October is the time when the garden generously shares its last fruits: small apples, slightly overripe plums, even remaining pears. You don't always want to eat them fresh. But they make a warm, aromatic compote that does not require sugar, citric acid or complex sterilization. Prepared in one evening and stored in a cool place until spring.
What you will need:
Apples (preferably sweet and sour) – 1 kg
Plums – 800 g
Water – 3 liters
Cinnamon stick or pinch of cloves
Clean jars with screw caps – 3-4 pcs. 1 l each
How to cook:
- Wash apples and plums thoroughly. Cut the apples into quarters, remove the core, but do not peel.
- The plums can be left whole or cut in half, removing the pits.
- In a large saucepan, bring water to a boil.
- Place the fruit in boiling water and add cinnamon or cloves if using.
- Cook over medium heat for 10-12 minutes until slightly soft.
- Remove from heat and let the compote brew under the lid for another 20 minutes. This will make it more aromatic and richer.
- Strain the liquid through a sieve or cheesecloth if you want a clear drink.
- Pour the hot compote into clean, dry jars, filling to the very top.
- Cover with lids and turn upside down for 10-15 minutes. This is enough for preservation: the natural acid from apples and plums creates an environment in which bacteria do not multiply.
- Store in a cool, dark place. Keep the opened jar in the refrigerator.
This compote is not just a drink, but vitamin support on gloomy days. You can drink it warm with honey at the first sign of a cold.
Question and answer:
What to do if the sugar-free compote turns out too sour?
Before serving, add a little honey, dried fruits (raisins, dried apricots) or a pinch of cinnamon.
Do I need to sterilize jars for compote without sugar?
Not necessary, if you pour the boiling compote into clean, dry jars and immediately roll them up. The hot liquid will sterilize the walls itself, and the acidic environment will prevent spoilage.
