- Plum - 500 Grams
- Sugar - 350 Grams
- Water - 3 liters
We thoroughly wash our plum, check for extraneous substances - leaves, twigs, etc. We spread the plums on sterilized three-liter jars - so that the plums occupy slightly less than half the volume of the can. We pour boiling water into the jars, so that the water completely covers the plums. Let's stand for about 10-15 minutes. Then we drain the water from the cans back into the pan. Bring to a boil, then add to the boiling plum water sugar. Boil until the sugar dissolves. The resulting syrup is bottled again. The remaining space in the banks is filled with ordinary boiling water. We roll the jars with covers, turn them over, wrap them with a blanket and leave them for 1-2 days, after which the banks can be sent for storage to the basement, storage room, cellar or other suitable place. Keep compote for at least a year, or even more. Serve chilled.
Servings: 6