Fruit production is linked to a certain season, and with few exceptions, the consumption period of each fruit is quite short. The only way to continue enjoying them is to preserve them by sterilization and pasteurization. Preservation using antiseptics is not recommended, as they are harmful to health. There are other methods, however, by which we can enjoy the flavor of our favorite fruits in any season.
Plum compote, for example, is delicious product and very easy to prepare. Plums are a nutritious fruit with a pleasant taste, they have a laxative effect, and are easy to digest and rich in vitamin C. Plums can be used to make various preparations with the same qualities as fresh plums, such as compote.
How to make plum compote the right way. Valuable tips and tricks
The most common types of plums grown are purple autumn plums such as large plums known as the Tuleu variety, red summer plums and pink or yellow round plums, which also grow wild. The Reine-Claude variety with large, yellowish-green fruit is less common.
Plums develop their flavor only when they are fully ripe and the flesh of the fruit is slightly detached from the stone. Later-harvested plums are much tastier than early plums and are much sweeter.
Tuleu plum compote
Wash and drain, and then peel the plums. For this, place them in a sieve and soak them in boiling water for 1-2 minutes, just until the skin cracks. Remove the plums with cracked skin and soak the rest again in boiling water. After this operation, the plums can be easily peeled. After cleaning, place them whole in jars and cover with sugar syrup (300 g per liter of water). Then close and sterilize the jars.
Renclod plum compote
Hard green renclod plums are also good for compote. Choose large plums, not too sour, ripe but not soft or bruised. Plums that are too raw do not have enough flavor. Wash the fruit and prick each in 6-8 spots right down to the stone, so that they don’t burst when cooked. Then place them raw in jars and cover with sugar syrup (350 g per 1 l of water). Close the jars and sterilize them.
Unripe plum compote
Choose plums that are ripe but still firm. Wipe them gently, but don’t wash them. To prevent the skin from splitting, prick each plum with a needle in several spots around the stalk. Otherwise, proceed as in the recipe for Renclod plums.
Often, we cannot specify the quantity of fruit in grams required for each jar, as it is not the weight that counts, but the volume and type of the plums (juicy or less juicy). That’s why, when making compote, you should choose the best-looking fruit. You should buy up to 10 kg of plums. From what you have left over you can make jam or marmalade.
Plum compote in Transylvanian style
- 500 g plums
- 3 glasses of water
- 250 g sugar
- The juice of one lemon
- ¼ vanilla stick
Bring the sugar and water to the boil. In the meantime, peel each plum and soak in lemon juice. When ready, lower them in the syrup, add the vanilla and a little lemon juice. Leave to simmer for 5-6 minutes from the time when the juice starts to boil. Skim off any foam that forms. Enjoy cold.
The original plum compote recipe for winter
- 5 kg plums
- 2 kg sugar
- 500 ml brandy or rum
Wash the plums, split them in half, and remove the stones. Place them in jars, filling about ¾ of each jar. Prepare a syrup to taste and pour over the plums in the jars. Pour a small shot glass of alcohol into each jar. Cover the jars with double cellophane, moistening the first sheet with water, and tie the cellophane with a wet string at the mouth of the jar tightly with 3-4 strands.
Place the jars in a water bath and cook for 20 minutes from the moment the water starts to boil. Leave the jars in the water bath to cool slowly until the next day, then remove them and transfer to the pantry.