Stewed plums, frozen or fresh, have a lot of positive healing qualities. In addition to saturating the human body with a decent amount of vitamins, such a compote is tasty and has many admirers. Fresh plum can be stored in the freezer until the moment when the right amount of time is freed from the hostess. After all, everyone knows: the late summer and autumn are quite troublesome in terms of cooking various homemade canned food. Stewed plums can also be cooked in late autumn. It may well be that your family will like a freshly brewed drink that they will drink almost immediately. Someone prefers a compote of whole fruits, while others prefer halves of pitted plums. Prepare both options and decide: which compote will be your favorite for your household.
How to freeze a plum
Before proceeding with the direct processing of plums, you need to stock up on it: properly freeze the fruit. The right steps in this process contribute to the conservation of the lion's share of the necessary trace elements. Among a number of methods of freezing (mashed potatoes, with sugar, etc.), today we will pay attention to how to freeze a plum without a stone and whole (with a stone), in order to prepare a delicious and healthy compote a little later.
Pitted
To begin with, the fruits are subjected to a preliminary inspection in order to get rid of low-quality (overripe, damaged or unripe). We remove the stalk from each plum. Washing fruits in cold water. Dry slightly with a clean towel. Very carefully, with a sharp knife, cut each fruit into two parts and get rid of the bone. We place the prepared plums for thirty minutes in the refrigerator. We lay out on a flat surface in one layer. We place in the freezer. After ten hours, check the degree of freezing. Most likely, your plums are ready for the packaging process. Transfer ready-made frozen fruits into clean bags for freezing to cook compote from frozen plums as soon as the right amount of time appears.
With bone
This option of freezing is also not complicated. Fruits must be sorted and washed. Dry the plums (without stalks) using a paper or clean cloth towel. Prepared plums are also frozen in one layer. When they freeze well, fill the bags with plums and tightly clog them. Be sure to prepare an inscription by which it will be seen that in this package there are fruits with a seed to cook compote from frozen plums from them.
About the amount of sugar
Not everyone likes too sweet drinks. To many people, excess sugar is contraindicated on the advice of doctors. In the case of a compote of frozen plums, how much sugar to add to the drink - the hostess decides. The good thing is that this option in any case will have a much smaller amount in its composition than most canned preparations of a similar nature. Accordingly: the drink is more useful and can be consumed even by children.
A simple recipe for frozen plum compote
The amount of components can be reduced or added according to the taste preferences of the family. Making a drink more saturated plum flavor is possible if you add more fruit. There are no strict restrictions on how to cook a compote of frozen plums for a Sunday winter (and not only) dinner.
Composition:
- 1 kilogram of frozen fruit;
- water - 3 liters;
- sugar - 700-1000 grams. Take the exact amount of this ingredient, focusing on the taste preferences of the family.
Cooking process
You can cook compote from frozen plums with or without bone. But, in any case, this recipe involves preliminary defrosting of the product. We put it out of the freezer into a deep dish (a bowl or a small pan), leave it at room temperature for the whole night. In the morning we proceed to the direct preparation of a healthy vitamin drink.
We fill the pan with three liters of clean cold water. Bring the liquid to a boil. Pour sugar into boiling water and mix it. At this point, the boiling will stop and we need to bring the syrup for boiling compote again to a boil. As soon as the water begins to boil again, we place the plums (and the juice released from them during the defrosting process) in the container.
Cook plum compote over moderate heat. Strong boiling can turn the fruits into ugly, boiled rags. The scale that collects on the surface of the drink must be periodically removed so that the compote remains beautiful and transparent. After fifteen minutes of very moderate boiling, the drink is ready to drink.
Serve plum compote can be hot. It is perfectly acceptable to cool a drink and treat guests and their family with a chilled drink: many people like this option. The remainder of the compote will remain in the bank for about three days if you cover the container with a lid and place in the refrigerator.
Canned Compote
If you need to cook a delicious and simple compote of frozen plum for the winter, use the recipe provided below in the body of the article. For one three-liter container, you need to take the following set of ingredients in the indicated quantity:
- frozen plums - 1 kilogram;
- water - three liters;
- sugar - 250-350 grams.
Step cooking
So, the technology of making compote:
- Boil water in a pan.
- Gently lower the unfrozen plums into the boiling liquid and cook for ten minutes.
- After the specified time, we introduce sugar into the drink. Mix it lightly and continue to boil (at low heat) for another five minutes (we count the time from the moment of repeated boiling).
- We will prepare a sterile jar: put it on a dry clean towel. Put the fruits in the jar (use a slotted spoon or a spoon).
- Pour fruit with boiling ready compote. We immediately wrap the jar, wrap it in a warm blanket, turning it upside down.
- After the product has completely cooled, we return the cans to their usual position and store the preservation in a cool dark place.
Concentrated Compote
Such a product is good in that it can be diluted with some cold boiled water. The cooking option is suitable if there are problems with preserving the finished product (lack of space). This drink is made more sweet and rich.
Ingredients:
- plum - 700 grams;
- pure water - 2 liters;
- sugar - 1 kilogram.
Cooking compote
We boil water in a pan and place unfrozen fruit in it. After three minutes, add the entire norm of granulated sugar. As soon as the compote begins to boil, cook it again for five minutes. During this time, the plum has reached readiness (we will verify this by piercing one fruit with a toothpick). Do not forget to descale in order to maintain a good-looking drink.
We pour the syrup into a separate bowl and cook it for another five minutes. At this time, put the fruits in a clean sterile jar, filling it on the shoulders.
Pour the boiling syrup into the jar and immediately plug it with screw caps, which should also be sterile. Turn the compote upside down and wrap it with something warm (a blanket or a thick plaid will do the job perfectly). When the drink has cooled, we return the containers to their usual position. After about a day, the cans (or can) can be removed for subsequent storage.
Useful Points
The main component of compote is plum, which helps to remove excess fluid from the body. In addition to the diuretic effect, plum is an effective product with a laxative property. Accordingly, compote from these fruits helps to get rid of constipation and puffiness.
Some contraindications
The benefits of this drink are undeniable. However, there are categories of people to whom plum compote can be harmful. First of all, people who suffer from diabetes should not even dream about enjoying this wonderful drink. Of course, you must consult your doctor about this, but most likely, he will forbid you from drinking this drink.
Avoid the use of such a compote and those who monitor their volumes. Particularly relevant is the ban on the use of compote from frozen plums for people with obesity.
Women in the situation should not decide on their own whether or not such a compote of plums can be added to their diet. Talk to your doctor to rule out potential troubles.
The occurrence of digestive problems contributes to the use of unripe fruits. Therefore, before proceeding with freezing and subsequent preparation of the drink, it is necessary to make sure that there are no unripe components.