Such recipes are very rare when when preparing a dish, even the simplest, only one ingredient is used. In our case, we only need plums, because these will be plums in our own juice. These fruits are very useful for humans, beneficially affect all processes in the body, improving the functioning of the kidneys and intestinal motility, strengthening our cardiovascular system. Therefore, enjoy this dessert, which, in addition to excellent taste, also brings benefits. When choosing a plum for your recipes, try to take slightly ripened, dense fruits so that they can retain their original forms in the cooking process.
Cooking plums in our own juice, the first recipe
We will now make a delicious, fragrant fruit blank without adding water. Fast and easy enough. So, the cooking time is 35 minutes. We will need fruit and sugar. The ratio is as follows: 150-200 grams per small, half-liter can and 250-300 grams per liter. The numbers are not accurate, as they depend on acid drain.
We select healthy, ripe fruits, wash them, cut them into halves, and remove the seeds. Tightly put them down with a slice into the jars, previously sterilized, almost to the very top. Alternate with layers of granulated sugar. We cover the jars with sterile lids and sterilize for 15-25 minutes. Then roll up immediately. Plums in their own juice are ready. Sometimes part of the sugar does not dissolve. It's okay, during storage, it will all go away. By the way, banks can be stored almost everywhere, including in an apartment. Can be added to pancakes, ice cream, as a delicious filling for pies.
The recipe for a classic, well-known plum jam
It will take one kilogram of plum puree and 500-600 grams of granulated sugar. Boil sweet mashed potatoes over low heat, stirring constantly. We do this until the mass decreases by a third. You can cook in a pan of aluminum or stainless steel, or in a copper basin. Tip: sand is best added when the mass is almost ready. Jam is ready when a drop of jam no longer falls apart on a cold saucer.
In hot form it is poured into warmed sterilized cans, immediately rolled up and sent to cool. There is an option in which the cans are left under gauze for several days until a crust appears. Then they are covered with parchment, bandaged and stored in this form. This was another option for how to conserve plums in their own juice. From fruits such as ripe or ripe plums of sweet varieties, it is possible to prepare sweet, tasty and aromatic jam without any granulated sugar.
The second recipe - with sugar
For cooking, you will need only two ingredients: one kilogram of plums and 0.5 kg of granulated sugar. So, plum in your own juice, a recipe with sugar. We clear the prepared plums from the stones and, sprinkling with sand, spread in the basin. The resulting mass is kept in a cool place for 4-5 hours. Then we heat it to a boil over low heat and, stirring constantly, cook for five to seven minutes. Try not to burn. The plum mixture, still boiling, is poured into a well-warmed jar. Roll up the container, turn it upside down and leave it until it cools completely. Our plums in their own juice are ready.
The third recipe - no sugar
To get such plums in our own juice, we need one kilogram of plums. It is also necessary to take one liter of plum juice. Preparing preservation: plum in our own juice, recipe without sugar. Plums, pre-prepared, cleaned from stones and placed in sterilized jars. We try to make it as tight as possible. Bring the juice to a boil and immediately pour it into jars.
We take the varnished metal lids, cover them with a container and install in a container filled with warm water. We
sterilize cans at a temperature of 100 degrees. Moreover, the time depends on the volume of the container: liter - 15 minutes, half-liter - 10 minutes. After this, we roll up the cans, turn them upside down as a standard, and leave them in this state until they cool completely.
We make jam in our own juice from yellow plum
You can’t cook such a dish in 30-40 minutes, but you have to tinker with it for three days. But the result will exceed your expectations. Each fruit will remain intact, will not creep in the cooking process, and the syrup will be transparent. We will need: one kilogram of yellow, not quite ripe fruit, one and a half kilograms of granulated sugar and two glasses of water. So, we present to you an original dish called "yellow plum in its own juice."
Recipe: wash the fruits, prick in several places, put in a saucepan, pour sugar syrup with water, cover with a cloth, of course, clean and insist for a day. On the second day, drain the syrup. Bring it to a boil, pour again into a pan with plums and leave for another day. And on the third day, cook until ready and roll up in sterilized jars. Enjoy your meal!