Apples choose sweet and sour varieties, without contaminants and darkening. If you wish when cooking compote, you can add a pair of mint stems …
Ingredients
Apple – 1-2 pcs.
Plums – 3-4 pcs.
Sugar sand – 80-100 g
Citric acid – 1 pinch
Water – 700 ml
Cooking process
At the height of the fruit summer-autumn season, compote of apples and plums for the winter is not prepared only by a lazy housewife. These fruits are so popular in every city that it seems as if everyone has a plum or apple tree in the yard of the house. Probably, that’s why we are so used to the taste of this drink and we consider it to be our own.
Cork for the winter apple-plum compote is very easy: for 1 liter capacity will require only 1 large apple or 2 medium and 3-4 plum varieties “Hungarian”, sugar and a small pinch of citric acid to emphasize the fruit taste.
Apples choose sweet and sour varieties, without contaminants and darkening. At will, when cooking compote, you can add a pair of mint stems, and after removing – it will give the drink a refreshing note.
We cut the apples in half, remove the seed blocks from them and wash them in water. Then we slice the lobules into a container. Plums also rinse. If you want, you can remove the bones from them, but I roll the compote with whole plums. The main thing is to remember that canned apple-plum compote with stones is stored for about 1 year, and without them – 1,5-2 years.
Move the fruit and cut into the prepared clean jar.
Fill it with boiling water and cover it with a tin lid. Leave for 20 minutes for steaming.
Then change the cover to plastic and add the liquid to the pan. Add to it sugar and a pinch of citric acid. We bring the syrup to a boil, placing the pan with the contents on the stove.
The second time we will fill fruit with syrup and immediately cork. If you have vacuum caps, then screw them all the way. And if tinny, then scald them with boiling water and clog them with a key for conservation. Turn the can upside down and check the tightness of the closure.
Tanks with harvested harvested fruit from apples and plums allow to cool down, and then transferred to storage in a closet, pantry, etc., opening when you want to drink it, and without waiting for the winter cold.
Pleasant to you!
Compote of apples and plums for the winter
Apples choose sweet and sour varieties, without contaminants and darkening. If you wish when cooking compote, you can add a pair of mint stems …
Ingredients
Apple – 1-2 pcs.
Plums – 3-4 pcs.
Sugar sand – 80-100 g
Citric acid – 1 pinch
Water – 700 ml
Cooking process
At the height of the fruit summer-autumn season, compote of apples and plums for the winter is not prepared only by a lazy housewife. These fruits are so popular in every city that it seems as if everyone has a plum or apple tree in the yard of the house. Probably, that’s why we are so used to the taste of this drink and we consider it to be our own.
Cork for the winter apple-plum compote is very easy: for 1 liter capacity will require only 1 large apple or 2 medium and 3-4 plum varieties “Hungarian”, sugar and a small pinch of citric acid to emphasize the fruit taste.
Apples choose sweet and sour varieties, without contaminants and darkening. At will, when cooking compote, you can add a pair of mint stems, and after removing – it will give the drink a refreshing note.
We cut the apples in half, remove the seed blocks from them and wash them in water. Then we slice the lobules into a container. Plums also rinse. If you want, you can remove the bones from them, but I roll the compote with whole plums. The main thing is to remember that canned apple-plum compote with stones is stored for about 1 year, and without them – 1,5-2 years.
Move the fruit and cut into the prepared clean jar.
Fill it with boiling water and cover it with a tin lid. Leave for 20 minutes for steaming.
Then change the cover to plastic and add the liquid to the pan. Add to it sugar and a pinch of citric acid. We bring the syrup to a boil, placing the pan with the contents on the stove.
The second time we will fill fruit with syrup and immediately cork. If you have vacuum caps, then screw them all the way. And if tinny, then scald them with boiling water and clog them with a key for conservation. Turn the can upside down and check the tightness of the closure.
Tanks with harvested harvested fruit from apples and plums allow to cool down, and then transferred to storage in a closet, pantry, etc., opening when you want to drink it, and without waiting for the winter cold.
Pleasant to you!