Plums in syrup will be an excellent dessert snack, which will remind in cold weather of a warm summer. Also, the sweet billet can be used as a filling in pies or for making other bakes or desserts. Sweet the same syrup can be diluted with water, and then weld it with jelly, jelly or enjoy a drink in pure form.
Canned plum in sugar syrup - recipe for winter
Ingredients:
Calculation for a three-liter glass jar:
- strong plums - 1,9-2,1 kg;
- sugar syrup - 1,4-1,6 l;
For syrup:
- purified water - 995 ml;
- granulated sugar - 345 g.
Preparation
For canning, it is not necessary to take overripe plum fruit, otherwise there is a risk that they will break and simply turn into porridge. It is better to choose already ripe, but still strong specimens. Initially, pour the plums with water and let them stand for fifteen minutes. Only after this, my fruits and let them drain.
At the same time put on the stove two vessels. In one of them we pour a sufficient amount of pure water. In it we will blanch the plums. In another container we measure the necessary amount of purified water for syrup and pour the appropriate amount of granulated sugar. Let the components of the syrup boil, and the crystals dissolve, and boil the sweet liquid for several minutes. Prepared plums we type in a colander and dip it into boiling water for a couple of minutes. After this, we put the fruit in a sterile spoon into the pre-sterilized can, filling it in two-thirds of the entire volume, and pour it with boiling syrup. We seal the containers sealed with lids for five minutes and turn it under the "coat" upside down for natural sterilization and slow cooling.
How to cook plums in halves in syrup for pitted winter?
Ingredients:
Calculation per liter glass jar:
- strong plums - 0,7 kg;
- sugar syrup - 0,5 l;
For syrup:
- purified water - 995 ml
- sugar-sand - 345 g;
- citric acid - 5 g.
Preparation
Prepared in syrup can and plums already pitted. Just like in the case of whole fruits, it is necessary to select elastic non-adapted specimens, cut them along the perimeter along the bone, split in half and extract the stone.
The obtained halves are placed in dry clean jars, filling them on the hangers, and pouring syrup. For its preparation, mix in a saucepan the required amount of sugar, lemon and water purified and heat it to a boil with continuous stirring and the dissolution of all the crystals. After the plums stand in the syrup for about ten minutes, pour it back into the pan, let it boil, and again pour into jars. This time we cover the containers with covers and sterilize for ten minutes in boiling water, then we seal them sealed, cool them at room conditions and move them to other workpieces.
Yellow plum in syrup - recipe for winter
Ingredients:
Calculation per liter glass jar:
- yellow plums - 0,7 kg;
For syrup:
- purified water - 995 ml;
- granulated sugar - 345 g.
Preparation
For the preparation in the syrup of yellow plums, pour them for ten minutes with water, then rinse and lay them over the sterilized jars. If desired, you can extract the pre-bones. Now fill the plums in the jar with boiling water and leave for about twenty minutes, covered with cooked lids. After the time the water is drained into a saucepan, measuring its quantity and adding the corresponding amount of sugar to the recipe. We bring the syrup to dissolve all the crystals with continuous stirring, boil for three minutes and pour again on jars with sinks. This time, the containers are sealed tightly and leave to cool gradually and sterilize under a warm "coat".