Use this step-by-step recipe with a photo and make a sugar-free plum puree for the winter at home, which you can not only consume on its own, but also make baked goods. Video recipe.
For the health of people who suffer from diabetes, dietary nutrition is necessary and care about weight loss … homemade - sugar-free plum puree for the winter is very important as a source of valuable vitamins and microelements. The fruits contain sugars (in equal amounts of glucose and sucrose, less fructose), organic acids (malic and citric, less oxalic, succinic and cinchona), carotene and vitamins of group B. In large quantities, the plum contains tannins and dyes. Both fresh and processed plum preparations are useful for atherosclerosis, kidney disease, rheumatism, gout, and they are also a mild laxative.
The proposed recipe is easy to prepare, very reliable and well kept in the apartment. Any varieties with fleshy pulp are suitable for the preparation of blanks. The size, size and color of the fruit is not important. It is desirable that they be of the same removable degree of maturity. All damaged and rotten places must be cut out. You can use this puree for a variety of purposes. For example, as a filling for pies, rolls, pies. Serve deliciously with pancakes or pancakes. You can also make tkemali sauce from plum puree, which is served with meat.
- Calorie content per 100 g - 40 kcal.
- Servings - about 1-1, 2 kg
- Cooking time - 50 minutes
Ingredients:
- Plums - 2 kg
- Drinking water - 100 ml
Step-by-step preparation of sugar-free plum puree for the winter, recipe with photo:
1. Wash the plums under running water and pat dry with a paper towel.
2. Cut the fruit in half and remove the seeds. Place the fruit in a cooking pot and pour in the drinking water. If there are broken and rotten spots on the fruit, cut them off.
3. Put the saucepan on the fire and bring it to a boil. Bring the temperature to the minimum setting and cook the plums under the lid for 15-20 minutes until soft.
4. Remove the pan from the heat and dip the blender into the fruit.
5. Grind the plums until a smooth consistency of puree and heat the mass over the fire after boiling for 5-7 minutes.
6. Wash cans with baking soda and sterilize over steam. Spread the hot mashed potatoes over the jars to the top, cover with clean lids and sterilize in a saucepan with water for 20 minutes after boiling. Water should not get into the jar with plums. Then close the container with lids, turn them over, placing them on the lids, wrap them in a warm blanket and leave for 1-2 days until they cool completely. When the sugar-free canned plum puree has cooled down for the winter, place it in the pantry and store it at room temperature. But it is better to place the container in a cool place so that the beneficial and healing properties of the plums are preserved in the best possible way.
See also a video recipe on how to make mashed plums for the winter for children and adults.
