Apple and Plum Compote
This refreshing apple-and-plum compote will quench your thirst in no time! Important: wrap the jars in a warm cloth so they cool down slowly. After about 8–10 hours, you can turn the jars right-side up and move them to storage.
KiraMir
Recipe author
Apple and Plum Compote
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 0 %
0 g
Fats 0 %
0 g
Carbohydrates 100 %
20 g
86 kcal
GI:
30
/
0
/
70
- Wash medium-sized apples well, but leave the skin on. Use only whole, undamaged fruit. Prick the apples with a fork crosswise near the stem — this keeps the skin from bursting so the apples stay intact. Wash the plums well, ideally several times, then halve them and remove the pits. Rinse and dry the canning jars thoroughly, and sterilize them in the oven, with steam, or in a convection oven. Pour boiling water over the lids, let them sit a few minutes, and dry them. Pack the apples and plums into the jars. Make a sugar syrup from the sugar and water: put the sugar in a pot, pour in the water, and bring to a boil over low heat. Pour the boiling syrup over the prepared fruit. Cover the jars with lids and set them to sterilize in a pot of water, the oven, or a convection oven — whatever's easiest for you. Sterilize 3-quart jars for 25 minutes, and quart and pint jars for 15 minutes. Right after that, seal the jars and turn them upside down.
Caloric content of the products possible in the composition of the dish
- Apples - 47 kcal/100g
- Dried apples - 210 kcal/100g
- Canned apple mousse - 61 kcal/100g
- Plum - 42 kcal/100g
- Fresh frozen plum - 52 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Water - 0 kcal/100g
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