Plum compote for winter

Prepare the ingredients. Thoroughly sort the plums, removing any unsatisfactory specimens, then rinse with cold water.

Put purified water on the fire to boil. The amount of water can be determined experimentally by placing plums in a jar and filling it with regular tap water. Then pour the liquid into a measuring jug and check the occupied volume. If using small jars, up to 1 liter, fill them to the very top with fruits. 2 and 3-liter bottles should be filled to 2/3 of the volume. While the water is boiling, pasteurize the glass container, pre-washed with soda, by boiling for 3 minutes. metal lids.

Fill the prepared and already cooled jars with plums. For compote, it is best to use different varieties of plums - this will enrich the taste and appearance.

Directly into the jar, add white sugar - 40 g for each. This amount can be increased or decreased depending on the ripeness and taste characteristics of the fruits. Sweet compote can be diluted with water later.

When the water boils, pour it to the very top of the jars.

Screw on the lids and let the preparation sit on the table for a couple of minutes. During this time, the sugar will become more pliable for further dissolution.

On a laid-out terry towel, roll the lying jar from side to side. This will ensure that the sugar is evenly distributed in the syrup, completely dissolving in it. It is not necessary to shake the jar for this, as sudden movements will lead to large cracking of the fruits, and the compote will acquire an untidy appearance.

And here, the next summer canning is ready. The plum compote for winter can be placed in any cool place and stored for up to a year. However, room temperature is also not a problem for it. Give it a try!