Plums in own juice: recipe

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

It is very rare to find such recipes when only one ingredient is used to prepare a dish, even the simplest one. In our case, we only need plums, because they will be plums in their own juice. These fruits are very useful for humans, have a beneficial effect on all processes in the body, improving the functioning of the kidneys and intestinal motility, strengthening our cardiovascular system. Therefore, enjoy this dessert, which, in addition to great taste, also brings benefits. When choosing plums for your recipes, try to use slightly underripe, dense fruits so that they can retain their original forms during the cooking process.

Cooking plums in our own juice, the first recipe

Let's now make a delicious, fragrant preparation of fruits without adding water. Pretty quick and easy. So, the cooking time will be 35 minutes. We will needfruit and sugar. The ratio is as follows: 150-200 grams per small, half-liter jar and 250-300 grams per liter. The figures are not exact, as they depend on the acid of the drain.

We select he althy, ripe fruits, wash them, cut them into halves, and remove the seeds. We tightly lay them cut down in jars, previously sterilized, almost to the very top. Alternate with layers of sugar sand. We cover the jars with sterile lids and sterilize for 15-25 minutes. Then immediately roll up. Plums in their own juice are ready. Sometimes some of the sugar doesn't dissolve. It's okay, in the process of storage it will all disperse. By the way, you can store banks almost everywhere, including in the apartment. Can be added to pancakes, ice cream, as a delicious topping for pies.

Recipe for the classic, well-known plum jam

It will take one kilogram of plum puree and 500-600 grams of granulated sugar. Boil the sweet puree over low heat, stirring constantly. We do this until the mass is reduced by a third. You can cook in a pan made of aluminum or stainless steel, or in a copper basin. Tip: it is better to add sand when the mass is almost ready. The jam is ready when the drop of jam is no longer falling apart on a cold saucer.

When hot, it is poured into heated sterilized jars, immediately rolled up and sent to cool. There is an option in which the jars are left under a gauze cover for several days untila crust will appear. Then they are covered with parchment, tied up and stored in this form. This was another variant of how plums are preserved in their own juice. From fruits such as ripe or overripe plums of sweet varieties, it is possible to prepare a sweet, tasty and fragrant jam without sugar at all.

Second recipe - with sugar

For cooking, you will need only two ingredients: one kilogram of plums and 0.5 kg of sugar sand. So, plums in their own juice, a recipe with sugar. We clean the prepared plums from the stones and, sprinkling with sand, put them in a basin. The resulting mass is kept in a cool place for 4-5 hours. Then heat it to a boil over low heat and, stirring constantly, cook for five to seven minutes. Try to avoid burning. Pour the plum mixture, still boiling, into a well-heated jar. We roll up the container, turn it upside down and leave it until it cools completely. Our plums in their own juice are ready.

Third recipe - no sugar

To get such plums in their own juice, we need one kilogram of plums. You also need to take one liter of plum juice. Preparing preservation: plums in their own juice, recipe without sugar. Plums, previously prepared, are pitted and placed in sterilized jars. We try to make it as tight as possible. Bring the juice to a boil and immediately pour it into jars.

We take lacquered metal lids, cover the container with them and set them incontainer filled with warm water. We sterilize jars at a temperature of 100 degrees. Moreover, the time depends on the volume of the container: liter - 15 minutes, half-liter - 10 minutes. After that, we roll up the jars, turn them upside down as a standard and leave them in this state until they cool completely.

Cooking jam in our own yellow plum juice

You can't cook such a dish in 30-40 minutes, but you will have to tinker for three days. But the result will exceed your expectations. Each fruit will remain intact, will not spread during cooking, and the syrup will be transparent. We will need: one kilogram of yellow, not quite ripe fruit, one and a half kilograms of granulated sugar and two glasses of water. So, we present you an original dish called "yellow plum in its own juice".

Cooking recipe: wash the fruits, chop them in several places, put them in a saucepan, pour sugar syrup with water, cover with a rag, naturally clean and insist for a day. On the second day, drain the syrup. Bring it to a boil, pour it back into the pan with plums and leave for another day. And on the third day, cook until ready and roll it into sterilized jars. Bon appetit!