Plums in syrup

Plum in syrup is a type of jam that can be made from these summer-autumn fruits at home. They can be preserved without pits or with them, boil only plums with sugar, or add various seasonings to enhance the taste and aroma. It all depends on the personal preferences of the hostess. This article will give several recipes by which you can cook plums in syrup.

Preserving plums in syrup

Plums boiled in syrup can be used not only as a delicious dessert, but also as a filling for wind pies or an addition to cottage cheese dishes. For canning, ripe or slightly unripe fruits are suitable.

You can take the fruits of blue and yellow plums, round and elongated, of any variety. Among them should not be spoiled: rotten, with spots of rot and disease. Only whole fruits with a dense and clean surface are suitable for processing, in which the stone is easily separated from the pulp.

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, plums from them are eaten quickly and do not stagnate in the refrigerator.

Traditional Plum Syrup Recipe

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

 You need:

• plums in the amount of 10 kg;
• sugar – 1,5 kg;
• citric acid – 0,5 tsp. (in the event that the fruits are very sweet and you need to acidify the jam);
• water – approximately 1 liter for each 3-liter bottle.

How to cook:

1. Sort the fruits, remove the tails and leaves, wash them and cut into 2 parts. Throw away the bones.
2. Arrange the plum halves in the steamed jars, shaking them lightly so that they are distributed and stacked evenly. Slightly tamp.
3. Pour boiling water on top and let it brew for about 20 minutes, until the water cools down a bit.
4. Drain it into a saucepan, add sugar to the liquid at the rate of 0,3 kg per 3-liter jar, boil.
5. Top the plums again, this time with the freshly prepared syrup.
6. Roll up immediately.
7. Put 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 low temperature in the cellar.

Plums in syrup without sterilization

Ingredients you need:

• plums are dense, non-soft, small in size – 10 kg;
• sugar – 1,5 kg.

You need to prepare this delicious preparation in this way:

1. Wash the fruits and put them in jars up to 1 liter.
2. Pour boiling water over and leave in them for 20 minutes until they cool slightly.
3. 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 easily passes.
4. Pour sugar into the liquid and boil for 2 minutes.
5. Fill all the jars with syrup under the neck, close the lids using screw or tin lids.
6. Put them upside down on a hard surface and cover with something warm, leaving 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.

Plum in syrup for the winter with sterilization

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

• 10 kg plums;
• 1,5 kg of sugar;
• citric acid – 0,5 tsp. (optional).

Guidelines to follow when preparing plums in syrup with sterilization:

1. Select the best fruits, wash them in warm water and sprinkle them in jars, steamed and dried. Do not stack the fruits too tightly so that there is room for the syrup.
2. Cook syrup at the rate of 0,1 kg of granulated sugar per 1-liter jar, 0,25-0,3 kg per 3-liter container.
3. Pour hot syrup into jars so that it completely covers all the fruits.
4. In a large galvanized pan, put a circle stand or thick cloth.
5. Put jars in it and fill the entire volume with water. It should reach them on the shoulders.
6. Sterilize 10-15 minutes.
7. Remove the jars from the pan, put under the covers.

A plum canned in syrup for the winter is perfectly stored at room temperature, but it is still advisable to transfer it to a cellar or basement.

Plum in syrup for the winter with seeds

Plum with pits is the easiest to cook, because you do not need to remove them from the fruit. All that needs to be done is to wash the carefully picked fruit to remove any dirt from it. The ingredients you will need are the following:

• plums – 10 kg;
• sugar – 1,5 kg;
• 2 cinnamon sticks;
• 10 pcs. carnations.

Sequence of preparation:

1. At the bottom of each sterilized jar, put 2 cloves and a piece of cinnamon (about a third).
2. Put plums in them tightly.
3. Pour cold water into a saucepan, add sugar and bring to a boil.
4. Pour the products and put to sterilize for 10-15 minutes.
5. After the end of the process, cork the jars with tin lids, turn them upside down and put them to cool under the covers.

When one day has passed, the clothes must be removed, and the preservation should be transferred to a cold cellar for storage.

Plum in syrup for the winter pitted

To prepare this recipe, you will need:

• 10 kg of fruit;
• 1,5 kg of sugar.

You can cook according to the classic recipe described above. Be sure to remove the bones from the fruit. Preservation prepared according to this simple recipe can also be stored in a warm room in an apartment or house, but it is better to put it in the cellar, where the conditions for its storage are optimal.

Plums in syrup for the winter: a recipe with cinnamon

Seasonings, such as cinnamon, are added to clean fruits to give a certain flavor. For this recipe you will need to take:

• 10 kg of fruit;
• sugar 1,5 kg;
• 0,5 tsp. cinnamon for a 3-liter jar.

Description of the cooking process step by step:

1. Take plum fruits, preferably small and strong, with a dense, durable skin.
2. Wash the fruits, put in a wide basin. Choose pits if you want to get a pitted plum. If not, then leave.
3. Sterilize jars.
4. Pour fruits into hot jars to the very top.
5. Pour boiling water over.
6. After 20 minutes, drain into a separate pan.
7. Boil again, but this time with sugar and cinnamon, making a syrup.
8. When it boils, boil for a couple of minutes and pour over the jars.
9. 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.

Plums in syrup with vanilla and rosemary

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

• 10 and 1,5 kg, respectively;
• rosemary will need a couple of sprigs per 3-liter jar, vanilla – 5 g each.

In the cooking process, you can follow the steps described in the previous recipe, but instead of cinnamon, put rosemary and vanilla in the plum compote syrup.

Canned plums in syrup with honey and orange zest

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

• 10 kg of fruit;
• 200 g of honey for each 3-liter jar;
• zest from 5 fresh oranges (0,5 orange peels per 3-liter jar).

Method of preparation:

1. Put the zest on the bottom of the container and cover with plums with pits.
2. Pour water into the pan at the rate of 1 liter for each 3-liter bottle, boil and pour over the fruit for the first time.
3. After 20 minutes, when they warm up, drain the liquid back into the pan.
4. Boil again, adding honey to the liquid.
5. Roll up the covers.
6. Leave to cool under a blanket.

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

How to make plums in cognac syrup

The ingredients are the same, but you still need to take 100 g of cognac for each 3-liter jar. The cooking method is classic. Add alcohol to each jar before the second filling of syrup and immediately roll up the lids.

Plum halves in syrup for the winter

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

Composition:

• plums of any variety – 10 kg;
• sugar – 1,5 kg.

When cooking, follow the classic canning method, as it is best suited for this purpose.

Plum slices in syrup

You will need all the same components:

• 10 kg of fruit;
• sugar – 1,5 kg;
• citric acid or lemon juice (optional).

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

Next steps:

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

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

Plum in sugar syrup

To prepare a homemade preparation according to this recipe, you will need strong, not overripe and not hanging on the tree fruits, sweet or sweet and sour. You will need:

• main ingredient – 10 kg;
• granulated sugar – 1,5 kg.

There is nothing difficult in the cooking process. Here’s how it goes:

1. Wash plums, cut into halves. Throw away the bones.
2. Heat jars over steam and fill them with plum halves.
3. Pour them with boiling water, insist the standard 20 minutes until they begin to cool.
4. Pour the liquid from each bottle into a saucepan, pour sugar into it and boil a sweet syrup.
5. Pour it into jars up to the necks.
6. Roll up with lacquered lids.

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

Plums in thick syrup like jam

The preparation of 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 fruit;
• sugar (as needed)

Here’s what you need to do to get a blank that resembles plum jam:

1. Cut the fruit in half and discard the seeds.
2. Put them in a basin in a thin layer with the open side up and put 1 tsp in each plum half. granulated sugar or a little more if the fruit is large.
3. Leave the fruits to infuse for at least 6 hours and a maximum of 12 hours to obtain plum juice.
4. Put the basin on the fire and bring to a boil and boil for 5 minutes.
5. Set aside and let cool.
6. After a day, put it back on the stove and boil the liquid.
7. Arrange hot plums along with syrup in steamed jars and screw the lids on them.

Be sure to cool under a warm shelter, and then take it to a permanent place for storage. How plums look in syrup for the winter is shown in this photo.

Yellow Plum Syrup Recipe

Ingredients:

• yellow-colored fruits – 10 kg;
• sugar – 1,5 kg;
• perhaps seasonings if desired.

The method of preparing plums in syrup according to this recipe is a classic one.

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 ground structure in which conservation can be stored. In the city, in the apartment, there is only one option left – to keep the jars in the pantry or in the coldest place in the home. Preservation temperatures that are too high or below zero are contraindicated. In the first case, the products inside can quickly become unusable, in the second case, the glass can crack and everything will be lost.

Shelf life at home – 1 year minimum and 3 – maximum. It is impossible to keep homemade preparations for longer than this time, it is better to either eat them or simply dispose of them and roll up new ones.

Conclusion

Do-it-yourself plum in syrup, cooked during the fruit picking season, is an unsurpassed delicacy that any housewife can cook. To do this correctly, you need to use any of the recipes suggested here. Enjoy your meal!