Prunes in syrup recipe – Italian Cuisine

Prunes in syrup recipe


Fresh fruit, water and sugar, three simple ingredients to be able to taste this fruit throughout the year

Prepare plums syrup in home? Nothing could be simpler. Rich in phenols, with properties antioxidants and with considerable quantities of B vitamins, vitamin PP, vitamin C, potassium, phosphorus, and magnesium, prunes are particularly indicated in cases of fatigue and stress, but also for rheumatic pains. To make them in syrup it is first necessary to get them two kilos of a pulpy and well-ripened variety. The best ones in this regard are the purple plums, but Damson and Greengage are also good. Another fundamental ingredient for preparing prunes in syrup is lo sugar: it serves at least between sixty and seventy grams. A liter of water, finally, and there is everything you need to start preparing.

Syrup and jars

First wash the plums well and cut them in half, removing the stone. They are placed one by one in glass jars, with the flat side facing down, to be filled to the brim by pressing lightly. Once the jars are full, we start with the preparation of the syrup. Put water and sugar in a saucepan; it positions everything on one medium-high flame and let the sugar melt, stirring constantly and evenly. Then reduce the heat to a minimum and keep it warm until the last moment, being careful not to boil the syrup. Prepare the vases sterilizing in a pot of boiling water, keeping them warm until ready to use, and leave them aside. The syrup is ready when the water becomes transparent. At this point, remove the pan from the heat and pour the syrup into the jars to the brim.

Prunes in syrup: to be enjoyed immediately or to be preserved

Now all you need is seal off the capsules and hold the jars upside down for a few minutes. They are placed in a large pot to be completely covered with water to cook everything bain-marie, the fire is lit and when the water starts to boil let it cook for three minutes. Turn off the heat and immediately remove the jars from the water. At this point, cover them with a cloth and leave to cool. The plums in syrup are ready: all that remains is to place them in the pantry, to enjoy them at any time of the year, or taste them immediately if the temptation is understandably too strong.

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