While fresh plums are still in stores, markets and cottages, it's time to cook something from them that will delight you in the kitchen on long winter evenings.
From plums, you can make various preparations that will allow you to get useful vitamins in the cold period. The simplest preparation is to cut clean plums into halves, separate the seeds and put them in freezer bags in the freezer.
A little about the beneficial properties of plums
Plums are useful for problems with the digestive tract, are able to regulate the level of acidity in the stomach, and help prevent blood clots. This is a wonderful immunomodulator, thanks to the vitamin B it contains. Vitamin A, which is also abundant in fruits, supports liver function and helps maintain vision.
Sodium in plums is responsible for removing toxins from the body. Plums are indicated for people with kidney disease, hypertension, ulcers, patients with cholecystitis and atherosclerosis. They should be included with caution in the diet of diabetics and young children. Plums are contraindicated for people with gout and rheumatism. 
A few shared secrets
For blanks, choose plums of any variety, large in size, fleshy, without spots and cracks, with an easily removed stone.
So that during heat treatment the plums do not “explode”, they are pierced in advance with a needle in several places.
If the plums have a very thick and dense skin, then before processing, be sure to blanch them for about 10 minutes at a temperature of 80 degrees and then lower them into cold water.
Not only sweet preparations are obtained from plums, they are great for meat, salads and can diversify the winter menu.
Ideal spices for plums are vanilla, cloves, cinnamon, nutmeg.
pickled plums
Pickled plums are an excellent side dish for meat and fish dishes. In addition, they can be added to vegetable salads to give them a spicy taste.
Plums of sweet varieties are suitable for pickling. From such a blank, it will be possible not only to use the plums themselves, but also the marinade in which they are stored. They can marinate poultry or meat.
Ingredients:
Plums 3 kg
Sugar 1.2 kg
Vinegar 9% 250 ml
Cloves 10 peas
Black pepper 10 peas
Bay leaf 4 pcs.
Cinnamon 1 tsp
My plums, remove the stalks and let dry.
We pierce each fruit from several sides almost to the bone. Pour vinegar, add sugar, pepper, cloves, bay leaf. Put on fire and bring to a boil.
The sugar should dissolve completely. Pour the plums with boiling marinade, cover with a lid or towel and leave overnight at room temperature. In the morning, drain the marinade, bring it to a boil again and pour the plums again.
Leave for 8-10 hours. Bring the marinade and plums to a boil, add cinnamon, keep on fire for about 5 minutes. Cool down.
We lay out the completely cooled plums in clean jars. Bring the marinade separately to a boil, boil for about 5 minutes, and pour plums in jars into it. Close with lids.
Cooled jars are stored in the refrigerator. 
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spiced plums
This preparation is ideal for salads, as well as for adding to vegetable stews and meat dishes. Spicy, fragrant blanks can also be eaten as healthy snacks. Pairs well with various cheeses and curd dishes.
Ingredients:
Plums 1 kg
Garlic 8 cloves
Sugar 2 tbsp. l.
Rosemary 1 bunch
Thyme 1 bunch
Vegetable oil 2 tsp
Salt, pepper to taste
Prepare the plums, cut in half and remove the stones. Chop the garlic, pick rosemary needles and thyme leaves from the branches.
Combine herbs, salt, pepper, garlic, vegetable oil, sugar and mix well. Arrange plum halves on a baking sheet lined with baking paper.
Apply the spice mixture to each half of the fruit. Cook for about 4 hours at a temperature of 100 degrees with convection.
Without convection, the temperature can be 15-20 degrees higher.
candied plums
A wonderful and healthy treat for the sweet tooth.
With such candied fruits, you can not only have a snack, but also add them to fruit salads, desserts, morning porridge and cottage cheese.
Ingredients:
Plums 1 kg
Sugar 1 kg
Walnuts 100 g
Zest 50 g
Water 0.5 l
Cooking method:
We prepare the plums, cut them into halves and remove the stone. Boil water, add sugar and cook for about 1 minute. Put the plums in the resulting syrup and cook until tender. Drain the syrup, dry the fruits slightly at room temperature. In each half of the plum we put a piece of zest, a nut kernel, roll in sugar.
We spread the plums on a baking sheet covered with baking paper and dry in the oven at a temperature of 90 degrees until cooked. Store in a box in a cool place, shifting each layer with parchment paper. 
plum jam
Very tasty and fragrant jam is obtained from plums. Its taste will never be replaced by other sweets. Plum jam can be spread on morning sandwiches and toast, or used as an ingredient in pies.
Ingredients:
Plums 1 kg
Sugar 1 kg
Water 250 ml
Kernels from stones 2-3 pcs.
My plums, scalded with boiling water, peeled and removed the stone. We put the fruits in an enamel pan, sprinkle with sugar and leave for several hours. Add water and cook over low heat until completely boiled.
A few minutes before readiness, you can add crushed plum kernels, they will enhance the aroma of jam.
We lay out the jam in sterilized jars, roll up and cool. 
plum compote
What could be tastier than homemade plum compote? Perhaps no drink can compare with its light taste.
Ingredients:
Plums 1 kg
Sugar 400 g
Water 1 l
My plums, pierce from several sides, put in sterilized jars not to the very top. Bring the water to a boil, add sugar, boil for about 2 minutes. Fill the plums with hot syrup and sterilize in hot water.
Close tightly, turn upside down and leave to cool completely. 
PLUMS IN WINE SYRUP
Products:
For 400gr. unripe plums: 1/2 cup dry white wine, 1/2 cup sugar, 4 cloves, 2 circles of ginger (about 0.5 cm thick), orange zest.
Cooking method:
1. Rinse the plum, remove the seeds. Cut the pulp into slices.
2. Pour wine into a saucepan, add sugar, cloves, ginger, orange zest and 1/2 cup water. Bring to a boil over high heat. Reduce the heat and simmer for 10 minutes.
3. Put the plums into the syrup and cook for another 5 minutes. Turn off the fire.
4. Transfer the plums in syrup to a sterile jar and close. It turns out a half-liter jar. Store in a cool place.
Advice : You can cook peaches according to the same recipe.
PLUM AND APPLE JUMMY WITH VANILLA
Products:
For 1kg plums: 500g. apples, 0.8-1 kg of sugar, zest of 1 lemon, a pinch of vanillin.
For sprinkling: sugar.
Cooking method:
1. Wash the plums, cut into halves, remove the seeds. Place the plums in a jam bowl, heat over low heat until softened, then rub through a sieve.
2. Cut the apples into slices, heat over low heat and also rub through a sieve.
3. Combine plum and apple puree, add sugar, grated zest and vanillin. Stir, cook until done.
4. Put the finished marmalade on a dish, let it cool. Then cut into curly pieces, sprinkle with sugar, store in a sealed container.
PLUM AND APPLE JUMMY WITH CINNAMON
Products:
For 2 kg of plums: 1 kg of apples, 1.5 kg of sugar, zest of half a lemon, 1 tsp. teaspoon crushed cinnamon (to taste)
Cooking method:
1. Rinse the plums, peel them. Peel the apples, cut into slices and remove the core.
2. Place in a bowl for cooking in layers: plums, apples and sugar, repeat the layers. Add grated lemon zest mixed with cinnamon and sugar.
3. Cook the marmalade, stirring all the time, until a thick mass forms.
4. Spread it into pots or jars, and after cooling, tie with parchment paper.
PLUM JAM with RAISINS and NUTS
Products:
For 1kg of blue plums: 2 cups of sugar, 200g. walnuts, 100 gr. pitted raisins, 1/2 cup water, a little cinnamon.
Cooking method:
1. Remove the seeds from the plums. Cut plums into quarters.
2. Coarsely chop the nuts. Wash the raisins.
3. Pour the plums with sugar, add 1/2 cup of water, raisins and cook until tender for about 1 hour, skimming off the foam. Add nuts, cinnamon and boil for another 10 minutes.
4. Pour the finished jam hot into clean jars, close with sterile lids.
JAM "KINGDOM OF LOVE"
Products:
For 5-6 kg of small blue plums: 1 kg of oranges, 2.5-3 kg of sugar.
Cooking method:
1. Cut the plums into halves, remove the seeds. Pour the third part of the plums into a saucepan, add 1 glass of water and cook under the lid until juice is formed.
2. Add the remaining plums in two steps, boil, then wipe through a sieve.
3. Oranges with peel, but without pits, pass through a meat grinder and combine with plum mass. Gradually add sugar while cooking. Cook over low heat until done. Then pour into jars and seal.
CONFITURE WITH PLUMS AND WALNUTS
Products:
For 700 gr. ripe large red plums: 2 tbsp. spoons of cognac, 1 large peach, 400g. sugar, 8 peeled walnuts.
Cooking method:
1. Plums are thoroughly washed in cold water, dried. On each plum we make a cut with a sharp knife, and then carefully remove the bones. Important: we do not make the cut completely, so that the plums remain intact.
2. Put the peeled walnuts in a bowl, pour boiling water over them. Let stand a little, drain the water. Place walnut quarters in each plum in place of the pit.
3. Wash the peach, dry it, remove the skin. Divide the peach into quarters and remove the pit.
4. We put stuffed plums in clean and dried jars, and put one slice of peach on each row of plums.
5. Fill jars with plums with boiling water, cover with a scalded lid, let stand for three minutes. Drain the water from the fruit into a saucepan, add sugar, then cognac and bring to a boil. Pour the syrup into jars with plums. We roll up sterilized jars with confiture.
Advice : For confiture, you need to select very hard plums
RAW JAM from PLUMS
Products:
For 1 kg of plums: 1 kg of sugar.
Cooking method:
1. Wash the plums, pour over with boiling water, dry and free from stones.
2. Grind with a mixer or pass through a meat grinder. Mix with sugar 1:1. Pack in small sterilized glass jars, close with sterile lids. Store in a cool place.
JAM "EXOTIC"
Products:
For 500gr. plums: 2 hard pears, 2 apples, 200g. grapes, 1 lemon, 1 orange, 1 kg of sugar.
Cooking method:
1. Wash the pears, cut into slices 0.5 cm thick, pour boiling water over them. Bring to a boil, remove from heat, drain the broth.
2. Peel the apples from the core, cut into pieces. Remove the grapes from the branches.
3. Boil the sugar syrup on the broth. Put plums, grapes, sliced apples, pears into the syrup and boil.
Wanna cook plum compote for the winter Or delicious jam? We will gladly tell you how to do it. Read our collection of recipes!
Plum for the winter: recipes
Dried fruits.Blanch 2 kg of plums in boiled water with the addition of soda. Do this for 20 seconds. Cool them under a stream of water, spread in a single layer on a baking sheet. For the first three to four hours, dry the plums at a temperature of 40 degrees. As soon as the skin is wrinkled, tear the drying, soak for another 4 hours in a warm room. After that, dry for 5 hours at 55 degrees. Again, take a break for a few hours. Dry the fruit for another 12 hours at 80 degrees.
Pickled plums for the winter
Wash jars and about 500 g of dense and ripe cream. Place 2 clove umbrellas, a small piece of cinnamon and a few peppercorns on the bottom of the containers, fill the jars with fruit. In 1.5 glass of water solution? cups of sugar, bring the filling to a boil, turn off, pour into containers up to the very neck. Leave the fruits for 15 minutes, carefully pour the solution back into the pan, bring to a boil again, turn off, add 2 tablespoons of vinegar, stir. Pour in the marinade and seal tightly.
How about you?
Cream soaked.
Pick up fruits of the Ugorka variety. Any container can be used. Prepare the filling: for 25 kg of fruit, take 10 liters of water, 520 g of sugar, 155 g of salt. If desired, add 30 g of mustard. Pour in a glass of malt or kvass. Add 255 g of flour diluted in 2.5 liters of water. Leaves of parsnips, mint, cherries, currants, use to obtain flavor. With their help, layer the fruits when laying in a container. Fill with liquid, cover with a napkin, put oppression. Hold the workpiece for a week at a temperature of 20 degrees, and after that, transfer it to a room with a temperature of 4 degrees. After a month, they can be eaten.
Plum tkemali for the winter
Thoroughly wash 3 kg of cream, put in a separate container, fill with water, which should only slightly cover them. Bring to a boil, boil until the fruits begin to boil. Wash the greens, cut, put in a blender. Put also coarsely chopped hot pepper and 5 cloves of garlic. Add a tablespoon of plum broth. Put the fruits in a colander, let the liquid drain. You don't need to pour it out. Grind the cream, separating the peel from the pulp. Put chopped greens, pepper, garlic. If a winter plum sauce turned out to be too thick, dilute it with plum broth. Add salt and sugar to taste. Put on low heat, bring to a boil, boil for 10 minutes, stir. Arrange in sterilized jars, roll up, wrap with a blanket, leave overnight.
Plum and apricot jam.
For 2 kg of sugar, take 3.5 kg of cream and 1.5 kg of apricot. Free the fruits from the stone, cook with a small addition of water separately from each other so that they soften. Pass both masses through a meat grinder or wipe through a sieve. You can also puree in a blender. Cook the mixture with sugar until it thickens, stirring all the time. The fire must be weak so that the jam does not burn. Still hot, send to jars, twist. Jam can be stored in jars under nylon lids.
Candied fruit.
To prepare this delicacy, you will need plum jam. As soon as you cook it, take out the fruits, discard them in a colander or sieve. They will drip and dry out a bit. Place a piece of walnut and a piece of orange peel into each cream. Roll the prepared fruits in sugar, dry on a sieve, and then dry in the oven. Store covered in jars. Choose a dry and cool place for storage.
Plum confiture with lemon.
For this preparation, slightly bursting and overripe fruits are quite suitable. Such confiture can be used as an independent dish, or you can fill them with bagels, homemade pies. Grind plum halves with one lemon in a blender, transfer to a saucepan or bowl for cooking. Add 620 g of sugar, bring to a boil, reduce heat, cook for 20 minutes. Stir occasionally and skim off the foam. Prepare sterilized lids and jars. Before turning off, add a teaspoon of cinnamon, a tablespoon of cognac or rum, stir, pour the delicacy into jars. Seal tightly, invert until completely cooled.
Our excellent recipes will bring you a lot of pleasure! You only need to follow all the instructions exactly. In this case, you will get the best blanks!
How quickly the summer, generous with warmth and gifts, ends. Every housewife has a question every year - how to process an abundant harvest in order to preserve food and delight the family with various delicious preparations in the snowy winter.
The early ones have already departed, but late varieties have now arrived. What blanks can be made from them. Plum is an amazing fruit that is good in any form. It contains many vitamins, it is very good for health, it would be a sin not to try to save it.
What to do with plums?
From it you can cook jam, jam, juice or compote. You can dry it, freeze it, make tkemali sauce (see), marmalade, marshmallow, marinate or make a delicious tincture - plum. See what a variety this fruit gives us.
What to do - cook
This is the most popular plum harvesting method. You probably know many ways to cook jams and jams yourself, and today there will be a very original recipe that everyone will like.
Jam "Plum in chocolate"
For it you need:
Plum - 2 kg.
Sugar - 1 kg.
Cocoa powder - 40 g. It can be replaced with 100 g of chocolate, but then take a quarter less sugar - 750 g.
Vanilla sugar - 40 g.
Cooking
Dense, not overripe fruits cut into halves, remove the seeds.
Pour them with half the sugar (half a kilogram), set aside for a day so that the juice appears.
The next day, add the second half of sugar, vanilla sugar, cocoa powder, mix gently, put on fire.
When the jam boils, cook over low heat for about an hour. The duration depends on the degree of ripeness - the softer they are, the faster they cook.
When the jam is ready, pour it hot into prepared jars, roll up the lids.
Jam
You can make jam. This is almost the same jam, only heavily boiled 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 juiciness)
jam - cooking
Remove the bones, cut them into several pieces.
Place in a saucepan, pour hot water, cook for half an hour over low heat.
Pour sugar into the plums, continue to cook for another 40-50 minutes. Do not forget to stir and remove the foam.
5 minutes before readiness, add citric acid, pour hot into prepared jars.
If the plums are sweet on their own, reduce the amount of sugar by 200 g.
Drying
Dried plums are one of my favorite treats, and they are also very healthy. They contain many vitamins, trace elements, especially potassium, which is necessary for the heart and blood vessels. In terms of the amount of this element, no vaunted banana can be compared with our modest plum.
Ripe intact fruits are selected for drying. You should be aware that not all varieties are suitable for this type of workpiece.
If these varieties grow on your site: apricot, mirabelle, great blue, early blue, egg yellow. Recycle them in some other way, they are not suitable for drying.
How to dry?
In the sun outdoors. It is necessary to spread the fruits in one layer on some surface. And so that they do not become moldy, you need to turn them over 1-2 times a day. After a week they will be dried, you can transfer them to dry indoors.
In dryers, electric or gas ovens. Drying is carried out for the first 4 hours at a temperature of 40-45 degrees. In the next 4 hours, the temperature should be increased to 55-60 degrees.
After that, the temperature is brought to 75 degrees and dried for 10 hours. If, before taking out dried plums, increase the temperature to 100 degrees for literally 10-15 minutes, the plums will have a beautiful shiny color.
Readiness is determined as follows - you need to take the cream, press hard on it with your fingers. In the dried fruit, juice should not stand out.
Freezing
Rinse the fruits, let them dry well. You can freeze with or without bones. Place the fruits in containers or plastic bags, place in the freezer.
At a temperature of -18 degrees, they will be perfectly stored until the next season.
How to make plum juice
This is so well known even to the youngest housewives, so I will not dwell on this, but only recall the proportions:
Plum - 2 kg
Boiled water - 450 ml
Sugar - 100 g
Preparations for the sweet tooth
plum jam
Jam, marmalade, marshmallow has one basis - juice puree, which is prepared according to the previous recipe.
For jam you need:
Plum puree - 1 kg
Sugar - 500-600 g
Preparation of plum jam
The puree is boiled until the original volume is reduced by a third. It is better to boil it first without sugar, and when the puree begins to thicken, you can add sugar. Stir, continue to cook until noticeable thickening.
The degree of readiness is determined as follows: put a drop on the bottom of the saucer - it should not spread. The finished jam is laid out in jars, left slightly covered with paper until a crust appears on the surface. After that, the jars can be closed with capron lids.
plum marmalade
Plum puree - 1 kg
Sugar - 500-600 g
Boil plum puree in a container with a thick bottom. When the volume decreases by about half and, with stirring, begins to lag behind the bottom, turn off the fire. Spread the slightly cooled mass on a baking sheet, in molds or on parchment paper, leave to dry.
When the delicacy is completely cool and dry, it can be cut into smaller pieces, and then put into glass jars or cardboard boxes.
Plum marshmallow - how to cook
Plum - 1 kg
Vegetable oil
Boil the plum puree until the volume is reduced by half.
Lubricate molds, a baking sheet or parchment paper with sunflower oil, lay out the plum mass in a layer of 1.5-2 cm. Preheat the oven to 70 degrees, place the marshmallow in it.
When the mass dries and becomes dense, you need to remove it from the oven, cool slightly, twist into tubes. A healthy treat for the family is ready.
How to pickle for the winter
- extremely tasty. Try to cook, you will see that this magnificent decoration of the winter table is a wonderful side dish for meat or fish dishes.
Plum - 10 kg.
Sugar - 3 kg.
Wine vinegar - 0.5 l.
Bay leaf - 40 g.
Cloves - 20 g.
Ground black pepper, ginger, cinnamon - to taste.
Cooking
To make it delicious, do everything exactly according to the recommended recipe.
Pour plums into an enameled bucket, alternating layers with bay leaf and cloves.
Prepare the marinade: pour 0.5 liters of vinegar with sugar, add spices - you will get a thick syrup, but this is how it should be.
Pour the hot marinade into a bucket.
Drain the marinade daily for three days, bring to a boil, pour over the plums again.
On the fifth day, when you pour marinade again, put everything in prepared glass jars, close with tight or metal lids.
If the marinade remains, do not pour it out, and marinate the barbecue with it on the next weekend - it will turn out incredibly tasty.
How to make plum sauce
For plum liqueur, only fresh, intact fruits should be collected.
What will be needed:
Pitted plum - 10 kg.
Sugar - 4.7 kg.
Water - 1 liter.
Making plum wine
Wash the plums, let the water drain, remove the pits and place in a glass bottle.
Add sugar and water, cover the neck with gauze, leave for 3-4 days.
As soon as signs of fermentation appear, a water seal must be immediately installed on the container and left for 20-30 days for complete fermentation.
When the wine is ready, you need to carefully filter it through several layers of gauze, pour it into prepared bottles, cork it, put it for aging for another 2-3 months.
Just in time for the New Year, the wine will be ready.
Now you see how inexhaustible the topic of plum harvesting is.
Information! And here - see the recipe for cooking eggplant lecho.
Plums contain many vitamins and minerals, normalize digestion and remove toxins from the body. They are very tasty and healthy. The only pity is that the plum harvest does not last long. The plum season lasts only one month - from late August to late September. Fresh plums are stored little. Therefore, it is worth learning how to harvest this healthy and tasty berry for the winter. And you can do it in different ways.
To fully preserve all the vitamins and texture of the berries, they should be frozen. This is the fastest and least expensive way of winter preparations, in which only the volume of the freezer is important. For freezing, you need to choose large, fleshy plums, from which the stone is easily removed. At a temperature of -18 ° C, they are perfectly stored for up to a year.
In winter, compote or jelly can be cooked from such a blank. In addition, frozen berries are used to decorate homemade cakes and to make vitamin fruit salads.
Before freezing, ripe fruits are washed, allowed to dry, cut into halves and seeds are removed. Plums are delicate berries, so before placing them in the freezer, it is better to put them not in plastic bags, but in cardboard milk bags or plastic containers. So the plums will be less wrinkled. There is another secret. Defrost berries should not be at room temperature, but in the refrigerator. Then they won't lose their shape.
Making prunes
Useful properties of prunes are familiar to us since childhood. Dried plums contain many vitamins and help the body cope with winter and spring beriberi. Prunes have 1.5 times more potassium than bananas. It is useful to eat with high blood pressure and with problems of the intestines and kidneys.
Prunes are a completely ready-to-eat product, and many, especially in winter, include them in their daily menu. Nutritious vitamin-energy mixtures are made with prunes. It is added to compotes, sauces, pilaf, salads, meat dishes, desserts and homemade cakes.
Large-fruited plums of the Hungarian variety are ideal for prunes. They contain a lot of sugar and have a bright, rich taste. Only fully ripe fruits are suitable for drying. From 4.5 kg of fresh plums, about 1 kg of prunes is obtained.
It has long been believed that prunes are of better quality if the fruit does not take out the stone. To dry, the plums are placed under sunlight. Drying takes several days. Ready prunes, even under pressure, should not release juice. Good prunes are never overdried, but have a supple and soft texture.
There are other ways of drying plums, when the fruits are blanched in boiling water or treated with glycerin, and the process of drying the berries is carried out in gas or electric ovens. You can get acquainted with the tips, and properly store it, on our website.
See the video from the Brovchenko Family: "How to dry plums and apricots in a dryer."
Plum juice
Delicious plum juice with pulp is an excellent winter preparation. It is not difficult to make it, and even an inexperienced hostess can do it. For 2 kg of berries, 500 ml of boiled water and 200 g of sugar will be required. Both ripe and overripe berries are suitable for juice. They must be washed and freed from bones.
First you need to soften the plums. They do this in several ways. Firstly, the plum can be placed in water and heated to a temperature of + 80 ° C. Then you need to wait a bit for the berries to soften. Then the berries are crushed with a juicer or rubbed through a sieve by hand. Secondly, plums will soften if held for about five minutes over steam.
Sugar sand and water are added to the mashed plum and the mixture is brought to a temperature of +90°C. If the juice seems to be too thick, add water. If it is not sweet enough, add granulated sugar to taste. Hot juice is poured into pre-sterilized jars and rolled up. In winter, a very tasty jelly is obtained from such a preparation.
Plum pastille
A wonderful winter preparation of plums - marshmallow. This is a delicious and high-calorie product that does not contain sugar. This marshmallow is a great alternative to sweets, a healthy treat for children and a balanced meal for athletes and diabetics.
The preparation of marshmallows begins with the fact that the plums are washed and pitted. Then the fruits are ground with a blender until completely homogeneous. The tray for the electric dryer is covered with culinary parchment, and the plum mass is poured onto it. After that, it is evenly distributed over the entire area of \u200b\u200bparchment with a spoon or wooden spatula. The thinner the layer of plum, the faster it will dry. In an electric dryer, this process takes 7-9 hours. A well-dried plum remains soft, flexible and does not break.
When the plum layer dries to the desired condition, it is carefully separated from the parchment, starting from the edges. Then the marshmallow is placed on the table, rolled up into a tube and cut into small “rolls”. Store pieces of plum marshmallow in a hermetically sealed glass jar or container.
The video of the Good Recipes channel presents a simple recipe for making fruit marshmallows from plums and apples.
plum jam
With experienced housewives, jam from plums is very popular. This is a nice, hearty dessert. Bread and pastries with marmalade are a great snack when everyone is in a hurry and there is no time to cook something more substantial. Plum jam is also used as a filling for homemade pies and cakes.
First, the plum is washed, the seeds are removed from it and the berries are ground with a blender into a puree-like mass. Jam is boiled in a wide bowl with a thick bottom. The fire should not be large, and the mass must be constantly stirred.
At first, it is better to boil it without adding sugar. So the jam burns less. Then 500 g of sugar are added to 1 kg of puree. When cooking, the volume of mashed potatoes should decrease by about a third. The readiness of jam can be determined by a drop on a porcelain saucer. If it does not spread, but retains volume, cooking can be completed.
Hot jam is laid out in pre-heated clean jars and clogged. You can leave the jars open, covering them with a cloth or gauze for 4-5 days. When a crust appears on the surface of the jam, they are covered with culinary parchment, hermetically tied and stored in a dry place.
You can get acquainted with the step-by-step recipe on our website.
pickled plum
For some reason, pickling plums is not very common with us. Probably because we are used to making exclusively sweet preparations from berries. Completely wrong! Pickled plums are very tasty and unusual. They give a unique spicy flavor to meat dishes and are an excellent side dish for fish. Delicate beautiful appetizer on the winter table will surprise both home and guests. And an excess of fragrant marinade can be used to marinate meat before stewing, baking or frying. Therefore, it is worth trying and making several cans of such a piquant preparation.
Even not fully ripe berries are suitable for pickling. The main thing is that they have a dense pulp. First, the plums are washed and pricked in several places with a toothpick. This is done so that when heated, the fruits do not burst. Attention: do not remove the bones!
Then the plums are placed in pre-sterilized jars to the top, trying not to squeeze the fruits. 2-3 cloves and a small piece of cinnamon are placed in each jar. For marinade in 1.5 liters of water, add 5-6 tbsp. l. sugar, 2-3 tbsp. l. salt and 200 ml of 9% vinegar. The boiled marinade is poured into jars with plums, covered with lids and sterilized. Half-liter - within 20-25 minutes, liter - 30-40 minutes. After that, the lids are rolled up, the jars are turned upside down and allowed to cool, after being covered with a warm cloth or blanket.
Tkemali sauce
Not a single feast is complete without the famous sauce in Georgia. Traditionally, tkemali is made from unripe or red cherry plums. But if cherry plum is not at hand, a sauce that tastes very good can be prepared from any sour plums.
For 1 kg of fruit, you will need one large bunch of cilantro and dill, a head of garlic, 2 tsp. seasonings "hops-suneli", 3 tbsp. l. granulated sugar, 1 hot pepper and salt. Plums are placed in water, brought to a boil, removed and allowed to stand a little in hot water so that they soften. After that, the seeds are removed from the plums, and the berries are crushed with a blender into a homogeneous mass.
Finely chop the cilantro and dill. Garlic is peeled and crushed in a mortar with hot pepper and salt. Plum puree is mixed with chopped herbs and heated in a saucepan over low heat, not forgetting to stir. Before boiling, put garlic with pepper, sugar and suneli hops into the sauce. If you wish, you can also put coriander and finely chopped mint there. Tkemali is worth a try and, if necessary, add salt. If the sauce turns out to be very sour, add more granulated sugar to it. Tkemali is cooked for a short time - only 5-7 minutes to preserve more useful substances and vitamins. The hot sauce is poured into wide-mouth jars and stored in the refrigerator.
Plum marmalade
When you have a sweet tooth at home, you should cook a delicious and healthy plum marmalade. It keeps well for several months. True, if the family loves sweets, marmalade stocks for some reason always quickly disappear.
As with plum juice, the fruits must first be softened. Then remove the bones from them and process them with a blender into a homogeneous puree. For 1 kg of plum mass, 0.5 kg of granulated sugar is required. Marmalade is cooked in a bowl with a thick bottom, stirring the mass with a wooden spatula so as not to burn. The fire must be small!
First, the plum mass is boiled without the addition of granulated sugar. When it has reduced by about half, the marmalade is ready! It is laid out on trays covered with culinary parchment or in special forms, and allowed to cool and dry slightly. After that, marmalade can be given any size by cutting it with a knife or culinary molds into slices. Pieces of goodies are sprinkled with sugar and stored in cardboard boxes or glass jars at room temperature.
Pitted plum compote
For a delicious drink, you need to pick up ripe or slightly unripe plums. Overripe berries are not suitable for making compote! Wash the plums, pierce them with a toothpick in 1-2 places and fill liter jars with them by a third. Then boiling water is poured into the jars to the top, covered with lids, wrapped in a blanket and allowed to cool for several hours.
Then the water from the cans is drained, and 2 tbsp are put into the drain. l. granulated sugar in a 1 liter jar. Water is boiled a second time and poured into jars with plums to the very top. Then the jars are corked with lids, turned over and allowed to cool under a blanket.
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 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 mashed 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.
But on this we do not say goodbye, come again!
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