Seedless plum compote - the easiest and most delicious recipe without sterilization

Kitchenware:

• a bowl;
• knife;
• 3 liter cans;
• covers;
• pan;
• teapot;
• capron cap with holes;
• spoon.

Ingredients

Based on one 3-liter jar:

Step cooking

Preparing plums for canning

1. We sort ripe plums, wash in cold water, remove the stalks.
   
2. We spread it on a towel so that the plum dries out a little. It is advisable to cut the plums in half with a knife and remove the seeds.
   
   Important! If you decide not to remove the bones, then remember that such a compote can not be stored for more than 1 year.

Preparing cans for canning

1. For preservation we take 3-liter jars, thoroughly wash with soap or soda, rinse with clean water.
   
2. We put sterilized over steam or in a hot oven. It is better to boil the lids for cans.
   

Cooking compote

1. We lay out prepared plums in 3-liter jars. They should fill the tank 1/3 or 1/2. The more you put the drain, the richer your compote will turn out.
   
2. Boil water in a pot or kettle. Pour plums with boiling water under the very neck of the jar, cover with a lid and let cool for 1 hour. During this time, the fruits are steamed well.
   
3. We put a capron lid with holes on the jar, pour water into the pan (the water has turned pink).
   

Cooking syrup

1. For one 3-liter jar we take 250-300 g of sugar.
   
2. Pour sugar in a pan with water, which was drained after steaming the plums.
   
3. We put the pan on the fire, bring to a boil. Stir sugar in water to dissolve. Let the syrup boil for 2-3 minutes.
   
4. Immediately after boiling, pour the plums with syrup to the edges of the jar and roll up the lid.
   
5. After seaming, turn the cans upside down. We do this so that the lid is additionally sterilized, and to see if we rolled up the jar with high quality, and if it is not passing liquid.
   
   Important! If a wet spot appears, it means that air will enter the jar, and such conservation will not stand. It urgently needs to be re-rolled.
6. Wrap the jars with a warm blanket so that they keep the heat longer. The longer the jars are warm, the stronger the pasteurization of fruits occurs, which means that they will be stored for much longer. After the banks have cooled, they need to be removed in a dark place.
   

Cooking options

When you cook the compote, you can add any fruits or berries to the plums. It can be cherries, and currants, and raspberries, and apples, and much more to your taste. Compote will acquire a slightly different taste and color, but this will not become less tasty.

Video recipe

In this video you can see how to cook compote for the winter.