Cherry plum compote

Name: Cherry plum compote
Ingredients: 500 g cherry plums; 2 tablespoons sugar; 250 ml water for the jar; 5 l water for the pot

Syrup - Cherry plum compote by Lucia I. - Recipia

Cherry plum compote is served cold as a dessert, with the fruit whole and a tart syrup. I put it on the table once the jars have cooled; I first made it last year and liked it a lot, especially with two tablespoons of sugar for the 800 ml jar. I prefer to leave the cherry plums whole, with the stones in, and choose fruit that is still firm. Prep: 20 minutes. Cooking: 40 minutes. Resting: 12 hours. Total time: 13 hours. Servings: 4. About 90 kcal and 1 g protein per serving.

Ingredients

500 g cherry plums
2 tablespoons sugar
250 ml water for the jar
5 l water for the pot

Preparation

1. Choose healthy cherry plums that aren’t too ripe. Remove the stems and wash the fruit. 2. Wash the 800 ml jar and lid, then sterilize them in an oven preheated to 120°C for 10 minutes. 3. Arrange the cherry plums in the jar. Add 2 tablespoons of sugar and 250 ml water, filling almost to the rim, then tighten the lid and shake a few times. 4. Put the jar in a tall pot and pour in 5 l of water, enough to cover it. Heat over low heat; once the water starts to boil, leave the jar to sterilize for 30 minutes. 5. Turn off the heat and leave the jar in the pot for 12 hours, until it cools. 6. Turn the jar upside down and check whether any syrup leaks out. Put any leaky jars in the fridge and use them first.

Notes

Small cherry plums pack tightly, while larger ones leave less room for water, so choose fruit that is about the same size. Pick firm fruit, without bruised or soft spots, since overripe fruit can split and soften a lot during sterilizing. Yellow and red cherry plums can be mixed, as long as they are healthy and about equally firm. After washing, let the fruit drain well before putting it in the jar. I serve it cold, with rice pudding or semolina pudding. Well-sealed jars keep in a cool, dark place away from direct light. If syrup leaks around the lid when you turn the jar upside down, put it in the fridge and use it first. Once cool, press gently in the center of the lid: it should stay pulled down without popping. If you have jars of different sizes, check each seal separately.

Frequently asked questions

How do I make enough for three jars?

Use 1.5 kg of cherry plums, 6 tablespoons of sugar and 750 ml of water for the jars. For sterilizing in the pot, keep the 5 l of water for each jar put on to boil.

Do I need to remove the stones before putting the fruit in the jar?

No, the cherry plums are kept whole, and the stones are removed when the fruit is eaten.

Can I use green cherry plums?

Yes, if they are healthy and firm. For two 800 ml jars, use 1 kg of fruit and 4 tablespoons of sugar.