It is necessary to cook only from the ripest and densest fruits. Choose the right time to seal, put everything aside and start preparing a delicious drink for the winter. To make it easier for you to understand, we have prepared a step-by-step detailed, but at the same time, simple recipe for preparing plum compote with photos. Thanks to it, you can easily stock up on delicious preserves for the coming cold months. Also on our website you can find other recipes for delicious jams made from a wide variety of ingredients and methods for preparing other compotes.

It is best to cook plum compote at home: from homemade plums such a sweet drink with a slight sourness turns out to be simply amazingly tasty. You can prepare as much of this plum compote as you like, you can even decorate it with a ribbon and present a neat bottle for some occasion. The drink will truly be natural, very rich in taste (concentrated) and refreshing.

Let's start preparing plum compote for the winter!

Ingredients

• Plum
  (1 kg)
• Granulated sugar
  (150 g)
• Water
  (3l)

Cooking steps

To prepare compote, you need to choose very dense plums of the same size. Plums should not be soft, otherwise they will simply spread. Wash the fruit thoroughly before further preparation.

We cut each plum strictly in half and carefully remove the pit from it, placing the halves in a separate deep bowl. By the way, ground seeds can be used in baking.

We choose jars for canning: it can be one three-liter jar, two one and a half liter jars or three liter jars. We thoroughly wash the selected jars in hot water and then sterilize them.

Place the plum halves into jars: You can fill the jar completely or only halfway .

Let's prepare sweet syrup for pouring. Pour the indicated amount of water into a deep pan, and add granulated sugar there. Bring the sweet liquid to a boil, and then boil the syrup for another 5 minutes. Pour the resulting sweet boiling water into the jars with halves of plums. We close the jars with the same sterilized lids, turn them upside down and leave them to cool under the blanket.

We turn the cooled compote over and send it to a cool, dry place: there our compote will remain until winter. Plum compote, closed for the winter, is ready.

Recipe for winter plum compote with pits

The taste and color of jelly is improved by lemon juice.

Nutritionist's opinion on the recipe Plum compote from plums for the winter with pits

The plum from which compote is prepared is rich in vitamins and minerals, proteins and carbohydrates, dietary fiber and organic acids. Plums are especially rich in vitamin P (rutin) - this is a natural compound that combines a group of biologically active substances called flavonoids. P-vitamin substances help lower blood pressure and also strengthen the vascular wall. Vitamin P is involved in bile formation, helps regulate the daily rate of urine output and gently stimulates the function of the adrenal cortex. It has been proven that vitamin P is retained in plums even after they are processed. Plum has a laxative and diuretic effect, so it is often recommended for kidney disease and a tendency to constipation.

Plum compote can be included in the diet of those who are on a diet. A glass of plum compote will successfully replace any dessert.

Plum compote should not be consumed by diabetics.

Calorie content of products possible in the recipe Plum compote from plums for the winter with pits

• Plum – 42 kcal/100g
• Fresh frozen plum – 52 kcal/100g
• Sugar - 398 kcal/100g
• Granulated sugar - 398 kcal/100g
• Water – 0 kcal/100g

Compotes for the winter - recipes with photos

Don’t be lazy, prepare plum compote for the winter. Take a sip of the syrup with a subtle aroma, feel the tenderness of the plum and praise yourself more than once...

3 l

45 min

100 kcal

5/5 (6)

One has only to imagine opening a jar of plum compote on a cold winter day and inhaling the subtle aroma of summer... And it’s not difficult to preserve this delicious summer impression. A little creativity, a little dexterity and knowledge of a simple recipe - the compote is ready. My The recipe couldn't be simpler. How to cook plum compote?

To begin with, of course, we choose a plum. This is not a difficult matter. Now there is an abundance of varieties on the market. But common sense dictates that compote requires a different plum than, say, compote or jam.

We choose the plum that is smaller. Perfect - small or medium sized plum. It is also desirable to have medium ripeness so that the plum does not fall apart or become sour in the compote.

What other ingredients are needed for a simple recipe? Sugar and water. Sugar is also worth taking a closer look at. It is better to take a product from a good manufacturer that meets the standards. Otherwise, the compote may ferment.

How to make plum compote for the winter

In advance preparing glass jars. Many people sterilize them. I don’t see the point in this, because then we still put unsterile plums in them. So I just rinse the jars well with laundry soap and soda. The main thing is to thoroughly rinse off the soap solution with water. Then I pour boiling water from the kettle over it. I turn it over to drain the water and give it a little time to dry. The banks are ready.

• It is better not to roll up a large number of jars of compote at once. It's tiring, and instead of enjoying the process, you can just get tired. And good housewives know that the process of preparing any food should be accompanied by positive emotions. If it so happens that there are a lot of drains at once, involve household members in the process: assign them to wash the jars or have them separate the pits from the plums.
• You can rinse and dry the jars in advance. The main thing is to put them in a clean place and cover them with lids. Before preparing the compote, it will be enough to pour boiling water over them.
• It is convenient to pour hot water into a saucepan from a jar with already filled plums by closing the neck with a special “leaky” lid. Now you can buy these in the store. And my grandmother once taught me to simply cut holes (larger ones for plum and ranetki compotes, smaller ones for berry compotes) in an ordinary thick plastic lid.

Storing plum compote

You can store compote with other preparations. Optimal in a cool place, for example in a cellar or refrigerator, cold pantry. Do not store in rooms with large temperature differences. On the balcony, where there are sub-zero temperatures in winter.

When prepared well, compotes can be stored quite normally for several months in kitchen cabinets or pantries in ordinary apartments.

If you store it in an apartment and have doubts about its safety, pasteurize the jar with the finished compote for 10 minutes, then roll it up. It will be even more reliable.

What to use with plum compote

Basically compote delicious on its own. But it’s nice to serve it with homemade pie – either made from yeast dough or from shortcrust pastry. Or with plum charlotte. You can decorate a mound of ice cream or whipped cream with compote plums.

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

Classic plum compote

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

1. To prepare sugar syrup, place a pan of water on the stove and wait until it boils. Add granulated sugar. Stir the mixture until the crystals are completely dissolved. Set the fire to minimum power. Simmer the liquid for half an hour. Cool and strain.
2. Next, wash the berries thoroughly with running water and remove all excess. Prick each fruit with a fork. Boil 1 liter. water and add plums to it. The fruits should soften. Remove the berries and cool. Cut the plums into two parts, get rid of the shell and seeds.
3. Add sugar syrup to the plum broth. Also add prepared fruits to the liquid. Place the ingredients on the fire and wait until they boil. Cool the composition. To prepare compote for the winter, it must be poured into sterile containers. Pour 2 grams into each jar. lemons. Roll up the container.

Concentrated plum compote

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

1. The recipe in question is suggested to be prepared when it is not possible to cook compote for a large container. In this case, you should prepare a concentrated composition. When the drink is ready, it can be diluted with purified water.
2. Sort the fruits and wash thoroughly. Place the plum in a colander and wait for the excess liquid to completely drain. Sterilize the container using classical technology. Do the same with the lid. Place the fruit in the container all the way to the 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 place on the stove. Add granulated sugar. Boil the syrup. Pour the finished mixture into 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 as usual. Cut the plums in two and remove the pits. Use a separate cup and mix the fruit pulp and sugar in it.
2. At the same time, boil water in a saucepan. Add sweet plum mixture to boiling water. Boil the mixture over low heat for 15 minutes. At the end of cooking, add cinnamon and zest.

Plum compote with pits

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

1. Combine water and granulated sugar in an enamel pan of a suitable size. Place the container on 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 place them in jars. Carefully pour in the hot syrup. Banks must be sterilized in advance. Seal the containers.

Plum compote with currants and apples

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

1. Get rid of damaged copies and anything unnecessary. Wash the raw materials and wait until completely dry. Chop the apples into slices and remove the core. Remove the pits from the plums. Place the prepared fruits and berries in sterile containers.
2. Prepare syrup using classical technology and pour it into jars filled with fruit. Cover the containers with lids. Sterilize 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 the raw materials thoroughly with cold water. Wipe dry and remove seeds. The plums should be divided in two. Place the halves on a baking sheet. Sprinkle the berries with sugar and place in a preheated oven for 15 minutes.
2. Turn off the oven, do not open the door. Expect about 1 hour. In the allotted time, a sufficient amount of sugar will be released into the pan. Place the fruits in jars and pour in the resulting liquid. Sterilize for a quarter of an hour. Roll up.
3. It is recommended to purchase plums in season; the cost of raw materials will be significantly lower than in cold weather. Such preparations will help maintain your health at any time. Please your loved ones with a vitamin drink, regardless of the season.

Yellow plum compote

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

1. The plums of this variety have pleasant honey notes. The structure of yellow fruits is a little more delicate in contrast to dark ones. Therefore, be careful when preparing a healthy drink.
2. Sort through the slightly unripe plums and remove all unnecessary components. However, it is not necessary to get rid of the seeds. This move will reveal special flavor notes in the drinks. Do not forget that such compote cannot be stored for more than 1 year.
3. Prepare the syrup as usual. Sterilize the jars and place the fruits in them. Pour in the prepared sweet liquid to the edge of the container. Roll up the compote in the classic way. Wrap the jars with thick cloth. Store the drink in a warm and cool place.

1. To make the compote truly 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 down. You will get puree.
2. If you decide to make a seedless drink, choose fruits that are not overripe. Keep in mind that at the same time, the plum pulp should be easily separated from the kernel. During heat treatment, the berry should retain its original shape.
3. Rinse the plums with cold running water. It is not at all necessary to try to wash off the bluish coating from each fruit. This phenomenon is normal and will not harm you in any way. The quality of the finished drink will also not deteriorate.
4. Before placing plums in a jar, be sure to pierce the shell of the fruit. This move will help the skin not crack when you pour in the hot syrup. For similar purposes, use a fork or toothpick.
5. To prevent the glass container from suddenly bursting while pouring in the hot sweet composition, you should place a knife with a wide and long blade under it. Also, when sterilizing containers, do not delay the process, otherwise the plums will be overcooked.
6. When preparing a delicious plum-based drink, it is important to observe the amount of added sugar. Otherwise, you may end up with a sour, unpleasant liquid or, on the contrary, an unsuccessful, sugary jam.

Plum compote is quite easy to prepare. It is necessary to select the appropriate variety of fruits and pay special attention to their maturity and density. Follow the instructions and maintain the proportions. Maintain your immunity regardless of the time of year.

Video: how to cook plum compote for the winter

On a hot summer day there is nothing better than a glass of refreshing drink. An alternative to store-bought juices and sodas, which may contain preservatives and dyes, is a homemade plum compote. This tasty, aromatic, perfectly thirst-quenching drink, prepared with your own hands, definitely does not contain any chemicals.

Peculiarities

Compotes have long been prepared from all kinds of berries and fruits. But not all of them have a fairly pronounced taste and aroma. Some require additional sourness, so you have to add citric acid to the drink. Others need a lot of sugar. Plum does well without unnecessary additives. The drink made from these fruits is aromatic, with a slight pleasant sourness. And it requires very little sugar.

Useful properties and contraindications

It is recommended to use it for atherosclerosis and rheumatism. It even helps with gout. Plum compote improves metabolism and also increases appetite, so it is useful to drink it in small quantities before meals. However, be careful: plum compote has a mild laxative and diuretic effect.

Some people should give up this wonderful drink. It is not recommended to consume plum compote for diabetics and obese people. If unripe plums are used to prepare the compote, the drink can lead to indigestion. Allergic reactions to the products included in the composition also occur. This also needs to be taken into account when serving a drink to the table.

The benefits of plum compote are much greater than the harm. Its calorie content per 100 grams is minimal, unless you add a lot of sugar. If breastfeeding/pregnant, the drink should be consumed with caution.

Recipes

There are many recipes for compote, both from plums alone and from plums with the addition of all kinds of spices, nuts, as well as fruits and berries. Some of them need to be consumed immediately, others can be prepared for future use so that on a winter day you can feel the taste of summer again.

simplest

To prepare this compote you will need:

• 2 liters of water;
• 1 kg of ripe plums;
• 300-350 g granulated sugar.

The plums should be washed well, placed in a pan, and covered with granulated sugar. There is no need to remove the seeds: compote made from whole plums will be more transparent and there will be no pieces of pulp floating in it. Pour the plums with water, put on the fire, bring to a boil, then cook for another 6-7 minutes. The finished drink must be cooled, but if you do not plan to consume it immediately, the compote should be put in the refrigerator. Before drinking, pour it into glasses and add ice (if desired).

Drowned berries

To prepare them you will need:

• 0.5 kg plums;
• 0.5 kg granulated sugar;
• 2 liters of water;
• a teaspoon of plum tincture;
• juice squeezed from a medium-sized lemon;
• small cinnamon stick.

Plums needed:

• wash very well;
• remove the seeds from their core;
• put the fruits in a saucepan;
• to fill with water;
• put granulated sugar, lemon juice, cinnamon and tincture, and then boil;
• after boiling, keep on low heat for 5 minutes;
• cool without removing the lid;
• pour the compote into sterilized jars;
• roll up.

Plums themselves are very sweet, so there are many options for making compote that does not contain sugar.

Sugarless

To prepare this compote you need:

• pierce medium-sized plums to the pit with a thick needle (if you don’t have one on hand, you can use a wooden toothpick);
• large, ripe fruits need to be cut into two halves and the seeds removed;
• Place the prepared fruits in clean jars, add boiling water or fruit or berry juice;
• You need to sterilize jars taking into account their volume: if it is 0.5 liters in size, it will take 5 minutes, liter jars - 8 minutes;
• After sterilization, roll up the finished product.

Let's consider another version of compote, which does not require adding sugar. It will require:

• 3 kg of dense, not overripe plums;
• 1.5 liters of water.

• blanch the plums (to do this, hold them in boiling water for 2-3 minutes and lower them into ice water for 1-2 minutes);
• after this, their skin will become more permeable, so they can be placed in jars and then poured with boiling water;
• cover the compote with lids;
• after this, jars with the resulting preparations must be sterilized: three-liter jars - 25 minutes, liter jars - 15 minutes, half-liter jars - 10 minutes;
• Having sterilized the preparations, you need to roll up all the jars and turn them over;
• Prepare large plum fruits in the same way, only by first cutting them and removing the seeds (it is unnecessary to blanch such fruits).

Plum tastes very well with other fruits and berries, so it can be included in all kinds of assorted compotes. Here, a skilled housewife can only be limited by her own imagination: the options for such combinations are truly countless. Here are just a few assorted recipes.

Assorted plums and chokeberries

To cook a wonderful rowan-plum compote, you will need 1 kg of plums, 0.2 kg of chokeberry, 1 liter of water, 0.3-0.5 kg of granulated sugar (depending on taste).

To prepare:

• Sort out the chokeberries, remove the branches, rinse very well and soak for 3 days;
• the water must be drained and replaced with fresh water once a day;
• Rinse the plums well, place them in clean jars along with the berries so that there is 2-3 cm left to the neck of the jar;
• mix boiling water and sugar;
• pour boiling syrup over the plums, cover the jars with lids and sterilize: 18 minutes for liter jars and 12 minutes for 0.5 liter jars;
• After sterilization, roll up.

From plums and oranges

Small and dense plums are best suited for this compote.

• You need to wash all the fruits thoroughly;
• Wash, peel and separate the oranges into slices;
• place the fruits mixed in clean jars;
• you can add any garden berries to the mixture, previously washed and cleared of debris and stalks;
• jars need to be filled a little less than halfway;
• if you like pronounced sourness, add half a teaspoon of citric acid for every 3 liters of compote;
• the fruit and berry mixture is poured with hot syrup and rolled up;
• after this, the jars need to be wrapped, wait until the compote has cooled completely, and then you can put it away for storage.

From pears and plums

For preparation you will need: 2 kg of pears, 1 kg of ripe plums, a liter of water, 0.3-0.5 kg of granulated sugar.

Necessary:

• rinse the pears well
• cut into two parts and then place in boiling water for 3-5 minutes;
• Rinse the plums, carefully cut them in half, remove the pits;
• when the fruits are prepared, they must be placed in clean jars;
• boil water, pour sugar into it, and then stir until completely dissolved;
• pour this syrup over the fruit mixture;
• cover with lids;
• After this, sterilize liter jars for about 8 minutes, two- and three-liter jars for about 15 minutes.

Spices and even nuts go well with the taste of plums.

Spiced

To prepare this compote you need:

• Rinse small but dense plums, remove seeds;
• prepare a 40% syrup from water and sugar, after boiling, adding cinnamon sticks, a little cloves and vanilla sugar or vanillin;
• add prepared plums to the syrup;
• boil the fruits until half cooked;
• Place the plums in jars, strain the syrup and pour it over the fruits.
• Close the filled jars with lids and sterilize: 0.5-liter jars - 10 minutes, 1-liter jars - 15 minutes;
• sterilized, roll up and turn over.

You can add a mix of frozen apples and pears or jam. It is quite possible to prepare this drink in a slow cooker.

Berries stuffed with nuts

For preparation you will need: 1.5 kg plums, 1-2 pcs. peaches, 0.8 kg of sugar, any nuts of your choice (according to the number of plums).

To prepare you need:

• Wash fruits of any variety well;
• Carefully cut each plum lengthwise, remove the pit from it so that the fruit does not break into two halves;
• rinse the nuts, soak in boiling water to remove any bitterness for a few minutes;
• then remove the skins from the nuts, if any, and place these nuts inside the plums;
• cut the peaches into rings (the thinner the better);
• transfer the fruit to jars, alternating layers of plums and peach rings;
• boil water, pour in the fruit, then leave for about 5 minutes;
• carefully pour the water from the jars into the pan (this is convenient to do if you use a plastic lid with holes cut in it);
• add sugar to the pan with the fruit infusion and bring to a boil;
• after this you can pour the syrup back into the jars;
• You can proceed to rolling up the finished compote (note that such compote can be stored for no more than a year).

Storage

There are no noticeable differences in storing compotes made from plums from other home preserves. It is quite possible to place it along with other preparations in any cool place, for example, in a cellar or refrigerator. The main thing is that there are no strong temperature changes in the room where it will be stored. Also, you cannot store it at subzero temperatures, for example, on an unheated balcony or in a country house without heating, otherwise at low temperatures the jars may simply burst, and the shelf life will be minimal.

You can store compotes in your own apartment. High-quality, pasteurized compotes are perfectly preserved at room temperature. If you have processed the jars well and followed the cooking recipes exactly, you can safely put the compote in your apartment closet or kitchen cabinet (nothing will happen to it over the winter). But for greater reliability, you can pasteurize the jars with blanks and then roll them up.

What to use with?

Compote made with your own hands is delicious, even if you drink it just like that (without anything). But you can, for example, serve it with a birthday cake during a birthday celebration. Children will be especially happy with this combination, but adults will not remain indifferent either. It goes well with homemade pies, and there is no significant difference in what dough they are made from.

Perfect for plum/apple charlotte or any other sweet homemade baked goods. Compote also goes well with light fruit salads.

If you decide to pamper your loved ones with whipped cream or today you have ice cream for dessert, complement them with plums from your compote. Your loved ones will be simply delighted.

When preparing plum compote for future use, it is better to prefer large fruits - it is enough to simply remove the stone from them. It is better not to use unripe green plums in preparations - instead of benefiting from the drink, they can cause indigestion. You don’t have to remove the seeds from small plums, but such compotes will need to be consumed first. They keep worse than those from which the seeds have been removed (only about a year).

To prevent plums from bursting during cooking and to retain their beautiful shape, they need to be blanched. The berries need to be immersed in water heated to 85-100 C. Blanch for no more than 10 minutes, after which the plums are quickly dipped into ice water for a while (you can even do it with ice). This procedure will cause the skin of the plum to crack into small cracks, and the syrup will be able to saturate the entire fruit. You can simply pierce the plums deeply (to the very pit) with a toothpick or a thick needle.

Be sure to rinse the jars thoroughly. Baking soda is good for washing, but ordinary laundry soap is also suitable. Remember that poorly washed/sterilized jars can ruin all your preservation efforts. Rinse the washed containers with clean hot water and then sterilize with water steam.

Be careful - you can easily get burned by hot steam or a heated jar. Place the steamed jars on a clean towel.

Plum fruits contain a large amount of acids, so it is better to choose varnished lids for preservation. Be sure to boil them before sealing the jars. For greater reliability, you can treat the lids with alcohol before rolling.

There are countless recipes for plum compotes, and each of them has its own flavor. Experiment, create, and you will have something to pamper yourself, your friends and loved ones. On a winter evening, pouring a glass of a tasty and healthy drink made with your own hands, you will remember summer, and your soul will become a little warmer.

To learn about the secrets of making plum compote, watch the following video.

A very tasty concentrated plum compote, thick, beautifully viscous, which can be diluted with water in winter. So, from a three-liter jar you will get a lot more compote. Without sterilization, store at room temperature.

Composition and proportions

• Plums - enough to fill half the jar (or the whole jar);
• Boiling water - as much as will fit into a jar of plums;
• Sugar - at the rate of 300 g per 1 liter of water formed after blanching the plum.

Alyonushka plum variety

Red and blue plums and pears.

How to do

• Fill the jars: Rinse the plums and dry them. Select only good ones, without damage. Place in pre-prepared jars (rinse jars and lids, sterilize or rinse with boiling water). The jars should be half or completely filled with plums.
• Blanch: Pour boiling water over the plums. Leave to blanch for about 15 minutes. Then drain the water (conveniently through a lid with holes), measuring the amount of water drained (drain into a liter jar or large measuring cup).
• Boil syrup: add sugar to the berry water (based on 300 g sugar per liter water). Bring the syrup to a boil and cook for 3-5 minutes.
• Fill and close: Pour the plums into the jars again, but this time with syrup. Close with lids (iron or). Turn the jars over, checking for leaks. Jars with simple iron lids can be left in this position until they cool down; jars with screw lids - make sure they are not leaking and return to their original position. Keep at room temperature in a dry, dark and cool place.

Plum compote from 2 varieties of plums - red and blue (on the left - pear compote with apples and oranges)

These jars of compote are completely filled with plums.