Preservation of plums - quick, easy and delicious

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

In August, juicy and bright plums appear on household plots and store shelves. And what only is not present: white, pink, violet and even black. With a dense elastic skin or thin, like parchment, you just need to press a little - and the sweetest fragrant juice will splash. No, not juice, but real fruit nectar! Both adults and children are always happy to eat such yummy. And how many vitamins are in plums! Such a gift of autumn is simply a sin not to fall for the winter. Plum will be good everywhere, it is an excellent filling for pies and buns, and jelly will turn out excellent, and it can also be served with meat and added to sauces. Preserving plums is not difficult, but in winter you can enjoy the bright taste of summer and noticeably replenish the lack of vitamins.

Plum subtlety

You have probably already noticed that plum varieties differ not only in appearance and size, but also in taste. It can be pronounced or tender, plums are elastic and dense or juicy, with a thin skin, sweet or frankly sour. All these factors must be taken into account. So, preservation of plums of sweet varietiescan occur without the addition of sugar. According to this recipe, you can cook, for example, plums in your own juice. This option will not only please those who follow their forms, but also perfect for diabetics.

But sour varieties are best prepared with the addition of honey or sugar syrup. If you want to preserve the plum whole, and the skin of the fruit is dense, then it is likely that it will crack during heat treatment, and the appearance will suffer significantly. To prevent this from happening, plums must first be blanched for about 3-5 minutes in hot water (80 degrees), and then cooled in cool water. And now let's move on to the most interesting - this is the conservation of plums for the winter, recipes with photos and descriptions for your family.

Plum compote

Wash plums and jars well. For compote, you can use both whole fruits with a stone, and without it (halves). Place the prepared plums tightly in a container, now all that remains is to pour them with syrup and sterilize. The syrup is prepared based on the sweetness of the fruit. Usually, 250-450 g of sugar is required per liter of water, and the filling itself should be at a temperature of 60-70 degrees. The jars are sterilized as follows: they are covered with lids on top and placed in a container (pot) with water heated to 50 degrees, and then brought to a boil. Time for container sterilization: 1 l - 15 min, 2 l - 20 min, 3 l - 25-30 min. After that, the jars are sealed and placed upside down for air cooling. Remember that preserving plums in pitted syrupshould be stored no longer than 5 years.

Plums in own juice

For this preparation, it is convenient to use overripe plums for juicing, but dense plums are suitable for the base. The ratio is approximately 30/70, but everything, of course, will depend on the juiciness of the fruits themselves. Preservation of whole plums in their natural juice does not require the addition of sugar if the fruits are sweet. To make juice, ripe plums are peeled and sent to a juicer. You can use a meat grinder, then the juice is defended, and the thick is squeezed out. Fruits are placed in prepared jars and poured with juice heated to a boil. Then they are covered with lids and sent to be sterilized: 3 l jars - for half an hour, 2 l - 20-25 minutes, and liter jars - for 15 minutes. After the lid is closed, the jars are turned upside down and cooled.

Plums without sterilization

Preservation of plums without sterilization is suitable for a recipe with or without sugar. Prepared fruits are placed in a container, and then poured with hot syrup in three doses. The syrup is prepared from water and sugar in the ratio: for one liter of water - 400–200 g of granulated sugar. Plums, laid out in jars, are poured with boiled syrup for 3 minutes. After it is drained, brought to a boil and re-poured into jars. After the third time, the syrup is not drained. Banks are corked, turned over and left to cool in this form. For pouring, you can use not syrup, but simple boiling water. In this case, your plums will have a more natural taste and are suitable for people whoeat a low sugar diet.

Cleaned halves

This preservation of plums makes it possible to get not just a delicious dessert, it is also great for baking. It is better to choose fruits of firm varieties or slightly greenish. Plums are dipped in boiling water for 3-4 minutes, and then they are taken out and peeled and pitted. The prepared pulp is placed in jars and poured with syrup. It is prepared in the same way as for ordinary plum compote. The containers are covered with lids and sent to be sterilized: liter jars - for half an hour, two-liter jars - for 35 minutes, and 3-liter jars - for 40. Now the preservation needs to be rolled up. Turn the jars upside down and leave until completely cooled.

Plums pickled

But such preservation of plums will certainly conquer any man and will not go unnoticed on the festive table. This treat is a great alternative to overseas olives, and most importantly, it is completely natural and without obscure store additives. It will serve as an independent snack and perfectly emphasize the taste of meat dishes.

It is better to take dark varieties of plums. They are thoroughly washed and pierced with a toothpick in several places. 3-4 cloves, a piece of cinnamon and a few peas of allspice are placed in clean, dry half-liter jars, plums on top. Prepare the filling: for 1.5 liters of water, take 1 kg of granulated sugar. It is boiled until the sugar crystals are completely dissolved, and then acetic acid (80%) is carefully introduced - 20ml, or one glass (250 ml) of 6% vinegar. The marinade is cooled to 60 degrees, plums are poured into it, the jars are covered with lids and sterilized for 15 minutes. Water should not boil during sterilization, a suitable temperature is 80-90 degrees. Then the jars are taken out and immediately corked and turned over. Cooling - air. This amount of marinade is enough for 10 half-liter jars.

Well, we hope these simple recipes will be of great help to you during the autumn preparations. Bon appetit to you and your loved ones!