A simple recipe for plum compote

Many gardeners are doing what they wantstocks for the winter from various berries, fruits and vegetables. Among other things, they make amazing compotes. In this article we will discuss 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 delicacy of many childrenand 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 plum consumption especially useful in the winter season, when the body's natural strengths are significantly weakened. That's why we give a recipe for plum compote, which will help to perfectly preserve all useful substances in the composition of these fruits. In addition, he will also pamper you and your family members in the frosty winter days with a magnificent taste and aroma.

Compote from cut plum

The recipe of plum compoteis 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, it is up to you. But in any case, the drink will turn out delicious.

Required components

Plum compote, the recipe of which we give,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, you will need granulated sugar.

Cooking process

First of all, the recipe for plum compote requiresprepare 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 overripe, then the drink will not be the most attractive and appetizing. Unlike the process of making wine, when you are preparing plum compote for the winter, the recipe requires you to thoroughly wash your fruit. Then you must decide whether to harvest 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 be stored for no more than one year.

When all the plum is collected and its pulp is separated frombones, they should be cut carefully with lobules. 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 moment when the water is ready to boil, sugar should 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 by themselves. When the syrup boils, the pan should be removed from the fire, and the resulting syrup poured 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 covers 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 cook fromwhole fruit plum compote. 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 case 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. Of these, it is necessary to eliminate all crumpled, ripe, undersized and spoiled fruits - with dents and dark spots.

The remaining suitable plums are required carefullyRinse. 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 makes 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 top of the knife. 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 size pot, the bottom of which you want 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 the neck fill them with water, having covered with a lid. This saucepan in this form must be sent to the fire.

When the water in it boils, you need to withstand tenminutes, then remove from the fire, roll up 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.