Blue plum compote without sterilization
0
1208
Kitchen
Russian
Calorie content
66.8 kcal
Portions
3 l.
Cooking time
40 minutes
Proteins *
0.2 g
Fats *
0.1 g
Carbohydrates*
16.5 g
If you have the same successful plum harvest this year as ours - this recipe is for you! Plum compote of a beautiful plum color with a pleasant aroma, so reminiscent of childhood. It takes a little time to prepare the compote, since we use the double pouring method instead of sterilizing the compote in boiling water. The only thing that will be needed for this method is a nozzle with holes for conveniently draining liquid from the can.
Ingredients
Cooking process
We wash the plums under warm running water, put them on a kitchen towel and let them drain a little from the water. Then, in each plum, with the help of a toothpick, we make several punctures so that they better give off juice and the compote turns out to be more saturated. If plums are very sweet in taste - the amount of sugar can be reduced and vice versa, if sour - slightly increase, be guided by your taste.
We take filtered water for compote, the compote from it turns out to be softer in taste, boil it and pour it into a jar with plums. It is necessary to fill the jar gradually: first by a third and let it stand for about a minute, then another third and let it stand again for about a minute, then fill the jar to the brim. This is necessary so that in the process of filling the jar with boiling water, it does not burst from a sharp temperature drop, but it warms up gradually. Cover the jar with a boiled lid and leave the plums to steam a little in boiling water for 15-20 minutes.
We turn the jar upside down and check the tightness around the lid, whether water is leaking. Next, wrap the jar with a blanket and leave at room temperature until the compote cools completely. When the compote has cooled down to room temperature, we store it in a cool dark place, where it can be stored for several months.