Apple and Plum Compote for Winter

Cooking method

1. Step 1:

   

   Use as much fruit as you like. You can lean heavier on the plums, or use plums and apples in equal amounts. You'll need a cup of sugar per two quart jars. The compote turns out a bit concentrated, so in winter you'll want to dilute it slightly with boiled water before drinking.

2. Step 2:

   

   Start by sterilizing the jars and lids. Put the lids in a pot and cover them with water.

3. Step 3:

   

   Set a jar-sterilizing ring on top of the pot and place a jar on it. Bring it to a boil and sterilize each jar for 5–7 minutes; the lids sterilize in the pot at the same time.

4. Step 4:

   

   Wash the plums and apples well. Let them drain, and in the meantime put a pot of water on the stove to come to a boil.

5. Step 5:

   

   Cut the plums in half and remove the pits.

6. Step 6:

   

   Cut the apples in half, remove the cores, then cut them into slices.

7. Step 7:

   

   Layer the plums and apples into the prepared jars.

8. Step 8:

   

   Pour in boiling water right up to the neck of the jar, set the lids on top, and leave it to cool.

9. Step 9:

   

   Once the compote has cooled enough that you can hold the jar without burning yourself, pour the liquid back into a pot and bring it to a boil again. Pour it back over the fruit. This sterilizes the fruit itself, so the finished compote keeps for a long time.

10. Step 10:

    

    Repeat this drain-boil-and-pour just three times. On the third time, stir the sugar into the liquid and boil until it dissolves.

11. Step 11:

    

    Pour the resulting syrup over the plums and apples and seal the jars.

12. Step 12:

    

    Turn the jars upside down and wrap them up. The next day, move them to a dark, cool spot and leave them until winter. The compote will steep, deepen in color, and be fully ready in a month.