Simple plum compote for 3 liters. Useful properties and calorie content of plum compote

Wonderful drink can easily keep you happy all winter if you prepare it in advance. Plum compote is an excellent alternative to any juice. It is incredibly tasty and healthy, and there is no need to talk about how it quenches thirst and satiates. Zealous housewives should try to find the most interesting and at the same time tasty option blanks. There are many of them and each of them should be given its due.

Whoever has tried this unsurpassed berry, pleasing rich taste and aroma? There are practically none. But in winter time It is quite possible to please yourself and your loved ones with something incredible. To this end, at the height of summer it is worth finding the most delicious and juicy plums and make compote out of them. At the same time, depending on the recipe, you can fully enjoy whole canned fruits. This is a real opportunity to eat your favorite berries in the cold. And if it is collected in your own garden, then it has no price at all.

It's safe to say that plums are ideal for harvesting. You can do whatever you want with them and the results will be unsurpassed. Freeze in the refrigerator, dry, or make jam or compote. It is the last point that wins the nomination, since every member of the household will be delighted with it.

If the choice fell on plum compote, then it’s worth choosing the ideal fruits and recipes. And the latter will not be the case.

Choosing plums for canning

Standard plums are not always suitable for preparation in the form of compote. Each fruit should be carefully selected. In this case, the result will only please you. Each berry should be dense, without cracking; in some cases it is worth taking even unripe fruits. They will be better preserved and impart flavor. In this case, renowned chefs give their preference to a unique mix of cherry plum and sloe.

The dense skin does not crack under the influence of temperatures and completely retains its taste. The remaining options should be considered for freezing or jam. So, the “Hungarian” variety will become ideal solution, although you don’t need to give up prunes. It enriches the taste of compote.

Compote of pitted plums - the simplest recipe

This recipe can be mastered even by a person who has nothing to do with cooking, but who wants to please himself and his loved ones with a delicious drink. Despite the real simplicity, the result is truly excellent and the entire drink is drunk in a matter of minutes.

Ingredients:

• Plums – 3.5 kilograms.
• Granulated sugar – 3 cups.
• Distilled water – 1.7 liters.

Yield: 4 liters.

Cooking process:

1. Rinse the berries thoroughly, separate the stems and seeds. You should get equal slices.

2. Thoroughly sterilize jars and lids. Rinse them first baking soda and dry.

3.Place plums in each jar.

4. Bring water to a boil. Add sugar. Boil for 15 minutes.

5.Pour the required amount of syrup into each jar of plums. Place the filled jars for sterilization.

6.Carry out this procedure for 25-30 minutes.

7. Roll up with threaded lids or a standard seaming machine.

The standard procedure for cooling and placing in the basement is known to everyone. We can safely say that such a compote will not “surprise” with swelling or fermentation. It is truly tasty and very healthy.

Compote of plums and apples for the winter

A delicious combination of berries and fruits always pleases both adults and children. IN in this case preparing a drink is not difficult, since most people have everything they need growing nearby. It only takes one hour and a valuable supply for the winter for the whole family is already ready.

Ingredients:

• Apples “Simerenko” – 1 kilogram.
• Plums - 600 grams.
• Distilled water – 2 liters.
• Granulated sugar – 1.5 cups.

Yield: 3 liters.

Cooking process:

1.Rinse the jar using soda and sterilize it together with the lid. Dry.

2. Clean the plums from all excess and divide into 2-3 parts. Remove the core and stem from the apples. Divide into 4-6 parts.

3. Fill the container halfway.

4. Boil water. Pour boiling water into the jar. Let it brew for about half an hour.

5.Pour the liquid back into the pan. Boil to make syrup with added sugar. Boil for 10-15 minutes.

6.Pour into a jar. Screw on the lid. Turn over. Wrap up. Move to basement the next day.

A very simple option to diversify the taste and at the same time create almost a masterpiece. The drink turns out to be very sweet, so if desired, you can reduce the amount of sugar or dilute the compote with water.

Delicious compote of plums and pears

This cooking option a real treasure trove vitamins and healing properties. It is very useful for the diuretic bladder, so it should be used by anyone with kidney disease, as the fluid is excreted very actively. The only nuance that you have to remember is the preparation of the pears. They must first be boiled a little. In this case, the result will be simply excellent, and the taste and vitamin properties an order of magnitude higher.

Ingredients:

• Pears durum varieties– kilogram.
• Dense plums – 500 grams.
• Granulated sugar - a glass.
• Filtered water – 1.2 liters.

Yield: 3 liters.

Cooking process:

1.Rinse the fruits thoroughly. Remove stalks and seeds.

2.Make a thick syrup from sugar and water.

3. Cut out the seeds from the pears and remove the stalks. Cut into 4 parts. Place in boiling water sugar syrup. Cook for 5-7 minutes.

4.Place the fruit in a pre-sterilized and dried jar. If desired, you can add a sprig of mint.

5.Pour boiling syrup over it.

6.Send for sterilization for 15 minutes. Close using a seaming machine. Turn over. Wrap up. Send the next day to cool place for storage.

An incredible amount of vitamins hidden in one jar. At the same time, pears removed from the compote have an incredibly tender and sweet taste, so they can even become a dessert.

Plum compote with pits

This ruby ​​delicacy is difficult to refuse even for people who are quite relaxed about plums. There are quite a few of them. But, only after tasting this incredibly rich and aromatic liquid, everyone becomes delighted. And the main thing is that such a recipe is very simple and does not require special knowledge and skills. The main thing is to want to surprise and cook something incredibly tasty and at the same time very simple.

Ingredients:

• Plum "Hungarian" - 500 grams.
• Granulated sugar - glass.
• Filtered water – 2.5 liters.

Yield: 3 liters.

Cooking process:

1.Rinse the fruits thoroughly. Remove the stems.

2.Three liter jar rinse well and dry. Sterilize if desired. Place the berries in a dried jar.

3. Bring water to a boil. Place a lead spoon in the jar of plums to prevent cracking.

4. Carefully pour boiling water directly onto the spoon. Close the top with a lid.

5. Leave the plums to steep for 20 minutes.

6.Carefully pour the liquid back into the pan. Add sugar.

7. Prepare syrup.

8.Pour into the jar. Roll using a seaming machine. Check for drops and bubbles. If all is well, you can refrigerate.

Video recipe:

In just a couple of hours, you can see how the transparent liquid takes on its incredibly rich hue and acquires a taste that will delight everyone during the winter cold.

Quick recipe

Seasoned skeptics may argue that preparations take a lot of time. There is a deal of truth in it. But most people involved in cooking treat the process with special reverence and try to convey to it all the most valuable things. If you still want to surprise with an incredibly tasty drink and spend virtually no time, then such a recipe will be a revelation. And the result will certainly please you, as it is truly worthwhile and tasty.

Ingredients:

• Filtered water - 2.5 liters;
• Hard plums – 300 grams;
• Granulated sugar – 80 grams.

Yield: 3 liters.

Cooking process:

1.Put water on fire and bring to a boil.

2.Rinse and dry the berries.

3.Pour into boiling water along with sugar.

4.Bring to a boil again.

5. Turn off the fire. Leave for half an hour.

You can prepare an excellent drink in just half an hour. It should be served with pieces of ice and mint. This will intensify the aroma by an order of magnitude, and the taste will become even more rich and interesting.

Storing seams

First of all, it is recommended to take care of the safety of the workpieces. The ideal place is the basement. There is not enough space in the refrigerator. But the glassed-in balcony is not a bad place. Just keep in mind that there are sharp temperature changes there. In some cases, a pantry away from the heaters is suitable.

If the plum compote is prepared in compliance with all the rules and technologies, then it will “live” in the pantry for six months without any problems. And if mistakes were made, then even the best cellar will not save him.

When there is no special storage space, but preparation is still planned, it is worth sterilizing the ready-made jar for 10-15 minutes. In this case, the chances of “survival” increase by an order of magnitude.

There are little tricks that can make the preparation much tastier and more interesting, as well as storage nuances. Once you know them, you can make a drink that people will dream about. And the most “offensive” thing is that he will not live to see the winter, since he will be drunk much earlier.

• For preparation, you should use spring water. In this case, the compote is simply delicious. But, in urban conditions, filtered or distilled water is a good choice.
• You can choose any granulated sugar for the drink. Of course, cane or beetroot is more economical. Some foodies and health advocates prefer honey. You can't ruin things for them either. The only thing worth remembering is the special sweetness. It is better to put less and then add it, rather than dilute it with water.
• You can moderate the sweetness in one tricky way. IN ready compote Slice a few Antonovka apples. Special sourness and piquant aroma are guaranteed. It is enough to just boil for about 8 minutes.
• For better opening taste qualities compote, you can add a little salt to it. But add cinnamon sticks, cloves or nutmeg It’s not worth it, and you should also give up powders.
• Preservation of vitamins is ensured by slowly bringing to a boil and then infusing for 4-6 hours.
• You can increase vitamin content with a small amount citric acid.
• Safety fresh compotes should be maintained using a refrigerator or freezer. But they won’t be able to withstand more than a month.
• Before putting plums in jars, you should blanch them, that is, put them in boiling water using a colander for a couple of minutes. Some people prefer to pierce the berries with a toothpick.
• Compote plums are ideal as an independent dessert. They can also be used for baking and as a filling.
• For instant cooling plum compote, it should be lowered into a saucepan ice water. Repeat the procedure several times.
• Cans should be stored in a dark place. Sunlight can speed up fermentation and spoil the compote.

Plum compote is incredibly tasty and healthy. It helps to recharge with a dose of vitamins in winter or survive vitamin deficiency. In combination with other fruits, its benefits only increase. Prepare a few jars of this aromatic drink Everyone who wants to take care of the health of their dear people is obliged.

It is necessary to cook only from the ripest and densest fruits. Select for plugging right time, put everything aside and start cooking delicious drink for the winter. To make it easier for you to understand, we have prepared a step-by-step detailed, but at the same time, simple recipe for preparing plum compote with photos. It makes it easy to stock up for the cold months ahead delicious preserves. Also on our website you can find other recipes for delicious clogs from the most variety of ingredients and methods for preparing other compotes.

It is best to cook plum compote at home: from home plums this sweet drink with a slight sourness it turns out simply amazingly tasty. You can prepare as much of this plum compote as you like, you can even decorate it with a ribbon and present a neat bottle for some occasion. The drink will truly be natural, very rich in taste (concentrated) and refreshing.

Let's start preparing plum compote for the winter!

Ingredients

• Plum
  (1 kg)
• Granulated sugar
  (150 g)
• Water
  (3l)

Cooking steps

To prepare compote, you need to choose very dense plums of the same size. Plums should not be soft, otherwise they will simply spread. Wash the fruit thoroughly before further preparation.

We cut each plum strictly in half and carefully remove the pit from it, placing the halves in a separate deep bowl. By the way, ground seeds can be used in baking.

Choosing jars for canning: this could be one three liter jar, two one and a half liter or three liter jars. We thoroughly wash the selected jars in hot water, then sterilize.

Place the plum halves into jars: You can fill the jar completely or only halfway .

Let's prepare sweet syrup for filling. Specified quantity pour water into a deep saucepan and add it there granulated sugar. Bring the sweet liquid to a boil, and then boil the syrup for another 5 minutes. Pour the resulting sweet boiling water into the jars with halves of plums. We close the jars with the same sterilized lids, turn them upside down and leave them to cool under the blanket.

We turn the cooled compote over and send it to a cool, dry place: there our compote will remain until winter. Plum compote, closed for the winter, is ready.

Recipe Plum compote from plums for the winter with pits

The taste and color of jelly is improved by lemon juice.

Nutritionist's opinion on the recipe Plum compote from plums for the winter with pits

The plum from which compote is prepared is rich in vitamins and minerals, proteins and carbohydrates, dietary fiber and organic acids. Plums are especially rich in vitamin P (rutin) - this is a natural compound that combines a group of biologically active substances called flavonoids. Substances with P-vitamin action help reduce blood pressure, and also strengthen the vascular wall. Vitamin P is involved in bile formation and helps regulate daily norm urine output and gently stimulates the function of the adrenal cortex. It has been proven that vitamin P is retained in plums even after they are processed. Plum has a laxative and diuretic effect, so it is often recommended for kidney disease and a tendency to constipation.

Plum compote can be included in the diet of those who are on a diet. A glass of plum compote will successfully replace any dessert.

Plum compote should not be consumed by diabetics.

Calorie content of products possible in the recipe Plum compote from plums for the winter with pits

• Plum – 42 kcal/100g
• Fresh frozen plum – 52 kcal/100g
• Sugar - 398 kcal/100g
• Granulated sugar – 398 kcal/100g
• Water – 0 kcal/100g

Greetings, dear readers, today we’ll talk to you about plum compote and answer the question: How to cook plum compote for the winter? For this we have prepared 7 best recipes.

Plum is very useful for the human body, but it is not always possible and desirable to eat the fruit. Moreover, in winter, good quality You can’t buy plums, at least here in Siberia. Therefore, we will make preparations for the winter.

Quick compote. For summer drinks.

We wondered how to cook plum compote for the winter. But sometimes you really want to enjoy such a compote in the summer, and winter preparations already or not at all. Let's first figure out how to do it delicious compote quickly, without rolling into jars.

In order to quench our thirst in the summer, we consume a lot of drinks. But in our family we always try to use useful ones, or not. harmful drinks. We love compotes very much, especially children. And their plums make a very tasty compote, which is good for quenching thirst.

It is done very quickly, about 30 minutes. It can be immediately cooled and served. Only the most labor-intensive part is removing the seeds.

Ingredients used:

1. 2 liters of water;
2. 1 kg plums;
3. 200 grams of sugar. (to taste, more is possible).

Step 1.

Need to remove pits from all plums. To do this, cut into pieces, then cut into small slices.

Step 2.

Bring the water to a boil, cook for 15 minutes, then remove from heat and add sugar. Stir until the sugar is completely dissolved.

Let our compote cool down and that's it, you can serve it on the table. IN summer heat It's best to refrigerate the drink.

Preserving plums for the winter. 4 recipes.

How to cook plum compote for the winter so that it is tasty and the compote does not spoil? There are many options for plum compotes. But we have selected the most common and delicious ones. There are classic recipes, some with and without seeds, in general, look, choose and try.

Classic is the simplest version of compote.

Of course, you need to prepare jars for compotes and good mood. It is better to do any actions with the mood in mind, then you will definitely succeed.

Ingredients:

1. 400 g plums;
2. 200 g sugar;
3. 3 liters of water.

Step 1.

To begin with we select plums and peel them from pits. It is better to choose plums that are almost ripe and firm.

Step 2.

Need good Rinse jars and sterilize. Everything is as usual for any preparations for the winter.

Step 3.

Approximately Fill the jar halfway with plums. Now bring the water to a boil and fill the jar with boiling water. So let the plum stand for 15 minutes.

Step 4.

Now let's merge from the cans of water back into the pan. Bring to a boil again and add sugar. Stir it well.

Step 5.

Now refill the jars. AND screw the lid on And. They must also be boiled. Now we put the jars on the lid and wrap them in a warm blanket. After cooling, remove the jars for storage.

Spicy compote of plums with pits.

Answering the question of how to cook plum compote for the winter, I remembered my father’s spicy compote, very tasty and aromatic.

Combined with plum Vanilla is better, nutmeg, cinnamon, cloves, but you can easily add your favorite spices.

This drink can be used as a base for various cocktails.

Ingredients:

1. 3 kg plums;
2. water;
3. 1 kg sugar;
4. 3 liters of dry red table wine;
5. 1/2 teaspoon vanillin;
6. 3-5 pieces of cloves;
7. 1 star anise;
8. 1 cinnamon (stick) or ground 1/2 teaspoon.

Step 1.

Carefully sort and wash the plums. Can be used different varieties in one bank. You will get some kind of assortment. After fill the jars about halfway plum. Banks must be sterilized.

Step 2.

Now pour water and wine into a saucepan, set on low fire . Add sugar and vanillin, mix. After boiling, add all the other spices.

Step 3.

After 5-7 minutes of cooking, remove the pan and strain. Pour the resulting syrup into jars and screw them on. The lids must be boiled. Turn the jars over onto the lid and wrap them in a warm towel.

That's all, after cooling we put the jars away for storage.

“Assorted” – yellow plum compote

Yellow plum differs not only in color, but also in taste. It is sweeter and more aromatic. The compote turns out very tasty, to the delight of not only children, but also adults.

It is better to use varieties such as: “Altai”, “Honey White”, “Svetlana”. And also diversify with ordinary varieties, but preferably late ones: “Giant”, “Hungarian”, “President”.

Ingredients:

1. 450 gr. plums (assorted);
2. 300 gr. Sahara;
3. 3 liters of water.

Step 1.

We sort and wash the plums. Sterilize jars and lids.

Step 2.

Fill the jars halfway with plums and add sugar.. Fill with boiling water. Immediately roll up the jars.

Step 3.

Place the jars on the lid and wrap yourself in a warm blanket. After cooling, put it away for storage.

Compote of pitted plums with nuts.

The nut gives the compote a very exquisite taste. In addition to nuts, you can add to taste: gooseberries, cherries, apples or peach. Try it, it’s very tasty. You can just make do with a nut.

How to cook plum compote with nuts for the winter? everything is just enough. For such compote it is better to use late varieties plums

Ingredients:

1. 300 g plums;
2. 1 piece per jar apricot, apple or peach (take small apples or divide them in half);
3. Nuts. You can choose any according to your taste (walnuts, hazelnuts, etc.). We calculate 1 nut for 1 plum;
4. 450 g sugar;
5. 3 liters of water.

Step 1.

Fine We wash and select the plums. We also wash the nuts thoroughly and pour boiling water over them if they need to be peeled.

Step 2.

Taking out the pits from the plums. But not like we did above. You need to carefully pull it out, damaging the integrity as little as possible, here is a video on the topic:

Now into the plum, In place of the pit, put a nut.

Step 3.

Now cut the fruit into pieces and put it in a jar together with the plum. It’s better to do it in layers: a layer of plums, then pieces of fruit, then a layer of plums. So until half the jar. Banks must be sterilized.

Step 4.

Fill the jars with boiling water and cover with lids for 5-7 minutes.

Step 5.

Drain Brine in a saucepan, add sugar and boil. After that pour it into the jar again and roll it up. Turn the jar over onto the lid and wrap it in a warm blanket. After cooling, put it away for storage.

Since our plums are pitted, this compote It is recommended to store no more than 12 months. But I think such a delicious compote will end much earlier :)

Plum compote for weight loss.

How to cook plum compote for the winter so that it is healthy? Plum itself is very useful. In addition to vitamins, it cleanses the intestines of toxins and normalizes digestion. And also remove cholesterol.

So there is a compote option for housewives who want to lose weight. Many diets allow the consumption of plums. But the main condition in such a compote is the absence of sugar. Such a compote will not harm your figure.

Ingredients:

1. 500 g plums;
2. 2.5 liters of water;
3. fresh mint.

Step 1.

Pour water into a saucepan and bring to a boil I.

Step 2.

While the water is boiling, cut the plum in half and remove the pits. We fall asleep in the water.

Step 3.

Cook for 8-10 minutes and remove from heat. Now we just let it brew for 1-2 hours. At the end you can add a couple of sprigs of mint.

Step 4.

Strain and can be consumed.

The fastest compote recipe

There are often times when there is no time at all, but you want compote. This compote is not for the winter, but in the summer hot weather with ice - that's it, it cools and tones.

Ingredients:

1. 250 g plums;
2. 2.5 liters of water;
3. 50 grams of sugar.

Step 1.

Place a container of water on the stove, on fire. Bring to a boil. While the water is on the stove, wash the plum and dry it a little.

Step 2.

Pour the plums into water, sugar and bring to a boil. After this, remove from the heat and let the compote brew.

That's it. It is better to serve this drink with ice.

We figured out how to cook plum compote for the winter and more. But there are quite a few secrets that housewives use to make their compotes simply gorgeous.

1. Water better for compotes use purified. It is possible through a filter, or better yet, from a spring.
2. You can use any sugar, at your discretion (cane, white, fruit...)
3. It is better to put less sugar rather than more.. So as not to oversweet. If anything, it can be added before use.
4. If the compote turns out sickly sweet, then You can use Antonovka apples. You need to cut the apples into slices and cook them with compote again for 5-7 minutes.
5. Spices for compote are crushed into large pieces . A pinch of salt will allow the aroma to reveal itself 100%.
6. To save everyone useful substances in compote, Bring to a boil over low heat. And you can add 1/4 teaspoon of citric acid to the water.
7. Fresh compotes are best store in the refrigerator at a temperature of 5-14°C. Or in the freezer, but no more than 1 month.
8. Before adding berries and fruits to the compote, blanch etc. To do this, put the berries in a drushlak and immerse them in boiling water for 3 minutes, and then cool them sharply. Or you can pierce the sides of the fruit in several places with a needle.
9. Taken out fruit compote can be served as a separate dessert t or use in baking.
10. Better compotes and any others Store the workpieces in dark, dry places where there is no direct sunlight.

That's all for us, I think you liked it. Bon appetit, share recipes in social networks, write comments, bye everyone.

Updated: September 11, 2017 by: Subbotina Maria

Compotes are drinks made from fruits or berries, very popular as a dessert. Children especially love them. And in winter, they also awaken pleasant memories of hot sunny days, the aromas and colors of a blooming or fruit-bearing garden.

At the same time, compotes are the best canned fruit and berries. They can be prepared for the winter from almost any edible fruit, including plums. The plum bears fruit well in the gardens of the Northern Hemisphere, and in the fall gardeners reap abundant harvests. Part of the plum harvest, of course, should be prepared for future use, in the form of jam, clams, 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 the fruit (A, E, C, group B), and all minerals, as well as, of course, pectins, flavonoids, and organic acids. The dessert will turn out not only delicious, but also healthy. It is perfect for an afternoon snack or as a final lunch course.

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

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

Not even very experienced cook following this basic recipe plum compote, will successfully cope with the processing of mass delicious fruits. All that is required is care and diligence. First of all, you need to prepare the plums and sterilize the jars and lids.

Preparing fruits for canning:

Select fruits that are strong, not overripe, and without defects. Rinse the fruits well, removing the stems at the same time, and dry them on a paper or clean kitchen towel.

Remove the pits by gently squeezing them out, or simply divide the plums into two halves.

Preparing jars and lids:

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

Make sure that the glass of the jars has no cracks, stains, or chips.

The dishes must be carefully washed with a brush in clean water, rinsed several times, dried, and then boiled the 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, 1 kg of fruit will yield approximately 6 liters finished product. 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.

Making compote:

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

In a separate pan, boil the sugar syrup and boil it for a few minutes, but not less than three. At this stage, you can add, if desired, lemon or redcurrant juice, as well as citric acid. Pour the prepared syrup into jars with plums, put the lids on top, without rolling them up yet.

Place jars of compote on a rack in a large saucepan. Then pour the prepared boiling water into the pan so that the water covers approximately three-quarters of the height of the jars. Turn on the heat and let the water in the container boil. Liter jars need to be kept in such a boiling bath for about a quarter of an hour, two-liter jars for at least half an hour.

Remove the jars one at a time from the container, never lifting the lid.. Roll it up right away. Then turn them upside down, placing the lids on a thick cloth. Insulate them on all sides with a warm woolen shawl, blanket or blanket. When the jars have completely cooled (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 become familiar with simple recipe plum compote for the winter, you can use it to create your own compositions. For example, if your family prefers compotes with sourness, you can add a little, no more than a quarter teaspoon, citric acid. Currant juice is also good for acidification.

Plum compote without sterilization

This one is very original recipe Every housewife should master plum compote. Most convenient to use glass jars with screw caps. Sterilize thoroughly washed jars with steam or in the oven. It is most convenient to use glass jars with screw caps. Wash the fruits, dry them and remove the seeds.

Ingredients:

For every kilogram of plums, take 0.5 kg of sugar and about 7 liters of filtered water. That is, as you can easily see, from 1 kg of plum you will get approximately 6 liters of the finished product.

Making compote:

Place the plums in jars, filling half the volume of the container. At the same time, prepare boiling water and pour a ladle of it into the jars with the packed fruits. To prevent the glass from cracking due to high temperature, it is recommended to lower a metal spoon into the jar and direct a stream of boiling water onto the spoon and not onto the glass. Leave the jars to stand for a quarter of an hour. It is better to cover them with lids, but do not wrap them. After this period, drain 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.

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

Compote from plums without sterilization will not spoil when long-term storage, because the fruits are pasteurized by being in boiling water for 15 minutes. If desired, you can add a little citric acid to the syrup when boiling it. It is also important to carry out the entire procedure quickly, without leaving the jars with boiling syrup poured into them without lids. Many housewives even recommend processing one jar at a time in order to minimize the contact of the poured syrup with air.

Variant of plum compote with pits

Now, having become acquainted 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 desire of the housewife.

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

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

Small plums are usually preserved with pits, as well as fruits of those varieties in which the pit is difficult to separate from the pulp. But if, when removing the pit, the skin of the fruit is naturally broken, then when preserving whole plums, you should prick them with a needle, otherwise the temperature will cause the skin to burst, which will look unsightly. It is also customary to blanch whole fruits, otherwise they are poorly soaked in syrup.

So, to prepare plum compote with pits for the winter, first of all, thoroughly treat the jars and lids, 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. Place the colander with the fruit in boiling water for two minutes.

Ingredients:

For every kilogram of plums you will need 0.5 kg of sugar and about 6.5 - 7 liters of filtered water. You can also (if desired) 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 halfway or a little less. Bring the water to a boil in a saucepan, and then use a ladle to fill the jars of fruit to the brim with boiling water. Leave for 15 minutes. At this stage, you need to cover the jars with lids without screwing them on. The lids will then need to be scalded again with boiling water before the final screwing of the cans.

After 15 minutes, drain the water from the jars back. Add sugar and spices to the water, mix well and boil the syrup for another two minutes.

Using a ladle, pour the boiling syrup into the jars. Screw tight immediately. Place the jars on their lids and cover securely with a woolen shawl. When cool, transfer to a permanent storage area where it is cool, dry and dark.

Variation of yellow plum compote for the winter

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

It is not difficult to remove pits from yellow plums, so it is better to do so. However, if you do not plan to store the compote too for a long time, 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 fruits and then blanch them. By the way, blanching will also rid the finished compote of a slight bitter taste. This flavor is sometimes found in yellow plum compotes. When blanched for three minutes, the peel will separate from the pulp and can be removed with a fork.

Ingredients:

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

Preparation:

Sort the fruits, remove the stalks, wash thoroughly and dry. Remove the seeds by halving the fruit. Place pitted plums in sterilized jars, taking up one-third to one-half of the container's volume.

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

As you can see, this one differs from other recipes for plum compote for the winter by longer pasteurization of the fruit 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 ingredients.

Compotes made from plums and pears for the winter have long been popular because they perfectly combine the flavor delicacy of plums with the tartness of pears. And the texture of these fruits couldn't be more complementary: the grainy flesh of some fruits harmonizes with the soft fibrousness of others.

Ingredients:

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

Preparation:

Wash the fruits thoroughly, remove cores and seeds. Cut the pear pulp into slices. Process the dishes for compote. Note that liter jars are easier to sterilize. Place fruit in jars. Next, cook the sweet syrup; it should boil well, for at least three to four minutes. Carefully pour it into jars and begin the sterilization procedure using a large saucepan with a trivet or thick towel on the bottom.

Duration of compote sterilization is a quarter of an hour. Having taken out the jars, screw them on, turn them over onto the lids and wrap them up. Let them remain in this form until they cool completely. The place of permanent storage should be dark, dry, cool.

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

Plum compotes also go well with apples, grapes, black and red currants. Combinations can be not only paired, but also multi-component. For example, the following composition of assorted compote is very popular: sour apples, pears, and black currants. The aroma and color of this dessert are incomparable.

I indicate approximately the amount of fruit. After all, you may have more or less of them.

Previously, three-liter containers were filled with fruit almost to the throat and there was little liquid; the consistency was somehow dense and viscous. Nowadays they like it more when there is a lot of drink in the can, and the fruits are not even always eaten. Therefore, look according to your taste and decide how much plum you will take.

There are two ways to prepare the drink: with and without sterilization. Well, we all know how to sterilize (there is a recipe below), but we don’t really like it and therefore we are looking for options without it.

There are two ways to prepare compote without sterilization:

• with a single pouring of boiling water over the fruit and subsequent twisting
• or using the double pouring method with pre-heating of the fruit.

It's actually very simple, so let's start preparing this divine drink for the winter.

For flavor, you can add herbs and spices to the compote: cinnamon, clove inflorescences, mint or lemon balm.

I know housewives who don’t like to make plum compote because the fruit bursts when exposed to boiling water. But this can be avoided.

1. First, take fruits that are dense and elastic and of medium maturity.
2. Secondly, pierce the fruits with a toothpick or fork in several places.

This recipe describes the most popular cooking method - the double pour method.

Ingredients:

• 250 g sugar,
• 500 g plums.

Preparation

We wash and sort the fruits. We remove all substandard, wrinkled and overripe fruits. It is better to send them for jam or jam.

We sterilize three-liter bottles. I'm used to doing this over steam, but there are also...

Place plums in sterile jars. So that they occupy a third of the capacity.

Boil water and pour it over the fruit to the very top. Cover with a lid.

During this time, the fruits will warm up and be treated with boiling water.

After 20 minutes we put it on the jar nylon cover with holes and pour the infusion back into the pan.

Now add sugar to the drained syrup. If you poured syrup from two three-liter jugs into a saucepan, then you need to add 2 cups of sugar.

After the filling boils, fill the jars to the top and screw on the lids.

We check whether air enters the container. If not, then we send the jar “under a fur coat” for natural sterilization and cooling.

You can store the compote at room temperature. But it’s still better to put them in a cool place.

Recipe for pitted yellow plums with citric acid

You can also make compote from pitted plums. Let's take the yellow variety as an example. However, the recipe itself is universal for any type of this fruit. Let's look at the example of sterilizing jars.

There is also a seedless cooking option, when the fruits are first blanched in boiling water for five minutes. Then the drink can not be sterilized. However, the appearance of the boiled halves in a jar will not be very beautiful.

Compound:

• 0.5 kg plums,
• 1 liter of water,
• 300 g sugar,
• 0.5 tsp lemons.

Preparation

Remove the pits from the plums.

Fill with halves sterile jar by one third. Add some lemon there and go cook the syrup.

Bring 1 liter of water to a boil, mix with sugar. Bring to a boil and pour boiling water into the jars.

Take a deep pan and cover the bottom with a towel or napkin. This is important so that the glass does not burst when heated.

We display banks. Pour warm water into the pan so that the jars do not burst. Sterilize for 25 minutes, then immediately tighten the containers with boiled lids.

How to cook delicious plum compote with lemon (orange)

An unusual compote is made with the addition of citrus fruits. Since plums can be very sweet and cloying, and lemon or orange dilute them well with their sourness.

We use the one-time pour method.

Compound:

• 20 pieces of plums,
• 2 slices of lemon or orange,
• 1 cup granulated sugar.

Preparation

We wash the fruits well, removing all overripe or damaged fruits.

We sterilize jars.

IN clean jar lay out the plums.

We cut the lemon or orange into rings along with the peel and immediately put them in jars.

Boil 1.5 liters of water. It is better to do this on fire in a saucepan. Some people boil water in a kettle and pour it over the preserves. But if scale from the kettle gets into the jar, the jar may explode.

Pour in the sugar and pour boiling water right up to the top of the jars and immediately roll them up.

Turn over and shake well to dissolve the sugar. We put it away for storage.

The best recipe for plum compote with apples without sterilization

Apples also complement the drink well. We will use double filling, because they take longer to warm up than plums.

Compound:

• apples - 450 g,
• plum - 400 g,
• sugar - 300 g,
• citric acid - 0.5 tsp.

Preparation

We put 2 liters of water to boil.

And we begin to peel the apples. We cut the fruit into 4 parts and cut out the core.

Immediately place the slices in jars. After them we lay out clean plums.

Fill three-liter bottles with boiling water. We wait about 10 minutes. Then we pour the infusion through the lid into the pan.

Now pour sugar and lemon into the water. Let it boil for 1 minute and pour into jars.

We seal them with sterile lids and send them to cool under a layer of warm cloth.

Plum drink with pears

I love it too. And together with plums, they acquire a very beautiful shade.

Sugar varies depending on the sweetness of your fruit. If the pears are sour, then take 400 g, if they are sweet, then 280 g.

Let's take:

• 500 g plums,
• 4 pears,
• 400 g sugar.

Preparation

We wash the plums and remove the tails from the pears. We sort all the fruits and remove crumpled, burst or overripe fruits.

Prepare the syrup. To do this, pour water into a saucepan and dissolve sugar in it.

Separately, set the jar to be sterilized.

We put the fruits in a three-liter container.

Pour hot syrup into a jar. Cover with a lid and wait 10 minutes. Then pour the syrup into the pan.

Boil and pour again. Screw on the lids and check for leaks.

How to prepare Assorted compote, video

It happens that there are several types of fruits. Just a little bit of everything. For richness, I suggest combining them together and preparing a delicious Assorted compote.

Look detailed video recipe.

You can add absolutely any fruits and berries.

A simple recipe for plums and chokeberries

WITH chokeberry The taste of the drink is not so cloying, and the color resembles ink. It seems unusual to me, but very beautiful.

Let's take:

• 300 g plums with pits,
• 200 g chokeberry,
• 300 g sugar,
• 0.5 tsp citric acid.

Preparation

Place washed and dried plums and chokeberries into a sterile jar.

Pour boiling water over them for 15 minutes.

Drain the water, add sugar and lemon, and boil again.

Fill the jars to the top with syrup and screw them on.

Unusual plum compote with zucchini

There are very unusual recipe with zucchini. Just recently I learned that not only compotes, but also jam are prepared from this vegetable. Overall, this drink is definitely worth trying. You can't feel the zucchini in it at all, but it gives it a softer taste.

Compound:

• zucchini – 300 g,
• plum – 300 g,
• sugar – 300 g,
• 0.5 tsp. lemons.

Preparation

We divide the zucchini into parts if there is no small fruit. Clean, remove the center and cut into pieces.
We put them in a three-liter container.

We make punctures on the plum with a fork or toothpick. And put it in a jar with the zucchini.

Pour boiling water over them for 10 minutes.

Then we pour it into the pan through a special nylon lid with holes or a strainer.

Let this infusion boil again. We dilute sugar and lemon in it until dissolved.

After boiling, fill the jars up to the neck and close the lids.

Recipe for apricots in jars with a screw top

Delicious on its own. But with plum it acquires a beautiful color and slight sourness. In general, I prepare this combination only in September, when these fruits are sold at a very low price.

For a 3 liter jar we take:

• 9 apricots,
• 9 plums,
• 250 g sugar.

Application

Soak the fruits in a basin and wash them with a soft sponge. Prick the plums with a toothpick.
To the bottom of the sterile, still bitter jars put sugar.

We put the fruits in it.

And fill them to the top with boiling water.

Screw on the boiled tin lid.

It is better to take new screw caps. Inspect them for damage and color. There should be no rust anywhere.

We turn the jar over several times so that the sugar dissolves and at the same time check it for leaks.

The best recipe for a drink made from plums and grapes

A festive drink can be prepared with the addition of grapes. This great alternative store-bought juices. Our children really like to drink this kind of compote. New Year and Birthday.

Let's take:

• 0.4 kg plums,
• 0.4 kg grapes,
• 0.2 kg sugar.

Place plums and grapes in clean jars. Pour boiling water over them. After 10 minutes, drain the water. Pour sugar into it, stir and put it on the stove to boil.

Fill the jars a second time and screw on the lids.

Take any grapes. I like it better with the Isabella variety. I have loved this scent since childhood.

Thank you for your attention and wish you successful conservation!