Plum puree for the winter. Simple recipes for making plum puree for the winter at home

Plums usually ripen in large numbers. Having twisted a bunch of jars with compotes, preserves and jams, many are wondering: what else to cook for the winter from plums? We offer a solution - plum puree. This sweet and delicate dessert will undoubtedly be appreciated by the household. In addition, if there are small children in the house, then homemade mashed potatoes can compete with ready-made store-bought mashed potatoes.

Plums before cooking should be thoroughly rinsed in water. This is especially true if the fruits were bought in a store. After that, they are sorted out, sorting out fruits with dark spots, rotten areas and damage.

Washed plums are dried on a towel or in a colander.

Easy puree recipes

Natural plum puree without sugar

The only ingredient for this dessert is plum. At the same time, it is desirable that the fruits are well ripened and sweet enough.

First of all, washed plums should be pitted. It is not at all difficult to do this: each berry is cut into pieces along the “groove”, then the halves are opened and the bone is taken out. Fruits are stewed until soft, adding a small amount of water to the saucepan. For 1 kilogram of fruit, 150 milliliters of liquid will be enough.

Soft plums are pierced with a blender or passed through a meat grinder with a fine section. So that no pieces of the skin remain in the mass, it is filtered through a sieve.

The dish is ready! You can eat! If the puree was prepared for future use, then it must be simmered on the stove for another 5 minutes, and packaged hot in jars.

The recipe for natural plum puree without additional sterilization will be introduced to you by the RecipeLand channel.

Plum puree with sugar on the stove

If the plums are sour enough, then granulated sugar will help make the puree more palatable. The ratio of sugar and fruits is approximately 1:4.

If the plums are relatively small, then the manual release of each fruit from the stones will not take very much time. If the harvest is calculated in buckets, then the work can be organized differently: whole plums are placed in a saucepan, a small amount of water is added, and the container is put on fire. The lid must be tightly closed. Boil the berries, stirring occasionally, until soft. It will take 10-15 minutes. The softened fruits are transferred to a metal sieve, and they begin to grind the mass with a pusher or a wooden spatula. As a result, the tender pulp will run through the grate, and the bones and the remains of the skin will remain in the colander.

Sugar is added to the puree. The mass is boiled for 7 minutes, and then packaged in a container for storage.

spicy puree

• plums - 1 kilogram;
• granulated sugar - 250 grams;
• vanilla sugar - 1 sachet;
• cinnamon - 1 pinch.

Plums freed from pits are placed in a cooking container, filled with 1/3 water and boiled until tender. The softened fruits are transferred, with the help of a slotted spoon, to a sieve and rubbed. Sugar and spices are poured into a homogeneous mass, the container is placed on the stove. Puree should be prepared for another 5 - 10 minutes until the grains dissolve. From the remaining plum broth, you can cook jelly or compote.

Puree in the microwave

500 grams of plums are cleaned of drupes. Fruit halves are placed in a deep plate or saucepan suitable for a microwave oven. Add 50 milliliters of water to the cut. The power of the unit is set at 40% of the maximum value - this is approximately 300 - 350 watts. The exposure time is 15 minutes. After the signal, the plum is taken out of the microwave and sent to a sieve. If desired, sugar and vanilla can be added to the puree.

Maria Alexandrova in her video will talk about making mashed plums, cherry plums and sugar for the winter

Homemade plum puree for kids

The technology for preparing mashed potatoes for babies is similar to the previous recipes, the only thing is that sugar is not added to the dish. If the fruits are very acidic, then fructose can be used instead of sugar.

So that the child does not get bored with plum monopure, its taste is changed with the help of various additives:

• for the smallest, breast milk or formula can be added to the puree;
• go well with plum peach, apple and pear;
• to preserve the maximum amount of vitamins, the puree should be subjected to heat treatment to a minimum.

How to save mashed potatoes for the winter

• Screw caps. This method involves packaging hot fruit mass in sterile jars, followed by hermetic twist under the lids. You can disinfect jars by steaming, in the oven or in the microwave. Containers with natural puree prepared without added sugar must also be sterilized by placing them in hot water up to their “shoulders”.
• Freeze. If you have a large freezer in your assistants, then plum puree can be frozen. To do this, it is laid out in small plastic containers, containers or ice molds. Frozen cubes of mashed potatoes are put into a common container and sent to the freezer for storage.

Here comes the summer. Plums have already ripened in the gardens, which emit a divine aroma. I want to teach you how to cook plum puree for the winter at home. In our family, we all love this fruit, so getting up in the morning, taking buckets, we go to the garden. We returned home after dinner with full buckets of ripe, fragrant plums. They spoil quite quickly, so we decided to leave a little to eat and fill the body with the necessary vitamins and minerals, and put the rest into conservation. Having cooked compotes, closing quite a lot, we still have one and a half buckets of these berries. Then I decided to make plum puree, the recipe was given to me by a friend last year, praising it. Well, now it's time to cook it.
The cooking process was quite simple, so it didn’t take even an hour for my family and I to sample this delicacy. The resulting plum puree is very tasty, fragrant and very tender. It is a pity that there were few plums, well, nothing, next year I will cook it much more.
Ingredients:
- 1 kilogram of ripe plums,
- 0.500 grams of sugar,
- some water.

Recipe with photo step by step:

Remove pits from plums. Do it the way you are comfortable and used to.
Put the plums in a bowl.




Pour in the sugar.




After that, add water.




Boil the plums a little and then puree them into a smooth puree using the immersion attachment of a blender.






Ready plum puree can be eaten immediately, or you can roll it up in jars for the winter.
Here you can choose the option you want. Please note that if you close plum puree for the winter, then sterilization of puree jars is not required at all.
Bon appetit!




And for family celebrations you can put

And let's cook a very tasty plum-apple puree for the winter? Tender, melt in your mouth! And also useful. Which is suitable for children, and for diabetics, and for people who adhere to proper nutrition. I suggest making it without sugar. At all. But you can do otherwise if you wish. In the course of the recipe, I will tell you at what stage you should add sugar, if you still do with it.

Well, my plum-apple puree for the winter consists of only three ingredients - apples, plums and water ... And now we'll talk about them in order. Apples can be taken of absolutely any variety. Of course, it is better that these are delicious apples that you like. I'm not a fan of making "k" out of "g". The finished product, regardless of what processing it undergoes, will somehow retain the original taste of the raw material. This should not be taken lightly!

Plum can also be taken in any variety and color. I had yellow, which formed the color of the finished product that you now see in the photo. If you take a classic plum, the color will turn out to be darker and more saturated. Of course, this will also affect the taste. I love yellow much more. Therefore, if I buy, then it is her.

The most common filtered water is suitable for plum-apple puree. From the tap, I would not recommend using. However, if you drink running water without purification (in some cities, I know, there is a good one), then you can take it here too. I do with fresh, but I think the use of boiled is similar.

An important point - to make mashed plums and apples for the winter, you need a blender. Better - with a metal leg. However, if you have plastic, do not despair. However, you will need to wait for the fruit mass to cool, and only then act.

So, let's study in detail the process of making plum and apple puree for the winter, a recipe for children, and not only, because many adults will also enjoy this yummy! And you don’t need to buy these treasured vials of FrutoNyanya, Agusha and others at a considerable price in supermarkets. We will have our own houses, and no worse, but on the contrary - better!

Ingredients:

• apples - 1400 g (peeled weight)
• plum - 600 g (peeled weight)
• water - 500 ml
• sugar - 10 tbsp. or to taste (I did not put at all)

Puree of apples and plums for the winter recipe for children and not only;)

I washed the apples with a brush, cut off the peel and removed the core with seeds. Sliced ​​fairly thin.

Pour in water, put on gas. Bring to a boil and boil over medium heat for 15-20 minutes, stirring occasionally.

I prepared the plum - washed, dried, took out the seeds. I take it out in the most usual way - I cut it into halves and remove the bone. But you can also use improvised means - the body of a ballpoint pen, having previously removed the rod from it. With this approach, you do not need to cut the plum, just ram through the middle to remove the contents.
The prepared plum was cut into quarters, and larger specimens into 6 parts. Launched to apples.

Bring it back to a boil and simmer for another 10 minutes over medium heat. If you are mashing plums and apples for the winter in smaller volumes, then it is better to make the fire slower.
Taken off the stove.

I used an immersion blender with a metal leg to mash the whole fruit mass into a puree. If your device has a plastic leg, then you need to wait until the future plum-apple puree has cooled to room temperature.

Rubbed all the pureed mass through a sieve.

She returned it to the basin and again put it on the gas. At this point, you can add sugar - 10 tablespoons or more to taste.
After boiling, you need to boil for 8 minutes, stirring. But here, as such, there is no boiling, plum and apple puree begins to shoot like a pea. I ended up cooking for 12 minutes.

At the same time, I sterilized the jars and boiled the lids. I took one 0.5-liter jar and twisted it with a seaming key. I also filled 4 sterilized tall jars of FrutoNyanya puree - they make 280 grams of puree. And one more small one from under Agushi. Tightly tightened the boiled screw caps. And I still have a socket left to try;)

If you, like me, made plum and apple puree for the winter without sugar, do not worry. In this case, the natural acid of apples and plums will act as a preservative. The main thing is not to forget about sterilization and try to lay out the puree in jars carefully so as not to stain the whisk.

Tasty! Mmm...

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Plum puree according to our recipe is used to make compotes of ijems. It is added to baking, filling for pies, eaten as an independent dessert, and based on it, a delicious meat sauce is prepared.

Plum puree for the winter will serve as the basis for making sweets.

Ingredients

Water 1 stack Granulated sugar 0 kilograms Plum 1 kg

• Servings: 10
• Preparation time: 20 minutes
• Cooking time: 45 minutes

plum puree recipe

Due to its composition, puree has a beneficial effect on the digestive system of the body and strengthens the immune system. Plum puree can be given to children by combining it with other fruits. Plums will be accompanied by apples, pears, and peaches. It can also be mixed with vegetables: pumpkin and carrots.

Prepare the puree as follows:

1. Cut the plums in two. Remove the seeds and stems.
2. Put the plums in a wide container and pour the prepared fruits with hot water. Choose dishes with a thick bottom.
3. Add sugar and mix thoroughly.
4. Place the pot over medium heat, cover with a lid and bring to a boil. Stir occasionally with a wooden spoon to prevent the puree from burning. If foam appears, remove it.
5. Boil the fruit for 8-12 minutes over medium heat. As soon as they become soft, remove the container from the heat and cool slightly.
6. Rub the pulp through a fine sieve or chop with a blender. Put the pan back on the fire and boil for another 15-20 minutes.
7. Prepare sterilized jars with lids. Transfer the jam to jars, close the lids and turn over.

Ready puree after cooling is stored in a cool place. On average, you will get about 1.5 liters of finished treats.

On the basis of plum puree, an original seasoning for meat or fish is prepared.

For her, you will need to prepare:

• plums - 1 kg;
• garlic - 2 cloves;
• dill - 2 tbsp. l.;
• cilantro - 2 tbsp. l.;
• water - 200 g;
• dried cloves - 0.25 g;
• cinnamon - 0.5 g;
• ginger root - 0.1 g;
• salt;
• sugar.

If you like spicy seasoning, then you can add 1 hot red pepper to the puree sauce.

Prepare the puree sauce as follows:

1. Cut the fruits and remove the seeds. Place the plums in an enamel bowl.
2. Add some water and boil fruit for 12 minutes.
3. Remove from heat, chop the plums with a blender and remove the skin.
4. Return to medium heat and add sugar and salt to taste.
5. Finely chop the dill, cilantro and garlic, and as soon as the puree boils, add them to the pan.
6. Boil for 3 minutes and pour into sterilized jars.
7. Turn them over and wrap well.

Store the prepared sauce in the refrigerator.

Spend a little time preparing these preparations to please your loved ones with delicious plum puree in the winter.

Plums are very tasty and healthy fruits, rich in vitamins and minerals. They belong to the category of seasonal fruits, so any prudent housewife tries to prepare them for future use. They make delicious jams, compotes, preserves and other homemade preparations. Today's article will present simple plum puree recipes for the winter.

For the preparation of this sweet delicacy, it is desirable to use fresh and high-quality products. Otherwise, instead of a delicate plum puree, you will end up with a tasteless mass. Therefore, fruits with elastic pulp and whole skin are suitable for such purposes. It is important that they do not have visible damage and signs of damage.

Overripe fruits are not suitable for the preparation of preservation. In this case, it is very easy to miss traces of decay that has already begun. For heat treatment of fruits, an enameled pan or cauldron should be used. The use of such dishes significantly reduces the risk that the mass will burn to the bottom of the container.

The selected specimens are washed under running water, separated from the seeds and boiled over low heat. Depending on the recipe used, sugar, a little water, apple slices, vanillin or ground cinnamon are added to the future plum puree. After that, it is crushed in a blender or ground through a fine sieve and packaged in sterile jars.

The prepared delicacy is perfectly stored for a long time. Since it is often used for baby food, it is recommended to save it in small glass containers so that the opened puree can be eaten in one or two meals.

Basic option

As part of a fruit treat prepared in the manner described below, there is nothing but plums. Therefore, it can be used as a complementary food for children of the first year of life. A kilogram of ripe selected fruits is thoroughly washed under a tap, freed from stalks and seeds. The fruits processed by this method are put in a suitable enameled saucepan, poured with a small amount of filtered water and sent to the stove. All this is boiled on the slowest fire for no more than five minutes from the moment of boiling and removed from the burner.

The softened plums are removed from the saucepan with a slotted spoon and carefully rubbed through a fine sieve. The resulting, slightly watery mass is placed on the included burner and boiled for five minutes. Ready-made plum puree for children is packaged in clean jars, covered with metal lids and sterilized. Ten minutes later, the glass containers are rolled up with a special key, wrapped in a blanket and left to cool completely. Then the cooled containers with sweet mass are removed to the pantry or cellar.

Sugar variant

This delicious sweet delicacy has a very delicate texture and a pleasant aroma. It is prepared so simply that even someone who has never done conservation before can cope with this task without any problems. To make plum puree, you will need:

• 500 grams of sugar.
• A kilo of ripe plums.
• Some filtered water.

Washed fruits are separated from the pits and put in a suitable saucepan. The required amount of sugar is also poured there and a little water is poured so that it covers the fruits. All this is placed on the included stove and boiled for several minutes. The fruits are then ground with an immersion blender. The resulting plum puree is transferred to sterile jars, rolled up and placed for further storage.

Option with condensed milk

This delicate and fragrant delicacy will certainly appeal to both big and small sweet tooth. It can be eaten just like that, but if desired, it is spread on freshly baked homemade bread or on buns. To prepare it you will need:

• Five liter bucket of drains.
• 1 or 2 cups of sugar.
• 500-700 grams of condensed milk.

For the preparation of this plum puree, only ripe, selected fruits without signs of decay are suitable. Fruits are washed with running water, separated from the seeds and put in a saucepan. All this is sent to the included stove and boiled for at least forty minutes. Then the hot mass is beaten with a blender or ground through a fine sieve, sweetened, combined with condensed milk and mixed. To keep plum puree for the winter, it is laid out in sterile containers, rolled up and covered with a blanket. After the cans have completely cooled, they are sent to the cellar or pantry.

with apples

This delicious fruity dessert is perfect for baby food. Therefore, many young mothers try to prepare it in advance for the winter for their babies. This plum puree recipe requires the presence of ingredients such as:

• 700 grams of apples.
• Glass of water.
• 300 grams of plums.
• 5 large spoons of sugar.

Practical part

Washed apples are peeled and core, and then cut into pieces, put in a saucepan, pour a glass of filtered water, bring to a boil and boil for no longer than a quarter of an hour. Immediately after that, plum slices are added to the common dish and cooked under the lid for another ten minutes. The resulting mass is crushed with a blender, and then ground through a sieve, mixed with sugar, brought to a boil and boiled for about seven minutes. Still hot mashed potatoes are poured into sterile jars, rolled up, cooled and put away for storage.

Variant with cinnamon

A delicious delicacy made using the technology described below has a well-defined fruity aroma with subtle spicy notes. To preserve this plum puree, you will need:

• 300 grams of sugar.
• A kilo of ripe plums.
• Vanillin sachet.
• Ground cinnamon.

Washed and sorted plums are divided into halves and freed from seeds and stalks. The fruits prepared in this way are laid out in a saucepan, poured with a small amount of drinking water and steamed until softened. Then they are carefully ground through a sieve, combined with sugar, vanilla and ground cinnamon, brought to a boil and boiled for fifteen minutes. Hot puree is poured into sterile jars, rolled up and sent for storage. It is desirable to save it in any dark and cool place.