Plum is one of the fruit crops that bring rich harvests in most regions of our country. It is tasty and healthy, but you can’t eat too much of it fresh. It is not difficult to find a use for the harvest - many housewives make various preparations for the winter from plums. Possessing a significant amount of pectin, this fruit becomes a good base for marmalade and jam. Plum puree for the winter turns out to be thick and pleasant to the taste, and stores well. If you close it without adding sugar, people suffering from diabetes and on a weight loss diet can enjoy it. This product can also be included in the diet of young children.
Any housewife can cook plum puree if she knows the specifics of the technological process and follows the recommendations that accompany a specific recipe.
The storage conditions for plum puree depend on the recipe it was prepared according to. Canned food that does not contain sugar can only be stored in a cool place, ideally in the refrigerator. Plum puree with sugar usually stands well at room temperature.
Composition (per 1.2–0.3 l):
Cooking method:
It will be possible to move the jars to a permanent storage location only after 24 hours. Store them in a cool place where the temperature does not rise above 16 degrees.
Composition (per 1.5 l):
Cooking method:
After cooling, the jars of puree can be moved to the pantry or any other place where you usually store similar supplies. The product stands well at room temperature.
Composition (per 1 l):
Cooking method:
The plum puree prepared according to this recipe turns out to be more delicate in taste than the traditional one. Even adults will not refuse such a delicacy. This dessert has one drawback - it is sensitive to unfavorable storage conditions; it will only stand well in a cool room.
Even a novice housewife can prepare plum puree for the winter. The presence of a large number of completely different recipes allows you to choose a delicacy for every taste.
Moderately sweet, with a delicate texture, winter plum puree is an excellent winter dessert for young children. This dish is suitable for small children and infants. The minimum amount of sugar in the recipe makes the preparation healthy and indispensable for baby food. Using our recipe with step-by-step photographs, you will prepare several jars of fruit puree yourself and will be able to feed your kids a high-quality dessert (without preservatives or dyes).
To make dessert, it is recommended to take ripe, dense plums, without flaws or external damage. Adjust the amount of granulated sugar in the preparation depending on your taste preferences. If you use sweet varieties of plums, you can exclude sugar from the ingredients altogether.
Plum is very useful for small children; it is rich in vitamin P and substances from the P-vitamin series. In addition, plums contain a lot of potassium. During heat treatment of plums, most of the beneficial substances are preserved. But be careful, this fruit has a mild laxative effect.
To reduce the risk of germs and bacteria getting into the puree, it is necessary to thoroughly warm the containers and lids. If you are preparing dessert for small children, use a small container (preferably for one serving).
Taste Info Jam and marmalade
First, carefully sort and wash the plums. Let them drain and dry. We remove the pits from a clean plum and place the prepared fruits in a saucepan or bowl.
Now cover the bowl with a lid and place it on the stove. After boiling, cook the mixture for 12–20 minutes over medium heat (until the plums are soft).
Pour our mixture into the bowl of a food processor and grind the plum mixture to a puree. And my grandmother let it cool to a warm state and rubbed it through a hair sieve. She also made a homogeneous puree, she said that it was more flavorful this way.
Now pour granulated sugar into the saucepan. We adjust the sweetness to taste, if the plums are sour, you can add a little more, and for sweet varieties you don’t need to add any sugar at all. Mix the baby puree mixture well until the sugar dissolves.
Now let's put our puree on the fire. Bring the plum to a boil, cook over low heat for 5–7 minutes. It is very good to stir it all the time so that it does not burn (do it carefully, but quickly, then there will be no splashes).
Our baby puree should be rolled into jars while it is very hot and boiling. Don't forget to steam the jars before pouring the dessert into them. Carefully pour the boiling liquid into a dry container. When pouring, place a spoon inside the jar and pour slowly over it, and when filled to the top (leave 0.5–1 cm), remove the spoon, seal the jar hermetically, and turn it over.
Now we cover the prepared plum puree for the winter at home with a woolen blanket. Once it has completely cooled, store the baby food in a dark pantry or cool kitchen cabinet. We use the preparation for 10–12 months. Store the opened jar in the refrigerator for no more than a day. 
Plums usually ripen in large quantities. Having filled up a bunch of jars with compotes, preserves and jams, many are wondering: what else can you make from plums for the winter? We offer a solution - plum puree. This sweet and delicate dessert will undoubtedly be appreciated by the household. In addition, if there are small children in the house, then homemade purees can compete with ready-made store-bought purees.
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.
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.
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.
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.
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
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:
If breastfeeding brought trouble to the mother, then with the introduction of complementary foods new worries arise. Accustoming your baby to solid food is not an easy task, especially if the period of introduction to new foods occurs in the winter. From about six months of age, you can offer your baby plum fruit puree, which is best prepared in advance at home using a proven recipe.
Plum is considered a real champion in terms of the content of a number of vitamins and microelements:
The beneficial properties of plums have long been known:
Purple, yellow and red plums are of particular value, while blue plums are contraindicated for children under 5 years of age.
When purchasing, it is important to follow the saying: “All that glitters is not gold”:
By mid-May, large glossy fruits of various shades appear on store shelves. Under natural conditions, plums are stored for no longer than a week, but in supermarkets they become the record holder for the longest “life.”
It is brought from warmer countries out of season, and to give the fruits a presentable appearance, they are coated with biphenyl. It is enough to run your fingertip over the peel to feel the unnatural oiliness of the surface. The solution does not penetrate inside, preserving the shell from the outside, but inside the plum the processes of rotting and fermentation safely take place, which will not have the best effect on the child’s health. Therefore, it is better to prepare plum puree for the winter in the fall, when a high-quality product appears.
The norm for plums is a thin white coating that can be easily removed by hand. But whitish, blurry streaks on the fruit should alert you. This means that the producers have overdone the use of dangerous and harmful pesticides, and the fruit can cause serious poisoning.
Owners of plum trees know the rule: the older the tree, the sweeter and healthier the fruit.
A good plum has pulp of the same consistency both near the skin and around the pit.
A ripe fruit has a dry brown stalk, while an unripe fruit has a green stalk.
When pressed, the elasticity of the plum is felt, but not hardness.
Before preparing puree for the winter, plums must be immersed in a saline solution (1 tablespoon of salt per 1 liter of water). After a couple of hours, the worms that were inside the fruit will come out.
For 1 liter of finished baby puree you will need 1.2 kg of fresh red or yellow plums:
In order for the recipe to work out and the puree to be tasty and without a burnt taste, after boiling the plums must be stirred. Otherwise, they will burn, and the dessert will be tasteless for the baby.
There is a more labor-intensive recipe, but your baby will be pleased with its soft and homogeneous consistency:
Many mothers do not see the point in preparing mashed potatoes for their babies for the winter in large jars. For the first acquaintance of the baby with a new fruit, ½ teaspoon is enough, and in the future, 100 g of delicacy at a time will be enough. Therefore, it is better to use jars of baby food, sauces or mustard.
After 8 months, the baby can be offered plum puree with banana, pear or apple. The recipe for the delicacy is simple: add any grated fruit to the finished dish or prepare a combined dessert in advance for the winter. It is better to additionally grind the plums, since even a small piece of peel can cause a gag reflex in the baby.
For those with a large freezer, this recipe for puree without cooking is suitable:
It is necessary to defrost the dessert on the day of tasting, without using a microwave or central heating radiator. The puree should come to room temperature. A little breast milk or adapted infant formula should be added to the first feeding.
Some varieties of plums are not sweet enough, so it is advisable to add peaches or pears to them. But offer such an assortment of fruits to the baby in the case when he separately tried all the ingredients - and he did not have allergic reactions.
Sterilization of jars
Any recipe will be spoiled if you do not wash the puree container well. It is advisable to thoroughly wipe the jars with soda, wash with hot water and sterilize for at least 2 minutes. You can heat the container in the oven, but be sure to just boil the lids. Or you can use a regular circle for sterilization, installing a tin lid on it for a standard jar with a hole of a smaller diameter. The miniature jar will fit on a homemade structure and will not fall into a pan of boiling water.
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After the plums have been passed through a sieve or meat grinder, they should be boiled for no more than 5 minutes, and then poured into sterile jars, filling them to the edge of the neck. To make it easier to peel the fruit, you can dip the plums in boiling water for a minute, and then immediately into very cold water - the cleaning process will go much faster. Some mothers believe that when cooking, the beneficial substances contained in fruits are lost. And yet, homemade puree does not contain as much starch and other preservatives as the store-bought version.
Plum puree is a tender, tasty and healthy delicacy. It is ideal for feeding not only adults, but even children. With little or no sugar it makes a great addition to your menu. The berries contain many vitamins, including potassium. A short heat treatment allows you to preserve most of them. Recipes for making plum puree for the winter will help the housewife when preparing the fruit. All this will not require significant costs.
There are some features that should be taken into account when preparing this product:
To heat the mass, you should choose enamel dishes. This will greatly reduce the risk of the product burning..
To prepare plum puree, you need to choose fresh berries with a dense texture that are not overripe. The selected fruits should be rinsed well with running water, pitted and prepared, depending on the recipe chosen.
It is very easy to prepare such a product at home. There are several ways to do this.
This is the easiest way. For this, the plums are washed, cut in half along the groove, and pitted. Next, water is poured into the pan in a layer 1.5-2 centimeters thick and placed on the fire until the water boils. After boiling, the plums need to be boiled for 10-15 minutes until the berries are completely softened.
Then you need to rub the resulting mass through a sieve. You can use a blender - this will speed up and make the work easier.
After this, the mass is put on fire and boiled for about 10 minutes. At this time, you need to sterilize the jars and lids, then put the hot puree in the container and roll it up. Next, you need to wrap the jars in a blanket and let them cool gradually.
The cooking principle is similar to the previous one, but differs in the addition of sugar to the future puree. Peeled and washed berries are placed in a saucepan and covered with sugar in a ratio of 1 part sugar to 2 parts plums. After this, the fruits are crushed with a blender or pureed, boiled for no more than 10 minutes, rolled into sterile jars and placed in a warm blanket, where they will cool.
The method of cooking in a microwave oven differs from the classic one. The berries are peeled, pitted, cut into small pieces and placed in a microwave-safe container. The dishes with fruits are placed for 10 minutes at maximum power.
Then the berries are taken out and mashed with a fork. After this, they are again placed in the microwave for 7-8 minutes, and then mixed. This cycle must be repeated 3-4 times until the mass is homogeneous. After this, the puree is also placed in jars, rolled up and stored.
This type of puree has a pleasant fruity smell with subtle notes of spice. For preparation you will need:
The plums are prepared in the standard way: washed, peeled, filled with a small amount of water and put on fire. After the plums have softened, they are ground through a sieve, adding sugar, vanillin and ground cinnamon. Then the puree is brought to a boil and cooked for 14-15 minutes. The hot puree is placed in sterilized jars, rolled up and sent to cool.
To prepare plum puree with condensed milk, you need to prepare the plums as in all recipes - wash them under running water, cut them in half and remove the seeds inside.
Next, you need to place the fruit in a pan and put it on the stove. After forty minutes, you need to beat the resulting mass with a blender, add a little sugar and condensed milk, and mix. After this, you need to roll the puree into sterilized jars and store it.
This puree can be prepared at any time of the year, because fresh plum berries are not needed to prepare it. All you need is prunes and water. First, you need to thoroughly wash the prunes and remove the seeds from them. Then you need to soak the berries in warm water so that they swell.
After a day, you need to drain the water, rinse the prunes under running water, put them in a saucepan and add water so that it completely covers the berries.
Cover the pan with a tight lid and place on low heat for ninety minutes so that the berries gradually warm up. Then you need to carefully remove the berries and transfer them to a container in which you can grind them using a blender. After this, the mass must be put back into the pan and returned to the heat until it boils. After boiling, you can put the finished hot puree into sterile jars, roll it up with sterilized lids and, after cooling, store it.
The shelf life of a canned product may vary depending on:
Although canned fruit purees and berries are less capricious than meat or fish, they can also go bad. An important role in this is played by the level of sterilization of the product itself, as well as the containers in which it will be stored, and the lids.
