Compote for the winter from plums

Plum is a high-yielding garden crop; its fruits are excellent for canning, making wines and tinctures.Plum compote is the most common processing method. Not everyone likes jam or preserves made from this fruit due to the specific sharp sourness coming from its skin. In plum broth it is not so pronounced, softened, and balances its sweetness.

How to make plum compote for the winter

Medium-ripening varieties are most suitable for preparing canned plums - Vengerka Belorusskaya, Renklod Altana, Souvenir Vostoka, Voloshka, Mashenka, Romen. They have a rich taste and pleasant aroma, which contribute to the creation of drinks of the best quality. Fruits for preserving plum infusion must be fresh, firm, fully ripe, without damage. The cooking process consists of the following steps:

1. Plums should be sorted, unsuitable ones should be discarded, leaves, stalks and other plant debris should be removed.
2. Rinse thoroughly with running water and dry. Large fruits must be cut in half and the seeds removed. Small fruits can be cooked whole.
3. It is recommended to blanch plums to avoid cracking and peeling of the skin. To do this, they need to be placed in a colander and immersed in boiling water for 3-5 minutes, then cooled in cold water. Whole fruits must first be pierced.
4. Place the prepared raw materials into sterilized and cooled jars and boil the lids.

It is better to seal plum compote in 3-liter jars. There are two traditional methods of preparation.

Canning compote with sterilization

Plant raw materials and sugar are placed in prepared (sterilized) containers and poured with boiling water, not reaching 3 cm from the edges. This must be done carefully, adding water in small portions to avoid glass breakage due to temperature differences.The jars are covered with lids and sterilized. Methods for sterilizing plum compote can be different:

• Sterilization in a pan. Covered jars are placed on a wooden grate at the bottom of the pan and filled with water up to the shoulders. Over medium heat, bring the water to a boil, then reduce the heat to avoid boiling, and cover the container with a lid. Sterilization time is 20 minutes; at the end of the procedure, the jars are removed and rolled up.
• Sterilization in the oven. Open glass containers are placed in a cold oven on a baking sheet with water and heated over low heat. After an hour, remove, cover with lids and seal.
• Sterilization in a pressure cooker. The container with the plum drink is placed in a pressure cooker, water is poured in, and the lid is covered. The sterilization time starts counting from the moment the steam comes out. You need to make sure that it stands out moderately.

Preparing compote without sterilization

Place the fruits in glass containers and fill with boiling water. Let stand for 15 minutes, drain the liquid, boil it, repeat pouring 2 more times. Seal the hot plum drink with lids.

Both methods are effective for preservation, however, when working with 3-liter cylinders, it is more convenient to use the double-filling method. Granulated sugar can be poured into a jar along with the fruits or the syrup can be boiled separately in the ratio of 100 g of sugar per 1 liter of water.

What does plum go with in compote?

To create a drink with a rich taste and aroma, you can collect assorted fruits and berries. Plum harmonizes with apricots, peaches, currants, barberries, apples, and pears. Here imagination has no limits, any compositions are possible.Chokeberry, nectarine, hawthorn, citrus fruits, pineapple combined with plum - each housewife has her own secret recipe. Recipes with the addition of spices - vanilla, cinnamon, cloves, ginger - keep the secrets of preparing a piquant-tasting, healthy drug.

Classic recipe for plum compote for the winter

In order to close the plum compote for the winter, you need to choose a cooking method. Over time, every housewife settles on one that is convenient for her. The classic recipe involves pouring boiling sweet syrup over the plums, followed by sterilization. Ingredients for plum compote for a 3-liter jar:

• Plum – 600-800 g.
• Granulated sugar – 300 g.
• Water – 2.5 l.

Prick whole fruits and place in a sterile glass container. Boil sugar syrup and pour into a container. Sterilize, close.

A simple recipe for plum compote for the winter

Puncture the fruits and sugar in the same ratio as in the previous recipe, pour into a container, fill with cold water, place in a pan for sterilization with water at the same temperature. Heat over medium heat until it boils, then reduce heat and cook for half an hour. The plum drink can be closed.

Plum compote for the winter without sterilization

Fruits can be taken of any variety. This recipe for plum infusion is convenient because you do not need to measure the amount of plant material and water. Sugar is also added to taste. Fill the prepared jars 1/3 full with fruit, pour boiling water to the brim, wait 15 minutes. The liquid is drained twice, brought to a boil and returned back. The last time before pouring, add sugar, then seal it tightly, turn it upside down, and cover with a warm blanket.

Plum compote for the winter with seeds

Cooking compote from plums with pits will be quick and the process will not require much trouble. The recipe contains the following ingredients:

• Plum – 1 kg.
• Granulated sugar – 500 g.
• Water – 5 l.

Place the plum in a glass container and pour boiling water over it. After 15 minutes, pour the water into a stainless steel container, sweeten it, and boil. Pour liquid over the fruits and roll up the canned plums. Air cooling.

Blanched plum compote recipe

For this recipe you will need:

• 3 kg plums.
• 0.8 kg granulated sugar.
• 2 liters of water.

Blanch the plums in a weak solution of soda, diluting 1 tsp. in 1 liter of water, cool in cold water. Place loosely in jars. Prepare sugar syrup and brew the fruits. Sterilize the plum compote, seal it, and wrap it in a blanket to cool slowly.

Yellow plum compote

Many housewives like to cover compote yellow plum for the winter. Light varieties are very aromatic and have a honey flavor; canned food from them is concentrated and attractive in appearance. The recipe for an amber plum dessert is simple: cut 4 kg of selected fruits, separate the seeds and place them in jars to the top. Make syrup from 2 liters of water and 1 kg of granulated sugar and pour it over the fruit mixture. Sterilize, close.

Simple plum and pear compote

The recipe contains the following ingredients:

• Pears – 1 kg.
• Plums – 1 kg.
• Granulated sugar – 0.3 kg.
• Water – 3 l.

The pears must be cut and the seed pods cleaned. Remove the pits from the plums. Divide the fruit equally into the jars. Boil a sweet solution of sugar and water, pour in the fruit raw materials, cover with lids and place for sterilization. After 25 minutes, seal the drink hermetically.

Compote for the winter from plums with nuts

Those who like unusual recipes can make plum compote with nuts. For this you will need:

• Plum – 2 kg.
• Favorite nuts – 0.5 kg.
• Granulated sugar – 1 kg.
• Water - 1 l.

Cut the fruits in half, remove the seeds. Soak the nuts in boiling water for a short time and remove the skins. Place the nuts in the recesses from the seeds (whole or in halves - as you wish). Place the stuffed plums in a glass container and pour in the pre-cooked syrup. Sterilize, close the lid, and leave to cool under a blanket.

Plum compote for the winter with spices

To support the body during the long winter period, you need to cook plum compote with the addition of spices. It is best consumed hot as a warming agent and for the prevention of respiratory diseases. Recipe Ingredients:

• Plum – 3 kg.
• Water – 3 l.
• Granulated sugar – 1 kg.
• Red wine – 3 l.
• Cloves – 3 pcs.
• Star anise - 1 pc.
• Cinnamon stick.

Place the chopped pitted plums into the prepared jars. Make syrup from water, sugar, wine and spices. Pour the fruit mixture into it and put it on sterilization. Wrap up warmly and leave to cool.

Plum and grape compote

This recipe is notable for the fact that the grapes are placed in a jar as a whole bunch. Grape ridges contain a lot of tannins, as a result the drink will acquire some astringency. Place half a kilo of plums and a large bunch of grapes in a 3-liter bottle. Fill it twice with boiling sweet solution (300 g of sugar per 2 liters of water) and roll up.

How to make plum compote with cinnamon

Adding a popular confectionery spice will help enrich the bouquet of the drink. Place aromatic Honey plum in a 3-liter bottle, add 250 g of sugar, 1 cinnamon stick (or 1 tsp ground).Fill with warm water and sterilize for 40 minutes. When finished, seal the plum broth with a lid.

Fresh plum compote with citric acid

Preservation of sweet fruits of the Ballada, Venus, Kroman, and Stanley varieties allows the use of citric acid in the recipe for better preservation of the plum infusion. Prepare products:

• Plum – 800 g.
• Granulated sugar – 20 g.
• Citric acid – 0.5 tsp.
• Ground cinnamon – 1 tsp.
• Water – 2 l.

Chop the fruits and remove the seeds. Boil syrup from the remaining ingredients and pour it over the fruit twice. Close with the capping key.

Recipe for winter plum compote with wine

For this unusual plum drink recipe you will need:

• Yellow plum – 2 kg.
• Granulated sugar – 0.5 kg.
• White wine - 500 ml.
• Cinnamon stick.
• 1 lemon.
• Water – 1 l.

Wash the fruits and pierce them. Mix water, sugar, wine and bring to a boil. Add cinnamon, grate the lemon zest and squeeze the juice out of it. Pour the vegetable raw materials into the syrup, let it simmer a little, and cool. Pour the hot wine-plum compote into jars, sterilize, and roll up.

Recipe for plum compote with honey

You can make plum compote using honey instead of sugar. Rinse 3 kg of fruits, place in a stainless container and pour in syrup made from 1 kg of honey and 1.5 liters of water. Leave for 10 hours. Boil again, pour into prepared glass containers, and seal.

Plum compote for the winter without sugar (with ascorbic acid)

For this plum decoction recipe, you need to choose sweet varieties of fruit. The ratio of products is:

• Plum – 2 kg.
• Ascorbic acid - 1 tablet per liter jar.
• Water.

Place washed, halved, seedless fruits in jars up to their shoulders, add an ascorbic acid tablet. Pour boiling water over, let cool and place for sterilization.After 20 minutes, roll up the plum drink.

A simple recipe for plum compote with mint

Plum infusion with mint has an extraordinary taste and is wonderfully refreshing. The recipe contains the following products:

• Plum – 500 g.
• Granulated sugar – 200 g.
• Citric acid – 0.5 tsp.
• Fresh mint – 2 sprigs.
• Orange zest – 1 tsp.
• Water.

Fruits need to be cut in half and seeds removed. Blanch for 5 minutes, remove the skin. Place all ingredients in a 3-liter jar and add warm water. Place in a sterilization pan, heat and sterilize for 40 minutes.

Assorted fruit or compote of plums with peaches and apples

The recipe includes 200 g of each type of fruit. They need to be cut into halves, seeds and seed pods removed. Place the fruit mixture in a container and add 200 g of sugar. Filling twice will be enough to obtain a sweet and sour drink of a beautiful color.

Compote of plums and apricots

In order to preserve plum and apricot compote, the easiest way is to use the classic recipe. Prepare 300 g of plums and 300 g of apricots, divide into halves and remove the pits. Place them in sterilized jars and pour syrup, which is boiled in the proportion of 250 g of sugar per 2.5 liters of water.

Compote of plums and apples for the winter

Compote of plums and apples is boiled in a saucepan for preservation for the winter, consumed chilled immediately after cooking. The recipe is for a 3-liter bottle:

• Plums – 300 g.
• Apples – 400 g.
• Granulated sugar – 250 g.
• Vanillin – 1 sachet.
• Water – 2.5 l.

Divide the plums in half and remove the pits. Cut the apples into slices, peel out the centers and seeds. Boil water with sugar in a saucepan. Throw in the apples first, 10 minutes later add the plums and vanilla. After a few minutes, the compote is ready and can be closed.

A simple recipe for plum and currant compote

To achieve a rich taste and beautiful color, you need to cook plum compote for the winter with the addition of black currants. Take 300 g of plum and berry raw materials, sort through and remove debris. Place it in a container, add 250 g of granulated sugar, and pour boiling water over it. After 15 minutes, drain, bring to a boil and pour back. Cover with a sterile lid and roll up.

Plum compote with pineapple

Exotic lovers will be interested in making plum and pineapple compote. The recipe includes the following ingredients:

• A pineapple.
• 300 g plums.
• 300 g granulated sugar.
• 2.5 liters of water.

Cut the pineapple pulp into slices. Remove pits from plums. Place the fruit mixture on the bottom of the prepared container (3 liters), pour in syrup made from sugar and water. Sterilize, seal.

Compote of plums and cherries with pits for the winter

The recipe for making a plum drink with the addition of cherries will appeal to lovers of sour dishes. Fill the glass container 1/3 full with berries and fruits in equal proportions. Sweeten to taste. Pour boiling water over and sterilize for a quarter of an hour. Roll up.

Recipe for compote without sterilization from plums with hawthorn

Hawthorn and plum go well together and complement each other. Here's a simple recipe:

• Hawthorn – 300 g.
• Plums – 300 g.
• Granulated sugar – 250 g.
• Water – 2.5 l.

Sort the fruits, clear them of debris, and wash them. Remove the pits from the plums. Place the fruits in a jar, cover with sugar, pour boiling water twice, and seal tightly.

How to cook plum compote with nuts instead of stones and apricots

When closing the apricot compote and plums for the winter, you can add nuts - walnuts, cashews, hazelnuts. For this recipe you need to prepare the following products:

• Plums – 1 kg.
• Apricots – 0.5 kg.
• Granulated sugar – 300 g.
• Nuts – 0.5 kg.
• Water.

Cut the fruit lengthwise and remove the seeds. Wash the nuts, brew with boiling water, peel and place inside the fruit. Place the fruit and filling into the prepared container and pour boiling water over it. After 15 minutes, pour the liquid into a saucepan, add sugar, and cook the syrup. Pour it into the jar to the brim and roll it up.

Plum compote in a slow cooker

Plum compote without sterilization can be easily prepared in a slow cooker. You need to load it with 400 g of fruit, a glass of sugar, and pour 3 liters of water. Set the “cook” mode for 20 minutes. The plum compote is ready.

How to make plum and cherry compote in a slow cooker

You can also prepare cherry and plum compote in this wonderful kitchen unit. To do this, remove the seeds from berries (400 g) and fruits (400 g), place them in a multicooker bowl, add sugar, cinnamon and vanilla, 1 tsp each. Cook in cooking mode for 20 minutes.

Rules for storing plum compote

Plum compote in 3-liter jars should be kept in a cool, dark place. If the seeds have not been removed from the fruit, the shelf life should not exceed 12 months. After this time, hydrocyanic acid will begin to be released from the seeds, turning the healthy drink into poison. Compotes with pitted fruits can be stored for 2-3 years.

Conclusion

Plum compote is the best way to preserve this fruit. It has a beautiful color and rich taste, which allows it to be used in various ways - as a base for jelly, cocktails, and syrups for cakes.

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