Plum compote for the winter: recipes for a 1-3 liter jar with a photo

At the end of the summer season, housewives prepare a lot of compotes. Do not ignore the plum drink, which will please you on winter days with its taste and unique aroma. Also, the fruit is endowed with many useful qualities that help in the complex treatment of various diseases. High yields make it possible to harvest plum compote for the winter in large volumes.

Subtleties of making compote at home

Important rules on how to properly prepare compote:

1. Plums should be sorted by size and then washed in cold water. In order not to damage them, pour water into the basin and place the fruits. Wash gently.
2. To make the aroma more intense and the taste savory, add red wine and various spices.
3. The amount of sugar is chosen depending on the variety. The sweeter the fruit, the less sugar is added. For the sour variety, a maximum of 400 g of sugar is used per liter of water. Some recipes recommend replacing sugar with honey.

Tara is prepared in advance:

• washed with a solution of soda;
• rinse;
• perform steam sterilization;
• prepared containers are turned upside down and put on a towel, which must be clean and free of foreign odors;
• lids boil.

Selection and preparation of plums

To make the compote rich, fragrant, transparent, you need to choose the right main product:

• fruits will need strong, and the skin - dense;
• the surface should be free of stains and various damages;
• if the fruits are not ripe enough, then more sugar will have to be added to the compote;
• wormholes should not exist;
• stones are removed from large plums, small ones are used whole.

Preparation:

1. Puncture each fruit with a toothpick to the bone.
2. Add a small spoonful of soda to a liter of water. Boil.
3. Place the pierced fruits and hold for two minutes. This procedure will help prepare the fruit for cooking and will not allow the plums to burst.
4. Remove from liquid and immediately place in ice water. This will help keep their color.

How to make plum compote

Drink is prepared in various ways. We offer the best recipes.

Easy winter recipe

Compote is made from whole, dense plums.

Ingredients:

• granulated sugar - 400 g;
• water - 4 l;
• plum - 600 g.

Cooking:

1. Select the indicated amount of strong fruits. Rinse.
2. Spread the plums into two 3-liter jars.
3. Boil water and pour plums. Wait a quarter of an hour. Drain the liquid into a saucepan and boil. Plums must remain in the jar.
4. Pour granulated sugar into the seething liquid. Boil 5 minutes. Pour plum syrup over. Roll up.

No sterilization

Drink can be stored for the same amount of time as sterilized. The main thing is to keep the exact proportions.

Ingredients:

• water - 3 l;
• plum - 1000 g;
• lemon - 2/3 tsp;
• granulated sugar - 180g

Cooking:

1. Place the washed fruit with pits in a container. They must fill a third of the can.
2. Prepare the syrup. To do this, boil water and mix with sugar. Add lemon. Stir. Pour over fruit. The liquid must fill the container to the very brim so that there is no air left at all.
3. Canned without sterilization. Just screw on the lid. Turn the containers over and cover with a blanket.

With bones

Ingredients:

• plum - any quantity;
• syrup: 300 g of sugar is added to 1 liter of water.

Cooking:

1. Fruits are used only strong and with a bone, which will need to be washed and put into jars. Fill containers almost to the top.
2. Pour water over sugar. Boil 7 minutes. Pour over fruit. Cover with lids.
3. Place the containers in a large basin with warm water and sterilize over low heat for a quarter of an hour. Roll up.

Stoneless

An easy-to-make drink that even a novice housewife can make.

Ingredients:

• plums - 15 pcs;
• sugar - 120 g;
• water - 700 ml.

Cooking:

1. In order for the drink to remain transparent and rich in taste, dense fruits with a strong skin are chosen for preparation.
2. Cut in half. Take out the bone. Place in prepared jar.
3. Boil water and pour over fruit. Close the lid and set aside for a quarter of an hour.
4. Pour the liquid into a saucepan. Pour in sugar. Boil three minutes. Pour the main product with the prepared syrup. Roll up.
5. Turn over the jar. Put on a towel and cover with a blanket.

From white plums

For the winter season, you can deliciously cook white plum compote. The drink will turn out moderately sweet, rich and very fragrant.

Ingredients:

• white plums - 1 kg;
• purified water - 3 l;
• granulated sugar - 300g

Cooking:

1. Fruits should be free from damage and stains. Soft and rotten specimens are not suitable.
2. Put in a colander and rinse. Use warm water. Remove ponytails. Place in sterilized containers.
3. Boil water and carefully, gradually pour into a container with plums. Cover with lids. Set aside for half an hour.
4. Now you need to prepare the syrup. Pour the liquid into a saucepan. To prevent the berries from falling out, the neck can be covered with gauze or a special lid with holes can be used. Sweeten. Boil. Pour into jars.
5. Tighten the lids. Cover the inverted jars with a blanket. After a day, move to a darkened cool place.

Concentrated plum compote

Preservation takes little time, and the drink is rich. In winter, it can be diluted with water.

Ingredients:

• plum - 600 g;
• water - 2 l;
• granulated sugar - 650g

Cooking:

1. Wash the fruit. Plums are pierced to avoid cracking.
2. For a rich taste, fill containers with fruit to the top. Sprinkle sugar evenly.
3. Boil water and pour fruit. The liquid should completely fill the jar to the brim. There should be no air left. Cover and leave for three hours.
4. Pour the syrup into a saucepan. Boil seven minutes. Pour into containers and roll up immediately. If the proportions are observed, tasty and he althy compote can be stored until the next season.

It is convenient to make such a drink when there is nowhere to store large jars. Due to the strong concentration in winter, compote is diluted with a large amount of liquid. Thanks to this, the volume can be increased three times.

The bluish tint on some varieties will not spoil the taste of the drink, so you don’t need to try to wash it.

With citric acid

Ingredients:

• plum - 800 g;
• water - 2.5 l;
• sugar - 250 g;
• citric acid - 0.5 tsp.

Cooking:

1. The number of products is calculated for a three-liter jar. Sort out the fruits. Leave only the strong and undamaged.
2. Rinse and transfer to a prepared jar. Boil water and pour into a container. Insist under the lid for a quarter of an hour. During this time, the water will turn reddish.
3. Pour the plum liquid into a saucepan and cover with sugar. Add citric acid. Boil.
4. Lemon is a preservative that helps preserve compote prepared without sterilization.
5. Pour plums. Roll up. Turn the jar over and cover with a blanket.

From red plums

Ingredients:

• water - 3 liters;
• red plum - 900g;
• lemon - 1 tsp;
• sugar - 350g

Cooking:

1. Remove stems and pits from main product. Fill to the center of the jar, which was previously washed and sterilized.
2. Pour boiling water over and set aside for a quarter of an hour. Pour liquid into a saucepan. Pour sugar and boil for three minutes. Pour fruit again.
3. After a quarter of an hour, pour the syrup into a saucepan, add a lemon. As soon as the first bubbles appear, remove from heat and pour into a jar. Roll up.

With wine

Ingredients:

• water - 250 ml;
• vanillin;
• carnation - 2 buds;
• cinnamon - 10 g;
• sugar - 300 g;
• plum - 1 kg;
• red wine - 250 ml.

Cooking:

1. Cut the washed plums, remove the pits and arrange in jars.
2. Combine water with wine. Sweeten. Sprinkle spices. Boil. Pour through cheesecloth.
3. Pour fruit. Roll up. Sterilize.

With honey

Ingredients:

• plum - 3 kg;
• honey - 1 kg;
• filtered water - 1.5 l.

Cooking:

1. Pour honey with water. Boil.
2. Place washed plums in containers. Pour in syrup. Set aside for a day.
3. Drain syrup and boil. Pour fruit.
4. Roll up and sterilize.

Sugar free

Ingredients:

• water - 1 l;
• plums - 750g

Cooking:

1. Only mature ones are used for the drink, soft copies can be used. Cooked with and without bones.
2. Pour in water. Boil for a quarter of an hour.
3. Pour the drink into containers. Close with lids. Sterilize.

Compote storage rules

Store blanks in a cool room. Suitable for this:

• cellar;
• pantry.

If the pits are not removed from the fruit, then the drink is stored for no more than a year. After this time, the bones will begin to release poisons, as a result of which the use of the product will cause great harm to the body. Seedless product can be stored for no more than two years.

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