Wild plum compote for the winter. How to cook plum compote: methods of preservation, successful flavor combinations and useful properties of a drink with the aroma of summer

24.11.2020

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

The subtleties of cooking

For compotes for the winter, it is better to use plum varieties such as Italian Ugorka, Green Renklod, Altana Renklod, Late Prune, Vengerka Moskovskaya, Pamyat Timiryazeva and others, in which the stone is easily separated.
Only suitable for canning ripe fruits no wormholes. Large plums are cut in half and pitted. Small ones can be whole.
The fruits are sorted by size and then washed thoroughly in cold water.
So that during pasteurization the whole fruits are better saturated with sugar, 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 is taken for 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 a syrup depends on the type of plum. The sweeter the fruit, the less sugar you need. For sour plums compote, up to 400 g of sugar per 1 liter of water is required. Some recipes use honey instead of sugar.
Clove, cinnamon, vanillin, red wine are added to the plum compote to add aroma and piquant taste.
Compote turns out to be 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 stalks. Cut in half with a sharp knife and remove the seeds.
Wash the baking soda cans thoroughly. Rinse hot water... To sterilize them, bake them in the oven or hold them over steam, putting them on top of the kettle. Wash and boil the lids.
Place the halves of the plums tightly in the jars.
Pour sugar into a saucepan, pour water. Boil the syrup.
Pour it over the plums. Cover with lids.
Place the jars in a wide pot of hot water. To prevent water from getting into the compote during boiling, it should not reach the top of the cans by 2-3 cm (up to the shoulders).
Pasteurize from the moment the water boils for 15 minutes (half-liter jars) and 25 minutes (liter).
Roll up the jars with compote immediately with sterile lids.
Turn upside down, cover with a blanket. Leave to cool completely.

Plum compote for the winter: the second recipe

Ingredients for two 3-liter cans:

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

Cooking method

Sort out 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 °. Add baking soda.
Dip the fruits into a soda solution and heat until the skin is covered with a mesh of small cracks.
Throw in a colander and rinse under running water.
Fill jars with plums.
Boil a syrup with pure water and sugar.
Pour it over the plums.
Cover the jars with lids, place them in a pot of hot water. Sterilize for 15 minutes. If you've used sour plums, then the time heat treatment reduce to 5 minutes.
After that, seal the jars with lids, turn upside down. Wrap with a blanket and cool in this position.

Spicy plum compote for the winter

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. Go through them, wash thoroughly, remove the stalks.
Prepare sterile jars with tin lids.
Cut the plums, remove the seeds.
In a saucepan, boil 40% syrup (take 400 g of sugar for 1 liter of water), adding cinnamon, vanillin, cloves to it. Add the plums and cook for 3-5 minutes.
Catch the plums with a slotted spoon, put them in jars.
Boil the syrup. Pour it over the plums.
Cover with lids. Sterilize in boiling water for 20-25 minutes.
Remove the cans from the water, seal them tightly.
Flip the lids down. Wrap up with a blanket. Leave as it is 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. Add the spices. Boil the syrup.
Pour over the plums with hot syrup.
Cover the jars with lids and sterilize for 10 minutes from the moment the water boils.
Then seal it tightly. Turn upside down.
Wrap in a blanket and leave to cool completely.

Plum compote with honey for the winter

Ingredients for five liter cans:

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 basin.
Boil water and honey. Pour the honey syrup over the fruit. Leave it for a day.
Then drain the syrup, and put the plums in prepared sterile jars.
Boil the syrup and pour over the plums.
Sterilize in hot water for 5 minutes from boiling.
Then seal it tightly, turn it upside down, wrap it up with a blanket. Wait for it to cool completely.

Plum compote for the winter without sterilization

Ingredients for two 2 liter cans:

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

Cooking method

Sort out strong ripe plums, rinse thoroughly, remove the stalks.
Prepare sterile 3-liter or 2-liter cans with tin lids.
Fill the jars 1/3 full with plums.
Cover with boiling water. Leave it on for 15 minutes. During this time, pasteurization will take place.
Place a perforated lid on each jar. Drain the cooled water into a saucepan.
Add sugar at the rate. 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 for it to cool completely.

Note to the hostess

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

The compote with plums is stored in a cool dark 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 sweet plum compote.

Compotes for the winter - recipes with photos

Do not be lazy, prepare plum compote for the winter. Take a sip of syrup with a delicate aroma, feel the tenderness of a plum and praise yourself more than once ...

3 l

45 minutes

100 kcal

5/5 (6)

One has only to imagine how, on a cold winter day, you open a jar of plum compote, inhale the delicate aroma of summer ... And it is not difficult to preserve this delicious summer impression. A little creativity, a little dexterity and knowledge simple recipe- the compote is ready. My the recipe couldn't be easier. How to cook plum compote?

To begin with, of course, we choose a plum. This is a simple matter. Now there is an abundance of varietals on the market. But common sense dictates that compote requires a different plum than, say, compote or jam.

We choose the smaller one. Ideally - small or medium-sized plums... It is also desirable to be of medium ripeness, so that the plum does not fall apart and sour in the compote.

What other ingredients are needed for a simple recipe? Sugar and water... Sugar is also worth looking at. Better to take the product good manufacturer conforming to standards. Otherwise, the compote may ferment.

How to make plum compote for the winter

In advance preparing glass jars ... Many people sterilize them. I don't see any sense in this, because then we still put a non-sterile plum in them. So I just wash the jars well with laundry soap and baking soda. The main thing is to ideally wash off the soapy solution with water. Then I pour over boiling water from the kettle. I turn it over to glass the water, give it a little time to dry. The banks are ready.

It is better not to roll up a large number of cans of compote at once. It’s tiring, and instead of the joy of the process, you can just get tired. And good housewives know that the process of preparing any food should be accompanied by positive emotions. If it so happens that there are a lot of drains at once, involve household members in the process: instruct them to wash the jars or make them separate the bones from the drains.
You can rinse and dry the jars in advance. The main thing is to put them in a clean place and cover them with lids. Before cooking the compote, it will be enough to pour over them with boiling water.
Merge hot water it is convenient to put into a pot from a jar with already inserted plums by closing the neck with a special "leaky" lid. Now you can buy these in the store. And once my grandmother taught me how to just cut holes (for compotes from plums and ranetki, larger ones, for compotes from berries - smaller ones) in an ordinary dense polyethylene lid.

Storing plum compote

You can store compote with other preparations. Optimally in a cool place, for example, in a cellar or refrigerator, cold pantry. Cannot be stored in rooms with a large temperature difference. On the balcony, where freezing temperatures occur in winter.

With high-quality preparation, compotes are quite normally stored for several months in kitchen cabinets or storerooms of ordinary apartments.

If you store it in an apartment and doubt its safety, pasteurize the jar with ready-made compote for 10 minutes, then roll it up. It will be even more reliable.

What to use plum compote with

Basically compote delicious on its own... But it's good to serve it to homemade pie- even from yeast, even from shortcrust pastry... Or with a plum charlotte. You can decorate a slide of ice cream or whipped cream with compote plums.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

In the harvest season with fruit trees sweet dishes with berries and cold desserts appear on the tables. However, the entire volume of the collected product cannot be eaten, so the question of finding recipes becomes relevant. home canning... If you are interested in blanks from plums for the winter, you should try to cook a jar of fragrant compote.

How to make plum compote for the winter

According to experienced housewives, the most tiring thing in creating blanks, if it's not a couple of jars, is the endless process of sterilizing containers. It leads to a significant loss of time and energy, scares away novice housewives with its complexity. To facilitate the task, professionals suggest learning how to cook compote from plums for the winter without sterilization, and, if necessary, then transfer this technique to the rest of the berries and fruits. Several nuances of such a blank:

If you want to avoid sterilization, it is advisable to use sour fruits - they are stored better than sweet ones. The perfect choice- yellow: they have a good chemical composition.
The ratio of sugar and berries is chosen arbitrarily. Classic - 2 tbsp. l / liter Some housewives cook without a sweetener, but then you need to add citric or ascorbic acid, or a handful of currants or sour apple... Otherwise, sterilization is required.
The traditional set of ingredients for a 3L jar is 2 cups of sugar and enough plums that can fill this container up to the throat. For this reason, most recipes do not have the exact weight of the fruit.
Large plums must be cut in half before canning.
All foods need to be fresh and berries firm if you want to keep them in shape. The heat treatment in all recipes without sterilization is predominantly short, so the quality of the main ingredients comes first.
Standard Required Food Preparation: Removal of all tainted areas.

Plum compote with seeds for the winter

The highlight of this recipe is not only the absence of sterilization, but also the fact that the cans can be closed without twisting. The main thing is to choose good threaded caps that will fit snugly to the throat, and boil them with high quality. The many years of experience of housewives who tried such a simple method of preparing compotes for the winter proved that the resulting product can be stored as much as sterilized and swirled.

A set of ingredients for compote:

plums - 1 kg;
granulated sugar - 9 tbsp. l .;
citric acid - 2/3 tsp;
water - 3 l.

Plum compote for the winter without sterilization should be prepared as follows:

Warm a large pot of water (it has nothing to do with the list of ingredients), lower the washed lids there to boil them.
Rinse the berries, remove spoiled areas, if any. Cut along the vertical line.
Arrange in jars so that only 1/3 of the height is filled. Sprinkle sugar on top (3 tablespoons for each liter).
Boil water in a separate saucepan, add citric acid.
Pour boiling water into a jar, filling it to the top - there should be no room for air. Please note that you need to work in turn with each "portion" of the compote, and not pour all the water at once.
Quickly remove the lid in the boiling water, close the jar, turn over. Continue with the next one.
Keep the compote under a thick jacket or blanket until it cools down: this technology replaces sterilization.

Sugar Free Canned Plums

The perfect recipe tasty preparation for the winter without harm to the figure. No extra calories - just healthy and delicious drink, which is allowed even for diabetics. A big plus is that the method is very budgetary, since the set of ingredients is as simple as possible:

plums - 2 kg;
black currant - a handful;
ascorbic acid (tablets) - 2 pcs.

Cooking technology:

Sort out the fruits, wash, cut in half.
Divide into banks so that they are only half full. Pour boiling water over, let stand for a while.
Drain the liquid, warm it up, boil for a couple of minutes.
Fill the jars again with this weak syrup, add crushed ascorbic acid and close immediately. If you use sour fruits, the tablets do not need to be used - their chemical composition allows canning without sterilization and sugar.

Plum and apple compote for the winter without sterilization

The most reliable way to keep the workpiece intact is to preserve it using the double-fill method, which was popular at the end of the 20th century. An additional distinguishing feature of this recipe is the minimum proportion of sugar: it is replaced by grapes. You can use any: for a sweet drink, black fine, for a more neutral taste - long white / yellow. Raisins can be an alternative, but you will have to weigh them after steaming.

List of ingredients for plum compote for the winter without sterilization:

medium-sized red apples - 2 pcs.;
dark red or blue plums - 0.7 kg;
grapes or raisins raisins - 100 g;
sugar - 2 tbsp. l.

You need to cook compote like this:

Rinse all the fruits well, cut in half, remove the cores from the apples.
Pour grapes or steamed raisins with cold water, heat, wait for the color of the liquid to change.
Add pieces of plums with apples, wait until everything boils. Reduce power as much as possible and cook for about a quarter of an hour. At the same time, be sure to close the pan so that the compote is infused and not boiled.
Add sugar, boil again, pour into jars and quickly roll up. It is advisable to store the workpiece no more than 1 winter.

Preservation of pitted plums

A simple recipe for those who like to catch berries from a drink and eat them instantly, without exchanging for the separation of seeds. Plum compote for the winter without sterilization, prepared in this way, is obtained even by the most inexperienced housewife. The set of ingredients for it is classic:

red currant - a handful;
yellow plums - half three liter cans;
sugar - half a liter jar;
water - 3 l.

Cooking principle:

Pour sugar with water, boil - the syrup is ready.
Wash the plums, cut in half, remove the seeds. Divide the pulp in half again.
Rinse the jar thoroughly, fill it halfway with plums. Add red currants.
Pour in syrup, immediately roll up the boiled lid. Cool and put away for storage.

Learn how to cook delicious according to the suggested recipes.

Video: recipe for compote from plums for the winter

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A simple recipe for making plum compote for the winter in halves without sterilization

For compote, we choose ripe, but not very soft fruits. Wash them thoroughly, cut them in half and remove the bones.

In sterilized jars (I have liter ones) we put the halves of the plums, filling the container by about a third.

Fill the jars with plums with boiling water up to the top, cover with lids and let stand for 15 minutes, until the water cools down enough that the jar can be freely taken by hand.

Then pour the water from the drain, which has become soft pink, into a saucepan. Pour sugar there and cook something like a sweet syrup, which we will pour over the plums a second time. For aroma, you can throw an star anise star into the pan - it will give the compote a delicate spicy note. After the water with sugar has boiled for 5-10 minutes, the star anise should be removed.

Fill the jars with fruit halves with sweet plum water, roll up and wrap them up.

Leave the plum compote to cool slowly under the covers. By the way, during this time the red pigment will be released as much as possible from the plums and the compote will become a rich pink color, which is very pleasant to the eye.

That's all! A wonderful compote of plums for the winter in halves without sterilization is ready. I wonder if at least one can of such goodies will survive until the New Year?

Plum compote for the winter is a simple homemade recipe that will be a worthy replacement for purchased drinks of dubious quality. By taking a little time in the fresh fruit ripening season, you can enjoy the fruits of your labor throughout the year.

How to make plum compote for the winter?

Cooking plum compote for the winter, simple and tasty, will not be difficult even for those who are not an experienced chef.

For canning, ripe, fragrant fruits are selected, but with dense pulp, without defects in the form of dents, damage, various spots or rotten areas.
You can prepare a drink with or without seeds. In the first case, you should remember about the need to consume compote during the first year of storage.
When preserving compote without sterilization, pre-sterilized jars and lids boiled for at least five minutes should be used.
When preparing compotes, the double pouring method is used, where initially the fruits are poured with boiling water for 10-15 minutes, after which a syrup is boiled from it, in which the previously heated plums are sealed.
With a single pouring, the syrup is prepared immediately, with which the fruits are poured. In this case, the workpiece is sterilized and then rolled up for the winter.

Plum compote for the winter without sterilization

Plum compote for the winter with seeds and without sterilization is one of the most troublesome versions of the drink. It can be made in different concentrations by putting more or less fruit and adding the amount of sugar, focusing on your taste. Subject to sterility in any version, the drink is excellently stored.

Ingredients:

plums - 700 g;
water - 2.5 l;
granulated sugar - 250 g.

Preparation

Washed plums are placed in steamed jars, which are poured with boiling water to the full volume of the vessel.
After 15 minutes, the liquid is drained, supplemented with sugar, boiled.
Warmed, still warm fruits are filled with syrup, cover the container with a sterile lid.
The canning of plum compote for the winter is completed by sealing the cans, which are turned over onto lids and put under a fur coat until they cool.

Pitted plum compote for the winter

Compote from yellow plum for the winter or from the fruits of blue varieties, it is more practical to harvest seedless. At a similar method you can not worry about the transformation of the drink into a bad drink after a year and store the workpiece as long as you need it. For flavor, you can season the syrup with vanilla or cinnamon.

Ingredients:

plums - 750 g;
granulated sugar - 1 glass;
water - 2.5 l;
vanilla, cinnamon.

Preparation

Washed plums are cut around the perimeter, get rid of the seeds.
Put the halves in sterilized jars, pour boiling water for 10 minutes.
The water is drained, the sugar is sweetened, adding vanillin or cinnamon as desired.
After the syrup boils, pour plum halves into it.
The cans are rolled up with lids, turned over and insulated until they cool.

Apple-plum compote for the winter

Plum compote for the winter is a simple recipe that can be easily varied by complementing the base fruit with other components. As always, there will be apples, which are peeled from the core with seeds and cut into slices. When using fruit fruits of sweet varieties, citric acid is added to the composition of the drink.

Ingredients:

plums - 450 g;
apples - 4-5 pcs.;
granulated sugar - 1 glass;
water - 2.5 l;
citric acid - 1/3 tsp.

Preparation

Whole or pitted plums are placed in sterile jars along with apple cuts.
Pour boiling water, filling the container to the top.
After 15 minutes, the liquid is drained, boiled with added sugar for 2 minutes.
Pour citric acid into a jar, pour syrup.
Roll up the apple compote with plums for the winter with sterile lids, turn it over and wrap it up for a day.

Pear and plum compote for the winter

Plum compote for the winter is a recipe that will be especially in demand when preparing with pears. Fruits are suitable for any type and size, you can even take wild game, which will add additional light astringency to the finished drink. It is important to pear pulp was firm, and the fruits ripe and fragrant.

Ingredients:

plums - 450 g;
pears - 400 g;
water - 2.5-2.7 liters;
granulated sugar - 1 glass.

Preparation

Plums and pears are poured into steamed containers.
Top up with boiling water, cover the vessel with a lid and leave for 15 minutes.
Drain the infusion, add sugar, let it boil, stirring occasionally.
Pour the syrup over the fruit.
Roll it up with a boiled lid, turn it upside down until it cools.

Plum and orange compote for the winter

The year-round availability of citrus fruits allows them to be used at any time of the year not only for self-consumption, but also for adding to all kinds of preparations. Thanks to the aromatic notes of orange, the compote of white, red or blue plums will become more aromatic, filled with a new flavor palette and freshness.

Ingredients:

plums - 500 g;
orange - 0.5 pcs.;
granulated sugar - 250 g;
water - 2.5 l;
citric acid - 1 tsp.

Preparation

Washed plums and oranges are blanched in boiling water for a couple of minutes, transferred to a sterile jar. The orange is pre-cut into slices.
Pour sugar, citric acid to the fruit, pour boiling water to the top.
Seal a compote from or from fruits of a dark variety with a boiled lid, turn it upside down and wrap it up warmly.

Plum compote with cinnamon for the winter

Plum compote for the winter with cinnamon is a simple recipe by means of which it will be possible to diversify the classic taste of the preparation, make it slightly spicy, thereby enriching the aroma of the preparation. Instead of a ground additive, it is allowed to use cinnamon sticks, putting 2-3 pieces in each three-liter bottle.

Ingredients:

plums - 600 g;
cinnamon - 0.5 tsp;
granulated sugar - 250 g;
water - 2.5 liters.

Preparation

Cooking plum compote for the winter begins with the preparation of fruits, which are washed and, if desired, pitted.
Put the fruit mass in a sterilized jar, pour boiling water for 10 minutes.
The water is drained from the jar, boiled with the addition of sugar and cinnamon.
The boiling syrup is poured into jars with plums.
Seal the lids, turn the containers over until they cool.

Peach compote and plums for the winter

A delicious plum compote for the winter can be prepared by combining pitted fruit with peach slices. If you want to further enhance the aroma of the drink, fruit platter can be supplemented with a sprig of mint, cinnamon, and other spicy additives. The proportions of the components are inconsistent and can be changed at your discretion.

Ingredients:

plums - 300 g;
peaches - 300 g;
granulated sugar - 270 g;
water - 2.5 liters.

Preparation

Pour boiling water over a platter of fruits and pitted halves of plums and peaches.
Drain the water from the jars, boil with the addition of sugar and lemon.
The contents of the cans are poured with syrup, rolled up hermetically with a lid, turned upside down, allowed to cool in this form.

Concentrated plum compote for the winter

Preparation of concentrated plum compote will save containers and space in the pantry. Before use, the resulting drink will need to be diluted with boiled cooled water to the desired degree of sweetness and richness. If the plums used are sweet in themselves, the sugar portion can be reduced slightly.

Ingredients:

plums;
granulated sugar - 300 g;
water - 1 l.

Preparation

Washed plums fill the jar to the top, pour boiling water over it.
After 15 minutes, the liquid is drained and its volume is measured.
Boil compote syrup for the winter from plums, adding 300 g of sugar to each liter of water.
Pour the fruit with boiling syrup, seal the container tightly, insulate until it cools completely.

Plum compote without sugar for the winter

Prepared without sugar can be sweetened before serving with honey, thereby increasing the nutritional characteristics of the drink or consumed as it is, without fear of harming the figure, given its low calorie content. In this case, it is better to peel the fruits, so the taste of the compote will be softer.

Ingredients:

plums - how many are in stock.

Preparation

Fill the jars by a third or half with the halves of the washed and pitted plums.
Add boiling water to the jars, cover the containers with boiled lids.
Place the vessels in a pot with boiling water and sterilize three-liter containers for 30 minutes, liter containers for 15 minutes.

Zucchini and plum compote for the winter

Prepared with plums for the winter is not only a tasty drink, but also a blank that tastes like pineapples, instead of which there is squash pulp cut into circles, cubes or cubes. It would be more appropriate to use in this case white plum varieties, ideally sour cherry plum.

Ingredients:

plums - 300 g;
zucchini - 800 g;
citric acid - 0.5 tsp;
granulated sugar - 300 g;
water - 2 l.

Preparation

Pour boiling water over plums and sliced zucchini without peel and middle twice and leave to cool until warm.
Before the third boil, add sugar and citric acid to the water, boil for a minute.
The syrup is poured into jars with the contents, sealed tightly, wrapped until it cools.

Plum compote with mint for the winter

You can make homemade plum compote for the winter with mint sprigs, which will make the drink refreshing and even more aromatic. If there is no fresh greens, it is allowed to replace them with dried ones, which practically will not affect the taste of the workpiece. It is preferable to use pitted plums as a base component.