Yellow plum compote

Ingredients for making yellow plum compote

  1. Plum 1 kilogram
  2. Sugar 300 grams
  3. Purified water 3 liters
  • Main Ingredients Plum
  • Serving 1 serving
  • World Cuisine


Three liter sterilized jar, deep pan, gauze, lid, colander.

Preparation of yellow plum compote:

Step 1: Prepare the sink.

Select only ripe plums, without damage and dark spots. Fold them in a colander and rinse thoroughly under warm water. Then wipe them with a soft sponge, simultaneously removing the tails. Rinse the fruit again and lay on the bottom of a clean, sterilized three-liter jar.
Boil water in a large saucepan and carefully, gradually pour hot water into a jar of plums, cover with a lid, but do not roll. Leave to cool slightly for about 25-30 minutes.

Step 2: Cook the compote.

After half an hour or forty minutes, drain the water from the can back into the pan. Use gauze or a special nylon cap with holes to avoid berries falling out.
Add sugar to the drained water and boil again. With boiled syrup, as soon as it ceases to boil, pour the plums again. Roll up the lid. Gently flip the jar and put it upside down, wrapping a towel.
Once the banks have cooled, this usually happens after one to one and a half days, turn them over, returning them to their normal position. Store canned stewed fruit in a dark and cool place.

Step 3: Serve the yellow plum compote.

A ready-made compote of yellow plums will be a welcome guest both on the ordinary and on the festive table. Pour it into a glass carafe, garnishing with plums from a can, and pour it into glasses. If desired, the prepared compote can be diluted before drinking or serving.
Enjoy your meal!

Recipe Tips:

- Do not forget to boil the lid before preserving the compote.

- For flavor, you can put quite a bit of cinnamon, cloves or allspice in compote.

- You can also make a compote of stuffed plums, replacing them with seeds, for example, peeled walnuts.