Compote from plums for the winter - recommendations on seaming technology, recipes

When stocking up for long winter evenings, it does not do without rolling compotes. A wide variety of compotes will make eating a birthday cake even more appetizing, and just on a weekday compote quenches thirst well, filling the body with vitamins. To pamper yourself with something delicious, you can roll up the compote of plums for the winter.

General recommendations for the preparation of compote for the winter

For the preservation of compote, more suitable varieties of plums, in which the bone easily leaves:

• Hungarian;
• Italian Eagle;
• Late Prune;
• Renklod and others.

On how to close the plum compote for the winter, a little later, and now there are some recommendations on plum compote seaming technology.

So, compote fruits must be whole, not damaged by pests or mechanically. To make the compote saturated, you need to choose a well-ripe plum. If the fruit is too large, they are cut, and small ones can be rolled whole.

Canned compote of plums, in which there are bones, must be consumed within a year, otherwise the bones will begin to emit harmful substances, and the compote will turn from the useful into harmless.

It is known that the plum has a rather dense skin. To facilitate the process of saturation of plums with sugar during sterilization of compote, they must first be blanched. To do this, add baking soda( 1 tsp) to a liter of water, dip plums into very hot water for a maximum of 5 minutes. To prevent the fruit from bursting, they are punctured with a needle or toothpick.

After this time, remove the fruit and put it in ice water. After this procedure, the skin will be covered with mini-cracks and will quickly pass sugar into the inside of the fruit, besides, the plum will not fall apart during the sterilization process. And “bathing” in ice water will allow the plums to keep their color.

As noted above, only ripe plums are selected for making compote from plums for winter, because the sweetness of fruits also affects the amount of sugar in compote: the more ripe and sweeter fruits are, the less sugarwould need.

When seaming compote from plums for the winter, it is worth considering the fact that there is a lot of acid in these fruits, so it is better to use lacquered lids for closing.

In order to diversify or improve the taste qualities of the plum compote, various spices are added to it when cured( cinnamon, cloves, vanilla), as well as other fruits. In general, there is nothing difficult in how to make plum compote over the winter, no, you just need a little time and desire.

Plum compote for the winter

This simple recipe for seaming plum compote for the winter does not require pre-blanching. For canning need large fruits.

Ingredients:

• granulated sugar - 750 g;
• large plums - 3 kg;
• water - 1.5 liters.

Preparation steps:

1. Wash fruit, divide it into two halves, remove bones.
2. Pre-prepare cans for compote - sterilize them, and lids - boil.
3. Put the plums in jars.
4. Prepare sugar syrup.
5. Pour the jars with the plum syrup and put in the pan.
6. Sterilize 25 minutes.
7. Roll up and leave to cool.

Compote of blanched plums

Another simple compote of plums for the winter. In this recipe, medium-sized plums, which are used as a whole, are treated in soda solution before being put into jars.

Ingredients:

• sugar - 900 g;
• medium-sized plums - 3 kg;
• water - 1.5 liters.

Preparation steps:

1. Wash fruit, select the stem.
2. Blanch the plums to soften the skin.
3. Rinse the blanched plums in cold water and transfer to jars.
4. Prepare sugar syrup.
5. Pour syrup into the jars and put in sterilization for 15 minutes.
6. Roll up, cover the banks and leave to cool.

Compote from plums “Yummy” without adding water

Very tasty compote from plums for the winter is obtained if you make it without water. Its only drawback is that it may seem too concentrated to some, because the drain in the bank will be in its own juice. But it's not scary, compote can always be diluted with water before use.

So, for making compote you need to take:

• granulated sugar - 500 g;
• prunes - 3 kg.

Preparation steps:

1. Prune the halves and remove the stones.
2. Put the fruits in one layer on a baking sheet, cut up.
3. Sprinkle with sugar and place in a preheated oven.
4. Warm the fruit in the oven for 10 minutes and leave for 1 hour in the closed oven to highlight the juice.
5. After an hour, put the plums in jars and cover them with juice that stood out.
6. Sterilize for 20 minutes. Roll up

Plum Compote Renklod - video

Plum compote with stones

There is also an accelerated recipe for canning plum compote that does not need to be sterilized - it is a plum compote without removing the bones from it.

For the compote to 1 three-liter bottle you will need:

• water - 2.5 liters;
• sugar - 1 cup;
• plums - 500 g;

Stepwise Preparation:

1. Plums( ripe but sour) can be washed well and put into a bottle. If desired, they can be blanched, but if the appearance is not as important as the taste, you can immediately lay.
2. Pour the fruit with boiling water and let it stand for 25 minutes, previously covered with a lid.
3. After the specified time, drain the water.
4. Prepare a syrup with sugar in it.
5. Pour the cans with syrup.
6. Roll Up.

Vitamin Plums and Apples Compote

Compote from homemade plums and apples growing in the garden will be a real vitamin cocktail, and it's easy to prepare it.

Constituents( for one three-liter jar):

• sugar - 350 g;
• solid plums - 0.5 kg;
• water - 2 l;
• small apples - 1 kg.

Preparation steps:

1. Sterilize the bottle.
2. From the plums, select the bones, and cut the apples into pieces; the skin should not be cut.
3. Fill the jar to half its height.
4. Pour boiling water into the jar, close the lid on top and let stand for 20 minutes.
5. Drain the water and prepare a syrup based on it.
6. Pour fruit with syrup a second time, roll up and wrap.

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 anti-inflammatory action.

Preservation of plum and pear compote has one nuance - before you put a pear in a jar, you need to boil it a little.

Constituents( for 1 three-liter bottle):

• granulated sugar - 200 g;
• water - 1 l;
• plums - 400 g;
• solid pears - 1 kg;

Preparation steps:

1. Clean off the plums.
2. Prepare the syrup.
3. Cut the pears in half, cut the core and boil for five minutes in sugar syrup.
4. Put fruit into glass bowl.
5. Pour syrup( hot).
6. Sterilize 15 minutes.

Compote of plums with the addition of red wine and spices

Ingredients:

• water - 750 g;
• wine - 0.75 l;
• sugar - 750 g;
• ripe plums - 3 kg;
• carnation - 2 things;
• Vanilla
• Cinnamon.

Preparation steps:

1. Plums split in two, remove the bones.
2. Put in jars( sterilized).
3. Prepare the syrup. Last but not least, add wine and spices( to taste) to the syrup.
4. Pour the fruits in cans with sugar-wine syrup( hot).
5. Sterilize 10 minutes.
6. Roll up, turn over, wrap.

A homemade compote made from plums for the winter will brighten up the New Year's holidays and will simply delight the home with its rich taste and wonderful aroma. Bon Appetit everyone!