boiling water.
Cook sugar syrup, pour it over the fruit.
Home-canned food is sterilized for about half an hour, covered with lids and maintained at the level “up to the shoulders.”
Then the jars are rolled up with tight lids, turned over, and allowed to cool before storing.

Delicious compote of yellow plums and apples

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

Ingredients for cooking homemade drink:

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

Preparation:

Wash the fruits, cut the apples into four parts, removing the core, and divide the plums in half, removing the pit.
Fill the jar with the prepared fruits, pour hot boiled water. Let it sit for a quarter of an hour.
Drain the water from the jar, boil again, adding sugar and boiling the syrup until it is completely dissolved.
Ready syrup Fill the jar, roll it up with a tight lid, and turn it over. We remove the homemade preparation for storage when it has completely cooled down.

Concentrated assorted compote with plums, peaches and apples

The most healthy and tasty homemade compote is obtained on the basis assorted fruits. It accounts for the majority of the can's volume. The concentrated drink turns out to be very aromatic, and the short heat treatment helps preserve vitamins and minerals. The use of such natural preservation with high nutritional value Helps improve your health while it’s winter outside.

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

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

Step-by-step cooking recipe:

Wash the fruits thoroughly, remove the core from the apples, cut into quarters. Cut plums and peaches into halves, remove pits.
Place fruits prepared for canning in a jar to the top.
Separately prepare sugar syrup, which must be brought to a boil to pour over the fruits.
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.
Ready compote roll up with a tight lid, turn over, leaving to cool completely.

Recipe for whole plums and apricots without sterilization

Preparing homemade compotes from various fruits for the winter completely justifies the time spent on preparation. The naturalness of such a product is beyond doubt, and along with the benefits, it guarantees excellent taste qualities. Medicinal properties plums are useful for people suffering from constipation, as this fruit has a laxative effect. Preservation without sterilization promotes maximum conservation valuable substances, and this plum compote is prepared faster.

Required Ingredients:

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

Cooking recipe:

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

Cherry compote and pitted plums in a slow cooker

IN household There is always a job for a slow cooker in the kitchen. This device has no equal when you need to get a rich, rich-tasting compote. If you have dried fruits, prunes, mint, frozen berries, fresh fruit– everything from which drinks are made, the multicooker will preserve their taste, color, and beneficial properties. Use this type household appliances and for home canning. To stock up 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 preparation:

The fruits are washed, doused with boiling water, rinsed cold water.
The fruits prepared for preservation are placed in a sterilized glass jar.
The multicooker is turned on at a temperature of 160 degrees, bringing the water in the bowl to a boil. Then they fall asleep granulated sugar, leaving to simmer for about 5 minutes.
Fill the jar with the prepared syrup so that it slightly overflows the top.
To prepare for the winter, place the container with plum compote in a multicooker, fill the bowl clean water, boiling lasts 10 minutes.
Next, all that remains is to roll up the lid and let the preservation cool completely.

Fragrant pear and plum compote without sugar

Diet option homemade sugar-free drink will please your taste true connoisseurs natural preserves. The fruits are prepared in own juice. To home preparation pleased with her beneficial properties for a long time, and it was enough for all the winter months, they use a preservative - citric acid or fresh lemon. The advantage of homemade compotes without sugar is that they are easy to prepare and require a minimum of time. If you like to drink flavored drinks, use Redmond pears.

Ingredients:

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

Preparation:

Wash the fruits thoroughly, chop the plums, cut the pears, removing the core.
Place everything in a jar, pour boiled water over it hot water, with citric acid pre-dissolved in it.
Sterilize the jars for 15 minutes, roll them up, leave until completely cool before storing.

Video

During the season of preparing fruit for the winter, do you always have proven recipes on hand? Then it's time to try original ways conservation. No store-bought juice, made according to GOST, cannot be compared with homemade preparations for the winter, and compotes, useful in all respects, are no less tasty, aromatic, and attractive than the famous “Globe”. Plum tree fruit made from sugar syrup or in its own juice, reasonable calorie content - these are just some of the benefits that you will learn about from this video:

Step-by-step recipes for plum compote for the winter in large and small jars, without sterilization with or without citric acid

2018-09-27 Marina Vykhodtseva and Alena Kameneva

Grade
recipe

79213

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

0 gr.

Carbohydrates

9 gr.

36 kcal.

Option 1: Classic plum compote for the winter

Delicious homemade drinks should definitely be present on the shelves. Experienced hostesses, especially those who have their own harvest, try to preserve the fruits of their efforts for as long as possible. Plum compote - great option, believe me, no juices can be compared.

The compote will be especially tasty if the plums themselves are fleshy and sweet. There is no need to feel sorry for the plum; I like it when the jar is more than half filled with berries/fruits. In winter, compote can be served with any pastry or dessert, pies or cakes. So, if preparing drinks for future use is in your plans, then let’s get started!

Ingredients:

Plums - 300 g
Water - 0.7 l
Sugar - 2 tbsp.
Citric acid - 1 pinch

Cooking process

Prepare all ingredients. Choose plums that are sweet and tasty, not soft. The plums must be without damage or blemishes, without black spots, etc. Wash all plums in cool water.

Be sure to wash the compote jar well and then sterilize it in a way convenient for you. Fill the jar with clean plums, you can fill the container halfway, or more.

Bring clean water to a boil on the stove and pour in the plums.

Cover the neck of the jar with a sterile lid, then insulate the jar with a towel and leave it alone for 15 minutes.

After a while, drain the water into a saucepan, boil and return to the jar - repeat the infusion process for 15 minutes.

After a while, pour the colored water back into the pan, add sugar and citric acid. Boil for a minute and return the drink to the steamed plums. Immediately screw the lid on the jar tightly.

Place the jar of compote with the lid down, then cover with a blanket and leave for 24 hours. After a while, put the compote in the cellar or pantry.

Bon appetit!

Option 2: Quick recipe for plum compote for the winter

Perhaps this is the simplest and quick recipe plum compote for the winter, which only can be. It is also better to cook it in three-liter jars so that the plums have time to warm up well. Take one full cup of standard size sugar. We do not boil water in a kettle, as there may be scale in it, but in a clean saucepan. Plums of any variety are suitable for compote.

Ingredients

400 g plums;
a cup of sugar;
1 tsp. citric acid;
boiling water.

How to quickly prepare plum compote

We rinse the plums, shake off all the water, preferably dry them. Pour into a sterilized jar. There may be a little less or more fruit, but they should not fill the jar more than a third.

Immediately pour granulated sugar into the jar and add citric acid. It is important to take these ingredients from the packages. There is no need to take sugar from the sugar bowl; there may be crumbs there.

Boil about two and a half liters of water. Carefully fill the jar with plums, sugar and lemon, and immediately roll up.

We take the jar in our hands from above and below, use towels or oven mitts so as not to get burned. Gently shake the compote until the sand is completely dissolved. You can simply put the can on the floor and roll it in one direction and the other.

It is advisable to take plums for compote for the winter that are dense, without rot or dents. Damaged, overripe fruits are best used for preserves, jams, confitures, homemade jelly, wine and other preparations.

Option 3: Plum compote for the winter with double filling

Another recipe for plum compote without sterilization, but it will require double filling. This method is good because it is suitable even for liter jars. Thanks to two fills, the drain warms up perfectly. If the compote remains, the jars will definitely last until the next harvest and even longer. The recipe is given for a liter jar. If you need to make jars of 1.5, 2 or 3 liters, then simply increase the amount of ingredients proportionally.

Ingredients

200 g plums;
750 ml water;
100 g sugar.

How to cook

In sterile liter jars pour out the washed and dried plums. Boil water, the approximate amount is indicated. Fill the jar with plums with boiling water to the top, cover, and leave to warm up for fifteen minutes. Two liter jars can be left for 20 minutes.

After 15 minutes, you need to drain all the liquid from the drain. To do this, it is convenient to use a lid with holes. Pour everything into a saucepan, add sugar, put it on the stove and boil for a couple of minutes.

Fill our plums with syrup and roll them up. Turn the jar of plum compote over, cover it with a blanket, and leave it for a day.

This recipe does not contain citric acid, but if using very sweet plums, you can add it to improve the taste during the second filling.

Option 4: Plum compote for the winter in halves

This compote can be made in small jars of one or one and a half liters. Since plum halves will be used, the pit should come off easily. If the variety is capricious, then it is better to make a compote with whole plums.

Ingredients

3 kg plums;
4.5 liters of water;
2 tsp. citric acid;
1 kg sugar.

Step by step recipe

Cut the washed plums into halves and discard the pits. We sterilize the jars of the size we need, cool and lay out the prepared fruit. Fill halfway or 2/3, for concentrated compote You can stack the halves all the way to the top.

Mix sugar and water, place on the stove and boil for a couple of minutes. At the very end, pour citric acid directly into the syrup and immediately turn it off.

As soon as the lemon in the syrup stops sizzling, pour the prepared liquid into all the halves of the plums. We put the lids on the jars, but do not screw them on yet.

Place a towel in a wide saucepan and place jars of plum compote. At this point you need to boil the water. Pour it into a pan with hot jars, then turn on the stove.

We wait for the boiling, but not for the plum compote, but for the water in the pan. As soon as the first bubbles appear, we immediately note the time. We sterilize liter jars for 10 minutes, for one and a half liter jars it will take 15 minutes.

We take out one jar of compote without lifting the lid, quickly roll it up, and turn it over. Next, screw in all the other jars, then cover them all together and let them sit for a day.

If suddenly you get more sweet syrup than you need (it all depends on the filling of the jars), then simply dilute it with water, throw in plums, and cook an ordinary compote to drink now.

Option 5: Spicy plum compote for the winter with orange

One of the most flavorful options plum compote with the addition of citruses. You can also cook with lemon; in this case, reduce the amount of dry acid to a third of a teaspoon. Calculation for three liter jar. Since this is an option without sterilization, it is not recommended to prepare such compote in small jars.

Ingredients

2 orange slices;
15 plums;
280 g sugar;
1 clove;
a piece of cinnamon stick;
1 tsp. lemons.

How to cook

To prevent the compote from turning out bitter, we use only a couple of orange slices. Before doing this, rinse the citrus thoroughly, then cut it, remove all the seeds. Rinse and dry the plums. Break off or cut a piece from a cinnamon stick and prepare one clove.

Place the plums in a jar, add spices and citrus, and add dry citric acid. Boil the sugar syrup and use about 2.6 liters of water. Boil the sand for at least two minutes.

Fill the jar with plums and other additives with boiling syrup. Let the bubbles rise, then put on the lid. Tighten the plum compote with a key. You can use jars with screw-on, airtight lids. After rolling, turn over, cover, and leave for a day.

If bubbles or foam appear in the jar during cooling, then there is no need to wait for the compote to ferment and the lid to swell, it is better to open it immediately and drink it; the preparation has not had time to sour in 1-2 days.

Option 6: Plum compote for the winter with citric acid

For cooking, you can use plums of any variety, but it is better to choose small fruits that will steam quickly and easily. If necessary, the thick skin can be pierced in several places. Here is a classic recipe without sterilization. The proportions of compote for a three-liter jar are given. Additionally, you will need dry citric acid, which will become a preservative. Sterilize the jar and lid.

Ingredients

2.5 liters of water;
400 g plums;
250 g sugar;
1 tsp. citric acid.

Step-by-step recipe for classic plum compote

Since the compote recipe does not require sterilization, we pay great attention to the cleanliness and quality of the dishes and main raw materials. We thoroughly wash the plums in several waters, then rinse under running water. Place it on a napkin, let it dry, and try not to touch it too much. Pour into a sterile jar.

We measure the water and pour it into a saucepan, immediately add sugar and put it on the stove. Let the syrup boil well and cook for a minute.

Pour a teaspoon of citric acid into a jar onto the plum and pour in boiling syrup. We do this carefully, let it flow in a thin stream, allowing the jar to warm up, otherwise it may burst due to temperature changes.

Pour the syrup up to the neck, being careful not to leave any room for air. We put on the lid and immediately roll it up with the key.

Turn the jar over. Place the plum compote upside down and wrap it in a blanket. So it should stand until it cools completely. Usually several jars of compote are prepared, they are placed close together, so cooling may take a couple of days.

Once the compote has cooled completely, you can turn it over and take it out cool place where it will stand perfectly. We remember that stone preparations cannot be stored for more than two years.

It is important for workpieces to use not only quality ingredients, but also a good key. If, after turning over, the jar “hisses” or bubbles rise, then you need to immediately repeat the sealing and run the key over the lid again.

Compote is one of the simplest and aromatic drinks, and the taste can be the most incredible. Perhaps it is this or some berry that you prefer. In our case it will be a black plum. The compote is dominated by sourness, which emphasizes magical taste this drink, and it is not very sweet. And, probably, he will be the most beloved among your family and loved ones. I hope that the recipe for plum compote without sterilization for the winter will be useful to you.

Yield: 3 liters of compote.

Products:
- plum – 1/3 of a three-liter jar;
- granulated sugar – 1.5 cups;
- water – 2.5 liters.

Recipe with photos step by step:

Plum compote without sterilization for the winter - step-by-step recipe:
First, put the water on and boil it on gas. Meanwhile, start preparing the berries. Wash the plums thoroughly under running water and separate the stems. There is no need to remove the pit as it imparts a delicious and rich flavour. Then wash the jar of soda and add about a third of the berries there. If you add more, the plum compote for the winter will be richer. Take juicy and ripe plums of any variety, but not too sour - because you will have to increase the amount of granulated sugar.

When the water boils, fill the jar up to the neck for the first time and cover with a lid for canning. There is no need to sterilize the jar and lid, as you will fill it twice and self-sterilization will occur. Leave to warm up for 5-10 minutes.

Add granulated sugar to the pan where the water was boiling. Next, pour back the entire contents of the jar using a lid with holes and boil again.

After boiling, fill the plum with syrup and close the jar using a seaming machine. Carefully invert the jar over the sink to prevent the lid from falling off. If droplets of water do not leak, place the jar upside down to cool.

Store the cooled plum compote in a dark place at room temperature at home or put it in the basement. In winter it will be very nice to open a jar of this drink and enjoy wonderful taste and plum aroma. After drinking the plum drink, you can also consume the remaining sweet berries. In our family, only the bones of this delicious drink remain.

Author of the recipe for plum compote without sterilization Olga Kostyuk
You can also take a look at another recipe

If you love fresh fruits, you are unlikely to refuse a drink made from your favorite fruits. You can prepare plum compote with pits for the winter without much difficulty if you carefully read our recipes. Having spent very little time and effort, you can get a wonderful refreshing drink that differs excellent taste and aroma.

Plum compote with pits according to a simple recipe

Experts say that such a drink can be safely stored at home. whole year. However, we doubt your stock will stay in the pantry until spring. Most likely, it will come to an end much earlier, since no sweet lover will be able to resist the taste of this plum compote.

Ingredients for one three-liter jar:

blue plums – 500 grams;
sugar – 250 grams;
water - two and a half liters.

Select the best fruits, remove the tails, and then rinse them well in running water. Place the plums in a clean three-liter jar. If you have the opportunity to wash the container in the dishwasher, where the temperature rises to 70 degrees, then it does not need to be further sterilized.

Some fruits may burst during cooking. Of course, this will not spoil the taste of the drink, but you can easily avoid such a situation. The fact is that usually the thin skin cannot withstand sudden changes in temperature. Therefore, it is better to remove the plums from the refrigerator in advance, and then put them in water and heat them over low heat.

Boil water in a saucepan and then pour it into the jar. To prevent the dishes from bursting, do not forget to put a spoon inside stainless steel. Cover the can tin lid and leave her alone for 15 minutes.

Pour the resulting infusion into a saucepan, holding the plums with a slotted spoon or using a special plastic lid with holes. Mix the liquid with sugar and boil it on the stove. Return the boiling syrup back to the jar and roll up the lid using the machine.

Compote of plums with pits takes a long time to cool down for the winter. Place the jar on the lid and cover it with a wool blanket. After about a day, the drink can be transferred to the rest of the preparations and left there until winter. But if you want to take a sample, you can do this in a few days. You may find the compote too sweet. But this is easy to fix - just pour it into a jug and dilute with warm water.

If you liked the taste of this have a nice drink, then you can spend a few more simple experiments with ingredients. For example, add apples, pears or your favorite berries to the recipe. Next we will offer you another interesting way preparing this delicious treat.

Compote of plums and grapes

The original flavor combination is obtained by mixing several types of fruits. And they will give the drink a special freshness and unusual aroma. This time we will tell you how to prepare plum compote in a liter jar.

Ingredients:

dark grapes – 130 grams;
eight plums;
sugar – 160 grams;
water – 800 ml;
mint - two sprigs.

How to cook compote with pits of plums and grapes? Detailed recipe you can read below.

Carefully process and remove twigs from the fruit. Wash the jar in soda solution inside and out, then rinse and sterilize in any way convenient for you. Place the lid in boiling water for a few minutes and then carefully remove it.

Place the plums in the prepared bowl, and then pour boiling water over them. Close the neck with a lid and leave the liquid to infuse for five to seven minutes. When the water changes color, pour it into a saucepan and mix with sugar. Add fresh mint leaves to the syrup and cook for a few minutes.

If you like spice aromas, try adding star anise, lemon balm or cinnamon to the compote. Plum compotes with pits for the winter go well with lemon or lime juice.

Pour the syrup back into the fruit and then roll up the bowl. Don't forget to turn the jar upside down and wrap it warmly. The very next day you can store the compote in the refrigerator or pantry.
When the time comes, dilute it with cool boiled water and serve the drink. Don't forget to prepare some delicious food for it. homemade pie or charlotte.

As you can see, compote with plums with pits for the winter is prepared very simply and quickly. As a rule, it does not require additional long-term sterilization or any other processing.

When stockpiling for long periods winter evenings It’s not complete without adding compotes. A wide variety of compotes will make eating a birthday cake even more appetizing, and just on a weekday, compote quenches your thirst well, while filling the body with vitamins. To treat yourself to something tasty, you can make plum compote for the winter.

For preserving compote, varieties of plums in which the pit comes off easily are more suitable:

Hungarian;
Italian eel;
Late prunes;
Renclaude et al.

We’ll talk about how to seal plum compote for the winter a little later, but now – some recommendations on the technology for sealing plum compote.

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

Canned compote Plums with seeds left 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 plums have quite thick skin. To facilitate the process of saturating plums with sugar during sterilization of compote, they must first be blanched. To do this, add baking soda (1 tsp) per liter of water, lower it into a very hot water plums for a maximum of 5 minutes. To prevent the fruit from bursting during processing, they are pricked with a needle or toothpick.

After the specified time, remove the fruit and place it in ice water. After this procedure, the skin will become covered with mini-cracks and sugar will pass inside the fruit faster, and the plum will not fall apart during the sterilization process. And "swimming" in ice water will allow the plums to retain their color.

As already noted above, to prepare plum compote for the winter, only ripe plums are selected, since the sweetness of the fruit also affects the amount of sugar in the compote: the riper and sweeter fruits, the less sugar needed.

When making 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 varnished lids for closing.

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 making plum compote for the winter does not require preliminary blanching. For canning you will need large fruits.

Components:

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

Cooking steps:

Compote of blanched plums

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 placing in jars.

Components:

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

Cooking steps:

Plum compote “Yummy” without adding water

Very delicious compote You can make it from plums for the winter if you make it without water. Its only drawback is that some may find it too concentrated, because the plum in the jar will contain its own juice. But this is not scary, the 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:

Renclod plum compote - video

Plum compote with pits

There is also accelerated recipe canning plum compote that does not need to be sterilized is a plum compote without removing the pits.

For compote for 1 three liter bottle you will need:

water – 2.5 liters;
sugar – 1 glass;
plums – 500 g;

Step-by-step preparation:

Compote of plums and apples “Vitamin”

Compote from homemade plum and apples growing in the garden will become real vitamin cocktail, and it’s easy to prepare.

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

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

Preserving plum and pear compote has one caveat - before putting the pear in a jar, you need to boil it 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 pieces;
vanilla
cinnamon.

Cooking steps:

A homemade plum compote will brighten up the winter new year holidays and just make your family happy rich taste And wonderful aroma. Bon appetit everyone!