This trick has been circulating the Internet and is especially recommended by those who do not want to oversweeten plums (plums), but want to preserve their full, natural flavor and pulp in perfect condition.<\/p>\n\n\n\n
The whole secret lies in canning in their own juice without a drop of water and without sugar, or in slow baking on a baking sheet.<\/p>\n\n\n\n
\ud83c\udf51 Method 1: Plums in their own juice (In a jar)
Plums contain enough natural sugar and water to preserve themselves completely when heated.<\/p>\n\n\n\n
What you’ll need:
Ripe, firm plums (ideally, not wormy or overripe)
Pinch of salt (Grandma’s trick: a tiny pinch of salt will bring out the natural sweetness of plums)
Clean jars and lids
Step-by-step instructions:
Preparation: Wash the plums thoroughly, dry them, cut them in half and remove the pits.
Press them into the jars: Place the plum halves cut side down in clean jars and press them together tightly. Don’t be afraid to squeeze them gently. The tighter you straighten them, the less air will remain in the jar.
Pinch of salt: Add literally just a tiny pinch of salt to the very top of each jar (they won’t be salty, but will have a more intense flavor). Do not add any water or sugar!
Sterilization:
Tightly seal the jars with the lids.
Put in a pot with water (up to about 2\/3 of the glass) and cook for 20\u201325 minutes from the boiling point.
The plums will release their own juice, sink slightly and become perfectly firm.
Cooling: Remove the jars, turn upside down and leave to cool completely under a towel.
\ud83e\udeb5 Method 2: Dry-roasted plums (Grandma’s specialty)
If you want to get an even more intense and caramelized flavor, slow roasting in the oven works great.<\/p>\n\n\n\n
Arrange the washed and halved plums on a baking sheet lined with baking paper, cut side up.
Bake in an oven preheated to 150 \u00b0C for approximately 30\u201340 minutes, until they release their juice and shrink slightly.
While still hot, press the baked plums and their juice from the tin into clean jars, close the lids, turn them upside down and let them cool. (Thanks to the high temperature, they often don’t even require further canning in a pot).
\ud83d\udca1 Why do they last up to 2 years? The natural acids and sugars contained in plums, combined with proper sterilization, create a natural preservative environment. Store them in a dark and cool place (in the cellar or pantry) – they will last as fresh as they were until the next harvest and the next!<\/p>\n","protected":false},"excerpt":{"rendered":"
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