Black plum recipes. Plum Jam "Special"

In this article you will find everything about how to prepare plums for the winter with your own hands at home - the most delicious recipes for every taste.

From the plum for the winter you can cook a mass delicious preparations: compote, jam, jam, marinate and soak, and you can also cook marshmallow, jam, candied fruit and a sea of ​​​​other dishes from plums.

How to prepare plums for the winter with your own hands?

Plum in own juice with sugar

Ingredients:

• 1 kg plums,
• 300-400 g of sugar.

Cooking:

Cut ripe fruits into halves, remove the seeds.

Put the prepared plum in jars, pouring sugar in layers.

Put the filled jars in a cold place overnight so that the drain starts up the juice.

The next day, add jars with plums and sugar and sterilize in boiling water.

Plum jam for the winter

In this way, a plum with a separating bone is boiled.

Ingredients:

• 1 kg plums,
• 1.5 kg of sugar,
• 1 glass of water.

Ripe, but fairly firm fruits cut into halves and remove the seeds.

Cook sugar syrup and carefully transfer the plum into it.

In order for the plum to be completely covered with syrup, the dishes in which the jam is prepared, shake in a circular motion, bring to a boil and cook over low heat for 10 minutes.

Set aside, let cool, then cook until done. Pack hot jam.

plum jam

Ingredients:

• 1 kg plums,
• 1-1.2 kg of sugar,
• 1 glass of water.

Cut well-ripened fruits into halves and remove the seeds.

Put the plum in a cooking bowl, cover with sugar, add water and cook in one go until tender over low heat, stirring constantly.

Plum jam

Ingredients:

• 1 kg plums,
• 500 g sugar
• half a glass of water.

Wash the plum, cut in half and remove the pits. Put the plum in a saucepan, add water and heat over low heat until softened.

Rub the hot mass through a sieve and boil with stirring over low heat until tender. Add sugar shortly before the end of cooking.

Ready jam should boil down to a third of the original volume.

Pour the jam into hot jars and leave them open for 1-2 days to form a crust.

Close with plastic lids or tie with parchment.

Plum marmalade

Ingredients:

• 1 kg plums,
• 400 g sugar
• one third of a glass of water.

Wash ripe fruits, cut into halves and remove the seeds.

Put the plum in a cooking bowl, mash with a wooden pestle, add water, put on low heat and boil until completely softened. Rub the hot mass through a sieve.

Add sugar to the puree, mix and boil, stirring, over low heat until tender.

Put the finished material on a dish or baking sheet covered with parchment, level it.

When the mass has cooled and covered with a crust, cut it into figured pieces and store in a sealed container in a dry place.

Plum jelly

Ingredients:

• 1 kg plums,
• 1-1.2 kg of sugar,
• 2 glasses of water.

Wash the plum and cut it in half, remove the pits.

Put the plum in a cooking bowl and cover with water.

Heat until the plums are completely softened, then rub through a sieve.

Put sugar into the resulting puree, mix and cook until tender.

Arrange the jelly in a hot container and cork.

Candied plums with nuts

Ingredients:

• 1 kg plums,
• 1 kg of sugar
• 2 glasses of water
• 15-20 walnuts or hazelnuts.

Plum with a well-separating stone, wash and thin stick squeeze the bones from the side of the stalk.

Then cook.

Throw the finished plum into a colander, separate from the syrup, stuff with crushed nuts and dry in the oven. X

injure in a sealed container.

Plum with cognac

Ingredients:

• 300 g cognac
• 300 g sugar
• 200 ml water
• 1 kg plums

Wash the plums, wipe with a towel.

Put in a saucepan and pour brandy. Leave for 3 days. Drain cognac, leave one glass for syrup, pour the rest into a bottle and use for liqueurs.

Pour water into a saucepan, add sugar, put on the stove and bring to a boil. Pour in cognac. Cook, stirring, until thick.

Cool down.

Transfer the plums to a jar and pour over the syrup. Close.

Plum soaked

Ingredients:

• 1 kg plums,
• 10 g salt
• 10 g sugar
• crust rye bread,
• 3-4 cloves,
• 0.5 l of water.

Wash the plum, put it in jars with a wide mouth, add a crust of rye bread and pour boiling filling.

Put a circle (or plate) on top and oppression.

Leave for 2-3 days room temperature, then transfer to a cold place.

During storage, periodically remove mold that may appear on the surface.

Use for making vinaigrettes, salads. Serve with meat.

Pickled plum

Fill composition:

• for 1 liter of water 600–800 g of sugar,
• 0.15-0.18 l of table vinegar,
• 1-2 bay leaves.
• On a liter jar 5-8 peas of allspice and black pepper, 5-6 cloves.

For pickling, plum varieties with small and medium fruits are taken.

Ripe, but rather hard fruits, dip for 30-60 seconds in boiling water and cool in cold water.

More large plum prick with a needle so that it does not burst.

Place the plums in jars up to their shoulders and pour over the hot marinade. pasteurize.

Plums pickled in halves

Fill composition:

• for 1 liter of water 0.12-0.15 liters of table vinegar,
• 400 g sugar
• 12-15 cloves.

Cut hard ripe plum fruits into halves and remove the pits.

Put the plum in a bowl, cover with sugar, put in a cold place for 3-4 hours.

Then transfer the plum with sugar into jars and pour over the hot marinade. Sterilize in boiling water.

Plum puree

Ingredients:

• 1 kg plums
• 3 cups sugar

Sort the plums, remove the pits, pour into a saucepan and cook for 5-6 hours, stirring constantly. Add sugar and cook for another hour.

You should get a thick homogeneous mass.

Pour into jars, roll up or close tightly with screw caps.

Plum frozen in bulk

The Hungarian plum is considered the best for freezing. late dates maturation.

Put a well-ripened plum on a tray and freeze.

Transfer frozen plums to plastic bags and immediately place in freezer for storage.

How to dry plums?

Plums for drying should be overripe, but not spoiled.

It is better that they are slightly lethargic.

Cut plums, dry in the sun for 2-3 days, then put on a baking sheet and dry in the oven for 4-5 hours.

Plum storage

The Hungarian plum of late collection is best stored - up to 2 months.

For storage, hard mature fruits with stalks are selected, placed in small boxes with a capacity of no more than 6–7 kg, and for the first 2–3 weeks they are stored at a temperature of minus 1 to plus 1 ° C and a relative humidity of 85–90%.

Then the temperature is raised to 5–6 °C

Prepare plums for the winter according to our recipes and bon appetit!!!

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, your work will improve significantly. digestive tract and stress will be relieved. Regular use plum strengthens nervous system and enriches the body beneficial 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 found in plum pulp prevent thrombus formation.

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, it can cause diarrhea (stool disorder).

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 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 the rack in 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 pepper Chile.

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 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 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

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. ready sauce pour 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 chop them 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

Products:

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

Cooking:

Sort through, wash under running water and dry the plums a bit. 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. Prepared clean jars place 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. 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 oven and leave them to cool. 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. 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

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 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 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. Ready plums take away and dry the rest. Store prunes in dry jars with lids or in a dry place 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 fruits of the plums in a small amount water for about 20 minutes, until the fruit is 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).

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, turn 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- 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. In a circular motion, lightly shake the bowl so that all the plums are dipped into 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 every insistence the drain will let everything more juice and will color the syrup in 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 small portion"for trial". 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, deli stocks run out 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

1. We free the washed plum from the stones, cut into 4 parts.
2. Grind spices and pour olive oil.
3. 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.
4. 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

1. 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.
2. 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.
3. 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 seeds and put a few slices of garlic in their place. Everything else is according to the scheme.

Even the most simple blanks from plums for the winter it is better to do according to proven recipes. When we are talking O long-term storage, we need clear and clear instructions 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 variety of sauces whose popularity is growing every year. And I understand why. Opening a jar of home-made tkemali in December, surprising guests with plum adjika is worth spending an hour of free time in the kitchen for.

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.

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 pickling varieties with a fleshy structure, ideally blue plum"Hungarian". Prescription without sterilization.

Compote of apples and plums for the winter

plum compote for the winter, you can supplement with various berries or fruits. The most popular option is a combination of plums with apples.

Plum pastille at home

Original blank from 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 winter harvest plum compote. 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.

Acute adjika plum for the winter

wonderful recipe winter plum harvesting - a 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.

Simple plum sauce for the winter

The simplest recipe plum sauce 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.

Wanna cook plum compote for the winter or delicious jam? We will gladly tell you how to do it. Read our collection of recipes!

Plum for the winter: recipes

Dried fruits.

Blanch 2 kg plums in boiled water with the addition of soda. Do this for 20 seconds. Cool them under a stream of water, spread in a single layer on a baking sheet. For the first three to four hours, dry the plums at a temperature of 40 degrees. As soon as the skin is wrinkled, tear the drying, soak for another 4 hours in a warm room. After that, dry for 5 hours at 55 degrees. Again, take a break for a few hours. Dry the fruit for another 12 hours at 80 degrees.

Pickled plums for the winter

Wash jars and about 500 g of dense and ripe cream. Place 2 clove umbrellas on the bottom of the containers, small piece cinnamon and a few peppercorns, fill jars with fruit. In 1.5 glass of water solution? cups of sugar, bring the filling to a boil, turn off, pour into containers up to the very neck. Leave the fruits for 15 minutes, carefully pour the solution back into the pan, bring to a boil again, turn off, add 2 tablespoons of vinegar, stir. Pour in the marinade and seal tightly.

How about you?

Cream soaked.

Pick up fruits of the Ugorka variety. Any container can be used. Prepare the filling: for 25 kg of fruit, take 10 liters of water, 520 g of sugar, 155 g of salt. If desired, add 30 g of mustard. Pour in a glass of malt or kvass. Add 255 g of flour diluted in 2.5 liters of water. Leaves of parsnips, mint, cherries, currants, use to obtain flavor. With their help, layer the fruits when laying in a container. Fill with liquid, cover with a napkin, put oppression. Hold the workpiece for a week at a temperature of 20 degrees, and after that, transfer it to a room with a temperature of 4 degrees. After a month, they can be eaten.

Plum tkemali for the winter

Thoroughly wash 3 kg of cream, put in a separate container, fill with water, which should only slightly cover them. Bring to a boil, boil until the fruits begin to boil. Wash the greens, cut, put in a blender. Put also coarsely chopped hot peppers and 5 cloves of garlic. Add a tablespoon of plum broth. Put the fruits in a colander, let the liquid drain. You don't need to pour it out. Grind the cream, separating the peel from the pulp. Put chopped greens, pepper, garlic. If winter plum sauce turned out to be too thick, dilute it with plum broth. Add salt and sugar to taste. Put on low heat, bring to a boil, boil for 10 minutes, stir. Arrange in sterilized jars, roll up, wrap with a blanket, leave overnight.

Plum and apricot jam.

For 2 kg of sugar, take 3.5 kg of cream and 1.5 kg of apricot. Free the fruits from the stone, cook with a small addition of water separately from each other so that they soften. Pass both masses through a meat grinder or wipe through a sieve. You can also puree in a blender. Cook the mixture with sugar until it thickens, stirring all the time. The fire must be weak so that the jam does not burn. Still hot, send to jars, twist. Jam can be stored in jars under nylon lids.

Candied fruit.

To prepare this delicacy, you will need plum jam. As soon as you cook it, take out the fruits, discard them in a colander or sieve. They will drip and dry out a bit. Put a piece of walnut and a piece of orange peel. Roll the prepared fruits in sugar, dry on a sieve, and then dry in the oven. Store covered in jars. For storage choose dry and cool place.

Plum confiture with lemon.

For this preparation, slightly bursting and overripe fruits are quite suitable. This configuration can be used as independent dish, or you can fill them with bagels, homemade pies. Grind plum halves with one lemon in a blender, transfer to a saucepan or bowl for cooking. Add 620 g of sugar, bring to a boil, reduce heat, cook for 20 minutes. Stir occasionally and skim off the foam. Prepare sterilized lids and jars. Before turning off, add a teaspoon of cinnamon, a tablespoon of cognac or rum, stir, pour the delicacy into jars. Seal tightly, invert until completely cooled.

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