Canning plum compote: simple steps step by step

Posting in the group: Drinks

Plum compote is a popular drink, for preparing it for the winter using simple, proven recipes, with sterilization or the hot pouring method.

Moreover, any cooking method has common features:

1. To harvest for the winter, use whole fruits with intact skin, without spots or softened areas. Crumpled or overripe specimens should not be trimmed to hard pulp; it is better to prepare a compote from them, which you will need to drink within a week.
2. For canning, choose late varieties with easily separated pits: prunes (late), green plum, Hungarian. If the pulp does not come off well, it is better to use the whole fruit.
3. Before use, it is advisable to blanch plums with thick skins for several minutes in boiling water with soda (1 tsp per 1 liter). Immediately after heating, the fruits are quickly cooled in ice water.

Canned plum compotes with pits should not be stored for longer than 12 months. After this period, the core of the fruit begins to release toxic substances that seep into the drink.

Classic recipe

The traditional method of preparing plum compote for the winter is based on pouring boiling water over the fruit and then syrup. This recipe allows you to accurately calculate the required amount of liquid, preserves vitamins as much as possible, and saves time.

Composition of ingredients

Plum compote for the winter, a simple recipe involves preparing it directly in jars prepared for canning. Therefore, it is more convenient to calculate the components for a 3-liter cylinder.

Ingredients for classic plum compote:

The number of plums is calculated approximately. It is optimal to fill jars of any capacity to no more than ½ volume.

Step-by-step cooking process

For the simplest compote recipe, the whole fruit is used. Washed, dried plums are pricked in several places with a toothpick to the very pit. This technique allows you to keep the peel intact during scalding and ensures uniform saturation of the fruit with syrup.

The jars are washed in advance, scalded with boiling water or sterilized in any other way. The duration of storage of the workpieces depends on the quality of processing of the dishes.

Preparation:

1. The prepared fruits are placed in clean, dry jars. Then the containers are carefully filled with boiling water up to the neck.
2. Place sterilized lids on the jars and leave the plums to warm up for 20 minutes.
3. The cooled, colored water from all containers is carefully poured into one large pan.
4. Add sugar to the liquid and cook the syrup, heating it for several minutes after boiling.
5. The bubbling mixture is slowly poured back into the containers to the still hot drains.
6. The jars are hermetically sealed with sterile lids.

After canning is completed, the jars are placed upside down and wrapped warmly. This allows you to prolong the self-sterilization process of the compote. Cooled jars are stored for storage after a day. The drink receives its final color and aroma after standing for a week. Immediately after preparation, the compote may remain pale and tasteless.

What can I add?

The amount of sugar in the recipe can be adjusted to taste. However, you should not take less than 250 g per jar, otherwise the compote will be stored worse. Sugar serves as a preservative for the drink; you can double the amount.

To improve the taste of the drink, herbs and spices are used. The combination of plums and cinnamon is considered classic. Vanilla, mint, cloves, and ground ginger are well suited for this compote. Each spice adds its own flavor to the drink, so it is not recommended to add more than 2 spices to one recipe at once.

Ground spices are added to the syrup during cooking. If cinnamon, vanilla or cloves are used without being ground into a powder, large pieces of spice should be removed from the syrup before pouring. Left in the jar over the winter, the spices can infuse too much and overwhelm the plum flavor.

How to serve a dish

Usually canned compotes are served chilled. If the fruits in jars have retained their shape and skin color well, the drink does not need to be strained. Plums have a rich taste and contain a lot of acids, so after steeping the compote may turn out to be too concentrated. In this case, it is diluted with clean, cold water to the desired concentration. If necessary, you can add sugar or honey.

Compote for the winter with sterilization

Plums are considered difficult to harvest for the winter. They are usually blamed for the fact that compotes quickly deteriorate and the lids “explode.” The safety of canned plums can be guaranteed by maintaining the sterility of all containers, lids and following the recipe. If there are doubts about the quality of raw materials, you can additionally sterilize the workpieces.

Composition of ingredients

To prepare compote from plums with subsequent sterilization, you can take large fruits and cut them into halves. There is no need to blanch the plums before cooking.

Compound:

• plums – 1.5 kg;
• granulated sugar – 400 g;
• water – 700 ml.

Plum compote for the winter, according to a simple recipe, is prepared based on the volume of harvested fruits. The amount of sugar and water is increased proportionally.

Step-by-step cooking process

The washed fruits are sorted out, the seeds are removed from them, and the plums are cut in half. Jars and lids for the preparations are prepared in advance. They are washed, rinsed thoroughly, and then sterilized with boiling water. Glass jars can be baked in the oven.

Preparation:

1. The plum halves are placed in jars so as to fill no more than 2/3 of the volume.
2. Sugar is dissolved in water and syrup is prepared by boiling for about 5 minutes after boiling.
3. The hot sweet solution is poured in portions into the fruit halves. Fill the jars with syrup almost to the brim.
4. Sterile caps are placed on the necks without tightly sealing. The jars are placed in a large pan of water, with a piece of cloth or wire rack placed on the bottom.
5. Turning on the heat, sterilize the workpieces for 25–30 minutes from the moment the water boils in the pan.
6. At the end of the processing, the jars are carefully removed from the pan and, without lifting the lids, immediately sealed tightly.

The workpieces are turned upside down to check the tightness, wrapped and left to cool. After sterilization, prepared seedless compote can be stored for several years by placing it in a cool place away from sunlight.

Summer version of the drink

The easiest to prepare plum compote, which does not require a large number of ingredients.

Just half an hour and a delicious summer plum compote is on the table. The most time-consuming part of this recipe is removing the cores.

Ingredients:

• Water - 2 l;
• Plums - 1 kg;
• Sugar - 170 g or more (to taste).

The plums must be prepared by removing the pits from each and then cut into small slices. Bring the water to a boil, then cook the plums in it for about 15 minutes.

Then you can remove the pan from the heat and add sugar, stirring until it is completely dissolved. We wait until it cools down and can be served.

Recipe for plum compote for 1 liter

You can quickly prepare a compote from a small amount of plums and close it for the winter using liter jars. This recipe does not require sterilization or double filling. To preserve the preparations, preliminary blanching of the plums is sufficient.

Composition of ingredients

A small volume of dishes involves canning small plums; they can be left whole. This method is suitable for soft varieties, or fruits in which the stone grows tightly together with the pulp.

Ingredients:

• small plums of any kind - 250 g;
• sugar – ½ cup;
• cinnamon – 1 stick;
• citric acid - on the tip of a knife;
• water - as much as needed to fill the jar.

The entire blanching process takes place right in the jar; there is no need to drain the liquid. Therefore, separate containers for syrup are not required.

Step-by-step cooking process

According to this recipe, plums are poured only once. Despite this, the preparations are perfectly stored for up to 6 months at room temperature.

Preparation:

1. Place washed plums, a cinnamon stick, and add all the sugar into a prepared liter jar.
2. Slowly add boiling water to cover the plum halves. Cover the container with a sterile lid and leave for 15 minutes.
3. During this time, the plums will blanch, the sugar will dissolve, and the cinnamon will release most of its flavor.
4. After infusion, remove the cinnamon from the jar, add citric acid and add boiling water to the top.

The jar is immediately sealed and left to cool under a warm cloth. Completely cooled compote can be taken away for storage in a dark place.

Rich plum compote

Ingredients:

• ripe plums - 1.9 kg;
• sugar – 1.3 kg;
• citric acid – 30 g;
• water – 9 l.

Preparation:

1. Wash the plums thoroughly, place in a large saucepan, add water, and put on fire.
2. While the compote is boiling, you need to wash the jars and leave them to drain upside down.
3. When the water boils, add sugar, stir and wait until it boils completely again.
4. Distribute the berries evenly among the jars and fill with syrup.
5. Add 10 grams of citric acid to each jar and tighten.
6. Cover the jars with a blanket and leave for several days.

You can also try adding grapes to the plums. Then the compote will acquire a pleasant wine color and, depending on the grape variety, will receive an unusual taste.

Recipe for a 2 liter jar (without sterilization)

The version of the recipe for preparing pitted plums is designed to fill a 2-liter container. These jars are convenient to store and use in winter.

Composition of ingredients

You can take more drains or reduce their amount, and the presence of water will change accordingly. By increasing the fruit load, sugar is added, and less liquid is added.

Ingredients for a 2-liter jar:

• halves of plums – 1 kg;
• sugar – 200 g;
• water – 800 ml.

The recipe requires double pouring, so at the boiling stage of the syrup you can add a sprig of mint, vanilla or cloves to taste. Before pouring, large fragments of spices are removed from the solution.

Step-by-step cooking process

The plums should be sorted, washed and divided into halves. Pieces of fruit can be immediately placed in sterile jars, filling them to approximately half the volume.

Further preparation of compote:

1. Pour a measured amount of sugar into each jar of plums.
2. In a separate bowl, heat the water until bubbling.
3. Slowly pour boiling water into the jars with fruits, filling them up to the neck. Cover the containers with lids and leave for ½ hour.
4. Then pour the liquid from the cans into one pan, put it on the fire and bring the syrup to a boil.
5. Using bubbling pouring, fill the containers again almost to the brim, leaving no more than 1.5 cm to the lid.

The jars of compote are immediately screwed on with metal boiled lids, turned upside down and waited to cool.

Quick recipe for plums with pits

The method is suitable for harvesting large quantities of plums. Single filling significantly speeds up the process, but requires compliance with some rules. To prevent the preparations from fermenting during storage, jars, lids, all spoons and other utensils that come into contact with the fruits during processing should be boiled. The fruits must be thoroughly washed in very hot water or doused with boiling water.

Composition of ingredients

Plum compote for the winter, a simple recipe for which is designed for a 3-liter glass container, does not involve weighing the fruit, suggesting measuring the raw materials individually. Sugar is dosed in a glass with a capacity of 250 ml.

Ingredients for a 3-liter bottle:

• large plums (can be sour varieties) – 25 pcs.;
• granulated sugar – 2 cups;
• water – as much as needed (about 2 liters).

It is not recommended to change the amount of sugar in the recipe, even if the solution seems cloying. When serving the drink to the table, it can be diluted with water to the desired sweetness. The specified amount of sugar ensures the safety of the product, being the only preservative in the composition.

Step-by-step cooking process

When preparing dishes, pay special attention to the choice of lids. It is better to store seams under turnkey screw or metal lids. Nylon products are not suitable for this method of canning plum compote.

Preparation:

1. The washed plums are pierced in several places with a toothpick, scalded with boiling water and placed in sterilized jars.
2. Pour sugar into each container and pour boiling water up to ½ volume. Leave the jars for a few minutes, just covering them with lids.
3. Then fill the dishes with boiling water to the top and seal the workpieces tightly.

Turning the jar over, you can see undissolved sugar, which is considered normal for this recipe. The crystals will disappear as the compote steeps. The jars are wrapped and completely cooled at room temperature. They can then be taken to a cool, shaded place.

Recipe for plums and apples for 3 liters

The classic combination for compotes prepared for the winter is plum and apple. It is not difficult to find varieties that ripen at the same time, so harvesting can continue until late autumn.

Composition of ingredients

The choice of apples for compote is determined by the density of the pulp. It is advisable to select dense varieties that retain the shape of the lobes during processing.

Ingredients for a 3-liter jar:

• plums (whole) – 20 pcs.;
• apples (large) – 3 pcs.;
• cinnamon (ground) – ¼ tsp;
• sugar – 300 g.

If the apples are small, you can put twice as many of them, after cutting the fruits in half. Large specimens are cut into slices, removing the seeds.

Step-by-step cooking process

Prepared plums (with or without pits) and apple slices are blanched directly in jars with boiling water using the double pour method.

Preparation:

1. Having placed the fruits in jars, completely fill the containers with boiling water, leave for about ½ hour and drain the water to prepare the syrup.
2. It is convenient to express hot liquid by covering the jar with a special nylon lid with holes.
3. Collect all the liquid in one pan, sprinkle with sugar, add cinnamon and boil for at least 5 minutes.
4. The boiling solution is poured into still warm jars into the fruits.

Roll up the glass containers with boiled lids and turn them over. Compote according to this recipe is stored well at room temperature until spring.

With bones

The simplest recipe for making plum compote assumes that you don’t even need to remove the seeds from the fruit. This helps speed up the canning process, which in some cases (if the harvest is large) becomes a life-saving option. To make the drink rich, the fruits are pricked before preservation, but this is not necessary, especially if you will be sealing light, sugary varieties.

For a drink made from plums with pits (per 3-liter jar), take:

• 400-600 g of fruit;
• 150 g sugar;
• water (the volume of the jar to the brim).

Preparation:

1. Pour fruit into clean glass jars, previously sterilized with boiling water.
2. Boil sugar syrup and pour it over the fruit.
3. Home-canned food is sterilized for about half an hour, covering it with lids and maintaining the level “up to the shoulders.”
4. Then the jars are rolled up with tight lids, turned over, and allowed to cool before storing.

Recipe for zucchini and plums for the winter

Plum compote for the winter, a simple recipe for which provides a rich sweet and sour taste, can impart a pineapple aroma to the zucchini pulp. A vegetable with a neutral taste and suitable consistency becomes indistinguishable from a tropical fruit.

Composition of ingredients

To obtain the taste and color of pineapple, you should choose light varieties of plums. Pink or yellow cherry plum is suitable for such preparations. Zucchini choose light varieties, without hard skin.

Ingredients:

• plums – 250 g;
• zucchini pulp – 800 g;
• granulated sugar – 300 g;
• citric acid – ½ tsp;
• water - about 2 liters.

Before cooking, overripe zucchini is freed from the inner part with hard seeds and peel, so the weight of the already processed vegetables is taken into account. It is not advisable to increase the amount of plums, since excess acid in the compote can spoil the delicate pineapple flavor.

Step-by-step cooking process

Cherry plums or plums are placed whole in jars. Zucchini should be cut into cubes or whole round pucks, imitating canned pineapples in jars.

Preparation:

1. The fruits are placed in sterile 3-liter jars and poured with boiling water up to the neck. Leave to blanch for 5 minutes.
2. The liquid is drained and boiled. The process of filling the fruits is repeated.
3. The aromatic liquid drained for the second time is put on fire, sugar and citric acid are added, heated to a boil and boiled for 2 minutes.
4. Pour the bubbling syrup into jars and immediately seal them with boiled lids.

The canned compote is cooled at room temperature and stored in a cool, dark place. In order for the zucchini to acquire the taste of pineapple, it will take at least 2 weeks of infusion. Fresh compote has the usual plum flavor.

Compote of plums and apricots

Fruits complement each other well in one drink, its taste becomes richer and brighter. Apricots are easier to boil and lose their shape, so overripe fruits are left for other dishes. For compote, unripe, hard, but aromatic fruits are chosen.

Composition of ingredients

For one 3-liter cylinder you will need the following amount of ingredients:

• apricots (large) – 250 g;
• plums – 250 g;
• sugar – 250 g.

Fruits are selected so that their halves are approximately the same size. The assorted compote will turn out bright and can be served to the table along with the fruits.

Step-by-step cooking process

Apricots and plums are thoroughly washed, dried, divided in half, removing the seeds.

Further preparation:

1. The halves are placed in a prepared jar and filled with boiling water. The liquid must reach the neck of the vessel.
2. Leave the fruits to sterilize for about 15 minutes, covering the jar with a lid. Then the water is poured into a small saucepan.
3. Sugar is added to the liquid and the syrup is boiled. The boiling solution is poured back into the fruit and the workpiece is immediately sealed.

The drink according to this recipe turns out to be quite aromatic - you don’t have to add any spices to the syrup. Like other compotes prepared by hot pouring, the plum and apricot assortment will gain flavor only after 2 weeks of settling.

How to prepare frozen plum compote?

Frozen plums, so that they do not lose some of their beneficial properties when defrosting, are taken out of the freezer, placed in a cup and left overnight directly on the table. This method of defrosting plums is the best, as everything happens naturally.

In the morning you can prepare compote from the defrosted product. To do this, pour three liters of water (or more, depending on the family) and bring it to a boil. Then add half a kilogram of sugar to the bubbling water and, when it boils, put 800 grams of plums in a container.

The contents of the pan need to be stirred several times while cooking the plum compote. At the same time, you can regulate the amount of sugar yourself, because some will find this compote too sweet, while others will want to add more sugar. This happens not only from individual taste characteristics, but also from the variety of plums that you managed to freeze.

Compote from frozen plums will be cooked after just 15 minutes of boiling. It can be served hot to the table. Whatever remains of the drink can be poured into a jar or other container and, covered tightly, put in the refrigerator until next time. You will enjoy this drink even chilled.

Considering the beneficial properties of even frozen plums, we can say with confidence that such a compote will give you a boost of energy for a while; if you consume it periodically, you will feel much better, especially for those who have problems with bowel movements. This compote perfectly helps with constipation, normalizes intestinal function and boosts immunity!

A fruit such as plum is very often used for making sweet preparations. We have already looked at how to make plum jam, looked at a recipe for plum jam in chocolate, and even cooked plum jam in a slow cooker. Now let's talk about another equally popular method of preparing plums - freezing them.

Very often, experienced housewives prepare plums for future use, freezing them in the freezer until better times. This method is especially good when we want to retain the greatest amount of nutrients. Frozen plums retain most of them, including vitamins.

Such a frozen product will come in handy in cold winters. We can use it both in its pure form and as an additive to desserts. Or we can cook compote from frozen plums.

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Plum and orange compote

The taste of plum compote is very bright, but quite simple. You can diversify and complement the aroma by adding orange to the composition. You should choose sweet citrus fruits that do not add excess acid to the drink.

Composition of ingredients

Orange complements blue, red and yellow plum preparations well. To enhance the aroma, you can add peeled zest to the composition.

Ingredients:

• plums – 0.5 kg;
• large orange – 1 pc.;
• sugar – 300 g;
• water - about 2.5 l.

The orange is peeled and cut into large rings or half rings across the segments. If you put citrus with peel in jars, the compote may become bitter after steeping. The zest can be thinly peeled from the orange and added separately.

Step-by-step cooking process

Washed, chopped in some places, plums and orange slices are placed in a colander. Immerse the fruits in boiling water for a few seconds and immediately remove them.

Preparation:

1. When the liquid has drained from the fruits, they are placed at the bottom of a sterile jar.
2. The water in which the mixture was blanched is poured into a saucepan and heated to a boil. If you decide to use zest, it is added to the liquid during cooking.
3. Sugar is sprinkled onto the plums and oranges, boiling water is poured in and the jar is immediately sealed.

Infuse and store orange compote in the same way as other plum compotes.

With wine

Ingredients:

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

Preparation:

1. Cut the washed plums, remove the seeds and place in jars.
2. Combine water with wine. Sweeten. Add spices. Boil. Pour through cheesecloth.
3. Pour over the fruit. Roll up. Sterilize.

Concentrated plum compote without water

Without using water in the preparation, it is possible to prepare a concentrated composition that is well stored and does not take up much space. In winter, you can dilute the mixture with water, bringing it to the desired taste. The plums are slightly baked, which gives the drink a caramel aroma.

Composition of ingredients

Blue plums of hard varieties are well suited for harvesting without adding liquid: Hungarian or prunes. Apart from fruits and sugar, there are no other ingredients in the composition. To prepare 3 kg of plums you will need about ½ kg of sugar.

Step-by-step cooking process

Remove the pits from the washed plums and divide them into halves.

Then prepare it like this:

1. Distribute the pieces on a bare baking sheet in one layer, placing them cut side up.
2. Pour 1 tsp into each cavity. Sahara.
3. Place the baking sheet in the preheated oven.
4. Heat the plums with sugar for 10 minutes and turn off the heat.
5. Leave the plums in the oven until completely cooled for at least 45 minutes.

The article describes recipes for delicious plum compote for the winter.
The cooled halves are placed in sterile small containers (from 0.5 l to 1 l). The released juice is drained from the baking sheet into containers and the workpieces are loosely covered with lids. Sterilize the plums for about 15 minutes in boiling water, and then roll them up tightly for the winter.

Concentrated assorted compote with plums, peaches and apples

The most healthy and tasty homemade compote is made from assorted fruits. It accounts for the majority of the can's volume. The concentrated drink is very aromatic, and short heat treatment helps preserve vitamins and minerals. Eating such natural preserves with high nutritional value helps improve your health while winter is outside.

For a 3-liter jar you need to take the following ingredients:

• 400 g plums;
• 300 g peaches;
• 600 g apples;
• 200-250 g sugar;
• 1 liter of water.

Step-by-step cooking recipe:

1. Wash the fruits thoroughly, remove the core from the apples, cut into quarters. Cut plums and peaches into halves, remove pits.
2. Place fruits prepared for canning in a jar to the top.
3. Separately prepare sugar syrup, which must be brought to a boil to pour over the fruits.
4. It is necessary to sterilize the workpiece for at least 15 minutes, the level of boiling water should reach the “shoulders” of the glass jar.
5. Roll up the finished compote with a tight lid, turn it over, leaving to cool completely.

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Plum compote with wine and spices

The unusual, spicy taste and slight presence of alcohol makes a simple compote an exquisite treat and imparts warming properties. The drink will look like light mulled wine, which can be served either cold or warm.

Composition of ingredients

Plum compote for the winter, a simple recipe for which it was decided to supplement with spices, will require the addition of 1 bottle of red wine for a spicy effect. You can choose any drink from dry Merlot to sweet Cahors. For compote from light plums, use white wine.

Compound:

• water – 750 ml;
• wine – 750 ml;
• sugar – 750 g;
• plums (sweet varieties) – 3 kg;
• carnations – 2–3 bouquets;
• cinnamon – 1/3 tsp;
• vanilla – 1 g.

Spices can be supplemented or replaced with ginger, star anise, anise, and other aromatic seasonings to taste.

Step-by-step cooking process

For compote, pitted plums, halved, are used. Jars and lids for preserving drinks for the winter must be sterilized.

Preparation:

1. The halves of the fruit are loosely placed in jars no more than 2/3 of the volume.
2. In a separate bowl, boil the syrup from water and sugar.
3. After sprinkling spices and pouring wine into the solution, stop heating immediately.
4. The plums are poured with hot wine syrup and covered loosely with lids.
5. Sterilize jars depending on size; 1 l – 15 minutes, 0.5 l – 10 minutes, 3 l – 25 minutes.

Plum compote with spices and wine is sealed and stored as usual. The drink is not suitable for children's tables - it retains a small amount of alcohol.

Some tips for preparing plum compote for the winter:

1. The safety of plum compote depends more on the sterility of the dishes than on the time of heat treatment. Products with a high sugar content are best stored.
2. The color of the compote depends on the color of the plums. If you need to make it more transparent, add a pinch of citric acid.
3. If the plums are completely ripe and become soft, it is better to leave them for making jam, or drink compote immediately after cooking. Preparations made from unripe fruits are stored better and have a more presentable appearance.

It is better to roll up plum compote for canning for the winter with metal lids. But any simple recipe results in a solution saturated with acids that can oxidize such a lid from the inside. Therefore, for drains, you should choose equipment with a varnished inner surface or use glass vessels with clamps.