Juice from juicy ripe apples and tender fleshy plums is very tasty. Preparing the juice will take very little time, and the result is simply delicious. Of course, we are used to buying juice in stores, but homemade juice is much tastier and healthier. Try making juice yourself once - and you will forever give up store-bought juices. Moreover, homemade juices are perfectly stored.

Today I suggest you prepare apple and plum juice for the winter. I recommend taking the White Bulk variety of apples, they are ideal for juice - juicy, firm, very tasty. You can take any plums, but the “Hungarian” variety gives a wonderful color and taste. Sugar should be adjusted to your taste, the amount depends on the sweetness of the apples and plums.

Let's prepare the plums - wash them, cut them in half and remove the pits.

Wash the apples, cut them into slices, and remove the seed pod. There is no need to peel the apples.

The easiest and most convenient way to make juice is with a juicer. This way, the largest amount of vitamins will remain in the juice, since we will not boil it. Squeeze the juice from the plums. The specified amount yielded 300 ml of juice.

Squeeze the juice from the apple slices. Apple juice turned out to be 250 ml.

We don’t throw away the squeezes, but put them in a saucepan (do not use aluminum pans!) and add 1 liter of water, bring to a boil and strain through a sieve.

Pour the broth and both juices into the pan, add sugar to taste and, stirring, heat the apple juice and drain until bubbles appear (do not boil!).

Pour the juice into pre-sterilized hot dry jars. Apple and plum juice is ready for the winter! Turn the jars over, wrap them until they cool and put them in a cool place.

From the specified number of apples and plums we got 1.5 liters of juice for the winter. I saved a glass of juice for an afternoon snack, but it ran out very, very quickly!

Tender, soft, rich, thick and aromatic - you just can’t stop eating this juice! Prepare for your health!

In winter we miss summer. We miss the warmth and abundance of fruits and berries... Each jar of canned fruits on a February day is like a godsend. Therefore, today, looking at the branches of trees strewn with plums in their garden, housewives involuntarily wonder how many different plum delicacies can be prepared for the winter in order to please their families in the cold snowy months with a piece of warm summer?

Plum is such a wonderful berry, rich in taste and color, that you can make dozens of different preparations without repeating yourself. To ensure that the entire harvest from the branches is transferred to jars and bags, and not a single berry is offended that it grew in vain, we offer several completely different methods of harvesting plums of different varieties and varying degrees of ripeness - from unripe to overripe. So, what can you do with your plum harvest?

Make jam, jam
Plum jam is always very tasty; it is readily used as a filling for confectionery products and as a decoration for the most exquisite desserts. In addition, by adding apples, lemon, butter or chocolate to plums, you can get simply masterpieces of culinary art! Therefore, having a harvest of plums in the house, it would be unforgivable not to prepare several jars of jam for the winter.

There are several ways to make plum jam; you just need to choose the one that suits you best. And we offer an original recipe for plum jam, which is sure to please both children and adults with a sweet tooth.

Recipe "Plum in chocolate"
Plum – 2 kg
Sugar – 1 kg
Cocoa powder - 40 g
Vanilla sugar - 40 g

Cut ripe dense plums (preferably Hungarian) into halves, remove the seeds, add half (500 g) of sugar, mix gently and leave for a day so that the plum releases juice.

After a day, add the rest of the sugar, cocoa powder and vanilla sugar, mix (carefully, without injuring the plum slices) and cook over low heat for 40-60 minutes. The cooking time depends on the ripeness of the fruit: the riper the plum, the faster it cooks. Pour the finished jam hot into sterilized heated jars and seal (roll up).

You can add dark chocolate instead of cocoa during the cooking process - the recipe proposed by summer residents looks like this:
Pitted plums - 1 kg
Chocolate 75% – 100 g
Sugar - 750 g
The cooking process is the same.


If you have a multicooker or bread maker in your kitchen, the process of making jam is even simpler: just add the ingredients according to the recipe and set the bread maker to the “Jam” mode, and the multicooker to the “Soup” or “Stew” mode.

In the next video - wonderful recipe for plum jam with walnuts. Perhaps he can also claim to be the hit of the season)

Plum jam
Many housewives ask the question of how jam differs from jam - after all, the ingredients are the same, and both products are similar... In fact, there is a difference, and it is in consistency. In jam, unlike marmalade, the berries are boiled in sugar syrup to a jelly-like consistency.

Plum jam recipe
Plum – 1 kg
Sugar – 1 kg
Citric acid - 1/2 teaspoon
Water - 1/2 - 1 cup (depending on the juiciness of the plums)
Remove the pits, cut the plums into quarters, place in a saucepan and add hot water. After boiling, cook for 20 minutes over low heat with continuous stirring. Add sugar in small portions and cook for 35-40 minutes, skimming off the foam as necessary. At the very end, add citric acid, pour hot into prepared heated jars and roll up. The finished jam has a beautiful and rich color and original taste.

Prepare jam, marmalade, pastille
The basis for jam, marmalade and marshmallows will be puree juice, which is prepared according to the recipe for plum juice with pulp. In fact, all these preparations are different degrees of processing of the ground plum mass, but they differ greatly in appearance and taste. And this gives a lot of scope for imagination for preparing completely unique and inimitable winter delicacies.

Classic plum jam recipe
Plum puree – 1 kg
Sugar - 500-600 g
The sweet puree is boiled over low heat with constant stirring until the mass is reduced by a third. Boil in a copper basin, in a stainless steel or aluminum pan. A little hint: it’s better to boil the puree without sugar at first, and when the mass thickens noticeably, add sugar and evaporate further until tender. If a drop of jam does not spill on the cold bottom of the saucer, the jam is ready. It is poured hot into sterilized heated jars and either immediately rolled up and sent to cool, or left under a fabric (gauze) covering for several days until a crust appears on the surface - then the jars are covered with parchment paper, tied up and the jam is stored in this form.


And from ripe and overripe plums of sweet-fruited varieties, you can make jam without sugar - it will still be tasty, sweet and aromatic.

Plum marmalade recipe
Plum puree – 1 kg
Sugar - 500-600 g
The plum puree prepared according to the recipe for juice is boiled in a container with a thick bottom, stirring constantly with a wooden spoon, until the puree begins to lag behind the bottom (this will happen when the mass has boiled down by about half).

The finished sweet mass is placed in molds, on dishes or on baking sheets covered with parchment paper and left to dry. When the marmalade dries, you can give it different shapes if desired, cutting it with a knife or special notches. You can store delicacies both in glass containers and in cardboard boxes.

Plum marshmallow recipe
Plum – 1 kg
Vegetable oil
The plum puree prepared according to the recipe for juice is placed in an enamel basin or pan and boiled over low heat until the mass is reduced by half.

The cooled mass should be poured onto baking sheets or any other forms, covered with parchment paper and greased with vegetable oil, in a layer of 1.5-2 cm and placed in the oven, preheated to +70°C. When the mass is compacted, it is taken out and rolled into tubes. It turns out original and tasty.


Pastila goes great with tea. Containing no dyes or harmful preservatives, it will be a healthy and tasty treat for the whole family!

Marinate
For some reason, pickled plums are not very popular among our housewives. And it’s completely in vain, because they are incredibly tasty and can become a real highlight of your winter table. Just imagine that you will serve such a non-standard and tasty side dish with meat! It’s hard to imagine a more original and, mind you, cheaper snack.

Pickled plum recipe
Plum - 10 kg (best - Hungarian, not very ripe, dense)
Sugar – 3 kg
Wine vinegar – 0.5 l
Bay leaf - 40 g
Cloves - 20 g
Ground black pepper, ginger, cinnamon - not for everyone

The marinating process will last for 5 days.
Pour plums into any chosen container (plastic, glass, wood, porcelain) in layers as follows: a layer of plums - bay leaves and cloves on top, another layer of plums - and again spices on top, do not cover the top layer with bay leaves and cloves.
Make a marinade from 0.5 liters of vinegar and 3 kg of sugar (don’t let the thickness scare you) and pour this hot syrup over the plums. If they are not completely covered with marinade, don’t worry - their own juice will compensate for this later.

For the next three days, 1-2 times a day (preferably 2 times - morning and evening), drain the marinade, bring to a boil and pour it over the plums again. Try to handle the fruits as carefully as possible: do not stir, but shake the container a little so that the plums do not “leave”.

On the fifth day, place the pickled plums in prepared sterilized jars along with spices, bring the marinade to a boil and, filling the jars to capacity, roll up or seal with lids. Turn the jars over onto their lids and wrap them up.

Plums taste wonderful. And the excess marinade can be used to cook meat for barbecue! Try it - the result is worth it!

You can pickle plums on the same day (with hot pouring) - there are also many such recipes. And in the next video - original recipe for preparing pickled plums for the winter... with garlic!

Pickled plums with garlic are wonderful as a side dish for meat and as an appetizer itself. The taste is unusual, you should like it)

Make juice
Plum juice is a universal and very healthy preparation for the winter. Especially if you make it with pulp, then we will retain all the valuable substances, carotene and insoluble pectin. The process of making juice is simple, and anyone, even a novice housewife, can easily handle it.

Recipe for plum juice with pulp
Plum – 2 kg
Boiled water – 450 ml
Sugar - 100 g
Cooked ripe and overripe plums are pitted and, adding water, heated to +75...+80°C. After a little settling (so that the fruits soften as much as possible), the fruits are either rubbed through a sieve or passed through a juicer. You can soften the plums in another way - by holding them over steam for 5-7 minutes.

Water in which the plums were heated, sugar (or ready-made syrup) are added to the resulting thick juice, brought to a temperature of +85°C, poured into prepared jars and rolled up. If desired, the thickness of the juice is “regulated” with water, and the sweetness is also to taste. The result will be either thick juice with pulp (juice puree) or liquid. In winter you can make delicious jelly from it!

Prepare wine and liqueur
Plum liqueur is rightfully considered one of the most delicious alcoholic drinks that can be made at home. Almost all varieties of plums are suitable for its preparation, but, according to experienced plum makers, the most successful ones will be Hungarian, Mirabelle, Renclod, egg and Canadian plums.

An important condition for high-quality liqueur is careful selection of fruits. Even one spoiled plum can significantly worsen the taste of the finished drink, so the raw materials for liqueur are ripe, high-quality fruits.

Plum wine recipe (from alcofan)
Pitted plums – 10 kg
Sugar - 4.7 kg
Water - 1 liter

Cut the plums into halves, remove the seeds, place the processed fruits in a glass bottle, add water and sugar - and leave in a warm place for 3-4 days under a cloth (gauze). As soon as signs of fermentation appear, immediately install a water seal on the container and leave for 20-30 days for complete fermentation. Then carefully filter the wort, squeeze out the pulp, pour all the filtered liquid into prepared bottles, seal them tightly and place them in a dark, cool place for aging.


After 2-3 months the wine is ready. In sealed bottles it can be stored in a cool place (cellar) at temperatures up to +5°C for up to several years.

The next video is a cooking master class homemade plum liqueurs

Dry (wither)
Dried plums are wonderful in taste and very healthy. Prunes, while low in calories, contain a large amount of vitamins, microelements and antioxidants, and they contain one and a half times more potassium than bananas, which are much praised for this. And the most interesting and topical fact is that prunes slow down the growth of bacteria that cause caries and gum inflammation. Well, how can you not prepare such healthy dried delicacies for the whole winter?

For drying, you need to choose only completely ripe plums, when they themselves begin to fall from the branches. But it is also important to know which varieties are suitable for drying and which are not.

Varieties suitable for drying: Hungarian plums (Sochi, domestic, Italian and Bulskaya) and garden plums - Ekaterina, Izyum Ekik and others.
Not suitable for drying: apricot, mirabelle, great blue, early blue, egg yellow.

When preparing for drying, it is recommended to immerse all selected fruits in a boiling weak soda solution for 30 seconds (15 g of baking soda per 1 liter of water) and immediately rinse in clean water, but such disinfection may not be carried out - at the choice of the housewife.

Two ways to dry plums
In the sun, outdoors. To do this, place the selected berries in one layer on a prepared surface - trays, baking sheets, sheets of plywood, etc. To ensure uniform drying and to prevent the plums from becoming moldy, they are turned over regularly. After 5-6 days of exposure to the sun, the semi-finished products are moved to the shade, where they are dried.
In dryers, electric and gas ovens. Since the plum is a juicy fruit, “forced” hot drying is carried out in 3 stages:
Plums laid out in one row on baking sheets are dried in the oven for up to 4 hours at a low temperature (+40...+45°C) and left for 3-4 hours so that the fruits cool down
The second drying occurs at a temperature of +55...+60°C for 4 hours, after which the plums are again left to cool
The third drying takes place at a temperature of +75°C for longer - for 8-10 hours. If a few minutes before its end the temperature is raised to +100°C, the prunes will take on a beautiful shiny appearance.

Ready prunes should be pliable, soft and elastic to the touch, not dry, but not wet either. Juice from the fruit should not stand out even with strong pressure.

Dried plums are served with meat and chicken, added to baked goods, desserts and fruit salads.

To freeze
Frozen plums are excellent preparations for later consumption in their natural form, for winter compotes, desserts and baked goods.

Well-ripened, dense plums of “non-juicy” varieties with high sugar content, strong skin, and a pit that perform best when frozen (and after defrosting) behave best. In specially conducted studies, the varieties Vengerka Caucasian, Kuban Legend and Stanley showed the highest ability to retain juice during defrosting, so they can be especially recommended for this method of harvesting.

Fruits for freezing must be thoroughly washed and dried. You can dry plums in their entirety, but if you are going to use them in winter not only for compote, but also for baking or as a dessert, it is better to make even cuts and remove the seeds - in this form they will be “more attractive” after defrosting.

The prepared plums need to be placed in special containers or plastic bags, the excess air must be squeezed out - and into the freezer! At a temperature of -18°C they are perfectly stored for a year.

Bogdan Ribak expresses his opinion about frozen plums in winter in the following video clip:

We just skimmed over the topic of preparing plums... Behind the scenes there are still thousands of wonderful recipes for compotes and jellies, stewed and soaked plums, candied fruits, sauces and combined preparations...

The plum is an inexhaustible source of culinary inspiration. Just try to cook something with your own hands from it - and you will forever fall in love with this sunny, juicy berry, which with its bright taste and rich color can convey greetings from the ringing, cheerful summer to you in snowy January, making a winter day a little warmer.

It's no secret that most domestic juicers are designed to work with apples. Even performance parameters are often expressed in apple equivalent. It is difficult to obtain plum juice from a juicer. There is a large and sharp bone that does not pass through the auger. This will damage the centrifuge screen due to rapid rotation.

Benefits of plum juice

It is believed that the plum comes from Asia. Before our era, it also grew in Europe. It is curious that botanists see cherry plum not as a separate biological species, but as a crossbreed, the result of crossing cherries and plums. The tree with lilac-reddish fruits has given the world a lot. Most types of plums are still wild. A minimum number of varieties of these plants have been cultivated. Nowadays jams, preserves, juices and other dishes are prepared from plums. The fruits are used in cosmetics as part of special masks.

Considering how to obtain juice using a press juicer, let us mention that the seeds with a large amount of pulp will remain in the working container. Housewives will take note of what has been said and during the harvesting period they will take advantage of the medicinal properties of plums:

1. You can improve the color of a sallow and loose complexion using the pulp of three ripe plums. A teaspoon of lemon juice is added to the crushed pulp. The resulting plum jam is applied to the face. Rinse with water after a quarter of an hour.
2. If a summer resident has turmeric powder and a little almond oil, it is not difficult to prepare a face whitening mask from plums. We take four tablespoons of plum pulp from the press juicer, add turmeric on the tip of a spoon, pour in 8 grams of yogurt and a similar amount of almond oil. Wear the resulting composition on your face for 15 minutes.
3. If you carefully grind a tomato fruit and the pulp of two plums from a press juicer together, you will get a face mask. When applied daily for a quarter of an hour, it will get rid of acne.
4. Kefir lovers will be able to rejuvenate. Half a glass of your favorite drink is mixed with plum pulp from a press juicer. The resulting mask is worn chilled for half an hour. Use the refrigerator to lower the temperature of the mixture.

How to squeeze juice from plums

So, auger juicers. A screw juicer, similar to Vitek, squeezed a number of apricots in the video. During the process, an easily audible grinding sound is heard, dried pulp rushes out, a thick puree flows into the glass for collecting juice... This resembles the result of squeezing a banana. The experimenter strained about half a liter of puree before he was satisfied with the demonstration. As a result, the auger juicer was washed and dried. Then the device was disassembled and the details were demonstrated.

The mesh of the auger juicer turned out to be slightly bent; the device managed to grind the seeds by irreversibly damaging the element. We do not recommend trying to run plums through any auger juicer. Otherwise, with a high degree of probability, the device will become unusable.

In an online store I came across a phrase that the Angel Juicer juicer can be used to process plums, which probably meant that the pits would need to be removed first. Even professional Santos rotary juicers gave in to the solid component of fruits. The instructions clearly state that apricot pits and plums must be removed first. Moderately ripe fruits can be easily processed by hand, but if there are tons of harvest... We see the point in purchasing already purified raw materials from summer residents; if industrial production is underway, process your own harvest yourself.

It is no secret among summer residents that you cannot get plum juice through a juicer. Even peeled apricots are difficult to squeeze out. For these fruits you will need a twin-screw juicer, otherwise you will end up with an ordinary puree. Santos #58 seems to be able to handle the fruit. Professional rotary juicers with a conical mesh are quite capable of making a drink, not food, from apricot pulp.

What will be the contrast between a domestic manufacturer and related Belarus? The instructions for the Sadovaya juicer say that the device is not intended for processing bananas, apricots, papaya, mangoes and other vegetables and fruits with solid components, including nuts. Those who want to process plums and apricots with a juicer must say goodbye to their dreams. Protection against damage to the device is carried out by carefully removing the seeds. Even after taking the steps, not every juicer will cope with the pulp. The result is puree, which summer residents season with cinnamon and roll into jars. Not a bad option!

Industrial methods for obtaining plum juice

In industry, everything is on a grand scale and automated. There are different methods for getting rid of pits:

• According to traditional technology, special cleaning machines with wire whips take whole washed and steamed apricots into the womb. Here the pulp is separated from the seeds. Plum juice is produced using industrial methods in a similar way.
• In selected cases, destoning is carried out manually.
• Innovative production involves heating the fruit and pressing it. Microwave radiation destroys the structure of cells, due to the latter, a new type of plum and apricot juice is obtained - without pulp. The transparency is impressive, but the effects of radiation on humans and products are not fully understood.

From the above, it is clear that the industry produces plum (apricot) juice exclusively with pulp. Special devices, extractors and homogenizers are used. The latter represent devices for mixing liquids. There is pulp (low viscosity) and syrup. The output is a homogeneous substance, packaged in packages.

Do-it-yourself plum juicer

In view of the above, a home-grown method immediately comes to mind. We are talking about a hand press. Let's look at a couple of designs of these improvised plum juicers.

1. A standard metal or oak barrel will help squeeze juice from plums or apricots. Beforehand, it is recommended to thoroughly wash the fruits and, if possible, steam them. Already peeled berries and fruits are poured into the juicer press. A hole is cut in the bottom of the container or slightly higher for collection. A drainage system is provided that collects juice from the entire area of ​​the barrel. Required to increase work speed and efficiency. It is better to line the inner cavity with gauze; as an alternative, it is allowed to lay the fruits in bales wrapped in this fabric. The shape of the piston of the juicer must correspond to the cross-section of the barrel; the result will be maximum. To create the necessary pressure, worm gears or jacks are used. It is allowed to use a dead weight and press down with your hands from above.
2. A wooden box with sealed walls will serve to create a juicer press. It is better to pack the fruits in bales.

It is relatively easy to obtain juice from plums using a juicer, and the device is very effective. The fruits do not need to be peeled; preparation involves steaming. Or just wash the plums (apricots) with water. Under pressure, the seeds will be pressed together, and the juice will begin to flow through the gauze through the drainage system into a collection container. A manual juicer is considered the only solution for a summer resident with an impressive harvest of plum and apricot fruits.

Then boil the juice and put it into jars. Unsanitary conditions of the juicer press require immediate heat treatment. The quality of the juice is not inferior to others, and when drunk directly from the collection container, it contains vitamins and enzymes.

Conclusion

You shouldn’t constantly think about how not to damage your factory juicer with a bone. Not a single model on the market is suitable for squeezing plum or apricot juice. Better look at creating a homemade press. The device will squeeze out the pulp efficiently. In the process, keep in mind that the juice from plums and apricots is always unclarified, opaque by definition.

Good luck to summer residents, we hope the tips are useful!

Natural plum juice has a beautiful color - soft burgundy, sometimes with a slight lilac tint. Its refreshing taste gives off a pleasant sourness. The drink is very aromatic and tonic.

In addition to its high taste, plum juice is very healthy. Nutritionists put it in first place in terms of vitamin composition and benefits for the human body.

Composition and benefits

Plum is very rich in vitamins. In terms of the content of beta-carotene, ascorbic acid, folic acid, and B vitamins, it can easily compete with other fruits. It contains a high content of potassium, magnesium, phosphorus, calcium, chlorine, sulfur and other macroelements needed by the body. Plums are rich in iron, copper, iodine, zinc, manganese, fluorine, chromium, silicon, and nickel. Did you know that plums contain more of these beneficial substances than apples, pears and apricots?

With such vitamin wealth, it has a low calorie content - only 70 kcal per 100 grams of product. Its natural sugars are very easy to digest. Plums are also rich in pectin and fiber.

Plum is very beneficial for the intestines. It acts very delicately, without causing unpleasant or painful sensations. Promotes bile secretion, has disinfecting properties, cleanses the body of toxins, heavy metals and radionuclides, absorbs toxins. Acts as a mild diuretic. Plum juice has a beneficial effect on the walls of blood vessels, gives them strength and smoothness, and cleanses them of cholesterol plaques. Therefore, it is recommended for those who suffer from diseases of the cardiovascular system.

Buy it or make it yourself?

The rich assortment of store-bought juices also includes plum juice. At first glance, it seems that buying a package of a ready-made product is much easier than preparing it yourself. Why waste your energy and time? But there are several undeniable advantages of a homemade product:

• you are 100% sure of its naturalness,
• you know exactly what ingredients are its components,
• you are confident in its sanitary cleanliness and safety,
• the cost of natural juice is always cheaper.

And the main trump card is that it’s very simple!

Which plum to choose?

Absolutely any plum is suitable for home production. The main thing is that the fruits are ripe and soft. The riper the better. The plum should not be spoiled. If you prepare juice from rotten fruits, it will lose its taste, will have an ugly color and, instead of a tonic aroma, will smell of dampness.

So, we prepare plum juice at home from very ripe fruits of good quality. Before processing, be sure to wash the plums, place them on a clean towel in one layer and let them dry. After this, we begin juicing.

Basic recipe

The standard way to prepare plum juice for the winter is as follows: pour the prepared pitted fruits with water completely. Boil over low heat for 5-10 minutes. Cooking time depends on the type of plum. When cooking, the foam is not removed, but mixed in with a wooden spoon. Then let the semi-finished product cool.

Drain the mixture into a colander; when the liquid drains into a substitute container, wipe it thoroughly. Transfer the remaining cake with seeds to another pan, add water and boil again for 7-10 minutes. Strain the boiled pomace through a colander into a container with pureed plum mass.

The mass will be quite thick and very sour. It must be diluted with plenty of water. Start with 1 liter per 2 cups of concentrate. Taste and adjust the acid, add sugar - approximately 100 g per liter of juice. There are no ready-made standards, you are guided by your taste.

Plum juice is ready for the winter!

Recipe options

You can add any fruit to the pan with plums - apple or pear slices, halves of apricots or peaches, pitted cherries, grapes or chokeberries. Then everything is prepared according to the standard. The output is combined plum juice.

Experienced cooks suggest adding freshly squeezed orange, grapefruit, etc. But these experiments are not for everyone.

A juicer will help

A juicer will help you prepare plum juice at home. It consists of a tray at the bottom, a juice collector in the middle with a silicone hose and a colander on top.

The assembled juice cooker is placed on the stove, water is poured into the pan, and brought to a boil. Pour the prepared plum into a colander, cover with a lid and leave the juicer on low heat. Be sure to wear a special clamp.

After about an hour, the clamp is removed. By this time, juice should already be released from the plum. If it does not flow, then put the clamp back on and let the fruit cook for another 10 minutes. Now the plum juice is definitely ready in the juicer.

The juice is collected in clean, hot jars and immediately sealed. From 4 kg of fruit, approximately 1-1.3 liters of product are obtained.

Plum juice in a juicer turns out clear, liquid, without pulp and sugar. If you want to prepare a sweet drink right away, then pour it into a bowl, add sugar at the rate of 100 g per liter and boil for 5-7 minutes, no longer. Then they close.

We use a juicer

How else do housewives prepare plum juice? The recipe for the juicer is as follows. Pass the prepared fruits (washed, dried and pitted) through the juicer once. Boil the collected pulp for 10 minutes, pour the resulting broth into a container with juice, add water at a ratio of 1:1. Place on the fire, bring to a boil and simmer for another 5-7 minutes. Roll the resulting concentrate into jars.

If you use a juicer, you will get plum juice with pulp.

Plum fresh

During the season, it is good to prepare freshly squeezed plum juice with pulp. For this, selected ripe sweet fruits are used. They are washed, the seeds are removed and passed through a juicer. Be sure to dilute with water and sweeten to taste. Vitamin drink is ready!

Cocktails are tasty and healthy. The recipe is very simple: take a handful of peeled plums, apples, pears and pass through. You can use half a small beet or carrot. The resulting concentrate is diluted with water and sugar is added. Sometimes there is a recommendation to add half a lemon. But plum already adds enough acid to the cocktail, so lemon will be unnecessary.

There is a recipe for a plum milkshake. Pasteurized milk is added to the plums. They say it is very tasty. The main thing is not to let your stomach fail.

What you definitely shouldn't do is try to make a banana-plum smoothie. There is a lot of pectin in plums, the drink is already quite thick, and if you add a banana, you get not juice, but fruit puree.

note

• Freshly squeezed plum juice must be diluted with water, otherwise the concentrate will hit the pancreas hard.
• Nutritionists recommend drinking plum juice no more than twice a week and in reasonable doses: adults - 200 ml at a time, and children - no more than 100 ml. Again, this is necessary in order to protect the pancreas from stress.
• There is an opinion that combined juices not only do not bring benefits, but, on the contrary, are harmful to the body. Why? Because each component takes a different time to digest and different enzymes are involved in the process. Therefore, it is best to drink single-ingredient juices.
• People with diabetes should not drink prune juice in any form.