How to cook plums in your own juice for the winter, a selection of recipes

Harvesting plums in their own juice for the winter has long won the love of conservation lovers. There are several reasons for this. Firstly, in the process of conservation, the plum retains its useful properties, as it undergoes minimal heat treatment. Secondly, this yummy also requires much less sugar (or no sugar at all) than jam or plum jam. And this is important for a healthy diet.

"Tasty doesn't mean healthy!" Sound familiar? But the wise owl Sovunya from the cartoon about smeshariki is wrong this time - plum preparations are not only tasty, but also have a positive effect on the body. Plum has the properties of a mild laxative and therefore is recommended for people with stool disorders. In addition, this fruit is recommended for rheumatism, gout, atherosclerosis and kidney problems.

So how do you make a healthy yummy? You can start with the classic sweet tooth and make a sugar plum. Below are some recipes for rolling plums in their own juice for the winter.

Plum wedges for sweet tooth

All that is needed for harvesting is fruit, sugar and, of course, cans for seaming. Banks must be prepared in advance - sterilized. The amount of fruit depends on the container capacity, and the amount of sugar is required to properly fill the fruit.

Ingredients for 1 half-liter can:

• plum - up to 600 g;
• sugar - about 300 g

Cooking technology:

1. Not very ripe plums (so that they are firm), wash well, separate and remove the seeds. Then put the fruits in jars in layers, thoroughly sprinkling them with sugar.
2. Put the filled containers with drains for sterilization.
3. Put cheesecloth or an old unnecessary towel on the bottom in a high saucepan.
4. Put jars on a towel, while it is desirable that they do not touch each other.
5. Add warm water to a saucepan (without adding two fingers to the height of the cans with plums) and put on fire.
6. As soon as the water boils, the fire must be reduced, otherwise it will fall into the container with fruit.
7. During the sterilization process, the drain will heat up and let the juice in, the sugar will dissolve - as a result, the fruit will settle in the jar, and a void will form on top. It needs to be filled with new layers of plum and sugar to the very top of the jar. Do not be afraid that the juice will overflow over the edges - on the contrary, over time, the contents of the can will decrease.
8. A plum in its own juice with sugar is ready for rolling, when it is completely covered in juice and starts to float. This will take approximately 50 minutes. In the future, such a roll-up can be stored without problems in the apartment on the mezzanine or under the bed. And if you are lucky enough to have your own cellar, the cooking time can be reduced.
9. Wrap the rolled up jars with something warm and leave to cool.

Plum in juice for exotic lovers

This recipe for rolling plums in its own juice has its own flavor, since it has an additional flavoring note - spicy cloves.

Ingredients:

• plums;
• sugar;
• cloves at the rate of 1 pc. on the can.

Cooking technology:

1. Put the previously cleaned drain (halves) into sterilized containers with a volume of half a liter.
2. Make a syrup from water and sugar - the amount of sugar depends on the tastes of the "eaters", and pour jars over them.

If the fruits are simply poured with water without sugar, then such a plum can be consumed even by people with diabetes.

3. Add one clove bud to each jar.
4. Sterilize for 10 minutes.
5. Close banks, turn over.

Plum in juice for "rush"

The first two recipes require you to devote a little time to the seaming process, but if suddenly there is not enough of it, and you really want to pamper your family with cream in winter, there are faster ways of preserving plums in your own juice for the winter.

Ingredients:

• plum;
• sugar - half a cup (for taste).

Cooking technology:

1. Put the halves of the plums in a saucepan or cauldron, add half a glass of sugar and put on fire.
2. After the juice comes out of the fruit, put them in glass containers (0.5 l) and add the juice.
3. Filled cans are pasteurized for 15 minutes.
4. Roll up and wrap until cool.

Canning Sugar Free Plums

Rolling plums in their own juice for the winter without using sugar will also not take much time. As already mentioned above, such plums can be consumed even by people who, due to a chronic illness, are not recommended sweets, or women who are on a diet - who "really want to, but not."

Plums in their own juice without sugar can be rolled up in two ways. Rolling a natural plum in the first way, you will need plums and ... plums for cooking. And nothing else - no sugar, no water. The recipe is 100% natural! The second way of preserving blanched plums in their own juice, in general, is also simple - but in addition to plums, you will also need water for pouring.

Natural plum

Ingredients: plums.

Production technology:

1. As usual, wash the plums, cut them in half, remove (pit).
2. Apply all the way to the top of the jars.
3. Sterilize for 20 minutes.
4. As the fruit settles, they are added and the sterilization time is increased by another 10 minutes.
5. Close the jars with plums, place upside down, cover with a warm towel and let cool.
6. Store in a cool place.

Blanched plum

Ingredients: plums.

Production technology:

1. Wash the fruit (slightly underripe), remove the seeds if desired, but you can leave it.
2. Put the plums in a sieve and place in boiling water for 3 seconds, then remove and immediately immerse them in cold water for 3 minutes. Blanching is necessary so that the fruits remain intact and do not lose their appearance.
3. Drain excess water and place in jars.
4. Pour boiling water over plums in jars and sterilize.
5. After the specified time has elapsed, the cans are rolled up and left with the lid down to cool.

The sterilization time for half-liter containers is 10 minutes, for liter containers - 15 minutes, for three-liter containers - 25 minutes.

The sun in the jar is a yellow plum

In addition to the usual blue fruits, yellow plums are also rolled up in their own juice for the winter. They are extraordinarily tasty and odorous, and also look great in a jar! And if you experiment with the addition of various spices, then you cannot tear off such a dessert by the ears.

In order for the yellow plum to remain intact after seaming, it is better to choose hard fruits.

Ingredients:

• 500 g yellow plums;
• 500 g sugar;
• vanillin.

The cooking technology is as follows:

1. Wash the plums, select the seeds.
2. Select 200 g of plums from the total mass and twist them with a meat grinder, then squeeze well and refrigerate for 24 hours.
3. After a day, strain the juice and make a syrup from it, adding vanilla and sugar.
4. Put the remaining 300 g of plums in a jar, pour over the prepared syrup and sterilize for 20 minutes.
5. Then roll up the plums, turn the jar over and wrap it with something warm.

Seaming masterpiece - prunes in their own juice

Prunes preserved in their own juice can be used well in the filling for making rolls and pies, and from the syrup diluted with water, you get a delicious compote.There are also many recipes for making prunes in their own juice for the winter, one of the most popular and simple ones is provided below.

Ingredients:

• 1 kg of prunes;
• 500 g of sugar.

Cooking technology:

1. Wash the prunes, break them in two and remove the pit.
2. Fold the fruit into a large cauldron or saucepan according to the principle: a layer of prunes - a layer of sugar. Leave for 4 hours to let them juice. At the same time, every hour the pan must be shaken periodically (do not stir with a spoon, so as not to damage the fruit).
3. After the prunes let out the juice, put the saucepan over low heat to dissolve the sugar and make a syrup. Shake the saucepan several times.
4. Let the syrup simmer for a maximum of 3 minutes.
5. Banks are rolled up and left to cool completely. Do not turn.