Preserving recipe
Plum compote with cinnamon for bottling
Rich plum compote with cinnamon. Perfect with Kaiserschmarrn, semolina, rice pudding, cake or as a store-cupboard dessert.
Preparation
40 min.
40 min.
Cooking time
30 min.
30 min.
Servings
32
32
Jars
8
8
Difficulty
Easy
Easy
Ingredients
For 8 jars of about 500 ml each:
- 4.4 kg plums or damsons, weighed after stoning
- 1.1 l water
- 450 g sugar
- 120 ml lemon juice
- 4 cinnamon sticks
- 4 cloves, optional
- 1 pinch of salt
- 4.4 kg plums or damsons, weighed after stoning
- 1.1 l water
- 450 g sugar
- 120 ml lemon juice
- 4 cinnamon sticks
- 4 cloves, optional
- 1 pinch of salt
Method
1. Clean jars and lids thoroughly and prepare them hot.
2. Wash the plums, halve them and remove the stones.
3. Bring the water, sugar, lemon juice, cinnamon sticks, optional cloves and salt to the boil.
4. Add the plums and heat gently for 3 to 5 minutes.
5. Remove the cinnamon sticks and cloves.
6. Fill the hot compote into the prepared jars. Leave about 2 cm headspace.
7. Wipe the jar rims clean, fit the lids and close tightly.
8. Process in a preserving cooker or water bath at 90 °C for about 30 minutes.
9. Leave the jars to cool and check the seal.
2. Wash the plums, halve them and remove the stones.
3. Bring the water, sugar, lemon juice, cinnamon sticks, optional cloves and salt to the boil.
4. Add the plums and heat gently for 3 to 5 minutes.
5. Remove the cinnamon sticks and cloves.
6. Fill the hot compote into the prepared jars. Leave about 2 cm headspace.
7. Wipe the jar rims clean, fit the lids and close tightly.
8. Process in a preserving cooker or water bath at 90 °C for about 30 minutes.
9. Leave the jars to cool and check the seal.
Storage
Store in a cool, dark and dry place. Keep opened jars in the fridge and use within 2 to 3 days.
Shelf life
With clean processing, keeps for about 6 to 12 months.
Safety note
Use only clean, ripe and undamaged fruit. Discard jars with mould, a fermented smell, strong pressure when opened, a bulging lid or a leaking seal.