How to cook a plum in your own juice for the winter, a selection of recipes

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Procurement of plums in their own juice for the winter long won the love of conservationists. There are several reasons for this. First, in the process of preservation, the plum retains its useful properties, since minimal heat treatment passes. Secondly, such yummy sugar also requires much less (or completely without it) than jam or jam from the plum. And this is important for a healthy diet.

"Tasty - does not mean useful!" A familiar phrase? But the wise owl Sobunya from the cartoon about the Smeshariki this time is wrong - plum blanks are not only delicious, but also have a positive effect on the body. Plum has the properties of a mild laxative and is therefore recommended for use by people suffering from a stool disorder. In addition, this fruit is recommended for rheumatism, gout, atherosclerosis and kidney problems.

So, how to make a useful yummy? You can start with the classic option for sweet tooth and cook a plum with sugar. Below are provided several recipes for the plum of the plum in its own juice for the winter.

Plum slices for sweet tooth

All that is needed for harvesting is fruits, sugar and, of course, cans for sunset. Prepare the banks - sterilize. The amount of fruit depends on the capacity of the container, and the sugar - how much it takes to properly fill the fruit.

Ingredients for 1 half-liter jar:

  • plum - up to 600 g;
  • sugar - about 300 g.

Technology of preparation:

  1. Not very mature plums (that were hard) to thoroughly wash, divide and pull the bones. Next, put the fruits in the jars in layers, thoroughly pouring them sugar.
  2. Fill the filled containers with plums for sterilization.
  3. In a high pan put on the bottom of gauze or an old unnecessary towel.
  4. On the towel put the jars, while it is desirable that they do not touch each other.
  5. Add the warm water to the pan (do not add two fingers to the height of jars with plums) and put on fire.
  6. As soon as the water boils, the fire must be reduced, otherwise it will fall into the container with fruit.
  7. During the sterilization process, the sink will heat up and let the juice run out, the sugar will dissolve - as a result, the fruit in the pot will settle, and a void will form on top. It must be filled with new layers of plum and sugar to the very top of the can. Do not be afraid that the juice will pour over the edges - on the contrary, over time, the contents of the jar will decrease.
  8. Plum in its own juice with sugar is ready for sipping lids when it is completely covered with juice, and will start to float. This will take about 50 minutes. Such a seaming in the future without problems can be stored in an apartment on the mezzanine or under the bed. And if you happen to have your own basement, you can reduce the cooking time.
  9. Bundled banks wrap something warm and leave to cool.
Read also:Compote of seabuckthorn berries for the winter

Plum in juice for exotic lovers

This recipe for plum slicing in its own juice has its own flavor, because it contains an additional flavor note - spicy cloves.

Ingredients:

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  • plums;
  • sugar;
  • carnation at the rate of 1 pc. on the bank.

Technology of preparation:

  1. Pre-cleaned plum (halves) put in sterilized capacity of half a liter.
  2. Make syrup from water and sugar - the amount of sugar depends on the tastes of the "eaters and pour the cans on them.

If the fruits are poured simply with water without sugar, then such a plumage can be consumed even by people with diabetes mellitus.

  1. Add in each jar a single bud of cloves.
  2. Put the sterilized for 10 minutes.
  3. Banks close, turn over.

Plum juice for "hawk"

The first two recipes require you to give the process a little time, but if it is suddenly quite small and pampered I really want my cream in winter, there are faster ways to preserve the plums in my own juice on winter.

Ingredients:

  • plum;
  • sugar - half a cup (for taste).
Read also:Time-tested recipes for salad with corn

Technology of preparation:

  1. Half of the sink is folded into a saucepan or cauldron, fill half a cup of sugar and put on fire.
  2. After the juice is extracted from the fruit, spread them over the glass containers (, l) and add the juice.
  3. Filled cans are pasteurized for 15 minutes.
  4. Roll and wrap up before cooling down.

Preservation of plums without sugar

Plumage of plum in its own juice for the winter without the use of sugar will also not take much time. As already mentioned above, such plums can be consumed even by people who, in view of the chronic sweet diseases are not recommended, or to the ladies who are dieting - who "really want, but impossible. "

Plums in their own juice without sugar can be rolled in two ways. Rolling natural plum in the first way, for the preparation you need plums and... plums. And nothing more - no sugar, no water. The recipe is 100% natural! The second way to preserve blanched plums in their own juice, in general, is also uncomplicated - but in addition to drains, water will also need to be poured.

Natural plum

Ingredients: plums.

Production technology:

  1. As usual, wash the plums, divide them in half, remove (bone).
  2. Apply to the top in the cans.
  3. Set sterilize for 20 minutes.
  4. As the fruit settles, add them and increase the sterilization time by another 10 minutes.
  5. Banks with plums close, put upside down, cover with a warm towel and allow to cool.
  6. Store in a cool place.

Blanched plum

Ingredients: plums.

Production technology:

  1. Fruits (slightly underserved) to wash, if you wish to remove the bones, but you can leave.
  2. Place the plums in a sieve and place for 3 seconds in boiling water, then remove and immediately dip into cold water for 3 minutes.Blanching is necessary to ensure that the fruits remain intact and have not lost their appearance.
  3. Wipe off excess water and put in jars.
  4. Pour the plums in cans with boiling water and sterilize.
  5. At the end of this time, the cans are rolled up and left to cool down.

The sterilization time for half-liter containers is 10 minutes, liter - 15 minutes, three-liter - 25 minutes.

The sun in the can - yellow plum

In addition to the usual blue fruits, they also roll yellow plums in their own juice for the winter. They are unusually tasty and fragrant, and also look great in the bank! And if you experiment with the addition of various spices, then from such a dessert and for ears you will not tear off.

To the yellow plum after the sun has remained intact, it is better to choose solid fruits.

Ingredients:

  • 500 g of yellow plums;
  • 500 g of sugar;
  • vanillin.
Read also:Compote of cranberries

The cooking technology is as follows:

  1. Wash the plums, select bones.
  2. Remove from the total mass of 200 grams of plums and twist them with a meat grinder, then squeeze well and put in the refrigerator for 24 hours.
  3. After a day drain the juice and make a syrup from it, adding vanilla and sugar.
  4. The remaining 300 g of sink put in a jar, pour the prepared syrup and sterilize within 20 minutes.
  5. Then drain the plums, turn the jar and wrap it around with something warm.

A sunset masterpiece - a prune in its own juice

Preserved in its own juice prunes are well used in the filling for the preparation of rolls and pies, and from the syrup diluted with water, you will get a delicious compote. Recipes for the preparation of prunes in their own juice for the winter also there are many, one of the most running and uncomplicated is provided below.

Ingredients:

  • 1 kg prunes;
  • 500 g of sugar.

Technology of preparation:

  1. Prunes wash, break in two and take out the stone.
  2. Fold the fruits in a large cauldron or pot on the principle: a layer of prunes - a layer of sugar. Leave for 4 hours so that they let the juice. In this case, every hour, the pan should be shaken periodically (do not interfere with the spoon, so as not to damage the fruit).
  3. After the prunes let out the juice, put the pan on a slow fire, to dissolve the sugar and turn syrup. The pan should also be shaken several times.
  4. Give the syrup a maximum of 3 minutes.
  5. Banks roll up and leave until completely cooled. Do not turn.
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