Plum compote for the winter - the best combinations of fruits and berries. The best plum preservation recipes for the winter

During the canning season, housewives do not bypass such a valuable fruit crop as a plum. Plum is not only tasty and fragrant - thanks to its beneficial properties, it is used in dietary and clinical nutrition.

It contains a large amount of sugars (up to 14.8%), pectins, organic acids, vitamins: A, C, B, B2, PP.

Due to its high yield, it is harvested for future use in the form of jam, jam, compote.

Subtleties of cooking

• For compotes for the winter, it is better to use plum varieties such as Italian Ugorka, Renklod green, Renklod Altana, Late prunes, Moscow Hungarian, Timiryazev's Memory and others, in which the stone is easily separated.
• Only ripe fruits without wormholes are suitable for canning. Cut large plums in half and remove the pit. Small ones are preserved whole.
• The fruits are sorted by size and then washed thoroughly in cold water.
• In order for whole fruits to be better fed with sugar during pasteurization, they are blanched. To do this, it is recommended to warm the plums at 80-90 ° in a 0.5% soda solution (5 g of baking soda are taken per 1 liter of water). Thanks to this technique, small cracks appear on the skin of the fruit, through which sugar easily penetrates.
• The amount of sugar for making syrup depends on the type of plum. The sweeter the fruit, the less sugar you need. Compote from sour plums requires up to 400 g of sugar per 1 liter of water. Some recipes use honey instead of sugar.
• Cloves, cinnamon, vanillin, red wine are added to plum compote to give aroma and piquant taste.
• Compote is very tasty if you add other fruits or berries to it.

Plum compote for the winter: the first recipe

• plum - 3 kg;
• water - 1.5 l;
• sugar - 750 g.

Cooking method

• Wash ripe plums thoroughly in cold water. Remove the stems. Cut in half with a sharp knife and remove the pits.
• Wash soda cans thoroughly. Rinse with hot water. To sterilize, bake them in the oven or hold them over the steam, putting them on top of the kettle. Wash and boil the lids.
• Place the halves of the plums tightly into the jars.
• Pour sugar into a saucepan, pour water. Boil the syrup.
• Fill them with plums. Cover with lids.
• Place the jars in a wide pot of hot water. So that when boiling water does not get into the compote, it should not reach the top of the cans by 2-3 cm (to the shoulders).
• Pasteurize from the moment the water boils for 15 minutes (half-liter jars) and 25 minutes (liter).
• Roll up jars with compote immediately with sterile lids.
• Turn upside down, cover with a blanket. Leave until completely cool.

Plum compote for the winter: the second recipe

Ingredients for two 3 liter jars:

• plums - 3 kg;
• water - 1.5 l;
• baking soda - 7 g;
• sugar - 900 g.

Cooking method

• Sort the plums, rinse well in cold water, free from the stalks.
• Prepare sterile jars with lids.
• Pour water into a saucepan, bring to a boil. Reduce heat to 80°. Put in baking soda.
• Dip the fruits in the soda solution and heat until the skin is covered with a network of small cracks.
• Drain in a colander and rinse under running water.
• Fill jars with plums.
• Make syrup from pure water and sugar.
• Fill them with plums.
• Cover the jars with lids, put in a pot of hot water. Sterilize 15 minutes. If you used sour plums, then reduce the heat treatment time to 5 minutes.
• After that, cork the jars with lids, turn them upside down. Wrap with a blanket and cool in this position.

Plum compote for the winter spicy

Ingredients for 5 liter jars:

• plums - 3.5 kg;
• sugar - 400-450 g;
• cloves - 12 buds;
• cinnamon - 1 stick;
• vanillin - to taste;
• water - 1.5 l.

Cooking method

• For this compote, take slightly unripe plums. Sort them, wash them thoroughly, remove the stalks.
• Prepare sterile jars with tin lids.
• Cut the plums, remove the pits.
• Boil 40% syrup in a saucepan (take 400 g of sugar for 1 liter of water), adding cinnamon, vanillin, cloves to it. Add plums and cook for 3-5 minutes.
• Catch the plums with a slotted spoon, arrange in jars.
• Boil the syrup. Fill them with plums.
• Cover with lids. Sterilize in boiling water for 20-25 minutes.
• Remove jars from water, seal tightly.
• Turn lids down. Wrap up with a blanket. Leave it like this until it cools completely.

Plum compote with wine for the winter

• plums - 3 kg;
• water - 0.75 l;
• red grape wine - 0.75 l;
• sugar - 750 g;
• cloves - 2 pcs.;
• cinnamon and vanillin - to taste.

Cooking method

• Sort ripe plums, rinse in cold water, remove the stalks.
• Cut in half with a sharp knife, remove the bones.
• Place in sterilized jars.
• Pour sugar into a saucepan, pour water, wine. Put in the spices. Boil the syrup.
• Pour hot syrup over plums.
• Cover the jars with lids and sterilize for 10 minutes from the moment the water boils.
• Then seal tightly. Turn upside down.
• Wrap in a blanket and leave to cool completely.

Plum compote with honey for the winter

Ingredients for five liter jars:

• plums - 3 kg;
• water - 1.5 l;
• honey - 1 kg.

Cooking method

• Sort ripe but strong plums, rinse in several waters, remove the stalks.
• Place whole plums in a bowl.
• Boil water with honey. Pour honey syrup over fruits. Leave for a day.
• Then drain the syrup, and place the plums in prepared sterile jars.
• Boil the syrup and pour over the plums.
• Sterilize in hot water for 5 minutes from the moment of boiling.
• Then seal tightly, turn upside down, wrap with a blanket. Wait until it cools completely.

Plum compote for the winter without sterilization

Ingredients for two 2 liter jars:

• plums - 1.5 kg;
• sugar - 1.5-2 tbsp.;
• water - 2.5 liters.

Cooking method

• Sort strong ripe plums, rinse thoroughly, remove the stalks.
• Prepare sterile 3-liter or 2-liter jars with tin lids.
• Fill jars 1/3 full with plums.
• Fill with boiling water. Leave for 15 minutes. During this time, pasteurization will take place.
• Close the lid with holes in each jar. Drain the cooled water into a saucepan.
• Add sugar according to the norm. Put on the stove, bring to a boil.
• Pour the plums with the resulting syrup to the very top of the jar.
• Seal tightly. Turn upside down. Wrap up with a blanket. Wait until it cools completely.

Note to the owner

To prevent whole plums from bursting during heat treatment, they can be pricked in several places with a needle.

Compote with plums is stored in a dark, cool place.

If you put more sugar in the compote, then when using it, you will need to dilute it with boiled cold water.

You can add a little citric acid to the compote of sweet plums.

Note: from the specified number of products you will get one three-liter jar of plum compote.

Recipe plum compote for the winter without sterilization:

Part of the plum harvest can be turned into a very tasty compote that can be stored until spring in a cool cellar. It is advisable to choose a variety with reddish pulp, then the color of the compote will be similar to a dark shade of ruby. Yellow-green plums will give the compote a less intense color, and the taste will be neutrally sweet. Variety "Hungarian" - a favorite of blanks for the winter, these plums have a special tart-scented aroma.

First, the plums are sorted, removing fruits with wormholes and suspicious soft spots. Then the fruits are thoroughly washed: the whitish coating disappears, a dark blue gloss appears.

Prepared plums are poured into a dry, sterilized jar. If you did not weigh the plums, then the amount can be determined visually: the fruits should fill 1/3 of the jar. To prepare compote for the winter, the plums remain intact, the seeds do not need to be removed.

The jar is filled with boiled water, covered with a lid. Plum compote is infused for 15 minutes, the liquid turns red during this time.

Plum water is poured into a saucepan, sugar is added. Fans of very sweet drinks can increase the amount of sugar up to 300 grams.

Citric acid is a “control preservative”, it is responsible for the safety of compote prepared without sterilization.

The sweet and sour syrup is boiled, the hot liquid is poured into a jar. The filling is standard: the liquid rises slightly above the level of the shoulders. The jar is immediately rolled up for the winter and turned over.

Warm thoroughly, leave for 12 hours. The cooled plum compote is placed on a shelf in a cool room.

This is how you can quickly and easily prepare a delicious plum compote without sterilization.

Plums contain vitamins of groups A, B and P, as well as trace elements such as magnesium, potassium and phosphorus. This fruit is useful even in a dried state, and if you prepare a drink for the winter, it can save the body from beriberi. This fruit has a slight laxative effect and increases appetite, but at the same time it perfectly rids the body of various toxins. A drink from this product, for example, plum compote with stones for the winter or, is recommended to drink for atherosclerosis, rheumatism, kidney disease, and even gout. Tasty and healthy and plum in syrup for the winter.

The secret is in its simplicity. If the kitchen has sugar, water and a lot of plums, you can prepare a wonderful drink for the winter for the whole family. The fruits should be carefully sorted out so that rotten fruits do not come across. With peace of mind, you can use an overripe (soft) plum in your drink.

Ingredients for plum compote recipe:

• 350-400 g plums
• 330 grams of sugar
• 3 liters of water

Plum compote for the winter recipes:

1. We sterilize jars. Firstly, you need to thoroughly wash the container, then put it still wet in an oven preheated to 160 degrees. When the containers are completely dry, they can be taken out. You can also sterilize in the microwave, for this, pour 1 cm of water into the container and put in the microwave for 3-5 minutes (until the water boils). Thus, cans can be used for seaming.
2. Thoroughly wash the main filler. In this recipe, you do not need to remove the seeds from the fruit.
3. We put the fruits in containers (approximately 350 grams in one 3-liter jar)
4. Next, you need to prepare the syrup. For a 3-liter jar, you need to boil 9 liters of water.
5. Add sugar, stirring constantly. It needs to dissolve completely. Bring the mixture to a boil and let it simmer for another 5 minutes.
6. Very slowly and carefully pour the syrup into the fruit. If you pour the syrup sharply, the vessel may crack.
7. We roll up the jars with sterile lids, cover with any blanket and put upside down for a day.
8. Keep drinks in a dark place.

Compote of plums and apples "Autumn Dream"

A very tasty and healthy drink can be made from fruits that grow in your country house. These two plants are in perfect harmony and complement each other. Such a compote is pleasant to drink at any time of the year, and its production does not require much effort.

• 6 apples
• 15 plums
• 330 grams of sugar
• 2 liters of water.

Plum blanks for the winter recipes:

1. We sterilize three-liter bottles.
2. We wash and sort fruits. Cut them in half, removing the bones.
3. Thoroughly wash the apples, but without violating the integrity of the peel. Cut fruit into 4 pieces.
4. Pour all the fruits into a jar (they should cover half, if there is not enough fruit, it is best to add).
5. Pour the fruit with boiling water, close the container with a non-silicone lid, pour out the water after about 10-15 minutes.
6. We make syrup. Boil water, add sugar, stirring constantly. Bring the mixture to a boil and wait another 3-5 minutes. The fire should not be made too big, otherwise we will start to burn. You need to constantly stir the syrup, it is best to do this with a wooden spoon.
7. Pour the syrup to the rest of the links. We roll up the drink, turn it over. Cover with a blanket, put in a dark place for a day. So the plum compote for the winter is ready, its recipe is simple.

Plum compote for the winter with pineapple "Exotica"

This recipe is for sour lovers. Pineapple is a non-standard option for preparing a drink for the winter. Very tasty and original, although not quite economical, a cocktail of plums and pineapple will please friends and relatives. The recipe for plum compote for the winter is simple, it will take no more than 40 minutes of time.

Ingredients for 3 liters of drink:

• 10 plums
• fresh pineapple
• Juice of one lemon
• 400 grams of sugar
• 2 liters of water.

Cooking process:

1. Pineapple should be chosen ripe, not too big. Wash the fruit, peel and peel. Then you need to cut a hard core.
2. Cut the pineapple into half rings, and then slices.
3. Sort the fruits, wash, cut in half and discard the seeds.
4. Sterilize containers.
5. Place the pineapple tightly in the bottom of the container. Sprinkle plums on top.
6. Pour the fruit with boiling water, close the lid and leave for 15 minutes. Water must be poured in slowly, otherwise the jar will crack. If this happens, you need to throw out the jar along with the ingredients, as they are no longer edible.
7. In the meantime, prepare the syrup. Boil water and slowly add sugar. You need to stir constantly so that lumps do not form and do not burn.
8. Pour out the water from the jar.
9. Pour syrup over fruits. Roll up. Cover with a lid, turn over, cover with a blanket, fold in a dark place until completely cooled.

Compote of plums and cherries "Berry breeze"

This drink is very tasty and healthy. It does not take long to prepare and even the most novice cook can make it. Fresh fruits should be chosen, soft plums are not suitable for this recipe. Cherries should be used fresh, frozen will not work. Such a drink can be rolled up for the winter, or you can drink immediately after cooking.

Ingredients for 3 liters of drink:

• 10 plums
• Cherry to taste (about 300 grams)
• 1-2 liters of water
• 300-400 grams of sugar (depending on the acidity of the berries)

Plum recipes for the winter:

1. Sterilize the container.
2. Wash and sort berries and fruits. This compote of plums with stones for the winter. It is desirable to leave the fruits whole, without cracks. Rinse well with hot water (but not boiling).
3. Fill the container to the "shoulders" with berries.
4. Make syrup. To do this, boil water and slowly add sugar, stirring constantly.
5. Pour in the syrup.
6. Place the container in a saucepan with cold water and put on fire (do not close the jar, you can only cover it with a lid). The fire should be small so that the fruits do not burst and warm up evenly. The water should be about 85 degrees. So hold the jars in water for 10-15 minutes.
7. Take out the container, wipe with a towel and roll up.

Compote of plums, apricots and nuts "With a twist"

Plum has a very delicate taste, which can be decorated with all sorts of additives. Often spices such as cloves, ginger, cinnamon, vanilla and others are added to this drink. It is very beneficial to emphasize the taste of this fruit with other fruits: pears, cherries, grapes, peaches. Apricots and plums go very well together. Such a union creates an excellent taste, and the addition of nuts will add piquancy to the drink.

Ingredients for 3 liters of drink:

• One and a half kilograms of plums
• Nuts (any to taste, but not too small) - the amount depends on the size of the fruit
• Apricots - pieces 2-3
• Sugar - 800 grams

Cooking process:

1. We sort and wash the fruit.
2. We make a longitudinal cut in the fruit and carefully remove the seeds. The fruits must remain intact, without damage (other than a cut).
3. Wash nuts and soak in boiling water for 5 minutes. Then carefully peel off the skin.
4. We insert the nuts in the place where the stone was at the plum.
5. Sterilize containers.
6. Put the stuffed fruits on the bottom.
7. We remove the stones from the apricots, cut the fruit into rings.
8. We spread the rings of apricots on top of the plums.
9. Fill everything with boiling water (carefully so that the jars do not crack). Close the lid and leave for 1-15 minutes.
10. Pour water into a saucepan, put on fire. Slowly add sugar, stirring constantly. Cook until completely dissolved. When the syrup boils, you need to cook it for another 5 minutes.
11. Pour syrup into fruit jars. Roll up, wrap in a blanket until completely cooled.

If after cooking you still have apricots, then you can cook from them, the instructions for the manufacture of which we also included in our piggy bank of recipes on the site.

Compote of plums and hawthorn "Red berry"

Hawthorn is a tasty and healthy plant. Hawthorn berries cannot be stored for a long time, so they are often used to roll up blanks for the winter. Hawthorn and plums are very favorably combined with each other. To make this nectar does not take much time, it will bring a lot of benefits and enjoyment to the whole family.

Ingredients for 3 liters of drink:

• 200 grams of hawthorn (berries)
• 7-10 plums
• 350 grams of sugar

Plum compote recipe:

1. Buy only fresh berries. Rinse well, sort and remove the stalks.
2. We sterilize jars.
3. We put hawthorn on the bottom of the container. It is not necessary to clean it from the bones.
4. We sort, wash the fruit. Cut in half, take out the bones.
5. We put them on top of the hawthorn. You can mix everything with a wooden spoon, but be careful not to turn the fruits into porridge.
6. Cooking syrup. We take water, boil, add sugar, constantly stirring the mixture. After boiling and complete dissolution of sugar, wait another 5 minutes.
7. Pour the syrup over the rest of the ingredients. Pour slowly so that the banks do not burst.
8. We roll up the jars, wrap them in a blanket and turn them over. Do not remove the blanket until it has completely cooled down. Store in a dark cool place. Drink cold.

When cooking compote, both from plums and from other components, it is important to observe hygiene standards. Banks must be sterilized, it does not take much time and effort. If you do not sterilize the jars, at best, the drink will deteriorate, at worst, someone will be poisoned. The same goes for fruits. No need to prepare preparations for the winter from plums from rotten, too soft fruits. This option is well suited for jam, but not for compote. Store cans with a drink in a dark place so that they are not exposed to the sun's rays. If the container is constantly exposed to temperature changes (stored near the battery or near the window), it may burst. In no case should you drink a drink after the jar has cracked.

If after cooking you still have hawthorn berries, then you can cook from them, the instructions for the manufacture of which we also included in our piggy bank of recipes on the site.

A good harvest simply obliges to make plum compote. For the winter, there is always the opportunity to prepare several versions of this sweet treat, even if only one variety of plum tree grows in the garden. Recipes differ both in the way they are made and in the composition of the ingredients. They have only one thing in common - the simplicity of the process.

How to make plum compote

There are two main options for making plum compote for the winter: with and without sterilization. Sterilization involves heat treatment of jars filled with fruits and syrup in boiling water. Compotes are closed in this way in small glass containers (up to 1 liter) and in the recipe of which there is a complex composition of products that require special cooking conditions: wine, spices, hard fruits. Without sterilization close 3-liter bottles. A large volume of hot syrup retains heat for a long time, provided that the finished canned food is wrapped in a warm blanket, so self-sterilization occurs.

For compotes for harvesting for the winter, berries with dense pulp, not overripe, without wormholes and damage are selected. The best varieties for conservation for the winter are Renklod and Hungarian with all their varieties. Small fruits are laid whole, and large ones are cut in half, removing the seeds.

Advice! The amount of sugar in the recipe can be changed depending on the sweetness of the fruit, but not less than 150 g per 1 liter of water.

Plum compote with pits for the winter

If you take large plums with bright yellow or red flesh for this recipe, then the contents of the jar will turn out not only tasty, but also beautiful. The recipe for harvesting for the winter is designed for a liter jar:

• 500 g of sugar;
• plum - how much will go in;
• 1 liter of water.

For beauty, you will have to work hard - blanch the washed fruits in boiling water for 5 minutes. and remove the skin from the plums.

1. Fill a clean glass container with whole plums to the top.
2. Make syrup from water and sugar.
3. Pour boiling liquid over a jar of fruits.
4. Close with a boiled lid and place in a container with hot water for sterilization for 20 minutes. from the moment the bubbles appear in the jar.
5. Roll up the container with a lid, turn over and wrap for a day. For the winter, store in a pantry or cellar.

You can decorate a cake with fruits from such a compote, and use concentrated syrup for a jelly recipe or simply dilute it with water to taste and drink a sweet and sour drink with pleasure. The video for this recipe is below.

Plum compote for the winter without sterilization

The simplest recipe, the preparation of which will take a minimum of time. Suitable for varieties with poorly separating stones, as well as for cherry plum, peaches and blackthorn. For 1 3-liter bottle you will need:

• 500 g plums with stones;
• 1 st. Sahara;
• water.

Beforehand, the compote container must be washed with soda and sterilized. Sort fruits, wash in plenty of water.

1. Put the plums in a jar (1/3-1/2 of the volume).
2. Boil water and pour into a container to the top. Leave covered for 20 minutes.
3. Drain hot water into a saucepan and add sugar to it. Bring to a boil over low heat.
4. Pour fruit raw materials with boiling syrup, roll up.
5. Turn the jar upside down and wrap it in a warm blanket. Leave for a day, then put away for storage.

Compote, cooked for the winter according to this recipe, is kept in the pantry or on the mezzanine without any problems.

Compote of plums and apricots

These fruits are similar in texture and density of the skin, so assorted compote with them is prepared according to the recipe without sterilization. Remove the bones, but if they are separated poorly, then it is better to close them entirely. For a 3 liter jar you will need:

• 300 g of plums and apricots;
• 300 g of sugar;
• water.

Advice! If the fruits are cloyingly sweet, then it is not enough just to reduce the amount of sugar. The addition of citric acid will balance the taste.

1. Put plums and apricots with pits in a container washed with soda and sterilized.
2. Fill the jar to the top with boiling water and leave for 20-30 minutes. cool under the lid.
3. Drain the water through a leaky nylon cover and add sugar to it. Bring to a boil gradually.
4. Pour boiling syrup over fruit flush with the neck of the jar, leaving no room for air. Roll up with boiled lid.
5. Turn over and cover with a thick blanket or blanket for a day or two.

Assorted compote is good for its wonderful aroma and excellent taste. This preparation for the winter is stored at room temperature.

Compote of plums and apples

For a similar recipe for the winter, it is good to use late-ripening or autumn varieties of apples so that they are not too hard. Free the plums from the pits, and cut the apples: small into quarters, and large ones into smaller slices. Cut out seeds and stems. The prescription requires:

• 0.5-0.7 kg of plums and apples;
• up to 400 g of sugar;
• 2-3 g of citric acid;
• water.

Advice! It is not necessary to sterilize jars of large volumes before laying fruits, because. the very process of initially pouring boiling water over the fruit, in fact, is the same sterilization.

1. Place the washed berries with seeds up to half the volume of a 3-liter bottle.
2. Pour boiling water up to the shoulders and close the lid. Leave for half an hour.
3. Drain the water into a large saucepan and immediately put it back on heat. Add sugar and citric acid.
4. Fill the remaining space in the jar with apple slices almost to the top.
5. Pour boiling syrup over a container of fruit to the brim.
6. Close the boiled lid and turn over, wrap for a day or more.

Compote for the winter according to this recipe is concentrated and with a bright rich taste. It can be diluted with water 1:2 or in another proportion as desired.

Advice! If compote is being prepared for the winter from hard apples and plums, then preliminary blanching of all fruits is done in a saucepan. Then they are laid out in a container, and the syrup is brought to a boil again and poured into a container with fruit raw materials.

Compote of plums and pears

For this recipe for harvesting for the winter, you need to take hard varieties of pears - they will better retain their shape in the finished product. It will not be superfluous to use acid in the composition - synthetic or lemon juice, because. fresh pear taste. For a 3 liter jar you need:

• 0.7-0.8 kg of plums and pears;
• 300 g of sugar;
• 0.5 tsp citric acid;
• water;
• vanillin.

When using acid in powder, it must first be diluted in a small amount of water. Wash fruits. Pears cut into halves, remove the seeds. If the peel is rough, then it is better to cut it off. Remove pits from plums.

1. Boil water in a large saucepan. For 5-7 min. dip the pear halves into it. Take out.
2. Next is the turn of drains, 2-3 minutes are enough for them.
3. Fill the container with fruit to 2/3 of the volume.
4. Bring to a boil the water in which the pears and plums were blanched, add sugar, acid and vanillin to it.
5. Fill the jar to the brim. Roll up, turn over and wrap for a day.

Advice! To make the compote beautiful, it is better for him to take plums with a bright color of the pulp and skin, and the pears should not be overripe. And then the sweet preparation for the winter will have a rich color.

Plum compote for the winter spicy

An ordinary compote will turn into a perfect delicacy if spices are added to its recipe. The set of spices depends on personal preferences, but a combination of cinnamon, cloves and star anise is considered a classic. Spicy compote for the winter is prepared in liter containers, the calculation in the recipe is appropriate:

• plums;
• 3-4 clove buds, 1 star anise, half a stick of cinnamon, 2-3 peas of allspice;
• 150-200 g of sugar;
• water;
• citric acid on the tip of a knife.

Advice! If each plum is pricked with a toothpick or hairpin in several places, then the skin will not burst when poured with boiling water.

1. Put washed fruits in jars to the top.
2. Put sugar and spices into the water for syrup, boil for 2-3 minutes.
3. Pour syrup into a jar of fruit raw materials for 5 minutes.
4. Repeat boiling and pouring three times.
5. Before the last boil, add citric acid. It is needed in the recipe to preserve color in brightly colored plum varieties.
6. Roll up under the lid and, turning upside down, wrap for a day or two.

If you heat this fragrant compote and add a little red wine or a few drops of cognac to it, as well as a spoonful of honey, you will get a recipe for a warming spicy drink for the winter.

Plum compote with wine for the winter

The recipe for preparing for the winter, although it can be successfully tried as an idea for a summer bag. Prepared with sterilization in 1 liter jars.

• plums - dense and large;
• 250 g of water and dry red wine;
• 300 g of sugar;
• spices: cinnamon, cloves, ginger, allspice.

Prepare plums: Wash and remove pits.

1. Warm water with wine for syrup, add sugar and spices to it, boil for 5 minutes. and strain.
2. Pour the hot liquid over the plums placed in the jar up to the shoulders.
3. Put the jar covered with a lid in a pot of water for further sterilization.
4. After the appearance of bubbles in the container, keep on fire for 5-10 minutes.
5. Finally close the lid and turn over, put to cool, after covering with a blanket.

Advice! You can prepare such a compote for the winter from plums with pits, but then the sterilization time in the recipe increases to 20 minutes.

Plum compote with honey for the winter

Sometimes sugar in the plum compote recipe is replaced with honey. When heated, it loses some of its beneficial properties, but the aroma and taste will not go anywhere, and if you strengthen them with spices and add a citrus note, then the drink will turn out magical. For a liter container you need:

• 500-600 g plums;
• 300 g of water;
• 200 g of honey;
• ½ lemon;
• ginger and cardamom (in powder) - 0.5 tsp each

Advice! For this recipe for the winter, yellow-fruited varieties of medium-sized plums are ideal.

1. Prick the washed fruits in several places with a toothpick.
2. Leave them for 2-3 minutes. into boiling water, drain in a colander and immediately rinse with cold water.
3. Boil the syrup of honey and spices, strain and pour over the blanched fruits. Leave for 5-6 hours.
4. Strain syrup and bring to a boil.
5. Transfer the plums to a container, adding a thinly sliced ​​lemon on top.
6. Pour boiling syrup over and sterilize for 10 minutes. from the moment air bubbles appear in the jar.
7. Roll up and put away "under a fur coat", turning upside down.

Such a compote for the winter will decorate the New Year's table or help out during a seasonal cold.

Advice! Compotes with seeds are not stored for more than a year due to the risk of formation of harmful substances in them from the nucleoli.

Plum compote in a slow cooker

Fans of this kitchen gadget will love the recipe for a liter jar:

• 400 g plums;
• 0.5 l of water;
• 200 g of sugar;
• 1 cinnamon stick;

Those who do not like cinnamon can replace it with vanilla or do without spices at all.

1. Warm up the water in the multicooker bowl.
2. Add sugar with spices and let boil for another 2 minutes.
3. Dip the washed plums into boiling syrup and boil for 3-5 minutes.
4. Remove the fruits from the multicooker and carefully transfer them to the prepared jar.
5. Roll up with a boiled lid and remove “under a fur coat” upside down.

According to this recipe, compotes from other types of fruits are also closed for the winter: apricots, peaches, cherries, sloes, etc.

Conclusion

Plum compote for the winter is prepared without much effort. The main conditions in the cooking process: the cleanliness of the jars, the careful sorting of the fruits and the observance of the recipe. And then not only canned foodstuffs will be provided for the winter, but also a piece of summer mood.

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