Plums in tomato juice. Pickled plum in own juice

Plum in its own juice for the winter- This is a great alternative to the usual compotes. It can be prepared immediately after harvest. We hope that your family will enjoy the new culinary selection.

Plum in own juice: recipes

Recipe one

You will need:

Sugar - 1.6 kg
- hard cream - 3 kg
- soft cream - 3 kg
- a sachet of vanillin
- half a liter of clean water
- citric acid

Subtleties of preparation:

Wash hard fruits thoroughly, put them in a colander to remove excess water. Rinse soft fruits with water, remove the seeds, grind in a food processor until smooth. Sprinkle with sugar, let stand for a day. Pour the plum juice into a separate pan, strain through a sieve, mix with water, boil over low heat for about 20 minutes. At the end of cooking, add citric acid and vanillin. Pierce the fruits in several places with a bamboo stick, put them in jars in dense layers. Sterilize for 20 minutes, screw on, turn the lids down. After a day, transfer to a cool room.

Be sure to take into account such.

Yellow plum in its own juice for the winter

You will need:

vanilla sachet
- granulated sugar - 1.2 kg
- yellow plum fruits - 5 kg

Subtleties of preparation:

Sort the fruits carefully, rinse, dry, remove the seeds. Divide the densest and strongest into beautiful halves. Turn the remaining fruits through a meat grinder, squeeze out the juice. Put it in the refrigerator for a day so that it settles. Pour into an enamel container, mix with vanilla and sugar. Be sure to stir the mixture all the time so that it does not burn. Pour jars filled with plum halves with ready-made syrup, cover with lids, and send for sterilization. After seaming, turn upside down, wrap with a warm blanket so that the seams gradually cool.

Enjoy also the taste.

Eel plum in its own juice for the winter

Required components:

Cinnamon
- sugar sand - 2.1 kg
- eel - about 6 kg

How to prepare:

Select fruits of medium density, wash well under running water, dry with a kitchen towel, remove the seeds. Pre-prepare containers for seaming, add a pinch of ground cinnamon to them. Sprinkle each layer with a small amount of granulated sugar. Line the bottom of the pan with a thick rag, arrange the jars on top so that they do not touch each other. Pour the water very carefully into the saucepan. Its level should reach the "shoulders". Place the pot on medium heat. After the start of bubbling, reduce the heat so that water does not get inside the container. Wait until the fruit begins to release juice abundantly. It should completely cover the content. After a day of seaming, transfer to a dark place.

And how do you like this?

Plum in its own juice for the winter without sugar

Select 3 kg of strong, dense fruits, wash them under a stream of cold water. Pick up a linen, clean towel. Make cuts on the side of the fruit, remove the seeds. Put the fruits in an enameled deep container, top up? liters of water, put it on a quiet fire so that the fruit gives abundant juice. After the fruit juice completely covers the fruit, remove the container from the heat, drain the liquid into a separate pan, and boil over high heat. Distribute in dry jars, pour boiling juice, put on sterilization at 90 degrees. Seal the finished product with lids, after cooling, put it away for storage.

Preparations for the winter - plum in its own juice

Wash the plum fruits thoroughly, leave for a while so that the water has time to drain. Take out all the bones. Mix fruit with sugar. Pre-sterilize half-liter jars, cover with calcined lids. Pour warm water into a bowl, put jars in it. Use a towel to avoid getting burned. Water should not reach the shoulders of the jars. Cover the container with a lid, boil the liquid. Sterilize the seams for about 40 minutes after you wait for the moment of boiling.

Remove the containers from the water, immediately seal, turn over, cover and wait until completely cooled. Remove the rolls for storage. The place for this must be chosen cool, with good air tightness.

Another interesting cooking option:

Prepare 2 kg of quality plums, wash them thoroughly. Fold spoiled and wrinkled fruits in a separate container. Place strong fruits in prepared containers. Prepare juice from crushed fruits: remove the seeds, twist through a meat grinder. Squeeze the juice with gauze, put it in the refrigerator for a couple of hours. If you have a blender or juicer, use it. After carefully settling the juice, warm it up.

Pour fruit in jars with hot natural juice. Cover the containers with tin lids, sterilize for ten minutes. Seamings can be sterilized in a microwave oven, a simple saucepan, an air grill or an oven. If you decide to use a saucepan for processing, then fill the jars with water up to the very shoulders. During processing, be sure to note the time after the start of boiling. Screw caps on immediately and turn upside down.

The original recipe with rosemary and basil

Prepare the following components:

Plum fruits - 3 kg
- water - 0.6 kg
- sprig of rosemary
- a sprig of basil - a couple of pieces
- granulated sugar - ? kg
- edible salt - 50 g

Cooking features:

Spicy herbs will give the preparation a unique aroma, will allow you to maintain freshness. First of all, remove the seeds from the fruit, make small cuts or punctures on them. Put the fruits in containers, add a little herbs. Make a sweet syrup for pouring from granulated sugar and clean water. Now you need to close the jars with gauze, let stand for exactly a day. The fruit will let in enough liquid. Now you need to sterilize the container, screw it with clean iron caps.

Plum slices for sweet tooth

All that is needed for harvesting is fruit, sugar and, of course, jars for seaming. Banks pre-prepare - sterilize. The amount of fruit depends on the capacity of the container, and sugar - how much is needed to properly cover the fruits.

Ingredients for 1 half liter jar:

plum - up to 600 g;
sugar - approximately 300 g.

Cooking technology:

Plum in juice for exotic lovers

This recipe for rolling plums in its own juice has its own zest, as it has an additional flavor note - spicy cloves.

Ingredients:

plums;
sugar;
carnation at the rate of 1 pc. to the bank.

Cooking technology:

Put the pre-peeled plum (halves) into sterilized containers with a volume of half a liter.
Make syrup from water and sugar - the amount of sugar depends on the tastes of the "eaters", and pour jars with it.

If the fruits are simply poured with water without sugar, then such a plum can be consumed even by people with diabetes.

Add one clove bud to each jar.
Put to sterilize for 10 minutes.
Banks close, turn over.

Plum in juice for "hurry"

The first two recipes require you to devote a little time to the seaming process, but if it is suddenly completely small, and you really want to pamper your family with cream in winter, there are faster ways to preserve plums in your own juice for the winter.

Ingredients:

plum;
sugar - half a glass (for taste).

Cooking technology:

Put the plum halves in a saucepan or cauldron, add half a glass of sugar and put on fire.
After the juice is released from the fruit, arrange them in glass containers (0.5 l) and add the juice.
Filled jars are pasteurized for 15 minutes.
Roll up and wrap until cool.

Canned plums without sugar

Rolling plums in their own juice for the winter without the use of sugar will also not take much time. As mentioned above, such plums can be consumed even by people who, due to a chronic illness, are not recommended for sweets, or by ladies on a diet - who “really want to, but can’t.”

Plums in their own juice without sugar can be rolled up in two ways. Rolling a natural plum in the first way, you will need plums and ... plums for cooking. And nothing else - no sugar, no water. The recipe is 100% natural! The second way to preserve blanched plums in their own juice, in general, is also simple - but in addition to plums, you will also need water for pouring.

Plum natural

Ingredients: plums.

Production technology:

blanched plum

Ingredients: plums.

Production technology:

Sterilization time for half-liter containers - 10 minutes, liter - 15 minutes, three-liter - 25 minutes.

Sunshine in a jar - yellow plum

In addition to the blue fruits familiar to everyone, yellow plums are also rolled up in their own juice for the winter. They are extremely tasty and odorous, and also look great in a jar! And if you experiment with the addition of various spices, then you won’t tear yourself away from such a dessert.

To keep the yellow plum intact after seaming, it is better to choose hard fruits.

Ingredients:

500 g of yellow plums;
500 g of sugar;
vanillin.

The cooking technology is as follows:

Sunset masterpiece - prunes in their own juice

Canned prunes in their own juice are good for filling for making rolls and pies, and syrup diluted with water makes a delicious compote. There are also many recipes for making prunes in their own juice for the winter, one of the most popular and simple ones is provided below.

Ingredients:

1 kg prunes;
500 g sugar.

Cooking technology:

This method of harvesting plums for the winter retains its useful properties to the maximum, since the plum itself is not boiled, but only pasteurized in a jar. Thanks to this, one can note the natural taste of plums. By the way, sugar is used much less than for plum jam or jam. Please note that for the preparation of plums in their own juice for the winter, only ripe, but firm fruits are suitable. An overripe plum will not retain whole slices, and an unripe one will not secrete juice well.

This blank will definitely appeal to hostesses who are engaged in home baking, as whole cream will perfectly complement open pies as a filling.

To prepare plums in your own juice for the winter you will need (for a 500 ml jar):

plum - 350 g
sugar - 170 g

Plum in its own juice for the winter - recipe with photo:

Wash the plum carefully in water, then dry it slightly on a towel.

Divide each copy into two parts, remove the bones. In order for the halves to preserve integrity as much as possible, and the cut to be even, perform this manipulation exclusively with a knife, and not with your hands.

Pre-prepare the container for storing plums in their own juice for the winter - carefully clean the jars with baking soda, wash, sterilize using boiling or another sterilization method. Also, be sure to check the glass for chips and cracks so that the jar does not burst during preservation. Use the container only after complete drying. Lay plum halves in a jar in layers, while alternating them with granulated sugar. Thus, as shown in the photo, fill the entire jar to the top.

First, set the jar of contents aside for a few hours so that the sugar reacts with the plum and melts a little. The fruit, in turn, will release some juice. Next, prepare a spacious pot of water, lay a silicone mat on the bottom, place a jar of plums on top, cover it with a lid without twisting. Put the pan on the fire, after boiling the water, pasteurize the workpiece for 15 minutes.

Pasteurization will completely dissolve all the sugar, the plum will soften a little and release the juice, which forms a delicious ruby colored syrup. Using potholders, remove the jar from the water, tighten the lid as tightly as possible.

Lay the jar on its side, if the syrup does not seep through the lid, then it is well screwed on.

Wrap the jar with something warm until it cools completely, this will provide the workpiece with additional pasteurization. Plum in its own juice for the winter is ready!

Bon Appetit!

Ripe fragrant plums are a delicious fruit that is consumed in ripe form and in preparations for the winter. Plums are prepared and stored in their own juice with and without sugar, frozen, dried, pickled. It is not difficult to make a plum in your own juice for the winter; from such a home-made preparation you can prepare the filling for pies and pancakes or just eat it as an excellent dessert for breakfast.

The benefits of plums in their own juice

When harvesting in its own juice, all the useful qualities of plums are well preserved.

The healing components contained in the ripe fruit strengthen the human immune system.
Plum is able to gently cleanse the stomach and normalize bowel function.
The fruit is a diuretic and helps cleanse the kidneys.
Plum is useful for hypertension, heart disease, helps to reduce body weight.

Delicious treats prepared at home will supply your body with valuable microelements and biologically active substances all winter long!

More than 1000 plum varieties have been bred. They differ in shape and color. Purple, green, red, blue fruits begin to ripen in July and finish in October. Late varieties are especially tasty for winter preparations.

Selection and preparation of plums

You can harvest plums for the winter in your own juice of any variety.

Preference is given to fruits with dense pulp, sweet taste, not watery, but quite juicy.

Overripe fruits are not suitable for harvesting, but unripe, with a sour taste, will not work either.
Plums that have good keeping quality, even when processed, will have a unique fresh taste.
The fruits are harvested ripe, they are soft to the touch and sweet in taste, without signs of rot and the presence of worms.
Pollen coating on plums is a sign of freshness and quality.
Fruits are sorted out from garbage, the stalks are removed.
Wash thoroughly in cold water, you can use a basin. Plums with thick skins can be washed under running water.
Lay out on towels and dry.
Break the plum into two halves, remove the stone (if the recipe provides for it).

Secrets and subtleties of cooking plums in your own juice

The taste of plums is well set off by additional ingredients:

For white plums, mint, cumin, almonds, cinnamon, hazelnuts are used in blanks.
For blue varieties, vanilla, fennel, cardamom, port, honey are suitable.
Sweet varieties of plums are combined with apples, pears, cherries, apricots, mangoes and peaches, from berries - with raspberries, strawberries, strawberries.
With sour fruits, you can combine tangerines, oranges, pineapples, grapefruits, pomegranates, currants, lemons, cranberries. Combinations with nuts, herbs are acceptable.

Fruit can be stored in parchment paper in the refrigerator for up to 7 days. If the plums were taken out of the refrigerator, leave for an hour at room temperature before cooking. But it is better to use fresh, plucked fruits that day.

Plums are prepared in their own juice in jars up to 1 liter. Banks are washed and sterilized before cooking. Use sterilized lids, good quality.

If the blanks are not sterilized, then twice as much sugar is added, they are stored only in a refrigerator or basement at a temperature of 5-6 degrees. It is advisable not to take risks, but to sterilize all blanks.

Plum recipes in their own juice for the winter

You can roll up plums with and without sterilization, with the addition of sugar, you can cook only in your own juice without granulated sugar. Plums are used whole with stones and halves, various spices are added to give the product a special piquancy.

In winter, you can cook delicious compote from such fruits, make a filling for baking, eat as an independent dessert.

A half-liter jar will need about 300 grams of plums and 200 grams of granulated sugar.

Recipe:

The fruits are divided into halves and the bones are taken out.
They put it in a container with a cut down, it is possible “with a slide”, since the plums will settle during sterilization.
Sprinkle each layer with sugar.
Sterilize jars in a large container for 20 minutes, covered with a lid.
Roll up hermetically.

Attention! The released juice should completely cover the fruit. Plums will rise, this indicates the readiness of the product. If the plum gave little juice, and it does not cover the fruit, 5 minutes before the end of sterilization, add boiling water to the jars, so much that the plums are completely in the liquid.

Video recipe for making plums in your own juice in this way:

Plums without sugar

The number of drains is closed at will.

Bones are taken out of the fruit, tightly, but not crushed, the halves are placed in sterile jars cut down.
The filled jar is placed in a container with water for sterilization. The liquid should cover 3⁄4 of the can.
A liter container is sterilized for 30 minutes, rolled up.

blanched plum

You can blanch the fruit in its own juice. This method is used to keep the plums intact.

Cooking:

The fruit halves are put in a sieve and dipped in boiling water for 3 seconds, then in cold water for 3 seconds.
Let the liquid drain.
Spread the fruits in jars, pour boiling water.
Set to sterilize for 10 minutes.

exotic plum

Ingredients per liter jar:

plums - 600 g;
sugar - 300 g;
water - 150 ml;
cloves - 1 piece.

Recipe:

The peeled plum halves are laid out in jars.
They make syrup from water and sugar, pour fruit.
Drop one clove into the jar.
Sterilize for 15 minutes, seal.

Yellow plums in their own juice

This variety is unusually sweet, fragrant and tasty. Yellow suns with the addition of spices - neither children nor adults can tear themselves away from such a dessert in winter!

Components:

0.5 kg plums;
0.5 kg of sugar;
a sachet of vanillin;
juice of half an orange.

Recipe:

Cut the plums in half, remove the pits.
Twist through a meat grinder 200 g plums.
Squeeze out the juice, put in the refrigerator for a day.
Prepare syrup with sugar and vanillin from juice, add orange juice to nero.
Put the remaining plum halves in jars, pour over the syrup.
Sterilize 20 minutes.

Plums in applesauce

An original and tasty preparation of very healthy and perfectly combined fruits.

Products:

apples and plums - 1 kg each;
sugar - 600 g;
cinnamon - at the end of the knife;
lemon peel.

Cooking:

Peel the apples from the peel and core, grind into a puree.
Season applesauce with sugar, lemon zest, cinnamon, bring to a boil, turn off.
Put the halves of the plums without peel in a glass container, pour the puree, it should not reach the edges of the jar 2 cm.
Sterilize the container for 25 minutes, roll up.

Storing plums in their own juice

You can store jars after sterilization for six months. During this time, all useful and healing properties are stored in fruits. You can leave them until spring, the benefits will be less, but the taste will remain the same.

It is better to store blanks in the basement or at home, at temperatures below 18 degrees.

Plums in their own juice, prepared without sterilization, are stored only in the refrigerator for up to 2 months. The shelf life of such blanks is short, since the probability of fermentation of the product is high.

We rightfully consider plums in their own juice to be a tasty and healthy delicacy of our family in winter. In addition, it is a great alternative to traditional preserves and jams.

Taste Info Sweet blanks

Ingredients

Plum
Sugar

How to cook plums in your own juice for the winter

Wash plums thoroughly.

Cut in half and remove the pit.

In pre-sterilized and dry jars, we put the plums as tightly as possible and pour each layer of berries with sugar.

We select a pan for sterilization according to the height of the jar. We cover the bottom of the pan with a rag or towel.

We set up banks. It is necessary to set so that at least a small space is preserved between the banks.

Pour room temperature water into the pan to the level of the “shoulders” of the jar. We put on fire. When the water boils, we reduce the fire so that the water does not “gurgle” much and accidentally get into the jars.

The plum will release juice, the sugar will dissolve. From this, the level of fullness of the can will fall. Feel free to put more plum halves on top and add sugar.

We are waiting for the juice to cover all the berries, and they begin to float up (from 40 minutes to 1 hour).

teaser network

We take out the jars and screw the lid tightly. Banks must be wrapped in a blanket and wait at least a day, until completely cooled.

Important nuances of preparing plums in their own juice for the winter:
To get plums in slices, it is better to choose solid unripe ones, but in this case you will need more sugar.
Sugar is required from 100 g to 300 g per 0.5-liter jar. Depends on the type of plum.
The heat treatment time will be for a 0.5-liter jar - from 40 minutes to 1 hour. Such a long heat treatment will allow you to store jars in a warm apartment. Time can be shortened if stored in a cool place.
A 0.5 liter jar takes about 600 g of plums.
After cooling, the level in the jar will decrease, so overfilled jars can be rolled up.

This type of preservation preserves the taste and aroma of plums as much as possible.

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