Preservation of plums - fast, simple and tasty

In August, juicy and bright plums appear on the household plots and store shelves. And what only do not: white, pink, purple and even black. With a dense elastic skin or thin, like parchment, it is necessary to press just a little - and the sweetest fragrant juice will drizzle. No, not juice, but real fruit nectar! Such delicious always happy to eat and adults and children. And how many in plums of vitamins! Such a gift of autumn is simply a sin for the winter not to fall. Plum will be good everywhere, it's a great filling for pies and rolls, and jelly will turn out excellent, and even it can be served to meat and added to sauces. Preservation of plums is not an easy task, but in the winter it will be possible to enjoy the bright taste of summer and noticeably replenish the lack of vitamins.

Plum Fingers

You probably already noticed that the varieties of plums 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 acidic. All these factors must be taken into account. Thus, the conservation of the discharge of sweet varieties can occur even without the addition of sugar. For this recipe you can prepare, for example, a sink in your own juice. This option not only will please those who follow their forms, but also perfectly suits diabetics.

But it is better to prepare sourish varieties with the addition of honey or sugar syrup. If you want to preserve the plum with a 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 considerably. To prevent this from happening, plums need to be pre-blasted for about 3-5 minutes in hot water (80 degrees), and then cool in a cool one. And now let's move on to the most interesting - it's saving the plums for the winter, recipes with photo and description for your family.

Compote of plums

Plums and jars are well washed. For compote can be used as whole fruits with a stone, and without it (halves). Prepared plums tightly packaged in a container, now it remains only to fill them with syrup and sterilize. The syrup is prepared from the sweetness of the fruit. Typically, one liter of water requires 250-450 g of sugar, and the fill itself should be a temperature of 60-70 degrees. Sterilize the banks as follows: top cover with lids and install in a container (pan) with warmed to 50 degrees with water, and then bring to a boil. Time for sterilization of containers: 1 liter - 15 minutes, 2 liters - 20 minutes, 3 liters - 25-30 minutes. After that, the jars are sealed and placed upside down for air cooling. Remember that the preservation of plums in the syrup with bone should be kept no longer than 5 years.

Plums in own juice

For this workpiece it is convenient to use the overripe plums for making juice, but dense ones are suitable for the basis. The ratio is approximately 30/70, but everything, of course, will depend on the juiciness of the fruits themselves. Conservation of plums entirely in their own, natural, juice does not require the addition of sugar, if the fruit is sweet. To prepare the 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. In the prepared cans stack the fruits and pour the boiled juice. After cover with lids and sent to sterilize: the banks of 3 liters - for half an hour, 2 liters - 20-25 minutes, and liter - 15 minutes. After the lid is closed, turn the jar with the neck down and cool.

Plums without sterilization

Conservation of plums without sterilization is suitable for a recipe both with sugar and without it. Prepared fruit is placed in a container, and then poured hot syrup into three meals. The syrup is prepared from water and sugar in a ratio: for one liter of water - 400-200 g of granulated sugar. Plums, spread out on the banks, pour the boiling 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 sealed, turned over and left in such a form to cool. 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 who adhere to a diet low in sugar.

Purified halves

This preservation of the sink makes it possible to get not just a delicious dessert, it is also perfectly suitable for baking. It is better to choose fruits of solid varieties or slightly greenish. Plums are dipped in boiling water for 3-4 minutes, and then taken out and cleaned of the skin and bones. Prepared pulp is placed in jars and poured into syrup. Prepare it the same way as for a normal compote of plums. Cover covers and sent to sterilize: liter cans - for half an hour, two-liter - for 35 minutes, and banks in 3 liters - for 40. Now the preservation must be rolled up. Pour the jars upside down and leave so until completely cooled.

Marinated plums

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

It is better to take plums of dark varieties. They are thoroughly washed and punctured with a toothpick in several places. In clean dry half-liter cans lay 3-4 carnations, a piece of cinnamon and a few peas of sweet pepper, on top - plums. Prepare a fill: 1.5 liters of water take 1 kg of granulated sugar. It is boiled until the sugar crystals completely dissolve, and acetic acid (80%) - 20 ml, or one glass (250 ml) of 6% vinegar is carefully introduced afterwards. Marinade cool down to 60 degrees, pour them plums, cover the jars with lids and sterilize for 15 minutes. Water with sterilization should not boil, a suitable temperature is 80-90 degrees. Then the jars are removed and immediately sealed and turned over. Cooling - air. This amount of marinade is enough for 10 half liter cans.

Well, we hope that these simple recipes will be of great help to you in the period of autumn harvesting. Have a nice appetite for you and your loved ones!