Plum compote for the winter

Plum compote is a wonderful and simple preparation for the winter. Since plums begin to ferment quite quickly, it is better not to store them, but to harvest them immediately. Among the ten proposed recipes, you can easily find the one that suits you.

Plum compote without sterilization for a 3-liter jar

Any compote can be prepared without subsequent sterilization. The cooking method described in the recipe will certainly help you preserve the compote throughout the winter. The recipe ingredients are for one 3-liter jar, for your convenience.

Cooking time – 30 minutes

Cooking time – 10 minutes

Number of servings – 3 liters

1. 
   How to prepare plum compote for a 3-liter jar for the winter? First, sort through the fruits, removing all bruised and rotten plums. Rinse them thoroughly, being careful not to damage them. After this, put the plums in a sterile jar and pour boiling water over them, cover with a lid. The berries in the jar should be infused.
2. 
   After about twenty minutes, you need to drain the infusion from the jar back into the pan and add granulated sugar there. Bring the syrup in the pan to a boil and make sure that all the sugar is completely dissolved in it.
3. 
   After this, pour syrup into the jar of plums right up to the neck and immediately roll up the jar with a sterile lid.
4. 
   Cool the jars of plum compote prepared according to this recipe upside down and wrap them in a warm blanket until they cool completely. The compote will cool completely in about a day, after which you need to store the workpiece in a cool, dark place.

Compote of plums for the winter with pits

Plum compote with whole plums that have a pit is very rich. You just need to select strong, good plums for compote and rinse thoroughly. The recipe shows the proportion for a three-liter jar, but you can adjust the ratio of ingredients to a container that is convenient for you.

Cooking time – 30 minutes

Cooking time – 10 minutes

Number of servings – 3 liters

Ingredients:

• Plum – 1 kg.
• Granulated sugar – 300 gr.
• Purified water – 2 l.

Cooking process:

1. Set the water for seaming to boil in advance, and at this time place the treated plums in a sterile jar. They will take up about half of one jar.

2. Fill the jar with plums to the very top with boiling water, do this carefully so that the jar does not crack. Cover the jar of compote with a sterile lid and leave for fifteen or twenty minutes.

3. Pour the infusion from the jar of plums back into the pan, add sugar and cook the syrup. It should boil and the sugar should completely dissolve in the water.

4. Next, you need to fill the plums in the jar with the resulting syrup and immediately roll it up using a machine.Don't forget to take a sterile lid for your compote.

5. Turn the jar of compote upside down until the product has cooled completely, then remove the compote from the drains into the cellar or pantry for long-term storage.

Yellow plum compote in jars

Yellow plum compote is usually a little sweeter. In fact, the difference in plum color is not significant. If you have yellow plums, prepare a fragrant compote from them, which is in no way inferior in taste to blue plum compote.

Cooking time – 30 minutes

Cooking time – 10 minutes

Number of servings – 6 liters

Ingredients:

• Yellow plums – 1 kg.
• Granulated sugar – 0.6 kg.
• Purified water – 5 l.

Cooking process:

1. First, sterilize the jars in which you will roll the compote. The easiest way to do this is the old way - over a steam bath.

2. Be sure to sort through the fruits, remembering to remove the stems. After this, rinse the plums thoroughly in running water.

3. Divide all the plums in half and put the same amount of plums into each jar. They will take up about a third of one jar.

4. In a large saucepan, bring five liters of water to a boil, at the rate of 2.5 liters per jar. When the water in the pan begins to boil, add all the sugar and wait until it dissolves. Cook the compote syrup for about five minutes.

5. Next, carefully pour the syrup into the jars of plums so that it reaches the very neck of the jars. Roll up the jars with sterile lids and turn them upside down. Wrap the jars in a blanket or blanket until the workpiece has cooled completely, then store it in a dark place.

A simple and tasty compote of plums and apples for the winter

Compound compotes, which contain more than one main ingredient, acquire additional aroma and taste. The combination of apples and plums has been tested by many housewives and has never failed. This preparation is perfectly stored for more than a year, so in a good season you can safely prepare a large number of cans.

Cooking time – 40 minutes

Cooking time – 20 minutes

Number of servings – 3 liters

Ingredients:

• Apple – 250 gr.
• Plum – 450 gr.
• Granulated sugar – 300 gr.
• Water – 2.5 l.

Cooking process:

1. First, prepare the fruit. You need to sort through the apples and plums, and then wash them in running water or in a large basin, changing the water.

2. Divide the plums into halves, remove all the seeds, and peel the apples from the cores and stems.

3. Place fruits cut in half into a sterile jar and pour boiling water over them. Cover the jar with a lid and leave to steep for fifteen minutes.

4. After the allotted time, you need to carefully pour the infusion into a suitable pan.

5. Pour sugar into a saucepan with liquid and turn on the heat. When the syrup boils and the sugar is completely dissolved in it, you can begin the last stage of preparation.

6. Carefully pour the syrup from the pan into the jar of fruit, then immediately roll up the jar with a sterile lid. Cool the workpiece in the “fur coat” by turning the jar upside down. Then store the workpiece in a dark place.

Step-by-step recipe for plum and pear compote

An appetizing plum and pear compote is easy to prepare for the winter. The combination of these fruits gives the preparation a sweet, fresh taste with a slight sourness. The recipe contains ingredients for a standard three-liter jar, making ingredient calculations easier.

Cooking time – 30 minutes

Cooking time – 30 minutes

Number of servings – 3 liters

Ingredients:

• Pears – 250 gr.
• Plums – 400 gr.
• Granulated sugar – 1 tbsp.

Cooking process:

1. Sort the pears and wash them thoroughly. Then remove the stems from the fruits and cut the fruits into arbitrary slices. Don't forget to remove the seed pod.

2. The plums also need to be sorted and washed. After this, each fruit must be divided in half and the seeds removed.

3. Place a pan of water on the stove, about two and a half liters. At this time, sterilize a three-liter jar and place the fruit in it. When the water boils in the pan, add granulated sugar and cook the syrup - this will take about three minutes.

4. Pour the finished syrup into the jar with pears and plums right up to the neck, then immediately roll up the compote in the jar with a sterile lid and turn it upside down. After this, the jar needs to be thoroughly wrapped in a blanket and allowed to cool completely in this position.

Compote of plums and peaches in jars for the winter

Assorted compotes are always very popular due to the variety of taste. Every year, depending on the variety, ripeness and quantity of certain fruits, you will end up with a slightly different preparation. Pay attention to the combination of peach and plum; the compote from these fruits will be very tender and aromatic.

Cooking time – 30 minutes

Cooking time – 30 minutes

Number of servings – 3 liters

Ingredients:

• Peach – 250 gr.
• Plum – 400 gr.
• Granulated sugar – 1 tbsp.
• Purified water – 2.5 l.

Cooking process:

1. Sort and wash the fruits well. Remove the stalks, remove damaged or rotten fruits. Divide the peaches and plums in half, removing the pits from each fruit.

2. After this, place a pan of water on the stove and bring it to a boil.

3.Add granulated sugar to boiling water in a saucepan, then prepare the syrup. It should boil and cook for a few minutes.

4. Pour the sugar syrup into a sterile jar where you placed the prepared fruit. Pour the syrup right up to the neck, slowly, so that the jar does not crack. Then seal the jar of compote using a sterile lid and a seaming machine. The workpiece should cool upside down in a “fur coat” of plaid or blanket for at least a day.

Recipe for plum and apricot compote

A fragrant compote of plums and apricots is easy to preserve for the winter. Thanks to the natural acid in plums, this compote can be preserved well and remains intact until the next season. Be sure to try making this delicious drink using the recipe below.

Cooking time – 30 minutes

Cooking time – 30 minutes

Number of servings – 1 liter

Ingredients:

• Plum – 150 gr.
• Apricot – 150 gr.
• Granulated sugar – 1/3 tbsp.
• Purified water – 0.7 l.

Cooking process:

1. Collect fresh plums and apricots and discard any damaged fruit. For compote you need to take good fruits, in which there is not a hint of spoilage.

2. After you have washed the plums and apricots in running water, divide all the fruits in half and remove the seeds. Discard the seeds and place the fruit itself in a sterile liter jar.

3. Place a pan of water on the stove and add sugar to the water. When the liquid boils, boil it for several minutes until the granulated sugar is completely dissolved in the water.

4. Next, you need to carefully pour the resulting syrup into a jar of fruit and roll up the jar. If you are worried about the safety of the compote, before sealing, you can sterilize your preparation in a pan of water for about fifteen minutes, and after that roll up the jar.

Compote of plums with citric acid for the winter

Fragrant plum compote can be easily preserved without sterilization if you add citric acid to it. The acid will help to better preserve the workpiece and save time that you would spend on subsequent sterilization of the compote.

Cooking time – 40 minutes

Cooking time – 20 minutes

Number of servings – 1 liter

Ingredients:

• Plums – 0.3 kg.
• Citric acid - pinch
• Granulated sugar – 2-3 tbsp. l.
• Purified water – 0.7 l.

Cooking process:

1. Sort and rinse the plums, after removing all soft and questionable-looking fruits.

2. Thoroughly sterilize the jar for your compote, first wash it with soda or mustard powder. Place whole plums tightly in a jar; you can remove the seeds first if you want.

3. Boil water in a kettle or saucepan and pour it into a jar of fruit. Pour water up to the very neck of the jar and cover with a lid. You can additionally wrap the jar with a towel, then leave the container for literally fifteen minutes.

4. Pour the water from the jar into the pan and bring to a boil again. Repeat the compote tincture process.

5. Drain the water again and boil. Add granulated sugar and citric acid, boil the syrup. When it boils, carefully pour the syrup into the jar right up to the neck.

6. The finished product must be immediately screwed on with a sterile lid or rolled up, and then allowed to cool for 24 hours in an upside-down position. After this, the compote should be stored in a cool, dark place.

Delicious compote made from wild plums

Wild plum compote is quite unusual, with a special aroma and taste. Wild plum itself is a very sour berry, so you shouldn’t skimp on sugar for the compote.This preparation will keep well all winter and even longer if you prepare the compote correctly.

Cooking time – 40 minutes

Cooking time – 20 minutes

Number of servings – 1 liter

Ingredients:

• Plums – 300 gr.
• Sugar – 1/2 tbsp.
• Purified water – 0.7 l.

Cooking process:

1. Sort the plums and wash them in running water, and then remove the seeds from each fruit, dividing the plums in half.

2. Sterilize the sealing jars using steam or in the oven, and before that, thoroughly rinse the containers with soda powder or mustard.

3. Place purified water in a saucepan and bring it to a boil. Then add granulated sugar and prepare syrup for compote. Place the berries in sealing jars and pour syrup into them up to the neck.

4. After this, cover the jars with compote with lids and sterilize the workpiece in a pan of water for fifteen minutes from the moment the water boils. Immediately roll up the jars and cool upside down, then store in a dark place out of direct sunlight.

Dietary plum compote without added sugar

If everyone in your family has a different idea about the amount of sugar in compote, then you can make compote without sugar. This concentrate can then be used for various purposes, diluted or added sugar directly into the mug. Try it!

Cooking time – 40 minutes

Cooking time – 20 minutes

Number of servings – 2 liters

Ingredients:

• Plums – 500 gr.
• Purified water – 1.5 l.

Cooking process:

1. Sort the plums, wash them and prick them with a skewer so that they do not burst while preparing the compote.

2. Sterilize liter jars using boiling water, steam or in the oven.

3. Then distribute an equal amount of plums into the jars, distributing them loosely inside the jars.

4.Pour boiling water into each jar right up to the neck and cover the jars with lids without rolling them up. Leave the plums to steep for a while to get a colored infusion.

5. Drain the water from the drain into the pan and bring it back to a boil.

6. When the water in the pan boils. Pour the boiling liquid back into the jars of plums. After this, immediately tighten the jars with sterile lids and turn them upside down. Cover the workpiece with a blanket or towel to make cooling slower, and leave the jars like that for a day. After this, you can put the compote away for storage in the cellar or pantry.