Plums in Syrup for Winter
Plums in syrup — soft, fragrant, a true treat. Canning plums in syrup is a quick and easy way to put up a plum harvest. The jars get packed full of plums, which gives the syrup a bright, thick, deeply plummy flavor. These plums are always a hit: pit them and serve them at kids' parties, or use them to decorate baked goods. They come out juicy, whole, and smooth. Give it a try — enjoy!
Cooking method
-
Step 1:
To make plums in syrup, gather fresh plums, sugar, water, and citric acid.
-
Step 2:
Bring the water to a boil and blanch the plums in it for 3 minutes.
-
Step 3:
Drain the blanched plums in a colander. Sterilize your jars — in this case I'm using wide-mouth bottles.
-
Step 4:
Add the sugar to the water and bring it to a boil. Stir a little citric acid into the syrup — it will instantly lighten and turn clear.
-
Step 5:
Pack the blanched plums into the sterilized jars.
-
Step 6:
Fill the jars all the way full, unless you just want a plain compote.
-
Step 7:
Pour in the boiling syrup and seal immediately. Turn the jars upside down and wrap them in a blanket until completely cool.
- Plums in syrup make an excellent canned treat for winter — kids especially love them.
Caloric content of the products possible in the composition of the dish
- Plum - 42 kcal/100g
- Fresh frozen plum - 52 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Citric acid - 0 kcal/100g
- Water - 0 kcal/100g
