TOP 3 simple recipes for the winter of pear and plum compote

Compote is an excellent substitute for sweet carbonated drinks. It is not only tasty, but also healthy, unlike fizzy. Despite the heat treatment, many useful vitamins, macro-, microelements, organic acids are preserved in it. Cooking pear and plum compote for the winter does not take much time, and at the end we get a healthy, aromatic, tasty and bright drink.

Features of cooking plum and pear compote for the winter

Features of making a winter drink:

• the amount of fruit can vary, then the saturation 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 taste preferences of the family and the ripeness of the fruit;
• do not 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 compliance with the cooking technology, but also on the correct selection and preparation of products:

• fruit is recommended to be used fully ripe, since more granulated sugar is required for sour fruits;
• the more ripe the fruit, the richer will be not only the taste, but also the aroma;
• the fruits must be of high quality, without damage and, most importantly, without signs of rot, otherwise the compote will deteriorate, the lid will swell;
• pears must be peeled from the core, cut into slices of the desired size;
• the plums must be pitted, divided into slices;
• the seeds from the plums can not be removed, but then the shelf life is reduced, because after a while they begin to emit harmful substances. In addition, the compote can only be canned with sterilization, since it is important that the bone warms up well.

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Preparing dishes

Containers for compote must be clean. Soda is recommended. If the recipe does not provide for the sterilization of the compote, it is necessary to sterilize the jars with lids..

To do this, you can use any of the acceptable ways:

• boil for about 2-3 minutes: it is important to lower the containers only in warm water so that they do not burst, and gradually bring to a boil;
• hold over steam: for this there are special devices that are put on the pan. If there is none, you can hold it over the neck of the kettle;
• in the oven: put 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 container with a volume of one liter. If 2 and 3 liter bottles are used, the amount of products increases by 2 and 3 times, respectively.

A simple recipe for the winter

Using a classic set of products and a cooking method, even an inexperienced housewife can make such a delicious preparation for the winter.

It is necessary:

• plums - 150-200 grams;
• pears - 150-200 grams;
• granulated sugar - 70-80 grams;
• citric acid - 2 grams.

Sequencing:

1. Remove the core from washed pears, cut into 6-8 pieces. Remove seeds from washed plums, divide in half.
2. Put the fruit in a jar, add citric acid with granulated sugar, cover with a lid.
3. Put the jar in a container with warm water. Be sure to put a cotton cloth at the bottom. Sterilize 10 minutes after boiling water.
4. Close hermetically, turn the container upside down, wrap it up thoroughly until it cools completely.

With melissa

Melissa will give the finished drink not only a characteristic aroma, but also a pleasant mint taste. Features of preparation: put a washed, dried lemon balm sprig on the bottom of a liter jar. Further - according to the classic recipe.

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Simple recipes for zucchini compote for the winter, with and without sterilization

Without sterilization

This method of canning does not use compote sterilization, so you need to take a responsible approach to the process of heat treatment of fruits.

It is necessary:

• pears - 150-200 grams;
• granulated sugar - 70-80 grams;
• plums - 150-200 grams;
• citric acid - 2 grams.

Sequencing:

1. Cut the washed, dried pears into slices, after removing the core. Remove seeds from plums.
2. Fold the fruits into a prepared sterilized container, pour boiling liquid. Soak for 10-15 minutes, it is necessary for the fruit to warm up.
3. Pour the liquid into a saucepan, add sugar, citric acid. Boil, pour the resulting syrup into jars. Close with sealed lids, turn upside down. Wrap up until it cools completely.

How to store the finished product?

In a dark, cool place, containers with compote can be stored for 1-2 years. If the jars are in room conditions, they should be stored for no more than a year.

If the compote is closed with plums without pitting, it can only be stored for one year.