Billets 

How to cook came from plum

The thick and fragrant jumped out of the plum is the oldest way to preserve fruits, who came from grandmothers and great-grandmothers. Recipes may differ, but they have one in general: the preparation of the jumped is a long process, in a classic version, stretching for several days.

The recipe for cooking jam is slow and long-term evaporation of liquid (juice) from plum fruits. In the process of preparation, the pulp and skin drain decompose into parts than the necessary homogeneous consistency is created. At the intermediate stage, if desired, fruit mass is whipped with a submersible blender.

When cooking jacket from plums, you need to pay attention to some points:

  1. The best utensils for the preparation of dessert for the winter are wide low saucepans or stainless steel, aluminum or copper basins. Some mistresses boil the overtaken in the oven, in this case it is not without a cast iron.
  2. The amount of sugar in the recipe depends on the sweetness of the plum and the storage method for the winter. The required minimum is 100 g per 1 kg of plums. For the winter, such blanks must be removed into the cellar or refrigerator.
  3. At all stages of cooking, weak fire use, it is desirable to put a divider on the burner.
  4. In some recipes, we meet recommendations to remove the skin from a plum or wipe the finished product through a sieve. But it is undesirable, because in the skirt of plums contains pectin - a substance that helps the sweet billet to purchase a thick consistency. In addition, the skin gives the desired sourness to be suitable, otherwise it would be shown.
  5. If there is no blender, and the plum came across with a dense pulp or unorded, it is necessary after removing the bones, to skip fresh fruits through the meat grinder, and then begin to boost.

How to choose plums for jog

Any plum is suitable for the workpiece for the winter, since these fruits contain pectin, which gives preserved products the necessary consistency, which eliminates the need to add synthetic thickeners. But if you consider some nuances when choosing fruits for a recipe for the winter, you can achieve a better result.

  1. Suitable varieties for the preparation of a plum jungle without bones for the winter are considered to be Hungarian and Rencle, they have thin skin, sweet pulp and pleasant fragrance.
  2. If the bone is separated badly, it is better to abandon the recipe for a jam from the draining of this variety, but it will work out beautiful compote. However, it is possible to disappear fruits with the addition of water on a small fire, and then rub it through the sieve, then the bones will not interfere. Especially often in this way they are prepared for the winter jumped of white plum.
  3. Only mature plums are visible or even fun - they are rapidly welded.
  4. After harvesting, fruits need to be well to wash in several waters and sort: viewing every fruit, you need to reveal spoiled, worm or tough.
  5. The last stage of checking: removal of the fruits and extraction of the bones.

Preparation of canning cans

Fresh plum is not stored for a long time, so conservation in banks is one of the best ways to save fruit products for the winter. So that the blanks are not spoiled, there is a glass container processing technology, spent and improved host generations.

  1. It is advisable to take the tank for the winter for the winter to take a volume of not more than 0.5-0.7 liters.
  2. Banks for preservation for the winter are washed with soda and hot water, and after that sterilize.
  3. Simple sterilization in the microwave: on the bottom of the washed capacity pour some water (100 g) and put into the oven for 3-4 minutes. You can install 2-3 banks at a time.
  4. Sterilization in the oven: Washing dry jars put on a baking sheet in a cold oven. Turn on the gas to the middle level and deliver the containers from 5 to 20 minutes. Depending on the size. Remove when completely cooled.
  5. Sterilization with boiling water and ferry: Pour the washed banks with boiling water to the middle and cover with clean covers, give to stand 5-10 minutes.
  6. Before filling the finished jumper (and it is always fascinated in the hot), the glass container must be proper, so as not to burst, and dry: a foreign moisture will lead to a sparrel of the product.
  7. Covers for spins for the winter can use any - metal and plastic, the main thing is that there is an air layer between the lid and fruit mass.

How much cook came to winter

There are two main ways in cooking technology: for one approach and for several approaches.

  • basic method;
  • cyclical way.

The first suggests a single cooking, in which the prepared plums are put in dishes with the amount of water required by the recipe. On medium fire with a constant stirring of plums boil around 10-15 minutes. Then the mass is broken by a blender and, adding sugar, boil within 2-3 hours to the consistency of thick sour cream. The ready-made stewed to the banks are closed with covers and sent to the storage room for storage for the winter.

Tip! To save time during cooking, geling additives are used.

The second is often used in the billet for the winter of the jam "Five minutes". In the recipe for the time intervals of others. Prepared plums are put in a saucepan, covered with a lid and put on a moderately preheated plate, for 30-40 minutes, so that the juice began to evaporate. Periodically, the mass must be stirred. Then the fire is cleaned, and sugar are added to hot plums, stirred and leave for several hours (6-8), it is possible for the night.

The workpiece put on the stove and boil another 30-40 minutes. At the end of the process, the raw materials are broken by a blender, if not satisfied with the consistency. The sample is done on sugar and, if necessary, add it to hot jait and leave again for several hours. Next follows the last cycle: Cooking for 30-40 minutes. And another insistence, during which the evaporation of excess moisture continues. Finally, the last cooking for half an hour with a constant stirring, after which he was hotted in heated dry jars.

Tip! A simple dessert recipe for winter can be made spicy, making the seasoning, cinnamon, ginger or chocolate. In jetty of yellow plums, a grateful zest and lemon juice are often added.

Jumped from plums without bones for the winter

Fragrant dense delicacy, which is equally good how to smear on a toast, and bake with him delicious cheesecakes or bagels. Recipe simple:

  • 1 kg of drain;
  • 1 kg of sugar (can be less);
  • 100 g of water.

Attention! Removing sweetness in the recipe is needed, taking into account that sugar is a preservative and poorly riddled on the winter can be worried if its quantities are not enough.

  1. Prepared halves of drain are poured with water and put on a burner with a divider. After boiling, it is boosted by 20-30 minutes., After periodically stirring.
  2. A slightly cooled mass is broken by a blender to a homogeneous consistency.
  3. The dishes with the workpiece for jungle put on the stove, they add sugar and begin to boost, constantly stirring. Well, if the pan is wide and low, like a pelvis, in this case the evaporation of excess moisture will occur more intense and jumped faster. On average, 1.5-2 hours may be needed.
  4. The finished product does not spread around the plate if you tilt it.

Tip! To exclude the burning of the jumped during boom, it can be done like this: put a wide frying pan on the slab with a salt batted on it. And in this frying pan, placed a saucepan with fruit mass. The salt layer between the walls of the dishes does not give excess heat, and the heating will occur evenly.

Oven from plums without seeds of a five-minute

A five-minute - a simple recipe for the winter, which is suitable for a working woman and everyone who does not want to spend a lot of time on cooking.

  • 1 kg of drain;
  • 1 kg of sugar;
  • 1 Package of zeling additives (spikes, confiture, etc.).

It will take no more than half an hour to prepare, not counting the time needed for the treatment of fruit raw materials.

  1. Grind the plum of a knife, fall asleep with sugar and leave for a few hours so that it gives juice.
  2. Put the dishes with fruit on a small fire, bring to a boil and, cook 5 min., Remove from the stove. Cover the gauze container to have air access.
  3. After cooling, break the mixture by a submersible blender and cook another 5-10 minutes. At the end of the preparation, enter a gelling additive on the recipe on the package.
  4. It was hot to pour into the banks, roll in covers and turning over, cover the blanket for further slow cooling.

Jumped from plums and apples

The combination of apple and plums in the jungle guarantees a recipe for a dense due to the fact that both in the other fruit contains pectin.

  • 1.5 kg of drain;
  • 1 kg of apples;
  • 1.2 kg of sugar.

In this simple recipe you will need to clean and apples and plums from the peel. In the first to cut the heartings, and the second to remove the bones. The peel will be excellent compote - concentrated and fragrant.

  1. Cut apples and mix with halves of drain.
  2. Fall asleep sugar and cook on slow heat 20 min.
  3. Remove from the plate, slightly cool and hot mass break the blender in the puree.
  4. Put on the burner and boil 40 min.
  5. It was hot to be packaged to banks and roll with boiled covers.

Amazing color, a delightful aroma and the desired density distinguish this simple recipe for a plum apple jumped for the winter.

Plum jumped in a slow cooker

The convenience of the boards of the jacket in a slow cooker is that it is not necessary to be tied to the stove and constantly stir the prepared product.

  • 1 kg of drain;
  • 800 g of sugar;
  • 150 g of water.

Tip! By the same simple recipe prepares at home plum jumped in bread maker.

  1. In the appliance bowl, mix all the ingredients.
  2. Peel the mass in the "Baking" mode for 15 minutes.
  3. Smash in a puree with a blender.
  4. Cook for another 2 hours. In the "quenching" mode.
  5. Spin on warm cans hot, roll with covers and remove under the blanket until complete cooling.

Tip! If it seems that it turned out to be liquid, you can add agar-agar recipe (25 g per 1 kg of product) or another gelling additive.

Conclusion

Perevo from plums are prepared according to various recipes, but unites them in one thing - this is a simple delicious delicacy and adults and children.

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