Preserving recipe
Plum Compote in Jars – Very Light Syrup
A fruity pantry plum compote based on the tested NCHFP method: halved plums are briefly heated in very light syrup, hot-packed and safely processed in a boiling-water canner.
35 min.
20 min.
-
9
Easy
Ingredients
- about 4.1 kg ripe, firm plums
- 6 1/2 US cups water / about 1.54 litres
- 3/4 US cup sugar / about 150 g
Method
2. Halve and pit the plums.
3. For very light syrup, heat 6 1/2 US cups water with 3/4 US cup sugar and bring to the boil.
4. Add plums to the hot syrup, return to the boil and boil for 2 minutes.
5. Cover the saucepan and let the plums stand in the hot syrup for 20 to 30 minutes.
6. Fill hot pint jars with the hot plums. Add hot syrup, leaving 1.3 cm headspace. Remove air bubbles, wipe rims and apply lids according to the manufacturer's directions.
7. Process in a boiling-water canner: 20 minutes up to 305 m, 25 minutes from 306 to 914 m, 30 minutes from 915 to 1,829 m and 35 minutes above 1,829 m.
8. Remove jars, cool undisturbed for 12 to 24 hours, check seals and remove screw bands for storage.
Storage
Store correctly sealed, unopened jars in a cool, dark, dry place. Refrigerate after opening and use promptly.
Shelf life
For best quality, use within 12 months.
Safety note
Use only sound plums and maintain the stated processing times and 1.3 cm headspace. Adjust boiling-water processing time for elevation and never shorten the process. Never taste jars with failed or bulging lids, leakage, mould, unusual odour, gas or other spoilage signs; discard them safely.