Preparation of canned plums in sugar syrup:

We remove soft and overly ripe plums and wash only strong, perhaps slightly underripe, berries. To prevent the plums from cracking, you can prick them with a needle in several places.

Place clean plums in prepared jars.

Heat the water and fill the jars up to the neck.

Cover the jars with plums with lids and let them stand for a while - about 15 minutes.

While the plum is warming up, you need to cook sugar syrup from sugar and water.

Pour sugar into a bowl and add water, then bring to a boil. If necessary, remove the foam. Cook the sugar syrup for about five minutes over medium heat - after the syrup has boiled. After this, add citric acid, stir and remove from heat. We drain the water with which we filled the drains.

Pour hot syrup over the heated plums and cover with lids.

Sterilize the jars for 15 minutes, then immediately roll them up. We carefully turn the finished cans of canned plums upside down and wrap them in a warm towel or blanket so that the cooling process proceeds slowly.

If you do not want to sterilize the jars, you can use another method for this preparation. Peel the plums.

Pour in hot syrup - do not pour in regular boiling water. To do this, cook and boil the sugar syrup.

We wait 15 minutes, after which we pour the syrup into the pan and bring it to a boil again. You need to pour boiling sugar syrup over the plums three times and then immediately roll them up.

Important: do not forget to turn the jars over and wrap them well until they cool. Ready plums are great for various desserts, making compotes, jelly and jellies. Bon appetit!

A year has flown by. The hot summer is in full swing, and with it the hot time for preparations. In summer cottages, fields, and gardens, the collection of seasonal vegetables, fruits and berries is in full swing. And, of course, there is no escape from preparing preparations for the winter. Surely every family has its own favorite recipes for preserves, pickles, and marinating, which delight us with their unique taste and aroma, especially in the cold season. Preparing sweet fruits and berries will appeal not only to children, but also to adults. From juicy fruits you can make delicious jam, marmalade, jam, and aromatic compote. And you can prepare an excellent preparation - fruits in syrup. I suggest preparing plums in halves. A very necessary preparation. It can be used as a dessert, as a filling for pancakes, pies, pies, and muffins. And this is not the entire list of options for using this workpiece. The calculation of ingredients is based on a jar with a capacity of 1.5 liters.

Ingredients for preparing plum halves in syrup:

• Plum 1100 g
• Water 450-500 ml
• Sugar 200 g
• Citric acid 1-2 pinches

Recipe for preparing plums in syrup for the winter:

1) A large round plum is suitable for harvesting. They come in different colors. The main thing is that they are dense to the touch and the bone can be easily removed from them. Rinse the plums well, remove branches, leaves and tails.

2) Boil enough water in a deep saucepan. Dip the plums into boiling water for 30-40 seconds. Then drain in a colander and rinse with cold water.

3) Now cut the plum in half and remove the pit.

4) Prepare a jar with a lid. Place the jar in the sink. Rinse with baking soda. Rinse well with running water. Do the same with the lid. Leave the container in the air to dry. Then place in the microwave for 3 minutes at 800 watts. Place the lid in boiling water and boil for 5-8 minutes. Place the plums cut side down in a dry, sterilized jar. Try to place it more tightly, but do not compact it too much so that the fruit remains intact.

5) Boil water separately. Place a tablespoon on top of the jar and pour boiling water over it to the very top. This way the container will not crack. Cover with a clean lid and leave for 10 minutes.

6) Drain the water back into the pan. Add granulated sugar and citric acid. Stir and boil.

Most housewives now prefer to do plums in syrup for the winter without sterilization. Although many still doubt it, after trying it once, they don’t go back to the old ways. For example, those same plums in syrup that can be eaten as a separate dessert, but the syrup itself can be used as an impregnation for any cake. Decorate the same cake with these fruits.

There are many options, but the main thing here is that the recipe is very easy, and the cooking process itself does not take much time.

Plums in syrup for the winter without sterilization

To prepare this delicacy you will need:

• 1000 grams of plums;
• 350 grams of granulated sugar;
• one liter of water;
• half a teaspoon of citric acid.

Preparation

Plum fruits must be hard. After rinsing them with cold water, pierce each one so that in the end, after heat treatment, the skin remains intact and does not crack.

Place the fruits in jars and pour boiling water over them for fifteen minutes. At this time, you should prepare the syrup. This is done very simply. Sugar is poured into the water. It boils over medium heat. Cook for five minutes. At the last minute, citric acid is added.

Water is drained from the jars with plums, and hot syrup is poured in instead. All. Cover the jars with sterile lids.

You can make a preparation of plums in syrup by removing the pit from them.

Plums in syrup without pits

Ingredients in the recipe for a jar with a capacity of half a liter:

• plums (how many will fit into a half-liter jar);
• a glass of purified water;
• 3-4 tablespoons of granulated sugar.

Preparation

Plums should be selected that are ripe but firm. Inspect them carefully to ensure there is no damage. Make sure that the bone comes off well. But, probably, the most important thing is that you like it for its taste.

First of all, prepare the jars and lids. After sterilizing them, cover the glass containers with lids and leave them like that. Place a pot of water on the stove to boil. While the water is boiling, prepare the plums. Wash them. Using a knife, separate the stone from the pulp and cut the fruit in half.

Fill the prepared jars with these halves. Pour boiling water over them and cover with a lid, leave for twenty minutes. After the fruits have warmed up, drain the water. Add sugar to it and put it on the stove to cook the syrup.

It is best to cook the syrup separately for each jar, since the plums are filled with boiling mixture and immediately closed. While one piece is being twisted, the syrup for the other is almost ready.

After closing, turn the jar over and leave it wrapped in something to cool.

When cooking plums in syrup, it is very important to choose the right fruit, otherwise you may end up with a boiled, homogeneous mass. First of all, the fruits should be slightly unripe, not overripe. Different varieties of plums have different colors - from greenish to almost black fruits, so always check which variety is being sold so as not to buy a completely unripe plum. In ripe fruits, the stalk is always dry and brownish in color.

Regardless of the variety, the skin of the fruit should be smooth and uniform in color. There should be no dents or scratches - the process of rotting could begin in such areas. And when treated with boiling water, such a fruit will simply burst and ruin the whole appearance of the jam.

It is better to buy loose fruits; it is not possible to carefully examine the appearance of the packaging, and there are often cases of improper storage of vacuum-sealed fruits, as a result of which condensation forms inside.

Wash the fruits thoroughly in running water. Using the sharp end of a toothpick, make 4-5 small, neat punctures on the skin of each fruit. This will prevent the skin from tearing due to exposure to high temperatures.

We pre-wash and sterilize glassware and lids for seaming. Place the fruits on the bottom of the container.

Pour water into the pan and bring to a boil. Carefully pour boiling water into the jar of plums. Cover the neck of the container with a lid. Leave it like this for 15 minutes.

Sp-force-hide ( display: none;).sp-form ( display: block; background: #ffffff; padding: 15px; width: 600px; max-width: 100%; border-radius: 8px; -moz-border -radius: 8px; -webkit-border-radius: 8px; border-color: #dddddd; border-style: solid; border-width: 1px; font-family: Arial, "Helvetica Neue", sans-serif;). sp-form input ( display: inline-block; opacity: 1; visibility: visible;).sp-form .sp-form-fields-wrapper ( margin: 0 auto; width: 570px;).sp-form .sp- form-control ( background: #ffffff; border-color: #cccccc; border-style: solid; border-width: 1px; font-size: 15px; padding-left: 8.75px; padding-right: 8.75px; border- radius: 4px; -moz-border-radius: 4px; -webkit-border-radius: 4px; height: 35px; width: 100%;).sp-form .sp-field label ( color: #444444; font-size : 13px; font-style: normal; font-weight: bold;).sp-form .sp-button ( border-radius: 4px; -moz-border-radius: 4px; -webkit-border-radius: 4px; background -color: #0089bf; color: #ffffff; width: auto; font-weight: bold;).sp-form .sp-button-container ( text-align: left;)

Cook the syrup: strain the liquid from the jar back into the pan, add sugar, stir well and let it boil.

After boiling, prepare the syrup for another 5 minutes and add acid. Stir again and remove from the stove.

Pour boiling syrup into jars and seal. We place the finished preserves upside down and be sure to insulate them with a blanket or towel. This sweet preparation does not require special temperature storage conditions; you can simply leave the jars in the room or pantry, limiting access to light. Have a delicious winter!