Plums for the winter without sugar: 3 simple recipes worth trying right now

“Plum season is a great time to prepare homemade stocks for the cold season. If you want to do without added sugar, it is quite possible: ripe plums are fragrant and sweet in themselves. Moreover, such stocks can be used not only for desserts, but also for baking, sauces, porridges or meat dishes.

 

Here are three simple ways that will help you preserve plums until winter without sugar. This option is suitable for those who want to preserve the natural taste and aroma of fresh fruit as much as possible. It is best to choose ripe, but not overripe plums - they should be juicy, intact and without signs of spoilage. Ingredients: Dried plums with filling 2 kg of plums; water - as much as needed for sterilization. How to prepare? Sort the plums thoroughly, rinse under running water and dry. Cut the plums in half and remove the pits. Pack the plum halves tightly into clean, sterilized jars, pressing lightly to leave as little empty space as possible. Cover the jars with sterilized lids.

 

Place the jars in a pot of warm water so that the water reaches approximately up to the “shoulders” of the jars. Sterilize over low heat. The plums will release their juice and settle when heated, so you can add additional fruit to the jars if you wish. When the plums are well heated and have released enough juice, seal the jars tightly. Turn the jars upside down, cover and leave to cool completely. Such plums are convenient to use in winter for pies, stews, compotes or as a filling for pancakes.

 

Plum puree without sugar 

The second method is especially practical, because the prepared puree can be used for desserts, homemade pastries, sauces and various breakfast dishes. Ingredients 2 kg of ripe plums; 50–100 ml of water – if necessary. Preparation: Wash the plums, cut them in half and remove the pits. Place the fruit in a heavy-bottomed saucepan. If the plums are not juicy enough, add a little water. Simmer over low heat for about 15–25 minutes until the plum pulp is completely soft. Rub the mass through a sieve or blend with a blender until smooth. Put the puree back on the stove and heat for a few more minutes, stirring regularly. Pour the hot puree into pre-sterilized jars. Cover with lids, turn over and leave to cool. If the plums are very sweet, additional sweeteners will not be needed. If you want a thicker puree, it can be heated over low heat for longer to evaporate excess moisture.”