Compote of apples and plums for winter

Step-by-step cooking

1. Step 1:

   

   The amount of fruit you can take to your taste. You can take more plums, or you can add plums and apples in equal proportions. You will need a glass of sugar for two liter cans. The compote will turn out to be a little concentrated and in winter, when used, it will need to be slightly diluted with boiled water.

2. Step 2:

   

   Let's start by sterilizing cans and lids. We put the lids in a saucepan and fill them with water.

3. Step 3:

   

   We install a ring for sterilizing cans on top and put a jar on it. Put on fire and sterilize each jar for 5-7 minutes. At the same time, the lids are sterilized along with the cans.

4. Step 4:

   

   Wash the plums and apples well. Let the water drain, and in the meantime put a pot of water on the stove so that the water boils.

5. Step 5:

   

   Cut the plums in half and take out the bones.

6. Step 6:

   

   Cut the apples in half, pull out the middle, and then cut into slices.

8. Step 7:

   

   We put plums and apples in prepared jars in layers.

9. Step 8:

   

   Pour boiling water all the way to the neck of the jar, cover with lids and leave to cool.

10. Step 9:

    

    When the future compote cools down so that you can already take hold of the jar with your hands and not get burned, pour the compote water into a saucepan and bring it to a boil again. Pour the fruit again. Thus, the fruit itself is sterilized and the finished compote will stand for a long time.

11. Step 10:

    

    Fill in this way only three times. For the third time, pour sugar into the compote and boil until the sugar dissolves.

12. Step 11:

    

    Fill the plums with apples with the resulting syrup and tighten the lids of the jar.

13. Step 12:

    

    Turn the jars of compote upside down and wrap them up. The next day, we remove the jars to a dark, cool place and leave them until winter. The compote will infuse, become a bright color and will be completely ready in a month.