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Plum Compote for Winter
Instructions
I get the ingredients ready. Sort the cherry plums carefully, removing any poor specimens, then rinse them in cold water.
Put purified water on to boil. You can work out the amount of water by experiment: tip the cherry plums into a jar, fill it with ordinary tap water, then pour the liquid into a measuring jug and read off the volume it took up. If you are using small jars, up to 1 litre, fill them right to the top with fruit; 2- and 3-litre bottles are filled to two-thirds of their volume. While the water comes to the boil, sterilise the glass containers by any method – they should be washed beforehand with baking soda – and boil the metal lids for 3 minutes.
Fill the prepared, now cooled jars with the cherry plums. For a compote it is better to take different varieties of plum – that way the taste and the appearance both become richer.
Pour white sugar straight into the jar – 40 g for each one. You can increase or decrease this amount depending on the ripeness and flavour of the fruit. A sweet compote can later be diluted with water.
Once the water boils, pour it in right to the top of the jars.
Screw on the lids and simply let the jars stand on the table for a couple of minutes. During this time the sugar becomes more ready to dissolve.
Lay out a terry towel and roll the jar from side to side as it lies on it. This way the sugar is distributed evenly through the syrup and dissolves in it completely. There is no need to shake the jar, as sudden movements would cause the fruit to crack badly and the compote would take on an untidy look.
And there it is – another batch of summer canning ready. You can put the plum compote for winter in any cool place and keep it for up to a year. Room temperature does it no harm either. Give it a try!
Tips
- 1
TWO VARIETIES OF CHERRY PLUM – the "secret" of the colour. Yellow plus red gives a rich amber-and-ruby compote, brighter and more attractive.
- 2
ROLLING THE JAR – the "secret" against cracks. Shaking breaks the fruit, whereas rolling dissolves the sugar gently without spoiling its shape.
- 3
SUGAR INTO THE JAR – the "secret" of simplicity. Pour the sugar straight into the jar with the cherry plums – there is no need to cook a syrup separately.
- 4
MEASURE THE WATER – the "secret" of accuracy. Fill a jar of cherry plums with tap water and measure the volume – that is the amount you need to boil. The same principle works for other kinds of winter compote.
FAQ
Which cherry plum should I choose? +
Ideally a mix of yellow and red varieties (Kubanskaya Kometa yellow + Naydyona red) for a bright compote. Alternatives: yellow only (Shatyor – sunny), red only (Puteshestvennitsa – ruby), black (Pramen – dark). Fresh fruit is firm and glossy, with no cracks or dents. A size of 2–3 cm is best (the compote will not go mushy). Avoid: overripe fruit (it will leak in the jar), damaged fruit, fruit with spots. The seed brands "Gavrish" and "Poisk" are reliable. For a "premium" version, use southern farm fruit. Remove the stalks before packing. The stones may be left in (the compote keeps for up to a year without any problem).
What can replace cherry plum? +
Alternatives: plum (650 g – the classic), mirabelle (650 g – the "French" option), sour cherry (650 g – brighter in colour), sweet cherry (650 g – softer, sweeter), a 50/50 mix of plum + apple (the classic "Russian" compote), peach in slices (650 g – "summery"). Do not use: stone berries that need pitting (wild strawberries, garden strawberries), mandarin (it gives a bitter note). Fresh fruit is the "premium" option. Frozen is the "budget" one – thaw it and drain off the juice. For a "premium" compote, use a mix of 2–3 kinds of fruit. For the "classic", use only cherry plum in 2 colours.
How long does the compote keep? +
In sterile sealed jars at room temperature – up to 1 year. In a cool cellar – up to 1.5 years. Once opened, in the fridge – 5–7 days. Write the canning date on the jars. If a lid bulges or fermentation begins, do not open it – throw it away. Do not store in sunlight – the colour will fade. It is ideal to use it within the first 9–10 months. With stones, I do not recommend keeping it longer than a year (hydrocyanic acid). Use jars of whatever volume is convenient (0.5–3 l). Before serving, chill it in the fridge for 2–3 hours.
What to serve the compote with? +
A drink in its own right with lunch or dinner. With pies and buns – a "children's breakfast". With pancakes and fritters. With syrniki or a cottage-cheese bake. At a "family lunch" – instead of tea or coffee. With an apple or berry pie. With a cup of coffee or tea – a "double" drink. In hot weather – chilled, with ice. On a picnic – handy in a small jar. For a "Russian" lunch – instead of shop-bought juices. With fish and vegetables – a "summery" serving. With kissel – an unusual touch. A versatile, wholesome drink for the whole family.
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