Plum compote for 1 liter jar without sterilization

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to cook plum compote for the winter in a 1 liter jar without sterilization? Prepare the necessary ingredients. You can use any variety of plums, but keep in mind that the taste and color of the compote directly depend on the type of plum. If you use yellow plums, the compote will be light yellow and sweet, with red plums it will be scarlet and slightly sour. And with blue plums, the color of the compote will be brown and taste sweetish.

2. STEP 2

   

   Wash jars and lids for compote thoroughly inside and outside and sterilize. This can be done by steaming using a special sterilization lid or by heating in the oven. If you sterilize jars in the oven, do not immediately place them in a hot oven, otherwise they will burst due to the temperature change. You need to place the jars in a cold oven on a wire rack so that they heat up gradually.

3. STEP 3

   

   In parallel with sterilizing the jars, boil the water for the compote. For 1 liter jar you need about 700-800 ml of water, depending on the number of plums. Therefore, it is better to heat the water a little more; you can always pour out the excess or use it for a second jar (if you are closing several jars of compote at once).

4. STEP 4

   

   Rinse the plums thoroughly. For compote, you can use any variety of plums. I rolled up two jars: one with blue plums and the other with red plums. You can preserve the plums whole by piercing each one with a toothpick in several places so that they do not burst from the boiling water. Or you can cut the plums into halves and remove the pits. But in this case, your compote will have some pulp.

5. STEP 5

   

   Place the prepared plums in a jar about a third.! The jar must be still hot after sterilization, otherwise there is a risk that the cooled jar will crack due to the temperature difference when boiling water is poured into it. For these photos I used a large jar.

6. STEP 6

   

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

7. STEP 7

   

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

8. STEP 8

   

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

9. STEP 9

   

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

10. STEP 10

    

    Turn the jars upside down and wrap them in a towel. Cool the compote completely at room temperature. Then turn the jars over again and put them in a dark, preferably cool place where there is no access to direct sunlight.

11. STEP 11

    

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

Comments on the recipe

Corason

03.12.2023

4.6

I made plum compote for the winter in a 1 liter jar. Previously, I prepared compotes only in three liter jars. I took ordinary plums, but tasty and juicy. I washed and removed the seeds. I put the plum halves into sterile liter jars, poured boiling water over them and left to steep. Then I drained the water, added granulated sugar and boiled. I didn't add any flavorings. I poured the syrup into jars of plums and rolled them up. An excellent compote recipe for the winter. Easy and very tasty, by the way. After boiling, I tried the syrup, there was just enough sugar, very rich, plummy, aromatic and sweet with a slight sourness, but not cloying. Liters of plum compote look very nice. You can drink the compote and eat the cream) Thanks to the author for the excellent recipe!

Victoria Tsareva

03.12.2023

4.5

I prepared compote 250g. It's too much sugar. If you want to taste the plums, then take about 200g of sugar. I use 6-8 tbsp for such jars and fruits. I put some sugar.