Plum and apple compote for the winter
Plum and apple compote for the winter
Ingredients
- 250-350 G. fresh plums
- 250-350 G. fresh apples
- 200 G. Sahara
- 2.5 l. boiling water
Instructions
- Prepare jars and lids for sterilization for 5-7 minutes.
- Rinse the fruit thoroughly with cold water.
- Remove the pits from the plums and cut the fruit in half. Remove the cores and seeds from the apples. Divide the fruit into quarters.
- Place the plum pulp in a sterilized container and pour hot water over it for 10–20 minutes.
- Drain the liquid into another container and place the prepared apple slices in it.
- Remove the apples and place them with the plums.
- Add granulated sugar to the fruit water, stir and boil in a saucepan for several minutes.
- Fill the jar with fruit with the resulting syrup.
- Close the lid, wait until the finished compote cools, and store in a suitable place.
Note
If the drink turns out too sweet, you can always dilute it with water to achieve the desired level of sweetness.
Pre-sterilization of the container is not necessary, as double filling with boiling water replaces it.
The optimal capacity for compote is 3 liters.
For a richer aroma, housewives add pears or grapes to plums and apples.
It is better to prepare syrup for compote over low heat.
A sprig of mint will add a touch of freshness to the drink.
Citric acid is used as a preservative at the end of cooking to increase the shelf life of the finished product.
Comments
This will be delicious. The plums will add color to the compote and their own aroma and flavor to the apples. It will be a truly amazing compote…
It doesn't say how much citric acid?