Simple recipes for making prune compote for the winter, with or without sterilization. Prune compote: a selection of recipes for a delicious drink - how to cook compote from fresh and dried prunes Delicious prune compote for the winter

If you love fresh fruits, you are unlikely to refuse a drink brewed from your favorite fruits. You can prepare plum compote with pits for the winter without much difficulty if you carefully read our recipes. Having spent very little time and effort, you can get a wonderful refreshing drink with excellent taste and aroma.

Plum compote with pits according to a simple recipe

Experts say that such a drink can be safely stored at home for a whole year. However, we doubt your stock will stay in the pantry until spring. Most likely, it will come to an end much earlier, since no sweet lover will be able to resist the taste of this plum compote.

Ingredients for one three-liter jar:

• blue plums – 500 grams;
• sugar – 250 grams;
• water - two and a half liters.

Select the best fruits, remove the tails, and then rinse them well in running water. Place the plums in a clean three-liter jar. If you have the opportunity to wash the container in the dishwasher, where the temperature rises to 70 degrees, then it does not need to be further sterilized.

Some fruits may burst during cooking. Of course, this will not spoil the taste of the drink, but you can easily avoid such a situation. The fact is that usually the thin skin cannot withstand sudden changes in temperature. Therefore, it is better to remove the plums from the refrigerator in advance, and then put them in water and heat them over low heat.

Boil water in a saucepan and then pour it into the jar. To prevent the dish from bursting, do not forget to put a stainless steel spoon inside. Cover the jar with a tin lid and leave it alone for 15 minutes.

Pour the resulting infusion into a saucepan, holding the plums with a slotted spoon or using a special plastic lid with holes. Mix the liquid with sugar and boil it on the stove. Return the boiling syrup back to the jar and roll up the lid using the machine.

Compote of plums with pits takes a long time to cool down for the winter. Place the jar on the lid and cover it with a wool blanket. After about a day, the drink can be transferred to the rest of the preparations and left there until winter. But if you want to take a sample, you can do this in a few days. You may find the compote too sweet. But this is easy to fix - just pour it into a jug and dilute with warm water.

If you like the taste of this pleasant drink, then you can do a few more simple experiments with the ingredients. For example, add apples, pears or your favorite berries to the recipe. Next, we will offer you another interesting way to prepare this delicious treat.

Compote of plums and grapes

The original flavor combination is obtained by mixing several types of fruits. And they will give the drink a special freshness and unusual aroma. This time we will tell you how to prepare plum compote in a liter jar.

Ingredients:

• dark grapes – 130 grams;
• eight plums;
• sugar – 160 grams;
• water – 800 ml;
• mint - two sprigs.

How to cook compote with pits of plums and grapes? You can read the detailed recipe below.

Carefully process and remove twigs from the fruit. Wash the jar in a soda solution inside and out, then rinse and sterilize in any way convenient for you. Place the lid in boiling water for a few minutes and then carefully remove it.

Place the plums in the prepared bowl, and then pour boiling water over them. Close the neck with a lid and leave the liquid to infuse for five to seven minutes. When the water changes color, pour it into a saucepan and mix with sugar. Add fresh mint leaves to the syrup and cook for a few minutes.

If you like spice aromas, try adding star anise, lemon balm or cinnamon to the compote. Plum compotes with pits for the winter go well with lemon or lime juice.

Pour the syrup back into the fruit and then roll up the bowl. Don't forget to turn the jar upside down and wrap it warmly. The very next day you can store the compote in the refrigerator or pantry.
When the time comes, dilute it with cool boiled water and serve the drink. Don't forget to prepare a delicious homemade pie or charlotte for it.

As you can see, compote with plums with pits for the winter is prepared very simply and quickly. As a rule, it does not require additional long-term sterilization or any other processing.

In August, when the plum season begins, I prepare compotes from these fruits. When I first learned to roll up jars, it seemed to me that this process was long and tedious. In fact, it is so interesting, fast, tasty and healthy that now compotes from peaches, strawberries and plums are always present on my table. There's nothing easier than cooking real aromatic drink at home. I'll tell you how I prepare compote from fresh prunes.

Fresh prune compote for the winter

This drink can be stored for a long time, it turns out moderately sweet and not sour. Such homemade preparations always help out in winter, and in them nutrients are preserved as much as possible. What could be better than opening a jar of fruit and berry compote and enjoying its taste, remembering the warm, joyful summer.

Kitchenware: three-liter jars, sterilizer, saucepan, faceted glass, metal lids for preservation, seaming machine.

Ingredients

I took a dark purple durum plum. First, I washed and dried the fruits well. I add plums to the drink with a pit; I like the light almond aroma it gives. For a three-liter jar, I take a half-liter jar of plums. In one jar I put plums and pears, in another I add mint, which will give a unique aroma to the drink.

Jars (2 pcs.) and lids (2 pcs.) must be sterilized for 15-20 minutes. I put a pan of water on the fire, as soon as it boils, cover it with a sterilizer, and sterilize each jar for 15 minutes over low heat. I put the lids in the same water. I cover the sterilized jars with a lid and leave them closed. So you rid containers of germs and the preservation will not deteriorate. My canning process is facilitated by an automatic seaming machine, which ensures hermetically sealed jars.

Canning steps

1. I put 6 liters of water on the fire. While it boils, I prepare the fruit.
2. I pour the washed fruits into a half-liter jar. This is approximately 400 g or about 25 pieces.
   



3. Add a glass of sugar (250 g).
   
4. And 1/4 tsp. citric acid so that the plums do not lose their color.
   





5. I fill the jars with boiling water, cover them with a lid and immediately roll them up using an automatic machine, turning the handle around the axis counterclockwise until it stops (yours may work differently).
   


6. I turn the jar upside down, cover it with a blanket on top and leave it for a day.
   

I’ve been using this recipe for years and not a single jar has exploded! You definitely need to wrap and keep the jars warm; the longer the high temperature remains, the better and, again, the longer your preservation will last. And the jar will not crack due to a sudden temperature change, and the lid is additionally sterilized.

Video recipe

Over time, the drink will acquire a rich color. I suggest you look at what ingredients you will need for the compote and what a rolled up can of the drink looks like in the video recipe.

I wrote that I put a pear in the drink, but you can add apples, then should add a little more sugar. Try it and be sure to share your results.

How to cook prune compote for the winter

Cooking time: 40 minutes.
Number of servings: 9 l.
Kitchenware: saucepan, three-liter jars, plastic lid for draining canning, metal lids for canning, faceted or measuring glass, key (sealing machine).

Ingredients

In this recipe, I do not sterilize the jars, but simply pour boiling water over them, after thoroughly washing them with water and soda. Lids - boil for 10 minutes. Due to the fact that the plum is poured with boiling water and infused for 20 minutes, the jar with a lid is subjected to heat treatment. Better check banks for defects. One day I didn’t notice that one thread was missing on the neck, so I rolled up the jar and put it in the “bathhouse”. In the morning I discovered that all the liquid had leaked out. So be careful.

For the compote, I bought ripe Hungarian sweet and sour tasting plum and quite elastic.

Manufacturing stages

1. I put a saucepan on the fire in which I bring 9 liters of water to a boil.
   




2. Pour the syrup into a saucepan. For this I use a special plastic lid and heat-resistant gloves. I cover the jars again with lids.
   
3. Add 750 g of sugar to the pan with syrup. For each jar, a glass (250 g).
   


4. Now I fill each jar with syrup and seal it with a key.
   
5. I turn the bottle upside down and wrap it in a blanket.
   

When the compote has cooled, I put it in a dark place, where it stays until winter, acquiring a beautiful shade. This natural, refreshing and healthy drink can be prepared in less than an hour.

Video recipe

Watch the video recipe, which describes in detail the process of preparing and rolling fresh plum compote.

Do you want to learn how to cook delicious compotes? Try another recipe with me. I will make plum compote from fruits with a pit, but you can take it out. And if you want, you can add grapes, apples or pears to the plums. If you are afraid that the jar will crack while filling the bottles with boiling water, lower the iron tablespoon onto the neck.

In the first month of summer I prepare, at the end of June, beginning of July -. At the end of summer I prepare drinks from apples, plums, melons and watermelons. Such conservation can be stored for quite a long time, but in our family the compotes go away over the winter. Drinks go especially well during the holidays, and all guests like plum compote.

Prune compote

Cooking time: 40 minutes.
Number of servings: 3 l.
Kitchenware: steamer pan for sterilization, kettle, lid-hood for microwave, three-liter jar with screw neck, screw cap, toothpick.

Ingredients

In this recipe I use the most delicious - black plum. It has large fleshy fruits with dark dense pulp. After rolling, the plums do not crack, retaining their shape, they give a very beautiful rich color.

I needed a three-liter jar with a screw neck, which I washed with baking soda and water, and a screw cap. These lids are very convenient, they can be used many times, they do not deform and are easy to screw on.

Stages of sterilization

1. I place a three-liter jar on top (neck down) and a lid.
   

Making compote

1. I pierce the plums (10 pieces) with a toothpick in several places and put them in a bottle.
   



2. First I fill half the jar, after 1-3 minutes I top it up to the neck.
   


3. I turn the bottle over and roll the jar several times to dissolve the sugar.
   
4. I wrap the compote with a blanket, turning the jar upside down.
   

There are two reasons that oblige you to prepare prune compote for the winter. The first is that fresh dried plums are healthier and tastier than stale, store-bought plums. The second is that the drink acquires its sweet and sour taste and aromas only after a few months, while household members will not allow it to steep for even a couple of hours if it is whipped up in a saucepan.

How to prepare prune compote for the winter?

A delicious prune compote is prepared by boiling the dried fruit in sugar syrup and using the double pouring method. In both versions, dried plums can be combined with berries, garden fruits, the same dried fruits and spices. At the same time, you should adhere to the recommended proportions so as not to drown out the true taste of prunes.

1. Each preparation of prune compote should begin by washing the fruits in warm running water.
2. It is important to strictly follow the recipe. For example, do not neglect such a preservative as sugar, even if it seems that its amount is too high. Prune compote will keep well for the winter, and excess sweetness can always be corrected with water.

Compote of pitted prunes for the winter is one of the popular preparations. For her, housewives buy fresh prunes, which, according to the rules, must have a pit. The pit is removed and the prunes are placed in jars. The compote is prepared by pouring boiling water twice over, in which the fruit retains its taste and a full range of vitamins.

Ingredients:

• pitted prunes - 1.2 kg;
• water - 1 l;
• sugar - 500 g.

Preparation

1. Fill the jars with prunes to the very top.
2. Pour boiling water over it for 20 minutes.
3. Drain the water from the jars into a saucepan, add sugar, and bring the syrup to a boil.
4. Quickly pour into jars.
5. Roll up fresh prune compote for the winter with lids, turn it over and leave it “under a fur coat” for a day.

Prune compote for the winter without sterilization is an excellent option for preserving vitamins. Prunes with pits will be of great benefit. Its presence indicates proper drying of the fruit. This means that they have retained all the beneficial substances and do not contain bacteria. This is why prunes are simply boiled in syrup and not sterilized.

Ingredients:

• fresh prunes - 500 g;
• water - 2.5 l;
• sugar - 250 g.

Preparation

1. Soak the washed prunes in 1 liter of warm water for 15 minutes.
2. Bring the rest of the water to a boil, add sugar and cook for 3 minutes.
3. Add prunes and the water in which they were soaked to the syrup.
4. Cook for 20 minutes. Roll up the lids and wrap for a day.
5. Store prune compote without sterilization in a cool place.

Dried prune compote

Contrary to the opinion about the pointlessness of canning a product that is available year-round, there is a reason to make a compote of dried prunes for the winter. Dried dried fruit is concentrated. It takes months for him to give away his supplies. No one will hold a pan of compote for such a long time, but will prefer to get the drink from the shelf.

Ingredients:

• prunes - 450 g;
• water - 3 l;
• sugar - 450 g;
• citric acid - 5 g.

Preparation

1. Divide the prunes among the jars.
2. Pour in 3 liters of boiling water and set aside for 30 minutes.
3. Pour the liquid into a saucepan with sugar, boil for 3 minutes and pour into jars again.
4. After 15 minutes, return the syrup to the pan, bring to a boil, add citric acid and pour over the prunes.
5. Roll up dried prune compote for the winter with lids and wrap for a day.

The fact that compote from apples and prunes can always be cooked does not allow many to enjoy the correct preparation. A drink that has been infused for months outperforms a fresh one. It has a brighter taste and aromas of apples and prunes. Both components complement each other very harmoniously, so you can cook a concentrated compote.

Ingredients:

• apples - 1.2 kg;
• prunes - 300 g;
• water - 2.5 l;
• sugar - 1 kg;
• citric acid - 1/2 teaspoon.

Preparation

1. Soak the prunes for an hour in warm water.
2. Pack along with apple slices into jars.
3. Pour 2.5 liters of boiling water into the jars.
4. After 15 minutes, drain the liquid into a saucepan, add sugar and cook the syrup for 20 minutes.
5. Add citric acid, pour into jars and seal.

Compote of pears and prunes for the winter

If the compote of pears and prunes doesn’t catch your attention the first time, you need to take another sip. This drink is for a gourmet who can appreciate the soft and delicate combination of sweet and sour prunes and sugary pears. Due to the sweetness of the latter, the compote uses a minimum of sugar, which acts solely as a preservative.

Ingredients:

• prunes - 350 g;
• pears - 3 pcs.;
• water - 3 l;
• citric acid - 4 g;
• sugar - 350 g.

Preparation

1. Make syrup from water and sugar.
2. Dip the pear slices into the syrup and boil for 3 minutes.
3. Add pitted prunes and cook for another 5 minutes.
4. Add citric acid and make prune compote for the winter.

Early autumn is the only chance to cook grapes. At this time, prunes are at the peak of their taste, and the grapes are ripe and please with their low cost and choice of varieties. It's a matter of personal preference. Green will make the compote softer and sour, and dark will make it strong and rich, similar to mulled wine when hot.

Ingredients:

• pitted prunes - 100 g;
• grapes - 150 g;
• water - 800 ml;
• clove buds - 3 pcs.;
• lemon juice - 20 ml;
• sugar - 150 g.

Preparation

1. Boil prunes with sugar in 400 ml of water for 5 minutes. Refrigerate.
2. Boil the grapes in the same amount of water.
3. Combine both compotes together. Bring to a boil, add lemon juice and place in jars.

There is no point in discussing how to cook - it is already popular. It’s much more interesting to make the drink in the classic version - as a dessert. Moreover, both components go well with dried fruits and spices, and the compote itself is easy to prepare. The main thing is not to overdo it with water, otherwise it will lose its charm and thickness.

Ingredients:

• pitted prunes - 250 g;
• light raisins - 120 g;
• slices of dried pears - 250 g;
• dried pitted cherries - 120 g;
• dried apples - 250 g;
• lemon zest - 10 g;
• clove bud - 3 pcs.;
• sugar - 70 g;
• water - 2 l.

Preparation

1. Pour 2 liters of boiling water over all ingredients, add sugar and simmer for 20 minutes.
2. Remove from heat. After 10 minutes, serve.

For people who adhere to the diet, preparing prune compote for the winter is largely associated with obtaining a low-calorie preparation. That's why many people cook compotes without sugar, making up for the missing sweetness with fructose from the fruits themselves. Such preparations must contain a preservative or be sterilized.

Ingredients:

• prunes - 500 g;
• water - 2.5 l.

Preparation

1. Bring water to a boil, add prunes and simmer for 20 minutes.
2. Pour the compote into jars.
3. Sterilize the workpiece for 15 minutes.

And prunes are an example of how tasty and healthy you can solve problems with excess weight, strengthen your immune system and improve your health. A pleasant and piquant drink that can be brewed for one day with infusion for an hour, or for the winter. There is no need to think twice: dried fruits are available all year round, and cooking takes 10 minutes.

How can you easily prepare prune compote for the winter without sterilization to save time?

Prunes (these are varieties of plums with black skin and grooves) make just an excellent compote, which you don’t have to buy in a store, but can be made yourself, especially since now is the season and prunes can be bought in a store or at the market for very little money.

• prunes 0.8 kilograms,
• sugar - 400 grams,
• water about 2 liters.

You can make compote from plums using the double pouring method, or you can do it with sterilization. But compote jars must be sterilized first.

Prune compote for the winter without sterilization.

Boiling water from a kettle is poured into jars of plums. Next you need to let it stand for 5 - 10 minutes. After this, pour the plum water into a saucepan and add sugar. Boil the syrup and pour it into the jars with the plums again. Some housewives make plum compote by pouring it three times. So try both methods and decide which compote you like best.

Jars of prune compote are rolled up and turned over. And removed to cool. You don't even have to wrap them up.

Place prunes in jars (1/3 of the jar), prepare sugar syrup, pour it into the jars with the plums and place it in a pan for sterilization. 1 liter jars are sterilized for 10 minutes. And 3-liter 25 - 30 minutes. We roll it up, turn it over to make sure the lids are sealed, and then you can wrap it up for 5 - 6 hours.

How to prepare prune compote for the winter without sterilization? Recipes?

From prunes (these are varieties of plums with black skin and grooves) you get just an excellent compote, which you don’t have to buy in a store, but can be made yourself, especially now the most

Culinary recipes and photo recipes

Plum compote without sterilization

In winter, tea dominates the table during breakfast and dinner, and at lunchtime you can put a jug of chilled plum compote on the table. The drink will have a rich taste and beautiful color. If you bring the plum compote to a boil, you will get an original fruit tea. To complete the picture, butter pies with plum jam or sugar puffs are served along with the compote.

Ingredients to prepare plum compote for the winter without sterilization:

Note : from the specified amount of products you will get one three-liter jar of plum compote.

Recipe compote from plums for the winter without sterilization:

Part of the plum harvest can be turned into a very tasty compote, which can be stored until spring in a cool cellar. It is advisable to choose a variety with reddish pulp, then the color of the compote will be similar to the dark shade of ruby. Yellow-green plums will give the compote a less saturated color and the taste will be neutrally sweet. The “Hungarian” variety is a favorite for winter preparations; these plums have a special tart and fragrant aroma.

First, the plums are sorted, removing fruits with wormholes and suspicious soft spots. Then the fruits are thoroughly washed: the whitish coating disappears and a dark blue gloss appears.

The prepared plums are poured into a dry, sterilized jar. If you haven’t weighed the plums, the quantity can be determined visually: the fruits should fill 1/3 of the jar. To prepare compote for the winter, the plums remain whole; there is no need to remove the pits.

Fill the jar with boiling water and cover with a lid. The plum compote is infused for 15 minutes, during which time the liquid turns red.

Plum water is poured into a saucepan, sugar is added. Fans of very sweet drinks can increase the amount of sugar to 300 grams.

Citric acid is a “control preservative”; it is responsible for the preservation of compote prepared without sterilization.

The sweet and sour syrup is boiled, the hot liquid is poured into a jar. The filling is standard: the liquid rises slightly above the level of the shoulders. The jar is immediately rolled up for the winter and turned over.

Insulate thoroughly and leave for 12 hours. The cooled plum compote is placed on a shelf in a cool room.

This is how you can quickly and easily prepare a delicious plum compote without sterilization.

Plum compote without sterilization - Step-by-step recipe with photos, Canning

step-by-step recipe with photos of preparing plum compote without sterilization, Canning

Recipes for plum compote for the winter without sterilization

During the harvest season from fruit trees, sweet dishes with berries and cold desserts appear on the tables. However, the entire volume of the collected product cannot be eaten, so the question of finding recipes for home canning becomes relevant. If you are interested in preparing plums for the winter, you should try making a jar of aromatic compote.

How to make plum compote for the winter

According to experienced housewives, the most tiring thing about creating blanks, if it is not a couple of jars, is the endless process of sterilizing the containers. It leads to a significant loss of time and effort, and its complexity scares away novice housewives. To make the task easier, professionals suggest learning how to cook plum compote for the winter without sterilization, and, if necessary, then transfer this technique to other berries and fruits. A few nuances of this preparation:

• If you want to avoid sterilization, it is advisable to use fruits of sour varieties - they store better than sweet ones. The ideal choice is yellow: they have a good chemical composition.
• The ratio of sugar and berries is chosen arbitrarily. Classic – 2 tbsp. l./liter Some housewives cook without sweetener, but then you need to add citric or ascorbic acid, or a handful of currants or a sour apple. Otherwise, sterilization is required.
• The traditional set of ingredients for a 3 liter jar is 2 cups of sugar and the number of plums that can fill this container up to the neck. For this reason, most recipes do not have the exact weight of the fruit.
• Before you start canning, large plums need to be cut in half.
• All products must be fresh and the berries must be firm if you want to maintain their shape. The heat treatment in all recipes without sterilization is predominantly short, so the quality of the main ingredients comes first.
• Standard mandatory preparation of products: removal of all spoiled areas.

Note!

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Plum compote with pits for the winter

The highlight of this recipe is not only the lack of sterilization, but also the fact that the jars can be closed without twisting. The main thing is to choose good screw caps that will fit tightly to the throat, and boil them efficiently. Many years of experience of housewives who have tried this simple method of preparing compotes for the winter have proven that the resulting product can be stored for as long as a sterilized and rolled one.

Set of ingredients for compote:

You need to prepare plum compote for the winter without sterilization as follows:

1. Warm a large pan of water (not related to the list of ingredients), put the washed lids in there to boil them.
2. Rinse the berries, remove spoiled areas, if any. Cut along a vertical line.
3. Divide into jars to fill only 1/3 of the height. Scatter sugar on top (3 tablespoons per liter).
4. Boil water in a separate saucepan, add citric acid.
5. Pour boiling water into the jar, filling it to the top - there should be no room for air. Please note that you need to work with each “portion” of compote in turn, and not pour all the water at once.
6. Quickly remove the lid from the boiling water, close the jar, and turn it over. Continue with the next one.
7. Keep the compote under a thick jacket or blanket until it cools: this technology replaces sterilization.

Canned plums without sugar

An ideal recipe for a delicious winter meal without harming your figure. No extra calories – just a healthy and tasty drink, which is suitable even for diabetics. A big plus is that the method is very budget-friendly, since the set of ingredients is as simple as possible:

• plums – 2 kg;
• black currant - a handful;
• ascorbic acid (tablets) – 2 pcs.

1. Sort the fruits, wash them, cut them in half.
2. Divide into jars until they are only half full. Pour boiling water over and let stand for a while.
3. Drain the liquid, warm it, and boil for a couple of minutes.
4. Fill the jars again with this weak syrup, add crushed ascorbic acid and close immediately. If you use fruits of sour varieties, you don’t need to use tablets - their chemical composition allows canning without sterilization and sugar.

Compote of plums and apples for the winter without sterilization

The most reliable way to keep the workpiece intact is to preserve it using the double-pouring method, popular at the end of the 20th century. An additional distinctive feature of this recipe is the minimal amount of sugar: it is replaced with grapes. You can use any: for a sweet drink, small black, for a more neutral taste - long white/yellow. An alternative could be raisins, but you will have to weigh them after steaming.

List of ingredients for plum compote for the winter without sterilization:

• medium-sized red apples – 2 pcs.;
• dark red or blue plums – 0.7 kg;
• grapes or raisins sultanas – 100 g;
• sugar – 2 tbsp. l.

You need to prepare compote like this:

1. Wash all the fruits well, cut in half, core the apples.
2. Pour cold water over grapes or steamed raisins, heat, wait until the color of the liquid changes.
3. Add pieces of plums with apples, wait for everything to boil. Reduce power as much as possible and cook for about a quarter of an hour. At the same time, be sure to close the pan so that the compote infuses and does not cook.
4. Add sugar, boil again, pour into jars and quickly seal. It is advisable to store the preparation for no more than 1 winter.

Preserving pitted plums

A simple recipe for those who like to catch berries from a drink and eat them instantly, without wasting money on separating the seeds. Even the most inexperienced housewife can make plum compote for the winter without sterilization, prepared using this method. The set of ingredients for it is classic:

• red currants - a handful;
• yellow plums - half a three-liter jar;
• sugar - half a liter jar;
• water – 3 l.

1. Pour water over sugar, boil – the syrup is ready.
2. Wash the plums, cut them in half, remove the pits. Divide the pulp in half again.
3. Rinse the jar thoroughly and fill it halfway with plums. Add red currants.
4. Pour in syrup and immediately roll up the boiled lid. Cool and remove for storage.

Learn how to make delicious plum sauce using the following recipes.

Plum compote for the winter without sterilization: preparing a delicious drink

How to make a tasty and healthy plum compote for the winter without sterilization? Consider 4 recipes from professionals, learn the intricacies of working with this berry and the rules for preserving it.

Plum compote for the winter without sterilization

Hello, hello, my readers. We continue to stockpile food for future use. We will prepare plum compote for the winter without sterilization today.

This year we are enjoying a huge plum harvest. Moreover, they ripen gradually, since trees of various varieties grow on our site. This summer we are simply gorging ourselves on plums, and of course we are preparing them for winter.

Anyone can make plum compote for the winter without sterilization, since this preparation is very, very simple to prepare.

I usually fill three-liter jars one-third full with berries. But this summer I decided to put them on top, since my kids carry cream more than drink compote.

Plum compote for the winter without sterilization. Required Products

• plums
• 1.5-2 cups of sugar (for one three-liter jar)
• water (as much as will fit in the jar)

How to cook plum compote for the winter

• Wash three-liter jars.
• We wash the plums and pour them into washed jars.
• Boil water and then pour it into the plums.
• Let it sit for 30-40 minutes.
• Pour the water from the jars into the pan. Let's sprinkle sugar. We adjust the amount of sugar depending on the type (sweetness) of plums.
• Boil the solution again.
• Fill the jars and roll up with metal lids.

Some housewives cover the rolled compote until it cools. I don't do this at all.

Now you know how to prepare plum compote without sterilization for the winter.

In the next article we will continue to prepare for the winter. Do not miss! Subscribe to blog updates!

And I say goodbye to you.

With wishes for a good mood, Natalya Bulanova.

Plum compote for the winter without sterilization

Plum compote for the winter without sterilization. How to cook plum compote for the winter. How to make plum compote for the winter. How to make plum compote for the winter without sterilization

Prunes are good for the heart and blood vessels, they normalize the functioning of the digestive tract, strengthen the immune system and are relatively inexpensive. It is on sale all year round, which may raise the question: why cook prune compote for the winter, if it can be cooked at any time of the year? Actually it makes sense. Firstly, fresh prunes are much tastier than those that have been sitting for many months. Secondly, after brewing, dried plum compote takes on a completely different taste.

Cooking secrets

Recipes and the process of preparing it for the winter differ from recipes for compote, which is not cooked for long-term storage. These subtleties are worth knowing.

• Prunes come with or without pits (if they were removed during cooking). Both can be used for compote, but you need to pay attention to the weight of which dried fruits are indicated in the recipe, since seeds are a little heavier.
• Even if you are sure that the prunes are clean, before preparing compote from them for the winter, you need to wash the dried fruits in warm water, and do this twice.
• In order for the compote to stand well without souring all winter, you need to add as much sugar to it as indicated in the instructions, even if the amount seems excessive to you. Once you open the jar, you can dilute the concentrated compote with clean water.
• Do not add spices to prune compote for the winter - they can be added after the jar is opened.
• Compote jars must be sterilized. To do this, you can hold them for 10-15 minutes over steam or in the oven.
• You should not open prune compote too early - it will become truly tasty only 2-3 months after preparation.

Compote of pitted prunes

• prunes – 0.35 kg;
• granulated sugar – 0.35 kg;
• water – 2.5 l.

Cooking method:

• Wash the prunes. If necessary, remove the seeds from the fruit and rinse again.
• Boil 2.5 liters of water in a saucepan.
• When the water boils, add sugar and cook until the grains are completely dissolved.
• Place prunes in the syrup and cook for 5 minutes.
• Remove the prunes from the syrup and place them in a three-liter jar, sterilizing it first.
• Pour boiling syrup over dried fruits.
• Roll up the jars and wait for them to cool, then put them in the pantry or other place where you store preparations for the winter.

This recipe can be varied by adding dried cherries, rowan berries, dried apricots, as well as fresh or dried apples to the prunes. You need to take no more than 100 g of them per three-liter jar so that they do not interrupt the taste and aroma of prunes. In this case, you can take 50 g less sugar. The more varied the set of dried fruits, the richer the bouquet of the finished compote will be, which is pleasant to drink both cold and hot. If you reheat it, don't forget to add cinnamon and other spices.

Classic recipe for prune compote with pits

• prunes with pits – 0.6-0.8 kg;
• sugar – 0.3 kg;
• water - how much will go.

Cooking method:

• Wash the prunes thoroughly.
• Wash and sterilize a three-liter jar or two one and a half liter jars with baking soda.
• Fill the jar(s) at least halfway with dried fruit. If desired, you can add more fruit – right up to the shoulders.
• Boil water and pour boiling water over prunes.
• After 5 minutes, drain the water from the jar into the pan through a special lid with holes and a spout.
• Add sugar and cook for 5 minutes after boiling.
• Pour the syrup over the steamed prunes and seal the jars tightly.

The berries from this compote can be eaten as is, or can be used to prepare various desserts. The compote according to this recipe has a sweet and sour taste and a very pleasant aroma. You can emphasize it by mixing it with orange juice in a 5:1 ratio, adding cloves (1-2 pieces), a piece of cinnamon and heating. In this case, it will completely replace mulled wine and warm you up on winter evenings.

Prune compote with zucchini

• prunes – 0.4-0.5 kg;
• zucchini – 0.4-0.5 kg;
• sugar – 0.6 kg;
• water - how much will go.

Cooking method:

• Sterilize the jars. The amount of ingredients in the recipe is designed to prepare three liters of concentrated compote, but if desired, it can be divided into three liter jars.
• Wash the prunes. Preference should be given to dried fruits with seeds, but you can also use prunes peeled from them.
• Wash, peel a medium-sized zucchini, cut it in half lengthwise and scoop out the pulp and seeds with a spoon. Cut the rest into cubes of about a centimeter.
• Place prunes and zucchini in jars.
• Heat the water and pour boiling water over the zucchini cubes and dried plums. Let it brew for 7-8 minutes.
• Drain the water from the jars into a clean, dry saucepan, pour sugar into it, stir and put on fire.
• Wait until the syrup boils. Boil it for 3 minutes.
• Fill jars with zucchini and prunes with syrup.
• Cover the jars with metal lids.
• Place the jars on the lids.
• Cover with something thick.
• Leave to cool in a “sauna” - this ensures additional sterilization.
• After 24 hours, store the compote.

Compote of prunes and zucchini is one of the most unusual preparations for the winter. If you don’t tell your guests and family members what this drink is made from, they will never guess that it contains zucchini. They will most likely mistake the cubes from the compote for canned pears - that’s what the zucchini in this compote looks like. You should immediately warn that you cannot replace prunes in compote with fresh plums, otherwise you will not be able to get this effect.

As you can see from the recipes above, you can prepare a wide variety of prune compote for the winter. Whatever recipe you choose, you will surely be able to surprise your guests and please your household. In addition, do not forget that this drink is not only tasty, but also healthy.