Compotes from prunes for the winter

Compotes from prunes for the winter

Prunes are good for the heart, blood vessels, it normalizes the work of the digestive tract, strengthens the immune system and is relatively inexpensive. It is on sale all year round, which may raise the question: why boil prune compote for the winter if it can be cooked at any time of the year? In fact, there is a sense. Firstly, fresh prunes are much tastier than they have lain for many months. Secondly, by holding on, the compote of dried plum acquires a completely different taste.

Cooking Secrets

Recipes and the process of its preparation for the winter are different from compote recipes, which are not cooked for long storage. These subtleties worth knowing.

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

Following these recommendations, a good compote of prunes will be able to make even an aspiring hostess for the winter.

Compote of prunes without stones


  • prunes - 0, 35 kg;
  • granulated sugar - 0, 35 kg;
  • water - 2, 5 l.

Method of preparation:

  • Wash prunes. If necessary, remove the bones from the fruit and rinse again.
  • In a saucepan, boil 2, 5 liters of water.
  • When the water boils, add sugar into it and boil until its grains are completely dissolved.
  • Put the prunes in the syrup, cook for 5 minutes.
  • Remove the prune from the syrup and place it in a three-liter jar, before sterilizing it.
  • Fill the dried fruit with boiling syrup.
  • Roll up the cans and wait for them to cool down, then put them in the pantry or other place where you store your blanks for the winter.

This recipe can be varied by adding dried cherries, mountain ash, dried apricots to prunes, as well as fresh or dried apples. They need to take no more than 100 g per three-liter jar, so that they do not interrupt the taste and aroma of prunes. Sugar in this case, you can take 50 g less. The more diverse the set of dried fruit is, the richer the bouquet of ready-made fruit will be, which is pleasant to drink both cold and hot. If you warm it, do not forget to add cinnamon and other spices.

A classic recipe for prune compote with pits


  • prunes with stones - 0, 6-0, 8 kg;
  • sugar - 0, 3 kg;
  • water - how much will leave.

Method of preparation:

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

Berries from this compote can be eaten this way, and can be used to prepare various desserts. Compote in this recipe has a sweet and sour taste and a very pleasant aroma. You can emphasize it if you mix it with orange juice in the ratio of 5: 1, add a clove (1-2 pieces), a piece of cinnamon and heat it. In this case, it will completely replace mulled wine and warm in the winter evenings.

Compote from prunes with zucchini


  • prunes - 0, 4-0, 5 kg;
  • zucchini - 0, 4-0, 5 kg;
  • sugar - 0, 6 kg;
  • water - how much will leave.

Method of preparation:

  • Sterilize the jars. The number of ingredients in the recipe is designed for the preparation of three liters of concentrated compote, but if desired, it can be divided into three liter jars.
  • Wash prunes. Preference should be given to dried fruit with pits, but you can use prunes purified from them.
  • Medium-sized squash wash, peel, cut along in half, and remove the pulp with seeds from it with a spoon. The rest is cut into cubes approximately one centimeter.
  • Spread prunes and squash in jars.
  • Heat the water and boil it, fill it with squash cubes and dried plums. Let steep for 7-8 minutes.
  • Drain the water from the cans into a clean, dry saucepan, add sugar to it, stir and put it on a fire.
  • Wait for the syrup to boil. Boil it for 3 minutes.
  • Fill the canned zucchini and prunes with syrup.
  • Roll cans with metal lids.
  • Put the jars on the lids.
  • Cover with something dense.
  • Leave to cool in “sauna” conditions - this is how additional sterilization is ensured.
  • After 24 hours, remove the compote for storage.

Compotes of prunes and zucchini - one of the most unusual blanks for the winter. If you do not tell the guests and households what this drink is made of, they would never guess that there are zucchini in it. They will take cubes from compote, most likely, for canned pears - it is them that resemble zucchini compote. It should immediately be warned that it is impossible to replace prunes in compote with fresh plum, otherwise this effect cannot be obtained.

As can be seen from the above recipes, a compote of prunes for the winter can be prepared very different. Whatever recipe you choose, you will surely manage to surprise the guests and please the household. In addition, do not forget that this drink is not only tasty, but also useful.

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