Plum compote 1.5 liters. Plum compote for the winter - recommendations for rolling technology, recipes
For a plum compote for the winter (and not only), you will only need: plums, sugar, water. Add additional berries, fruits, dried fruits to it - everyone's choice. Peaches, apples, cherries, currants, gooseberries, blackberries look good in plum compote. It is usually brewed in one go: the plums are washed, pitted (or not), covered with sugar, filled with the required volume of water and boiled until boiling.
The five most commonly used ingredients in plum compote recipes:
Hot it can be rolled up in jars or, cooled down, immediately drink. One more good way prepare plum compote for the winter like this:
- Cut the plums in half and remove the seeds.
- Place the fruits in jars.
- Boil sugar syrup
- Pour over the plums with boiling syrup and roll up immediately.
This method is good because most of the vitamins are stored in the berries - they do not die when boiled. Compote turns out to be more concentrated and requires dilution with water after opening the can. Instead of sugar, it is allowed to use a suitable sweetener that is suitable for curling.
The five most nutritious recipes for plum compote:
How to surprise your family and guests:
- cook compote with plums, stuffed with nuts: walnuts, almonds, cashews or others
To prepare a compote from plums for the winter, select fleshy fruits with a small, well-separating bone. All types and varieties of plums can be canned: mirabelle, hungarian, cherry plum, tkemali, etc. Small and unripe plums can be preserved whole, while large ones are best cut in half and pitted. If you nevertheless decide to leave the seeds, remember that it is not recommended to store such compotes for more than a year. It is better to blanch fruits with a dense skin, since when pouring with boiling water or cooking, it can burst, and as a result you will not get a beautiful compote, but a shapeless mass. Plums are blanched in hot water for no longer than 10 minutes, after which they are immediately immersed in cold water (ice can be added to the water). With proper processing, the skin on the plums is covered with a fine mesh of cracks, through which the syrup easily penetrates into the fruit. Sometimes you can get by with a simple piercing of the drain. You need to prick plums with a thick stainless steel needle or a wooden toothpick, piercing all the way down to the bone.
Plum compote is delicious on its own, but when combined with berries or other fruits, plums make delicious assorted compotes. You will find several assorted recipes in this article.
Wash compote jars thoroughly with hot water and laundry soap or baking soda, rinse with clean hot water and place to sterilize over steam or in hot oven... When removing cans from the oven, be careful, use handy potholders so as not to burn yourself. Place the sterilized jars with their neck down on a clean towel. Plums contain quite a lot of acid, so it is better to cover the compotes with lacquered lids. The lids need to be boiled before rolling, and some housewives additionally wipe the lids with alcohol or vodka. You can do this: just before rolling, pour in ½ tsp. vodka or alcohol into the lid, spread over the entire inner surface and roll up immediately.
Plum compote for the winter. Wash compote jars with laundry soap and soda and sterilize. Wash the plums, cut in half and remove the pit. Fill the jars with ⅓ of plums, pour boiling water into them, without adding about 4 cm to the neck, and leave for 20-30 minutes. Then drain the water into a saucepan and add sugar at the rate of 100 grams of sugar per 1 liter can (or 300 grams of sugar per 3 liter can) and bring the syrup to a boil. Pour the boiled syrup over the jars, adding to the edge of the neck (if not enough, add boiling water), and roll up. Turn over, wrap up.
Plum compote
Ingredients:
3 kg plums,
1.5 l of water
750 g sugar.
Preparation:
Cut ripe strong plums in half and remove the seeds. Place plums in clean jars and top with boiling syrup. Cover with lids and set to sterilize for 5 minutes (0.5 liter jars). Roll up, turn over and leave to cool completely.
Natural plum. Plums can be cut and pitted or left with the pits, if desired. If the fruits are quite dense and the seeds are not removed, blanch the plums in boiling water for 2 minutes. Place plums tightly in jars and set to sterilize (1 liter jars - 30 minutes). Roll up.
Natural plum No. 2. Blanch slightly unripe plums in boiling water for 2-3 seconds, then immerse in ice water for 1-2 minutes. Place the plums in clean, dry jars, fill with boiling water, cover with lids and set to sterilize: 0.5-liter - 10 minutes, 1-liter - 15 minutes, 3-liter - 25 minutes. Roll up, turn over. Natural plums can also be prepared from pitted halves of fruit, only the blanching process must be skipped.
Plum compote with sterilization
Ingredients for pouring:
1 liter of water
300-500 g of sugar.
Preparation:
Sort the plums, wash, cut in half and remove the pit. Place the plums tightly in a jar, cut side down and top with hot syrup. Put to sterilize: 0.5-liter - 12-15 minutes, 1-liter - 18-20 minutes, 3-liter - 25-30 minutes. Roll up.
Drowned plums
Ingredients:
500 g plums,
500 g sugar
2 liters of water
1 tsp plum tincture,
½ lemon,
1 cinnamon stick
Preparation:
Cut the washed plums in half and remove the seeds. Put in a saucepan, cover with sugar, add juice of half a lemon and plum, put cinnamon and put on fire. Bring to a boil, cover and reduce heat to low. Darken the plums for 5 minutes, remove from heat and cool without opening the lid. Pour into sterilized jars and roll up.
Sugar-free plum compote. Chop small plums with a wooden toothpick, cut large ones in half and remove the seeds. Place the prepared plums in jars, fill with boiling water (you can use the juice of berries or fruits) and set to sterilize: 0.5-liter - 5 minutes, 1-liter - 8 minutes. Roll up.
Plum compote without water
Ingredients:
3 kg black plums,
500 g of sugar.
Preparation:
Cut the plums in half and remove the seeds. Place the plums on a baking sheet in a single layer, sprinkle with sugar and place in a hot oven for 10 minutes. Then turn off the oven and leave the plums for 1 hour without opening the door! The plums will let the juice go. Transfer to sterilized jars, fill with juice and set to sterilize for 20 minutes.
Plum compote "daily"
350 g plums,
300-500 g of sugar (or to taste).
Preparation:
Pour prepared plums with seeds into a clean jar and pour boiling water over it. Cover and leave overnight. By morning, the plums should absorb the liquid and settle to the bottom. Empty the jar into a saucepan, add sugar and bring to a boil. Pour over the plums with boiling syrup and roll up. Turn over, wrap up.
Plums in their own juice. Divide the plums into unequal pieces (⅔ and ⅓). Pin up most of it and put it in jars. Peel the smaller part and grind in a blender or meat grinder. Squeeze out the juice, let stand for 2-3 hours, filter and put it on fire. Bring to a boil and pour the plums into the jars. Cover with lids and set to sterilize: 0.5 liter - 10 minutes, 1 liter - 15 minutes, 3 liter - 40 minutes. Roll up, turn over.
Pitted plum compote
Ingredients for pouring:
1 liter of water
300-500 g of sugar.
Preparation:
Blanch ripe, dense plums in boiling water until the skin bursts. Then dip the plums in ice water and peel them off. Place the plums in jars, fill with hot syrup and put to pasteurize at a temperature of 85 ° C: 0.5-liter - 15 minutes, 1-liter - 25 minutes (or sterilize, respectively, 10-12 and 15-18 minutes).
Plum compote with spices
Ingredients for 10 liter jars:
20 carnation buds,
3 cinnamon sticks,
vanillin - to taste,
sugar at the rate of 400 g per 1 liter of water.
Preparation:
Peel unripe plums. Boil 40% syrup from water, sugar and spices and dip the prepared plums into it. Cook the plums until half cooked. Place in clean jars, filter the syrup and pour over the plums. Put to sterilize: 0.5 liter - 10 minutes, 1 liter - 15 minutes. Roll up.
Plum compote stuffed with nuts
Ingredients:
1.5 kg plums,
1-2 pcs. peaches (nectarines or apricots),
800 g sugar
nuts - by the number of plums (cashews, almonds, walnuts, etc.).
Preparation:
Wash the plums. Make a longitudinal cut on each plum and remove the pit, being careful not to break the plum. Wash the nuts, soak in boiling water for a few minutes and peel them (if any). Place half a nut in each plum. Place plums in layers in prepared jars and place thin peach circles on each layer of plums. Pour boiling water over the plums and leave for 5 minutes. Then pour the water into a saucepan, add sugar, boil and pour the plums back into the jars. Roll it up immediately, turn it over, wrap it up. You cannot store such a compote for more than a year.
Assorted compote with plums
Ingredients for a 3 liter can:
500 g plums,
2-3 apples,
1-2 peaches
1 stack. Sahara,
2.5 liters of water.
Preparation:
Wash the apples and plums, soak the peaches for 5 minutes in a solution of baking soda (½ tablespoon of baking soda per 1 liter of water) and then rinse well with running water. Cut plums and peaches in half and remove the seeds, cut the apples into quarters and remove the core (or use a special tool). Place the prepared fruits in sterilized jars and cover with sugar. Pour boiling water over half the jar, cover with a lid and stand for 10-15 minutes, covered with a towel. In the meantime, bring more water to a boil and pour the fruits in the jars to the top. Roll up, flip and wrap immediately.
Pear and plum compote
Ingredients:
2 kg of pears
1 kg plums,
For syrup:
1 liter of water
330 g sugar.
Preparation:
Cut the pears in half and put them in boiling water for 3-5 minutes. Cut the plums in half and remove the seeds. Place plums and pears in prepared jars and cover with boiling syrup. Cover with lids and set to sterilize: 1 liter - 8 minutes, 2-3 liter - 15 minutes.
Plum and chokeberry compote
Ingredients:
1 kg plums,
200 g of chokeberry.
To fill:
1 liter of water
300-500 g of sugar.
Preparation:
Separate the black chokeberry berries from the branches, wash well and soak in cold water for 2-3 days, changing it once a day. Stack the plums and chokeberry into jars on a hanger and fill with hot syrup. Cover with lids and set to sterilize: 0.5 liter - 12 minutes, 1 liter - 15-18 minutes. Roll up.
Happy blanks!
Larisa Shuftaykina
Irina Kamshilina
Cooking for someone is much more pleasant than for yourself))
Content
During the harvest season, sweet dishes with berries and cold desserts appear on the tables from fruit trees. However, the entire volume of the harvested product cannot be eaten, so the question of finding home canning recipes becomes relevant. If you are interested in blanks from plums for the winter, you should try to cook a jar of fragrant compote.
How to make plum compote for the winter
According to experienced housewives, the most tiring thing in creating blanks, if it's not a couple of jars, is the endless process of sterilizing containers. It leads to a significant loss of time and energy, scares away novice housewives with its complexity. To facilitate the task, professionals suggest learning how to cook compote from plums for the winter without sterilization, and, if necessary, then shift this technique to the rest of the berries and fruits. Several nuances of such a blank:
- If you want to avoid sterilization, it is advisable to use sour fruits - they are stored better than sweet ones. The ideal choice is yellow: they have a good chemical composition.
- The ratio of sugar and berries is arbitrary. Classic - 2 tbsp. l / liter Some housewives cook without a sweetener, but then you need to add citric or ascorbic acid, or a handful of currants or a sour apple. Otherwise, sterilization is required.
- The traditional set of ingredients for a 3L jar is 2 cups of sugar and enough plums that can fill this container up to the throat. For this reason, most recipes do not have the exact weight of the fruit.
- Large plums must be cut in half before canning.
- All food must be fresh and the berries must be firm if you want to keep their shape. The heat treatment in all recipes without sterilization is predominantly short, so the quality of the main ingredients comes first.
- Standard Required Preparation of Food: Removal of all spoiled areas.
Plum compote with seeds for the winter
The highlight of this recipe is not only the absence of sterilization, but also the fact that the cans can be closed without twisting. The main thing is to choose good threaded caps that will fit snugly to the throat, and boil them with high quality. The many years of experience of housewives who tried such a simple method of preparing compotes for the winter proved that the resulting product can be stored as much as sterilized and swirled.
A set of ingredients for compote:
- plums - 1 kg;
- granulated sugar - 9 tbsp. l .;
- citric acid - 2/3 tsp;
- water - 3 l.
Plum compote for the winter without sterilization should be prepared as follows:
- Warm a large pot of water (it has nothing to do with the list of ingredients), lower the washed lids there to boil them.
- Rinse the berries, remove spoiled areas, if any. Cut along the vertical line.
- Arrange in jars so that only 1/3 of the height is filled. Sprinkle sugar on top (3 tablespoons for each liter).
- Boil water in a separate saucepan, add citric acid.
- Pour boiling water into a jar, filling it to the top - there should be no room for air. Please note that you need to work in turn with each "portion" of the compote, and not pour all the water at once.
- Quickly remove the lid in the boiling water, close the jar, turn over. Continue with the next one.
- Keep the compote under a thick jacket or blanket until it cools down: this technology replaces sterilization.
Sugar Free Canned Plums
The perfect recipe tasty preparation for the winter without harm to the figure. No extra calories - just healthy and delicious drink, which is allowed even for diabetics. A big plus is that the method is very budgetary, since the set of ingredients is as simple as possible:
- plums - 2 kg;
- blackcurrant - a handful;
- ascorbic acid (tablets) - 2 pcs.
Cooking technology:
- Sort out the fruits, wash, cut in half.
- Divide into banks so that they are only half full. Pour boiling water over, let stand for a while.
- Drain the liquid, warm it up, boil for a couple of minutes.
- Fill the jars with this weak syrup again, add crushed ascorbic acid and close immediately. If you use sour fruits, the tablets do not need to be used - their chemical composition allows canning without sterilization and sugar.
Plum and apple compote for the winter without sterilization
The most reliable way to keep the workpiece intact is to preserve it using the double-fill method, which was popular at the end of the 20th century. Additional hallmark of this recipe is the minimum proportion of sugar: it is replaced by grapes. You can use any: for a sweet drink, black fine, for a more neutral taste - long white / yellow. Raisins can be an alternative, but you will have to weigh them after steaming.
List of ingredients for plum compote for the winter without sterilization:
- medium-sized red apples - 2 pcs.;
- dark red or blue plums - 0.7 kg;
- grapes or raisins raisins - 100 g;
- sugar - 2 tbsp. l.
You need to cook compote like this:
- Rinse all the fruits well, cut in half, remove the cores from the apples.
- Pour grapes or steamed raisins with cold water, heat, wait for the color of the liquid to change.
- Add pieces of plums with apples, wait until everything boils. Reduce power as much as possible and cook for about a quarter of an hour. At the same time, it is imperative to close the pan so that the compote is infused and not boiled.
- Add sugar, boil again, pour into jars and quickly roll up. It is advisable to store the workpiece no more than 1 winter.
Thrifty housewives have many different recipes for canning plums. These may include: compotes, preserves, jams, sauces and whatnot. Some people come up with a recipe for various blanks themselves in order to experiment and please their loved ones with something new. We will describe some of the recipes below.
Dessert plum marinated with cinnamon
She can perform an independent dish, an addition to various desserts, a filling for a variety of pastries, and an ingredient for a salad. It can be used in every home and on every table.
To you for 4 liter jars you will need:
- Plum - as much as you like;
- Water;
- Granulated sugar - 300 g;
- Cinnamon - 2 sticks;
- Allspice - 20 pieces;
- Carnation - 20 buds;
- Table vinegar - 160 ml.
- Wash the berries well and remove the stalks from them;
- Blast the plums in hot water for a few minutes (not boiling water) and immediately chill them in cold water. This is necessary so that the peel remains intact during the cooking process.
- Banks need to be well washed and sterilized.
- Put all the spices on the bottom of the jars, and on top of them, the plums are stacked as tightly as possible.
- Prepare the marinade. Pour water into jars and immediately pour it into a container in which the marinade will be cooked. This is necessary in order to calculate the exact amount of water for the workpiece.
- Put the container on fire and bring the water in it to a boil. After that, pour in the vinegar and add sugar.
- Cook for a few more minutes, and then pour hot into jars with fruits.
- Place the jars in a container of hot water and sterilize. Sterilize a 0.5 liter jar for 15 minutes, and 1 liter for 20 minutes.
- Then carefully remove the jars and roll them up tightly with the lids.
- Turn the jar over and wait for the moment when it is completely cooled.
Yellow plum jam for the winter
To you you will need the following ingredients:
- Yellow plums - 3 kg;
- Granulated sugar - 4.5 kg;
- Drinking water - 6 glasses.
Preparation:
Whole plum compote for the winter
Components that you need for the plum compote:
- Plums - 1 kg;
- Sugar - 5 glasses;
- Water.
Cooking steps:
- Rinse the berries well, remove bad fruits and stalks.
- Wash the jars well, sterilize and fill them 1/2 full with fruits.
- Pour boiling water into jars and let the fruit warm up. This will take approximately 15 minutes.
- Empty the cans into a container. Pour sugar there.
- Boil the syrup until the sugar is completely dissolved, and then pour hot into the jars with fruits.
- Roll the compotes tightly and turn them over. Wrap in a warm robe and wait for the compotes to cool completely. Then store in a cool, dark place for winter storage.
Pitted plum compote for the winter - recipe
In order to prepare compote according to this recipe, you will need stock up on such products:
- Drinking water - 6 liters;
- Granulated sugar - 12 tablespoons (2 tablespoons are taken for 1 liter);
- Fruits are hard plums - 1 kg.
The preparation is as follows:
- The fruits must be washed well and the seeds and stalks must be removed from them.
- Banks must be washed using detergent or soda solution, and put them to sterilize.
- Fill prepared jars with halves of plums to about 1/2 of the total volume.
- Pour granulated sugar into jars with fruits. For 1 liter cans - 2 tablespoons, for 3 liters - 1 glass.
- Boil water and pour it (directly from the fire) berries with sugar. Roll up the compotes with lids and wrap them until they cool completely. Take the compotes to a basement storage room for the winter.
Recipe for canned plums "holiday of taste"
This preparation is suitable for main courses, game or meat. For this recipe, take durum plums.
Ingredients for canning:
- Plum - 1 kg;
- Granulated sugar - 1.7 kg;
- Table vinegar- 550 ml;
- Cloves and laurel leaves - 8 g;
- Black peppercorns - 1 pack.
Cooking includes the following steps:
Tkemali plum sauce - a recipe for the winter
For this sauce you you will need such products:
- Sour plum - 1.5 kg;
- Drinking water - 1 glass;
- Dried red hot pepper - 1 pod;
- Dill umbrellas - 125 g;
- Fresh mint - 125 g;
- Young cilantro - 150 g;
- Garlic - 3 cloves;
- Granulated sugar - 1 tablespoon;
- Salt to taste.
Cooking steps:
Canned plums "for a cup" - recipe
To prepare plums according to this recipe, you will need the following products:
- Plums - 1 kg;
- Allspice - 10 peas;
- Black pepper - 10 peas;
- Apple cider vinegar - 12 tablespoons;
- Laurel leaves - 9 pieces;
- Carnation - 10 buds;
- Granulated sugar - 0.5 kg;
- Drinking water - 0.9 liters;
- Anise - 3 pieces;
- Cognac - 7 tablespoons.
How to properly canned plums according to this recipe:
