13 recipes for making canned plums in syrup for the winter
In the summer, all housewives strive to prepare as much canned food for the winter as possible. One of these blanks are plums in syrup, they are twisted in jars for the winter. These fruits are very convenient for canning, because they are firm, do not blur, keep their shape. Also plums are juicy and sweet, the blanks from them are suitable for pies. Or they can simply be eaten like jam.
Features of cooking plums in syrup for the winter
The cooking process does not take much time, everything will take no more than half an hour. But there are some specifics to be aware of. For example, how to properly prepare fruits and containers.
How to choose the right fruit
First you need to select the plums.
They should be firm, slightly unripe. If there is even a slight trace of corruption on them, they must be thrown away. These are not suitable for canning.
Plums must be perfect in appearance. Then you need to make several punctures on the skin so that they do not crack during processing.
Container preparation
Glass jars are used for this recipe. In terms of capacity, they can be any - liter or two-liter.
Some housewives believe that it is best to take half a liter, they are more practical.
Before canning, jars must be sterilized. This can be done by dipping them in boiling water for a couple of minutes. Do the same with the lids. Then take out and dry.
How to make plums in syrup
There are several recipes for making plums:
- traditional;
- with bones;
- without sterilization;
- in its own juice;
- sugarless;
- in sugar syrup.
It is worth considering each of them.
Traditional recipe
This is the most common way to preserve plums. It is often used for its simplicity.
For cooking you will need:
- a kilogram of plums;
- 350 g sugar;
- half a teaspoon of citric acid;
- litere of water.
How to cook:
- Wash the plums, fill the container with them.
- Pour boiling water over them, cover with lids for twenty minutes.
- Prepare syrup (combine sugar with water, stir, boil for five minutes, adding citric acid).
- Drain the water, pour the syrup there.
- Cover, sterilize for about fifteen minutes.
- Take out the cans, put them upside down.
- Remove to a dark place, cover with a blanket on top.
It is better to take the caps with thread, but you can also use the usual ones, tighten them tightly with a typewriter. The fruits can be taken with or without seeds, if desired.
Without sterilization
You will need:
- ten kilograms of plums;
- one and a half kilograms of sugar;
- water.
How to cook:
- Wash the plums and put in a container.
- Pour over hot water, cover and leave for fifteen minutes.
- Pour water into a saucepan, add sugar and simmer for a couple of minutes.
- Pour the hot syrup over the fruit.
- Sterilize, turn over, put in a dark place for a day.
Canned plums prepared in this way should be stored in a cool place.
With bones
The product is prepared in the same way as in the traditional way, but with the difference that the bones cannot be removed. The fruits are placed whole. Before preserving, you can put a branch of cloves on the bottom.
In its own juice
Making canned plums for the winter is very easy this way. Fruits must be selected whole, firm, unripe, without spots.
What you need:
- plums;
- water;
- mint.
How to cook:
- Wash the fruits, put in a colander.
- Put them in boiling water for a couple of minutes and remove, then dip them in cold water.
- Put mint at the bottom of the container.
- Arrange the fruits in a container, pour boiling water over.
- Sterilize the jars and lids, tighten.
- Turn over, put in a cold place.
Cover them with a blanket on top.
Canned sugar free
Otherwise, this preservation recipe is called "five minutes".
You will need:
- one and a half kg of fruits;
- water - 200 g.
How to cook:
- Wash the plums, remove the seeds.
- Pour in water, cook.
- Cook for half an hour.
- Rub through a sieve.
- Boil the gruel for five minutes.
- Put in a container, twist.
You need to lay out the puree in a warm form, then cover with a blanket.
It is better to use a colander for wiping, because the sieve holes are clogged with peels.
Cinnamon
You will need:
- 10 kg of fruit;
- one and a half kilograms of sugar;
- cinnamon.
How to cook:
- Wash the fruits, remove the seeds or leave (optional).
- Pour plums into a sterile container.
- Pour boiling water over for fifteen minutes.
- Pour out the water.
- Boil it, adding sugar and cinnamon (half a teaspoon for every three liters).
- Boil for a couple of minutes and pour the syrup into jars.
- Close with lids.
Put in a cold place, covered with a blanket.
With mustard
An interesting recipe. The combination of plums and mustard is quite unusual. It turns out very tasty.
What products will come in handy:
- one and a half liters of water;
- three kg of fruit;
- two teaspoons of salt;
- six teaspoons of sugar;
- spice;
- lavrushka;
- a tablespoon of mustard powder;
- half a tablespoon of acetic acid.
How to cook:
- Put the washed fruits in a container.
- Boil the syrup, adding salt and spices.
- Boil for five minutes.
- Pour mustard into the cooled syrup and pour vinegar.
- Pour the syrup over the fruits, close the lids.
Put the jars in a cool, dark place. This appetizer should be served with meat or fish.
With vanilla and rosemary
This method is distinguished by a special aroma and unusual taste.
You will need:
- ten kilograms of fruit;
- one and a half kilograms of granulated sugar;
- rosemary;
- vanilla.
How to prepare:
- Take strong fruits, wash, put in a container.
- Pour boiling water over for 15 minutes.
- Pour water into a container, add sugar, rosemary and vanilla to it, 5 grams per 3-liter jar.
- Bring the syrup to a boil, boil for a couple of minutes.
- Pour the syrup into jars, close the lids, twist.
Put away in a cold place.
With honey and orange zest
This recipe is distinguished not only by its sweet taste, but also by its benefits. Orange has a lot of vitamin C, and honey has anti-inflammatory properties.
What you need:
- plums - 10 kilograms;
- zest of five oranges;
- honey (a glass in a 3-liter jar).
How to prepare:
- Put the zest and fruits in the container.
- Pour boiling water over the fruits.
- After 20 minutes, drain, put honey and put on fire.
- Pour the syrup into a container, close the lids.
Place in a dark place.
With cognac
The dish according to this recipe is prepared in the same way as all the previous ones, but the difference is that 100 grams of three liters of cognac is added to each can. This should be done just before closing.
Halved plums in sugar syrup
This method differs in that the fruits are not placed entirely, but cut into slices. They must be selected harder so that they remain intact.
In order for the halves to be preserved during the canning process, not to fall apart, they must be immersed in cold water with soda for a few minutes.
What you need:
- 10 kilograms of fruit;
- one and a half kilograms of granulated sugar.
This recipe is the same as the traditional one, with the only difference: the plums must be cut in half and the seeds removed.
Plums in thick syrup like jam
This method is different. But it is more original and tastier.
Ingredients:
- fruits - 10 kilograms;
- granulated sugar.
How to cook:
- Wash the fruits, cut and remove the seeds.
- Put them in a container, sprinkle each with a teaspoon of sugar.
- Let it brew for six hours.
- Put the container on fire, cook for five minutes.
- Leave it overnight.
- Then boil again.
- Arrange in a container and close with lids.
Cool the jars and place in a cool dark place for storage.
With yellow plum
From the name it is clear that the dish is made from yellow fruits. But it is prepared in the same way as according to the classic recipe. The difference is only in color.
Storage terms and rules
Such blanks are stored in a cool, dark place. A pantry or cellar works best. Too low a temperature may not be helpful, as the cans will burst.
They are stored for no more than three years. If it takes longer, harmful bacteria will develop in them, and such conservation can even be poisoned. It is advisable to use the blanks within three years.
