TOP 6 recipes for preparing plum compote for the winter. Features and culinary secrets of home cooking. Video recipes.
Vitamin plum compote for the winter will be a real salvation on cool and cloudy days. At the end of summer, the season of tasty berries ends, so you should have time to prepare this tasty and vitamin drink for future use. The editors have prepared several recipes for a healthy plum compote for the winter, which will surprise with their taste, fill the body with vitamins and quench thirst well.
Features and secrets of cooking
When preparing plum compote for a long winter, you should take into account the general recommendations for cooking. Then the drink will pamper you with its amazing taste throughout the year.
- For the preservation of compote, plum varieties are suitable, in which the stone easily leaves: Hungarian, Italian eel, late prunes, rennlode and others.
- The fruits must be intact and not damaged: neither by pests, nor mechanically.
- The compote will be rich if the plum is well ripe.
- Cut very large fruits into pieces, and roll up small ones whole.
- Compote canned with seeds should be consumed within a year. After that, the bones begin to secrete harmful substances, and the compote will turn into a harmful drink.
- Plum often has a dense skin. To make the fruits more easily saturated with sugar during the sterilization of the compote, pre-blanch them. To do this, add baking soda (1 tsp) to 1 liter of water and immerse it in hot water for 5 minutes. And so that the fruit does not burst during processing, heat them with a needle or a toothpick.
- The more ripe and sweeter the fruit, the less sugar you need to add to the compote. Therefore, to prepare compote from plums for the winter, take only ripe fruits.
- When rolling compote, keep in mind that plums contain a lot of acid. Therefore, it is better to use lacquered lids for seaming.
- Seasonings (cinnamon, cloves, vanilla) and other fruits will diversify the taste of the drink.
- For preservation, wash the jars with soda and sterilize in a convenient way: in the oven, over steam.
- It is best to store the compote in a cool place, such as a cellar or cold pantry. But also with high-quality preparation, it is well stored in a city apartment. At the same time, keep in mind that you cannot keep it in rooms with a large temperature difference, on a balcony at sub-zero temperatures.
Compote without sterilization
A simple recipe for plum compote for the winter without sterilization diversifies the list of traditional preparations.
- Caloric content per 100 g - 189 kcal.
- Servings - 2 cans of 3 liters
- Cooking time - 1 hour
- Pitted plums - 500 g
- Citric acid - 1/2 tsp
- Sugar - 350 g
- Water - 2.5-3 liters.
Preparation of compote from plums without sterilization:
- Rinse the plums and discard in a colander to glass the water.
- Sterilize the jars and put the plums in them, filling the container to half the volume.
- Pour water into a saucepan, boil and pour plums up to the very neck. Cover with clean lids and let sit for 10 minutes.
- After 10 minutes, drain the water from the jar into the pan, while keeping the berries in the jar. To do this, use a lid with holes.
- Pour sugar into the drained water, stir and boil.
- Pour the boiled sugar syrup into jars, add citric acid and hermetically close the jars with metal lids.
- Turn the jars upside down, cover with a blanket and leave the plum compote slowly cool for the winter without sterilization.
Plum compote for the winter without pits, if properly preserved and stored, can retain its taste and useful properties for up to 2 years.
- Plums - 400 g
- Water - 2 l
- Sugar - 300 g
Preparation of pitted plums compote:
- Wash and dry the plums with a paper towel.
- Cut each fruit in half and remove the pit. The halves can be completely separated from each other or just cut one side.
- Fill a 3-liter jar with 1/3 of the plums.
- Boil the water, pour the plums with boiling water, leaving an empty neck 3-5 cm (this is the place for sugar), and leave for 5 minutes.
- Pour the water from the can into a saucepan, add sugar and boil again.
- Pour the plums in a jar with boiled water and cover them with lids.
- Then drain the sweet syrup again, bring to a boil, and pour over the plums again. Then roll up the jars with lids.
- Turn the finished jar onto the lid, cover it with a warm blanket on top and leave it for a day to let the jar cool slowly.
- Store the pitted plum compote in your kitchen cabinet or closet at room temperature.
Compote with seeds
Plum compote with seeds cooked at home without sterilization will preserve a rich summer fruit harvest for the winter. It is prepared easily and very quickly.
- Water - 2.5 l
- Sugar -150 g
- Plum - 700 g
Cooking plum compote with seeds:
- Rinse the plums, put them on a paper towel and leave to dry.
- Wash the jar, pour boiling water over and place clean plums inside so that it is about 1/3 full.
- Fill them with water almost to the neck, leaving a little empty space for the sugar, and let it warm up for 10 minutes.
- Pour water from a jar into a saucepan, add sugar and bring to a boil.
- Pour the syrup over the plums again and screw the jars with sterile lids.
- Wrap them up with a blanket and leave to cool completely.
Plum and apple compote
We process surplus fruits and prepare compote from plums and apples for the winter. For those who like sweeter drinks, the amount of sugar can be doubled if desired.
- Plums - 200 g
- Apples - 2 pcs.
- Sugar - 80 g
- Water - 1.25 l
Cooking plum and apple compote:
- Wash and dry plums and apples.
- Cut the apples into 4 pieces and core with seeds.
- Sterilize the jar over steam and place inside the plum with apples so that it is half full.
- Boil water and pour it into jars, filling them up to 3 cm before the top.
- Leave to stand for 10 minutes and warm up.
- Empty the jar into a saucepan, add sugar and bring to a boil.
- Pour the apple and plum syrup over again with sweet syrup and immediately screw the barges with sterile lids.
- Turn the jar upside down, wrap it up with a blanket and leave the plum and apple compote to cool completely for the winter.
Pear and plum compote
Plum and pear compote for the winter is a real feast of taste, which is still colorful and fragrant! It can be cooked both in summer and early autumn, during the fruit picking season.
- Plums of the "Hungarian" variety - 200 g
- Pears - 200 g
- Sugar - 100 g
- Citric acid - 0.5 tsp
- Water - 700 ml
Cooking compote from pears and plums:
- Rinse the plums, cut in half and remove the seeds.
- Rinse the pears, cut into quarters, remove the pits and cut the flesh into slices.
- Put plums and pears in a saucepan, add granulated sugar with citric acid and pour in hot water.
- Bring to a boil, reduce heat to medium and simmer pear compote and plums for the winter for 20 minutes. The pieces of fruit should not be overcooked, so the cooking time may be shorter.
- When the liquid has acquired the aroma, color and taste of fruit, pour the drink along with the fruit into sterilized jars.
- Cap them immediately and let cool at room temperature under a warm blanket.
Yellow plum compote with cinnamon
Vitamin compote from yellow plum with cinnamon for the winter. Cinnamon in the drink will sparkle with new bright colors of taste, and the drink will become especially aromatic. If you want to surprise your guests in winter, serve them such a sweet and healthy compote cooked according to this recipe.
- Yellow plum - 1 kg
- Sugar - 300 g
- Water - 3 l
- Ground cinnamon - a pinch
Cooking yellow plum compote with cinnamon:
- Put the yellow plums in a colander, rinse with warm water, remove the tails and place on the bottom of a clean, sterilized three-liter jar.
- Boil water in a saucepan and gradually pour into a jar of plums.
- Cover it with a lid and let it sit for 25-30 minutes.
- Pour the water from the jar back into the pan so that the berries do not fall out.
- Add sugar and ground cinnamon to the drained water and boil.
- Pour the boiled syrup over the plums again and roll up the jars with lids.
- Gently turn the cans upside down and wrap them in a warm towel.
- After cooling, after about 1-1, 5 days, send the yellow plum compote with cinnamon for storage for the winter in a dark and cool place.