Fruit with the Department JUICE
Widespread in Moldova, Ukraine, North
Caucasus, Transcaucasia. On private land is diluted
everywhere, where climatic conditions allow.
Begins to bear fruit in the third - the fifth year after planting.
Very productive. Fruits harvested in August - September
used in fresh and processed form. They
contains up to 17% of sugars, acids and 3% (mostly
way malic and citric), tannins,
pectin, vitamins A, C, P, PP, Bi B2, mineral
salt, coloring agents. Shelf life of fresh fruits
- 12-15 days.
Varieties of plums origin and properties of fruits are divided
into several groups, who believe sometimes
separate botanical species.
- The fruits are large, painted in red
and purple hues. In the USSR, common varieties of Giant,
Peach, red, etc. Skorospelka
Fruit-black, oval with pointed ends.
Harvested at full maturity, and immediately sent to the
dried (prunes). Grades: Hungary's Italian, Hungary's
home, Hungary's Pulkovo, Prunes Samarkand,
Prunes are sweet, Hungary's Moscow and other
Fruit-rounded, almost spherical,
yellowish-green, medium size. Grades:
Greengage green, greengage kolkhoz, greengage thorns,
Greengage north, greengage Kuibyshev, greengage Altana,
Greengage Tambov, etc.
Fruits are sorted by size, remove the
overripe, wormy, ugly and bad.
Dense, not fully mature fruit is cleaned of peduncles,
washed obsushivayut, large cut in half, remove the
bones, put the fruit in a bowl, pour
sugar (450-500 g per 1 kg) and maintained
at 22 ° C for 30 h. After separation
juice and canning process is analogous to further
dried strawberries, just-cooked product
in syrup, cooked at the rate of 300 g of sugar
and 250 g of water per 1 kg, at a temperature of 90 °
for 6 minutes in an oven maintained at a temperature
85 ° 35 min at 70-75 ° - twice for 40 min, podvyalivayut
in the sieve at a temperature of 30 ° for 5-8 h. Humidity
dried product - 23-25%.
Preparation of fruit and further operations
performed by the first method drying, but to separate
fruit juice stand twice at 22 ° for 15 h.
Sugar falling asleep twice, - 200 g to 1 kg plums.
Plum juice blended with juices of apple, chokeberry, shadberry, raspberries.
Take not quite ripe dense fruit,
seeds which are easily separated from the pulp, carefully
washed obsushivayut, remove seeds, put the fruit in
container, pour sugar (450-500 g per 1 kg)
maintained at a temperature of 5 ° for 72 h. The mass,
remaining after draining and preserving the juice is poured
hot syrup, cooked at the rate of 1-1.1 kg
of sugar and 900 grams of water per 1 kg, and maintained
within 3-4 hours and then cooked as jam
strawberries (see p. 19.).
Preparation and cooking of fruits is carried out by
the first method of cooking jam from plums, but in order to separate
fruit juice stand at 20e for 30 h.
Select ripe, overripe and immature (with no signs of
fermentation) fruit, clean the stalks, remove the damaged
(Soft). The sorted fruits are washed in boiled water,
dried, remove the seeds, put the fruit in containers
sprinkling sugar. The amount of sugar regimes
storage, separation and preservation of the juice are the same
as the first method drying plums. Then in the remainder
mass is poured into water (800 g to 1 kg), cook until
softening of the fruit for 10-12 minutes, then poured
sugar (800-900 g per 1 kg) and cook until done.
Determining Whether jam and its packaging is carried out so
same as in the case of strawberry jam making (see sec. 20).
Take a ripe, overripe, wrinkled, ugly fruit.
Prepare them to sleep with sugar, to maintain
separation of juice and canned it the same way as in the curing
plum by the first method. After draining the juice is poured a lot of
water (700 g to 1 kg), cook until tender, then rub
through a fine sieve, heated to boiling, packed in
hot in warmed jars that are sealed, if
mashed potatoes harvested in the winter.
Made from previously prepared or directly from
prepared for the jam puree (see above). As for mashed potatoes
taste add sugar (0.7-1 kg per 1 kg, depending
of ripeness and sugar content of fruit), stir
and boiled until tender, stirring occasionally, for no more than
40 min. Readiness is determined by its thickened mass
which should not be spread by cooling on the smooth
surface. Packed hot in warmed jars,
filling them up to the top, followed by capping.
Marmalade of mash is boiled, cooking of the fruits of which
Plum described above. In the puree added sugar (500-600 g
1 kg, depending on the sugar content of cooked mashed potatoes)
and cook, occasionally stirring with a wooden spatula, until
thickened. The finished weight spread on a platter or on
enameled pan, lightly moistened with boiled water,
cover with gauze and dried in the air or over
heaters at a temperature of 30 °.
Dried fruit candy is cut into pieces of different shapes.
In the presence of molds cut it (squeeze) molds.
Keep the best marmalade in glass jars sealed with
Prepare a puree of fresh plums (see sec. 48). It added
sugar to taste (400-500 g per 1 kg) and stir until completely
sugar is dissolved during heating up to 5 minutes. Sauce
packed hot in processed jars,
which are then sealed.
Cook in sauce (see sec. 48). For this purpose, 1 kg
Mashed take 250-300 grams of sugar, add mashed dried
celery leaves and parsley to taste, stir, and all
boiled on low heat. In order to avoid stick
stir. When boiling mash volume was adjusted to
4 / s its initial volume. Hot seasoning
packed into warmed jars, which are then rolled.
To 1 liter of boiled water take dried foods:
1. 100g plums, peaches 50, 50 - 50 g apples and shadberry;
2. 100g plums, apricots, 50, 50 -, and 50 g of strawberry honeysuckle;
3. 100g plums, 50 - quince, figs 50 and 50 grams of raspberries.