Home-made canned compotes, like other preparations for the winter, are much tastier than store-bought compotes - no one will argue with this. And even if you take into account all the chores that fall to the share of the housewives in the process of seaming, anyway, the time and effort is worth it. But with what pleasure you will open banks and enjoy your own supplies!
How to cook stewed fruit for preservation: general information
Any housewife involved in the preparation of fruit and vegetable preserves should know several rules, thanks to which her cans will not explode, canned food will not deteriorate and will not harm the family. Regardless of whether you make stewed plums with pits, cherry, apple or any other, carefully consider and sort the fruits. Only whole fruits are put in the jars, without spots and damage, ripe enough, but not overripe. They need to be sterilized so that the products do not boil. Otherwise, the fruit will look ugly. If you are making a compote of plum with pits, apples of paradise or small pears, then they must first be blanched in boiling water. Many recipes recommend adding citric acid to these drinks, which is an excellent preservative. Then the fruits are packaged in jars and poured with syrup from hot water and sugar. Basically, the liquid is taken in which the fruits are blanched (for a recipe for how to cook compote from plum with bone in this way, see below). How to determine the consumption of products: about a kilogram of apples, pears, etc., a liter of syrup is required. The amount of sugar usually depends on the method and type of preservation. Attention, a very important point: the jars should be filled so that there is at least 5 mm of free space to the edge of the neck. Sterilize compote from plums with seeds or other solid whole fruits is recommended for at least 25-30 minutes (capacity of 3 liters).
Compote plum with garden rose petals
Now discuss specific recipes.
The first of them is very popular due to the fact that it combines excellent taste with the ease of preparation. The highlight of the recipe can be considered
rose petals
(tea, garden), which are placed in jars along with fruits and give the drink a wonderful aroma. To prepare this compote from plums with seeds, you need this: for each kilogram of fruit, 550-600 g of sugar and 600-650 ml of water are required. How to prepare the ingredients, you already know. True, if the plums are large and hard, it is advisable to chop each with a wooden skewer or a toothpick. Then blanch for about 3-4 minutes. Then fall asleep in jars (fill them half), add a handful of washed petals. From the blanching water, boil the syrup: pour the right amount of sugar, boil, remove the foam. Pour plum syrup, cover with lids and boil for 20-30 minutes. Roll up, flip, wrap, let cool.
Instant compote
Those housewives, whose free time is limited, will no doubt be attracted by such a compote from plums, the recipe of which does not require additional boiling. To do this, place the washed and sorted fruits in a large pot or basin, pour in approximately equal amounts of water and heat to a boil, but do not boil. Pull out the plums in a colander, put in jars, and pour sugar into the water (at the rate of one and a half cups per container), boil. Pour the boiling syrup to the top of the jar and roll it up immediately. Turn them over, cover them with a blanket and leave them like this for a day.
Good conservation, hostess!