home
➠ Beverages
➠ Beverages
➠ Plum compote with seeds without sterilization

Plum compote with seeds without sterilization

1678

Kitchen Russian

Calorie content 66.8 kcal

Portions 6 l.

Cooking time 25 minutes

Proteins * 0.2 g

Fats * 0.1 g

Carbohydrates* 16.5 g

Plum compote with seeds without sterilization

Content

We offer you another easy way to prepare plum compote for the winter. From time consuming - only preparation and sterilization of cans, the rest of the process will take a few minutes. If you are very fond of plums or plan to use canned compote plums as a filling in baked goods or filler in cottage cheese and yoghurts, you can increase the number of plums. If the plums are not too sweet, you can add a little more sugar, if on the contrary, you can add a little citric acid to the compote. It all depends on you. Turn on your imagination and go!

Ingredients

Plum blue 1 kg Granulated sugar 600 gr. Water 5 l.

Cooking process

First, we will prepare the jars: rinse them thoroughly with baking soda, then rinse them well with warm running water. Turn the jar upside down and set it over the steam to sterilize for 7-10 minutes. Then carefully remove the jar with the help of clamps and put it on a stand to cool.

We sort out the plums from the leaves and stalks, selecting only ripe dense fruits. We rinse in running water and spread on a kitchen towel so that they dry out a little. Then we put the plums in jars.

Let's start preparing the syrup. Pour water into a deep saucepan, put on medium heat and bring to a boil. After the water has boiled, pour sugar into it, mix well and boil for 5 minutes. When the sugar is completely dissolved and the syrup boils well, remove it from the heat and pour it into jars. Pour the syrup into the jars gradually: first, fill the jar by a third and let it stand for about a minute, then for another third, and so on until the jar is filled with syrup to the top.

Tightly tighten the jars with hot compote with boiled lids, turn them upside down and check the tightness. Then we cover the jars with a warm blanket or a terry towel and leave to cool completely at room temperature. Then we remove the compote for storage in a dark, cool place.