Canned Plum Kompot

This delicious canned Plum Kompot drink is the best! A sweet plum juice great for any occasion.

Canned plum kompot in a pitcher with fresh plums.

One of the fondest memories growing up was all the canning my mother did during the summer. We always had so many goodies to open in the winter. Plum kompot is definitely a favorite I remember. It’s surprisingly extremely simple and quick to can. You will have this delicious homemade plum punch during the winter.

Once canned and opened to enjoy all you do is add water. How much you ask? Really depends on how sweet you like your drinks. For a sweeter taste, add less water. I also prefer mine warm, while my children and spouse prefer kompot cold. So during the winter I always have an opened can in the refrigerator. When I want it hot I just add some kompot to a hot cup of water or pour a preferred amount into cups or pitcher with iced water for the children to enjoy.

How to make canned plum kompot with majon jars.how to make kompot-

  • Sterilize the jars. Wash them in hot, soapy water and rinse.
  • Dry in oven at about 250°F for about 10-15 minutes. I just turn my oven off and keep the jars in there until I am ready to use them, this way they stay slightly warm.
  • Pour water into your water bath canner.  Just enough so when jars are submerged the level of the water will be about 1”-2” below the lid.
  • Bring water to a boil. Add rack on the bottom of the canner.
  • I always like to place a small kitchen towel on top of the rack for added security that jars won’t burst (this is not necessary), if you don’t have a rack, add the kitchen towel, it’s a great alternative.
  • Wash plums.
  • For the syrup, combine water with sugar and bring to a boil.
  • Pack jars with washed plums. Pour syrup into jars. Clean tops of cans. Close lids, screw the rings on just enough for them to seal but don’t screw too hard as air bubbles may need to escape during cooking.
  • Cook plums for 15 minutes.
  • Remove from water and tighten rings on jars. Place towel on countertop or table. Flip jars over. Cover with another towel or small blanket. Leave overnight.
  • Enjoy.

Canned Plum Kampot

Easy homemade kompot with juicy plums.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Drinks
Cuisine: American
Keyword: kompot
Servings: 4 jars
Calories: 692kcal
Author: Valentina's Corner

Ingredients

  • 4 lbs plums
  • 6 cups water
  • 2 ½ cups granulated sugar

Instructions

  • Sterilize the jars. Wash them in hot, soapy water and rinse. Dry in oven at about 250°F for about 10-15 minutes. I just turn my oven off and keep the jars in there until I am ready to use them, this way they stay slightly warm.
  • Pour water into your waterbath canner. Enough so when jars are submerged the level of the water will be about 1”-2” below the lid. Bring water to a boil. Add rack on the bottom of canner. I always like to place a small kitchen towel on top of the rack for added security that jars won’t burst (this is not necessary), if you don’t have a rack do add the kitchen towel, it’s a great alternative.
  • Wash plums.
  • For the syrup, combine water with sugar and bring to a boil.
  • Pack jars with washed plums. Pour syrup into jars. Clean tops of cans. Close lids, screw the rings on just enough for them to seal but don’t screw too hard as air bubbles may need to escape during cooking.
  • Cook plums for 15 minutes.
  • Remove from water and tighten rings on jars. Place towel on countertop or table. Flip jars over. Cover with another towel. Leave overnight.

Notes

You can either discard of the plums or add them as well. If you don't want any little plum pieces, run the kompot through a sieve.
Nutrition Facts
Canned Plum Kampot
Amount Per Serving
Calories 692 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 20mg1%
Potassium 712mg20%
Carbohydrates 176g59%
Fiber 6g25%
Sugar 169g188%
Protein 3g6%
Vitamin A 1565IU31%
Vitamin C 43.1mg52%
Calcium 38mg4%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

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Show 8 Comments
  • Danielle Meacham 09/01/2018, 11:12 pm Link Reply

    When I cook the plums it’s not boiling correct? I’m just cooking them in the water that was previously boiling. I was in Russia when I was young and I have been searching EVERYWHERE how to make this and even asked my Russian friends, no one knew. Thank you SO much!!!

    • Valentina's Corner 09/03/2018, 2:22 pm Link Reply

      Danielle, these are amazing and soo delicious (and so quick to make). You don’t cook the plums at all, you just add the boiled syrup over the plums in the jars and done. So easy. I cannot wait to you to try these in the winter. We make hundreds of these and enjoy them all winter long. Thank you for visiting our online home. 🙂

  • Mia S 09/22/2014, 7:12 pm Link Reply

    This is an awesome idea! It’s definitely something I will try next year (kompote). We had a bountiful harvest of plums this year but I made all of them into jams.

    • admin 09/23/2014, 11:24 pm Link Reply

      You gave me an idea too. I bet plum jam tastes wonderful. Definitely will try it next year.

  • Valya of valyastasteofhome.com says 09/11/2014, 5:16 pm Link Reply

    Wow! What a great idea! Thank you Valentina! 🙂

    • admin 09/12/2014, 1:29 pm Link Reply

      🙂 🙂

  • valyastasteofhome 09/10/2014, 5:35 pm Link Reply

    I don’t have a lot of canning experience. I cann pickles, that’s about it. I usually freeze things for kompot. I lost my best instructor (mom) shortly after I got married. So I am so happy I can learn it from your blog. Thank you Valentina! 🙂

    • admin 09/11/2014, 12:56 pm Link Reply

      Valya,
      Ah sorry to hear about your loss. I can’t even imagine. Yes I freeze too but then you have to make kompot. Canning is so much easier if say you have guests you will be entertaining all you do is add water:)..

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