Plum compote for the winter - 10 simple recipes with a photo step by step

Appetizing plum compote is an excellent preparation for the winter. Since plums begin to ferment rather quickly, it is better not to store them, but to harvest them immediately. Among the ten suggested recipes, you can easily find the one that suits you.

Plum compote without sterilization in a 3-liter jar

Any compote can be prepared without subsequent sterilization. The method of preparation described in the recipe will surely help you preserve the compote for the whole winter. The recipe ingredients are sized for one 3-liter can, for your convenience.

Cooking time - 30 minutes

Cooking time - 10 minutes

Servings Per Container - 3 Liters

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  First, sort out the plums, removing any dented and rotten fruits. Rinse them thoroughly, being careful not to damage them. After that, put the plums in a sterile jar and fill with boiling water, cover with a lid. The berries in the jar should be infused.
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  After about twenty minutes, you need to drain the infusion from the can back into the pan and add granulated sugar there. Bring the syrup in a saucepan to a boil and make sure that all the sugar is completely dissolved in it.
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  After that, pour the syrup into the jar with plums right up to the neck and immediately roll up the jar with a sterile lid.
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  You need to cool the jars with plum compote prepared according to this recipe upside down and wrapped in a warm blanket until it cools completely. The compote will completely cool down in about a day, after which you need to store the workpiece in a dark, cool place.

Plum compote for the winter with seeds

Plum compote with whole plums, in which there is a stone, turns out to be very rich. You just need to select strong good plums for compote and rinse thoroughly. The recipe shows the proportion for a three-liter jar, but you can adjust the ratio of ingredients to suit the container that is convenient for you.

Cooking time - 30 minutes

Cooking time - 10 minutes

Servings Per Container - 3 Liters

Ingredients:

• Plum - 1 kg.
• Granulated sugar - 300 gr.
• Purified water - 2 liters.

Cooking process:

1. Put the water for seaming to a boil in advance, and at this time put the processed plums in a sterile jar. They will occupy about half of one can.
2. Fill a jar of plums with boiling water to the very top, do this carefully so that the jar does not crack. Cover the jar of compote with a sterile lid and leave for fifteen or twenty minutes.
3. Pour the infusion from the jar with plums back into the pan, add sugar and boil the syrup. It should boil and the sugar should completely dissolve in the water.
4. Next, you need to pour the plums in the jar with the syrup you have obtained and immediately roll them up with a typewriter. Don't forget to take a sterile lid for your compote.
5. Turn the jar with compote upside down until the workpiece has cooled completely, then remove the compote from the drain to the cellar or storage room for long-term storage.

Yellow plum compote in jars

Yellow plum compote is usually slightly sweeter. In fact, the difference in color of the plums is not significant. If you succeed in yellow plums, prepare a fragrant compote from them, which is in no way inferior in taste to the blue plum compote.

Cooking time - 30 minutes

Cooking time - 10 minutes

Servings - 6 liters

Ingredients:

• Yellow plums - 1 kg.
• Granulated sugar - 0.6 kg.
• Purified water - 5 liters.

Cooking process:

1. First, sterilize the jars into which you will roll the compote. The easiest way to do this is the old way - over a steam bath.
2. Be sure to sort out the fruit, remembering to remove the stalks. After that, thoroughly rinse the plums in running water.
3. Divide all plums in half and place the same amount of plums in each jar. They will occupy about a third of one can.
4. In a large saucepan, bring five liters of water to a boil, at the rate of 2.5 liters per can. When the water in the pan starts to boil, add all the sugar and wait until it dissolves. Boil the compote syrup for about five minutes.
5. Next, carefully pour the syrup into the jars with plums so that it reaches the very neck of the jars. Roll up the jars with sterile lids and turn upside down. Wrap the jars with a blanket or blanket until the workpiece has cooled completely, and then store it in a dark place.

A simple and delicious compote of plums and apples for the winter

Composite compotes, in which more than one main ingredient, acquire additional aroma and taste. The combination of apples and plums has been tested by many housewives and has never failed. This blank is perfectly stored for more than a year, so in a good season you can safely prepare a large number of cans.

Cooking time - 40 minutes

Cooking time - 20 minutes

Servings Per Container - 3 Liters

Ingredients:

• Apple - 250 gr.
• Plum - 450 gr.
• Granulated sugar - 300 gr.
• Water - 2.5 liters.

Cooking process:

1. First, prepare your fruit. You need to sort out apples and plums, and then wash them in running water or in a large basin, changing the water.
2. Divide the plums into halves, take out all the seeds, and peel the apples from the cores and stalks.
3. Put the fruits cut in half in a sterile jar and pour boiling water over them. Cover the jar with a lid and leave to infuse for fifteen minutes.
4. After the allotted time, you need to carefully drain the infusion into a suitable saucepan.
5. Pour sugar into a saucepan with liquid and turn on the heat. When the syrup boils and the sugar is completely dissolved in it, you can proceed to the last stage of preparation.
6. Gently pour the syrup from the saucepan into the fruit jar, and then immediately roll up the jar with a sterile lid. Cool the workpiece in a "fur coat" by turning the jar upside down. Then store the workpiece in a dark place.

Step-by-step recipe for plum and pear compote

An appetizing plum and pear compote is easy to prepare for the winter. The combination of these fruits gives the preparation a sweet, fresh taste with a slight sourness. The recipe lists the ingredients for a standard 3 liter can, making it easy to calculate the ingredients.

Cooking time - 30 minutes

Cooking time - 30 minutes

Servings Per Container - 3 Liters

Ingredients:

• Pears - 250 gr.
• Plums - 400 gr.
• Granulated sugar - 1 tbsp.

Cooking process:

1. Sort the pears and wash thoroughly. Then remove the stalks from the fruit and cut the fruit into arbitrary slices. Remember to remove the seed pod.
2. Plums also need to be sorted out and washed. After that, each fruit must be divided in half and the seeds removed.
3. Place a pot of water on the stove, about two and a half liters. At this time, sterilize the 3 liter jar and place the fruit in it. When the water boils in a saucepan, add granulated sugar and boil the syrup - this will take about three minutes.
4. Pour the prepared syrup into a jar with pears and plums right up to the neck, then immediately roll the compote in a jar with a sterile lid and turn it upside down. After that, the jar must be well wrapped in a blanket and the workpiece must be allowed to cool completely in this position.

Plum and peach compote in jars for the winter

Assorted compotes are always very popular due to the variety of taste. Each year, depending on the variety, ripeness and amount of certain fruits, you will get a slightly different harvest.Pay attention to the combination of peach and plum, the compote from these fruits will be very delicate and aromatic.

Cooking time - 30 minutes

Cooking time - 30 minutes

Servings Per Container - 3 Liters

Ingredients:

• Peach - 250 gr.
• Plum - 400 gr.
• Granulated sugar - 1 tbsp.
• Purified water - 2.5 liters.

Cooking process:

1. Sort and rinse the fruit well. Remove the stalks, remove the damaged or rotten fruit. Divide the peaches and plums in half by removing the pits from each fruit.
2. Then place a pot of water on the stove and bring it to a boil.
3. Add granulated sugar to boiling water in a saucepan, then prepare the syrup. It should boil and simmer for a few minutes.
4. Pour the sugar syrup into a sterile jar where you put the prepared fruit. Pour the syrup under the very neck, slowly so that the jar does not crack. Then roll up the compote jar using a sterile lid and a seaming machine. The workpiece should cool upside down in a "fur coat" made of a blanket or blanket for at least a day.

Recipe for making plum and apricot compote

The fragrant compote of plums and apricots is easy to save for the winter. Thanks to the natural acidity in plums, this compote is well preserved and remains intact until the next season. Be sure to try preparing this delicious drink according to the recipe below.

Cooking time - 30 minutes

Cooking time - 30 minutes

Servings Per Container - 1 liter

Ingredients:

• Plum - 150 gr.
• Apricot - 150 gr.
• Granulated sugar - 1/3 tbsp.
• Purified water - 0.7 l.

Cooking process:

1. Collect fresh plums and apricots and discard any damaged fruits. For compote, you need to take good fruit, in which there is not a hint of spoilage.
2. After you rinse the plums and apricots in running water, divide all the fruits in half and remove the seeds. Discard the seeds, and put the fruits themselves in a sterile liter jar.
3. Place a pot of water on the stove and add sugar to the water. When the liquid boils, boil it for a few minutes until the granulated sugar is completely dissolved in the water.
4. Next, you need to carefully pour the resulting syrup into a jar of fruit and roll up the jar. If you are worried about the safety of the compote, you can sterilize your workpiece in a saucepan of water for about fifteen minutes before rolling, and then roll up the jar.

Plum compote with citric acid for the winter

The fragrant plum compote is easy to preserve without sterilization if you add citric acid to it. The acid will help preserve the preform better and save time that you would have spent on the subsequent sterilization of the compote.

Cooking time - 40 minutes

Cooking time - 20 minutes

Servings - 1 liter

Ingredients:

• Plums - 0.3 kg.
• Citric acid - pinch
• Granulated sugar - 2-3 tbsp. l.
• Purified water - 0.7 l.

Cooking process:

1. Sort the plums and rinse, after removing all soft and dubious-looking fruits.
2. Thoroughly sterilize the jar for your compote, first wash it with baking soda or mustard powder. Put whole plums tightly in a jar, you can remove the seeds first if you want.
3. Boil water in a kettle or saucepan and pour it into a jar of fruit. Draw water under the very neck of the jar and cover with a lid. You can additionally wrap the jar with a towel, then leave the container for literally fifteen minutes.
4. Pour the water from the jar into a saucepan and bring to a boil again. Repeat the process of tinting the compote.
5. Drain the water again and boil. Add granulated sugar and citric acid, boil the syrup. When it boils, gently pour the syrup into the jar under the very neck.
6. The finished workpiece must be immediately screwed up with a sterile lid or rolled up, and then allowed to cool for a day in an upside-down position. After that, the compote must be stored in a cool dark place.

Delicious compote made from wild plums

Wild plum compote turns out to be quite unusual, with a special aroma and taste.Wild plum itself is a very sour berry, so you shouldn't spare sugar for compote. Such a preparation will be perfectly preserved throughout the winter and even longer if the compote is properly prepared.

Cooking time - 40 minutes

Cooking time - 20 minutes

Servings - 1 liter

Ingredients:

• Plums - 300 gr.
• Sugar - 1/2 tbsp.
• Purified water - 0.7 l.

Cooking process:

1. Sort the plums and wash in running water, and then remove the seeds from each fruit, dividing the plums in half.
2. Sterilize the seaming cans with steam or in the oven, and before that, thoroughly rinse the containers with soda powder or mustard.
3. Pour purified water into a saucepan and bring it to a boil. Then add granulated sugar and prepare compote syrup. Put the berries in rolling jars and pour the syrup into them up to the very neck.
4. After that, cover the jars with compote with lids and sterilize the workpiece in a saucepan with water for fifteen minutes from the moment the water boils. Roll up the jars immediately and cool upside down, then store in a dark place out of sunlight.

Diet compote from plums without added sugar

If everyone in your family has a different idea of ​​the amount of sugar in compote, then you can roll up the compote without sugar. This concentrate can then be used for different purposes, diluted or added sugar directly to the mug. Try it!

Cooking time - 40 minutes

Cooking time - 20 minutes

Servings - 2 liters

Ingredients:

• Plums - 500 gr.
• Purified water - 1.5 liters.

Cooking process:

1. Sort out the plums, wash and prick with a skewer so that they do not burst during the preparation of the compote.
2. Sterilize 1 liter jars using boiling water, steam, or in the oven.
3. Then distribute the same amount of plums to the jars, spreading them freely inside the jars.
4. Pour boiling water into each jar under the very neck and cover the jars with lids without rolling them up. Leave the plums to brew for a while to form a colored infusion.
5. Drain the drain into a saucepan and bring it to a boil again.
6. When the water in the pot boils. Pour the boiling liquid back into the plum jars. After that, immediately screw the jars with sterile lids and turn them upside down. Cover the workpiece with a blanket or towel to cool down more slowly, and leave the jars like this for a day. After that, you can put the compote for storage in the cellar or pantry.