Plum compote
Ingredients
- 1.6kg plums (of any color)
- 1l water
- 500g sugar
Preparation video
Poke clean plums with a fork to make them more porous and make it easier to mingle the plum with the syrup. Blanch in a saucepan by pouring boiling water over the plums and keeping them in the water for 3 minutes. Drain. Prepare sterile jars. Insert the plums in the jars loosely.
Make the sugar syrup. Pour 1l hot water in a pot, add 500 grams of sugar, bring to a boil while stirring. Simmer on low heat until the sugar dissolves. Pour the boiling syrup over the plums so that they are covered. Seal the jars. When cooled, will keep in fridge for a while. If aiming for longer keep, it is recommended to pasteurize the jars after sealing.
Preparation
Poke clean plums with a fork to make them more porous and make it easier to mingle the plum with the syrup. Blanch in a saucepan by pouring boiling water over the plums and keeping them in the water for 3 minutes. Drain. Prepare sterile jars. Insert the plums in the jars loosely.
Make the sugar syrup. Pour 1l hot water in a pot, add 500 grams of sugar, bring to a boil while stirring. Simmer on low heat until the sugar dissolves. Pour the boiling syrup over the plums so that they are covered. Seal the jars. When cooled, will keep in fridge for a while. If aiming for longer keep, it is recommended to pasteurize the jars after sealing.
Plum compote
Ingredients
- 1.6kg plums (of any color)
- 1l water
- 500g sugar
Preparation
Poke clean plums with a fork to make them more porous and make it easier to mingle the plum with the syrup. Blanch in a saucepan by pouring boiling water over the plums and keeping them in the water for 3 minutes. Drain. Prepare sterile jars. Insert the plums in the jars loosely.
Make the sugar syrup. Pour 1l hot water in a pot, add 500 grams of sugar, bring to a boil while stirring. Simmer on low heat until the sugar dissolves. Pour the boiling syrup over the plums so that they are covered. Seal the jars. When cooled, will keep in fridge for a while. If aiming for longer keep, it is recommended to pasteurize the jars after sealing.
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