Plum compote always turns out to be quite tasty, therefore it is recommended to close it only in three-liter jars. You can close just a few cylinders and save storage space. But this is not the main secret of plum compote.
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Here comes the secret
In order for the drink to be really tasty, you need to choose the right fruit. They must be fleshy, and the bone must be easily separated. For compote, the fruits must be divided into two parts and so put into a container, but small ones can be sent whole. Housewives should know that when the compote is closed from whole fruits without removing the seed, such a drink can be stored for a year and no more.
Some fruits have thick skin, so they should be blanched before boiling compote. It is important not to overdo the product for more than 10 minutes, otherwise the plums may burst and there will be porridge.
Before canning compote, you need to prepare jars. For this purpose, they are not only washed, but also sterilized.
How to cook
Consider the basic recipes that will please even the most fastidious tasters.
For first recipe half a kilogram of fruit, 300 grams of sugar and water will be enough. Plums are placed in a container and half-filled. The jar is poured with water, leaving 4 cm from the neck, and allowed to stand in this state for about half an hour. Then the water is poured into a saucepan and brought to a boil, sugar is added. The resulting syrup is again poured with plums in a jar and compote is rolled up for the winter.
Second recipe designed for three kilograms of plums, one and a half liters of water and 700 grams of sugar. The fruits are divided into two parts and the stone is removed. Then everything is put in a jar and poured with hot syrup. The jar is covered with a tin lid on top and sent for sterilization, which lasts 15 minutes. After that, the jar is finally tightened with a lid and left to cool.
For third recipe small dense plums and three liters of water are suitable. This recipe is interesting because no sugar is required at all. The taste is as natural as possible. Plums are placed in a jar, and then poured with boiling water. You can not blanch the halves of the plums before cooking, they will definitely not burst.
The last recipe includes the following ingredients: half a kilogram of plums, half a kilogram of sugar and a liter of water. The washed fruits and halves are placed in a jar, after which they are poured with hot syrup. The jar is sterilized for 5 minutes, then closed with a lid and rolled up for the winter.
All these recipes are delicious, and in winter it is pleasant to drink a sweet and already infused drink. It is not recommended to immediately put the jars in a cold cellar; it is necessary to observe at least three days so that the lids do not swell.
Do you make plum compote?
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Read about pickled plums in the following article:Pickled plums: preparing an amazingly tasty dish for the winter