Plum in syrup for the winter: 13 recipes for preserving, storing blanks

In the summer, all housewives tend to prepare as much canned food as possible for the winter. One of these preparations is 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, and keep their shape. Plums are also juicy and sweet, making them suitable for pies. Or you can just eat them 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 features that you should 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, a little underripe. If there is even a slight trace of corruption on them, they must be thrown out. 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.

Cooking containers

This recipe uses glass jars. By 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 putting them in boiling water for a couple of minutes. Do the same with the lids. Then take it out, dry it.

How to cook plums in syrup

There are several plum recipes:

• traditional;
• with bones;
• without sterilization;
• in its own juice;
• sugar free;
• in sugar syrup.

Each one is worth considering.

Traditional recipe

This is the most common way to preserve plums. It is often used due to its simplicity.

For cooking you will need:

• kilogram plums;
• 350g sugar;
• half a teaspoon of citric acid;
• liter of water.

How to cook:

1. Wash the plums, fill the container with them.
2. Pour boiling water over them, cover with lids for twenty minutes.
3. Prepare syrup (combine sugar with water, stir, boil for five minutes, adding citric acid).
4. Drain the water, pour syrup into it.
5. Cover, sterilize for about fifteen minutes.
6. Take out the cans, put them upside down.
7. Put in a dark place, covering the top with a blanket.

It is better to take caps with a thread, but you can also use ordinary caps by screwing them tightly with a typewriter. Fruits can be taken both with stones and without stones, at will.

No sterilization

Needed:

• ten kilos of plums;
• one and a half kilograms of sugar;
• water.

How to cook:

1. Wash the plums and put in a container.
2. Pour hot water over, cover and leave for fifteen minutes.
3. Pour water into a saucepan, add sugar and boil for a couple of minutes.
4. Pour fruit with hot syrup.
5. Sterilize, turn over, put in a dark place for a day.

Prepared in this way canned plums should be stored in a cold place.

With bones

The product is prepared in the same way as in the traditional way, but with the difference that the bones are not removed. The fruits are placed whole. Before canning, you can put a sprig of cloves on the bottom.

In own juice

This way to make canned plums for the winter is very easy. The fruits must be selected whole, firm, unripe, without spots.

What you need:

• plums;
• water;
• mint.

How to cook:

1. Wash the fruits, put in a colander.
2. Put them in boiling water for a couple of minutes and take them out, then dip them in cold water.
3. Put mint at the bottom of the container.
4. Spread the fruit in a container, pour boiling water.
5. Sterilize jars and lids, screw on.
6. Turn over, put in a cold place.

You need to cover them with a blanket from above.

Sugar free in jars

Otherwise, this preservation recipe is called "five-minute".

You will need:

• one and a half kg of fruits;
• water - 200g

How to cook:

1. Wash the plums, remove the pits.
2. Pour in water, put to boil.
3. Cook half an hour.
4. Wipe through a sieve.
5. Boil gruel for five minutes.
6. Put in container, twist.

Spread the puree warm, then cover with a blanket.

It is better to use a colander for wiping, because the holes of the sieve are clogged with peel.

With cinnamon

You will need:

• 10 kg fruit;
• one and a half kilograms of sugar;
• cinnamon.

How to cook:

1. Wash the fruits, remove the seeds or leave (optional).
2. Pour plums into a sterile container.
3. Pour in boiling water for fifteen minutes.
4. Pour out the water.
5. Boil it, adding sugar and cinnamon (half a teaspoon for every three liters).
6. Boil for a couple of minutes and pour the syrup into jars.
7. Close the lids.

Place in a cold place, covered with a blanket.

With mustard

Interesting recipe. The combination of plums and mustard is very unusual. It turns out very tasty.

What products are useful:

• one and a half liters of water;
• three kg of fruit;
• two teaspoons of s alt;
• six teaspoons of sugar;
• spices;
• lavrushka;
• tablespoon of mustard powder;
• half a tablespoon of acetic acid.

How to cook:

1. Spread the washed fruits into a container.
2. Boil syrup with s alt and spices.
3. Boil five minutes.
4. Pour mustard into cooled syrup and pour vinegar.
5. Pour fruits with syrup, close lids.

Put the jars in a cool dark place. This appetizer should be served with meat or fish.

With vanilla and rosemary

This method has 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:

1. Take strong fruits, wash, put in a container.
2. Pour boiling water for 15 minutes.
3. Pour water into a container, add sugar, rosemary and vanilla to it, 5 grams per 3-liter jar.
4. Bring the syrup to a boil, boil for a couple of minutes.
5. Pour syrup into jars, close lids, twist.

Put in a cold place.

With honey and orange zest

This recipe is not only sweet but also he althy. Orange is loaded with vitamin C and honey has anti-inflammatory properties.

What you need:

• plums - 10 kilograms;
• zest of five oranges;
• honey (one glass per 3-liter jar).

How to prepare:

1. Put zest and fruits in a container.
2. Pour boiling water over fruits.
3. After 20 minutes, drain, put honey and put on fire.
4. Pour the syrup into a container, close the lids.

Put 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 brandy per three liters are added to each jar. This should be done just before closing.

Plum halves in sugar syrup

This method differs in that the fruits are not placed whole, but cut into slices. They need to be picked up harder so that they are preserved in their entirety.

In order for the halves to be preserved during the canning process, not to fall apart, they must be lowered for several minutes in cold water with soda.

What you need:

• 10 kilos of fruits;
• 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 pits 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:

1. Wash the fruits, cut and remove the seeds.
2. Put them in a bowl, sprinkling each with a teaspoon of sugar.
3. Let steep for six hours.
4. Put the container on the fire, cook for five minutes.
5. Leave overnight.
6. Then boil again.
7. Spread into containers and close with lids.

Jars to cool and put in a dark cool place for storage.

With yellow plum

From the name it is clear that the dish is prepared from yellow fruits. But it is prepared in the same way as according to the classic recipe. The only difference is the color.

Terms and rules of storage

Such blanks are stored in a cool dark place. A pantry or cellar is best suited. Too low a temperature may not be useful, because the jars will burst.

Keep them no more than three years. If longer, then harmful bacteria will develop in them, and such preservation can even be poisoned. It is advisable to use blanks within three years.

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