Plum Compote (Czech Klevela)

A spoon of plum compote on a small plate.

This is an old and almost forgotten Czech recipe for klevela, a compote of plums stewed in their juice. The result has a subtle flavor and aroma that will surprise you!

Course Fruit

Cuisine Czech

Keyword Plum recipes

Prep Time 10

Cook Time 40

Total Time 50

Servings fluid ounces

Calories 45kcal

Author Petra Kupská

Ingredients

2 pounds fresh plums (900 g) Italian variety
1 cup granulated sugar (200 g)
2 Tablespoons spiced rum e. g. Kirkland spiced rum or Austrian Stroh 54

Instructions

Rinse and drain the plums. Halve them and remove the stone. Cut the plum halves in half once more, this will give you quartered plums.
Place the plum quarters in a large, wide saucepan. Pour a little water over them; about a quarter of a cup is enough.
Turn the stove on to medium-high heat and cover with a lid. Soon the plums will start cooking. The added water will encourage the fresh fruit to release its juices and not burn.
Reduce the heat to low, remove the lid, and allow the plums to simmer until they form a thick liquid sauce with fruit chunks. This will take approximately 20 minutes. From time to time, give it a good stir with a long-handled wooden spoon.
Add sugar and stir well once the plums are soft and swimming in the juices.
Cook for another 20 minutes. The liquid will evaporate, and the klevela will thicken slightly, but the fruit pieces will remain visible.
Stir in the rum with the fruit.
Prepare jars with screw caps. Wash them thoroughly in the dishwasher or by hand in hot soapy water. Rinse the jars well and set them aside to dry.
Using a ladle, carefully pour the hot plum mixture into clean, still warm jars. Wipe the rim of the jar to keep it clean. Place the jar's lid on top, tighten it, and turn it upside down. Leave to cool completely.

Notes

Two pounds of fresh plums (1 kg) will make about 3 ½ cups of compote / 28 fluid ounces / 830 ml.
As for equipment, prepare clean jars with screw-on lids.
SERVING: This plum compote tastes wonderful as a topping on pancakes, waffles, or French toast.
STORAGE: Store the cooled jars with plum compote in a cool, dark place. If your jars were clean and you poured the stewed fruits into them hot, they will last in your pantry for about a year.
No canning is necessary for this recipe.

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