Plums, canned in their own juice without sterilization
The best way to preserve the flavor of summer fruits and berries until winter is by canning them in their own juice. This method is also excellent for plums—the fruits turn out juicy and vibrant, almost like fresh ones. The recipe doesn't use any additional liquid, so the plum slices' flavor is concentrated. In winter, you can use not only canned plums but also their leftover syrup; it's delicious and quite thick.
We invite you to learn how to preserve aromatic plums for the winter without sterilization. The ingredients are for a 1-liter jar.
Ingredients:
- plums (not overripe) – 800-900 g (as many as will fit in the jar);
- sugar – 400 g;
- citric acid – 1/3 tsp.
How to preserve plums in their own juice for the winter
Almost any plum variety will do for this preserve, as long as they're exceptionally juicy, as they'll be preserved in their own juice, without any added liquid. For this reason, green plums aren't suitable, and overripe ones aren't recommended either—the delicate plum slices will simply turn soggy and lose their shape.
Select whole, undamaged, firm plums. Wash the plums thoroughly in cold water.
Halve each plum along the groove. To ensure neat halves, use a knife to separate the plums. Discard the pits.
Place plum slices in a thick-bottomed, heat-resistant container.
Sprinkle each layer of plums with sugar. Cover the container with several layers of cheesecloth and leave at room temperature for 5-6 hours.
The plums will gradually release juice, which will mix with the sugar. To ensure a more even release of juice, periodically open the plums and gently shake the container. This will ensure the plum halves mix gently without becoming misshapen.
Once the sugar granules have completely dissolved, you can proceed with the rest of the canning process. Prepare the jars immediately. The quantities listed are for 1 liter of preserves, so you'll need 1-liter or 2 half-liter jars. Wash the jars and sterilize them using your preferred method. You can skip sterilization by rinsing the jars with boiling water several times. The lids should be boiled or wiped with rubbing alcohol.
Place the container with the plums and juice on the stove and turn the heat to low. Bring the syrup to a boil and simmer for 1 minute. Add the citric acid at the end of the cooking time. Avoid stirring the plum halves to prevent them from losing their shape. You can rock the container from side to side to ensure even heating.
Place the plums in jars and pour syrup up to the rim of the jars.
Seal the jars with sterile lids, turn them upside down, and wrap them in a thick blanket. Once the preserves have cooled completely (usually after 10-12 hours), transfer them to a cool, dark place to wait until winter.
Serve as a standalone dessert or as a delicious accompaniment to pancakes and fritters. They can also be used as a filling for homemade baked goods, such as pies, pastries, and buns. These plums are also used to make delicious compotes and kissels.
Bon appetit!