Plum in syrup for the winter

Plum in syrup for the winter

Among the sweet preparations for the winter, fruit in syrup occupy a special place. Such delicacies are prepared no more difficult than ordinary jams and compotes, they look appetizing, they are well preserved. Fruits in them retain their shape, acquire an even more pronounced taste. One of the most fruitful fruit crops is the plum. All its varieties are suitable for canning. Plum in syrup turns out to be sweet-sour and fragrant, such blanks are liked by both small sweet teeth and adult sweets.

Cooking Features

Close to the plum in the syrup for the winter can even the hostess, not previously engaged in home canning. This process is no more time consuming than the preparation of other canned fruit. If several points are taken into account when preparing plums in syrup, the result will meet the expectations, and you will not regret that you made this tasty piece.

  • Close in syrup, you can drain any variety, but not any degree of maturity. Fruits should be ripe, but not overripe. For the preparation of plums in seedless syrup, varieties are chosen from which the bones are easily separated.
  • It is easier to close plums with bones in syrup, because you do not need to spend time and effort on cleaning them, but you can store such canned food for no more than a year, otherwise a poisonous substance forms in the bones, which will make eating unsafe for health.
  • If you can preserve plums with stones, soak them in clean, even lightly salted water for at least 15 minutes, and preferably for half an hour. Then the worms that may be in the fruit will leave them. After soaking in salt water plums must be carefully washed.
  • When canning a pitted plum, it is often soaked in soda solution. This manipulation allows you to make the fruit more dense, they do not immediately lose shape in the process of subsequent heat treatment. After soaking the plum in the soda solution, you also need to rinse it as best as possible, otherwise the delicacy will have a soda flavor, which is of no use to you.
  • The amount of sugar in recipes is based on the average acid plum. If you have fruits of an acidic variety, it is advisable to increase the amount of sugar slightly (by about 20-25%). If your fruit is sweet, you can reduce the amount of sugar, but not more than 20-25%.
  • Banks for plums in syrup are washed with soda and sterilized. Cover the workpiece with metal lids, ensuring tightness. They also need to be sterilized before use, for this purpose they are subjected to boiling.
  • Hermetically closing the blanks, they are usually turned over and covered with a blanket so that the canned food is cooled in the conditions of the steam bath. Cooling in such conditions, the blanks are subjected to additional sterilization, which makes them more resistant to adverse storage conditions.

Store plums closed in syrup at room temperature.

A classic recipe for plums with stones, preserved in syrup

Composition (3 liters):

  • plum - 1, 8-2 kg;
  • water - 1, 5 l;
  • sugar - 0, 4-0, 5 kg;
  • citric acid - 3 g.

Preparation Method:

  • Pick and wash the plums. Fill them with cool water, wait half an hour. Remove insects on the surface, wash the fruit again.
  • Wash with soda, sterilize jars and lids suitable for them.
  • Boil water in a large saucepan.
  • Put a small amount of drains in a colander, put them in boiling water, hold in it for 2-3 minutes.
  • Spoon the plums into prepared jars.
  • Similarly, flush and put the remaining plums in the jars.
  • Boil the prescription amount of water to make a syrup. Batch pouring sugar into it, boil the syrup. Add citric acid. Boil the syrup for at least 10 minutes, removing the froth protruding on the surface.
  • Pour boiling syrup over the plum. Syrup banks filled to the brim. You will have about a glass of syrup, but it should be so - the syrup is always prepared with a margin.
  • Roll the jars with lids, put them bottom up, cover with a blanket. Leave to cool in this form.

After cooling, cans of canned plums can be moved to the pantry or any other place where you are used to storing supplies.

Seedless plum in syrup

Composition (1 l):

  • plums - 1 kg;
  • sugar - 0, 75-1 kg;
  • water - 100 ml;
  • soda - 20 g.

Preparation Method:

  • Wash, dry, and clean the plums. This can be done in two ways. A simple way is to cut the fruit in half and remove the bones, the difficult one is to extract the bones from the fruit with a pin without damaging the fruit.
  • Sprinkle plums with soda, cover with cool water. Leave for 2-3 hours or even overnight.
  • Rinse the plums well.
  • Prepare jars and lids by washing them well and sterilizing them.
  • From 100 ml of water and sugar, pouring it in small portions, prepare the syrup.
  • Dip plums in the syrup, cook them in it on low heat for 20-30 minutes.
  • Spread the plums in prepared jars, pouring syrup from the bottom of the pan. Hermetically close.

Canned food, closed according to this recipe, is not capricious, does not require special storage conditions.

Plums in thick syrup

Composition (1 l):

  • plums - 0, 7 kg;
  • sugar - 0, 4 kg;
  • water - 100 ml.

Preparation Method:

  • Well-washed plums, pour half the prescription amount of sugar, leave for 2-3 hours. During this time, the fruit will let the juice.
  • Add water and remaining sugar. Over low heat bring the plums in syrup to a boil. Cook for 15 minutes until the fruit is translucent.
  • Spread the plums in sterilized jars, cover with syrup, close tightly and store in a place where you usually store similar canned goods.

Plum in thick syrup costs well at room temperature.

Plum in spicy syrup

Composition (1 l):

  • plum - 0, 6-0, 7 kg;
  • sugar - 0, 25 kg;
  • water - how much will enter;
  • vanilla - 1 pod;
  • rosemary - 15 twigs;
  • allspice peas - 20 pcs .;
  • balsamic vinegar - 20 ml.

Preparation Method:

  • Put the washed and dried plums into sterilized jars.
  • Pour boiling water, leave for 15 minutes.
  • Pour the liquid from their cans into the pan, add sugar, vanilla, and rosemary to it.
  • Bring the syrup to a boil and boil it for 5 minutes.
  • Pour vinegar into cans, pour plums with syrup.
  • Sealing, turn and cover with a blanket. After cooling down, take it to the basement or cellar.

If you don’t have a basement or cellar in your house, you can keep the blank at room temperature, but it’s better to find the coolest place for it in the room.

Plum in syrup is an exquisite delicacy that almost everyone likes. It is easy to prepare it for the winter, it costs well and costs relatively cheap.

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