Compote is an excellent replacement for sweet carbonated drinks. It is not only tasty, but also healthy, unlike fizzy drinks. Despite the heat treatment, it retains many useful vitamins, macro- and microelements, and organic acids. Preparing compote from pears and plums for the winter does not take much time, and the end result is a healthy, aromatic, tasty and bright drink.
Features of preparing plum and pear compote for the winter
Features of preparing a winter drink:
- the amount of fruit may vary, then the richness of the drink changes;
- the color of the compote depends on the color of the plums;
- the amount of granulated sugar and citric acid can be changed, depending on the family’s taste preferences and the ripeness of the fruit;
- you shouldn’t get hung up on a two-component compote: you can add a few pieces of apples, cherries, apricots or currants;
- If desired, you can add a little vanilla, a piece of cinnamon, star anise or cloves to the compote.
Selection and preparation of raw materials
The success of the finished compote depends not only on adherence to the preparation technology, but also on the correct selection and preparation of products:
- It is recommended to use fully ripened fruits, since sour fruits will require more granulated sugar;
- the riper the fruit, the richer not only the taste, but also the aroma will be;
- the fruits must be of high quality, without damage and, most importantly, without signs of rot, otherwise the compote will spoil and the lid will swell;
- pears must be cored and cut into slices of the desired size;
- plums must be pitted and divided into slices;
- Plum pits may not be removed, but then the shelf life will be reduced, since after a while they begin to release harmful substances. In addition, the compote can only be preserved with sterilization, since it is important that the bone warms up well.
Preparing the dishes
Compote containers must be clean. It is recommended to use baking soda. If the recipe does not provide for sterilization of the compote, it is necessary to sterilize the jars with lids.
To do this, you can use any of the acceptable methods:
- boil for about 2-3 minutes: it is important to immerse the containers only in warm water so that they do not burst, and gradually bring to a boil;
- hold it over the steam: for this there are special devices that are placed on the pan. If there is none, you can hold it over the neck of the teapot;
- in the oven: place in a warm oven and heat to 170 o, stand for 2-3 minutes;
- fry in the microwave for about 2-3 minutes.
Cooking methods
All recipes presented below are designed for a one-liter container. If 2 and 3 liter bottles are used, the quantity of products increases by 2 and 3 times, respectively.
A simple recipe for the winter
Using a classic set of products and cooking method, even an inexperienced housewife can make such a delicious preparation for the winter.
Necessary:
- plums – 150-200 grams;
- pears – 150-200 grams;
- granulated sugar – 70-80 grams;
- citric acid – 2 grams.
Sequencing:
- Remove the core from washed pears and cut into 6-8 pieces. Remove the pits from the washed plums and divide them in half.
- Place the fruit in a jar, add citric acid and granulated sugar, and cover with a lid.
- Place the jar in a container with warm water. Be sure to put cotton fabric on the bottom. Sterilize 10 minutes after the water boils.
- Close tightly, turn the container upside down, and wrap thoroughly until it cools completely.
With lemon balm
Melissa will give the finished drink not only a characteristic aroma, but also a pleasant mint taste. Preparation: Place a washed and dried lemon balm sprig on the bottom of a liter jar. Next - according to the classic recipe.
Without sterilization
This method of canning does not use compote sterilization, so you need to approach the process of heat treatment of fruits with all responsibility.
Necessary:
- pears – 150-200 grams;
- granulated sugar – 70-80 grams;
- plums – 150-200 grams;
- citric acid – 2 grams.
Sequencing:
- Cut the washed, dried pears into slices, first removing the core. Remove pits from plums.
- Place the fruit in a prepared sterilized container and pour boiling liquid over it. Let stand for 10-15 minutes, this is necessary for the fruit to warm up.
- Pour the liquid into a saucepan, add sugar and citric acid. Boil, pour the resulting syrup into jars. Close with airtight lids and turn upside down. Wrap until completely cool.
How to store the finished product?
Containers with compote can be stored in a dark, cool place for 1-2 years. If the jars are kept indoors, they should be stored for no more than a year.
If the compote is sealed with plums without removing the seeds, it can only be stored for one year.
