Cherry plum compote in a water bath

Name: Cherry plum compote in a water bath
Ingredients: 1 kg ripe cherry plums; 6 tablespoons sugar; 1980 ml water for the jars; 6000 ml water for the water bath; 6 500 ml jars

Syrup - Cherry plum compote in a water bath by Steliana A. - Recipia

Cherry plum compote in a water bath is served cold, with the whole fruit in a lightly sweetened syrup. It goes into jars with water and a spoonful of sugar in each, then is cooked in a water bath. I choose ones with greenish-yellow skins, not too soft. Preparation: 20 minutes. Cooking: 30 minutes. Rest: 12 hours. Total time: 12 hours and 50 minutes. Servings: 6. Approximately 125 kcal and 0.2 g protein per serving.

Ingredients

1 kg ripe cherry plums
6 tablespoons sugar
1980 ml water for the jars
6000 ml water for the water bath
6 500 ml jars

Preparation

1. Rinse the cherry plums and get 6 clean 500 ml jars ready. Put 10 cherry plums in each jar. 2. Add 1 tablespoon of sugar and 330 ml of water to each jar, leaving about 1 cm of space at the top. Close the lids and gently shake the jars, just enough to dissolve the sugar. 3. Set the jars in a pot, pour water around them for the water bath, and bring the water to a boil. Boil them for 30 minutes from the moment the water bubbles. 4. Remove the jars and leave them to cool undisturbed for 12 hours.

Notes

Small cherry plums fit more easily, ten to a jar; arrange the large ones without packing them in. Choose ripe but firm fruit with intact skins, since very soft ones can fall apart during boiling. If they are very tart, you can add 1 teaspoon of sugar to each jar, on top of the tablespoon already added. Serve the compote cold, with semolina pudding on the side. You can also drink the syrup on its own, in a small glass. Keep unopened jars in a cool place away from light. Once opened, keep the jar in the refrigerator and eat the compote within 3 days. For extra flavor, you can put a clove in each jar before closing it.