Plums cook. Plum blanks - how to process a large crop
Plum, like any fruit, has its own short ripening season, so every housewife is in a hurry to prepare plums for the winter in order to delight her family with delicious dishes at dinner on long cold evenings.
To date, about 100 varieties of plums of various sizes, colors and tastes are known. The benefits of these fruits for the human body are undeniable. If you eat two plums before breakfast, the work of the digestive tract will significantly improve and cardiac tension will be relieved. Regular consumption of plums strengthens the nervous system and enriches the body with useful substances and vitamins, improves eyesight. Doctors recommend including these fruits in the menu for diseases of the kidneys and urinary system, metabolic disorders, obesity and rheumatism. Phytocoumarins, which are contained in plum pulp, prevent thrombosis.
For children, plums are useful in that they improve appetite and prevent the development of anemia. However, fresh fruits do not need to be included in the children's menu in large quantities; it is better to heat treat them by adding them to compotes, jelly or fruit puree. A large number of eaten fresh plums in a child and even in an adult can cause diarrhea (stool disorder).
Plum is actively used in folk medicine, home cosmetology and traditional cooking. A large number of dishes can be prepared from fresh plums, frozen, mashed with sugar or rolled into jars in the form of jam, compote, sauce. I decided to combine several interesting recipes for harvesting plums for the winter into a selection.
Adjika with plums for the winter
Ingredients:
- 2 kg plums;
- 3 heads of onions;
- 1 chili pepper (small pod);
- 5 pieces of bell pepper;
- 4 cloves of garlic;
- 3 art. l. vinegar;
- 2 tbsp. l. Sahara;
- 1 tsp salt.
Cooking:
Sort the plums, wash and remove the pits. Wash the bell pepper, remove the seeds and tails, and then cut into large pieces. Wash the chili pepper and cut into large pieces, and the peeled onion into large cubes. Pass bell peppers, plums, chili peppers and onions twice through a fine sieve of a meat grinder. Put all the vegetables in a saucepan and cook for an hour, stirring all the time. When the mass releases juice, add salt and sugar. Place half-liter jars on a wire rack in a cold oven, bring the temperature to 150 C and sterilize the jars for 15 minutes. Spread hot adjika in sterile jars and roll up. By the way, the sharpness of the workpiece can be adjusted - add more or less chili peppers.
Yellow plum tkemali sauce for the winter
Ingredients:
- 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
Ingredients:
- 1 kg plums;
- 500 g of 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
Ingredients:
- 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 seeds 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
Ingredients:
- 500 g 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 the 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
Ingredients:
- 1 kg plums;
- 1 kg of sugar;
- 100 ml lemon juice;
- 20 g 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"
Ingredients:
- 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
Ingredients for one jar:
- 500 g plums;
- 350 g of 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)
Ingredients:
- 3 kg plums;
- ¾ cup.
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
Ingredients 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
Ingredients:
- 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
Ingredients:
- 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
Ingredients:
- 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
Ingredients:
- 1 kg plums;
- 100 grams of sugar;
- cilantro seeds to taste.
Cooking:
If you have very ripe and soft plums, you can make this 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 of thick 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
Ingredients:
- 300 g plums;
- 50 g of garlic;
- 20 g dill;
- 50 g vegetable oil;
- salt to taste.
Cooking:
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 of 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.
Even the simplest plum preparations for the winter are best done according to proven recipes. When it comes to long-term storage, clear and understandable instructions are needed on how much, what and how to cook and then how to properly close so that the jars do not “fly”. We tried to collect not only traditional recipes for winter plum preparations - jam, marmalade and compote, but also a variety of sauces, the popularity of which is growing every year. And I understand why. Opening a jar of hand-made tkemali in December, surprising guests with plum adjika - for this it is worth spending an hour of free time in the kitchen.
Plum jam for the winter
One of the most popular winter plum preparations is jam. It does not require any special manipulations with cooking. Our task is not to keep the shape of plums, but to get a jelly-like product, bright, sweet and fragrant. And you will definitely cope with this task by choosing this recipe.
"Weekly" pickled plums for the winter
Preparation from plum-delicacy. Preparing for a whole week. Fantastically delicious sweet and sour plums are obtained. Suitable for marinating varieties with a fleshy structure, ideally blue Hungarian plum. Prescription without sterilization.
Compote of apples and plums for the winter
Plum compote for the winter can be supplemented with various berries or fruits. The most popular option is a combination of plums with apples.
Plum pastille at home
An original preparation of plums for the winter - dried plum puree turns into sweet curls with a rich taste. A simple recipe for lovers and connoisseurs.
Plum compote with pits for the winter
This is the easiest way to prepare plum compote for winter. Plums are placed in jars without processing, directly with pits. They are poured first with boiling water, then with boiling syrup and immediately rolled up. No sterilization, no blanching. An ideal recipe for those who need to quickly and without additional hassle to save a crop of plums.
Spicy plum adjika for the winter
A wonderful recipe for winter plum harvesting is 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.
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. Sweet pepper, garlic and vegetable oil are added for taste. Everything is scrolled through a meat grinder and boiled for 20 minutes. Prescription without sterilization.
Chinese plum sauce for the winter
The original preparation for the winter of plums, recipes for the most authentic Chinese plum sauce, which is always used for Peking duck, and is also great for any Chinese food - meat, pancakes, wontons.
Smooth and dense jam from plums for the winter is excellent without sterilization all winter. Great as a filling for pies or small pastries. It is prepared with the use of gelling additives "Zhelfix". The recipe is very simple.
Seedless plum jam
Plum jam for the winter is brewed without the use of gelling additives. Just plums and sugar. No pre-sugar filling. So this winter harvesting of plums will take you only half an hour, including processing.
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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 in order for us to have a delicious filling for pancakes, a healthy compote and a spicy plum appetizer in winter, we 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 plum jam in a pitted pan according to the recipe is very, very fast: it won’t even take half an hour for your plum jam to wait for winter in jars. And this jam will pleasantly surprise you in taste: it turns out to be very fragrant, beautiful, and, of course, insanely delicious! See the recipe with photos HERE.
Plum jam "Southern Night"
Let's make plum jam! The real one, where halves of translucent plums float in dark ruby syrup. The one that is so fragrant, so tasty that it is simply impossible to break away! View recipe...
Tkemali sauce at home for the winter
How to cook tkemali sauce at home, you can see HERE.
Plum Jam "Special"
Every year I make one portion of plum jam for the winter, for a change, but with us it diverges first. The jam recipe is very simple, but the result is a thick and fragrant dessert! View recipe...
Pickled plums for the winter: a recipe with cognac
We will pickle plums with vinegar, fragrant herbs, spices, and ... cognac. Here is such an unexpected ingredient. In winter, I'm going to serve pickled plums with meat, or as an addition to a plate of pickles on a festive table. View recipe...
Compote of plums with pits for the winter "Autumn velveteen"
I want to tell you how to make plum compote for the winter with seeds. My recipe is very simple and quick, but despite the ease of preparation, such plum compote for the winter turns out to be very tasty, fragrant and beautiful. Even his name is appropriate - "Autumn Velvet". I prepare compote from plums for the winter without sterilization, so it doesn’t take much time for it. Plum compote turns out to be very tasty, not very sweet with fruit and berry notes. In winter, drinking such a compote is a pleasure. View recipe...
Cherry plum (red plum) compote for the winter
Cherry plum, or red plum, is a very tasty fruit that is pleasant to eat both fresh and to make preparations for the winter. Mom closes 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 on how to prepare plums for the winter. From beautiful plums, you can cook a huge number of blanks, we will focus on the most popular, easy and simple recipes that any housewife can cook.
1. Dry (dried) plum
How to dry plums? A unique prunes in the kitchen will always come in handy. Dried plums contain many vitamins, various microelements, and antioxidants. The beneficial substances contained in the composition prevent the growth of bacteria that cause caries. Such a healthy 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 for obtaining good prunes is the presence of dense pulp, well-removed bones when pressed, the content of pectin and sugar in high quantities.
Healthy plums are selected, bones are removed, then the fruit must be blanched for 1-2 minutes in boiling water, then dipped in cold water and removed, allowing it to dry a little, remove excess liquid with napkins. To make the prunes shiny and dark, the plums are soaked in honey syrup (two parts of boiling water are taken for one part of honey) for 3-5 minutes.
Credit: ogorodko.ru
You can dry 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 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 a recipe, add a delicious dessert, bake a pie, 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 the winter. The plum is packaged in plastic bags or containers in one layer, sent to the freezer.
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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 of fresh fruits, 0.4-0.5 liters of filtered pure water and 100 g of granulated sugar.
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They take only ripe and overripe plums, which must be washed and pitted. Put the plum into the pan, add water, heat to a temperature of +75 ° ... +80 ° С. Remove from heat, let stand for a while to soften the plums, then wipe the fruit through a sieve or use a juicer.
In the resulting thick consistency, pour some water from the pan in which the fruits were located, add granulated sugar and put it on the stove again. We are waiting for the juice to heat up to a temperature of +85 ° C and pour it into pre-prepared containers (jars, glass bottles), roll it up. To adjust the saturation of the juice, reduce or increase the amount of water at your discretion, so you will achieve the desired consistency and sweetness.
4. Make Delicious Plum Marshmallow and Sweet Marmalade
To prepare plum marshmallows, you need 1 kg of freshly picked fruits and a little vegetable oil. First, liquid puree is boiled by analogy with the recipe for making juice from plums, then it is laid out in a saucepan (but not in aluminum) and boiled until the volume is halved.
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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 oven door, otherwise the product will just be baked at the exit. 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.
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Be sure to taste the resulting mass until the consistency of chewy candy is reached. If the puree is still quite viscous and easily eaten, boil until the desired viscosity is obtained.
Parchment is lined in prepared containers, marmalade from plums is distributed with a layer of no more than 2 cm, left to cool, dry in a dry room for a couple of days. After 2-3 days, marmalade will easily separate from parchment paper, cut into pieces, dip in sugar. Store homemade marmalade from plums in a closed dry container.
5. Pickled Plum - Add some spice to your dishes
Not every housewife will find a pickled plum in the kitchen, this product is not so popular, but in vain. Plum in the marinade will not only decorate the dishes for the festive table, but also add an unusual taste to meat or side dishes.
The recipe will require 5 kg of plums, 1.5 kg of granulated sugar, 250 ml of wine vinegar, 20 g of bay leaf, 10 g of cloves. Ingredients such as ginger, cinnamon or allspice can be used in the recipe as desired.
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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, clogged 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 an unusual version, very fragrant and unsurpassed in taste, children and adults will definitely like the delicacy.
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To make plum jam in chocolate, according to the recipe, take 2 kg of washed fresh plums, 1 kg of granulated sugar, 40-45 g of cocoa powder and 40 g of vanilla sugar. A plum with dense pulp is cut into two parts, the seed is removed, 0.5 kg of sugar is added, gently mixed, trying not to crush, left for 24 hours in a cool room to release the juice.
A day later, the remaining sugar is added, vanilla and cocoa powder are poured and put on low heat. With gentle movements, the plum is mixed and boiled for 50-60 minutes. For each plum variety, the cooking time may vary, and the ripeness of the fruit also affects the duration of the process - the riper, the faster it will cook. Once the plum jam is cooked, transfer the product to jars and roll up.
Plum jam is prepared using a different technology and differs from jam in its consistency, which has a jelly-like structure. For the recipe you will need 1 kg of plums, 1 kg of sugar, 2.5 g of citric acid, 125 ml of purified drinking water. The bones are removed from the plums, cut into 4 parts, placed in an enamel saucepan, poured with boiling water. Then, stirring constantly, cook for 20 minutes on a fairly low heat.
After that, they begin to add granulated sugar in small portions and cook for another 35-40 minutes, removing the resulting foam. At the end of cooking, pour in the lemon, let it boil for one minute and pour into jars to twist. Jam will differ not only in taste, but also in a beautiful iridescent color.
7. Unusual plum wine - a luxurious drink to the table
For plum wine, according to the recipe, 10 kg of pitted plums, 4.7 kg of granulated sugar and 1 liter of filtered water are taken. Prepared fruits cut into 2 parts are put in a glass jar (bottle), pour water, granulated sugar and leave in a warm room for 3-4 days, not forgetting to cover the neck with gauze.
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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. It will be possible to taste delicious plum wine in 2-3 months.
The longer the wine stands, the tastier and richer it will be. Plum wine has an incredible aroma and pleasant taste, be sure to try cooking according to the recipe, you can’t buy this in a store! Yes, and from wine from other fruits and berries, plum stands out noticeably.
Plums for the winter - 7 best recipes
Plums for the winter - 7 best recipes Many housewives, having collected a rich and generous harvest, begin to think and look for useful information on how to prepare plums for the winter. From beautiful plums you can
What to cook from plums for the winter
Plum, like any fruit, has its own short ripening season, so every housewife is in a hurry to prepare plums for the winter in order to delight her family with delicious dishes at dinner on long cold evenings.
To date, about 100 varieties of plums of various sizes, colors and tastes are known. The benefits of these fruits for the human body are undeniable. If you eat two plums before breakfast, the work of the digestive tract will significantly improve and cardiac tension will be relieved. Regular consumption of plums strengthens the nervous system and enriches the body with useful substances and vitamins, improves eyesight. Doctors recommend including these fruits in the menu for diseases of the kidneys and urinary system, metabolic disorders, obesity and rheumatism. Phytocoumarins, which are contained in plum pulp, prevent thrombosis.
For children, plums are useful in that they improve appetite and prevent the development of anemia. However, fresh fruits do not need to be included in the children's menu in large quantities; it is better to heat treat them by adding them to compotes, jelly or fruit puree. A large number of eaten fresh plums in a child and even in an adult can cause diarrhea (stool disorder).
Plum is actively used in folk medicine, home cosmetology and traditional cooking. A large number of dishes can be prepared from fresh plums, frozen, mashed with sugar or rolled into jars in the form of jam, compote, sauce. I decided to combine several interesting recipes for harvesting plums for the winter into a selection.
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 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
- 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 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
- 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 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
- 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 seeds 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, 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
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 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)
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
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 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
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
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
If you have very ripe and soft plums, you can make this 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 of thick 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 of 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).
What to cook from plums for the winter
Plum fig (marshmallow)
Products:
- 3 kg plums;
- ¾ cup 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 our research on original recipes for preparing fruits for the winter and today we will make 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. Juice can be used to make jelly, but the pulp must be passed through a sieve (see photo).
Now put the pureed pulp in a large saucepan and put on low heat. Add sugar, stir and cook the mixture for about one hour, until the mixture becomes very thick. We continue to cook the mixture until cooked, which is determined by the trace of a wooden spoon drawn along the bottom of the pan. Once this trail has been filled with the mixture long enough, the cheese mixture is ready.
Now we fill the banks. Remove the saucepan from the heat and spoon the plum cheese into greased molds, or into oiled cylindrical jars so that the cheese can be easily removed and served on the table. Close the jars and store them in a cool dry place. Let me remind you that you can store such cheese for more than a year.
When it's time to remove the cheese from the plums from the can, you will need to run a table knife along the inside of the can and turn it upside down on a serving dish. Slowly remove the jar from the cheese, shaking it gently if necessary. Cut the cheese into circles and serve on the table, carefully laying in a plate.
Plum garlic sauce
Products:
- 300 gr plums;
- 50 grams of garlic;
- 20 gr dill;
- 50 g of vegetable oil;
- salt to taste.
Cooking:
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 of 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.
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In winter we miss summer. We lack warmth and fruit and berry abundance… Each jar of canned fruits on a February day is like a godsend. Therefore, today, looking at the tree branches strewn with plums in their garden, housewives involuntarily wonder how many different plum goodies can be prepared for the winter in order to please their families in the cold snowy months with a piece of warm summer?
Plum is such a wonderful berry, rich in taste and color, that you can make, without repeating, dozens of different blanks. So that the entire crop from the branches moves into jars and bags, and not a single berry is offended that it grew in vain, we offer several completely different ways of harvesting for plums of different varieties and different degrees of ripeness - from unripe to overripe. So, what can be done with the harvest of plums?
Make jam, jam
Plum jam is always very tasty, it is readily used as a filling for confectionery and decoration of the most exquisite desserts. In addition, by adding apples, lemon, butter or chocolate to the plum, you can get simply masterpieces of culinary art! Therefore, having a harvest of plums in the house, it would be unforgivable not to prepare several jars of jam for the winter.
Plum jam is cooked in several ways, you just need to choose the most acceptable for yourself. And we offer an original recipe for plum jam, which will definitely appeal to both children and adults with a sweet tooth.
Recipe "Plum in chocolate"
Plum - 2 kg
Sugar - 1 kg
Cocoa powder - 40 g
Vanilla sugar - 40 g
Ripe dense plums (preferably Hungarian) are cut into halves, remove the pits, cover with half (500 g) of sugar, mix gently and leave for a day so that the plum releases juice.
After a day, add the rest of the sugar, cocoa powder and vanilla sugar, mix (gently, without damaging the plum slices) and cook over low heat for 40-60 minutes. Cooking time depends on the ripeness of the fruit: the riper the plum, the faster it cooks. Pour the finished jam hot into sterilized heated jars - and cork (roll up).
You can add dark chocolate instead of cocoa during the cooking process - the recipe offered by summer residents looks like this:
Peeled plum - 1 kg
Chocolate 75% - 100 g
Sugar - 750 g
The cooking process is the same. 
If you have a slow cooker or a bread machine in your kitchen, the process of making jam is even simpler: just put the products according to the recipe and set the bread machine to the “Jam” mode, and the slow cooker to the “Soup” or “Stew” mode
In the next video - wonderful recipe for jam from plums with walnuts. Perhaps he, too, can qualify for the hit of the season)
plum jam
Many housewives ask how jam differs from jam, because the ingredients are the same, and both products are similar ... In fact, there is a difference, and it is in the consistency. In jam, unlike jam, the berries are boiled in sugar syrup to a jelly-like consistency.
plum jam recipe
Plum - 1 kg
Sugar - 1 kg
Citric acid - 1/2 teaspoon
Water - 1/2 - 1 cup (depending on the juiciness of the plums)
Remove the stones, cut the plum into quarters, put in a saucepan and pour hot water over it. After boiling with continuous stirring, cook for 20 minutes over low heat. Pour sugar in small parts and cook further for 35-40 minutes, removing the foam as needed. At the very end, add citric acid, pour hot into prepared heated jars and roll up. Ready jam has a beautiful and rich color and original taste. 
Prepare jam, marmalade, marshmallow
The basis for marmalade, marmalade and marshmallow will be juice puree, which is prepared according to the recipe for plum juice with pulp. In fact, all these blanks are a different degree of processing of grated plum mass, but they differ greatly in appearance and taste. And this gives a lot of imagination for the preparation of completely unique and inimitable winter delicacies.
classic plum jam recipe
Plum puree - 1 kg
Sugar - 500-600 g
Sweet puree is boiled over low heat with constant stirring until the mass is reduced by a third. Cook in a copper basin, in a stainless steel or aluminum pan. A little hint: first it is better to boil the puree without sugar, and when the mass thickens noticeably, add sugar and evaporate further until tender. If a drop of jam does not spill on the cold bottom of the saucer, the jam is ready. It is poured hot into sterilized heated jars and either immediately rolled up and sent to cool, or left under a fabric (gauze) coating for several days until a crust appears on the surface - then the jars are covered with parchment paper, tied and stored jam in this form. 
And from ripe and overripe plums of sweet-fruited varieties, you can make jam without sugar - it will still be tasty, sweet and fragrant.
plum marmalade recipe
Plum puree - 1 kg
Sugar - 500-600 g
The plum puree prepared according to the recipe for juice is boiled in a bowl with a thick bottom, constantly stirring with a wooden spoon, until the puree begins to lag behind the bottom (this will happen when the mass is reduced by about half). 
The finished sweet mass is laid out in molds, on dishes or on baking sheets covered with parchment paper, and left to dry. When the marmalade dries, if desired, it can be given various shapes by cutting with a knife or special notches. You can store the delicacy both in glass containers and in cardboard boxes.
Plum marshmallow recipe
Plum - 1 kg
Vegetable oil
The plum puree prepared according to the recipe for juice is placed in an enamel bowl or pan and boiled over low heat until the mass is halved.
The chilled mass should be poured onto baking sheets or any other forms covered with parchment paper and greased with vegetable oil, a layer of 1.5-2 cm and put in the oven, preheated to + 70 ° C. When the mass is compacted, it is taken out and twisted into tubes. It turns out original and tasty. 
Pastila goes great with tea. Free of dyes and harmful preservatives, it will be a healthy and tasty treat for the whole family!
marinate
For some reason, pickled plums are not very popular with our hostesses. And absolutely in vain, because they are unusually tasty and can become a real highlight of your winter table. Just imagine that you serve such a non-standard and tasty side dish for meat! It is hard to imagine a more original and, mind you, cheap snack.
pickled plum recipe
Plum - 10 kg (best - Hungarian, not very ripe, dense)
Sugar - 3 kg
Wine vinegar - 0.5 l
Bay leaf - 40 g
Cloves - 20 g
Ground black pepper, ginger, cinnamon - for an amateur
The pickling process is extended for 5 days
Pour plums into any chosen container (plastic, glass, wood, porcelain) in layers in this way: plum layer - bay leaf and cloves on top, plum layer again - and spices again on top, do not cover the top layer with bay leaf and cloves.
Make a marinade from 0.5 liters of vinegar and 3 kg of sugar (don't be afraid of the density) and pour plums with this hot syrup. If they are not completely covered with marinade, it's okay - later your own juice will compensate for this.
For the next three days, 1-2 times a day (preferably 2 in the morning and evening), drain the marinade, bring to a boil and pour over the plums again. Try to handle the fruits as carefully as possible: do not mix, but shake the container a little so that the plums do not “leak”.
On the fifth day, put the pickled plums into prepared sterilized jars along with spices, bring the marinade to a boil and, filling the jars “to the eyeballs”, roll up or cork with lids. Turn the jars over onto the lids and wrap. 
Plums taste amazing. And the extra marinade can be used to cook meat for barbecue! Try it - the result is worth it!
You can pickle plums in one day (hot filling) - there are also many such recipes. And in the next video - the original recipe for harvesting pickled plums for the winter ... with garlic!
Pickled plums with garlic are wonderful as a side dish for meat and as a proper appetizer. The taste is unusual, you should like it)
Make juice
Plum juice is a versatile and very useful preparation for the winter. Especially if you make it with pulp - then we will save all the valuable substances, carotene and insoluble pectin. The process of making juice is simple, and anyone, even a novice hostess, can easily cope with it.
plum juice recipe
Plum - 2 kg
Boiled water - 450 ml
Sugar - 100 g
Prepared ripe and overripe plums are pitted and, having added water, heated to +75...+80°C. After a little settling (so that the fruits soften as much as possible), the fruits are either rubbed through a sieve or passed through a juicer. You can soften the plums in another way - by holding them over the steam for 5-7 minutes.
Water is added to the resulting thick juice, in which plums were warmed, sugar (or ready-made syrup), brought to a temperature of + 85 ° C, poured into prepared jars and rolled up. If desired, the density of the juice is “regulated” with water, sweetness is also to taste. You will get either thick juice with pulp (juice puree), or liquid. In winter, you can make delicious jelly out of it!
Prepare wine, liquor
Plum liqueur is rightfully considered one of the most delicious alcoholic drinks that can be made at home. Almost all varieties of plums are suitable for its preparation, but, according to experienced plum makers, the most successful will be Hungarian, Mirabelle, Renklod, egg and Canadian plums.
An important condition for high-quality liqueur is a careful selection of fruits. Even one spoiled plum can noticeably worsen the taste of the finished drink, so the raw material for the liqueur is ripe, high-quality fruits.
Plum Wine Recipe (by alcofan)
Pitted plum - 10 kg
Sugar - 4.7 kg
Water - 1 liter
Cut the plums into halves, remove the seeds, put the processed fruits in a glass bottle, add water and sugar - and leave in a warm place for 3-4 days under a cloth (gauze). As soon as signs of fermentation appear, immediately install a water seal on the container and leave for 20-30 days for complete fermentation. Then carefully filter the wort, squeeze out the pulp, pour all the filtered liquid into prepared bottles, cork them tightly and put in a dark, cool place for aging. 
After 2-3 months the wine is ready. In sealed bottles, it can be stored in a cool place (cellar) at temperatures up to +5°C for up to several years.
The next video is a cooking master class plum liqueurs at home
Dry (dry)
Dried plums are wonderful in taste and very useful preparations. Prunes, with a low calorie content, contain a large amount of vitamins, trace elements and antioxidants, and it contains one and a half times more potassium than bananas, which are very much touted on this occasion. And the most interesting and topical fact is that prunes slow down the growth of bacteria that cause tooth decay and inflammation of the gums. Well, how not to prepare such healthy dried delicacies for the whole winter? 
For drying, you need to choose only fully ripe plums, when they themselves begin to fall off the branches. But it is also important to know which varieties are suitable for drying and which are not.
Varieties suitable for drying: Hungarian (Sochi, domestic, Italian and Bulskaya) and garden plums - Ekaterina, Izyum Ekik and others.
Unsuitable for drying: apricot, mirabelle, great blue, early blue, egg yellow.
When preparing for drying, it is advised to dip all selected fruits for 30 seconds in a boiling weak soda solution (15 g of baking soda per 1 liter of water) and immediately rinse in clean water, but you can not carry out such disinfection - at the choice of the hostess.
Two ways to dry plums
In the sun, outdoors. To do this, lay out the selected berries in one layer on the prepared surface - trays, baking sheets, plywood sheets and the like. For even drying, and so that the plums do not get moldy, they are regularly turned over. After 5-6 days of being in the sun, the semi-finished products are moved to the shade, where they are dried.
In dryers, electric and gas ovens. Since the plum is a juicy fruit, “forced” hot drying is carried out in 3 stages:
Plums laid out in one row on baking sheets are dried in the oven for up to 4 hours at a low (+40 ... + 45 ° C) temperature and left for 3-4 hours to cool the fruits
The second drying takes place at a temperature of +55...+60°C for 4 hours, after which the plums are again left to cool
The third drying takes place at a temperature of + 75 ° C for a longer time - for 8-10 hours. If a few minutes before its end, the temperature is raised to + 100 ° C, the prunes will acquire a beautiful shiny appearance.
Ready prunes should be pliable to the touch, soft and elastic, not dry, but not wet. The juice from the fruit should not stand out even with strong pressure.
Dried plums are served with meat and chicken, added to pastries, desserts and fruit salads.
To freeze
Frozen plums are excellent blanks for later consumption in their natural form, for winter compotes, desserts and pastries. 
The best behavior in freezing (and after defrosting) is well-ripened dense plums of “not juicy” varieties with high sugar content, strong skin, separated by a stone. In specially conducted studies, the varieties Vengerka Caucasian, Kuban legend and Stanley showed the highest ability to retain juice during defrosting, so they can be especially recommended for this harvesting method.
Fruits for freezing should be washed and dried well. You can dry plums in their entirety, but if you are going to use them in winter not only for compote, but also for baking or as a dessert, it is better to make even cuts and remove the seeds - in this form they will be “prettier” after defrosting. 
The prepared plum must be placed in special containers or in plastic bags, squeeze out excess air - and into the freezer! At a temperature of -18 ° C, they are perfectly stored for a year.
Bogdan Ribak expresses his opinion about frozen plums in winter in the following video clip:
We have just “run” a little on the topic of harvesting plums ... “Behind the scenes” there are still thousands of wonderful recipes for compotes and jellies, stewed and soaked plums, candied fruits, sauces and combined blanks ...
Plum is an inexhaustible object of culinary inspiration. You just try to cook something with your own hands from it - and you will forever fall in love with this sunny juicy berry, which can send you greetings from the ringing cheerful summer with bright taste and rich color in snowy January, making the winter day a little warmer. 
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 the container and put it in the freezer. In winter, such a preparation can turn out to be a real sweet delicacy.
Bon appetit!
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