You love the taste of plums all year round? Today I'll show you how to make a delicious plum compote, what to look out for and how to keep summer in your jar.
For me, plums are the epitome of summer. Their sweet and sour taste, juicy flesh and bright colors are reminiscent of warm days when the sun ripens the fruit on the trees.
But how nice would it be if we could enjoy this taste not only in summer, but also on cold winter days? This is exactly where the art of preserving comes into play. 😍
Canning is a wonderful way to preserve the Freshness and the taste from plums to conserve. And the best part? When properly boiled down from the plum compote he is infinitely durable. And all without a refrigerator or cellar.
You can enjoy the taste of summer plums even when there is snow outside and the fireplace is crackling. Imagine opening a jar of homemade plum compote on a frosty morning and breathing in the scent of summer. 😋
In this post I want to show you how you can How to boil down plum compote correctly, so you can preserve the full flavor of plums throughout the year. It is not only practical, but also a little piece of magic in a jar. 🪄
Table of contents
- What you have to pay attention to when preserving plum compote
- What ingredients do I need for the plum compote?
- Preserve plum compote: The step by step guide
- How can I refine the recipe?
- To which recipes plum compote goes particularly well
- Recipe for plums compote + preserving instructions
- Frequently asked questions
What you have to pay attention to when preserving plum compote
Before we dive into the fascinating world of canning, there are some important preparations to make. Because, as with any good recipe, canning begins with the right preparation.
1. choose the right fruits
Not all plums are the same. For a successful compote, the selection of the right fruit is crucial.
You should fully ripe, juicy and sweet be in taste. The riper the plums, the intense and more aromatic will be your compote.
Plums from the supermarket are often still green, very sour and anything but delicious. They are harvested very early and usually could not yet develop any flavor.
Carefully sort out the plums. Do not be alarmed - often they contain Worms. It disgusts me quite a bit, which is why I leave such fruits to the organic waste. Others pick the worm out, wash the plum and use it anyway. Matter of taste. 😱
Also from very ripe fruit in late autumn you can still boil down plum compote. They are then in the consistency somewhat soft, but particularly aromatic. I have used very soft fruit in my pictures. That is why the color has become so incredibly intense.
By the way, really ripe plums are perfect for a delicious plum crumble with oatmeal.
2. prepare the glasses
Often this takes Sterilize of the jars takes longer than the actual canning process. But you should definitely take your time for this process quite thoroughly and work clean.
Otherwise, the plum compote will be a disaster. The probability of mold increases sharply. This means a lot of wasted effort. 🥲
In the first step, I take care of the jars and place them next to the work surface. And I do it in such a way that I can fill them right away later.
Because preparing the jars is so important to the canning success, I have dedicated a separate blog post to this topic. If you're new to it, you should definitely read it.
Also thoroughly wash funnels, knives, bowls, pots and everything - with which the plums come into contact.
4. preserving in a pot or automatic preserving machine
You want to boil down plum compote for the first time and still have no automatic preserving machine? It does not matter. I also have at the beginning always boiled down in the saucepan. This works without any problems.
If you're using a saucepan, then you'll need to use it with a Kitchen towel lay out. This step is enormously important, because otherwise the jars constantly bounce up and down during cooking. They can break or crack in the process.
If you've acquired a taste for it, then it's worth getting an automatic preserving machine. You put the jars in, fill up with water and just let him do it. You don't have to be around, it does everything itself. That's an enormous relief. Plus you can large quantities glasses boil down in one go.
TipIf you love to preserve and preserve vegetables, fruits, I recommend you the book the preserving bible at Amazon* to view. You'll find 325 recipes and tricks for preserving, pickling and fermenting.
I have myself the preserving bible at Amazon* and have been using them since last year. I've already made lots of recipes with it, such as pickled gherkins, tomato sauce and baked apple spread.
With this recipe you can preserve pears!
Note: Hot filling is not boiling down
Plums compote boil down, means the glasses 30 minutes in boiling water for a long time. During this process, all germs and bacteria are killed. It also creates a vacuum, which ensures that your fruit puree remains durable.
What ingredients do I need for the plum compote?
Plums, water and spices, that's all you need for this. But let's quickly take a closer look.
Plums compote
Use only really ripe fruits. There are many sub-varieties of plums, all of which can be preserved with the same recipe. The riper the fruit, the more flavor you get in the jar.
On the one hand, you can tell if they are ripe by their color. On the other hand by a Pressure test. Press the plum lightly between thumb and forefinger. When it is soft and has a little yields, it is ready to be processed.
If in doubt, a taste test helps 😋
Sugar in plum compote
Plums compote boil down also works perfectly Without sugar. He makes the compote unhealthy, I might as well buy it at the supermarket. Should the plums acidic be wait still a little with the boiling down. They ripen and become sweeter.
If you can't wait, you can add a little sweetener. In such a case I use Birch sugar*.
Spices to celebrate the compote
The basic recipe for plum compote always consists of the fruit and water. And then you can help with spices.
Try this:
- Cinnamon*
- Cloves
- Vanilla
When I boil down plum compote, I use only Cinnamon*. Sometimes just leave it out and add it just before the meal. This way you are very flexible and can also combine it with other spices.
Tip: You can replace part of the water with red wine! Red wine, Cinnamon* and plums harmonize wonderfully!
So now we come to a classic recipe that you really shouldn't miss.
This plum compote recipe
- is vegan and therefore free from all animal ingredients - provided you catch all the worms from the plums 😅
- consists of only 3 ingredients
- Has an infinite shelf life after proper preservation
- succeeds even beginners without any problems
- tastes fantastically delicious and is great to combine with desserts of all kinds
- is a healthy snack for in between and completely free of household sugar.
Have you ever boiled down tomato sauce?
Preserve plum compote: The step by step guide
Are you ready? Then you can start now. If you've never boiled down plum compote before, here's a detailed tutorial for you. If you've done this before and are just looking for some recipe inspiration, then you'll find a short version at the end of the post.
Here comes the longer version with detailed step by step instructions. The recipe is enough for 10 glasses of 200 ml each.
Ingredients
- 2 kg plums
- 400 ml water
- 1 TSP Cinnamon*
Also: solid sealable preserving jars* (10 pieces of 200 ml each), saucepan, funnel, kitchen towel, knife.
1. sterilize the jars
Wash out the jars. Put the lids in boiling water. Fill the jars 1/4 full with water and put them in the microwave for 3 minutes. Now germs are killed and the jars are ready.
You can read about it in detail in this post: "How to sterilize jars and bottles properly"..
2. prepare the plums
Wash the fruit. Cut them in half and remove the pit. If you have very large plums, you can also quarter them.
Cut away all areas that are damaged. Sort out fruit that is too mushy in the same way as fruit that is too green.
3. prepare the compote
Bring the plums to a boil with water. Once the water begins to boil, turn the temperature down to the lowest setting. Let them simmer gently in the hot water for 10 minutes until they are soft.
Finally, stir the Cinnamon* under.
4. fill compote
Pour the hot compote into the prepared jars. This works quite well with a soup ladle and a funnel.
Once you have filled the jars, clean the jar rims with a damp kitchen towel. The rims must be completely clean.
Close the jars tightly. Your plum compote will keep for 3 to 4 days in the refrigerator. If you want to keep it longer, you have to boil it down.
4. plums compote boil down
You now have 24 hours to boil down the plum compote. I always do it immediately after preparing and filling the jars.
Line a large saucepan with a cloth. Place the jars in the pot - the lid facing up.
Fill with water that is about the same temperature as the jars.
The water must cover the jars about 3/4. Put the lid on the saucepan. Bring the water to a boil.
Leave the jars in the boiling water for 30 minutes.
Take the glasses out of the hot water. I handle them for this with a dish towel that I fold twice. Let the jars cool to room temperature. You should see in 6 hours at the latest that the lids have a Vacuum pulled have. Thereby draws itself the Cover slightly inward and cracks when opened.
5. store the compote
The plum compote now has an infinite shelf life.
Store it in the dark. It doesn't have to be cool - because the compote is preserved by the boiling down process. For me, all the jars are in the cellar or pantry.
It is only important that no direct sunlight comes to the compote.
Now whenever you feel like it, open a jar. I love canning ❤️
Super tasty: homemade applesauce!
How can I refine the recipe?
Plum compote can be enhanced in many ways to give it a special touch. Here are some ideas on how to spice up your plum compote:
Spices
- Cinnamon: A classic that adds a warm, spicy note to the compote.
- Vanilla: Real vanilla beans or vanilla extract add sweet, aromatic depth to the compote.
- Star anise: Gives the compote a slightly licorice-like note.
- Cloves: Another warm spice that goes especially well with plums.
- Cardamom*: Gives the compote an exotic, spicy note.
Alcohol
- Red wine: A dash of red wine gives the compote a deep, rich color and flavor.
- Rum or brandy: A small dash can give the compote a grown-up touch.
- Amaretto: This almond liqueur adds a sweet, nutty note to the compote.
Sweetener
- Honey or maple syrup: Instead of sugar, these natural sweeteners can provide a different flavor note.
- Birch sugar*: A sugar-free alternative that still adds sweetness.
Fruits
- Orange or lemon peel: A little grated peel can add a fresh, citrusy note to the compote.
- Apples, pears or berries: Adding other fruits can provide variety in flavor and texture.
Chopped almonds or walnuts: Some nuts can add a crunchy texture and extra flavor to the compote.
Rosemary or thyme: A small sprig during cooking can add an interesting savory note to the compote.
Ginger: Fresh or candied ginger can add a hot, spicy note to the compote.
Experiment with different combinations to create the perfect plum compote to your taste!
To which recipes plum compote goes particularly well
The compote refines many desserts. It is quite wonderful to combine with it:
Desserts
- Ice cream and sorbets: A spoonful of plum compote on a scoop of vanilla ice cream or sorbet is a simple but delicious treat.
- Puddings and creams: Plum compote can be used as a topping for puddings, creams or panna cotta.
- Cakes and pies: Use it as a filling for cakes, pies or strudels.
Breakfast
- Yogurt and cottage cheese: Mix stewed plums with yogurt or cottage cheese for a quick and delicious breakfast.
- Pancakes and waffles: Use it as a topping instead of maple syrup or jam.
- Muesli and oatmeal: Add some compote to your morning cereal or oatmeal for extra flavor and sweetness.
Hearty dishes
- Meat dishes: Plum compote can be served as a side dish with meat dishes such as roast pork or duck. It provides a sweet contrast to savory meat dishes.
- Cheese plate: Plum compote goes great with a variety of cheeses, especially strong cheeses like blue cheese.
Sweet main courses
Try compote with semolina porridge, rice pudding, semolina casserole, rice casserole, Kaiserschmarrn. You can mix a few spoonfuls of plum compote into the dough while preparing it - by the way, it's also delicious in muffins.
And here, as promised, the abridged version of the recipe for those who have already boiled down more often.
Recipe for plums compote + preserving instructions
Ingredients
- 2 kg Plums
- 400 ml Water
- 1 TL Cinnamon
Equipment
- Fixed sealable preserving jars* 10 glasses of 200 ml
- Cooking pot
- Kitchen towel
- Knife
Anleitung
- Wash the fruit and cut it in half. Remove the pit.
- Bring the plums to a boil in the water. Add the cinnamon. After 10 minutes, the compote is ready to be bottled.
- Divide the compote among the sterilized jars. Leave a space of 2 cm at the top. Before closing the jars, clean the rim with a kitchen towel.
Boil down the plum compote
- Line a saucepan with a kitchen towel. Fill the pot with warm water and put the jars in it. The water must cover the jars by 3/4. Close the pot with a lid.
- Bring the water to a boil. After 30 minutes the compote is ready. Take it out of the water and let it cool.
Nährwerte
Frequently asked questions
You have the questions, we have the answers! 😊
Why are screw jars particularly suitable for preserving plums?
There are preserving jars with loose lids and rubber and there are quite classic screw jars. I use screw jars because I don't have to buy them separately, I collect them all year round. As long as the lid closes well, you can take any kind of jar - from cucumber, jam, honey to jars in which were spicy sauces.
Ask family, friends, acquaintances and colleagues to collect jars. That way, you're guaranteed not to have to buy any. I have been using mine for many years. I change the lids every 3-4 years. After all, if you use them too often for canning, they may no longer pull a vacuum.
I do not want the plums to become so soft, what can I do?
If you don't want the plums to become too soft, there is a trick: put the uncooked plums directly into the jar. Then pour a previously prepared broth over them.
For this broth you need some plums and spices of your choice. After the broth is prepared, pour it hot over the plums in the jar. Close the jar while the broth is still hot, and then boil it down. This method allows the plums to retain their shape and not become too soft.
Which varieties of plums are best for canning?
There are many varieties of plums, and most are well suited for preserving compote. However, some varieties are particularly popular because they offer a more intense flavor and good consistency when cooked.
These include the domestic plum, mirabelle plum and reneklode. These varieties are sweet, juicy and have a firm flesh that does not become too mushy during canning.
How can I ensure that my plum compote will keep for a long time?
The shelf life of preserved plum compote depends on several factors. First and foremost, it is important to sterilize the preserving jars before filling. The jars and lids should be thoroughly cleaned before filling the compote and then sterilized in the oven or by boiling.
Fill the compote hot into the jars and then seal them immediately. The subsequent boiling in a water bath creates a vacuum in the jar, which is crucial for the shelf life. After boiling down, store the compote in a dark place.
My conclusion
Boil down plum compote is very simple. If you take the 30 minutes, then you can enjoy the fruit puree all year round and have a healthy and delicious snack at hand even on cold winter days. 😍
Have fun making it, good luck and enjoy! 😊
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