What can be prepared from sour plums. white plum

Plum recipes are in demand during plum season. In this case, we have prepared plum recipes with photos to make it easier to choose your favorite dish. The easiest plum recipe is open pie with plum filling from ready-made puff pastry. Plum fruits, inferior in calories only to grapes and cherries, are good both fresh and processed. They are frozen, dried (prunes), juice is squeezed out, compotes, jam, jam, jelly, marshmallow, marmalade, candied fruits and mashed potatoes are prepared. Some varieties of plums are pickled, soaked, dried, used to make liquors, tinctures, as well as special soft vodka slivovitz. In Russia, the first plum seedlings were brought in 1654. They were planted in the royal garden of the village of Izmailovo near Moscow. Over time, local varieties began to appear that could endure harsh winters and produce a good harvest.

Take the cutest piece of meat that is looking at you from the counter and, without further ado, bake it whole in the oven. A cut of a pork leg (ham) will do. Although you can be a little smarter with vegetable pillow, adding to it, in addition to ripe tomatoes

chapter: Pork Recipes

Fruit kvass is rarely prepared, although this drink is wonderful in every way. We suggest trying out the plum kvass recipe, which not only turns out to be moderately strong and pleasantly pinches the tongue, but also beautiful, especially if you look at it in the sun

chapter: Fruit kvass

Red plum jam is perhaps the easiest fruit to make. homemade. The jam recipe is so simple that even a novice cook can do it. There is enough pectin in the plum and therefore the jam and jam from it are thick without

chapter: jams

Another compote recipe for the winter, in which the combination of sweet and sour apples and juicy ripe plums gives the drink a wonderful taste and aroma. Just keep in mind that the plum must be ripe! Adjust the amount of sugar to your liking, but for a three-liter

chapter: compotes

A bread maker is a great and smart household helper, in which you can not only bake bread and muffins, knead the dough, but also cook jam or preserves. The recipe for apple and plum jam in a bread machine is simple. You just need to put in all the necessary and

chapter: Recipes for the bread machine

Try to cook for the winter very delicious compote from plums and grapes according to this recipe. The recipe is so easy that you don't even have to cook. The amount of sugar in the compote can be adjusted based on personal preference and the sweetness of the berries. On request

chapter: compotes

The plum compote recipe with sterilization allows you to prepare a rich drink for the winter. We'll have to tinker, because. in contrast, he is more easy way blanks, each jar of plum compote must be held in a pot of boiling water, and only

chapter: compotes

From plum eel it turns out very beautiful and delicious sauce tkemali. When serving, you can add chopped fragrant cilantro leaves or finely chopped dill to the sauce. Fabulous Georgian sauce tkemali surprisingly harmonizes with any meat

chapter: Georgian cuisine

According to this recipe, you can cook chic pickled tomatoes along with plums. Easy to prepare, moderately vigorous preservation - good way diversify your winter menu. Moreover, on your table at the same time, from one can will be

chapter: Pickling

Interesting, easy to prepare and delicious recipe homemade adjika from plums with tomatoes for the winter. This recipe uses a successful combination of plums and tomatoes, which makes the usual sauce for all of us original and moderately spicy. Acute adjika

chapter: Adjika

This plum and grape compote recipe for the winter is good because even someone who has never done it before can cook it, since harvesting does not take much time or effort. All that needs to be done is to carefully prepare the fruits,

chapter: compotes

Recipe fragrant jam plum and lime rich taste and pleasant aroma. Zest and natural juice limes give the usual sweetness a completely new, unique flavor. thick syrup and sweet pieces of plums will help you diversify your

chapter: Jam

Plum jam is probably the easiest recipe to make a plum preparation for the winter. It is suitable for filling in pies or in a layer of cakes. Dense homogeneous mass plum jam looks good on a regular sandwich for coffee or tea. To pov

chapter: Jam

Both fresh rhizome and dried ginger are suitable for making plum jam with ginger. Choose ripe, but firm fruits of medium and late varieties. Such plums after heat treatment are more juicy and fragrant. In this recipe jam

chapter: Jam

A simple plum compote recipe for the winter will diversify your list of traditional preparations. For compote, choose only the most ripe, juicy fruits. It depends on how rich, fragrant the finished plum compote will turn out, after the present

chapter: compotes

From horticultural crops, a variety of desserts and wonderful drinks are obtained. Meanwhile, known old recipes unsweetened dishes, prescribing the addition of fruits to meat to soften coarse meat fibers and improve taste. Modern chefs

chapter: Beef dishes

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

To date, about 100 varieties of plums of various sizes, colors and tastes are known. 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, in children's menu fresh fruits do not need to be included 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, it can cause diarrhea (stool disorder).

Plum is actively used in traditional medicine, home cosmetology and traditional cooking. A large number of dishes can be prepared from fresh plums, frozen, mashed with sugar or rolled into jars in the form of jam, compote, sauce. Several interesting recipes harvesting plums for the winter, I decided to combine in a selection.

Adjika with plums for the winter

Ingredients:

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

Cooking:

Sort the plums, wash and remove the pits. Wash the bell pepper, remove the seeds and tails, and then cut into large pieces. Wash the chili pepper and cut into large pieces, and the peeled onion into large cubes. Pass bell peppers, plums, chili peppers and onions twice through a fine sieve of a meat grinder. Put all the vegetables in a saucepan and cook for an hour, stirring all the time. When the mass releases juice, add salt and sugar. Place half-liter jars on a wire rack in a cold oven, bring the temperature to 150 C and sterilize the jars for 15 minutes. Spread hot adjika in sterile jars and roll up. By the way, the sharpness of the workpiece can be adjusted - add more or less pepper Chile.

Yellow plum tkemali sauce for the winter

Ingredients:

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

Cooking:

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

Thick plum jam

Ingredients:

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

Cooking:

Sort the plums and wash. Divide in half and remove the pits, then transfer to enamel pan. Mix sugar with gelfix and pour plums with this mixture. Put the pot on the fire. Bring the plums to a boil and simmer for 10 minutes. Then, using a blender, grind everything into a homogeneous mass. Bring to a boil again, boil for 2 minutes and turn off. Sterilize 0.5 liter jars in boiling water or on a wire rack in the oven for 15 minutes. Divide the jam into jars and swirl. It is desirable to store such jam in a cool place, for example, in a cellar.

Tkemali sauce with plums and red tomatoes

Ingredients:

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

Cooking:

Wash the tomatoes and cut into quarters each. Then put them in a saucepan, fill with water and put on fire. Bring to a boil and simmer over medium heat for 30-40 minutes. Be sure to stir. Then rub through a sieve so that the skins do not get into the sauce. While the tomatoes are stewing, wash the plums and remove the 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 low heat, stirring constantly, then pour in the vinegar, stir and turn off. Place the jars on a wire rack in a cold oven, heat to 150 C and sterilize: 0.5 liter for 15 minutes, liter for 20 minutes. Pour the finished sauce into jars and roll up.

Pickled plums without seaming

Ingredients:

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

Cooking:

For this recipe, it is desirable to use hard plums - ripe, but not overripe. Wash the plums and let them dry. Then remove the bones and cut them into thin plates. Now put 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. Arrange the plums in sterile jars, cover nylon lids and refrigerate. In a day, the dish will be completely ready for use.

Plum jelly for the winter

Ingredients:

• 1 kg plums;
• 1 kg of sugar;
• 100 ml lemon juice;
• 20 g pectin.

Cooking:

Sort, wash under running water and dry the plums a little. Divide each plum in half, remove the pit and cut into quarters. Transfer the plums to a saucepan, squeeze the juice from the lemon and add to the plums. Stir. Turn on the fire and start boiling the plums. Bring to a boil and simmer for 15 minutes over low heat. Now add sugar, pectin, mix and cook for about 2 minutes until the sugar melts. Remove foam and remove from heat. Pour the jelly into sterile jars and roll up. Now jars of jelly need to be sterilized. Place hot jelly jars in boiling water for 10 minutes. Then turn off the heat and leave them to stand in the water for another 5 minutes. After that, remove the jars, wipe with a towel and leave to cool.

Jam "Plums in syrup"

Ingredients:

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

Cooking:

First, wash the plums and remove the pits. If you want the plums to remain whole, remove the pits with a pencil. Boil the syrup. To do this, pour sugar into a saucepan, fill it with water, put on fire and bring to a boil. Then lower the heat and simmer for 15 minutes. Now pour the plums into the syrup, bring to a boil and cook for 30 minutes. Place the prepared clean jars on a wire rack in a cold oven and bring the temperature to 150 C. Sterilize for 20 minutes and cool slightly. Pour hot jam into sterile jars and roll up.

Plum compote for the winter

Ingredients for one jar:

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

Cooking:

Sort the plums, wash, remove the tails. Then use a pencil to remove the bones. Pour plums into clean three-liter jars. Plums should take up a little less than half of the jar. Now pour boiling water into the jars so that the water covers the plums, let stand for 15 minutes. Now pour the water from the jars into the pan. Bring water to a boil and add sugar. Boil for a few minutes until sugar dissolves. Now pour the syrup back into all the jars equally. Add the missing amount with boiling water. Cover jars with lids and let stand 10 minutes. Drain the compote again into the pan (without drains), boil and pour into jars. Roll up the lids immediately. Turn the jars upside down, wrap and leave to cool completely.

Plum fig (marshmallow)

Ingredients:

• 3 kg plums;
• ¾ cup.

Cooking:

Wash the plums and remove the pits from them. Now lay the plums cut side up. Preheat the oven to 180 C and place a baking sheet with plums in it for 20 minutes. Take the plums out oven and leave them to cool. Then grind the plums with a blender until homogeneous mass. Add sugar and mix everything again. Line a baking sheet with parchment and pour a 0.5 cm thick plum mass onto it. If everything does not fit in one baking sheet, divide into two or even three baking sheets. Now, if you have a summer cottage, you can dry the fig in the sun for 3 days. The second option: preheat the oven to 70 degrees and cook figs in it for 6-8 hours. This time is enough for the fig to dry and become smooth. Now cut the fig into strips and wrap them in rolls - the product is ready for use.

Plum in own juice

Ingredients for one half liter jar:

• 350 g plums;
• 200 g sugar.

Cooking:

Wash and dry the jars. Sort the plums, wash, divide each in half and remove the seeds. In each jar, lay the plums in layers, cut side down. First, lay a layer of plums tightly, then cover with sugar, again a layer of plums, a layer of sugar, and so on until the neck. Now cover the jars with lids and pasteurize for 15 minutes from the moment the water boils. Then immediately seal the hot jars, turn upside down, cover with a blanket and leave to cool completely.

Plum ketchup

Ingredients:

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

Cooking:

Wash the plums, cut in half and remove the pits. Wash the tomatoes and pour over with boiling water. Then soak in cold water for 5 minutes and remove the skin. Cut the tomatoes into 4 pieces. Peel the onion, wash and cut into four parts. Peel the garlic, and wash the red pepper and remove the tails from it. Now mince plums, tomatoes and onions. Pour the resulting puree into a non-stick pan and cook after boiling for two hours, stirring occasionally. In the meantime, pass greens, peppers and garlic through a fine sieve of a meat grinder. After two hours, add a mixture of garlic, pepper and herbs to the ketchup, as well as salt, sugar, bay leaf and a mixture of peppers. Now add vinegar, stir and cook for another 30-50 minutes until thickened. Sterilize the jars in the oven at 150 C for 15 minutes. Remove the bay leaf from the ketchup and pour hot into jars. Roll up with sterile lids and wrap in a blanket.

Plum confiture

Ingredients:

• 1 kg plums;
• 1.5 kg of sugar;
• 0.5 pieces of lemon;
• cinnamon and star anise optional.

Cooking:

For this recipe, use a well-ripened plum. Sort it, wash it and remove the bones. Then pass the plum through a meat grinder. Now pour into a saucepan and add sugar, mix. Put on fire and cook for 45 minutes on low heat. Now remove from heat and cool. Wash the lemon, pour over with boiling water, cut into two halves and squeeze the juice from one. Add lemon juice to the jam and simmer for another 20 minutes after boiling. At this stage, you can also add spices - cinnamon sticks, star anise. Sterilize the jars in the oven at 150 C for 15-20 minutes. Arrange the hot confiture in jars, after removing the spices from it, roll it up. Store plum stock in a cool place.

How to dry plums and cook prunes

Ingredients:

• 2 kg plums;
• 1 cup burnt sugar;
• 1 glass of water.

Cooking:

Remove pits from ripe plums with a pencil. Now boil the water and dip the plums into it three times for a minute. Cover the plywood sheets with paper, lay out the plums and dry for 2-3 weeks in the sun, turn over several times a day. Bring plums into the house at night. You can also dry plums in the oven. To do this, first dry the plums for 2 days in the sun on wooden grates. Then dry in the oven in three steps. In the first and second steps, preheat the oven to 40-50 C and place the plums in it on the grate. Dry the plums on the first and second day for 5 hours. For the third drying, make syrup: dilute burnt sugar with water. Dip the plums in the syrup and arrange on a baking sheet. Dry the plums a third time for 10-12 hours. Select the finished plums, and dry the rest. Store prunes in dry jars with lids or in a dry room in wooden boxes. Prunes can be sprinkled with bay leaves to protect the plums from insects.

plum cheese

Ingredients:

• 1 kg plums;
• 100 grams of sugar;
• cilantro seeds to taste.

Cooking:

If you have very ripe and soft plums, you can make this unique dish. Wash the plums, remove the pits, sprinkle with sugar and mix. When the plum starts to juice, put the pan on the fire and cook, stirring occasionally, until the consistency jam. Then wipe the mass through a colander or sieve. Add cilantro seeds and stir. Now take a piece of gauze folded several times or a fabric bag, transfer the resulting mass into it. Put the bag under oppression for three days. Ready cheese brush with oil and roll in cilantro seeds. This cheese keeps well in a cool place.

Plum garlic sauce

Ingredients:

• 300 g plums;
• 50 g of garlic;
• 20 g dill;
• 50 g vegetable oil;
• salt to taste.

Cooking:

This sauce works best with round blue plums. 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 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.

You can prepare plums for the winter different ways and indulge your relatives with sweet treats in the form of jam or compotes or please them with original savory snacks- sauce or pickled fruit. Any preservation is a worthy variety of the assortment of jars with stocks in the pantry.

What to cook from plums for the winter - recipes

Plum for the winter blanks that can be made out not only in the sweet version. A variety of recipes will allow you to get rid of excess crops by creating unusual, sometimes spicy or salty snacks.

1. Canned plums for the winter in the form of jam or simple compote, as a rule, do not require additional sterilization, therefore it will take a minimum of time to cook.
2. Any variety of plum goes well with other fruits, so you can combine them and create your own original variations of the workpiece.
3. Even without cooking, the plum is stored all winter, it is important not to neglect the addition of sugar, it acts as the main preservative in the workpiece.
4. Dishes from plums for the winter, the recipes of which involve spinning with bones, are not stored for a long time. The nuclei contain a large number of hydrocyanic acid, therefore, after six months, conservation will become unusable.

Plum jam - a recipe for the winter

There are several ways to prepare plum jam for the winter. A mass containing small pieces will be ideal. Fruits are rich in pectin, so it is not necessary to add gelling ingredients, the jam will reach the desired consistency during storage. Jam comes out delicious from yellow or white honey plums.

Ingredients:

• plums - 5 kg;
• lemon - 2 pcs.;
• sugar - 4 kg.

Cooking

1. Wash the plums, remove the pits, cut into 4-6 pieces.
2. Cover with sugar, leave for 2-3 hours.
3. Cut the lemons into cubes, add to the plums.
4. Cook until boiling, removing all the foam.
5. Simmer on low heat for 20 minutes, pour into jars, cork.

Compote of plums and apples for the winter

A simple plum compote for the winter can be supplemented with various seasonal fruits, apples or pears are ideal. A drink is prepared without additional sterilization and stored for more than a year, provided that the plums are pitted. Use better fruits blue, sour varieties. The amount of these ingredients is calculated to fill 1 can of 3 liters.

Ingredients:

• plums - 500 g;
• apples - 2 pcs.;
• sugar - ½ tbsp.;
• water - 2.5 l.

Cooking

1. Wash and peel the plums, cut the apples, removing the seed box.
2. Immerse the fruit in a sterilized jar, pour boiling water over it, cover, leave for 20 minutes.
3. Pour the broth into a saucepan, add sugar, boil for 5 minutes.
4. Fill jar with syrup, seal.

How to cook plum tkemali for the winter?

Delicious Georgian adjika from plums for the winter - tkemali. To make the sauce, they use the plum variety of the same name, but if there are none, other sour fruits are suitable - unripe Hungarian, blackthorn. The main ingredients are ombalo spices can be replaced with dry peppermint.

Ingredients:

• plums - 5 kg;
• water - 500 ml;
• hot peppers- 3 pods;
• garlic - 4 heads;
• salt - 1.5 tbsp. l.;
• sugar - ½ tbsp.;
• ucho-suneli, dried dill and mint, ground coriander - 1.5 tbsp. l.

Cooking

1. Wash the plums, transfer to a large bowl, pour water.
2. Cook until the skin separates and the plum becomes soft.
3. Rub fruit through a sieve.
4. Add salt, sugar, dry spices, pureed peppers and garlic.
5. Boil the mass for another half hour.
6. Pour into jars, seal.

Plum in its own juice for the winter

Such preservation of plums for the winter does not require much time and patience. Prepare a large container for sterilization, which will fit at least 3 jars of 0.5 liters. It is up to the chef to remove the stones or not, during the pasteurization process, the contents of the containers will decrease in volume, but you do not need to add plums.

Ingredients:

• plums.

Cooking

1. Wash plums, fill jars with them.
2. Cover the bottom of a large saucepan with a towel, put the blanks, fill with water to the “shoulders” of the cans.
3. In the process of boiling, the fruit will release juice. The contents of the jars should boil for 5-8 minutes.
4. Plums are corked in juice for the winter, put under a blanket for slow cooling.

Pickled plums with garlic for the winter - recipe

Extraordinarily spicy preparation- stuffed plum with garlic for the winter. original taste Such preservation will definitely appeal to lovers of unusual food combinations. An appetizer can be served with strong drinks, fruit salads or main dishes. It is better to roll up conservation in small jars of 0.5 liters.

Ingredients:

• plums - 400 g;
• water - 300 ml;
• garlic - 3 cloves;
• lavrushka - 3 sheets;
• carnation - 3 buds;
• vinegar - 50 ml;
• sugar - 60 g;
• salt - 1 tsp;
• peppercorns and allspice - 5 pcs.

Cooking

1. Wash the plums, remove the stones without damaging the integrity of the plum.
2. Peel the garlic, wash and dry.
3. Put 1 clove of garlic into each plum.
4. Put lavrushka, peppers and cloves in sterilized jars.
5. Fill with stuffed plums.
6. In a saucepan, combine water, salt, sugar, vinegar, boil.
7. Pour jars with hot marinade, cover, leave for 10 minutes.
8. Drain the marinade, boil, pour over the plums again, cork for the winter, put in heat to cool.

Plum juice for the winter

It turns out delicious canned juice from plums for the winter. To save space and use fewer cans, the water preparation process uses a minimum amount. The drink turns out to be very concentrated, therefore it can be confidently diluted with water during serving.

Ingredients:

• plums - 5 kg;
• water - 2 l;
• sugar - 2 kg.

Cooking

1. Wash the plums, remove the pits, and pass through a juicer.
2. Add sugar and water.
3. Cook over medium heat, boil the juice for 25 minutes.
4. Pour into a sterilized container, seal.

Plum in chocolate for the winter - recipe

An extraordinary treat that will be appreciated by the younger audience of eaters - canned plums in chocolate for the winter. The process of making a treat is no different from creating thick jam, but pieces of dark chocolate are added during cooking. You should not be stingy when choosing chocolate, it must be bitter and always of high quality, the final result depends on it.

Ingredients:

• plums - 1 kg;
• chocolate - 100 g;
• sugar - 800 g.

Cooking

1. Wash the plums, separate the pits, scroll the pulp through a meat grinder.
2. Put the puree on a minimum fire, add sugar, simmer, removing the foam.
3. Cook for 15 minutes.
4. Pour the broken chocolate, wait for it to completely melt.
5. Pour into a sterilized container, seal.

Seedless plum jelly for the winter

Unusually delicious canned jelly from plums for the winter. You can achieve the desired consistency by adding gelatin, pectin or gelfix to the composition. You can taste and evaluate the quality of the workpiece the very next day, but during storage, the delicacy will become thicker and more jelly. To make the jelly transparent, you can not neglect the removal of foam during cooking.

Ingredients:

• yellow plums - 1 kg;
• sugar - 600 g;
• gelatin - 50 g.

Cooking

1. Gelatin pour ½ tbsp. warm water.
2. Wash the plums, remove the pits, rub the pulp through a sieve.
3. Add sugar, put to boil.
4. Boil for 10 minutes, removing foam.
5. Set aside, after 5 minutes add swollen gelatin, mix.
6. Put to boil, waiting for the boiling stage (do not boil!), Immediately remove from heat.
7. Pour into jars, seal.

How to freeze plums for the winter in the freezer

The easiest and most hassle-free way to keep all valuable properties and taste qualities fruit - freezing plums for the winter. As a rule, halves are harvested, but if the plums are too large, they are cut into 4-6 parts. In winter, compotes, sauces, jams are cooked from them, decorate or fill homemade cakes.

Ingredients:

• plums.

Cooking

1. Wash fruit and dry well.
2. Remove the pit and cut in half if necessary.
3. Put in a single layer on a tray, put in the freezer.
4. When the workpiece hardens, it is distributed in portions into suitable containers and put away for storage in the freezer.

Dried plums in the oven for the winter

cook dried plums for the winter in two ways. A spicy spicy version is described below, but using this technique you can also make a sweet preparation by soaking the fruit in sweet syrup and under oppression for 4 hours. Both spicy and sweet preparations are stored in glass containers, hermetically sealed.

Ingredients:

• plums - 2 kg;
• rosemary - 3 sprigs;
• dry thyme and basil - 2 tsp;
• honey - 50 g;
• garlic - 8 cloves;
• sea ​​salt;
• high-quality olive oil - 150 ml.

Cooking

1. Wash plums, dry, remove pits.
2. Lay the halves on a baking sheet lined with foil.
3. Sprinkle with salt.
4. Mix honey with 50 ml of oil, pour plums on top.
5. Chop fresh rosemary with a knife, mix with dry herbs, sprinkle on top of plums.
6. Put in the oven, heated to 110 degrees, do not close completely, leaving the door slightly ajar.
7. Dry plums for 3 to 5 hours.
8. Transfer to a sterilized container, alternating layers of plums with slices of garlic and herbs.
9. Heat olive oil (do not boil!), Pour jars with it.
10. Cork plums for the winter, put in the refrigerator for storage.

Plum mashed with sugar for the winter

Canned plum with sugar for the winter without cooking is stored throughout the cold season and does not deteriorate, thanks to the sugar layer, which clogs the workpiece and lets oxygen into the jar. It is also important not to quickly spread the puree in the bowl until the sugar crystals have melted. The plum harvested in this way retains its valuable properties and will become excellent treat with tea or an excellent filling for a quick pie.

Ingredients:

• plums - 1 kg;
• sugar - 1.2 kg.

Cooking

1. Wash the plums, dry, remove the stones, beat with a blender.
2. Pass through a sieve, getting rid of the remnants of the peel.
3. Pour in sugar, mix.
4. Fill the jar without filling up to the edge of 2-3 cm.
5. Fill the remaining space with sugar and seal immediately.
6. Store exclusively in the refrigerator.

White plum is useful for hypertension, cleanses the intestines. Normalizes carbohydrate metabolism. According to the content of minerals and vitamins, plum occupies one of the first places.

1) Plum juice with pulp.
According to the content of vitamins and minerals, plum juice occupies one of the first places among other juices. Few calories (70 kcal per 100 grams of juice). Useful for hypertension. Normalizes carbohydrate metabolism. Cleanses the intestines. And just VERY DELICIOUS.

Boil the sorted and washed plums for 30 minutes, adding a little water. Bones can not be pulled out. I added half a liter of water to a bucket of drains. Rub the cooled plum through a colander.

Making raw juice.
For 1 liter of grated puree, add 1 liter of water. Then for 1 liter of diluted mixture 100 grams of sugar.
Stir until the sugar is completely dissolved.

Let's cook. Boil 10 - 15 minutes. Take off the foam. Pour into jars and seal. Banks turn over, wrap until completely cool.

Apricot juice is prepared in exactly the same way.
By the way, the taste of white plum juice is very similar to apricot.

2) Plum compote.
I use frozen as a dye. blackcurrant or frozen cherries. On a 3-liter jar - I put 200 gr of sugar.
I put berries (plum + currant) in a jar 1/3 part. I do two fills. First hot water let stand for 15-20 minutes. Then drain the water, add sugar to it, boil, pour the berries. Roll up. Flip. Wrap up.

3) Fried plum jam.
Proportions for frying: two jars of seven hundred plums (pitted) and one jar of seven hundred sugar.

Pour the plums and sugar into a deep frying pan or metal pan, stirring, bring to a boil. Fry 7 minutes. Divide into clean jars. Roll up. Turn over, wrap. Do not remove foam from such jam. Over time, it will dissolve.

The jam is very tasty. Intense amber color. The longer it sits, the tastier and richer it becomes.

4) Tkemali.
This is a traditional Georgian sauce that is served with meat, fish, and some cereals.
Ordinary fresh food with tkemali turns into gourmet dish. This kind of seasoning has an amazing aroma and rich flavor palette.
P.S. I made tkemali from red cherry plum and from yellow cherry plum. I did not like these options, tkemali turns out sour.

To prepare the tkemali sauce, boil the plum with water for 20-30 minutes. On a bucket drain - 1 liter (or 0.5 l.) of water. Rub the chilled plum through a colander.

Put the grated plum puree on the fire and boil for 30 minutes to become thick.

Next is the recipe.
For 1 kg. grated plum
1 st. l. (with a small top) salt,
3 art. l. Sahara,
1 head of garlic (crushed)
1 st. l. ground dill seeds,
1 st. l. ground cilantro,
1 st. l. ground dry herb regan (basil),
1 tsp ground red hot pepper.
Pour everything into the plum puree, mix and boil for another 5 minutes.

Remove from fire. Tkemali is ready.
If there is a need to prepare this sauce for the winter, then add 0.5 tsp at the end of cooking. vinegar essence.
Remove from heat, pour into prepared jars, roll up, wrap.

A small addition.
When pouring hot compotes, juices into jars, place a metal spoon in the jar. And the jar itself in a cup.
A cup is needed if the bank suddenly bursts. A spoon in a jar is needed to prevent this from happening.

I do not sterilize jars and do not pour boiling water over them, regardless for jams, pickles, compotes. I wash the jars in advance to dry. I wash the lids and dry them. But most importantly, when I roll up the jars with a hot product, I turn them over onto a blanket and cover them very warmly. I wrap either with a thick blanket or a fur coat. I leave it overnight (8-10 hours). During this time, everything that needs to be sterilized there.

When you cook a plum (steam), remember that, like milk, it likes to “run away” from the dishes. Therefore, it is necessary to guard.

All pleasant and easy troubles in the kitchen.

What can be prepared from plums: delicious recipes from the site magazine

Plum dishes have a bright aroma and excellent taste. It is valuable that after heat treatment, most of the useful substances. Sweet dessert varieties are eaten in fresh added to ice cream and fruit salads. Sweet and sour plums goes well with pork, beef, rabbit meat and poultry. Plums are dried, dried, soaked, marinated, baked, used for cooking gourmet sauces, marinades and gravy. Sweet juicy fruits - a great filling for home baking and dumplings.

A variety of desserts are prepared from plums: candied fruit, marmalade, jelly, marshmallow. Most varieties produce delicious preparations- jam, jams, marmalade. In Hungary, liquor is made from plums, in Serbia - vodka, in China - wine. In Asian countries, dried salted and pickled plums are popular. Prunes are used in meat and fish dishes, in confectionery and salads. Of the spices, plums are best combined with vanilla, cloves, nutmeg and cinnamon.

So plum recipes

Recipe 1.

You will need: 300 g plums, 1 pear, a bunch of lettuce leaves, 50 ml olive oil cold pressed, 300 g chicken fillet, 1 teaspoon lemon juice, spices to taste.

Wash and dry plums and pears. Cut the plums into halves, remove the pits and cut the pulp into slices. Remove the seeds from the pear and cut into small pieces. Coarsely tear the lettuce leaves with your hands. Boil the chicken with spices, cool and cut into thin slices. Mix oil with lemon juice. Combine all ingredients in a salad bowl, mix gently, add dressing and salt to taste.

Recipe 2.

You will need: 1 kg of cherry plum, 1 pod of dry red pepper, 3-4 cloves of garlic, 20 g of salt, 50 g of sugar, a couple of sprigs of mint, 50 g of fresh cilantro (coriander) and half a teaspoon of coriander seeds.

Rinse the plums thoroughly, dry, cut in half, remove the seeds, place in a saucepan, cover with water and cook until softened. Drain the broth, and wipe the boiled fruits through a sieve. In the resulting plum puree, add finely chopped greens, crushed garlic, chopped coriander seeds, pepper, sugar and salt. Place the sauce over low heat and simmer, stirring constantly, for 5-7 minutes.

Recipe 3.

You will need: 500 ml natural yogurt, 8 large plums, 50 g butter, 2 tablespoons of maple syrup and balsamic vinegar, 100 g of honey, 1 tablespoon of finely chopped basil.

Preheat oven to 200º. Combine in a bowl balsamic vinegar, maple syrup and melted butter. Pour the resulting mixture into a baking dish with a diameter of about 20 cm. Wash the plums thoroughly, dry, cut into halves and place cut side down in a baking sheet. Bake for 20-25 minutes until the plums are softened. Mix yogurt with honey and basil. Remove the plums from the oven, leave for 5 minutes to cool slightly. Serve dessert with yogurt.

Recipe 4.

You will need: 1 banana, 2 kiwis, 100 g seedless white grapes, 200 g sweet plums, a handful walnuts, natural yogurt to taste, 4 walnuts, cut into halves.

Rinse all fruits thoroughly, remove the peel from the banana and kiwi, free the plums from the pits, walnuts chop with a knife. Cut the banana into thin rings, plums and kiwi into slices. Combine all ingredients in a salad bowl and top with yogurt. Serve in bowls, garnished with walnut halves. Kiwi in this recipe can be replaced with raspberries, cherries and other sour berries, gooseberries can be added instead of grapes, and ice cream or cream can be used for dressing.

Recipe 5.

You will need: 1 yolk, 75 g sugar 170 g butter, a pinch of salt, 225 g flour, 7 ripe plums, mint leaves for decoration. For pouring: 250 g creamy cottage cheese, 100 g sugar, 2 eggs.

Combine flour, salt and sugar in a bowl. Then grind the resulting mixture with butter, add the yolk, knead the dough, make a ball out of it, wrap it in cling film and send for half an hour in the refrigerator. Whip in the meantime granulated sugar with eggs, add cottage cheese and mix the resulting mass until a homogeneous consistency. Rinse the plums, dry them, remove the pits and cut into slices. Distribute the cooled dough in a form so that high sides are obtained, grease curd mass, lay out the pieces of plums, cover with the remaining filling and bake in an oven preheated to 180º for 45 minutes. Serve chilled, cut into slices and garnish with mint leaves.

Recipe 6.

You will need: 1 kg of plums (any variety), 2 cups of water, 300 g of sugar.

Sterilize and dry the jars. Then prepare the fruit: rinse, pit, cut in half, put the halves in an enamel pan, sprinkle with sugar and leave for about half a day. When the plums start to juice, put them to boil by adding water. Cook the plums over low heat, being careful not to burn them. While stirring, bring the jam to a boil, but do not boil. The fire should be such that the contents of the pan do not boil, but also do not cool. In this state, the plums should stay for 5 minutes. Pour the finished five-minute jam into jars to the very top, roll it up and put it on the blanket with the lids down, wrapping it tightly. Store cooled jam in a cool place.

Recipe 7.

You will need: 80 g butter, 150 g flour, 4-5 tablespoons of cold water, a pinch of salt. For the filling: 6 plums, a handful of raspberries, 3 peaches, 2-3 tablespoons of sugar, a small piece of butter, 2-3 tablespoons of semolina, 1 egg yolk.

Knead the dough from flour, butter, salt and water. It should take half an hour in the refrigerator. While the dough is resting, prepare the filling. Rinse the fruits, remove the seeds and cut into slices. Melt a little butter in a frying pan, put plums, raspberries, peaches and sugar. Simmer for no more than 4 minutes. Roll the chilled dough into a layer (leave about a quarter to decorate the pie), put it on a baking sheet with parchment, sprinkle with semolina, spread the filling on top, and cut strips from the remaining dough, rolling it into a layer. Lay them crosswise on the cake to make a grid. Lubricate the cake with yolk and bake for 35 minutes in an oven heated to 200º. You can roll out the dough into one large layer and, laying out the filling, just pinch the edges - as you like.

Homemade Plum Recipes- it's simple, tasty and unusual. Dishes from these fruits are available to us all year round: in winter, when there are no fresh plums, prunes will add zest to meat, side dishes, and desserts, and fragrant plum jam useful as a filling for rolls and pies. It also goes great with tea. Please yourself and your loved ones with plum dishes as often as possible. Enjoy your meal!