Plums in syrup

Plum in syrup is a type of jam that can be made from these summer and autumn fruits at home. They can be preserved without seeds or together with them, boil only plums with sugar, or add various seasonings to enhance the taste and aroma. All this depends on the personal preferences of the hostess. This article will give several recipes for boiling plums in syrup.

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.

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.

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:

1. Sort the fruits, remove the stems and leaves, wash them and cut them into 2 parts. Discard the bones.
2. Place the plum halves among the steamed jars, shaking them lightly so that they are distributed and placed evenly. Tamp down a little.
3. Pour boiling water over top and let sit for about 20 minutes until the water cools slightly.
4. Pour it into a saucepan, add sugar to the liquid at the rate of 0.3 kg per 3-liter jar, and boil.
5. Pour the plums again, this time with freshly prepared syrup.
6. Roll up immediately.
7. 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.

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:

1. Wash the fruits and put them in jars up to 1 liter.
2. Pour boiling water over them and leave them in 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. Add sugar to the liquid and boil for 2 minutes.
5. Pour syrup into all the jars at the neck, close the lids using screw or tin lids.
6. 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.

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:

1. 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.
2. 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.
3. Pour hot syrup into jars so that it completely covers all the fruit.
4. Place a circle stand or thick cloth in a large galvanized pan.
5. Place jars in it and fill the entire volume with water. It should come up to their shoulders.
6. Sterilize for 10-15 minutes.
7. 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.

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:

1. Place 2 cloves and a piece of cinnamon (about a third) at the bottom of each sterilized jar.
2. Place the plums tightly in them.
3. Pour cold water into a saucepan, add sugar and bring to a boil.
4. Pour in the products and leave to sterilize for 10-15 minutes.
5. 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 in syrup for the winter without seeds

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 seeds from the fruit. You can store preserves prepared according to this simple recipe 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: 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:

1. Take plum fruits, preferably small in size and strong, with a dense, durable skin.
2. Wash the fruits and place in a wide bowl. Select the seeds if you want a seedless plum. If not, then leave it.
3. Sterilize jars.
4. Pour fruit into hot jars to the very top.
5. Pour boiling water over it.
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 into 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 – 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.

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:

1. Place the zest at the bottom of the container and cover with plums and pits.
2. 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.
3. After 20 minutes, when they are warm, pour the liquid back into the pan.
4. Boil again, adding honey to the liquid.
5. Roll up the lids.
6. Leave to cool under a blanket.

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

How to make plums in syrup with cognac

The ingredients are still 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 pour of syrup and immediately roll up the lids.

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.

When preparing, stick to 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 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:

1. Boil the syrup in an enamel pan or large basin.
2. Add plum slices to it and cook for at least 20 minutes.
3. 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.

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:

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

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

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:

1. Cut the fruit into halves and discard the seeds.
2. 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.
3. Let the fruits steep for at least 6 hours and a maximum of 12 hours to obtain plum juice.
4. Place the bowl on the fire and bring to a boil and simmer for 5 minutes.
5. Set aside and let cool.
6. After a day, put it on the stove again and boil the liquid.
7. 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.

Recipe for yellow plums in syrup

Ingredients:

• yellow-colored fruits – 10 kg;
• sugar – 1.5 kg;
• perhaps seasonings as desired.

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

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.

Conclusion

Plum in syrup, prepared with your own hands 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. Bon appetit!

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