Plums in their own juice for the winter
This is a great recipe for sweet plums marinated in their own juice with sugar. This method of preserving for the winter is excellent because the fruit retains absolutely all its vitamins and nutrients, as they are not boiled, but only sterilized before canning. This preserve keeps for quite a long time, although it contains less sugar than, say, plum jam. To prepare it, you need firm, plump plums that are ripe and sweet. If you use unripe ones, they won't release much liquid, and if they're too ripe, they'll fall apart and turn into mush. These plums are not only a tasty treat but also can be added to homemade baked goods and desserts, either as a garnish or filling.
Ingredients:
- plums – 350 g,
- granulated sugar – 170 g.
How to preserve plums in their own juice
Wash the fruits and dry them slightly.
Then, we split each plum in half, removing the pit. We do this exclusively with a knife, as it won't be possible to do it evenly by hand.
Prepare the glass jars: clean the jars with baking soda, rinse, sterilize, and dry. Now form the jars: layer the plum halves, alternating with granulated sugar. Continue this process until the jar is full. Sprinkle a little sugar on top.
We leave the jars alone for a couple of hours so that the plums can release some liquid.
Now we pasteurize the prepared plums in a convenient container, with the bottom covered with a cloth towel. We pasteurize for fifteen minutes. After this, you'll immediately notice the changes in our plums: more juice, and a richer color.
Next, we seal the jars with lids, checking that they fit tightly. We wrap our jars in thick old blankets until they're completely cool.
After this we hide it for storage in the basement/storage room.
