We have finally ripened a yellow plum, however, a red one too. Most of the questions arise among gardeners-needlewomen precisely because of the yellow plum - no matter how much sugar is put, for example, when cooking jam, it still tastes bitter, although in fresh eating it is a pleasure, sweet fragrant ...
This is how appetizing plum of the Yellow Hopty variety looks on the tree. Photo file4.edelgarden.ru
Sugar should be put exactly as much as indicated in the recipe, usually 1:1. But you need to keep in mind that all the bitterness in the fruits of the yellow plum is due to the characteristics of its skin. Many years ago, after reading this tip somewhere, I tried to preserve the plum, after peeling it from the skin. The result exceeded all expectations!
To peel a plum, take several fruits (for example, a plate), put them in a bowl and pour boiling water for several minutes. Now peeling off the skin is a matter of minutes. For some time now I have adapted so that I already peel off the skin without scalding the fruit. I lay out the peeled fruits in two glass vases: in one - absolutely even, not beaten by a worm or against each other (that is, without spots), in the other - rejected. From the first vase, the fruits will go to sweet canned food, from the second - to jam.
Sweet canned food
In the prepared (washed and sterilized jars) we put the peeled plums on the hangers (from the first vase, as you remember), shake them periodically so that the fruits lie more compactly. Bones for this type of blanks from plums are not removed! Pour in hot syrup. We set to sterilize - from boiling water in a saucepan in which there is a jar (on a litter - do not forget!), 20 minutes. Roll up with a metal lid. When it cools down, put it in the cellar.
To prepare such canned food, you will need 1 kg of plums for 1 kg of granulated sugar, 3/4 cup of water.
Photo supersadovod.ru
In winter, the taste and aroma of canned plums will be fresh - as if picked yesterday))
Yellow plum jam
Plums from the second vase are cleaned of all bruises and bones. We add it to a porcelain or glass tureen and add sugar (1: 1), mix. We put in the refrigerator. After a day, mix again and put in the refrigerator again. On the third day, we transfer it to a saucepan or a copper basin (suddenly someone has preserved it) and bring to a boil. In a jar, the jam will look like candied honey (put it hot in prepared jars and close with lids, you can use polyethylene for canning).
Frozen yellow plum jam
It is prepared from the same second vase, all bruises and the stone are also removed, but immediately laid out in containers for freezing. Having laid the plum in one row, sprinkle it on top with two or three tablespoons of granulated sugar, and lay out the next row and sprinkle with sugar again. On the top row, you can sprinkle sugar for a spoon or two more. Close container and put away freezer. In winter, such a preparation can turn out to be a real sweet delicacy.
Bon Appetit!
Even the simplest plum preparations for the winter are best done according to proven recipes. When it comes to 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. Comes out fantastically delicious. sweet and sour plums. 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 various berries or fruit. The most popular option is a combination of plums with apples.
Plum pastille at home
An original preparation of plums for the winter - dried plum puree turns into sweet curls with a rich taste. 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. The Perfect Recipe for those who need to quickly and without additional hassle to save the harvest of plums.
Spicy plum adjika for the winter
A wonderful recipe for winter plum harvesting - spicy sauce with the addition of various herbs, garlic, hot pepper, 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
Original preparation for the winter from plums, recipes for real Chinese plum sauce, which is sure to be 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 for this winter preparation from plums it will take you only half an hour, including processing.
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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 savory snack from plums, 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 take even 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 in the end it turns out 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 - very delicious fruit, which is pleasant to eat both fresh and 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. V dried plums contains many vitamins, various microelements, there are 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 receiving 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 in the open air, 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. The time spent in sunlight is 4-5 days, it must be brought indoors at night so that the fruit does not become damp. After the dew dries, put it outside again. After the 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-made dried fruits are usually added to meat dishes, used 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 the recipe, supplement delicious dessert, bake a cake, etc. For freezing, dense varieties are used, with a high percentage of sugar content and a thick skin, where the inner seed is easily separated. 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 easily separate 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 fresh fruit, 0.4-0.5 l of filtered clean water and 100 g 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 brewed liquid puree 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 marshmallows 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 the mashed potatoes are laid out, put on a 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. Keep homemade marmalade from plums you need 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 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 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 a delicious treat for guests.
6. Cook jam and preserves for the whole family
Delicious plum jam will not only be a wonderful 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 prepare 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 folded into 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 to cook according to the recipe, you can’t buy this in the 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 to please her family delicious meals at dinner on long cold evenings.
To date, about 100 varieties of plums of various sizes, colors and tastes are known. 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 use plum strengthens nervous system and enriches the body useful substances and vitamins, improves vision. 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, in children's menu fresh fruits do not need to be included in large quantities, it is better to subject them to heat treatment, adding 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 cuisine. 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. Several interesting recipes harvesting plums for the winter, I decided to combine in a selection.
Adjika with plums for the winter
- 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.
Sort the plums, wash and remove the pits. Wash the bell pepper, remove the seeds and tails, and then chop large pieces. Wash and chop the chili pepper, 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. Floor- liter jars place 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
- 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.
wash 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
- 1 kg plums;
- 500 g of sugar;
- 25 g gelfix (vegetable thickener for jelly and jam).
Sort the plums and wash. Divide in half and remove the pits, then transfer to 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
- 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.
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 minimum 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
- 500 g plums;
- 5 tsp sea salt;
- 1 tsp mustard seeds;
- 1 tsp fenugreek seeds;
- dried chili peppers to taste.
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 the chopped plums into a deep bowl, add sea salt, gently mix 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 a little (so that it is well dried) mustard seeds and fenugreek, 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. Arrange the plums in sterile jars, cover nylon lids and refrigerate. In a day, the dish will be completely ready for use.
Plum jelly for the winter
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 the 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"
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
Ingredients for one jar:
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. Drain the compote again 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.
Plum fig (marshmallow)
Wash the plums and remove the pits from them. Now lay the plums cut side up. Preheat the oven to 180 C and place a baking sheet with plums in it for 20 minutes. Take the plums out of the oven and let them cool down. Then grind the plums with a blender until homogeneous mass. Add sugar and mix everything again. Line a baking sheet with parchment and pour a 0.5 cm thick plum mass onto it. If everything does not fit in one baking sheet, divide into two or even three baking sheets. Now, if you have a summer cottage, you can dry the fig in the sun for 3 days. The second option: preheat the oven to 70 degrees and cook figs in it for 6-8 hours. This time is enough for the fig to dry and become smooth. Now cut the fig into strips and wrap them in rolls - the product is ready for use.
Plum in own juice
Ingredients for one half liter jar:
Wash and dry the jars. Sort the plums, wash, divide each in half and remove the seeds. In each jar, lay the plums in layers, cut side down. First, lay a layer of plums tightly, then cover with sugar, again a layer of plums, a layer of sugar, and so on until the neck. Now cover the jars with lids and pasteurize for 15 minutes from the moment the water boils. Then immediately seal the hot jars, turn upside down, cover with a blanket and leave to cool completely.
Plum ketchup
- 1 kg plums;
- 2 kg of tomatoes;
- 250 g of onions;
- 1.5 st. l. salt;
- 200 g of sugar;
- 0.5 tsp pepper mixtures;
- 2-3 pieces of red hot pepper;
- 2 bay leaves;
- 2 tbsp. l. vinegar;
- 100 g of garlic;
- dill, cilantro, parsley, basil to taste;
- 5 cans of 0.5 l.
Wash the plums, cut in half and remove the pits. Wash the tomatoes and pour over with boiling water. Then hold in cold water 5 minutes and remove the skin. Cut the tomatoes into 4 pieces. Onion peel, wash and cut into quarters. Peel the garlic, and wash the red pepper and remove the tails from it. Now mince plums, tomatoes and onions. Pour the resulting puree into a non-stick pan and cook after boiling for two hours, stirring occasionally. In the meantime, pass greens, peppers and garlic through a fine sieve of a meat grinder. After two hours, add a mixture of garlic, pepper and herbs to the ketchup, as well as salt, sugar, Bay leaf and a mixture of peppers. Now add vinegar, stir and cook for another 30-50 minutes until thickened. Sterilize the jars in the oven at 150 C for 15 minutes. Remove the bay leaf from the ketchup and pour hot into jars. Roll up with sterile lids and wrap in a blanket.
Plum confiture
For this recipe, use a well-ripened plum. Sort it, wash it and remove the bones. Then pass the plum through a meat grinder. Now pour into a saucepan and add sugar, mix. Put on fire and cook for 45 minutes on low heat. Now remove from heat and cool. Wash the lemon, pour over with boiling water, cut into two halves and squeeze the juice from one. Add lemon juice in confiture and cook over low heat for another 20 minutes after boiling. At this stage, you can also add spices - cinnamon sticks, star anise. Sterilize the jars in the oven at 150 C for 15-20 minutes. Arrange the hot confiture in jars, after removing the spices from it, roll it up. store plum billet in a cool place.
How to dry plums and cook prunes
Remove pits from ripe plums with a pencil. Now boil the water and dip the plums into it three times for a minute. Cover the plywood sheets with paper, lay out the plums and dry for 2-3 weeks in the sun, turn over several times a day. Bring plums into the house at night. You can also dry plums in the oven. To do this, first dry the plums for 2 days in the sun on wooden grates. Then dry in the oven in three steps. In the first and second steps, preheat the oven to 40-50 C and place the plums in it on the grate. Dry the plums on the first and second day for 5 hours. For the third drying, make syrup: dilute burnt sugar with water. Dip the plums in the syrup and arrange on a baking sheet. Dry the plums a third time for 10-12 hours. Ready plums take away and dry the rest. Store prunes in dry jars with lids or in a dry room in wooden boxes. Prunes can be sprinkled with bay leaves to protect the plums from insects.
plum cheese
If you have very ripe and soft plums you can cook it unique dish. Wash the plums, remove the pits, sprinkle with sugar and mix. When the plum starts to juice, put the pan on the fire and cook, stirring occasionally, until the consistency jam. Then wipe the mass through a colander or sieve. Add cilantro seeds and stir. Now take a piece of gauze folded several times or a fabric bag, transfer the resulting mass into it. Put the bag under oppression for three days. Grease the finished cheese with butter and roll in cilantro seeds. This cheese keeps well in a cool place.
Plum garlic sauce
Round blue plums work best for this sauce. However, yellow ones too, and you can also take an ordinary Hungarian, only ripe. Wash the plum, remove the pits and stew in a small amount water. Peel and chop the garlic, and wash and finely chop the dill. Mix all the ingredients, add salt and vegetable oil. Blend with a blender until pureed. Boil over low heat for 10 minutes and place in sterile jars. Pasteurize 30 minutes from the moment the water boils. Then turn the jars over and wrap them in a blanket for 24 hours for additional sterilization.
What to cook from plums for the winter: 15 best recipes!
Plum recipes for the winter: sauces, adjika, jam, compotes, confiture, jelly, plum cheese. As well as the secrets of proper drying, cooking prunes and marshmallows.
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. We decided to combine several interesting recipes for harvesting plums 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 and chop the chili pepper, 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 minimum 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 a little (so that it is well dried) mustard seeds and fenugreek, 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 the 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 the 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. Drain the compote again 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.
Plum fig (marshmallow)
Products:
- 3 kg plums;
- ? cups of sugar.
Cooking:
Wash the plums and remove the pits from them. Now lay the plums cut side up. Preheat the oven to 180 C and place a baking sheet with plums in it for 20 minutes. Take the plums out of the oven and let them cool down. Then grind the plums with a blender until smooth. Add sugar and mix everything again. Line a baking sheet with parchment and pour a 0.5 cm thick plum mass onto it. If everything does not fit in one baking sheet, divide into two or even three baking sheets.
Now, if you have a summer cottage, you can dry the fig in the sun for 3 days. The second option: preheat the oven to 70 degrees and cook figs in it for 6-8 hours. This time is enough for the fig to dry and become smooth. Now cut the fig into strips and wrap them in rolls - the product is ready for use.
Plum in own juice
Products for one half-liter jar:
- 350 g plums;
- 200 g sugar.
Cooking:
Wash and dry the jars. Sort the plums, wash, divide each in half and remove the seeds. In each jar, lay the plums in layers, cut side down. First, lay a layer of plums tightly, then cover with sugar, again a layer of plums, a layer of sugar, and so on until the neck.
Now cover the jars with lids and pasteurize for 15 minutes from the moment the water boils. Then immediately seal the hot jars, turn upside down, cover with a blanket and leave to cool completely.
Plum ketchup
Products:
- 1 kg plums;
- 2 kg of tomatoes;
- 250 g of onions;
- 1.5 st. l. salt;
- 200 g of sugar;
- 0.5 tsp pepper mixtures;
- 2-3 pieces of red hot pepper;
- 2 bay leaves;
- 2 tbsp. l. vinegar;
- 100 g of garlic;
- dill, cilantro, parsley, basil to taste;
- 5 cans of 0.5 l.
Cooking:
Wash the plums, cut in half and remove the pits. Wash the tomatoes and pour over with boiling water. Then soak in cold water for 5 minutes and remove the skin. Cut the tomatoes into 4 pieces. Peel the onion, wash and cut into four pieces. Peel the garlic, and wash the red pepper and remove the tails from it.
Now mince plums, tomatoes and onions. Pour the resulting puree into a non-stick pan and cook after boiling for two hours, stirring occasionally. In the meantime, pass greens, peppers and garlic through a fine sieve of a meat grinder.
After two hours, add a mixture of garlic, pepper and herbs to the ketchup, as well as salt, sugar, bay leaf and a mixture of peppers. Now add vinegar, stir and cook for another 30-50 minutes until thickened. Sterilize the jars in the oven at 150 C for 15 minutes. Remove the bay leaf from the ketchup and pour hot into jars. Roll up with sterile lids and wrap in a blanket.
Plum confiture
Products:
- 1 kg plums;
- 1.5 kg of sugar;
- 0.5 pieces of lemon;
- cinnamon and star anise optional.
Cooking:
For this recipe, use a well-ripened plum. Sort it, wash it and remove the bones. Then pass the plum through a meat grinder. Now pour into a saucepan and add sugar, mix. Put on fire and cook for 45 minutes on low heat.
Now remove from heat and cool. Wash the lemon, pour over with boiling water, cut into two halves and squeeze the juice from one. Add lemon juice to the jam and simmer for another 20 minutes after boiling. At this stage, you can also add spices - cinnamon sticks, star anise.
Sterilize the jars in the oven at 150 C for 15-20 minutes. Arrange the hot confiture in jars, after removing the spices from it, roll it up. Store plum stock in a cool place.
How to dry plums and cook prunes
Products:
- 2 kg plums;
- 1 cup burnt sugar;
- 1 glass of water.
Cooking:
Remove pits from ripe plums with a pencil. Now boil the water and dip the plums into it three times for a minute. Cover the plywood sheets with paper, lay out the plums and dry for 2-3 weeks in the sun, turn over several times a day. Bring plums into the house at night. You can also dry plums in the oven. To do this, first dry the plums for 2 days in the sun on wooden grates. Then dry in the oven in three steps.
In the first and second steps, preheat the oven to 40-50 C and place the plums in it on the grate. Dry the plums on the first and second day for 5 hours. For the third drying, make syrup: dilute burnt sugar with water. Dip the plums in the syrup and arrange on a baking sheet.
Dry the plums a third time for 10-12 hours. Select the finished plums, and dry the rest. Store prunes in dry jars with lids or in a dry room in wooden boxes. Prunes can be sprinkled with bay leaves to protect the plums from insects.
plum cheese
Let's continue the study original recipes cooking fruits for the winter and will do today hard cheese from plums.
Products:
- Plums - 2 kg;
- Water - 300 ml;
- Sugar - 1400 gr.
Cooking:
First, boil the plums in a small amount of water for about 20 minutes, until the fruits become soft. After that, we wipe the fruits through a sieve and free them from the seeds and peel. If you intend to make cheese from one pulp of plums, then lay it on a fabric folded in 6 layers, which is stretched on the legs of a chair, and a container is placed under it to drain the juice and let it stand overnight. The juice can be used to make jelly, but the pulp must be passed through a sieve (see photo).
While fresh plums are still in stores, markets and dachas, it's time to cook from them something that takes a long time. winter evenings will delight you in the kitchen.
Can be made from plums various blanks, which will allow in the cold period to receive useful vitamins. The most simple blank- cut clean plums into halves, separate the stones and put them in freezer bags in the freezer.
A little bit about useful properties drain
Plums are useful for problems with the digestive tract, are able to regulate the level of acidity in the stomach, and help prevent blood clots. This is a wonderful immunomodulator, thanks to the vitamin B it contains. Vitamin A, which is also abundant in fruits, supports liver function and helps maintain vision.
Sodium in plums is responsible for removing toxins from the body. Plums are indicated for people with kidney disease, hypertension, ulcers, patients with cholecystitis and atherosclerosis. They should be included with caution in the diet of diabetics and young children. Plums are contraindicated for people with gout and rheumatism. 
A few shared secrets
For blanks, choose plums of any variety, large in size, fleshy, without spots and cracks, with an easily removed stone.
So that when heat treatment plums did not “explode”; they are pierced in advance with a needle in several places.
If the plums have a very thick and dense skin, then before processing, be sure to blanch them for about 10 minutes at a temperature of 80 degrees and then lower them into cold water.
Not only sweet preparations are obtained from plums, they are great for meat, salads and can diversify the winter menu.
Ideal spices for plums are vanilla, cloves, cinnamon, nutmeg.
pickled plums
Pickled plums are an excellent side dish for meat and fish dishes. In addition, they can be added to vegetable salads to give them a spicy taste.
Plums of sweet varieties are suitable for pickling. From such a blank, it will be possible not only to use the plums themselves, but also the marinade in which they are stored. They can marinate poultry or meat.
Ingredients:
Plums 3 kg
Sugar 1.2 kg
Vinegar 9% 250 ml
Cloves 10 peas
Black pepper 10 peas
Bay leaf 4 pcs.
Cinnamon 1 tsp
My plums, remove the stalks and let dry.
We pierce each fruit from several sides almost to the bone. Pour vinegar, add sugar, pepper, cloves, bay leaf. Put on fire and bring to a boil.
The sugar should dissolve completely. Pour the plums with boiling marinade, cover with a lid or towel and leave overnight at room temperature.In the morning, drain the marinade, bring it to a boil again and pour the plums again.
Leave for 8-10 hours. Bring the marinade and plums to a boil, add cinnamon, keep on fire for about 5 minutes. Cool down.
We lay out the completely cooled plums in clean jars. Bring the marinade separately to a boil, boil for about 5 minutes, and pour plums in jars into it. Close with lids.
Cooled jars are stored in the refrigerator. 
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spicy plums
This preparation is ideal both for salads and for adding to vegetable stews and meat dishes. Spicy, fragrant blanks can also be eaten as a healthy snack. Pairs well with various cheeses and curd dishes.
Ingredients:
Plums 1 kg
Garlic 8 cloves
Sugar 2 tbsp. l.
Rosemary 1 bunch
Thyme 1 bunch
Vegetable oil 2 tsp
Salt, pepper to taste
Prepare the plums, cut in half and remove the stones. Chop the garlic, pick rosemary needles and thyme leaves from the branches.
Combine herbs, salt, pepper, garlic, vegetable oil, sugar and mix well. Arrange plum halves on a baking sheet lined with baking paper.
Apply the spice mixture to each half of the fruit. Cook for about 4 hours at a temperature of 100 degrees with convection.
Without convection, the temperature can be 15-20 degrees higher.
candied plums
wonderful and healthy treat for sweet tooth.
With such candied fruits, you can not only have a snack, but also add them to fruit salads, desserts, morning porridge and cottage cheese.
Ingredients:
Plums 1 kg
Sugar 1 kg
Walnuts 100 g
Zest 50 g
Water 0.5 l
Cooking method:
We prepare the plums, cut them into halves and remove the stone. Boil water, add sugar and cook for about 1 minute. Put the plums in the resulting syrup and cook until tender. Drain the syrup, dry the fruits slightly at room temperature. In each half of the plum we put a piece of zest, a nut kernel, roll in sugar.
We spread the plums on a baking sheet covered with baking paper and dry in the oven at a temperature of 90 degrees until cooked. Store in a box in a cool place, shifting each layer with parchment paper. 
plum jam
Very tasty and fragrant jam obtained from plums. Its taste will never be replaced by other sweets. Plum jam can be spread on morning sandwiches and toast, or used as an ingredient in pies.
Ingredients:
Plums 1 kg
Sugar 1 kg
Water 250 ml
Kernels from stones 2-3 pcs.
My plums, scalded with boiling water, peeled and removed the stone. We put the fruits in an enamel pan, sprinkle with sugar and leave for several hours. Add water and cook over low heat until completely boiled.
A few minutes before readiness, you can add crushed kernels from plum pits, they enhance the flavor of the jam.
We lay out the jam in sterilized jars, roll up and cool. 
plum compote
What could be tastier than homemade plum compote? Perhaps no drink can compare with its light taste.
Ingredients:
Plums 1 kg
Sugar 400 g
Water 1 l
Wash the plums, pierce them from several sides, put them in sterilized jars not to the very top. Bring the water to a boil, add sugar, boil for about 2 minutes. Pour the plums with hot syrup and sterilize in hot water.
Close tightly, turn upside down and leave to cool completely. 
PLUMS IN WINE SYRUP
Products:
For 400gr. unripe plums: 1/2 cup dry white wine, 1/2 cup sugar, 4 cloves, 2 circles of ginger (about 0.5 cm thick), orange zest.
Cooking method:
1. Rinse the plum, remove the seeds. Cut the pulp into slices.
2. Pour wine into a saucepan, add sugar, cloves, ginger, orange zest and 1/2 cup water. Bring to a boil over high heat. Reduce the heat and simmer for 10 minutes.
3. Put the plums into the syrup and cook for another 5 minutes. Turn off the fire.
4. Transfer the plums in syrup to a sterile jar and close. It turns out a half-liter jar. Store in a cool place.
Advice : You can cook peaches according to the same recipe.
PLUM AND APPLE JUMMY WITH VANILLA
Products:
For 1kg plums: 500g. apples, 0.8-1 kg of sugar, zest of 1 lemon, a pinch of vanillin.
For sprinkling: sugar.
Cooking method:
1. Wash the plums, cut into halves, remove the seeds. Place the plums in a jam bowl, heat over low heat until softened, then rub through a sieve.
2. Cut the apples into slices, heat over low heat and also rub through a sieve.
3.Plum and applesauce combine, add sugar, add grated zest and vanillin. Stir, cook until done.
4. Put the finished marmalade on a dish, let it cool. Then cut into curly pieces, sprinkle with sugar, store in a sealed container.
PLUM AND APPLE JUMMY WITH CINNAMON
Products:
For 2 kg of plums: 1 kg of apples, 1.5 kg of sugar, zest of half a lemon, 1 tsp. teaspoon crushed cinnamon (to taste)
Cooking method:
1. Rinse the plums, peel them. Peel the apples, cut into slices and remove the core.
2. Place in a bowl for cooking in layers: plums, apples and sugar, repeat the layers. Add grated lemon peel mixed with cinnamon and sugar.
3. Cook the marmalade, stirring all the time, until a thick mass forms.
4. Spread it into pots or jars, and after cooling, tie with parchment paper.
PLUM JAM with RAISINS and NUTS
Products:
For 1kg of blue plums: 2 cups of sugar, 200g. walnuts, 100gr. pitted raisins, 1/2 cup water, a little cinnamon.
Cooking method:
1. Remove the seeds from the plums. Cut plums into quarters.
2. Coarsely chop the nuts. Wash the raisins.
3. Pour the plums with sugar, add 1/2 cup of water, raisins and cook until tender for about 1 hour, skimming off the foam. Add nuts, cinnamon and boil for another 10 minutes.
4. Pour the finished jam hot into clean jars, close with sterile lids.
JAM "KINGDOM OF LOVE"
Products:
For 5-6 kg of small blue plums: 1 kg of oranges, 2.5-3 kg of sugar.
Cooking method:
1. Cut the plums into halves, remove the seeds. Pour the third part of the plums into a saucepan, add 1 glass of water and cook under the lid until juice is formed.
2. Add the remaining plums in two steps, boil, then wipe through a sieve.
3. Oranges with peel, but without pits, pass through a meat grinder and combine with plum mass. Gradually add sugar while cooking. Cook over low heat until done. Then pour into jars and seal.
CONFITURE WITH PLUMS AND WALNUTS
Products:
For 700 gr. ripe large red plums: 2 tbsp. spoons of cognac, 1 large peach, 400g. sugar, 8 peeled walnuts.
Cooking method:
1. Plums are thoroughly washed in cold water, dried. We make a cut on each plum sharp knife and then carefully remove the bones. Important: we do not make the cut completely, so that the plums remain intact.
2.Cleaned walnuts put in a bowl, pour boiling water over it. Let stand a little, drain the water. Place walnut quarters in each plum in place of the pit.
3. Wash the peach, dry it, remove the skin. Divide the peach into quarters and remove the pit.
4. We put stuffed plums in clean and dried jars, and put one slice of peach on each row of plums.
5. Fill jars with plums with boiling water, cover with a scalded lid, let stand for three minutes. Drain the water from the fruit into a saucepan, add sugar, then cognac and bring to a boil. Pour the syrup into jars with plums. We roll up sterilized jars with confiture.
Advice : For confiture, you need to select very hard plums
RAW JAM from PLUMS
Products:
For 1 kg of plums: 1 kg of sugar.
Cooking method:
1. Wash the plums, pour over with boiling water, dry and free from stones.
2. Grind with a mixer or pass through a meat grinder. Mix with sugar 1:1. Pack in small sterilized glass jars, close with sterile lids. Store in a cool place.
JAM "EXOTIC"
Products:
For 500gr. plums: 2 hard pears, 2 apples, 200g. grapes, 1 lemon, 1 orange, 1 kg of sugar.
Cooking method:
1. Wash the pears, cut into slices 0.5 cm thick, pour boiling water over them. Bring to a boil, remove from heat, drain the broth.
2. Peel the apples from the core, cut into pieces. Remove the grapes from the branches.
3. Boil on the broth sugar syrup. Put plums, grapes, sliced apples, pears into the syrup and boil.
