Preserving recipe
Plum Compote in Light Syrup
Halved plums are hot-packed in a light sugar syrup and safely preserved in a boiling-water canner. Makes about 4 x 500 ml jars.
35 min.
2 min.
-
4
Easy
Ingredients
- 1.8 kg ripe, firm plums
- 605 ml water
- 135 g sugar
Method
2. Wash plums, remove stems, halve and pit.
3. Bring water and sugar to the boil.
4. Add plums to hot syrup and boil 2 minutes. Cover and stand 20 to 30 minutes.
5. Reheat plums and syrup. Fill hot 500 ml jars with hot fruit and syrup, leaving 1.3 cm headspace.
6. Remove air bubbles, wipe rims and apply lids.
7. Process in a boiling-water canner: 20 minutes up to 305 m, 25 minutes at 306–914 m, 30 minutes at 915–1,829 m and 35 minutes above 1,829 m.
8. Cool undisturbed 12 to 24 hours, check seals and remove screw bands for storage.
Storage
Store correctly sealed, unopened jars in a cool, dark, dry place, ideally at about 10 to 21 °C. Refrigerate after opening.
Shelf life
For best quality, use within 12 months.
Safety note
Use only sound, ripe plums. Adjust processing time for elevation and maintain 1.3 cm headspace. Do not taste jars with a loose or bulging lid, leakage, mould, unusual odour, foaming or other spoilage signs; discard them.