Greetings, dear readers, today we will talk with you about plum compote and answer the question: How to cook plum compote for the winter? For this, we have prepared 7 best recipes.

Plum is very useful for the human body, but it is not always possible and desirable to eat the fruits. Moreover, in winter, good quality plums cannot be bought, at least in Siberia. Therefore, we will make preparations for the winter.

Fast food compote. For summer drinks.

Pleasant refreshing plum compote

We wondered how to cook compote from plums for the winter. But sometimes I really want to enjoy such a compote in the summer, and winter preparations already or not at all. Let's first figure out how to make a delicious compote quickly, without rolling in jars.

In order to quench our thirst in the summer, we consume a lot of drinks. But in our family we always try to use useful, well or not harmful drinks... We love very much, especially children, compotes. And their plums make a very tasty compote, which can well remove thirst.

It is done very quickly, about 30 minutes... It can be immediately cooled and served. Only the most time consuming is to remove the bones.

Ingredients Used:

1. 2 liters of water;
2. 1 kg of plums;
3. 200 grams of sugar. (to taste, more is possible).

Step 1.

Necessary remove pits from all plums... To do this, cut into barks, after which the mode into small slices.

Removing the seeds from the plum

Step 2.

Bring the water to a boil cook for 15 minutes, after that we remove from the fire and add sugar... Stir until sugar is completely dissolved.

Letting our compote cool down and everything can be served on the table. In the summer heat, it is best to chill the drink.

Preservation of plums for the winter. 4 recipes.

How to cook compote from plums for the winter so that it is tasty and the compote does not spoil? There are many options for plum compotes. But we have selected the most common and delicious ones. There are classic recipes, there are pitted and pitted recipes, in general, look, choose and try.

Of course, you need to prepare cans for compotes and a good mood. It is better to do any actions with the mood, then you will definitely succeed.

Ingredients:

1. 400 gr plum;
2. 200 grams of sugar;
3. 3 liters of water.

Step 1.

To start we select plums and peel them... It is better to choose plums that are almost ripe and firm.

Step 2.

Need good rinse jars and sterilize... Everything is as usual for any preparations for the winter.

Step 3.

About half fill the jar with plums. Now bring the water to a boil and pour boiling water over the jar... So let the plum stand for 15 minutes.

Step 4.

Now we merge from the cans back to the pot... Bring to a boil again and add sugar... Stir it well.

Step 5.

Now fill the cans again... AND tighten the lid and. They must also be boiled. Now we put the cans on the lid and wrap them in a warm blanket. After cooling, we put the jars for storage.

Spicy plum compote with seeds.

Answering the question of how to cook plum compote for the winter, I remembered my father's spicy compote, very tasty and aromatic.

Vanilla, nutmeg, cinnamon, cloves are best combined with plums, but you can safely add your favorite spices.

This drink can be used as a base for various cocktails.

Ingredients:

1. 3 kg of plums;
2. water;
3. 1 kg of sugar;
4. 3 liters of dry red table wine;
5. 1/2 teaspoon vanillin
6. 3-5 pieces of cloves;
7. 1 star anise;
8. 1 cinnamon stick or 1/2 teaspoon ground

Step 1.

We carefully sort out, wash the plums... Can be used different varieties in one bank. It will turn out to be a kind of assorted. After fill the cans by about half plum. Banks must be sterilized.

Step 2.

Now pour water and wine into a saucepan, put on low heat. Add sugar and vanillin, mix... After boiling, add all the other spices.

Step 3.

After 5-7 minutes of cooking, remove the pan and filter... Pour the resulting syrup into jars and twist them. The lids must be boiled. We turn the cans over to the lid and wrap them with a warm towel.

That's all, after cooling down, we put the jars for storage.

The resulting spicy plum compote

"Assorted" - yellow plum compote

The yellow plum differs not only in color, but also in taste. It is sweeter and more aromatic. The compote turns out to be very tasty, to the delight of not only children, but also adults.

compote "Assorted"

It is better to use such varieties as: "Altai", "Honey White", "Svetlana". And also diversify with the usual varieties, but preferably late: "Giant", "Hungarian", "President".

Ingredients:

1. 450 gr. plums (assorted);
2. 300 gr. Sahara;
3. 3 liters of water.

Step 1.

We sort out my plum too... Sterilize jars and lids.

Step 2.

We fill the jars with plums in half, fill them with sugar... Fill with boiling water. We immediately roll up the cans.

Step 3.

We put the cans on the lid and wrap up with a warm blanket... After cooling, put it away for storage.

Pitted plum compote with nuts.

Walnut gives compote very refined taste... In addition to the nut, you can add to taste: gooseberry, cherry, apple or peach. Try it, it's very tasty. You can just get by with a nut.

How to cook plum compote for the winter with walnuts? everything is just enough. For such a compote, it is better to use late varieties plums.

Ingredients:

1. 300 gr plum;
2. 1 pc per jar apricot, apple or peach (take small apples or halve them);
3. Nuts. You can choose any to taste (walnuts, hazelnuts, etc.). We count 1 nut for 1 plum;
4. 450 grams of sugar;
5. 3 liters of water.

Step 1.

Good we wash and select the plums. We also wash the nuts thoroughly and fill them with boiling water, if you need to peel them.

Step 2.

We get the seeds from the plum... But not as they did above. You need to carefully pull it out, damaging the integrity as little as possible, here is a video on the topic:

Now down the drain, in place of the bone, put the nut.

Step 3.

Now cut the fruit into pieces and put it in a jar together with the plum... Better to do it in layers: a layer of plum, then pieces of fruit, then a layer of plum. So up to half of the can. Banks must be sterilized.

Step 4.

Fill the jars with boiling water and cover with lids for 5-7 minutes.

Step 5.

Merge brine in a saucepan, add sugar and boil... After that pour it back into the jar and roll it up... We turn the jar onto the lid and wrap it with a warm blanket. After cooling, put it away for storage.

Since our plum is cleared of pits, such a compote it is recommended to store no more than 12 months... But I think such a delicious compote will end much earlier 🙂.

Plum compote for weight loss.

Plum compote will not harm the figure

How to cook plum compote for the winter so that it is useful? Plum itself is very beneficial. In addition to vitamins, it cleanses the intestines from toxins and normalizes digestion. And also remove cholesterol.

So there is a compote option for housewives who want to lose weight. Many diets allow for the use of plums. But the main condition in such a compote is the absence of sugar. This compote will not harm the figure.

Ingredients:

1. 500 gr plum;
2. 2.5 liters of water;
3. fresh mint.

Step 1.

Pour water into a saucepan and bring to a boil I am.

Step 2.

While the water is boiling cut the plum in half and take out the seeds... We fall asleep in water.

Step 3.

Cook for 8-10 minutes and remove from heat... Now we just let it brew for 1-2 hours. Finally, add a couple of mint sprigs.

Step 4.

Strain and can be consumed.

The fastest compote recipe

Quick recipe plum compote

There are often times when there is no time at all, but you want compote. Such a compote is not for the winter, but in summer in hot weather with ice - the very thing, it cools and tones up.

Ingredients:

1. 250 gr plum;
2. 2.5 liters of water;
3. 50 grams of sugar.

Step 1.

Put the container with water on the stove on the fire. Bring to a boil. While the water is on the stove, wash the drain and dry it a little.

Step 2.

Pour the plum into water, sugar and bring to a boil. After that, remove from the heat and let the compote brew.

That's all. It is better to serve this drink with ice.

Cooking compote in a jar

How to cook compote from plums for the winter and not only, we figured it out. But there are quite a few secrets that housewives use to make compotes just gorgeous.

1. Water better for compotes use purified... It is possible through a filter, but preferably a spring one.
2. Any sugar can be used, at your discretion (cane, white, fruit ...)
3. It is better to put less sugar than more.... In order not to overwhelm. If anything, you can add it before use.
4. If the compote turned out to be sugary sweet, then you can use "Antonovka" apples... It is necessary to cut the apples into slices and cook with compote again for 5-7 minutes.
5. Spices for compote are crushed into large pieces... A pinch of salt will allow the aroma to unfold 100%.
6. To preserve all the nutrients in the compote, bring to a boil over low heat. And you can add 1/4 teaspoon to the water citric acid.
7. Fresh compotes are best store in a refrigerator at a temperature of 5-14 ° С... Or in the freezer, but not more than 1 month.
8. Before adding berries and fruits to the compote, blanch t. To do this, the berries are placed in drushlak and dipped in boiling water for 3 minutes, and then sharply cooled. Or you can pierce the fruit from the sides in several places with a needle.
9. Taken out fruit from compote can be served as a separate dessert t or used in baking.
10. Better compotes and any others store workpieces in dark dry rooms where there is no direct sunlight.

That's all for us, I think you liked it. Bon appetit, share the recipes in social networks, write comments, bye everyone.

Updated: September 11, 2017 by the author: Subbotina Maria

Plum compote can be prepared not only in summer - to quench thirst, but also prepared for the winter. Since in winter you rarely find a good quality plum, and besides, these prices are, therefore, it is more profitable to do it yourself.

The aroma of a plum drink rolled up for the winter, as well as surely will gather households at one table. It will take a little less than an hour to roll it up. And it will cheer you up for the whole day. Especially for lovers of sweets.

Today we will analyze 5 simple recipes for making plum compote for the winter, for a 3-liter jar. I also offer delicious recipes.

Ingredients:

• Plums - 1 kg.
• Granulated sugar - 750 gr. (for 1 three-liter can of 250 gr.)
• Banks - output 3 three-liter.

Cooking method:

1. First, select the plum fruit. Rinse thoroughly under running water (we will not clean the pits and skins).

2. Then put the fruits on a towel to dry them.

3. We take 3 three-liter jars, we begin to fill them with plums. We fill the banks a little less than half.

4. While we were filling the jars with fruit, we simultaneously boil ordinary water on the stove or in a kettle.

5. Sterilize the jars and lids in the oven.

6. Pour boiling water under the very neck, close the jars with boiled lids and leave to stand until cool.

7. Then, using a nylon lid with holes, drain the water into the pan.

8. We begin to prepare the syrup. Pour 750 gr into a saucepan with water. granulated sugar (the saucepan should be large and water in it for 3 - 3-liter jars). Mix everything well, bring to a boil.

9. Immediately pour into jars, pour to the very neck and immediately roll up.

10. Turn them upside down and wrap them up to complete cooling, then move to a cool storage location.

Bon Appetit.

The best recipe for yellow plum compote for the winter

Ingredients:

• Yellow plums - 200 gr.
• Granulated sugar - 2 cups
• Water - 2 liters
• Citric acid - 1/3 teaspoon (for 1 3-liter jar)
• Exit - 1 three-liter can.

Cooking method:

1. The first thing we will do is rinse the plums under running water.

2. We sort them out from the seeds. This can be done with a regular pen. Or cut a plum in half.

3. Then we blanch the fruit in boiling water for a couple of minutes.

4. Sterilize the jars using a microwave. We wash it with soda, wipe it and put it in the microwave, set the mode to 700-800 W. Processing takes about 5 minutes. We take out the container and turn it over on a clean towel in order to dry it. We send the lid to boil for 5 minutes.

5. Put the plum into clean cans, filling in ¼ part of it.

6. Then add 1/3 teaspoon of citric acid to each container.

7. Making the syrup. Pour water into a saucepan, put it on the stove, add granulated sugar and wait until it boils.

8. Then pour the fruit into the jars with hot syrup, tighten the lid.

9. Turn it upside down until it cools completely and put it in storage. Bon Appetit.

How to cook plum and apple compote in a 3 liter jar

The taste of plums and apples in compote will definitely remind you of the taste of childhood. The preparation of this drink will save you time and cost a minimum. The longer you do not open it for consumption, the richer its taste will be.

Ingredients:

• Plums - 300 gr.
• Apples - 5 - 6 pcs.
• Granulated sugar - 350 - 400 gr.
• Citric acid - 1 tsp.

Cooking method:

1. We wash the plums under running water, do not remove the seeds (but if you don’t like the seeds, you can cut the fruit in half and take them out.). We choose only dense fruits.

2. Then we take a toothpick and prick the whole plum in different places (so that the fruits do not crack).

3. Rinse the apples well, cut them in half, cut out the core and cut into slices.

4. Sterilize the jars and lids. Then we put fruits in them, a little less than half a can.

5. Boil water. And pour it into jars for 15 minutes.

6. Pour the water into a saucepan, set it to boil again, as the water starts to boil, add granulated sugar to it and wait for complete dissolution. Pour in citric acid.

7. Pour the syrup into jars and wait again for 10-15 minutes.

8. And one last time we boil the syrupy water.

9. Pour into jars to the very neck and roll up the lids.

10. Turn the jar upside down, cover it with a warm blanket and wait for it to cool completely. We leave it for 12 hours in a dark place and put it in a storage place. Bon Appetit.

Delicious pitted plum compote

Ingredients:

• Plums - 3.5 kilograms.
• Granulated sugar - 3 cups.
• Water - 1.7 liters.

Cooking method:

1. Wash the fruit well under running water, separate it from the stalks and seeds. Cut into equal slices.

2. Wash the lids and jars with baking soda or a cleaning agent and wash them.

3. Put the plums, filling half of the jar.

4. Prepare the syrup, put a pot of water on the stove, bring to a boil, add granulated sugar and boil until dissolved.

5. Pour the syrup into the jars, cover with a lid, but do not twist. Pour water into a saucepan, put a towel and put jars for sterilization. The approximate time for the procedure is 15 minutes.

6. Roll up the turnkey lid. Turn it upside down and wait for it to cool completely. Then we move it to a storage location, it should be cool. Bon Appetit.

Plum and orange compote recipe

Ingredients:

• Plums - 150 - 200 gr.
• Orange - ½ part
• Granulated sugar - 100 -120 gr.
• Water - 1.7 - 2 liters.
• Exit - 1 can 3-liter.

Cooking method:

1. In order to prepare the compote, we need to select the plums, wash them under cold running water and lay them on napkins to dry.

2. Then we sterilize the jars in a way suitable for you, after rinsing them with soda. Boil the lids for 5 minutes.

3. Rinse the orange, remove the zest and white pulp(it will taste bitter) cut the orange pulp into medium pieces.

4. Put dry fruits in the jar, filling the jar slightly less than the middle.

5. We put 1.7 liters of water on the stove, boil and pour into jars, close the jars with a lid. Leave for 10 minutes, then put on a nylon lid with holes and drain the liquid back into the pan.

6. Add granulated sugar to it and boil again (if desired, you can add squeezed Orange juice or citric acid).

7. Boil until the crystals are completely dissolved.

8. Pour the syrup back into the jar and seal it with a lid. We turn the cans upside down, wrap them with a blanket and leave to cool for a day. Then we send it to the storage location. Bon Appetit.

Video recipe for plum compote with pear for the winter

For this compote, we take any plums and pears. Then we put all this in sterilized jars and fill it with boiling syrup. For 1 liter of water, you need to take 200 gr. Sahara.

Enjoy your meal!

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:

1. Warm a large pot of water (it has nothing to do with the list of ingredients), lower the washed lids there to boil them.
2. Rinse the berries, remove spoiled areas, if any. Cut along the vertical line.
3. Arrange in jars so that only 1/3 of the height is filled. Sprinkle sugar on top (3 tablespoons for each liter).
4. Boil water in a separate saucepan, add citric acid.
5. 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.
6. Quickly remove the lid in the boiling water, close the jar, turn over. Continue with the next one.
7. 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:

1. Sort out the fruits, wash, cut in half.
2. Divide into banks so that they are only half full. Pour boiling water over, let stand for a while.
3. Drain the liquid, warm it up, boil for a couple of minutes.
4. 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:

1. Rinse all the fruits well, cut in half, remove the cores from the apples.
2. Pour grapes or steamed raisins with cold water, heat, wait for the color of the liquid to change.
3. 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.
4. 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:

1. Pour sugar with water, boil - the syrup is ready.
2. Wash the plums, cut in half, remove the seeds. Divide the pulp in half again.
3. Rinse the jar thoroughly, fill it halfway with plums. Add red currants.
4. 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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For compote, we need plums "with character", that is, those that have a distinct sourness in taste and a strong plum aroma. This is necessary in order for the compote to "play" with shades of rich taste. If you prepare compote from very sweet honey plums, then it will turn out sugary and lose in taste.

Sugar is best added to taste because it is very difficult to guess the ideal amount of sugar for your preference.

So, wash the plums thoroughly, inspect each for damage (we put such plums aside at once - they will make a wonderful sauce or jam).

It would be nice to use for compote Brown sugar, but I didn't have it, so I added plain granulated sugar.

We put a pot of water on the fire. I used a 3 liter pot, but it is very important that the water is not poured to the top. Otherwise, the compote will "run away" as soon as we add the fruit to the water.

In the already boiled water, you need to put prepared plums and leave the compote to boil without covering the pan with a lid. I have this - an immutable rule. Although my mother, for example, cooks the compote under the lid until it boils, and then slightly opens it. I do not have enough patience for this careful observation of the pan, so I cook the compote without a lid on the pan at all.

Plums will certainly crack during cooking, because their skin is very thin. Don't be confused by this.

Again, because of the tenderness of the fruit, you should not cook such a compote for a long time. Immediately after boiling, I put sugar in a saucepan, let it boil for about 5-8 minutes, turn off the heat. I take a few mint twigs, rub them in my hands, add them to the compote and cover the pan with a lid. For a while I leave the compote in this form - let it infuse.

Now you can start enjoying yourself - enjoying a delicious compote. Beautiful, bright ruby ​​color. Sweet and sour. Incredibly aromatic. Quench your thirst tasty and healthy!