Spare hosters have many all kinds of preserving recipes. These may include: compotes, jams, jams, sauces and a lot more. Some invent the recipe for various billets themselves to experiment and please their loved ones with something new. Some of the recipes we describe below.

Dessert drain, pickled with cinnamon

It can act as an independent dish, add-on to various desserts, filling for a variety of baking, as well as ingredient for salad. Application it will be found in every house and on each table.

You on 4 liter jars will need:

1. Plum - how much will fit;
2. Water;
3. Sugar sand - 300 g;
4. Cinnamon - 2 sticks;
5. Fragrant pepper - 20 pieces;
6. Carnation - 20 buds;
7. Vinegar table - 160 ml.

• Well wash the berries and remove the fruits from them;
• A few minutes we argue plums in hot water (just not in boiling water) and immediately cool them in the cold water. This is necessary in order to in the process of cooking the peel remained the whole.
• Banks need to be well to wash and sterilize.
• At the bottom of the jars, put all the spices, and on top of them - plums are as close as possible.
• Prepare marinade. Water pour into the jars and immediately drain it into the container in which the marinade will be cooked. This is necessary in order to calculate the exact amount of water for the workpiece.
• Send the container to the fire and bring the water in it to boil. After that, pour vinegar and pour sugar.
• Boil a few more minutes, and then burst hot on jars with fruits.
• Put jars into hot water tank and sterilize. The 0.5-liter jar is sterilized for 15 minutes, and 1 liter is 20 minutes.
• Then carefully get banks and tightly roll them with lids.
• Turn over the jar and wait for the moment when it completely cools.

Winter jam from yellow plum

You supports such ingredients:

1. Yellow plums - 3 kg;
2. Sugar sand - 4.5 kg;
3. Drinking water - 6 glasses.

Cooking:

Compote from whole plums for the winter

ComponentsThat you need for a compote from the drain:

1. Plums - 1 kg;
2. Sugar - 5 glasses;
3. Water.

Preparation steps:

1. Good rinse berries, remove bad fruits and frozen.
2. Wash banks well, sterilize and 1/2 fill in their fruits.
3. Fill boiling water into banks and let the fruits warm up. It will take approximately 15 minutes.
4. Drain the water from the cans into the container. There, pumped sugar.
5. Boil the syrup until the sugar is completely dissolved, and then pour hot in jars with fruits.
6. Tightly roll up compotes and turn them over. Wrap in a warm apparel and wait for the compotes completely cool. Then rendered for storage for the winter to a cool dark room.

Compote from plums for winter without seeds - recipe

In order to cook compote on this recipe, you will need stocking products:

1. Drinking water - 6 liters;
2. Sugar sand - 12 tablespoons of the canteens (2 spoons of tables are taken on 1 liter);
3. Fruits solid drain - 1 kg.

Preparation is as follows:

• Fruits need to rinse well and remove bones and frozen from them.
• Banks need to be washed using a detergent or soda solution, and to sterilize them.
• Fill out the prepared banks with halves of draining about 1/2 of all volume.
• Fill sugar in banks with fruits. For 1l cans - 2 tablespoons, for 3l - 1 cup.
• Water boil and pour it (right from the fire) Berries with sugar. Slide the compotes with covers and wrap them up to complete cooling. Remove compotes to the basement room for the winter.

Plum recipe canned "holiday taste"

Such a workpiece is suitable for second dishes, game or meat. For this recipe take slums solid grades.

Ingredients required for canning:

1. Plum - 1 kg;
2. Sugar sand - 1.7 kg;
3. Table vinegar - 550 ml;
4. Carnation and laurel leaves - 8 g;
5. Pepper polka dot black - 1 pack.

Preparation includes such steps:

Tkemali Drug Sauce - Recipe for Winter

For this sauce you such products will be needed:

1. The drain of sour variety is 1.5 kg;
2. Drinking water - 1 cup;
3. Pepper burning dried red - 1 pod;
4. Umbrella dill - 125 g;
5. Mint fresh - 125 g;
6. Kinza is young - 150 g;
7. Garlic - 3 teeth;
8. Sugar sand - 1 spoon dining room;
9. Salt to taste.

Preparation steps:

Plums canned "to the charm" - recipe

In order to prepare plums on this recipe, you need such products:

1. Plums - 1 kg;
2. Scented pepper - 10 peas;
3. Black pen - 10 peas;
4. Apple vinegar - 12 tablespoons;
5. Laurel leaves - 9 pieces;
6. Carnation - 10 buds;
7. Sugar sand - 0.5 kg;
8. Drinking water - 0.9 liters;
9. Anis - 3 pieces;
10. Cognac - 7 tablespoons.

How plums are preserved for this recipe:

I calmly treat fresh plums. But canned plum compote is such a yummy that it is impossible to resist the temptation to close the pair of three-tailed cans. Good thing is simple. I make the simplest compote from plums with bones for the winter without sterilization. Twin fill with a dropper first boiling water, and then boiling syrup enough so that roll banks stood all winter. Compote is saturated, but not shown. Ruby, sour-sweet, one of the most delicious winter compotes. For convenience, I made an accurate calculation on a three-liter jar. And if you have, for example, 2 kilograms of drain, you can immediately calculate that you will have 4 compotes banks.

Ingredients on the 3-liter jar of compote from the drain:

• Plums - 500 g,
• Sugar - 1 cup without a slide (250 ml),
• Water - 2.5 liters

Method for cooking compote from plums with bones for the winter

Plums for a compote for winter can be taken any. I prefer cakes, so I bought on the market here are such elongated blue plums. They have a very bright sour-sweet taste, and their blue peel contains a ruby \u200b\u200bdye - for a compote just perfect. Plums I washed very carefully, removed the fruits.

Mold plums into a pure three-liter jar. It is not necessary to sterilize it, but it is necessary to wash it - be sure. I am mine in the dishwasher, there the water is heated to 70 degrees, and this is enough for the bank to become clean.

In a large saucepan boiled 2.5 liters of water. So that the bank does not burst, put a tablespoon from a stainless steel in it (this is the secret of my mom).

Guiding a jet on this spoon, poured boiling water to the jar. And closed the jar with a lid, which will then use to order.

Boiling water is generally such a substance that I personally fear. Therefore, I never raise high saucepans, overflow parts and in the bucket, or I use myself. This is a little lengthens the process of compotation workpiece, but it will remove from possible burns. This is how plums poured boiling water.

As you can see, the skin burst in the drain. Do you know why? Because they were from the refrigerator. The smaller the difference between the temperature of the fruit and water, the less likely that the skin is bursting. So if you want plums to remain whole, remove them a couple of hours before the start of cooking compotes from the refrigerator, let them heat up. Then you need to put them in a saucepan, pour water and put on a slow fire so that they gradually warmer up to the boiling point. After that, plums will need to be carefully put into the jar and pour boiling water. This process is called the scary word "Blanching". But for those who particularly tenderly love plums from the compote, the culinary terms are not terrible. However, now our task is to show how to prepare the simplest compote. And from my point of view, in it the main thing is not plum, but the compote itself.

After 15-20 minutes, the water from the bank will need to merge. Plums leave in the bank. So that they do not roll out, you can use a special lid for draining boiling water, you can hold the plums with noisy. Do not forget that the bank is hot, it needs to be kept mittens or patches. Very gently so that it does not slip out. We all do it in four hands, so it was just no one to remove the process. Next, we take a large saucepan, pour a glass of sugar in there (you can, of course, pour sugar right into the jar, but I do not see the point in this sense, you still need to boil the water again.

The water has already managed to absorb partially plum juice and became red. Here in the photo I caught a reflection of clouds.

Putting on the stove, bring to a boil. Sugar managed to completely disperse. You can prevent a couple of times. And then boiling syrup pour back to the jar with plums. Cover the can with a lid, rush with a reciprocal machine. Next, we take the jar with mittens or patches, bring to the sink, turn over. If nothing follows from under the cover, put on the lid somewhere in a specially fitted angle for this (inaccessible for children and animals).

Cools harvested compote from plums for the winter long enough. And during this time he has time to score his wonderful color. In this form, we remove the banks for storage.

Enjoy your winter!

Our gardens and gardens for autumn are full and give us a lot of delicious vegetables and fruits. Even if you are not growing anything yourself, then on the shelves of shops and markets a variety and diversion and Pepit. Now is the time to shoot a crop drain. There was a lot of them in my summer cottage, so I have already prepared and collected many delicious recipes. Today we will harvest the compote from the plums for the winter: cook and roll in banks.

Recipes are such a lot that it is difficult to choose enough. In order not to get lost and choose the very thing that will be like you, learn all the recipes.

Compotet can be prepared from one dummy alone, but you can mix them with other fruits and berries. The taste will change, but only for the better.

The easiest way to prepare small country plums with a very rich yield or even purchased in the store, but with the desire to make more billets - for example, for the whole winter or a large family - it is to cook compote from a drop with bones. Having a bone from each small cream a bone enough time-consuming occupation and not all over shoulder and free time. Therefore, you can not do this. Cook the compote with the bones, then in the finished fruits, remove them will not be difficult. And you can drink compote and without the plums themselves, drove them. This is your taste. The most important thing is that by such a recipe compote from the drain is prepared very quickly and simply.

It will take:

• plums - 450-650 g;
• filtered water - 3 l;
• sugar Sand - 150-300 g

The last component is added based on taste preferences. For sweet tooths, it is recommended to use more.

Cooking:

1. Drain is required to go through, remove damaged and rotten fruits. Using a toothpick or a simple needle, make in each for several punctures. It is necessary to obtain a saturated taste and aroma.

Tip! If you need to cook a bright drink, then it is not necessary to calculate the fruit.

2. In the clean, pre-sterilized bank, pour prepared plums. Cover.

3. Getting ready to prepare a sweet syrup. To do this, in a separate pan, pour the specified amount of water, fall asleep sugar and stir. From the moment of boiling, reduce the temperature of heating and continue with cooking for 2-4 minutes.

4. Fill the bank with a ready-made syrup, tightly roll. Turn over the bottom, bite the warm plaid.

After a few months, in winter, you will be waiting for a bright and delicious plum compote and remind of summer.

How to Prepare Compote from Drain and Apples for Winter

To prepare a vitamin drink in a 3-liter bank you need to prepare the following components:

• medium-sized apples - 300-450 g;
• plums - 300 g;
• clean water - 3 l;
• sugar sand - 300 g

Cooking:

1. The specified amount of water is pouring into a saucepan, put on the stove. While the water boils, proceed to the preparation of fruits. Drain and apple fruit rinse, remove the fruit.

Tip! If apples are used purchased, and not garden in this case, they need to be cut into slices.

2. Be sure to remove the seed box.

3. Share prepared fruits in sterilized glass jars.

4. Fill sugar sand in boiling water. With regular stirring, cook 5 minutes before obtaining sugar syrup.

5. Fill the jar with hot syrup, cover and put sterilize. The time of additional warming depends on the volume of containers: 1 l - 20-25 minutes, 2 or 3 liter - 30-35 minutes.

6. Carefully extract banks, roll, turn over. Leave in an inverted form and under a thick towel to a complete cooling.

Plum compote for winter without sterilization

This recipe for cooking a vitamin drink for the winter involves the use of 2 multiple fill of the fruit product. The canning technique perfectly suitable for jackets with a capacity of both in 1 liter and up to 3. Filling with a plum of boiling water 2 times, she has time to warm well. We suggest to consider step-by-step compote preparation instructions for 3 liter banks.

Plum has a multitude of beneficial properties for the human body. The main is to improve the work of the digestive tract, preventing the formation of constipation. The natural composition and a combination of plums with apricots makes a drink with more tasty, fragrant and interesting. Compote is prepared without sterilization, which allows you to preserve the maximum amount of useful substances.

It will take:

• small plum - 350-400 g;
• apricots - 400 g;
• sugar sand - 0.3 kg;
• water is clean - 1.5 liters.

Cooking:

1. Acquired fruits go through, remove damaged and damaged instances. Remove the fruit, if there is something. Fall asleep into a sterile jar, cover.

2. In the pure pot boil water, fill the glass container with fruit. Let stand quarter of an hour.

3. Strap back, add sugar sand and bring to boil again. Do not forget to stir so that the sugar dissolve faster.

4. Sweet and hot syrup pour banks, roll. Cool, pre-overwhelming the lid down, and shook the warm plaid.

Bon Appetit!

We harvest a simple compote from plums and pears

For many gardeners and gardeners, this recipe will be relevant. For example, I have a good fruit of plum with small fruits and an old pear. Pears there are also small, and not very sweet, though fragrant. Instead of being there are simply so, it is best to roll them together in compote for the winter. And the crop will not disappear and in the canned form they become much tastier. And in the winter so nice and useful to drink a delicious compoticist.

For cooking you need to prepare:

• pears - 2 kg;
• plum - 2 kg;
• sugar sand - 700 g;
• lemonic acid - 0.5 ppm

Cooking:

2. In the appropriate container, pour 3 liters of filtered, clean fluid, add citric acid. Stir, lay out a pear and withstand it 5-8 minutes. Strain.

3. Plums rinse, divide into 2 parts and carefully remove the bone. Connect in a separate precipitation of plum and pear.

4. In the pure saucepan, pour 3 liters of filtered water. Put on the stove. From the moment of boiling, the sugar-sand is poured, stir. Add fruit to sweet syrup, cook until fruit is ready.

5. Using the shimmer to pack on plums and pears on sterile banks, so that they occupied 1/3 of the volume of the glass container. Fill the container with fruit syrup. Roll, cool and remove storage in the cellar.

Compote from small plums with bones and red currant

Plums are the most useful fruit in which there is an inner bone. In its composition, they contain a large number of organic compounds, micro and macroelements, vitamins. The bone contains 40% of oily oils. Plums improve appetite, have a small laxative and diuretic effect. It is for this reason that in every home should be delicious, fragrant compote with plums. Cook it with bones. The preservation process will not take much time.

It will take:

• fresh plums - 0.6 kg;
• red currant - 300 g;
• sugar sand - 600 g;
• pure liquid - 3-4.5 liters.

Cooking:

1. Red currant to go through, remove extra garbage and rotten fruits. Rinse and dry. Similar actions to do with plums.

2. By 1/3 of a part of the volume to fill 3 liter banks, cover with sterile covers.

3. In the appropriate pan, pour the specified amount of water, boil. Fill prepared banks with content, cover and leave in this form for 10-20 minutes.

4. Dry back, fall asleep sugar. Put on the stove and with regular stirring, cook before dissolving sugar grains.

5. Fill banks, roll. Turn over the lid down, bite the warm plaid. Leave unchanged to complete cooling.

Compote from plums without sugar - how to prepare for the winter

Not everyone can use sugar sand. In order to maintain in its body the required level of vitamins and other useful compounds nutritionists have developed recipes without adding a sweet product. Consider a detailed step-by-step recipe.

It will take:

• plum - 1.4 kg;
• cool boiling water - 1-1.5 liters.

Cooking:

1. From the specified number of ingredients, 2 liter banks are obtained. Drain required to go through, remove damaged and rotten. Rinse, remove the fruit, if available.

2. In hot water blanched fruit for 3-7 seconds. It takes that during the sterilization of the skin in the plum did not crack.

3. Transfer to sterile containers. Cover with covers. Put sterilize for 10-15 minutes. Carefully remove and roll with covers.

The most delicious compote from yellow drains

There is such an interesting grade draining completely yellow. Very tasty and beautiful, fruits are small and juicy. If you want to cook for the winter compote, then this variety is fine for this. Preparing almost the same as the compote from the classical blue plum. But I am sure that you will like it. If you do not grow yellow plum growing, try buying it on the market or in the store and cook compote to comparison.

In the inexperienced owners there is a question how to properly carry out the sterilization of the finished workpiece? So, everything is easy and easy. The main thing is to follow safety. In a large, spacious saucepan on the bottom of placing clean rag. To put the jar with the contents, after covering the lid.

Pour in a saucepan of cold water so that it reaches the shoulders cans. Put on the stove. From the moment of boiling liquid in a saucepan spark the specified time. If there are many cans with a compote, then with each new sterilization, it is necessary to pour cold water into the pan again. Otherwise, from the temperature difference of the Bank is burst.

Experienced hostesses are already known to know when and what to prepare at the cold season so that the family is provided with delicious vitamins constantly. Jam, jam, jumped, prepare confitures and, of course, a variety of canned fruit and berry compotes.

The latter are just a chopstick, when friends with kids come to visit you. After all, everyone knows how they love the children to drink something delicious and how endlessly klyanes buy in the store some (not quite useful) drink. And then there is no need to run to the store and the drink at hand is so tasty, and also useful.

So do not be lazy and divert a variety of compotes. Especially since you make such a blank just a pair of trifles, the main thing is to buy fruit, buy sugar and prepare the container.

And to help you, we offer our recipe for a compotation of a plum without bones for the winter. Check out and make sure how simple everything is! And for those who want to prepare compote from the plums with bones we advise.

Taste info Compote, juices for the winter

Ingredients

• Plums - 400 grams;
• Sugar Sand - 70-80 grams;
• Lemon acid - 1/4 teaspoon.
• The alignment of the ingredients is designed for 1 liter of canned compote.

How to prepare a plum compote bone for winter

Let's start with the acquisition of drain. They are known to be different varieties: sour-sweet, sour and just sweet, as they say for every taste, so the choice is yours. Although in order to get high-quality compote, you still need to adhere to two rules, their essence is as follows:

Plums must have a dense pulp;

Bone of plums should easily move away from the pulp.

And so we chose plums, brought home, and proceed to their preparation. We turn around and immediately postpone separately plums that have cracks or any damage. Such berries for a winter compote are not suitable. Of these, you can cook compote at now or prepare jam if there are enough for such a workpiece.

Selected, high-quality instances are seized and then proceed to the removal of the bones. Make it will be easily using a knife with jarbins. Cut the plum along in half and the knife tip is pulling the bone.

If plums are small, then you can cook compote and with whole fruits. But we have no plum in small and therefore the removal of the bone will be just by the way.

Prepared plum halves set aside and we prepare jars and covers. Initially, we carefully wash them with a clean sponge and dishwashing agents. After that, the jars withstand over the ferry, and throw the covers in boiling water for a minute.

In the ways prepared in this way, we fall asleep sinks to a third or half. It all depends on what in the end you want to get liquid or berries more.

While we prepare the container, it is desirable, without spending a time in vain, put a saucepan with water on fire to boil. At the rate of 0.7-0.8 l per jar.

Under the jar, we put a plate and strictly in the center (then on plums) fill in a boiling water bank. We cover the lid and leave for 10 minutes.

After that, we cover the jar already another lid (with holes) and drain the water in the saucepan.

We fall asleep sugar and give time to boil 1-2 minutes.

Directly in the jacket of a plum compote, add citric acid (if the drain is sweet, if acidic is not necessary).

We pour sweet syrup and ride the can with a lid. I turn over. Hide under the "fur coat" and leave until you cool.

Compote from plums without bones for the winter is cooked.

To prepare a compote from draining for the winter, telect meaty fruits with a small, well separated bone. You can use all types and varieties of drain: Mirabel, Hungarian, Alycha, Tkemali, etc. Small and unripe plums can be used entirely, the largest is better to cut in half and remove bones. If you still decided to leave the bones, remember that it is not recommended to store such compotes for more than a year. Fruits with dense skin is better blanched, since when pouring boiling water or cooking, it can burst, and in the end you will get not a beautiful compote, but a shapeless mass. Blanc plums in hot water no longer than 10 minutes, after which they are immediately lowered in cold water (you can add a lot into water). With proper treatment of the skin on the plums is covered with a shallow mesh of cracks, through which the syrup easily penetrates the fruits. Sometimes you can do with simple plums. Plums should be punched with a thick needle of stainless steel or wooden toothpick, piercing to the entire depth to the bone.

The plum compote is delicious by itself, but in combination with berries or other fruits from the plums, delicious compats are obtained. Several assorted recipes can be found in this article.

Compote banks Thoroughly wash with hot water with shopping soap or drinking soda, rinse with clean hot water and put sterilize over the ferry or hot oven. Having removed the jars out of the oven, be careful, use convenient tapes so as not to burn. Sterilized banks put down the neck on a clean towel. Plums contain quite a lot of acid, so the compote is better to close with lacquered lids. Caps before rolling need to boil, and some hostesses additionally wipe the caps with alcohol or vodka. You can do this: immediately before rolling, pour ½ C.L. Vodka or alcohol in the lid, distribute over the entire inner surface and immediately roll up.

Compote from plums for winter. Wash jars for compotation with business soap and soda and sterilize. Wash plums, cut in half and remove the bone. Fill the banks with plums on ⅓, pour boiling water into them, without topping the neck about 4 cm, and leave for 20-30 minutes. Then drain the water in the pan and add sugar from the calculation of 100 g of sugar to the 1-liter jar (or 300 g of sugar on the 3-liter bank), and bring the syrup to a boil. Boiled syrup run by banks, topping the neck to the edge (if not enough, drop with boiling water), and sunk. Turn over, wrap.

Compote from plums

Ingredients:
3 kg plums,
1.5 liters of water
750 g of sugar.

Cooking:
Ripe strong plums cut into half and remove the bones. Plums in clean banks and pour boiling syrup. Blank with covers and sterilize for 5 minutes (0.5 liter banks). Slold, turn over and leave until complete cooling.

Plum genuine. Plums can be cut and remove the bones or leave together with the bones - if desired. If the fruits are rather dense and bones are not removed, blanch plums for 2 minutes in boiling water. Tightly put plums into banks and put sterilize (1-liter banks - 30 minutes). Sink.

Plum Natural # 2. Blanch slightly unripe fuses of plums in boiling water within 2-3 seconds, then lower in ice water for 1-2 minutes. Put plums in clean dry jars, fill with boiling water, cover with covers and put sterilize: 0.5-liter - 10 minutes, 1-liter - 15 minutes, 3-liter - 25 minutes. Slide, turn over. The natural plum can be prepared from the halves of the fruit without seeds, only the blanching process must be skipped.

Compote from plums with sterilization

Ingredients for fill:
1 l of water,
300-500 g sugar.

Cooking:
Plums take, wash, cut in half and remove the bone. Tightly put plums into the can cut down and pour hot syrup. Put sterilize: 0.5-liter - 12-15 minutes, 1-liter - 18-20 minutes, 3 liters - 25-30 minutes. Sink.

Plum- "Drill"

Ingredients:
500 g plux,
500 g sugar,
2 l of water,
1 tsp. plum tincture
½ lemon,
1 Cinnamon stick.

Cooking:
Washing plums cut in half and remove the bones. Put into the pan, pour sugar, add the juice of half lemon and the cream, put cinnamon and put on fire. Bring to a boil, cover the lid and reduce the fire to a minimum. Plee the plums of 5 minutes, remove from the heat and cool, without opening the cover. Boil through sterilized banks and sunk.
Compote from draining without sugar. Small plums are scabbed with wooden toothpick, cut down in half and remove the bones. Place the prepared plums in banks, fill with boiling water (you can use the juice of berries or fruits) and put sterilize: 0.5-liter - 5 minutes, 1-liter - 8 minutes. Sink.

Plum compote without water

Ingredients:
3 kg of black plums
500 g sugar.

Cooking:
Plums cut in half and remove the bones. Lay out plums on a baking sheet in one layer, sprinkle with sugar and put in a hot oven for 10 minutes. Then turn off the oven and leave plums for 1 hour, do not open the door! Plums will be allowed. Purchase into sterilized banks, fill with juice and put sterilize for 20 minutes.

Compote from Drain "Daily"

350 g plus,
300-500 g of sugar (or to taste).

Cooking:
In a clean bank, pour prepared plums with bones and pour steep boiling water. Cover the lid and leave for the night. By the power of plums should be absorbed into the liquid and settle on the bottom. Drain the water from the jar in the pan, add sugar and bring to a boil. Boiling syrup pour plums and sunk. Turn over, wrap.

Plums in their own juice. Divide the plums on unequal parts (⅔ and ⅓). Most of the scolish and put in banks. Little part clean the bones and grind in a blender or on a meat grinder. Press the juice, let it stand for 2-3 hours, profile and put it on fire. Bring to boil and pour plums in banks. Blank with covers and put sterilize: 0.5-liter - 10 minutes, 1-liter - 15 minutes, 3-liter - 40 minutes. Slide, turn over.

Compote from Drain without bones

Ingredients for fill:
1 l of water,
300-500 g sugar.

Cooking:
Ripe tight plums blanched in boiling water until the skin burst. Then lower the plums into the ice water and remove the skin. Plums in banks, pour hot syrup and put pasteurized at 85ºС: 0.5-liter - 15 minutes, 1-liter - 25 minutes (or sterilize, respectively, 10-12 and 15-18 minutes).

Spices compote

Ingredients on 10 liter cans:
20 clove buds
3 cinnamon sticks,
Vanillin - to taste
Sugar from the calculation of 400 g per 1 liter of water.

Cooking:
Improper plums Clean the bones. Cook 40% syrup from water, sugar and spices and lower the prepared plums into it. Weld plum to half-year. Spread on clean banks, high-speed syrup and pour plums. Put sterilize: 0.5-liter - 10 minutes, 1-liter - 15 minutes. Sink.

Compote from plums stuffed with nuts

Ingredients:
1.5 kg plums,
1-2 pcs. Peach (nectarins go apricots),
800 g sugar,
Nuts - by the amount of drain (cashews, almonds, walnuts, etc.).

Cooking:
Wash plums. On each plum, make a longitudinal cut and remove the bone, trying not to break the plum. Wash nuts, soak in boiling water for a few minutes and clean from the skin (if it is). In order to half a nut to each plum. Place the plums in the prepared banks and on each layer of the drain, put thin mug of peaches. Pour the plums with boiling water and leave for 5 minutes. Then drain the water into the pan, add sugar, boil and pour plums again in banks. Immediately roll up, flip, wrap. It is impossible to store such compote more than a year.

Compote-assorted with plums

Ingredients on a 3-liter jar:
500 g plux,
2-3 apples,
1-2 peach,
1 stack. Sahara,
2.5 liters of water.

Cooking:
Apples and drains Wash, peach over 5 minutes in a solution of drinking soda (½ tbsp. Soda per 1 liter of water) and then rinse well with running water. Plums and peaches Cut in half and remove the bones, apples cut on the quarters and remove the core (or use a special device). Place the prepared fruits on sterilized banks and pour sugar. Pour steep boiling water to half the jars, cover with a lid and withstand 10-15 minutes, cover with a towel. Meanwhile, boil the water and fill the fruits in the banks to the top. Immediately roll up, flip and wrap.

Pear-plum compote

Ingredients:
2 kg pears,
1 kg plums,
For syrup:
1 l of water,
330 g sugar.

Cooking:
Pear cut in half and lower in boiling water for 3-5 minutes. Plums cut in half and remove the bones. Place the plums and pears in the prepared banks and pour boiling syrup. Cover the covers and put sterilize: 1-liter - 8 minutes, 2-3 liters - 15 minutes.

Compote from draining and black rowan

Ingredients:
1 kg plums,
200 g of black rowan.
For fill:
1 l of water,
300-500 g sugar.

Cooking:
The berries of the blackfold rowan separated from the twigs, well wash and soak in cold water for 2-3 days, changing it once a day. Place the plum and black-like rowan in the cans on the shoulders and pour hot syrup. Cover the lids and put sterilize: 0.5-liter - 12 minutes, 1-liter - 15-18 minutes. Sink.

Successful blanks!

Larisa Shufkaykin