Simple recipes for plum compote for the winter for a 1-3 liter jar with and without pits

Plums contain beneficial organic acids, pectin, and a range of vitamins—from A and C to B and PP—all these valuable components. They are widely used for medicinal purposes and in dietary measures. Housewives also give this fruit their due, preparing plum compotes, jams, and preserves for the winter. There are numerous methods and ingredients for preserving plums.

The intricacies of making compote at home

To ensure your homemade plum compote is delicious and the process is simple, it's helpful to know the following subtleties. To calculate the amount of sugar, you need to consider the taste of the particular plum variety..

If the fruit is sour, you can use 400 grams of sugar per kilogram. The sweeter the fruit, the less sugar is needed. You can make compote not only with sugar, but also with honey.

To give the drink an original taste, its recipe can be supplemented with vanilla, cinnamon, cloves and other spices, as well as wine.

You can also diversify the compote's flavor by adding other fruits. To help plums absorb sugar better, blanching is recommended. To do this, prepare a special solution: dissolve 5 grams of baking soda in a liter of water. Place the plums in the solution and heat to 90 degrees Celsius.

Selecting and preparing plums

Before canning, the plums should be sorted, removing any unripe or spoiled ones. They should be rinsed in cold water and then sorted. Large plums should be cut and pitted. Smaller plums can be preserved whole.

How to Make Amazing Plum Compote

There are many recipes for making compotes: classic ones, with or without seeds, with citric acid, honey, or even wine.

A simple recipe for the winter

To make a 3-liter sterilized jar of the drink, according to the well-known classic recipe, you need to stock up on the following ingredients:

• 1.5 kilograms of fruit;
• 750 milliliters of water;
• 350 grams of sugar.

Clean the whole plums, remove any debris, and cut them in half. Remove the pits. Sterilize the jars ahead of time and place the plums in them. Now you can make the syrup: pour the sugar into a saucepan and add water. Heat until the sugar is completely dissolved.

Pour the syrup into jars and carefully seal with lids. Place the jars in a large saucepan filled with water, so that the water level reaches the shoulders of the jars. Pasteurize the jars for 15-25 minutes, then seal using sterilized lids.

Without sterilization

You can make a delicious plum drink even if you prefer to preserve it without sterilization. Here's what you'll need:

• 1.5 kilograms of fruit;
• 2.5 liters of water;
• 2 cups of loose sugar.

Prepare the fruit and containers as described in the previous recipe. Place the plums in jars, filling them a third full, and pour boiling water over them. After 15 minutes, remove the lids and seal them so the water can be poured into a saucepan. Add sugar to the jars to make a syrup. Fill the jars to the top and seal tightly.

With bones

Experienced housewives assure that compote made from juicy plums with the pits left on can be stored at home for a whole year.

To prepare 1 liter of drink you will need:

• 150-200 grams of aromatic plums;
• 100 grams of loose sugar;
• 800 milliliters of water.

Place the washed plums in jars. To prevent them from bursting, prick them several times with a toothpick. Fill the jars with boiling water. After 15 minutes, drain the water into a saucepan, add sugar, and bring to a boil. Pour the syrup back into the jar and seal.

Seedless

Even someone with little to no cooking experience can make a flavorful compote from juicy, seedless fruits.

To do this, you need to follow the recipe:

• 3.5 kilograms of plums;
• 3 cups loose sugar;
• 1.7 liters of purified water.

Wash the fruit, remove the pits, and cut the flesh in half. Place them in sterilized and dried jars. Bring water to a boil, gradually add granulated sugar, and let simmer for 15 minutes. Pour the prepared syrup over the plums. Sterilize the jars again for 30 minutes, then seal with screw-on lids.

From white plums

If you use white varieties to make an exquisite plum compote, the drink will acquire a bright, sunny hue:

• 3 kilograms of white plums;
• 1.5 liters of water;
• 750 grams of granulated sugar.

Wash the fruit, cut it, carefully remove the pits, and carefully place it in prepared jars up to the neck. Boil the syrup and pour it into the jars. Place the lidded jars in a bowl or wide saucepan, pour in hot water, and sterilize for 25 minutes. Seal the jars, wrap them, and let them cool.

Concentrated plum compote

To treat your family to a delicious plum compote this winter, prepare firm plums, cut them, and remove the pits. Wash and sterilize the jars, then fill them to the brim with plums. Pour the sweet syrup over the compote, doing this carefully. Seal the jars with sterilized lids, turn them upside down, let the preserves cool, and then store them in a cool place.

With citric acid

If you're using sweet varieties to make compote, you can add a little citric acid to the drink, which will also act as a preservative:

• 400 grams of juicy plums;
• 2 liters of filtered water;
• 250 grams of sugar;
• one teaspoon of powdered citric acid.

Wash the plums and utensils thoroughly. Place the plums in jars and add powdered citric acid. First, make a syrup from water and sugar and pour it into the chosen container up to the top. Roll up the jars and turn them upside down.

From red plums

A stunningly beautiful drink can be made from red plums. You will need:

• about 50 fruits;
• 1.5 cups of sugar;
• 2.5 liters of water.

Place the washed fruit with pits in sterilized jars, cover with sugar, and immediately pour boiling water over them. Seal the jars with sterilized lids, turn them upside down, and cover with a blanket.

With wine

To cook 5 liters of plum compote with wine, you will need:

• 3 kilograms of plums;
• 750 milliliters of red wine;
• 750 milliliters of water;
• 750 grams of loose sugar;
• vanillin, cloves, cinnamon to taste.

The drink is prepared according to a well-known classic plum compote recipe. When boiling the syrup, not only sugar but also wine and spices are added to the water.

With honey

Instead of sugar, this recipe calls for the use of honey:

• 3 kilograms of plums;
• 1.5 liters of water;
• 1 kilogram of honey.

Place the peeled fruit in a bowl. Prepare honey syrup by boiling water and honey, pouring it over the plums, and leaving it for 24 hours. Drain the syrup and boil thoroughly again. Place the plums in previously sterilized jars. Pour the prepared syrup over them. Sterilize for 10-15 minutes, then seal tightly.

Sugar free

Sugar is an excellent preservative, but it's possible to preserve sour fruits and berries for future use without it. Here's a recipe for a delicious sugar-free plum compote. Take 700 grams of plums, wash and dry them, blanch them, and arrange them in clean jars. Pour boiling water over the plums, cover with lids, and sterilize in a wide saucepan filled with hot water for 20 minutes. Roll up the jars, turn them upside down, and wrap them in a blanket.

Rules for storing compote

Drinks prepared for the winter should be stored in a cool, dark place. Seedless fruit preserves retain their properties and remain suitable for consumption for 2-3 years.

If the main ingredient is pitted fruit, the compote should be stored for no more than 12 months. Over time, the pits begin to release hydrocyanic acid, which is toxic to humans.Plum compotes, pitted or not, with honey, wine, or other fruits and berries, are an ideal preserve. Thanks to their pleasant aroma, flavor, and beautiful color, these drinks are used not only to quench thirst but also as ingredients for cocktails, jellies, and even syrups, as well as for baking.