Preserving plums: the best step by step recipes

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

During the fruit and vegetable season, housewives enthusiastically fill the shelves of pantries and cellars with all kinds of jars. Years of proven recipes and experimental samples are used. Canning plums is very interesting for home cooks. This fruit has a very diverse use. Jams, jams, marmalade, compotes are cooked from it, and from it a very original unsweetened snack is obtained, which is also used as a side dish for meat. In a word, plum canning recipes are so diverse that everyone can find something of their own, suitable for purposes, cooking methods and taste.

Plum compote

Let's start with the traditional ways of harvesting fruit. The most popular of them is, of course, compote. The methods of its preparation are countless; we have chosen the most labor-intensive among them.

Sorted and washed fruits are laid out in clean jars that need to befill a third, pour boiling water under the neck, cover with lids and set aside for a quarter of an hour. Then the water is drained from the dishes, boiled with sugar (a glass for a three-liter container; if the plum is very sweet, the amount can be reduced) and returned back. Banks are immediately corked, turned over and wrapped up. If white plums are preserved, you can add a little blackcurrant or cherry to the dishes - for beauty. And the berries have a positive effect on the taste.

Comote without water

Recipe for those who prefer canning plums in halves. Black, fleshy varieties are more suitable for him, from which the bones are easily removed. Fruits are cut lengthwise, bones are removed. The halves are laid out on a baking sheet with cuts up, sprinkled with sugar in the proportion of half a kilo per three kilograms of fruit and placed in the oven for ten minutes. Then the oven turns off, but the sheet does not get out, and the door does not open. An hour later, when the plums give juice, they are laid out in jars, filled with it and sterilized for a third of an hour, after which they are corked.

Fruit and juice

Preserving plums in their own juice is rightfully considered one of the best ways to prepare them for the winter. Very ripe and sweet fruits are suitable for the recipe. They are cut in half, the pits are discarded, and the plums are poured with a very small amount of water (only so as not to burn), and the pan is placed on the stove. When the juice covers the halves, they are packaged in jars,filled with their own liquid and pasteurized. Temperature - 85 degrees, time - a quarter of an hour for half-liter containers, a third - for liter.

Plum jam classic

The most famous preservation of plums in syrup is, of course, jam. You can cook it in different ways.

Option one: for fruits that can be easily pitted. Syrup is brewed at the rate of a kilogram with an additional glass of sugar for two glasses of water. Plums are divided into halves, lowered into a boiling, but removed from the fire base and left for four hours. Then the basin is again placed on the stove, boiled and cooled again. Such approaches will require 3-4. During the last cooking, the drain is carried out until ready, the jam is poured into containers and rolled up.

Option two: canning plums with pits. Fruits are pierced, immersed in hot water (but not boiling water) for five minutes. Syrup is prepared on the same water, this time the same amount of sugar should be diluted with four glasses of water. In syrup, the plum is aged for the first time for four hours, the second for half a day, and then it is cooked to the end.

Baked plum for the winter

Traditional jam is loved and not used by everyone. But canning whole plums, in which the fruits resemble prunes, but at the same time float in a sweet environment, can be a pleasant surprise for the fussy.

Kilogram of washed plumsfilled with half the amount of sugar and left overnight. The next morning, two glasses of water plus a spoonful of ordinary vinegar are poured into a basin, a piece of cinnamon and several cloves are put in, and the dish is placed in the oven. Plums are baked until the juice thickens and the fruit shrivels; sometimes you need to shake the bowl so that the top layer does not fry. Baked plums are laid out in jars, poured with strained jelly juice, closed with ordinary plastic lids and put in the cold.

Marmalade

If there is a lot of fruit, but containers and storage space are not very good, then such canning of plums will be the best way out. For greater flavor saturation, you can combine them, for example, with apples.

A kilogram of plums is cut in half and simmered in a saucepan until completely softened. The hot mass is wiped and combined with a similarly prepared mashed potatoes from half a kilogram of apples. 800 grams of sugar, lemon zest and a pinch of vanilla are poured into the future marmalade. It is boiled until it thickens well - it should be very reluctant to drip from a spoon. The mass is leveled on parchment; after cooling, it is beautifully cut, folded into a container and stored in a dry, not necessarily cool, room.

Candied fruits

Another successful preservation of plums in syrup, the result of which can be eaten as an independent sweetness, or can be used to decorate cakes or pie fillings. Usually candied fruits are made from Hungarian.

A kilo of plums is pitted and dipped into syrup boiled from a kilosugar in two glasses of water. Five minute boil and steep overnight. You will have to do this 2-3 times. Then the fruits are strained and dried in a not too hot oven (no more than 75 degrees) for six hours, and the syrup is used for jams, marmalades and preserves. Ready candied fruits can be sprinkled with powdered sugar. They are stored in a closed container.

Plum sterilized

Those who are interested in canning plums without sugar will like this recipe: whole fruits, in which it is difficult to pick out the seeds, are blanched for a couple of minutes, packed tightly into jars and sterilized for half an hour. At the same time, they completely retain both taste and usefulness; and in winter they are eaten fresh or used as fillings for pies and pancakes.

Soaked plums

So far, we've looked at plum canning recipes that produce sweet results. However, these fruits can also be used to make wonderful pickles. It is better to wet them, of course, in barrels, however, ordinary cookware (except aluminum) gives good results.

Blackcurrant, cherry, mint leaves are placed at the bottom, whole plums are located on top, without damage. The brine is made as follows: per liter of water - three tablespoons of sugar, one and a half s alt and two - live sourdough. The taste will be even better if you add a spoonful of mustard powder. Plums filled with brine are pressed down with oppression and kept in the room for the initial fermentation for a week. After that, you need to put it in the basement, and you can start tasting in a month.

Plumspicy pickled

Preservation of plums intended for appetizers, side dishes and salads has no less prescription variety than jams and compotes. Spicy lovers can pickle fruits in this way: a hard variety, cut in half and pitted, is poured with cold water and vinegar in equal proportions. After a day, the marinade is drained, boiled and poured into jars again. The next time the liquid is supplemented with cloves. After another 24 hours, the plum is well strained, tightly laid out in bowls with sugar pouring (half a kilogram of sugar will go per kilo of fruit). The workpiece is closed with plastic lids and placed in a cool place.

Plum "olives"

These canned goods do not always satisfy our wishes. And sometimes it’s a pity for money for “pampering”. In both cases, unusual canning of plums will help out. Like olives, they are obtained according to this recipe. Naturally, for credibility, it is better to take greenish and small fruits. At the bottom of a liter jar are placed cloves, 5-6 pieces, a couple of bay leaves and a few peppercorns. Next, plums are rammed (but without injury), washed, but already dried. The containers are filled with boiling water, after five minutes it is drained, supplemented with sugar (four spoons), s alt (two and a half) and vinegar (two). After boiling, the marinade is poured into a jar, a spoonful of olive oil goes there, and the container is sealed. By the way, in winter, meat of any kind and onions are wonderfully marinated in brine from “olives”.

Plum with currants

A completely unexpected taste effect can givecanning plums with the addition of other fruits. For example, this. A kilogram of ripe, but not soft plums is pierced with a needle (so that the hole is not very wide and the fruit does not tear) and laid out in jars of any size. The juice is squeezed out of the red currant and filtered, it should turn out half a liter. The juice is combined with a glass of sugar and a glass of water, flavored with three or four cloves, a few peppercorns and a piece of cinnamon. The marinade is boiled, removed from the fire, a spoonful of wine or apple cider vinegar is poured into it, and the filling is poured into jars. The dishes are sterilized for ten minutes, and after cooling they are stored on a shelf in the pantry.

Sweet pickled plums

This time spinning will take a lot of time. But canned plums will turn out strong, elastic and in perfect harmony with wine and barbecue. You will need a deep large saucepan. Fruits are laid out in it in one layer and covered (generously) with laurel and cloves. There are many such layers - up to the very top. In another saucepan, wine vinegar (50 milliliters) is heated with a third kilogram of sugar. This filling volume is enough for a kilogram of plums. You need to cook it until it thickens, but not completely dissolves the sugar. The syrup is poured into the pan, it is closed with a lid. In the morning and evening, for five days, the marinade is drained, boiled and poured back into the plums. Thanks to the gradually released juice, its volume will increase. On the last day, the filling is decanted, the fruits, along with spices, are packaged in jars (half-liter are most convenient), which are then filledboiled marinade. Vessels are rolled up, placed upside down under a blanket, and after cooling they are stored in normal conditions - neither a refrigerator nor a cellar is required.