Preservation of plums: the best step-by-step recipes

In the fruit and vegetable season the housewives enthusiastically fill the shelves of pantries and cellars with all kinds of jars. They use the proven recipes for years and experimental samples. Very interesting for home cooks canning plums. This fruit has a very diverse application. From it boiled jams, jams, jam, compotes, and from it it turns out a very original unsweetened snack, used as a garnish for meat. In a word, recipes for canning plums are so diverse that anyone can find something of their own, suitable for the purposes, cooking methods and taste qualities.

Plum compote

Let's start with the traditional ways of harvesting fruits. The most popular of them is, naturally, compote. Methods of its preparation are not considered; We chose among them the most labor-intensive.

Sorted and washed fruits are laid out on clean cans, which must be filled in a third, filled with boiling water under the neck, covered with lids and set aside for a quarter of an hour. Then the water from the dishes is drained, boiled with sugar (a glass for a three-liter container, if the sink is very sweet, the amount can be reduced) and comes back. Banks immediately become sealed, turned over and wrapped up. If canning of white plums is being carried out, you can add a little black currant or cherry to the vessel - for beauty. Yes, and the taste of berries affect positively.

Compote without water

Recipe for those who prefer canning plums in halves. For him more suitable black, fleshy varieties, which are easily removed pits. Fruits are cut along, bones are removed. The halves are laid out on the baking tray with slices upwards, they are sprinkled with sugar in the proportion of a pound to three kilograms of fruit and placed in the oven for ten minutes. Then the oven switches off, but the sheet does not reach, and the door does not open. After an hour, when the plums give juice, they are laid out on the banks, they are poured into it and sterilized for a third of an hour, then they are sealed.

Fruit and juice

Preservation of plums in their own juice is rightfully considered one of the best ways of harvesting them for the winter. Very ripe and sweet fruits are suitable for the recipe. They are cut in half, the stones are thrown out, and the plums are poured with very little water (only not to burn), and the pan is put on the stove. When the juice covers the halves, they are packed into cans, filled with their own liquid and pasteurized. The temperature is 85 degrees, the time is a quarter of an hour for half-liter tanks, a third for liter.

Plum jam is classic

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

Option one: for fruits, in which the bones are removed without difficulty. The syrup is brewed at the rate of kilograms with an additional glass of sugar for two glasses of water. Plums are divided into halves, descend into a boiling, but removed from the fire base and left for four hours. Then the pelvis is again put on the stove, boiled and then cooled again. Such approaches will take 3-4. During the last cooking, the sink is cooked until ready, the jam is poured over the containers and rolled up.

Option two: canning plums with bones. Fruit nadkalyvayutsya, minutes for five are immersed in hot water (but not boiling water). The same water is prepared syrup, this time the same amount of sugar should be divorced by four glasses of water. In the syrup the plum is aged for the first time for four hours, the second for half a day, and after it is finished until the end.

Baked plum for the winter

Traditional jam love and do not use everything. But the canning of whole plums, in which fruits resemble prunes, but at the same time swim in a sweet environment, can be a pleasant surprise and for a change.

A kilogram of washed plums is filled with half the sugar and left overnight. In the morning, two glasses of water are poured into the basin, plus a spoonful of ordinary vinegar, a piece of cinnamon and a few cloves of cloves are put, and the dish is put in the oven. Plums are baked until the juice is thickened and wrinkled fruits; Sometimes the basin must be shaken so that the top layer is not cooked. Baked plums are laid out on cans, poured with strained jelly juice, covered with usual plastic caps and put on the cold.

Marmalade

If there is a lot of fruit, and tare and storage space - not very much, then such canning of plums will be the best way out. For greater flavoring, you can combine them, for example, with apples.

A kilogram of plums is cut by halves and languishes in a saucepan until completely softened. Hot mass is wiped and combined with a similarly prepared puree from a half-kilogram of apples. In the future marmalade, 800 grams of sugar, lemon zest and a pinch of vanilla are added. It is cooked to a good thickening - it's very reluctant to drip from a spoon. The weight is leveled by parchment; After cooling it is beautifully cut, folded into a container and stored in a dry, not necessarily cool, room.

Candied fruit

Another successful canning of plums in syrup, the result of which can be eaten as an independent sweetness, but can be allowed to decorate cakes or stuffing for pies. Usually candied fruits are made from "Hungarian".

A kilogram of plum is released from the bones and falls into a syrup cooked from a kilogram of sugar in two glasses of water. Five-minute boiling and infusion during the night. Do this will have 2-3 times. Then the fruits are filtered and dried in a not too hot oven (not more than 75 degrees) for six hours, and the syrup goes to jams, jams and jam. 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, like this recipe: whole fruits, which have difficult to dig out bones, a couple of minutes of blanching, tightly folded in jars and sterilized for half an hour. At the same time, they fully preserve both taste and utility; And in winter they are eaten as fresh or go to toppings of pies and pancakes.

Wet plums

Until now, we have considered recipes for canning plums, giving sweet results. However, from these fruits you can prepare and wonderful pickles. To wet them better, of course, in barrels, however, and ordinary kitchen utensils (except aluminum) gives good results.

At the bottom are laid the leaves of black currant, cherry, mint, from above are located one-piece, without damage to the plum. Brine is done this way: per liter of water - three tablespoons of sugar, one and a half salt and two - a live starter. Even better taste, if you pour a spoonful of powdered mustard. Filled with brine, plums are pressed down by oppression and the week is kept in the room for initial fermentation. After you need to put in the basement, and you can start tasting in a month.

Plum marinated pickle

Preservation of sinks, intended for snacks, side dishes and salads, has no less recipe variety than jams and compotes. Lovers of sharpened can marinate the fruit in this way: a solid variety, cut in half and devoid of bones, is poured cold water with vinegar in equal proportions. After a day, the marinade is drained, boiled and again poured into jars. The next time the liquid is supplemented with a carnation. After another 24 hours, the plum well drains, densely spreads over the dishes with a drop of sugar (a kilogram of fruit will take half a kilogram of sugar). The workpiece is closed with plastic caps and put in a cool place.

Plum Olives

Not always these cans satisfy our wishes. And sometimes I'm sorry for the money for "pampering." And in that, and in another case will help out unusual canning of plums. Like olives they are obtained by this recipe. Naturally, it is better to take green and small fruits for verisimilitude. On the bottom of a liter jar put a carnation, pieces 5-6, a couple of laurel leaves and a few peppercorns. Following the rammed (but without injury) plums, washed, but already dried. The tanks are filled with boiling water, after five minutes it merges, is supplemented with sugar (four spoonfuls), salt (two and a half) and vinegar (two). After boiling, the marinade is poured into the jar, there goes a spoon of olive oil, and the container is sealed. By the way, in winter, in brine from the "olives" marinated meat of any kind and onions are marvelously marinated.

Plum with currants

A completely unexpected flavor effect can give canning of plums with the addition of other fruits. For example, such. A kilogram of ripe but not soft plums is pinned by a needle (so that the hole does not turn out to be very wide and the fruit does not tear) and it can be expanded into cans of any volume. The red currant is squeezed and filtered juice, it should be a half liter. The juice combines with a glass of sugar and a glass of water, is cured with three or four buds of a carnation, several peas 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 pouring is poured into cans. The dishes are sterilized for ten minutes, and after cooling they are stored on a shelf in the pantry.

Pickled sweet plums

This time, the spin will take a lot of time. But canned plums will turn out firm, elastic and perfectly harmonizing with wine and shish kebab. I need a deep large saucepan. It puts fruit in one layer and is filled (generously) with a laurel and a carnation. There are many layers of this kind - up to the very top. In another saucepan, wine vinegar (50 milliliters) is heated with a third kilogram of sugar. This amount of pouring is enough for a kilogram of sink. Brew it until thick, but not completely dissolved sugar. The syrup pours into the pan, it is covered with a lid. In the morning and in the evening, for five days, the marinade is drained, boiled and again poured into plums. Thanks to the gradually evolving juice, its volume will grow. On the last day, the pouring is decanted, the fruits, along with the spices, are packed into cans (most convenient are half-liter), which after filling with a boiled marinade. The dishes are rolled up, placed under the blanket upside down, and after cooling they are stored under normal conditions - neither a refrigerator nor a cellar is required.