Secrets of cooking plum compote

On a hot summer day, there is nothing like a glass of a refreshing drink. An alternative to store-bought juices and soda, which may contain preservatives and colorants, may be a hand-made plum compote. This tasty, fragrant, perfectly quenching thirst drink, made with your own hands, definitely does not contain any chemistry.

Compotes have long been prepared from all sorts of berries and fruits. But not all of them have a sufficiently pronounced taste and aroma. Some require additional sourness, so you have to add citric acid to the drink. Others need a lot of sugar. Plum is excellent without extra additives. Drink from these fruits turns out fragrant, with easy pleasant sourness. Yes, and sugar there takes quite a bit.

The plum contains vitamins B, C, A, K, P, as well as a large complex of trace elements. These berries, as well as compotes made from them, have a beneficial effect on the digestive system, helping to reduce the level of harmful cholesterol. Such a compote is useful for hypertension and kidney diseases, as it helps to remove excess salt and water from the human body.

It is recommended to use it for atherosclerosis, rheumatism. It helps even with gout. Plum compote improves metabolism and also increases appetite, so it is good to drink it in small quantities before eating. However, be careful: plum compote has a mild laxative and diuretic effect.

Some people should give up this wonderful drink. It is not recommended to use the plum compote to diabetics and people suffering from obesity. If the preparation of compote went unripe plums, the drink can lead to indigestion. Also, allergic reactions to the constituent products also occur. This also needs to be taken into account when serving the drink to the table.

The benefits of compote plums are much more than harm. Its caloric content per 100 grams is minimal, if you do not add a lot of sugar. When breastfeeding / pregnancy drink should be used with caution.

There are many recipes for compote, both from plums and plums with the addition of various spices, nuts, and fruits and berries. Some of them need to be consumed immediately, others can be prepared for future use, in order to feel the taste of summer again on a winter day.

To make this compote you will need:

• 2 liters of water;
• 1 kg of ripe plums;
• 300-350 g of granulated sugar.

Plums should be well washed, put in a pan, cover with sugar. It is not necessary to remove the stones: the compote from whole plums will be more transparent and - no pieces of pulp will float in it. Plums need to be filled with water, put on the fire, bring to a boil, and then cook for another 6-7 minutes. Ready drink should be cooled, but if you do not plan to use it immediately, the compote should be removed in the refrigerator. Before use, it should be poured into glasses, add ice (if desired).

For their preparation will need:

• 0.5 kg plums;
• 0.5 kg of granulated sugar;
• 2 liters of water;
• teaspoon plum tincture;
• juice squeezed from a medium-sized lemon;
• a small stick of cinnamon.

Plums need:

• very good wash;
• remove bones from their core;
• put the fruit in the pot;
• to fill with water;
• put sugar, lemon juice, cinnamon and tincture, and then boil it;
• after boiling - keep on low heat for 5 minutes;
• cool without removing the lid;
• pour compote on sterilized banks;
• roll up

To prepare this compote you need:

• medium-sized plums pierced to the bone with a thick needle (if it was not at hand, you can use a wooden toothpick);
• large, ripe fruits need to be cut into two halves and extract the bones;
• spread out the prepared fruit in clean jars, pour boiling water, or fruit or berry juice;
• banks need to be sterilized with regard to their volume: if it is 0.5 l in size, it will take 5 minutes, liter ones - 8 minutes;
• after sterilization, roll up the finished product.

Consider another version of the compote, which does not require the addition of sugar. It will require:

• 3 kg of dense, not overripe plums;
• 1.5 liters of water.

To prepare you need:

• blanch the plums (for this they need to hold them for 2-3 minutes in boiling water and immerse them in ice water for 1-2 minutes);
• after that, their skin will become more permeable, so you can put them in jars, and then pour boiling water;
• compote cover with lids;
• after that, banks with the resulting blanks must be sterilized: three-liter - 25 minutes, liter - 15 minutes, half-liter - 10 minutes;
• after sterilizing the workpiece, you need to roll up all the cans and turn them over;
• prepare large plum fruits in the same way, only by pre-cutting and reaching the bones (it is unnecessary to blanch such fruits).

To cook a wonderful rowan-plum compote, you will need 1 kg of plums, 0.2 kg of chokeberry, 1 liter of water, 0.3-0.5 kg of granulated sugar (depending on taste).

To prepare should:

• Chop the rowan berries, remove the twigs, wash very well and soak for 3 days;
• water must be drained, replaced fresh once a day;
• Rinse the plums well, spread them out on clean cans, along with berries, so that there is 2-3 cm left until the mouth of the can;
• mix boiling water and sugar;
• pour plums with boiling syrup, cover the jars with lids and sterilize: 18 minutes - 1-liter jars and 12 minutes - 0.5-liter jars;
• after sterilization roll up.

Plums in this compote is best suited small and dense.

• You need to thoroughly wash all the fruit;
• wash oranges, peel and disassemble;
• put the fruit mixed in clean jars;
• you can add to the mix any garden berries, previously washed and cleaned of debris and peduncles;
• banks need to fill a little less than half;
• if you like pronounced acidity, add half a teaspoon of citric acid for every 3 liters of compote;
• the fruit and berry mixture is poured with hot syrup and rolled;
• After that, the banks need to be wrapped, wait until the compote is completely cool, and then you can remove it for storage.

For cooking you will need: 2 kg of pears, 1 kg of ripe plums, a liter of water, 0.3-0.5 kg of granulated sugar.

It is necessary:

• pear rinse well,
• cut into two parts, and then immersed in boiling water for 3-5 minutes;
• wash the plums, cut them carefully in half, remove the stones from them;
• when fruits are prepared, they need to be decomposed into clean cans;
• boil water, pour sugar into it, and then stir until dissolved;
• pour the fruit mixture with this syrup;
• cover with lids;
• After that, one-liter jars can be sterilized for about 8 minutes, two- and three-liter jars - about 15 minutes.

Spices, and even nuts are perfectly combined with taste of plums.

To prepare this compote you need:

• small but dense plums wash, remove bones;
• prepare 40% syrup from water and sugar, after boiling, adding cinnamon sticks, a little cloves and vanilla sugar or vanillin;
• add the prepared plums to the syrup;
• boil the fruit until half ready;
• put the plums in jars, strain the syrup and pour the fruits.
• close the lids filled and sterilize: 0.5-liter - 10 minutes, 1-liter - 15 minutes;
• having sterilized, roll up and turn over.

For cooking will require: 1.5 kg of plums, 1-2 pcs. peaches, 0.8 kg of sugar, any nuts to your taste (by the number of plums).

To prepare you need:

• fruits of any kind rinse well;
• carefully cut each plum along, remove a bone from it so that the fruit does not break into two halves;
• wash the nuts, soak in boiling water to remove possible bitterness for a few minutes;
• then remove the peels from the nuts, if any, put the nuts inside the plums;
• cut peaches into rings (the thinner the better);
• put the fruit in jars, alternating layers of plums and peach rings;
• boil water, pour over the fruit, and then infuse them for about 5 minutes;
• Carefully transfer water from the cans to the pan (this is convenient to do if you use a plastic lid with holes cut into it);
• Add sugar to the fruit infusion pan and bring to a boil;
• after that you can pour the syrup back into the jars;
• You can go to the rolling of the finished compote (note that such compote can be stored for no more than a year).

In storage of compotes boiled from plum, there are no noticeable differences from other home preservation. It is quite possible to put it together with other blanks in any cool place, for example, in a cellar or a refrigerator. The main thing is that in the room where it will be stored there should not be strong temperature drops. Also, it should not be stored at negative temperatures, for example, on an unheated balcony or in a country house without heating, otherwise at low temperatures banks may simply burst and the shelf life will be minimal.

You can store compotes in your own apartment. Qualitatively cooked, pasteurized compotes are perfectly preserved at room temperature. If you have processed the cans well, followed the cooking recipes exactly, you can safely put the compote in the apartment’s closet or kitchen cupboard (nothing will happen to it over the winter). But for greater reliability, you can subject the cans with pasteurization blanks and roll them up afterwards.

Compote, cooked with your own hands, is tasty, even if you drink it just like that (without everything). But you can, for example, submit it to a birthday cake during a birthday party. Children will be especially pleased with this combination, but adults will not remain indifferent. It goes well with homemade pies, and there is no significant difference from which dough they are made.

Great for plum / apple charlotte or any other sweet home baking. Well compote is combined with light fruit salads.

When harvesting plum fruit for the future, it is better to prefer large fruits - it is enough to simply remove the stone from them. Unripe green plums are better not to use in the blanks - instead of the benefits of a drink, you can get indigestion from them. From small-sized plums, the stones can not be removed, but such compotes will need to be consumed first. They are stored worse than those from which the bones were removed (only about a year).

So that when cooking the plums do not burst and keep their beautiful shape, they need to be blanched. Berries should be dipped in water heated to 85-100 C. Blanching should be no more than 10 minutes, after which for some time plums are quickly dipped in ice water (you can even with ice). From this procedure, the skin of the plums will go into small cracks, and the syrup can soak the whole fruit. You can just deep (to the bone) pierce the plums with a toothpick or a thick needle.

Be sure to thoroughly wash the jars for blanks. Drinking soda is good for washing, but ordinary laundry soap will do.Remember that poorly flushed / sterilized jars can negate all conservation work. Rinse the washed containers with clean hot water and then sterilize with water vapor.

There are a large amount of acids in the plum fruits, so it is better to choose lacquered lids for preservation. Be sure to boil them before closing the cans. For greater reliability, it is possible to treat the covers with alcohol before rolling.

There are countless recipes of compotes from plums, and each of them has its own peculiarity. Experiment, create, and you will have something to pamper yourself, your friends and loved ones. On a winter evening, pouring a glass of a tasty and healthy drink prepared with your own hands, you will remember the summer and your heart will become a little warmer.

About what are the secrets of cooking compote from plums, see the following video.