A simple recipe for plum compote

Many gardeners are engaged in the fact that they arrange stocks for the winter from various berries, fruits and vegetables. Among other things, they make amazing compotes. In this article we will discuss the plum compote for the winter. The recipe with the photo will lead us in two variations - from a single plum and from a cut.

About plums

Plums are a favorite treat for many children and adults. They are an excellent source of vitamins A, B1, B2 and C. In addition, they contain a variety of minerals, such as phosphorus, iron and magnesium. The complex of these substances helps to strengthen immunity, which makes plumage especially useful in the winter season, when the natural strength of the body is significantly weakened. That is why we give a recipe for plum compote, which will help to preserve all useful substances in the composition of these fruits perfectly. In addition, he will also indulge you and your household in the frosty winter days with a magnificent taste and aroma.

Compote from cut plum

The recipe of plum compote given by us is very simple. At once it is necessary to specify that the variety of fruits does not matter. Though, certainly, from different grades drinks with various taste will turn out. But here you have to choose for yourself which of the varieties of plums you prefer most, because all of them suit our recipe. In short, in the choice of raw materials, the matter remains for you. But in any case, the drink will turn out delicious.

Required components

Plum compote, the recipe of which we quote, will require from you, in addition to the fruits themselves, only pure water. It is best to collect it from the spring, because the key water, as a rule, has much better properties compared to the tap water. In addition, it will require granulated sugar.

Cooking process

First of all, the recipe for plum compote requires the preparation of all the ingredients. This is a very important step that will later affect the taste and other qualities of your drink. Therefore, you should take it with all responsibility. First you need to pay attention to the plums. They should be ripe and strong. Broken, crumpled, decayed fruits need to be removed. A good option if plums are slightly immature, but quite a bit. If the fruits are completely immature or ripe, then the drink will not be the most attractive and appetizing. Unlike the process of making wine, when you cook plum compote for the winter, the recipe requires you to thoroughly wash your fruit. Then you must decide whether to remove the bones from the fruit or not. Since this recipe for plum compote assumes a drink based on cut fruits, the stones are removed from it. It should also be noted that compotes with fruits, the bones of which are not removed, can not be stored for more than one year.

When all the plum is collected and its flesh is separated from the bones, they should be carefully cut into slices. Then we cut the resulting cut into cans. The amount of plum will depend on the concentration of your drink, so you should also choose this moment for your taste individually. On average, this is about a quarter of the volume of the can. When all the slicing is decomposed, the jars need to be poured with boiling water to the middle of the volume, after which it is necessary to let them stand and cool for an hour. After this, the resulting solution must be poured into an enamel pot and put on medium heat. At the time when the water is ready to boil, sugar needs to be filled in the pan. The average proportion is 200 grams of sand per 1 liter of water. However, the amount of sugar can vary based on how sweet you want to get a drink, and from how sour or sweet your plums are in themselves. When the syrup boils, the pan should be removed from the fire, and pour the resulting syrup back into the cans with the plum and pour over to the top with boiled water. The last thing that is required is to roll up the jars with lids and put them in an inverted position to cool down. Keep your sunsets preferably in a cool and dark place. Of course, before preparing the compote, cans and lids are required to be sterilized.

Compote of whole plums

Now let's talk about how to make plum fruit from whole fruit. The recipe with the photo, as above, we give the most simple, so that with him will cope and the one who decided to tackle this matter for the first time. The advantage of a drink from whole fruits is that, in addition to the actual drink, you also get the fruits themselves, which can then be used as decorations for cake, ice cream or for filling the cake. But remember the warning about the shelf life - no more than one year!

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

Cooking process

The preparation of compote for this recipe begins with the selection of your plums. From them it is necessary to eliminate all crumpled, overripe, unfertilized and spoiled fruits - with dents and dark spots. The remaining suitable plums need to be washed thoroughly. The easiest way to do this is in a colander. And after washing it is best to let the plums stand in a colander, so that the excess moisture gradually from them glass. In parallel, you need to prepare the banks, in the sense of sterilizing them with boiling water. Then in the finished containers the plum is laid out, sugar and citric acid are poured on the tip of the knife from above. All this carefully, without haste, is poured with steep boiling water so that the banks do not burst from the sudden temperature drop. After this, you need to take a suitable pot in size, the bottom of which is required to lay a clean cloth. Then there it is necessary to put your cans with plums (you can take turns, if all at once do not fit) and to fill the neck with water, covering them with a lid. This saucepan in this form must be sent to the fire.

When the water in it boils, you need to stand ten minutes, then remove from the fire, roll down the jars with plums and put them to cool, as in the previous recipe. Keep your compote best in a cool place, impervious to sunlight.