How to Make Plum Puree

Steps

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  1. Thoroughly wash plums in water, divide into two identical halves, remove the stones. Cut pulp and skin any way you like.
  
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  2. Place chopped pcs of plum in a blender container. If your bowl is small, put in parts.
  
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  3. Turn on the kitchen machine at full strength, beat the contents, get a uniform mashed potatoes. If your blender has high power, it will leave almost no pieces of skin.
  
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  4. Put the mixture into a thick-walled saucepan placed on the hob, bring the contents to a boil. Be sure to remove actively developing foam on the surface of the fruit mass with the skimmer, the presence of foam in the banks can spoil the blank during storage.
  
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  5. Next, add sugar, diligently distribute it over the puree, so that it dissolves faster. Boil the mixture for the next 5 minutes on a small fire, stir occasionally to prevent the mass from burning.
  
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  6. Sterilize jars in advance over steam or using another sterilization method. Puree is subjected to short-term heat treatment, so the container must be completely sterile. Pour the mashed potatoes (just taken from the stove) into the jars, give a second of time to steam, then tighten the blanks tightly with the lids. It is better to use small jars in order to use mashed potatoes when opened at a time. Also, if suddenly one of the cans is not completely sterile, and the blank is fermented, the other jars of mashed potatoes will be good until winter.
  
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  7. Expose puree to additional pasteurization, for this, wrap the blank with a very warm blanket, with slow cooling it will pass the second pasteurization.