Preservation of plum compote. Plum compote for the winter - recommendations on seaming technology, recipes. A simple recipe for plum compote with mint

Our vegetable gardens and orchards are full by autumn and give us a lot of delicious vegetables and fruits. Even if you don’t grow anything yourself, the shelves of stores and markets are full of variety. Now is the time to harvest plums. There were a lot of them at my dacha, so I was already prepared and collected a lot of delicious recipes. Today we will prepare plum compote for the winter: cook it and put it in jars.

There are so many recipes that it’s quite difficult to choose. In order not to get lost and choose the one that suits your liking, 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 small country plums with a very rich harvest, or even those bought in a store, but with the desire to make larger preparations - for example, for the whole winter or for a large family - is to cook compote from plums with pits. Removing the stone from each small cream is quite a labor-intensive task and not everyone can do it or have the free time. Therefore, you don't have to do this. Cook the compote with the seeds, then removing them from the finished fruits will not be difficult. Or you can drink compote without the plums themselves, by taking them out. It's up to your taste. The most important thing is that 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 those with a sweet tooth, it is recommended to use a larger quantity.

Preparation:

1. The plum needs to be sorted and 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 need to prepare a light drink, then you should not pierce the fruit.

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

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

4. Fill a jar with the prepared syrup and seal it tightly. Turn it upside down and wrap it in a warm blanket.

In a few months, in winter, a bright and tasty plum compote will await 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;
clean water - 3 l;
granulated sugar - 300 g.

Preparation:

1. Pour the specified amount of water into a saucepan and place on the stove. While the water is boiling, we begin to prepare the fruit. Wash the plums and apple fruits, remove the stem.

Advice! If purchased apples are used rather than garden apples, then they need to be cut into slices.

2. Be sure to remove the seed box.

3. Place the prepared fruits in sterilized glass jars.

4. Pour granulated sugar into boiling water. Cook for 5 minutes, stirring regularly, until sugar syrup forms.

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 liters - 30-35 minutes.

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

Plum compote for the winter without sterilization

This recipe for preparing a vitamin drink for the winter involves using 2 times the fruit product. The canning method is perfect for jars with a capacity of 1 liter or up to 3. By pouring boiling water over the plum twice, it has time to warm up well. We suggest you 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 and apricots makes the drink more tasty, aromatic and interesting. The compote is prepared without sterilization, which allows you to preserve the maximum amount of nutrients.

You will need:

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

Preparation:

1. Sort the purchased fruits, remove spoiled and damaged specimens. Remove the stalk, if any. Place in a sterile jar and cover.

2. Boil water in a clean saucepan and 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. Don't forget to stir so that the sugar dissolves faster.

4. Fill the jars with sweet and hot syrup and roll up. Cool by first turning the lid down and wrapping it in a warm blanket.

Bon appetit!

Making a simple compote from plums and pears

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

To prepare you need to prepare:

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

Preparation:

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

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

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

5. Using a slotted spoon, pack the 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.

Plums are the healthiest fruit that contains an internal pit. They contain a large number of organic compounds, micro and macroelements, and vitamins. The seeds contain 40% fatty oils. Plums improve appetite and have a slight laxative and diuretic effect. It is for this reason that every home should have a delicious, aromatic compote with plums. 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 l.

Preparation:

1. Sort red currants, remove excess debris and rotten fruits. Rinse and dry. Do similar actions with plums.

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

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

4. Drain back, add granulated sugar. Place on the stove and cook with regular stirring until the sugar grains dissolve.

5. Fill the jars and roll them up. Turn the lid down and wrap it in a warm blanket. Leave as is until completely cooled.

Sugar-free plum compote - how to prepare for the winter

Not everyone can consume granulated sugar. In order to maintain the required level of vitamins and other beneficial compounds in your body, nutritionists have developed recipes without adding a sweet product. Let's look at the detailed step-by-step recipe.

You will need:

plum – 1.4 kg;
boiling water – 1-1.5 l.

Preparation:

1. The specified amount of ingredients makes 2 liter jars. The drain needs to be sorted out, damaged and rotten ones removed. Rinse and remove the stem, if any.

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

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

The most delicious yellow plum compote

There is such an interesting variety of plums that are completely yellow. Very tasty and beautiful, the fruits are medium-sized and juicy. If you want to make 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 have yellow plums, try buying one at the market or store and making a compote for comparison.

Inexperienced housewives have a question: how to properly sterilize the finished product? So, everything is easy and simple here. The main thing is to follow safety precautions. Place a clean rag on the bottom of a large, capacious saucepan. Place the jar with the contents on it, after covering it with a lid.

Pour cold water into the pan until it reaches the shoulders of the jar. Place on the stove. From the moment the liquid boils in the pan, note the specified time. If there are a lot of jars of compote, then with each new sterilization it is necessary to pour cold water into the pan again. Otherwise, the temperature change will cause the jar to burst.

On a hot summer day there is nothing better than a glass of refreshing drink. An alternative to store-bought juices and sodas, which may contain preservatives and dyes, is a homemade plum compote. This tasty, aromatic, perfectly thirst-quenching drink, prepared with your own hands, definitely does not contain any chemicals.

Peculiarities

Compotes have long been prepared from all kinds of berries and fruits. But not all of them have a fairly pronounced taste and aroma. Some require additional sourness, so you have to add citric acid to the drink. Others need a lot of sugar. Plum does well without unnecessary additives. The drink made from these fruits is aromatic, with a slight pleasant sourness. And it requires very little sugar.

Useful properties and contraindications

It is recommended to use it for atherosclerosis and rheumatism. It even helps with gout. Plum compote improves metabolism and also increases appetite, so it is useful to drink it in small quantities before meals. However, be careful: plum compote has a mild laxative and diuretic effect.

Some people should give up this wonderful drink. It is not recommended to consume plum compote for diabetics and obese people. If unripe plums are used to prepare the compote, the drink can lead to indigestion. Allergic reactions to the products included in the composition also occur. This also needs to be taken into account when serving a drink to the table.

The benefits of plum compote are much greater than the harm. Its calorie content per 100 grams is minimal, unless you add a lot of sugar. If breastfeeding/pregnant, the drink should be consumed with caution.

Recipes

There are many recipes for compote, both from plums alone and from plums with the addition of all kinds of spices, nuts, as well as fruits and berries. Some of them need to be consumed immediately, others can be prepared for future use so that on a winter day you can feel the taste of summer again.

simplest

To prepare this compote you will need:

2 liters of water;
1 kg of ripe plums;
300-350 g granulated sugar.

The plums should be washed well, placed in a pan, and covered with granulated sugar. There is no need to remove the seeds: compote made from whole plums will be more transparent and there will be no pieces of pulp floating in it. Pour the plums with water, put on the fire, bring to a boil, then cook for another 6-7 minutes. The finished drink must be cooled, but if you do not plan to consume it immediately, the compote should be put in the refrigerator. Before drinking, pour it into glasses and add ice (if desired).

Drowned berries

To prepare them you will need:

0.5 kg plums;
0.5 kg granulated sugar;
2 liters of water;
a teaspoon of plum tincture;
juice squeezed from a medium-sized lemon;
small cinnamon stick.

Plums needed:

wash very well;
remove the seeds from their core;
put the fruits in a saucepan;
to fill with water;
put granulated sugar, lemon juice, cinnamon and tincture, and then boil;
after boiling, keep on low heat for 5 minutes;
cool without removing the lid;
pour the compote into sterilized jars;
roll up.

Plums themselves are very sweet, so there are many options for making compote that does not contain sugar.

Sugarless

To prepare this compote you need:

pierce medium-sized plums to the pit with a thick needle (if you don’t have one on hand, you can use a wooden toothpick);
large, ripe fruits need to be cut into two halves and the seeds removed;
Place the prepared fruits in clean jars, add boiling water or fruit or berry juice;
You need to sterilize jars taking into account their volume: if it is 0.5 liters in size, it will take 5 minutes, liter jars - 8 minutes;
After sterilization, roll up the finished product.

Let's consider another version of compote, which does not require adding sugar. It will require:

3 kg of dense, not overripe plums;
1.5 liters of water.

blanch the plums (to do this, hold them in boiling water for 2-3 minutes and lower them into ice water for 1-2 minutes);
after this, their skin will become more permeable, so they can be placed in jars and then poured with boiling water;
cover the compote with lids;
after this, jars with the resulting preparations must be sterilized: three-liter jars - 25 minutes, liter jars - 15 minutes, half-liter jars - 10 minutes;
Having sterilized the preparations, you need to roll up all the jars and turn them over;
Prepare large plum fruits in the same way, only by first cutting them and removing the seeds (it is unnecessary to blanch such fruits).

Plum tastes very well with other fruits and berries, so it can be included in all kinds of assorted compotes. Here, a skilled housewife can only be limited by her own imagination: the options for such combinations are truly countless. Here are just a few assorted recipes.

Assorted plums and chokeberries

To cook a wonderful rowan-plum compote, you will need 1 kg of plums, 0.2 kg of chokeberry, 1 liter of water, 0.3-0.5 kg of granulated sugar (depending on taste).

To prepare:

Sort out the chokeberries, remove the branches, rinse very well and soak for 3 days;
the water must be drained and replaced with fresh water once a day;
Rinse the plums well, place them in clean jars along with the berries so that there is 2-3 cm left to the neck of the jar;
mix boiling water and sugar;
pour boiling syrup over the plums, cover the jars with lids and sterilize: 18 minutes for liter jars and 12 minutes for 0.5 liter jars;
After sterilization, roll up.

From plums and oranges

Small and dense plums are best suited for this compote.

You need to wash all the fruits thoroughly;
Wash, peel and separate the oranges into slices;
place the fruits mixed in clean jars;
you can add any garden berries to the mixture, previously washed and cleared of debris and stalks;
jars need to be filled a little less than halfway;
if you like pronounced sourness, add half a teaspoon of citric acid for every 3 liters of compote;
the fruit and berry mixture is poured with hot syrup and rolled up;
after this, the jars need to be wrapped, wait until the compote has cooled completely, and then you can put it away for storage.

From pears and plums

For preparation you will need: 2 kg of pears, 1 kg of ripe plums, a liter of water, 0.3-0.5 kg of granulated sugar.

Necessary:

rinse the pears well
cut into two parts and then place in boiling water for 3-5 minutes;
Rinse the plums, carefully cut them in half, remove the pits;
when the fruits are prepared, they must be placed in clean jars;
boil water, pour sugar into it, and then stir until completely dissolved;
pour this syrup over the fruit mixture;
cover with lids;
After this, sterilize liter jars for about 8 minutes, two- and three-liter jars for about 15 minutes.

Spices and even nuts go well with the taste of plums.

Spiced

To prepare this compote you need:

Rinse small but dense plums, remove seeds;
prepare a 40% syrup from water and sugar, after boiling, adding cinnamon sticks, a little cloves and vanilla sugar or vanillin;
add prepared plums to the syrup;
boil the fruits until half cooked;
Place the plums in jars, strain the syrup and pour it over the fruits.
Close the filled jars with lids and sterilize: 0.5-liter jars - 10 minutes, 1-liter jars - 15 minutes;
sterilized, roll up and turn over.

You can add a mix of frozen apples and pears or jam. It is quite possible to prepare this drink in a slow cooker.

Berries stuffed with nuts

For preparation you will need: 1.5 kg plums, 1-2 pcs. peaches, 0.8 kg of sugar, any nuts of your choice (according to the number of plums).

To prepare you need:

Wash fruits of any variety well;
Carefully cut each plum lengthwise, remove the pit from it so that the fruit does not break into two halves;
rinse the nuts, soak in boiling water to remove any bitterness for a few minutes;
then remove the skins from the nuts, if any, and place these nuts inside the plums;
cut the peaches into rings (the thinner the better);
transfer the fruit to jars, alternating layers of plums and peach rings;
boil water, pour in the fruit, then leave for about 5 minutes;
carefully pour the water from the jars into the pan (this is convenient to do if you use a plastic lid with holes cut in it);
add sugar to the pan with the fruit infusion and bring to a boil;
after this you can pour the syrup back into the jars;
You can proceed to rolling up the finished compote (note that such compote can be stored for no more than a year).

Storage

There are no noticeable differences in storing compotes made from plums from other home preserves. It is quite possible to place it along with other preparations in any cool place, for example, in a cellar or refrigerator. The main thing is that there are no strong temperature changes in the room where it will be stored. Also, you cannot store it at subzero temperatures, for example, on an unheated balcony or in a country house without heating, otherwise at low temperatures the jars may simply burst, and the shelf life will be minimal.

You can store compotes in your own apartment. High-quality, pasteurized compotes are perfectly preserved at room temperature. If you have processed the jars well and followed the cooking recipes exactly, you can safely put the compote in your apartment closet or kitchen cabinet (nothing will happen to it over the winter). But for greater reliability, you can pasteurize the jars with blanks and then roll them up.

What to use with?

Compote made with your own hands is delicious, even if you drink it just like that (without anything). But you can, for example, serve it with a birthday cake during a birthday celebration. Children will be especially happy with this combination, but adults will not remain indifferent either. It goes well with homemade pies, and there is no significant difference in what dough they are made from.

Perfect for plum/apple charlotte or any other sweet homemade baked goods. Compote also goes well with light fruit salads.

If you decide to pamper your loved ones with whipped cream or today you have ice cream for dessert, complement them with plums from your compote. Your loved ones will be simply delighted.

When preparing plum compote for future use, it is better to prefer large fruits - it is enough to simply remove the stone from them. It is better not to use unripe green plums in preparations - instead of benefiting from the drink, they can cause indigestion. You don’t have to remove the seeds from small plums, but such compotes will need to be consumed first. They keep worse than those from which the seeds have been removed (only about a year).

To prevent plums from bursting during cooking and to retain their beautiful shape, they need to be blanched. The berries need to be immersed in water heated to 85-100 C. Blanch for no more than 10 minutes, after which the plums are quickly dipped into ice water for a while (you can even do it with ice). This procedure will cause the skin of the plum to crack into small cracks, and the syrup will be able to saturate the entire fruit. You can simply pierce the plums deeply (to the very pit) with a toothpick or a thick needle.

Be sure to rinse the jars thoroughly. Baking soda is good for washing, but ordinary laundry soap is also suitable. Remember that poorly washed/sterilized jars can ruin all your preservation efforts. Rinse the washed containers with clean hot water and then sterilize with water steam.

Be careful - you can easily get burned by hot steam or a heated jar. Place the steamed jars on a clean towel.

Plum fruits contain a large amount of acids, so it is better to choose varnished lids for preservation. Be sure to boil them before sealing the jars. For greater reliability, you can treat the lids with alcohol before rolling.

There are countless recipes for plum compotes, and each of them has its own flavor. Experiment, create, and you will have something to pamper yourself, your friends and loved ones. On a winter evening, pouring a glass of a tasty and healthy drink made with your own hands, you will remember summer, and your soul will become a little warmer.

To learn about the secrets of making plum compote, watch the following video.

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

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

If the fruit is sour, you can take 400 grams of sugar per kilogram. The sweeter the fruit, the less sugar is needed. You can prepare compote not only with added sugar, but also with honey.

To give the drink an original taste, its recipe can be supplemented with vanillin, cinnamon, cloves and other spices, as well as wine.
You can also diversify the taste of compote by adding other fruits. To make plums absorb sugar better, it is recommended to blanch them. To do this, you need to prepare a special solution: dilute 5 grams of baking soda in a liter of water. Dip the plums into it and heat to a temperature of 90 degrees.
Selection and preparation of plums
Before you start canning, you need to sort out the fruits and get rid of any unripe or spoiled ones. They need to be washed in cold water and can also be sorted. Be sure to cut large plums and separate the pits. Small fruits can be prepared whole.

How to make amazing plum compote
There are many recipes for making compotes: classic, with or without seeds, with citric acid, honey or even wine.
A simple recipe for the winter
For a 3-liter sterilized can of the drink, according to the well-known classic recipe, you need to stock up on the following ingredients:
1.5 kilograms of fruits;
750 milliliters of water;
350 grams of sugar.

Clean whole plums from dirt and cut them into two halves. The bones must be separated. Sterilize jars in advance and place fruit in them. Now you can move on to the syrup: pour sugar into a cooking vessel and pour water. Keep on fire until the sugar is completely dissolved.
Pour the syrup into jars and carefully cover them with lids. Place the container in a large saucepan with water, so that its level reaches the hangers of the cans. Pasteurize the jars for 15-25 minutes, then seal them using sterile lids.

Without sterilization
You can prepare a delicious plum drink even if you want to preserve it without sterilization. Need to take:
1.5 kilograms of fruit;
2.5 liters of water;
2 cups loose sugar.

Prepare the fruit and container as described in the previous recipe. Place the plums in jars, filling them a third full, and pour boiling water over them. After 15 minutes, take the lids with holes and close the container with them so that the water can be poured into the pan. Add sugar there and prepare syrup. Fill the jars to the top edge and seal tightly.
With bones
Experienced housewives assure that compote of juicy plums with the pits left in can be stored at home for a whole year.
To prepare 1 liter of drink you need:
150-200 grams of aromatic plums;
100 grams of loose sugar;
800 milliliters of water.

Place the washed plums in jars. To prevent them from bursting, make several punctures with a toothpick. Fill the jar with boiling water. After 15 minutes, pour the water into a saucepan, add sugar, and cook the syrup. Pour it back into the jar and roll it up.
Seedless
Even those who are practically unfamiliar with cooking can make a fragrant compote from juicy fruits without seeds.
To do this you need to follow the recipe:
3.5 kilograms of plums;
3 cups loose sugar;
1.7 liters of purified water.

Wash the fruits, separate the seeds, cutting the pulp in half. Place them in sterilized and dried jars. Boil water, gradually add granulated sugar and leave on the required heat for 15 minutes. Pour the prepared syrup over the plums. Place the jars again to sterilize for 30 minutes, then close with screw caps.
From white plums
If you use white varieties to prepare an exquisite plum compote, the drink will take on a bright, sunny hue:
3 kilograms of white plums;
1.5 liters of water;
750 grams of granulated sugar.

Wash the fruits, cut them, carefully remove the seeds, and carefully place them in ready-made jars up to the neck. Boil the syrup and pour it into a container. Take a basin or wide saucepan, place covered jars in it, pour hot water and sterilize for 25 minutes. Tighten, wrap the jars and let cool.
Concentrated plum compote
To pamper your loved ones with a delicious plum compote in winter, you need to prepare dense fruits, cut them, removing the seeds. Wash the container, sterilize it, fill it to the brim with plums. Pour sweet syrup over the mixture. This must be done carefully. Roll up the jars with sterilized lids, turn them over, let the preserves cool and put them in a cool place.

With citric acid
If sweet varieties are used to cook compote, you can add a little citric acid to the drink, which will simultaneously act as a preservative:
400 grams of juicy plums;
2 liters of filtered water;
250 grams of sugar;
one teaspoon of powdered citric acid.

Wash fruits and dishes thoroughly. Pour the plums into jars and add powdered citric acid. Initially, boil syrup from water and sugar and pour it into your chosen container up to the neck. Roll up and turn the jars over.

From red plums
A stunningly beautiful drink can be brewed from red plums. You will need:
approximately 50 fruits;
1.5 cups sugar;
2.5 liters of water.

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

With wine
To cook 5 liters of plum compote with wine, you will need:
3 kilograms of plums;
750 milliliters of red wine;
750 milliliters of water;
750 grams of loose sugar;
vanillin, cloves, cinnamon to taste.

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

With honey
Instead of sugar, this recipe calls for the use of honey:
3 kilograms of plums;
1.5 liters of water;
1 kilogram of honey.

Place the peeled fruits in a bowl. Prepare honey syrup by boiling water with honey, pour it over the fruits and leave for 24 hours. Drain the syrup and thoroughly boil again, place the plums in initially sterilized jars. Pour in the prepared syrup. Sterilize for 10-15 minutes, seal tightly.

Sugarless
Sugar is an excellent preservative, but it is possible to prepare sour fruits and berries for future use without it. An example of this is the recipe for a delicious sugar-free plum compote. You need to take 700 grams of fruit, wash and dry, blanch, and place in clean jars. Pour boiling water over the plums, cover with lids, and sterilize in a wide saucepan with hot water for 20 minutes. Roll up the container, place it bottoms up, and wrap it in a blanket.
Rules for storing compote
Drinks prepared for the winter should be placed in a cool, dark place. Preparations made from seedless fruits do not lose their properties and remain suitable for consumption for 2-3 years.
If fruits with seeds were used as the main ingredient, then the compote can be stored for no more than 12 months. Over time, the seeds begin to release hydrocyanic acid, which is poisonous to humans. Plum compotes with or without seeds, with honey, wine or other fruits and berries are the optimal way to prepare them. Thanks to their pleasant aroma and taste, beautiful color, these drinks are used not only to quench thirst, but also as ingredients for cocktails, jellies and even syrups, and for baking.

Plum compote (drink immediately)

Delicious plum compote

Delicious plum compote, which is cooked in the evening and is ready in the morning (it will cool down and release its juices). I cook it with bones.

Compound

for 2 liters of water

Large plums - 10-15 pieces (and small ones 2-3 cups);
Sugar – 0.5 cups.

Blue plums

How to cook

Rinse the plums. Bring the water in the pan to a boil. Throw in the plums, bring to a boil again and cook for another 5 minutes.
Let the finished compote brew and cool (6-8 hours). Then you can store it in the refrigerator. But I think you'll drink it quickly. It is very tasty.

Hot compote poured into a jar. I leave it to cool and brew.

The compote has brewed, you can pour it into cups

I poured the hot compote into a jar (this makes it easier for me to put it in the refrigerator). But if you have an enamel pan and a lot of space in the refrigerator, you can leave the compote in it.

The compote is not very sweet, so try it. If you want it sweeter, add sugar.

If you have other berries (fresh or frozen), fruits or raisins, you can make assorted compote. The more berries there are, the richer the compote will be. Too concentrated can always be diluted with water.

By the way, in this compote you can even use plums that are bitter (it happens that you come across such ones). Heat treatment improves their taste.

And if you want to preserve plum compote for the winter, here are the recipes:

Plum compotes for the winter

(from blue, from blue with yellow, assorted);

What a fragrant and delicious compote comes from plums! Be sure to prepare yourself a few jars of this miracle drink. perfectly quenches thirst, refreshes, gives a great mood with its taste and beautiful ruby color, and also saturates it with vitamins. Plum compote can be prepared with or without pits. There are no strict rules when making compotes, for example, if you have a few apples or a bunch of grapes, please add them to the plums and you will have a great compote with several fruity notes. Containers can be selected depending on preferences. Three-liter jars are convenient for storing compote for a large family or for a holiday table, and smaller jars are convenient for quick use. Ours is very affordable and simple, so cook with pleasure. Plum compote for the winter recipe for 1 liter jar The photo is listed step by step below, so let’s start preparing it.

Ingredients for making plum compote for the winter

Step-by-step preparation with photos of plum compote for the winter

Plum compote is a wonderful vitamin drink that is delicious with any baked goods. Bon appetit!