Water-bath plum compote

Name: Water-bath plum compote
Ingredients: 5 kg plums; 5 plums per 720 ml jar; 2 tablespoons sugar per jar; 350 ml water per jar

Syrup - Water-bath plum compote by Carina O. - Recipia

Water-bath plum compote keeps well when the jars stay under water during processing; I put five plums and two tablespoons of sugar in each one. I choose ripe plums that are still firm, because I like them to stay whole in the syrup. Preparation: 40 minutes. Cooking: 30 minutes. Rest: 12 hours. Total time: 13 hours and 10 minutes. Servings: approximately 15. Approximately 250 kcal and 2 g protein per serving.

Ingredients

5 kg plums
5 plums per 720 ml jar
2 tablespoons sugar per jar
350 ml water per jar

Preparation

1. Wash the plums and discard any that are bruised or soft. 2. Put 5 plums in each 720 ml jar. 3. Add 2 tablespoons of sugar and 350 ml of water to each jar. Close the lids tightly. 4. Place the jars in a pot, cover them with water and process them in a water bath for 30 minutes from the moment the water boils. 5. Remove the jars and leave them to cool for 12 hours without moving them.

Notes

The size of the plums changes how many jars you get from 5 kg. Choose ripe fruit with flesh that is still firm and no soft spots. Sometimes some plums float after processing. Serve the compote cold, with semolina pudding. Store the sealed jars in a cool, dark place; once opened, keep the compote in the fridge and eat it within 3 days.