Canned plums for the winter - 6 recipes. Recipes with photos of plum preparations

Canning plums in syrup

Plums boiled in syrup can be used not only as a delicious dessert, but also as a filling for baked pies or an addition to curd dishes. Ripe or slightly unripe fruits are suitable for canning.

Advice! The latter are denser, so they are better used for cooking with pits, and ripe ones - for pitted preparations.

You can take blue and yellow plum fruits, round and elongated, of any variety. Among them there should be no spoiled ones: rotten, with spots of rot and disease. Only whole fruits with a dense and clean surface, in which the pit is easily separated from the pulp, are suitable for processing.

Jars of various sizes (from 0.5 l to 3 l) are suitable as containers for plum jam. Some housewives believe that half-liter and liter containers are the most rational dosage; the plums from them are eaten quickly and do not stagnate in the refrigerator.

Cooking features

You can seal any type of plum in syrup, but not any degree of maturity. The fruits must be ripe, but not overripe. To prepare plums in seedless syrup, choose varieties in which the seeds can be separated easily.
It is easier to seal plums with pits in syrup, since you don’t have to waste time and effort on peeling them, but such canned food can be stored for no more than a year, otherwise a toxic substance will form in the pits, which will make eating the dessert unsafe for health.
If you are canning plums with pits, soak them in clean, even slightly salted water for at least 15 minutes, preferably half an hour. Then the worms that may be in the fruits will leave them. After soaking in salt water, the plums must be thoroughly washed.
When canning pitted plums, they are often soaked in a soda solution. This manipulation allows you to make the fruits denser; they will not immediately lose their shape during subsequent heat treatment. After soaking the plums in a soda solution, you also need to rinse them as best as possible, otherwise the delicacy will have a soda taste, which is of no use to you.
The amount of sugar in recipes is indicated per medium acid plum. If you have sour fruits, it is advisable to increase the amount of sugar slightly (by about 20-25%). If your fruits are sweet, the amount of sugar can be reduced, but not more than 20-25%.
Jars for plums in syrup are washed with soda and sterilized. The workpieces are closed with metal lids to ensure tightness. They also need to be sterilized before use; for this purpose they are boiled.
Having hermetically sealed the preparations, they are usually turned over and covered with a blanket so that the canned food cools in a steam bath. Cooling down in such conditions, the workpieces undergo additional sterilization, which makes them more resistant to unfavorable storage conditions.

You can store plums sealed in syrup at room temperature.

Traditional recipe for plums in syrup

Plums in sugar syrup for the winter according to a traditional recipe is a classic version of preparing this preparation, which you should familiarize yourself with first of all.

You will need:

plums in the amount of 10 kg;
sugar – 1.5 kg;
citric acid – 0.5 tsp. (if the fruits are very sweet and the jam needs to be acidified);
water - approximately 1 liter for every 3-liter cylinder.

How to cook:

Sort the fruits, remove the stems and leaves, wash them and cut them into 2 parts. Discard the bones.
Place the plum halves among the steamed jars, shaking them lightly so that they are distributed and placed evenly. Tamp down a little.
Pour boiling water over top and let sit for about 20 minutes until the water cools slightly.
Pour it into a saucepan, add sugar to the liquid at the rate of 0.3 kg per 3-liter jar, and boil.
Pour the plums again, this time with freshly prepared syrup.
Roll up immediately.
Place the container to cool under a warm blanket.

The next day, remove the blanket and put the jars in permanent storage. It can be carried out at room temperature in the pantry or at a low temperature in the cellar.

Plum jam without seeds in a slow cooker

Delicious thick blue plum jam can be easily prepared using a slow cooker. The jam will be thick, rich and will cook quickly enough without your intervention. Be sure to try making plum jam this way and save a lot of time!

Cooking time: 1 hour

Cooking time: 20 minutes

Number of servings: 600 ml.

Ingredients:

Plum – 1 kg.
Granulated sugar – 0.8 kg.
Water – 2/3 tbsp.

Cooking process:

Sort the plums and wash thoroughly under running water or in a basin, changing the water several times. Remove any damaged or too soft berries.
Be sure to remove all pits from the plums. This can be done manually or using a special stone removal device.
Place the plums in a multicooker bowl and add sugar. Pour in water, stir everything together and turn on the “Jam/Jam” mode for 45 minutes. If there is no such mode, then turn on the “Extinguishing” mode for the same time.
The finished jam will be very thick and rich in color. It must be immediately placed in sterile jars and rolled up or screwed on with lids. The workpiece should be cooled at room temperature, but it is better to store the jam in a cooler place.

Plums in syrup without sterilization

Ingredients you will need:

plums are dense, not soft, small in size - 10 kg;
sugar – 1.5 kg.

You need to prepare this delicious preparation in this way:

Wash the fruits and put them in jars up to 1 liter.
Pour boiling water over them and leave them in for 20 minutes until they cool slightly.
Pour water into the pan, holding the fruits with a spoon so that they do not fall out of the jars, or put a special lid on the neck with holes through which water can easily pass.
Add sugar to the liquid and boil for 2 minutes.
Pour syrup into all the jars at the neck, close the lids using screw or tin lids.
Place them upside down on a hard surface and cover with something warm, leaving them for exactly 1 day.

Store plums in syrup for the winter, prepared without sterilization, preferably in a cold room, but you can also at room temperature. You can open the jars after 2 months, when the plums are infused and the syrup thickens.

Sweet slices

Preparing canned plums in syrup is very simple.
In this case, halves are preferable to whole fruits. They fill the jar space better. As a result, it is not the syrup that is preserved, but the product in a sweet filling. For this method you will need: per liter of water 330 grams of sugar, 4 grams of citric acid and, of course, the plums themselves. Everything is prepared surprisingly quickly:

First you need to sterilize the dishes.
Then rinse the fruit well, and then, cutting it along the natural fold, remove the seeds.
Place the prepared halves into jars. Place the products tightly, trying not to damage them.
Prepare sweet syrup and pour it into jars to the very top. Let the products sit for a while. This will take 10-15 minutes.
Pour the infusion into the pan and bring to a boil again.
Fill the contents of the jars with the hot mixture and seal tightly with metal lids.

After cooling, the products can be stored in a cool place.

Plum in syrup for the winter with sterilization

Sterilization can also be used to prepare fruits. For this recipe you will need to take:

10 kg plums;
1.5 kg sugar;
citric acid – 0.5 tsp. (optional).

Guidelines to follow when preparing plums in syrup with sterilization:

Select the best fruits, wash them in warm water and scatter them into steamed and dried jars. Do not place the fruits too tightly so that there is room for the syrup.
Boil syrup at the rate of 0.1 kg of granulated sugar per 1-liter jar, 0.25-0.3 kg per 3-liter container.
Pour hot syrup into jars so that it completely covers all the fruit.
Place a circle stand or thick cloth in a large galvanized pan.
Place jars in it and fill the entire volume with water. It should come up to their shoulders.
Sterilize for 10-15 minutes.
Remove the jars from the pan and place under the blanket.

Plums canned in syrup for the winter are perfectly stored at room temperature, but it is still advisable to move them to a cellar or basement.

Plums mashed with sugar: recipe

The method of making raw jam has its own subtleties that need to be taken into account if you want to get a tasty and healthy product, and not a “drunk” mixture and a spoiled mood.

Fruit requirements:

fresh! The ideal option is only from wood,
degree of maturity - quite mature.

Important: you should absolutely not use unripe, overripe, damaged or infected fruits.

The dishes you use to make raw jam should be rinsed with boiling water and dried. Jars must be washed and sterilized. For methods of sterilizing jars, see the beginning of the article.

The fruits should

sort through
sort by color, size and degree of ripeness,
wash with warm water until the natural waxy coating is removed from the surface of the skin, and then rinse with boiling water,
remove the seeds
blend together with granulated sugar. Sugar is added to the blended fruit mass at a ratio of 1:1, that is, for 1 kg of fruit you will need 1 kg of granulated sugar.

Place the fruit mixture in dry jars. Sprinkle granulated sugar on top, creating a kind of sugar layer 0.3-0.5 mm thick.

Seal with metal or nylon lids.

This jam is stored exclusively in the refrigerator!

Tip: if you have a freezer, raw jam can be packaged in plastic trays and stored there. Frozen jam needs to be thawed before use.

Plum in syrup for the winter with seeds

Plums with pits are the easiest to prepare because you don’t need to remove them from the fruit. All you need to do is wash the carefully collected fruits to remove dirt from them. The ingredients you will need are the following:

plums – 10 kg;
sugar – 1.5 kg;
2 cinnamon sticks;
10 pieces. carnations.

Cooking sequence:

Place 2 cloves and a piece of cinnamon (about a third) at the bottom of each sterilized jar.
Place the plums tightly in them.
Pour cold water into a saucepan, add sugar and bring to a boil.
Pour in the products and leave to sterilize for 10-15 minutes.
After the process is completed, seal the jars with tin lids, turn them upside down and leave them to cool under a blanket.

When one day has passed, the cloth needs to be removed and the preservation transferred to a cold cellar for storage.

Plum confiture

Let's prepare confiture - a type of jam that has the consistency of jelly. From this amount of ingredients you will get 1 liter of plum confiture.

Ingredients:

plum 1 kg, sugar 300 g, water 0.5 cups.

Recipe

For cooking, ripe and even overripe fruits are needed. Wash the plums in water, remove the pits by cutting them down the middle with a knife.

Place the pan with plums on the fire, add water, bring to a boil, stir while doing so.

Cook the plums over low heat for 50 minutes, stirring occasionally.

Grind the plums using a blender, or rub through a sieve. Add sugar to the resulting mass. Cook the confiture over low heat for 40 minutes, stirring.

Ready confiture

pour into prepared jars and roll up the lids. Can be sealed tightly and refrigerated.

Plums in syrup for the winter: recipe with cinnamon

To impart a certain aroma, seasonings, such as cinnamon, are added to pure fruits. For this recipe you will need to take:

10 kg of fruit;
sugar 1.5 kg;
0.5 tsp each cinnamon per 3-liter jar.

Description of the cooking process step by step:

Take plum fruits, preferably small in size and strong, with a dense, durable skin.
Wash the fruits and place in a wide bowl. Select the seeds if you want a seedless plum. If not, then leave it.
Sterilize jars.
Pour fruit into hot jars to the very top.
Pour boiling water over it.
After 20 minutes, drain into a separate pan.
Boil again, but this time with sugar and cinnamon, making a syrup.
When it boils, boil for a couple of minutes and pour into the jars.
Screw on the lids (threaded or regular) and leave to cool.

Store canned plums in syrup in a cool place (recommended), but it is also acceptable in a room in a city apartment or in a private house.

How to make plums for the winter without sugar in jars: recipe

The preparation of fruit and jars is described at the beginning of the article.

For a 1 liter jar you will need 1 kg of sweet plums with dense pulp.

Jars, at least 2 pieces, should be tightly filled with plum slices, placing the fruit cut side down.

Sterilize for 20 minutes.

As soon as the fruit begins to shrink, transfer the fruit from one jar to another. Be sure to make sure that the spoon you use to transfer the fruit is clean.

After compacting the fruit, sterilize the jars for another 10 minutes and seal tightly.

Plums in syrup with vanilla and rosemary

This recipe is a little more complicated; it contains 2 spices – rosemary and vanilla. The number of main ingredients that will be needed to roll plums in syrup is the same as in the previous options, that is:

10 and 1.5 kg respectively;
Rosemary will need a couple of sprigs per 3-liter jar, vanilla – 5 g.

During the cooking process, you can follow the steps described in the previous recipe, but instead of cinnamon, add rosemary and vanilla to the syrup for plum compote.

Yellow plum jam with oranges

Orange is one of the most common additions to classic recipes for various jams. You can also make aromatic jam from ripe sweet plums by adding orange along with zest. Orange will add a characteristic sourness and amazing aroma to your sweet preparation.

Ingredients:

Yellow plum – 1 kg.
Orange – 1 pc.
Sugar – 800 gr.

Cooking process:

To begin, carefully sort and wash the fruits of the plum tree. Break each berry in half, then remove every single seed from the fruit. Place the yellow plum halves in a saucepan or bowl that you use for making jam.
Oranges should be those without too thick peel. They need to be rinsed and then scalded with boiling water. After some kind of sterilization, orange fruits can be cut into small pieces of arbitrary shape without removing the zest from them.
The plum along with the orange should then be passed through a meat grinder or blended until smooth using a blender. How large or small the pieces of fruit in the jam will be depends on your own taste preferences.
Transfer the fruit mixture into the container in which you will cook the plum jam with orange and add granulated sugar there. Mix the ingredients thoroughly and leave for half an hour to an hour so that the fruit releases its juice.
After the required time, place the container with a mixture of plums, oranges and sugar on the stove, turn on medium heat and carefully bring the jam to a boil. When it boils, the heat will need to be reduced to minimum and the mixture simmered for ten to fifteen minutes.
Pour the finished hot jam into sterile small jars, seal tightly and leave to cool completely at room temperature. After the jars have cooled completely, you can put them in the pantry for long-term storage.

Canned plums in syrup with honey and orange zest

Instead of sugar, when preparing syrup for plum compote for the winter, you can use any kind of honey, and add orange peel for flavor. Here is the recipe according to which you will need to take:

10 kg of fruits;
200 g of honey for each 3-liter jar;
zest from 5 fresh oranges (0.5 orange skins per 3-liter jar).

Cooking method:

Place the zest at the bottom of the container and cover with plums and pits.
Pour water into a saucepan at the rate of 1 liter for each 3-liter cylinder, boil and pour over the fruit the first time.
After 20 minutes, when they are warm, pour the liquid back into the pan.
Boil again, adding honey to the liquid.
Roll up the lids.
Leave to cool under a blanket.

After a day, remove it and take the jars for storage.

Method 4: in a steam juicer

Pour 2.5 liters of water into the juicer container and wait until it boils. Washed plums, 2 kilograms, are loaded into a juicer. It is best to put fruit without seeds. 180 grams of granulated sugar are added to the fruits. As soon as the steamer starts working, reduce the heat to minimum. Cooking time is from 30 to 60 minutes. 2 kilograms of sugar are added to the juice obtained using a steam juicer, dissolved, and then the whole mass is passed through a single layer of flannel fabric or quadruple gauze.

A video from the Kramarenko family will tell you about another method of making plum juice. This juice is quite suitable for making syrup.

Plum halves in syrup for the winter

In order to seal a plum in syrup according to this recipe, you must cut the fruit in half with a sharp knife and get rid of the seeds. Fruits can be of any size, but it is preferable to take medium-sized ones. The percentage of sugar content does not matter; both sweet and sour-sweet ones are suitable. It is much more important that they be dense, since they will have to be subjected to heat treatment, which soft plums cannot withstand and lose their shape.

Compound:

plums of any kind – 10 kg;
sugar – 1.5 kg.

Advice! To ensure that the plum halves remain firm during the sterilization process, they need to be soaked in cold water and soda for a day.

When preparing, stick to the classic canning method, as it is best suited for this purpose.

Cooking secrets

Not all varieties are suitable for pickling prunes. The “Hungarian” variety (another name is “Ugorka”) is considered optimal in terms of taste and properties. These plums are firm, with dense pulp, and retain their shape well during heat treatment.

To maintain the elasticity of the fruit, cognac is added to the marinade - in a symbolic amount (1-2 tablespoons per 1 kg of fruit). Cognac not only improves the properties of fruits. It also gives a refined spicy taste and aroma.

Most recipes contain vinegar. There are no clear recommendations regarding its type: you can use either ordinary table vinegar or apple or wine vinegar, whichever you prefer.

Plum slices in syrup

You will need all the same components:

10 kg of fruits;
sugar – 1.5 kg;
citric acid or lemon juice (optional).

This recipe can be used to cover large plums of any color, which need to be cut into pieces, for example, into quarters or even smaller.

Further actions:

Boil the syrup in an enamel pan or large basin.
Add plum slices to it and cook for at least 20 minutes.
Pack the hot mixture into jars and roll up with a key.

Leave to cool, and then take it to a cold place for winter storage. Start using no earlier than a month after use.

Method 1: no heat

Ripe fruits are cut into halves and the seeds are removed. Each slice is cut in half again. Place the plums in a single layer in an enamel bowl and cover them with a thick layer of sugar. Layers are alternated until the products run out. The ratio of pitted plums and sugar is 1:1.

Cover the poured plums with a lid and put them in the refrigerator for a day. Stir the pieces a couple of times during this time so that the sugar dissipates faster.

After the crystals are completely dissolved, the mass is filtered through a fine sieve or cloth. The cake is used for cooking jelly or as a filling for baked goods.

Plum in sugar syrup

To prepare homemade preparations for this recipe, you will need strong fruits that are not overripe and not hanging on the tree, sweet or sweet and sour. You will need:

main ingredient – 10 kg;
granulated sugar – 1.5 kg.

There is nothing complicated in the cooking process. Here's how it happens:

Wash the plums and cut them into halves. Discard the bones.
Heat the jars over steam and fill them with plum halves.
Pour boiling water over them and leave for the standard 20 minutes until they begin to cool.
Pour the liquid from each cylinder into a saucepan, add sugar into it and cook the sweet syrup.
Pour it into the jars up to the very necks.
Roll up with varnished lids.

Keep under a blanket for 1 day, then transfer to storage in cellars, basements, cold outbuildings.

Apple and plum jam for the winter

The combination of apples and plums is an excellent choice for assorted jam. In especially fruitful years, mixing apples with plums is very convenient, so as not to cook different jams separately. In any case, try plum and apple jam, if only for fun.

Cooking time: 2 hours

Cooking time: 40 minutes

Number of servings: 3 l.

Ingredients:

Plum – 2.5 kg.
Apple – 1 kg.
Granulated sugar – 1 kg.

Cooking process:

Sort the plums, remove the tails, twigs and leaves. Rinse the berries carefully in running water and remove their seeds.
Place the berries in a large bowl or pan and sprinkle them with sugar. Leave the plums in this position for a while, and start preparing the apples yourself.
Wash the apples, peel them and cut the fruits into slices. The core of apples must first be removed. Add the fruit to the bowl with the plums and sugar and stir. Place the bowl on the fire and simmer over low heat until thickened, stirring the jam periodically and skimming the foam from its surface.
Pour apple and plum jam into sterile jars and immediately seal with lids. The workpiece should be cooled in a “fur coat” for 24 hours, after which you can safely store the workpiece in a cellar or pantry.

Plums in thick syrup, like jam

Cooking plums in syrup according to this original recipe is fundamentally different from all the others. But despite this, the ingredients are the same, that is:

10 kg of fruits;
sugar (as needed).

Here's what you need to do to get a product that resembles plum jam:

Cut the fruit into halves and discard the seeds.
Place them in a bowl with a thin layer, open side up, and put 1 tsp in each plum half. granulated sugar or a little more if the fruits are large.
Let the fruits steep for at least 6 hours and a maximum of 12 hours to obtain plum juice.
Place the bowl on the fire and bring to a boil and simmer for 5 minutes.
Set aside and let cool.
After a day, put it on the stove again and boil the liquid.
Place the hot plums and syrup into steamed jars and screw the lids on them.

Be sure to cool under a warm shelter and then take it out to a permanent storage location. What plums look like in syrup for the winter is shown in this photo.

Recipes

Before choosing a particular recipe, you need to evaluate the quality of the fruit. In Russia (and even in the south during rainy summers), this fruit does not always ripen completely. If the yellow plum is sweet, the fruits are soft and ripe, they are suitable for preparing the fruit in its own juice, for jam or jam.

Hard sour plums are suitable for sauce or compote. They also make quite a good wine and tincture because of this fruit, but this is a topic for another discussion.

So, the top best recipes for preparing food for the winter.

In its own juice

Yellow plum in its own juice can be of 2 options: with a pit and without a pit. The first option attracts many because of its special taste, but you need to remember that the plum pit releases hydrocyanic acid.

Therefore, it is better to eat such canned food in the next two months, then you can get poisoned. To prepare the first option, you just need to leave about half of the fruits with the stone, grind the rest in a meat grinder in the form of a pulp, and do everything else according to the second recipe.

To prepare yellow plums whole in their own juice, you will need the following ingredients:

4-5 kilograms of fruits;
1.5-2 kg of sugar;
Vanilla sugar;
Lemon acid.

The proportions are simple - for every 2 kg of fruit, there is 1 kg of sugar and 1/2 teaspoon of citric acid.
Vanillin - to taste. How to cook:

The fruits need to be washed, their seeds removed and dried.
Pass a third of the fruit through a meat grinder.
Squeeze out the juice and leave in the refrigerator for a day.
Mix juice with sugar and boil on the stove. At the end add vanillin.
Pour the resulting syrup over pitted or pitted plums.
Pour into jars, sterilize and roll up, put under a warm blanket or fur coat until cool, lids down.

That's all, the preparation in its own juice is ready. This delicacy should be stored in a dark pantry; the shelf life is approximately 1 year. If with seeds - maximum 3 months.

Jam

Yellow plum jam is ideal as a winter twist, since it is easy to make even on an automatic machine in a pressure cooker. And another big plus is that you can prepare it from any fruit, be it unripe or rotten – the recipe turns out to be a complete delight. Even if you spit in the syrup, the guests will still eat for your dear soul.

Yellow plum jam can be prepared with orange peels - it turns out very tasty, like candied fruits from out of this world.

Ingredients:

Approximately 4 kg of yellow plums of any quality.
Orange peels (optional).
4 kg granulated sugar.
Approximately 500 ml of water.

How to cook:

Wash and dry the yellow plum;
Take out the seeds, cut them, and if they are soft, squeeze them out;
Boil sugar and water;
Add plum;
Pass the jam through a sieve or cheesecloth;
Bring to a boil again and cook over low heat for 10 minutes, add the peels.
Sterilize in jars and seal.

That's it, the jam is ready, it will be a great treat all winter. It can be stored for a long time if rolled up correctly.

Compote

It is good to cook yellow plum compote if there are a lot of fruits and free jars, but not much sugar. Compote is very pleasant to drink on holidays, and it contains a million vitamins. This drink is very easy to prepare.

Ingredients for a 3-liter jar:

Yellow plum – 1 kg.
Sugar – approximately 300-600 grams. If the plum is sour, add more sugar.
Water – 3 liters, a little more is possible.
Recipe for making plum compote:
Wash the plums, remove the pits and cut them.
Place the fruit in a jar.
Boil the syrup, pour the plums into a jar, let cool (so that the fruit absorbs the sugar better).
Pour everything back into the container, leaving the berries.
Boil again, pour in, roll up.

In general, you can cook compote directly in a saucepan with berries, but then the berries will not remain intact. It is best to choose whole plums for compote, preferably without worms or rot. But this is done purely for aesthetic reasons; if initially the fruits are not very beautiful, this has practically no effect on the taste of the drink. You can add zest, a little vanilla, and cinnamon to compote of yellow plums. It is also good to use some other fruits, such as cherries or apples, the recipe and preparation analogy are the same.

Jam

How is yellow plum jam different from jam? Because no water is added at all. The berries give juice, this juice is boiled. The jam, accordingly, has a richer taste.

But there are certain peculiarities: if the fruits are unripe, then it is very difficult to obtain the optimal amount of juice. Therefore, ideal jam can be obtained even from slightly overripe plums.

Ingredients:

Yellow plum – 2 kg.
Sugar 1.5 kg.

The recipe is very simple; yellow plums need to be washed, sorted, dried and pitted. For greater effect, it is best to cut them into small slices. Next, all this is covered with sugar and placed in the refrigerator for 9-12 hours. During this time, the fruits should give juice.

The second stage is the actual cooking of yellow plum jam. The first time, the syrup with berries must be brought to a boil over low heat, let simmer for half an hour, and carefully skim off the foam. After the jam has cooled completely, it must be boiled again, again for about 20-30 minutes. After this, the resulting delicacy is sterilized in jars, rolled up, and covered with something for the cooling period. The shelf life of such preparations is maximum.

Sauce with tomatoes for meat

You can make an excellent sauce or caviar from yellow plums; if you boil these fruits along with spices and salt, you get a wonderful base.

You can make ketchup by adding a little tomato paste, garlic and basil to the plum broth. You get a delicious sauce for meat if you use chili pepper, curry and other seasonings.

Ingredients:

Tomatoes: 1.2 kg;
Yellow plum: 1kg;
Garlic: 10 cloves;
Capsicum;
Sugar: 5 tablespoons;
Salt: 2 tablespoons;
Vinegar: 2 spoons

Recipe how to cook:

Remove the seeds from the plums, cut the tomatoes, remove the seeds from the peppers, squeeze out the garlic. Add spices, vinegar. Next, process everything with a blender until it becomes a homogeneous mass, put it on the fire, bring it to a gurgle and boil for 10 minutes.

To prepare this sauce for the winter, the procedure is similar to that for making jam. Heat treatment, salt as a preservative, sterilization of jars - the twist is ready. But, of course, it is best to roll up a base of plums with salt, and add the garlic and herbs fresh.

Shelf life of plums in syrup

Like any other canned fruits and vegetables, plums in syrup are best preserved in a cool or even cold room, with low ambient humidity. In a private house, this is a cellar or basement, possibly a heated above-ground structure in which canned goods can be stored. In the city, in the apartment, there is only one option - keep the jars in the pantry or in the coldest place in the house. Preservation temperatures that are too high or below zero are contraindicated. In the first case, the air inside can quickly become unusable; in the second, the glass can crack and everything will be lost.

Shelf life at home is 1 year minimum and 3 years maximum. You cannot keep homemade preparations for longer than this time; it is better to either eat them or simply dispose of them and make new ones.

How long can preserves be stored?

Any preparations for the winter should be stored cool, away from daylight. A good option is a pantry, cellar or heated loggia. There is no need to store jars near heat sources, as the canned product will quickly deteriorate. This rule especially applies to plums in syrup without sterilization.

Ready preserves can be stored from one to three years. Attention! If the metal lid swells during storage, this preservation is no longer suitable for consumption.

Plum-chocolate jam

An appetizing, delicious jam that can be easily made from any ripe plum variety. Made from yellow plums, this jam will be sweet and delicate, and guests will simply be delighted with the color and taste of the dish. Be sure to try making a couple of jars of this jam!

Ingredients:

Ripe yellow plum – 1 kg.
Sugar – 600-700 gr.
Cocoa powder – 50 gr.

Cooking process:

Sort through the plums and make sure that all the fruits are ripe, fresh and free of rotten or bruised parts. Carefully wash the berries in a colander, let the water drain and carefully remove the seed from each berry.
Prepared berries can be crushed in a blender or cut into small pieces using a knife. Place the fruits in the bowl or pan in which you are going to cook the jam, add granulated sugar, stir and leave for an hour at room temperature.
When the berries begin to release juice, you can start making jam. Place the container with berries and sugar on the stove and turn on medium heat. Bring the mixture to a boil, stirring as you go. Remove the foam that forms when the berries boil and boil the jam for 10-15 minutes.
After the allotted time, add cocoa powder to the saucepan or bowl with the cooking jam and boil the mixture for about 10-15 minutes. You can simmer longer if you want a more viscous jam as a result.
When the pitted yellow plum jam with cocoa is ready, distribute it into small jars, being sure to sterilize them before doing so. Seal the jam and leave to cool at room temperature. Place cooled jars in a pantry or cellar for long-term storage. Bon appetit and culinary success!