Compote is a healthy, tasty and nutritious drink made from berries and fruits, which is enjoyed with pleasure in every family. Harvesting compote for the winter is the most common type of canning, which allows you to save a large number of nutrients found in fresh fruits and berries. Compote can be prepared from one type of fruit or from several, having prepared berry and fruit platter. In canned homemade compotes, organic acids, pectic substances and vitamins are present. Among the wide range of drinks, recipes for closing compote from plums without sterilization are not the last.
Seedless Plum Compote
It will be required:
- Plums - twenty pieces.
- Sugar - one hundred and fifty grams.
- Water - six hundred milliliters.
The amount of ingredients is indicated for a liter can.
Practical part
To prepare compote from plums for the winter without sterilization, you need to pick ripe, juicy, non-spoiled fruits. Plums must be washed well, cut lengthwise into two parts and the bones removed. Place prepared plums in a jar. Then boil the required amount of water. As soon as the water boils, immediately pour it into a jar. Cover with a lid and let it brew for twenty minutes. Then pour the water from the jar with plums back into the pan and let it boil again. Pour in sugar and cook for five minutes, then immediately pour the syrup into a jar with plums and tighten the lid. It is good to cover the jar with something warm and leave for a day to cool. A tasty and healthy stewed plum for the winter without sterilization is ready.
Stewed plums and mint
This type of plum blank as a result is not only tasty and healthy, but also very aromatic, and all thanks to the properties of mint.
We will need the following ingredients:
- Plum - one kilogram.
- Sugar - five hundred grams.
- Mint - four branches.
- Water - six liters.
Cooking compote
To preserve this compote from plums for the winter without sterilization, with the addition of mint, the fruits must be selected ripened, but not overripe and, of course, not spoiled. Plums must be carefully sorted, separating green and spoiled. Wash the rest well and put it in banks. Next is prepared syrup. To do this, put about fifteen pre-punctured plums in a large saucepan, for more juice, pour half of the prepared sugar, add boiled water and mint. Place the pot on the fire.
Only after the first part of the sugar has dissolved in water can the rest be poured out. When the syrup boils and all the sugar in it is dissolved, you need to remove it from the fire, and then cover it with a lid. The process of making stewed plums for the winter without sterilizing cans is over. It remains to fill the cans with plums with syrup and roll up. Lay upside down, cover with a coverlet and leave to cool so.
Besides the plum fruits being tasty, juicy and aromatic, they contain vitamins. Experts recommend using them for those who have kidney problems, with diabetes, atherosclerosis, and liver disease. Plums have a beneficial effect on the functioning of the intestines, so they try to prepare more for the winter in any form. Consider a canning option such as compote.
Stewed plum compote
To enhance the taste and aroma of compote, you need to add spices to it.
Essential Ingredients:
- Plums - seven kilograms.
- Sugar - one kilogram.
- Water - three liters.
- Cinnamon - two sticks.
- Carnation - twenty flowers.
- Vanillin.
Compote cooking method
When preparing this compote from plums for the winter without sterilization and with spices, the fruits should be slightly unripe. It is desirable that they do not differ greatly in size. Wash the plums well, put the rotten or damaged ones to one side, they will not be suitable for canning. All the rest must be carefully cut and the bones removed from them. Next, you need to prepare the syrup. To do this, pour water in the amount specified in the recipe into a large pan with a thick bottom and pour sugar, mix and boil.
Constantly stirring, bring to a boil and put the prepared plums in it, cook over low heat for thirty minutes. Then add cloves, cinnamon and vanilla and boil for another ten minutes. For the time while compote is cooked from plums without sterilization, you need to prepare the cans: wash them and sterilize. When the cooking time for the compote is over, you need to get the plums out of the pan in any convenient way for you and distribute them to the banks. And pour boiling syrup into cans with plums. Immediately roll up the covers. Place cans upside down and cover with a blanket or blanket. Do not touch until completely cooled.
Stewed plums and grapes
Stewed plums and grapes are a tasty and healthy drink that supplies the human body with a lot of vitamins, minerals and trace elements.
To cook it, we need:
- Plums - one kilogram.
- Sugar - five hundred grams.
- Grapes - ten medium clusters.
- Water.
Before proceeding directly to the preparation of compote, you must first prepare the jars, especially since it does not take much time. Wash jars well with baking soda and boil for several minutes in boiling water. Turn over and let them dry. Next, you need to sort out the plums and grapes. All rotten, spoiled or damaged fruits and berries must be put aside - they are categorically not suitable for compote.
Cooking process
I carefully wash the selected berries and fruits under the tap and put them in jars. First lay plums on the bottom, and then put bunches of grapes on top. By the way, blue grapes make compote more fragrant, and a beautiful color is obtained. Fruits should occupy a little more than half the banks.
Separately, in a large pan you need to boil water and pour the cans completely with boiling water. And leave them like that for forty-forty-five minutes. Then pour the water from the cans back into the pan, while the plums and grapes remain in the banks. Put the pan on the fire, as soon as the water boils, pour the prepared sugar, mix well. Make sure that the sugar has dissolved, and, not forgetting to interfere, boil for about five minutes. Pour the resulting boiling syrup into jars and immediately close the compote from the plums for the winter without sterilizing the lids.
Corked jars turn lids down. We carefully cover with a warm blanket - this will give the effect of heat treatment. After two days, banks shift to another place.
Plum compote for the winter
Close compote from plums for the winter without sterilizing the lid is not difficult. And although it consists of only one component, it still turns out to be tasty, fragrant and sweet-sour. The compote retains all its useful properties, such as vitamins, magnesium, iron, phosphorus, calcium and many others.
On a liter jar you will need:
- Plums - three hundred and fifty grams.
- Sugar - one hundred and fifty grams.
- Water is one liter.
- Citric acid is a third of a teaspoon.
Cooking compote
Ripe, without damage to the plum fruit, rinse well, cut in half and remove the seeds. Then place the plums in a jar not sterilized but thoroughly washed using baking soda. The jar can be filled both half and one third. It all depends on your desire.
Boil water on a fire and fill it with a jar of plums to the very neck. Wait twenty minutes and drain the water back into the pan, then put it on fire again. When the water boils, pour sugar into it, stir and refill the jar. With plum syrup, infuse for half an hour. And again, pour the syrup into the pan, let it boil, add citric acid and immediately pour into a jar. Close the compote with a lid. Turn the jar with the canned compote from plum without sterilization, cover and let it cool. Compote is ready.