Usuba
Plum Compote for Winter
Moderately sweet compote with the natural tartness of plums, complemented by a hint of citric acid and vanilla. Ideal for long-term storage.
- Total
- 60 min
- Standard serving
- 298.7 g
Ingredients
Total 5
Instructions
- 1
Step 1
Prepare the plums: wash them, remove the stems, and prick them in several places with a pin or toothpick. This will prevent the berries from bursting during cooking.
- 2
Step 2
Immerse the plums in hot water (about 85 degrees) for 4–5 minutes. This will help them maintain their integrity during subsequent processing.
- 3
Step 3
Boil the syrup from sugar and water.
- 4
Step 4
Add vanilla sugar and lemon juice to the syrup. Let the mixture steep for 10 minutes.
- 5
Step 5
Pour boiling water over the jars to warm them and place the plums inside.
- 6
Step 6
Pour hot syrup over the plums.
- 7
Step 7
Place a rack or lay a towel on the bottom of a large pot. Place the jars on top so they do not touch each other or the bottom. Cover the jars with lids and pour hot water up to the "shoulder" level. Cover the pot with a lid.
- 8
Step 8
Bring the water to a boil. Pasteurize the jars depending on volume: 1 liter — 25 minutes, 700–800 ml — 20 minutes, 400–500 ml — 15 minutes.
- 9
Step 9
Seal the jars.
- 10
Step 10
Turn the jars upside down and cover with a blanket. The compote will be ready in a day. Store in a cool place — it keeps for a long time.
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