Ingredients for making compote from plums
Ingredients for making compote from plums:
- Plums red 1000 grams.
To prepare the syrup, we need:
- Granulated sugar 250 grams.
- Water 650 ml per 500 grams drain.
- Main Ingredients Plum
- Serving 4-6
- World Cuisine
Inventory:A huge bowl or basin for plums, A large pan for water, A large pan for syrup, A large wooden spoon, Knife, A can for rolling up cans, Lids for rolling, A stove, A kitchen towel, Jars for compote
Cooking compote from plums:
Step 1: Prepare the drains for rolling up.We take the prepared plums, carefully inspect them for cracks, affected areas or purulent places. If any, the fetus should be discarded or used in another suitable recipe, but in no case should it be used for conservation. Firstly, the compote can ferment because of this, and secondly, banks can explode during long-term storage. Selected plums in excellent condition thoroughly wash my prod with running water, then we get rid of the stalks. There are three types of compote preparation: very light and a little laborious. A very easy way is that whole plums with peel are poured with syrup and compote is obtained. The second method involves peeling plums, and it is also considered a little time-consuming, since all plums will need to be cut into floors if necessary, remove a bone from each fruit, and only then put the fruits in jars for further preservation.
Step 2: prepare a compote of whole plums with peel.
Step 3: prepare the compote from whole plums without skin.
Step 4: prepare a compote of halves of plums with peel.
Step 5: prepare a compote of halves of plums without skin.
Step 6: prepare syrup for compote.Consider the main methods of preparing syrup for each type of compote preparation. For plum compotes consisting of whole plum halves without peel required 500 grams granulated sugar in ratio 1 liter water. For compote, plum should not be taken from peeled fruits 400 grams granulated sugar respectively 1 liter water, and for stewed fruit using overripe plums, just enough 300 grams granulated sugar. For the preparation of syrup for pouring halves of plum fruit without the skin onto the necessary 1 liter water should be added 40 grams instant gelatin, which must first be dissolved in a small bowl in warm water.
Step 5: sterilization.In addition to processing plums, as well as preparing syrup, attention should be paid to the sterilization of cans with compote. So, the whole fruits of plums with peels, which are filled with sugar syrup, it is customary to sterilize during 15 minutes at 80 degrees Celsius, whole plums or half-skinless plums - sterilize 20 minutes at the same temperature as for the halves of the drains that are closed in their own juice with or without sugar at all, should be sterilized altogether 45 minutes with the same 80 degrees or 35 minutes at temperature in 85 degrees.
Step 6: serve the compote from the plums.All closed jars with compote are advised to turn down the neck after sterilization and break-in. Then it is desirable to store them in some kind of warm place. A jar of any plum compote according to this recipe, opened on a cool winter evening, will bring a lot of pleasure not only to you, but to your whole family. And this is not to mention its benefits. Enjoy your meal!
- - for the preparation of compote, you should take ripe, but not very firm fruits, it is best to take a sort of Hungarian plum or greengage green. But other varieties of plums will do.
- - stewed fruit, prepared in an easy way, namely when rolling whole plums, can be used in the future and as a filling for various baking.
- - if the fruits of the plums are very dirty or dusty, they should be washed in warm water.
- - By the way, if you want to give the compote a delicate aroma, we recommend adding a few spoons of rum to it.