home All hormones Compote of yellow plums without sterilization. Compote of plums with pits for the winter

Compote of yellow plums without sterilization. Compote of plums with pits for the winter

One of the ways to prepare plums for the winter is to prepare compotes from them. They always turn out very tender and aromatic, tasty, with a beautiful ruby color. Fresh plums contain many vitamins and nutrients. Since they are subjected to minimal heat treatment, the compote retains the maximum of everything necessary and useful. Plum compote is very popular, so let’s look at several recipes for its preparation, including those with the addition of other fruits.

First recipe, detailed

In the southern regions, compote is often prepared in a simple and quick way - without sterilization. With this preparation, the drink is stored for no more than a year, but 100 cans are not closed, and all reserves are drunk. When canning plum compote without sterilization, only the lids and jars, which have been previously washed, are sterilized.

We wash the fruits and put them in a jar. So now we’ll tell you how to make such a delicious drink from plums. We will need: one kilogram of fruit, half a kilogram of granulated sugar. That's all! First of all, we prepare the container - three-liter glass jars. Wash them well and pasteurize them. After this, we sort out the plums, wash them, dry them and put them in jars. Fruits should occupy a third of the container, that is, at the level of one liter. Pour granulated sugar on top, carefully pour boiling water over it, slowly, in 2-3 additions. After filling half the jar, stir the sugar and add water to the top so that just a little spills out through the top, displacing the air. Quickly cover with a lid, boil for 12-14 minutes, and roll up. Turn upside down, roll up and leave until cool. The plum compote is ready. It should be stored in the darkest, driest and coolest place in your home.

Making fresh plum compote

For the winter, it would be a good idea to prepare compote from fresh fruits with dense pulp. We thoroughly wash our fruits in running cold water, remove the stems and choose one of two options: prepare a drink from whole fruits or halves. In the first case, so that the plum does not crack during processing, blanch it for 3-5 minutes at a temperature of 80-85 degrees, and then cool it in running water.

You can sometimes pierce it. Then, shaking constantly, put the fruits in jars and fill them with syrup made from sugar and water with a concentration of 40-50% and a temperature of 70-80 degrees. Cover with lids and sterilize, bringing the water to a boil in 10-15 minutes.

Preparing compote from halves

We cut the fruits along the groove, remove the seeds and place them figuredly or in bulk in jars. Having filled them, fill them with 30-45% sugar syrup. Sterilize as in the previous recipe. We spend: for a liter jar - 600 grams of plums and 40 grams of sugar.

Prepared plum compote according to another recipe. If we choose the option without sterilization, then we fill the fruits themselves up to their hangers. Then pour in syrup, removed in a boiling state, prepared at the rate of 300 grams of granulated sugar per liter of water. We immediately roll up the jars, let them cool and send them for storage. Reliable, simple and fast. This is how we prepared plum compote without sterilization. To taste, if the plums are sour, you will get a drink similar to rhubarb compote.

Compote of plums and pears

In order to diversify standard recipes for making plum compotes, housewives often add other fruits, such as pears, to them. The result is a drink with a slightly different, but also pleasant, taste. Let's start the preparatory work. First, cut the pears into wedges, remove their cores and place them in boiling sugar syrup for five minutes. Now we cut the plums into halves, remove the pits and place them together with the pears up to their hangers in jars.

And now we are preparing the compote from pears and plums. Fill with sugar syrup (boiling) and sterilize in boiling water. The sterilization time is as follows: 0.5 liter jars - eight minutes, 1 liter - 10 minutes, 2 liters - 12 minutes, 3 liters - 15 minutes. Can be replaced by pasteurization at a temperature of 90 degrees - 18, 20, 25 and 30 minutes, respectively. Fruit consumption: 400 grams of plums per kilogram of pears. Ingredients: 200 grams of granulated sugar per liter of water.

Why add pear? Its benefits

Despite the fact that a pear cannot compare with an apple in terms of the content of vitamins C and P, it surpasses them in the content of another useful substance - chlorogenic acid, which has a choleretic and capillary-strengthening effect. Fruits contain from 30 to 80 mg of these acids. But this is not the only useful thing about pear and plum compote. The main wealth of pears is arbutin, which can prevent diseases of the bladder and kidneys. Potassium, which is also abundant in this fruit, prevents the deposition of salts in the tissues of the liver and kidneys. Manganese and iron bring many benefits. What else is the pear famous for? This is a good fixative and anti-inflammatory agent, which is due to the tannins it contains. So, when you prepare plum compote without or with sterilization, think about other fruits that can be added to the drink and not only improve its taste, but also increase the benefits it brings.

Apricot and plum compote

But not only a pear added to a plum in a compote can do all this; a more southern fruit, the apricot, can also be useful to us. To begin with, we will tell you a very quick and very simple recipe on how to make compote from plums and apricots.

Pour granulated sugar into a bowl, add hot water, stir thoroughly, add apricots, cut in half, and plums - all pitted fruits - into the resulting syrup. Add citric acid, bring to a boil and cool. In order to further improve the taste of this compote, add just a little wine. Required ingredients: 500 ml of water, 100 grams of plums and apricots, 75 grams of granulated sugar, 10 ml of wine and three grams of citric acid. Having spent very little time and money preparing this compote, you will be pleasantly surprised by its taste.

We continue to master plum compotes

For those who have not fully mastered how to prepare plum compote, we continue to offer new recipes. Now we will prepare a drink brewed with fruit without removing the seeds. You probably know that after about a year of storage, the seed begins to release toxic hydrocyanic acid and can cause varying degrees of poisoning. So although this compote is the easiest to prepare, it cannot be stored for long periods of time.

Keep this in mind. To prepare this drink you will need: one kilogram of plums, one kilogram of granulated sugar and nine liters of water.

Recipe: how to cook plum compote with pits

Wash the fruits thoroughly in running water and sort them. Overripe and bruised fruits may become overcooked, so be sure to discard them. Otherwise, the drink will most likely completely lose its attractive appearance.
Never leave plums damaged by insects or showing signs of spoilage. If you do not comply with all these conditions for choosing fruits, this may cause spoilage of the compote due to its fermentation.
We put our fruits in three-liter sterilized jars. And we do this so that they fill the container halfway. Then fill it with boiling water to the very top. Leave the jars to steep for 15 minutes.
Pour the water into an enamel pan, add granulated sugar and bring the syrup to a boil. While boiling, pour it into jars and immediately roll it up. Lids must be pre-sterilized. Turn it upside down and leave it in this position until it cools completely. No need to insulate. Most likely, you have now learned quite well how to make plum compote. Have a great experience!

At the end of the summer season, housewives prepare a lot of compotes. We also don’t ignore the plum drink, which will delight you with its taste and unique aroma on winter days. The fruit is also endowed with many beneficial qualities that help in the complex treatment of various diseases. High yields make it possible to prepare plum compote for the winter in large volumes.

Important rules on how to prepare compote correctly:

The plums must be sorted by size and then washed in cold water. To avoid damaging them, pour water into a basin and place the fruits. Wash thoroughly.
To make the aroma more intense and the taste piquant, add red wine and various spices.
The volume of sugar is chosen depending on the variety. The sweeter the fruit, the less sugar is added. For the sour variety, use a maximum of 400 g of sugar per liter of water. Some recipes recommend replacing sugar with honey.

The container is prepared in advance:

washed with soda solution;
rinse;
carry out steam sterilization;
the prepared containers are turned upside down and placed on a towel, which should be clean and free of foreign odors;
The lids are boiling.

Selection and preparation of plums

To make the compote rich, aromatic, and transparent, you need to choose the main product correctly:

the fruits will need to be strong and the skin to be dense;
there should be no stains or various damages on the surface;
if the fruits are a little unripe, then more sugar will have to be added to the compote;
there should be no wormholes;
The seeds are removed from large plums, and small plums are used whole.

Preparation:

Pierce each fruit with a toothpick all the way to the seed.
Add a small spoon of soda to a liter of water. Boil.
Place the punctured fruits and hold for two minutes. This procedure will help prepare the fruit for heat treatment and prevent the plums from bursting.
Remove from liquid and immediately place in ice water. This will help maintain their color.

How to make plum compote

The drink is prepared in various ways. We offer the best recipes.

A simple recipe for the winter

Compote is made from whole, dense plums.

Ingredients:

granulated sugar - 400 g;
water - 4 l;
plum - 600 g.

Preparation:

Select the indicated number of strong fruits. Rinse.
Divide the plums into two 3-liter jars.
Boil water and pour in plums. Wait a quarter of an hour. Pour the liquid into a saucepan and boil. The plums must remain in the jar.
Pour granulated sugar into the bubbling liquid. Boil for 5 minutes. Pour syrup over plums. Roll up.

Without sterilization

The drink can be stored for the same amount of time as a sterilized one. The main thing is to maintain exact proportions.

Ingredients:

water - 3 l;
plum - 1000 g;
lemon - 2/3 teaspoon;
granulated sugar - 180 g.

Preparation:

Place washed fruits with seeds in containers. They should fill a third of the jar.
Prepare syrup. To do this, boil water and mix with granulated sugar. Add lemon. Stir. Pour over the fruit. The liquid should fill the container to the very edge so that there is no air left at all.
Preserve without sterilization. Just screw on the lid. Turn the containers over and cover with a blanket.

With bones

Ingredients:

plum - any quantity;
syrup: add 300 g of sugar to 1 liter of water.

Preparation:

Use only strong fruits with pits, which will need to be washed and placed in jars. Fill the containers almost to the top.
Pour sugar over water. Cook for 7 minutes. Pour over the fruit. Cover with lids.
Place the containers in a large basin with warm water and sterilize over low heat for a quarter of an hour. Roll up.

Seedless

An easy-to-prepare drink that even a novice housewife can make.

Ingredients:

plums - 15 pcs.;
sugar - 120 g;
water - 700 ml.

Preparation:

To ensure that the drink remains transparent and rich in taste, dense fruits with a strong peel are chosen for preparation.
To cut in half. Remove the bone. Place in prepared jar.
Boil water and pour over fruit. Close the lid and set aside for a quarter of an hour.
Pour the liquid into a saucepan. Add sugar. Boil for three minutes. Pour the prepared syrup over the main product. Roll up.
Turn the jar over. Place on a towel and cover with a blanket.

From white plums

For the winter season, you can cook delicious compote from white plums. The drink will be moderately sweet, rich and very aromatic.

Ingredients:

white plums - 1 kg;
purified water - 3 l;
granulated sugar - 300 g.

Preparation:

The fruits should not be damaged or stained. Soft and rotten specimens are not suitable.
Place in a colander and rinse. Use warm water. Remove the tails. Place in sterilized containers.
Boil water and carefully, gradually pour into a container with plums. Cover with lids. Leave for half an hour.
Now you need to prepare the syrup. Pour the liquid into a saucepan. To prevent the berries from falling out, you can cover the neck with gauze or use a special lid with holes. Sweeten. Boil. Pour into jars.
Screw on the lids. Cover the inverted jars with a blanket. After a day, move to a dark, cool place.

Concentrated plum compote

Preservation takes little time, and the drink turns out rich. In winter, it can be diluted with water.

Ingredients:

plum - 600 g;
water - 2 l;
granulated sugar - 650 g.

Preparation:

Rinse the fruits. To avoid cracking, plums are pierced.
For a rich taste, fill containers to the top with fruit. Add sugar evenly.
Boil water and pour over the fruits. The liquid should completely fill the jar to the brim. There shouldn't be any air left. Cover with a lid and leave for three hours.
Pour the syrup into a saucepan. Boil for seven minutes. Pour into containers and roll up immediately. If the proportions are observed, the tasty and healthy compote can be stored until the next season.

It’s convenient to make such a drink when there is no place to store large jars. Due to its strong concentration, in winter the compote is diluted with a large amount of liquid. Thanks to this, the volume can be increased three times.

A bluish coating on some varieties will not spoil the taste of the drink, so there is no need to try to wash it off.

With citric acid

Ingredients:

plum - 800 g;
water - 2.5 l;
sugar - 250 g;
citric acid - 0.5 teaspoon.

Preparation:

The quantity of products is calculated for a three-liter jar. Sort out the fruits. Leave only strong and undamaged ones.
Rinse and transfer to a prepared jar. Boil water and pour into a container. Leave covered for a quarter of an hour. During this time, the water will turn reddish.
Pour the plum liquid into a saucepan and add sugar. Add citric acid. Boil.
Lemon is a preservative that helps preserve compote prepared without sterilization.
Pour over the plums. Roll up. Turn the jar over and cover with a blanket.

From red plums

Ingredients:

water - 3 liters;
red plum - 900 g;
lemon - 1 teaspoon;
sugar - 350 g.

Preparation:

Remove stems and seeds from the main product. Fill the jar, which has been washed and sterilized in advance, to the center.
Pour boiling water over and set aside for a quarter of an hour. Pour the liquid into a saucepan. Add sugar and cook for three minutes. Pour over the fruit again.
After a quarter of an hour, pour the syrup into a saucepan and add lemon. As soon as the first bubbles appear, remove from heat and pour into a jar. Roll up.

With wine

Ingredients:

Preparation:

Cut the washed plums, remove the seeds and place in jars.
Combine water with wine. Sweeten. Add spices. Boil. Pour through cheesecloth.
Pour over the fruit. Roll up. Sterilize.

With honey

Ingredients:

plum - 3 kg;
honey - 1 kg;
filtered water - 1.5 l.

Preparation:

Pour water over honey. Boil.
Place the washed plums in containers. Pour in syrup. Set aside for a day.
Drain the syrup and boil. Pour over the fruit.
Roll up and sterilize.

Sugarless

Ingredients:

water - 1 l;
plums - 750 g.

Preparation:

Only mature, or soft, specimens are used for the drink. Prepared with or without seeds.
To fill with water. Boil for a quarter of an hour.
Pour the drink into containers. Close with lids. Sterilize.

Rules for storing compote

The workpieces must be stored in a cool place. Suitable for this:

cellar;
pantry.

If the seeds have not been removed from the fruit, the drink can be stored for no more than a year. After this time, the seeds will begin to secrete poisons, as a result of which consumption of the product will cause great harm to the body. Without seeds, the product can be stored for no more than two years.

Not many people know that plums can be preserved pickled and served with meat. And the famous Georgian tkemali sauce, the classic recipe of which we will definitely share, is also made from these amazing and such diverse fruits. Plum liqueur and wine are very easy to make at home. Shall we get started?

Dessert pickled plum with cinnamon

Pickled plums with cinnamon are good as an independent dish, as well as an excellent addition to desserts, a filling for baked goods and a component for salads. In any case, there will always be a use for it. For two liter jars, in addition to plums, you will need:

Pickled plum

The plums are thoroughly washed and the tails are removed. To prevent the skin of the fruit from cracking during the cooking process, blanch the plums in hot water (not boiling water) for a couple of minutes and cool under running cold water. Spices are placed at the bottom of the container, and plums are placed tightly on top.

Now let's prepare the marinade. To accurately calculate the amount of liquid, pour water into jars filled with fruits and pour into a saucepan. Bring to a boil, add sugar and vinegar. After a couple of minutes, marinade. Pour it into jars with fruits and sterilize: a half-liter jar for 15 minutes, a liter jar for 20 minutes, and a bottle for half an hour. Seal and place the lid down until completely cooled.

Advice. Durum plums or slightly unripe fruits are well suited for pickling.

Yellow plum jam

This jam takes longer to prepare than usual, but its taste and stunning appearance are worth the time and hassle of preparation. For 2 kilograms of yellow fruits you will need 3 kg of sugar and 4 glasses of water.

In order for the fruits to remain intact, you need to take plums that have not yet reached technical ripeness. They are washed well and pierced with a needle in several places. The plums are placed in an enamel basin and poured with hot sugar syrup. After a day, the syrup is decanted, boiled and the plums are covered with it again. On the third day, the jam is boiled until fully cooked. Seal and place under a blanket with the lid down until completely cooled. With this method, the fruits will remain intact, and the syrup will be transparent and very tasty.

Fragrant compote for winter from whole plums

If your family prefers not only compote, but also whole plums from it, and only the seeds go to waste, then this recipe is just what you need. The compote can be made with or without sugar. For a sweet drink, add about 2 cups of sugar to the bottle. In general, a kilogram of plums yields about 5 liters of compote. So, all we need is water, plums and sugar. The preparation scheme is as follows.

The compote can be closed with or without a pit

Plums must be thoroughly washed, stems and spoiled specimens removed.
We sterilize the jars and fill about half the container with plums.
Fill the jars with boiling water and pour into a saucepan after 15 minutes, when the plums have warmed up.
Pour sugar into the pan and, when it is completely dissolved, fill the jars with syrup and seal.
Turn it upside down and cover it with a blanket so that the compote cools in a warm place.

Plum compote without seeds

The preservation process itself takes little time; it will take much longer to remove the seeds from the fruits. But the compote will turn out very rich and aromatic. For 6 liters of water you will need a kilogram of plums and 2 tablespoons of sugar for each liter of liquid. The cooking process is as follows.

The fruits are washed, the pit and stem are removed.
The fruits are placed in a jar, skin side up, filling each bottle approximately halfway.
Add sugar.
Fill the jars with boiling water and leave for fifteen minutes to warm the fruits.
Drain the liquid into a saucepan and add sugar at the rate of one glass per bottle, and 2 tablespoons per liter container.
When the water boils and the sugar dissolves, pour the syrup back into the plums and seal.
Place the jars in a warm place upside down until completely cooled.

Tkemali

Tkemali is prepared from sour varieties of plums. The homeland of this sauce is sunny Georgia. Here tkemali is served with meat dishes and fish, potatoes and pasta. There are modifications of tkemali made from gooseberries and red currants, but we will prepare the sauce according to the classic recipe. You will need the following ingredients:

sour plum – 3 kg;
water – 0.5 l;

Tkemali is prepared from sour varieties of plums

red hot pepper – 2 pods;
dill umbrellas – 200 g;
cilantro greens – 250 g;
head of garlic;
sugar – 2 tbsp. spoons and salt.

The cooking process is simple. You need to do the following.

Sort and wash the plums.
Place in a saucepan and cook for about 30 minutes.
Rub together with water through a sieve. Remove bones and skins.
Boil the plum puree over low heat until it becomes thick with sour cream. Add ground spices. And simmer for another ten minutes.
Pour into sterilized jars and wrap until completely cool.

Advice. The classic tkemali recipe involves adding a special seasoning - ombalo; this spice prevents the fermentation of the sauce during the cooking process. If you find such weed on sale, be sure to add it.

Pickled plums “for a glass”

We are used to seeing cucumbers or tomatoes on the table as a snack; it turns out that plums can also be pickled with spices. This winter preparation will not leave anyone indifferent. For 1 kg of plums you will need the following ingredients:

The plums are washed and dried. Place them in an enamel bowl, sprinkling the layers with cloves and bay leaves. Pour hot marinade over everything and leave covered for three hours. It’s okay if the marinade doesn’t cover all the plums. The steam under the lid will do its job. When the marinade becomes warm, drain it and pour it boiling back into the plum. This needs to be done three times, about once an hour.

Plums can be pickled with spices

Each time you heat the brine, skim off the foam from the surface, as you would with jam. After three hours, boil the marinade again, place the whole fruits in jars, which must be sterilized. It is better to remove plums that have lost their integrity and eat them in the evening. Pour in boiling brine and seal. Place it upside down under the blanket.

The marinade is prepared as follows.

The water is brought to a boil.
Turn on the fire.
Add sugar. We wait for it to completely dissolve and add vinegar.
We throw all the spices here.
Cook until the brine is slightly viscous and has a brownish tint.
Add cognac. It will prevent the plums from losing their shape and add piquancy to the marinade.
Remove from heat and pour into plum.

Advice. For pickling, choose fresh fruits that are firm and undamaged. An overripe plum will not hold its shape.

Homemade liqueur

Overripe fruits are suitable for preparing a homemade drink, preferably dark varieties. The technology is much simpler than making wine. We will need plums - 2 kg, sugar - 400 g, alcohol or vodka - 0.5 l. and a bottle.

The fruits are washed thoroughly and the pits are removed. Fill the jar with fruits. Syrup is prepared from water and sugar: water is brought to a boil and granulated sugar is dissolved. Plums are poured with cold syrup. Vodka is poured in.

Homemade plum liqueur is very fragrant

Infuse in a dark, warm place for 2 months. After this period, the liqueur is filtered until completely transparent. You can use cotton wool as a filter. Bottled. After three months, the liqueur is ready for consumption. The drink is stored for two years.

In winter, when vitamins are so urgently needed, plum preparations will come in handy. The magical taste and aroma will remind you of summer, just open a jar of jam. A wide variety of preparations will delight your household and expand your culinary potential.

Recipes for canning plums: video

Plum preparations: photo

Thrifty housewives have many different recipes for canning plums. These may include: compotes, jams, jams, sauces and much more. Some people come up with recipes for various preparations 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

It can be an independent dish, an addition to various desserts, a filling for a variety of baked goods, and also an ingredient for salad. It can be used in every home and on every table.

To you for 4 liter jars you will need:

Wash the berries well and remove the stems;
Blanch the plums in hot water for a few minutes (not boiling water) and immediately cool them in cold water. This is necessary so that the peel remains intact during the cooking process.
The jars need to be washed and sterilized well.
Place all the spices on the bottom of the jars, and place the plums on top of them as tightly as possible.
Prepare the marinade. Pour water into jars and immediately pour it into the container in which the marinade will be cooked. This is necessary in order to calculate the exact amount of water for the preparation.
Place the container on the fire and bring the water in it to a boil. After this, pour in vinegar and add sugar.
Cook for a few more minutes, and then pour hot into jars with fruit.
Place the jars in a container with 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 seal them with lids.
Turn the jar over and wait for it to cool completely.

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:

Compote of whole plums for the winter

Components that you need for 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 the jars and let the fruits warm up. This will take approximately 15 minutes.
Drain the water from the jars into a container. Add sugar there too.
Boil the syrup until the sugar is completely dissolved, and then pour it hot into the jars of fruit.
Roll up the compotes tightly and turn them over. Wrap in a warm robe and wait for the compotes to cool completely. Then take it out for winter storage in a cool, dark room.

Pitted plum compote for the winter - recipe

In order to prepare compote according to this recipe, you will need stock up on the following products:

Drinking water - 6 liters;
Granulated sugar - 12 tablespoons (take 2 tablespoons per 1 liter);
Hard plum fruits - 1 kg.

Preparation is as follows:

The fruits must be washed well and the seeds and stalks removed.
The jars need to be washed using detergent or soda solution and sterilized.
Fill the prepared jars with plum halves to about 1/2 of the total volume.
Pour granulated sugar into jars with fruits. For a 1 liter jar - 2 tablespoons, for a 3 liter jar - 1 glass.
Boil water and pour it (directly from the heat) over the berries and sugar. Roll up the compotes with lids and wrap them until they cool completely. Place the compotes in the basement for winter storage.

Recipe for canned plums “celebration of taste”

This preparation is suitable for main courses, game or meat. For this recipe, take durum plums.

Ingredients needed for canning:

Plum - 1 kg;
Granulated sugar - 1.7 kg;
Table vinegar - 550 ml;
Cloves and laurel leaves - 8 g;
Black peppercorns - 1 pack.

Preparation includes the following steps:

Tkemali plum sauce - a recipe for the winter

For this sauce you you will need the following products:

Cooking steps:

Canned plums “for a glass” - recipe

To prepare plums according to this recipe, you will need the following products:

How to properly preserve plums according to this recipe:

Note: from the specified amount of products you will get one three-liter jar of plum compote.

Recipe plum compote for the winter without sterilization:

Part of the plum harvest can be turned into a very tasty compote, which can be stored until spring in a cool cellar. It is advisable to choose a variety with reddish pulp, then the color of the compote will be similar to the dark shade of ruby. Yellow-green plums will give the compote a less intense color and the taste will be neutrally sweet. The “Hungarian” variety is a favorite for winter preparations; these plums have a special tart and fragrant aroma.

First, the plums are sorted, removing fruits with wormholes and suspicious soft spots. Then the fruits are thoroughly washed: the whitish coating disappears and a dark blue gloss appears.

The prepared plums are poured into a dry, sterilized jar. If you have not weighed the plums, the quantity can be determined visually: the fruits should fill 1/3 of the jar. To prepare compote for the winter, the plums remain whole; there is no need to remove the pits.

Fill the jar with boiling water and cover with a lid. The plum compote is infused for 15 minutes, during which time the liquid turns red.

Plum water is poured into a saucepan, sugar is added. Fans of very sweet drinks can increase the amount of sugar to 300 grams.

Citric acid is a “control preservative”; it is responsible for the preservation of compote prepared without sterilization.

The sweet and sour syrup is boiled, the hot liquid is poured into a jar. The filling is standard: the liquid rises slightly above the level of the shoulders. The jar is immediately rolled up for the winter and turned over.

Insulate thoroughly and leave for 12 hours. The cooled plum compote is placed on a shelf in a cool room.

This is how you can quickly and easily prepare a delicious plum compote without sterilization.