Compote plum with wine

Ingredients for making plum compote with wine

  1. Plums 3 kilograms
  2. Red table wine (12 to 16%) 750 milliliters
  3. Purified water 750 milliliters
  4. Sugar (sand) 750 grams
  5. Vanillin on the tip of a knife
  6. Cinnamon 1 stick
  7. Cloves 2-3 buds
  • Main Ingredients Plum, Red Wine, Sugar
  • Serving 10-15
  • World Cuisine


A glass jar of half liter or liter (as needed), a metal screw or rubber lid, a kitchen brush, baking soda, a deep pan with a lid (capacity 4 liters) - 3 pieces, a stove, a wooden kitchen spoon, a kitchen towel - 2-3 pieces, fine mesh sieve, deep bowl, kitchen knife, linen napkin, large deep saucepan with a lid (capacity 50 liters), kitchen tongs for preservation, wool blanket, glass or decanter.

Cooking compote plum with wine:

Step 1: prepare the inventory.

First of all, we check the cans and lids for cracks, nicks and rust. Then thoroughly wash all the inventory that will be used during the preparation of preservation. For this purpose, a soft sponge and a kitchen brush, as well as baking soda or detergent with a minimum amount of chemicals, are suitable. Then we douse small dishes with hot water, boil the lids 15-20 minutes and leave in a saucepan on demand, and sterilize half-liter or liter cans in any convenient way and put on the kitchen table.

Step 2: prepare the syrup.

Now pour the right amount of wine and purified water into a deep pan. There we add granulated sugar, vanilla, cinnamon, cloves and put everything on a strong fire. After boiling, reduce its level to medium and cook the syrup 5 minutesstirring occasionally with a wooden kitchen spoon. Then, using a kitchen towel, remove it from the stove, cool to room temperature near the open window and filter through a sieve with a fine mesh into a separate deep dish.

Step 3: prepare the plums.

Then we wash the plums under cold running water, while removing the stalks from them, transfer the fruits to a deep bowl and allow to dry out a little.

After that, with the help of a sharp kitchen knife, cut each fruit into 2 halves, take out the seeds from them, lay out the pieces of plums in jars, filling them almost to the very top, fill with cooled syrup and cover with sterilized lids.

Step 4: preserve the plum compote with wine.

Then we take a huge pan, cover it with a kitchen towel and put cans with plums on it. Pour ordinary running water there, so that it does not reach the neck levels of the glass container by 2-3 centimeters, and send the resulting structure to a strong fire.
After some time, check the temperature of the liquid with a kitchen thermometer centigradeif heated up to 80, then fasten the plate to a moderate level and pasteurize at this temperature, under a covered lid, half-liter jars - 10-12 minutes, and liter 15-17 minutes.

Then, using special kitchen tongs, we take them out in turn from the bubbling water, wipe them with a linen napkin, put on a countertop and tightly cork. If the covers are screwed, just tighten them with a kitchen towel, if they are ordinary with an elastic band, close them using a special key for preservation.
Check the jars for leaks. Air doesn’t pass? Fine! We put them on the floor with their neck down, wrap them in a woolen blanket so that there are no gaps, and stand in this form until completely cooled, that is, 2-3 days. After that we send the blank on demand to a cool, well-ventilated, dark place: pantry, basement or cellar.

Step 5: serve plum compote with wine.

Plum compote with wine is served chilled or at room temperature in a decanter or jug. Very often it is poured in portions into glasses together with pieces of fruit and diluted with soda water or ice. On the palate, the drink turns out to be quite sweet, with a delicate wine-plum aroma and sour-spicy aftertaste, very reminiscent of a light fruit tincture. Enjoy it!
Enjoy your meal!

Recipe Tips:

- sometimes plums are used as a layer for cakes, as well as fillings of pies, pies and pastries;

- the number of spices is best adjusted to taste;

- for such a workpiece, you need to take dense plums with a thin skin, the wild game will not work, but you can cook an ordinary delicious compote from it;

- From the above amount of ingredients, approximately 15 half-liter or 10-11 liter cans are obtained.