Many fruits ripen on summer cottages every year. Housewives keep them for the winter in the form of jams, compotes, jellies … But the youngest members of the family are more suitable for mashed plums with sugar without sterilization. Step-by-step recipe with a photo. Video recipe.
Plums usually ripen in large quantities. Having twisted jars of compotes, preserves and jams with them, the housewives ask themselves the question "what else to cook from plums for the winter?" I offer a good solution - puree from plums with sugar without sterilization. This delicate and sweet dessert will be appreciated by the household. In addition, such homemade puree will compete with ready-made store puree.
The resulting puree is moderately sweet and with a delicate texture. There is a minimum of sugar in the recipe, which makes the preparation useful and indispensable for baby food. After all, plum is very useful for small children, because rich in vitamin P and substances from the P-vitamin series. In addition, plums contain a large amount of potassium. In addition, during heat treatment, most of the nutrients contained in the plum are preserved. However, you should be careful with this fruit, because it has a mild laxative effect. Eating a couple of plums before breakfast will improve the functioning of the digestive tract, and regular consumption of plums will strengthen the nervous system and improve vision. Both children and adults can use plum puree prepared for the winter. The blank is also used to make cream, baking fillings and other delicious desserts.
- Caloric content per 100 g - 75 kcal.
- Servings - 700 g
- Cooking time - 45 minutes
Ingredients:
- Plums - 1 kg
- Drinking water - 50 g
- Sugar - 300 g
Step by step preparation of mashed plums with sugar without sterilization, recipe with photo:
1. For making dessert, take ripe, dense plums, without flaws and external damage. Rinse selected fruits under running water and pat dry with a paper towel.
2. Cut the fruit in half, remove the seeds and cut into smaller pieces.
3. Place plums in a saucepan and pour drinking water. It is necessary so that the plums do not burn in the first minutes of cooking.
4. Pour sugar into a saucepan and stir to distribute it throughout the mixture. Adjust the amount of sugar in the preparation depending on your taste preferences. If you use sweet varieties of plums, you can completely exclude sugar from the ingredients.
5. Place the pot on the stove and bring to a boil. Reduce the temperature to the lowest setting and simmer under the plum lid for 20 minutes until tender. Remove the pan from the heat and blend the mixture with a blender.
6. Return the plum puree to the heat and simmer the plum puree under the lid after simmering for another 10 minutes.
7. Divide the hot fruit mass into clean, sterile jars and roll up the lids. To reduce the risk of germs and bacteria getting into mashed potatoes, containers and lids are important to warm up thoroughly. If you are preparing a dessert for small children, use a small container for one serving for preparation.
Turn the canned plum puree over and place the container on the lids. Wrap the plum puree with sugar without sterilization with a warm blanket and leave to cool completely slowly. Store the workpiece at room temperature.
See also a video recipe on how to make mashed plums for the winter.
