Thrifty housewives have many different recipes for canning plums. These may include: compotes, jams, jams, sauces and much more. Some people make up a recipe various blanks themselves to experiment and please their loved ones with something new. We will describe some of the recipes below.
Dessert plum marinated with cinnamon
She can perform a separate dish, an addition to various desserts, a filling for a variety of baked goods, and also an ingredient for salad. It can be used in every home and on every table.
To you for 4 liter jars you will need:
- Plum - as much as you like;
- Water;
- Granulated sugar - 300 g;
- Cinnamon - 2 sticks;
- Allspice - 20 pieces;
- Carnation - 20 buds;
- Table vinegar - 160 ml.
- Wash the berries well and remove the stems;
- Blanch the plums for a few minutes hot water(just not in boiling water) and immediately cool them in cold water. This is necessary so that the peel remains intact during the cooking process.
- The jars need to be washed and sterilized well.
- Place all the spices on the bottom of the jars, and place the plums on top of them as tightly as possible.
- Prepare the marinade. Pour water into jars and immediately pour it into the container in which the marinade will be cooked. This is necessary in order to calculate the exact amount of water for the preparation.
- Place the container on the fire and bring the water in it to a boil. After this, pour in vinegar and add sugar.
- Cook for a few more minutes, and then pour hot into jars with fruit.
- Place the jars in a container with hot water and sterilize. Sterilize a 0.5 liter jar for 15 minutes, and 1 liter for 20 minutes.
- Then carefully remove the jars and seal them with lids.
- Turn the jar over and wait for it to cool completely.
Yellow plum jam for the winter
To you you will need the following ingredients:
- Yellow plums - 3 kg;
- Granulated sugar - 4.5 kg;
- Drinking water - 6 glasses.
Preparation:
Compote of whole plums for the winter
Components that you need for plum compote:
- Plums - 1 kg;
- Sugar - 5 glasses;
- Water.
Cooking steps:
- Rinse the berries well, remove bad fruits and stalks.
- Wash the jars well, sterilize and fill them 1/2 full with fruits.
- Pour boiling water into the jars and let the fruits warm up. This will take approximately 15 minutes.
- Drain the water from the jars into a container. Add sugar there too.
- Boil the syrup until the sugar is completely dissolved, and then pour it hot into the jars of fruit.
- Roll up the compotes tightly and turn them over. Wrap in a warm robe and wait for the compotes to cool completely. Then take it out for winter storage in a cool, dark room.
Pitted plum compote for the winter - recipe
In order to prepare compote according to this recipe, you will need stock up on the following products:
- Drinking water - 6 liters;
- Granulated sugar - 12 tablespoons (take 2 tablespoons per 1 liter);
- Hard plum fruits - 1 kg.
Preparation is as follows:
- The fruits must be washed well and the seeds and stalks removed.
- Jars should be washed using detergent or soda solution, and put them to sterilize.
- Fill the prepared jars with plum halves to about 1/2 of the total volume.
- Pour granulated sugar into jars with fruits. For a 1 liter jar - 2 tablespoons, for a 3 liter jar - 1 glass.
- Boil water and pour it (directly from the heat) over the berries and sugar. Roll up the compotes with lids and wrap them until they cool completely. Place the compotes in the basement for winter storage.
Recipe for canned plums “a celebration of taste”
This preparation is suitable for main courses, game or meat. For this recipe, take plums durum varieties .
Ingredients needed for canning:
- Plum - 1 kg;
- Granulated sugar - 1.7 kg;
- Table vinegar- 550 ml;
- Cloves and laurel leaves - 8 g;
- Black peppercorns - 1 pack.
Preparation includes the following steps:
Tkemali plum sauce - a recipe for the winter
For this sauce you you will need the following products:
- Sour plum - 1.5 kg;
- Drinking water - 1 glass;
- Dried red hot pepper - 1 pod;
- Dill umbrellas - 125 g;
- Fresh mint - 125 g;
- Young cilantro - 150 g;
- Garlic - 3 cloves;
- Granulated sugar - 1 tablespoon;
- Salt - to taste.
Cooking steps:
Canned plums “for a glass” - recipe
To prepare plums according to this recipe, you will need the following products:
- Plums - 1 kg;
- Allspice - 10 peas;
- Black pepper - 10 peas;
- Apple vinegar - 12 tablespoons;
- Laurel leaves - 9 pieces;
- Carnation - 10 buds;
- Granulated sugar - 0.5 kg;
- Drinking water - 0.9 liters;
- Anise - 3 pieces;
- Cognac - 7 tablespoons.
How to properly preserve plums according to this recipe:
I bring to your attention a recipe for pickled plums without sterilization for the winter. For preparation, it is advisable to use the plum variety “Ugorka” (“Hungarian”), then you will get pickled plums like olives, or olives - smooth, shiny, tasty and aromatic. Please note that the fruits must be firm and unripe, otherwise they will not hold their shape and will burst and turn into plum puree.
Stone fruits need to be marinated for 3 days. But don’t be alarmed, your constant presence in the kitchen will not be required. Twice a day (morning and evening) just drain the marinade from the drain, bring it to a boil and pour it back. Only on the 3rd day can the fruits finally be rolled into turnkey jars.
The taste of pickled plums with cloves, cinnamon, star anise and bay leaf is 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 plums that are dense and elastic, and reject soft ones with a wormhole. I rinse and let dry. Then I prick each fruit with a fork in 1-2 places, deep, almost to the very bone. Transfer the plums to a bowl or enamel pan where they will be marinated. There is no need to remove the seeds. Take a fork with sharp teeth so that it does not tear, but pierces the skin.
Now the most important point is preparing 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. I put it on the fire, bring it to a boil and boil for 2-3 minutes.
I pour hot marinade over the plums. To prevent them from cracking, the marinade should not be boiling and not removed directly from the stove, but slightly cooled, but hot - 80-90 degrees. I shake the bowl lightly in a circular motion so that all the plums are submerged in hot marinade. Cover the bowl with a lid and leave it like this 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 a saucepan. I bring it to a boil, simmer over low heat for 5 minutes and pour the hot marinade over the plums again. I leave it to marinate again for 10-12 hours.
In general, I repeat the procedure for 3 days, morning and evening. With each infusion, the plum will release more and more juice and color 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 put the pickled plums in jars. Please note that I am removing all spices except bay leaf and peppercorns. The thing is that star anise, cinnamon and cloves have already given their taste and aroma to plums; if they are left, their presence will be too 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 like that until it cools completely.
This makes approximately 1 liter of delicious pickled plums and a small portion “for testing”. I usually have marinade left over - this time half a cup was left unclaimed. Don't rush to pour it out. The marinade can be boiled until the sauce becomes thick and served with meat. Plum syrup is also great for pickling pears: add halves or quarters, and then cook in the same way as plums. If there is a lot of syrup left (the plums were juicy), then preserve it separately in sterile jars and leave it on the refrigerator shelf until winter to use for cooking meat, pouring over 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, delicacy supplies run out much faster. It is appropriate to serve plums in the same cases as olives. Try, for example, the combination with cheeses like Gorgonzola - divinely delicious! Bon appetit and successful culinary experiments!
From the editor: Two more recipes for pickled plums
Pickled plum “Snack”
Recipe instant cooking, very tasty and light. This pickled plum is irreplaceable if the meeting of guests has already been scheduled and time is short.
Ingredients and preparation:
- Ugorka plums 1/2 kg
- olive oil 100 g
- wine vinegar 3 tsp.
- Provençal 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 parsley
- 2 sprigs cilantro
- salt a pinch
- Remove the seeds from the washed plums and cut them into 4 parts.
- Grind the spices and add olive oil.
- Place the plums in a container that we will put in the refrigerator, add oil and spices, and stir so that the flavors and aromas are distributed evenly.
- Fill with finely chopped herbs, close and put in the refrigerator for a day. The next day we try and treat.
Pickled plums with garlic
You can pickle plums by placing garlic and spices on the bottom of the jar, or you can make it even more interesting - stuff 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
- cloves 8 pcs.
- allspice 8 pcs.
For the marinade (per 1 liter of water):
- vinegar 6% 75 ml
- salt 1 tsp.
- sugar 100-150 g
Yield: 4 cans of 0.7 l
- We prepare the jars. At the bottom of each we distribute garlic cloves, bay leaves, cloves and other spices. Place plums on top, pierced in several places with a toothpick, trying to be as tight as possible.
- Pour boiling water over the plums, cover with lids, let cool for about 15 minutes, drain the water from the jars into a saucepan and bring to a boil. Pour boiling water from the pan over the plums in the jars again, cool again and boil. We repeat again. For the third time, prepare a marinade from the drained water.
- Fill the jars with boiling marinade, immediately roll them up, turn them over and wrap them in a warm cloth.
P.S. If you want to stuff plums with garlic, make cuts in the plum on one side, remove the seeds and put several slices of garlic in their place. Everything else is according to the scheme.
Not many people know that plums can be preserved pickled and served with meat. A famous Georgian sauce Tkemali, the classic recipe of which we will definitely share, is also made from these amazing and such diverse fruits. Very easy to make at home plum liqueur and wine. Shall we get started?
Dessert pickled plum with cinnamon
Pickled plums with cinnamon are good as an independent dish, as well as great addition for desserts, filling for baked goods and component for salads. In any case, there will always be a use for it. For two liter jars, in addition to plums, you will need:
- vinegar - 80 ml;
- cloves – 10 pcs;
- allspice – 10 pcs;
- cinnamon stick;
- sugar – 150 g;
- water.
Pickled plum
The plums are thoroughly washed and the tails are removed. To prevent the skin of the fruit from cracking during the cooking process, blanch the plums in hot water (not boiling water) for a couple of minutes and cool under running cold water. Spices are placed at the bottom of the container, and plums are placed tightly on top.
Now let's prepare the marinade. To accurately calculate the amount of liquid, pour water into jars filled with fruits and pour into a saucepan. Bring to a boil, add sugar and vinegar. After a couple of minutes, marinade. Pour it into jars with fruits and sterilize: a half-liter jar for 15 minutes, a liter jar for 20 minutes, and a bottle for half an hour. Seal and place the lid down until completely cooled.
Advice. Durum plums or slightly unripe fruits are well suited for pickling.
Yellow plum jam
This jam takes longer to prepare than usual, but its taste is amazing. appearance justify the time and hassle of preparation. For 2 kilograms of yellow fruits you will need 3 kg of sugar and 4 glasses of water.
In order for the fruits to remain intact, you need to take plums that have not yet reached technical ripeness. They are washed well and pierced with a needle in several places. The plums are placed in an enamel basin and poured with hot sugar syrup. After a day, the syrup is decanted, boiled and the plums are covered with it again. On the third day, the jam is boiled until fully cooked. Seal and place under a blanket with the lid down until completely cooled. With this method, the fruits will remain intact, and the syrup will be transparent and very tasty.
Fragrant compote for winter from whole plums
If your family prefers not only compote, but also whole plums from it, and only the seeds go to waste, then this recipe is just what you need. The compote can be made with or without sugar. For a sweet drink, add about 2 cups of sugar to the bottle. In general, a kilogram of plums yields about 5 liters of compote. So, all we need is water, plums and sugar. The preparation scheme is as follows.
The compote can be closed with or without a pit
- Plums need to be thoroughly washed, stems and spoiled specimens removed.
- We sterilize the jars and fill about half the container with plums.
- Fill the jars with boiling water and pour into a saucepan after 15 minutes, when the plums have warmed up.
- Pour sugar into the pan and, when it is completely dissolved, fill the jars with syrup and seal.
- Turn it upside down and cover it with a blanket so that the compote cools in a warm place.
Plum compote without seeds
The preservation process itself takes little time; it will take much longer to remove the seeds from the fruits. But the compote will turn out very rich and aromatic. For 6 liters of water you will need a kilogram of plums and 2 tablespoons of sugar for each liter of liquid. The cooking process is as follows.
- The fruits are washed, the pit and stem are removed.
- The fruits are placed in a jar, skin side up, filling each bottle approximately halfway.
- Add sugar.
- Fill the jars with boiling water and leave for fifteen minutes to warm the fruits.
- Drain the liquid into a saucepan and add sugar at the rate of one glass per bottle, and 2 tablespoons per liter container.
- When the water boils and the sugar dissolves, pour the syrup back into the plums and seal.
- Place the jars in a warm place upside down until completely cooled.
Tkemali
Tkemali is prepared from sour varieties of plums. The homeland of this sauce is sunny Georgia. Here tkemali is served meat dishes and fish, potatoes and pasta. There are modifications of tkemali from and, but we will prepare the sauce according to the classic recipe. You will need the following ingredients:
- sour plum – 3 kg;
- water – 0.5 l;
Tkemali is prepared from sour varieties of plums
- red hot peppers– 2 pods;
- dill umbrellas – 200 g;
- cilantro greens – 250 g;
- head of garlic;
- sugar – 2 tbsp. spoons and salt.
The cooking process is simple. You need to do the following.
- Sort and wash the plums.
- Place in a saucepan and cook for about 30 minutes.
- Rub together with water through a sieve. Remove bones and skins.
- Boil the plum puree over low heat until it becomes thick with sour cream. Add ground spices. And simmer for another ten minutes.
- Pour into sterilized jars and wrap until completely cool.
Advice. Classic recipe tkemali involves adding a special seasoning - ombalo, this spice prevents the fermentation process of the sauce during the cooking process. If you find such weed on sale, be sure to add it.
Pickled plums “for a glass”
We are used to seeing cucumbers or tomatoes on the table as a snack; it turns out that plums can also be pickled with spices. Such winter preparation will not leave anyone indifferent. For 1 kg of plums you will need the following ingredients:
- allspice – 10 pcs;
- black pepper – 10 pcs;
- apple cider vinegar – 12 tbsp. spoon;
- bay leaf – 9 pcs;
- cloves – 10 pcs;
- sugar - 500 gr;
- water - 900 ml;
- cognac 7 tbsp. spoon;
- anise – 3 pcs.
The plums are washed and dried. Post them in enamel dishes, sprinkling layers with cloves and bay leaves. Pour hot marinade over everything and leave covered for three hours. It’s okay if the marinade doesn’t cover all the plums. The steam under the lid will do its job. When the marinade becomes warm, drain it and pour it boiling back into the plum. This needs to be done three times, about once an hour.
Plums can be pickled with spices
Each time you heat the brine, skim off the foam from the surface, as you would with jam. After three hours, boil the marinade again, place the whole fruits in jars, which must be sterilized. It is better to remove plums that have lost their integrity and eat them in the evening. Pour in boiling brine and seal. Place it upside down under the blanket.
The marinade is prepared as follows.
- The water is brought to a boil.
- Turn on the fire.
- Add sugar. We wait for it to completely dissolve and add vinegar.
- We throw all the spices here.
- Cook until the brine is slightly viscous and has a brownish tint.
- Add cognac. It will prevent the plums from losing their shape and add piquancy to the marinade.
- Remove from heat and pour into plum.
Advice. For marinating choose fresh fruits, dense, without damage. An overripe plum will not hold its shape.
Homemade liqueur
For cooking homemade drink Overripe fruits are suitable, better than dark varieties. The technology is much simpler than making wine. We will need plums - 2 kg, sugar - 400 g, alcohol or vodka - 0.5 l. and a bottle.
The fruits are washed thoroughly and the pits are removed. Fill the jar with fruits. Syrup is prepared from water and sugar: water is brought to a boil and granulated sugar is dissolved. Cold syrup is poured over the plums. Vodka is poured in.
Homemade plum liqueur is very fragrant
Infuse in a dark, warm place for 2 months. After this period, the liqueur is filtered until completely transparent. You can use cotton wool as a filter. Bottled. After three months, the liqueur is ready for consumption. The drink is stored for two years.
IN winter period when vitamins are so urgently needed, plum preparations will be very useful. The magical taste and aroma will remind you of summer, just open a jar of jam. A wide variety of preparations will delight your household and expand your culinary potential.
Recipes for canning plums: video
Plum preparations: photo
During the season, you need to stock up on fruits and berries for future use, so that you can enjoy delicious and natural sweets in winter too homemade. How to prepare plums in syrup for the winter without sterilization, read below.
Plums in syrup for the winter
Ingredients:
- unripe plums – 1 kg;
- – 0.5 teaspoon;
- drinking water – 1 liter;
- sugar – 350 g.
Preparation
We wash hard, slightly unripe plums under cold water. Then we make several punctures on the skin so that during further processing the skin does not burst. Place the prepared plums in washed and steamed jars. Pour boiling water over them. Close the lids and leave for 15 minutes. Then pour the water from the drain into a saucepan, add sugar. Let it boil again, cook the syrup for about 5 minutes, at the end add citric acid, stir and remove from heat. Pour the prepared syrup over the plums and roll them up immediately. We turn them over, wrap them in a warm blanket or something else and let them cool like that. This simple procedure will completely replace sterilization. You can simply store canned plums in syrup in your apartment in a dark place.
Plum slices in syrup for the winter - recipe
Ingredients:
- plums, in which the stone is easily separated - 1 kg;
- sugar – 1 kg;
- purified water – 100 ml;
- baking soda – 20 g.
Preparation
Wash the plums well and separate the pits. Now prepare the soda solution. For this purpose in cold water dissolve the soda. Just enough water is needed so that the plums are covered with it. Fill the plums with the prepared solution and let them stand for a day. room temperature. Thanks to these actions, the plum halves will remain solid and will not disintegrate during further heat treatment. Pour water into the pan and let it boil. Gradually add sugar and cook, stirring, until it dissolves. The heat should be low so that the sugar does not burn. Remove the plums from the soda solution and rinse well under running water. After that, we dip them in syrup. Heat over low heat until the plums release some of their juice into the syrup. Then we increase the heat, and after boiling, reduce it again and cook over low heat for about half an hour. Place the hot plums along with the syrup into the prepared ones and immediately roll them up.
Plums in sugar syrup - recipe
Ingredients:
- strong, unripe pink plums – 700 g;
- sugar – 350 g;
- water – 1.5 liters.
Preparation
Wash the plums well and remove the stems. Place them in prepared jars, pour boiling water on top, cover and leave for a quarter of an hour. Then pour the water from the jars into a saucepan, add sugar, bring to a boil and boil until the sugar is completely dissolved. Pour boiling syrup into the jars of plums and immediately seal them. Immediately turn it over, wrap it up and leave it for self-sterilization for 2 days.
Many housewives, having collected a rich and generous harvest, begin to think and look for useful information about how to prepare plums for the winter. Beautiful plums can be used to make great amount blanks, we will focus on the most popular, lightweight and simple recipes that any housewife can prepare.
Credit: www.winiary.pl
1. Dry (dry) plums
How to dry plums? Unique prunes are always useful in the kitchen. IN dried plums contains many vitamins, various microelements, and antioxidants. Contained in the composition useful material prevent the growth of bacteria that cause caries. Such healthy fruit definitely need to be prepared for the winter.
In order for plums to dry properly and well, select only the ripest fruits that are falling from the tree or are ready to fall. Not all varieties are suitable for drying; Hungarian and plums with a high content of sucrose and pectin are most suitable. An important condition receiving good prunes is the presence of dense pulp, easily removable bone when pressed, the content of pectin and sugar in high quantities.
Healthy plums are selected, the bones are removed, then the fruit must be blanched for 1-2 minutes in boiling water, then dipped in cold water and taken out, allowed to dry a little, and excess liquid removed with napkins. To make the prunes shiny and dark, the plums are soaked in honey syrup (two parts boiling water to one part honey) for 3-5 minutes.
Credit: ogorodko.ru You can dry it 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 one layer, turning occasionally. The time spent in sunlight is 4-5 days; at night you need to bring it indoors so that the fruit does not become damp. After the dew has dried, they are put outside again. After the specified time, the prunes need to be put in the shade to dry for several days (usually 3-4).
When the prunes are ready, no liquid should come out when pressed, they should be elastic and not crumble in your hands. Ready-made dried fruits are usually added to meat dishes, used for baking, preparing various desserts or adding piquancy to salads.
2. Freeze fruits correctly
You can freeze plums to enjoy the natural taste in winter, or cook compote according to a recipe, add delicious dessert, bake a cake, etc. For freezing, dense varieties are used, with a high percentage of sugar content and thick skin, where the inner seed is easily separated. The Hungarian and Kuban Legend showed excellent qualities when frozen, and after thawing they retained their natural taste and shape.
The selected cream is washed thoroughly, but not over-exposed in water, then dried and bones are removed, cut into two parts. They can also be frozen whole if necessary for culinary purposes in the winter. Plums are packaged in plastic bags or containers in one layer are sent to the freezer.
Credit: canalblog.com After an hour or two, check if the plums have set and hardened, put them away for long-term freezing, putting all the plums in bags or plastic containers. If you put all the available plums in a bag at once and freeze it, in winter it will be difficult to remove the fruits, so the fruits will be easily separated from each other. The storage temperature for plums in the freezer is -16°...-18°C, in such conditions the product is stored for up to six months.
3. Prepare plum juice
The recipe for making juice is very easy and will not cause any trouble for novice cooks. All useful elements are preserved in plum juice, including insoluble pectin. To prepare plum juice, take 2 kg fresh fruits, 0.4-0.5 liters of filtered clean water and 100 grams of granulated sugar.
Credit: simplepurebeauty.com Take only ripe and overripe plums, which must be washed and pitted. Place the plums in a saucepan, add water, and heat to a temperature of +75°...+80°C. Remove from heat, let stand for a while to soften the plums, then rub the fruit through a sieve or use a juicer.
Pour water from the pan in which the fruits were in the resulting thick consistency, add granulated sugar and place it on the stove again. We wait for the juice to heat up to a temperature of +85 °C and pour it into pre-prepared containers (jars, glass bottles), and roll it up. To adjust the richness of the juice, reduce or increase the amount of water at your discretion to achieve the desired consistency and sweetness.
4. Make delicious plum pastille and sweet marmalade
To prepare plum marshmallow you will need 1 kg of freshly picked fruits and a little vegetable oil. First it's boiled liquid puree by analogy with the recipe for making plum juice, then put it in a pan (not an aluminum one) and boil until the volume is halved.
Credit: ogorodko.ru The plum mass is cooled, laid out on baking sheets, trays, etc., having previously covered the bottom of the mold with parchment greased with oil. The layer of the mass 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 ° C. An important point when cooking marshmallows is to keep the door slightly open. oven, otherwise the resulting product will simply be baked. According to the recipe, the approximate cooking time for marshmallows in the oven is 3-4 hours.
When the puree thickens enough and stops sticking to your fingers, the plum pastille is ready. The finished marshmallow is taken out of the oven, cut into wide strips (along with parchment), placed in glass jars and put in the refrigerator for storage.
To make plum marmalade 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, into which the puree is placed, put on low heat and stirred constantly until the mass stops sticking to the bottom. At this point, during the cooking process, the volume will be reduced by half.
Credit: www.italianfoodforever.com Be sure to taste the resulting mixture until it reaches a chewy candy consistency. If the puree is still quite viscous and easy to eat, boil until the required viscosity is obtained.
Line the prepared containers with parchment, spread the plum marmalade in a layer of no more than 2 cm, leave to cool and dry in a dry room for a couple of days. After 2-3 days, the marmalade will easily separate from parchment paper, cut into pieces, dip in sugar. Keep homemade marmalade from plums you need in a closed dry container.
5. Pickled plum – add some piquancy to your dishes
Not every housewife has pickled plums in her kitchen; this product is not that popular, but in vain. Plum in marinade will not only decorate dishes for the holiday table, but also add unusual taste meat or side dishes.
The recipe will require 5 kg of plums, 1.5 kg of granulated sugar, 250 ml wine vinegar, 20 g bay leaf, 10 g cloves. Ingredients such as ginger, cinnamon or allspice can be used in the recipe as desired.
Credit: www.lovefoodeat.com The plums are placed in a container in small layers, sprinkling each layer with seasonings. The marinade is prepared separately - take 250 ml of wine vinegar, the specified amount of granulated sugar (don’t be alarmed by the thick consistency), mix, put on the flame and simmer until the ingredients are completely dissolved and a homogeneous composition is obtained. The resulting hot, almost boiling syrup is poured onto the plums. The plums may not be completely covered; the plum juice will fill the voids after a while, so no need to 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 it on the stove, bring it to a boil, then pour it in again and leave it to cool. It is advisable to drain and boil the marinade twice a day (morning and evening), but the recipe allows you to do it once.
After five days, the fruits are placed in previously prepared clean jars (necessarily sterilized), spices are added and boiling marinade is poured to the very edge of the jars, sealed or rolled up. Pickled plums not only diversify festive table, but will also become a delicious treat for guests.
6. We make jam and preserves for the whole family
Delicious plum jam will not only be a wonderful treat for tea on a frosty day. winter evening, but will also serve as an excellent filling for various confectionery delights, especially in combination with apples, chocolate, and lemon. After harvesting your plums, be sure to make a couple of jars of jam! There are quite a lot of jam recipes, we will focus on unusual version, very aromatic and unsurpassed in taste, the delicacy is sure to please children and adults.
Credit: www.panbagnato.com To prepare plum jam in chocolate, according to the recipe, take 2 kg of washed fresh plums, 1 kg of granulated sugar, 40-45 grams of cocoa powder and 40 grams of vanilla sugar. A plum with dense pulp is cut into two parts, the seed is removed, 0.5 kg of sugar is added, carefully mixed, being careful not to crush it, and left for 24 hours in a cool room to release the juice.
After a day, add the remaining sugar, add vanilla and cocoa powder and place on low heat. Stir the plums with gentle movements and cook for 50-60 minutes. For each variety of plum, the cooking time may differ; the ripeness of the fruit also affects the duration of the process - the riper it is, the faster it will cook. As soon as the plum jam is prepared, transfer the product into 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 from the plums are removed, cut into 4 parts, placed in an enamel saucepan, and poured with boiling water. Then, stirring constantly, cook for 20 minutes over fairly low heat.
Then 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, add lemon, let simmer for one minute and pour into jars to seal. The jam will differ not only in taste, but also in its beautiful iridescent color.
7. Unusual plum wine - a luxurious drink for the table
For plum wine According to the recipe, take 10 kg of pitted plums, 4.7 kg of granulated sugar and 1 liter of filtered water. The prepared fruits, cut into 2 parts, are placed in 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, install a water seal on the bottle or put on a medical glove in the old fashioned way, making one or two punctures in the fingers, and leave for fermentation for 25-30 days.
After a month, the wort is carefully filtered. The pulp must be squeezed out thoroughly, and the wort must be filtered using a fine sieve several times. Now the wine is poured into a clean container (preferably glass), sealed 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 sits, the tastier and richer it will be. Plum wine has an incredible aroma and pleasant taste, be sure to try to cook according to the recipe, you can’t buy this in the store! And from wines made from other fruits and berries, plum stands out noticeably.
