Compote of plums for winter on a 3 liter jar

Step-by-step cooking

1. Step 1:

   

   How to cook compote from plums for the winter? Prepare the necessary ingredients. You can use plums of any variety, but keep in mind that the taste and color of the compote directly depends on the variety of plums. If you use yellow plums, then the compote will be light yellow and sweet, with red plums - scarlet and slightly sour. And with blue plums, the color of the compote will be brown and sweet to the taste.

2. Step 2:

   

   Wash the jars and lids for compote thoroughly inside and out and sterilize. This can be steamed using a special lid for sterilization or calcined in the oven. If you sterilize cans in the oven, then do not put them immediately in a hot oven, otherwise they will burst from the temperature difference. You need to put the cans in a cold oven on the grill so that they heat up gradually.

3. Step 3:

   

   In parallel with the sterilization of cans, boil water for compote. For 1 three-liter jar, you need about 2.5-2.6 liters of water, depending on the amount of drains. Therefore, it is better to heat a little more water, the excess can always be poured out or used for the second jar (if you close several cans of compote at once).

4. Step 4:

   

   Rinse the plums thoroughly. For compote, you can use any varieties of plums. I rolled up two cans: one with blue, and the other with red plums. Plums can be preserved whole by piercing each with a toothpick in several places so that they do not burst from boiling water. Or you can cut the plums into halves and remove the bones. But in this case, there will be a little pulp in your compote.

5. Step 5:

   

   Put the prepared plums in a jar for a third. ! The jar must still be hot after sterilization, otherwise there is a risk that the cooled jar will crack from the temperature difference when boiling water is poured into it.

6. Step 6:

   

   Pour boiling water into the jar to the neck. Cover the jar (but do not screw it) with a lid and let the compote stand for about 10 minutes.

8. Step 7:

   

   Using a special lid with holes, drain all the water into the pan, leaving the plums in the jar.

9. Step 8:

   

   Add sugar to the plum broth, put the pan on the fire and bring it to a boil again. Cook until the sugar is completely dissolved. Add the amount of sugar, focusing on your own taste. If the compote seems unsweetened to you, add a little more sugar.

10. Step 9:

    

    Fill the plums with boiling sugar syrup again, close the jar with a screw cap or roll up the tin lid with a key.

11. Step 10:

    

    Turn the jars upside down and wrap them with a towel. Completely cool the compote at room temperature. Then turn the jars over again and put them in a dark, preferably cool place where direct sunlight will not be available.

12. Step 11:

    

    If you want the color of your compote to be like in this photo, use plums with red skins. Bon appetit!