Stewed plums without skin

to fill:

1 l water

300-500 g sugar

plum

Select dense ripe plums, wash, dip them for a few minutes in boiling water to burst the skin, then quickly remove, cool in cold water and peel. Prepared fruit is placed in jars, pour hot syrup and pasteurized at a temperature of 85 degrees: a half-liter jars - 15 minutes, liter - 25 minutes. Can be sterilized in boiling water: half-liter jars for 10-12 minutes, liter - 15-18 minutes.