- Wash the plums, then carefully remove the tails. Make a slight cross -cut at the end of each plum. Dip them one by one in a saucepan of boiling water and leave them for 30 seconds and then peel them more easily.
- In a saucepan, mix the honey, powdered sugar and water. Add the lemon zest and the cinnamon powder, then bring gently to a boil.
- Fill the jars with plums by tiling them. Cover with boiling syrup up to 2 cm from the ledge so that it completely covers the fruit.
- Close and immediately proceed to heat treatment for 30 minutes at 100 ° C.
- Let the plum jars cool before taking them out.
To obtain canned plums, it is necessary to make a syrup composed of water and sugar which serves as cover liquid. We tell you below the sugar contents of the syrups to obtain:
- Light syrup fruits: 1 liter of water + 250 g of sugar.
- Medium syrup fruits: 1 liter of water + 400 g of sugar.
- Heavy syrup fruits: 1 liter of water + 750 g of sugar.
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4 comments
Bonjour j’aimerais faire cette recette mes ce n’est pas noté la quantité de miel doit on vraiment les mettre ou je peux faire sans. Merci pour votre réponse
personnellement je coupe en deux les prunes, je ne les épluche pas et je ne parfume pas le sirop pour ne pas altérer le goût des fruits. L’hiver, utiliser ces oreillons de prunes sur des tartes est un vrai bonheur !
Bonjour, j’aimerais connaitre la quantité de sucre SVP
Je me remet aux conserves et resté fidèle a vos recettes