How to cook plum compote: 7 recipes

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.

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General recommendations for preparing 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.

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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 the taste of plum compote, various seasonings (cinnamon, cloves, vanilla), as well as other fruits, are added to it during preservation. 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:

1. Wash the fruits, divide them into two halves, remove the seeds.

2. Pre-prepare the jars for compote - sterilize them, and boil the lids.

3. Place plums in jars.
4. Prepare sugar syrup.

5. Fill jars of plums with syrup and place in a saucepan.
6. Sterilize for 25 minutes.

7. Roll up and leave to cool.

Plum compote with fruits for the winter

Compote of plums for the winter with apples

Apples and plums are one of the most successful and common combinations. To prepare it you need:

1. plums – 20 pcs.;
2. apples – 4 pcs.;
3. clean water – 2.5 l;
4. sugar – 300 g.

Wash the fruit well and wipe dry. Then we start cutting – apples into 4 parts, plums – into two. The seeds, core and stalks are not useful. Place everything in a 1 liter jar and fill it with cold, clean water. After this, pour the water into a saucepan, prepare sugar syrup, which we pour into a jar and leave for 10 minutes.

After the syrup has been in the jar for the required time, it is poured again, boiled for a minute, and the boiling water is poured over the fruit in the jar. Only after this can you roll it up, turn it over, wrap it up and wait until it cools down.

Compote of plums and pears for the winter

Compote made from fresh pears and plums is very healthy. You can choose either blue or yellow plums, just don’t forget to remove the pits, as the recipe calls for. Ingredients:

1. plums – 0.5 kg;
2. pears – 0.5 kg;
3. clean water – 2 l;
4. sugar to taste.

The peculiarity of compote is that the proportions do not need to be observed. The more fruit, the richer the taste. At the same time, pears can outnumber plums and vice versa.

Pears and plums need to be cut so that the pieces are not very large. Place them in a saucepan, cover with water and boil. 5 minutes on low heat will be enough, sweeten. Before pouring into a sterilized jar, place a little vanilla in it.

Compote of plums and peaches for the winter

Peach compote always turns out special. You can add any fruit you like to it, this will give it a new shade of taste. Let's try to cook it with plums without sterilization. We will need:

1. yellow plum – 10 pcs.;
2. peaches – 3 pcs.;
3. sugar – 1 tbsp;
4. water for a 3 liter jar.

The jars need to be washed well and that will be enough. This way you can save time. Plums and peaches do not need to be pitted, but rinsed thoroughly.

We put everything in jars, fill it with sugar, pour boiling water over it, and roll it up. We turn the container over, insulate it, and wait for it to cool.

Compote of plums and apricots for the winter

Compote can be prepared without sterilization, as in the previous recipe. For a liter jar you need:

1. plums - a handful;
2. apricots – 5 pcs.;
3. sugar – ½ tbsp.

Apricots and plums should not be overripe. The compote will be very concentrated, so it can be diluted with clean drinking water.

We don’t remove the seeds; we fill everything with sugar syrup.
To prepare it, boil water and dissolve sugar in it. The first time, plums and apricots should be steeped in syrup for 15 minutes. Then we drain it, boil it again, pour it into a jar, and roll it up. Plum compote: a fragrant drink for the whole family can be prepared in jars in different ways for the winter, if you know the technology

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:

1. Wash the fruits and remove the stems.
2. Blanch the plums until the skins soften.

3. Rinse the blanched plums in cold water and transfer to jars.

4. Prepare sugar syrup.
5. Pour syrup into jars and sterilize for 15 minutes.
6. Roll up, cover the jars and leave to cool.

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:

1. Divide the prunes into halves and remove the stones.
2. Place the fruit in a single layer on a baking sheet, cut side up.
3. Sprinkle sugar on top and place in preheated oven.

4. Heat the fruit in the oven for 10 minutes, and leave for 1 hour in a closed oven to release the juice.
5. After an hour, put the plums in jars and cover the top with the juice that has been released.
6. Sterilize for 20 minutes. Roll up.

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Renclod plum compote - video

Assorted compote with plums, oranges and apples without sugar

What you need (for 3 l):

• apples – 0.3 kg;
• pears – 0.3 kg;
• plums – 0.3 kg;
• orange – 0.5 pcs.;
• lemon – 0.5 pcs.;
• citric acid – 5 g.

How to cook:

1. Pour boiling water over orange and lemon and cut into round slices.
2. Divide the plums into halves, removing the pits.
3. Peel and seed apples and pears and cut into slices.
4. Place apples and pears at the bottom of the prepared jar, plums on them, and lemons and oranges on top.
5. Pour boiling water over the fruit and wait 20 minutes.
6. Pour the liquid from the jar into the pan. Bring it to a boil, mix with citric acid and return to the jar.
7. Roll up the container with compote. Subject to passive sterilization.

Store this healthy drink in a cool place, at temperatures up to 18 degrees, because it is made without added sugar. If storage conditions are observed, this useful product will not deteriorate for at least a year.

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:

1. Wash the plums (can be ripe, but sour) well and put them in a bottle. If desired, they can be blanched, but if appearance is not as important as taste, they can be blanched immediately.

2. Pour boiling water over the fruit and let stand for 25 minutes, covered with a lid.

3. After the specified time, drain the water.
4. Prepare syrup from it with added sugar.
5. Fill the jars with syrup.
6. Roll up.

Plum compote with berries for the winter

Compote of plums and raspberries for the winter

In order to prepare compote in a 3-liter jar, you need enough raspberries and plums in any ratio to fill it ½ or a little less. Next, pour boiling water over the washed, seedless berries and leave for 20 minutes.

Pour the water that has filled with juice into a saucepan, boil it, and prepare sugar syrup. You need about 1 cup of sugar per jar.

Pour sugar syrup over the berries and roll up the lids.

Compote of plums and grapes for the winter

Plums and grapes ripen at about the same time, so they are easy to choose for compote. To prepare it you need:

1. plums – 200 g;
2. grapes - 1 bunch;
3. sugar – ½ tbsp.;
4. water – 1.3 l.

Sort the grapes and tear off all the branches. Cut the plums and remove the pit. You can cut them in half.

The more fruit you put in the compote, the richer the taste you will get. On average, they should fit in half a jar. Pour boiling water over them for 10 minutes. Then pour the water into a saucepan and make sugar syrup. Fill the jar with the resulting syrup and roll it up.

Don’t forget to turn the jars upside down and insulate them so that the compote cools gradually. Currently, preservation options without sterilization are acceptable, which saves the housewife’s time and effort. In any case, you will get a delicious fortified drink that will be pleasant to drink in winter. Such compotes are stored in dark, cool places or in the refrigerator.

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 apples – 1 kg.

Cooking steps:

1. Sterilize bottles.
2. Remove the pits from the plums and cut the apples into pieces, without cutting off the skin.

3. Fill the jar to half its height.

4. Pour boiling water into the jar, close the lid on top and let stand for 20 minutes.

5. Drain the water and prepare a syrup based on it.

6. Pour syrup over the fruit a second time, roll it up and wrap it.

Plum compote with currants and apples

• apples - 2 pcs.
• sugar - 300 gr.
• currants - 100 gr.
• water - 2.5 l.

1. Get rid of damaged copies and anything unnecessary. Wash the raw materials and wait until completely dry. Chop the apples into slices and remove the core. Remove the pits from the plums. Place the prepared fruits and berries in sterile containers.
2. Prepare syrup using classical technology and pour it into jars filled with fruit. Cover the containers with lids. Sterilize containers for 10 minutes at 100 degrees. Roll up the compote and wrap it with a warm cloth.

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 the 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:

1. Peel the plums.
2. Prepare syrup.

3. Cut the pears in half, remove the core and boil in sugar syrup for five minutes.

4. Place the fruit in a glass container.

5. Pour in syrup (hot).
6. Sterilize for 15 minutes.

Classic plum compote

• plums - 950 gr.
• water - 1 l.
• sugar syrup - 300 ml.

1. To prepare sugar syrup, place a pan of water on the stove and wait until it boils. Add granulated sugar. Stir the mixture until the crystals are completely dissolved. Set the fire to minimum power. Simmer the liquid for half an hour. Cool and strain.
2. Next, wash the berries thoroughly with running water and remove all excess. Prick each fruit with a fork. Boil 1 liter. water and add plums to it. The fruits should soften. Remove the berries and cool. Cut the plums into two parts, get rid of the shell and seeds.
3. Add sugar syrup to the plum broth. Also add prepared fruits to the liquid. Place the ingredients on the fire and wait until they boil. Cool the composition. To prepare compote for the winter, it must be poured into sterile containers. Pour 2 grams into each jar. lemons. Roll up the container.

how to make plum juice at home

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:

1. Divide the plums in half, remove the pits.
2. Place in jars (sterilized).
3. Prepare syrup. Lastly, add wine and spices (to taste) to the syrup.

4. Pour sugar-wine syrup (hot) over the fruits in jars.
5. Sterilize for 10 minutes.
6. Roll up, turn over, wrap.

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!