Compote of ripe plums. Plum compote

Most fruits and berries are suitable for making compotes, but some of them need to add acid, essence, a lot of sugar, and some are tasty without any additives. Plums are among the latter - they are sweet, slightly sour, and aromatic. Blue plums, if used with their skins, also give the compote a rich ruby color. Compote of yellow plums, unfortunately, turns out almost colorless, but no less tasty. It will perfectly refresh you on a hot day or harmoniously complement any menu.

Ingredients:

water – 2 l;
plums – 1 kg;
granulated sugar – 350 g.

How to cook plum compote

1. First of all, you need to prepare all the ingredients. Plums must be washed carefully and well, since they will participate in the cooking process along with the peel.

2. Select a pan of the required volume, place the washed berries there and add sugar. If you use whole plums, the compote will turn out transparent and without pulp. You can also remove the bones from them, but then the finished drink will be cloudier and contain pieces of plums.

3. Pour water into the pan in the specified volume and place it on the fire. After boiling, you need to reduce the temperature and cook for another 6-7 minutes.

4. The finished compote can be left to cool in the pan, or poured into another container.

5. If you wish, you can remove plums from the drink, because not everyone likes compote with floating fruits. But it’s better to leave the berries, because this way the drink will acquire a richer taste.

6. When the plum compote has cooled completely, place it in the refrigerator. The drink tastes much better chilled, so you can throw a few pieces of ice into the glass. Everyone will like this drink, especially in hot weather.

Step-by-step recipes for plum compote for the winter in large and small jars, without sterilization with or without citric acid

2018-09-27 Marina Vykhodtseva and Alena Kameneva

Grade
recipe

79799

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

0 gr.

Carbohydrates

9 gr.

36 kcal.

Option 1: Classic plum compote for the winter

Delicious homemade drinks should definitely be present on the shelves. Experienced housewives, especially those who have their own harvest, try to preserve the fruits of their efforts for as long as possible. Plum compote is an excellent option, believe me, no juice can compare.

The compote will be especially tasty if the plums themselves are fleshy and sweet. There is no need to feel sorry for the plum; I like it when the jar is more than half filled with berries/fruits. In winter, compote can be served with any pastry or dessert, pies or cakes. So, if preparing drinks for future use is in your plans, then let’s get started!

Ingredients:

Plums - 300 g
Water - 0.7 l
Sugar - 2 tbsp.
Citric acid - 1 pinch

Cooking process

Prepare all ingredients. Choose plums that are sweet and tasty, not soft. The plums must be without damage or blemishes, without black spots, etc. Wash all plums in cool water.

Be sure to wash the compote jar well and then sterilize it in a way convenient for you. Fill the jar with clean plums, you can fill the container halfway, or more.

Bring clean water to a boil on the stove and pour in the plums.

Cover the neck of the jar with a sterile lid, then insulate the jar with a towel and leave it alone for 15 minutes.

After a while, drain the water into a saucepan, boil and return to the jar - repeat the infusion process for 15 minutes.

After a while, pour the colored water back into the pan, add sugar and citric acid. Boil for a minute and return the drink to the steamed plums. Immediately screw the lid on the jar tightly.

Place the jar of compote with the lid down, then cover with a blanket and leave for 24 hours. After a while, put the compote in the cellar or pantry.

Bon appetit!

Option 2: Quick recipe for plum compote for the winter

Perhaps this is the simplest and fastest recipe for plum compote for the winter that you can have. It is also better to cook it in three-liter jars so that the plums have time to warm up well. Take one full cup of standard size sugar. We do not boil water in a kettle, as there may be scale in it, but in a clean saucepan. Plums of any variety are suitable for compote.

Ingredients

400 g plums;
a cup of sugar;
1 tsp. citric acid;
boiling water.

How to quickly make plum compote

We rinse the plums, shake off all the water, preferably dry them. Pour into a sterilized jar. There may be a little less or more fruit, but they should not fill the jar more than a third.

Immediately pour granulated sugar into the jar and add citric acid. It is important to take these ingredients from the packages. There is no need to take sugar from the sugar bowl; there may be crumbs there.

Boil about two and a half liters of water. Carefully fill the jar with plums, sugar and lemon, and immediately roll up.

We take the jar in our hands from above and below, use towels or oven mitts so as not to get burned. Gently shake the compote until the sand is completely dissolved. You can simply put the can on the floor and roll it in one direction and the other.

It is advisable to take plums for compote for the winter that are dense, without rot or dents. Damaged, overripe fruits are best used for jams, preserves, homemade jelly, wine and other preparations.

Option 3: Plum compote for the winter with double filling

Another recipe for plum compote without sterilization, but it will require double filling. This method is good because it is suitable even for liter jars. Thanks to two fills, the drain warms up perfectly. If the compote remains, the jars will definitely last until the next harvest and even longer. The recipe is given for a liter jar. If you need to make jars of 1.5, 2 or 3 liters, then simply increase the amount of ingredients proportionally.

Ingredients

200 g plums;
750 ml water;
100 g sugar.

How to cook

Pour washed and dried plums into sterile liter jars. Boil water, the approximate amount is indicated. Fill the jar with plums with boiling water to the top, cover, and leave to warm up for fifteen minutes. Two-liter jars can be left for 20 minutes.

After 15 minutes, you need to drain all the liquid from the drain. To do this, it is convenient to use a lid with holes. Pour everything into a saucepan, add sugar, put it on the stove and boil for a couple of minutes.

Fill our plums with syrup and roll them up. Turn the jar of plum compote over, cover it with a blanket, and leave it for a day.

This recipe does not contain citric acid, but if using very sweet plums, you can add it to improve the taste during the second filling.

Option 4: Plum compote for the winter in halves

This compote can be made in small jars of one or one and a half liters. Since plum halves will be used, the pit should come off easily. If the variety is capricious, then it is better to make a compote with whole plums.

Ingredients

3 kg plums;
4.5 liters of water;
2 tsp. citric acid;
1 kg sugar.

Step by step recipe

Cut the washed plums into halves and discard the pits. We sterilize the jars of the size we need, cool and lay out the prepared fruit. Fill halfway or 2/3; for concentrated compote, you can stack the halves to the very top.

Mix sugar and water, place on the stove and boil for a couple of minutes. At the very end, pour citric acid directly into the syrup and immediately turn it off.

As soon as the lemon in the syrup stops sizzling, pour the prepared liquid into all the halves of the plums. We put the lids on the jars, but do not screw them on yet.

Place a towel in a wide saucepan and place jars of plum compote. At this point you need to boil the water. Pour it into a pan with hot jars, then turn on the stove.

We wait for the boiling, but not for the plum compote, but for the water in the pan. As soon as the first bubbles appear, we immediately note the time. We sterilize liter jars for 10 minutes, for one and a half liter jars it will take 15 minutes.

We take out one jar of compote without lifting the lid, quickly roll it up, and turn it over. Next, screw in all the other jars, then cover them all together and let them sit for a day.

If suddenly you get more sweet syrup than you need (it all depends on the filling of the jars), then simply dilute it with water, throw in plums, and cook an ordinary compote to drink now.

Option 5: Spicy plum compote for the winter with orange

One of the most fragrant versions of plum compote with the addition of citruses. You can also cook with lemon; in this case, reduce the amount of dry acid to a third of a teaspoon. Calculation for a three-liter jar. Since the option is without sterilization, it is not recommended to prepare such compote in small jars.

Ingredients

2 orange slices;
15 plums;
280 g sugar;
1 clove;
a piece of cinnamon stick;
1 tsp. lemons.

How to cook

To prevent the compote from turning out bitter, we use only a couple of orange slices. Before doing this, rinse the citrus thoroughly, then cut it, remove all the seeds. Rinse and dry the plums. Break off or cut a piece from a cinnamon stick, prepare one clove.

Place the plums in a jar, add spices and citrus, and add dry citric acid. Boil the sugar syrup and use about 2.6 liters of water. Boil the sand for at least two minutes.

Fill the jar with plums and other additives with boiling syrup. Let the bubbles rise, then put on the lid. Tighten the plum compote with a key. You can use jars with screw-on, airtight lids. After rolling, turn over, cover, and leave for a day.

If bubbles and foam appear in the jar during cooling, then there is no need to wait for the compote to ferment and the lid to swell, it is better to open it immediately and drink it; the preparation has not had time to sour in 1-2 days.

Option 6: Plum compote for the winter with citric acid

For cooking, you can use plums of any variety, but it is better to choose small fruits that will steam quickly and easily. If necessary, the thick skin can be pierced in several places. Here is a classic recipe without sterilization. The proportions of compote for a three-liter jar are given. Additionally, you will need dry citric acid, which will become a preservative. Sterilize the jar and lid.

Ingredients

2.5 liters of water;
400 g plums;
250 g sugar;
1 tsp. citric acid.

Step-by-step recipe for classic plum compote

Since the compote recipe does not require sterilization, we pay great attention to the cleanliness and quality of the dishes and main raw materials. We thoroughly wash the plums in several waters, then rinse under running water. Place it on a napkin, let it dry, and try not to touch it too much. Pour into a sterile jar.

We measure the water and pour it into a saucepan, immediately add sugar and put it on the stove. Let the syrup boil well and cook for a minute.

Pour a teaspoon of citric acid into a jar onto the plum and pour in boiling syrup. We do this carefully, let it flow in a thin stream, allowing the jar to warm up, otherwise it may burst due to temperature changes.

Pour the syrup up to the neck, being careful not to leave any room for air. We put on the lid and immediately roll it up with the key.

Turn the jar over. Place the plum compote upside down and wrap it in a blanket. So it should stand until it cools completely. Usually several jars of compote are prepared, they are placed close together, so cooling may take a couple of days.

Once the compote has cooled completely, you can turn it over and take it to a cool place where it will stand perfectly. We remember that stone preparations cannot be stored for more than two years.

It is important to use not only high-quality ingredients for preparations, but also a good key. If, after turning over, the jar “hisses” or bubbles rise, then you need to immediately repeat the sealing and run the key over the lid again.

Many gardeners are busy making winter supplies of various berries, fruits and vegetables. Among other things, amazing compotes are made from them. In this article we will discuss plums. The recipe with a photo will give us two variations - from whole plums and from chopped ones.

About plums

Plums are a favorite delicacy of many children and adults. They are an excellent source of vitamins A, B1, B2 and C. They are also full of a variety of minerals, such as phosphorus, iron and magnesium. The complex of these substances greatly helps strengthen the immune system, which makes eating plums especially useful in the winter, when the body’s natural strength is significantly weakened. That is why we provide compote, which will help perfectly preserve all the beneficial substances in these fruits. In addition, it will also pamper you and your household with its great taste and aroma on frosty winter days.

Compote of chopped plums

The plum compote recipe we give is very simple. It is immediately necessary to clarify that the type of fruit does not matter. Although, of course, different varieties will produce drinks with different tastes. But here you must choose for yourself which one you prefer most, because all of them are suitable for our recipe. In short, the choice of raw materials is up to you. But in any case, the drink will turn out delicious.

Required Components

The plum compote, the recipe for which we present, will require from you, in addition to the fruits themselves, only clean water. It is best to get it from a spring, because spring water, as a rule, has much better properties compared to tap water. In addition, you will need granulated sugar.

Cooking process

First of all, the plum compote recipe requires preparing all the ingredients. This is a very important step, which will subsequently affect the taste and other qualities of your drink. Therefore, you should treat it with full responsibility. First you need to pay attention to the plums. They should be ripe and strong. Broken, wrinkled, rotten fruits must be removed. It’s not a bad option if the plums are slightly unripe, but just a little. If the fruits turn out to be completely unripe or overripe, then the drink will not be the most attractive and appetizing. Unlike the process of making wine, when you prepare plum compote for the winter, the recipe requires you to thoroughly rinse your fruits. Then you must decide whether you will pit the fruit or not. Since this recipe for plum compote involves a drink based on chopped fruits, the seeds are removed from it. It should also be noted that compotes with fruits, the seeds of which have not been removed, can be stored for no more than one year.

When all the plums have been sorted and its pulp is separated from the seeds, they need to be carefully cut into slices. Then we put the resulting slices into jars. The concentration of your drink will depend on the amount of plum, so you should also select this point individually to your taste. On average, this is about a quarter of the volume of the can. When all the cuttings have been laid out, you need to fill the jars with boiling water to the middle of the volume, after which you need to let them stand and cool for an hour. After this, the resulting solution must be poured into an enamel pan and placed over medium heat. At the moment when the water is ready to boil, you need to pour sugar into the pan. The average proportion is 200 grams of sand per 1 liter of water. However, the amount of sugar can be varied based on how sweet you want the drink to be and how sour or sweet your plums are on their own. When the syrup boils, remove the pan from the heat, and pour the resulting syrup back into the jars with plums and fill to the top with boiled water. The last thing required is to roll up the lids on the jars and leave them upside down to cool. It is advisable to store your seams in a cool and dark place. Of course, before preparing compote, jars and lids must be sterilized.

Compote of whole plums

Now let's talk about how to make plum compote from whole fruits. The recipe with the photo, as above, we give the simplest one, so even those who decided to do this business for the first time can handle it. The advantage of a drink made from whole fruits is that, in addition to the drink itself, you also get the fruits themselves, which can then be used as a decoration for a cake, ice cream, or for filling a pie. But remember the warning about the shelf life - no more than one year!

As in the previous recipe, you can use different varieties of plums. It does not matter. But the distinctive feature of this recipe will be the use of citric acid.

Cooking process

The preparation of compote according to this recipe begins by sorting out your plums. From them it is necessary to remove all wrinkled, overripe, unripe and spoiled fruits - with dents and dark spots.

The remaining usable plums must be thoroughly rinsed. The easiest way to do this is in a colander. Moreover, after washing, it is best to let the plums stand in a colander so that excess moisture gradually drains from them. At the same time, you need to prepare the jars and sterilize them with boiling water. Then the plums are laid out in prepared containers, sugar is poured on top and citric acid is poured on the tip of a knife. All this is carefully, without haste, poured with boiling water so that the jars do not burst from a sudden temperature change. After this, you need to take a pan of suitable size, the bottom of which needs to be covered with a clean cloth. Then you need to put your jars with plums there (you can take turns if they all don’t fit at once) and fill them with water up to the neck, first covering them with a lid. This pan in this form must be sent to the fire.

When the water boils in it, you need to wait for ten minutes, then remove from the heat, roll up the jars of plums and leave them to cool, as in the previous recipe. It is best to store your compote in a cool place, away from sunlight.

Every year we make preparations for the winter, because it’s so nice to open a jar of salad, cucumbers or compote in winter. We haven’t bought store-bought drinks for a long time; we only drink homemade compotes, which we prepare ourselves for the winter. We offer you our recipe for plum compote, which is respected by both children and adults in our family.

Moreover, it’s not a shame to serve such a homemade drink on a festive table; rest assured, your guests will definitely appreciate it.

This season I’m starting to gradually get into the groove of making preparations and I started this path of “Blanks 2014” with plum compote. For us, plum compote is in second place after apple compote, so we make it quite a lot.

She herself is an opponent of store-bought drinks like Pepsi-Cola, Fanta and the like. That is why I promote the preparation of such homemade compotes, tasty, sweet, with a slight sourness, and everything is natural, without any dyes.

So, let's start preparing aromatic homemade plum compote. It is important to have patience and a good machine for rolling up the lids. In this recipe, for convenience, the proportions are given for one two-liter jar.

In order to prepare plum compote with pits for the winter, you will need the following ingredients:

Ingredients:

Plums – 10 – 15 pieces,
Granulated sugar -300 grams,
Water – 1.5 liters.

Cooking process:

First, let's start sterilizing the jars; this year a multicooker helped me in this process, which it handled with an A with a huge plus. We place clean jars on the steaming rack and select the “Without lid” (or “steaming”) mode, sterilizing the jars for 5 minutes.

Now you need to wash the plums and preferably prick each one with a thick needle, which I didn’t do and cried bitterly after that. As a result, most of my drains burst. So you won’t make such a mistake, I usually do this manipulation every year, but now I forgot... Well, I think that we will drink the compote with great pleasure anyway.

Now we send the prepared plums to a sterilized jar. Don't forget about the lids, I also put them on the wire rack along with the jars.

Now let's prepare the syrup for pouring the plums. To do this, pour water into a pan and add granulated sugar into it. Mix it in water and bring the syrup to a boil. I made the syrup in the traditional way on gas, although it was possible to prepare syrup for winter compote in a slow cooker.

Now fill the jars with plums with boiling syrup. Cover with clean lids and leave for 10 - 15 minutes, during which time the plums will absorb some of the syrup and you will need to add a small amount of syrup into the jars.

Now you need to seal the jars with special screw caps or a seaming wrench. It is best to invite your men for this work or, as often happens, to do it yourself. Next, you need to wrap the jars of compote in a warm blanket; I donated an old woolen sweater for such needs. We leave the jars in this state overnight, and in the morning we send them to a cool place for further storage. The finished product from plums has a beautiful rich color and is very sweet, so when consumed we dilute it with water. Although it depends on you, some people also like very sweet drinks. It is worth noting that at this stage in my photos the compote is light, but after it has completely cooled and stood for a couple of weeks, it will become quite dark and very beautiful.

We thank Slavyana for the recipe and step-by-step photos of preparing plum compote for the winter.

The Recipe Notebook website wishes you bon appetit and successful preparations.

Plum is not only a tasty fruit, but also very healing. It is able to support a weakened body and saturate it with useful substances during the period of vitamin deficiency. However, you should not abuse the fruit. After all, even the most useful medicine can cause harm.

Why it's worth a try

Plum contains many useful substances that are simply necessary for the human body to function normally. These are vitamins A, E, C, group B. A small aromatic plum also contains minerals: magnesium, zinc, sodium, calcium, potassium, phosphorus. Most of the beneficial substances can be preserved even after heat treatment.

Impact on the body

Both adults and children always enjoy drinking compote. It quenches thirst, invigorates, tones, and allows you to heal the body. The aromatic drink also protects against colds and helps in the fight against ailments. And these are not all of its healing qualities. The benefits of plum compote, according to doctors, lie in seven effects on the body.

Decreased nervous excitability. Plum compote has the ability to reduce the effects of stress and relieve irritation. It helps cope with depression and chronic fatigue. The aromatic drink significantly improves mood and fights mild forms of insomnia.
Improving the functioning of the gastrointestinal tract. The aromatic drink restores the functioning of the digestive tract, eliminates flatulence and heartburn. The compote has a mild laxative effect, so it can be beneficial for constipation and normalize stool.
Strengthening the immune system. Compote is an active fighter against various microbes and viruses. The vitamin C contained in its composition forces its own immune system to fight off any colds.
Ensuring urine flow. The drink (of course, to a lesser extent than the fresh fruit) provides a diuretic effect. Therefore, this compote is also useful for people suffering from swelling.
Increased potency. Plum compote has a positive effect on the reproductive system in men. It resists the penetration of microbes, prevents the development of prostatitis, and enhances potency.
Reduced toxicosis. During pregnancy, a woman may experience nausea and vomiting. Plum compote with a slight sourness helps to cope with such an unpleasant condition. In recent months, the drink also helps reduce swelling.
Rejuvenation of the body. The compote contains vitamins of youth: the well-known retinol and tocopherol. They, in combination with other components, allow you to take care of the beauty of the skin, prevent hair loss, and strengthen the nail plates.

Plum compote is useful for breastfeeding. It gently restores the functioning of the woman’s digestive tract. Vitamins and minerals are transferred through milk to the baby. They protect the baby from colds and fight the most unpleasant phenomenon in a child - abdominal pain. However, you need to remember a sense of proportion. Abuse of the drink can lead to the development of allergies or diathesis.

Possible harm and contraindications

Having analyzed in detail the benefits of plum compote, it is worth emphasizing that this tasty drink can cause harm if abused. In addition, there are some contraindications. Doctors advise eliminating the drink from your diet in four cases.

Exacerbation of pancreatitis. Plum drink makes the pancreas work harder. The inflamed organ is not able to cope with such a load.
Obesity. Those who are determined to lose weight are advised to exclude sugary drinks from their diet. They are essentially simple carbohydrates that quickly lead to fat storage.
Gout. Compote, which provides a diuretic effect, is harmful to people suffering from gouty arthritis. Excessive fluid withdrawal can serve as a lever that triggers an exacerbation of the disease.
Diabetes. The plum itself contains a sufficient amount of glucose. Therefore, the drink, even if you did not add sugar to it, can cause a sharp increase in sugar in the body.

Plum compote is not recommended for newborns. It can cause severe diarrhea in the baby and cause a skin rash. With the permission of the pediatrician, you can try introducing the drink into the baby’s diet from about six months. But at the same time, be sure to monitor the condition of the baby, examine the skin and monitor the behavior.

8 cooking rules

How to cook plum compote so that it is sweet and aromatic? Experienced chefs claim that this is not difficult to do. And if you know a few secrets, the drink always turns out delicious. Professionals recommend following eight rules.

Plum variety. To prepare compotes, choose fruits that can easily be divided into halves. It is from these varieties that the most successful blanks are obtained. You can take Hungarian, Renclod, Mirabella, Damascena, and damson.
Purified water . It is best to take spring water. You can use regular water, but first purify it at home using a filter.
Ripe fruits. This is a prerequisite for cooking not only tasty, but also healthy compote. Unripe plums are not used for preservation: such a drink will cause indigestion.
Correct sorting. Do not use wormy or rotten plums for cooking. All fruits must be fresh and of high quality. Also, sort them by size. Large and small fruits should not be sealed in the same jar, because they require heat treatment of different durations.
Amount of sugar. Be sure to consider the type of plum and your own preferences. For sour fruits, the following proportions are recommended: per 1 liter of water – 400 g of sugar.
Blanching fruits. Small plums can be canned whole. But they definitely need to be pricked and blanched. The procedure will allow the fruits to be evenly saturated with syrup. To blanch, take a colander and pour the plums into it. Place the fruits in boiling water for two to three minutes.
A pinch of salt . No matter how strange it may sound, it is a pinch of salt added to the plum compote that allows you to maximize the taste of the drink.
Preservation storage. Try to store rolled up jars in the dark. They should not be exposed to sunlight. This will preserve all the beneficial components of the drink.

Plum compote: 13 recipes for the winter

If you want to enjoy delicious compotes in winter, you can freeze the fruits in the freezer and take them out for cooking as needed. But in this case, some of the useful components are lost during the freezing process, and some during heat treatment. It is much healthier to preserve plums: this way you will retain more vitamins.

When preserving, you can limit yourself exclusively to plums. But if you have apples, cherries or pears, feel free to add them to the pan: such an assortment will not only be tastier, but also healthier.

From whole fruits

Peculiarities . This recipe for plum compote with pits will help you preserve a “piece of summer” for the whole year. Doctors recommend not storing preserved food with a bone left in it for more than 10-12 months due to the risk of poisoning. In this recipe, all components are designed for one three-liter jar.

Ingredients:

whole plums – 550 g;
water – 2.7 l;
sugar – 280 g.

How to cook

Rinse the plums.
Make several punctures in the fragrant fruits.
Place plums in a sterilized jar.
Boil water on the stove.
Pour boiling water over the fruits.
Close the jar with a metal lid.
Leave for 15 minutes to allow the fruits to release their juice.
Now carefully drain the liquid.
Add sugar and return to heat.
When the compote boils, pour it into the drains and cover with a lid.
Turn the jar upside down and wrap it in a woolen blanket.

Apple-plum

Peculiarities . The taste of plum harmoniously combines with apple. To cook apple and plum compote, you can take any variety. But it is better that they complement each other. So, for sweet and juicy redneck, sour Antonovka is suitable.

Ingredients:

apple – 1.2 kg;
water – 2.7 l;
plum – 800 g;
citric acid – half a teaspoon;
sugar – 650-800 g.

How to cook

Cut the apples into quarters.
Peel the plums and remove the pits.
Place all the preparations in a 3 liter jar.
Pour boiling water over it.
Leave for ten minutes.
Pour the drink into a saucepan.
Add citric acid and sugar.
As soon as the drink boils, immediately pour it into a jar and roll it up.

From yellow varieties

Peculiarities . Yellow plum is a little different from dark blue. It has a honey taste and rich aroma. This recipe for yellow plum compote requires sterilization. If you are against this method of preservation, you can use the recipe described above for whole plums.

Ingredients:

plums – 1 kg;
sugar – 800 g;
water – 3.5-3.8 l.

How to cook

Wash the liter jars thoroughly; there is no need to sterilize them.
Rinse the plums.
Place the fruits in jars, filling a third of the container.
Boil the water.
Fill the plums with sugar at the rate of a glass of sugar per liter jar.
Pour boiling water over it and cover with a metal lid.
Place all the jars (you should have four) in a large pot of water. The liquid should not reach the neck a little.
Pasteurize for 15 minutes.
Then carefully remove the jars from the hot water and, without lifting the lid, immediately roll them up.

With added cherries

Peculiarities . To make plum and cherry compote for the winter, it is also recommended to resort to the sterilization method. This recipe does not require pitting. Therefore, the shelf life of the drink is reduced to one year.

Ingredients:

cherry – 900 g;
plum – 900 g;
water – 1.8 l;
sugar – 250-400 g.

How to cook

Place plums and cherries in thoroughly washed jars.
In a separate pan, cook syrup from water and sugar. The amount of the latter depends on the acidity of the fruit.
Fill the contents of the jars with the prepared syrup and cover with metal lids.
Place to pasteurize in a pan of water for 15 minutes.
Then carefully remove and roll up immediately.

With grapes

Peculiarities . A delicious compote can be made from plums and grapes. Adjust the amount of sugar according to the sweetness of the fruit. This fairly simple recipe for plum and grape compote does not require sterilization. You don’t even have to bother yourself with removing the seeds. But it’s better to take them out anyway.

Ingredients:

plums – 330 g;
grapes – 330 g;
citric acid - three pinches;
water – 2.7 l;
sugar – 330 g.

How to cook

Rinse the grapes and plums under water.
Separate the berries from the branches, remove the seeds from the fruit.
Place all ingredients in a sterilized three-liter jar.
Next add sugar and citric acid.
Pour boiling water over it and roll up.
Turn the jar on its side and roll it on the floor a little until the sugar is completely dissolved.
Now turn the jar over with the metal lid down and insulate it with a woolen blanket. In this form, the compote should stand until it cools completely.

Fruit

Peculiarities . You can cook a delicious compote using a multicooker. This drink is designed to be consumed immediately after cooling. If you want to close it for the winter, you will have to pour it into jars and sterilize the compote for 15 minutes.

Ingredients:

plums – 300 g;
pears - three fruits;
sugar - optional;
apples - three fruits;
citric acid - a quarter teaspoon;
chokeberry – 150 g;
water – approximately 3.5 l.

How to cook

Rinse fruits and vegetables thoroughly, remove seeds, cores, and cut into pieces.
Place pears, plums, and apples in a multicooker bowl.
Pour water.
If you like sweet drinks, add sugar - a few tablespoons.
Cook the compote in the “Stew” mode for an hour.
Then add chokeberry and citric acid to the drink.
Continue cooking in the “Stew” mode for another half hour.

With peaches

Peculiarities. The compote to which peaches are added acquires a special taste and aroma. This tandem will not only help you remember the hot summer, but also saturate your body with essential vitamins. When preparing food, the seeds are not removed.

Ingredients:

peaches - three fruits;
plums - 12 pieces;
sugar - one glass;
citric acid (optional) - a pinch;
water - about 2.5 l.

How to cook

Place the washed fruits in a sterilized three-liter jar.
Pour boiling water over the plums and peaches and leave for five to ten minutes.
Then pour the liquid into a saucepan.
Add sugar, citric acid, bring to a boil.
Fill the jar with bubbling syrup and roll it up.
Turn the container upside down and cover it with a blanket.

Plum-apricot

Peculiarities . For compote, it is better to take sweet apricots that have an oblong shape. It is recommended to supplement them with sour Hungarian plum.

Ingredients:

apricots – 500 g;
sugar – 300-400 g;
plums – 250 g;
water – 2.5 l.

How to cook

Wash the fruits, make five or six punctures with a thin toothpick.
Place apricots and plums in sterilized jars.
Pour boiling water over the fruits and let sit for five to ten minutes.
Drain the drink, cook a syrup based on it, adding sugar.
Fill the jars with the resulting drink and roll up.
Be sure to turn the top upside down and wrap the container.

With currants

Peculiarities . The drink turns out tonic and refreshing. It contains not only black currants, but also citrus fruits, which give the taste a slight sourness.

Ingredients:

plum (necessarily sweet) - three fruits;
black currant – 200 g;
orange - three slices;
sugar – 300 g;
lemon - three slices;
water – 2.5 l.

How to cook

Prepare the jars and sterilize them.
Wash the fruits, remove the seeds, prepare the currants.
It is better to leave citrus fruits with the peel, after scalding the fruit with boiling water.
Place plums and currants in the jar.
Slice the lemon and orange just above the neck of the container.
Add sugar.
Pour boiling water over it and roll it up.
Turn the jar over and wrap it in a warm blanket.
Infuse the compote in a warm place for several days.

In Bulgarian

Peculiarities . Bulgarian cuisine sometimes surprises with “strange” combinations of products. But Bulgarian dishes are so tasty that they quickly become favorites.

Ingredients:

plums - 5 kg;
sugar – 2 kg;
cinnamon - two sticks;
cloves - eight pieces;
bay leaf - three to five pieces;
citric acid – one or two teaspoons;
water – 0.75 l.

How to cook

Using a pin, carefully remove the pits from clean plums.
Place the fruits in a large saucepan in layers, sprinkling each with a portion of sugar.
Fill with plain water on top.
Take a clean fabric bag (made of white natural material), put spices in it: cinnamon, bay leaf, cloves.
Lower the bag into the pan until it is completely submerged in water.
Place the pan on the fire.
Simmer the compote for approximately 20 minutes until the syrup begins to thicken.
Now add citric acid and remove from heat.
When the drink has cooled, pour it into clean jars and close with regular nylon lids.

With dogwood

Peculiarities . Another tandem that will allow you to prepare a delicious compote is a combination of plum and dogwood. The fruit remaining at the bottom of the glass can then be used to decorate pies or create desserts.

Ingredients:

plum – 1.5 kg;
dogwood – 350 g;
sugar – 350 g;
water – 7.5 l.

How to cook

Divide the fruits into halves, remove the seeds.
Place into sterilized jars.
Sprinkle some dogwood on top. The components should occupy a third of the capacity.
Pour boiling water over the contents, let stand for 15 minutes. During this time, the water will acquire a rich color.
Drain the liquid into a saucepan, add granulated sugar, and put on fire.
When the syrup boils, pour it into glass containers.
Wait about 15 minutes, then pour the liquid back into the pan.
Boil again.
Pour the drink into jars and immediately seal them with metal lids for the winter.

With strawberries and cherries

Peculiarities . Strawberries and cherries ripen almost simultaneously. Therefore, this combination is not surprising. But how to add plums, which ripen much later? Use frozen ones left over from last year.

Ingredients:

cherries - one glass;
strawberries - one glass;
sugar - three to five tablespoons;
plum (pitted) – 12-15 halves;
water – 2 l.

How to cook

Pour water into the pan.
Separate the stalks and wash the berries.
Pour them into the pan, add plums.
Bring to a boil, add granulated sugar, depending on your taste.
Turn it off and let the drink brew.

This compote is intended to be consumed immediately after cooling. But if you want to close it for the winter, pour it into jars and sterilize for ten minutes.

From frozen fruit

Peculiarities . If you have frozen plums in your freezer, you can easily make delicious drinks any time of year. It is advisable to have different berries and fruits in the freezer. If you can boast of such variety, prepare a delicious compote of frozen white plums with the addition of black currants or cherries.

Ingredients:

white plum – 10 pieces;
black currant – half a glass;
sugar – 200 g;
water - four liters.

How to cook

Pour water into the pan.
Dip plums into it, add currants.
When the drink boils, add sugar.
Stir the liquid.
As soon as the compote boils again, turn off the heat.
Cover the pan with a lid and let the contents brew.

If you seal plum compote without sterilization, you can use one more recommendation. To prevent the drink from fermenting and “exploding,” add half a tablet of acetylsalicylic acid to each jar before rolling the lid. This drug is absolutely harmless to humans, but it ensures complete elimination of microbes.