Compote with plums for the winter one fill. Plum compote for the winter without sterilization: recipes

01.12.2021 Salads

Not many people know that plums can be preserved marinated and served with meat. And the famous Georgian tkemali sauce, 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 dish, as well as a great addition to desserts, pastries and 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.

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 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: a half-liter jar for 15 minutes, a liter jar for 20 minutes, and a bottle for half an hour. Seal and put the lid down until completely cooled.

Advice. Hard plums or slightly unripe fruits are well suited for pickling.

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 cooked until fully cooked. 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.

Wash the plums thoroughly, remove the stalks and spoiled specimens.
We sterilize the jars and fill them with plums about half the container.
Pour boiling water over the jars and drain into a saucepan, after 15 minutes, when the plums warm up.
Pour sugar into the pan and, when it is completely dissolved, fill the jars with syrup, cork.
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.

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

Tkemali

Tkemali is made from sour varieties of plums. The homeland of this sauce is sunny Georgia. Here, tkemali is served with 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;

red hot 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.

Sort and wash plums.
Place in a saucepan and cook for about 30 minutes.
Pass through a sieve along with water. Remove bones and skins.
Boil plum puree over low heat until creamy. Add ground spices. And then wait another ten minutes.
Pour into sterilized jars and wrap until completely cool.

Advice. The classic recipe for 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 a winter harvest 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. Spread them in an enamel bowl, 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.

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.

The water is brought to a boil.
Turning on the fire.
Add sugar. We are waiting for it to dissolve completely and add vinegar.
Here we throw all the spices.
Cook until the brine is slightly viscous and brownish in color.
Add cognac. He will not let the plums lose their shape and add spice to the marinade.
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

Overripe fruits are suitable for making a homemade drink, better than 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 the granulated sugar is dissolved. Plums are poured with cold syrup. Pour in vodka.

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.

In winter, when vitamins are so urgently needed, plum preparations will come in handy. The magical taste and 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

In most cases, compotes are prepared from almost any fruit and berries. Sometimes, without additional components, a delicious drink cannot be obtained. 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. In addition, a cold drink perfectly quenches thirst.

Classic plum compote

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

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.
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.
Introduce sugar syrup into the plum broth. 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.

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.
Sort the fruit and wash thoroughly. Throw the plum into a colander and wait for the excess liquid to drain completely. Sterilize the container according to classical technology. Do the same with the lid. Place the fruits in the container to the very top.
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 the finished composition 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.

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.
At the same time boil water in a saucepan. Stir plum sweet mass into boiling water. 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.

Combine water and granulated sugar in an enamel pan of a suitable size. 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.
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.

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.
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.

Rinse thoroughly with 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.
Turn off the oven, do not open the door. Expect about 1 hour. In the allotted time, a sufficient amount of sugar will stand out in the pan. Arrange the fruits in jars and pour in the resulting liquid. Sterilize for a quarter of an hour. Roll up.
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. Delight loved ones and relatives with a vitamin drink, regardless of the season.

Compote of yellow plum

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

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 a healthy drink, be careful.
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.
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.

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.
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. During heat treatment, the berry must retain its original shape.
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. The quality of the finished drink will also not deteriorate.
Before placing the plum 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. Use a fork or toothpick for this purpose.
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.
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. It is necessary to choose a suitable variety of 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

Usually the hot days of the outgoing summer delight not only with the weather, but also with a huge amount of ripening vegetables and fruits. These include plums, grapes, apples of late varieties and much more useful and very tasty. Naturally, the first thought is how to prepare all these goodies for the winter? This will be discussed in detail in the article. Regardless of the variety of plums, you can make an amazing compote that everyone at home will appreciate by opening a jar full of fragrant syrup and berries in winter.

Plum compote without cooking: a simple recipe at home

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

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

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

Cooking:

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

Rich plum compote

Ingredients:

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

Cooking:

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

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

Plum compote with grapes

Ingredients:

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

Cooking:

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

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

From plums, apples and grapes

Ingredients:

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

Cooking:

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

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

Plum compote without sterilization

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

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

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

What to do:

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

With pears

Ingredients:

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

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

Cooking:

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

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

From plums and raspberries

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

Ingredients:

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

Cooking:

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

with quince

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

To prepare it, you will need the following ingredients:

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

Cooking:

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

Plum compote for the winter (video)

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

What a fragrant and tasty compote is obtained from plums! Be sure to prepare yourself a few jars of this miracle drink. perfectly quenches thirst, refreshes, gives a great mood with its taste and beautiful ruby color, and also saturates with vitamins. Plum compote can be prepared with or without pits. There are no strict rules for compotes, for example, if you have a few apples or a bunch of grapes, please add to plums and you will have an excellent compote with several fruity undertones. The container can be selected depending on preferences. In three liter jars it is convenient to close compote for a large family or on a festive table, and smaller jars are convenient for its quick use. Ours is very affordable and simple, so cook with pleasure. Plum compote for the winter recipe for 1 liter jar with a photo step by step indicated below, so let's start cooking it.