Plums in own juice: the recipe of preparation

Очень редко встречаются такие рецепты, когда при preparing a dish, even the simplest, uses only one ingredient. In our case, we only need plums, because they will be plums in their own juice. These fruits are very useful for humans, they have a beneficial effect on all processes in the body, improving the functioning of the kidneys and peristalsis of the intestine, strengthening our cardiovascular system. Therefore, enjoy this dessert, which, besides the fine taste, also benefits. When choosing a plum for your recipes, try to take slightly unripened, dense fruits so that they can keep their original forms during cooking.

Cooking plums in their own juice, the first recipe

We will now make a delicious, aromatic billetfrom fruits without the addition of water. Quickly and simply. So, the cooking time is 35 minutes. We need fruits and sugar. The ratio is as follows: 150-200 grams per small, half-liter jar and 250-300 grams per liter. The figures are not exact, since they depend on the acid plums.

We select healthy, ripe fruits, wash them,cut into halves, while removing the bones. Densely we lay them downwards a cut in banks, preliminary sterilized, almost up to the top. We alternate with layers of sugar sugar. Cover the jars with sterile lids and sterilize for 15-25 minutes. Then immediately roll. Plums in their own juice are ready. Sometimes part of the sugar does not dissolve. It's okay, in the process of storage it will all go away. By the way, you can store banks almost everywhere, including in an apartment. You can add to pancakes, ice cream, as a delicious filling for pies.

Recipe for the classic, all-known plum jam

It will take one kilogram of plum puree and500-600 grams of granulated sugar. We boil the sweet mashed potatoes on a small fire, while stirring constantly. We do this until the mass decreases by a third. You can cook in a saucepan made of aluminum or stainless steel, or in a copper basin. Tip: it's better to add sand when the mass is almost ready. The jam is ready when a drop of jam no longer falls apart on a cold saucer.

В горячем виде его разливают по прогретым sterilized jars, immediately rolled and sent to cool. There is an option in which the cans are left for a few days under the gauze coating until a crust appears. Then they are covered with parchment, bandaged and stored in this form. This was another version of how the plum conservation is carried out in its own juice. Of such fruits as ripe or overripe plum of sweet varieties, it is possible to prepare a sweet, tasty and fragrant jam completely without sugar.

The second recipe - with sugar

For cooking, only twoingredient: one kilogram of sink and 0.5 kg of sugar sand. So, the plum in its own juice, the recipe with sugar. We clear the prepared plums from the stones and, spreading it with sand, we spread it into the pelvis. The resulting mass is kept in a cool place for 4-5 hours. Then heat it to a boil over low heat and, stirring constantly, cook for five to seven minutes. Try not to burn. Plum mixture, still boiling, pour into a well-warmed jar. We roll up the container, turn the bottom upside down and leave it until it cools completely. Our plums in their own juice are ready.

The third recipe is sugar-free

To get such plums in their own juice,we need one kilogram of sink. It is also necessary to take one liter of plum juice. We prepare the preservation: a plum in its own juice, a recipe without sugar. Plums, previously prepared, cleaned of seeds and put in sterilized jars. We try to make it as dense as possible. We bring the juice to a boil and immediately pour it over the jars.

We take the lacquered metal covers,cover them with a container and install it in a container filled with warm water. We perform sterilization of the cans at a temperature of 100 degrees. And the time depends on the volume of the container: liter - 15 minutes, half-liter - 10 minutes. After that, roll the can, standardly turn the bottom up and leave in such a state until they cool down completely.

We prepare jam in our own juice from yellow plum

Such a dish you can not cook for 30-40 minutes, andhave to tinker for three days. But the result will surpass your expectations. Each fruit will remain intact, not creep during the preparation, and the syrup will be transparent. We will need: one kilogram of yellow, not quite ripe fruit, one and a half kilograms of sugar and two glasses of water. So, we present you an original dish, which is called "yellow plum in its own juice."

Recipe:we wash the fruit, in several places we prick, put it in a saucepan, pour syrup from sugar and water, cover with a rag, of course, clean and insist for 24 hours. On the second day, pour the syrup. Bring it to a boil, again pour into a saucepan with plums and leave for another day. And on the third day, boil it until ready, and roll it into sterilized jars. Enjoy your meal!