Pickled plums for the winter. How to make canned plums in syrup? Subtleties of the question and little tricks
During the season, you need to stock up on fruits and berries for the future, so that in winter you can enjoy delicious and natural home-made sweets. How to cook plums in syrup for the winter without sterilization, read below.
Plums in syrup for the winter
Ingredients:
- unripe plums - 1 kg;
- - 0.5 tsp;
- drinking water - 1 liter;
- sugar - 350 g.
Cooking
Rinse hard, slightly unripe plums under cold water. Then we make several punctures on the skin so that the skin does not burst during further processing. We spread the prepared plums in washed and steamed jars. Top them with boiling water. Close the lids and leave for 15 minutes. Then drain the water from the drain into a saucepan, add sugar. Let it boil again, cook the syrup for about 5 minutes, at the end add citric acid, stir and remove from heat. Pour plums with prepared syrup and immediately roll up. We turn them over, wrap them in a warm blanket or something else and let them cool in this form. This simple procedure will completely replace sterilization for us. You can store canned plums in syrup simply in an apartment in a dark place.
Plum slices in syrup for the winter - recipe
Ingredients:
- plums, in which the stone is easily separated - 1 kg;
- sugar - 1 kg;
- purified water - 100 ml;
- baking soda - 20 g.
Cooking
Wash the plums well and separate the pits. Now we prepare the soda solution. To do this, dissolve baking soda in cold water. Just enough water is needed to cover the plums. Fill the plums with the prepared solution and let stand at room temperature for a day. Thanks to such actions, the plum halves will remain solid and will not fall apart during further heat treatment. Pour water into a saucepan, let it boil. Gradually add sugar and boil, stirring, until it dissolves. The fire must be low so that the sugar does not burn. We take out the plums from the soda solution, rinse well under running water. After that, dip them into the syrup. We heat over low heat so that the plums release some of the juice into syrup. Then we increase the heat, and after boiling, reduce it again and cook over low heat for about half an hour. Put the hot plums together with the syrup into the prepared ones and immediately roll them up.
Plums in sugar syrup - recipe
Ingredients:
- strong, not overripe pink plums - 700 g;
- sugar - 350 g;
- water - 1.5 liters.
Cooking
Wash the plums well and remove the stems. We place them in prepared jars, pour boiling water on top, cover and leave for a quarter of an hour. Then pour the water from the jars into a saucepan, add sugar, bring to a boil and boil until the sugar is completely dissolved. Pour plums in jars with boiling syrup and seal immediately. Immediately turn over, wrap and leave for 2 days for self-sterilization.
What could be better than feeling summer in winter? To return these wonderful feelings will help magical preparations of fruits and berries, stored up for future use. Such jars remind of childhood, grandmother's "goodies", because what a pleasure it is to open something home-canned and enjoy the excellent taste of natural food! Today we will tell you how to make plum blanks that will delight you in the cold season.
How to roll plum compote for the winter?
This very warm and cozy compote is pleasant to drink on a winter evening, wrapped in a warm blanket.
Ingredients:
- sour, strong, unripe plums - 3 kg;
- granulated sugar - 900 g;
- water - 1.5 l.
Cooking
Rinse plums under running water. Separate the berries from the stalks and arrange in jars. Prepare the syrup: mix water with sugar and bring the mixture to a boil. Pour the plums with hot syrup and cover the jars with sterile lids. Place the jars in a large pot of water, place over medium heat and sterilize in boiling water for 5 minutes. Remove the jars from the pan, roll up and turn upside down. Store cooled spins in a warm and dry place.
Another spicy plum compote recipe for the winter
Ingredients:
- plums - 600 g;
- sugar 300 g;
- wine 50 g;
- juice of half a lemon.
Cooking
Pour water into a large saucepan, add sugar and boil the syrup. When the mixture becomes completely homogeneous, add citric acid. Wash and dry the plums, cut in half and add to the syrup. Bring everything back to a boil. Cool slightly and add wine. Let the mixture sit for a couple of hours. Compote can be served on the same day, or poured into sterile jars, adding pieces of plums, and twisted.
How to twist an unsweetened plum?
From this berry you can make not only sweet jams and preserves. The proof is this delicious recipe for canned plums.
Ingredients:
- plums - 500 g;
- water - 1 glass;
- sugar - 1 glass;
- vinegar - 1 glass;
- salt -1 teaspoon.
Cooking
In order to make a marinade, you will need to take an enamel pan, add water, sugar, salt and pour vinegar into it. The mixture should be kept in a cool place.
Wash the plum under running water, dry, peel the stalks. Fill a sterile jar with berries to the top and fill with marinade. Roll up the jar and wrap it in parchment paper to keep light out. Store pickled plums in a dry and dark place. This is truly a wonderful appetizer for the New Year's table.
How to make dessert spins from plums?
Ingredients:
- plums - 1 kg;
- honey - 100 g;
- zest of 1 orange;
- cinnamon - 2 sticks;
- anise - 2 stars;
- brandy - 100 ml;
- water - 400 ml.
Cooking
First, make syrup: pour water into an enameled pan, add honey and heat the mixture. Once the honey has dissolved, add the orange zest and alcohol to the syrup. Let the syrup cool down to 60°C.
Rinse the plums, remove the stalks. Cut the berries in half and remove the seeds. Arrange the fruits among the jars so that the round side of the plum half rests against the side of the jar. Add a cinnamon stick and anise star to each jar. Fill fruit with syrup to the brim, cover with sterile lids. Line the bottom of a large saucepan with a kitchen towel, place the jars and cover everything with warm water. Within 25 minutes, bring the water in the pan to 90 ° C, maintain this temperature for another 20 minutes. Place the jars on a wooden surface and roll up.
Bon appetit!
What housewives just don’t preserve for the winter to please their household. But the most delicious preparations are obtained from fruits and berries. For example, in syrup for the winter. It can be done in different ways. We will look at some of the ways.
for the winter with mint
For a half-liter jar, you need to take 300 grams of fresh ripe plums, you only need half a glass of sugar and one sprig of mint.
Freshly picked fruits should be washed, dried, seeds removed. Banks must be sterilized. Then you should put plums in them. After you need to prepare the mint leaves and add to the container. Then you need to pour boiling water, cover and let it brew for about 20 minutes. Fill the pot with water from the cans and put on fire. Pour sugar into a container with plums, pour boiling syrup and close with ordinary lids, wrap with a warm towel and leave to cool slowly. This is how we preserve plums for the winter at home. Such a spin will appeal not only to children, but also to adults.
Fruits will be fragrant and tender. Those who love plums can eat them on their own, and if the hostess wishes to decorate a cake or pie with them, it will turn out very elegant and beautiful. The syrup from these canned food can be seasoned with pancakes.
for the winter: make jam
Now let's make the workpiece in a different way. Good housewives prepare plum jam in two ways: with and without seeds.
How to preserve plums for the winter? First, ripe and high-quality fruits should be selected, washed and allowed to drain. Blanch for five minutes in 85-degree hot water, then for a few seconds you need to lower it into cold water. Plums should be pricked so that they absorb sugar and water well. Then you need to pour hot syrup. If you take one kilogram of plums, then sugar and water must be taken in equal proportions, 610 grams each. Withstand 8 hours.
Then you need to add another 1 kilogram of granulated sugar and cook the jam four times at intervals of 8 hours, adding sugar each time. This is how we preserve plums for the winter at home.
Another recipe
First, they take dense, not fully ripened fruits, wash them. Then they fall asleep in a colander and begin to blanch for a few seconds. After that, they must be lowered into cold water for one minute. Prepared plums are laid out in jars, filled with boiling water and covered with lids. At this time, a pot of water is heated on fire to fifty degrees. Banks with fruits are placed for sterilization. The temperature is 100 degrees. Time - 10 minutes for cans of 0.5 liters. If you take liter, then the time increases by 5 minutes. The jars are then closed, inverted and cooled.
Third option
Still tormented by doubts and don't you know how to preserve plums for the winter? You should try another version of this homemade preparation. Plums are always obtained very similar to fresh. Fruits need to be selected strong, preferably unripe. Then they must be washed, punctured with a needle to maintain their shape.
Banks should be washed with soda, rinsed. Send 4 pieces of cloves and a little mint to the bottom. Two thirds need to fill the jars with fruits, pour boiling water. Then you should leave such containers with plums for 10 minutes with closed lids. After you need to drain and boil the water. In one three-liter jar, pour 1 cup of sugar, pour boiling water and roll up. That's all, the twist is ready. Now everyone knows exactly how to preserve plums for the winter.
Pickling
Consider another unique recipe. How to prepare for the winter?
Fruits are selected medium-sized, mature, dense. They are washed in warm water, blanched so that there are no cracks, and slightly pricked. Then they take a half-liter jar, put 3 peppercorns, 2 cloves, a little cinnamon. Next, you need to tightly lay the finished plums. If the hostess plans to roll up ten cans with a capacity of half a liter each, she needs to take 1.4 liters of water, 940 grams of sugar and boil for 15 minutes. Then you should pass the resulting liquid through gauze and bring to a boil again. After that, you need to pour 20 grams of acetic acid. While the marinade is hot, pour prepared jars with them, cover with lids and pasteurize 1 jar with a capacity of 0.5 liters for 15 minutes. Then seal the container hermetically, turn it upside down and leave to cool.
A small conclusion
Now you know how plums canned for the winter are made. The recipes are all good, it only remains to choose according to taste and possibilities and start cooking them. In general, plums are unique fruits! What won’t the housewives come up with in their kitchen when it’s time to prepare them for the winter! Here and jams, and marmalade, and various juices with syrups. There are also gourmet dishes. Jellies and seasonings are not as common home-made preserves. And the forgotten grandmother's plum marshmallow? It's just to lick your fingers!
Not many people know that plums can be preserved marinated and served with meat. And the famous Georgian tkemali sauce, the classic recipe of which we will definitely share, is also made from these amazing and such diverse fruits. Very easy to make at home plum liqueur and wine. Shall we start?
Dessert pickled plum with cinnamon
Pickled plum with cinnamon is good as an independent meal, as well as a great addition to desserts, pastries and salads. In any case, it will always find a use. For two liter jars, in addition to plums, you will need:
- vinegar - 80 ml;
- carnation - 10 pcs;
- allspice - 10 pcs;
- cinnamon stick;
- sugar - 150 g;
- water.
pickled plum
Wash the plums thoroughly and remove the stems. So that the skin of the fruit does not crack during cooking, the plums are blanched in hot water (not boiling water) for a couple of minutes and cooled under running cold water. Spices are placed at the bottom of the container, and plums are tightly on top.
Now let's prepare the marinade. To accurately calculate the amount of liquid, pour water into jars filled with fruits and pour into a saucepan. Bring to a boil, add sugar and vinegar. After a couple of minutes marinade's. Pour it into jars with fruits and sterilize: a half-liter jar for 15 minutes, a liter jar for 20 minutes, and a bottle for half an hour. Seal and put the lid down until completely cooled.
Advice. Hard plums or slightly unripe fruits are well suited for pickling.
Yellow plum jam
This jam takes longer to cook than usual, but its taste and stunning appearance justifies the time and effort of preparation. For 2 kilograms of yellow fruits, you need 3 kg of sugar and 4 glasses of water.
In order for the fruits to remain intact, you need to take plums that have not reached technical ripeness a little. They are well washed and pierced with a needle in several places. Plums are placed in an enamel basin and poured with hot sugar syrup. A day later, the syrup is decanted, boiled and again covered with plums. On the third day, the jam is cooked until fully cooked. Cork and put under a blanket with a lid down until completely cooled. With this method, the fruits will remain intact, and the syrup will be transparent and very tasty.
Fragrant compote in the winter from whole plums
If your family prefers not only compote, but also whole plums from it, and only the seeds go to waste, then this recipe is just what you need. Compote can be closed with or without sugar. For a sweet drink, put about 2 cups of sugar on the bottle. In general, about 5 liters of compote are obtained from a kilogram of plums. So, all we need is water, plums and sugar. The scheme of preparation is as follows.
Compote can be closed with or without a stone
- Wash the plums thoroughly, remove the stalks and spoiled specimens.
- We sterilize the jars and fill them with plums about half the container.
- Pour boiling water over the jars and drain into a saucepan, after 15 minutes, when the plums warm up.
- Pour sugar into the pan and, when it is completely dissolved, fill the jars with syrup, cork.
- Turn upside down and cover with a blanket to cool the compote in a warm place.
Pitted plum compote
The process of preservation itself takes little time, it will take much longer to free the fruits from the seeds. But the compote will turn out to be very rich and fragrant. For 6 liters of water you will need a kilogram of plums and 2 tablespoons of sugar for every liter of liquid. The cooking process is the following.
- Fruits are washed, the stone and fruit leg are removed.
- The fruits are placed in a jar with the skin up, filling each bottle to about half.
- Add sugar.
- Fill the jars with boiling water and leave for fifteen minutes to warm the fruit.
- Drain the liquid into a saucepan and add sugar at the rate of a glass per bottle, and 2 tablespoons per liter container.
- When the water boils and the sugar dissolves, pour the syrup back into the plums and seal.
- We put the jars in a warm place upside down until completely cooled.
Tkemali
Tkemali is made from sour varieties of plums. The homeland of this sauce is sunny Georgia. Here, tkemali is served with meat dishes and fish, potatoes and pasta. There are modifications of gooseberry and red currant tkemali, but we will prepare the sauce according to the classic recipe. You will need the following ingredients:
- sour plum - 3 kg;
- water - 0.5 l;
Tkemali is made from sour varieties of plums
- red hot pepper - 2 pods;
- dill umbrellas - 200 g;
- cilantro greens - 250 g;
- a head of garlic;
- sugar - 2 tbsp. spoons and salt.
The cooking process is simple. You need to do the following.
- Sort and wash plums.
- Place in a saucepan and cook for about 30 minutes.
- Pass through a sieve along with water. Remove bones and skins.
- Boil plum puree over low heat until creamy. Add ground spices. And then wait another ten minutes.
- Pour into sterilized jars and wrap until completely cool.
Advice. The classic recipe for tkemali involves the addition of a special seasoning - ombalo, this spice prevents the sauce from fermenting during cooking. If you find this herb for sale, be sure to add it.
Pickled plums "to the bowl"
We are used to seeing cucumbers or tomatoes on the table as a snack, it turns out that plums can also be pickled with spices. Such a winter harvest will not leave anyone indifferent. For 1 kg of plums you will need the following ingredients:
- allspice - 10 pcs;
- black pepper - 10 pcs;
- apple cider vinegar - 12 tbsp. spoons;
- bay leaf - 9 pcs;
- carnation - 10 pcs;
- sugar - 500 gr;
- water - 900 ml;
- cognac 7 tbsp. spoons;
- anise - 3 pcs.
Plums are washed and dried. Spread them in an enamel bowl, sprinkling layers of cloves and bay leaves. Pour everything with hot marinade and leave under the lid for three hours. Don't worry if the marinade doesn't cover all the plums. The steam under the lid will do the trick. When the marinade becomes warm, drain it and pour it back into the plum while boiling. So you need to do three times, about once an hour.
Plums can be pickled with spices
Each time you heat the brine, skim off any foam from the surface, as you would with jam. After three hours, boil the marinade again, put the whole fruits in jars, always sterilized. Plums that have lost integrity are best removed and eaten in the evening. Pour boiling brine and seal. We put it upside down under the blanket.
The marinade is prepared as follows.
- The water is brought to a boil.
- Turning on the fire.
- Add sugar. We are waiting for it to dissolve completely and add vinegar.
- Here we throw all the spices.
- Cook until the brine is slightly viscous and brownish in color.
- Add cognac. He will not let the plums lose their shape and add spice to the marinade.
- Remove from heat and pour into plum.
Advice. For pickling, choose fresh fruits, dense, without damage. An overripe plum will not hold its shape.
Homemade liquor
Overripe fruits are suitable for making a homemade drink, better than dark varieties. The technology is much simpler than making wine. We need plums - 2 kg, sugar - 400 g, alcohol or vodka - 0.5 liters. and bottle.
The fruits are thoroughly washed and the stone is removed. Fill the jar with fruits. Syrup is prepared from water and sugar: the water is brought to a boil and the granulated sugar is dissolved. Plums are poured with cold syrup. Pour in vodka.
Homemade plum liqueur is very fragrant.
In a dark warm place insist 2 months. After this period, the liquor is filtered until completely transparent. Cotton can be used as a filter. Poured into bottles. After three months, the liqueur is ready to drink. The drink is stored for two years.
In winter, when vitamins are so urgently needed, plum preparations will come in handy. The magical taste and aroma will remind you of summer, just open a jar of jam. A wide variety of blanks will delight your household and expand your culinary potential.
Plum Preservation Recipes: Video
Plum blanks: photo
Not many people know that plums can be preserved marinated and served with meat. And the famous Georgian tkemali sauce, the classic recipe of which we will definitely share, is also made from these amazing and such diverse fruits. Very easy to make at home plum liqueur and wine. Shall we start?
Dessert pickled plum with cinnamon
Pickled plum with cinnamon is good as an independent meal, as well as a great addition to desserts, pastries and salads. In any case, it will always find a use. For two liter jars, in addition to plums, you will need:
- vinegar - 80 ml;
- carnation - 10 pcs;
- allspice - 10 pcs;
- cinnamon stick;
- sugar - 150 g;
- water.
pickled plum
Wash the plums thoroughly and remove the stems. So that the skin of the fruit does not crack during cooking, the plums are blanched in hot water (not boiling water) for a couple of minutes and cooled under running cold water. Spices are placed at the bottom of the container, and plums are tightly on top.
Now let's prepare the marinade. To accurately calculate the amount of liquid, pour water into jars filled with fruits and pour into a saucepan. Bring to a boil, add sugar and vinegar. After a couple of minutes marinade's. Pour it into jars with fruits and sterilize: a half-liter jar for 15 minutes, a liter jar for 20 minutes, and a bottle for half an hour. Seal and put the lid down until completely cooled.
Advice. Hard plums or slightly unripe fruits are well suited for pickling.
Yellow plum jam
This jam takes longer to cook than usual, but its taste and stunning appearance justifies the time and effort of preparation. For 2 kilograms of yellow fruits, you need 3 kg of sugar and 4 glasses of water.
In order for the fruits to remain intact, you need to take plums that have not reached technical ripeness a little. They are well washed and pierced with a needle in several places. Plums are placed in an enamel basin and poured with hot sugar syrup. A day later, the syrup is decanted, boiled and again covered with plums. On the third day, the jam is cooked until fully cooked. Cork and put under a blanket with a lid down until completely cooled. With this method, the fruits will remain intact, and the syrup will be transparent and very tasty.
Fragrant compote in the winter from whole plums
If your family prefers not only compote, but also whole plums from it, and only the seeds go to waste, then this recipe is just what you need. Compote can be closed with or without sugar. For a sweet drink, put about 2 cups of sugar on the bottle. In general, about 5 liters of compote are obtained from a kilogram of plums. So, all we need is water, plums and sugar. The scheme of preparation is as follows.
Compote can be closed with or without a stone
- Wash the plums thoroughly, remove the stalks and spoiled specimens.
- We sterilize the jars and fill them with plums about half the container.
- Pour boiling water over the jars and drain into a saucepan, after 15 minutes, when the plums warm up.
- Pour sugar into the pan and, when it is completely dissolved, fill the jars with syrup, cork.
- Turn upside down and cover with a blanket to cool the compote in a warm place.
Pitted plum compote
The process of preservation itself takes little time, it will take much longer to free the fruits from the seeds. But the compote will turn out to be very rich and fragrant. For 6 liters of water you will need a kilogram of plums and 2 tablespoons of sugar for every liter of liquid. The cooking process is the following.
- Fruits are washed, the stone and fruit leg are removed.
- The fruits are placed in a jar with the skin up, filling each bottle to about half.
- Add sugar.
- Fill the jars with boiling water and leave for fifteen minutes to warm the fruit.
- Drain the liquid into a saucepan and add sugar at the rate of a glass per bottle, and 2 tablespoons per liter container.
- When the water boils and the sugar dissolves, pour the syrup back into the plums and seal.
- We put the jars in a warm place upside down until completely cooled.
Tkemali
Tkemali is made from sour varieties of plums. The homeland of this sauce is sunny Georgia. Here, tkemali is served with meat dishes and fish, potatoes and pasta. There are modifications of tkemali from and, but we will prepare the sauce according to the classic recipe. You will need the following ingredients:
- sour plum - 3 kg;
- water - 0.5 l;
Tkemali is made from sour varieties of plums
- red hot pepper - 2 pods;
- dill umbrellas - 200 g;
- cilantro greens - 250 g;
- a head of garlic;
- sugar - 2 tbsp. spoons and salt.
The cooking process is simple. You need to do the following.
- Sort and wash plums.
- Place in a saucepan and cook for about 30 minutes.
- Pass through a sieve along with water. Remove bones and skins.
- Boil plum puree over low heat until creamy. Add ground spices. And then wait another ten minutes.
- Pour into sterilized jars and wrap until completely cool.
Advice. The classic recipe for tkemali involves the addition of a special seasoning - ombalo, this spice prevents the sauce from fermenting during cooking. If you find this herb for sale, be sure to add it.
Pickled plums "to the bowl"
We are used to seeing cucumbers or tomatoes on the table as a snack, it turns out that plums can also be pickled with spices. Such a winter harvest will not leave anyone indifferent. For 1 kg of plums you will need the following ingredients:
- allspice - 10 pcs;
- black pepper - 10 pcs;
- apple cider vinegar - 12 tbsp. spoons;
- bay leaf - 9 pcs;
- carnation - 10 pcs;
- sugar - 500 gr;
- water - 900 ml;
- cognac 7 tbsp. spoons;
- anise - 3 pcs.
Plums are washed and dried. Spread them in an enamel bowl, sprinkling layers of cloves and bay leaves. Pour everything with hot marinade and leave under the lid for three hours. Don't worry if the marinade doesn't cover all the plums. The steam under the lid will do the trick. When the marinade becomes warm, drain it and pour it back into the plum while boiling. So you need to do three times, about once an hour.
Plums can be pickled with spices
Each time you heat the brine, skim off any foam from the surface, as you would with jam. After three hours, boil the marinade again, put the whole fruits in jars, always sterilized. Plums that have lost integrity are best removed and eaten in the evening. Pour boiling brine and seal. We put it upside down under the blanket.
The marinade is prepared as follows.
- The water is brought to a boil.
- Turning on the fire.
- Add sugar. We are waiting for it to dissolve completely and add vinegar.
- Here we throw all the spices.
- Cook until the brine is slightly viscous and brownish in color.
- Add cognac. He will not let the plums lose their shape and add spice to the marinade.
- Remove from heat and pour into plum.
Advice. For pickling, choose fresh fruits, dense, without damage. An overripe plum will not hold its shape.
Homemade liquor
Overripe fruits are suitable for making a homemade drink, better than dark varieties. The technology is much simpler than making wine. We need plums - 2 kg, sugar - 400 g, alcohol or vodka - 0.5 liters. and bottle.
The fruits are thoroughly washed and the stone is removed. Fill the jar with fruits. Syrup is prepared from water and sugar: the water is brought to a boil and the granulated sugar is dissolved. Plums are poured with cold syrup. Pour in vodka.
Homemade plum liqueur is very fragrant.
In a dark warm place insist 2 months. After this period, the liquor is filtered until completely transparent. Cotton can be used as a filter. Poured into bottles. After three months, the liqueur is ready to drink. The drink is stored for two years.
In winter, when vitamins are so urgently needed, plum preparations will come in handy. The magical taste and aroma will remind you of summer, just open a jar of jam. A wide variety of blanks will delight your household and expand your culinary potential.
Plum Preservation Recipes: Video
Plum blanks: photo
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