Plum Season

2024 Author: Gavin MacAdam | [email protected]. Last modified: 2023-12-16 13:38

For two seasons, due to the weather conditions of spring, we did not bear fruit plums. A rich harvest this year. I am making reserves to remember the warm summer and make up for the lack of vitamins in the winter

Compote

Compote is in the first place in demand in our family. The batteries heat well, so it can be hot at home and thirsty. A refreshing drink of our own production will always come in handy. For the blanks, I use a medium-ripe, deep pink plum harvested from a tree.

I wash three-liter cans with a cloth and soap. I rinse with water. I put clean berries in containers, filling 1/4 of the container volume. I pour in 400 grams of granulated sugar. I fill it with hot water, not reaching the top of the 3 cm can.

I lower the boiler. I bring the compote to the formation of bubbles. I turn off the heater. Gently take it out, turning it from side to side so as not to pull out the berries.

I cover with pre-sterilized lids. I roll it up with a twist. I put the covers down under the blanket. If unsolved sugar remains at the bottom, then gently shake the jar. I wrap it up with warm jackets. I leave it under the "fur coat" for a day. Then I turn over the cans, put them in storage in the room.

Plum in its own juice

In the summer, harvesting requires a lot of sugar. It is not always possible to buy it in such quantities. Therefore, I often harvest plums in my own juice without the use of preservatives.

I wash well-ripe purple berries with water. Separate the bone. Bring to a boil over medium heat in a saucepan. I turn the throttle down to a minimum, I detect it for 20 minutes. Spoon into clean sterilized small jars. I roll it up with hot lids. I put the neck down under the "fur coat". I open it in a day.

Jam

The plum contains a lot of gelling substances, so the jam turns out to be thick, similar to jam. For blanks I use the intermittent cooking method.

I peel the washed berries 2 kg. I add 2 kg of granulated sugar. Stir until juice is formed. I put it on medium heat. Until the sweet part dissolves, I continue to stir. When it starts to boil, I turn off the gas, detect it for 20 minutes. I turn off the stove, let the mass cool for 3-4 hours. Then I bring it to a boil again. I cook for 10 minutes. I repeat the procedure 1 more time.

After the third series, I put the hot jam in sterilized jars, roll them up with iron lids. I give time to cool down. Store at room temperature.

Little tricks

1. It makes no sense to fry empty cans for compote. As soon as you fold raw berries, sterilization is immediately broken.

2. For compote, mom uses ready-made hot syrup, and there is no need for a boiler.

3. The natural acidity of the berries is a preservative.

4. The room under the "fur coat" delays the cooling process. Replaces long-term sterilization. Keeps banks intact. Mom said that they used to boil compotes in basins of water for 30 minutes, empty containers were fried in the oven. Many cans burst at the same time. The process has now become much easier.

5. Slightly unripe plum cracks less when producing compotes. It is more dense. A fully ripe berry is suitable for jam, it has more juice and sweetness.

6. Acid is released from the fruit during storage. Therefore, for plums, they take the rate of granulated sugar by 1/5 more than in other berries.

7. I make compotes sweet and rich, so that in winter, if necessary, dilute them with water.

8. Jam, as a kind of jam, is prepared in the same way, only the plum is first rubbed through a sieve, separating from the skin, then boiled with the addition of granulated sugar.

Freshly picked plums give off such a pleasant aroma. Berries are just asking for the table. The sweet juice with a bright yellow flesh melts in the mouth. I hope that my recipes will help you diversify your menu in winter.