Plum Compote for Winter (1-Liter Jar)

Cooking method

1. Step 1:

   

   How do you make plum compote for winter? Prep the ingredients. Italian (prune) plums work well—they hold their shape and the flesh comes away easily from the pit. I used regular white sugar, but coconut or cane sugar work too and will give the compote a coconut or caramel note.

2. Step 2:

   

   Wash the plums and remove any leaves and stems. Halve the plums and remove the pits.

3. Step 3:

   

   Sterilize the jars however you like. I just put the jars with a little water in the microwave for 5–7 minutes, but you can also sterilize them in the oven at 210°F (100°C) for about 30 minutes, hold them over steam, or pour boiling water into them. Boiling the lids for 10 minutes is enough.

4. Step 4:

   

   Fill the jar about a third full with the plum halves.

5. Step 5:

   

   Boil water in a separate pot and pour it into the jar.

6. Step 6:

   

   Cover with a lid and let it stand for about 10 minutes. Then pour the water back into the pot and set it on the heat.

7. Step 7:

   

   Add the sugar and bring the syrup to a boil. If you like spiced compote, add a flavoring to the syrup too—a pinch of vanilla sugar, cinnamon, or cloves is plenty!

8. Step 8:

   

   Pour the boiling syrup into the jar and seal it tightly with a lid.

9. Step 9:

   

   Turn the jar of compote upside down and leave it to cool completely.

10. Step 10:

    

    Enjoy!