Canned plum compote
0
1376
Kitchen
Russian
Calorie content
222.5 kcal
Portions
3 l.
Cooking time
50 minutes
Proteins *
0.7 g
Fats *
0.3 g
Carbohydrates*
55 gr.
There are a lot of options for preserving ripe plums: jam, five minutes, sauces and much more. Today we will deal with one of the simplest blanks - preserving compote. Delicious and rich, it will be more than ever, by the way, for serving when guests are already on the doorstep. Made entirely from natural ingredients, it is a great alternative to store-bought juices and drinks.
Ingredients
Cooking process
We sort out the plums from the leaves and remove the stalks. It is very important that the fruits are dense, since when processing plums with boiling water, they must retain their shape. Put the plums in a colander and rinse them under a stream of warm running water. Then we leave the plums to drain from the water for 5-10 minutes.
We wash the compote jars with baking soda, rinse well with warm running water. We put the jars in a cold oven with the neck down, set the temperature to 110-120 degrees and sterilize the jars for 7-10 minutes. Then, using the clamps, we take out the cans from the oven and let them cool down a little. We put prepared plums in jars.
After the indicated time, we put the cans with compote in a pan with a cotton towel at the bottom, pour warm water so that it covers the cans up to the hangers, and put the pan on fire. Bring the water in a saucepan to a boil over medium heat, then reduce the heat and sterilize the compote for 15 minutes. After the time has elapsed, we carefully remove the jars from the pan using a stick and seal them tightly with lids. We turn the cans upside down, cover with a blanket and leave at room temperature until they cool completely.
