Cherry plum compote for winter without sterilization

1. Sort out the cherry plum. Crushed, overripe or, conversely, too green unripe fruits are better not to roll into compote. In this case, it will turn out too sour or, conversely, with bitterness. Rinse the cherry plum well with cold tap water and drain the water after that. Leave the fruits whole with the bones inside - so they will be juicier.

2. Rinse the jars thoroughly with hot water and detergent. Then turn on the oven at 100-110 degrees Celsius and put the jars on a baking sheet with the neck down for sterilization. It should be taken into account the fact that the jars must be placed in a still cold oven so that the heating process in it takes place gradually. So there is less chance that glass jars will burst from too high a temperature. Put the lids in a small saucepan, pour water over them and boil them for about 5 minutes.

3. Separately, boil the right amount of clean water in the kettle.

4. In sterilized, still hot after the oven, glass jars put clean cherry plum and pour it with boiling water. Then cover the jars with cherry plum lids and let them stand for about half an hour.

5. After half an hour, carefully drain the water from the jars into a saucepan. Add a stick of cinnamon to the pan and bring the water to a boil again. Cinnamon will give the finished compote a touch of piquancy.

6. Put the specified amount of sugar in jars with cherry plum (you can replace it with some kind of sweetener) and pour boiling solution with cinnamon to the very top. After that, roll up the jars tightly.

7. Put the jars on the floor with the lids down and wrap them with something warm. After 10-12 hours, when the compote jars have completely cooled down, they can be moved to a dark, cool place for storage throughout the year.

Successful preparations!