Having a plum tree often means a lot of plums in the summer. Being that there are only two of us in our house, we can only eat so many plums. This is a great way to use up a lot of fruit and to have some stored away to eat all year long. It is also a lovely gift to give to others. 

 

Depending on the type of plums you have, it could be a little tart. If you prefer it sweeter add additional sugar to your liking. 

 

This recipe works well over ice cream, yogurt and granola, and over pork. You can also put it on toast but remember the consistency will not be as thick as a jam. 

 

Yield 5-6 cups of compote

 

6 cups of plums, pitted and sliced 

½ cup sugar

½ cup red wine 

2 orange zest slices, 1-inch wide x 2-inches long

1 cinnamon stick

 

In a large stockpot put all the ingredients in and stir. Simmer on medium-low. It should be at a very light boil. Reduce or increase the heat as needed. Continue to simmer, stirring off and on for one hour. Once it is the consistency of a thick syrup, remove it from the heat. 

 

If you are canning, it is best to begin while the liquid is hot. If you are not canning, let it cool in the pot and then put it into a sealable container and keep it in the refrigerator. It will last up to two weeks. 

 

Just Salt It, and enjoy!

 

 

 

Equipment needed:

Jar lifter

Wide-mouth funnel

Ladle

Small rubber spatula

Boiling-water canner or a large stockpot with a small baking rack placed on the bottom and a lid on top

Canning jars and lids

 

Wash jars in hot soapy water and rinse thoroughly. Place the jars in a pot and pour hot boiling water over the jars. Let them sit in the water until ready to fill. Prepare the lids according to the manufacturer's directions. 

 

Start heating water in the canning pot. Place the hot jars on a clean cloth to prevent them from slipping during packing. 

 

Ladle the hot fruit in the jars using a wide-mouth funnel and allow adequate headspace in the jar. If needed, run a sterilized small rubber spatula along the edges of the fruit to release any air bubbles from the jar. Wipe the rims with a clean damp cloth. 

 

Place the lids on the jars and the screw bands to manufacturers' directions. 

 

Place each jar in the canning pot making sure they are not touching each other. Depending on how many jars you filled, you may need to do this in stages so as not to crowd the pot. Add additional boiling water to the canning pot if needed. The water should be 1½ to 2 inches above the lids. Place the lid on the canning pot and boil for 15 minutes. Remove the jars and place them on a towel to cool, making sure there is a 1-inch gap between the jars for air to circulate. 

 

After they are completely cooled, 12 to 24 hours, press the center of each lid. If the dip in the lid holds, the jar is sealed. If the lid bounces up and down, it is not sealed. All unsealed jars can be refrigerated up the three days and frozen or reprocessed within 24 hours. To reprocess, you must use a new jar and new lid following the same 15 minute boiling process and cooling process as you did before.