In the canning season, housewives do not bypass such a valuable fruit crop as plum. Plum is not only tasty and fragrant - due to its beneficial properties it is used in dietary and medical nutrition.
It contains a large amount of sugars (up to 14, 8%), pectins, organic acids, vitamins: A, C, B, B2, PP.
Its fruits are recommended to be used for atherosclerosis, kidney and liver diseases, diabetes, jaundice. Plum is an excellent laxative that helps with constipation. Its fruits have a disinfecting effect on the intestines.
Due to its high yield, it is harvested in the form of jam, jam, and compote.
Subtleties
- For compotes for the winter, it is better to use such varieties of plum as Italian Ugorka, Green Green, Green Altana, Late Prune, Moscow Hungarian, Timiryazev's Memory, and others, which have a bone easily separated.
- Only ripe fruits without wormholes are suitable for canning. Large plums cut in half and remove the bone. Small canned whole.
- Fruits are sorted by size and then thoroughly washed in cold water.
- So that during the pasteurization the whole fruits are better nourished with sugar, they are blanched. To do this, it is recommended to warm up the plums at 80-90 ° in a 0.5% soda solution (5 g of baking soda are taken for 1 l of water). Thanks to this technique, small cracks appear on the skin of the fruit, through which sugar easily penetrates.
- The amount of sugar for preparing the syrup depends on the variety of plums. The sweeter the fruit, the less sugar is needed. Compote from sour plums requires up to 400 g of sugar per 1 liter of water. In some recipes, honey is used instead of sugar.
- Carnation, cinnamon, vanilla, red wine are added to the compote of plums to add flavor and savory flavor.
- Compote turns out very tasty, if you add to it other fruits or berries.
Plum compote for the winter: the first recipe
Ingredients for two 3-liter jars:
- plum - 3 kg;
- water - 1, 5 l;
- sugar - 750 g.
Preparation Method
- Wash ripe plums thoroughly in cold water. Remove the stalk. Cut in half with a sharp knife and remove the bones.
- Wash jars of soda thoroughly. Rinse with hot water. To sterilize, calcine them in the oven or hold them over the steam, putting them on top of the kettle. Wash and boil the lids.
- Place the halves of the plums tightly in the jars.
- Pour sugar into a saucepan, pour water. Cook the syrup.
- Fill them with plums. Cover with lids.
- Put the jars in a wide pan with hot water. So that when boiling water does not get into compote, it should not reach the top of the cans by 2-3 cm (to the hangers).
- Pasteurize 15 minutes (half-liter jars) and 25 minutes (liter) from the moment of boiling water.
- Banks with compote immediately roll up sterile covers.
- Turn upside down, cover with a blanket. Leave to cool.
Plum compote for the winter: the second recipe
Ingredients for two 3-liter jars:
- plums - 3 kg;
- water - 1, 5 l;
- baking soda - 7 g;
- sugar - 900 g.
Preparation Method
- Reassemble the plums, rinse well in cold water, free from stalks.
- Prepare sterile jars with lids.
- Pour water into a saucepan, bring to a boil. Reduce heat to 80 °. Put baking soda.
- In the soda solution, lower the fruit and warm it until the skin is covered with a net of small cracks.
- Flip out in a colander and rinse under running water.
- Fill the cans with plums.
- Cook the syrup from pure water and sugar.
- Fill them with plums.
- Cover the jars with lids, put in a pan with hot water. Sterilize 15 minutes. If you used sour plums, then reduce the heat treatment time to 5 minutes.
- After this, cork the cans with lids, turn them upside down. Wrap a blanket and cool in this position.
Plum compote for the winter spicy
Ingredients for 5 liter cans:
- plums - 3, 5 kg;
- sugar - 400-450 g;
- carnation - 12 buds;
- cinnamon - 1 stick;
- vanillin - to taste;
- water - 1, 5 l.
Preparation Method
- For this compote, take slightly unripe plums. Sort through them, thoroughly wash, remove the stalk.
- Prepare sterile tin lids.
- Cut the plums, remove the bones.
- In a saucepan, boil a 40% syrup (take 400 grams of sugar per 1 liter of water), adding cinnamon, vanilla, cloves. Put plums and cook for 3-5 minutes.
- Catch the plums with a slotted spoon, put them in jars.
- Boil the syrup. Pour them plums.
- Cover with lids. Sterilize in boiling water for 20-25 minutes.
- Take the cans out of the water, seal her cork tightly.
- Turn the covers down. Wrap a blanket. Leave in this form until cool.
Plum compote with wine for the winter
Ingredients for five liter cans:
- plums - 3 kg;
- water - 0, 75 l;
- red grape wine - 0, 75 l;
- sugar - 750 g;
- carnation - 2 pcs .;
- cinnamon and vanilla - to taste.
Preparation Method
- Pick up ripe plums, rinse in cold water, remove the stalks.
- Cut in half with a sharp knife, remove the bones.
- Fold in sterilized jars.
- Pour sugar into the pan, pour water and wine. Put the spices. Cook the syrup.
- Pour plums with hot syrup.
- Cover the jars with lids and sterilize 10 minutes after boiling water.
- Then seal hermetically. Turn upside down.
- Wrap in a blanket and leave to cool completely.
Plum compote with honey for the winter
Ingredients for five liter cans:
- plums - 3 kg;
- water - 1, 5 l;
- honey - 1 kg.
Preparation Method
- Sort out but strong plums, sort out, rinse in several waters, remove the stalk.
- Fold whole plums into a basin.
- Boil water with honey. Pour honey syrup over the fruit. Leave for a day.
- Then drain the syrup and arrange the plums into prepared sterile jars.
- Boil the syrup and fill it with plums.
- Sterilize in hot water for 5 minutes from the time it boils.
- Then hermetically seal the cork, turn it upside down, wrap it with a blanket. Wait for complete cooling.
Plum compote for the winter without sterilization
Ingredients for two 2-liter jars:
- plums - 1, 5 kg;
- sugar - 1, 5-2 st .;
- water - 2, 5 l.
Preparation Method
- Sturdy, ripe plums, reassemble, rinse thoroughly, remove the stem.
- Prepare sterile three-liter or two-liter jars with tin lids.
- Fill 1/3 volume jars with plums.
- Fill with boiling water. Leave for 15 minutes. During this time, pasteurization will occur.
- Cover each jar with the lid. Pour the cooled water into the pan.
- Add sugar at the rate. Put on the stove, bring to a boil.
- Pour the plums in the syrup to the top of the jar.
- Hermetically seal. Turn upside down. Wrap a blanket. Wait for complete cooling.
Mistress to note
To prevent the whole plums from breaking during heat treatment, they can be punctured in several places with a needle.
Compote with plums stored in a dark cool place.
If you put more sugar in the compote, you will need to dilute it with boiled cold water.
In a compote of sweet plums, you can add a little citric acid.
