Plum compote is the kind of recipe I return to almost every autumn. Plums are everywhere, and if I find a kilogram or two that are riper, I quickly make a few jars for winter. This compote is simple, with few spices, and no complications. Sometimes I make it directly in the pot; other times, I prepare jars in advance and put them on the shelf. If you want something quick, fruity, without preservatives and extra ingredients, this is one of the safest options.
Quick Info
Total time: about 1 hour
Preparation time: 15-20 minutes
Cooking time: 20-30 minutes
Servings: 2-3 large jars (approx. 1 kg plums)
Difficulty: easy
Recipe type: preserve, winter compote
Ingredients
1 kg plums
250 g sugar (can be adjusted to taste)
1.5 l water
1 pinch of cinnamon
a few cloves
juice of one lemon
Preparation method
1. Wash the plums well and remove the stems. If they are very large, you can cut them in half, but generally, I leave them whole.
2. Place the plums in sterilized jars, about three-quarters full. They should be arranged fairly evenly, but do not pack them tightly.
3. Fill the jars with cold water, almost to the rim, then pour the water back into a pot. This way, you measure exactly how much water goes in.
4. In the pot with water, add the sugar, cinnamon, and cloves. Stir and bring everything to a boil.
5. When the syrup boils, add the plums (from the jars) to the pot. Let them cook for a few minutes until they change color. They should not boil too much, just enough to open up a bit in color.
6. Remove the pot from the heat and add the lemon juice. Stir gently.
7. Remove the plums with a spoon and put them back into the jars. Leave 2-3 fingers of space at the top for syrup.
8. Pour the hot syrup over the plums, filling the jars as close to the lid as possible.
9. Immediately close the jars with clean, dry lids. It’s good to place them on the edge of a knife (under the jar) to prevent cracking from thermal shock.
10. Wrap the jars in a blanket or a thick towel and let them cool slowly until the next day.
11. After they have completely cooled, check if they have sealed well and move them to the pantry.
Why I make this recipe often
This compote is quick to make and doesn’t require complicated ingredients. The plums remain whole and aromatic, and the compote keeps well in the pantry all winter. It helps when I want something to drink or to add fruit to dessert. It’s practical and doesn’t spoil easily.
Tips and variations
Tips
Use well-ripened plums, but not too soft, so they don’t break down in the syrup.
Wash the jars well and sterilize them before filling. You can do this in the oven or with hot water.
To avoid cracking jars, place them on something metal (the edge of a knife) when pouring in hot liquid.
Substitutions
Sugar can be adjusted depending on how sweet the plums are or to taste.
If you don’t have cloves, you can omit them, but they add a subtle flavor to the compote.
Lemon juice helps with preservation, but if you don’t add it, the compote won’t last as long.
Variations
You can add other spices, like anise or a piece of vanilla, but the basic recipe works very well as is.
If you want less sweet compote, reduce the sugar by 50 g.
Plums can be cut in half if you want the syrup to penetrate better.
Serving ideas
I use it for breakfast, as fruit for dessert, or simply as a refreshing drink. It also works well as a topping for semolina with milk or rice pudding.
Frequently asked questions
Do the plums need to be very ripe?
Ideally, they should be ripe but firm. If they are too soft, they will crush while boiling and won’t hold their shape in the jar.
Can I skip the cinnamon or cloves?
You can, but the compote will be a bit simpler in flavor. The spices are not mandatory, but they add a nice touch.
How long does the compote last in the pantry?
If the jars are well sealed and sterilized, the compote can last even a year without issues.
Can I use brown sugar or another type of sweetener?
Brown sugar works, but it slightly changes the color and flavor. Artificial sweeteners do not preserve as well.
Do I have to boil the plums in the syrup, or can I pour the syrup over them directly?
A short boil helps the plums retain their texture and color better, but if you want to simplify, you can pour the hot syrup directly over the fruit.
Nutritional values
Estimation per 100 g of compote (with fruit and syrup):
- Calories: ~60 kcal
- Carbohydrates: 14 g
- Protein: 0.4 g
- Fats: 0.1 g
Values may vary depending on how much sugar you use and how much syrup remains in the serving. Plums provide fiber and some vitamins, but the main contribution is carbohydrates from sugar.
Storage and reheating
The compote should be kept cool, in the pantry, away from direct light. If the jars have sealed correctly, you don’t need a refrigerator. After opening, keep it in the fridge and consume within 3-4 days. The compote is not reheated; it is consumed cold or at room temperature.
Quick Info
Total time: about 1 hour
Preparation time: 15-20 minutes
Cooking time: 20-30 minutes
Servings: 2-3 large jars (approx. 1 kg plums)
Difficulty: easy
Recipe type: preserve, winter compote
Ingredients
1 kg plums
250 g sugar (can be adjusted to taste)
1.5 l water
1 pinch of cinnamon
a few cloves
juice of one lemon
Preparation method
1. Wash the plums well and remove the stems. If they are very large, you can cut them in half, but generally, I leave them whole.
2. Place the plums in sterilized jars, about three-quarters full. They should be arranged fairly evenly, but do not pack them tightly.
3. Fill the jars with cold water, almost to the rim, then pour the water back into a pot. This way, you measure exactly how much water goes in.
4. In the pot with water, add the sugar, cinnamon, and cloves. Stir and bring everything to a boil.
5. When the syrup boils, add the plums (from the jars) to the pot. Let them cook for a few minutes until they change color. They should not boil too much, just enough to open up a bit in color.
6. Remove the pot from the heat and add the lemon juice. Stir gently.
7. Remove the plums with a spoon and put them back into the jars. Leave 2-3 fingers of space at the top for syrup.
8. Pour the hot syrup over the plums, filling the jars as close to the lid as possible.
9. Immediately close the jars with clean, dry lids. It’s good to place them on the edge of a knife (under the jar) to prevent cracking from thermal shock.
10. Wrap the jars in a blanket or a thick towel and let them cool slowly until the next day.
11. After they have completely cooled, check if they have sealed well and move them to the pantry.
Why I make this recipe often
This compote is quick to make and doesn’t require complicated ingredients. The plums remain whole and aromatic, and the compote keeps well in the pantry all winter. It helps when I want something to drink or to add fruit to dessert. It’s practical and doesn’t spoil easily.
Tips and variations
Tips
Use well-ripened plums, but not too soft, so they don’t break down in the syrup.
Wash the jars well and sterilize them before filling. You can do this in the oven or with hot water.
To avoid cracking jars, place them on something metal (the edge of a knife) when pouring in hot liquid.
Substitutions
Sugar can be adjusted depending on how sweet the plums are or to taste.
If you don’t have cloves, you can omit them, but they add a subtle flavor to the compote.
Lemon juice helps with preservation, but if you don’t add it, the compote won’t last as long.
Variations
You can add other spices, like anise or a piece of vanilla, but the basic recipe works very well as is.
If you want less sweet compote, reduce the sugar by 50 g.
Plums can be cut in half if you want the syrup to penetrate better.
Serving ideas
I use it for breakfast, as fruit for dessert, or simply as a refreshing drink. It also works well as a topping for semolina with milk or rice pudding.
Frequently asked questions
Do the plums need to be very ripe?
Ideally, they should be ripe but firm. If they are too soft, they will crush while boiling and won’t hold their shape in the jar.
Can I skip the cinnamon or cloves?
You can, but the compote will be a bit simpler in flavor. The spices are not mandatory, but they add a nice touch.
How long does the compote last in the pantry?
If the jars are well sealed and sterilized, the compote can last even a year without issues.
Can I use brown sugar or another type of sweetener?
Brown sugar works, but it slightly changes the color and flavor. Artificial sweeteners do not preserve as well.
Do I have to boil the plums in the syrup, or can I pour the syrup over them directly?
A short boil helps the plums retain their texture and color better, but if you want to simplify, you can pour the hot syrup directly over the fruit.
Nutritional values
Estimation per 100 g of compote (with fruit and syrup):
- Calories: ~60 kcal
- Carbohydrates: 14 g
- Protein: 0.4 g
- Fats: 0.1 g
Values may vary depending on how much sugar you use and how much syrup remains in the serving. Plums provide fiber and some vitamins, but the main contribution is carbohydrates from sugar.
Storage and reheating
The compote should be kept cool, in the pantry, away from direct light. If the jars have sealed correctly, you don’t need a refrigerator. After opening, keep it in the fridge and consume within 3-4 days. The compote is not reheated; it is consumed cold or at room temperature.