Canned Plum Kompot

Easy canned kompot (juice) recipe with 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 preferred amount into cups or pitcher with iced water for the children to enjoy.

You will need:   – Waterbath Canner

-4- 32oz jars

Ingredients:

4 lbs plums

6 cups water

2 ½ cups sugar

Directions:

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

(When adding to the pitcher you can either discard of the plums or add them as well.)

If you haven’t yet purchased a canner, this is the one I use and I LOVE IT. I have had it for years.

Print

Canned Plum Kampot

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

Easy homemade kompot with juicy plums.

Course: Drinks

Servings: 4 jars

Author: Valentina's Corner

Ingredients

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

Instructions

1. 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.
2. 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.
3. Wash plums.
4. For the syrup, combine water with sugar and bring to a boil.
5. 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.
6. Cook plums for 15 minutes.
7. Remove from water and tighten rings on jars. Place towel on countertop or table. Flip jars over. Cover with another towel. Leave overnight.

Recipe 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.