Plum in own juice

Plum in its own juice is one of the options for preparing these fruits for the winter at home. You can prepare them both with and without pits, only the plums themselves with sugar or with the addition of certain seasonings. How to cook plums in your own juice can be found in this article, which will give detailed recipes with step-by-step instructions, a photo of the finished product and a cooking video.

How to cook plums in your own juice

To prepare this winter preparation at home, ripe fruits that have ripened on a tree and are slightly unripe are suitable, that is, those that have almost reached biological maturity, but still have dense pulp. All of them must be exceptionally intact, without damage, dents, rot spots and traces of any infections and diseases, without stalks.

The variety of plums does not matter, you can take any, fruits of any shape and color will do. As for the size, the ideal option is medium, but you can also preserve large and small ones.

Containers in which fruit can be preserved are ordinary glass jars of various sizes, from 1 to 3 liters. They must be intact, without chips and cracks, preferably hardened, that is, those that were previously used for canning. Before laying drains in them, the jars must be washed in warm water with soda, heated over steam and dried. Sterilize the lids in boiling water. You will also need a large pot for sterilization, of such a height that jars can be freely placed in it in the water poured on the coat hanger.

Then prepare plum fruits: wash them several times in warm water, removing all adhering dirt and dust from them. After that, cut each fruit in half along the longitudinal line and remove the seeds, if required in the recipe.

Traditional recipe for plums in their own juice

To prepare plums in your own juice according to a recipe that is considered traditional, you will need a minimum of products, only 2 ingredients:

• plum – 10 kg;
• sugar – 5 kg.

Prepare plum jam for the winter as follows:

1. Remove all ponytails and bones from the washed fruits, pour them into 1-1,5 l jars, sprinkling each layer with granulated sugar. Lay tightly, lightly tamp.
2. Pour a little warm water on top and shake well to mix everything.
3. Put a piece of cloth or a special stand on the bottom of a large voluminous pan, put jars on it and pour them with warm liquid up to their shoulders.
4. Put the pot on the fire and bring the water to a boil.
5. When the water begins to boil strongly, reduce the heat to a minimum and cook for 15 minutes.
6. Under the influence of heat, the plums will gradually begin to settle, and free space will appear in the jars. It needs to be filled with new portions of fruits and sugar.
7. After adding, sterilize again for another 15 minutes.
8. After the allotted time has passed, remove the jars from the pan, grabbing them with a special tool, and immediately roll up the lids.
9. Leave to cool at room temperature for exactly one day. It is not necessary to wrap them, you can leave them as they are.

After cooling, plums can be stored both in cellars and indoors. They are sterilized, so they can withstand storage even in heat.

Plums in own juice with pit

Here, slightly unripe fruits are the best option, as they are denser than ripe ones and retain their shape better even after prolonged heat treatment. You do not need to remove the bones from them, so the fruit must remain intact. If it is supposed to preserve them in 3-liter jars, then the drain should be taken at the rate of 2 kg per 1 container. Standard Ingredients:

• 10 kg of freshly picked fruits;
• 5 kg of granulated sugar.

Plums for the winter without sugar

For one 1 liter jar, you will need about 0,75-1 kg of plums. They can be round or oblong, fully ripe or slightly unripe. The main thing is that they are as sweet as possible, since sugar is not added to them during cooking. It is better to take plums with dense pulp of a small size. The fruits of the Hungarian (Ugorka) variety are ideal.

You need to prepare these plums in this way:

1. Wash them, changing the water several times, and remove the seeds, carefully cutting each fruit with a knife along the longitudinal line.
2. Fill the jars in halves to the top, sprinkling each layer with sugar and evenly distributing it inside the container.
3. Put on the stove to sterilize for 10-15 minutes.
4. Add plums and sugar when the first batch sits down.
5. Sterilize again, but for 20 minutes.
6. After removing the jars from the pan, immediately cork with a key, using varnished lids and cover with a warm blanket.

After the jars with plums in their own juice without sugar have cooled down, which will happen in about a day, transfer them to the cellar or put them on a shelf in the pantry.

How to roll a plum in your own juice with cloves

This recipe for canning plums in its own juice is different in that, in addition to sugar, an aromatic seasoning, cloves, is added to the fruits to give them a peculiar smell. Otherwise, you will need the same ingredients:

• 10 kg of fruit;
• 5 kg of granulated sugar;
• 2-3 cloves per liter jar.

Sterilize the plums first for 15 minutes, and after adding new fruits instead of the shrunken ones, for another 15 minutes. After cooking, leave the jars to cool for 1 day in the room. After that, if there is a cellar, then transfer it to it, where the conditions for storing canned products are better.

A quick recipe for plums in your own juice

This recipe is useful for those who cannot or do not want to sterilize jars for a long time. Ingredients:

• fruit – 10 kg;
• sugar – 5 kg.

The difference in preparation between this recipe and the previous ones is that:

• This time, plums are not scattered fresh in jars, but first boiled in a saucepan with sugar until juice appears from them.
• Then they are laid out in jars with a capacity of 0,5 to 1 liter, along with the secreted juice.
• Put them in a saucepan and sterilize for at least 15 minutes after the liquid boils.

After natural cooling, they are placed in a cellar, basement, or left in a cool room for long-term storage.

Blanched plum in its own juice

By the name of this recipe, it is clear that before cooking, the fruits will need to be blanched. For this:

1. They are laid out in portions in a colander.
2. Dip in boiling water for 5 seconds, then pull out and immediately lower into cold water.
3. They are laid out in jars, evenly sprinkled with sugar, and set to sterilize for 15–30 minutes, depending on the volume.
4. After draining, they take it out of the pan and immediately clog it.

After they cool down, put them in the cellar, in which they will stand until the new harvest.

Yellow plum in its own juice for the winter

For harvesting plums in their own juice according to this recipe, yellow fruits of any size and variety will be needed. Required components:

• 10 kg of fruit;
• 5 kg of sugar.

The cooking method is classic.

How to make yellow plum in your own juice with vanilla

According to this recipe, you will also need the fruits of yellow varieties. You will need to take:

• 10 kg of fruit;
• 5 kg of sugar;
• 1 sachet of vanillin.

You can also cook the workpiece in the classic way, but when you put fruit in a container, you will need to add spice to it.

Cooking plums in their own juice in the oven (or in the oven)

The ingredients are the same as in the traditional recipe. Cooking method:

1. Sort the fruits, wash in running water and be sure to remove the seeds.
2. Fill halves of 1-1,5 l jars, pouring layer by layer and sprinkling them with sugar. Pack the fruits tightly, pressing them down with a spoon.
3. Put the jars in a preheated oven for 40-50 minutes.
4. After that, immediately roll up.

After cooling to room temperature, transfer the jars to a cool cellar.

Canned prunes in their own juice

You will need plums that are dense and not very juicy so that they can dry faster. Before you cook jam, you first need to cook prunes. For this:

1. Remove pits from plums.
2. Spread them in 1 thin layer outside, in the sun and dry for so long until they acquire their characteristic texture, color and aroma. Periodically they need to be turned over so that they dry well on all sides.
3. You can also dry the fruits in the oven of a gas or electric stove.

From 10 kg of fresh fruits after drying, approximately 3-3,5 kg of dried fruits are obtained. After the prunes are obtained, you can start making jam:

1. Arrange it in prepared jars, add sugar (at the rate of 2 to 1).
2. Add some water, mix everything.
3. Put the jars to be sterilized for 30 minutes.

Cooling takes place at room temperature. Storage of jam can be carried out indoors or in a cold cellar.

Canned plum halves in own juice

To make jam according to this recipe, you will need to take ripe, juicy, but still dense fruits in the amount of 10 kg. Plums can be any color: white, yellow, red and dark blue. You will also need sugar (5 kg). Sequencing:

1. Wash the fruits, cut them lengthwise with a sharp knife and remove the seeds from them.
2. Put the halves in jars, sprinkle evenly with sugar.
3. Sterilize according to the traditional recipe.

After mandatory cooling, send the jars for storage.

Rules for storing plums in their own juice

You can store blanks both in the house at a relatively high temperature, as they have been sterilized, and in a place specially designed for this – in the cellar. Indoors, in an apartment or in a private house, you need to put them in the coldest and darkest place, for example, in the pantry or in the coldest room. The shelf life of plums in their own juice at home is at least a year, but not more than 3 years. After this period, it is not recommended to use plum jam for food; it is better to cook a new one from the current year’s harvest.

Conclusion

Plum in its own juice will appeal to many, as it has an unsurpassed taste and aroma. It is easy to prepare, you just need to follow the recommendations that are given in the recipes. If you do everything right and cook the jam as it should be, then you can enjoy it on cold winter days when fresh fruit is not available.