Preparations from plums for the winter recipes. Seedless plum jam in a pan

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

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

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

What to cook from plums for the winter

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. 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 onion;
• 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. bell pepper wash, remove 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 the wire 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 yellow plum;
• 2 glasses of water;
• 1 piece chili pepper;
• 4 tbsp. l. Sahara;
• 2 tbsp. l. salt;
• 2 medium heads of garlic;
• 2 tbsp. l. hops-suneli.

Cooking:

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

Thick plum jam

Products:

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

Cooking:

Sort the plums and wash. Divide in half and remove the 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 advisable to store such jam in cool place, for example, in the 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 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. 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 pepper chili 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, mix gently and let stand for at least 3 hours, if you have time, you can leave it all night. During this time, the drain will release juice, which will act as a brine. Now, in one dry frying pan, fry the mustard seeds and fenugreek a little (so that they dry well), and dry hot pepper pods in the other. Let the spices cool and grind them into a powder, add to the plums and mix. Let the dish stand for 30 minutes. During this time, sterilize liter jars in the oven for 20 minutes at 150 C. 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. Pour the compote back into the pan (without drains), boil and pour into jars. Roll up the lids immediately. Turn the jars upside down, wrap and leave to cool completely.

But on this we do not say goodbye, come again!
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Many housewives, having collected a rich and generous harvest, begin to think and look for useful information how to prepare plums for the winter. From beautiful plums you can cook great amount blanks, we will focus on the most popular, light and simple recipes that any housewife can cook.

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1. Dry (dried) plum

How to dry plums? A unique prunes in the kitchen will always come in handy. IN dried plums contains many vitamins, various microelements, there are antioxidants. Contained in the composition useful material inhibit the growth of bacteria that cause cavities. Such useful fruit must be prepared for the winter.

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

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

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You can dry on outdoors, in the sun or use a special dryer, gas or electric oven. To dry in the sun, spread the cream on a tray or baking sheet in a single layer, turning occasionally. Time spent on sunshine is 4-5 days, it must be brought into the room at night so that the fruit does not become damp. After the dew dries, put it outside again. 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 dried fruits taken to be added to meat dishes, use for baking, preparing various desserts or spicing up salads.

2. We freeze the fruits correctly

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

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

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

3. Preparing plum juice

The recipe for making juice is very easy, it will not cause trouble for novice cooks. Plum juice retains all the beneficial elements, including insoluble pectin. To make juice from plums, take 2 kg fresh fruit, 0.4-0.5 l filtered clean water and 100 gr 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 desired consistency and sweets.

4. Make Delicious Plum Marshmallow and Sweet Marmalade

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

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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 door oven, otherwise the output product will be just baked. The approximate cooking time for the recipe in the oven is 3-4 hours.

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

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

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

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

5. Pickled Plum - Add some spice to your dishes

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

The recipe will require 5 kg of plums, 1.5 kg of granulated sugar, 250 ml wine vinegar, 20 gr bay leaf, 10 gr cloves. Ingredients such as ginger, cinnamon or allspice, can be used in the recipe if 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 thick consistency), mixed, put on a flame and languished until the ingredients are completely dissolved and a homogeneous composition is obtained. The resulting hot, almost boiling syrup is poured over plums. Plums may not be completely covered, plum juice after a while it will fill the voids, 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. Within three next 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 not only diversify festive table, but will become tasty treat for guests.

6. Cook jam and preserves for the whole family

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

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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 citric acid, 125 ml of purified drinking water. The bones are removed from the plums, cut into 4 parts, placed in an enamel saucepan, poured with boiling water. Then, stirring constantly, cook for 20 minutes on a fairly low heat.

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

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

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

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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. Sample delicious wine from plums it will be possible in 2-3 months.

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

If the branches of plum trees are bursting from a bountiful harvest, it's time to start harvesting these delicious and healthy fruits. Plum blanks are not only the usual jam, with or without pits. Indeed, in addition to jam and, perhaps, pickled plums, there are a great many ways to prepare plum preparations that will surprise you with their taste and glorify your culinary skills among relatives, friends and colleagues.

To get started, our site will share with you recipes for sweet plum preparations. Of course, this is jam, but what!

Jam without cooking (natural plums)

Ingredients:
The ratio of plums and sugar is 1:1.

Cooking:
These proportions of plums and sugar are very examples. It is undesirable to reduce the amount of sugar, but it is possible to increase it if the plums are frankly sour. Wash the plums thoroughly, discard the unusable ones (rotten, wormy, etc.), scald boiling water and remove the bones. Then grind into a homogeneous mass with a meat grinder or blender. Add sugar and stir until completely dissolved. Sterilize the jars in any way convenient for you, pack the plum mass and roll up with sterile lids. It is better to store in a cool place, but not necessarily in the refrigerator.

Plum jam with walnuts and raisins

Ingredients:
2 kg dark plums,
4 tbsp. Sahara,
400-500 g walnuts,
200 g seedless raisins,
1 stack water,
a pinch of ground cinnamon.

Cooking:
Rinse the plums, remove the stones, cut into quarters. Chop the nuts not very finely, wash the raisins and scald. Pour the plums in a bowl or saucepan with water, add sugar, mix well and cook, removing the foam, for an hour. Then add the rest of the ingredients, mix and boil for another 10 minutes. Arrange the finished jam in sterilized jars, roll up.

elegant plum confiture(plums stuffed with walnuts)

Ingredients:
1.5 kg of hard red plums,
4-5 tbsp brandy,
2 large peaches
800-900 g of sugar,
15-17 shelled walnuts.

Cooking:
Rinse the plums well, carefully remove the pits without cutting the plums to the end so that they remain as whole as possible. Scald walnuts with boiling water and let stand in water for about 5 minutes. Divide the nuts into quarters and insert each into plums instead of seeds. Peel the peaches, remove the pit and cut into thin slices. Put plums into sterilized jars: a layer of plums, a slice of peach, etc. Pour boiling water over the jars, cover with a lid and let stand for three to four minutes. Then drain the water into a saucepan, add sugar and cognac, bring to a boil and immediately pour into jars with plums. Roll up. A jar with such confiture can be beautifully decorated, and you get a delicious gift.

The following recipe can be applied to any variety of plums. From the yellow renclod it turns out amber jam, ordinary blue plums give a rich dark red color, and tart black plums - a rich burgundy with a purple tint. For thorns you will need to take a little more sugar.

Plum jam with gelling additive

Ingredients:
2.5 kg sweet ripe plums,
900 g sugar (+ 2-3 tablespoons),
2 bags "Jelfix 2: 1".

Cooking:
Put the washed plums into a saucepan and put on fire. If the plums do not immediately give enough juice, add a couple of tablespoons of water. Simmer the plums over medium heat until they are soft and the skins burst. Then rub through a sieve. This is important because when crushed with a blender, your jam will be opaque. If this does not matter much to you, puree the mass with a blender (in this case, the plums must be pitted before cooking). Return the puree to the pan, add the sugar, stir until it is completely dissolved and put on fire. In the meantime, mix Gelfix with a couple of tablespoons of sugar so that the gelling agent dissolves faster in the puree, and stir in plum puree. Boil jam for about three minutes, stirring constantly, and then pour into jars. Roll up. "Jelfix" can be replaced with pectin, agar-agar or gelatin.

Cream jam "Plums in chocolate"

Ingredients:
3 kg plums,
1-2 kg of sugar,
200-250 g butter,
100-200 g cocoa powder (or 200-300 g quality dark chocolate).

Cooking:
Rinse the plums, scald with boiling water, remove the pits and pass through a meat grinder or puree with a blender. Add sugar, stir to dissolve in plum puree, and cook over low heat for 30 minutes. Keep stirring as plums tend to burn. While the jam is cooking, dilute the cocoa a small amount warm water or stir it with softened butter. This must be done so that the powder does not take lumps in hot jam, then it will be very difficult to stir them. Add cocoa and butter to the jam, stir and cook for another 15 minutes, stirring occasionally. Arrange in banks and roll up.

Chocolate plum jam with walnuts

Ingredients:
2.5 kg plums (pitted)
500 g peeled walnuts,
100-200 g cocoa powder
1 kg of sugar
1-2 sachets of vanilla.

Cooking:
Pour the pitted plums with half the sugar, mix and leave for a day. Again, adjust the amount of sugar, depending on the degree of acidity of the drain. The next day, dilute the cocoa powder with a little warm water to make a thick paste. Cocoa should be taken of high quality and in no case soluble. You can also adjust the amount to taste. Add cocoa to the plums, add the remaining sugar and vanillin there. Mix and put on fire. After boiling, reduce the heat to a minimum and cook for about an hour, making sure that the jam does not burn to the bottom of the pot. 5 minutes before the end of cooking, add walnuts, crushed to the size you need, let it boil and arrange in sterilized jars. Roll up.

The darker the plum color for chocolate jam the more it will look like chocolate paste.

Plum marshmallow

Ingredients:
The ratio of sugar and plums is 1:10 (100 g of sugar per 1 kg of plums),
baking paper for lining the trays.

Cooking:
Cut the plums in half and remove the pits. Arrange the plums in a single layer on a baking sheet and put in an oven preheated to 200 ° C for 20-25 minutes (make sure not to burn!). Put the finished plums in a suitable container and chop with a blender (you can pass through a meat grinder, but a blender is more convenient and faster). Then pour the resulting puree into a sieve and rub the mass to remove the skin. Add sugar to the puree, stir until completely dissolved and put on medium fire to heat well, but do not boil. Line a baking sheet with parchment paper and pour plum puree into it in an even layer, shaking the baking sheet so that the puree is evenly distributed. Put the baking sheet in the oven, preheated to 70-75 ° C, for 8-10 hours. If you have an oven with a convection function, turn it on, the process will go faster (about 6 hours). When the marshmallow dries, make cuts along or across to twist the curls later, or cut into squares, and together with the paper, since the marshmallow can be removed from the paper in about a day. Leave to dry in a warm, drafty place. Then separate the marshmallow from the paper and roll it into curlicues, or leave it in squares. Ready pastille can be sprinkled powdered sugar so that it does not stick together during storage. Store in a dry place.

Plum blanks are not only jam and sweets. Try making sauces and dressings for meat dishes. An interesting observation: plum sauce for meat causes two rather pronounced reactions - either complete rejection or absolute delight. Weld a little for a test and decide whether it is worth spending time and products on this.

Plum spicy seasoning

Ingredients:
1 kg plums, pitted
200 g sugar
a pinch of ground cinnamon,
a pinch of ground star anise,
2 buds of crushed cloves,
a little grated nutmeg.

Cooking:
Purée pitted plums with a blender or pass through a meat grinder with a frequent grate. Add all the ingredients, mix well and put on fire. As soon as the mass boils, pour it into sterilized jars and roll up. Turn the jars over, wrap and let cool. For this recipe, you can take any plums, each variety gives different taste and the color of the finished sauce.

Plum sauce can be made from any plum. Adjust the spiciness and spiciness by adding spices and garlic, but with salt and especially with sugar, you need to be more careful: plums can be both clearly sour and honey-sweet. Taste the sauce and add salt and sugar little by little.

By the way, different varieties plums, their color and taste make it possible to weld a whole range of plum sauces and enjoy them until the next season.

Plum sauce spicy

Ingredients:
1 kg plums,
3-4 large sweet peppers
1-2 heads of garlic,
2 tbsp apple cider vinegar
½-1 tsp salt,
1-2 tbsp Sahara,
3-4 tbsp vegetable oil,
½-1 tsp ground black pepper,
spicy Bell pepper, sweet paprika, spices - to taste and desire.

Cooking:
Overripe soft plums are suitable for the sauce, they are better boiled. The peel can be peeled, or you can leave it like that, it will not affect the taste. Remove the stones and chop the plums in a meat grinder or with a blender. Put the resulting plum puree on the fire and boil, stirring, for 10 minutes after the start of boiling. In the meantime, clean Bell pepper and garlic. Pepper also chop, add to the plums and cook for 5-7 minutes over low heat. Grate the garlic or pass through a press and grind with a little salt in a mortar. Add salt to the sauce (you can put half first, then add to taste), sugar (the amount depends on the taste of the plums, the sweeter they are, the less sugar is needed), vinegar and vegetable oil. Stir and boil for another 5 minutes. Then stir in the crushed garlic, black ground pepper and spices to taste, mix, bring to a boil and pour into small jars. Immediately roll up, turn over, wrap.

Every supermarket has a section with Chinese food and semi-finished products. If you are a connoisseur oriental cuisine, cook plum sauce in Chinese style (an essential ingredient of Peking duck).

Chinese plum sauce

Ingredients:
1.5 kg plums,
200 ml rice vinegar (or apple cider vinegar)
½ stack brown sugar(for lack of it, you can add the usual),
4 tbsp soy sauce,
4 garlic cloves,
3-4 cm fresh ginger,
red ground pepper - to taste.

Cooking:
Put the peeled plums in a saucepan, add sugar, hot peppers, add rice vinegar And soy sauce and stir. Grate or press the garlic, grate the ginger root, add to the plums. Put the mass on the fire, bring to a boil and reduce the heat. Cook from the moment of boiling for 25 minutes, stirring occasionally. Puree the finished sauce with an immersion blender. Put on fire again, bring to a boil and pour into small sterilized jars. For better preservation, jars with sauce can be sterilized by covering with lids for 15 minutes. Roll up.

Pickled plums - a great addition to fried meat

pickled plums

Ingredients:
plums of sweet varieties with a dense skin.
For marinade:
1 liter of water
500 g sugar
150-200 ml 9% vinegar,
5-6 cloves,
5-6 peas of allspice,
a pinch of ground cinnamon.

Cooking:
Add spices to water, bring to a boil, remove from heat, cool, strain and add vinegar. Prick the prepared plums with wooden toothpicks, place in jars and pour over the marinade. Put the jars in a pot of water, bring the water to a boil, cover the jars with sterilized lids and heat the jars from the moment of boiling for 5-6 minutes. Roll up, turn over, wrap up.

Spicy plum in marinade

Ingredients:
1 kg of small dense plums,
1.5 st. Sahara,
1 st. table vinegar,
2.5 stack. water,
4 cinnamon sticks
1 tbsp clove buds,
1 tbsp black peppercorns,
1 tsp grated lemon zest.

Cooking:
Add sugar to water and put on fire. After boiling, pour in the vinegar, add the zest and spices and cook over low heat for about 15 minutes. Wash the plums well, prick with a wooden toothpick in several places, arrange in sterilized jars and pour boiling marinade over. Place the jars in a saucepan hot water, cover with lids and sterilize for 15 minutes and roll up immediately.

And on our website you can always find more recipes for blanks.

Good luck preparing!

Larisa Shuftaykina

Yellow plum blanks for the winter - the best recipes for jams, compotes, sauces with the preservation of all vitamins.

This fruit is capable of causing a complete brain explosion! It makes not only awesome twists like jam or jam, but also wonderful savory sauces, before which all asian cuisine just crying from his own inferiority.

It is worth noting in advance that the yellow plum (mirabelle) is often confused with cherry plum. Therefore, this article is divided into two large parts:

ABOUT YELLOW PLUM

“Buy mirabelle plums. Pure glucose! Buy and eat to your health in the chill under the acacia. It strengthens the blood vessels very much!” - the phrase from Paustovsky is really true to the extreme.

There are a lot of vitamins in this plum, it boosts immunity superbly, helps to recover from a stroke, it contains calcium, potassium, phosphorus, iron, vitamins C, E, A, antioxidants and other useful microelements. Yellow plum heals the kidneys, dissolves blood clots, cleanses the body, fills it with energy! With its help, they even lose weight, using it as a safe (unlike caffeine) metabolism accelerator.

And most importantly, the fibrous structure allows most useful elements to be preserved even in twists for the winter!

This fruit tree is planted on their plots by many summer residents, in Russia there are a large number of domestic varieties ("Altaiskaya", "Honey", "Yubileinaya"), which perfectly bear fruit and give an excellent basis for winter canning.

Most people make jams and compotes from yellow plums, although in practice very tasty salty sauces are obtained from them.

Before choosing one or another recipe, it is necessary to evaluate the quality of the fruit. In Russia (and in the south in rainy summers) this fruit does not always ripen completely. If the yellow plum is sweet, the fruits are soft and ripe, they are suitable for cooking fruit in own juice, for jam or jam.

Solid sour plums suitable for sauce or compote. They also make quite good wine and tincture because of this fruit, but this is a topic for a separate discussion.

So, the top of the best recipes for yellow plum blanks for the winter.

A yellow plum for the winter in its own juice can be of 2 options: with a stone and without a stone. The first option attracts many because of the special palatability, but you need to remember that the plum stone secretes hydrocyanic acid.

Therefore, it is better to eat such canned food in the next two months, then you can get poisoned. To prepare the first option, you just need to leave about half of the fruit with a stone, crank the rest in a meat grinder in the form of gruel, and do everything else according to the second recipe.

To prepare yellow plums whole in their own juice, you will need the following ingredients:

• 4-5 kilograms of fruits;
• 1.5-2 kg of sugar;
• Vanilla sugar;
• Lemon acid.

The proportions are simple - for every 2 kg of fruit, there is 1 kg of sugar and 1/2 teaspoon of citric acid. Vanillin - to taste.

How to cook:

• The fruits need to be washed, the bones removed from them and dried.
• Pass a third of the fruits through a meat grinder.
• Squeeze out the juice, leave for a day in the refrigerator.
• Mix juice with sugar, boil on the stove. At the end add vanilla.
• Pour the pitted or pitted plums with the resulting syrup.
• Pour into jars, sterilize and roll up, put under a warm blanket or fur coat until cool with the lids down.

That's all, the preparation of yellow plums for the winter in its own juice is ready. You need to store this yummy in a dark pantry, the shelf life is about 1 year. If with bones - a maximum of 3 months.

Jam

As winter spin yellow plum jam is ideal, because it is easy to make even on the machine in a pressure cooker. And another big plus - you can cook it from any fruit, even from unripe, even from rotten ones - the recipe turns out to be sheer tenderness. Even if you spit in the syrup, the guests will still eat for a sweet soul.

Jam from yellow plums can be prepared with orange peel- it turns out very tasty, like unearthly candied fruits.

Ingredients:

• Approximately 4 kg of yellow plums of any quality.
• orange peels(optional).
• 4 kg of granulated sugar.
• Approximately 500 ml of water.

How to cook:

• Wash the yellow plum, dry;
• Pull out the bones, cut, and if soft, then squeeze out;
• Boil sugar with water;
• Add plum;
• Pass the jam through a sieve or cheesecloth;
• Bring to a boil again and simmer on low heat for 10 minutes, add peels.
• Sterilize in jars and roll up.

That's all, yellow plum jam is ready, it will be a great treat all winter. It lasts a long time if properly rolled up.

Compote

It is good to cook yellow plum compote for the winter, if there are a lot of fruits and free jars, and not very much sugar. Compote is very pleasant to drink for the holidays, and there are a million vitamins in it. This drink is very easy to prepare.

Ingredients for 3- liter jar:

• Plum yellow - 1 kg.
• Sugar - about 300-600 grams. If the plum is sour, add more sugar.
• Water - 3 liters, a little more is possible.
• Plum compote recipe:
• Wash plums, remove pits and chop.
• Put fruit in a jar.
• Boil the syrup, pour the plums in a jar, let cool (so that the fruit absorbs the sugar better).
• Dump everything back into the container, leaving the berries.
• Boil again, pour, roll up.

In general, you can cook compote immediately in a saucepan with berries, but then the berries will not remain intact. Plums for compote are best chosen whole, preferably without worms and rot. But this is done purely for aesthetic reasons, if initially the fruits are not very beautiful, this practically does not affect the taste of the drink. Compote of yellow plums, you can add zest, a little vanilla, cinnamon. It is also good to use some other fruits, such as cherries or apples, the recipe and cooking analogy are the same.

Jam

How is yellow plum jam as a preparation for the winter different from jam? The fact that no water is added at all. Berries give juice, this juice is boiled. The jam, accordingly, has a richer taste.

But there are certain features, if the fruits are unripe, then it is very difficult to get the optimal amount of juice. That's why perfect jam obtained even from slightly overripe plums.

Ingredients:

• Yellow plum - 2 kg.
• Sugar 1.5 kg.

The recipe is very simple, yellow plums must be washed, sorted, dried and pitted. For greater effect, it is best to cut them into small slices. Then all this is covered with sugar, placed in the refrigerator for 9-12 hours. During this time, the fruits should give juice.

The second stage is directly cooking jam from yellow plums. The first time the syrup with berries must be brought to a boil over low heat, let it boil for half an hour, carefully remove the foam. After the jam has completely cooled, it must be boiled again, about 20-30 minutes again. After that, the resulting delicacy is sterilized in jars, rolled up, covered with something for the cooling period. The shelf life of such blanks is maximum.

Sauce with tomatoes for meat

You can make a great sauce or caviar from yellow plums, if you boil these fruits together with spices and salt, you get a wonderful base.

You can make ketchup by adding a little tomato paste, garlic and basil to the plum broth. It turns out delicious sauce for meat, if you use chili pepper, curry and other seasonings.

Ingredients:

• Tomatoes: 1.2 kg;
• Yellow plum: 1kg;
• Garlic: 10 cloves;
• Capsicum;
• Sugar: 5 tablespoons;
• Salt: 2 spoons;
• Vinegar: 2 spoons

Recipe how to cook: Pull out the seeds from the plums, cut the tomatoes, remove the seeds from the pepper, squeeze the garlic. Add spices, vinegar. Next - process everything with a blender to the level of a homogeneous mass, put on fire, bring to a gurgle and boil for 10 minutes.

To prepare this sauce for the winter, the procedure is the same as when making jam. Heat treatment, salt as a preservative, sterilization of jars - the twist is ready. But, of course, it is best to roll up the base of plums with salt, and add the garlic and herbs already fresh.

These were harvested from yellow plum for the winter, the best recipes.

ABOUT PLURY

Cherry plum differs from yellow plum in shape, taste and composition of nutrients. It contains a lot of vitamin C, it has choleretic and immunostimulating properties. It promotes the elimination of toxins, helps with colds. Even in nature, cherry plum is more hardy, it is rarely affected by pests and fungi.

From negative sides– it has a lot of acids, it is ideal for cooking sweet and sour sauces, but excessive use for people with a weak gastrointestinal tract is fraught with unpleasant symptoms.

Despite the Azerbaijani origin, in Russia there are many own varieties of cherry plum "Zlato Skifov", "Kuban Comet", "Gift", "Tsarskaya" - if the summer is warm, the fruits have enough sugar content to create compotes and jams.

Cherry plum recipes

Red cherry plum tkemali Georgian recipe

Red cherry plum tkemali Georgian recipe for the winter and as a snack - the most the best recipe cooking, from which everyone will sing "Suliko" and moan with pleasure. Some say it is a sauce, others call it tkemali caviar, pasta or stew. In general, this vegetable dish, which is very good to serve with meat dishes, it is great for them to eat wine or strong cognac, and just spread on bread - indescribable yummy.

The main components of tkemali sauce are Georgian spices. You can buy a bag of dry collected seasonings for meat, but fresh cilantro, fragrant dill, ground coriander and hot red pepper are a must. In addition, you will need cherry plum.

It should not be overripe, since the dish is sour, but as for color, you can use any fruit. Yellow cherry plum will do, but the red one is the most successful. It is she who has the necessary bouquet of aromas that go very well with spicy vegetables and seasonings.

So, to prepare tkemali from red cherry plum according to the Georgian recipe (namely, the old and classic one), the following ingredients are needed:

• Red cherry plum - 1 kg;
• Sugar - 2 tablespoons;
• Garlic - 3 large heads;
• Red pepper - 1 pod (to taste);
• Cilantro, dill, coriander, lavrushka, suneli hops - to taste;

Step by step cooking tkemali on the stove:

Cherry plum must be washed, laid out on newspapers so that it dries. Next, cut out the bones with a knife or fingers, grind the lumps with spices and salt, pour a glass (or a little less) of water, put on the stove and cook for 10 minutes.

The second stage is the addition of greens (cilantro and dill), as well as garlic. These ingredients can be simply cranked in a meat grinder.

If a dish is being prepared for the winter, the addition of herbs and garlic is carried out in boiling water. Approximately 1 minute of boiling and tkemali can be poured into sterilized jars and rolled up.

On tkemali from red cherry plum, the Georgian recipe implies the use of only fresh vegetables and high-quality spices, and even better to cook this dish on a fire and on fresh air- it turns out very tasty when it smells slightly of smoke. The recipe is very simple, and the resulting dressing can be used later with pasta, cereals, or even added to soup.

Georgians are smart people, so tkemali is always very popular, and given that summer residents often lose cherry plum, this recipe will be an ideal solution for thrifty gourmets.

Cherry plum jam in a slow cooker

Cherry plum jam can be cooked in the same way as from yellow plum. But the best thing is to save time and use a slow cooker.

Ingredients:

• Cherry plum - 2 kg;
• Sugar - 1.5 kg;
• Vanillin - to taste.

How to cook: Sort the cherry plum, remove the bones, cut off the rotten ones, rinse. Sprinkle with sugar, leave for 1-2 hours. Then place in a slow cooker, add vanillin, select the “Jam” or “Stew” mode, put it on for 40 minutes. If the density is not enough, then the cherry plum jam needs to be boiled several more times in the same mode. Then the jars are sterilized, everything is rolled up for the winter in the usual way.

Preparations for the winter from yellow plum and cherry plum will be replenished annually with new recipes.

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

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

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

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

Ingredients

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

Pickled plums - the best recipe!

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

Now the most important point- 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.