We prepare plum puree for babies for the winter. Simple recipes for making plum puree for the winter at home

Plum puree is a tender, tasty and healthy delicacy. It is ideal for feeding not only adults, but even children. With little or no sugar it makes a great addition to your menu. The berries contain many vitamins, including potassium. A short heat treatment allows you to preserve most of them. Recipes for making plum puree for the winter will help the housewife when preparing the fruit. All this will not require significant costs.

There are some features that should be taken into account when preparing this product:

• berries must be carefully sorted. They must be free from damage and rot;
• the amount of sugar used varies depending on personal tastes;

To heat the mass, you should choose enamel dishes. This will greatly reduce the risk of the product burning..

Preparation of the main ingredient

To prepare plum puree, you need to choose fresh berries with a dense texture that are not overripe. The selected fruits should be rinsed well with running water, pitted and prepared, depending on the recipe chosen.

Simple recipes for making plum puree

It is very easy to prepare such a product at home. There are several ways to do this.

Sugarless

This is the easiest way. For this, the plums are washed, cut in half along the groove, and pitted. Next, water is poured into the pan in a layer 1.5-2 centimeters thick and placed on the fire until the water boils. After boiling, the plums need to be boiled for 10-15 minutes until the berries are completely softened.

Then you need to rub the resulting mass through a sieve. You can use a blender - this will speed up and make the work easier.

After this, the mass is put on fire and boiled for about 10 minutes. At this time, you need to sterilize the jars and lids, then put the hot puree in the container and roll it up. Next, you need to wrap the jars in a blanket and let them cool gradually.

With sugar

The cooking principle is similar to the previous one, but differs in the addition of sugar to the future puree. Peeled and washed berries are placed in a saucepan and covered with sugar in a ratio of 1 part sugar to 2 parts plums. After this, the fruits are crushed with a blender or pureed, boiled for no more than 10 minutes, rolled into sterile jars and placed in a warm blanket, where they will cool.

In the microwave

The method of cooking in a microwave oven differs from the classic one. The berries are peeled, pitted, cut into small pieces and placed in a microwave-safe container. The dishes with fruits are placed for 10 minutes at maximum power.

Then the berries are taken out and mashed with a fork. After this, they are again placed in the microwave for 7-8 minutes, and then mixed. This cycle must be repeated 3-4 times until the mass is homogeneous. After this, the puree is also placed in jars, rolled up and stored.

Cinnamon

This type of puree has a pleasant fruity smell with subtle notes of spice. For preparation you will need:

1. Sugar.
2. Plums.
3. Ground cinnamon.
4. Vanillin.

The plums are prepared in the standard way: washed, peeled, filled with a small amount of water and put on fire. After the plums have softened, they are ground through a sieve, adding sugar, vanillin and ground cinnamon. Then the puree is brought to a boil and cooked for 14-15 minutes. The hot puree is placed in sterilized jars, rolled up and sent to cool.

With condensed milk

To prepare plum puree with condensed milk, you need to prepare the plums as in all recipes - wash them under running water, cut them in half and remove the seeds inside.

Next, you need to place the fruit in a pan and put it on the stove. After forty minutes, you need to beat the resulting mass with a blender, add a little sugar and condensed milk, and mix. After this, you need to roll the puree into sterilized jars and store it.

From prunes

This puree can be prepared at any time of the year, because you don’t need fresh plum berries to make it. All you need is prunes and water. First, you need to thoroughly wash the prunes and remove the seeds from them. Then you need to soak the berries in warm water so that they swell.

After a day, you need to drain the water, rinse the prunes under running water, put them in a saucepan and add water so that it completely covers the berries.

Cover the pan with a tight lid and place on low heat for ninety minutes so that the berries gradually warm up. Then you need to carefully remove the berries and transfer them to a container in which you can grind them using a blender. After this, the mass must be put back into the pan and returned to the heat until it boils. After boiling, you can put the finished hot puree into sterile jars, roll it up with sterilized lids and, after cooling, store it.

Storage

The shelf life of a canned product may vary depending on:

• selected recipe;
• quality of selected berries;
• the presence or absence of a cellar;
• compliance with or violation of storage rules.

Although canned fruit purees and berries are less capricious than meat or fish, they can also go bad. An important role in this is played by the level of sterilization of the product itself, as well as the containers in which it will be stored, and the lids.

If breastfeeding brought trouble to the mother, then with the introduction of complementary foods new worries arise. Accustoming your baby to solid food is not an easy task, especially if the period of introduction to new foods occurs in the winter. From about six months of age, you can offer your baby plum fruit puree, which is best prepared in advance at home using a proven recipe.

Benefits of plums

Plum is considered a real champion in terms of the content of a number of vitamins and microelements:

1. A, E, C
2. Groups B and especially B2
3. calcium
4. magnesium
5. potassium, etc.

The beneficial properties of plums have long been known:

1. The presence of antioxidants helps improve vision and blood microcirculation in the retina
2. The fruit reduces stomach acidity and has a mild laxative effect.
3. High fiber content prevents constipation

Purple, yellow and red plums are of particular value, while blue plums are contraindicated for children under 5 years of age.

How to choose the right plum

When purchasing, it is important to follow the saying: “All that glitters is not gold”:

By mid-May, large glossy fruits of various shades appear on store shelves. Under natural conditions, plums are stored for no longer than a week, but in supermarkets they become the record holder for the longest “life.”

It is brought from warmer countries out of season, and to give the fruits a presentable appearance, they are coated with biphenyl. It is enough to run your fingertip over the peel to feel the unnatural oiliness of the surface. The solution does not penetrate inside, preserving the shell from the outside, but inside the plum the processes of rotting and fermentation safely take place, which will not have the best effect on the child’s health. Therefore, it is better to prepare plum puree for the winter in the fall, when a high-quality product appears.

The norm for plums is a thin white coating that can be easily removed by hand. But whitish, blurry streaks on the fruit should alert you. This means that the producers have overdone the use of dangerous and harmful pesticides, and the fruit can cause serious poisoning.

Owners of plum trees know the rule: the older the tree, the sweeter and healthier the fruit.

A good plum has pulp of the same consistency both near the skin and around the pit.

A ripe fruit has a dry brown stalk, while an unripe fruit has a green stalk.

When pressed, the elasticity of the plum is felt, but not hardness.

Before preparing puree for the winter, plums must be immersed in a saline solution (1 tablespoon of salt per 1 liter of water). After a couple of hours, the worms that were inside the fruit will come out.

Delicious recipes

Recipe for making puree No. 1

For 1 liter of finished baby puree you will need 1.2 kg of fresh red or yellow plums:

1. Wash the fruits, break them in half and remove the seeds.
2. Place the plums in a saucepan and add 250 ml of water.
3. Bring to a boil with the lid closed, reduce heat to low and simmer for another 8 minutes.
4. Rub hot plums through a sieve.
5. Pour the finished puree into sterilized jars and additionally sterilize inside them for another 10 minutes. The jars should be immersed 2/3 in hot water in a saucepan.
6. Roll up the jars and cool upside down under a warm blanket.

In order for the recipe to work out and the puree to be tasty and without a burnt taste, after boiling the plums must be stirred. Otherwise, they will burn, and the dessert will be tasteless for the baby.

Recipe No. 2

There is a more labor-intensive recipe, but your baby will be pleased with its soft and homogeneous consistency:

1. Wash the plums and boil for 10 minutes.
2. Allow the fruits to cool, peel and remove the seeds.
3. Grind the pulp using a blender and boil in a saucepan.
4. Pour into pre-sterilized jars and boil again in containers for 12 minutes.
5. Roll up the jars and leave them upside down for a day under a blanket until they cool completely.

Many mothers do not see the point in preparing mashed potatoes for their babies for the winter in large jars. For the first acquaintance of the baby with a new fruit, ½ teaspoon is enough, and in the future, 100 g of delicacy at a time will be enough. Therefore, it is better to use jars of baby food, sauces or mustard.

After 8 months, the baby can be offered plum puree with banana, pear or apple. The recipe for the delicacy is simple: add any grated fruit to the finished dish or prepare a combined dessert in advance for the winter. It is better to additionally grind the plums, since even a small piece of peel can cause a gag reflex in the baby.

Recipe No. 3

For those with a large freezer, this recipe for puree without cooking is suitable:

1. Mix 8 washed and pitted plums and 60 ml of pear and plum juice.
2. Grind all ingredients with a blender until smooth.
3. Freeze in small containers.

It is necessary to defrost the dessert on the day of tasting, without using a microwave or central heating radiator. The puree should come to room temperature. A little breast milk or adapted infant formula should be added to the first feeding.

Some varieties of plums are not sweet enough, so it is advisable to add peaches or pears to them. But offer such an assortment of fruits to the baby in the case when he separately tried all the ingredients - and he did not have any allergic reactions. The recipe is no different from a regular plum one: divide the original amount of fruit in half. If 1 kg of plums is specified, then you need to add 500 g of pears, peaches or sweet apples to 500 g of plums.

Sterilization of jars

Any recipe will be spoiled if you do not wash the puree container well. It is advisable to thoroughly wipe the jars with soda, wash with hot water and sterilize for at least 2 minutes. You can heat the container in the oven, but be sure to just boil the lids. Or you can use a regular circle for sterilization, installing a tin lid on it for a standard jar with a hole of a smaller diameter. The miniature jar will fit on a homemade structure and will not fall into a pan of boiling water.

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Any recipe involves using only ripe and fresh fruits without signs of spoilage or rotting. You can rub washed raw plums through a fine sieve, discarding the peel and seeds, and then boil until pureed. Or simmer the fruits cut in half until soft, then chop with a blender and boil again. Do not cook for too long, otherwise the plum puree will turn dark. Not a single recipe contains citric acid in the list of ingredients - it would lighten the finished dish, but plums themselves can hardly be called too sweet.

After the plums have been passed through a sieve or meat grinder, they should be boiled for no more than 5 minutes, and then poured into sterile jars, filling them to the edge of the neck. To make it easier to peel the fruit, you can dip the plums in boiling water for a minute, and then immediately into very cold water - the cleaning process will go much faster. Some mothers believe that when cooking, the beneficial substances contained in fruits are lost. And yet, homemade puree does not contain as much starch and other preservatives as the store-bought version.

Every year, many berries and fruits ripen on dacha lands and in village gardens. Housewives are actively beginning to preserve pieces of summer for the winter in the form of jams, compotes and jellies. Each woman has her own optimal recipe for preserving different berries, and, as a rule, it contains an exorbitant amount of sugar as a preservative.

But such an amount of sweets can be harmful to the youngest members of the family. How compactly can you store plums so that they can delight your baby with their taste even in winter, and how can you preserve healthy plum puree for your baby for the winter?

Plum has a laxative effect on the intestines, so using plum puree you can correct its functioning. In addition, these fruits help reduce acidity, dilate blood vessels and have a slight decongestant and diuretic effect.

Plum contains many vitamins A, C, PP and group B. It is also rich in minerals such as potassium, copper, calcium and sodium and magnesium.

It is important to know that the skin of blue plums is not recommended for children under 5 years of age to eat, so use yellow varieties for preparations or choose a recipe that requires removing the skin.

Preparation for the winter

If you have space in the freezer to also store plums there, then you can freeze the plum puree for the winter. It will lie there quite compactly compared to whole fruits, and subsequently it will be convenient for you to use portioned briquettes in order to please your baby with a natural product.

The recipe for making plum puree for a baby is very simple. You will need to wash fresh plums well to remove any naturally occurring wild yeast from the surface of their skins. Then you need to cut the fruits and remove the seeds from them. It is believed that all fruits accumulate harmful substances in the skin and therefore it is recommended to cut it off. But at the same time, almost all useful substances are concentrated in it. Therefore, if you are sure that your fruits are harmless, blend the plums in a blender along with the peel.

Prepare clean containers in which you will freeze the puree. In order not to suffer later, immediately think about what the approximate volume of the portion should be. You can freeze the puree in plastic disposable glasses, and then transfer the resulting briquettes into one bag.

The puree must be defrosted gradually and at room temperature.

Since plums are slightly sour, when feeding, you can mix different types of fruit puree in different proportions. Based on your baby's appetite, you will understand which recipe he likes more than others.

How to preserve puree

Not everyone has freezers, and there is hardly enough space in the refrigerator for such preparations for future use. Therefore, many mothers, trying to preserve for their children all the benefits of fruits growing in their dachas, can them. Even if the recipe is made without adding water, the plum puree will turn out to be quite watery and sour. Therefore, parents often dilute it and give it to the baby in the form of natural juice or combine it with other sweet fruits.

Glass jars from commercial baby food are suitable for storage; the main thing is that the metal lids have threads - then they will store your work reliably and for a long time.

The process of canning puree for the winter is no different from standard “twists”. First, you need to sterilize the washed jars - pour water into the pan, place the lids in it, attach a colander to the walls of the container, and place the jars on it upside down. The liquid will boil, steam will fill the glass containers, and when moisture flows down the walls in droplets, the jars can be considered sterile. As a rule, this takes about 5 minutes.

Soak the plums for a couple of hours in a saline solution (2 tsp per liter of water) so that the worms crawl out of them. The recipe for plum puree is simple. Wash the fruits, cut them and remove the seeds. Place the plums in a saucepan, add a glass of water and cook for 8 minutes after boiling. The fruits will become softer after cooking, and after cooling them, you can grind the pulp through a sieve or using a blender. The resulting plum emulsion must be boiled and placed in sterile jars.

The jars of puree should be placed in a saucepan so that the hot water reaches their “shoulders”, and covered with lids, sterilize for another 10 minutes. Afterwards, the jars are twisted and cooled upside down.
From 1 kg of ripe plums you will get about 800 grams of natural puree.

Making prune puree

To prepare puree, you can take not only fresh fruits, but also dried ones. You can easily prepare prune puree for babies with your own hands. Dried plums preserve all the beneficial properties of these fruits.

The recipe for dried fruit puree is practically no different from fresh fruit puree. Prunes need to be washed with water, pour boiling water over them and left to absorb moisture for at least 3 hours. Then you need to drain the liquid and boil the soaked fruits, after which the skin will be removed from them quite easily. The remaining pulp must be thoroughly ground until smooth. If the emulsion turns out to be too thick, you can dilute it a little with water and then be sure to boil it. Healthy prune puree for babies is ready, all that remains is to cool it.

By trying each recipe, you will understand which one is simpler and more optimal for you, and you will be able to preserve all the beneficial properties of plums for your baby for the winter.

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Plums are very tasty and healthy fruits, characterized by a rich vitamin and mineral composition. They belong to the category of seasonal fruits, so any prudent housewife tries to prepare them for future use. They make delicious jams, compotes, preserves and other homemade preparations. Today's article will present simple recipes for plum puree for the winter.

To prepare this sweet delicacy, it is advisable to use fresh and high-quality products. Otherwise, instead of tender plum puree, you will end up with a tasteless mass. Therefore, fruits with elastic pulp and intact skin are suitable for such purposes. It is important that they have no visible damage or signs of deterioration.

Overripe fruits are not suitable for canning. In this case, it is very easy to miss traces of decay that has already begun. For heat treatment of fruits, you should use an enamel pan or cauldron. The use of such dishes significantly reduces the risk that the mass will burn to the bottom of the container.

Selected specimens are washed under running water, separated from the seeds and boiled over low heat. Depending on the recipe used, sugar, a little water, apple slices, vanillin or ground cinnamon are added to the future plum puree. After this, it is crushed in a blender or ground through a fine sieve and packaged in sterile jars.

The prepared delicacy is perfectly stored for a long time. Since it is often used for baby food, it is recommended to store it in small glass containers so that the opened puree can be eaten in one or two servings.

Basic option

The fruit treat prepared as described below contains nothing but plums. Therefore, it can be used as complementary food for children in the first year of life. A kilogram of ripe selected fruits is thoroughly washed under the tap, freed from stalks and seeds. The fruits processed by this method are placed in a suitable enamel saucepan, poured with a small amount of filtered water and placed on the stove. All this is boiled over the lowest heat for no more than five minutes from the moment of boiling and removed from the burner.

Remove the softened plums from the saucepan with a slotted spoon and carefully grind them through a fine sieve. The resulting slightly liquid mass is placed on the burner that is turned on and boiled for five minutes. Ready-made plum puree for children is packaged in clean jars, covered with metal lids and sterilized. After ten minutes, the glass container is rolled up with a special key, wrapped in a blanket and left to cool completely. Then the cooled containers with the sweet mass are put into the pantry or cellar.

Option with sugar

This delicious sweet delicacy has a very delicate texture and pleasant aroma. It is prepared so simply that even someone who has never done canning before can cope with this task without any problems. To make plum puree, you will need:

• 500 grams of sugar.
• A kilo of ripe plums.
• Some filtered water.

The washed fruits are separated from the seeds and placed in a suitable saucepan. The required amount of sugar is poured there and a little water is poured so that it covers the fruits. All this is placed on the switched on stove and boiled for several minutes. The fruit is then crushed using an immersion blender. The resulting plum puree is transferred to sterile jars, rolled up and placed for further storage.

Option with condensed milk

This delicate and aromatic delicacy will certainly please both big and little sweet tooths. It can be eaten plain, but if desired, it can be spread on freshly baked homemade bread or buns. To prepare it you will need:

• Five-liter bucket of drains.
• 1 or 2 cups sugar.
• 500-700 grams of condensed milk.

To prepare this plum puree, only ripe, selected fruits without signs of rotting are suitable. The fruits are washed with running water, separated from the seeds and placed in a saucepan. All this is sent to the switched on stove and boiled for at least forty minutes. Then the hot mass is whipped with a blender or ground through a fine sieve, sweetened, combined with condensed milk and mixed. To preserve plum puree for the winter, place it in sterile containers, roll it up and cover it with a blanket. After the cans have cooled completely, they are sent to the cellar or pantry.

With apples

This delicious fruit dessert is ideal for baby food. Therefore, many young mothers try to prepare it in advance for the winter for their babies. This plum puree recipe requires the following ingredients:

• 700 grams of apples.
• Glass of water.
• 300 grams of plums.
• 5 large spoons of sugar.

Practical part

Washed apples are peeled and cored, then cut into pieces, placed in a saucepan, poured with a glass of filtered water, brought to a boil and boiled for no longer than a quarter of an hour. Immediately after this, add plum slices to a common bowl and cook under the lid for another ten minutes. The resulting mass is crushed using a blender, and then ground through a sieve, mixed with sugar, brought to a boil and cooked for about seven minutes. The still hot puree is poured into sterile jars, rolled up, cooled and stored.

Option with cinnamon

A tasty delicacy made using the technology described below is distinguished by a well-defined fruity aroma with subtle spicy notes. To preserve this plum puree, you will need:

• 300 grams of sugar.
• A kilo of ripe plums.
• A packet of vanilla.
• Ground cinnamon.

Washed and sorted plums are divided into halves and freed from seeds and stalks. The fruits prepared in this way are placed in a saucepan, poured with a small amount of drinking water and steamed until softened. Then they are carefully ground through a sieve, combined with sugar, vanillin and ground cinnamon, brought to a boil and boiled for fifteen minutes. Hot puree is poured into sterile jars, rolled up and stored. It is advisable to store it in any dark and cool place.