Plum puree: recipes for making plum puree at home

Processing plums for puree

Before cooking, plums should be thoroughly rinsed in water. This is especially true if the fruit was bought in a store. After this, they are sorted, sorting out fruits with dark spots, rotten areas and damage.

The washed plums are dried on a towel or in a colander.

Simple recipes for making puree

Natural plum puree without sugar

The only ingredient for this dessert is plum. At the same time, it is desirable that the fruits are well-ripened and sufficiently sweet.

First of all, washed plums should be pitted. This is not at all difficult to do: each berry is cut into pieces along the “groove”, then the halves are opened and the seed is removed.Simmer the fruits until soft, adding a small amount of water to the pan. For 1 kilogram of fruit, 150 milliliters of liquid will be enough.

Soft plums are punched with a blender or passed through a fine meat grinder. To ensure that there are no pieces of skin left in the mass, it is filtered through a sieve.

The dish is ready! You can help yourself! If the puree was prepared for future use, then it needs to be simmered on the stove for another 5 minutes and packaged hot in jars.

The RecipeLand channel will introduce you to the recipe for natural plum puree without additional sterilization.

Plum puree with sugar on the stove

If the plums are quite sour, then granulated sugar will help make the puree more palatable. The ratio of sugar to fruit is approximately 1:4.

If there are relatively few drains, then manually removing the seeds from each fruit will not take very much time. If the harvest is measured in buckets, then the work can be organized differently: whole plums are placed in a pan, a small amount of water is added, and the container is placed on the fire. The lid must be tightly closed. Boil the berries, stirring occasionally, until soft. This will take about 10 - 15 minutes. The softened fruits are transferred to a metal sieve, and they begin to grind the mass using a masher or a wooden spatula. As a result, the tender pulp will run through the grate, and the bones and remnants of the skin will remain in the colander.

Sugar is added to the puree. The mass is boiled for 7 minutes and then packaged in containers for storage.

Spicy puree

• plums – 1 kilogram;
• granulated sugar – 250 grams;
• vanilla sugar – 1 sachet;
• cinnamon – 1 pinch.

Place the pitted plums in a cooking container, fill 1/3 with water and cook until tender.Using a slotted spoon, transfer the softened fruits to a sieve and wipe. Sugar and spices are poured into a homogeneous mass, and the container is placed on the stove. The puree should be prepared for another 5 - 10 minutes until the grains dissolve. You can make jelly or compote from the remaining plum broth.

Mashed potatoes in the microwave

500 grams of plums are cleared of drupes. Place the fruit halves in a deep plate or pan suitable for a microwave oven. Add 50 milliliters of water to the cutting. The power of the unit is set at 40% of the maximum value - this is approximately 300 - 350 W. Exposure time – 15 minutes. After the signal, the plum is taken out of the microwave and placed on a sieve. If desired, you can add sugar and vanillin to the puree.

Maria Alexandrova in her video will talk about making puree from plums, cherry plums and sugar for the winter

Homemade plum puree for children

The technology for preparing mashed potatoes for infants is similar to the previous recipes, the only thing is that sugar is not added to the dish. If the fruits are very sour, then fructose can be used instead of sugar.

So that the child does not get bored with plum monopuree, its taste is changed with the help of various additives:

• for the little ones, you can add breast milk or formula to the puree;
• Peach, apple and pear go well with plum;
• To preserve the maximum amount of vitamins, the puree should be subjected to minimal heat treatment.

How to preserve puree for the winter

Plum preparations, in the form of puree, can be preserved for the winter in two ways:

• Screw under the lids. This method involves packaging the hot fruit mass into sterile jars, followed by hermetically sealing the lids. You can disinfect jars by steaming, in the oven or in the microwave.Containers with natural puree prepared without added sugar must also be sterilized by placing them in hot water up to their shoulders.
• Freezing. If you have a large freezer to help you, you can freeze the plum puree. To do this, it is laid out in small plastic containers, containers or ice trays. Frozen puree cubes are placed in a common container and sent to the freezer for storage.