In the month of August for household plots juicy and bright plums appear on store shelves. And what only is not present: white, pink, violet and even black. With dense elastic skin or thin, like parchment, you just need to press a little - and the sweetest will sprinkle fragrant juice. No, not juice, but real fruit nectar! Both adults and children are always happy to eat such yummy. And how many vitamins are in plums! Such a gift of autumn is simply a sin not to fall for the winter. Plum will be good everywhere, it is an excellent filling for pies and buns, and jelly will turn out excellent, and it can also be served with meat and added to sauces. Preservation of plums is a simple matter, but in winter you can enjoy bright taste summer and noticeably replenish the lack of vitamins.

plum subtleties

You probably already noticed that they differ not only in appearance and size, but also in taste. It can be pronounced or tender, plums are elastic and dense or juicy, with a thin skin, sweet or frankly sour. All these factors must be taken into account. So, the preservation of plums of sweet varieties can occur without the addition of sugar at all. According to this recipe, you can cook, for example, a plum in own juice. This option will not only please those who follow their forms, but also perfect for diabetics.

But sour varieties are best harvested with the addition of honey or sugar syrup. If you want to preserve the plum whole, and the skin of the fruit is dense, then it is likely that it will crack during heat treatment, and appearance will suffer significantly. To prevent this from happening, plums must first be blanched for about 3-5 minutes in hot water(80 degrees), and then cool in a cool. And now let's move on to the most interesting - these are recipes with photos and descriptions for your family.

plum compote

Wash plums and jars well. For compote, you can use both whole fruits with a stone, and without it (halves). Place the prepared plums tightly in a container, now all that remains is to pour them with syrup and sterilize. The syrup is prepared based on the sweetness of the fruit. Usually, 250-450 g of sugar is required per liter of water, and the filling itself should be at a temperature of 60-70 degrees. The jars are sterilized as follows: they are covered with lids on top and placed in a container (pot) with water heated to 50 degrees, and then brought to a boil. Time for container sterilization: 1 l - 15 min, 2 l - 20 min, 3 l - 25-30 min. After that, the jars are sealed and placed upside down for air cooling. Remember that in syrup with a stone should be stored no longer than 5 years.

Plums in own juice

For this blank, it is convenient to use overripe plums for juicing, but dense plums are suitable for the base. The ratio is approximately 30/70, but everything, of course, will depend on the juiciness of the fruits themselves. Preservation of whole plums in their natural juice does not require the addition of sugar if the fruits are sweet. To make juice, ripe plums are peeled and sent to a juicer. You can use a meat grinder, then the juice is defended, and the thick is squeezed out. Fruits are placed in prepared jars and poured with juice heated to a boil. Then they are covered with lids and sent to be sterilized: 3 l jars - for half an hour, 2 l - 20-25 minutes, and liter jars - for 15 minutes. After the lid is closed, the jars are turned upside down and cooled.

Plums without sterilization

Preservation of plums without sterilization is suitable for the recipe both with and without sugar. Prepared fruits are placed in a container, and then poured with hot syrup in three doses. The syrup is prepared from water and sugar in the ratio: for one liter of water - 400-200 g of granulated sugar. Plums, laid out in jars, are poured with boiled syrup for 3 minutes. After it is drained, brought to a boil and re-poured into jars. After the third time, the syrup is not drained. Banks are corked, turned over and left to cool in this form. For pouring, you can use not syrup, but simple boiling water. In this case, your plums will have more natural taste and suitable for people on a low sugar diet.

Peeled halves

Such conservation of plums makes it possible to obtain not only delicious dessert It's also great for baking. It is better to choose fruits of firm varieties or slightly greenish. Plums are dipped in boiling water for 3-4 minutes, and then they are taken out and peeled and pitted. The prepared pulp is placed in jars and poured with syrup. It is prepared in the same way as for ordinary plum compote. The containers are covered with lids and sent to be sterilized: liter jars - for half an hour, two-liter jars - for 35 minutes, and 3-liter jars - for 40. Now the preservation needs to be rolled up. Turn the jars upside down and leave to cool completely.

Pickled plums

But such a preservation of plums will certainly conquer any man and will not go unnoticed on holiday table. This treat is a great alternative to overseas olives, and most importantly, it is completely natural and without obscure store additives. It will serve as an independent snack and will perfectly emphasize the taste of meat dishes.

It is better to take plums of dark grades. They are thoroughly washed and pierced with a toothpick in several places. 3-4 cloves, a piece of cinnamon and a few peas are placed in clean, dry half-liter jars. allspice, top - plums. Filling is prepared: 1 kg of granulated sugar is taken for 1.5 liters of water. It is boiled until the sugar crystals are completely dissolved, and then carefully injected acetic acid(80%) - 20 ml, or one glass (250 ml) of 6% vinegar. The marinade is cooled to 60 degrees, plums are poured into it, the jars are covered with lids and sterilized for 15 minutes. Water should not boil during sterilization, a suitable temperature is 80-90 degrees. Then the jars are taken out and immediately corked and turned over. Cooling - air. This amount of marinade is enough for 10 half-liter jars.

Well, we hope these simple recipes will be of great help to you during autumn preparations. Bon appetit you and your loved ones!

Not many people know that plums can be preserved marinated and served with meat. And the famous Georgian sauce tkemali, the classic recipe of which we will definitely share, is also made from these amazing and such diverse fruits. Very easy to make at home plum liqueur and wine. Shall we start?

Dessert pickled plum with cinnamon

Pickled plum with cinnamon is good as an independent meal, as well as great addition for desserts, stuffing for baking and a component for salads. In any case, it will always find a use. For two liter jars, in addition to plums, you will need:

• vinegar - 80 ml;
• carnation - 10 pcs;
• allspice - 10 pcs;
• cinnamon stick;
• sugar - 150 g;
• water.

pickled plum

Wash the plums thoroughly and remove the stems. So that the skin of the fruit does not crack during cooking, the plums are blanched in hot water (not boiling water) for a couple of minutes and cooled under running water. cold water. Spices are placed at the bottom of the container, and plums are tightly on top.

Now let's prepare the marinade. To accurately calculate the amount of liquid, pour water into jars filled with fruits and pour into a saucepan. Bring to a boil, add sugar and vinegar. After a couple of minutes marinade's. Pour it into jars with fruits and sterilize: half- liter jar 15 minutes, liter - 20 minutes, and a bottle for half an hour. Seal and put the lid down until completely cooled.

Advice. Plums are good for marinating. hard varieties or slightly unripe fruits.

Yellow plum jam

This jam takes longer to cook than usual, but its taste and stunning appearance justifies the time and effort of preparation. For 2 kilograms of yellow fruits, you need 3 kg of sugar and 4 glasses of water.

In order for the fruits to remain intact, you need to take plums that have not reached technical ripeness a little. They are well washed and pierced with a needle in several places. Plums are placed in an enamel basin and poured with hot sugar syrup. A day later, the syrup is decanted, boiled and again covered with plums. On the third day, the jam is boiled until fully prepared. Cork and put under a blanket with a lid down until completely cooled. With this method, the fruits will remain intact, and the syrup will be transparent and very tasty.

Fragrant compote in the winter from whole plums

If your family prefers not only compote, but also whole plums from it, and only the seeds go to waste, then this recipe is just what you need. Compote can be closed with or without sugar. For a sweet drink, put about 2 cups of sugar on the bottle. In general, about 5 liters of compote are obtained from a kilogram of plums. So, all we need is water, plums and sugar. The scheme of preparation is as follows.

Compote can be closed with or without a stone

1. Wash the plums thoroughly, remove the stalks and spoiled specimens.
2. We sterilize the jars and fill them with plums about half the container.
3. Pour boiling water over the jars and drain into a saucepan, after 15 minutes, when the plums warm up.
4. Pour sugar into the pan and, when it is completely dissolved, fill the jars with syrup, cork.
5. Turn upside down and cover with a blanket to cool the compote in a warm place.

Pitted plum compote

The process of preservation itself takes little time, it will take much longer to free the fruits from the seeds. But the compote will turn out to be very rich and fragrant. For 6 liters of water you will need a kilogram of plums and 2 tablespoons of sugar for every liter of liquid. The cooking process is the following.

1. Fruits are washed, the stone and fruit leg are removed.
2. The fruits are placed in a jar with the skin up, filling each bottle to about half.
3. Add sugar.
4. Fill the jars with boiling water and leave for fifteen minutes to warm the fruit.
5. Drain the liquid into a saucepan and add sugar at the rate of a glass per bottle, and on liter container 2 tablespoons.
6. When the water boils and the sugar dissolves, pour the syrup back into the plums and seal.
7. We put the jars in a warm place upside down until completely cooled.

Tkemali

Tkemali is made from sour varieties of plums. Origin of this sauce sunny Georgia. Here tkemali is served to meat dishes and fish, potatoes and pasta. There are modifications of gooseberry and red currant tkemali, but we will prepare the sauce according to the classic recipe. You will need the following ingredients:

• sour plum - 3 kg;
• water - 0.5 l;

Tkemali is made from sour varieties of plums

• red spicy pepper- 2 pods;
• dill umbrellas - 200 g;
• cilantro greens - 250 g;
• a head of garlic;
• sugar - 2 tbsp. spoons and salt.

The cooking process is simple. You need to do the following.

1. Sort and wash plums.
2. Place in a saucepan and cook for about 30 minutes.
3. Pass through a sieve along with water. Remove bones and skins.
4. Boil on slow fire plum puree until the consistency of sour cream. Add ground spices. And then wait another ten minutes.
5. Pour into sterilized jars and wrap until completely cool.

Advice. Classic recipe tkemali involves the addition of a special seasoning - ombalo, this spice prevents the sauce from fermenting during cooking. If you find this herb for sale, be sure to add it.

Pickled plums "to the bowl"

We are used to seeing cucumbers or tomatoes on the table as a snack, it turns out that plums can also be pickled with spices. Such winter preparation will not leave anyone indifferent. For 1 kg of plums you will need the following ingredients:

• allspice - 10 pcs;
• black pepper - 10 pcs;
• apple cider vinegar - 12 tbsp. spoons;
• bay leaf - 9 pcs;
• carnation - 10 pcs;
• sugar - 500 gr;
• water - 900 ml;
• cognac 7 tbsp. spoons;
• anise - 3 pcs.

Plums are washed and dried. Post them in enamelware, sprinkling layers of cloves and bay leaves. Pour everything with hot marinade and leave under the lid for three hours. Don't worry if the marinade doesn't cover all the plums. The steam under the lid will do the trick. When the marinade becomes warm, drain it and pour it back into the plum while boiling. So you need to do three times, about once an hour.

Plums can be pickled with spices

Each time you heat the brine, skim off any foam from the surface, as you would with jam. After three hours, boil the marinade again, put the whole fruits in jars, always sterilized. Plums that have lost integrity are best removed and eaten in the evening. Pour boiling brine and seal. We put it upside down under the blanket.

The marinade is prepared as follows.

1. The water is brought to a boil.
2. Turning on the fire.
3. Add sugar. We are waiting for it to dissolve completely and add vinegar.
4. Here we throw all the spices.
5. Cook until the brine is slightly viscous and brownish in color.
6. Add cognac. He will not let the plums lose their shape and add spice to the marinade.
7. Remove from heat and pour into plum.

Advice. For pickling, choose fresh fruits, dense, without damage. An overripe plum will not hold its shape.

Homemade liquor

For cooking house drink overripe fruits are better dark varieties. The technology is much simpler than making wine. We need plums - 2 kg, sugar - 400 g, alcohol or vodka - 0.5 liters. and bottle.

The fruits are thoroughly washed and the stone is removed. Fill the jar with fruits. Syrup is prepared from water and sugar: the water is brought to a boil and dissolved granulated sugar. Plums are poured with cold syrup. Pour in vodka.

Homemade plum liqueur is very fragrant.

In a dark warm place insist 2 months. After this period, the liquor is filtered until completely transparent. Cotton can be used as a filter. Poured into bottles. After three months, the liqueur is ready to drink. The drink is stored for two years.

AT winter period when vitamins are so urgently needed, plum blanks will be very helpful. Magic taste and the aroma will remind you of summer, just open a jar of jam. A wide variety of blanks will delight your household and expand your culinary potential.

Plum Preservation Recipes: Video

Plum blanks: photo

Compote is healthy, tasty and nutritious drink from berries and fruits, which is drunk with pleasure in every family. Compote blanks for the winter are the most common type of canning, which allows you to save a large number of useful substances located in fresh fruit and berries. Compote can be prepared from one type of fruit, or from several, by preparing a berry-fruit platter. Canned homemade compotes contain organic acids, pectin substances and vitamins. Among the large assortment of drinks, not the last place is occupied by recipes for closing compote from plums without sterilization.

Pitted plum compote

You will need:

• Plums - twenty pieces.
• Sugar - one hundred and fifty grams.
• Water - six hundred milliliters.

The quantity of ingredients is indicated for a liter jar.

Practical part

To prepare plum compote for the winter without sterilization, you need to pick up ripe, juicy, not spoiled fruits. Plums must be washed well, cut lengthwise into two parts and pull out the seeds. Place the prepared plums in a jar. Next boil required amount water. As soon as the water boils, immediately pour it into a jar. Cover with a lid and let it brew for twenty minutes. After that, pour the water from the jar with plums back into the pan and let it boil again. Pour sugar and cook for five minutes, then immediately pour the syrup into a jar of plums and tighten the lid. It is good to cover the jar with something warm and leave for a day to cool. Delicious and useful compote from a plum for the winter without sterilization is ready.

Plum and mint compote

As a result, this type of plum preparation is not only tasty and healthy, but also very fragrant, and all thanks to the properties of mint.

We will need the following ingredients:

• Plum - one kilogram.
• Sugar - five hundred grams.
• Mint - four sprigs.
• Water - six liters.

Cooking compote

To preserve this plum compote for the winter without sterilization, with the addition of mint, you need to choose fruits that are ripe, but not overripe and, of course, not spoiled. Plums must be carefully sorted out, separating green and spoiled ones. Wash the rest well and arrange in jars. Next, prepare the syrup. For this in large saucepan lay out about fifteen pre-pierced plums, for more juice, cover with half of the prepared sugar, add boiled water and mint. Place the saucepan on the fire.

Only after the first part of the sugar dissolves in water, it will be possible to pour the rest. When the syrup boils and all the sugar in it dissolves, you need to remove it from the heat, and then cover it with a lid. The process of preparing compote from plums for the winter without sterilizing the jars is over. It remains to fill the jars with plums with syrup and roll up. Lay upside down, cover with a blanket and leave to cool.

In addition to the fact that plum fruits are tasty, juicy and fragrant, they contain vitamins. Experts recommend using them for those who have kidney problems, diabetes, atherosclerosis, and liver disease. Plums have a beneficial effect on the functioning of the intestines, so they try to prepare more of it for the winter in any form. Consider such a canning option as compote.

Plum compote with spices

To enhance the taste and aroma of compote, you need to add spices to it.

Required Ingredients:

• Plums - seven kilograms.
• Sugar - one kilogram.
• Water - three liters.
• Cinnamon - two sticks.
• Carnation - twenty flowers.
• Vanillin.

Compote preparation method

When preparing this compote from plums for the winter without sterilization and with spices, the fruits should be a little unripe. It is desirable that they do not differ much in size. Wash the plums well, put aside rotten or spoiled ones, they are not suitable for canning. All the rest must be carefully incised and the bones removed from them. Next, you need to prepare the syrup. To do this, pour water in the amount indicated in the recipe into a large saucepan with a thick bottom, add sugar, mix and boil.

Stirring constantly, bring to a boil and put the prepared plums into it, cook over low heat for thirty minutes. Then add cloves, cinnamon and vanilla and boil for another ten minutes. During the time that plum compote is being cooked without sterilization, you need to prepare jars: wash them and sterilize them. When the cooking time for the compote is over, you need to take the plums out of the pan in any way convenient for you and distribute them among the jars. And pour jars of plums with boiling syrup. Roll up the lids immediately. Put the jars upside down and cover with a blanket or bedspread. Do not touch until completely cool.

Compote of plums and grapes

Compote of plums and grapes is a tasty and healthy drink that supplies human body large quantity vitamins, minerals and trace elements.

To prepare it, we need:

• Plums - one kilogram.
• Sugar - five hundred grams.
• Grapes - ten medium bunches.
• Water.

Before proceeding directly to the preparation of compote, you must first prepare the jars, especially since it will not take much time. Wash the jars well with the addition of baking soda and boil for several minutes in boiling water. Turn over and let them dry. Next, you need to sort out plums and grapes. All rotten, spoiled or damaged fruits and berries must be put aside - they are absolutely not suitable for compote.

Cooking process

The selected berries and fruits are thoroughly washed under the tap and laid out in jars. Put the plums on the bottom first, and then put the grapes on top. By the way, blue grape varieties make compote more fragrant, and it also turns out a beautiful color. The fruits should take up a little more than half of the jar.

Separately in large saucepan you need to boil water and fill the jars with boiling water completely. And leave them like that for forty-forty-five minutes. After that, pour the water from the jars back into the pan, while plums and grapes remain in the jars. Put the pan on the fire, as soon as the water boils, add the cooked sugar, mix well. Make sure that the sugar has dissolved, and, remembering to stir, boil for about five minutes. The resulting boiling syrup is poured into jars and immediately close the plum compote for the winter without sterilization with lids.

Turn the sealed jars upside down. Carefully cover with a warm blanket - this will give the effect of heat treatment. After two days, the jars are transferred to another place.

Plum compote for the winter

It will not be difficult to close plum compote for the winter without sterilization with a lid. And although it consists of only one component, it still turns out to be tasty, fragrant and sweet-sour. All his beneficial features such as vitamins, magnesium, iron, phosphorus, calcium and many others.

For a liter jar you will need:

• Plums - three hundred and fifty grams.
• Sugar - one hundred and fifty grams.
• Water - one liter.
• Citric acid - a third of a teaspoon.

Cooking compote

Ripe, without damage, the fruits of the plum are well washed, cut in half and remove the seeds. Then put the plums in a jar that has not been sterilized, but thoroughly washed with baking soda. The jar can be filled both half and one third. Everything depends on your desire.

Boil water over 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 back on the fire. 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 the jar. Close the compote with a lid. Turn over the jar of canned plum compote without sterilization, cover and let it cool. Compote is ready.

In most cases, compotes are prepared from almost any fruit and berries. Sometimes without additional components delicious drink is impossible to get. Therefore, you have to add essence, citric acid and a fairly large amount of granulated sugar. As for the plums, the compote from them is really tasty. Besides cold drink perfectly quenches thirst.

Classic plum compote

• plums - 950 gr.
• water - 1 l.
• sugar syrup - 300 ml.

1. To prepare sugar syrup, send a pot of water to the stove and wait for it to boil. Pour in the sugar. Stir the composition until the crystals are completely dissolved. Set the fire to minimum power. Simmer the liquid for half an hour. Cool and strain.
2. Next, thoroughly wash the berries with running water and remove all excess. Pierce each fruit with a fork. Boil 1 liter. water and send plums into it. The fruits should soften. Take out the berries, cool. Cut the plums into two parts, get rid of the shell and seeds.
3. Enter in plum broth sugar syrup. Also add prepared fruits to the liquid. Send the components to the fire, wait for the boil. Refrigerate composition. To roll compote for the winter, it must be poured into sterile containers. Pour into each jar 2 gr. lemons. Roll up the container.

Concentrated plum compote

• sugar - 300 gr.
• water - 1 l.
• plums - 320 gr.

1. The recipe in question is proposed to be prepared when it is not possible to cook compote for a large container. In this case, a concentrated composition should be prepared. When the drink is ready, it can be diluted with purified water.
2. Sort the fruit and wash thoroughly. Throw the plum into a colander and wait for the excess liquid to drain completely. Sterilize the container classical technology. Do the same with the lid. Place the fruits in the container to the very top.
3. Boil water and pour into a jar of berries. Cover the container with a lid and wait a quarter of an hour. Pour water into a saucepan and send to the stove. Pour in the sugar. Boil the syrup. Pour over ready composition in a jar of plums and roll up.

Plum compote with citrus

• cinnamon - a pinch
• plum - 250 gr.
• water - 1 l.
• citrus zest - to your taste
• sugar - 120 gr.

1. Prepare fresh fruits according to the usual scheme. Cut the plums in half and remove the pits. Use a separate cup and mix the fruit pulp with sugar in it.
2. At the same time boil water in a saucepan. Add plum to boiling water sweet mass. Boil the composition over low heat for 15 minutes. At the end of cooking, add cinnamon and zest.

Plum compote with seeds

• plum fruits - 550 gr.
• water - 2.6 l.
• granulated sugar - 220 gr.

1. Connect in enamel saucepan suitable size water and granulated sugar. Send the container to the fire. Bring the mixture to a boil, stirring occasionally. With the appearance of the first bubbles, the composition must be simmered for another 3-4 minutes.
2. Collect or purchase unripe fruits, they should be quite dense. Wash and dry the plums, then arrange in jars. Carefully pour in the hot syrup. Banks must be sterilized in advance. Seal containers.

Plum compote with currants and apples

• apples - 2 pcs.
• sugar - 300 gr.
• currant - 100 gr.
• water - 2.5 l.

1. Get rid of damaged copies and everything superfluous. Wash the raw material and wait until it dries completely. Chop the apples into slices and remove the core. Remove pits from plums. Send prepared fruits and berries to sterile containers.
2. Prepare the syrup according to the classical technology and fill it with fruit-filled jars. Cover the container with lids. Sterilize the containers for 10 minutes at 100 degrees. Roll up the compote and wrap it with a warm cloth.

• black plum - 3 kg.
• granulated sugar - 500 gr.

1. Rinse thoroughly cold water. Wipe dry and remove pits. Plums should be divided in two. Lay the halves on a baking sheet. Sprinkle the berries with sugar and send to the preheated oven for 15 minutes.
2. Turn off the oven, do not open the door. Expect about 1 hour. In the allotted time, it will stand out in a baking sheet enough Sahara. Arrange the fruits in jars and pour in the resulting liquid. Sterilize for a quarter of an hour. Roll up.
3. It is recommended to buy plums in the season, the cost of raw materials will be much lower than in cold weather. Such preparations will help maintain a state of health at any time. Rejoice near and dear ones vitamin drink regardless of the season.

Compote of yellow plum

• plums "Mirabel" - 0.5 kg.
• water - 2500 ml.
• sugar - 240 gr.

1. Plums of the presented variety have pleasant honey notes. The structure of the yellow fruits is slightly more tender than the dark ones. Therefore, when preparing healthy drink exercise caution.
2. Go through a slightly unripe plum and remove all unnecessary components. In this case, it is not necessary to get rid of the bones. Such a move will reveal special flavor notes in drinks. Do not forget that such compote is forbidden to be stored for more than 1 year.
3. Prepare the syrup in the usual way. Sterilize the jars and place the fruits in them. Pour the prepared sweet liquid to the edges of the container. Roll up the compote in a classic way. Wrap the jars with a thick cloth. Store the drink in a warm and cool place.

1. To make the compote really tasty, healthy and of high quality, you should choose dense varieties of berries. Also, the fruits should be slightly unripe. Otherwise, during the heat treatment, the plum will boil. Get a puree.
2. If you decide to make a seedless drink, choose not overripe fruits. Keep in mind that the plum pulp at the same time should be easily separated from the nucleolus. At heat treatment the berry must retain its original shape.
3. Rinse the plums with running cold water. It is not at all necessary to try to wash the bluish coating from each fruit. This is normal and will not bother you in any way. Quality ready drink also won't get worse.
4. Before placing the plum in a jar in without fail pierce the skin of the fruit. This move will help the skin not crack when you pour in the hot syrup. Use a fork or toothpick for this purpose.
5. So that the glass container does not suddenly burst during the infusion of hot sweet composition, a knife with a wide and long blade should be placed under it. Also, when sterilizing containers, do not delay the process, otherwise the plums will be overcooked.
6. When preparing a delicious drink based on plums, it is important to observe the amount of added sugar. Otherwise, you can get an acidic unpleasant liquid or, on the contrary, an unsuccessful sugary jam.

Plum compote is quite easy to make. Need to pick up suitable variety fruits and pay special attention to their maturity, density. Follow the instructions and keep the proportions. Maintain immunity regardless of the time of year.

Video: how to cook plum compote for the winter

A wonderful drink can easily please the whole winter if it is prepared in advance. Plum compote is a great alternative to any juices. It is incredibly tasty and healthy, and there is no need to talk about how it quenches thirst and saturates. Zealous housewives should try to find the most interesting and at the same time delicious option blanks. There are many of them and each of them should be given credit.

Who has not tried this unsurpassed berry, pleasing rich taste and flavor? There are practically none. But in winter time to please yourself and loved ones with something incredible is quite real. To this end, at the height of summer, it is worth finding the most delicious and juicy plums and making compote out of them. At the same time, depending on the recipe, you can fully enjoy whole canned fruits. This is a real opportunity to eat your favorite berry in the cold. And if it is collected in own garden, then it has no price at all.

It is safe to say that plums are ideal for harvesting. You can do anything with them and the result will be unsurpassed. Freeze in the refrigerator, make drying, or cook jam or compote. It is the last point that wins in the nomination, since every household member will be delighted with it.

If the choice fell on plum compote, then it is worthwhile to select the ideal fruits and recipes. And the last thing will not happen.

Choosing Plums for Canning

A standard plum is not always suitable for harvesting in the form of compote. Each fruit should be carefully selected. In this case, the result will only please. Each berry should be dense, without cracking, in some cases it is worth taking even unripe fruits. They keep better and convey the taste. Noble culinary specialists in this case give their preference to a kind of mix of cherry plum with blackthorn.

The dense skin does not crack under the influence of temperatures and completely retains its taste. Other options should be considered for freezing or jam. So, the Hungarian variety will become ideal solution, although prunes do not need to be abandoned. It enriches the taste of the compote.

Seedless plum compote - the easiest recipe

Such a recipe will be mastered even by a person who is not related to cooking, but seeking to please himself and loved ones delicious drink. Despite the real simplicity, the result is really excellent and in a matter of minutes the whole drink is drunk.

Ingredients:

• Plums - 3.5 kilograms.
• Sugar sand - 3 cups.
• Distilled water - 1.7 liters.

Output - 4 liters.

Cooking process:

1. Rinse the berries thoroughly, separate the stalks and seeds. You should get equal slices.

2. Thoroughly sterilize jars and lids. Rinse them first baking soda and dry.

3. Put plums into each jar.

4. Bring water to a boil. Pour in sugar. Boil for 15 minutes.

5. Pour the required amount of syrup into each jar of plums. Put filled jars for sterilization.

6. Carry out this procedure for 25-30 minutes.

7. Roll up with threaded caps or a standard seaming machine.

The standard procedure for cooling and placing in the basement is known to everyone. It is safe to say that such a compote will not “surprise” with swelling or fermentation. It is really tasty and very useful.

Compote of plums and apples for the winter

A delicious combination of berries and fruits always pleases both adults and children. In this case, making a drink is not difficult, since most people have everything they need nearby. It only takes one hour and a valuable winter supply for the whole family is ready.

Ingredients:

• Apples "Simerenko" - 1 kilogram.
• Plums - 600 grams.
• Distilled water - 2 liters.
• Sugar sand - 1.5 cups.

Output - 3 liters.

Cooking process:

1. Rinse the jar using soda, sterilize with a lid. Dry.

2. Clean the plums of all unnecessary and divide into 2-3 parts. Remove the center and stem from the apples. Divide into 4-6 parts.

3. Fill the container up to half.

4. Boil water. Pour boiling water into the jar. Let it brew for about half an hour.

5. Drain the liquid back into the pan. Boil to make syrup with added sugar. Boil for 10-15 minutes.

6. Pour into a jar. Screw on the lid. Flip. Wrap up. Move to basement the next day.

A very simple option to diversify the taste and at the same time create an almost masterpiece. The drink turns out to be very sweet, so if desired, the amount of sugar can be reduced, or the compote can be diluted with water.

Delicious plum and pear compote

This cooking option is a real storehouse of vitamins and healing properties. It is very useful for the bladder, so it should be consumed by anyone with kidney disease, as the fluid is excreted very actively. The only nuance that you have to remember is the preparation of pears. They must first be boiled a little. In this case, the result will be simply excellent, and the taste and vitamin properties much higher.

Ingredients:

• Hard pears - kilogram.
• Dense plums - 500 grams.
• Sugar sand - a glass.
• Filtered water - 1.2 liters.

Output - 3 liters.

Cooking process:

1. Rinse fruits thoroughly. Remove stems and seeds.

2. Cook thick syrup from sugar and water.

3. Cut out the seeds from the pears and remove the stalks. Cut into 4 pieces. Place in boiling sugar syrup. Cook for 5-7 minutes.

4. Put the fruit in a pre-sterilized and dried jar. If desired, you can add a sprig of mint.

5. Pour in boiling syrup.

6. Send for sterilization for 15 minutes. Close with a seaming machine. Flip. Wrap up. The next day, send to a cool place for storage.

An incredible amount of vitamins hid in one jar. At the same time, the pears taken out of the compote have an incredibly tender and sweet taste, so they can even become a dessert.

Plum compote with seeds

It is difficult to refuse such a ruby ​​delicacy even for people who are rather calm about plums. There are not many of them. But, only after tasting this incredibly rich and fragrant liquid, everyone is delighted. And most importantly, such a recipe is very simple and does not require special knowledge and skills. The main thing is to want to surprise and cook something incredibly tasty and at the same time very simple.

Ingredients:

• Plum "Hungarian" - 500 grams.
• Sugar sand - a glass.
• Filtered water - 2.5 liters.

Output - 3 liters.

Cooking process:

1. Rinse the fruits thoroughly. Remove stalks.

2. Rinse the three-liter jar well, dry it. Sterilize if desired. Place the berries in a dried jar.

3. Bring water to a boil. Put a lead spoon in a jar of plums to prevent cracking.

4. Gently pour boiling water directly over the spoon. Close the top with a lid.

5. Leave the plums to infuse for 20 minutes.

6. Carefully pour the liquid back into the pan. Pour in sugar.

7. Prepare syrup.

8. Pour into a jar. Roll up using a seaming machine. Check for drips and bubbles. If all is well, you can put on cooling.

Video recipe:

In just a couple of hours, you can see how a transparent liquid gains its incredibly rich shade and acquires a taste that everyone will be delighted with during the winter cold.

Quick recipe

Seasoned skeptics may argue that blanks take a lot of time. There is a deal of truth in it. But, most people involved in cooking treat the process with special trepidation and try to convey to him all the most valuable. If, nevertheless, there is a desire to surprise with an incredibly tasty drink and at the same time spend almost no time, then such a recipe will be a discovery. And the result will certainly please, as it is really worthwhile and tasty.

Ingredients:

• Filtered water - 2.5 liters;
• Solid plums - 300 grams;
• Sand sugar - 80 grams.

Output - 3 liters.

Cooking process:

1. Put water on fire and bring to a boil.

2. Rinse and dry the berries.

3. Pour into boiling water along with sugar.

4. Bring to a boil again.

5. Turn off the fire. Insist for half an hour.

In just half an hour you can prepare an excellent drink. Serve it to the table with pieces of ice and branch mint. The aroma from this will increase by an order of magnitude, and the taste will become even more saturated and interesting.

Seaming storage

First of all, it is recommended to take care of the safety of the blanks. The ideal place is the basement. Not enough space in the refrigerator. But the glazed balcony is not a bad place. Just keep in mind that it is there that there are sharp temperature changes. In some cases, a pantry, remote from heaters, is suitable.

If plum compote is prepared in compliance with all the rules and technologies, then it will “live” for half a year in the pantry without any problems. And if mistakes were made, then even the best cellar will not save him.

When there is no special storage space, but the preparation is still planned, it is worth sterilizing the finished jar for 10-15 minutes. In this case, the chances of "survival" increase by an order of magnitude.

There are little tricks that allow you to make the preparation much tastier and more interesting, as well as storage nuances. Having learned them, you can make such a drink that they will dream about. And the most "hurtful" he will not live to see the winter, as he will be drunk much earlier.

• For cooking, you should use spring water. In this case, the compote is simply amazing. But, in urban conditions, filtered or distilled water is not bad.
• You can choose any granulated sugar for a drink. Certainly more economical cane or beetroot. Some gourmets and health fighters prefer honey. You won't ruin things for them either. The only thing worth remembering is the special sweetness. It is better to put less, and then add, rather than dilute with water.
• One can moderate the sweetness in a tricky way. Cut a few Antonovka apples into the finished compote. special sourness and spicy flavor secured. It only takes about 8 minutes to boil.
• For better disclosure palatability compote, you can add a little salt to it. But add cinnamon sticks, cloves or nutmeg not worth it, and powders should also be discarded.
• The preservation of vitamins is ensured by slowly bringing to a boil and then infusing for 4-6 hours.
• You can increase vitaminization with a small amount of citric acid.
• Preservation fresh compotes should be maintained with a refrigerator or freezer. But, more than a month, they still will not survive early.
• Plums before laying in jars should be blanched, that is, dipped in boiling water with a colander for a couple of minutes. Some prefer to pierce the berries with a toothpick.
• Compote plums are ideal as an independent dessert. They can also be used for baking and as a filling.
• For instant cooling plum compote, it should be lowered in a saucepan into ice water. Repeat the procedure several times.
• Cans should be stored in a dark place. The sun's rays can speed up fermentation and spoil the compote.

Plum compote is incredibly tasty and healthy. It helps to recharge with a dose of vitamins in the winter or survive beriberi. In combination with other fruits, its benefits only increase. Prepare several cans of this fragrant drink everyone who wants to take care of the health of their dear people is obliged.