Prune blanks are good for their variety. For example, this option in its own juice may appeal even to those who do not like plum too much at all. I recommend cooking it in small jars – for one time.
Ingredients
- Plums (prunes) – 700 kg
- Sugar - 120 g
- Citric acid - 4 pinches
- Water - 100 ml
Step-by-step cooking recipe
Divide the plums into halves and place them tightly in jars, sprinkling the layers with sugar.
Pour in some hot water and add citric acid.
Cover with lids and sterilize in a pot of boiling water for about 30 minutes.
Roll up the prunes for the winter.
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