Despite the large amount of sugar, homemade candied plums are much healthier than purchased sweets. They do not contain dyes, preservatives and any other questionable additives. In addition, the vitamins, trace elements and fiber contained in the drain are almost completely preserved. The fact is that they are not subjected to long-term heat treatment, and also they are not destroyed by the drying process. And of course, candied pied plums retain their natural flavor and acquire a pleasant sweet-sour taste, which no sweets can boast.
- plum - 2 kg;
- granulated sugar - 2, 5 kg.
After drying, 500-700 g of candied fruits are obtained from 2 kg of fruits.
Cooking time - 4-5 days.
Cooking with photos step by step
1. In order for candied fruits to turn out juicy and tasty, it is first necessary to choose the right raw material. Plum must be ripe, but dense. Preference is better to give varieties with easily separated bone. Soft, damaged fruits with flaws on the surface are not suitable. It is also very important that the plum is not wormy.
Fruits should be thoroughly washed, dried and, cut into 2 halves, remove the stones.
2. Dissolve granulated sugar in a small amount of water or freshly squeezed plum juice (200 ml). Slowly heating and stirring constantly, the syrup should be brought to a boil. After removing the foam from its surface, it is necessary to fill them with prepared plums. At first it will seem that the syrup is not enough. However, very soon, under the influence of high temperature, the plums will start up juice and their total volume will decrease.
3. Boil the fruit for 5 minutes in 3 doses. The intervals between heatings should last at least 6 hours. You can leave the plums in the cooled syrup at night. Such long intervals are necessary for the gradual replacement of moisture in fruits with sugar.
4. After the third boiling of the plum, it is necessary to shift it to a colander set above the bowl. The remaining liquid along with the rest of the syrup can be saved for a new portion of candied fruit or used as a basis for fruit drinks.
5. Slightly dried plums should be spread out on a tray and placed for 3-4 days in a hot, well-ventilated place. Best of all, candied plums will dry out on the south-facing balcony. In the first 2-3 hours, while the fruits are not yet covered with sugar crust, they can be covered with a clean gauze cloth to prevent street dust from settling on their surface.
6. Every day, the plums must be turned over so that they dry up evenly. When they stop sticking to your fingers, they can be collected.
7. At will, ready-made candied plums can be sprinkled with powdered sugar.