How to prepare plum compote. Plum dishes, compotes for the winter

Plum season is summer. Moreover, different varieties ripen at different times, due to which you can afford to stretch out the pleasure of consuming them for some time. If you want to extend this pleasure throughout the year, you need to prepare this fruit for the winter. As winter preparations, plums are used to make preserves, jams, marmalade and, of course, compotes. Plum compote can be prepared both for winter and for immediate drinking; some features of its preparation will depend on this. If you are making compote from plums for the winter, then under no circumstances should you use overripe, crushed fruits; the drink may ferment. If you intend to drink compote now, in the summer, immediately after preparation, then any plums will do.

In order to save time and effort, many housewives make plum compote with pits for the winter. This is a very good and convenient option, but you need to remember that this compote must be consumed in the first year, because... the seeds contain substances unsuitable for food, which over time begin to be released into the drink. If you are ready to spend a little time “picking out” the seeds, if you are not sure that you will cope with your reserves throughout the year, it is better to prepare a compote of pitted plums for the winter. This way you can store cans of drink more securely and calmly until next winter.

Plum compote is tasty on its own, however, in combination with other fruits or berries, you can make completely new, original assorted compotes from plums. The most common option - compote of plums and apples for the winter has firmly won the hearts of many lovers of this drink. An original, interesting and very tasty compote of plums and apricots for the winter. You can come up with a combination of fruits yourself to suit your taste, the main thing is that the basis is a compote of plums for the winter. Recipes can be easily adjusted to suit your tastes. If you have never had to prepare such drinks before, make the easiest version of plum compote for the winter; you will find a simple recipe on our website. Here, be sure to look at the photographs of the finished product, they are all different, each is good and attractive in its own way. Choose! Follow the recipe for plum compote for the winter with photos, it’s easier and more reliable.

We have some tips on how to prepare plum compote for the winter:

Wash jars for compote thoroughly with hot water and laundry soap and baking soda, rinse with clean hot water and place in a hot oven to sterilize. Be careful when doing this and use comfortable oven mitts to avoid getting burned.

To prepare compote from plums for the winter, choose only fleshy fruits with a well-separable pit;

Small plums can be preserved whole, large ones - it is better to cut them in half and remove the pits;

If you cook with seeds, drink it within the first year;

It is better to blanch fruits with thick skin. This is done in hot water for 5 - 6 minutes, after which it is immediately immersed in cold water. The skin of the plums will become covered with small cracks, and the syrup will be able to penetrate inside the fruit;

This procedure can be replaced by simply piercing the plums using a thick needle or wooden toothpick. Punctures must be made all the way down to the bone;

If the plum compote turns out to be too sweet, add some sour apples, for example, Antonovka. Bring the compote to a boil and simmer the drink over low heat for about 5 minutes.

Step-by-step recipes for plum compote for the winter in large and small jars, without sterilization with or without citric acid

2018-09-27 Marina Vykhodtseva and Alena Kameneva

Grade
recipe

79799

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

0 gr.

Carbohydrates

9 gr.

36 kcal.

Option 1: Classic plum compote for the winter

Delicious homemade drinks should definitely be present on the shelves. Experienced housewives, especially those who have their own harvest, try to preserve the fruits of their efforts for as long as possible. Plum compote is an excellent option, believe me, no juice can compare.

The compote will be especially tasty if the plums themselves are fleshy and sweet. There is no need to feel sorry for the plum; I like it when the jar is more than half filled with berries/fruits. In winter, compote can be served with any pastry or dessert, pies or cakes. So, if preparing drinks for future use is in your plans, then let’s get started!

Ingredients:

Plums - 300 g
Water - 0.7 l
Sugar - 2 tbsp.
Citric acid - 1 pinch

Cooking process

Prepare all ingredients. Choose plums that are sweet and tasty, not soft. The plums must be without damage or blemishes, without black spots, etc. Wash all plums in cool water.

Be sure to wash the compote jar well and then sterilize it in a way convenient for you. Fill the jar with clean plums, you can fill the container halfway, or more.

Bring clean water to a boil on the stove and pour in the plums.

Cover the neck of the jar with a sterile lid, then insulate the jar with a towel and leave it alone for 15 minutes.

After a while, drain the water into a saucepan, boil and return to the jar - repeat the infusion process for 15 minutes.

After a while, pour the colored water back into the pan, add sugar and citric acid. Boil for a minute and return the drink to the steamed plums. Immediately screw the lid on the jar tightly.

Place the jar of compote with the lid down, then cover with a blanket and leave for 24 hours. After a while, put the compote in the cellar or pantry.

Bon appetit!

Option 2: Quick recipe for plum compote for the winter

Perhaps this is the simplest and fastest recipe for plum compote for the winter that you can have. It is also better to cook it in three-liter jars so that the plums have time to warm up well. Take one full cup of standard size sugar. We do not boil water in a kettle, as there may be scale in it, but in a clean saucepan. Plums of any variety are suitable for compote.

Ingredients

400 g plums;
a cup of sugar;
1 tsp. citric acid;
boiling water.

How to quickly make plum compote

We rinse the plums, shake off all the water, preferably dry them. Pour into a sterilized jar. There may be a little less or more fruit, but they should not fill the jar more than a third.

Immediately pour granulated sugar into the jar and add citric acid. It is important to take these ingredients from the packages. There is no need to take sugar from the sugar bowl; there may be crumbs there.

Boil about two and a half liters of water. Carefully fill the jar with plums, sugar and lemon, and immediately roll up.

We take the jar in our hands from above and below, use towels or oven mitts so as not to get burned. Gently shake the compote until the sand is completely dissolved. You can simply put the can on the floor and roll it in one direction and the other.

It is advisable to take plums for compote for the winter that are dense, without rot or dents. Damaged, overripe fruits are best used for jams, preserves, homemade jelly, wine and other preparations.

Option 3: Plum compote for the winter with double filling

Another recipe for plum compote without sterilization, but it will require double filling. This method is good because it is suitable even for liter jars. Thanks to two fills, the drain warms up perfectly. If the compote remains, the jars will definitely last until the next harvest and even longer. The recipe is given for a liter jar. If you need to make jars of 1.5, 2 or 3 liters, then simply increase the amount of ingredients proportionally.

Ingredients

200 g plums;
750 ml water;
100 g sugar.

How to cook

Pour washed and dried plums into sterile liter jars. Boil water, the approximate amount is indicated. Fill the jar with plums with boiling water to the top, cover, and leave to warm up 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. To do this, it is convenient to use a lid with holes. Pour everything into a saucepan, add sugar, put it on the stove and boil for a couple of minutes.

Fill our plums with syrup and roll them up. Turn the jar of plum compote over, cover it with a blanket, and leave it for a day.

This recipe does not contain citric acid, but if using very sweet plums, you can add it to improve the taste during the second filling.

Option 4: Plum compote for the winter in halves

This compote can be made in small jars of one or one and a half liters. Since plum halves will be used, the pit should come off easily. If the variety is capricious, then it is better to make a compote with whole plums.

Ingredients

3 kg plums;
4.5 liters of water;
2 tsp. citric acid;
1 kg sugar.

Step by step recipe

Cut the washed plums into halves and discard the pits. We sterilize the jars of the size we need, cool and lay out the prepared fruit. Fill halfway or 2/3; for concentrated compote, you can stack the halves to the very top.

Mix sugar and water, place on the stove and boil for 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 stops sizzling, pour the prepared liquid into all the halves of the plums. We put the lids on the jars, but do not screw them on yet.

Place a towel in a wide saucepan and place jars of plum compote. At this point you need to boil the water. Pour it into a pan with hot jars, then turn on the stove.

We wait for the boiling, but not for the plum compote, but for the water in the pan. As soon as the first bubbles appear, we immediately note the time. We sterilize liter jars for 10 minutes, for one and a half liter jars it will take 15 minutes.

We take out one jar of compote without lifting the lid, quickly roll it up, and turn it over. Next, screw in all the other jars, then cover them all together and let them sit for a day.

If suddenly you get more sweet syrup than you need (it all depends on the filling of the jars), then simply dilute it with water, throw in plums, and cook an ordinary compote to drink now.

Option 5: Spicy plum compote for the winter with orange

One of the most fragrant versions of plum compote with the addition of citruses. You can also cook with lemon; in this case, reduce the amount of dry acid to a third of a teaspoon. Calculation for a three-liter jar. Since the option is without sterilization, it is not recommended to prepare such compote in small jars.

Ingredients

2 orange slices;
15 plums;
280 g sugar;
1 clove;
a piece of cinnamon stick;
1 tsp. lemons.

How to cook

To prevent the compote from turning out bitter, we use only a couple of orange slices. Before doing this, rinse the citrus thoroughly, then cut it, remove all the seeds. Rinse and dry the plums. Break off or cut a piece from a cinnamon stick, prepare one clove.

Place the plums in a jar, add spices and citrus, and add dry citric acid. Boil the sugar syrup and 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. Let the bubbles rise, then put on the lid. Tighten the plum compote with a key. You can use jars with screw-on, airtight lids. After rolling, turn over, cover, and leave for a day.

If bubbles and foam appear in the jar during cooling, then there is no need to wait for the compote to ferment and the lid to swell, it is better to open it immediately and drink it; the preparation has not had time to sour in 1-2 days.

Option 6: Plum compote for the winter with citric acid

For cooking, you can use plums of any variety, but it is better to choose small fruits that will steam quickly and easily. If necessary, the thick skin can be pierced in several places. Here is a classic recipe without sterilization. The proportions of compote for a three-liter jar are given. Additionally, you will need dry citric acid, which will become a preservative. Sterilize the jar and lid.

Ingredients

2.5 liters of water;
400 g plums;
250 g sugar;
1 tsp. citric acid.

Step-by-step recipe for classic plum compote

Since the compote recipe does not require sterilization, we pay great attention to the cleanliness and quality of the dishes and main raw materials. We thoroughly wash the plums in several waters, then rinse under running water. Place it on a napkin, let it dry, and try not to touch it too much. Pour into a sterile jar.

We measure the water and pour it into a saucepan, immediately add sugar and put it on the stove. Let the syrup boil well and cook for a minute.

Pour a teaspoon of citric acid into a jar onto the plum and pour in boiling syrup. We do this carefully, let it flow in a thin stream, allowing the jar to warm up, otherwise it may burst due to temperature changes.

Pour the syrup up to the neck, being careful not to leave any room for air. We put on the lid and immediately roll it up with the key.

Turn the jar over. Place the plum compote upside down and wrap it in a blanket. So it should stand until it cools completely. Usually several jars of compote are prepared, they are placed close together, so cooling may take a couple of days.

Once the compote has cooled completely, you can turn it over and take it to a cool place where it will stand perfectly. We remember that stone preparations cannot be stored for more than two years.

It is important to use not only high-quality ingredients for preparations, but also a good key. If, after turning over, the jar “hisses” or bubbles rise, then you need to immediately repeat the sealing and run the key over the lid again.

Plums are not only tasty, bright and juicy, but also healthy. Such fruits have different tastes, they can be tart, sweet, sour, aromatic. And today we decided to tell you how to prepare a very tasty and rich plum compote for drinking right away!

Ingredients

Step-by-step recipe for making plum compote for drinking right away with photos

So let's get down to business:

First, wash the plums thoroughly.

Next, you need to put a container of water on the fire and boil the liquid.

As soon as the water begins to boil, place the plum fruits in it. When the liquid with the fruits begins to boil again, add sugar, cook the drink for 8 minutes, then turn off the heat, cover the container with a lid and let the compote brew. That's all, in a couple of hours you can enjoy and quench your thirst with a delicious homemade drink. Plum compote is ready to drink immediately!

Video recipe for plum compote to drink immediately

Compote apple plum

We will also share with you a recipe for making compote from apples and plums. The drink has a very rich color, taste and aroma!

So, in order to prepare compote according to this recipe you will need:

Ingredients:
apple – 300 grams;
plums – 200 grams;
sugar – 0.5 cups.

Well, let's get to work:

Pour hot water into the container, add sugar, stir.
Then you should wash the apples and cut them into slices.
Next, you need to put a container of water and sugar on the fire and bring the contents to a boil.
As soon as the water starts to boil, boil the apple slices for 10 minutes.
Then wash the plums, divide them into two halves, remove the seeds and place the plum halves in a container with apples, cook the compote for another 5 minutes. That's all, then cool the drink, it will just brew, and treat your household to a delicious plum and apple compote!

Have fun!

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.

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.

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:

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:

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:

Renclod plum compote - video

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:

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 – 1 kg.

Cooking steps:

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:

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:

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!

Plum compote has rightfully taken an honorable place among home-canned products. After all, this is the only way plum summer can come to visit winter!

The plum gave its bright color, rich sour-sweet taste, its entire soul and body to the aromatic drink. Plum compote, like other culinary creations from this fruit, became possible thanks to ancient breeders. It was they who crossed wild thorns and cherry plums two thousand years ago, resulting in the plum familiar to our taste. Nature did not create this fruit in its wild form.

But not only our compatriots fell in love with plums. All over the world they write recipes about her - culinary and cosmetic, they compose poems and draw still lifes. Moreover, London pubs borrowed her famous name for the funny names of their own establishments: “The Plum in Love”, “The Drunken Cock and the Plum Tree”, “The Mare under the Plum”. And the bartenders of the famous Yellow Plum pub, after the visit of the eminent guest Winston Churchill, named one of their signature drinks “Winston Chorchill Beer” in his honor. The recipe for this beer includes an unusual but very original additive – plum juice.

We can arrange friendly gatherings over a mug of plum beer, a cup of fruit tea or a glass of viscous compote at any time of the year. Let's take fresh, selected plums of the dark Hungarian or greenish Renklod variety, or even yellow Mirabelle and create canned plum preparations for the winter. And even if our guests are not as famous as the Prime Minister of Great Britain, generous hospitality and a wide range of plum compotes will make our house no less popular than the House of Lords.

7 recipes for plum compote

All ingredients in the proposed recipes are calculated for a 3 liter jar.

Recipe 1. Simple and quick plum compote

Ingredients: half a kilogram of plums, two and a half liters of water.

Compote according to this recipe is prepared without sugar. Therefore, you should choose plum varieties with a sweet, honey taste. Rinse whole and firm fruits with running water and remove the stem. Place plums in warm boiled water and bring to a boil over very low heat. Boil for a minute and carefully, so as not to damage the integrity of the already soft plums, transfer them into sterilized jars. Boil the plum uzvar in which the fruits were boiled again and carefully pour a ladle into the jars with plums to the very edges of the neck. Turn the glass containers over and leave to cool, having previously wrapped them in a warm blanket.

Recipe 2. Plum compote with pits

Ingredients: half a kilogram of plums, a 200-gram glass of granulated sugar, two and a half liters of water.

Pour sugar into an enamel saucepan, stir and bring to a boil. After boiling, cook the syrup for another three minutes until the sugar grains are completely dissolved. We cook plums with pits. To do this, you need to choose slightly unripe or hard fruits. Place washed and dried plums into jars. Very carefully pour in the hot syrup. If the jars have cooled down from sterilization, pour the syrup in parts so that they warm up gradually. Close the finished plum compote with lids, wrap tightly in warm clothes and leave to steep for at least 12 hours.

Recipe 3. Compote of pitted plums

Ingredients: half a kilogram of plums, one and a half two hundred gram glasses of granulated sugar, two and a half liters of water.

Wash ripe but firm plums and dry slightly. To make the drink bright and rich in flavor, the fruit should be blanched - put in boiling water for a few minutes, and then in a bowl with ice cubes. This “shock bath” will help the thin skin to easily peel off the fruit. Divide the “naked” plums into halves and carefully remove the pits. Place in jars and fill with hot syrup prepared in the indicated proportions. Send jars with future compote for additional pasteurization. Cover the bottom of a large, deep vessel with cotton cloth folded in several layers. Place lidded jars of plums and pasteurize for 20 minutes at 85 degrees. Roll up the compote, turn it over, wrap it and leave to cool for 12-14 hours.

Recipe 4. Plum compote without sterilization

Ingredients: half a kilogram of plums, two two hundred gram glasses of granulated sugar, two and a half liters of water.

This method is safe for storing the product and will reduce the preparation time of the drink.

Wash jars for preserving compote thoroughly with soda and sterilize (can be done in the oven). Boil the lids separately in water. Fill three-liter jars halfway with washed plums, pour boiling water over them, and cover with lids. Leave the jars alone for 10-15 minutes. Return the cooled water back to the pan, dissolve the sugar in it and, stirring, bring to a boil. Pour sweet syrup over plums. The syrup should slightly overflow the neck so that there is no room for air in the rolled up jar. If there is not enough syrup, you can add a little regular boiling water. Seal the jars, cover with warm clothing and leave to cool to room temperature.

Recipe 5. Yellow plum compote

Ingredients: half a kilogram of yellow Mirabelle plums, a two-hundred-gram glass of granulated sugar with a slide, two and a half liters of water.

Yellow plums have the same pleasant honey taste as dark purple ones, but their texture is slightly more delicate. Therefore, we will prepare them with special care and caution.

Carefully sort out ripe or slightly unripe plums, tear off the stems and wash. There is no need to remove the seeds. This will give the drink an interesting taste, but you should remember that you should not store such compote for more than a year. It should have time to please with its taste before the next season. Place plums in a sterilized jar and pour in sweet syrup made from 2.5 liters of water and a glass of sugar. The sweet water should reach the very edge of the jar. Roll up the compote with a sterilized lid, turn it upside down and place in a warm place, first wrapping it in a thick blanket to maintain the high temperature for as long as possible.

Recipe 6. Concentrated plum compote

Ingredients for 1 liter jar: 300 grams of plums, one and a half two hundred gram glasses of sugar, a liter of water.

It is not always possible or necessary to cook three liters of compote. In this case, you can prepare a concentrated drink. It is diluted to taste with boiled or distilled water, which allows it to double or even triple in volume.

Rinse the ripe, unspoiled cream with warm water and place in a colander, allowing excess water to drain. Rinse the jar for the concentrate in hot water with soda and sterilize it together with the lid for 10-15 minutes. Carefully place the plums in the jar to the very top. You can lay out the fruits horizontally - this way more of them will fit. Boil water and pour in the plums until they are completely covered with liquid. Cover with a lid and leave for fifteen minutes. After the time has passed, drain the water, add granulated sugar and cook the syrup. Pour the sweet filling into the plums, close the jar and wrap it in a terry towel until it cools completely.

Recipe 7. Refreshing assortment - compote of plums, apples and currants

Ingredients: two hundred grams of plums, two apples, one hundred grams of currants, one and a half 200-gram glasses of granulated sugar, two and a half liters of water.

Sort the plums, wash them, remove the stems and pits. Wash the currants too, separate the berries from the stems and dry in a colander. Cut clean apples into slices and remove the grain boll. Place fruits and berries in sterilized jars and pour in sweet syrup made from the indicated ingredients. Place the lidded jars in a large bowl of water that should reach the “shoulders” of the jars. Sterilize assorted fruits and berries for 10 minutes at 100 degrees. Cover with lids and rest under a warm shelter for at least 12 hours.

For compotes, you should choose only firm varieties of plums and slightly unripe fruits, otherwise they will boil over, since they have a delicate structure. And then the plum compote can easily turn into plum puree.
For seedless compotes, plums should not be overripe, but at the same time easily separate from the pit, maintaining their shape.
The bluish-gray waxy coating that envelops some varieties of plums should not be washed off. It will not interfere with the quality of the drink at all.
To prevent the skin from cracking when pouring hot sugar syrup over the plums, you can make several shallow pricks into the fruit with a toothpick.
And to prevent the jar from bursting when the boiling marinade is poured, you can put a knife with a long and wide blade under it.
When pasteurizing or sterilizing, you should not be zealous with the temperature regime so that the fruit does not “overripe”.
Maintaining the proportions of sugar is the key to the ideal drink, which will remain a compote, and not a cloying alcohol-free liqueur or sour “vinegar”.

- special preparation for the winter. If all the requirements of the cooking technology are met, it produces two complete dishes. A syrup rich in fruity symphony of taste and fruits soaked in the sun and spicy notes of summer. They can become a delicious dessert on their own or complement aromatic baked goods with their presence.