Plums in syrup for the winter. Simple homemade recipes

A year has flown by. The hot summer is in full swing, and with it the hot time for preparations. In summer cottages, fields, and gardens, the collection of seasonal vegetables, fruits and berries is in full swing. And, of course, there is no escape from preparing preparations for the winter. Surely every family has its own favorite recipes for preserves, pickles, and marinating, which delight us with their unique taste and aroma, especially in the cold season. Preparing sweet fruits and berries will appeal not only to children, but also to adults. From juicy fruits you can make delicious jam, marmalade, jam, and aromatic compote. And you can prepare an excellent preparation - fruits in syrup. I suggest preparing plums in halves. A very necessary preparation. It can be used as a dessert, as a filling for pancakes, pies, pies, and muffins. And this is not the entire list of options for using this workpiece. The calculation of ingredients is based on a jar with a capacity of 1.5 liters.

Ingredients for preparing plum halves in syrup:

• Plum 1100 g
• Water 450-500 ml
• Sugar 200 g
• Citric acid 1-2 pinches

Recipe for preparing plums in syrup for the winter:

1) A large round plum is suitable for harvesting. They come in different colors. The main thing is that they are dense to the touch and the bone can be easily removed from them. Rinse the plums well, remove branches, leaves and tails.

2) Boil enough water in a deep saucepan. Dip the plums into boiling water for 30-40 seconds. Then drain in a colander and rinse with cold water.

3) Now cut the plum in half and remove the pit.

4) Prepare a jar with a lid. Place the jar in the sink. Rinse with baking soda. Rinse well with running water. Do the same with the lid. Leave the container in the air to dry. Then place in the microwave for 3 minutes at 800 watts. Place the lid in boiling water and boil for 5-8 minutes. Place the plums cut side down in a dry, sterilized jar. Try to place it more tightly, but do not compact it too much so that the fruit remains intact.

5) Boil water separately. Place a tablespoon on top of the jar and pour boiling water over it to the very top. This way the container will not crack. Cover with a clean lid and leave for 10 minutes.

6) Drain the water back into the pan. Add granulated sugar and citric acid. Stir and boil.

This season the plum trees have been amazing! I decided to seal them in syrup. Last season I also closed several jars for the winter, and they all went with a bang. True, I prepared plums whole, but now I tried them in halves, without seeds. Firstly, this way the plum will fit more into the jar, and secondly, if you use the plums for baking, you won’t have to cut them later and remove the pit. From the specified quantity I got 2 jars of 650 ml each.

Ingredients

To prepare pitted plums in syrup for the winter we will need:

plums - 800 g;

sugar - 200 g;

water - how much will go into the jars.

Cooking steps

Wash the plums thoroughly, cut them in half and remove the seeds. Sterilize the jars over steam and fill them to the top with plum halves.

Boil water and pour plums into jars for 15 minutes. Cover the jars with sterile lids.
After a while, drain the water into a saucepan, add sugar and bring to a boil. Fill the contents of the jars with syrup. Place a linen cloth at the bottom of a deep saucepan, folded 2-3 times, and place jars of plums in syrup on it. Pour hot water into the pan up to the shoulders of the jars. Place the container on the fire and sterilize for 10 minutes from the moment the water boils over medium heat.

After this, twist the jars with plums in syrup and turn them upside down, wrap them in something warm and leave until they cool completely.

Plums in syrup prepared pitted according to this recipe are perfectly stored at room temperature. How nice it is to open a jar in winter and treat your family to excellent homemade dishes with plums.

When cooking plums in syrup, it is very important to choose the right fruit, otherwise you may end up with a boiled, homogeneous mass. First of all, the fruits should be slightly unripe, not overripe. Different varieties of plums have different colors - from greenish to almost black fruits, so always check which variety is being sold so as not to buy a completely unripe plum. In ripe fruits, the stalk is always dry and brownish in color.

Regardless of the variety, the skin of the fruit should be smooth and uniform in color. There should be no dents or scratches - the process of rotting could begin in such areas. And when treated with boiling water, such a fruit will simply burst and ruin the whole appearance of the jam.

It is better to buy loose fruits; it is not possible to carefully examine the appearance of the packaging, and there are often cases of improper storage of vacuum-sealed fruits, as a result of which condensation forms inside.

Wash the fruits thoroughly in running water. Using the sharp end of a toothpick, make 4-5 small, neat punctures on the skin of each fruit. This will prevent the skin from tearing due to exposure to high temperatures.

We pre-wash and sterilize glassware and lids for seaming. Place the fruits on the bottom of the container.

Pour water into the pan and bring to a boil. Carefully pour boiling water into the jar of plums. Cover the neck of the container with a lid. Leave it like this for 15 minutes.

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Cook the syrup: strain the liquid from the jar back into the pan, add sugar, stir well and let it boil.

After boiling, prepare the syrup for another 5 minutes and add acid. Stir again and remove from the stove.

Pour boiling syrup into jars and seal. We place the finished preserves upside down and be sure to insulate them with a blanket or towel. This sweet preparation does not require special temperature storage conditions; you can simply leave the jars in the room or pantry, limiting access to light. Have a delicious winter!

Plum, due to its rich composition, is considered one of the most valuable fruits. Perhaps that is why people try to prepare it for future use, so that they can have this unique product on hand at any time of the year. There are a lot of different methods and options, but canned ones are probably better than the rest.

Accelerated procurement

Plums are most often used to make compotes or jams. But such processing methods can damage the product. It may lose its shape and will no longer be as appetizing. But there is a better option. in syrup is an excellent opportunity to preserve not only the appearance, but partly even the natural original taste of unique fruits. To work, you need very little: 2 kilograms of plums, 2 liters of water, a teaspoon of citric acid and 700 grams of sugar.

It’s easy to make in syrup:

1. First, the fruits need to be sorted and washed well.
2. Then prick each fruit lightly with a toothpick so that the skin does not crack during processing.
3. Pour the plums into prepared clean jars and fill them to the top with boiling water.
4. Cover the containers with lids and leave in this position for 20 minutes.
5. At this time, you need to prepare regular syrup. To do this, boil water and completely dissolve the sugar in it.
6. Now you need to pour the water out of the cans and fill the food with freshly prepared syrup.
7. Then cover each jar with a lid and soak for 15 minutes in a water bath.

Now all that remains is to roll them up and, after completely cooling, send them to the cellar.

Pitted plums

Canned plums in syrup are great to eat with tea on a cold winter day. They can also be added to desserts or used to decorate your own baked goods. But all the pleasure can be ruined by a small bone located inside the fruit. To avoid this, it simply needs to be removed at the very beginning of the preservation process. At the same time, you can also change the taste of the syrup itself. There is an interesting option that requires a glass of sugar and 4 sprigs of mint for every half a kilogram of plums.

In this case, the cooking process is slightly different:

1. Carefully remove the seeds from thoroughly washed fruits.
2. Place the fruits processed in this way tightly into pre-sterilized jars.
3. Place mint on top and add a measured amount of sugar.
4. Fill the free space with boiling water to the brim.
5. Cover the jars with lids and place in a preheated oven. The temperature in the cabinet should be about 120 degrees.
6. After 20-25 minutes they can be taken out and rolled up.

Interestingly, with such unusual sterilization, the fruits retain their shape perfectly. And the taste will be a great addition for this.

Non-standard processing

Sterilization is essentially the reprocessing of a product. But it can, in principle, be avoided if the process is conducted somewhat differently. The result is a concentrated compote or plums in syrup without sterilization. The ratio of products will be as follows: for 3 liters of water - a kilogram of fruit, a teaspoon of citric acid and 350 grams of granulated sugar.

The process is carried out in stages:

1. Wash the fruits, sort them thoroughly and remove the seeds.
2. Fill sterilized jars halfway with fruits.
3. Pour boiling water over the contents and leave for 10 minutes.
4. Pour the water into a saucepan and prepare a concentrated solution with sugar in it.
5. Pour fresh syrup over the plums in jars for 15 minutes.
6. Drain the sweet infusion, add citric acid and bring to a boil in the pan again.
7. Fill jars with plums with boiling syrup and roll up.

After repeated heat treatment, products will be stored for a long time. This procedure perfectly replaces lengthy and inconvenient sterilization.

Sweet slices

Preparing canned plums in syrup is very simple. In this case, halves are preferable to whole fruits. They fill the jar space better. As a result, it is not the syrup that is preserved, but the product in a sweet filling. For this method you will need: per liter of water 330 grams of sugar, 4 grams of citric acid and, of course, the plums themselves.

Everything is prepared surprisingly quickly:

1. First you need to sterilize the dishes.
2. Then rinse the fruit well, and then, cutting it along the natural fold, remove the seeds.
3. Place the prepared halves into jars. Place the products tightly, trying not to damage them.
4. Prepare sweet syrup and pour it into jars to the very top. Let the products sit for a while. This will take 10-15 minutes.
5. Pour the infusion into the pan and bring to a boil again.
6. Fill the contents of the jars with the hot mixture and seal tightly with metal lids.

After cooling, the products can be stored in a cool place.

Festival of taste

Plums are an excellent product for home canning. She is good in any form. But in practice, housewives have long been convinced that the easiest way to prepare plums is canned in syrup. You can take any recipe and then adjust it to your taste. A very interesting option, for example, is one that involves the following products: plum, water, cinnamon and, of course, sugar.

For example, the process technology can be considered based on a half-liter jar:

1. Wash the fruit and carefully prick the skin in several places so that it does not burst under the influence of high temperature.
2. Fill a clean bowl with plums, first placing 1/3 of a kritsa stick on the bottom.
3. Sprinkle 5 tablespoons of sugar on top.
4. Fill the contents with boiling water to the brim.
5. Place the jars in a water bath. This can be an ordinary pan of boiling water.
6. Cover each jar with a lid, reduce the heat and leave the food in this position for 10 minutes, no more.
7. After this, they can be rolled up immediately.

The method is very simple and does not require much effort. True, such canned food can be stored for no more than 24 months. Then the seeds begin to produce toxic substances, and the product becomes unsafe.

Plum in syrup It is better to preserve at the beginning of the season, when you can easily purchase unripe fruits. These plums are perfect for this recipe; they hold their shape and are perfectly preserved in a jar. But it is better to make jams from ripe sugar fruits.
To prepare you need:
Plum - 250 grams
Granulated sugar - 4 dessert spoons
Star anise - 2 pcs.
Cinnamon - 1 stick
Water - 300 milliliters

How to cook plums in syrup?

Plum in syrup for the winter with seeds recipe: