In the season, you need to stock up on fruits and berries for future use, so that in winter you can enjoy delicious and natural home-made sweets. How to prepare plums in syrup for the winter without sterilization, read below.
Plums in syrup for the winter
Ingredients:
- not overpopulated plums - 1 kg;
- citric acid - 0.5 teaspoons;
- drinking water - 1 liter;
- sugar - 350 g.
Preparation
Hard, slightly unripened plums are washed under cold water. Then on the skin do a few punctures, so that in the further processing of the peel does not burst. We put prepared plums in washed and steamed jars. We fill them with boiling water. We close the lids and leave for 15 minutes. Then we drain the water from the sink into a saucepan, add sugar. Again, let's boil, cook the syrup for about 5 minutes, at the end we pour citric acid, stir and remove from the fire. Fill the plums with a prepared syrup and immediately roll. We turn them over, wrap them with a warm blanket or something else and let them cool down in this form. This simple procedure will completely replace us with sterilization. You can store canned plums in syrup simply in an apartment in a dark place.
Plums lobules in syrup for the winter - recipe
Ingredients:
- plums, in which the bone is easily separated - 1 kg;
- sugar - 1 kg;
- purified water - 100 ml;
- food soda - 20 g.
Preparation
Plums are good for mine and we separate bones. Now we are preparing the soda solution. To do this, dissolve the soda in cold water. The water needs just enough so that the plums are covered with it. Fill plums with prepared solution and let stand at room temperature for 24 hours. Due to such actions the plum halves will remain solid and will not disintegrate during further heat treatment. In the pot, pour water, let it boil. Gradually pour sugar and cook, stirring, until it dissolves. Fire should be small so that sugar does not burn. Plums are removed from the soda solution, well washed under running water. After that, we lower them into the syrup. Heat on a small fire so that the plums have allocated a portion of the juice into the syrup. Then increase the heating, and after boiling again reduce and cook on low heat for about half an hour. Hot plums, along with the syrup, we put in prepared sterile jars and immediately roll.
Plums in sugar syrup - recipe
Ingredients:
- strong, not over ripe pink plums - 700 g;
- sugar - 350 g;
- water - 1.5 liters.
Preparation
Plum is good for me and remove the tails. We put them in prepared cans, pour on top with boiling water, cover and leave for a quarter of an hour. Then the water from the jars is poured into a saucepan, pour sugar, bring to a boil and boil, so that the sugar is completely dissolved. Boiling syrup pour plums in jars and then cork. Immediately turn, wrap and leave for 2 days for self-sterilization.
Plum in thick syrup without sterilization for the winter
Ingredients:
- plums - 700 g;
- sugar - 400 g.
Preparation
We cut the washed plums in half and remove the stones, fall asleep with 100 g of sugar. Shake the container well and place on a small fire. When the plums let out the juice, the fire is gradually added. Gradually sprinkle the remaining sugar, pour about 100 ml of water and, stirring, cook for about a quarter of an hour. Plums as a result will become translucent.
Plums along with syrup poured over the prepared jars and roll. If there is a cellar, then we remove the workpieces there. And if not, they can be freely stored in a regular pantry at room temperature. It is desirable only that the place is darkened. Successful blanks to all!