сливовое пюре

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Самое демократичное повидло. Его можно уваривать до густоты или можно
оставлять жидким; можно класть столько сахара, сколько хочется, а можно не
класть сахар вовсе.
Помню в 90-е годы сахар был только по карточкам, а слив уродилось – море.
Причём кроме слив ничего больше не было – ни яблок, ни вишни.
Так вот мы закатывали такое сливовое пюре трёхлитровыми банками совсем
без сахара.
А потом зимой открывали и либо доваривали с сахаром, либо прямо кислым клали
в пироги. Особенно хорошо с таким несладким сливовым пюре получается
пирог “Крошка”.

сливовое пюре

СОСТАВ
сливы, при желании – сахар

Сливы вымыть, разрезать и вынуть косточки.
Прокрутить сливы в блендере или пропустить через мясорубку.
Полученную массу вылить в широкую кастрюлю или большую сковороду (сотейник).

сливовое пюре

Довести до кипения на среднем огне.
Далее огонь убавить до min.
Для получения жидкого варенья кипятить массу достаточно 5 минут.
Для густого – уварить на 1/3 объёма.
Если нужно получить сладкое повидло, то после кипячения в сливовую массу всыпать сахар.
Пропорции произвольные – от 0,5:1 до 2:1 (вес сахара к весу сливового пюре).
После добавления сахара кипятить пюре ещё 5 минут при помешивании.
Для получения натурального не сладкого пюре сахар в массу не класть.
Подготовить банки и крышки.
Кипящее пюре налить в банки до краёв, закрыть крышками и закатать.

сливовое пюре

Укутать в одеяло и оставить до полного остывания.
На остывшие банки можно наклеить кусочек лейкопластыря с надписью
“сливовое пюре с сахаром” или “сливовое пюре без сахара”.
Сливовое пюре без сахара в дальнейшем можно использовать как основу для соусов
к мясным блюдам.
Есть старинный способ хранения сливового варенья (с сахаром)
при негерметичной укупорке.
Кипящую массу разлить по банкам и оставить в комнате НЕ ЗАКРЫВАЯ КРЫШКАМИ.
Через 3~4 дня поверхность варенья покроется толстой подсохшей коркой.
После этого банки закрыть п/э крышками или обернуть пергаментом.
Хранить в тёмном месте при температуре не выше 15°C.
Можно хранить и при комнатной температуре, но в этом случае срок хранения
сокращается до 2~3-х недель.

посмотреть калорийность»

Рецепты сливового варенья:

Источник: good-cook.ru

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