Instructions

Canned plum compote: simple and tasty recipes


Usually the sultry days of the outgoing summer delight not only with the weather, but also with a huge amount of ripening vegetables and fruits. These include plums, grapes, apples of late varieties and much more useful and very tasty. Naturally, the first thought is how to prepare all these goodies for the winter? This will be written in detail in the article. Regardless of the type of plums, you can cook a stunning compote, which will be appreciated by all homemade, opening a jar full of fragrant syrup and berries in winter.

Plum compote without cooking: a simple recipe at home

Compote, as you know, can be boiled, or you can just pour cool boiling water into fruits and then twist the lids. Many are afraid of pouring fruit, fearing that banks can explode in just a couple of days. Trust this recipe, it will not fail.

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

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

Cooking:

  1. Cans are thoroughly washed and sterilized over steam.
  2. Plums are washed, the same amount is covered with cans.
  3. Citric acid is distributed in banks, in the amount of one teaspoon without a slide for each.
  4. 9 liters of water are poured into a large container, put on a large fire, then when the water boils, add sugar, bring to a boil again.
  5. Without removing the pan from the heat, pour the syrup with a ladle or ladle into the cans.
  6. The lids, previously sterilized, are screwed in, the cans are turned over to check whether the lid is carefully screwed.
  7. Ready cans with compote are placed under a blanket or blanket, waiting for complete cooling.
  8. After the banks 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:

  1. Wash the plums thoroughly, place in a large pot, add water, put on fire.
  2. While the compote is boiling, you need to wash the cans and leave them to drain upside down.
  3. When the water boils, add sugar, stir and wait until it boils again.
  4. Distribute the berries evenly over the jars, pour in the syrup.
  5. Add 10 grams of citric acid to each jar and twist.
  6. Cover the banks with a blanket and leave for several days.

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

Compote plum 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:

  1. Wash the plums and grapes carefully, if necessary, divide the grapes into small clusters or completely clear of twigs.
  2. Rinse the jars, distribute the same amount of plums and grapes to each jar.
  3. Pour 10 grams of citric acid into each jar.
  4. Bring water to a boil, add sugar, mix until completely dissolved.
  5. Pour jars with boiling water and immediately roll up.

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

From plums, apples and grapes

Ingredients:

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

Cooking:

  1. Wash solid plums, seedless.
  2. Wash apples, cut into large slices, peel them from seeds.
  3. Divide the grapes into small clusters, wash thoroughly.
  4. Boil water in a large container, add sugar, mix.
  5. Gradually fill all the fruits and berries, boil them for 7-9 minutes.
  6. Divide equally into several three-liter jars all the berries, and then pour them with syrup.
  7. Add citric acid.
  8. Spin the jars, place in a warm place upside down.

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.

Stewed plum without sterilization

No one will ever give up a glass of plum compote. To the best of sweet, at the same time as 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 is required (based on 2 three-liter cans):

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

What to do:

  1. Rinse cans thoroughly. Leave them for a while so that they dry completely.
  2. Boil water. Throw covers into it. Boil for about 10 minutes.
  3. Process the plum. Pour it into a large container (best - a wide basin). Pour in cold water. Let stand for half an hour. Rinse. To dry. Transfer to prepared clean and dry container.
  4. When the banks are dry, move the prepared plum into them. Fill cans optimally to half volume. Then the compote will be more saturated.
  5. Boil water in a pan. Boil water in a container with plums. Insist a quarter of an hour. Then pour the water into the same pan. Add sugar there, stir. Move to a fire and boil.
  6. Boil the boiled syrup for several minutes. Pour it into a container with plums.
  7. Banks roll up. Put on the 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 how much it will be poured into cans.

Cooking:

  1. Wash the plums, halve them, seedless.
  2. Wash the pears, cut into slices, peel the seeds.
  3. Wash cans, turn over to glass water.
  4. Boil water, add sugar, all fruits to it, leave to boil over low heat.
  5. Wash the lemon, cut into slices, add to a boiling compote and immediately turn it off.
  6. Without waiting for cooling, pour the compote into banks.
  7. Banks to twist.

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

From plums and raspberries

Stunningly tasty compote will turn out if you mix plums with raspberries. It’s not at all necessary to try to follow the exact amount of ingredients, even a 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:

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

With quince

You can make a compote of fruits such as plums and quinces. At first glance, the 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:

  1. Wash and seed plums.
  2. Quince is cut into several parts, the core is cleaned of seeds.
  3. Lemon is cut into small segments.
  4. Boil water in a large pan, add sugar, then plums, quince and slices of lemon.
  5. After the fruit syrup boils for about 6-7 minutes, it can be turned off and poured into jars.
  6. Banks are immediately rolled up, wrapped in a coverlet, and after a few days they are moved to the pantry.

Stewed plums for the winter (video)

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