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Pear and plum puree for the winter

1342

Kitchen Eastern European

Calorie content 46.5 kcal

Portions 3 l.

Cooking time 110 minutes

Proteins * 0.6 g

Fats * 0.3 g

Carbohydrates* 10.2 g

Content

In fruitful years, I often cook fruit puree from pears and plums for the winter. For the preparation of natural puree, granulated sugar and additional preservatives are not used. The healthy pear and plum puree is perfect for baby food, and can also be used as an impregnation for biscuit cakes or for making sauces and other desserts.

Ingredients

Pear 3 Kg Plum blue (seedless) 3 Kg Water 250 ml.

Cooking process

Select ripe juicy plums and pears. Wash them well in warm water with a fruit brush. Then pat dry on a towel. Peel the pears with a vegetable peeler, remove the seeds and core, and cut into slices. Cut the plums lengthwise and remove the seeds. Put the fruits in a saucepan with a thick bottom, pour in a glass of drinking water, put on low heat and cook the fruit for about an hour, covered with a lid.

Wipe the cooked fruit through a fine sieve or use a hand blender and grind the fruit mass to a smooth smooth consistency directly in the saucepan in which the fruit was cooked. Put the chopped fruit mass on low heat, bring to a boil and boil for about 7-10 minutes, then remove from heat.

While the fruit puree is cooking, prepare the jars, wash them thoroughly in warm water and baking soda, and sterilize in a convenient way - in the microwave, in the oven, or in a water bath. Pour boiling water over the lids or boil in a separate container.

Remove the hot pear puree and drain from the heat and carefully, so as not to burn yourself, put in prepared sterile jars, and then screw sterile lids. I use small baby food jars.

Then turn the hot fruit puree jars upside down and wrap something warm. Leave in this position until it cools completely for about a day. Then turn over and transfer the completely cooled jars of pear puree and plums for long-term storage - in the cellar, basement or closet.

Bon Appetit!

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