Home Flowers Tkemali from yellow plums. Plum blanks for the winter recipes

Flowers

Tkemali from yellow plums. Plum blanks for the winter recipes

In the month of August for household plots juicy and bright plums appear on store shelves. And what only is not present: white, pink, violet and even black. With a dense elastic skin or thin, like parchment, you just need to press a little - and the sweetest fragrant juice will splash. No, not juice, but real fruit nectar! Both adults and children are always happy to eat such yummy. And how many vitamins are in plums! Such a gift of autumn is simply a sin not to fall for the winter. Plum will be good everywhere, it is an excellent filling for pies and buns, and jelly will turn out excellent, and it can also be served with meat and added to sauces. Preservation of plums is not difficult, but in winter it will be possible to enjoy the bright taste of summer and significantly replenish the lack of vitamins.

plum subtleties

You probably already noticed that they differ not only in appearance and size, but also in taste. It can be pronounced or tender, plums are elastic and dense or juicy, with a thin skin, sweet or frankly sour. All these factors must be taken into account. So, the preservation of plums of sweet varieties can occur without the addition of sugar at all. According to this recipe, you can cook, for example, a plum in own juice. This option will not only please those who follow their forms, but also perfect for diabetics.

But sour varieties are best harvested with the addition of honey or sugar syrup. If you want to preserve the plum whole, and the skin of the fruit is dense, then it is likely that it will crack during heat treatment, and appearance will suffer significantly. To prevent this from happening, plums must first be blanched for about 3-5 minutes in hot water (80 degrees), and then cooled in cool water. And now let's move on to the most interesting - these are recipes with photos and descriptions for your family.

plum compote

Wash plums and jars well. For compote, you can use both whole fruits with a stone, and without it (halves). Place the prepared plums tightly in a container, now all that remains is to pour them with syrup and sterilize. The syrup is prepared based on the sweetness of the fruit. Usually, 250-450 g of sugar is required per liter of water, and the filling itself should be at a temperature of 60-70 degrees. The jars are sterilized as follows: they are covered with lids on top and placed in a container (pot) with water heated to 50 degrees, and then brought to a boil. Time for container sterilization: 1 l - 15 min, 2 l - 20 min, 3 l - 25-30 min. After that, the jars are sealed and placed upside down for air cooling. Remember that in syrup with a stone should be stored no longer than 5 years.

Plums in own juice

For this blank, it is convenient to use overripe plums for juicing, but dense plums are suitable for the base. The ratio is approximately 30/70, but everything, of course, will depend on the juiciness of the fruits themselves. Preservation of whole plums in their natural juice does not require the addition of sugar if the fruits are sweet. To make juice, ripe plums are peeled and sent to a juicer. You can use a meat grinder, then the juice is defended, and the thick is squeezed out. Fruits are placed in prepared jars and poured with juice heated to a boil. Then they are covered with lids and sent to be sterilized: 3 l jars - for half an hour, 2 l - 20-25 minutes, and liter jars - for 15 minutes. After the lid is closed, the jars are turned upside down and cooled.

Plums without sterilization

Preservation of plums without sterilization is suitable for the recipe both with and without sugar. Prepared fruits are placed in a container, and then poured with hot syrup in three doses. The syrup is prepared from water and sugar in the ratio: for one liter of water - 400-200 g of granulated sugar. Plums, laid out in jars, are poured with boiled syrup for 3 minutes. After it is drained, brought to a boil and re-poured into jars. After the third time, the syrup is not drained. Banks are corked, turned over and left to cool in this form. For pouring, you can use not syrup, but simple boiling water. In this case, your plums will have a more natural taste and are suitable for people who follow a diet with low content Sahara.

Peeled halves

Such conservation of plums makes it possible to obtain not only delicious dessert It's also great for baking. It is better to choose fruits of firm varieties or slightly greenish. Plums are dipped in boiling water for 3-4 minutes, and then they are taken out and peeled and pitted. The prepared pulp is placed in jars and poured with syrup. It is prepared in the same way as for ordinary plum compote. The containers are covered with lids and sent to be sterilized: liter jars- for half an hour, two-liter - for 35 minutes, and cans of 3 liters - for 40. Now the preservation needs to be rolled up. Turn the jars upside down and leave to cool completely.

Pickled plums

But such a preservation of plums will certainly conquer any man and will not go unnoticed on the festive table. This treat is a great alternative to overseas olives, and most importantly, it is completely natural and without obscure store additives. It will serve as an independent snack and will perfectly emphasize the taste of meat dishes.

It is better to take plums of dark grades. They are thoroughly washed and pierced with a toothpick in several places. 3-4 cloves, a piece of cinnamon and a few peas of allspice are placed in clean, dry half-liter jars, plums on top. Filling is prepared: 1 kg of granulated sugar is taken for 1.5 liters of water. It is boiled until the sugar crystals are completely dissolved, and then acetic acid (80%) - 20 ml, or one glass (250 ml) of 6% vinegar is carefully introduced. The marinade is cooled to 60 degrees, plums are poured into it, the jars are covered with lids and sterilized for 15 minutes. Water should not boil during sterilization, a suitable temperature is 80-90 degrees. Then the jars are taken out and immediately corked and turned over. Cooling - air. This amount of marinade is enough for 10 half-liter jars.

Well, we hope these simple recipes will be of great help to you during the autumn preparations. Bon appetit to you and your loved ones!

I bring to your attention a recipe for pickled plums without sterilization for the winter. For cooking, it is desirable to use the variety of plums "Ugorka" ("Hungarian"), then you get pickled plums like olives, or olives - smooth, shiny, tasty and fragrant. Please note that the fruits must be firm and unripe, otherwise they will not keep their shape and burst, turning into plum puree.

Stone fruits need to be marinated for 3 days. But do not worry, your constant presence in the kitchen is not required. Twice a day (morning and evening) just drain the marinade from the plums, bring it to a boil and pour it back. Only on the 3rd day, the fruits can finally be rolled into turnkey jars.

The taste of pickled plums with cloves, cinnamon, star anise and bay leaves are incomparable! Juicy, soaked in sweet and sour syrup, with a tantalizing aroma - a fairy tale!

Total preparation time: 3 days
Cooking time: 30 minutes
Yield: 1 liter

Ingredients

plum - 1 kg
water - 200 ml
9% vinegar - 100 ml
sugar - 300 g
salt - 0.5 tsp.
Bay leaf- 2 pcs.
star anise - 1 pc.
cloves - 2 pcs.
black pepper - 10 pcs.
cinnamon - 1/2 stick

Pickled plums - the best recipe!

For canning, I select dense and elastic plums, rejecting soft ones with a wormhole. I wash and let dry. Then I prick each fruit with a fork in 1-2 places, deep, almost to the very bone. I shift the plums into a bowl or into an enamel pan, where they will marinate. The bones do not need to be removed. Take a fork with sharp teeth so that it does not tear, but pierces the skin.

Now the most important point is the preparation of the marinade. I measure out 200 ml of water and 100 ml of vinegar (table, 9%). I add sugar, salt and spices: bay leaf, cinnamon, star anise, cloves, black pepper. Put on fire, bring to a boil and boil for 2-3 minutes.

Pour plums with hot marinade. So that they do not crack, the marinade should not be boiling and not removed directly from the stove, but slightly cooled, but hot - 80-90 degrees. Shake the bowl lightly in a circular motion so that all the plums are dipped into the hot marinade. I cover the bowl with a lid and leave it in this form for 10-12 hours in a cool place (after cooling, you can transfer it to the refrigerator).

The next day I pour the marinade into the pan. I bring to a boil, boil over low heat for 5 minutes and again pour the plum with hot marinade. Again I leave to marinate for 10-12 hours.

In general, I repeat the procedure for 3 days, in the morning and in the evening. With each infusion, the plum will release more juice and turn the syrup a beautiful ruby color.

On the last, third day, I start rolling. To do this, I sterilize the jars and boil the lids. I spread pickled plums in jars. Please note that I remove all spices, except for the bay leaf and peppercorns. The thing is that star anise, cinnamon and cloves have already given their taste and aroma to plums, if left, their presence will be unnecessarily intrusive and strong. I fill the jars filled to the top with boiling (!) marinade to the very top and seal them hermetically with lids. I turn it upside down, wrap it up and leave it in this form until it cools completely.

It turns out about 1 liter of delicious pickled plums and a small portion "for testing". I usually have marinade left - this time half a glass remained unclaimed. Don't rush to pour it out. The marinade can be boiled until the sauce is thick and served with meat. Plum syrup is also great for pickling pears: add halves or quarters, and then cook just like plums. If there is a lot of syrup left (the plums were juicy), then preserve it separately in sterile jars and leave it to be stored until winter on the refrigerator shelf to be used for cooking meat, watering poultry when baking, and also for dressing salads.

Preservation should be stored in a dark and cool place for no more than 1 year, but, as a rule, they run out deli stocks much faster. It is appropriate to serve plums in the same cases as olives. Try, for example, a combination with cheeses such as Gorgonzola - divinely delicious! Bon appetit and successful culinary experiments!

Editor's Note: Two More Pickled Plum Recipes

Plum marinated "Snack bar"

Recipe fast food very tasty and light. Such a pickled plum is indispensable if the meeting of guests has already been scheduled, and time is short.

Ingredients and preparation:

eel plums 1/2 kg
olive oil 100 g
wine vinegar 3 tsp
Provence herbs 1 tbsp. l.
allspice 4 peas
ground black and red pepper to taste
mustard seeds 1 tbsp. l.
coriander seeds 1 tsp
3 sprigs of parsley
2 sprigs of cilantro
pinch of salt

We free the washed plum from the stones, cut into 4 parts.
Grind spices and pour olive oil.
In a container that we put in the refrigerator, put the plums, pour oil with spices, mix so that the tastes and aromas are distributed evenly.
We fall asleep with finely chopped greens, close and put in the refrigerator for a day. The next day we try and treat.

Pickled plums with garlic

Plums can be pickled by putting garlic and spices on the bottom of the jar, or you can make it even more interesting by stuffing each plum with garlic. The amount of spices is arbitrary - add to your taste. The same goes for salt and sugar.

Ingredients and preparation:

plum 2 kg
garlic 1-2 heads
bay leaf 4 pcs.
red hot pepper 1/4 pod
carnation 8 pcs.
allspice 8 pcs.

For the marinade (for 1 liter of water):

vinegar 6% 75 ml
salt 1 tsp
sugar 100-150 g

Yield: 4 cans of 0.7 l

Preparing banks. At the bottom of each we distribute garlic cloves, bay leaf, cloves and other spices. We put plums on top, pierced in several places with a toothpick, we try to be tighter.
Pour boiling water over the plum, cover with lids, let cool for about 15 minutes, drain the water from the cans into a saucepan and bring to a boil. Again, pour the plum in the jars with boiling water from the pan, cool again and boil. We repeat again. For the third time, we prepare the marinade from the drained water.
Pour the jars with boiling marinade, immediately roll up, turn over and wrap with a warm cloth.

P.S. If you want to stuff plums with garlic, make cuts in the plum on one side, remove the pits and put a few slices of garlic in their place. Everything else is according to the scheme.

Plum, like any fruit, has its own short ripening season, so every housewife is in a hurry to prepare plums for the winter to please her family delicious meals at dinner on long cold evenings.

To date, about 100 varieties of plums are known. different sizes, color and taste. Benefits of these fruits human body no doubt. If you eat two plums before breakfast, the work of the digestive tract will significantly improve and cardiac tension will be relieved. Regular consumption of plums strengthens nervous system and enriches the body useful substances and vitamins, improves vision. Doctors recommend including these fruits in the menu for kidney diseases and urinary system, metabolic disorders, obesity and rheumatism. Phytocoumarins, which are contained in plum pulp, prevent thrombosis.

For children, plums are useful in that they improve appetite and prevent the development of anemia. However, in children's menu fresh fruits do not need to be included in large quantities; it is better to heat treat them by adding them to compotes, jelly or fruit puree. A large number of eaten fresh plums in a child and even in an adult, it can cause diarrhea (stool disorder).

What to cook from plums for the winter

Plum is actively used in traditional medicine, home cosmetology and traditional cooking. A large number of dishes can be prepared from fresh plums, frozen, mashed with sugar or rolled into jars in the form of jam, compote, sauce. Some interesting recipes we decided to combine plum blanks for the winter into a selection.

Adjika with plums for the winter

Products:

2 kg plums;
3 heads of onions;
1 chili pepper (small pod);
5 pieces of bell pepper;
4 cloves of garlic;
3 art. l. vinegar;
2 tbsp. l. Sahara;
1 tsp salt.

Cooking:

Sort the plums, wash and remove the pits. Wash the bell pepper, remove the seeds and tails, and then cut into large pieces. Wash the chili pepper and cut into large pieces, and the peeled onion into large cubes. Pass bell peppers, plums, chili peppers and onions twice through a fine sieve of a meat grinder. Put all the vegetables in a saucepan and cook for an hour, stirring all the time. When the mass releases juice, add salt and sugar. Place half-liter jars on a wire rack in a cold oven, bring the temperature to 150 C and sterilize the jars for 15 minutes. Spread hot adjika in sterile jars and roll up. By the way, the sharpness of the workpiece can be adjusted - add more or less chili peppers.

Yellow plum tkemali sauce for the winter

Products:

5 kg of yellow plum;
2 glasses of water;
1 piece chili pepper;
4 tbsp. l. Sahara;
2 tbsp. l. salt;
2 medium heads of garlic;
2 tbsp. l. hops-suneli.

Cooking:

Wash the yellow plums and separate the pulp from the pits. Now put the plums in a saucepan, cover with water and bring to a boil. Remove the plums from the heat, add the peeled garlic squeezed through the garlic and chopped chili peppers. Beat everything into a homogeneous mass with a blender. Now return the pot to the stove and bring the sauce back to a boil. Add all spices. Sterilize half-liter jars in the oven on a wire rack for 15 minutes. Then fill jars with sauce and roll up.

Thick plum jam

Products:

1 kg plums;
500 gr sugar;
25 g gelfix (vegetable thickener for jelly and jam).

Cooking:

Sort the plums and wash. Divide in half and remove the bones, then transfer to an enamel pan. Mix sugar with gelfix and pour plums with this mixture. Put the pot on the fire. Bring the plums to a boil and simmer for 10 minutes. Then, using a blender, grind everything into a homogeneous mass. Bring to a boil again, boil for 2 minutes and turn off. Sterilize 0.5 liter jars in boiling water or on a wire rack in the oven for 15 minutes. Divide the jam into jars and swirl. It is desirable to store such jam in a cool place, for example, in a cellar.

Tkemali sauce with plums and red tomatoes

Products:

10 kg of red tomatoes;
1.5 kg plums;
1.5 kg of chili pepper;
350 g of garlic;
50 g dry red pepper powder;
5 st. l. coriander;
5 st. l. salt;
5 st. l. vinegar;
1 liter of water.

Cooking:

Wash the tomatoes and cut into quarters each. Then put them in a saucepan, fill with water and put on fire. Bring to a boil and simmer over medium heat for 30-40 minutes. Be sure to stir. Then rub through a sieve so that the skins do not get into the sauce. While the tomatoes are stewing, wash the plums and remove the pits from them. Wash the pepper and cut into slices, and peel the garlic. Then chop plums, peppers and garlic in a meat grinder. Now add this mass to the mashed tomatoes, pour out the spices and mix. Put the sauce back on the fire, bring to a boil, cook for half an hour on low heat, stirring constantly, then pour in the vinegar, stir and turn off. Place the jars on a wire rack in a cold oven, heat to 150 C and sterilize: 0.5 liter for 15 minutes, liter for 20 minutes. Pour the finished sauce into jars and roll up.

Pickled plums without seaming

Products:

500 gr plums;
5 tsp sea salt;
1 tsp mustard seeds;
1 tsp fenugreek seeds;
dried chili peppers to taste.

Cooking:

For this recipe, it is desirable to use hard plums - ripe, but not overripe. Wash the plums and let them dry. Then remove the bones and cut them into thin plates. Now put chopped plums into a deep bowl, add sea salt, mix gently and let stand for at least 3 hours, if you have time, you can leave it all night. During this time, the drain will release juice, which will act as a brine. Now, in one dry frying pan, fry the mustard seeds and fenugreek a little (so that they dry well), and dry hot pepper pods in the other. Let the spices cool and grind them into a powder, add to the plums and mix. Let the dish stand for 30 minutes. During this time, sterilize liter jars in the oven for 20 minutes at 150 C. Place the plums in sterile jars, cover with nylon lids and refrigerate. In a day, the dish will be completely ready for use.

Plum jelly for the winter

Products:

1 kg plums;
1 kg of sugar;
100 ml lemon juice;
200 gr pectin.

Cooking:

Sort, wash under running water and dry the plums a little. Divide each plum in half, remove the pit and cut into quarters. Transfer the plums to a saucepan, squeeze the juice from the lemon and add to the plums. Stir. Turn on the fire and start boiling the plums. Bring to a boil and simmer for 15 minutes over low heat. Now add sugar, pectin, mix and cook for about 2 minutes until sugar melts. Remove foam and remove from heat. Pour the jelly into sterile jars and roll up. Now jars of jelly need to be sterilized. Place hot jelly jars in boiling water for 10 minutes. Then turn off the heat and leave them to stand in the water for another 5 minutes. After that, remove the jars, wipe with a towel and leave to cool.

Jam "Plums in syrup"

Products:

1 kg plums;
500 g of sugar;
1.5-2 glasses of water.

Cooking:

First, wash the plums and remove the pits. If you want the plums to remain whole, remove the pits with a pencil. Boil the syrup. To do this, pour sugar into a saucepan, fill it with water, put on fire and bring to a boil. Then lower the heat and simmer for 15 minutes. Now pour the plums into the syrup, bring to a boil and cook for 30 minutes. Place the prepared clean jars on a wire rack in a cold oven and bring the temperature to 150 C. Sterilize for 20 minutes and cool slightly. Pour hot jam into sterile jars and roll up.

Plum compote for the winter

Products for one 3-liter jar:

500 gr plums;
350 gr sugar;
3 liters of water.

Cooking:

Sort the plums, wash, remove the tails. Then use a pencil to remove the bones. Pour plums into clean three-liter jars. Plums should take up a little less than half of the jar. Now pour boiling water into the jars so that the water covers the plums, let stand for 15 minutes. Now pour the water from the jars into the pan. Bring water to a boil and add sugar. Boil for a few minutes until sugar dissolves. Now pour the syrup back into all the jars equally. Add the missing amount with boiling water. Cover jars with lids and let stand 10 minutes. Pour the compote back into the pan (without drains), boil and pour into jars. Roll up the lids immediately. Turn the jars upside down, wrap and leave to cool completely.

But on this we do not say goodbye, come again!
Subscribe to our page updates

Even the most simple blanks from plums for the winter it is better to do according to proven recipes. When we are talking about long-term storage, we need clear and understandable instructions on how much, what and how to cook and then how to close it correctly so that the jars do not “fly”. We tried to collect not only traditional recipes winter preparations from plums - jam, jam and compote, but also a variety of sauces, the popularity of which is growing every year. And I understand why. Opening a jar of hand-made tkemali in December, surprising guests with plum adjika - for this it is worth spending an hour of free time in the kitchen.

Plum jam for the winter

One of the most popular winter plum preparations is jam. It does not require any special manipulations with cooking. Our task is not to keep the shape of plums, but to get a jelly-like product, bright, sweet and fragrant. And you will definitely cope with this task by choosing this recipe.

"Weekly" pickled plums for the winter

Preparation from plum-delicacy. Preparing for a whole week. Fantastically delicious sweet and sour plums are obtained. Suitable for marinating varieties with a fleshy structure, ideally blue Hungarian plum. Prescription without sterilization.

Compote of apples and plums for the winter

Plum compote for the winter can be supplemented with various berries or fruits. The most popular option is a combination of plums with apples.

Plum pastille at home

The original preparation of plums for the winter - dried plum puree turns into sweet, with rich taste curls. Easy Recipe for lovers and connoisseurs.

Plum compote with pits for the winter

This is the easiest way to prepare plum compote for winter. Plums are placed in jars without processing, directly with pits. They are poured first with boiling water, then with boiling syrup and immediately rolled up. No sterilization, no blanching. An ideal recipe for those who need to quickly and without additional hassle to save a crop of plums.

Spicy plum adjika for the winter

A wonderful recipe for winter plum harvesting - spicy sauce with the addition of a variety of herbs, garlic, hot peppers, tomatoes and blue basil. It is very easy to prepare. Without sterilization.

Plum tkemali recipe for the winter

If you have a basket of sour red plums, make tkemali from them. The sauce is very easy to make. Plums are boiled, rubbed through a sieve, the sauce is mixed with spices and herbs, after which it is cooked for a short time. Tkemali is well worth it if it is poured into carefully sterilized jars and closed with sterile lids.

Simple plum sauce for the winter

The simplest plum sauce recipe for the winter without salt and vinegar. Added for taste Bell pepper, garlic and vegetable oil. Everything is scrolled through a meat grinder and boiled for 20 minutes. Prescription without sterilization.

Chinese plum sauce for the winter

The original preparation for the winter of plums, recipes for the most authentic Chinese plum sauce, which is always used for Peking duck, and is also great for any Chinese food - meat, pancakes, wontons.

Smooth and dense jam from plums for the winter is excellent without sterilization all winter. Great as a filling for pies or small pastries. It is prepared with the use of gelling additives "Zhelfix". The recipe is very simple.

Seedless plum jam

Plum jam for the winter is brewed without the use of gelling additives. Just plums and sugar. No pre-sugar filling. So this winter harvesting of plums will take you only half an hour, including processing.

Any copying, reprinting and placement of copies of site materials in local and other networks without written permission is prohibited. © Easy Recipes

Plum blanks for the winter: the best recipes for your piggy bank!

Plum season gives us the opportunity to enjoy the taste of this fragrant and healthy fruit from mid-July to October. But so that in winter we have delicious stuffing for pancakes useful compote and a savory plum appetizer, you need to take care of plum preparations and find recipes for preparations in advance.

Everyone knows that sweet preparations can be prepared from this fruit. But, for sure, not everyone knows that you can cook unsweetened billets from plums for the winter. For example: plum sauce for meat, or pickled plums with spices.

Dear friends, I bring to your attention my favorite recipes for fragrant and delicious plums. All recipes are easy to prepare, the proportions are correct, and the jars last until spring.

Seedless plum jam in a pan

The process of preparing the recipe for plum jam in a pitted pan is very, very fast: it won’t even take half an hour, like yours plum jam will already be in jars waiting for winter. And this jam will pleasantly surprise you in taste: it turns out to be very fragrant, beautiful, and, of course, insanely delicious! See the recipe with photos HERE.

Plum jam "Southern night"

Let's make plum jam! The real one, where halves of translucent plums float in dark ruby syrup. The one that is so fragrant, so tasty that it is simply impossible to break away! View recipe...

Tkemali sauce at home for the winter

How to cook tkemali sauce at home, you can see HERE.

Plum Jam "Special"

Every year I make one portion of plum jam for the winter, for a change, but with us it diverges first. The jam recipe is very simple, but the result is a thick and fragrant dessert! View recipe...

Pickled plums for the winter: a recipe with cognac

We will pickle plums with vinegar, fragrant herbs, spices, and ... cognac. Here is such an unexpected ingredient. In winter, I'm going to serve pickled plums with meat, or as an addition to a plate of pickles on festive table. View recipe...

Compote of plums with pits for the winter "Autumn velveteen"

I want to tell you how to make plum compote for the winter with seeds. My recipe is very simple and quick, but despite the ease of preparation, such plum compote for the winter turns out to be very tasty, fragrant and beautiful. Even his name is appropriate - "Autumn Velvet". I prepare compote from plums for the winter without sterilization, so it doesn’t take much time for it. Plum compote turns out to be very tasty, not very sweet with fruit and berry notes. In winter, drinking such a compote is a pleasure. View recipe...

Cherry plum (red plum) compote for the winter

Cherry plum, or red plum, is a very tasty fruit that is pleasant to eat both fresh and to make preparations for the winter. Mom closes the cherry plum in a special way, without long-term sterilization of jars, so I liked this recipe :) View recipe ...

Plum Recipes for the Winter - Homemade Encyclopedia

Plum recipes for the winter Plum blanks for the winter recipes Even the simplest plum blanks for the winter are best done according to proven recipes. When it comes to long term storage,

Plums for the winter - 7 best recipes

Many housewives, having collected a rich and generous harvest, begin to think and look for useful information how to prepare plums for the winter. From beautiful plums you can cook great amount blanks, we will focus on the most popular, light and simple recipes that any housewife can cook.

1. Dry (dried) plum

How to dry plums? A unique prunes in the kitchen will always come in handy. Dried plums contain many vitamins, various microelements, and antioxidants. The beneficial substances contained in the composition prevent the growth of bacteria that cause caries. Such useful fruit must be prepared for the winter.

In order for the plum to dry properly and well, select only the ripest fruits that fall from the tree or are ready to fall. Not all varieties are successful for drying, the most suitable are Hungarian and plums with a high content of sucrose, pectin in the composition. An important condition obtaining good prunes is the presence of dense pulp, well-removed bones when pressed, the content of pectin and sugar in high quantities.

Healthy plums are selected, bones are removed, then the fruit must be blanched for 1-2 minutes in boiling water, then dipped in cold water and removed, allowing it to dry a little, remove excess liquid with napkins. To make the prunes shiny and dark, the plums are soaked in honey syrup (two parts of boiling water are taken for one part of honey) for 3-5 minutes.

Credit: ogorodko.ru

You can dry on outdoors, in the sun or use a special dryer, gas or electric oven. To dry in the sun, spread the cream on a tray or baking sheet in a single layer, turning occasionally. Time spent on sunlight is 4-5 days, it must be brought into the room at night so that the fruit does not become damp. After the dew dries, put it outside again. Through specified time prunes should be removed in the shade for drying for several days (usually 3-4).

When the prunes are ready, no liquid should be released when pressed, they should be elastic, not crumble in the hands. Ready dried fruits are usually added to meat dishes, use for baking, preparing various desserts or spicing up salads.

2. We freeze the fruits correctly

Plums can be frozen to enjoy the natural taste in winter or cook compote according to a recipe, add a delicious dessert, bake a pie, etc. For freezing, dense varieties are used, with a high percentage of sugar content and thick skin, where it is easily separated. internal seed. The Hungarian and the Kuban legend showed excellent qualities in freezing, after thawing they retained their natural taste and shape.

The selected cream is thoroughly washed, but not overexposed in water, then dried and the bones are removed, cut into two parts. Also frozen whole, if necessary for culinary affairs in winter period. The plum is packaged in plastic bags or containers in one layer, sent to the freezer.

Credit: canalblog.com

After an hour or two, they check if the plums have seized and hardened, they are removed for a long freeze, folding all the plums into bags, plastic containers. If you put all the available plums at once in a bag and freeze, it will be difficult to extract fruits in winter, so the fruits will be easily separated from each other. The storage temperature of plums in the freezer is -16 ° ... -18 ° С, in such conditions the product is stored for up to six months.

3. Preparing plum juice

The recipe for making juice is very easy, it will not cause trouble for novice cooks. Plum juice retains all the beneficial elements, including insoluble pectin. To make juice from plums, take 2 kg of fresh fruit, 0.4-0.5 liters of filtered pure water and 100 grams of granulated sugar.

Credit: simplepurebeauty.com

They take only ripe and overripe plums, which must be washed and pitted. Put the plum into the pan, add water, heat to a temperature of +75 ° ... +80 ° С. Remove from heat, let stand for a while to soften the plums, then wipe the fruit through a sieve or use a juicer.

In the resulting thick consistency, pour some water from the pan in which the fruits were located, add granulated sugar and put it on the stove again. We are waiting for the juice to heat up to a temperature of +85 ° C and pour it into pre-prepared containers (jars, glass bottles), roll it up. To adjust the saturation of the juice, reduce or increase the amount of water at your discretion, so you will achieve the desired consistency and sweetness.

4. Make Delicious Plum Marshmallow and Sweet Marmalade

To prepare plum marshmallows, you need 1 kg of freshly picked fruits and a little vegetable oil. First, liquid puree is boiled by analogy with the recipe for making juice from plums, then it is laid out in a saucepan (but not in aluminum) and boiled until the volume is halved.

Credit: ogorodko.ru

The mass of plums is cooled, laid out on baking sheets, trays, etc., having previously covered the bottom of the form with parchment, greased with oil. The mass layer should not be more than 2 cm. The plum mass packaged in forms is sent to the oven with an internal temperature of +80 ° ... + 90 ° С. An important point when cooking marshmallow, there is a slightly ajar door oven, otherwise the output product will be just baked. The approximate cooking time for the recipe in the oven is 3-4 hours.

When the puree thickens enough and stops sticking to your fingers, the plum marshmallow is ready. The finished marshmallow is taken out of the oven, cut into wide strips (along with parchment), put in glass jars and put in the refrigerator for storage.

To make marmalade from plums, you need 1 kg of plum puree and 500-600 grams of sugar. It is better to cook in a saucepan with a thick bottom, in which mashed potatoes are laid out, put on small fire and stir constantly until the mass stops sticking to the bottom. At this point, during the cooking process, the volume will decrease by half.

Credit: www.italianfoodforever.com

Be sure to taste the resulting mass until the consistency of chewy candy is reached. If the puree is still quite viscous and easily eaten, boil until the desired viscosity is obtained.

Parchment is lined in prepared containers, marmalade from plums is distributed with a layer of no more than 2 cm, left to cool, dry in a dry room for a couple of days. After 2-3 days, marmalade will easily separate from parchment paper, cut into pieces, dip in sugar. Store homemade marmalade from plums in a closed dry container.

5. Pickled Plum - Add some spice to your dishes

Not every housewife will find a pickled plum in the kitchen, this product is not so popular, but in vain. Plum in the marinade will not only decorate the dishes for the festive table, but also add an unusual taste to meat or side dishes.

The recipe will require 5 kg of plums, 1.5 kg of granulated sugar, 250 ml wine vinegar, 20 gr bay leaf, 10 gr cloves. Ingredients such as ginger, cinnamon or allspice can be used in the recipe as desired.

Credit: www.lovefoodeat.com

The plum is placed in a container in small layers, sprinkling each of them with seasonings. The marinade is prepared separately - 250 ml of wine vinegar is taken, the indicated amount of granulated sugar (do not be afraid of a thick consistency), mixed, put on a flame and simmered until the ingredients are completely dissolved and a homogeneous composition is obtained. The resulting hot, almost boiling syrup is poured over plums. The plums may not completely cover, the plum juice will fill the voids after a while, so do not worry. Leave to cool for a day.

After 24 hours, the plums are carefully separated from the marinade and the procedure is repeated. Over the next three days, put on the stove, bring to a boil, then pour again and leave to cool. It is advisable to drain and boil the marinade twice a day (morning and evening), but one is allowed according to the recipe.

Five days later, the fruits are laid out in pre-prepared clean jars (necessarily sterilized), spices are added and poured with boiling marinade to the very edge of the jars, corked or rolled up. Pickled plums will not only diversify the festive table, but will also become tasty treat for guests.

6. Cook jam and preserves for the whole family

Delicious plum jam will not only be a great treat for tea on a frosty winter evening, but will also serve as an excellent filling for various confectionery delights, especially in combination with apples, chocolate, lemon. After harvesting plums, be sure to make a couple of jars of jam! There are quite a few jam recipes, we will focus on unusual variant, very fragrant and unsurpassed in taste, the delicacy will definitely appeal to children and adults.

Credit: www.panbagnato.com

To make plum jam in chocolate, according to the recipe, take 2 kg of washed fresh plums, 1 kg of granulated sugar, 40-45 g of cocoa powder and 40 g of vanilla sugar. A plum with dense pulp is cut into two parts, the seed is removed, 0.5 kg of sugar is added, gently mixed, trying not to crush, left for 24 hours in a cool room to release the juice.

A day later, the remaining sugar is added, vanilla and cocoa powder are poured and put on low heat. With gentle movements, the plum is mixed and boiled for 50-60 minutes. For each plum variety, the cooking time may vary, and the ripeness of the fruit also affects the duration of the process - the riper, the faster it will cook. Once the plum jam is cooked, transfer the product to jars and roll up.

Plum jam is prepared using a different technology and differs from jam in its consistency, which has a jelly-like structure. For the recipe you will need 1 kg of plums, 1 kg of sugar, 2.5 g citric acid, 125 ml of purified drinking water. The bones are removed from the plums, cut into 4 parts, placed in an enamel saucepan, poured with boiling water. Then, stirring constantly, cook for 20 minutes on a fairly low heat.

After that, they begin to add granulated sugar in small portions and cook for another 35-40 minutes, removing the resulting foam. At the end of cooking, pour in the lemon, let it boil for one minute and pour into jars to twist. Jam will differ not only in taste, but also in a beautiful iridescent color.

7. Unusual plum wine - a luxurious drink to the table

For plum wine, according to the recipe, 10 kg of pitted plums, 4.7 kg of granulated sugar and 1 liter of filtered water are taken. Prepared fruits cut into 2 parts are put in a glass jar (bottle), pour water, granulated sugar and leave in a warm room for 3-4 days, not forgetting to cover the neck with gauze.

Credit: ogorodko.ru

When the fermentation process begins, a water seal is installed on the bottle or a medical glove is put on in the old fashioned way, making one or two punctures in the fingers, and left for fermentation for 25-30 days.

A month later, the wort is filtered thoroughly. The pulp must be thoroughly squeezed out, the wort must be filtered with a fine sieve several times. Now the wine is poured into a clean container (preferably glass), corked and placed in a dark, cool room for further infusion. Sample delicious wine from plums it will be possible in 2-3 months.

The longer the wine stands, the tastier and richer it will be. Plum wine has an incredible aroma and pleasant taste, be sure to try cooking according to the recipe, you can’t buy this in a store! Yes, and from wine from other fruits and berries, plum stands out noticeably.

Plums for the winter - 7 best recipes

Plums for the winter - 7 best recipes Many housewives, having collected a rich and generous harvest, begin to think and look for useful information on how to prepare plums for the winter. From beautiful plums you can

What to cook from plums for the winter

Plum, like any fruit, has its own short ripening season, so every housewife is in a hurry to prepare plums for the winter in order to delight her family with delicious dishes at dinner on long cold evenings.

To date, about 100 varieties of plums of various sizes, colors and tastes are known. The benefits of these fruits for the human body are undeniable. If you eat two plums before breakfast, the work of the digestive tract will significantly improve and cardiac tension will be relieved. Regular consumption of plums strengthens the nervous system and enriches the body with useful substances and vitamins, improves eyesight. Doctors recommend including these fruits in the menu for diseases of the kidneys and urinary system, metabolic disorders, obesity and rheumatism. Phytocoumarins, which are contained in plum pulp, prevent thrombosis.

For children, plums are useful in that they improve appetite and prevent the development of anemia. However, fresh fruits do not need to be included in the children's menu in large quantities; it is better to heat treat them by adding them to compotes, jelly or fruit puree. A large number of eaten fresh plums in a child and even in an adult can cause diarrhea (stool disorder).

Plum is actively used in folk medicine, home cosmetology and traditional cooking. A large number of dishes can be prepared from fresh plums, frozen, mashed with sugar or rolled into jars in the form of jam, compote, sauce. I decided to combine several interesting recipes for harvesting plums for the winter into a selection.