How to close white plums for the winter. Plums for the winter

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

To date, about 100 varieties of plums are known. different sizes, color and taste. 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 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, 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 traditional medicine, home cosmetology and traditional cooking. A large number of dishes can be prepared from fresh plums, frozen, mashed with sugar or rolled into jars in the form of jam, compote, sauce. We decided to combine several interesting recipes for harvesting plums for the winter into a selection.

Adjika with plums for the winter

Products:

• 2 kg plums;
• 3 heads of onions;
• 1 chili pepper (small pod);
• 5 pieces of bell pepper;
• 4 cloves of garlic;
• 3 art. l. vinegar;
• 2 tbsp. l. Sahara;
• 1 tsp salt.

Cooking:

Sort the plums, wash and remove the pits. Wash the bell pepper, remove the seeds and tails, and then cut into large pieces. Wash and chop the chili pepper, and the peeled onion into large cubes. Pass bell peppers, plums, chili peppers and onions twice through a fine sieve of a meat grinder. Put all the vegetables in a saucepan and cook for an hour, stirring all the time.

When the mass releases juice, add salt and sugar. Place half-liter jars on a wire rack in a cold oven, bring the temperature to 150 C and sterilize the jars for 15 minutes. Spread hot adjika in sterile jars and roll up. By the way, the sharpness of the workpiece can be adjusted - add more or less chili peppers.

Yellow plum tkemali sauce for the winter

Products:

• 5 kg of yellow plum;
• 2 glasses of water;
• 1 piece chili pepper;
• 4 tbsp. l. Sahara;
• 2 tbsp. l. salt;
• 2 medium heads of garlic;
• 2 tbsp. l. hops-suneli.

Cooking:

Wash the yellow plums and separate the pulp from the pits. Now put the plums in a saucepan, cover with water and bring to a boil. Remove the plums from the heat, add the peeled garlic squeezed through the garlic and chopped chili peppers. Beat everything into a homogeneous mass with a blender.

Now return the pot to the stove and bring the sauce back to a boil. Add all spices. Sterilize half-liter jars in the oven on a wire rack for 15 minutes. Then fill jars with sauce and roll up.

Thick plum jam

Products:

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

Cooking:

Sort the plums and wash. Divide in half and remove the bones, then transfer to an enamel pan. Mix sugar with gelfix and pour plums with this mixture. Put the pot on the fire. Bring the plums to a boil and simmer for 10 minutes.

Then, using a blender, grind everything into a homogeneous mass. Bring to a boil again, boil for 2 minutes and turn off. Sterilize 0.5 liter jars in boiling water or on a wire rack in the oven for 15 minutes. Divide the jam into jars and swirl. It is desirable to store such jam in a cool place, for example, in a cellar.

Tkemali sauce with plums and red tomatoes

Products:

• 10 kg of red tomatoes;
• 1.5 kg plums;
• 1.5 kg of chili pepper;
• 350 g of garlic;
• 50 g dry red pepper powder;
• 5 st. l. coriander;
• 5 st. l. salt;
• 5 st. l. vinegar;
• 1 liter of water.

Cooking:

Wash the tomatoes and cut into quarters each. Then put them in a saucepan, fill with water and put on fire. Bring to a boil and simmer over medium heat for 30-40 minutes. Be sure to stir. Then rub through a sieve so that the skins do not get into the sauce. While the tomatoes are stewing, wash the plums and remove the pits from them. Wash the pepper and cut into slices, and peel the garlic. Then chop plums, peppers and garlic in a meat grinder. Now add this mass to the mashed tomatoes, pour out the spices and mix.

Put the sauce back on the fire, bring to a boil, cook for half an hour on minimum heat, stirring constantly, then pour in the vinegar, stir and turn off. Place the jars on a wire rack in a cold oven, heat to 150 C and sterilize: 0.5 liter for 15 minutes, liter for 20 minutes. Pour the finished sauce into jars and roll up.

Pickled plums without seaming

Products:

• 500 gr plums;
• 5 tsp sea ​​salt;
• 1 tsp mustard seeds;
• 1 tsp fenugreek seeds;
• dried chili peppers to taste.

Cooking:

For this recipe, it is desirable to use hard plums - ripe, but not overripe. Wash the plums and let them dry. Then remove the bones and cut them into thin plates. Now put 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

Products:

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

Cooking:

Sort, wash under running water and dry the plums a little. Divide each plum in half, remove the pit and cut into quarters. Transfer the plums to a saucepan, squeeze the juice from the lemon and add to the plums. Stir. Turn on the fire and start boiling the plums.

Bring to a boil and simmer for 15 minutes over low heat. Now add sugar, pectin, mix and cook for about 2 minutes until the sugar melts. Remove foam and remove from heat. Pour the jelly into sterile jars and roll up. Now jars of jelly need to be sterilized. Place hot jelly jars in boiling water for 10 minutes. Then turn off the heat and leave them to stand in the water for another 5 minutes. After that, remove the jars, wipe with a towel and leave to cool.

Jam "Plums in syrup"

Products:

• 1 kg plums;
• 500 g of sugar;
• 1.5-2 glasses of water.

Cooking:

First, wash the plums and remove the pits. If you want the plums to remain whole, remove the pits with a pencil. Boil the syrup. To do this, pour sugar into a saucepan, fill it with water, put on fire and bring to a boil. Then lower the heat and simmer for 15 minutes.

Now pour the plums into the syrup, bring to a boil and cook for 30 minutes. Place the prepared clean jars on a wire rack in a cold oven and bring the temperature to 150 C. Sterilize for 20 minutes and cool slightly. Pour hot jam into sterile jars and roll up.

Plum compote for the winter

Products for one 3-liter jar:

• 500 gr plums;
• 350 gr sugar;
• 3 liters of water.

Cooking:

Sort the plums, wash, remove the tails. Then use a pencil to remove the bones. Pour the plums into clean three-liter jars. Plums should take up a little less than half of the jar. Now pour boiling water into the jars so that the water covers the plums, let stand for 15 minutes. Now pour the water from the jars into the pan. Bring water to a boil and add sugar. Boil for a few minutes until sugar dissolves.

Now pour the syrup back into all the jars equally. Add the missing amount with boiling water. Cover jars with lids and let stand 10 minutes. Drain the compote again into the pan (without drains), boil and pour into jars. Roll up the lids immediately. Turn the jars upside down, wrap and leave to cool completely.

Plum fig (marshmallow)

Products:

• 3 kg plums;
• ? cups of sugar.

Cooking:

Wash the plums and remove the pits from them. Now lay the plums cut side up. Preheat the oven to 180 C and place a baking sheet with plums in it for 20 minutes. Take the plums out oven and leave them to cool. Then grind the plums with a blender until smooth. Add sugar and mix everything again. Line a baking sheet with parchment and pour a 0.5 cm thick plum mass onto it. If everything does not fit in one baking sheet, divide into two or even three baking sheets.

Now if you have country cottage area, you can dry the fig in the sun for 3 days. The second option: preheat the oven to 70 degrees and cook figs in it for 6-8 hours. This time is enough for the fig to dry and become smooth. Now cut the fig into strips and wrap them in rolls - the product is ready for use.

Plum in own juice

Products for one half-liter jar:

• 350 g plums;
• 200 g sugar.

Cooking:

Wash and dry the jars. Sort the plums, wash, divide each in half and remove the seeds. In each jar, lay the plums in layers, cut side down. First, lay a layer of plums tightly, then cover with sugar, again a layer of plums, a layer of sugar, and so on until the neck.

Now cover the jars with lids and pasteurize for 15 minutes from the moment the water boils. Then immediately seal the hot jars, turn upside down, cover with a blanket and leave to cool completely.

Plum ketchup

Products:

• 1 kg plums;
• 2 kg of tomatoes;
• 250 g of onions;
• 1.5 st. l. salt;
• 200 g of sugar;
• 0.5 tsp pepper mixtures;
• 2-3 pieces of red hot pepper;
• 2 bay leaves;
• 2 tbsp. l. vinegar;
• 100 g of garlic;
• dill, cilantro, parsley, basil to taste;
• 5 cans of 0.5 l.

Cooking:

Wash the plums, cut in half and remove the pits. Wash the tomatoes and pour over with boiling water. Then soak in cold water for 5 minutes and remove the skin. Cut the tomatoes into 4 pieces. Onion peel, wash and cut into quarters. Peel the garlic, and wash the red pepper and remove the tails from it.

Now mince plums, tomatoes and onions. Pour the resulting puree into a saucepan with non-stick coating 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 place in wooden boxes. Prunes can be sprinkled with bay leaves to protect the plums from insects.

plum cheese

Let's continue the study original recipes 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. The juice can be used to make jelly, but the pulp must be passed through a sieve (see photo).

Not many people know that plums can be preserved marinated and served with meat. And the famous Georgian tkemali sauce, the classic recipe of which we will definitely share, is also made from these amazing and such diverse fruits. Very easy to make at home plum liqueur and wine. Shall we start?

Dessert pickled plum with cinnamon

Pickled plum with cinnamon is good as an independent dish, as well as a great addition to desserts, pastries and salads. In any case, it will always find a use. For two liter jars, in addition to plums, you will need:

• vinegar - 80 ml;
• carnation - 10 pcs;
• allspice - 10 pcs;
• cinnamon stick;
• sugar - 150 g;
• water.

pickled plum

Wash the plums thoroughly and remove the stems. So that the skin of the fruit does not crack during cooking, the plums are blanched in hot water(not boiling water) a couple of minutes and cool under running water cold water. Spices are placed at the bottom of the container, and plums are tightly on top.

Now let's prepare the marinade. To accurately calculate the amount of liquid, pour water into jars filled with fruits and pour into a saucepan. Bring to a boil, add sugar and vinegar. After a couple of minutes marinade's. Pour it into jars with fruits and sterilize: a half-liter jar for 15 minutes, a liter jar for 20 minutes, and a bottle for half an hour. Seal and put the lid down until completely cooled.

Advice. Hard plums or slightly unripe fruits are well suited for pickling.

Yellow plum jam

This jam takes longer to cook than usual, but its taste and amazing appearance justify the time and effort of preparation. For 2 kilograms of yellow fruits, you need 3 kg of sugar and 4 glasses of water.

In order for the fruits to remain intact, you need to take plums that have not reached technical ripeness a little. They are well washed and pierced with a needle in several places. Plums are placed in an enamel basin and poured with hot sugar syrup. A day later, the syrup is decanted, boiled and again covered with plums. On the third day, the jam is cooked until fully cooked. Cork and put under a blanket with a lid down until completely cooled. With this method, the fruits will remain intact, and the syrup will be transparent and very tasty.

Fragrant compote in the winter from whole plums

If your family prefers not only compote, but also whole plums from it, and only the seeds go to waste, then this recipe is just what you need. Compote can be closed with or without sugar. For a sweet drink, put about 2 cups of sugar on the bottle. In general, about 5 liters of compote are obtained from a kilogram of plums. So, all we need is water, plums and sugar. The scheme of preparation is as follows.

Compote can be closed with or without a stone

1. Wash the plums thoroughly, remove the stalks and spoiled specimens.
2. We sterilize the jars and fill them with plums about half the container.
3. Pour boiling water over the jars and drain into a saucepan, after 15 minutes, when the plums warm up.
4. Pour sugar into the pan and, when it is completely dissolved, fill the jars with syrup, cork.
5. Turn upside down and cover with a blanket to cool the compote in a warm place.

Pitted plum compote

The process of preservation itself takes little time, it will take much longer to free the fruits from the seeds. But the compote will turn out to be very rich and fragrant. For 6 liters of water you will need a kilogram of plums and 2 tablespoons of sugar for every liter of liquid. The cooking process is the following.

1. Fruits are washed, the stone and fruit leg are removed.
2. The fruits are placed in a jar with the skin up, filling each bottle to about half.
3. Add sugar.
4. Fill the jars with boiling water and leave for fifteen minutes to warm the fruit.
5. Drain the liquid into a saucepan and add sugar at the rate of a glass per bottle, and 2 tablespoons per liter container.
6. When the water boils and the sugar dissolves, pour the syrup back into the plums and seal.
7. We put the jars in a warm place upside down until completely cooled.

Tkemali

Tkemali is made from sour varieties of plums. The homeland of this sauce is sunny Georgia. Here tkemali is served to meat dishes and fish, potatoes and pasta. There are modifications of gooseberry and red currant tkemali, but we will prepare the sauce according to the classic recipe. You will need the following ingredients:

• sour plum - 3 kg;
• water - 0.5 l;

Tkemali is made from sour varieties of plums

• red hot pepper - 2 pods;
• dill umbrellas - 200 g;
• cilantro greens - 250 g;
• a head of garlic;
• sugar - 2 tbsp. spoons and salt.

The cooking process is simple. You need to do the following.

1. Sort and wash plums.
2. Place in a saucepan and cook for about 30 minutes.
3. Pass through a sieve along with water. Remove bones and skins.
4. Boil plum puree over low heat until creamy. Add ground spices. And then wait another ten minutes.
5. Pour into sterilized jars and wrap until completely cool.

Advice. Classic recipe tkemali involves the addition of a special seasoning - ombalo, this spice prevents the sauce from fermenting during cooking. If you find this herb for sale, be sure to add it.

Pickled plums "to the bowl"

We are used to seeing cucumbers or tomatoes on the table as a snack, it turns out that plums can also be pickled with spices. Such winter preparation will not leave anyone indifferent. For 1 kg of plums you will need the following ingredients:

• allspice - 10 pcs;
• black pepper - 10 pcs;
• apple cider vinegar - 12 tbsp. spoons;
• bay leaf - 9 pcs;
• carnation - 10 pcs;
• sugar - 500 gr;
• water - 900 ml;
• cognac 7 tbsp. spoons;
• anise - 3 pcs.

Plums are washed and dried. Spread them in an enamel bowl, sprinkling layers of cloves and bay leaves. Pour everything with hot marinade and leave under the lid for three hours. Don't worry if the marinade doesn't cover all the plums. The steam under the lid will do the trick. When the marinade becomes warm, drain it and pour it back into the plum while boiling. So you need to do three times, about once an hour.

Plums can be pickled with spices

Each time you heat the brine, skim off any foam from the surface, as you would with jam. After three hours, boil the marinade again, put the whole fruits in jars, always sterilized. Plums that have lost integrity are best removed and eaten in the evening. Pour boiling brine and seal. We put it upside down under the blanket.

The marinade is prepared as follows.

1. The water is brought to a boil.
2. Turning on the fire.
3. Add sugar. We are waiting for it to dissolve completely and add vinegar.
4. Here we throw all the spices.
5. Cook until the brine is slightly viscous and brownish in color.
6. Add cognac. He will not let the plums lose their shape and add spice to the marinade.
7. Remove from heat and pour into plum.

Advice. For pickling, choose fresh fruits, dense, without damage. An overripe plum will not hold its shape.

Homemade liquor

Overripe fruits are suitable for making a homemade drink, better than dark varieties. The technology is much simpler than making wine. We need plums - 2 kg, sugar - 400 g, alcohol or vodka - 0.5 liters. and bottle.

The fruits are thoroughly washed and the stone is removed. Fill the jar with fruits. Syrup is prepared from water and sugar: the water is brought to a boil and the granulated sugar is dissolved. Plums are poured with cold syrup. Pour in vodka.

Homemade plum liqueur is very fragrant.

In a dark warm place insist 2 months. After this period, the liquor is filtered until completely transparent. Cotton can be used as a filter. Poured into bottles. After three months, the liqueur is ready to drink. The drink is stored for two years.

IN winter period when vitamins are so urgently needed, plum blanks will come in handy. The magical taste and aroma will remind you of summer, just open a jar of jam. A wide variety of blanks will delight your household and expand your culinary potential.

Plum Preservation Recipes: Video

Plum blanks: photo

If mother nature has generously endowed you with a harvest of plums, you are here. You can prepare plums for the winter with many of the most different ways both familiar and unusual.

Blue, red, yellow and black plums for the winter are just perfect for marmalade and jams, and plum compotes are especially rich and tasty. Plum skins contain quite a lot of pectin, which is why jam and jam from plums come out so thick, and sauces do not require additional thickeners.

Plum jam

Ingredients:
1 kg blue plums
1 kg sugar (if plums are sour, add more)
1 sachet of vanilla sugar
½ tsp cinnamon,
3 art. l. honey.

Cooking:
Sort the plums, wash them thoroughly and remove the pits. Grind the fruits in a blender, transfer the resulting puree to a saucepan, add sugar and, stirring constantly and removing the resulting foam, bring to a boil. Then cook for half an hour (the longer you cook, the thicker the jam will be). At the end of cooking, add cinnamon, vanilla sugar and honey, mix thoroughly, let it boil for a couple more minutes and turn off the heat. Put the jam in sterilized jars, roll up with boiled lids, let cool and store in a cool place.
Have you tried chocolate plum jam? Do not spare cocoa, and you will get a universal preparation: at least spread it on bread, at least put it in the filling.

Ingredients:
1 kg of yellow plums,
1.5 kg of sugar,
1 st. water.

Cooking:
To prepare this jam, select ripe, but not overripe plums, with an easily separated stone. Wash them thoroughly, scald with boiling water and cut into halves. Remove the bone with a sharp knife. Add sugar to water and put on fire. While stirring, boil the sugar syrup. Gradually, carefully transfer the plum halves into it (you need them to be completely covered with syrup). Stir the contents of the bowl or pan in which the jam is cooked, not in the usual way, but by slightly turning the container in a circular motion. Bring to a boil and simmer over low heat for 10 minutes. Then remove from heat, let cool, and then cook until fully cooked. Pour hot jam into pre-prepared jars and roll up.

To make your jam unusual and original, and at the same time not lose anything in taste, add chopped walnuts or a little ground ginger (but this is not for everyone).

Ingredients:
blue plums (quantity - at your discretion).
For syrup:
for 1 liter of water - 200 g of sugar.

Cooking:
Carefully remove the pits from the ripe plums. Place the halves in small jars up to the top, without tamping, and pour boiling syrup made from water and sugar. Place jars with plums filled with syrup in a saucepan filled with boiling water and sterilize for 20-30 minutes. Make sure that water does not get into the jars during boiling. After the procedure, roll up the jars with sterilized lids.

Plums prepared in this way are suitable for decorating cakes and pastries. You can emphasize the aroma of plums by adding a few slices of lemon to the jars.

Plums prepared for the winter without sugar

Wash large, ripe plums, drain, cut in half and remove pits. Put the plums in jars cut side down, cover with lids and sterilize: 0.5 l - 25 minutes, 1 l - 40 minutes, then roll up. When the jars are cool, store them in a dark, cool place.

plum compote

Ingredients:
1 kg plums.
For syrup:
for 1 liter of water - 1 stack. Sahara.

Cooking:
Prepare sour, slightly unripe plums for making compote. Rinse them, dry them, cut them in half, remove the bones. If you want the plums to be whole in the compote, then first prick each with a toothpick. Fill sterilized jars with plums, pour boiling water over them and leave for 20 minutes. Then drain the water, add sugar to it at the rate of 1 cup of sugar per 1 liter of water. Boil the syrup and pour over the plums. Immediately roll up the jars with lids, turn upside down and leave to cool completely. Store in a cool place.

Ingredients:
1 kg ripe plums
1 kg of sugar.

Cooking:
Wash the plums, remove the pit. Then pass them through a meat grinder. Mix the resulting mass with sugar in a container for cooking jam. Cook the jam over low heat, stirring and removing the foam. Arrange the finished hot jam in sterilized jars and roll up the lids prepared in advance.

Plums marinated with lemon juice

Ingredients:
1 kg plums.
For marinade:
4 tbsp. l. salt,
1.5 stack. Sahara,
½ stack apple cider vinegar,
½ stack lemon juice
¼ tsp cinnamon.

Cooking:
Wash the plums, pierce in several places with a toothpick. Combine vinegar, sugar, salt, lemon juice, cinnamon in a saucepan, bring to a boil and cook for a few minutes. Then remove from heat and cool slightly. Put the plums in the marinade and leave for 3-4 hours. After that, remove them from the marinade, place them in sterilized jars, and bring the marinade to a boil and pour over the plums. Roll up jars with sterilized lids and store in a cool place.

Ingredients:
1 kg plums,
2-3 tbsp cocoa powder
100 g butter,
900 g sugar (or more)
1 sachet of vanilla sugar
50 g walnuts.

Cooking:
Peel the plums from the stones, cut and pour 600 g of sugar. Leave overnight. In the morning, add the remaining sugar and put on fire. If plums are sour, use more sugar. Heat the plums with sugar until it is completely dissolved, add butter and cocoa powder. Cocoa powder is best pre-dissolved in a small amount of syrup or mixed with softened butter. Simmer over low heat for about an hour, stirring occasionally. 5 minutes before the end of cooking, add walnuts and vanilla sugar, mix, boil a little and arrange in sterile jars. Roll up.

Plums for the winter are not only sweets, but also wonderful additions to meat dishes. If you have never cooked ketchup or adjika from plums, now is the time to try it.

plum ketchup

Ingredients:
2 kg plums,
2 kg of tomatoes,
300 g onion
200 g sugar
1.5 st. l. salt,
1 tsp red hot ground pepper,
2 bay leaves,
4 cloves,
2 tbsp. l. 9% vinegar,
100 g of garlic.

Cooking:
Wash the plums thoroughly, remove the pits and mince with the tomatoes and onions. Boil 1.5 hours. Then add salt, sugar, pepper, bay leaf, cloves, pressed garlic and vinegar. Cook for another 20-30 minutes. Pour hot ketchup into sterilized jars and roll up.

Ingredients:
10 kg plums,
600 g of garlic,
6 pods of hot pepper,
1 tsp ground cinnamon,
4 cloves,
sugar and salt - to taste.

Cooking:
Wash the plums, remove the pits. Hot peppers free from seeds and pass through a meat grinder together with garlic. Add cloves and cinnamon, add sugar and salt to taste, stir and cook for 30 minutes. Cool, arrange in sterilized jars or glass bottles with screw caps and store in a cool place.

Sauce "Tkemali"

Ingredients:
1 kg tkemali plums,
50 ml of water
1 head of garlic
2 tbsp. l. dried dill,
3 tsp cilantro greens,
1.5 tsp red ground pepper,
2 tsp dried mint.

Cooking:
Wash the plums thoroughly, cut them in half, put them in an enamel bowl, pour in water and simmer until the peel comes off. Then separate the bones, drain the clear juice separately, mash the mass into a puree and cook again, stirring constantly with a wooden spoon, until sour cream thickens, adding a little drained juice. Then add all the powdered spices to the thick mass, salt and heat for 10 minutes. Pour the sauce into pre-prepared sterilized jars, pour over each 1 tbsp. l. vegetable oil and seal tightly.

Clear space for your new blanks! Plums for the winter will take their rightful place on your shelves.

Good luck preparing!

Larisa Shuftaykina

Many housewives, having collected rich and bountiful harvest start thinking and looking useful information 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, light and simple recipes that any housewife can cook.

Credit: www.winiary.pl

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 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. 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 fruit, 0.4-0.5 liters of filtered clean water and 100 grams 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 marshmallow, the oven door is slightly ajar, otherwise the output product will be simply baked. The approximate cooking time for the recipe in the oven is 3-4 hours.

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

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

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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 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 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. 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 also become a delicious treat for guests.

6. Cook jam and preserves for the whole family

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

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To prepare plum jam in chocolate, according to the recipe, take 2 kg of washed fresh plums, 1 kg of granulated sugar, 40-45 g of cocoa powder and 40 g of vanilla sugar. A plum with dense pulp is cut into two parts, the seed is removed, 0.5 kg of sugar is added, gently mixed, trying not to crush, left for 24 hours in a cool room to release the juice.

A day later, the remaining sugar is added, vanilla and cocoa powder are poured and put on low heat. With gentle movements, the plum is mixed and boiled for 50-60 minutes. For each plum variety, the cooking time may vary, and the ripeness of the fruit also affects the duration of the process - the riper, the faster it will cook. Once the plum jam is cooked, transfer the product to jars and roll up.

Plum jam is prepared using a different technology and differs from jam in its consistency, which has a jelly-like structure. For the recipe you will need 1 kg of plums, 1 kg of sugar, 2.5 g citric acid, 125 ml of purified drinking water. The bones are removed from the plums, cut into 4 parts, placed in an enamel saucepan, poured with boiling water. Then, stirring constantly, cook for 20 minutes on a fairly low heat.

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

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

For plum wine, according to the recipe, 10 kg of pitted plums, 4.7 kg of granulated sugar and 1 liter of filtered water are taken. Prepared fruits cut into 2 parts are 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.

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 spicy sauces, in front of which the entire Asian cuisine simply sobs from its 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 of the useful elements to be preserved even in spins for the winter!

This fruit tree many summer residents plant on their plots, 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 the fruit in its own juice, for jam or jam.

Hard sour plums are 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 its special taste, 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

Jam is ideal as a winter spin from yellow plum, 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 peels - it turns out very tasty, like candied fruit unearthly.

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 a 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. Therefore, the perfect jam is 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 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 is a vegetable dish that is very good to serve with meat dishes, it is great to have a bite of 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 meat seasonings, 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, which 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 - 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 seeds, 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.