Plums are very tasty and healthy fruits, characterized by a rich vitamin and mineral composition. They belong to the category of seasonal fruits, so any prudent housewife tries to prepare them for future use. They make delicious jams, compotes, preserves and other homemade preparations. Today's article will present simple recipes for plum puree for the winter.

To prepare this sweet delicacy, it is advisable to use fresh and high-quality products. Otherwise, instead of tender plum puree, you will end up with a tasteless mass. Therefore, fruits with elastic pulp and intact skin are suitable for such purposes. It is important that they have no visible damage or signs of deterioration.

Overripe fruits are not suitable for canning. In this case, it is very easy to miss traces of decay that has already begun. For heat treatment of fruits, you should use an enamel pan or cauldron. The use of such dishes significantly reduces the risk that the mass will burn to the bottom of the container.

Selected specimens are washed under running water, separated from the seeds and boiled over low heat. Depending on the recipe used, sugar, a little water, apple slices, vanillin or ground cinnamon are added to the future plum puree. After this, it is crushed in a blender or ground through a fine sieve and packaged in sterile jars.

The prepared delicacy is perfectly stored for a long time. Since it is often used for baby food, it is recommended to store it in small glass containers so that the opened puree can be eaten in one or two servings.

Basic option

The fruit treat prepared as described below contains nothing but plums. Therefore, it can be used as complementary food for children in the first year of life. A kilogram of ripe selected fruits is thoroughly washed under the tap, freed from stalks and seeds. The fruits processed by this method are placed in a suitable enamel saucepan, poured with a small amount of filtered water and placed on the stove. All this is boiled over the lowest heat for no more than five minutes from the moment of boiling and removed from the burner.

Remove the softened plums from the saucepan with a slotted spoon and carefully grind them through a fine sieve. The resulting slightly liquid mass is placed on the burner that is on and boiled for five minutes. Ready-made plum puree for children is packaged in clean jars, covered with metal lids and sterilized. After ten minutes, the glass container is rolled up with a special key, wrapped in a blanket and left to cool completely. Then the cooled containers with the sweet mass are put into the pantry or cellar.

Option with sugar

This delicious sweet delicacy has a very delicate texture and pleasant aroma. It is prepared so simply that even someone who has never done canning before can cope with this task without any problems. To make plum puree, you will need:

  • 500 grams of sugar.
  • A kilo of ripe plums.
  • Some filtered water.

The washed fruits are separated from the seeds and placed in a suitable saucepan. The required amount of sugar is poured there and a little water is poured so that it covers the fruits. All this is placed on the switched on stove and boiled for several minutes. The fruit is then crushed using an immersion blender. The resulting plum puree is transferred to sterile jars, rolled up and placed for further storage.

Option with condensed milk

This delicate and aromatic delicacy will certainly please both big and little sweet tooths. It can be eaten plain, but if desired, it can be spread on freshly baked homemade bread or buns. To prepare it you will need:

  • Five-liter bucket of drains.
  • 1 or 2 cups sugar.
  • 500-700 grams of condensed milk.

To prepare this plum puree, only ripe, selected fruits without signs of rotting are suitable. The fruits are washed with running water, separated from the seeds and placed in a saucepan. All this is sent to the switched on stove and boiled for at least forty minutes. Then the hot mass is whipped with a blender or ground through a fine sieve, sweetened, combined with condensed milk and mixed. To preserve plum puree for the winter, place it in sterile containers, roll it up and cover it with a blanket. After the cans have cooled completely, they are sent to the cellar or pantry.

With apples

This delicious fruit dessert is ideal for baby food. Therefore, many young mothers try to prepare it in advance for the winter for their babies. This plum puree recipe requires the following ingredients:

  • 700 grams of apples.
  • Glass of water.
  • 300 grams of plums.
  • 5 large spoons of sugar.

Practical part

Washed apples are peeled and cored, then cut into pieces, placed in a saucepan, poured with a glass of filtered water, brought to a boil and boiled for no longer than a quarter of an hour. Immediately after this, add plum slices to a common bowl and cook under the lid for another ten minutes. The resulting mass is crushed using a blender, and then ground through a sieve, mixed with sugar, brought to a boil and cooked for about seven minutes. The still hot puree is poured into sterile jars, rolled up, cooled and stored.

Option with cinnamon

A tasty delicacy made using the technology described below is distinguished by a well-defined fruity aroma with subtle spicy notes. To preserve this plum puree, you will need:

  • 300 grams of sugar.
  • A kilo of ripe plums.
  • Vanillin packet.
  • Ground cinnamon.

Washed and sorted plums are divided into halves and freed from seeds and stalks. The fruits prepared in this way are placed in a saucepan, poured with a small amount of drinking water and steamed until softened. Then they are carefully ground through a sieve, combined with sugar, vanillin and ground cinnamon, brought to a boil and boiled for fifteen minutes. Hot puree is poured into sterile jars, rolled up and stored. It is advisable to store it in any dark and cool place.

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.

Cooking features

Any housewife can cook plum puree if she knows the specifics of the technological process and follows the recommendations that accompany a specific recipe.

  • To prepare plum puree, ripe, sometimes even overripe, but not spoiled fruits are selected. It is important that the plum be of a suitable variety: in some varieties the pit is difficult to separate from the pulp, and they are not suitable for making puree. If you are making a sugar-free puree, the fruit should be sweet. The more sour the plums, the more sugar is required, otherwise the delicacy will taste unpleasant.
  • The puree will be more tender if you do not allow pieces of plum skin to get into it. To do this, the fruits are rubbed through a sieve. Another option is to immerse the plums in boiling water for a few minutes, drain in a colander and rinse with cold water. After such a contrast shower, the skin will come off easily. If the puree is intended for consumption by adults, it is enough to chop the plums with an immersion blender.
  • Before rubbing through a sieve or grinding in a blender, the plums are stewed in a small amount of water. Before putting the plum puree into jars, boil for 5–10 minutes or boil for a longer time if you want it to be thick. The longer you cook the puree, the less healthy it will become. For children, it is better to make a gentle puree, trying to minimize the time of intensive heat treatment.
  • Plum puree intended for feeding small children must be additionally sterilized directly in the jars. The sterilization time depends on the volume of the container, but it should not be less than 5 minutes.
  • Jars for plum puree must not only be washed well, but also sterilized. The method of sterilization does not matter.
  • Plum puree is covered with metal lids to ensure tightness. Both screw and key-type ones are suitable. Before use, they must be boiled for 5–10 minutes to sterilize.
  • After seaming, the jars of puree are turned over and covered with a blanket. Cooling in a steam bath, canned food undergoes additional sterilization, which increases their resistance to unfavorable storage conditions.

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.

Plum puree without sugar

Composition (per 1.2–0.3 l):

  • plums (sweet) – 2 kg;
  • water – 0.2 l.

Cooking method:

  • Wash the plums and let them dry. Cut the fruits in half and remove the seeds. Cut the fruit into slices, dividing each half into 2-3 parts with a knife.
  • Wash the jars with soda, pour boiling water over them, or even sterilize them. Preference should be given to small containers, since a child will not eat more than 100 g of puree, and after opening the jar it can only be stored in the refrigerator and for no more than 24 hours.
  • Place the plum slices in a saucepan and pour water into them.
  • Place the pan over low heat. Simmer the plums for 15–20 minutes after the water boils. By this time they will have time to soften well.
  • Grind the plums with an immersion blender. If the puree is intended for baby food, strain the resulting mixture through a sieve.
  • Return the puree to the pan and return to low heat. After boiling, cook it for 5 minutes.
  • Pour the puree into prepared jars and cover them with clean lids.
  • Lay a towel on the bottom of the pan, place jars of puree on it, pour in water - it should reach the shoulders of the jars.
  • Place the pan over low heat and bring to a boil. Sterilize jars for 5 minutes if their volume does not exceed 0.2 l, 10 minutes if their volume is from 0.2 to 0.5 l, 15 minutes for larger volumes.
  • Carefully remove the jars from the pan, seal them tightly, turn them over and cover with a blanket.

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.

Fragrant plum puree with sugar and cinnamon

Composition (per 1.5 l):

  • plums – 2 kg;
  • sugar – 0.4 kg;
  • lemon – 1 pc.;
  • cinnamon – 5 g;
  • water – 0.2 l.

Cooking method:

  • Place the washed plums in a saucepan, add water, and place on low heat. Cook the plums until they are very soft.
  • Remove the pan from the heat, let the plums cool slightly, and rub through a sieve. The skins and seeds will remain in the sieve, the tender pulp and juice will be separated.
  • Add squeezed lemon juice and grated zest to the plum puree, add sugar and cinnamon.
  • Heat the mixture over low heat and boil it to the desired consistency. Cook for at least 15–20 minutes.
  • Place the puree into pre-sterilized jars, seal them, turn them over and wrap them.
  • Allow the canned food to cool under steam bath conditions.

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.

Plum puree with condensed milk

Composition (per 1 l):

  • plum – 1.5 kg;
  • water – 150 ml;
  • condensed milk – 0.2 l;
  • sugar (optional) - to taste.

Cooking method:

  • Cut the plums into slices, add water to them, and simmer until soft.
  • Grind to puree in a blender or rub through a sieve.
  • Add condensed milk and sugar, bring to a boil over low heat, and simmer for 10 minutes.
  • Place the finished puree into sterilized jars and roll up.
  • Turn over, cover with a blanket and leave until cool.

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.

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:

  • berries must be carefully sorted. They must be free from damage and rot;
  • the amount of sugar used varies depending on personal tastes;

To heat the mass, you should choose enamel dishes. This will greatly reduce the risk of the product burning..

Preparation of the main ingredient

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.

Simple recipes for making plum puree

It is very easy to prepare such a product at home. There are several ways to do this.

Sugarless

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.


With sugar

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.

In the microwave

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.

Cinnamon

This type of puree has a pleasant fruity smell with subtle notes of spice. For preparation you will need:

  1. Sugar.
  2. Plums.
  3. Ground cinnamon.
  4. Vanillin.

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.

With condensed milk

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.


From prunes

This puree can be prepared at any time of the year, because you don’t need fresh plum berries to make 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 place them in 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.


Storage

The shelf life of a canned product may vary depending on:

  • selected recipe;
  • quality of selected berries;
  • the presence or absence of a cellar;
  • compliance with or violation of storage rules.

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.

Healthy and tasty baby puree made with your own hands is a source of joy and pride for any mother. In addition, it is a source of minerals necessary for the development of the child. Today you will learn proven recipes for fruit and vegetable purees that your baby will certainly love.

Applesauce for the winter

One of the most popular and healthy treats that can be prepared for the winter for babies is applesauce. His recipe is completely simple and does not require great culinary skills. It will be loved not only by children, but also by adults as a filling for pies.

Ingredients

  • fresh ripe apples - 3-4 kg;
  • brown sugar - 100 g;
  • water - up to 1 liter;
  • a little lemon juice.

It is better to use local varieties of apples, grown at home, with green skin, as they are less likely to cause allergic reactions.

Step by step recipe

Pumpkin puree for the winter

For babies it is considered one of the most delicious and healthy complementary foods. In addition, it is very bright and attracts children with its appearance, making them want to try this orange miracle.

And the recipe for pumpkin puree for the winter is quite quick and easy to make. It is best to use a slow cooker to preserve the beneficial properties of this wonderful vegetable as much as possible.

Ingredients

  • 1 medium-sized ripe pumpkin;
  • 1 glass of water.
Salt and sugar do not need to be added; they can be used immediately before serving.

Important!You can use jars of store-bought puree, mustard or sauces as containers for homemade purees; you just need to thoroughly wash them with baking soda and sterilize them first.

Step by step recipe

  1. Wash the pumpkin, peel it, remove the inside with seeds and all damaged areas, cut the pulp into small cubes.
  2. Place the pumpkin in the attachment for steaming vegetables and fruits in a multicooker.
  3. Pour water into the multicooker bowl and set the “steam” mode for 15 minutes.
  4. Once ready, mash well or beat with a blender until smooth and place in pre-sterilized containers.
  5. Place the jars in a saucepan with water, covering them 3/4 of the way up, cover with lids and sterilize for 10 minutes.
  6. Roll up the jars, turn them over and leave them under a warm blanket until they cool completely.

One of the first vegetable purees that kids try is zucchini puree. It is hypoallergenic, has a mild taste and is very healthy for babies; it is good to use not only in the warm season, but also to prepare for the winter. This is especially important if the period of introducing complementary foods occurs during the cold season.

Ingredients

  • 1.5 kg of small thin-skinned young zucchini;
  • 0.5-1 glass of water.

Step by step recipe

  1. Wash, peel, remove seeds and cut into small pieces.
  2. Place the pieces in a colander, place in boiling water and cook for about 10 minutes.
  3. Take out a colander, wait until the water drains, mash well or beat with a blender until smooth.
  4. Cook for another 3-5 minutes, place in pre-sterilized containers, cover with lids and sterilize for 10 minutes.
  5. Roll up and turn over the jars, leave them under a warm blanket until they cool completely.

Instead of cooking the zucchini in a colander, you can simmer it for 10 minutes in a saucepan with a little water. Then the puree will be lighter.

Carrot puree contains a lot of elements that are beneficial for babies, but, like other brightly colored fruits and vegetables, it can cause an allergic reaction. You should not start introducing complementary foods with this puree, however, this is a very important and necessary product, and below is its recipe for the winter.

Ingredients

  • 1.5 kg of fresh ripe root vegetables;
  • 1 glass of water.

Step by step recipe


  • You should not give your baby raw vegetables and fruits; this is too heavy a product for him and can cause gastrointestinal upset. Wait until the baby is a little older.
  • Follow the rules for introducing complementary foods - any new product should be started with half a teaspoon. If an allergic or other negative reaction does not occur, the amount of product can be increased slightly at the next feeding.
  • You should not eat any one vegetable or fruit all the time; try to take breaks or alternate.
  • The water from which vegetables were boiled can be used to prepare children's soups and purees.
  • Older kids can start combining different vegetables and fruits, making multi-component purees, eating them with cereals or meat.

These wonderful baby puree recipes, prepared for the winter from pumpkin, apples and other vegetables and fruits, will definitely come in handy for mothers of infants as complementary foods for their babies.

Did you know?Studies have shown that certain food dyes widely used in the production of children's food products can cause the development of diarrhea in children. Most often, these are red and yellow dyes.

Do not doubt your abilities, this simple preservation is accessible to everyone. And the prepared purees will diversify your diet and delight your kids with new colors and tastes!

Plum puree according to our recipe is used to prepare compotes and jams. It is added to baked goods, made as a filling for pies, eaten as an independent dessert, and a delicious sauce for meat is prepared on its basis.

Plum puree for the winter will serve as the basis for making sweets.

Ingredients

Water 1 stack Granulated sugar 0 kilograms Plum 1 kg

  • Number of servings: 10
  • Preparation time: 20 minutes
  • Cooking time: 45 minutes

Plum puree recipe

Due to its composition, puree has a beneficial effect on the body’s digestive system and strengthens the immune system. Children can be given plum puree by combining it with other fruits. Plums will be accompanied by apples, pears, and peaches. It can also be mixed with vegetables: pumpkin and carrots.

Prepare the puree as follows:

  1. Cut the plums into two parts. Remove seeds and stalks.
  2. Place the plums in a wide container and pour hot water over the prepared fruit. Choose dishes with a thick bottom.
  3. Add sugar and mix thoroughly.
  4. Place the container over medium heat, cover with a lid and bring to a boil. Stir the mixture periodically with a wooden spoon to prevent the puree from burning. If foam appears, remove it.
  5. Boil the fruit for 8–12 minutes over medium heat. As soon as they become soft, remove the container from the heat and cool slightly.
  6. Rub the pulp through a fine sieve or grind with a blender. Place the pan on the heat again and simmer for another 15–20 minutes.
  7. Prepare sterilized jars with lids. Transfer the jam into jars, close the lids and turn over.

After cooling, the finished puree is stored in a cool place. On average, you will get about 1.5 liters of finished treat.

An original seasoning for meat or fish is prepared using plum puree.

For it you will need to prepare:

  • plums – 1 kg;
  • garlic – 2 cloves;
  • dill – 2 tbsp. l.;
  • cilantro – 2 tbsp. l.;
  • water – 200 g;
  • dried cloves – 0.25 g;
  • cinnamon – 0.5 g;
  • ginger root – 0.1 g;
  • salt;
  • sugar.

If you like spicy seasoning, you can add 1 hot red pepper to the puree sauce.

Prepare the puree sauce as follows:

  1. Cut the fruit and remove the seeds. Place the plums in an enamel bowl.
  2. Add a little water and boil the fruit for 12 minutes.
  3. Remove from heat, puree the plums in a blender and remove the skins.
  4. Place over medium heat again, add sugar and salt to taste.
  5. Finely chop the dill, cilantro and garlic and as soon as the puree boils, add them to the pan.
  6. Boil for 3 minutes and pour into sterilized jars.
  7. Turn them over and wrap them well.

Store the finished sauce in the refrigerator.

Spend a little time preparing these preparations to please your loved ones with delicious plum puree in winter.