Yellow plum compote for winter

Step-by-step cooking

1. Step 1:

   

   Prepare the necessary products. Wash the fruits thoroughly, remove the stems. For compote, it is necessary to select fruits that are not overripe, without damage. Yellow plum can be cut into halves, if the bone is well separated, if it is bad, it is better to leave it whole. Compotes with a stone are not recommended to be stored for more than a year.

2. Step 2:

   

   The first thing in this recipe is to prepare the jars, everything else will not take much time and effort. Rinse the cans with baking soda, rinse well under running water. Wet put in a cold oven with the neck down, also spread out the lids. Turn on at 150 degrees, after reaching the set temperature, sterilize the jars 1L - 15 minutes, 2L - 20, 3L - 25 minutes. For me, this method of sterilization is the most convenient, I have been using it for many years, I have not failed.

3. Step 3:

   

   Cut the apple and pear into quarters, from which to cut the seed chamber together with the seeds. Without removing the peel, cut the apple into thin plates, leave the pear like this. Cut fruits should be immediately immersed in water acidified with lemon or citric acid, so they will not turn black. If the plum has not been cut, the top should be pierced with a toothpick so that the fruit does not burst.

5. Step 4:

   

   Fill sterilized, warm jars with fruit not very tightly, but up to the neck. Boil the water and pour it straight from the kettle carefully into the jars to the edge. Cover with a lid and leave for 15 minutes, during which time pasteurization will occur. Pour only boiling water. I cooked 2 cans of 0.7 liters, it took 1 liter of water, but it may take a little more or less, depending on the volume of fruit.

6. Step 5:

   

   After the prescribed time, drain the water from both cans into a saucepan, it is convenient to drain through a special lid with holes. Add 1 cup of sugar and bring to a boil. Let the syrup boil for about 3-4 minutes. Add citric acid to each jar on the tip of a knife. Then pour the boiling syrup over the jars of fruit with overflow again.

7. Step 6:

   

   Cover the jar with a lid, leaving it in this position for 2-3 minutes so that the air bubbles contained in the water and fruits rise to the surface of the water, after which the lid is screwed. Wipe and roll on the table, checking for sealing. /It is better to use natural wood/. If there is not enough syrup, just add boiling water. Turn it over on the lid, cover it with a blanket and leave it to cool down. Then immediately take it to a cool, dark place for storage or put it in the refrigerator.