Plum Compote

1. 1 Plums≈ $5.00 per kg 600 g
2. 2 Sugarpack 1 kg ≈ $1.60 250 g

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Wash and dry the plums¹, then prick each one with a toothpick in 2–3 places. Alternatively, halve them and remove the pits.

2. Sterilize the 3 l jar and lid: steam the jar or heat it in the oven at 120 °C for 20 minutes, and boil the lid for 5 minutes.

3. Place 600 g plums¹ in the jar and pour in boiling water up to the neck (about 1.7 l water). Cover with the lid and leave for 15 minutes.

4. Drain the water into a saucepan, bring it back to a boil, and pour it over the fruit a second time for 10 minutes.

5. Drain the water into a saucepan (about 1.5 l), add 250 g sugar², bring to a boil, and simmer the syrup for 3 minutes.

6. Pour the boiling syrup over the fruit right to the very top and immediately seal with the lid.

7. Turn the jar upside down, wrap it, and leave it to cool for 24 hours. Store in a cool, dark place for up to 10 months, and refrigerate an opened jar for up to 5 days.