home → Second courses Twirling plum compote. Canned plum compote - recipes for the winter. Concentrated plum compote for the winter

Twirling plum compote. Canned plum compote - recipes for the winter. Concentrated plum compote for the winter

Thrifty housewives have many different recipes for canning plums. These may include: compotes, jams, jams, sauces and much more. Some people come up with recipes for various preparations themselves in order to experiment and please their loved ones with something new. We will describe some of the recipes below.

Dessert plum marinated with cinnamon

She can perform a separate dish, an addition to various desserts, a filling for a variety of baked goods, and also an ingredient for salad. It can be used in every home and on every table.

To you for 4 liter jars you will need:

Plum - as much as you like;
Water;
Granulated sugar - 300 g;
Cinnamon - 2 sticks;
Allspice - 20 pieces;
Carnation - 20 buds;
Table vinegar - 160 ml.

Wash the berries well and remove the stems;
Blanch the plums in hot water for a few minutes (not boiling water) and immediately cool them in cold water. This is necessary so that the peel remains intact during the cooking process.
The jars need to be washed and sterilized well.
Place all the spices on the bottom of the jars, and place the plums on top of them as tightly as possible.
Prepare the marinade. Pour water into jars and immediately pour it into the container in which the marinade will be cooked. This is necessary in order to calculate the exact amount of water for the preparation.
Place the container on the fire and bring the water in it to a boil. After this, pour in vinegar and add sugar.
Cook for a few more minutes, and then pour hot into jars with fruit.
Place the jars in a container with hot water and sterilize. Sterilize a 0.5 liter jar for 15 minutes, and 1 liter for 20 minutes.
Then carefully remove the jars and seal them with lids.
Turn the jar over and wait for it to cool completely.

Yellow plum jam for the winter

To you you will need the following ingredients:

Yellow plums - 3 kg;
Granulated sugar - 4.5 kg;
Drinking water - 6 glasses.

Preparation:

Compote of whole plums for the winter

Components that you need for plum compote:

Plums - 1 kg;
Sugar - 5 glasses;
Water.

Cooking steps:

Rinse the berries well, remove bad fruits and stalks.
Wash the jars well, sterilize and fill them 1/2 full with fruits.
Pour boiling water into the jars and let the fruits warm up. This will take approximately 15 minutes.
Drain the water from the jars into a container. Add sugar there too.
Boil the syrup until the sugar is completely dissolved, and then pour it hot into the jars of fruit.
Roll up the compotes tightly and turn them over. Wrap in a warm robe and wait for the compotes to cool completely. Then take it out for winter storage in a cool, dark room.

Pitted plum compote for the winter - recipe

In order to prepare compote according to this recipe, you will need stock up on the following products:

Drinking water - 6 liters;
Granulated sugar - 12 tablespoons (take 2 tablespoons per 1 liter);
Hard plum fruits - 1 kg.

Preparation is as follows:

The fruits must be washed well and the seeds and stalks removed.
The jars need to be washed using detergent or soda solution and sterilized.
Fill the prepared jars with plum halves to about 1/2 of the total volume.
Pour granulated sugar into jars with fruits. For a 1 liter jar - 2 tablespoons, for a 3 liter jar - 1 glass.
Boil water and pour it (directly from the heat) over the berries and sugar. Roll up the compotes with lids and wrap them until they cool completely. Place the compotes in the basement for winter storage.

Recipe for canned plums “a celebration of taste”

This preparation is suitable for main courses, game or meat. For this recipe, take durum plums.

Ingredients needed for canning:

Plum - 1 kg;
Granulated sugar - 1.7 kg;
Table vinegar- 550 ml;
Cloves and laurel leaves - 8 g;
Black peppercorns - 1 pack.

Preparation includes the following steps:

Tkemali plum sauce - a recipe for the winter

For this sauce you you will need the following products:

Sour plum - 1.5 kg;
Drinking water - 1 glass;
Dried red hot pepper - 1 pod;
Dill umbrellas - 125 g;
Fresh mint - 125 g;
Young cilantro - 150 g;
Garlic - 3 cloves;
Granulated sugar - 1 tablespoon;
Salt - to taste.

Cooking steps:

Canned plums “for a glass” - recipe

To prepare plums according to this recipe, you will need the following products:

Plums - 1 kg;
Allspice - 10 peas;
Black pepper - 10 peas;
Apple vinegar - 12 tablespoons;
Laurel leaves - 9 pieces;
Carnation - 10 buds;
Granulated sugar - 0.5 kg;
Drinking water - 0.9 liters;
Anise - 3 pieces;
Cognac - 7 tablespoons.

How to properly preserve plums according to this recipe:

Plum compote for the winter accompanied by step-by-step photos. The recipe for making plum compote for the winter is very easy and simple, but most importantly, the rolled compotes will be stored for quite a long time.

Ingredients:

Plums – 600 gr.
Granulated sugar – 300 gr.
Filtered water – 2 liters.

Recipe:

1. As usual, we start any cooking process by preparing the main ingredients. In this recipe we will talk about preparing plum compote for the winter, and naturally we prepare plums and granulated sugar.

For compote, select plums of the same size and without cracks. Afterwards, rinse each of them thoroughly under warm running water and dry with a towel. Using a measuring cup, measure out three hundred grams of granulated sugar.

2. The most important step in making compote is sterilizing the utensils we need. Therefore, we wash the liter jars (which I will use later) with detergent and thoroughly rinse them under running warm water to remove foam.

We also wash off the factory oil from the self-screwing caps.

Boil water in a deep container, then put the lids in there and continue to boil. Holding a towel over boiling water, sterilize the jars.

They can also be sterilized in an oven, but this entire process is at your discretion.

3. Pour two liters of filtered water into a clean saucepan and place it on the burner turned on at full power. Then cover the pan with a lid and bring to a boil.

Add three hundred grams of granulated sugar to boiling water, mix the syrup and bring to a boil again.

4. Carefully place pre-washed plums one at a time into sterilized jars. Afterwards, pour the prepared syrup into each jar, then cover with lids on the reverse side and leave to simmer for 15 minutes.

5. After fifteen minutes, pour the infused syrup from the plums back into the pan. For ease of draining, you can use a nylon lid in the form of a colander, see the photo.

6. Bring the syrup to a boil and pour it back into the jars, then roll up the lids with self-screwing lids (to avoid burning your hands on the burning jars, hold the jars themselves with a dry towel when screwing the compote).

Rolled compotes for the winter according to this recipe will be stored for a year without any problems. You don’t have to put them away somewhere in the cellar for storage, but simply leave them in a remote box at room temperature.

Fragrant and delicious compote from plums is an excellent fruit drink for everyday life and holidays, which will bring you and your family a lot of pleasure in the winter. Preparing such a treat is simple; even a novice cook can handle it. There are several ways to brew a drink from these fruits for immediate consumption or as a preparation for the winter. Find out recipes for delicious and healthy drinks that you can prepare in a matter of minutes. A few secrets will help preserve all the benefits and taste of the fruits, which you pour in syrup and seal in jars.

How to make plum compote

You can cook plum compote for the winter or for immediate nutrition; some cooking features depend on this. For experienced housewives, winter food preparation is not complete without compotes. Delicious and healthy drinks are obtained from ripe, fleshy plum fruits. A large amount of vitamins, potassium, magnesium, phosphorus in plum compote will help prevent vitamin deficiency, while you will enjoy the aromatic drink. There are a few simple rules, according to which the cooking process takes place:

The amount of fruit affects the richness of the finished product. Often the fruit volume varies from 1/3 to 1/2 of a can.
After sealing, the container must be turned upside down and insulated so that the drink cools gradually.
You can store the finished product in the refrigerator or in the cellar or basement. If the seeds have not been removed from the fruit, the maximum shelf life does not exceed 1 year. For seedless drinks, this period is doubled.

Food preparation

Fruits without mechanical or other damage are selected for cooking. To get a rich compote, choose well-ripened fruits. Some varieties have thick skin that does not allow syrup to pass through easily. In order for the sugar to get inside the fruit, you will need to blanch. Take 1 teaspoon of soda for 1 liter of water. Boil a soda solution and immerse the fruits, pricked with a toothpick, into it. Then pour ice water over the fruit. After the procedure, they will become covered with microcracks and are easily saturated with sugar.

Plum compote recipe

Various additives help improve and diversify plum decoctions. Cloves, vanilla, and cinnamon give the drink a special aroma. Completely new assorted compotes are obtained by adding other fruits to the fruits. A harmonious combination of plum, apple and apricot flavors. Grapes will make plum compote original and especially tasty. You can choose additional components yourself, focusing on your taste and imagination.

Summer version of the drink

Time: 30 minutes.
Number of servings: 8 persons.
Purpose: drink.
Cuisine: Russian.
Difficulty: easy.

It will only take half an hour of your time to prepare an amazingly tasty, bright plum compote. The most difficult part of the process is removing the pit from each fruit. Cut large plums into small slices, small ones - in half. The amount of sugar varies depending on personal preference and the type of fruit chosen. Use less for sweet fruits than for sour ones. You can also add to the liquid citric acid or lemon juice, if the acid is not enough. For aroma and piquant taste, use any of the additives: red wine, cinnamon, cloves.

Ingredients:

plums – 1 kg;
sugar – 150 g;
water – 2 l.

Cooking method:

Chop the washed and prepared fruits.
Pour 2 liters of water into a saucepan and bring to a boil.
Place the plum pieces in boiling water and cook for a quarter of an hour.
Add sugar, stir until it completely dissolves.

Plum compote with pits for the winter

Time: 40 minutes.
Number of servings: 10 persons.
Calorie content of the dish: 96 kcal per 100 g.
Cuisine: Russian.
Difficulty: easy.

Treat your family to delicious homemade compote in winter by preparing a batch of summer fruits. The recipe is easy to implement, you will need very little time, ingredients, effort and a little inspiration to get an amazing drink. The contents of each jar must be drunk no later than 1 year. After 12 months, the bone will begin to open and release harmful substances that are dangerous to the human body.

Ingredients:

Ugorka – 3 kg;
granulated sugar – 900 g;
water – 1.5 l.

Cooking method:

Prepare the plums: wash them and remove the stems.
Blanch the fruits in a soda solution until the skin softens.
Wash the jars thoroughly and place the Eel in them.
Boil water with sugar, pour hot syrup over fruit.
Then the jars are sterilized for 15 minutes.
Roll up the lids, turn upside down, wrap in a blanket until completely cool.

Seedless

Time: 30 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 98 kcal per 100 g.
Purpose: preservation for the winter.
Cuisine: Russian.
Difficulty: easy.

Plum drink classic recipe- This is the simplest, but also the most successful choice for preservation. Do not use overripe, wrinkled plum fruits, because the preparation from them may ferment, then your efforts will be in vain. Choose fleshy fruits whose pits can be easily removed. They contain a lot of acid, so it is better to use varnished caps for sealing.

Ingredients:

plums – 350 g;
sugar – 150 g;
water – 0.7 l.

Cooking method:

Remove the pit from each fruit by cutting it in half.
Place the plum halves in jars and pour boiling water over them.
Cover with a lid, after 15 minutes, drain the water from the jar, add sugar to boiling water, and cook the syrup.
Pour the syrup into a jar and screw on the lid.
Turn it upside down and wrap it in a blanket.
Store in a cool, dark place until use.

Without sterilization

Time: 40 minutes.
Number of servings: 6 persons.
Purpose: preservation for the winter.
Cuisine: Russian.
Difficulty: easy.

One of the convenient and quick options preparation is a recipe without the need to sterilize the jars. This method will allow you to preserve the maximum of vitamins and nutrients without unnecessary hassle and worries.. An aromatic, tasty, beautiful drink will be a real salvation on cloudy days. Mildly sour, bright and refreshing, this fruity treat will provide a lot of winter fun.

Ingredients:

plums – 1 kg;
sugar – 250 g.

Cooking method:

Fill clean jars 1/3 full with whole plums.
Pour boiling water over them, cover with a lid, and leave for a quarter of an hour.
Drain the water from the jars into a saucepan, bring to a boil, pour over the fruit again for 15 minutes.
Drain the water again using the same pan, add sugar, bring to a boil.
Pour the syrup into jars and roll up the lids.
Place the jars upside down, cover with a blanket, and let cool.
Store in a cool, dark place for up to 12 months.

Compote of apples and plums

Time: 40 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 69 kcal per 100 g.
Purpose: preservation for the winter.
Cuisine: Russian.
Difficulty: easy.

This plum summer drink will become even tastier and healthier if you add more fresh fruits, such as apples. All products are available, the cooking recipes will not pose any difficulties even for novice cooks. As a result of simple manipulations, you will get a wonderful plum-apple drink that your whole family will enjoy in winter.

Ingredients:

apples – 6 pcs.;
plums – 15 pcs.;
sugar – 330 g;
water – 2 l.

Cooking method:

Sterilize a 3-liter jar for 10 minutes.
Next you need to remove the core from the apples.
Cut the apples into 4 parts.
Remove the pits from the plum fruits and cut them in half.
Place the fruit pieces in a jar, pour boiling water over them, cover with a lid and leave to brew for 10 minutes.
Drain the water into a saucepan and boil the syrup.
Pour the syrup over the fruit mixture again and cover the container.
Wrap the plum compote in a blanket and let cool.
Store the already cold drink in a cool, dark place.

Yellow plum compote

Time: 30 min.
Number of servings: 12 persons.
Calorie content of the dish: 52 kcal per 100 g.
Purpose: preservation for the winter.
Cuisine: Russian.
Difficulty: easy.

Plum compote for the winter can be prepared not only from blue, but also from yellow varieties of this fruit. Sunny fruits, sealed in jars, will become a vivid reminder of summer. A homemade drink can easily quench your thirst, and a natural vitamin and mineral complex will protect you and your family from vitamin deficiency. Yellow varieties are sweeter than blue ones, so you need to put less sugar in the drink than in traditional recipes.

Ingredients:

yellow honey plums – 1 kg;
water – 5 l;
sugar – 0.6 kg.

Cooking method:

Sterilize the bottles and wash the fruits.
Divide the fruit equally into 2 jars.
Boil the syrup, pour it into prepared containers, and roll up the lids.
Cool under the blanket with the lids down. Place it in the basement for storage.

From pears and plums

Time: 40 minutes.
Number of servings: 40 persons.
Calorie content of the dish: 74 kcal per 100 g.
Purpose: preservation for the winter.
Cuisine: Russian.
Difficulty: easy.

If you decide to cook plum and pear compote, then carefully consider the choice of products. For this recipe, it is better to use slightly unripe pears. The dense pulp will not boil in the syrup, the pear pieces will retain their shape, and the syrup will remain transparent. Take a plum variety that is fleshy and aromatic, for example, Hungarian is perfect. Thanks to this choice, the plum and pear treat will turn out rich and beautiful.

Ingredients:

pears – 2.5 kg;
Hungarian – 2 kg;
granulated sugar – 0.6 kg;
water – 7.5 l.

Cooking method:

Wash the fruits, remove cores and seeds.
Cut the pears into small slices, plum fruits - in half.
Pour water into the pan, add granulated sugar, and cook the syrup.
Place fruit pieces into a sterilized container so that they fill 1/3 of the total volume.
Pour hot syrup over everything, roll up a compote of plums and pears.
Turn the containers upside down, cover with a blanket, and let cool completely.
Store the workpiece in a cool place.

With plums and apricots

Time: 1 hour.
Number of servings: 10 persons.
Purpose: preservation for the winter.
Cuisine: Russian.
Difficulty: easy.

The combination of apricots and plums drenched in sweet syrup will please your family. To prevent canned fruit from bursting, you will have to try a little. Pierce each of them in 4-5 places with a toothpick. Choose ripe fruits, but the pulp of plums and apricots should be firm. In this case, the preparation will turn out not only tasty, healthy and aromatic, but also beautiful. If the drink comes out too concentrated, dilute it with clean water when serving..

Ingredients:

apricots – 500 g;
Hungarian – 200 g;
sugar – 300-400 g.

Cooking method:

Rinse clean jars with boiling water and place washed, chopped fruit in them.
Boil syrup from 2.5 liters of water and granulated sugar.
Pour the hot liquid over the fruit mixture and cover with a lid.
When the liquid has cooled, drain it, boil it, and pour it back into the jars.
Repeat the procedure 3-4 times, seal the container.
Cool the container upside down, under a blanket.

Plum compote with peaches

Time: 30 minutes.
Number of servings: 10 persons.
Calorie content of the dish: 68 kcal per 100 g.
Purpose: preservation for the winter.
Cuisine: Russian.
Difficulty: easy.

Plum compote for the winter can be cooked in combination with different fruit flavors, but their duet with peaches is considered one of the best. This preparation is made without sterilization. You can wash the food and containers well so that the preserved food does not spoil throughout the entire shelf life. Small peaches do not need to be cut into pieces or even pitted. Preparing food, as well as cooking the product, will take a minimum of time, but will bring great pleasure in the winter.

Ingredients:

small peaches – 3 pcs.;
yellow plums- 10 pieces.;
sugar – 1 glass.

Cooking method:

Wash the container thoroughly, sort and wash the fruit.
Place the fruits in a bottle and add a glass of sugar.
Boil water (about 2.5 liters). Pour boiling water into the container and seal the jars.
Shake the container slightly to stir the sugar, turn it upside down, and cover it with a blanket.
After cooling, store the plum and peach compote in the cellar or basement.

Assorted different varieties of plums

Time: 30 minutes.
Number of servings: 10 persons.
Calorie content of the dish: 78 kcal per 100 g.
Purpose: preservation for the winter.
Cuisine: Russian.
Difficulty: easy.

All types and varieties of plums are suitable for canning. Cherry plum, tkemali, Hungarian, Mirabelle - each of them is a good choice for preparing a flavorful drink. If you mix different types these amazing fruits, the result will certainly please you. Unsurpassed aroma and rich taste winter preparation will be a wonderful reminder of summer. For cooking, use hard fruits.

Ingredients:

fruits of three plum varieties – 20 pcs.;
sugar – 0.5 kg;
water – 2.5 l.

Cooking method:

Sort the fruits, remove the stems, and wash them thoroughly under running water.
Prick the fruit with a toothpick or fork in several places.
Place them in clean jars.
Boil water, add granulated sugar to it, and cook syrup.
Fill the jars with hot syrup, then cover with a towel and leave for 20 minutes.
Pour the syrup into a saucepan, boil it again and pour it into the jars.
Roll up the compote, turn the lids down, and cover with a blanket until it cools completely.

Although recipes for making plum compotes will not cause any difficulties even for those housewives who are just beginning their journey of learning about cooking, there are several secrets and subtleties. Using the advice of culinary experts, you can brew an incredible drink that will brighten up a gloomy winter day or take its rightful place next to a bottle of champagne at New Year's table. Follow these rules to get a delicious and beautiful drink:

Use only ripe fruits without wormholes or mechanical damage.
If the preparation is prepared according to a recipe without a seed, then choose varieties in which the pulp will be easy to release. This could be Timiryazev’s Memory, green Renclod, Italian eel or others.
The bluish coating on the fruit does not need to be washed off - it will not affect the taste at all.
When sterilizing drink cans, do not overdo the temperature. If the temperature is set too high, the fruits may become boiled.
It is better to use purified water for the drink.
Fruits removed from the preparation can be used as dessert or used in baking.

Video

Plums contain vitamins of groups A, B and P, as well as microelements such as magnesium, potassium and phosphorus. This fruit is useful even in a dried state, and if you prepare a drink for the winter, it can save the body from vitamin deficiency. This fruit has a slight laxative effect and increases appetite, but at the same time it perfectly rids the body of various toxins. A drink made from this product, for example, plum compote with seeds for the winter or, is recommended to drink for atherosclerosis, rheumatism, kidney disease and even gout. Plums in syrup for the winter are also tasty and healthy.

The secret is in its simplicity. If you have sugar, water and a lot of plums in your kitchen, you can prepare an excellent winter drink for the whole family. The fruits should be carefully sorted to avoid any rotten fruits. With peace of mind, you can use overripe (soft) plums for drinking.

Ingredients for plum compote recipe:

350-400 g plums
330 grams of sugar
3 liters of water

Plum compote for the winter recipes:

We sterilize jars. First, you need to wash the container thoroughly, then place it while still wet in an oven preheated to 160 degrees. When the containers are completely dry, they can be taken out. You can also sterilize in the microwave; to do this, pour 1 cm of water into the container and place in the microwave for 3-5 minutes (until the water boils). Thus, the jars can be used for seaming.
Wash the main filler thoroughly. This recipe does not require pitting the fruit.
Place the fruits in containers (approximately 350 grams in one 3-liter jar)
Next you need to prepare the syrup. For 3 liter jar You need to boil 9 liters of water.
Add sugar, stirring continuously. It needs to dissolve completely. Bring the mixture to a boil and let it simmer for another 5 minutes.
Very slowly and carefully pour the syrup into the fruits. If you pour syrup too quickly, the vessel may crack.
We roll up the jars with sterile lids, cover them with any blanket and place them upside down for a day.
Store the drink in a dark place.

Compote of plums and apples “Autumn Dream”

A very tasty and healthy drink can be made from fruits that grow in your dacha. These two plants harmonize perfectly and complement each other. This compote is pleasant to drink at any time of the year, and its preparation does not require much effort.

6 apples
15 plums
330 grams of sugar
2 liters of water.

Plum preparations for the winter recipes:

We sterilize three-liter bottles.
We wash and sort the fruit. Cut them in half, removing the seeds.
Wash the apples thoroughly, only without disturbing the integrity of the peel. Cut the fruit into 4 parts.
Pour all the fruits into the jar (they should cover half, if there is not enough fruit, it is best to add).
Pour boiling water over the fruit, close the container with a non-silicone lid, and pour out the water after about 10-15 minutes.
Making syrup. Boil water, add sugar, stirring constantly. Bring the mixture to a boil and wait another 3-5 minutes. The fire should not be made too big, otherwise it will start to burn. You need to constantly stir the syrup, this is best done with a wooden spoon.
Pour syrup into the remaining links. Roll up the drink and turn it over. Cover with a blanket and place in a dark place for a day. So the plum compote is ready for the winter, its recipe is simple.

Plum compote for the winter with pineapple “Exotic”

This recipe is for sour lovers. Pineapple is a non-standard option for preparing drinks for the winter. A very tasty and original, although not entirely economical, cocktail of plums and pineapple will delight friends and family. The recipe for plum compote for the winter is simple and will take no more than 40 minutes.

Ingredients for 3 liters of drink:

10 plums
Fresh pineapple
Juice of one lemon
400 grams of sugar
2 liters of water.

Cooking process:

The pineapple should be ripe, not too big. Wash the fruit, remove the peel and eyes. Then you need to cut out the hard core.
Cut the pineapple into half rings and then into slices.
Sort the fruits, wash them, cut them in half and discard the seeds.
Sterilize containers.
Place the pineapple tightly at the bottom of the container. Sprinkle plums on top.
Pour boiling water over the fruit, close the lid and leave for 15 minutes. The water must be poured in slowly, otherwise the jar will crack. If this happens, you need to throw away the jar along with the ingredients, as they are no longer suitable for food.
At that time, prepare the syrup. Boil water and gradually add sugar. You need to stir constantly so that lumps do not form and do not burn.
Pour the water out of the jar.
Pour syrup over the fruits. Roll up. Cover with a lid, turn over, cover with a blanket, place in a dark place until completely cool.

Compote of plums and cherries “Berry Breeze”

This drink is very tasty and healthy. It does not take long to prepare and even the most novice cook can make it. You should choose fresh fruits; soft plums are not suitable for this recipe. You need to use fresh cherries; frozen ones will not work. This drink can be served for the winter, or you can drink it immediately after cooking.

Ingredients for 3 liters of drink:

10 plums
Cherries to taste (about 300 grams)
1-2 liters of water
300-400 grams of sugar (depending on the acidity of the berries)

Plum recipes for the winter:

Sterilize the container.
Wash and sort berries and fruits. This compote of plums with pits is for the winter. It is advisable to leave the fruits whole, without cracks. Rinse well with hot water (but not boiling).
Fill the container up to the shoulders with berries.
Make syrup. To do this, boil water and slowly add sugar, stirring constantly.
Pour in syrup.
Place the container in a saucepan with cold water and put on fire (do not close the jar, you can only cover it with a lid). The fire should be low so that the fruits do not burst and warm up evenly. The water should be approximately 85 degrees. So keep the jars in water for 10-15 minutes.
Remove the container, wipe with a towel and roll up.

Compote of plums, apricots and nuts “With a twist”

Plum has a very delicate taste that can be decorated with all kinds of additives. Spices such as cloves, ginger, cinnamon, vanilla and others are often added to this drink. It is very beneficial to emphasize the taste of this fruit with other fruits: pears, cherries, grapes, peaches. Apricots and plums go very well together. This combination creates an excellent taste, and the addition of nuts will add piquancy to the drink.

Ingredients for 3 liters of drink:

One and a half kilograms of plums
Nuts (any to taste, but not too small) - the amount depends on the size of the fruit
Apricots – 2-3 pieces
Granulated sugar – 800 grams

Cooking process:

We sort and wash the fruits.
We make a longitudinal cut in the fruit and carefully remove the seeds. The fruits must remain intact, without damage (other than the cut).
The nuts need to be washed and soaked in boiling water for 5 minutes. Then peel thoroughly.
We insert the nuts into the place where the plum pit was.
Sterilize containers.
Place the stuffed fruits on the bottom.
Remove the pits from the apricots and cut the fruit into rings.
Place apricot rings on top of the plums.
Pour boiling water over everything (carefully so as not to crack the jars). Close the lid and leave for 1-15 minutes.
Pour water into a saucepan and put it on fire. Slowly add granulated sugar, stirring constantly. Cook until completely dissolved. When the syrup boils, cook it for another 5 minutes.
Pour syrup into jars with fruits. Roll up and wrap in a blanket until completely cool.

If after cooking you still have apricots, you can use them to prepare them; we have also included instructions for making them in our collection of recipes on the site.

Compote of plums and hawthorn “Red Berry”

Hawthorn - tasty and useful plant. Hawthorn berries cannot be stored for a long time, so they are often used for making preparations for the winter. Hawthorn and plums go very well together. It doesn’t take much time to make this nectar; it will bring a lot of benefits and pleasure to the whole family.

Ingredients for 3 liters of drink:

200 grams of hawthorn (berries)
7-10 plums
350 grams of sugar

Plum compote recipe:

You should only buy fresh berries. Rinse well, sort and remove the stalks.
We sterilize jars.
Place hawthorn on the bottom of the container. There is no need to remove the seeds from it.
We sort through and wash the fruits. Cut it in half and remove the seeds.
We stack them on top of the hawthorn. You can mix everything with a wooden spoon, just be careful not to turn the fruits into mush.
Prepare the syrup. Take water, boil, add sugar, constantly stirring the mixture. After boiling and complete dissolution of sugar, wait another 5 minutes.
Pour the syrup into the rest of the ingredients. Fill slowly to prevent the jars from bursting.
We roll up the jars, wrap them in a blanket and turn them over. Do not remove the blanket until it has completely cooled down. Store in a cool, dark place. Drink cold.

When cooking compote, both from plums and other components, it is important to observe hygiene standards. The jars must be sterilized; it will not take much time and effort. If you don’t sterilize the jars, at best the drink will spoil, and at worst, someone will get poisoned. The same applies to fruits. There is no need to prepare plums for the winter from rotten, too soft fruits. This option is good for jam, but not for compote. Cans of drinks should be stored in a dark place so that they are not exposed to sunlight. If the container is constantly exposed to temperature changes (stored near a radiator or near a window), it may burst. Under no circumstances should you drink a drink after the can has cracked.

If after cooking you still have hawthorn berries, you can use them to prepare them; we have also included instructions for making them in our collection of website recipes.

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