Yellow plum compote

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to make yellow plum compote for the winter? Prepare the necessary products. Wash the fruits thoroughly, remove the stems. For compote, it is necessary to select fruits that are not overripe and without damage. The yellow plum can be cut into halves if the pit separates well; if not, it is better to leave it whole. Compotes with pits are not recommended to be stored for more than a year.

2. STEP 2

   

   The first step in this recipe is to prepare the jars; everything else won’t take much time or effort. Wash the jars with baking soda and rinse well under running water. Place wet in a cold oven with the neck down, and also place the lids. Turn on 150 degrees, after reaching this temperature, sterilize 1l jars - 15 minutes, 2l - 20 minutes, 3l - 25 minutes. For me, this method of sterilization is the most convenient, I have been using it for many years, and it has not let me down.

3. STEP 3

   

   Cut the apple and pear into quarters, from which cut off the seed chamber along with the seeds. Without removing the peel, cut the apple into thin slices, leave the pear like that. Immediately immerse the cut fruits in water acidified with lemon or citric acid to prevent them from turning black. If the plum is not cut, the top must be pierced with a toothpick to prevent the fruit from bursting.

4. STEP 4

   

   Fill warm jars with fruit, not very tightly, but up to the neck. Boil water (you can use a kettle) and carefully pour boiling water straight from the kettle into the jars to the brim. Cover with a lid and leave for 15 minutes, during which time pasteurization will occur (destruction of microorganisms that may be on the surface of the fruit). Pour in boiling water. I prepared 2 cans of 0.7 liters, it took 1 liter of water, but you may need a little more or less, depending on the fruit.

5. STEP 5

   

   After the allotted time, drain the water from both cans into a saucepan; it is convenient to drain through a special lid with holes. Add 1 cup sugar and bring to a boil, stir until the sugar dissolves. Let the syrup simmer for about 3 - 4 minutes. Add citric acid to each jar using the tip of a knife. Then refill the jars of fruit with boiling syrup, overflowing.

6. STEP 6

   

   Cover the jar with a lid, leave it in this position for 2-3 minutes so that the air bubbles contained in the water and fruit rise to the surface of the water, then screw the lid on. Wipe and roll on the table, checking for tightness. /Better on natural wood/. If there is not enough syrup, just add boiling water. Turn over onto the lid, cover with a blanket and leave to cool. Then store in a cool, dark storage area or refrigerator.

Comments on the recipe

tatyanochka2022

13.12.2023

4.5

Today I rolled up a three-liter jar of yellow plum compote for the winter. To prevent the plum from falling apart, it was necessary to pierce each fruit with a toothpick, but I did not do this, since my plum was small. The addition to the plum was a pear, I took 4 of them. I did not add apples to the compote. I needed 200 g of sugar. Using the same recipe, I made blue plum compote with the addition of pear and citric acid. I think that my compote will be very aromatic and tasty, and the pear and citric acid will complement the plum well, making the compote rich and pleasant to the taste! Thanks a lot!