Plum compote for winter
Description
To make compote, sterilize jars and lids beforehand. The ingredients listed are for one 3-liter jar, but if you're using different sizes, here's a simple tip: fill any size jar one-third full with plums, then add sugar—250 grams for 3 liters, 170 grams for 2 liters, and 85 grams for 1 liter. Add water until the jar is full. See the recipe for more details. Serve chilled.
Instructions
- 1
Step 1
Prepare the plum, sugar, sterile jars, and lids. Let's get started!
- 2
Step 2
Select the fruits carefully; for canning, use ripe and healthy ones. Remove any underripe fruits, as they will make the compote too sour. Wash them thoroughly, drain in a colander, and let the moisture drip off.
- 3
Step 3
Place the fruits into sterile jars, 500 grams per jar; if you don't have scales at hand, each jar should be filled one-third full.
- 4
Step 4
Pour boiling water over the bullace. Cover with lids and let stand for 20 minutes.
- 5
Step 5
Using a special canning lid, drain the liquid from the jars into a saucepan.
- 6
Step 6
Add 200-250 grams of sugar, depending on the sweetness of the fruit. I usually add 200 grams and then, if needed, add more during winter. Bring the compote with sugar to a boil, so that the sugar dissolves completely. Simmer for 1-2 minutes.
- 7
Step 7
Pour the plum compote over the plums and seal with a special key.
- 8
Step 8
Turn the jars upside down and leave to cool.
- 9
Step 9
Transfer the jars to the pantry for storage.