Delicious homemade drinks must be present on the shelves of the bins. Experienced hostesses, especially those with their own crops, try to preserve the fruits of their efforts as long as possible. Compote plums - a great option, believe me, no juices can not be compared.
Compote will be especially tasty if the plums themselves are fleshy and sweet. It is not necessary to regret the plums, I like it when the jar is filled with berries / fruits more than half. In winter, compote can be served at the table for any pastry or dessert, cakes or pies. So, if the preparation of drinks for the future is included in your plans, then let's start!
- Plums - 300 g
- Water - 0.7 l
- Sugar - 2 tbsp.
- Citric acid - 1 pinch
Prepare all the ingredients. Plums choose sweet and tasty, not soft. Plums must be free from damage and flaws, without black dots, etc. Wash all the plums in cool water.
The jar for compote must be thoroughly washed, then sterilized in a convenient way. Fill the jar with clean plums, you can fill the container in half, you can and more.
Bring pure water to the boil on the stove - pour the plums.
Cover the neck of the jar with a sterile lid, then it is necessary to warm the jar with a towel and leave it alone for 15 minutes.
After a while, pour the water into the saucepan, boil it and return it to the jar again - repeat the infusion process for 15 minutes.
After a time, drain the colored water back into the pan, add sugar and citric acid. Boil a minute and return the drink to the steamed plums. Immediately hermetically tighten the jar lid.
Put the jar with compote lid down, after covering with a blanket and leave for 24 hours. After a while remove the compote in the cellar or storeroom.
Option 2: A quick recipe for plum compote for the winter
Perhaps this is the easiest and fastest recipe for plum compote for the winter, which can only be. It is also better to cook it in three-liter jars so that the plums can warm up well. Sugar take one full cup of standard size. Water is not boiled in a kettle, it may be scum, and in a clean saucepan. For compote, plums of any kind are suitable.
- 400 g plums,
- cup of sugar
- 1 tsp citric acid
- boiling water.
How to quickly make a plum compote
We wash the plums, shake off all the water from them, preferably dry. Pour into a sterilized jar. Fruits may be slightly smaller or larger, but they should not fill a jar higher than a third.
Immediately pour sugar in a jar and add citric acid. It is important to take these ingredients from the packaging. No need to gain sugar from the sugar bowl, there may be crumbs present.
We boil about two and a half liters of water. Gently pour the jar with plums, sugar and lemon, immediately roll up.
Take the jar in your hands from above and below, use towels or kitchen gloves, so as not to burn yourself. Gently shake compote until sand is completely dissolved. You can just put the jar on the floor, ride in one and the other way.
Then simply put a jar of plum compote on the lid, wrapped, leave for a couple of days to cool.
Plums for compote for the winter it is desirable to take a dense, without rot and dents. Damaged, over-ripe fruits are best used for jams, jams, confitures, homemade jelly, wine and other preparations.
Option 3: Double-plum compote for the winter
Another recipe plum compote without sterilization, but will require double pouring. This method is good because it is suitable even for one-liter jars. Thanks to the two fills plum warms perfectly. If the compote remains, then the banks will definitely stand until the next harvest and even longer. Given the recipe on a quart jar. If you need to make cans of 1.5, 2 or 3 liters, then simply proportionally increase the number of ingredients.
- 200 g plums,
- 750 ml of water
- 100 g of sugar.
How to cook
Pour the washed and dried plums into sterile one-liter jars. Boil the water indicated the approximate amount. Pour boiling water over the jar with plums, cover, leave to warm for fifteen minutes. Two-liter jars can be left for 20 minutes.
After 15 minutes you need to drain all the liquid from the drain. For this it is convenient to use a cover with holes. Pour everything into a saucepan, add sugar, put on the stove and boil for a couple of minutes.
Fill our plums with syrup, roll up. We turn over the jar with plum compote, throw in a blanket, leave it for a day.
This recipe is not citric acid, but when using very sweet plums, you can add it to improve the taste during the second pour.
Option 4: Compote of plums for the winter halves
Such a compote can be made in small banks of one or one and a half liters. Since the halves of the plums will be used, the bone should be easily separated. If the variety is capricious, it is better to make compote with whole plums.
- 3 kg of plums
- 4.5 liters of water
- 2 tsp. citric acid
- 1 kg of sugar.
We divide the washed plums in half, throw away the stones. Sterilize the jars of the volume we need, cool them and unfold the prepared fruit. Fill half or 2/3, for a concentrated compote can be placed half to the top.
Sugar and water mix, put on the stove and boil a couple of minutes. At the very end, pour citric acid directly into the syrup and immediately turn it off.
As soon as the lemon in the syrup ceases to sizzle, pour all the halves of the plums with the prepared liquid. We put lids on the cans, but we are not twisting them yet.
We put a towel in a wide pan, put jars of plum compote. By this time you need to boil the water. Fill it in a pot with hot cans, then turn on the stove.
We wait for boiling, but not plum compote, but water in a saucepan. As soon as the first bubbles appear, we immediately note the time. Liter cans are sterilized for 10 minutes, for cans of 1.5 liters it will take 15 minutes.
We take out one jar with compote, without lifting the lids, quickly roll, turn over. Then we twist all the remaining jars, then we cover everything together, letting it stand for a day.
If suddenly there is more sweet syrup than you need (it all depends on filling the cans), then we simply dilute it with water, throw plums, cook ordinary fruit to drink now.
Option 5: Spicy plum compote for the winter with orange
One of the most fragrant varieties of plum compote with the addition of citruses. You can cook with lemon, in this case, reduce the amount of dry acid to a third of a teaspoon. Calculation of a three-liter jar. Since it is an option without sterilization, it is not recommended to prepare such compote in small jars.
- 2 orange slices,
- 15 drains,
- 280 g sugar,
- 1 clove,
- a piece of cinnamon sticks
- 1 tsp lemon leaves.
How to cook
To compote did not turn out bitter, use only a couple of slices of orange. Before this, citrus is thoroughly washed, then cut, remove all the bones. Wash and dry the plums. Break off or cut a piece of cinnamon sticks, prepare one clove.
We put the plums in a jar, throw spices and citrus, add dry citric acid. Boil the sugar syrup, use about 2.6 liters of water. Boil the sand for at least two minutes.
Fill the jar with plums and other additives with boiling syrup. We give rise bubbles, then throw a cover. Spin plum compote key. Cans with screw caps can be used. After seaming, turn over, cover, leave for a day.
If bubbles and foam appeared in the bank during cooling, then you do not have to wait until the compote ferments and the lid is swollen, it’s better to immediately open and drink it, in 1-2 days the preparation did not have time to sour.
Option 6: Plum compote for the winter with citric acid
For cooking, you can use any type of plum, but it is better to choose small fruits that are quickly and easily steamed. If necessary, a thick skin can be punctured in several places. Here is a classic recipe without sterilization. Given the proportions of compote on a three-liter jar. Additionally, you will need dry citric acid, which will become a preservative. Sterilize the jar and lid.
- 2.5 liters of water
- 400 g plums,
- 250 g of sugar
- 1 tsp citric acid.
Step-by-step recipe for classic plum compote
Since the recipe is compote without sterilization, we pay great attention to the purity and quality of dishes and basic raw materials. Wash plums thoroughly in several waters, then rinse under running water. We spread on a napkin, give dry, try once again not to touch. Pour into a sterile jar.
We measure the water and pour it into a saucepan, immediately add sugar and put it on the stove. We give the syrup to boil well, boil for a moment.
Pour a teaspoon of citric acid into a jar to drain, pour boiling syrup. We do this carefully, let a thin stream, allowing the bank to warm up, otherwise it may burst due to the temperature drop.
Pour syrup at the very neck, trying not to leave room for air. We throw the lid, immediately roll up the key.
Jar turn. Put the plum compote upside down and wrap in a blanket. So he must stand until cool. Usually they prepare several cans of compote, they are installed closely, so the cooling can be delayed for a couple of days.
As the compote is completely cooled, you can turn it over, take it to a cool place where it will stand perfectly. We remember that stone fruit preparations do not store for more than two years.
It is important for the blanks to use not only quality ingredients, but also a good key. If, after turning over the can, “hiss” or bubbles rise, then you should immediately repeat the roll-in, walk the key over the lid again.
How to cook plum compote for the winter
Before canning plums need to choose the right fruit. They should be dense, slightly unripe, the bone is easily detachable.
Thin-skinned varieties and over-ripe fruits are not suitable for compote, they are best left for jam or freeze.
Plum for a drink should be shallow, then it canned whole. Large fruits are cut into two parts and remove the bone. Rinse the drain can be simple water from the tap. Do not wash off the gray patina covering the fruit, it does not affect the taste and quality of the drink.
The amount of sugar used in the recipe depends on the type of plum. If the fruits are sweet, then you need less sugar. In some recipes, sugar is replaced by honey. You can also add a little citric acid for longer storage.
If desired, you can make a more concentrated drink. To do this, the plum is filled with almost the entire bank and put more sugar. The syrup is sweet and slightly thick. When opening a can in the winter compote can be diluted with boiled water.
Features of the preparation of fruits
Plum has a rather dense skin. To get plums filled with sugar faster during sterilization, they must be blanched beforehand. To do this, the fruits are dipped in hot water with the addition of soda (a teaspoon of soda per liter of water) for 5 minutes.
So that the plums do not burst during processing, they are pierced with a needle or a toothpick. After that, the fruit is immediately dipped in cold water. After this procedure, the skin on the plums burst, sugar quickly penetrates inside.
Container and storage
Banks in which plums will be prepared can be taken of any size. It all depends on the size of the fruit itself.
- For small plums suitable banks of small volume (1-1.5 liters).
- Large fruits are placed in cans of 3 liters.
Glass jars should be well rinsed with soda, sterilized and dried. Covers can be twisted or "turnkey". But it is worth remembering that the preservation with the cover "turnkey" is stored longer. While pouring hot sugar syrup into the jar, it can burst from a sharp temperature drop. To avoid this, you need to put a knife with a wide blade under it.
In the storage of plum compotes there are no special differences from other home preservation. It, along with other blanks, can be put in a dark, cool place. The main thing is that there should not be sudden changes in temperature in the room, otherwise the banks may crack and the shelf life will be minimal.
What is the combination of compote drain
The plum compote is served cold or warm, complementing the taste with orange peel, lemon, mint, lemon balm, honey, and rose petals. It is better to add honey when the compote is slightly cooled, otherwise, due to the high temperature, all its beneficial properties will disappear.
To improve taste, add apple, pear, peach, apricot, currant, cherry and even nuts.
Vanilla, cinnamon, cloves, star anise and red wine are added to the plum compote to add flavor and savory flavor.
Useful properties and calorie plum compote
Plum contains many useful substances that are necessary for the normal functioning of the body. These are vitamins of groups A, B, C, E. Also various minerals: potassium, zinc, magnesium, phosphorus and others. Most of these substances remain after heat treatment.
Caloric value per 100 grams of product is 96 kcal.
- Plum compote well removes thirst, tones and invigorates.
- It is also able to reduce nervous excitability, strengthen the immune system, improve the performance of the gastrointestinal tract.
Compote of plums during pregnancy and breastfeeding is very useful. It helps to cope with toxicosis and reduces swelling in the last terms. Vitamins and minerals that are transmitted to the baby during feeding, protect it from colds and abdominal pain. However, they should not be abused - it can lead to the development of allergies or diathesis.
No matter how useful properties would not have a plum compote, it also has contraindications. The use of this drink is not recommended for people prone to obesity, suffering from diabetes, gout, pancreatitis.
A simple recipe for plum compote
* The number of ingredients for the following recipes is calculated on three-liter jars.
- plum - 510 grams
- granulated sugar - 260 grams
- purified water - 2.6 liters
In the capacity for cooking pour water and put on the stove. When the water boils, add sugar and stir. We are waiting for the sugar crystals to completely dissolve. We carefully wash the plums and put them into prepared, clean jars.
Gently pour the fruit syrup from sugar to the neck. We seal the jars with lacquered lids and leave in the room until it cools completely. Banks necessarily wrapped with a blanket or any warm cloth.
Then we transfer the jars with the finished compote to a permanent storage place.
- plum - 350 grams
- grapes "Isabella" - 250 grams
- sugar - 310 grams
- sprig of thyme
- sprig of mint
- several juniper berries
- purified water - 2-2.3 liters
After boiling sugar syrup with spices, they should be removed from the container.
Ingredients for cooking:
- plum - 500 grams
- apple - 800 grams
- sugar - 350 grams
- filtered water - 1.5 - 2 liters
Apples are cut into slices, the peel is not removed. The bones from the plum are removed.
The following ingredients are required:
- plum - 310 grams
- screening - 240 grams
- granulated sugar - 310 grams
- filtered water - 2-2.5 liters
So that the apples do not burst when pouring, they are pierced in several places with a toothpick.
For the recipe will require:
- plum - 410 grams
- pear - 760 grams
- sugar - 210 grams
- water - 1.5 - 2 liters
Before putting the pears in the jar, they need a little boil. They are cut in half and boiled in sugar syrup for about five minutes.
- plum - 10-12 pieces
- 2-3 large peach
- sugar - 270 grams
- a pinch of citric acid - optional
- purified water - 2.5 liters
Overripe peaches for a drink will not work. In the process of pouring, they can be boiled soft and the compote will turn cloudy.
For cooking you will need:
- plum - 300 grams
- black currant - 210 grams
- a small piece of lemon
- a small piece of orange
- sugar - 240 grams
- filtered water - 2-2.5 liters
We leave small plums with a stone. Currants can be put with brushes or individual berries.
The following ingredients are required:
- plum - 700 grams
- granulated sugar - 320 grams
- 2-3 buds of cloves
- one stick of cinnamon
- some vanilla
- purified water - 2 liters
For this recipe, plum compote for the winter will suit slightly unripe plums.
For cooking you will need:
- plum - 15-20 pieces
- sugar - 280 grams
- nuts - 15-20 pieces
- filtered water - 2.5 liters
Each plum must be carefully incised and remove the bone.
Nuts can be used any, based on your taste.
Nuts are soaked in hot water for a few minutes - this will help remove bitterness.
Such compote is stored no more than a year.
Ingredients for the recipe:
- yellow plum - 480 grams
- granulated sugar - 280 grams
- water - 2.5 liters
Plums for compote should be quite ripe, but not soft.
If the drink is too concentrated, you can dilute it with boiled water.
The following ingredients are required:
- plum - 10 pieces
- fresh pineapple
- juice of one lemon
- sugar - 390 grams
- purified water - 2 liters
Pineapple for a drink should be chosen in small sizes and rather ripe. It is peeled, cut hard core and cut into half rings.
With black chokeberry
- plum - 400 grams
- Black Carp - 210 grams
- granulated sugar - 290 grams
- water - 2.4 liters
Рябину лучше собирать с куста целыми зонтиками, а обрывать ягоды непосредственно перед готовкой.
Compote of plums for the winter rightfully occupies one of the main places among other sweet preservation. They can easily be replaced with purchased children's juices and drinks without worrying about the quality of the ingredients used.
When ice cubes are added to the compote, a refreshing drink is produced that adults and children will appreciate. If you follow the basic rules of cooking, you can get two full dishes: a delicious drink and fruit, which can be served as a stand-alone dessert or addition to baking.
Classic - the easiest version of compote.
Of course, you need to prepare cans for compotes and a good mood. It is better to do any actions with the mood, then you will succeed.
To start we select plums and we clean them from stones. It is better to choose plums almost ripe, firm.
Need good rinse the jars and sterilize. Everything is as usual for any billets for the winter.
About half fill the jar with plums. Now bring the water to a boil and pour boiling water over the can. So let the plum stand for 15 minutes.
Now merge from cans of water back to the pan. Again bring to a boil and add sugar. Stir well.
Now refill cans again. AND we twist a coverand. They must also be boiled. Now put the jars on the cover and wrap a warm blanket. After cooling, remove the banks for storage.
Inexperienced housewives the question arises, how to sterilize the finished workpiece? So here everything is easy and simple. The main thing is to comply with safety. In a large, roomy pot at the bottom to place a clean cloth. Put a jar of contents on it, having previously covered with a lid.
Pour cold water into the pan so that it reaches the banks of the hangers. Put on the stove. From the moment the liquid boils in the pan, detect the specified time. If there are a lot of cans with compote, then with each new sterilization it is necessary to pour cold water into the pan again. Otherwise, the bank will burst due to the temperature drop.