Plum in syrup for winter

Plum in syrup - soft, fragrant, a real delight. Filling plums in syrup for the winter is a simple and quick way to preserve the harvest of these fruits. The containers are completely filled with plums, due to which the syrup turns out to be bright, thick and rich plum flavor. Such plums are always in demand, they can be served on children's holidays, taking out the bones, decorating them with pastries. Plums are very juicy, whole, smooth. Try it, bon appetit!

naniki

Recipe author

Watch the video

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

Servings:

Plums

600

Sugar

180

Water

400

Citric acid

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 0 % 0 g

Carbohydrates 100 % 20 g

82 kcal

GI: 25 / 0 / 75

Step-by-step cooking

Cooking time: 14 h

Step 1:
To prepare plums in syrup, take fresh plums, sugar, water and citric acid.
Step 2:
Boil the water and blanch the plums in it for 3 minutes.
Step 3:
Flip the blanched plums into a colander, drain the water. Sterilize the container, in this case I have bottles with a wide neck.
Step 4:
Add sugar to the water, bring to a boil, put a little citric acid in the resulting syrup - the syrup will immediately lighten and become transparent.
Step 5:
Place the blanched plums in sterile bottles.
Step 6:
Fill the bottles completely if you don't want to get a simple compote.
Step 7:
Pour boiling syrup and immediately seal. Send the blanks under the fur coat until completely cooled.