Prune compote for the winter
0
907
Kitchen
Russian
Calorie content
98.3 kcal
Portions
3 l.
Cooking time
25 minutes
Proteins *
0.7 g
Fats *
0.2 g
Carbohydrates*
23.6 gr.
Prunes are a variety of plums that are denser and less juicy, with a fleshy consistency. It contains a large amount of vitamins and nutrients. Most often, we are used to seeing prunes on store shelves as dried fruits. Fresh, it differs little from plum, however, it tastes sweeter. Today we will be engaged in the preparation of prune compote for the winter. Compote has an amazing taste and aroma, and during storage it acquires a magnificent rich color.
Ingredients
Cooking process
We use dense prunes for making compote so that it retains its shape when processed with boiling water. Rinse it thoroughly in warm running water and put it on a kitchen towel to dry it from the water. We wash the jar with baking soda, rinse well with water and sterilize over steam for 3-5 minutes. Boil the lid.
Pour water into a saucepan, it is best to use filtered water, so the taste of the compote will be softer. Bring the water to a boil and pour it into a jar. It is necessary to pour water into the jar gradually: first, fill the jar by a third and let it stand for 30-40 seconds, then for another third and to the very neck. Thus, the jar will heat up gradually and will not burst from a sharp temperature drop. Tightly tighten the jar with a lid.
Turn the jar with compote upside down and check for leaks. Sugar will begin to sink down, gradually dissolving and soon dissolve completely. We wrap the jar with a terry towel or warm blanket and leave to cool completely at room temperature. Then we remove the compote in a dark cool place, where it can be stored for several months.