How to preserve plum compote. Plum compote for the winter without sterilization

Hello dear readers. We continue to prepare conservation, and today we will tell you and show you how to make compote from whole plums for the winter. We have a recipe with step by step photos and a detailed explanation. For example, I like to read clear recipes, and I myself try to make all our recipes the same. And with such an explanation, even complex recipes become simple. Always, one person can repeat what another person did, if it is good to explain to him what and how to do. Compote, this is a simple recipe, but still I will explain in more detail.

First, my plum. I'm not saying that it is necessary to choose it, for many they grow at home, and everyone uses exactly those plums that they have ugly. Or, to put it simply, what they are.

Compote can be rolled up in jars of different sizes, there is no big difference. For example, we will use both 3 liter and liter. Today, the truth is only one liter.

Drain should be taken at the rate of about 200 - 250 grams per liter jar, or 600 - 750 grams per 3 liter jar. Of course, you can put more or less in a jar, but we try to make many compotes with just such a proportion. Then they turn out both rich and tasty. It also depends on the ripeness, aroma, acidity of the berry or fruit.

For example, we put only 350 grams of berries in. And it turned out very tasty. And if you put more berries, it would be sour.

At this stage, it is advisable to put water on the stove, with which we will fill the plums. Banks can be sterilized, but we do not. It's too much. After all, we do not lay sterile plums. It is enough just to pour boiling water over jars with lids. Or just pour a little boiling water and cover with lids. So the banks will warm up and disinfect.

We take about 2.5 liters of water per 3 liter jar, but it will take less. Plums occupy a large volume, somewhere around one third of the can. You can also focus on this when loading plums into jars.

But we begin to put plums in jars only when the water has already boiled, or should boil. If there is no kitchen scale, then simply fill 1/3 of the jar with plums. So it's easier and faster.

When the water boils, pour it over the plums in the jar and immediately cover with lids. Those with which we will roll up later. We leave the plums for 15 - 20 minutes to infuse.

During this time, the plum is already beginning to give its taste and color to the water.

Drain the water from the cans into one container. It is important that the number of drained cans be integer. We need this in order to accurately calculate the amount of sugar, if you are still new to this business.

To drain the water, you can use a special lid, or use a slotted spoon or spoon. I showed in how you can do this.

If your plums were ripe, they are more likely to crack. This is reflected only in the appearance of the plums, but not in the taste of the compote.

Now pour sugar into the resulting plum infusion, at the rate of one glass per 3 liter bottle. This can be done immediately, or by placing a pan on the stove.

Sugar can be added according to your taste. For example, if you like compote that is not sweet, but with a glass of sugar you get exactly sweet compote, then you can just try the syrup directly from the pan. The sweetness will be exactly the same as if you opened a jar in winter. Only in winter will the compote be richer and tastier.

After the syrup has boiled, pour it back into the jars.

And we roll right away. You need to pour almost a full jar. Plums will take water a little more, and about one centimeter of water in the jar will become less.

After rolling, we send the cans to the *bath*. We put our compote turning upside down, or on the lids. Wrap well and leave to cool completely. From personal experience, this is more than a day. We removed it after two days.

And here is the final photo session of compote in the pantry. Plums are second from the left. I also wanted to put apple compote in this row, but did not want to disturb the dogwood. There is a dogwood, as if hung. And I wanted you to see it. And it hangs there from the moment it was placed in the pantry. This can be seen in the photo, the second bank on the right side.

And in this photo I wanted to show that it is possible to roll up plum compote in liter jars. Just then we take about 80 grams of sugar, or again to taste. But we are still comfortable with 3 liter jars. You open it in winter and everyone gets drunk. Just enough for one large jug.

If the plums are sweet, and you are afraid that the lids will shoot, then it may be better if you add a spoonful of citric acid to the syrup. I read about it on the forums. But we try not to use acid in compotes. There is enough natural acid in the berries. We even have strawberry compotes are good, and plums are sour strawberries. Here it is, plum compote for the winter, a step-by-step recipe with photos, as usual.

Good luck with your preparations and all the best to you!

Thrifty housewives have many different recipes for canning plums. These may include: compotes, jams, jams, sauces and much more. Some invent a recipe for various preparations themselves in order to experiment and please their loved ones with something new. We will describe some of the recipes below.

Dessert plum marinated with cinnamon

It can act as an independent dish, an addition to various desserts, a filling for a variety of pastries, as well as an ingredient for a salad. It can be used in every home and on every table.

To you For 4 liter jars you will need:

Plum - as much as you like;
Water;
Sugar - 300 g;
Cinnamon - 2 sticks;
Allspice - 20 pieces;
Carnation - 20 buds;
Table vinegar - 160 ml.

Wash the berries well and remove the stalks from them;
Blanch the plums for a few minutes in hot water (but not in boiling water) and immediately cool them in cold water. This is necessary so that the peel remains intact during the cooking process.
Banks should be well washed and sterilized.
Put all the spices at the bottom of the jars, and plums are placed as tightly as possible on top of them.
Prepare the marinade. Pour water into jars and immediately drain it into a container in which the marinade will be boiled. This is necessary in order to calculate the exact amount of water for the workpiece.
Send the container to the fire and bring the water in it to a boil. After that, pour in the vinegar and add sugar.
Cook for a few more minutes, and then pour hot into jars of fruit.
Put the jars in a container of hot water and sterilize. Sterilize a 0.5 liter jar for 15 minutes, and 1 liter for 20 minutes.
Then carefully remove the jars and seal them tightly with lids.
Turn the jar upside down and wait for it to cool completely.

Yellow plum jam for the winter

To you you will need the following ingredients:

Yellow plums - 3 kg;
Sugar - 4.5 kg;
Drinking water - 6 glasses.

Cooking:

Compote of whole plums for the winter

Components that you need for plum compote:

Plums - 1 kg;
Sugar - 5 glasses;
Water.

Cooking steps:

Rinse the berries well, remove bad fruits and stalks.
Wash the jars well, sterilize and 1/2 fill them with fruits.
Pour boiling water into jars and let the fruits warm up. This will take approximately 15 minutes.
Drain the water from the cans into a container. Pour sugar in there.
Boil the syrup until the sugar is completely dissolved, and then pour hot into jars with fruits.
Roll up compotes tightly and turn them over. Wrap in warm clothing and wait for the compotes to cool completely. Then take it out for storage for the winter in a cool dark room.

Pitted plum compote for the winter - recipe

In order to prepare compote according to this recipe, you will need Stock up on these items:

Drinking water - 6 liters;
Sugar - 12 tablespoons (2 tablespoons are taken per 1 liter);
Fruits hard plums - 1 kg.

The preparation is as follows:

The fruits must be washed well and the seeds and stalks removed from them.
The jars need to be washed using a detergent or soda solution, and sterilized.
Fill prepared jars with halves of plums for about 1/2 of the total volume.
Pour granulated sugar into jars with fruits. For a 1 liter jar - 2 tablespoons, for a 3 liter jar - 1 glass.
Boil water and pour it (straight from the fire) berries with sugar. Roll up compotes with lids and wrap them until they cool completely. Take the compotes to the basement for storage for the winter.

Canned Plum Recipe "Celebration of Taste"

This preparation is suitable for second courses, game or meat. For this recipe, take hard plums.

Ingredients needed for canning:

Plum - 1 kg;
Sugar - 1.7 kg;
Table vinegar - 550 ml;
Cloves and laurel leaves - 8 g;
Black peppercorns - 1 pack.

Preparation includes the following steps:

Plum sauce tkemali - a recipe for the winter

For this sauce you will need the following products:

Sour plum plum - 1.5 kg;
Drinking water - 1 glass;
Hot dried red pepper - 1 pod;
Dill umbrellas - 125 g;
Fresh mint - 125 g;
Young cilantro - 150 g;
Garlic - 3 cloves;
Sugar - 1 tablespoon;
Salt - to taste.

Cooking steps:

Plums canned "to the cup" - recipe

In order to cook plums according to this recipe, you will need the following products:

Plums - 1 kg;
Allspice - 10 peas;
Black pepper - 10 peas;
Apple cider vinegar - 12 tablespoons;
Laurel leaves - 9 pieces;
Carnation - 10 buds;
Sugar - 0.5 kg;
Drinking water - 0.9 liters;
Anise - 3 pieces;
Cognac - 7 tablespoons.

How to preserve plums according to this recipe:

Our gardens and orchards are full by autumn and give us a lot of delicious vegetables and fruits. Even if you do not grow anything yourself, then on the shelves of shops and markets there is a lot of variety. Now is the time to harvest the plums. A lot of them were born at my dacha, so I have already prepared and collected many delicious recipes. Today we will prepare compote from plums for the winter: cook and roll into jars.

There are so many recipes that it's hard to choose. In order not to get lost and choose the one that will appeal to you, study all the recipes.

Compote can be made from plums alone, or you can mix them with other fruits and berries. The taste will change, but only for the better.

The easiest way to prepare medium-sized country plums with a very rich harvest or even bought in a store, but with a desire to make more preparations - for example, for the whole winter or a large family - is to cook compote from plums with pits. To take out a bone from each fine cream is a rather laborious task and not everyone can do it and free time. Therefore, you can not do this. Cook the compote with seeds, then it will not be difficult to take them out in the finished fruits. And you can drink compote without the plums themselves, taking them out. It's up to your taste. Most importantly, according to this recipe, plum compote is prepared very quickly and simply.

You will need:

plums - 450-650 g;
filtered water - 3 l;
granulated sugar - 150-300 g.

The last component is added based on taste preferences. For sweet tooth, it is recommended to use more.

Cooking:

1. Plum needs to be sorted out, spoiled and rotten fruits removed. Using a toothpick or a simple needle, make several punctures in each. This is necessary to obtain a rich taste and aroma.

Advice! If you want to make a light drink, in this case, you should not pierce the fruit.

2. Pour the prepared plums into a clean, pre-sterilized jar. Cover up.

3. Let's start making sweet syrup. To do this, pour the indicated amount of water into a separate pan, add sugar and stir. From the moment of boiling, lower the heating temperature and continue cooking for 2-4 minutes.

4. Fill the jar with ready-made syrup, roll it up tightly. Turn upside down, wrap with a warm blanket.

In a few months, in winter, a bright and tasty plum compote will be waiting for you and remind you of summer.

How to prepare compote from plums and apples for the winter

To prepare a vitamin drink in a 3-liter jar, you need to prepare the following components:

medium-sized apples - 300-450 g;
plums - 300 g;
pure water - 3 l;
granulated sugar - 300 g.

Cooking:

1. Pour the specified amount of water into a saucepan, put on the stove. While the water is boiling, we proceed to prepare the fruit. Rinse the plum and apple fruits, remove the stalk.

Advice! If purchased apples are used, and not garden ones, in this case they need to be cut into slices.

2. Be sure to remove the seed box.

3. Put prepared fruits in sterilized glass jars.

4. Pour sugar into boiling water. Cook for 5 minutes, stirring regularly, until a sugar syrup is obtained.

5. Fill the jar with hot syrup, cover and sterilize. The additional heating time depends on the volume of the container: 1 liter - 20-25 minutes, 2 or 3 liter - 30-35 minutes.

6. Carefully remove the cans, roll up, turn over. Leave upside down and under a thick towel to cool completely.

Plum compote for the winter without sterilization

This recipe for preparing a vitamin drink for the winter involves the use of a 2-fold filling of a fruit product. The canning technique is perfect for jars with a capacity of both 1 liter and up to 3. By pouring boiling water over the plum 2 times, it has time to warm up well. We propose to consider step-by-step instructions for preparing compote for 3 liter jars.

Plum has many beneficial properties for the human body. The main thing is to improve the functioning of the digestive tract, preventing the formation of constipation. The natural composition and combination of plums with apricots makes the drink more tasty, fragrant and interesting. Compote is prepared without sterilization, which allows you to save the maximum amount of useful substances.

You will need:

small plum - 350-400 g;
apricots - 400 g;
granulated sugar - 0.3 kg;
clean water - 1.5 liters.

Cooking:

1. Sort out purchased fruits, remove spoiled and damaged specimens. Remove the stem, if any. Pour into a sterile jar, cover.

2. Boil water in a clean saucepan, fill a glass container with fruit. Let stand for a quarter of an hour.

3. Strain back, add granulated sugar and bring to a boil again. Remember to stir so that the sugar dissolves faster.

4. Pour jars with sweet and hot syrup, roll up. Cool, after turning the lid down, and wrapped in a warm blanket.

Bon appetit!

We prepare a simple compote of plums and pears

For many gardeners and gardeners, this recipe will be relevant. For me, for example, a plum with small fruits and an old pear bear fruit well. Pears there are also small, and not very sweet, although fragrant. Instead of eating them just like that, it's best to roll them together in compote for the winter. And the harvest will not be lost and in canned form they become much tastier. And in winter it is so pleasant and healthy to drink a delicious compote.

For cooking, you need to prepare:

pears - 2 kg;
plum - 2 kg;
granulated sugar - 700 g;
citric acid - 0.5 tsp

Cooking:

2. Pour 3 liters of filtered, clean liquid into a suitable container, add citric acid. Stir, lay out the pear and stand it for 5-8 minutes. Strain.

3. Rinse the plums, divide into 2 parts and carefully remove the stone. Combine plums and pears in a separate container.

4. Pour 3 liters of filtered water into a clean saucepan. Put on the stove. From the moment of boiling, pour in portions of granulated sugar, stir. Add fruit to sweet syrup, cook until fruit is tender.

5. Using a slotted spoon, pack plums and pears into sterile jars so that they occupy 1/3 of the volume of the glass container. Fill the container with fruit syrup. Roll up, cool and store in the cellar.

Compote of small pitted plums and red currants

Plums are the healthiest fruit in which there is an inner bone. In their composition, they contain a large number of organic compounds, micro and macro elements, vitamins. The bones contain 40% fatty oils. Plums improve appetite, have a slight laxative and diuretic effect. It is for this reason that a delicious, fragrant compote with plums should be present in every home. We will cook it with bones. The canning process will not take much time.

You will need:

fresh plums - 0.6 kg;
red currant - 300 g;
granulated sugar - 600 g;
pure liquid - 3-4.5 liters.

Cooking:

1. Sort out red currants, remove excess debris and rotten fruits. Rinse and dry. Do the same with plums.

2. Fill 3-liter jars to 1/3 of the volume, cover with sterile lids.

3. Pour the specified amount of water into a suitable saucepan, boil. Fill the prepared jars with the contents, cover and leave in this form for 10-20 minutes.

4. Drain back, pour sugar. Put on the stove and cook with regular stirring until the sugar grains dissolve.

5. Fill jars, roll up. Turn the lid down, wrap in a warm blanket. Leave unchanged until completely cooled.

Compote from plums without sugar - how to prepare for the winter

Not everyone can consume sugar. In order to maintain the required level of vitamins and other beneficial compounds in your body, nutritionists have developed recipes without the addition of a sweet product. Consider a detailed step by step recipe.

You will need:

plum - 1.4 kg;
steep boiling water - 1-1.5 liters.

Cooking:

1. From the indicated amount of ingredients, 2 liter jars are obtained. The drain needs to be sorted out, damaged and rotten removed. Rinse, remove the stalk, if any.

2. Blanch fruit in hot water for 3-7 seconds. This is required so that during sterilization the skin of the plum does not crack.

3. Transfer to sterile containers. Cover with lids. Put to sterilize for 10-15 minutes. Carefully remove and roll up the lids.

The most delicious compote of yellow plums

There is such an interesting variety of plums of a completely yellow color. Very tasty and beautiful, the fruits are medium-sized and juicy. If you want to cook compote for the winter, then this variety is perfect for this. It is prepared in almost the same way as classic blue plum compote. But I'm sure you'll like it. If you don't grow yellow plums, try buying one from the market or store and make a compote for comparison.

Inexperienced housewives have a question, how to properly sterilize the finished workpiece? So, here everything is easy and simple. The main thing is to observe safety precautions. In a large, roomy saucepan, place a clean rag on the bottom. Put a jar of contents on it, after covering it with a lid.

Pour cold water into a saucepan so that it reaches the shoulders of the jar. Put on the stove. From the moment the liquid boils in the pan, note the indicated time. If there are a lot of cans of compote, then with each new sterilization it is necessary to pour cold water into the pan again. Otherwise, the bank will burst from the temperature drop.

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.

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.
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.
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.

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.
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.
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.

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.
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.

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.
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.

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.
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.

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.
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.
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.

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.
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.
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.

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.
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.
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.
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.
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.
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

Fruit and berry compotes are loved by both adults and children. In winter, it is so nice to uncork a jar of sweet compote and eat delicious fruits. Summer and early autumn are the hottest times for cooking fruit compotes. But with long heat treatment, a large amount of vitamins are lost, which we need so much in the winter.

Compote from plums without sterilization for the winter allows you to save more vitamins and trace elements in fruits, as well as maintain a large crop of berries for the whole winter until spring.

Having gathered to make blanks from fruits and berries, you need to carefully examine them for damage and rot, otherwise all your efforts will be lost. If you can use slightly rumpled or overripe fruits for jam, then for compotes it is better to take whole, slightly unripe, with intact skin. Rinse the fruits several times with cold water, remove the stalks and twigs.

Preparations from berries with stones (plums, cherries, cherries, peaches) are stored for no more than one year, then harmful substances begin to be released from the stones, which can lead to food poisoning. If you are going to store compotes much longer, then remove the seeds from the berries in advance.

Compotes with a high concentration of sugar are drunk, highly diluted with water, and if the amount of sugar is reduced, the workpiece may explode.

In order to save money or trying to lead a healthy lifestyle, you can roll up compotes without adding sugar, but you need to follow some special conditions and, of course, these blanks require mandatory sterilization.

Compotes are rolled up with or without sterilization, depending on your preferences. We offer a recipe without sterilization, this will help preserve the maximum of vitamins due to relatively little heat treatment. But at the same time, the liter jars necessary for harvesting must be thoroughly washed and then sterilized in a way convenient for you.

A very good way to sterilize jars is with table vinegar. Pour 100 ml of 9% vinegar into washed jars and top up with cold water up to the shoulders. Close the pre-boiled lids and shake the jar vigorously for 1 minute. Then the solution can be poured into the next jar, and the sterilized one can be used for its intended purpose. The resulting solution can be used until it becomes cloudy.

Compote prepared according to our recipe is well stored, plums remain whole, elastic and not very sweet. They can also be used to decorate confectionery, and the compote itself turns out to be moderately sweet and spicy.

Taste Info Compotes, juices for the winter

Ingredients for 1 liter jar:

plums - 200 g;
sugar - 100 g;
water - 700 ml;
ground cinnamon - a pinch.

How to cook canned plum compote without sterilization for the winter

First, prepare the jars, instead of liter jars, you can use two-liter, three-liter ones. Rinse the jars thoroughly and sterilize for 10 minutes over steam. Cover the lids with boiling water.

Both drain and water may be needed, both more and less. See how you can put plums in jars.

Rinse the plums very well, wash with cold water, if there is a coating on the drain, you can additionally wipe it with a clean cloth. Take out the bones if you like. Pack the plums tightly into sterilized jars, but don't crush or damage them.

Fill fruit jars with boiling water. In addition to plums, you can put other berries and fruits in the jar.

Cover with iron lids, previously boiled for 10 minutes.

Drain the water from the jars into a container, add sugar and cinnamon. Bring to a boil, water should bubble up. Fill jars with plums a second time and immediately roll up.

Set the jars upside down and covered with a towel to cool completely, then transfer to the basement or pantry. Fragrant and very healthy plum compote without sterilization is ready. And be sure: there are much more vitamins in it than in any, even the most delicious, store-bought compote.

In addition to plums, you can use other fruits and berries; compote with black and red currants, cherry plums will go well. You can close completely different plums, thorns, Renklod and other types of plums are suitable, because. It is not necessary to remove the stone, then a small plum is perfect.