Advice

Plums in syrup


Plum in syrup is a type of jam that can be made from these summer / fall fruits at home. They can be canned without pits or together with them, cook only plums with sugar, or add various seasonings to enhance the taste and aroma. It all depends on the personal preferences of the hostess. This article will provide several recipes for boiling plums in syrup.

Canning plums in syrup

Plums boiled in syrup can be used not only as a delicious dessert, but also as a filling for brass pies or an addition to curd dishes. For canning, ripe or slightly underripe fruits are suitable.

Advice! The latter are denser, so it is better to use them for cooking with pits, and ripe ones for pitted preparations.

You can take the fruits of blue and yellow plums, round and elongated, of any kind. Among them should not be spoiled: rotten, with spots of rot and disease. For processing, only whole fruits with a dense and clean surface are suitable, in which the stone is easily separated from the pulp.

Jars of various sizes (from 0.5 l to 3 l) are suitable as containers for plum jam. Some housewives believe that half-liter and liter containers are the most rational dosage, plums from them are eaten quickly and do not stagnate in the refrigerator.

Traditional recipe for plums in syrup

Plum in sugar syrup for the winter according to the traditional recipe - this is a classic version of the preparation of this blank, which should be familiarized first of all.

You will need:

  • plums in the amount of 10 kg;
  • sugar - 1.5 kg;
  • citric acid - 0.5 tsp. (in the event that the fruits are very sweet and you need to acidify the jam);
  • water - about 1 liter for each 3 liter bottle.

How to cook:

  1. Sort the fruits, remove the tails and leaves, wash them and cut into 2 parts. Discard the bones.
  2. Divide the plum halves into steamed jars, shaking them lightly to distribute and fit evenly. Tamp down a little.
  3. Pour boiling water over the top and let it brew for about 20 minutes, until the water cools down a little.
  4. Drain it into a saucepan, add sugar to the liquid at the rate of 0.3 kg per 3-liter jar, boil.
  5. Pour the plums again, this time with freshly prepared syrup.
  6. Roll up immediately.
  7. Put the container to cool under a warm blanket.

The next day, remove the blanket and put the jars in permanent storage. It can be carried out at room temperature in the closet or at a lower temperature in the cellar.

Plums in syrup without sterilization

Ingredients you need:

  • plums are dense, non-soft, small - 10 kg;
  • sugar - 1.5 kg.

You need to cook this tasty workpiece in this way:

  1. Wash the fruits and put them in jars up to 1 liter.
  2. Pour boiling water over and leave in them for 20 minutes, until they cool slightly.
  3. Pour water into a saucepan, holding the fruits with a spoon so that they do not fall out of the jars or put a special lid on the neck with holes through which water easily passes.
  4. Pour sugar into the liquid and boil for 2 minutes.
  5. Pour syrup over all the jars under the neck, close with lids using screw or tin lids.
  6. Place them upside down on a hard surface and cover with something warm, leaving for exactly 1 day.

Store plums in syrup for the winter, prepared without sterilization, preferably in a cold room, but you can also at room temperature. You can open the jars after 2 months, when the plums are infused and the syrup thickens.

Plum in syrup for the winter with sterilization

Sterilization can also be used for fruit preparation. According to this recipe, you will need to take:

  • 10 kg of plums;
  • 1.5 kg of sugar;
  • citric acid - 0.5 tsp (optional).

Guidelines to follow when preparing plums in sterilized syrup:

  1. Select the best fruits, wash them in warm water and sprinkle on jars, steamed and dried. Do not stack the fruits too tightly to leave room for the syrup.
  2. Cook syrup at the rate of 0.1 kg of granulated sugar per 1-liter can, 0.25-0.3 kg per 3-liter bottle.
  3. Pour hot syrup into jars so that it completely covers all the fruits.
  4. Place a circle stand or thick cloth in a large galvanized pan.
  5. Put jars in it and fill the entire volume with water. It should be up to their shoulders.
  6. Sterilize for 10-15 minutes.
  7. Remove the cans from the pan, put them under the blanket.

Plum, canned in syrup for the winter, is perfectly stored at room temperature, but it is still advisable to transfer it to a cellar or basement.

Plum in syrup for the winter with seeds

Plum with seeds is the easiest to prepare, because you do not need to remove them from the fruit. All you have to do is wash the carefully harvested fruit to remove any dirt from it. You will need the following ingredients:

  • plums - 10 kg;
  • sugar - 1.5 kg;
  • 2 cinnamon sticks;
  • 10 pieces. carnations.

Cooking sequence:

  1. At the bottom of each sterilized jar, put 2 cloves and a piece of cinnamon (about a third part).
  2. Put plums in them tightly.
  3. Pour cold water into a saucepan, add sugar and bring to a boil.
  4. Pour in food and sterilize for 10-15 minutes.
  5. After the end of the process, cork the jars with tin lids, turn them upside down and put them to cool under the blanket.

When one day has passed, the clothes must be removed, and the conservation must be transferred to a cold cellar for storage.

Plum in syrup for the winter pitted

To prepare a blank according to this recipe, you will need:

  • 10 kg of fruit;
  • 1.5 kg of sugar.

You can cook according to the classic recipe described above. It is imperative to remove the seeds from the fruit. It is possible to store the preservation prepared according to this simple recipe in a warm room in an apartment or in a house, but it is still better to lower it into the cellar, where the conditions for its storage are optimal.

Plums in syrup for the winter: a recipe with cinnamon

Seasonings such as cinnamon are added to the pure fruit to add a certain aroma. According to this recipe, you will need to take:

  • 10 kg of fruit;
  • sugar 1.5 kg;
  • 0.5 tsp cinnamon in a 3-liter jar.

Description of the cooking process step by step:

  1. Take plum fruits, preferably small and strong, with a firm, firm skin.
  2. Rinse the fruits, put in a wide basin. Select pits if you want pitted plums. If not, then leave.
  3. Sterilize banks.
  4. Pour fruit into hot jars to the very top.
  5. Pour boiling water over.
  6. After 20 minutes, drain into a separate saucepan.
  7. Boil again, but this time with sugar and cinnamon, making the syrup.
  8. When it boils, boil for a couple of minutes and pour over the jars.
  9. Screw on the caps (threaded or conventional) and refrigerate.

Store canned plums in syrup in a cool place (recommended), but it is also acceptable in a room in a city apartment or in a private house.

Plums in syrup with vanilla and rosemary

This recipe is a little more complicated, it contains 2 spices at once - rosemary and vanilla. The number of main ingredients that will be needed to roll the plums in syrup is the same as in the previous versions, that is:

  • 10 and 1.5 kg, respectively;
  • rosemary will need a couple of branches for a 3-liter jar, vanilla - 5 g each.

In the cooking process, you can follow the steps described in the previous recipe, but instead of cinnamon, put rosemary and vanilla in the syrup for the plum compote.

Canned Plums in Honey and Orange Peel Syrup

Instead of sugar, when preparing syrup for compote from plums for the winter, you can use any kind of honey, and add orange peel for the smell. Here is the recipe according to which you will need to take:

  • 10 kg of fruit;
  • 200 g of honey for each 3-liter jar;
  • zest with 5 fresh oranges (0.5 orange peels per 3-liter jar).

Cooking method:

  1. Put the zest on the bottom of the container and cover it with pitted plums.
  2. Pour water into a saucepan at the rate of 1 liter for each 3-liter bottle, boil and pour the fruit for the first time.
  3. After 20 minutes, when they are warmed up, drain the liquid back into the pan.
  4. Boil again, adding honey to the liquid.
  5. Roll up the lids.
  6. Put to cool under the covers.

After a day, remove it and take the jars for storage.

How to make plums in cognac syrup

The ingredients are the same, but you still need to take 100 g of brandy for each 3-liter can. The cooking method is classic. Add alcohol to each jar before pouring the second syrup and immediately roll up the lids.

Plum halves in syrup for the winter

In order to close the plum in syrup according to this recipe, it is imperative to cut the fruit in half with a sharp knife and get rid of the seeds. Fruit can be any size, but it is preferable to take medium size. The percentage of sugar content does not matter, both sweet and sour-sweet are suitable. It is much more important that they are dense, since they will have to be subjected to heat treatment, which soft plums cannot withstand and lose their shape.

Composition:

  • plums of any kind - 10 kg;
  • sugar - 1.5 kg.

Advice! To ensure that the plum halves remain firm during the sterilization process, they must be soaked in cold water with soda for a day.

When preparing, stick to the classic canning method, as it is best suited for this purpose.

Plum wedges in syrup

You will need all the same components:

  • 10 kg of fruit;
  • sugar - 1.5 kg;
  • citric acid or lemon juice (optional).

This recipe allows you to close large plums of any color that need to be cut into pieces, for example, into quarters or even less.

Further actions:

  1. Boil the syrup in an enamel saucepan or large bowl.
  2. Add plum wedges to it and cook for at least 20 minutes.
  3. Pack the hot mass into banks and roll up with a key.

Put to cool, and then take out to a cold place for winter storage. Start using no earlier than a month after swirling.

Plum in sugar syrup

To prepare homemade preparations according to this recipe, you will need strong, not overripe and not over-hanging on the tree, fruits, sweet or sweet and sour. You will need:

  • main ingredient - 10 kg;
  • granulated sugar - 1.5 kg.

There is nothing complicated in the cooking process. This is how it works:

  1. Wash the plums, cut into halves. Discard the bones.
  2. Warm the jars over steam and fill them with plum halves.
  3. Pour boiling water over them, leave for the standard 20 minutes, until they begin to cool.
  4. Pour liquid from each bottle into a saucepan, add sugar and boil sweet syrup.
  5. Pour it into jars to the very necks.
  6. Roll up lacquered lids.

Soak under a blanket for 1 day, then transfer to storage in cellars, basements, cold outbuildings.

Plums in thick syrup like jam

Cooking plums in syrup according to this original recipe is fundamentally different from all the others. But despite this, the ingredients are the same, that is:

  • 10 kg of fruit;
  • sugar (as needed).

Here's what you need to do to get a piece that resembles plum jam:

  1. Cut the fruit into halves and discard the seeds.
  2. Fold them in a bowl in a thin layer with the open side up and put 1 teaspoon of granulated sugar in each plum half, or a little more if the fruits are large.
  3. Put the fruits to infuse for at least 6 hours. And for a maximum of 12 hours to get plum juice.
  4. Put the basin on fire and bring to a boil and boil for 5 minutes.
  5. Set aside and let cool.
  6. After a day, put it back on the stove and boil the liquid.
  7. Put the hot plums together with the syrup in steamed jars and screw the lids on them.

Be sure to refrigerate under a warm shelter, and then take out to a permanent storage location. How plums look in syrup for the winter is shown in this photo.

Recipe for yellow plum in syrup

Ingredients:

  • yellow-colored fruits - 10 kg;
  • sugar - 1.5 kg;
  • possibly seasonings as desired.

The method of preparing plums in syrup according to this recipe is classic.

Shelf life of plums in syrup

Like any other canned fruits and vegetables, syruped plums are best stored in a cool or even cold room with low ambient humidity. In a private house, this is a cellar or basement, possibly a heated above-ground structure in which conservation can be stored. In the city, in the apartment, there is only one option - to keep the jars in the closet or in the coldest place of the home. Too high and below zero storage temperature is contraindicated. In the first case, the blown inside can quickly become unusable, in the second, the glass can crack, and everything will disappear.

Shelf life at home - 1 year minimum and 3 - maximum. It is impossible to keep homemade preparations longer than this time, it is better to either eat them, or simply dispose of and roll up new ones.

Conclusion

Plum in syrup, cooked during the harvest season with your own hands, is an unsurpassed delicacy that any housewife can cook. To do this correctly, you need to use any of the recipes offered here. Enjoy your meal!


Watch the video: Plum syrup for drinks. iftar drinks. Cooking recipe with mis Ayesha (January 2022).

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