Plum in own juice: with and without sugar. cooking recipes
The hot harvest season is in full swing! Fruits, berries, vegetables - and I want to prepare everything for the winter. I want to bring to your attention a delicious preparation of plums. A large red plum grows in my dacha, I don’t really understand the varieties. The plum is sweet and very juicy. It turns out that you can cook a large number of blanks for the winter from it. I propose to prepare plums in their own juice for the winter, pitted and peeled. Such a blank is perfect as a filling for pies, pancakes, pies, for making desserts, compotes. For harvesting, you need a ripe plum, maybe even a little soft. It is difficult to remove the skin from a dense plum. A step-by-step photo recipe for plums in their own juice from the ingredients listed in the list suggests the output of 4 cans of 0.5 liters.
Plums in their own juice for the winter
Harvesting of canned fruits is carried out with sterilization. In the same way, you can close apricots with plums or peaches for the winter. Plums in their own juice without sugar!
In addition to this recipe, you may be interested in learning how to make canned with sugar.
step by step photo recipe
First of all, put the plum in a colander, rinse thoroughly. Remove defective fruits, leaves. Let the water drain or wipe with a paper towel.
Ingredients:
Cooking process:
Cut the fruit in half using a sharp knife. Remove the pit and remove the skin. In a soft plum, it is removed very easily.
Pre-prepare jars with lids. They need to be thoroughly washed with detergent and rinsed thoroughly. After, sterilize the jars and lids over steam or in any way convenient for you: in the oven, microwave or slow cooker. Place the halves of the plums in the prepared containers, cut down. Try to pack the plums as tightly as possible. Shake the jar periodically to compact the fruit. We will sterilize plums without sugar and water.
Now the filled jars need to be sterilized. Take a suitable size pan. Line the bottom with a tissue paper. Place plums in jars. Cover with sterile lids. To prevent the jars from cracking, pour heated water into the pan up to the neck of the jars. Send to fire. Sterilize for 10 minutes after the water in the pot boils. If there is a lot of water in the pot, reduce the heat a little.
Remove jars from boiling water and seal tightly with lids. Turn upside down and leave to cool completely.
No need to wrap. Then store in a cool place or just in the apartment. Delicious preparations and successful experiments!
Svetlana prepared plums for the winter without sugar, recipe and photo of the author.
Did you know that there are about 2,000 varieties of plums all over the world? And although we are only familiar with a dozen or two, this does not prevent us from enjoying its sweet taste and cooking from plums with pleasure. jam,jams, compotes and do liqueurs. Many novice housewives want to know how to cook plum jam so that it turns out to be moderately thick, sweet, and they can be stuffed with pies, pancakes and other pastries. plum jam in own juice it is convenient because the plum is boiled for only 5 minutes - this allows you to keep vitamins and the original taste of the fruit in the jam to the maximum. If the plum is very watery, and a lot of juice has formed, you can boil it in three runs for 5 minutes. After each cooking, let the jam cool completely, and roll it up after the third time. In this case, the jam will turn out thicker and similar to jelly. So, let's move on to the step-by-step preparation of plum jam in its own juice, a recipe for pitted winter.
Plum Jam Ingredients
Cooking step by step with a photo of jam from plums in your own juice for the winter
Plum in its own juice is stored for a long time and in winter it will bring you pleasant moments of sweet joy. Serve jam with toast, pancakes and pancakes. Bon appetit!
By preparing plums in our own juice with sugar for the winter, we will retain more vitamins in them than when cooking jam. The halves of the plums in this preservation remain intact. Therefore, this blank is perfect for fillings of various homemade pastries.
Time: 15 min + 12 h preparation. Yield: 1 half-liter jar.
Products for making plums:
- plum - 350 g;
- sugar - 170 g.
Making plums in your own juice
For winter harvesting plums in their own juice (with sugar), we take ripe, but not soft fruits. Overripe and soft plums during their sterilization will soften even more and spread. In addition, the plum should be with a well-separated bone from the pulp, as we will make preservation from pitted plum halves.
We wash the plums, and then divide each of them into two halves. To get beautiful and even halves, carefully cut the plums with a sharp knife along the groove. Having separated the two sashes obtained from the fetus, we get to the plum stone. We remove the bone.
We take part of the plum halves, place them in a bowl tightly to each other in one layer. Lay the sashes cut side up.
Sprinkle a few tablespoons of granulated sugar on the first layer of plum halves.
Place a second layer of plum halves on top of the sugar, cut side up.
The second layer of plums is also covered with sugar. So lay out all the cut plums, filling them with sugar. The top layer should be sugar. We cover the bowl with plum halves covered with sugar, a lid or cling film. Place in the refrigerator overnight.
By the morning of the next day, the plums will release juice, and almost all of the sugar will dissolve.
We spread the plum halves along with the juice and the remaining unmelted sugar in a pre-sterilized jar. We send plums with sugar in a jar for sterilization. To do this, put a jar of plum mass in a small but high container, covering the bottom of the saucepan with a cotton napkin. Now the dishes in which they put the jar of plums are filled with water. The water in the bowl reaches the shoulders of the jar.
We put on fire. We sterilize a half-liter jar with plums for 15 minutes. We turn off the fire. Using a pot holder, carefully remove the jar from the boiling water. Hermetically we roll up a jar with preservation of plums for the winter with a metal sterilized lid. Turning the jar upside down, wrap it with a blanket until it cools completely.
Step 1: prepare the plums.
For cooking, you will need solid plums that have not yet fully ripened.
Be sure to sort them out, peeling the fruits from twigs and leaves. Then rinse very thoroughly several times with warm, but not hot, running water. Spread the washed plums on kitchen towels in a single layer and leave to dry. Let them lie like this for 3 hours, do not need anymore.
Divide the washed and dried plums into halves and remove the stone from each. In fact, you can harvest them whole, taking out the bone with a small incision, but the halves fit into the jar better and are just more convenient.
Step 2: Arrange plums in jars.
Take liter sterile jars and put plum halves inside. It's as simple as that, without adding anything else.
Stack the pieces of fruit very tightly to each other, filling the jar not just to the brim, but even with a vengeance. The thing is that later the plums will settle and the banks will eventually be a little more than half full. It's okay, that's how it should be.
Step 3: Sterilize Plums.
Now the plums in the jars are loosely covered with lids and put into a large saucepan, the bottom of which is covered with a kitchen towel. In the same pan (not in a container with plums!) Pour clean water so that it reaches the shoulders of the cans, and put everything on fire. Bring to a boil, reduce the power so that the water is not poured into the fruit, and sterilize the plums in a water bath for 15 minutes.
Hot jars with plums are immediately removed from the pan and rolled up or tightly closed with sterilized lids. We turn it upside down and leave it to cool for one day, and after draining it in our own juice, we send it to storage or try it.
Attention: it is impossible to add more plums inside the jars after sterilization.
Step 4: Serve the plums in their own juice.
Plums in their own juice are a wonderful winter dessert. It's so nice to please yourself with fresh fruit, when outside the window it snows without ceasing and there are huge, impenetrable snowdrifts. Eat plums with tea just like that, or add them to various pies as a filling, or prepare delicious desserts. It all depends on your desire and imagination, but I think that you will find a worthy use for canned plums and in cold weather you will delight your loved ones with sweet desserts reminiscent of summer.
Bon appetit!
This amount of plums is enough for three cans of one liter.
It is not necessary to store plums in their own juice in the refrigerator, but away from heat and heating appliances, such as stoves or batteries.
Harvest plums in small jars, so it is more convenient to store and eat them.
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