Plum compote
Description
The recipe won't take much time. Plum contains a large amount of citric acid, and yellow plum even more! That's why I don't add extra citric acid during canning, otherwise the drink will be too sour. It's very convenient to seal the drinks in three-liter jars: fill the jar one-third full with fruit, add a glass of sugar, pour boiling water over it, and seal the jar. To ensure the drink keeps well and doesn't ferment, wrap the jars in a blanket immediately and leave them for 24 hours. Then you can safely move them to the cellar and store as long as needed. Good luck! Serve chilled.
Instructions
- 1
Step 1
1. Prepare sterile jars and lids. Sort the bullace, wash thoroughly.
- 2
Step 2
2. Place the plums into the jars, making sure the fruit occupies about one-third of the jar, regardless of the container size you are using. Add sugar—just under half a cup per one-liter jar if the plums are sweet and fully ripe, or about one-third of a cup. If using three-liter jars, one full cup of sugar per jar will be perfect.
- 3
Step 3
3. Pour boiling water up to the neck.
- 4
Step 4
4. Cover with sterile lids and seal.
- 5
Step 5
5. Invert the jars upside down, place them in a blanket, and wrap them tightly for 24 hours. After that, you can turn the jars right side up and store them in a cool place.
- 6
Step 6
6. Enjoy!