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Plum compote for the winter - a simple recipe for a delicious drink for the whole family! How to cook plum compote: preservation methods, successful flavor combinations and beneficial properties of a drink with the aroma of summer.

Plum compote for the winter - a simple recipe for a delicious drink for the whole family! How to cook plum compote: preservation methods, successful flavor combinations and beneficial properties of a drink with the aroma of summer.

19.10.2019

During the canning season, housewives do not bypass such a valuable fruit crop as a plum. Plum is not only tasty and fragrant - thanks to its beneficial properties, it is used in dietary and clinical nutrition.

It contains a large amount of sugars (up to 14.8%), pectins, organic acids, vitamins: A, C, B, B2, PP.

Due to its high yield, it is harvested for future use in the form of jam, jam, compote.

Subtleties of cooking

For compotes for the winter, it is better to use plum varieties such as Italian Ugorka, Renklod green, Renklod Altana, Late prunes, Moscow Hungarian, Timiryazev's Memory and others, in which the stone is easily separated.
Only ripe fruits without wormholes are suitable for canning. Cut large plums in half and remove the pit. Small ones are preserved whole.
The fruits are sorted by size and then washed thoroughly in cold water.
In order for whole fruits to be better fed with sugar during pasteurization, they are blanched. To do this, it is recommended to warm the plums at 80-90 ° in a 0.5% soda solution (5 g of baking soda are taken per 1 liter of water). Thanks to this technique, small cracks appear on the skin of the fruit, through which sugar easily penetrates.
The amount of sugar for making syrup depends on the type of plum. The sweeter the fruit, the less sugar you need. Compote from sour plums requires up to 400 g of sugar per 1 liter of water. Some recipes use honey instead of sugar.
Cloves, cinnamon, vanillin, red wine are added to plum compote to give aroma and piquant taste.
Compote is very tasty if you add other fruits or berries to it.

Plum compote for the winter: the first recipe

plum - 3 kg;
water - 1.5 l;
sugar - 750 g.

Cooking method

Wash ripe plums thoroughly in cold water. Remove the stems. Cut in half with a sharp knife and remove the pits.
Wash soda cans thoroughly. Rinse with hot water. To sterilize, bake them in the oven or hold them over the steam, putting them on top of the kettle. Wash and boil the lids.
Place the halves of the plums tightly into the jars.
Pour sugar into a saucepan, pour water. Boil the syrup.
Fill them with plums. Cover with lids.
Place the jars in a wide pot of hot water. So that when boiling water does not get into the compote, it should not reach the top of the cans by 2-3 cm (to the shoulders).
Pasteurize from the moment the water boils for 15 minutes (half-liter jars) and 25 minutes (liter).
Roll up jars with compote immediately with sterile lids.
Turn upside down, cover with a blanket. Leave until completely cool.

Plum compote for the winter: the second recipe

Ingredients for two 3 liter jars:

plums - 3 kg;
water - 1.5 l;
baking soda - 7 g;
sugar - 900 g.

Cooking method

Sort the plums, rinse well in cold water, free from the stalks.
Prepare sterile jars with lids.
Pour water into a saucepan, bring to a boil. Reduce heat to 80°. Put in baking soda.
Dip the fruits in the soda solution and heat until the skin is covered with a network of small cracks.
Drain in a colander and rinse under running water.
Fill jars with plums.
Make syrup from pure water and sugar.
Fill them with plums.
Cover the jars with lids, put in a pot of hot water. Sterilize 15 minutes. If you used sour plums, then reduce the heat treatment time to 5 minutes.
After that, cork the jars with lids, turn them upside down. Wrap with a blanket and cool in this position.

Plum compote for the winter spicy

Ingredients for 5 liter jars:

plums - 3.5 kg;
sugar - 400-450 g;
cloves - 12 buds;
cinnamon - 1 stick;
vanillin - to taste;
water - 1.5 l.

Cooking method

For this compote, take slightly unripe plums. Sort them, wash them thoroughly, remove the stalks.
Prepare sterile jars with tin lids.
Cut the plums, remove the pits.
Boil 40% syrup in a saucepan (take 400 g of sugar for 1 liter of water), adding cinnamon, vanillin, cloves to it. Add plums and cook for 3-5 minutes.
Catch the plums with a slotted spoon, arrange in jars.
Boil the syrup. Fill them with plums.
Cover with lids. Sterilize in boiling water for 20-25 minutes.
Remove jars from water, seal tightly.
Turn lids down. Wrap up with a blanket. Leave it like this until it cools completely.

Plum compote with wine for the winter

plums - 3 kg;
water - 0.75 l;
red grape wine - 0.75 l;
sugar - 750 g;
cloves - 2 pcs.;
cinnamon and vanillin - to taste.

Cooking method

Sort ripe plums, rinse in cold water, remove the stalks.
Cut in half with a sharp knife, remove the bones.
Place in sterilized jars.
Pour sugar into a saucepan, pour water, wine. Put in the spices. Boil the syrup.
Pour hot syrup over plums.
Cover the jars with lids and sterilize for 10 minutes from the moment the water boils.
Then seal tightly. Turn upside down.
Wrap in a blanket and leave to cool completely.

Plum compote with honey for the winter

Ingredients for five liter jars:

plums - 3 kg;
water - 1.5 l;
honey - 1 kg.

Cooking method

Sort ripe but strong plums, rinse in several waters, remove the stalks.
Place whole plums in a bowl.
Boil water with honey. Pour honey syrup over fruits. Leave for a day.
Then drain the syrup, and place the plums in prepared sterile jars.
Boil the syrup and pour over the plums.
Sterilize in hot water for 5 minutes from the moment of boiling.
Then seal tightly, turn upside down, wrap with a blanket. Wait until it cools down completely.

Plum compote for the winter without sterilization

Ingredients for two 2 liter jars:

plums - 1.5 kg;
sugar - 1.5-2 tbsp.;
water - 2.5 liters.

Cooking method

Sort strong ripe plums, rinse thoroughly, remove the stalks.
Prepare sterile 3-liter or 2-liter jars with tin lids.
Fill jars 1/3 full with plums.
Fill with boiling water. Leave for 15 minutes. During this time, pasteurization will take place.
Close the lid with holes for each jar. Drain the cooled water into a saucepan.
Add sugar according to the norm. Put on the stove, bring to a boil.
Pour the plums with the resulting syrup to the very top of the jar.
Seal tightly. Turn upside down. Wrap up with a blanket. Wait until it cools down completely.

Note to the owner

To prevent whole plums from bursting during heat treatment, they can be pricked in several places with a needle.

Compote with plums is stored in a dark, cool place.

If you put more sugar in the compote, then when using it, you will need to dilute it with boiled cold water.

You can add a little citric acid to the compote of sweet plums.

Compote from plums can be prepared not only in the summer - to quench your thirst, but also prepared for the winter. Since you rarely see good quality plums in winter, and besides, these prices, therefore, it is more profitable to do it yourself.

The aroma of a plum drink rolled up for the winter, just like it will surely gather the household at the same table. It will take a little less than an hour to roll it up. It will lift your spirits for the whole day. Especially for lovers of sweets.

Today we will analyze 5 simple recipes for making compote from plums for the winter, for a 3-liter jar. I also offer delicious recipes.

Ingredients:

Plums - 1 kg.
Sugar - 750 gr. (for 1 three-liter jar of 250 gr.)
Banks - output 3 three-liter.

Cooking method:

1. To begin with, we will select the fruits of the plum. Rinse thoroughly under running water (we will not clean the bones and skins).

2. Then we put the fruits on a towel so that they dry.

3. We take 3 three-liter jars, we begin to fill them with plums. Banks fill a little less than half.

4. While we were filling the jars with fruit, at the same time we boil ordinary water on the stove or in the kettle.

5. Sterilize jars and lids in the oven.

6. Pour boiling water under the very neck, close the jars with boiled lids and leave to stand until cool.

7. Then, using a nylon lid with holes, pour the water into the pan.

8. We begin to prepare the syrup. Pour 750 gr. into a pot of water. granulated sugar (the pan should be large and water in it for 3 - 3-liter jars). Mix everything well, bring to a boil.

9. Immediately pour into jars, pour up to the very neck and immediately roll up.

10. We turn them upside down and wrap them until they cool completely, then move them to a cool storage place.

Bon appetit.

The best recipe for yellow plum compote for the winter

Ingredients:

Plums yellow - 200 gr.
Sugar - 2 cups
Water - 2 liters
Citric acid - 1/3 teaspoon (for 1 3-liter jar)
Output - 1 three-liter jar.

Cooking method:

1. The first thing we will do is rinse the plums under running water.

2. We sort them out from the bones. This can be done with a regular pen. Or cut a plum in half.

3. Then blanch the fruit in boiling water for a couple of minutes.

4. We sterilize the jars with a microwave. We wash it with soda, wipe it and put it in the microwave, set the mode to 700-800 watts. Processing takes approximately 5 minutes. We take out the container and turn it over on a clean towel in order to dry it. We send the lid to boil for 5 minutes.

5. We lay out the plum in clean jars, filling ¼ of its part.

6. Then add 1/3 teaspoon of citric acid to each container.

7. Making syrup. Pour water into a saucepan, put it on the stove, add granulated sugar and wait until it boils.

8. After that, pour the fruit into jars with hot syrup, tighten the lid.

9. Turn upside down until completely cooled and put in storage. Bon appetit.

How to cook plum and apple compote for a 3 liter jar

The taste of plums and apples in compote will definitely remind you of the taste of childhood. The preparation of this drink will save your time, and it will take a minimum of costs. The longer you leave it unopened for consumption, the richer its flavor will be.

Ingredients:

Plums - 300 gr.
Apples - 5 - 6 pcs.
Sugar sand - 350 - 400 gr.
Citric acid - 1 teaspoon.

Cooking method:

1. We wash the plums under running water, do not remove the pits (but if you don’t like the pits, you can cut the fruit in half and take them out.). We choose only dense fruits.

2. Then we take a toothpick and prick the whole plum in different places (so that the fruits do not crack).

3. Wash the apples well, cut in half, cut out the core and cut into slices.

4. Sterilize jars and lids. Then we put fruits in them, a little less than half of the jar.

5. Boil water. And pour it into jars for 15 minutes.

6. Drain the water into a saucepan, set it to boil again, as the water begins to boil, pour sugar into it and wait for complete dissolution. Add citric acid.

7. Pour the syrup into jars and wait again for 10-15 minutes.

8. And the last time we boil the syrup water.

9. Pour into jars to the very neck and roll up the lids.

10. Turn the jar upside down, cover with a warm blanket and wait for it to cool completely. We leave for 12 hours in a dark place and put it in a storage place. Bon appetit.

Delicious pitted plum compote

Ingredients:

Plums - 3.5 kilograms.
Sugar sand - 3 cups.
Water - 1.7 liters.

Cooking method:

1. Rinse the fruits well under running water, separate from the stalks and seeds. Cut into equal pieces.

2. Wash the lids and jars with baking soda or detergent and sterilize them.

3. Lay out the plums, filling half the jar.

4. Prepare the syrup, put a pot of water on the stove, bring to a boil, add sugar and boil until dissolved.

5. Pour syrup into jars, cover with a lid, but do not twist. Pour water into the pan, put a towel and put jars for sterilization. Approximate procedure time is 15 minutes.

6. Roll up the turnkey lid. Turn upside down and wait for complete cooling. Then we move to the storage place, it should be cool. Bon appetit.

Plum and orange compote recipe

Ingredients:

Plums - 150 - 200 gr.
Orange - ½ part
Sugar sand - 100 -120 gr.
Water - 1.7 - 2 liters.
Output - 1 can of 3 liters.

Cooking method:

1. In order to prepare compote, we need to select plums, wash them under cold running water and dry them on napkins.

2. Then we sterilize the jars in a way suitable for you, after washing them with soda. Boil the lids for 5 minutes.

3. We wash the orange, remove the zest and white pulp (it will be bitter), cut the orange pulp into medium pieces.

4. We put dry fruits in the jar, filling the jar a little less than the middle.

5. We put 1.7 liters of water on the stove, boil and pour into jars, close the jars with a lid. Leave for 10 minutes, then put on a nylon lid with holes and drain the liquid back into the pan.

6. Add sugar to it and boil again (if desired, you can add squeezed orange juice or citric acid).

7. Boil until the crystals are completely dissolved.

8. Pour the syrup into the jar again and tightly close the lid. We turn the jars upside down, wrap them in a blanket and leave to cool for a day. Then we send it to the storage place. Bon appetit.

Video recipe plum compote with pear for the winter

For this compote we take any plums and pears. Then all this is placed in sterilized jars and poured with boiling syrup. For 1 liter of water you need to take 200 gr. Sahara.

Enjoy your meal!

Compote, as you know, can be boiled, or you can simply pour boiling water into fruits and then screw on the lids. Many are afraid to pour fruit, fearing that the banks may explode in just a couple of days. Trust this recipe, it won't let you down.

To prepare 3 three-liter jars of compote, the following ingredients will be needed:

hard plums - 1.2 kg;
sugar - 0.9 kg;
citric acid - 3 tsp.

Cooking:

Banks are thoroughly washed and sterilized over steam.
Plums are washed, jars are filled with the same amount.
Citric acid is distributed in jars, in the amount of one teaspoon without a slide for each.
Pour 9 liters of water into a large container, put on a big fire, then, when the water boils, add sugar, bring to a boil again.
Without removing the pan from the heat, the syrup is poured into jars with a ladle or ladle.
The lids, previously sterilized, are tightened with a key, the jars are turned over to check whether the lid is tightly screwed on.
Ready cans of compote are placed under a bedspread or blanket, waiting for complete cooling.
After the jars have cooled, they can be taken to the cellar or pantry.

Rich plum compote

Ingredients:

ripe plums - 1.9 kg;
sugar - 1.3 kg;
citric acid - 30 g;
water - 9 l.

Cooking:

Wash the plums thoroughly, place in a large saucepan, add water, put on fire.
While the compote is boiling, you need to wash the jars and leave them to drain upside down.
When the water boils, add sugar, stir and wait again for a full boil.
Distribute the berries evenly among the jars, pour over the syrup.
Add 10 grams of citric acid to each jar and twist.
Cover the jars with a blanket and leave for a few days.

You can also try adding grapes to the plums. Then the compote will acquire a pleasant wine color and, depending on the grape variety, will get an unusual taste.

Plum compote with grapes

Ingredients:

hard plums - 0.8-1 kg;
grapes - 0.9 kg;
sugar - 0.9 kg;
water - 8.5-9 l;
citric acid - 30 g.

Cooking:

Wash the plums and grapes thoroughly, divide the grapes, if necessary, into small clusters or completely remove the twigs.
Rinse the jars, distribute the same amount of plums and grapes to each jar.
Pour 10 grams of citric acid into each jar.
Bring water to a boil, add sugar, stir until completely dissolved.
Pour jars with boiling water and roll up immediately.

Wrap the jars with a blanket and leave for 2 days.

From plums, apples and grapes

Ingredients:

plums - 0.8 kg;
grapes of sweet varieties - 1 kg;
any apples - 1.4 kg;
sugar - 0.9 kg;
citric acid - 30 g;
water - 8.5 liters.

Cooking:

Wash hard plums, remove pits.
Wash the apples, cut into large slices, peel them from the seeds.
Divide the grapes into small bunches, wash thoroughly.
Boil water in a large container, add sugar, mix.
Gradually add all the fruits and berries, boil them for 7-9 minutes.
Divide all the berries equally into several three-liter jars, and then pour them with syrup.
Add citric acid.
Twist the jars, place upside down in a warm place.

After 2 days, the compote is ready for use. Many prefer not to add citric acid to compote, trying to preserve the natural taste of berries. But even such a relatively small amount can save improperly prepared compote or poorly sterilized jars from exploding.

Plum compote without sterilization

No one will ever refuse a glass of plum compote. Moderately sweet, at the same time with sourness, such a compote perfectly quenches thirst. And the preservation of plum compote is not as difficult as it seems. Especially if canned without sterilization.

What you need (based on 2 three-liter jars):

plum (yellow or blue) - 1.0 kg;
sugar - 1.0 kg;
water - 4.0 l.

What to do:

Rinse jars thoroughly. Leave them for a while to dry completely.
Boil water. Put lids on it. Boil for about 10 minutes.
Process the plum. Pour it into a large container (best of all - a wide basin). Fill with cold water. Let stand for half an hour. Rinse. Dry. Transfer to prepared clean and dry container.
When the jars are dry, move the prepared plum into them. Fill jars optimally to half the volume. Then the compote will be more saturated.
Boil water in a saucepan. Pour boiling water over containers with plums. Leave for a quarter of an hour. Then pour the water into the same pan. Pour in sugar and stir. Move to fire and boil.
Boil the boiled syrup for several minutes. Pour it into containers with plums.
Banks roll up. Put on lids. Wrap in a "fur coat".

With pears

Ingredients:

plums - 1.5 kg;
pears - 1.5 kg;
half a lemon;
sugar - 1 kg;
water - 8.5 liters.

The recipe is designed for 9 liters of compote, regardless of the volume of jars it will be poured into.

Cooking:

Wash the plums, cut them in half and remove the pits.
Pears wash, divide into slices, remove seeds.
Wash jars, turn over to glass water.
Boil water, add sugar, all fruits to it, leave to boil over low heat.
Wash the lemon, cut into slices, add to the boiling compote and turn it off immediately.
Without waiting for cooling, pour the compote into jars.
Turn the banks.

As you can see from the recipes, citric acid can be replaced with lemon. From this, the jars will not explode, and the compote will acquire a more interesting shade of taste.

From plums and raspberries

Stunningly delicious compote will turn out if you mix plums with raspberries. It is not at all necessary to try to follow the exact amount of ingredients, even one handful of ripe raspberries is enough to add a bright summer flavor to the compote.

Ingredients:

plums - 1.6 kg;
raspberries - 0.8 kg;
sugar - 1.2 kg;
half a lemon or citric acid - 30 g.

Cooking:

Wash the plums, cut into slices, remove the seeds.
Place raspberries in a colander and rinse with cold water.
Wash the jars, leave them to drain.
Put 8 liters of water on the fire, wait for it to boil, add sugar.
Pour plums and raspberries into boiling water, boil for 7-9 minutes, turn off.
Add lemon for 1 min. until the end of the boil.
Pour compote into jars, add a little fruit to each jar.
Twist the jars, cover with a blanket, leave for 2-3 days.

with quince

You can make compote from fruits such as plums and quince. At first glance, an unusual combination will give a rich tart-sweet taste of compote.

To prepare it, you will need the following ingredients:

plums - 1.2 kg;
quince - 1.3 kg;
sugar - 1 kg;
half a lemon;
water - 8 l.

Cooking:

Wash the plums and remove the pits.
Quince is cut into several parts, the cores are cleaned of seeds.
The lemon is cut into small slices.
Boil water in a large saucepan, add sugar, then plums, quince and lemon slices.
After the fruit syrup has boiled for about 6-7 minutes, it can be turned off and poured into jars.
The jars are immediately rolled up, wrapped in a blanket, and after a few days they are moved to the pantry.

Plum compote for the winter (video)

If you add citric acid to the jars, then the compote will definitely not explode. The preservation of a large number of compotes can be simplified if you prepare 2 containers with a large amount of water with a difference of 10-15 minutes.

A good harvest simply obliges to make plum compote. For the winter, there is always the opportunity to prepare several versions of this sweet treat, even if only one variety of plum tree grows in the garden. Recipes differ both in the way they are made and in the composition of the ingredients. They have only one thing in common - the simplicity of the process.

How to make plum compote

There are two main options for making plum compote for the winter: with and without sterilization. Sterilization involves heat treatment of jars filled with fruits and syrup in boiling water. Compotes are closed in this way in small glass containers (up to 1 liter) and in the recipe of which there is a complex composition of products that require special cooking conditions: wine, spices, hard fruits. Without sterilization close 3-liter bottles. A large volume of hot syrup retains heat for a long time, provided that the finished canned food is wrapped in a warm blanket, so self-sterilization occurs.

For compotes for harvesting for the winter, berries with dense pulp, not overripe, without wormholes and damage are selected. The best varieties for conservation for the winter are Renklod and Hungarian with all their varieties. Small fruits are laid whole, and large ones are cut in half, removing the seeds.

Advice! The amount of sugar in the recipe can be changed depending on the sweetness of the fruit, but not less than 150 g per 1 liter of water.

Plum compote with pits for the winter

If you take large plums with bright yellow or red flesh for this recipe, then the contents of the jar will turn out not only tasty, but also beautiful. The recipe for harvesting for the winter is designed for a liter jar:

500 g of sugar;
plum - how much will go in;
1 liter of water.

For beauty, you will have to work hard - blanch the washed fruits in boiling water for 5 minutes. and remove the skin from the plums.

Fill a clean glass container with whole plums to the top.
Make syrup from water and sugar.
Pour boiling liquid over a jar of fruits.
Close with a boiled lid and place in a container with hot water for sterilization for 20 minutes. from the moment the bubbles appear in the jar.
Roll up the container with a lid, turn over and wrap for a day. For the winter, store in a pantry or cellar.

You can decorate a cake with fruits from such a compote, and use concentrated syrup for a jelly recipe or simply dilute it with water to taste and drink a sweet and sour drink with pleasure. The video for this recipe is below.

Plum compote for the winter without sterilization

The simplest recipe, the preparation of which will take a minimum of time. Suitable for varieties with poorly separating stones, as well as for cherry plum, peaches and blackthorn. For 1 3-liter bottle you will need:

500 g plums with stones;
1 st. Sahara;
water.

Beforehand, the compote container must be washed with soda and sterilized. Sort fruits, wash in plenty of water.

Put the plums in a jar (1/3-1/2 of the volume).
Boil water and pour into a container to the top. Leave covered for 20 minutes.
Drain hot water into a saucepan and add sugar to it. Bring to a boil over low heat.
Pour fruit raw materials with boiling syrup, roll up.
Turn the jar upside down and wrap it in a warm blanket. Leave for a day, then put away for storage.

Compote, cooked for the winter according to this recipe, is kept in the pantry or on the mezzanine without any problems.

Compote of plums and apricots

These fruits are similar in texture and density of the skin, so assorted compote with them is prepared according to the recipe without sterilization. Remove the bones, but if they are separated poorly, then it is better to close them entirely. For a 3 liter jar you will need:

300 g of plums and apricots;
300 g of sugar;
water.

Advice! If the fruits are cloyingly sweet, then it is not enough just to reduce the amount of sugar. The addition of citric acid will balance the taste.

Put plums and apricots with pits in a container washed with soda and sterilized.
Fill the jar to the top with boiling water and leave for 20-30 minutes. cool under the lid.
Drain the water through a leaky nylon cover and add sugar to it. Bring to a boil gradually.
Pour boiling syrup over fruit flush with the neck of the jar, leaving no room for air. Roll up with boiled lid.
Turn over and cover with a thick blanket or blanket for a day or two.

Assorted compote is good for its wonderful aroma and excellent taste. This preparation for the winter is stored at room temperature.

Compote of plums and apples

For a similar recipe for the winter, it is good to use late-ripening or autumn varieties of apples so that they are not too hard. Free the plums from the pits, and cut the apples: small into quarters, and large ones into smaller slices. Cut out seeds and stems. The prescription requires:

0.5-0.7 kg of plums and apples;
up to 400 g of sugar;
2-3 g of citric acid;
water.

Advice! It is not necessary to sterilize jars of large volumes before laying fruits, because. the very process of initially pouring boiling water over the fruit, in fact, is the same sterilization.

Place the washed berries with seeds up to half the volume of a 3-liter bottle.
Pour boiling water up to the shoulders and close the lid. Leave for half an hour.
Drain the water into a large saucepan and immediately put it back on heat. Add sugar and citric acid.
Fill the remaining space in the jar with apple slices almost to the top.
Pour boiling syrup over a container of fruit to the brim.
Close the boiled lid and turn over, wrap for a day or more.

Compote for the winter according to this recipe is concentrated and with a bright rich taste. It can be diluted with water 1:2 or in another proportion as desired.

Advice! If compote is being prepared for the winter from hard apples and plums, then preliminary blanching of all fruits is done in a saucepan. Then they are laid out in a container, and the syrup is brought to a boil again and poured into a container with fruit raw materials.

Compote of plums and pears

For this recipe for harvesting for the winter, you need to take hard varieties of pears - they will better retain their shape in the finished product. It will not be superfluous to use acid in the composition - synthetic or lemon juice, because. fresh pear taste. For a 3 liter jar you need:

0.7-0.8 kg of plums and pears;
300 g of sugar;
0.5 tsp citric acid;
water;
vanillin.

When using acid in powder, it must first be diluted in a small amount of water. Wash fruits. Pears cut into halves, remove the seeds. If the peel is rough, then it is better to cut it off. Remove pits from plums.

Boil water in a large saucepan. For 5-7 min. dip the pear halves into it. Take out.
Next is the turn of drains, 2-3 minutes are enough for them.
Fill the container with fruit to 2/3 of the volume.
Bring to a boil the water in which the pears and plums were blanched, add sugar, acid and vanillin to it.
Fill the jar to the brim. Roll up, turn over and wrap for a day.

Advice! To make the compote beautiful, it is better for him to take plums with a bright color of the pulp and skin, and the pears should not be overripe. And then the sweet preparation for the winter will have a rich color.

Plum compote for the winter spicy

An ordinary compote will turn into a perfect delicacy if spices are added to its recipe. The set of spices depends on personal preferences, but a combination of cinnamon, cloves and star anise is considered a classic. Spicy compote for the winter is prepared in liter containers, the calculation in the recipe is appropriate:

plums;
3-4 clove buds, 1 star anise, half a stick of cinnamon, 2-3 peas of allspice;
150-200 g of sugar;
water;
citric acid on the tip of a knife.

Advice! If each plum is pricked with a toothpick or hairpin in several places, then the skin will not burst when poured with boiling water.

Put washed fruits in jars to the top.
Put sugar and spices into the water for syrup, boil for 2-3 minutes.
Pour syrup into a jar of fruit raw materials for 5 minutes.
Repeat boiling and pouring three times.
Before the last boil, add citric acid. It is needed in the recipe to preserve color in brightly colored plum varieties.
Roll up under the lid and, turning upside down, wrap for a day or two.

If you heat this fragrant compote and add a little red wine or a few drops of cognac to it, as well as a spoonful of honey, you will get a recipe for a warming spicy drink for the winter.

Plum compote with wine for the winter

The recipe for preparing for the winter, although it can be successfully tried as an idea for a summer bag. Prepared with sterilization in 1 liter jars.

plums - dense and large;
250 g of water and dry red wine;
300 g of sugar;
spices: cinnamon, cloves, ginger, allspice.

Prepare plums: Wash and remove pits.

Warm water with wine for syrup, add sugar and spices to it, boil for 5 minutes. and strain.
Pour the hot liquid over the plums placed in the jar up to the shoulders.
Put the jar covered with a lid in a pot of water for further sterilization.
After the appearance of bubbles in the container, keep on fire for 5-10 minutes.
Finally close the lid and turn over, put to cool, after covering with a blanket.

Advice! You can make such a compote for the winter from plums with pits, but then the sterilization time in the recipe increases to 20 minutes.

Plum compote with honey for the winter

Sometimes sugar in the plum compote recipe is replaced with honey. When heated, it loses some of its beneficial properties, but the aroma and taste will not go anywhere, and if you strengthen them with spices and add a citrus note, then the drink will turn out magical. For a liter container you need:

500-600 g plums;
300 g of water;
200 g of honey;
½ lemon;
ginger and cardamom (in powder) - 0.5 tsp each

Advice! For this recipe for the winter, yellow-fruited varieties of medium-sized plums are ideal.

Prick the washed fruits in several places with a toothpick.
Leave them for 2-3 minutes. into boiling water, drain in a colander and immediately rinse with cold water.
Boil the syrup of honey and spices, strain and pour over the blanched fruits. Leave for 5-6 hours.
Strain syrup and bring to a boil.
Transfer the plums to a container, adding a thinly sliced lemon on top.
Pour boiling syrup over and sterilize for 10 minutes. from the moment air bubbles appear in the jar.
Roll up and put away "under a fur coat", turning upside down.

Such a compote for the winter will decorate the New Year's table or help out during a seasonal cold.

Advice! Compotes with seeds are not stored for more than a year due to the risk of formation of harmful substances in them from the nucleoli.

Plum compote in a slow cooker

Fans of this kitchen gadget will love the recipe for a liter jar:

400 g plums;
0.5 l of water;
200 g of sugar;
1 cinnamon stick;

Those who do not like cinnamon can replace it with vanilla or do without spices at all.

Warm up the water in the multicooker bowl.
Add sugar with spices and let boil for another 2 minutes.
Dip the washed plums into boiling syrup and boil for 3-5 minutes.
Remove the fruits from the multicooker and carefully transfer them to the prepared jar.
Roll up with a boiled lid and remove “under a fur coat” upside down.

According to this recipe, compotes from other types of fruits are also closed for the winter: apricots, peaches, cherries, sloes, etc.

Conclusion

Plum compote for the winter is prepared without much effort. The main conditions in the cooking process: the cleanliness of the jars, the careful sorting of the fruits and the observance of the recipe. And then not only canned foodstuffs will be provided for the winter, but also a piece of summer mood.