Many gardeners are engaged in the fact that they arrange stocks for the winter from various berries, fruits and vegetables. Among other things, amazing compotes are made of them. In this article we will discuss plum compote for the winter. The recipe with the photo will lead us in two variations - from whole plums and from cut.
About plums
Plums are a favorite treat of many children and adults. They are an excellent source of vitamins A, B1, B2 and C. In addition, they contain a wide variety of minerals, such as phosphorus, iron and magnesium. The complex of these substances helps to strengthen the immune system, which makes the use of plums especially useful in the winter season, when the body's natural forces are significantly weakened. That is why we give a recipe for plum compote, which will help to perfectly preserve all the beneficial substances in the composition of these fruits. In addition, he will also pamper you and your household on frosty winter days with great taste and aroma.
Sliced plum compote
Our recipe for plum compote is very simple. You must immediately clarify that the variety of fruits does not matter. Although, of course, drinks of different tastes will be obtained from different varieties. But here you have to choose for yourself which of the plum varieties you prefer most, because all of them are suitable for our recipe. In short, the choice is yours. But in any case, the drink will turn out delicious.
Required Components
Plum compote, the recipe of which we provide, will require you, in addition to the fruits themselves, only clean water. It is best to pick it from a spring, because spring water, as a rule, has much better properties compared to tap water. In addition, sugar will be required.
Cooking process
First of all, the plum compote recipe requires you to prepare all the ingredients. This is a very important step that will subsequently affect the taste and other qualities of your drink. Therefore, it is worth treating him with all responsibility. First you need to pay attention to plums. They must be ripe and strong. Broken, crumpled, rotten fruits must be removed. A good option if the plums are slightly unripe, but very slightly. If the fruits turn out to be completely unripe or overripe, then the drink will not be the most attractive and mouth-watering. Unlike the process of making wine, when you cook plum compote for the winter, the recipe requires thoroughly rinsing your fruits. Then you must decide whether to remove the seeds from the fruit or not. Since this recipe for plum compote involves a drink based on cut fruits, the bones are removed from it. It should also be noted that fruit compotes, seeds from which are not removed, can be stored for no more than one year.
When the whole plum is moved and its flesh is separated from the seeds, they must be carefully cut into slices. Then lay the resulting cut on the banks. The concentration of your drink will depend on the amount of plum, so you should also choose this moment individually to your taste. On average, this is about a quarter of the volume of banks. When all the slices are laid out, the jars must be poured with boiling water to the middle of the volume, after which they must be allowed to stand and cool for an hour. After this, the resulting solution must be poured into an enameled pan and put on medium heat. At the moment when the water is ready to boil, sugar should be poured into the pan. The average proportion is 200 grams of sand per 1 liter of water. However, the amount of sugar can be varied based on how sweet you want to get a drink, and how sour or sweet your plums are by themselves. When the syrup boils, the pan needs to be removed from the heat, and pour the resulting syrup back into the jars with plums and pour boiled water to the top. The last thing you need is to roll up the cans with the lids and put them in an inverted position to cool. Store your seals preferably in a cool and dark place. Of course, before preparing compote, cans and lids need to be sterilized.
Compote of whole plums
Now let's talk about how to cook plum compote from whole fruits. We give the simplest recipe with photos, as above, so the one who decided to do this business for the first time will also cope with it. The advantage of a drink made from whole fruits is that, in addition to the drink itself, you also get the fruits themselves, which can then be used as decoration for a cake, ice cream or for filling a pie. But remember the warning about the shelf life - no more than one year!
As in the previous recipe, plums can be used in different varieties. It does not matter. But the hallmark of this recipe will be the use of citric acid.
Cooking process
The compote for this recipe begins by sorting out your plums. Of them, it is necessary to eliminate all wrinkled, ripe, unripe and spoiled fruits - with dents and dark spots.
The remaining suitable plums must be thoroughly washed. The easiest way to do this is in a colander. Moreover, after washing, it is best to let the plums stand in a colander, so that excess moisture gradually glass from them. In parallel, it is required to prepare banks,
in the sense of sterilizing them with boiling water. Then plum is laid out in the finished containers, sugar and citric acid are poured on top at the tip of the knife. All this neatly, without haste, is poured with steep boiling water so that the banks do not burst from a sharp temperature drop. After this, you need to take a suitable pan, the bottom of which you want to cover with a clean cloth. Then you need to put your cans with plums in there (you can take turns, if everything does not fit immediately) and pour water up to the neck, first covering with a lid. This pot in this form must be sent to the fire.
When the water in it boils, you need to stand it for ten minutes, then remove from the heat, roll up the jars with plums and put them to cool, as in the previous recipe. It is best to store your compote in a cool place, impervious to sunlight.