Plum compote

6 servings

60 minutes

What is autumn? It's plums! Blue-gray, with a waxy coating and dark barrels. In winter, plums will certainly be there, but not the same - not as fragrant and tougher. Plum compote can be cooked in different ways. There are recipes for compotes not only with sugar, but also with vinegar. But in the latter case, they are not so much a drink as a snack. We took the most classic, moderately sweet version, shading the natural tartness of plums with lemon sourness.

Energy value per serving

• Calories: 243.2
• Proteins: 1.4g
• Fats: 0.5g
• Carbohydrates: 59.3g

Ingredients

• Plums: 1 kg
• Sugar: 250 g
• Water: 500 ml
• Lemon: 0.3 pc
• Vanilla sugar: 10 g

Cooking steps

1. Wash the plums and remove the stems. Puncture the plums in several places with a pin or toothpick.

   Required ingredients:

   • Plums: 1 kg

2. Soak the plums in hot water (about 85 degrees) for 4-5 minutes to prevent them from splitting later.

   Required ingredients:

   • Plums: 1 kg

3. Boil syrup from sugar and water.

   Required ingredients:

   • Sugar: 250 g
   • Water: 500 ml

4. Add vanilla sugar and lemon juice. Let the syrup steep for 10 minutes.

   Required ingredients:

   • Vanilla sugar: 10 g
   • Lemon: 0.3 piece

5. Heat the jars with boiling water and place plums inside.

   Required ingredients:

   • Plums: 1 kg

6. Pour the plums with hot syrup.

   Required ingredients:

   • Plums: 1 kg
   • Sugar: 250 g
   • Water: 500 ml

7. Place a rack or towel at the bottom of a large pot. Put jars on top (they should not touch each other or the bottom of the pot!), cover the jars with lids. Pour hot water to cover the jars 'up to their shoulders'. Cover the pot with a lid.

   Required ingredients:

   • Water: 500 ml

8. Bring water to a boil, then pasteurize 1-liter jars for 25 minutes, 700–800 ml for 20 minutes, and 400–500 ml for 15 minutes.

9. Seal the jars.

10. Turn it over and cover with a blanket. The compote will be ready in a day, but it can be stored for a long time.