if you love fresh fruits, then you are unlikely to refuse a drink brewed from your favorite fruits. You can prepare plum compote with pits for the winter without much difficulty if you carefully read our recipes. Having spent quite a bit of time and effort, you can get a wonderful refreshing drink that has an excellent taste and aroma.

Plum compote with pits according to a simple recipe

Connoisseurs say that such a drink can be safely stored at home for a whole year. However, we doubt that your supply will be in the pantry until spring. Most likely, it will come to an end much earlier, since no sweet lover will be able to resist the taste of this plum compote.

Ingredients for one three-liter jar:

blue plums - 500 grams;
sugar - 250 grams;
water - two and a half liters.

Select the best fruits, remove the "tails", and then rinse them well in running water. Put the plums in a clean three liter jar. If you have the opportunity to wash the container in the dishwasher, where the temperature rises to 70 degrees, then it does not need to be further sterilized.

Some fruits may burst during cooking. Of course, this will not spoil the taste of the drink, but you can easily avoid such a situation. The fact is that usually thin skin does not withstand a sharp change in temperature. Therefore, it is better to get the plums out of the refrigerator in advance, and then lower them into water and warm them over low heat.

Boil water in a saucepan, and then pour it into a jar. To prevent the dishes from bursting, do not forget to put a stainless steel spoon inside. cover the jar tin lid and leave it alone for 15 minutes.

Drain the resulting infusion into a saucepan, holding the plums with a slotted spoon or using a special plastic lid with holes. Mix the liquid with sugar and boil it on the stove. Return the boiling syrup back to the jar and roll up the lid with the machine.

Compote from plums with stones for the winter cools down for a long time. Put the jar on the lid and cover it with a woolen blanket. After about a day, the drink can be transferred to the rest of the blanks and left there until winter. But if you want to take a sample, then this can be done in a few days. Perhaps the compote will seem too sweet for you. But this is easy to fix - just pour it into a jug and dilute with warm water.

If you like the taste of this pleasant drink, then you can conduct some more simple experiments with the ingredients. For example, add apples, pears or your favorite berries to the recipe. Next, we will offer you another interesting way cooking this delicious treat.

Compote of plums and grapes

original flavor combination obtained by mixing several types of fruit. And they will give the drink a special freshness and unusual aroma. This time we'll show you how to cook plum compote in a liter jar.

Ingredients:

dark grapes - 130 grams;
eight plums;
sugar - 160 grams;
water - 800 ml;
mint - two branches.

How to cook compote with seeds from plums and grapes? Detailed recipe you can read below.

Carefully process and clean the fruit from twigs. Wash the jar in a soda solution inside and out, then rinse and sterilize in any way convenient for you. Put the lid in boiling water for a few minutes, and then carefully remove it.

Put the plums in the prepared dish, and then pour them with boiling water. Close the neck with a lid and leave the liquid to infuse for five or seven minutes. When the water changes color, pour it into a saucepan and mix with sugar. Add fresh mint leaves to the syrup and boil for a few minutes.

If you like the aromas of spices, then try adding star anise, lemon balm or cinnamon to the compote. Plum compotes with seeds for the winter go well with lemon or lime juice.

Pour the syrup back to the fruit, then roll up the bowl. Don't forget to turn the jar upside down and wrap it warmly. The very next day you can send the compote for storage in the refrigerator or pantry.
When the time comes, dilute it with cool boiled water and bring a drink to the table. Don't forget to cook delicious homemade pie or charlotte.

As you can see, compote with pitted plums for the winter is prepared very simply and quickly. As a rule, it does not require additional long-term sterilization or any other processing.

As soon as winter comes, there is a desire to pamper yourself delicious fruits or juices. In the cold season, natural yellow plum compotes help to replenish the supply of vitamins. Such preservation is done very quickly, and the result is a delicious and healthy drink.

How to cook compote from plums for the winter

The plum is very fragrant and tasty, while it has a mass positive qualities, therefore it is often used during treatment or diet food. It contains a lot of pectins, sugars, vitamins, organic acids. The yellow type of plum is characterized by a high yield, so preservation is often done with it - compotes, jams and marmalades.

When planning to prepare a blank for the winter from these fragrant fruits, you need to follow a few tips:

Winter harvesting should be made from those types of fruits in which the stone is separated as simply as possible.
If preservation is made from large fruits, they must be cut into halves, removing the stone.
The fruit must be ripe and juicy.
Fruits must be washed thoroughly.
Fruits are blanched, making them better saturated with sugar.
Depending on the type of plum, the amount of sugar is determined.
The aroma of the drink will become bright if you add cloves (about 1 pinch), apple, peach, cinnamon, cherry plum, vanillin, red wine.

Plum compote recipe for the winter

Canning plums is a very simple procedure if the recipe is followed strictly. You can prepare such delicious compotes for the winter with the advent of the first harvest. It is recommended to add various ingredients, so that the taste of the drink will become brighter, more interesting. Do not immediately pour out all the sugar, otherwise the preservation will turn out to be very sweet.

Plum compote of yellow plums with lemon

canned compote from a yellow plum, it is very easy to close. Hard-working housewives delight the family with delicious vitamin drink. The blank is made from the following components (calculation of ingredients per liter jar):

yellow variety plums - 2 tbsp.;
lemon - 1 fruit;
white sugar - 1 cup;
water - 2 tbsp.

You can prepare a drink according to the following scheme:

First you need to properly prepare the fruit - they are washed, pierced on top with a fork.
A clean and dry jar is filled with fruits, then they need to be poured with boiling water (1 liter). A lid is placed on top.
A minute passes, after which it is necessary to drain the liquid into a separate container.
The saucepan into which the syrup was poured is put on fire. Then you need to add lemon juice with sugar.
When the liquid begins to boil, the composition is boiled for a couple of minutes.
Fruits are poured with hot syrup. Banks must be covered from above.
The jar must stand for 20 minutes for natural sterilization to occur.
Then the preservation must be rolled up, turned upside down, wrapped in a towel.

Recipe for harvesting yellow plums with pits for the winter

Delicious, sweet winter compote yellow plums are quick and easy to prepare. This dish includes the following ingredients:

fresh plum - 2.7-3 kg;
sugar - 700-750 g;
water - 1.25-1.75 liters.

The following scheme of actions will help to brew a plum drink:

Fruits are washed in cold water, cut into halves, bones with stalks are removed.
The workpiece is laid out in prepared banks.
Sugar is poured into the pan, water is poured, syrup is boiled.
Banks are filled with liquid, covered with lids.
Banks need to be placed in large saucepan filled with hot water.
Pasteurization lasts 15 minutes.
The jars are closed with sterile lids, turned upside down, covered with a blanket, left until full contact.

Canned plums with peaches

When winter comes, you can pamper yourself delicious drink with peach. To prepare it you will need to take:

peaches - 2-3 pcs.;
plum - 8-9 pcs.;
sugar - 1 tbsp.;
boiling water.

The recipe looks like this:

Fruits need to be washed, folded into jars.
Water is boiling in a saucepan.
Fruits are laid out in jars, sugar is poured.
Boiling water is poured, jars are covered with lids, rolled up.
To prevent sugar from remaining at the bottom, the containers must be shaken slightly, as it must completely dissolve.
Banks are turned upside down with lids, covered with a warm blanket, left to cool completely.

Yellow plum for the winter with cherry plum

You can please and surprise your loved ones in winter with fragrant and incredibly tasty spicy compote not only with yellow plums, but also with cherry plums. If desired, you can use other additional ingredients- for example, apples. To prepare it, you will need to take the following components:

cherry plum - 2.8-3.2 kg;
plums - 3.3-3.6 kg;
cinnamon - 1 stick;
sugar - 420-460 g;
vanillin - 1 pinch;
cloves - 10-12 pcs.;
water.

The cooking process is as follows:

It is recommended to use slightly unripe fruits, but not green, otherwise ready drink will be too sour.
All fruits are carefully sorted, the stalks are removed. Bones can be left.
Sterile glass jars, metal lids are being prepared. The sterilization procedure is not required.
The fruits are pricked on top with a fork or a small incision is made so that sugar is better absorbed.
In a saucepan, you need to cook 40% syrup. For its preparation, based on one liter of water, 400 g of white sugar is taken. Spices are added to the syrup - cloves, vanillin, cinnamon.
Then the fruits are laid out, boiled for no more than 5 minutes.
The fruits are taken out of the syrup with a slotted spoon, laid out in prepared jars.
The syrup is boiled for a couple of minutes, poured into containers.
From above, the jars are covered with lids, hermetically sealed.
The containers are turned upside down, covered with a towel or blanket, left for a while until they cool completely, then placed in storage in a cellar or pantry.

Video: plum compote without sterilization

I indicate the number of fruits approximately. After all, you may have more or less of them.

Previously, three-liter bottles were filled with fruits almost to the throat and there was little liquid, it was somehow dense and viscous in consistency. Now they like it more when there is a lot of drink in the jar, and the fruits are not even always eaten. Therefore, look to your liking and decide how much you will take the drain.

There are two ways to prepare a drink: with and without sterilization. Well, we all know how to sterilize (there is a recipe below), but we don’t really like it and therefore we are looking for options without it.

And there are two ways to prepare compote without sterilization:

with a single pouring of fruits with boiling water and subsequent twisting
or by the double filling method with preliminary heating of the fruit.

In fact, everything is very simple, so let's start preparing this divine drink for the winter.

For flavor, you can add herbs and spices to the compote: cinnamon, clove inflorescences, mint or lemon balm.

I know housewives who do not like to cook plum compote due to the fact that the fruits burst when interacting with boiling water. But this can be avoided.

First, take the fruits of dense and elastic medium maturity.
Secondly, pierce the fruit with a toothpick or fork in several places.

This recipe describes the most popular cooking method - the double pour method.

Ingredients:

250 g sugar
500 g plums.

Cooking

Fruits are washed and sorted. We remove all substandard, wrinkled and overripe fruits. They are best sent for jam or jam.

We sterilize three-liter bottles. I'm used to doing it over the steam, but there is also.

Put the plums in sterile jars. So that they occupy a third of the capacity.

Boil water and pour it over fruit to the very top. We cover with a lid.

During this time, the fruits will warm up and be processed with boiling water.

After 20 minutes we put on the jar nylon cover with holes and drain the infusion back into the pan.

Now add sugar to the drained syrup. If you poured the syrup from two three-liter glasses into the pan, then you need to add 2 cups of sugar.

After boiling the filling, fill the jars to the top and twist the lids.

Check if air enters the container. If not, then we send a jar “under a fur coat” for natural sterilization and cooling.

Compote can be stored at room temperature. But still it is better to put them in a cool place.

Pitted yellow plum recipe with citric acid

You can also make a compote of pitted plums. For example, take the yellow variety. However, the recipe itself is universal for any kind of this fruit. Consider the example of sterilizing jars.

There is also a seedless cooking option, when the fruits are first blanched in boiling water for five minutes. Then you can not sterilize the drink. However, the appearance of boiled halves in a jar will not be very beautiful.

Compound:

0.5 kg plums,
1 liter of water
300 g sugar
0.5 tsp lemons.

Cooking

Remove the pits from the plum.

We fill the halves of a sterile jar by one third. Pour a lemon there and go to cook the syrup.

Bring 1 liter of water to a boil, mix with sugar. Bring to a boil and pour boiling jars.

We take a deep pan and cover the bottom with a towel or napkin. This is important so that the glass does not burst when heated.

We expose banks. Pour warm water into the pan so that the jars do not burst. We sterilize for 25 minutes, then immediately twist the containers with boiled lids.

How to cook delicious plum compote with lemon (orange)

An unusual compote is obtained with the addition of citrus fruits. Since plums can be very sweet and cloying, and lemon or orange dilute them well with their sourness.

We use the one-shot method.

Compound:

20 pieces of plums,
2 slices of lemon or orange,
1 glass of granulated sugar.

Cooking

We wash the fruits well, remove all overripe or damaged fruits.

We sterilize jars.

Put the plums in a clean jar.

We cut a lemon or orange into rings along with the skin and immediately put it in jars.

Boil 1.5 liters of water. It is better to do this on fire in a saucepan. Some boil water in a kettle and pour it into conservation. But, if scale from the kettle gets into the jar, the jar may explode.

Pour sugar and pour jars under the very throat with boiling water and immediately roll up.

Turn over and shake well to dissolve the sugar. We put away for storage.

The best recipe for plum compote with apples without sterilization

Apples also make a good addition to the drink. We will use double fill because they take longer to warm up than plums.

Compound:

apples - 450 g,
plum - 400 g,
sugar - 300 g,
citric acid - 0.5 tsp.

Cooking

We put 2 liters of water to boil.

And we start peeling apples. We cut the fruit into 4 parts and cut out the core from them.

We immediately send the slices to the banks. After them lay out clean plums.

Pour boiling water over three liters. We are waiting for 10 minutes. Then we drain the infusion through the lid into the pan.

Now pour sugar and lemon into the water. Let it boil for 1 minute and pour into jars.

We cork them with sterile lids and send them to cool under a layer of warm cloth.

Plum drink with pears

Love too. And coupled with plums, they acquire a very beautiful shade.

Sugar varies depending on how sweet your fruit is. If pears are sour, then take 400 g, if sweet, then 280 g.

Let's take:

500 g plums
4 pears,
400 g sugar.

Cooking

We wash the plums, and remove the tails from the pears. We sort out all the fruits and remove wrinkled, bursting or overripe fruits.

Cooking syrup. To do this, pour water into a saucepan and dilute sugar in it.

Separately, we put a jar to be sterilized.

We put the fruits in a three-liter container.

Pour hot syrup into a jar. Cover with a lid and wait 10 minutes. Then pour the syrup into a saucepan.

Boil and pour again. We twist the lids and check the tightness.

How to cook Assorted compote, video

We happen to have several types of fruits. Everything in bits. For saturation, I propose to combine them together and prepare a delicious Assorted compote.

look detailed video recipe.

You can add absolutely any fruits and berries.

A simple plum and blackberry recipe

With chokeberry, the taste of the drink is not so cloying, and the color resembles ink. It seems unusual to me, but very beautiful.

Let's take:

300 g plums with a stone,
200 g chokeberry,
300 g sugar
0.5 tsp citric acid.

Cooking

Washed and dried plums and chokeberry were placed in a sterile jar.

Soak them in boiling water for 15 minutes.

We drain the water, pour sugar and lemon into it, boil again.

Fill jars to the top with syrup and seal.

Unusual plum compote with zucchini

There are very unusual recipe with zucchini. More recently, I learned that not only compotes, but also jam are prepared from this vegetable. All in all, it's definitely worth a try. Zucchini is not felt at all in it, but it gives softness to the taste.

Compound:

zucchini - 300 g,
plum - 300 g,
sugar - 300 g,
0.5 tsp lemons.

Cooking

We divide the zucchini into parts, if not small fetus. We clean, take out the middle and cut into pieces.
We put them in a three-liter container.

On the plum we make punctures with a fork or a toothpick. And we spread it to the zucchini in a jar.

Soak them in boiling water for 10 minutes.

Then we pour it into the pan through a special nylon lid with holes or a strainer.

We put this infusion to boil again. We dilute sugar and lemon in it until dissolved.

After boiling, fill the jars to the neck and close the lids.

Recipe with apricots in a jar with a screw cap

Delicious on its own. But with plum it acquires a beautiful color and a slight sourness. In general, I cook this combination only in September, when we sell these fruits at a very low price.

For a 3 liter jar, take:

9 apricots,
9 plums,
250 g sugar.

Application

Soak the fruits in a bowl and wash them with a soft sponge. Prick the plums with a toothpick.
To the bottom of the sterile, still bitter jar put sugar.

We put fruits in it.

And fill them to the top with boiling water.

We twist with a boiled tin lid.

Screw caps are better to take new ones. Inspect them for damage and color. Rust should not appear anywhere.

We turn the jar over several times so that the sugar dissolves and at the same time check it for leaks.

The best plum and grape drink recipe

A festive drink can be prepared with the addition of grapes. This is a great alternative purchased juices. Our children love to drink such compote. New Year and birthday.

Let's take:

0.4 kg plums,
0.4 kg of grapes,
0.2 kg of sugar.

Put plums and grapes in clean jars. We fill them with boiling water. Drain the water after 10 minutes. Pour sugar into it, stir and send to the stove to boil.

We fill the jars a second time and twist the lids.

Grapes take any. I like it better with the Isabella variety. I have loved this scent since childhood.

Thank you for your attention and I wish you successful conservation!

To prepare compote from plums for the winter, select fleshy fruits with a small, well-separated bone. You can preserve all types and varieties of plums: mirabelle, Hungarian, cherry plum, tkemali, etc. Small and unripe plums can be preserved whole, while large ones are best cut in half and remove the seeds. If you still decide to leave the bones, remember that it is not recommended to store such compotes for more than a year. It is better to blanch fruits with dense skin, because when pouring boiling water or boiling it can burst, and as a result you will get not a beautiful compote, but a shapeless mass. Blanch plums in hot water no longer than 10 minutes, after which they are immediately immersed in cold water (ice can be added to the water). At proper processing the skin on the plums is covered with a fine mesh of cracks, through which the syrup easily penetrates into the fruit. Sometimes you can do with a simple piercing of plums. You need to prick plums with a thick stainless steel needle or a wooden toothpick, piercing all the way to the pit.

Plum compote is tasty on its own, but when combined with berries or other fruits, plums make delicious assorted compotes. You will find several assorted recipes in this article.

Wash jars for compote thoroughly with hot water and laundry soap or baking soda, rinse with clean hot water and set to sterilize over steam or in hot oven. When removing jars from the oven, be careful, use handy potholders so as not to burn yourself. Place the sterilized jars upside down on a clean towel. Plums contain quite a lot of acid, so it is better to close compotes with varnished lids. The lids must be boiled before rolling, and some housewives additionally wipe the lids with alcohol or vodka. You can do this: just before rolling, pour in ½ tsp. vodka or alcohol in the lid, spread over the entire inner surface and immediately roll up.

plum compote for the winter. Wash jars for compote with laundry soap and soda and sterilize. Wash the plums, cut in half and remove the pit. Fill the jars ⅓ full with plums, pour boiling water into them, without adding about 4 cm to the neck, and leave for 20-30 minutes. Then drain the water into a saucepan and add sugar at the rate of 100 g of sugar per 1 liter jar (or 300 g of sugar per 3 liter jar), and bring the syrup to a boil. Pour the boiled syrup into jars, topping up to the edge of the neck (if not enough, add boiling water), and roll up. Turn over, wrap.

plum compote

Ingredients:
3 kg plums,
1.5 liters of water
750 g sugar.

Cooking:
Cut ripe plums in half and remove pits. Place the plums in clean jars and pour over the boiling syrup. Cover with lids and sterilize for 5 minutes (0.5 liter jars). Roll up, turn over and leave to cool completely.

Plum natural. Plums can be cut and pitted or left with pits, if desired. If the fruits are quite dense and the stones are not removed, blanch the plums for 2 minutes in boiling water. Pack plums tightly into jars and sterilize (1 liter jars - 30 minutes). Roll up.

Plum natural №2. Blanch slightly unripe plums in boiling water for 2-3 seconds, then dip in ice water for 1-2 minutes. Put the plums in clean, dry jars, fill with boiling water, cover with lids and sterilize: 0.5-liter - 10 minutes, 1-liter - 15 minutes, 3-liter - 25 minutes. Roll up, turn over. Natural plum can also be prepared from pitted fruit halves, only the blanching process should be skipped.

Plum compote with sterilization

Filling Ingredients:
1 liter of water
300-500 g of sugar.

Cooking:
Sort the plums, wash, cut in half and remove the stone. Place the plums tightly in the jar, cut side down, and pour over the hot syrup. Set to sterilize: 0.5-liter - 12-15 minutes, 1-liter - 18-20 minutes, 3-liter - 25-30 minutes. Roll up.

Plums - "drowned"

Ingredients:
500 g plums,
500 g sugar
2 liters of water
1 tsp plum tincture,
½ lemon
1 stick of cinnamon.

Cooking:
Cut the washed plums in half and remove the pits. Put in a saucepan, sprinkle with sugar, add the juice of half a lemon and plum, put cinnamon and put on fire. Bring to a boil, cover with a lid and reduce heat to low. Steam plums for 5 minutes, remove from heat and cool without opening the lid. Pour into sterilized jars and roll up.
Plum compote without sugar. Prick small plums with a wooden toothpick, cut large plums in half and remove the pits. Place the prepared plums in jars, fill with boiling water (you can use the juice of berries or fruits) and sterilize: 0.5-liter - 5 minutes, 1-liter - 8 minutes. Roll up.

Plum compote without water

Ingredients:
3 kg black plums,
500 g sugar.

Cooking:
Cut the plums in half and remove the pits. Arrange the plums on a baking sheet in a single layer, sprinkle with sugar and place in the hot oven for 10 minutes. Then turn off the oven and leave the plums for 1 hour, do not open the door! The plums will release juice. Transfer to sterilized jars, fill with juice and set to sterilize for 20 minutes.

Plum compote "daily"

350 g plums,
300-500 g sugar (or to taste).

Cooking:
Pour prepared plums with pits into a clean jar and pour boiling water over it. Cover and leave overnight. By morning, the plums should absorb the liquid and settle to the bottom. Drain the water from the jar into a saucepan, add sugar and bring to a boil. Pour plums with boiling syrup and roll up. Turn over, wrap.

Plums in own juice. Divide the plums into unequal parts (⅔ and ⅓). Pile up most of it and put it in jars. Peel the smaller part of the stones and chop in a blender or in a meat grinder. Squeeze out the juice, let it stand for 2-3 hours, filter and put it on fire. Bring to a boil and pour over the plums in jars. Cover with lids and sterilize: 0.5-liter - 10 minutes, 1-liter - 15 minutes, 3-liter - 40 minutes. Roll up, turn over.

Pitted plum compote

Filling Ingredients:
1 liter of water
300-500 g of sugar.

Cooking:
Blanch ripe firm plums in boiling water until the skin bursts. Then dip the plums into ice water and remove the skin. Put the plums in jars, fill with hot syrup and pasteurize at a temperature of 85ºС: 0.5-liter - 15 minutes, 1-liter - 25 minutes (or sterilize, respectively, 10-12 and 15-18 minutes).

Plum compote with spices

Ingredients for 10 liter jars:
20 cloves,
3 cinnamon sticks
vanillin - to taste,
sugar at the rate of 400 g per 1 liter of water.

Cooking:
Remove pits from unripe plums. Boil 40% syrup from water, sugar and spices and dip prepared plums into it. Boil plums until half cooked. Arrange in clean jars, filter the syrup and pour over the plums. Put to sterilize: 0.5-liter - 10 minutes, 1-liter - 15 minutes. Roll up.

Compote of plums stuffed with nuts

Ingredients:
1.5 kg plums,
1-2 pcs. peaches (nectarines or apricots),
800 g sugar
nuts - by the number of plums (cashews, almonds, walnuts, etc.).

Cooking:
Wash plums. On each plum, make a longitudinal cut and remove the stone, being careful not to break the plum. Wash the nuts, soak in boiling water for a few minutes and peel (if any). Put half a nut into each plum. Arrange the plums in layers in the prepared jars and place thin circles of peaches on each layer of plums. Pour boiling water over the plums and leave for 5 minutes. Then pour the water into a saucepan, add sugar, boil and pour the plums in jars again. Immediately roll up, turn over, wrap. It is impossible to store such a compote for more than a year.

Assorted compote with plums

Ingredients for a 3 liter jar:
500 g plums,
2-3 apples
1-2 peaches
1 stack Sahara,
2.5 liters of water.

Cooking:
Wash the apples and plums, soak the peaches for 5 minutes in a solution of baking soda (½ tablespoon of soda per 1 liter of water) and then rinse well with running water. Cut the plums and peaches in half and remove the stones, cut the apples into quarters and remove the core (or use a special tool). Place the prepared fruit in sterilized jars and sprinkle with sugar. Pour boiling water up to half of the jar, cover with a lid and soak for 10-15 minutes, covered with a towel. In the meantime, boil more water and pour the fruit in jars to the top. Roll up, turn over and wrap immediately.

Pear and plum compote

Ingredients:
2 kg pears,
1 kg plums,
For syrup:
1 liter of water
330 g sugar.

Cooking:
Pears cut in half and dip in boiling water for 3-5 minutes. Cut the plums in half and remove the pits. Place plums and pears in prepared jars and pour boiling syrup over. Cover with lids and sterilize: 1-liter - 8 minutes, 2-3-liter - 15 minutes.

Plum and chokeberry compote

Ingredients:
1 kg plums,
200 g of chokeberry.
For filling:
1 liter of water
300-500 g of sugar.

Cooking:
Separate chokeberry berries from twigs, wash well and soak in cold water for 2-3 days, changing it once a day. Put plums and chokeberry into jars up to their shoulders and fill with hot syrup. Cover with lids and sterilize: 0.5-liter - 12 minutes, 1-liter - 15-18 minutes. Roll up.

Good luck preparing!

Larisa Shuftaykina

Greetings, dear readers, today we will talk with you about plum compote and answer the question: How to cook plum compote for the winter? To do this, 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 You can't buy a plum, at least here in Siberia. Therefore, we will make preparations for the winter.

Compote for fast. For summer drinks.

Nice refreshing plum compote

We wondered how to cook plum compote for the winter. But sometimes you really want to enjoy such 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 it into jars.

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

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

Ingredients used:

2 liters of water;
1 kg plums;
200 gr sugar. (according to taste, more).

Step 1.

Need to remove pits from all plums. To do this, cut into palami, after that the mode into small slices.

Removing pits from plums

Step 2

Bring the water to a boil cook for 15 minutes then take it off the fire and add sugar. Stir until the sugar is completely dissolved.

Let our compote cool down and everything can be served on the table. IN summer heat It is best to refrigerate 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 deteriorate? There are many varieties of plum compotes. But we have selected the most common and delicious. There are classic recipes, with and without seeds, in general, look, choose and try.

Classic - the easiest version of compote.

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

Ingredients:

400 gr plums;
200 gr sugar;
3 liters of water.

Step 1.

To start we select plums and clean them from stones. Plums are better to choose almost to ripe, firm.

Step 2

Need well rinse jars and sterilize. Everything is as usual for any blanks for the winter.

Step 3

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

Step 4

Now we merge from cans of water back into the pan. Bring to a boil again and add sugar. We stir it well.

Step 5

Now refill the banks. AND screw on the lid And. They also need to be boiled. Now we put the jars on the lid and wrap them with a warm blanket. After cooling, remove the jars for storage.

Spicy plum compote with pits.

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

Vanilla is better combined with plum, nutmeg, cinnamon, cloves, but you can safely add your favorite spices.

Such a drink can be used as the basis for various cocktails.

Ingredients:

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

Step 1.

We carefully sort out, wash the plums. You can use different varieties in one jar. Get some assorted. After fill the jars about half way plum. Banks must be sterilized.

Step 2

Now pour water and wine into a saucepan, put on low heat. Add sugar and vanilla, 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 jars on the lid and wrap them with a warm towel.

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

The resulting spicy plum compote

"Assorted" - yellow plum compote

Yellow plum differs not only in color, but also in taste. It is sweeter and more aromatic. Compote turns out 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 ordinary varieties, but preferably later: "Giant", "Hungarian", "President".

Ingredients:

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

Step 1.

We sort and wash the plum. Sterilize jars and lids.

Step 2

Fill jars halfway with plum, sprinkle with sugar. Fill with boiling water. We roll up the banks right away.

Step 3

We put the jars on the lid and wrapped in a warm blanket. After cooling, put away for storage.

Pitted plum compote with nuts.

Walnut gives the compote a very refined taste. In addition to nuts, you can add to taste: gooseberries, cherries, apples or peach. Try it, it's very tasty. You can just get by with nuts.

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

Ingredients:

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

Step 1.

Fine wash and select plums. We also wash the nuts thoroughly and fill them with boiling water, if necessary, peel them.

Step 2

Getting the pits out of the plum. But not like above. You need to carefully pull it out, damaging the integrity as little as possible, here is a video on the topic:

Now in the plum in place of the bone, put the nut.

Step 3

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

Step 4

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

Step 5

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

Since our plum is pitted, 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 useful. In addition to vitamins, it cleanses the intestines of toxins and normalizes digestion. Also remove cholesterol.

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

Ingredients:

500 gr plums;
2.5 liters of water;
fresh mint.

Step 1.

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

Step 2

While the water boils cut the plum in half and remove the pits. We fall asleep in the water.

Step 3

Cook for 8-10 minutes and remove from heat. Now just let it brew for 1-2 hours. At the end, you can add a couple of sprigs of mint.

Step 4

Strain and use.

The fastest compote recipe

Quick Recipe plum compote

Not infrequently there are cases when there is no time at all, but you want compote. Such a compote is not for the winter, but in the summer in hot weather with ice - that's it, it cools and tones.

Ingredients:

250 gr plums;
2.5 liters of water;
50 grams of sugar.

Step 1.

Put a container of water on the stove, on 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 the water, sugar and bring to a boil. After that, remove from the fire and let the compote brew.

That's all. This drink is best served with ice.

We cook 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 simply gorgeous.

water better for compotes use purified. It is possible through a filter, but rather a spring one.
Any sugar can be used, at your discretion (cane, white, fruit…)
Sugar is better to put less than more. In order not to overdo it. If anything, it can be added before use.
If the compote turned out to be cloyingly sweet, then you can use apples "Antonovka". You need to cut the apples into slices and cook again with compote for 5-7 minutes.
Spices for compote are crushed into large pieces . A pinch of salt will allow the aroma to open up to 100%.
To save all useful substances in compote, bring to a boil over low heat. And you can add 1/4 teaspoon of citric acid to the water.
Fresh compotes are best store in the refrigerator at a temperature of 5-14°C. Or in the freezer, but not more than 1 month.
Blanch berries and fruits before adding them to the compote m. For this, the berries are placed in a drushlak and dipped in boiling water for 3 minutes, and then cooled sharply. And you can pierce the fruit from the sides in several places with a needle.
Taken out fruit from compote can be served as a separate dessert t or use in baking.
Better compotes and any others store blanks in dark, dry rooms where there is no direct sunlight.

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

Updated: September 11, 2017 by: Subbotina Maria