Plum puree for the winter: recipes at home with photos and videos

He althy sweet plum puree for the winter - recipes for making delicious and he althy homemade preparations for children and adults. Simple, even without sugar, or more complex with condensed milk or spices - each of the recipes does not require much time to prepare a fortified product.

Features of making mashed potatoes with plums for the winter

Every meal requires fresh ingredients. In our case, before cooking, juicy and ripe fruits will need to be broken in half and the stone removed. The main thing is that the plums are fresh and without rot spots.Cooking will require rubbing the fruit through a sieve or passing through a blender or juicer, and then the juice with the pulp is brought to a boil and boiled until thickened. But it is not recommended to digest mashed potatoes, such a product loses its beneficial properties.

Another feature of plum puree is that it is not recommended to use citric acid. Such a fragrant additive will give the puree an attractive taste, but also significantly lighten the final composition. Sugar for cooking can not be used, ripe plums will provide the gruel with a sufficient amount of sugars. For those with a sweet tooth, it is recommended to add a minimum amount.

For lovers of skinless puree, it is recommended to lower the fruit in a saucepan for 60 seconds. into boiling water and then into a pot of chilled water. After this treatment, the skin will peel off by itself.

Preparing the main ingredient

Plum preparation is the right choice of fruit for mashing. In the market or in the store, pay attention to several points:

Through the entire inner plane of the fruit, the consistency and density of the pulp should be the same.
Ripe fruits are distinguished from unripe ones by visual inspection of the state of the stalk. Ripe plums always have a dry brown twig, while unripe plums are green.
Drain with light pressure should remain elastic, but not hard. Excessive softness indicates overripe fruit, in which the process of decay may begin.

Important! Two tips from experienced gardeners. If a plum is plucked from a mature tree, it will always be much sweeter than a young seedling. To remove worms and caterpillars from fruits, it is recommended to immerse them in a basin of s alt water for several hours. During this time, the worms will crawl out of the drain, and they can be washed off under running water.

Easy plum puree recipes

To prepare a he althy product at home, it is recommended to study simple recipes that can satisfy even gourmets.

Sugar free

For cooking, you need a ripe and juicy plum. The work is carried out in several stages:

Release the fruits from the pits. Cut the plum along the hollow, divide it into 2 parts and remove the stone.
Place the berries in a saucepan, add water at the rate - for every 1 kg of plums, a maximum of 150 mg of water. They put the container on the stove and, over low heat, bring the fruits to softness.
Put a sieve with small holes on the meat grinder and pass the gruel. You can use a blender or pass the mixture through a sieve.
Put the product on low heat, bring to a boil and roll into small sterilized jars.

This puree can be given to children and diabetics.

With sugar

For cooking take plums and sugar to taste. Perform multiple operations:

plum is prepared for cooking according to the scheme indicated above, and is passed through a meat grinder;
put the mass in a saucepan and put on medium heat;
bring to a boil, keep the fire to a minimum;
add sugar, taste the gruel, if necessary, add more sweets;
on low heat, let the product boil for another 5-7 minutes, hot lay out in sterilized jars and hermetically roll up with a special key;
stick a label on the jar indicating the plum variety and year of preparation, turn over and wrap the jars in a blanket until they cool completely.

Product ready.

Important! Plum puree has not previously been covered with airtight lids.The finished product in jars was covered with gauze and left open for several days. A dense film formed on the surface, which prevented air from entering. Then the jar was covered with a film and wrapped around the neck with a thread or closed with a plastic lid

You can try sealing the puree this way, but it will require a deep cellar with constant coolness to store it.

Microwave

This technique allows you to significantly save time when cooking several servings for breakfast, but a large volume will require large energy costs, and the time gain will be negligible when cooking the product in small portions.

For cooking 1 serving. Prepare 1 kg of ripe plums and 250 g of sugar:

the preparatory stage is similar to the previous ones, but the plum halves are divided into 2 more parts;
the plum is placed in a special dish and in three 7-minute cycles under maximum load, the fruits are brought to half-cookedness;
before the last cycle add and stir sugar.

The puree is ready, it remains to decompose it into jars and close it tightly with a metal lid.

With cinnamon

You will need more ingredients. The list of products is given for the preparation of 8 servings of the product:

plums are cut, pitted, divided into 4 parts, and 1 kg is placed in a pan;
sugar - 200 g;
lemon - 1 piece, rub the zest and squeeze the juice separately;
cinnamon - 2-3 natural sticks.

The work is done according to the scheme:

put all parts of the recipe in a container;
heat over low heat until the sugar is completely dissolved;
make the fire stronger, bring to a boil and boil for 10-15 minutes.

Pure can be refrigerated, served at the table or corked in sterilized jars.

With condensed milk

To prepare 500 g cans of sweet puree prepare:

plum, divided and cut into 4 pieces - 750 g;
filtered water - 70-80 ml;
quality condensed milk - 4-5 tbsp. spoons.

The work is done in several stages:

The prepared plum is placed in a saucepan, water is added, mixed and put on the stove.
Cover the pot and cook over medium heat for 20-30 minutes until the berries are soft.
Crush the mass with a blender until a homogeneous puree is formed.
Spread condensed milk into the mixture, put on fire and constantly stirring, boil over low heat for 6-8 minutes.
The finished puree is laid out in jars and hermetically sealed with lids. Banks are wrapped in a blanket and after cooling they are put away in a storage place.

Prunes

You will need:

water;
prunes - 500g

No sugar needed, ripe plums of this variety taste cloyingly sweet:

Remove the bones, wash under the tap. Each berry should be well washed.
Soak berries in warm water to swell.
After a day, the old water is drained, the fruits are washed under running water and poured so that it covers the berries.
The pan is covered with a tight lid and put on a small fire. The plum should gradually warm up and languish in a saucepan for 90 minutes.
Softened berries are placed in a blender and crushed until a homogeneous slurry.
Bring puree to a boil and cork in jars.

Storage

There shouldn't be any special problems with preserving properly made plum puree for the winter. Such a product can be stored in the cellar, basement or on the shelves in the pantry. The main thing is to put the blank for the winter in a dark place, without sunlight.

Conclusion

Preparing delicious and he althy puree from juicy, sweet and he althy plums for the winter is within the power of even a novice hostess. The main thing is to follow all the recommendations and correctly follow all the steps in preparing the fortified gruel.