Plum compote for the winter - recommendations for rolling technology, recipes

When storing supplies for long winter evenings, it is not complete without rolling compotes. A wide variety of compotes will make eating a birthday cake even more appetizing, and just on a weekday, compote quenches thirst well, filling the body with vitamins. To pamper yourself with something tasty, you can roll up the plum compote for the winter.

General recommendations for preparing compote for the winter

For preserving compote, plum varieties are more suitable, in which the stone easily leaves:

• Hungarian;
• Italian ugorka;
• Late prunes;
• Renklode and others.

About how to close the plum compote for the winter, a little later, and now - small recommendations on the technology of rolling plum compote.

So, the fruit for the compote must be whole, not damaged by pests or mechanically. To make the compote rich, you need to choose a well-ripe plum. If the fruits are too large, they are cut, and small ones can be rolled up whole.

Canned compote from plums, in which the seeds remain, must be consumed within a year, otherwise the seeds will begin to release harmful substances, and the compote will turn from useful to harmful.

It is known that plum has a rather dense skin. To facilitate the process of saturating the plums with sugar during the sterilization of the compote, they must first be blanched. To do this, add baking soda (1 tsp) to a liter of water, dip the plums in very hot water for a maximum of 5 minutes. To prevent the fruit from bursting during processing, they are pricked with a needle or toothpick.

After the specified time has elapsed, remove the fruit and immerse it in ice water. After such a procedure, the skin will be covered with mini-cracks and will quickly let sugar inside the fruit, besides, the plum will not fall apart during the sterilization process. And "swimming" in ice water will keep the plums of their color.

As already noted above, only ripe plums are selected for the preparation of compote from plums for the winter, since the sweetness of the fruit also affects the amount of sugar in the compote: the more ripe and sweeter the fruit, the less sugar is required.

When rolling a compote from plums for the winter, it is worth considering the fact that there is a lot of acid in these fruits, so it is better to use varnished lids for closing.

To diversify or improve the taste of plum compote, various seasonings (cinnamon, cloves, vanilla), as well as other fruits, are added to it during conservation. In general, there is nothing complicated in how to cook plum compote over the winter, you just need a little time and desire.

Plum compote for the winter

This simple recipe for rolling plum compote for the winter does not require pre-blanching. For canning, you need large fruits.

Components:

• granulated sugar - 750 g;
• large plums - 3 kg;
• water - 1.5 liters.

Cooking steps:

1. Wash the fruits, divide into two halves, remove the seeds.
2. Pre-prepare jars for compote - sterilize them, and boil the lids.
3. Put plums into jars.
4. Prepare the sugar syrup.
5. Pour syrup jars with plums and place in a saucepan.
6. Sterilize for 25 minutes.
7. Roll up and leave to cool.

Blanched plum compote

Another simple plum compote for the winter. In this recipe, medium-sized plums, which are used as a whole, are treated in a soda solution before being placed in jars.

Components:

• sugar - 900 g;
• medium-sized plums - 3 kg;
• water - 1.5 liters.

Cooking steps:

1. Wash the fruits, select the stalks.
2. Blanch the plums until the skins are softened.
3. Rinse blanched plums in cold water and transfer to jars.
4. Prepare the sugar syrup.
5. Pour syrup into jars and put on sterilization for 15 minutes.
6. Roll up, cover the cans and leave to cool.

Plum compote "Vkusnyashka" without adding water

A very tasty compote from plums for the winter is obtained if you make it without water. Its only drawback is that it may seem too concentrated to some, because the plum in the jar will be in its own juice. But it’s okay, the compote can always be diluted with water before drinking.

So, to make compote you need to take:

• granulated sugar - 500 g;
• prunes - 3 kg.

Cooking steps:

1. Halve the prunes and remove the pits.
2. Place the fruit in one layer on a baking sheet, cut up.
3. Sprinkle sugar on top and place in a preheated oven.
4. Heat the fruit in the oven for 10 minutes, and leave for 1 hour in a closed oven to release the juice.
5. After an hour, put the plums in jars and top with the juice that has come out.
6. Sterilize within 20 minutes. Roll up.

Plum compote Renclode - video

Plum compote with seeds

There is also an accelerated recipe for canning plum compote, which does not need to be sterilized - this is plum compote without pitting.

For a compote for 1 three-liter bottle you will need:

• water - 2.5 liters;
• sugar - 1 glass;
• plums - 500 g;

Step-by-step cooking:

1. Plums (can be ripe, but sour) wash well and put in a bottle. If desired, they can be blanched, but if appearance is not as important as taste, you can lay them immediately.
2. Pour boiling water over the fruit and let stand for 25 minutes, covered with a lid.
3. After the specified time, drain the water.
4. Prepare syrup from it with added sugar.
5. Pour the syrup over the jars.
6. Roll up.

Plum and apple compote "Vitamin"

Compote made from homemade plums and apples growing in the garden will become a real vitamin cocktail, and it's easy to prepare it.

Components (for one three-liter can):

• sugar - 350 g;
• solid plums - 0.5 kg;
• water - 2 l;
• medium-sized apples - 1 kg.

Cooking steps:

1. Sterilize the bottles.
2. Select the seeds from the plums, and cut the apples into pieces, while not cutting off the skin.
3. Fill the jar to half its height.
4. Pour boiling water into a jar, close the lid on top and let stand for 20 minutes.
5. Drain the water and prepare syrup on its basis.
6. Pour the syrup a second time over the fruit, roll up and wrap.

Plum and pear compote

To prepare a vitamin compote, you need to take fresh plums, and if you add pears to them, this will only increase the amount of vitamins in the compote. The pear has a positive effect on the bladder, kidneys and liver, and also has an anti-inflammatory effect.

Preservation of plum and pear compote has one nuance - before you put the pear in the jar, you need to boil it a little.

Components (for 1 three-liter bottle):

• granulated sugar - 200 g;
• water - 1 l;
• plums - 400 g;
• hard pears - 1 kg;

Cooking steps:

1. Peel the plums.
2. Prepare syrup.
3. Cut the pears in half, core them and boil them in sugar syrup for five minutes.
4. Place the fruit in a glass container.
5. Pour in syrup (hot).
6. Sterilize for 15 minutes.

Plum compote with red wine and spices

Components:

• water - 750 g;
• wine - 0.75 l;
• sugar - 750 g;
• ripe plums - 3 kg;
• cloves - 2 things;
• vanilla
• cinnamon.

Cooking steps:

1. Divide the plums in half, remove the seeds.
2. Apply to jars (sterilized).
3. Prepare syrup. Last of all, add wine and spices to the syrup (to taste).
4. Pour the fruit in jars with sugar-wine syrup (hot).
5. Sterilize for 10 minutes.
6. Roll up, turn over, wrap up.

A self-made plum compote for the winter will brighten up the New Year's holidays and will simply delight the home with its rich taste and wonderful aroma. Bon Appetit everyone!