Plum syrup: 5 main methods of preparation - how to make plum syrup at home

Method 1: no heat

Ripe fruits are cut into halves and the seeds are removed. Each slice is cut in half again. Place the plums in a single layer in an enamel bowl and cover them with a thick layer of sugar. Layers are alternated until the products run out. The ratio of pitted plums and sugar is 1:1.

Cover the poured plums with a lid and put them in the refrigerator for a day. Stir the pieces a couple of times during this time so that the sugar dissipates faster.

After the crystals are completely dissolved, the mass is filtered through a fine sieve or cloth. The cake is used for cooking jelly or as a filling for baked goods.

Method 2: with citric acid

The plums are washed and then mashed with your hands or a wooden masher, being careful not to crush the seeds.If there are not very many fruits, then it is better to remove the seeds immediately. The softened fruits are covered with sugar. For 1 kilogram of the main product, take 600 grams of granulated sugar. The bowl of food is put in the cold for 1 – 2 days. After this, the plums are filtered, and 5 - 7 grams of citric acid are added to the resulting syrup.

Method 3: adding water

Plums, 1 kilogram, freed from drupes. The pulp is passed through a meat grinder. Add 100 milliliters of water to the plum pulp, and then pass everything through a press, squeezing out the juice. To obtain a clearer syrup, the juice is left to stand for a couple of hours. After this, the top transparent layer is poured into a separate bowl. The amount of syrup base is measured in a liter jar. This is necessary to accurately determine the amount of granulated sugar. For every liter of juice, take 1.5 kilograms of sugar. The products are mixed, and in order for the crystals to disperse faster, they are heated over a fire without bringing to a boil.

Method 4: in a steam juicer

Pour 2.5 liters of water into the juicer container and wait until it boils. Washed plums, 2 kilograms, are loaded into a juicer. It is best to put fruit without seeds. 180 grams of granulated sugar are added to the fruits. As soon as the steamer starts working, reduce the heat to minimum. Cooking time is from 30 to 60 minutes. 2 kilograms of sugar are added to the juice obtained using a steam juicer, dissolved, and then the whole mass is passed through a single layer of flannel fabric or quadruple gauze.

A video from the Kramarenko family will tell you about another method of making plum juice. This juice is quite suitable for making syrup.

Method 5: with cloves

600 grams of ripe plums are washed, cut into two parts, and the seeds are removed.The pulp is poured with 300 milliliters of clean water, 150 grams of sugar and 2 cloves are added, and set to cook over medium heat. The mass is boiled for 10 minutes. Afterwards, the fruits are thrown onto a metal sieve and rubbed with a wooden pestle.

Add another 150 grams of granulated sugar to the resulting syrup and heat it on the fire for the last time for 5-7 minutes until thickened.

How to store plum syrup

The best storage method is to seal the warm preparation in clean, sterile jars. The syrup can be stored in this form for up to six months. If, according to the recipe, the plum syrup was boiled before swirling over a fire, then the shelf life of such a dessert reaches a year. It is best to use small jars or bottles for packaging. Syrup, closed in a small container, is much more convenient to use.

Another noteworthy storage method is freezing. Plum syrup cubes will definitely appeal to lovers of soft drinks. Frozen syrup can be added to various cereals or hot tea to cool and flavor it.