Compote of yellowish plums

Compote of yellow plums with seeds for the winter

The most common option for making plum compote for the winter is to prepare it with pits. We present to your attention a recipe for making one of the most delicious homemade drinks - yellow plum compote with pits. The indicated amount of ingredients is designed for 6 liters. ready compote.

Compote of yellow plums and oranges for the winter

Compote of yellow plums with orange is a good option for homemade preparations for the winter, which can replace purchased drinks. Having spent little time making such a compote, later you will be able to enjoy the fruits of your own labor throughout the year - treat yourself to a tasty and fragrant compote of yellowish plums with orange.

Compote of yellowish pitted plums for the winter

Compote of yellowish pitted plums is a beautiful preparation for the winter. The yellowish plum differs from the blue one in its most powerful smell and honey flavor. That is why the yellowish plum is unsurpassed for harvesting for the winter. Compote of yellowish plums will please the whole family! Compote prepared according to this recipe has a sweet taste and an indescribable smell.

Compote of yellowish plums for the winter

The rich, rich drink made from plums is extremely convenient to use - having rolled up a liter jar of this drink, you can dilute it with boiled water and prepare a couple of liters. compote. It is extremely convenient to use liter containers for preparation - they take up little space on the shelf in the pantry.

Compote of yellow plums and apples for the winter

If you want to amaze your family and guests with something extraordinary - we have an idea! Cool fragrant yellow plum compote with the addition of apples and melon! This set of fruits was not chosen in vain, they completely complement each other, and the taste of the compote is harmonious and very, very tasty. Try making compote with us and you will see for yourself!

Yellow plum compote for a 3-liter jar for the winter

A catchy and rich yellow plum compote is another option for preparing plums for the winter. Honey plums, soaked in the rays of the summer sun, will make the preparation fragrant, give it a wonderful sunny color and lift your mood on a gloomy autumn day, reminding you of the warm summer. It is recommended to add dense plums to the preparation, which you can use after uncorking the container for making baked goods and desserts.

Yellow plum compote for the winter without sterilization

Fragrant, catchy yellow plum compote is a good drink option to quench your thirst. You adjust the amount of plums in the compote to your taste, and to give the drink a slight sourness, you can add a little citric acid to it, at the tip of a teaspoon. Because we prepare the compote from plums with pits, we advise you not to store it for a long time, but to drink it within a few months from the date of preservation. From the indicated quantity of goods we will receive two 700 ml containers of compote.

Yellow plum compote for the winter - ordinary recipes

Fill your winter days with pleasant memories of the warmth of summer, the brightest sun, a generous harvest, by preparing a delicious yellow plum compote for the winter. Just the sight of a decorated container with beautifully floating amber fruits will lift your spirits. Preservation is done quickly and simply, and you will get maximum pleasure.

The sweet drink perfectly relieves thirst and helps the body with vitamins. For processing, take strong fruits, even slightly unripe ones, so that they do not spread in the drink when poured with boiling water, and the skin remains intact.

How can you vary the recipe? add apples, cherry plums, other types of plums, and peaches. Flavor the drink with cinnamon, vanilla, cloves, find examples below.

1 Yellow plum compote for the winter - recipe for a 3 liter jar
2 Plum compote - recipe for double hot filling
3 Rich yellowish plum compote - recipe for a liter jar
4 Yellow plum compote without sugar (sterilized)
5 Plum compote with lemon
6 Very tasty plum compote with cherry plum and cinnamon
7 Video recipe for regular pitted yellow plum compote

Yellow plum compote for the winter - recipe for a 3 liter jar

The most common option for preparing the drink is to pour syrup over the fruit once. The compote is not sterilized, but in apartment conditions it is unsurpassed and does not explode, since plums have their own natural acid.

Take 2 three-liter jars:

Plums – 1 kg.
Sweet sand – 600 gr.
Water – 5 l..

Wash and scald the jars with boiling water. Or sterilize them using at least some other method.
Rinse the fruit, do not remove the seeds. Distribute among containers, filling one third full.
Boil water by adding sugar. Wait for the sweetness to dissolve and pour into jars. Pour enough so that the syrup slightly overflows.
Screw on screw caps or roll under metal ones. Place it on your butt and cover it with a blanket. Leave to cool. The next day, check the twist properties. If the compote leaks, roll it up a little. Store in a cold room, but, as I already said, in apartment conditions the preparation costs no worse.

Plum compote - double roast recipe

There is a slightly different development of preservation, but it is suitable if you use fruits with thick skin and dense pulp. Thin-skinned plums will burst, the compote will become cloudy, which will not decorate the appearance of the drink. True, this moment will not affect the taste in any way.

Take for a 3 liter jar:

Water – 2.5 liters.
Sugar – 300 gr.

Place the cooked fruits in jars.
Boil water, pour into a jar. Cover with lids and take a break for 15-20 minutes to warm up the fruits.
Pour the cooled infusion into a saucepan, add sweetness to it. When the sugar has dissolved one hundred percent, return it back to the plums.
Seal the workpiece using any method, cool it by wrapping it warmly. Then check the tightness of the seaming and take it to a permanent storage space.

Rich yellowish plum compote - recipe for a liter jar

You will receive a rich drink that can be diluted with water in winter. Plums can be consumed as an independent dessert, or used to decorate pastries and cakes.

Plums – 3 kg.
Water – 1.5 liters.
Sugar – 750 gr.

How to preserve (step by step):

Sterilize jars with lids in advance.

Place the fruits completely, or divide the unblemished fruits into halves and remove the seeds.

Fill the containers to the top.

Make syrup from water and sweets. Pour over the fruit.

Pour hot water into a wide saucepan (you can from the tap), lay a towel so that the glass does not knock or break. Arrange the jars. When the liquid in the pan boils, note the time.

For liter containers, the sterilization time is 25 minutes. Then carefully remove the jars and roll them up. When the compote has cooled, hide it in the basement or pantry.

Yellow plum compote without sugar (sterilized)

For processing, take sweet honey plum, then you can preserve it without adding sugar.

Take for a liter jar:

Plums – 700 gr.

Rinse the fruits, scald with boiling water, then rinse with cool water.
Transfer to prepared containers. Pour boiling water to the top.
Cover with lids and set to sterilize. Processing time after boiling is 10 minutes. Then do the usual manipulations: twist it, cool it, take it away for storage.

Plum compote with lemon

If you add lemon to a sweet plum, the result is a light vitamin drink that perfectly quenches your thirst.

Composition per liter jar:

Yellowish plums - 2 cups.
Lemon.
Sugar - a glass.
Water – 2 glasses.

Wash the plums, pierce them at the stem, place them in jars, filling them to the top.
Fill with bubbling water and wait 5-10 minutes.
Pour the infusion into a saucepan and cook the syrup. When the sweet crystals have dispersed one hundred percent, pour in the juice squeezed from the lemon.
Seal it under a metal lid, hide it under a blanket so that the workpiece cools slowly. Store in a cool place.

Very tasty plum compote with cherry plum and cinnamon

Spicy taste, slight sourness – this drink will amaze you with its sophistication. If you wish, add a few apples, cut into slices.

Cherry plum – 3 kg.
Yellowish plums – 3.5 kg.
Vanillin – a pinch.
Cinnamon stick.
Sweet sand – 450 gr. per liter of water.
Cloves – 10 buds.

Sort the fruits, remove wrinkled and spoiled ones.
Make syrup from water and sugar. For a liter of water, 400 g is useful. sweets.
Once the crystals have dissolved, add the plums to the pan. Boil for 3-5 minutes.
Quickly place the fruit in sterile jars and let the syrup cook for a few more minutes.
Pour into jars and roll up. After cooling, send for winter storage.

Video recipe for regular pitted yellow plum compote

Repeat the actions of the creator of the video, and in your bins you will see an extremely tasty drink prepared for the winter from plums. Let your winter “cellar” be filled with only the best sunsets!

The smell of summer or yellow plum compote

One of the brightest reminders of summer past, stored on the shelves in the pantry, is yellow plum compote. Indeed, just by its external appearance, a can of a warm, sunny-colored drink will delight the aesthetic taste. The fragrant, sweet compote will not only perfectly relieve thirst, but will also become a vitamin barrier on the path to vitamin deficiency.

Unlike drinks made from blue fruits, yellowish plums give the compote the sweetest taste, so you shouldn’t add a lot of sugar.

Plum drink

One of the most common and easy-to-make recipes for yellow plum compote for the winter is to pour sweet syrup over the fruit once. Despite the fact that the drink is not further sterilized, it is perfectly stored as it is, since plums have their own necessary acid.

To prepare 2 cans of compote with a capacity of 3 liters you will need:

ripe, but not extremely soft plums - 1 kg;
sugar – 600 g;
water – 5 l.

Step-by-step preparation of yellow plum compote:

Sterilize bottles.
Sort the fruits, tearing off the stems, and rinse. Let it dry a little.
Place the cream among the jars, dividing them equally.
Pour water into a medium saucepan for approximately 2.5 liters per jar. You can take a little more, with supplies. When it boils, add sugar. Stirring, boil the syrup for 5 minutes.
Pour boiling syrup over the plums, roll them up and cover with a warm blanket for self-sterilization.
After the jars of compote have cooled one hundred percent, take them out for storage in a cellar or basement.

It is recommended to store yellow plum compote with pits for no more than 1 year. Its upcoming storage may be fraught with food poisoning due to special substances released from the seeds.

Plum compote using the double pour method

The principle of making the drink is actually the same as in the previous recipe. For one three-liter jar, prepare 1 kg of ripe yellowish plums with hard pulp.

It is better to throw overripe, soft fruits to make jam and preserves. When in contact with boiling water, the skin of such plums may rupture - this will spoil the appearance of yellow plum compote for the winter and give it a cloudy color.

Place the plums in a jar and fill with bubbling water (about 2.5 liters). Cover with a lid and leave the workpiece for half an hour. It is better to cover the top with a towel.

Pour the cooled water into a saucepan and cook sweet syrup at its base, adding 250-300 g of sugar.

Fill the jar with fruit again with hot syrup, roll it up and wrap it.

Compote of peeled yellowish plums

This drink has an extremely rich taste due to the high concentration of fruit and sugar. It is convenient to use liter containers for preparation – they will take up less space on the shelf. But from one such jar you can create a couple of liters. compote.

If desired, rich plum compote can be diluted with boiled water just before use.

The recipe differs little from jellied compotes:

Wash three kilograms of sweet yellowish plums, cut them into two halves with a knife and remove the seeds.
Place peeled fruits in previously sterilized jars, filling them to the top.
Boil syrup from 750 g of sweet sand and 1.5 liters of water and pour it over the plums.
Place an old towel on the bottom of a huge wide saucepan or basin and place jars of fruit on top, covering them with lids. Pour hot water into the pan, bring it to a boil and from now on sterilize the compote for 25 minutes.
Carefully remove the glass container, roll it up and wrap it.

Sterilized plum compote without sugar

Due to the fact that yellowish plums have a fairly sweet taste, they can be preserved without adding sugar.

Rinse the plums in the amount of 700 g per liter jar, place in a colander and pour over first with bubbling and then with cool water. After all the liquid has drained, put them in jars and pour the required amount of boiling water.

Place the jars in a wide saucepan, cover with metal lids and sterilize for 10 minutes.

Roll up plum compote without sugar for the winter, turn the containers upside down and wrap them up.

Plum compote without sugar, cooked in a saucepan

The uniqueness of this drink is not only the absence of sugar, but also the method of its production. Unlike the previous recipe, the plums are boiled beforehand.

Rinse 500 g of dense ripe plums, tearing off the tails. Do not remove the seeds.

Yellow plum compote for the winter

Plum compotes are loved and prepared in almost all families. Plum is extremely fragrant and tasty. The yellowish appearance of the plum is characterized by the highest yield, which is why preserves are often prepared with it - jams, preserves and, of course, compotes. Compote can be prepared from one plum or from assorted plums. You just need to add a little of the rest of the light fruits, and the taste will be filled with their smell, emphasizing and highlighting the taste of the plum itself.

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Yellow plum compote for the winter

Ingredients and how to cook

ingredients for 5 servings or - the number of products for servings suitable for you will be calculated automatically!'>

tea spoon	5 ml
dessert spoon	10 ml
tablespoon	20 ml
cup	200 ml

Total:

Composition weight:	100 gr
Calorie composition:	63 kcal
Belkov:	0 g
Zhirov:	0 g
Carbohydrates:	15 g
Used:	0 / 0 / 100
N 27 / C 0 / B 73

Production time: 1 hour

Step-by-step production

Step 1:

Prepare the necessary products. Wash the fruits thoroughly and remove the stems. For compote, you need to select fruits that are not overripe and without damage. A yellow plum can be cut into halves if the pit separates well; if not, it’s better to leave it whole. Compotes with pits are not recommended to be stored for more than one year.

Step 2:

First, in this recipe you need to prepare the jars, everything else will not take much time and effort. Wash the jars with baking soda and rinse thoroughly under running water. Moist, place in a cool oven with the neck down, and also arrange the lids. Turn on at 150 degrees, after reaching this temperature, sterilize 1 liter jars for 15 minutes, 2 liter jars for 20 minutes, 3 liter jars for 25 minutes. For me, this sterilization method is the most successful, I have been using it for many years and it has not let me down.

Step 3:

Cut the apple and pear into quarters, from which cut off the seed chamber along with the seeds. Without removing the skin, cut the apple into thin slices and throw in the pear. Immediately immerse the cut fruits in water acidified with lemon or citric acid, so they will not turn black. If the plum is not cut, the top should be pierced with a toothpick so that the fruit does not burst.

Step 4:

Fill sterilized, warm jars with fruit, not too tightly, but up to the neck. Boil water and carefully pour straight from the kettle into jars to the top. Cover with a lid and leave for 15 minutes, during which time pasteurization will occur. Pour only boiling water. I prepared 2 jars of 0.7 liters each, it took 1 liter of water, but a little more or less may be useful, depending on the volume of the fruit.

Step 5:

After the allotted time, drain the water from both cans into a saucepan and drain comfortably through a special lid with holes. Add 1 cup sugar and bring to a boil. Let the syrup simmer for about 3 – 4 minutes. Add citric acid to each jar using the tip of a knife. Then re-fill the jars of fruit with the bubbling syrup and overflow.

Step 6:

Cover the jar with a lid, leaving it in this position for 2-3 minutes so that the air bubbles in the water and fruit rise to the surface of the water, then screw the lid on. Wipe and roll on the table, checking for sealing. /Better on natural wood/. If there is not enough syrup, just add boiling water. Turn it over onto the lid, cover it with a blanket and leave it to cool. Then immediately take it to a cold, dark storage space or put it in the refrigerator.

The amount of sugar is determined depending on the type of plum.

The smell of the drink will become brighter if you add apple, pear, peach, cherry plum, vanillin, and cinnamon.

Without sterilization, the preservation is prepared extremely quickly, and the end result is a tasty and necessary drink.

In the number of servings I indicate the number of jars.