Canning recipe
Plum compote with cinnamon for canning
Rich plum compote with cinnamon. Perfect with pancakes, semolina, rice pudding, cake, or as a pantry 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 prune plums, weighed after pitting
- 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 prune plums, weighed after pitting
- 1.1 l water
- 450 g sugar
- 120 ml lemon juice
- 4 cinnamon sticks
- 4 cloves, optional
- 1 pinch of salt
Preparation
1. Wash jars and lids thoroughly and keep them hot until filling.
2. Wash the plums, halve them and remove the pits.
3. Bring the water, sugar, lemon juice, cinnamon sticks, optional cloves and salt to a boil.
4. Add the plums and heat gently for 3 to 5 minutes.
5. Remove the cinnamon sticks and cloves.
6. Ladle the hot compote into the prepared jars. Leave about 2 cm headspace.
7. Wipe the jar rims clean, apply the lids and close.
8. Process in a canner or water bath at 90 °C for about 30 minutes.
9. Let the jars cool and check the seal.
2. Wash the plums, halve them and remove the pits.
3. Bring the water, sugar, lemon juice, cinnamon sticks, optional cloves and salt to a boil.
4. Add the plums and heat gently for 3 to 5 minutes.
5. Remove the cinnamon sticks and cloves.
6. Ladle the hot compote into the prepared jars. Leave about 2 cm headspace.
7. Wipe the jar rims clean, apply the lids and close.
8. Process in a canner or water bath at 90 °C for about 30 minutes.
9. Let the jars cool and check the seal.
Storage
Store in a cool, dark and dry place. Refrigerate opened jars and use within 2 to 3 days.
Shelf life
When prepared cleanly, keeps for about 6 to 12 months.
Safety note
Use only clean, ripe and undamaged fruit. Discard jars with mold, a fermented smell, strong pressure when opening, a bulging lid or a leaking seal.