Fruit apple and plum compote

Wash medium-sized apples well, but do not remove the peel. Choose only whole fruits, without damage. The apples prepared in this way are pricked with a fork crosswise at the stalk. This is done so that the skin does not burst and the apples remain intact.
I wash the plum well - it's better several times. Then we divide the plums into halves and take out the bones. The compote jars should be thoroughly rinsed and dried — sterilized in the oven, steamed or in an aerogrill. Pour boiling water over the lids for rolling, stand for a few minutes and dry.
Put apples and plums in jars. Cook sugar syrup from sugar and water - pour sugar on the bottom of the dishes, then pour water and bring to a boil over low heat. Pour the prepared fruit with boiling syrup. Cover the jars with lids and put them in a saucepan with water, an oven or an aerogrill for sterilization — as it is convenient for you. Sterilize three-liter cans for 25 minutes, liter and half-liter cans for 15 minutes. Immediately after that, roll up the jars and turn them upside down.