Try to prepare a fast, labor-saving workpiece that you will enjoy all winter.
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You will need
- - 1 kg of plum;
- - 300-400 g of sugar.
Instruction manual
1
We begin the conservation of plums by sterilizing the cans into which we will roll it. Traditionally, they are sterilized over steam or calcined at high temperature in the oven. It is better to take cans with a volume of 0.5 liter or 0.7 liter.
2
Now we proceed directly to the preparation of plums. To do this, we select a ripe (prerequisite) medium-sized drain without defects. My fruits and let them dry. We cut each plum into two parts, take out a stone. We put the halves on a baking sheet tightly to each other, put them so that they look pulp up. Then sprinkle with sugar at the rate of 300-400 g of sand per kilogram of sink. The amount of sugar can be increased if the fruits are not sweet enough. We put the baking sheet in the oven and set the temperature to 200-250 degrees.
3
As soon as the plum begins to boil, turn off the oven, remove the pan. Carefully transfer this mixture into sterile jars, roll up metal lids. Before that, be sure to boil the lids for 5-10 minutes. Banks are turned upside down, covered with something warm like a blanket, kept there until cool.
Immediately after cooking, the canned food seems liquid, but then the contents of the cans are gelled. Cans can be stored at room temperature.