How to prepare plum compote for the winter. Plum compote for the winter

At the end of the summer season, housewives prepare a lot of compotes. We also don’t ignore the plum drink, which will delight you with its taste and unique aroma on winter days. The fruit is also endowed with many beneficial qualities that help in the complex treatment of various diseases. High yields make it possible to prepare plum compote for the winter in large volumes.

Important rules on how to prepare compote correctly:

The plums must be sorted by size and then washed in cold water. To avoid damaging them, pour water into a basin and place the fruits. Wash thoroughly.
To make the aroma more intense and the taste piquant, add red wine and various spices.
The volume of sugar is chosen depending on the variety. The sweeter the fruit, the less sugar is added. For the sour variety, use a maximum of 400 g of sugar per liter of water. Some recipes recommend replacing sugar with honey.

The container is prepared in advance:

washed with soda solution;
rinse;
carry out steam sterilization;
the prepared containers are turned upside down and placed on a towel, which should be clean and free of foreign odors;
The lids are boiling.

Selection and preparation of plums

To make the compote rich, aromatic, and transparent, you need to choose the main product correctly:

the fruits will need to be strong and the skin to be dense;
there should be no stains or various damages on the surface;
if the fruits are a little unripe, then more sugar will have to be added to the compote;
there should be no wormholes;
The seeds are removed from large plums, and small plums are used whole.

Preparation:

Pierce each fruit with a toothpick all the way to the seed.
Add a small spoon of soda to a liter of water. Boil.
Place the punctured fruits and hold for two minutes. This procedure will help prepare the fruit for heat treatment and prevent the plums from bursting.
Remove from liquid and immediately place in ice water. This will help maintain their color.

How to make plum compote

The drink is prepared in various ways. We offer the best recipes.

A simple recipe for the winter

Compote is made from whole, dense plums.

Ingredients:

granulated sugar - 400 g;
water - 4 l;
plum - 600 g.

Preparation:

Select the indicated number of strong fruits. Rinse.
Divide the plums into two 3-liter jars.
Boil water and pour in plums. Wait a quarter of an hour. Pour the liquid into a saucepan and boil. The plums must remain in the jar.
Pour granulated sugar into the bubbling liquid. Boil for 5 minutes. Pour syrup over plums. Roll up.

Without sterilization

The drink can be stored for the same amount of time as a sterilized one. The main thing is to maintain exact proportions.

Ingredients:

water - 3 l;
plum - 1000 g;
lemon - 2/3 teaspoon;
granulated sugar - 180 g.

Preparation:

Place the washed fruits with seeds in containers. They should fill a third of the jar.
Prepare syrup. To do this, boil water and mix with granulated sugar. Add lemon. Stir. Pour over the fruit. The liquid should fill the container to the very edge so that there is no air left at all.
Preserve without sterilization. Just screw on the lid. Turn the containers over and cover with a blanket.

With bones

Ingredients:

plum - any quantity;
syrup: add 300 g of sugar to 1 liter of water.

Preparation:

Use only strong fruits with pits, which will need to be washed and placed in jars. Fill the containers almost to the top.
Pour sugar over water. Cook for 7 minutes. Pour over the fruit. Cover with lids.
Place the containers in a large basin with warm water and sterilize over low heat for a quarter of an hour. Roll up.

Seedless

An easy-to-prepare drink that even a novice housewife can make.

Ingredients:

plums - 15 pcs.;
sugar - 120 g;
water - 700 ml.

Preparation:

To ensure that the drink remains clear and rich in taste, dense fruits with a strong peel are chosen for preparation.
To cut in half. Remove the bone. Place in prepared jar.
Boil water and pour over fruit. Close the lid and set aside for a quarter of an hour.
Pour the liquid into a saucepan. Add sugar. Boil for three minutes. Pour the prepared syrup over the main product. Roll up.
Turn the jar over. Place on a towel and cover with a blanket.

From white plums

For the winter season, you can cook delicious compote from white plums. The drink will be moderately sweet, rich and very aromatic.

Ingredients:

white plums - 1 kg;
purified water - 3 l;
granulated sugar - 300 g.

Preparation:

The fruits should not be damaged or stained. Soft and rotten specimens are not suitable.
Place in a colander and rinse. Use warm water. Remove the tails. Place in sterilized containers.
Boil water and carefully, gradually pour into a container with plums. Cover with lids. Leave for half an hour.
Now you need to prepare the syrup. Pour the liquid into a saucepan. To prevent the berries from falling out, you can cover the neck with gauze or use a special lid with holes. Sweeten. Boil. Pour into jars.
Screw on the lids. Cover the inverted jars with a blanket. After a day, move to a dark, cool place.

Concentrated plum compote

Preservation takes little time, and the drink turns out rich. In winter, it can be diluted with water.

Ingredients:

plum - 600 g;
water - 2 l;
granulated sugar - 650 g.

Preparation:

Rinse the fruits. To avoid cracking, plums are pierced.
For a rich taste, fill containers to the top with fruit. Add sugar evenly.
Boil water and pour over the fruits. The liquid should completely fill the jar to the brim. There shouldn't be any air left. Cover with a lid and leave for three hours.
Pour the syrup into a saucepan. Boil for seven minutes. Pour into containers and roll up immediately. If the proportions are observed, the tasty and healthy compote can be stored until the next season.

It’s convenient to make such a drink when there is no place to store large jars. Due to its strong concentration, in winter the compote is diluted with a large amount of liquid. Thanks to this, the volume can be increased three times.

A bluish coating on some varieties will not spoil the taste of the drink, so there is no need to try to wash it off.

With citric acid

Ingredients:

plum - 800 g;
water - 2.5 l;
sugar - 250 g;
citric acid - 0.5 teaspoon.

Preparation:

The quantity of products is calculated for a three-liter jar. Sort out the fruits. Leave only strong and undamaged ones.
Rinse and transfer to a prepared jar. Boil water and pour into a container. Leave covered for a quarter of an hour. During this time, the water will turn reddish.
Pour the plum liquid into a saucepan and add sugar. Add citric acid. Boil.
Lemon is a preservative that helps preserve compote prepared without sterilization.
Pour over the plums. Roll up. Turn the jar over and cover with a blanket.

From red plums

Ingredients:

water - 3 liters;
red plum - 900 g;
lemon - 1 teaspoon;
sugar - 350 g.

Preparation:

Remove stems and seeds from the main product. Fill the jar, which has been washed and sterilized in advance, to the center.
Pour boiling water over and set aside for a quarter of an hour. Pour the liquid into a saucepan. Add sugar and cook for three minutes. Pour over the fruit again.
After a quarter of an hour, pour the syrup into a saucepan and add lemon. As soon as the first bubbles appear, remove from heat and pour into a jar. Roll up.

With wine

Ingredients:

water - 250 ml;
vanillin;
cloves - 2 buds;
cinnamon - 10 g;
sugar - 300 g;
plum - 1 kg;
red wine - 250 ml.

Preparation:

Cut the washed plums, remove the seeds and place in jars.
Combine water with wine. Sweeten. Add spices. Boil. Pour through cheesecloth.
Pour over the fruit. Roll up. Sterilize.

With honey

Ingredients:

plum - 3 kg;
honey - 1 kg;
filtered water - 1.5 l.

Preparation:

Pour water over honey. Boil.
Place the washed plums in containers. Pour in syrup. Set aside for a day.
Drain the syrup and boil. Pour over the fruit.
Roll up and sterilize.

Sugarless

Ingredients:

water - 1 l;
plums - 750 g.

Preparation:

Only mature, or soft, specimens are used for the drink. Prepared with or without seeds.
To fill with water. Boil for a quarter of an hour.
Pour the drink into containers. Close with lids. Sterilize.

Rules for storing compote

The workpieces must be stored in a cool place. Suitable for this:

cellar;
pantry.

If the seeds have not been removed from the fruit, the drink can be stored for no more than a year. After this time, the seeds will begin to secrete poisons, as a result of which consuming the product will cause great harm to the body. Without seeds, the product can be stored for no more than two years.

Fragrant and tasty plum compote is an excellent fruit drink for everyday life and holidays, which will bring you and your family a lot of pleasure in the winter. Preparing such a treat is simple; even a novice cook can handle it. There are several ways to brew a drink from these fruits for immediate consumption or as a preparation for the winter. Find out recipes for delicious and healthy drinks that you can prepare in a matter of minutes. A few secrets will help preserve all the benefits and taste of the fruits, which you pour in syrup and seal in jars.

How to make plum compote

You can cook plum compote for the winter or for immediate nutrition; some cooking features depend on this. For experienced housewives, winter food preparation is not complete without compotes. Tasty and healthy drinks are obtained from ripe, fleshy plum fruits. A large amount of vitamins, potassium, magnesium, phosphorus in plum compote will help prevent vitamin deficiency, while you will enjoy the aromatic drink. There are several simple rules according to which the cooking process takes place:

The amount of fruit affects the richness of the finished product. Often the fruit volume varies from 1/3 to 1/2 of a can.
After sealing, the container must be turned upside down and insulated so that the drink cools gradually.
You can store the finished product in the refrigerator or in the cellar or basement. If the seeds have not been removed from the fruit, the maximum shelf life does not exceed 1 year. For seedless drinks, this period is doubled.

Food preparation

Fruits without mechanical or other damage are selected for cooking. To get a rich compote, choose well-ripened fruits. Some varieties have thick skin that does not allow syrup to pass through easily. In order for the sugar to get inside the fruit, you will need to blanch. Take 1 teaspoon of soda for 1 liter of water. Boil a soda solution and immerse the fruits, pricked with a toothpick, into it. Then pour ice water over the fruit. After the procedure, they will become covered with microcracks and are easily saturated with sugar.

Plum compote recipe

Various additives help improve and diversify plum decoctions. Cloves, vanilla, and cinnamon give the drink a special aroma. Completely new assorted compotes are obtained by adding other fruits to the fruits. A harmonious combination of plum, apple and apricot flavors. Grapes will make plum compote original and especially tasty. You can choose additional components yourself, focusing on your taste and imagination.

Summer version of the drink

Time: 30 minutes.
Number of servings: 8 persons.
Purpose: drink.
Cuisine: Russian.
Difficulty: easy.

It will only take half an hour of your time to prepare an amazingly tasty, bright plum compote. The most difficult part of the process is removing the pit from each fruit. Cut large plums into small slices, small ones - in half. The amount of sugar varies depending on personal preference and the type of fruit chosen. Use less for sweet fruits than for sour ones. You can also add citric acid or lemon juice to the liquid if the acid is not enough. For aroma and piquant taste, use any of the additives: red wine, cinnamon, cloves.

Ingredients:

plums – 1 kg;
sugar – 150 g;
water – 2 l.

Cooking method:

Chop the washed and prepared fruits.
Pour 2 liters of water into a saucepan and bring to a boil.
Place the plum pieces in boiling water and cook for a quarter of an hour.
Add sugar, stir until it completely dissolves.

Plum compote with pits for the winter

Time: 40 minutes.
Number of servings: 10 persons.
Calorie content of the dish: 96 kcal per 100 g.
Cuisine: Russian.
Difficulty: easy.

Treat your family to delicious homemade compote in winter by preparing a batch of summer fruits. The recipe is easy to implement, you will need very little time, ingredients, effort and a little inspiration to get an amazing drink. The contents of each jar must be drunk no later than 1 year. After 12 months, the bone will begin to open and release harmful substances that are dangerous to the human body.

Ingredients:

Ugorka – 3 kg;
granulated sugar – 900 g;
water – 1.5 l.

Cooking method:

Prepare the plums: wash them and remove the stems.
Blanch the fruits in a soda solution until the skin softens.
Wash the jars thoroughly and place the Eel in them.
Boil water with sugar, pour hot syrup over fruit.
Then the jars are sterilized for 15 minutes.
Roll up the lids, turn upside down, wrap in a blanket until completely cool.

Seedless

Time: 30 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 98 kcal per 100 g.
Purpose: preservation for the winter.
Cuisine: Russian.
Difficulty: easy.

Plum drink according to the classic recipe is the simplest, but also the most successful choice for preservation. Do not use overripe, wrinkled plum fruits, because the preparation from them may ferment, then your efforts will be in vain. Choose fleshy fruits whose pits can be easily removed. They contain a lot of acid, so it is better to use varnished caps for sealing.

Ingredients:

plums – 350 g;
sugar – 150 g;
water – 0.7 l.

Cooking method:

Remove the pit from each fruit by cutting it in half.
Place the plum halves in jars and pour boiling water over them.
Cover with a lid, after 15 minutes, drain the water from the jar, add sugar to boiling water, and cook the syrup.
Pour the syrup into a jar and screw on the lid.
Turn it upside down and wrap it in a blanket.
Store in a cool, dark place until use.

Without sterilization

Time: 40 minutes.
Number of servings: 6 persons.
Purpose: preservation for the winter.
Cuisine: Russian.
Difficulty: easy.

One of the convenient and quick cooking options is a recipe without the need to sterilize the jars. This method will allow you to preserve the maximum of vitamins and nutrients without unnecessary hassle and worries.. An aromatic, tasty, beautiful drink will be a real salvation on cloudy days. Mildly sour, bright and refreshing, this fruity treat will provide a lot of winter fun.

Ingredients:

plums – 1 kg;
sugar – 250 g.

Cooking method:

Fill clean jars 1/3 full with whole plums.
Pour boiling water over them, cover with a lid, and leave for a quarter of an hour.
Drain the water from the jars into a saucepan, bring to a boil, pour over the fruit again for 15 minutes.
Drain the water again using the same pan, add sugar, bring to a boil.
Pour the syrup into jars and roll up the lids.
Place the jars upside down, cover with a blanket, and let cool.
Store in a cool, dark place for up to 12 months.

Compote of apples and plums

Time: 40 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 69 kcal per 100 g.
Purpose: preservation for the winter.
Cuisine: Russian.
Difficulty: easy.

This plum summer drink will become even tastier and healthier if you add more fresh fruits, such as apples. All products are available, the cooking recipes will not pose any difficulties even for novice cooks. As a result of simple manipulations, you will get a wonderful plum-apple drink that your whole family will enjoy in winter.

Ingredients:

apples – 6 pcs.;
plums – 15 pcs.;
sugar – 330 g;
water – 2 l.

Cooking method:

Sterilize a 3-liter jar for 10 minutes.
Next you need to remove the core from the apples.
Cut the apples into 4 parts.
Remove the pits from the plum fruits and cut them in half.
Place the fruit pieces in a jar, pour boiling water over them, cover with a lid and leave to brew for 10 minutes.
Drain the water into a saucepan and boil the syrup.
Pour the syrup over the fruit mixture again and cover the container.
Wrap the plum compote in a blanket and let cool.
Store the already cold drink in a cool, dark place.

Yellow plum compote

Time: 30 min.
Number of servings: 12 persons.
Calorie content of the dish: 52 kcal per 100 g.
Purpose: preservation for the winter.
Cuisine: Russian.
Difficulty: easy.

Plum compote for the winter can be prepared not only from blue, but also from yellow varieties of this fruit. Sunny fruits, sealed in jars, will become a vivid reminder of summer. A homemade drink can easily quench your thirst, and a natural vitamin and mineral complex will protect you and your family from vitamin deficiency. Yellow varieties are sweeter than blue ones, so you need to put less sugar in the drink than in traditional recipes.

Ingredients:

yellow honey plums – 1 kg;
water – 5 l;
sugar – 0.6 kg.

Cooking method:

Sterilize the bottles and wash the fruits.
Divide the fruit equally into 2 jars.
Boil the syrup, pour it into prepared containers, and roll up the lids.
Cool under the blanket with the lids down. Place it in the basement for storage.

From pears and plums

Time: 40 minutes.
Number of servings: 40 persons.
Calorie content of the dish: 74 kcal per 100 g.
Purpose: preservation for the winter.
Cuisine: Russian.
Difficulty: easy.

If you decide to cook plum and pear compote, then carefully consider the choice of products. For this recipe, it is better to use slightly unripe pears. The dense pulp will not boil in the syrup, the pear pieces will retain their shape, and the syrup will remain transparent. Take a plum variety that is fleshy and aromatic, for example, Hungarian is perfect. Thanks to this choice, the plum and pear treat will turn out rich and beautiful.

Ingredients:

pears – 2.5 kg;
Hungarian – 2 kg;
granulated sugar – 0.6 kg;
water – 7.5 l.

Cooking method:

Wash the fruits, remove cores and seeds.
Cut the pears into small slices, plum fruits - in half.
Pour water into the pan, add granulated sugar, and cook the syrup.
Place fruit pieces into a sterilized container so that they fill 1/3 of the total volume.
Pour hot syrup over everything, roll up a compote of plums and pears.
Turn the containers upside down, cover with a blanket, and let cool completely.
Store the workpiece in a cool place.

With plums and apricots

Time: 1 hour.
Number of servings: 10 persons.
Purpose: preservation for the winter.
Cuisine: Russian.
Difficulty: easy.

The combination of apricots and plums drenched in sweet syrup will please your family. To prevent canned fruit from bursting, you will have to try a little. Pierce each of them in 4-5 places with a toothpick. Choose ripe fruits, but the pulp of plums and apricots should be firm. In this case, the preparation will turn out not only tasty, healthy and aromatic, but also beautiful. If the drink comes out too concentrated, dilute it with clean water when serving..

Ingredients:

apricots – 500 g;
Hungarian – 200 g;
sugar – 300-400 g.

Cooking method:

Rinse clean jars with boiling water and place washed, chopped fruit in them.
Boil syrup from 2.5 liters of water and granulated sugar.
Pour the hot liquid over the fruit mixture and cover with a lid.
When the liquid has cooled, drain it, boil it, and pour it back into the jars.
Repeat the procedure 3-4 times, seal the container.
Cool the container upside down, under a blanket.

Plum compote with peaches

Time: 30 minutes.
Number of servings: 10 persons.
Calorie content of the dish: 68 kcal per 100 g.
Purpose: preservation for the winter.
Cuisine: Russian.
Difficulty: easy.

Plum compote for the winter can be cooked in combination with different fruit flavors, but their duet with peaches is considered one of the best. This preparation is made without sterilization. You can wash the food and containers well so that the preserved food does not spoil throughout the entire shelf life. Small peaches do not need to be cut into pieces or even pitted. Preparing food, as well as cooking the product, will take a minimum of time, but will bring great pleasure in the winter.

Ingredients:

small peaches – 3 pcs.;
yellow plums – 10 pcs.;
sugar – 1 glass.

Cooking method:

Wash the container thoroughly, sort and wash the fruit.
Place the fruits in a bottle and add a glass of sugar.
Boil water (about 2.5 liters). Pour boiling water into the container and seal the jars.
Shake the container slightly to stir the sugar, turn it upside down, and cover it with a blanket.
After cooling, store the plum and peach compote in the cellar or basement.

Assorted different varieties of plums

Time: 30 minutes.
Number of servings: 10 persons.
Calorie content of the dish: 78 kcal per 100 g.
Purpose: preservation for the winter.
Cuisine: Russian.
Difficulty: easy.

All types and varieties of plums are suitable for canning. Cherry plum, tkemali, Hungarian, Mirabelle - each of them is a good choice for preparing a flavorful drink. If you mix different types of these amazing fruits, the result will certainly please you. The unsurpassed aroma and rich taste of winter preparation will be a wonderful reminder of summer. For cooking, use hard fruits.

Ingredients:

fruits of three plum varieties – 20 pcs.;
sugar – 0.5 kg;
water – 2.5 l.

Cooking method:

Sort the fruits, remove the stems, and wash them thoroughly under running water.
Prick the fruit with a toothpick or fork in several places.
Place them in clean jars.
Boil water, add granulated sugar to it, and cook syrup.
Fill the jars with hot syrup, then cover with a towel and leave for 20 minutes.
Pour the syrup into a saucepan, boil it again and pour it into the jars.
Roll up the compote, turn the lids down, and cover with a blanket until it cools completely.

Although recipes for making plum compotes will not cause any difficulties even for those housewives who are just beginning their journey of learning about cooking, there are several secrets and subtleties. Using the advice of culinary experts, you can brew an incredible drink that will brighten up a gloomy winter day or take its rightful place next to a bottle of champagne on the New Year's table. Follow these rules to get a delicious and beautiful drink:

Use only ripe fruits without wormholes or mechanical damage.
If the preparation is prepared according to a recipe without a seed, then choose varieties in which the pulp will be easy to release. This could be Timiryazev’s Memory, green Renclod, Italian eel or others.
The bluish coating on the fruit does not need to be washed off - it will not affect the taste at all.
When sterilizing drink cans, do not overdo the temperature. If the temperature is set too high, the fruits may become boiled.
It is better to use purified water for the drink.
Fruits removed from the preparation can be used as dessert or used in baking.

Video

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)

Even a not very experienced cook, following this basic recipe for plum compote, will successfully cope with processing a mass of 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, from 1 kg of fruit you will get approximately 6 liters of the 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 familiarized yourself with a simple recipe for 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

Every housewife should master this very original recipe for plum compote. It is 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 the 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 a spoon: both the dishes and the plums are still at a fairly 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.

Plum compote without sterilization will not spoil during 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 heat treatment procedure - blanching - before canning. 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, it is not recommended to store any canned compotes 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, they should be pricked 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

There are quite a few varieties of yellow plum, 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 for too long, you can prepare 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 complements each other perfectly: the grainy pulp 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.

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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.

In fact, everything is 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.

Firstly, take fruits that are dense and elastic and of medium maturity.
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, put a nylon lid with holes on the jar 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.

The compote can also be stored 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 a sterile jar one-third full with the halves. 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.

Place the plums in a clean jar.

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

Love 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. Everything in bits. For richness, I suggest combining them together and preparing a delicious Assorted compote.

Watch the 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 is a 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.
Place sugar at the bottom of a sterile, still bitter jar.

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 is a great alternative to store-bought juices. Our children really like to drink this compote on New Year's and Birthdays.

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!

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

As soon as winter comes, there is a desire to treat yourself to delicious fruits or juices. Natural yellow plum compotes help replenish vitamins during the cold season. This preservation is done very quickly, and the result is a tasty and healthy drink.

How to cook plum compote for the winter

Plum is very aromatic and tasty, and at the same time has a lot of positive qualities, so it is often used during therapeutic or dietary nutrition. It contains many pectins, sugars, vitamins, and organic acids. The yellow type of plum is characterized by high yield, so it is often preserved - compotes, jams and preserves.

When planning to prepare a preparation for the winter from these aromatic fruits, you need to follow a few tips:

Winter preparation should be made from those types of fruits in which the stone can be separated as easily as possible.
If preservation is made from large fruits, they need to be cut into halves, removing the pit.
The fruit should be ripe and juicy.
The fruits must be washed thoroughly.
The fruits are blanched, so they are better saturated with sugar.
Depending on the type of plum, the amount of sugar is determined.
The aroma of the drink will become bright if you add cloves (about 1 pinch), apple, peach, cinnamon, cherry plum, vanillin, and red wine.

Recipe for plum compote for the winter

Canning plums is a very simple procedure if the recipe is strictly followed. You can prepare such delicious compotes for the winter with the appearance of the first harvest. It is recommended to add various ingredients, which will make the taste of the drink more vibrant and interesting. Don’t pour out all the sugar at once, otherwise the preserves will turn out very sweet.

Plum compote of yellow plums with lemon

Canned yellow plum compote is very easy to seal. Hardworking housewives delight their families with a delicious vitamin drink all winter. The preparation is made from the following components (calculation of ingredients per liter jar):

yellow plum variety - 2 tbsp.;
lemon – 1 fruit;
white sugar – 1 cup;
water – 2 tbsp.

You can prepare the drink according to the following scheme:

First you need to properly prepare the fruit - they are washed and pierced on top with a fork.
A clean and dry jar is filled with fruits, then they need to be poured with boiling water (1 liter). A lid is placed on top.
A minute passes, after which it is necessary to drain the liquid into a separate container.
The saucepan into which the syrup was poured is placed on the fire. Then you need to add lemon juice and sugar.
When the liquid begins to boil, the composition is boiled for a couple of minutes.
Hot syrup is poured over the fruits. The top of the jar must be covered.
The jar must stand for 20 minutes for natural sterilization to occur.
Then the preservation must be rolled up, turned upside down, and wrapped in a towel.

Recipe for preparing yellow plums with pits for the winter

Delicious, sweet winter yellow plum compote is quick and easy to prepare. This dish includes the following components:

fresh plum – 2.7-3 kg;
sugar – 700-750 g;
water – 1.25-1.75 l.

The following procedure will help you brew a plum drink:

The fruits are washed in cold water, cut into halves, and the seeds and stems are removed.
The workpiece is laid out in prepared jars.
Sugar is poured into the pan, water is poured, and the syrup is boiled.
The jars are filled with liquid and covered with lids.
The jars should be placed in a large pan filled with hot water.
Pasteurization lasts 15 minutes.
The jars are closed with sterile lids, turned upside down, covered with a blanket, and left until contact is complete.

Canned plums with peaches

When winter comes, you can treat yourself to a delicious peach drink. To prepare it you will need to take:

peaches – 2-3 pcs.;
plum – 8-9 pcs.;
sugar – 1 tbsp;
boiling water.

The cooking recipe is as follows:

Fruits need to be washed and placed in jars.
Water is boiling in a saucepan.
The fruits are placed in jars and sugar is poured.
Boiling water is poured, the jars are covered with lids, and rolled up.
To ensure that the sugar does not remain at the bottom, the containers must be slightly shaken, as it must completely dissolve.
The jars are turned over with their lids down, covered with a warm blanket, and left to cool completely.

Yellow plum for the winter with cherry plum

You can please and surprise your family in winter with a fragrant and incredibly tasty spicy compote not only with yellow plums, but also with cherry plum. If desired, you can use other additional ingredients - for example, apples. To prepare it you will need to take the following components:

cherry plum – 2.8-3.2 kg;
plums – 3.3-3.6 kg;
cinnamon – 1 stick;
sugar – 420-460 g;
vanillin – 1 pinch;
cloves – 10-12 pcs.;
water.

The cooking process is as follows:

It is recommended to use slightly unripe fruits, but not green ones, otherwise the finished drink will be too sour.
All fruits are carefully sorted and the stems are removed. You can leave the bones.
Sterile glass jars and metal lids are prepared. The sterilization procedure is not necessary.
The top of the fruit is pricked with a fork or a small cut is made to better absorb the sugar.
In a saucepan you need to boil 40% syrup. To prepare it, take 400 g of white sugar per liter of water. Spices are added to the syrup - cloves, vanillin, cinnamon.
Then the fruits are laid out and boiled for no more than 5 minutes.
The fruits are removed from the syrup with a slotted spoon and placed in prepared jars.
The syrup is boiled for a couple of minutes and poured into containers.
The jars are covered with lids and hermetically sealed.
The containers are turned upside down, covered with a towel or blanket, left for a while until completely cooled, then placed for storage in a cellar or pantry.