Our vegetable gardens and orchards are full by autumn and give us a lot delicious vegetables and fruits. Even if you don’t grow anything yourself, the shelves of stores and markets are full of variety. Now is the time to harvest plums. There were a lot of them at my dacha, so I had already prepared and collected a lot delicious recipes. Today we will prepare plum compote for the winter: cook it and put it in jars.

There are so many recipes that it’s quite difficult to choose. In order not to get lost and choose the one that suits your liking, study all the recipes.

Compote can be made from plums alone, or you can mix them with other fruits and berries. The taste will change, but only for the better.

The easiest way to prepare small country plums with a very rich harvest, or even those bought in a store, but with the desire to make larger preparations - for example, for the whole winter or for a large family - is to cook compote from plums with pits. Removing the stone from each small cream is quite a labor-intensive task and not everyone can do it or have the free time. Therefore, you don't have to do this. Cook the compote with the seeds, then removing them from the finished fruits will not be difficult. Or you can drink compote without the plums themselves, by taking them out. It's up to your taste. The most important thing is that according to this recipe, plum compote is prepared very quickly and simply.

You will need:

• plums - 450-650 g;
• filtered water - 3 l;
• granulated sugar - 150-300 g.

The last component is added based on taste preferences. For those with a sweet tooth, it is recommended to use a larger quantity.

Preparation:

1. The plum needs to be sorted and spoiled and rotten fruits removed. Using a toothpick or a simple needle, make several punctures in each. This is necessary to obtain a rich taste and aroma.

Advice! If you need to prepare a light drink, then you should not pierce the fruit.

2. Pour the prepared plums into a clean, pre-sterilized jar. Cover up.

3. Let's start preparing the sweet syrup. To do this, pour the specified amount of water into a separate pan, add granulated sugar and stir. From the moment of boiling, reduce the heating temperature and continue cooking for 2-4 minutes.

4. Fill a jar with the prepared syrup and seal it tightly. Turn it upside down and wrap it in a warm blanket.

In a few months, in winter, a bright and tasty plum compote will await you and remind you of summer.

How to prepare compote from plums and apples for the winter

To prepare a vitamin drink in a 3-liter jar, you need to prepare the following components:

• medium-sized apples - 300-450 g;
• plums - 300 g;
• clean water - 3 l;
• granulated sugar - 300 g.

Preparation:

1. Pour the specified amount of water into a saucepan and place on the stove. While the water is boiling, we begin to prepare the fruit. Wash the plums and apple fruits, remove the stem.

Advice! If purchased apples are used rather than garden apples, then they need to be cut into slices.

2. Be sure to remove the seed box.

3. Place the prepared fruits in sterilized glass jars.

4. Pour granulated sugar into boiling water. Cook for 5 minutes, stirring regularly, until sugar syrup forms.

5. Fill the jar with hot syrup, cover and sterilize. The additional heating time depends on the volume of the container: 1 liter - 20-25 minutes, 2 or 3 liters - 30-35 minutes.

6. Carefully remove the cans, roll them up, and turn them over. Leave upside down and under a thick towel until completely cool.

Plum compote for the winter without sterilization

This recipe for preparing a vitamin drink for the winter involves using 2 times the fruit product. The canning method is perfect for jars with a capacity of 1 liter or up to 3. By pouring boiling water over the plum twice, it has time to warm up well. We suggest you consider step by step instructions for preparing compote for 3 liter jars.

Plum has many beneficial properties for the human body. The main thing is to improve the functioning of the digestive tract, preventing the formation of constipation. The natural composition and combination of plums and apricots makes the drink more tasty, aromatic and interesting. The compote is prepared without sterilization, which allows you to preserve maximum amount useful substances.

You will need:

• small plum - 350-400 g;
• apricots - 400 g;
• granulated sugar - 0.3 kg;
• clean water - 1.5 l.

Preparation:

1. Sort the purchased fruits, remove spoiled and damaged specimens. Remove the stalk, if any. Place in a sterile jar and cover.

2. Boil water in a clean saucepan and fill a glass container with fruit. Let stand for a quarter of an hour.

3. Strain back, add granulated sugar and bring to a boil again. Don't forget to stir so that the sugar dissolves faster.

4. Fill the jars with sweet and hot syrup and roll up. Cool by first turning the lid down and wrapping it in a warm blanket.

Bon appetit!

Making a simple compote from plums and pears

For many gardeners and gardeners, this recipe will be relevant. For example, a plum with small fruits and an old pear bear fruit well. The pears there are also small, and not very sweet, although aromatic. Instead of eating them just like that, it is best to roll them together in compote for the winter. And the harvest will not be lost, and when preserved they become much tastier. And in winter it’s so nice and healthy to drink a delicious compote.

To prepare you need to prepare:

• pears – 2 kg;
• plum – 2 kg;
• granulated sugar – 700 g;
• citric acid – 0.5 tsp.

Preparation:

2. Pour 3 liters of filtered, clean liquid into a suitable container, add citric acid. Stir, add the pear and let stand for 5-8 minutes. Strain.

3. Rinse the plums, divide into 2 parts and carefully remove the pit. Combine plums and pears in a separate container.

4. Pour 3 liters of filtered water into a clean saucepan. Place on the stove. From the moment of boiling, add granulated sugar in portions and stir. Add fruit to sweet syrup, cook until fruit is ready.

5. Using a slotted spoon, pack the plums and pears into sterile jars so that they occupy 1/3 of the volume of the glass container. Fill the container with fruit syrup. Roll up, cool and store in the cellar.

Compote of small plums with pits and red currants

Plums are the most healthy fruit, in which there is an internal bone. They contain a large number of organic compounds, micro and macroelements, vitamins. The seeds contain 40% fatty oils. Plums improve appetite and have a slight laxative and diuretic effect. It is for this reason that every home should have a delicious, aromatic compote with plums. We will cook it with bones. The canning process will not take much time.

You will need:

• fresh plums – 0.6 kg;
• red currant – 300 g;
• granulated sugar – 600 g;
• pure liquid – 3-4.5 l.

Preparation:

1. Sort red currants, remove excess debris and rotten fruits. Rinse and dry. Do similar actions with plums.

2. Fill 3-liter jars 1/3 of the volume and cover with sterile lids.

3. Pour the specified amount of water into a suitable pan and boil. Fill the prepared jars with the contents, cover and leave in this form for 10-20 minutes.

4. Drain back, add granulated sugar. Place on the stove and cook with regular stirring until the sugar grains dissolve.

5. Fill the jars and roll them up. Turn the lid down and wrap it in a warm blanket. Leave as is until completely cooled.

Sugar-free plum compote - how to prepare for the winter

Not everyone can consume granulated sugar. In order to maintain the required level of vitamins and other beneficial compounds in your body, nutritionists have developed recipes without adding a sweet product. Let's look at the details step by step recipe.

You will need:

• plum – 1.4 kg;
• boiling water – 1-1.5 l.

Preparation:

1. The specified amount of ingredients makes 2 liter jars. The drain needs to be sorted out, damaged and rotten ones removed. Rinse and remove the stem, if any.

2. B hot water Blanch the fruit for 3-7 seconds. This is required so that the skin of the plum does not crack during sterilization.

3. Transfer to sterile containers. Cover with lids. Let it sterilize for 10-15 minutes. Carefully remove and roll up the lids.

The most delicious yellow plum compote

There is such an interesting variety of plums yellow color. Very tasty and beautiful, the fruits are medium-sized and juicy. If you want to make compote for the winter, then this variety is perfect for this. It is prepared in almost the same way as classic blue plum compote. But I'm sure you'll like it. If you don't have yellow plums, try buying one at the market or store and making a compote for comparison.

Inexperienced housewives have a question: how to properly sterilize the finished product? So, everything is easy and simple here. The main thing is to follow safety precautions. Place a clean rag on the bottom of a large, capacious saucepan. Place the jar with the contents on it, after covering it with a lid.

Pour cold water into the pan until it reaches the shoulders of the jar. Place on the stove. From the moment the liquid boils in the pan, note the specified time. If there are a lot of jars of compote, then with each new sterilization it is necessary to pour cold water into the pan again. Otherwise, the temperature change will cause the jar to burst.

Not many people know that plums can be preserved pickled and served with meat. And the famous Georgian tkemali sauce, the classic recipe of which we will definitely share, is also made from these amazing and such diverse fruits. Plum liqueur and wine are very easy to make at home. Shall we get started?

Dessert pickled plum with cinnamon

Pickled plums with cinnamon are good as an independent dish, as well as an excellent addition to desserts, a filling for baked goods and a component for salads. In any case, there will always be a use for it. For two liter jars, in addition to plums, you will need:

• vinegar - 80 ml;
• cloves – 10 pcs;
• allspice – 10 pcs;
• cinnamon stick;
• sugar – 150 g;
• water.

Pickled plum

The plums are thoroughly washed and the tails are removed. To prevent the skin of the fruit from cracking during the cooking process, blanch the plums in hot water (not boiling water) for a couple of minutes and cool under running cold water. Spices are placed at the bottom of the container, and plums are placed tightly on top.

Now let's prepare the marinade. To accurately calculate the amount of liquid, pour water into jars filled with fruits and pour into a saucepan. Bring to a boil, add sugar and vinegar. After a couple of minutes, marinade. Pour it into jars with fruits and sterilize: a half-liter jar for 15 minutes, a liter jar for 20 minutes, and a bottle for half an hour. Seal and place the lid down until completely cooled.

Advice. Durum plums or slightly unripe fruits are well suited for pickling.

Yellow plum jam

This jam takes longer to prepare than usual, but its taste and stunning appearance are worth the time and hassle of preparation. For 2 kilograms of yellow fruits you will need 3 kg of sugar and 4 glasses of water.

In order for the fruits to remain intact, you need to take plums that have not yet reached technical ripeness. They are washed well and pierced with a needle in several places. The plums are placed in an enamel basin and poured with hot sugar syrup. After a day, the syrup is decanted, boiled and the plums are covered with it again. On the third day, the jam is boiled until full readiness. Seal and place under a blanket with the lid down until completely cooled. With this method, the fruits will remain intact, and the syrup will be transparent and very tasty.

Fragrant compote for winter from whole plums

If your family prefers not only compote, but also whole plums from it, and only the seeds go to waste, then this recipe is just what you need. The compote can be made with or without sugar. For a sweet drink, add about 2 cups of sugar to the bottle. In general, a kilogram of plums yields about 5 liters of compote. So, all we need is water, plums and sugar. The preparation scheme is as follows.

The compote can be closed with or without a pit

1. Plums need to be thoroughly washed, stems and spoiled specimens removed.
2. We sterilize the jars and fill about half the container with plums.
3. Fill the jars with boiling water and pour into a saucepan after 15 minutes, when the plums have warmed up.
4. Pour sugar into the pan and, when it is completely dissolved, fill the jars with syrup and seal.
5. Turn it upside down and cover with a blanket so that the compote cools down. warm place.

Plum compote without seeds

The preservation process itself takes little time; it will take much longer to remove the seeds from the fruits. But the compote will turn out very rich and aromatic. For 6 liters of water you will need a kilogram of plums and 2 tablespoons of sugar for each liter of liquid. The cooking process is as follows.

1. The fruits are washed, the pit and stem are removed.
2. The fruits are placed in a jar, skin side up, filling each bottle approximately halfway.
3. Add sugar.
4. Fill the jars with boiling water and leave for fifteen minutes to warm the fruits.
5. Drain the liquid into a saucepan and add sugar at the rate of one glass per bottle, and 2 tablespoons per liter container.
6. When the water boils and the sugar dissolves, pour the syrup back into the plums and seal.
7. Place the jars in a warm place upside down until completely cooled.

Tkemali

Tkemali is prepared from sour varieties of plums. The homeland of this sauce is sunny Georgia. Here tkemali is served meat dishes and fish, potatoes and pasta. There are modifications of tkemali made from gooseberries and red currants, but we will prepare the sauce according to the classic recipe. You will need the following ingredients:

• sour plum – 3 kg;
• water – 0.5 l;

Tkemali is prepared from sour varieties of plums

• red hot peppers– 2 pods;
• dill umbrellas – 200 g;
• cilantro greens – 250 g;
• head of garlic;
• sugar – 2 tbsp. spoons and salt.

The cooking process is simple. You need to do the following.

1. Sort and wash the plums.
2. Place in a saucepan and cook for about 30 minutes.
3. Rub together with water through a sieve. Remove bones and skins.
4. Boil the plum puree over low heat until it becomes thick with sour cream. Add ground spices. And simmer for another ten minutes.
5. Pour into sterilized jars and wrap until completely cool.

Advice. Classic recipe tkemali involves adding a special seasoning - ombalo, this spice prevents the fermentation process of the sauce during the cooking process. If you find such weed on sale, be sure to add it.

Pickled plums “for a glass”

We are used to seeing cucumbers or tomatoes on the table as a snack; it turns out that plums can also be pickled with spices. Such winter preparation will not leave anyone indifferent. For 1 kg of plums you will need the following ingredients:

• allspice – 10 pcs;
• black pepper – 10 pcs;
• apple cider vinegar – 12 tbsp. spoon;
• bay leaf – 9 pcs;
• cloves – 10 pcs;
• sugar - 500 gr;
• water - 900 ml;
• cognac 7 tbsp. spoon;
• anise – 3 pcs.

The plums are washed and dried. Place them in an enamel bowl, sprinkling the layers with cloves and bay leaves. Pour hot marinade over everything and leave covered for three hours. It’s okay if the marinade doesn’t cover all the plums. The steam under the lid will do its job. When the marinade becomes warm, drain it and pour it boiling back into the plum. This needs to be done three times, about once an hour.

Plums can be pickled with spices

Each time you heat the brine, skim off the foam from the surface, as you would with jam. After three hours, boil the marinade again, place the whole fruits in jars, which must be sterilized. It is better to remove plums that have lost their integrity and eat them in the evening. Pour in boiling brine and seal. Place it upside down under the blanket.

The marinade is prepared as follows.

1. The water is brought to a boil.
2. Turn on the fire.
3. Add sugar. We wait for it to completely dissolve and add vinegar.
4. We throw all the spices here.
5. Cook until the brine is slightly viscous and has a brownish tint.
6. Add cognac. It will prevent the plums from losing their shape and add piquancy to the marinade.
7. Remove from heat and pour into plum.

Advice. For pickling, choose fresh fruits that are firm and undamaged. An overripe plum will not hold its shape.

Homemade liqueur

Overripe fruits are suitable for preparing a homemade drink, preferably dark varieties. The technology is much simpler than making wine. We will need plums - 2 kg, sugar - 400 g, alcohol or vodka - 0.5 l. and a bottle.

The fruits are washed thoroughly and the pits are removed. Fill the jar with fruits. Syrup is prepared from water and sugar: water is brought to a boil and granulated sugar is dissolved. Cold syrup is poured over the plums. Vodka is poured in.

Homemade plum liqueur is very fragrant

Infuse in a dark, warm place for 2 months. After this period, the liqueur is filtered until completely transparent. You can use cotton wool as a filter. Bottled. After three months, the liqueur is ready for consumption. The drink is stored for two years.

In winter, when vitamins are so urgently needed, plum preparations will come in handy. The magical taste and aroma will remind you of summer, just open a jar of jam. A wide variety of preparations will delight your household and expand your culinary potential.

Recipes for canning plums: video

Plum preparations: photo

Hello, dear readers. We continue to prepare canning products, and today we will tell you and show you how to prepare compote from whole plums for the winter. We have the recipe with step-by-step photographs and a detailed explanation. For example, I like to read easy-to-understand recipes, and I myself try to make all our recipes the same. And with such an explanation, even complex recipes become simple. One person can always repeat what another person has done if it is well explained to him what and how to do. Compote is a simple recipe, but I’ll explain it in more detail.

First, wash the plum. I'm not even saying that you have to choose it, many people grow them at home, and everyone uses the exact plums that were harvested. Or it’s easier to say which ones there are.

Compote can be rolled up in jars of different sizes, there is not much difference. For example, we will use both 3-liter and liter ones. Today the truth is only one liter.

The drain should be taken at a rate of about 200 - 250 grams per liter jar, or 600 - 750 grams per 3 liter jar. You can, of course, put more or less in a jar, but we try to make many compotes with exactly this proportion. Then they turn out both rich and tasty. It also depends on the ripeness, aroma, acidity of the berry or fruit.

For example, we put only 350 grams of berries. And it turned out very tasty. And if you put more berries, it would be sour.

At this stage, it is advisable to put water on the stove, which we will use to fill the drains. Jars can be sterilized, but we don't do this. It's too much. We are not laying plums that are sterile. Simply pour boiling water over jars with lids. Or just pour a little boiling water and cover with lids. This way the jars will warm up and disinfection will take place.

We take approximately 2.5 liters of water for one 3 liter jar, but it will take less. Plums take up a large volume, about one third of the jar. You can use this as a guide when loading plums into jars.

But we start putting plums in jars only when the water has already boiled, or is about to boil. If you don't have a kitchen scale, just fill 1/3 of the jar with plums. It's easier and faster this way.

When the water has boiled, pour it over the plums in the jar and immediately cover with the lids. The ones we will use later. Leave the plums to infuse for 15 - 20 minutes.

During this time, the plum begins to release its taste and color into the water.

Drain the water from the jars into one container. It is important that the number of drained cans is whole. We need this in order to accurately calculate the amount of sugar if you are still new to this matter.

To drain the water, you can use a special lid, or use a slotted spoon or spoon. I showed in how to do this.

If your plums were ripe, they are more likely to crack. This only affects appearance drain, but does not taste like compote.

Now pour sugar into the resulting plum infusion at the rate of one glass per 3 liter bottle. This can be done immediately, or by placing a pan on the stove.

Sugar can be added to your taste. For example, you like compote that is not sweet, but with a glass of sugar you get a sweetish compote, then you can simply try the syrup straight from the pan. The sweetness will be exactly the same as if you opened a jar in winter. Only in winter will the compote be richer and tastier.

After the syrup has boiled, pour it back into the jars.

And we roll it up right away. You need to pour almost a full jar. The plums will take in a little more water, and there will be about one centimeter of water in the jar less.

After rolling, we send the jars to the *bathhouse*. We put our compote upside down, or on the lids. Wrap well and leave until completely cool. By personal experience, this is more than a day. We cleaned it up after two days.

And here is the final photo session of the compote in the pantry. Our plums are second on the left. I wanted more apple compote put it in this row, but did not want to disturb the dogwood tree. The dogwood seemed to be hanging there. And I wanted you to see it. Moreover, it has been hanging there since it was placed in the storage room. This can be seen in the photo, the second can on the right side.

And in this photo I wanted to show that you can also make plum compote in liter jars. Just then take about 80 grams of sugar, or again to taste. But 3 liter jars are still convenient for us. In winter you open it and everyone gets drunk. Just enough for one large jug.

If the plums are sweet and you are afraid that the lids will fall off, then it might be better if you add a spoonful of citric acid to the syrup. I read about this on the forums. But we try not to use acid in compotes. The berries contain enough natural acid. Even strawberry compotes are good here, and plums are more sour than strawberries. Here it is, plum compote for the winter, a step-by-step recipe with photographs, as usual.

Good luck with your preparations and all the best to you!

In most cases, compotes are prepared from almost any fruit and berries. Sometimes it is impossible to get a tasty drink without additional components. Therefore, you have to add essence, citric acid and a fairly large amount of granulated sugar. As for plums, the compote from them turns out really tasty. In addition, a cold drink perfectly quenches thirst.

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 to plum broth sugar syrup. 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.

Concentrated plum compote

• sugar - 300 gr.
• water - 1 l.
• plums - 320 gr.

1. The recipe in question is suggested to be prepared when it is not possible to cook compote for a large container. In this case, you should prepare a concentrated composition. When the drink is ready, it can be diluted with purified water.
2. Sort the fruits and wash thoroughly. Place the plum in a colander and wait until it drains completely. excess liquid. Sterilize the container using classical technology. Do the same with the lid. Place the fruit in the container all the way to the top.
3. Boil water and pour into a jar of berries. Cover the container with a lid and wait a quarter of an hour. Pour water into a saucepan and place on the stove. Add granulated sugar. Boil the syrup. Pour the finished mixture into a jar of plums and roll up.

Plum compote with citrus

• cinnamon - a pinch
• plum - 250 gr.
• water - 1 l.
• citrus zest - to your taste
• sugar - 120 gr.

1. Prepare fresh fruits as usual. Cut the plums in two and remove the pits. Use a separate cup and mix the fruit pulp and sugar in it.
2. At the same time, boil water in a saucepan. Add sweet plum mixture to boiling water. Boil the mixture over low heat for 15 minutes. At the end of cooking, add cinnamon and zest.

Plum compote with pits

• plum fruits - 550 gr.
• water - 2.6 l.
• granulated sugar - 220 gr.

1. Combine water and granulated sugar in an enamel pan of a suitable size. Place the container on the fire. Bring the mixture to a boil, stirring occasionally. With the appearance of the first bubbles, the composition must be simmered for another 3-4 minutes.
2. Collect or purchase unripe fruits; they should be quite dense. Wash and dry the plums, then place them in jars. Carefully pour in the hot syrup. Banks must be sterilized in advance. Seal the containers.

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.

• black plum - 3 kg.
• granulated sugar - 500 gr.

1. Rinse the raw materials thoroughly cold water. Wipe dry and remove seeds. The plums should be divided in two. Place the halves on a baking sheet. Sprinkle the berries with sugar and place in a preheated oven for 15 minutes.
2. Turn off the oven, do not open the door. Expect about 1 hour. In the allotted time, a sufficient amount of sugar will be released into the pan. Place the fruits in jars and pour in the resulting liquid. Sterilize for a quarter of an hour. Roll up.
3. It is recommended to purchase plums in season; the cost of raw materials will be significantly lower than in cold weather. Such preparations will help maintain your health at any time. Please your loved ones with a vitamin drink, regardless of the season.

Yellow plum compote

• Mirabelle plums - 0.5 kg.
• water - 2500 ml.
• sugar - 240 gr.

1. The plums of this variety have pleasant honey notes. The structure of yellow fruits is a little more delicate in contrast to dark ones. Therefore, when preparing healthy drink exercise caution.
2. Sort through the slightly unripe plums and remove all unnecessary components. However, it is not necessary to get rid of the seeds. This move will reveal special flavor notes in the drinks. Do not forget that such compote cannot be stored for more than 1 year.
3. Prepare the syrup as usual. Sterilize the jars and place the fruits in them. Pour in the prepared sweet liquid to the edge of the container. Roll up the compote in the classic way. Wrap the jars with thick cloth. Store the drink in a warm and cool place.

1. To make the compote truly tasty, healthy and of high quality, you should choose dense varieties of berries. Also, the fruits should be slightly unripe. Otherwise, during the heat treatment the plum will boil down. You will get puree.
2. If you decide to make a seedless drink, choose fruits that are not overripe. Keep in mind that at the same time, the plum pulp should be easily separated from the kernel. During heat treatment, the berry should retain its original shape.
3. Rinse the plums with cold running water. It is not at all necessary to try to wash off the bluish coating from each fruit. This phenomenon is normal and will not harm you in any way. The quality of the finished drink will also not deteriorate.
4. Before placing the plum in the jar, mandatory pierce the shell of the fruit. This move will help the skin not crack when you pour in the hot syrup. For similar purposes, use a fork or toothpick.
5. To prevent the glass container from suddenly bursting while pouring in the hot sweet composition, you should place a knife with a wide and long blade under it. Also, when sterilizing containers, do not delay the process, otherwise the plums will be overcooked.
6. When cooking delicious drink Based on plums, it is important to observe the amount of added sugar. Otherwise, you may end up with a sour, unpleasant liquid or, on the contrary, an unsuccessful, sugary jam.

Plum compote is quite easy to prepare. It is necessary to select a suitable variety of fruit and pay attention Special attention their maturity and density. Follow the instructions and maintain the proportions. Maintain your immunity regardless of the time of year.

Video: how to cook plum compote for the winter

During the canning season, housewives do not ignore such a valuable fruit crop as plums. Plum is not only tasty and aromatic - thanks to beneficial properties it is used in dietary and therapeutic nutrition.

It contains a large amount of sugars (up to 14.8%), pectins, organic acids, vitamins: A, C, B, B2, PP.

Due to its high yield, it is prepared for future use in the form of jam, jam, and compote.

Subtleties of cooking

• For compotes for the winter, it is better to use plum varieties such as Italian Ugorka, Green Renclod, Altana Renclod, Late Prune, Moscow Hungarian, Pamyat Timiryazev and others, in which the pit is easily separated.
• Only ripe fruits without wormholes are suitable for canning. Large plums are cut in half and the pit is removed. Small ones can be preserved whole.
• The fruits are sorted by size and then thoroughly washed in cold water.
• To ensure that whole fruits are better saturated with sugar during pasteurization, they are blanched. To do this, it is recommended to heat the plums at 80-90° in a 0.5 percent soda solution (take 5 g per 1 liter of water baking soda). Thanks to this technique, small cracks appear on the skin of the fruit, through which sugar easily penetrates.
• The amount of sugar for making syrup depends on the type of plum. The sweeter the fruit, the less sugar needed. Sour plum compote requires up to 400 g of sugar per 1 liter of water. Some recipes use honey instead of sugar.
• Cloves, cinnamon, vanillin, and red wine are added to plum compote to add aroma and piquant taste.
• The compote turns out very tasty if you add other fruits or berries to it.

Plum compote for the winter: recipe one

• plum – 3 kg;
• water – 1.5 l;
• sugar – 750 g.

Cooking method

• Wash ripe plums thoroughly in cold water. Remove the stems. Cut in half with a sharp knife and remove the pits.
• Wash the soda cans thoroughly. Rinse hot water. To sterilize, bake them in the oven or hold them over steam, placing them on top of the kettle. Wash and boil the lids.
• Place the plum halves tightly into the jars.
• Pour sugar into a saucepan, pour water. Boil the syrup.
• Pour it over the plums. Cover with lids.
• Place the jars in a wide saucepan of hot water. To prevent water from getting into the compote when boiling, it should not reach the top of the jars by 2-3 cm (up to the hangers).
• Pasteurize from the moment the water boils for 15 minutes (half-liter jars) and 25 minutes (liter jars).
• Immediately seal jars of compote with sterile lids.
• Turn it upside down and cover with a blanket. Leave until completely cool.

Plum compote for the winter: recipe two

Ingredients for two 3-liter jars:

• plums – 3 kg;
• water – 1.5 l;
• baking soda – 7 g;
• sugar – 900 g.

Cooking method

• Sort the plums, rinse well in cold water, and remove the stems.
• Prepare sterile jars with lids.
• Pour water into a saucepan and bring to a boil. Reduce heat to 80°. Put in baking soda.
• Dip the fruits into the soda solution and heat until the skin is covered with a network of small cracks.
• Drain in a colander and rinse under running water.
• Fill the jars with plums.
• Make syrup from clean water and sugar.
• Pour it over the plums.
• Cover the jars with lids and place in a saucepan with hot water. Sterilize for 15 minutes. If you used sour plums, reduce the heat treatment time to 5 minutes.
• After this, seal the jars with lids and turn them upside down. Cover with a blanket and cool in this position.

Spicy plum compote for the winter

Ingredients for 5 liter jars:

• plums – 3.5 kg;
• sugar – 400-450 g;
• cloves - 12 buds;
• cinnamon – 1 stick;
• vanillin - to taste;
• water - 1.5 l.

Cooking method

• For this compote, take slightly unripe plums. Sort them, wash them thoroughly, remove the stems.
• Prepare sterile jars with tin lids.
• Cut the plums and remove the pits.
• Boil 40 percent syrup in a saucepan (take 400 g of sugar for 1 liter of water), adding cinnamon, vanillin, and cloves. Add plums and cook for 3-5 minutes.
• Catch the plums with a slotted spoon and place in jars.
• Boil the syrup. Pour it over the plums.
• Cover with lids. Sterilize in boiling water for 20-25 minutes.
• Remove the jars from the water and seal tightly.
• Turn the lids down. Wrap yourself in a blanket. Leave it like this until it cools completely.

Plum compote with wine for the winter

• plums – 3 kg;
• water – 0.75 l;
• red grape wine – 0.75 l;
• sugar – 750 g;
• cloves – 2 pcs.;
• cinnamon and vanillin - to taste.

Cooking method

• Sort the ripe plums, rinse in cold water, remove the stems.
• Cut in half with a sharp knife and remove the seeds.
• Place in sterilized jars.
• Pour sugar into a saucepan, pour water and wine. Add spices. Boil the syrup.
• Pour hot syrup over plums.
• Cover the jars with lids and sterilize for 10 minutes from the moment the water boils.
• Then seal tightly. Turn upside down.
• Wrap in a blanket and leave until completely cool.

Plum compote with honey for the winter

Ingredients for five liter jars:

• plums – 3 kg;
• water – 1.5 l;
• honey – 1 kg.

Cooking method

• Sort the ripe but strong plums, rinse them in several waters, and remove the stems.
• Place whole plums in a bowl.
• Boil water with honey. Pour honey syrup over the fruits. Leave it for a day.
• Then drain the syrup and place the plums in prepared sterile jars.
• Boil the syrup and pour it over the plums.
• Sterilize in hot water for 5 minutes from the moment it boils.
• Then seal it tightly, turn it upside down, and wrap it in a blanket. Wait until it cools down completely.

Plum compote for the winter without sterilization

Ingredients for two 2-liter jars:

• plums – 1.5 kg;
• sugar – 1.5-2 tbsp;
• water – 2.5 l.

Cooking method

• Sort out strong, ripe plums, rinse thoroughly, and remove the stems.
• Prepare sterile three-liter or two-liter jars with tin lids.
• Fill jars 1/3 full with plums.
• Pour boiling water over it. Leave for 15 minutes. During this time, pasteurization will occur.
• Place a lid with holes on each jar. Drain the cooled water into a saucepan.
• Add sugar as required. Place on the stove and bring to a boil.
• Fill the plums with the resulting syrup to the very top of the jar.
• Seal tightly. Turn upside down. Wrap yourself in a blanket. Wait until it cools down completely.

Note to the hostess

To prevent whole plums from bursting during heat treatment, they can be pricked in several places with a needle.

Compote with plums is stored in a cool, dark place.

If you put more sugar in the compote, then when using it you will need to dilute it with boiled cold water.

You can add a little citric acid to the sweet plum compote.