When preparing supplies for long winter evenings, one cannot do without making compotes. A wide variety of compotes will make eating a birthday cake even more appetizing, and just on a weekday, compote quenches your thirst well, while filling the body with vitamins. To treat yourself to something tasty, you can make plum compote for the winter.
For preserving compote, varieties of plums in which the pit comes off easily are more suitable:
- Hungarian;
- Italian eel;
- Late prunes;
- Renclaude et al.
We’ll talk about how to seal plum compote for the winter a little later, but now – some recommendations on the technology for sealing plum compote.
So, the fruits for compote must be whole, not damaged by pests or mechanically. To make the compote rich, you need to choose a well-ripened plum. If the fruits are too large, they are cut, but small ones can be rolled up whole.
Canned plum compote with pits remaining must be consumed within a year, otherwise the pits will begin to release harmful substances, and the compote will turn from useful into harmful.
It is known that plums have quite thick skin. To facilitate the process of saturating plums with sugar during sterilization of compote, they must first be blanched. To do this, add baking soda (1 tsp) per liter of water and immerse the plums in very hot water for a maximum of 5 minutes. To prevent the fruit from bursting during processing, they are pricked with a needle or toothpick.
After the specified time, remove the fruit and place it in ice water. After this procedure, the skin will become covered with mini-cracks and sugar will pass inside the fruit faster, and the plum will not fall apart during the sterilization process. And “bathing” in ice water will preserve the plums’ color.
As already noted above, to prepare plum compote for the winter, only ripe plums are selected, since the sweetness of the fruit also affects the amount of sugar in the compote: the riper and sweeter the fruit, the less sugar is needed.
When making plum compote for the winter, it is worth considering the fact that these fruits contain a lot of acid, so it is better to use varnished lids for closing.
To diversify or improve taste qualities compote from plums; when preserved, various seasonings (cinnamon, cloves, vanilla), as well as other fruits are added to it. In general, there is nothing complicated about how to cook plum compote over the winter, you just need a little time and desire.
Plum compote for the winter
This simple recipe for making plum compote for the winter does not require preliminary blanching. For canning you will need large fruits.
Components:
- granulated sugar – 750 g;
- large plums - 3 kg;
- water – 1.5 l.
Cooking steps:
Compote of blanched plums
Another simple plum compote for the winter. In this recipe, medium-sized plums, which are used as a whole, are treated in a soda solution before placing in jars.
Components:
- sugar – 900 g;
- medium-sized plums – 3 kg;
- water – 1.5 l.
Cooking steps:
Plum compote “Yummy” without adding water
You can make a very tasty plum compote for the winter if you make it without water. Its only drawback is that some may find it too concentrated, because the plum in the jar will contain its own juice. But this is not scary, the compote can always be diluted with water before use.
So, to prepare compote you need to take:
- granulated sugar – 500 g;
- prunes – 3 kg.
Cooking steps:
Renclod plum compote - video
Plum compote with pits
There is also an accelerated recipe for canning plum compote that does not need to be sterilized - this is plum compote without removing the pits.
For compote for 1 three-liter bottle you will need:
- water – 2.5 liters;
- sugar – 1 glass;
- plums – 500 g;
Step-by-step preparation:
Compote of plums and apples “Vitamin”
Compote made from homemade plums and apples growing in the garden will become a real vitamin cocktail, and it’s easy to prepare.
Ingredients (for one three-liter jar):
- sugar – 350 g;
- hard plums – 0.5 kg;
- water – 2 l;
- medium-sized – 1 kg.
Cooking steps:
Compote of plums and pears
To prepare a vitamin compote, you need to take fresh plums, and if you add pears to them, this will only increase the amount of vitamins in the compote. Pear has a positive effect on bladder, kidneys and liver, and also has an anti-inflammatory effect.
Preserving plum and pear compote has one caveat - before putting the pear in a jar, you need to boil it a little.
Ingredients (for 1 three-liter bottle):
- granulated sugar – 200 g;
- water – 1 l;
- plums – 400 g;
- hard pears – 1 kg;
Cooking steps:
Plum compote with red wine and spices
Components:
- water – 750 g;
- wine – 0.75 l;
- sugar – 750 g;
- ripe plums – 3 kg;
- cloves - 2 pieces;
- vanilla
- cinnamon.
Cooking steps:
A homemade plum compote for the winter will brighten up the New Year holidays and simply delight your family with its rich taste and wonderful aroma. Bon Appetit everyone!
To prepare compote from plums for the winter, select fleshy fruits with a small, easily separated pit. All types and varieties of plums can be preserved: mirabelle, hungarian, cherry plum, tkemali, etc. Small and unripe plums can be preserved whole, but large ones are better cut in half and remove the pits. If you still decide to leave the seeds, remember that storing such compotes for more than a year is not recommended. It is better to blanch fruits with thick skin, since when pouring boiling water or cooking it can burst, and in the end you will not get a beautiful compote, but a shapeless mass. Blanch plums in hot water no longer than 10 minutes, after which it is immediately immersed in cold water (ice can be added to the water). When properly processed, the skin of plums becomes covered with a fine network of cracks, through which the syrup easily penetrates into the fruit. Sometimes you can get by with simply piercing the drains. Plums need to be pricked with a thick needle from of stainless steel or with a wooden toothpick, piercing all the way down to the bone.
Plum compote is delicious on its own, but when combined with berries or other fruits, plums make delicious assorted compotes. You will find several assorted recipes in this article.
Wash compote jars thoroughly hot water with laundry soap or baking soda, rinse with clean hot water and place to sterilize over steam or in a hot oven. When removing jars from the oven, be careful and use comfortable oven mitts to avoid getting burned. Place the sterilized jars upside down on a clean towel. Plums contain quite a lot of acid, so it is better to cover compotes with varnished lids. The lids need to be boiled before rolling, and some housewives additionally wipe the lids with alcohol or vodka. You can do this: just before rolling, pour in ½ tsp. vodka or alcohol into the lid, spread over the entire inner surface and roll up immediately.
Plum compote for the winter. Wash jars for compote with laundry soap and soda and sterilize. Wash the plums, cut them in half and remove the pit. Fill the jars ⅓ full with plums, pour boiling water into them, not adding about 4 cm to the neck, and leave for 20-30 minutes. Then drain the water into a saucepan and add sugar at the rate of 100 g of sugar per 1-liter jar (or 300 g of sugar per 3-liter jar), and bring the syrup to a boil. Pour the boiled syrup into jars, topping up to the top of the neck (if there is not enough, add boiling water), and roll up. Turn it over, wrap it up.
Plum compote
Ingredients:
3 kg plums,
1.5 liters of water
750 g sugar.
Preparation:
Cut ripe, strong plums in half and remove the pits. Place the plums in clean jars and pour boiling syrup over them. Cover with lids and sterilize for 5 minutes (0.5-liter jars). Roll up, turn over and leave until completely cool.
Natural plum. The plums can be cut and pitted, or left with the pits, as desired. If the fruits are quite dense and the seeds are not removed, blanch the plums for 2 minutes in boiling water. Place the plums tightly in jars and set to sterilize (1-liter jars - 30 minutes). Roll up.
Natural plum No. 2. Blanch slightly unripe plums in boiling water for 2-3 seconds, then plunge into ice water for 1-2 minutes. Place the plums in clean, dry jars, fill with boiling water, cover with lids and set to sterilize: 0.5-liter - 10 minutes, 1-liter - 15 minutes, 3-liter - 25 minutes. Roll it up and turn it over. Natural plums can also be prepared from seedless fruit halves, but you just need to skip the blanching process.
Plum compote with sterilization
Ingredients for filling:
1 liter of water,
300-500 g sugar.
Preparation:
Sort the plums, wash, cut in half and remove the pit. Place the plums tightly in a jar, cut side down, and pour hot syrup over them. Set to sterilize: 0.5-liter - 12-15 minutes, 1-liter - 18-20 minutes, 3-liter - 25-30 minutes. Roll up.
Drowned plums
Ingredients:
500 g plums,
500 g sugar,
2 liters of water,
1 tsp plum tincture,
½ lemon
1 cinnamon stick.
Preparation:
Cut the washed plums in half and remove the pits. Place in a saucepan, add sugar, add the juice of half a lemon and plum, add cinnamon and put on fire. Bring to a boil, cover and reduce heat to low. Simmer the plums for 5 minutes, remove from heat and cool without opening the lid. Pour into sterilized jars and seal.
Plum compote without sugar. Prick small plums with a wooden toothpick, cut large ones in half and remove the pits. Place the prepared plums in jars, pour boiling water (you can use berry or fruit juice) and set to sterilize: 0.5-liter - 5 minutes, 1-liter - 8 minutes. Roll up.
Plum compote without water
Ingredients:
3 kg black plums,
500 g sugar.
Preparation:
Cut the plums in half and remove the pits. Place the plums on a baking sheet in a single layer, sprinkle with sugar and place in a hot oven for 10 minutes. Then turn off the oven and leave the plums for 1 hour, without opening the door! The plums will release juice. Transfer to sterilized jars, fill with juice and sterilize for 20 minutes.
Plum compote “daily”
350 g plums,
300-500 g sugar (or to taste).
Preparation:
Pour prepared plums with pits into a clean jar and pour boiling water over them. Cover with a lid and leave overnight. By morning, the plums should absorb the liquid and settle to the bottom. Drain the water from the jar into a saucepan, add sugar and bring to a boil. Pour boiling syrup over the plums and roll up. Turn it over, wrap it up.
Plums in their own juice. Divide the plums into unequal parts (⅔ and ⅓). Prick most of it and put it in jars. Peel the smaller part and grind in a blender or meat grinder. Squeeze out the juice, let it sit for 2-3 hours, filter and put it on the fire. Bring to a boil and pour the plums into the jars. Cover with lids and set to sterilize: 0.5-liter - 10 minutes, 1-liter - 15 minutes, 3-liter - 40 minutes. Roll it up and turn it over.
Compote of pitted plums
Ingredients for filling:
1 liter of water,
300-500 g sugar.
Preparation:
Blanch ripe plums in boiling water until the skins burst. Then plunge the plums into ice water and remove the skins. Place the plums in jars, fill with hot syrup and pasteurize at a temperature of 85ºC: 0.5-liter - 15 minutes, 1-liter - 25 minutes (or sterilize, respectively, 10-12 and 15-18 minutes).
Plum compote with spices
Ingredients for 10 liter jars:
20 clove buds,
3 cinnamon sticks,
vanillin - to taste,
sugar at the rate of 400 g per 1 liter of water.
Preparation:
Peel unripe plums. Boil 40% syrup from water, sugar and spices and dip the prepared plums into it. Boil the plums until half cooked. Place in clean jars, filter the syrup and pour over the plums. Set to sterilize: 0.5-liter - 10 minutes, 1-liter - 15 minutes. Roll up.
Compote of plums stuffed with nuts
Ingredients:
1.5 kg plums,
1-2 pcs. peaches (nectarines or apricots),
800 g sugar,
nuts - according to the number of plums (cashews, almonds, walnuts, etc.).
Preparation:
Wash the plums. Make a longitudinal cut on each plum and remove the pit, being careful not to break the plum. Wash the nuts, soak in boiling water for a few minutes and peel off the skin (if any). Place half a nut into each plum. Place plums in layers in prepared jars and place thin slices of peaches on each layer of plums. Pour boiling water over the plums and leave for 5 minutes. Then pour the water into a saucepan, add sugar, boil and pour the plums into the jars again. Immediately roll it up, turn it over, wrap it up. This compote cannot be stored for more than a year.
Assorted compote with plums
Ingredients for a 3-liter jar:
500 g plums,
2-3 apples,
1-2 peaches,
1 stack Sahara,
2.5 liters of water.
Preparation:
Wash the apples and plums, soak the peaches for 5 minutes in a solution of baking soda (½ tablespoon of soda per 1 liter of water) and then rinse well with running water. Cut plums and peaches in half and remove pits, cut apples into quarters and remove core (or use a special tool). Place the prepared fruits in sterilized jars and add sugar. Pour boiling water up to half the jar, cover with a lid and leave for 10-15 minutes, covered with a towel. Meanwhile, boil more water and fill the jars with fruit to the top. Immediately roll up, turn over and wrap.
Pear and plum compote
Ingredients:
2 kg pears,
1 kg plums,
For the syrup:
1 liter of water,
330 g sugar.
Preparation:
Cut the pears in half and place in boiling water for 3-5 minutes. Cut the plums in half and remove the pits. Place plums and pears in prepared jars and pour boiling syrup over them. Cover with lids and set to sterilize: 1-liter - 8 minutes, 2-3-liter - 15 minutes.
Compote of plums and chokeberries
Ingredients:
1 kg plums,
200 g chokeberry.
For filling:
1 liter of water,
300-500 g sugar.
Preparation:
Separate the chokeberry berries from the branches, wash well and soak in cold water for 2-3 days, changing it once a day. Place the plums and chokeberry into jars up to the shoulders and fill with hot syrup. Cover with lids and set to sterilize: 0.5-liter - 12 minutes, 1-liter - 15-18 minutes. Roll up.
Happy preparations!
Larisa Shuftaykina
Season fresh vegetables, fruits and berries, unfortunately, runs out very quickly. Therefore, you need not to be lazy, but try as much as possible to make as many preparations for the winter as possible.
In my family, only adults drink store-bought drinks; children drink homemade compotes, teas and uzvars. So our preparation of compotes for the winter lasts the whole summer. I try to roll up as many jars as possible with different flavors and combinations.
Today I bring to your attention a recipe for yellow plum compote. The compote turns out very tasty and aromatic, and it only takes 20 minutes to prepare.
Since the recipe uses plums with pits, it is recommended to store this compote for no more than a year.
So, let's begin!
To prepare compote from yellow plums for the winter, prepare the products according to the list.
Wash the plums well in cold water and place in a colander to drain all the liquid.
Cut off the tails.
Wash and sterilize the jar in a way convenient for you. Lay out the plums.
Boil water and pour the contents of the jar to the top. Cover the jar with the prepared lid and leave for 15 minutes.
Then pour the water from the jar back into the pan and boil again.
Add sugar to the steamed plums and pour boiling broth over everything.
Cover the jar with a lid and roll up immediately. Using a towel, carefully so as not to burn yourself, you need to take the hot jar and shake it from side to side. This will dissolve all the sugar in the jar.
Then turn the jar upside down, wrap it in something warm and leave until it cools completely.
A very tasty, aromatic compote of yellow plums is ready for the winter.
Delicious preparations for you!
It is necessary to cook only from the ripest and densest fruits. Select for plugging right time, put everything aside and start preparing a delicious drink for the winter. To make it easier for you to understand, we have prepared a step-by-step detailed, but at the same time, simple recipe for preparing plum compote with photos. Thanks to it, you can easily stock up on delicious preserves for the coming cold months. Also on our website you can find other recipes for delicious jams made from a wide variety of ingredients and methods for preparing other compotes.
It is best to cook plum compote at home: from homemade plums such a sweet drink with a slight sourness turns out to be simply amazingly tasty. You can prepare as much of this plum compote as you like, you can even decorate it with a ribbon and present a neat bottle for some occasion. The drink will truly be natural, very rich in taste (concentrated) and refreshing.
Let's start preparing plum compote for the winter!
Ingredients
- Plum
(1 kg) - Granulated sugar
(150 g) - Water
(3l)
Cooking steps
To prepare compote, you need to choose very dense plums of the same size. Plums should not be soft, otherwise they will simply spread. Wash the fruit thoroughly before further preparation.
We cut each plum strictly in half and carefully remove the pit from it, placing the halves in a separate deep bowl. By the way, ground seeds can be used in baking.
We choose jars for canning: it can be one three-liter jar, two one and a half liter jars or three liter jars. We thoroughly wash the selected jars in hot water and then sterilize them.
Place the plum halves into jars: You can fill the jar completely or only halfway .
Let's prepare sweet syrup for pouring. Pour the indicated amount of water into a deep pan, and add granulated sugar there. Bring the sweet liquid to a boil, and then boil the syrup for another 5 minutes. Pour the resulting sweet boiling water into the jars with halves of plums. We close the jars with the same sterilized lids, turn them upside down and leave them to cool under the blanket.
We turn the cooled compote over and send it to a cool, dry place: there our compote will remain until winter. Plum compote, closed for the winter, is ready.
Recipe for winter plum compote with pits
The taste and color of jelly is improved by lemon juice.
Nutritionist's opinion on the recipe Plum compote from plums for the winter with pits
The plum from which compote is prepared is rich in vitamins and minerals, proteins and carbohydrates, dietary fiber and organic acids. Plums are especially rich in vitamin P (rutin) - this is a natural compound that combines a group of biologically active substances called flavonoids. P-vitamin substances help lower blood pressure and also strengthen the vascular wall. Vitamin P is involved in bile formation, helps regulate the daily rate of urine output and gently stimulates the function of the adrenal cortex. It has been proven that vitamin P is retained in plums even after they are processed. Plum has a laxative and diuretic effect, so it is often recommended for kidney disease and a tendency to constipation.
Plum compote can be included in the diet of those who are on a diet. A glass of plum compote will successfully replace any dessert.
Plum compote should not be consumed by diabetics.
Calorie content of products possible in the recipe Plum compote from plums for the winter with pits
- Plum – 42 kcal/100g
- Fresh frozen plum – 52 kcal/100g
- Sugar - 398 kcal/100g
- Granulated sugar - 398 kcal/100g
- Water – 0 kcal/100g
During the fruit ripening season, in order to preserve the harvest throughout the winter, housewives begin home preparations. Among sweet preserves, in terms of the number of closed jars, only compote can compete with jam. It helps to save healthy vitamins gifts of summer, which is many times superior to colorful packages of store-bought juices. They prepare delicious drinks from various fruits and berries, whole or in slices, according to classic or original recipes. Plum, as a fruit with healing properties, is prepared in the form of compotes, juices, frozen, and dried.
How to choose and prepare plums for canning
Before canning plums, you need to select and prepare them correctly. For harvesting fruits that are a hybrid of thorns and cherry plums, take dense ones, preferably slightly unripe ones. Varieties with thin peels, overripe fruits or with black spots are not suitable for canning as a drink for the winter. Making jam from them or freezing them for filling is ideal. A tasty drink is made from whole plums of the “Hungarian” variety, but they must first be blanched or pierced with a needle without removing the seeds.
How to prepare plum compote for harvesting for the winter
In winter, the body will need many vitamins and minerals. Plum, rich in useful substances, is quite suitable for supporting the immune system, so compote for preparation is a relevant product. A drink is prepared based on water and sugar. By observing the proportions, you can make aromatic plum compote of varying sweetness: from rich sweet to sour taste. Cover the plum for future use either alone or with the addition of cherry plum, orange, lemon, apples and other fruits.
With bones
The simplest recipe for making plum compote assumes that you don’t even need to remove the seeds from the fruit. This helps speed up the canning process, which in some cases (if the harvest is large) becomes a life-saving option. To make the drink rich, the fruits are pricked before preservation, but this is not necessary, especially if you will be sealing light, sugary varieties. For a drink made from plums with pits (per 3-liter jar), take:
- 400-600 g of fruit;
- 150 g sugar;
- water (the volume of the jar to the brim).
Step by step recipe:
- Pour fruit into clean glass jars, previously sterilized with boiling water.
- Boil sugar syrup and pour it over the fruit.
- Home-canned food is sterilized for about half an hour, covering it with lids and maintaining the level “up to the shoulders.”
- Then the jars are rolled up with tight lids, turned over, and allowed to cool before storing.
Delicious compote of yellow plums and apples
On the eve of autumn, it is a favorable time to pickle vegetables and cook compotes from berries and fruits. Many housewives have prepared apricots for future use, and now it is the turn of plums, apples, grapes, and peaches. Drinking compotes from berries and fruits in winter is very beneficial for the immune system. Drinks are made both individually from each type and assorted. When using a tandem of yellow plums with ranetka apples, homemade fruit drink acquires a delicate sweet and sour taste.
Ingredients for making homemade drink:
- 15 pcs. drain;
- 6-7 pcs. apples;
- 200 g sugar;
- 1.2-1.3 liters of water.
Preparation:
- Wash the fruits, cut the apples into four parts, removing the core, and divide the plums in half, removing the pit.
- Fill the jar with the prepared fruits and add hot boiled water. Let it sit for a quarter of an hour.
- Drain the water from the jar, boil again, adding sugar and boiling the syrup until it is completely dissolved.
- Fill the jar with the prepared syrup, roll it up with a tight lid, and turn it over. We remove the homemade preparation for storage when it has completely cooled down.
Concentrated assorted compote with plums, peaches and apples
The most healthy and tasty homemade compote is made from assorted fruits. It accounts for the majority of the can's volume. The concentrated drink is very aromatic, and short heat treatment helps preserve vitamins and minerals. Eating such natural preserves with high nutritional value helps improve your health while winter is outside.
For a 3-liter jar you need to take the following ingredients:
- 400 g plums;
- 300 g peaches;
- 600 g apples;
- 200-250 g sugar;
- 1 liter of water.
Step-by-step cooking recipe:
- Wash the fruits thoroughly, remove the core from the apples, cut into quarters. Cut plums and peaches into halves, remove pits.
- Place fruits prepared for canning in a jar to the top.
- Separately prepare sugar syrup, which must be brought to a boil to pour over the fruits.
- It is necessary to sterilize the workpiece for at least 15 minutes, the level of boiling water should reach the “shoulders” of the glass jar.
- Roll up the finished compote with a tight lid, turn it over, leaving to cool completely.
Recipe for whole plums and apricots without sterilization
Preparing homemade compotes from various fruits for the winter completely justifies the time spent on preparation. The naturalness of such a product is beyond doubt, and along with its benefits, it guarantees excellent taste. Medicinal properties plums are useful for people suffering from constipation, as this fruit has a laxative effect. Preservation without sterilization contributes to maximum preservation of valuable substances, and such plum compote is prepared faster.
Required ingredients:
- 12-14 pcs. plum (small variety);
- 10-12 pcs. apricot;
- 300 g sugar;
- 1.3 liters of water.
Recipe:
- Wash the fruits without removing the seeds and place them in a glass jar.
- Boil water, pour it into prepared containers with fruit, let stand for 10-15 minutes.
- Pour into a saucepan, add sugar and boil.
- Pour sugar syrup over the fruits, roll up the lid tightly, and leave the compote until it cools completely.
Cherry compote and pitted plums in a slow cooker
In a household, a slow cooker always has a job in the kitchen. This device has no equal when you need to get a rich, rich-tasting compote. If you have dried fruits, prunes, mint, frozen berries, fresh fruits - everything from which drinks are made, then the multicooker will preserve their taste, color, and beneficial properties. This type of household appliance is also used for home preservation. To stock up on healthy compote for the long winter months, you need to take:
- 500 g plums;
- 500 g cherries;
- 200 g granulated sugar;
- 1 liter of water.
Step-by-step preparation:
- The fruits are washed, doused with boiling water, and rinsed with cold water.
- The fruits prepared for preservation are placed in a sterilized glass jar.
- The multicooker is turned on at a temperature of 160 degrees, bringing the water in the bowl to a boil. Then add granulated sugar, leaving to boil for about 5 minutes.
- Fill the jar with the prepared syrup so that it slightly overflows the top.
- To prepare for the winter, place the container with plum compote in a multicooker, fill the bowl clean water, boiling lasts 10 minutes.
- Next, all that remains is to roll up the lid and let the preservation cool completely.
Fragrant pear and plum compote without sugar
A dietary version of a homemade drink without sugar will appeal to true connoisseurs of natural preserves. The fruits are cooked in their own juice. So that homemade preparation pleases you with its beneficial properties for a long time, and it was enough for all the winter months, they use a preservative - citric acid or fresh lemon. The advantage of homemade compotes without sugar is that they are easy to prepare and require a minimum of time. If you like to drink flavored drinks, use Redmond pears.
Ingredients:
- 12-15 pcs. drain;
- 3-5 pcs. pears;
- 1 teaspoon of citric acid;
- 1.2 liters of water.
Preparation:
- Wash the fruits thoroughly, chop the plums, cut the pears, removing the core.
- Place everything in a jar, pour boiled hot water with citric acid previously dissolved in it.
- Sterilize the jars for 15 minutes, roll up, and leave until completely cool before storing.
Video
During the season of preparing fruit for the winter, do you always have proven recipes on hand? Then it's time to try original preservation methods. No store-bought juice made in accordance with GOST can compare with homemade preparations for the winter, and compotes, healthy in all respects, are no less tasty, aromatic, and attractive than the famous “Globus”. Plum juice based on sugar syrup or in its own juice, reasonable caloric content - these are just some of the benefits that you will learn about from this video:
