How to make plum compote for the winter. Canned plum compote: simple and delicious recipes

24.11.2020

Thrifty housewives have many different recipes for canning plums. These may include: compotes, preserves, jams, sauces and whatnot. Some make up a recipe various blanks yourself, to experiment and please your loved ones with something new. We will describe some of the recipes below.

Dessert plum marinated with cinnamon

She can perform an independent dish, an addition to various desserts, a filling for a variety of pastries, and an ingredient for a salad. It can be used in every home and on every table.

To you for 4 liter jars you will need:

Plum - as much as you like;
Water;
Granulated sugar - 300 g;
Cinnamon - 2 sticks;
Allspice - 20 pieces;
Carnation - 20 buds;
Table vinegar - 160 ml.

Wash the berries well and remove the stalks from them;
Blanch the plums for a few minutes. hot water(not in boiling water) and immediately chill them in cold water. This is necessary so that the peel remains intact during the cooking process.
Banks need to be well washed and sterilized.
Put all the spices on the bottom of the jars, and on top of them, the plums are stacked as tightly as possible.
Prepare the marinade. Pour water into jars and immediately pour it into a container in which the marinade will be cooked. This is necessary in order to calculate the exact amount of water for the workpiece.
Put the container on fire and bring the water in it to a boil. After that, pour in the vinegar and add sugar.
Cook for a few more minutes, and then pour hot into jars with fruits.
Place the jars in a container with hot water and sterilize. Sterilize a 0.5 liter jar for 15 minutes, and 1 liter for 20 minutes.
Then carefully remove the jars and seal them up with lids.
Turn the jar over and wait for the moment when it is completely cooled.

Yellow plum winter jam

To you you will need the following ingredients:

Yellow plums - 3 kg;
Granulated sugar - 4.5 kg;
Drinking water - 6 glasses.

Preparation:

Whole plum compote for the winter

Components that you need for the plum compote:

Plums - 1 kg;
Sugar - 5 glasses;
Water.

Cooking steps:

Rinse the berries well, remove bad fruits and stalks.
Wash the jars well, sterilize and fill them 1/2 full with fruits.
Pour boiling water into jars and let the fruit warm up. This will take approximately 15 minutes.
Empty the cans into a container. Pour sugar there.
Boil the syrup until the sugar is completely dissolved, and then pour hot into the jars with fruits.
Roll the compotes tightly and turn them over. Wrap in a warm robe and wait for the compotes to cool completely. Then store in a cool, dark place for winter storage.

Pitted plum compote for the winter - recipe

In order to prepare compote according to this recipe, you will need stock up on such products:

Drinking water - 6 liters;
Granulated sugar - 12 tablespoons (2 tablespoons are taken for 1 liter);
Fruits are hard plums - 1 kg.

The preparation is as follows:

The fruits must be washed well and the seeds and stalks must be removed from them.
Banks need to be washed using detergent or soda solution, and put them to sterilize.
Fill prepared jars with halves of plums to about 1/2 of the total volume.
Pour granulated sugar into jars with fruits. For 1 liter cans - 2 tablespoons, for 3 liters - 1 glass.
Boil water and pour it (directly from the fire) berries with sugar. Roll up the compotes with lids and wrap them up complete cooling... Take the compotes to a basement storage room for the winter.

Recipe for canned plums "holiday of taste"

This preparation is suitable for main courses, game or meat. For this recipe, take durum plums.

Ingredients for canning:

Plum - 1 kg;
Granulated sugar - 1.7 kg;
Table vinegar- 550 ml;
Cloves and laurel leaves - 8 g;
Black peppercorns - 1 pack.

Cooking includes the following stages:

Tkemali plum sauce - a recipe for the winter

For this sauce you you will need such products:

Sour plum - 1.5 kg;
Drinking water - 1 glass;
Dried red hot pepper - 1 pod;
Dill umbrellas - 125 g;
Fresh mint - 125 g;
Young cilantro - 150 g;
Garlic - 3 cloves;
Granulated sugar - 1 tablespoon;
Salt to taste.

Cooking steps:

Canned plums "for a cup" - recipe

To prepare plums according to this recipe, you will need the following products:

Plums - 1 kg;
Allspice - 10 peas;
Black pepper - 10 peas;
Apple cider vinegar - 12 tablespoons;
Laurel leaves - 9 pieces;
Carnation - 10 buds;
Granulated sugar - 0.5 kg;
Drinking water - 0.9 liters;
Anise - 3 pieces;
Cognac - 7 tablespoons.

How to properly canned plums according to this recipe:

Plum compote for the winter - delicious and sweet drink, which can be prepared either from plums alone or in combination with other fruits and berries. Plum compote recipe is very simple and easy to prepare. You can use any kind of plum, but the most delicious compote is obtained from white plums, fleshy and round.

The main thing is that you can easily put them in the jar (lay out). As a rule, such homemade products are stored in 3 liter cans. But if the family is not big or not everyone loves plum compote, then they cook it in two or even liter jars.

Today we will cook classic version a drink from plums for the winter, as well as plum compote with peaches.

This aromatic sweet fruit is harmoniously combined with sweet and sour plums. Write down the recipe, it will definitely come in handy.

Recipe for compote from plums and peaches for a 3 liter jar

Ginger was used in the recipe. I don’t have any useful root at hand. Therefore, I took ground ginger. In the course of the preparation of the conservation, I changed something as I thought it was more expedient.

Ingredients:

ripe peaches and plums in equal parts (it is possible to take other proportions to taste);
a whisper of ginger.
Syrup: water, sugar 1: 1, for example, for one and a half liters of water, one and a half kilograms of sugar;
cinnamon stick;
from three star anise stars.

Plum compote with peaches for the winter - step by step recipe with photo:

I keep the syrup mixture on the fire for at least 10 minutes, letting it simmer.

While the syrup is being prepared, I manage to wash the fruits, remove the seeds from the plums.

I filled a sterile jar with peaches and plums (up to the shoulders). Didn't pack them tightly so they could get their fill aromatic composition syrup.

I want the spices to give the drink bright notes, so I don’t filter the syrup afterwards, I leave the star anise and cinnamon in it.

Pour in when the syrup cools down, they are plums and peaches. You will need it later.

I cover the jar with gauze, you can use a lid.

By the way, there will definitely be some syrup left. I don’t get rid of it.

The compote will stand for a day at room temperature... The fruit will absorb some of the liquid, you will need to top up the syrup.

I tried how the one that spent the night in the bank tasted. It turned out to be sour. Sometimes it turns out to be very luscious.

Then you have to dilute the compote with water before eating. And you can add a little lemon juice or citric acid during the canning process itself. A drink to your liking will only benefit.

Since I have a three-liter jar, I will sterilize it for 30 minutes before I seal it, turn it over and cover it with a warm towel.

In this state, the banks should cool down. Then I will put it in a cool place, intended for long-term storage of conservation.

Plum compote for the winter - a simple recipe without sterilization

Earlier, when my son was little and drank only fruit and berry compotes, I rolled them in 3-liter jars. Now in our family the demand for compotes has slightly decreased, so I roll them in liter jars.

So, from 1 kg. drain, you can roll up 4-5 liter cans of compote or 1-2 cans of 3 liter.

Products for 3 liters:

plums - how much will fit in a jar;
sugar - 1 glass;
water.

How to cook plum compote for the winter without sterilization:

I pre-wash the jars well with a washcloth and detergent, rinse them well and sterilize them on a kettle with steam for 3-5 minutes. I throw the seaming lids into the inside of the kettle to boil.

I wash the plums, peel them and put them in halves into jars (for each jar 6-8 plums).

Then I pour sugar into the jar - 2 tbsp each. spoons (in 3 liter cans I always pour a glass of sugar, and for 1 liter, divide the amount of sugar by 3).

Meanwhile, I boil an electric kettle and pour boiling water into jars, cover it with lids and wrap it for 10-30 minutes, then roll it up, turn it over and wrap it for a day. Then you can take out the cans to the garage, closet, etc.

All delicious plum compote is ready for the winter - nothing could be easier.

This simple and fast way preservation I close any compotes - I never sterilize, I pour sugar directly into the jar and everything is fine and does not explode.

Video: Plum compote with seeds for the winter

Plum compote(drink right away)

Delicious plum compote

Delicious compote from plums, which is cooked in the evening, and is ready in the morning (and will cool down and give juices). I cook with bones.

Composition

for 2 liters of water

Large plums - 10-15 pieces (2-3 cups of small ones);
Sugar - 0.5 cups.

Blue plums

How to cook

Rinse the plums. Bring the water in a saucepan to a boil. Throw plums into it, bring to a boil again and cook for another 5 minutes.
Let the finished compote steep and cool (6-8 hours). Then you can store it in the refrigerator. But I think you will drink it quickly. It is very tasty.

Hot compote poured into a jar. I leave it to cool and infuse.

Compote is infused, can be poured into cups

I poured hot compote into a jar (it's more convenient for me to put it in the refrigerator). But if you have an enamel saucepan and a lot of space in the refrigerator, you can leave the compote in it.

Compote is not very sweet, so try it. If you want something sweeter, add sugar.

If you have other berries (fresh or frozen), fruits or raisins, you can make an assorted compote. The more berries there are, the richer the compote will turn out. Too concentrated can always be diluted with water.

By the way, even those plums that are bitter can be used in this compote (it happens that there are such plums). Heat treatment improves their taste.

And if you want to close the plum compote for the winter, then here are the recipes:

Plum compotes for the winter

(from blue, from blue and yellow, assorted);

Useful fruit drink nice to have a drink at any time of the year, to treat relatives and friends. Fresh plum compote can be enjoyed in summer and canned in winter.

It is served both cold and warm, complementing the taste with all kinds of spices, orange and lemon zest, mint, even rose petals are used.

It is very easy to cook it; deep knowledge of cooking is not required at all. There are a large number of plum compote recipes to enjoy a varied taste and type of delicacy. Here are the most interesting ones.

Summer drink option

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

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

Ingredients:

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

The plums must be prepared by removing the pit from each and then cut into small wedges. 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 are waiting for it to cool down and can be served.

Preservation of plum compotes for the winter

A simple recipe

For cooking delicious compote from plums for the winter you will need glass jars and a little good mood. After all, what could be better than opening a jar of plum compote in winter and remembering the hot summer.

Ingredients:

Sugar - 200 g;
Plums - 400 g;
Water - 3 liters.

Banks must be thoroughly rinsed with baking soda and laundry soap, put on steam sterilized. We peel and chop the plum in the same way as for the summer compote. It is better to choose an unripe, harder one.

Fill about half of the jar with plums, then bring water to a boil and fill it with plums for about 15 minutes.

After that, the water must be poured into a saucepan, brought to a boil again and, stirring constantly, dilute the sugar in it. The resulting broth can be poured into jars and the jars can be closed with boiled lids using a typewriter.

The finished jar must be turned upside down and left under a warm blanket until morning. Banks will have time to cool naturally by morning, at this stage everything is ready.

Spicy plum drink with pits

The most aromatic and rich plum compote with seeds is obtained with the addition of spices and red wine.

This drink can be used as a basis for making mulled wine on a cold winter evening.

Vanilla, cinnamon, nutmeg, cloves are best combined with plums, but you can diversify the recipe and add your favorite spices.

Ingredients:

Plum - 3 kg;
Water - 3 liters;
Dry red table wine - 3 l;
Sugar - 900 g;
Vanillin - 0.5 tsp;
Cloves - 3-5 pcs.;
Badian - 1 pc.;
Cinnamon (sticks) - 1 pc.

Before preparing plums, you need to thoroughly wash, dry and put in jars (about half).

Pour wine and water into a saucepan, wine can be used semi-sweet and sweet.

Mix sugar and vanillin, pour into water. Add spices, after 5-7 minutes of cooking on low heat, remove, drain. If there are no cinnamon sticks, you can add ground, about half a teaspoon.

The prepared syrup can be poured into pre-sterilized jars, rolled up with lids. Then, wrap the jars with towels as usual and let stand until they cool completely.

Yellow plum compote "Assorted" for the winter

The fragrant yellow plum differs from the usual one not only in color, but also in rich sweet taste. Such compote will definitely delight adults and children much more than juice from a supermarket.

It is better to choose ripe plums; varieties "Altai", "Honey White", "Svetlana" are well suited. And in order to diversify the drink, you can add the usual plums, they usually use late varieties"Giant", "Hungarian", "President".

Ingredients:

Water - 3 liters;
Plum - 420 g (assorted);
Sugar - 300 g.

Wash the plums, put in clean jars, pour sugar on top, pour boiling water over. After that, roll up the jars with clean lids and leave in the upside down position. After the can, we wrap it up and hide it in a cool dark place for storage. This compote can be safely stored the whole winter.

Seedless Cooking Recipe with Nuts

The original recipe for seedless plum compote for the winter with the addition of nuts will dilute the delicate, barely perceptible taste of plums.

In addition to nuts, you can add a few gooseberries, cherries, apples or peaches to taste. To prepare compote, it is better to wait for late varieties of plums, any except cherry plum.

Ingredients:

Sugar - 450 g;
Water - 3 liters;
Apple, peach or apricot - 1 pc.;
Plums - 0.3 kg;
Nuts (cashews, walnuts, hazelnuts, etc.) to taste.

Rinse the plums thoroughly. Slowly, carefully remove the bones without damaging the integrity. Wash the nuts, soak in boiling water to make it easier to peel them. Put nuts in place of the bones.

Stuffed plums should be placed in a jar in layers, adding pieces of apples, peaches, apricots to each layer. Pour boiling water over everything, cover with a lid for 5-7 minutes. Then drain the water back into the saucepan, add sugar and boil the syrup.

Pour the prepared syrup into prepared jars and roll up the lids. After cooling down, it can be stored in the designated place. The plum is peeled from the core and stuffed with nuts, so it is recommended to store such a compote for no more than 12 months.

Slimming option

Plum is not only an excellent source of vitamins and minerals, but also an assistant in losing weight and naturally cleansing the body of toxins and toxins. Plum compote has a gentle laxative effect, helps to eliminate cholesterol.

That is why in many diets its use is allowed and fasting days on plums. To prepare a plum compote for weight loss, which will not harm the figure, the main rule is the absence of sugar in it. With this recipe, the calorie content will be about 7 kcal per 100 ml.

Ingredients:

Water - 2.5 liters;
Plum - 0.5 kg;
Fresh mint.

Pour water into a saucepan of your choice and bring to a boil.

Divide the plums into halves, remove the seeds, pour into water.

Cook for no more than 8-10 minutes, then remove from heat and let it brew for 1 - 2 hours. Strain and let cool.

Finally, add a couple of fresh mint sprigs.

Cooking in a hurry

When there is no time to cook compotes on your own and cover juices, do not despair and resort to buying store drinks.

There are a number of times when there is no time at all, so a recipe for a very quick and simple drink will come in handy. Plum compote is obtained with light natural sourness, perfectly cools and tones.

Ingredients:

Water - 2.5 liters;
Plums - 0.25 kg;
Sugar - 50 g.

Put the container with water on the stove to boil, in the meantime, rinse the plums thoroughly and dry. Pour plums into boiling water, add sugar, bring to a boil again. After it boils, turn off the heat and leave the compote to brew. Serve with ice.

Housewives' tricks

It is better to use water purified using a filter or spring water;
When choosing sugar, there are no restrictions; for a variety of taste, it can be cane, brown, fruit or white sand. Sometimes honey is also added to the compote. It is better to put less sugar than more, so as not to oversweeten. It can always be added to the cup to taste;
If the drink is too sweet, you can add an "Antonovka" apple to it by simply cutting it into slices and boiling for an additional 6-7 minutes;
Spices for adding to compote are crushed into large pieces, and a pinch of salt will allow the aroma and taste to unfold better;
To save maximum benefit fruit compote is brought only to a low boil, and then let it brew for several hours. And also it is good to add a quarter teaspoon of citric acid to the water;
It is best to store fresh compotes in the refrigerator at a temperature of 5-14 ° C, or in freezer, but not more than 1 month;
Before adding to the compote, berries and fruits are blanched, for this they should be dipped in boiling water in a colander for 3 minutes, then immediately in cold water... You can pierce the plum from several sides with a needle;
Fruit removed from compote can be served as a separate dessert or used in baking;
If you need to quickly cool the plum compote, the pan with it can be lowered into a container with ice water;
It is better to store compote jars so that they are protected from direct sunlight as much as possible.

Excellent preservation for the winter or just for immediate serving! We hope you enjoyed our plum compote recipes!

For a plum compote for the winter (and not only), you will only need: plums, sugar, water. Add additional berries, fruits, dried fruits to it - everyone's choice. Peaches, apples, cherries, currants, gooseberries, blackberries look good in plum compote. It is usually brewed in one go: the plums are washed, pitted (or not), covered with sugar, filled with the required volume of water and boiled until boiling.

The five most commonly used ingredients in plum compote recipes:

Hot it can be rolled up in jars or, cooled down, immediately drink. One more good way prepare a plum compote for the winter like this:

Cut the plums in half and remove the seeds.
Place the fruits in jars.
Boil sugar syrup
Pour over the plums with boiling syrup and roll up immediately.
This method is good because most of the vitamins are retained in the berries - they do not die when boiled. Compote turns out to be more concentrated and requires dilution with water after opening the can. Instead of sugar, it is allowed to use a suitable sweetener that is suitable for curling.

The five most nutritious recipes for plum compote:

How to surprise your family and guests:

cook compote with plums stuffed with nuts: walnuts, almonds, cashews or others