Fruit with the Department JUICE
Plum grown in the gardens south of the country. In the middle
the band is very rare. Industrial planting is
in the Krasnodar region, the Crimea, Moldova, and Transcaucasian
Central Asian republics.
Plum quite hardy, drought resistant, low maintenance.
It can be cultivated up to the Moscow region.
Fruit - spherical or oval (ovoid)
drupe, 1.5-3 cm in diameter, yellow, green, pink,
red, purple, from strongly acidic to sweet,
Depending on the variety. Bone is separated from the pulp is bad.
Fruits contain 14% sugar, up to 4-acid
(Mainly citric), 1% pectin,
Vitamins A, C, Bi Bs, RR, R.
Crop harvested in six days to complete 'ripeness of the fruit.
Use them fresh or canned form.
The most common varieties: Dessert, Yellow
later, Belle, Red juicy, Nikita yellow
Pioneer, Purple, ruddy apple, purple dessert.
Noteworthy are also varieties of pearl, Comet,
Ruby, companion, etc.
Fruits are sorted by size and ripeness,
remove over-mature, ugly and corrupt, purify
from stalks, washed, obsushivayut, prick, put
in a container, pouring sugar (500 g to 1 kg)
incubated at 22 ° for 28 h. Further
preparation of dried plums like dried strawberries,
but for cooking the fruit in syrup 300 g sugar take
and 350 g of water per 1 kg, kept them at a temperature of 80-85 °
for 8 minutes in the oven podvyalivayut at 80 ° for 30 minutes,
at 65-70 °-double on 30 minutes, and in the sieve - for 5-7 h
at a temperature of 30 °.
Prepare fruit for drying and the amount of
buried for the separation of sugar juice such as when
the first method. In the fruit sugar is maintained at a temperature of
3-5 ° for 72 h. The drying after draining the juice
similar dried by the first method.
The juice plum much more acid than in the juice of plums
home, so it is well blended with the juices of apricot,
cherries, grapes, carrots, beets,
Prepare the fruit, sugar, and the number of buried
regimes in order to separate the juice the same as for drying plums
by the first method. The remaining mass after draining the juice
Pour hot syrup, for the preparation of which
using 1.1 kg of sugar (if the fruit acid)
and 850 g of water per 1 kg. The process is similar to cooking
strawberry jam (see p. 19.).
To 1 liter of boiled water take dried foods:
1. 100g plums, 50 - Apricots, 50 - pears
and 50 g shadberry;
2. 100 g of plum, 50 peach, quince 50 and 50 g of Physalis;
3. 100g plums, 50 - cherry 50 - Hawthorn
and 50 grams of rose hips.