13 recipes for preparing preserved plums in syrup for the winter

In the summer, all housewives strive to prepare as much canned food as possible for the winter. One of these preparations is plums in syrup; they are wrapped in jars for the winter. These fruits are very convenient for canning because they are firm, do not spread, and keep their shape. Plums are also juicy and sweet; preparations made from them are suitable for pies. Or you can simply eat them like jam.

Features of preparing plums in syrup for the winter

The cooking process does not take much time; everything will take no more than half an hour. But there are some features that you should know. For example, how to properly prepare fruits and containers.

How to choose the right fruit

First you need to select the plums.

They should be firm, slightly underripe. If they have even a slight trace of spoilage, they should be thrown away. These are not suitable for canning.

Plums must be perfect in appearance. Then you need to make several punctures in the skin so that they do not crack during processing.

Preparation of containers

Glass jars are used for this recipe. They can be of any capacity - liter or two liter.

Some housewives believe that it is best to take half-liter ones, they are more practical.

Before starting canning, jars must be sterilized. This can be done by dipping them in boiling water for a couple of minutes. Do the same with the lids. Then take it out and dry it.

How to cook plums in syrup

There are several recipes for preparing plums:

• traditional;
• with seeds;
• without sterilization;
• in its own juice;
• sugarless;
• in sugar syrup.

Each of them is worth considering.

Traditional recipe

This is the most common method of canning plums. It is often used due to its simplicity.

For preparation you will need:

• kilogram of plums;
• 350 g sugar;
• half a teaspoon of citric acid;
• liter of water.

How to cook:

1. Wash the plums and fill the container with them.
2. Pour boiling water over them, cover with lids for about twenty minutes.
3. Prepare syrup (combine sugar with water, stir, boil for five minutes, adding citric acid).
4. Drain the water and pour in the syrup.
5. Cover and sterilize for about fifteen minutes.
6. Remove the jars and place them upside down.
7. Place in a dark place, covering with a blanket.

It is better to take lids with threads, but you can also use ordinary ones by screwing them tightly using a machine. The fruits can be taken with or without seeds, as desired.

Without sterilization

You will need:

• ten kilograms of plums;
• one and a half kilograms of sugar;
• water.

How to cook:

1. Wash the plums and put them in a container.
2. Pour hot water, cover and leave for fifteen minutes.
3. Pour water into a saucepan, add sugar and boil for a couple of minutes.
4. Pour hot syrup over fruits.
5. Sterilize, turn over, put in a dark place for a day.

Canned plums prepared in this way should be stored in a cool place.

With bones

The product is prepared in the same way as in the traditional way, but with the difference that the seeds are not removed. The fruits are placed whole. Before canning, you can put a sprig of cloves on the bottom.

In its own juice

This method is very easy to make canned plums for the winter. Fruits must be selected whole, firm, unripe, without spots.

What you will need:

• plums;
• water;
• mint.

How to cook:

1. Wash the fruits and place in a colander.
2. Place them in boiling water for a couple of minutes and remove them, then dip them in cold water.
3. Place mint at the bottom of the container.
4. Place the fruits in a container and pour boiling water over them.
5. Sterilize jars and lids and screw on.
6. Turn over and place in a cool place.

You need to cover them with a blanket on top.

Sugar free in cans

Otherwise, this preservation recipe is called “five-minute”.

You will need:

• one and a half kg of fruits;
• water – 200 g.

How to cook:

1. Wash the plums, remove the pits.
2. Add water and let it cook.
3. Cook for half an hour.
4. Rub through a sieve.
5. Boil the gruel for five minutes.
6. Place in container, screw on.

Spread the puree warm, then cover with a blanket.

It is better to use a colander for wiping, because the holes in the sieve become clogged with peel.

Cinnamon

You will need:

• 10 kg of fruits;
• one and a half kilograms of sugar;
• cinnamon.

How to cook:

1. Wash the fruits, remove the seeds or leave (optional).
2. Place plums in a sterile container.
3. Pour boiling water over it for fifteen minutes.
4. Pour out the water.
5. Boil it, adding sugar and cinnamon (half a teaspoon for every three liters).
6. Boil for a couple of minutes and pour the syrup into jars.
7. Close with lids.

Place in a cool place, covered with a blanket.

With mustard

Interesting recipe. The combination of plums and mustard is very unusual. It turns out very tasty.

What products will be useful:

• one and a half liters of water;
• three kg of fruits;
• two teaspoons of salt;
• six teaspoons of sugar;
• spices;
• laurel;
• a tablespoon of mustard powder;
• half a tablespoon of acetic acid.

How to cook:

1. Place the washed fruits in a container.
2. Boil the syrup, adding salt and spices.
3. Boil for five minutes.
4. Pour mustard into the cooled syrup and pour vinegar.
5. Pour syrup over fruits and close with lids.

Place the jars in a cool, dark place. This appetizer should be served with meat or fish.

With vanilla and rosemary

This method has a special aroma and unusual taste.

You will need:

• ten kilograms of fruit;
• one and a half kilograms of granulated sugar;
• rosemary;
• vanilla.

How to prepare:

1. Take strong fruits, wash them, put them in a container.
2. Pour boiling water over for 15 minutes.
3. Pour water into a container, add sugar, rosemary and vanilla, 5 grams per 3-liter jar.
4. Bring the syrup to a boil, simmer for a couple of minutes.
5. Pour the syrup into the jars, close the lids, and tighten.

Store in a cool place.

With honey and orange zest

This recipe is distinguished not only by its sweet taste, but also by its benefits. Orange contains a ton of vitamin C, and honey has anti-inflammatory properties.

What you will need:

• plums – 10 kilograms;
• zest of five oranges;
• honey (a glass per 3-liter jar).

How to prepare:

1. Place the zest and fruits in a container.
2. Pour boiling water over the fruits.
3. After 20 minutes, drain, add honey and put on fire.
4. Pour the syrup into containers and close with lids.

Place in a dark place.

With cognac

The dish for this recipe is prepared in the same way as all the previous ones, but the difference is that 100 grams of cognac per three liters is added to each jar. This must be done just before closing.

Plum halves in sugar syrup

This method differs in that the fruits are not placed whole, but cut into slices. They need to be selected more harshly so that they are preserved entirely.

In order for the halves to be preserved during the canning process and not fall apart, they must be immersed in cold water and soda for several minutes..

What you will need:

• 10 kilograms of fruits;
• one and a half kilograms of granulated sugar.

This recipe is the same as the traditional one, with the only difference: the plums must be cut in half and the pits removed.

Plums in thick syrup, like jam

This method has differences. But it is more original and tastier.

Ingredients:

• fruits – 10 kilograms;
• granulated sugar.

How to cook:

1. Wash the fruits, cut them and remove the seeds.
2. Place them in a container, sprinkling each with a teaspoon of sugar.
3. Let it brew for six hours.
4. Place the container on the fire and cook for five minutes.
5. Leave overnight.
6. Then boil again.
7. Place into containers and close with lids.

Cool the jars and place them in a cool, dark place for storage.

With yellow plum

From the name it is clear that the dish is prepared from yellow fruits. But it is prepared in the same way as according to the classic recipe. The only difference is the color.

Storage periods and rules

Such preparations are stored in a cool, dark place. A pantry or cellar is best. Too low a temperature may not be beneficial, as the jars will burst.

They are stored for no more than three years. If it’s longer, then harmful bacteria will develop in them, and such preservation can even cause poisoning. It is advisable to use the preparations within three years.