Compote of pears and plums for the winter: TOP 3 simple recipes for cooking, storage

Compote is an excellent substitute for sweet carbonated drinks. It is not only tasty, but also he althy, unlike popsicles. Despite the heat treatment, it retains many useful vitamins, macro-, microelements, organic acids. Preparing compote from pears and plums for the winter does not take much time, and at the end we get a he althy, fragrant, tasty and bright drink.

Features of preparing plum-pear compote for the winter

Features of making a winter drink:

• the amount of fruit can vary, then the saturation of the drink changes;
• comote color depends on plum color;
• the amount of granulated sugar and citric acid can be changed, depending on the taste preferences of the family and the maturity of the fruit;
• do not go in cycles in a two-component compote: you can add a few pieces of apples, cherries, apricots or currants;
• if desired, you can add a little vanilla, a piece of cinnamon, star anise or cloves to the compote.

Selection and preparation of raw materials

The success of the finished compote depends not only on compliance with the cooking technology, but also on the correct selection and preparation of products:

• Fruits are recommended to be used when fully ripe, as sour fruits will require more granulated sugar;
• the riper the fruits, the richer will be not only the taste, but also the aroma;
• fruits must be of high quality, without damage, and most importantly - without signs of rot, otherwise the compote will deteriorate, the lid will swell;
• pears must be peeled, cut into slices of the desired size;
• pits must be removed from plums, divided into slices;
• pits can not be removed from plums, but then the shelf life decreases, because after a while they begin to release harmful substances. In addition, compote is preserved only with sterilization, since it is important that the bone warms up well.

Preparing dishes

Containers for compote must be clean. It is recommended to use soda. If the recipe does not provide for the sterilization of compote, it is necessary to sterilize jars with lids.

You can use any of the acceptable methods for this:

• boil for about 2-3 minutes: it is important to lower the containers only in warm water so that they do not burst, and gradually bring to a boil;
• hold over the steam: for this there are special devices that are put on the pan. If there is none, you can hold it over the neck of the teapot;
• in the oven: put in a warm oven and heat to 170°C, hold for 2-3 minutes;
• fry in the microwave for about 2-3 minutes.

Cooking Methods

All recipes below are based on a one liter container. If 2 and 3 liter bottles are used, the amount of products is increased by 2 and 3 times respectively.

Easy winter recipe

Using a classic set of products and a cooking method, even an inexperienced housewife can make such a delicious preparation for the winter.

Required:

• plums - 150-200 grams;
• pears - 150-200 grams;
• granulated sugar - 70-80 grams;
• citric acid - 2 grams.

Sequence of actions:

1. Remove the core from the washed pears, cut into 6-8 pieces. Remove pits from washed plums, cut in half.
2. Put fruit in a jar, add citric acid with sugar, cover with a lid.
3. Put the jar in a container with warm water. Be sure to put cotton fabric on the bottom. Sterilize 10 minutes after boiling water.
4. Seal hermetically, turn the container upside down, wrap thoroughly until completely cool.

With Melissa

Melissa will give the finished drink not only a characteristic aroma, but also a pleasant mint taste. Cooking features: put a washed, dried sprig of lemon balm on the bottom of a liter jar. Further - according to the classic recipe.

No sterilization

This canning method does not use compote sterilization, so you need to approach the process of heat treatment of fruits with all responsibility.

Required:

• pears - 150-200 grams;
• granulated sugar - 70-80 grams;
• plums - 150-200 grams;
• citric acid - 2 grams.

Sequence of actions:

1. Washed, dried pears cut into slices, removing the core first. Remove pits from plums.
2. Put fruit in prepared sterilized container, pour boiling liquid. Stand for 10-15 minutes, this is necessary for the fruit to warm up.
3. Drain the liquid into a saucepan, add sugar, citric acid. Boil, pour the resulting syrup into jars. Close with airtight lids, turn upside down. Wrap until cool.

How to store the finished product?

In a dark, cool place containers with compote can be stored for 1-2 years. If the jars are at room conditions, they should be stored for no more than a year.

If the compote is closed with plums without removing the stones, it can only be stored for one year.

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