Plums usually ripen in large numbers. Having twisted a bunch of jars with compotes, preserves and jams, many are wondering: what else to cook for the winter from plums? 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 mashed potatoes can compete with ready-made store-bought mashed potatoes.
Plums before cooking should be thoroughly rinsed in water. This is especially true if the fruits were bought in a store. After that, they are sorted out, sorting out fruits with dark spots, rotten areas and damage.
Washed plums are dried on a towel or in a colander.
Easy puree recipes
Natural plum puree without sugar
The only ingredient for this dessert is plum. At the same time, it is desirable that the fruits are well ripened and sweet enough.
First of all, washed plums should be pitted. It is not at all difficult to do this: each berry is cut into pieces along the “groove”, then the halves are opened and the bone is taken out. Fruits are stewed until soft, adding a small amount of water to the saucepan. For 1 kilogram of fruit, 150 milliliters of liquid will be enough.
Soft plums are pierced with a blender or passed through a meat grinder with a fine section. So that no pieces of the skin remain in the mass, it is filtered through a sieve.
The dish is ready! You can eat! If the puree was prepared for future use, then it must be simmered on the stove for another 5 minutes, and packaged hot in jars.
The recipe for natural plum puree without additional sterilization will be introduced to you by the RecipeLand channel.
Plum puree with sugar on the stove
If the plums are sour enough, then granulated sugar will help make the puree more palatable. The ratio of sugar and fruits is approximately 1:4.
If the plums are relatively small, then the manual release of each fruit from the stones will not take very much time. If the harvest is calculated in buckets, then the work can be organized differently: whole plums are placed in a saucepan, a small amount of water is added, and the container is put on fire. The lid must be tightly closed. Boil the berries, stirring occasionally, until soft. It will take 10-15 minutes. The softened fruits are transferred to a metal sieve, and they begin to grind the mass with a pusher or a wooden spatula. As a result, the tender pulp will run through the grate, and the bones and the remains 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 a container for storage.
spicy puree
- plums - 1 kilogram;
- granulated sugar - 250 grams;
- vanilla sugar - 1 sachet;
- cinnamon - 1 pinch.
Plums freed from pits are placed in a cooking container, filled with 1/3 water and boiled until tender. The softened fruits are transferred, with the help of a slotted spoon, to a sieve and rubbed. Sugar and spices are poured into a homogeneous mass, the container is placed on the stove. Puree should be prepared for another 5 - 10 minutes until the grains dissolve. From the remaining plum broth, you can cook jelly or compote.
Puree in the microwave
500 grams of plums are cleaned of drupes. Fruit halves are placed in a deep plate or saucepan suitable for a microwave oven. Add 50 milliliters of water to the cut. The power of the unit is set at 40% of the maximum value - this is approximately 300 - 350 watts. The exposure time is 15 minutes. After the signal, the plum is taken out of the microwave and sent to a sieve. If desired, sugar and vanilla can be added to the puree.
Maria Alexandrova in her video will talk about making mashed plums, cherry plums and sugar for the winter
Homemade plum puree for kids
The technology for preparing mashed potatoes for babies is similar to the previous recipes, the only thing is that sugar is not added to the dish. If the fruits are very acidic, then fructose can be used instead of sugar.
So that the child does not get bored with plum monopure, its taste is changed with the help of various additives:
- for the smallest, you can add to the puree breast milk or a mixture for nutrition;
- go well with plum peach, apple and pear;
- to save maximum number vitamins, mash heat treatment minimum is needed.
How to save mashed potatoes for the winter
- Screw caps. This method involves packaging hot fruit mass in sterile jars, followed by hermetic twist under the lids. You can disinfect jars by steaming, in the oven or in the microwave. Containers with natural puree prepared without added sugar must also be sterilized by placing them in hot water by "shoulders".
- Freeze. If you have a great helper freezer, plum puree can be frozen. To do this, it is laid out in small plastic containers, containers or ice molds. Frozen cubes of mashed potatoes are put into a common container and sent to the freezer for storage.
Plums in applesauce is a very tasty dessert that keeps well at room temperature, if you follow the temperature regime and the sterilization time of the jars. The amount of sugar in the recipe can be changed to your liking, plums keep perfectly even if you add only 2-3 tablespoons of sugar.
Plums in applesauce - recipe with photos step by step.
It will take you 1 hour and 30 minutes to cook plums in applesauce. From the listed ingredients you get 2 cans with a capacity of 0.7 liters.
Ingredients:
- apples - 1 kg;
- yellow plums - 1 kg;
- sugar - 700 g;
- lemon (only zest) - 1 pc ;.
- star anise - 4 pcs.
Plums for this recipe need ripe, but strong, as they need to be cut into slices. 
We cut the washed apples together with the peel and core into slices, put them in a deep saucepan, add a little water, tightly close the lid and send to the stove. Apples should languish over low heat until they are steamed and become completely soft. You can use a variety of apples for puree, if you have time, then peel them from the core and skin, and chop the finished apples with a blender into a puree. 
We cut ripe, strong and, preferably, large yellow plums into slices of medium thickness, removing the seeds. Soft plums are not suitable for this recipe, they will turn into mush when sterilized. 
Peel a thin layer of zest from the lemon. This can be easily done with a paring knife. Cut the zest into very thin strips. Squeeze 1-2 tablespoons of lemon juice, filter to get rid of the seeds. 
We shift the steamed apples into a colander, wipe the puree. Then mix sugar, mashed applesauce, lemon juice and chopped lemon zest. We heat the mass over low heat until the sugar is completely dissolved. 
Sterilized jars (I had enough food for two jars with a capacity of 0.7 l), fill with slices of yellow plums. Add 1-2 stars of anise to each jar, then fill with hot applesauce. 
We close the jars with lids. In a deep saucepan, we cover the bottom with a cotton or linen towel, put closed jars with plums on it, pour hot water up to the shoulders of the jar. We sterilize at a temperature of 95 degrees Celsius for 45 minutes. Then we seal the jars, cool in natural conditions. 
We store plums in applesauce for the winter at room temperature.
We also recommend that you turn
In cooking, apples are universal: they are combined with meat, can become part of pastries and desserts, the basis of sauces, compotes, and applesauce. Delicious applesauce for the winter is a great option for those who have children in the family, or who don’t mind eating fruit purees themselves. Such a preparation can be served as an independent dessert or used as the main ingredient in other sweet recipes.
Apple and pear puree for the winter
As always, first of all I would like to devote attention to the basic recipe. Within its framework, as a basis, you can use both apples alone, and their combination with pears and other fruits.
Ingredients:
- apples - 1.4 kg;
- pears - 1.2 kg;
- sugar - 320 g;
- water - 135 ml.
Cooking
Before making applesauce for the winter, you need to prepare apples and pears, and leave the fruit to juice. To prepare, peel the fruit, remove the core and divide the fruit into large pieces. Sprinkle apples and pears with sugar and leave in an enamel bowl overnight. In the morning, when the fruits have released enough juice, splash some water on them and place the dishes on medium heat. Depending on the density of apples and pears, their cooking time can take from 15 minutes. When the pieces soften, they are pureed with a blender, and the puree itself is boiled for about 3 more minutes with active boiling.
Pre-sterilize jars and distribute applesauce in them. Roll up the sterile container with pre-scalded lids, and after cooling, leave the blank for storage in a cool place.
Sugar-free applesauce for the winter - recipe
If you are preparing pureed fruits for children, then give preference to recipes that exclude the use of sweeteners. For such a puree, choose dense sweet and sour apples.
Ingredients:
- apples - 2.2 kg;
- natural (or water) - 275 ml.
Cooking
Apples for puree must be pre-peeled both from the core and from the skin. Pour apple slices apple juice or a small amount of water, place the dishes over medium heat and boil everything from 6 to 20 minutes (depending on the density of the apples). When the pieces of fruit are softened, puree everything with a blender and leave the puree to boil for another 5 minutes. During this time, wash and scald the jars. Distribute the puree in glass containers and roll up with scalded lids.
How to cook apple-plum puree for the winter?
Since plums and apples contain enough pectin, the finished fruit puree is not only tasty, but also quite dense, even somewhat viscous.
Ingredients:
- apples - 1.7 kg;
- cinnamon stick;
- plums - 840
Cooking
Place the apples, peeled from the core, in an enamel pan. Cut plums in half and mix with apple slices. Put the cinnamon stick and put the fruit on the fire. When the juice appears in the pan, let it come to a boil, and then reduce the heat and leave the contents to boil until soft. For greater uniformity, the puree can be rubbed through a sieve to get rid of the peel, otherwise you can beat the contents of the pan until smooth directly with the peel.
Bring the finished fruit puree to a boil, boil for another 5 minutes, and then pour into scalded jars.
Apple-plum puree prepared for the winter turns out to be very fragrant and tasty, it can be used both as a dessert and as a filling for pies and pies, serve it to children for breakfast or for an afternoon snack with ruddy toasts greased with butter.
To prepare puree, use ripe and juicy fruits, sweet and sour apples, Vengerka plums. If you wish, you can dip the plums in boiling water for 5-10 minutes before slicing, and then peel them off if you don’t like it when it comes across in the finished puree.
Since almost all apples are rubbed with paraffin nowadays, with the exception of your own from the garden, be sure to peel them off! Get high-quality sugar, you can replace citric acid with lemon juice: concentrated or diluted, the main thing is to taste the apples so that the puree does not turn out sour.
So, get the necessary ingredients and start cooking!
Rinse the plums in water, divide into two halves and remove the seeds.
Cut into a cauldron or saucepan with a non-stick bottom into small pieces.
Peel the apples, rinse in water and cut off the pulp from the peeled fruit, removing the residue with seeds. Pour sugar and citric acid, place the container on the stove and turn on medium heat.
Simmer for about 20 minutes, stirring occasionally, until the mixture is soft. If the apples are not juicy, pour in 50-100 ml of hot water.
After the specified time, grind the mass with an immersion blender, turning it into a puree. Bring it to a boil on low heat for 2-3 minutes.
Scald the jars and lids, put the prepared apple-plum puree in them and screw the lids on the thread or turnkey.
Be sure to let cool before transferring to the pantry.
Apple and plum puree prepared for the winter turns out to be incredibly fragrant and very colorful!
Enjoy your winter appetite and successful preparations!
Useful and delicious puree for babies, made by hand, is a matter of joy and pride for any mother. In addition, it is a source of such minerals and minerals necessary for the development of the child. Today you will learn proven recipes for fruit and vegetable purees that your baby will definitely like.
Applesauce for the winter
One of the most popular and healthy treats that you can prepare for the winter for babies is applesauce. His recipe is quite simple and does not require great culinary skills. He will fall in love not only with children, but also with adults as a filling for pies.
Ingredients
- fresh ripe apples - 3-4 kg;
- brown sugar - 100 g;
- water - up to 1 liter;
- some lemon juice.
Apples are better to use local varieties grown at home, with in green skins, 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 pumpkin puree recipe for the winter is pretty quick and easy to make. It is best to use a slow cooker to save as much as possible beneficial features this beautiful vegetable.
Ingredients
- 1 ripe medium-sized pumpkin;
- 1 glass of water.
Important!As a container for homemade puree, you can use jars from store-bought puree, mustard or sauces, you just need to wash them thoroughly beforehand baking soda and sterilize.
Step by step recipe
- Wash the pumpkin, peel, remove the inside with seeds and all damaged areas, cut the flesh into small cubes.
- Put the pumpkin in the steamer for vegetables and fruits in the slow cooker.
- Pour water into the multicooker bowl and set the “steam” mode for 15 minutes.
- After readiness, knead well or beat with a blender until smooth and decompose into pre-sterilized containers.
- Put the jars in a pot of water, covering them 3/4 of the height, cover with lids and sterilize for 10 minutes.
- Roll up, turn the jars over and leave them under a warm blanket until they cool completely.
One of the first vegetable purees that babies try is squash puree. It is hypoallergenic, has a mild taste and is very useful for babies, it is good to use it not only in the warm season, but also to prepare for the winter. This is especially important if the introduction of 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
- Wash zucchini, peel, remove seeds and cut into small pieces.
- Place the pieces in a colander, lower into boiling water and cook for about 10 minutes.
- Get a colander, wait until the water drains, knead well or beat with a blender until smooth.
- Cook for another 3-5 minutes, arrange in pre-sterilized containers, cover with lids and sterilize for 10 minutes.
- Roll up and turn 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 useful for babies, but, like other brightly colored fruits and vegetables, it can give an allergic reaction. You should not start introducing complementary foods with this puree, however, it is very important and desired product, and below is his recipe for the winter.
Ingredients
- 1.5 kg of fresh ripe root crops;
- 1 glass of water.
Step by step recipe
- You should not give the baby raw vegetables and fruits, for him it is too heavy a product that can cause gastrointestinal upset. Wait until the baby is a little older.
- Follow the rules for introducing complementary foods - any New Product should start with half a teaspoon. If an allergic or other negative reaction does not appear, then the amount of the product can be slightly increased at the next feeding.
- Do not eat any one vegetable or fruit all the time, try to take breaks or alternate.
- The water where the vegetables were boiled can be used to make children's soups and mashed potatoes.
- Older kids can start combining different vegetables and fruits, making multi-component purees, eating them with cereals or meat.
These wonderful recipes for baby puree, prepared for the winter from pumpkin, apples and other vegetables and fruits, will definitely come in handy for mothers of babies as complementary foods for their babies. 
Did you know?Studies have shown that certain commonly used in the production of baby food food colorings may be the cause of development in children. Most often, these are dyes of red and yellow colors.
Do not doubt your abilities, this simple conservation is available to everyone. And cooked purees will diversify your diet and delight your kids with new colors and tastes!
