Plum homemade olives. Pickled plums, recipe with step by step photos

This recipe is as simple as plums cooked according to it are delicious. They will originally emphasize the various nuances of meat dishes. Can be the basis of any salads. But in and of themselves - this is an amazing bouquet of fragrant notes and mouth-watering delicious shades!

All you need to make clove-pickled plums is a little bit of free time over a few days. because the process is not fast.

• 2.5 kg plums
• 750 g sugar
• 250 ml table vinegar 9%
• 10 g bay leaf
• 5 g cloves

Step-by-step instructions for cooking spicy pickled plums with cloves

Rinse plums well before using them. Remove leaves and stems.

Put fruit in enamelware sprinkling with cloves and bay leaves.

The last layer should be plums.

Pour the vinegar into the sugar and boil them together until the sweet marinade is completely dissolved. Stir the marinade while cooking.

Pour the boiling marinade over the plums, let them cool. Cover with lid and leave at 12 o'clock(if you cook in the evening, then until the morning, in the morning - until the evening).

Then drain the marinade and boil it again in a separate bowl.

Fill them with plums. And leave them alone again at 12 o'clock. So repeat this procedure again and again. During five days you need to drain and boil, pour the marinade.

Plums should wrinkle. The amount of liquid will increase over time. If at the beginning of cooking she didn’t even cover half of the fruit, then at the end of the marinade process there will be quite a lot due to the juice secreted by the plums.

Before the last pour, spread the cloves and bay leaves in clean jars. Put plums on them and pour in the marinade (boiling water).

Roll up the jars and let them cool. Later put them in a more suitable and cool place.

Do not rush to try the plums, they are not quite ready yet. But after 3-4 weeks spicy pickled plums with cloves will be a great dessert even for gourmet alcoholic beverages or an unusual appetizer, or a side dish for various festive dishes!

Enjoy your meal!

The recipe for pickled plums with cloves for the winter was prepared by Galina Alexandrovna.

Today's preparation is delicious pickled plums with spices that will change your idea of ​​​​using fruits only in sweet preservation.

I want to say right away that such a pickled plum is good both as a snack bar, for meat, and as delicious dessert. The recipe does without sterilization, but, however, a little time-consuming. Even inexperienced gourmets will like this method of pickling and will take its rightful place in your cookbook. Detailed recipe with step-by-step photos taken, I propose to master all lovers of plums.

• plums - 2 kg;
• sugar - 700 gr;
• apple cider vinegar - 300 ml;
• Bay leaf;
• black peppercorns;
• allspice peas;
• clove buds.

How to pickle plums for the winter at home

To prepare such a blank, it is better to use unripe fruits with a hard peel. It can be varieties "Hungarian" or "renklod".

To make a workpiece, they begin with the fact that the plums are washed with running water and dried in a colander.

The fruits are laid out in layers in a wide enameled or stainless steel basin, sprinkling each layer with spices: bay leaf, cloves, allspice and black pepper.

Now, you should cook the marinade. Apple vinegar bring to a boil and dissolve sugar in it to the maximum. Don't be put off by the fact that the sugar won't dissolve completely. In the future, the plums will start up the juice and a homogeneous marinade is formed.

Plums are poured with hot syrup, covered with a clean towel and left for several hours.

Now you should be patient and fill the plums with boiled marinade twice a day for 5 days. To do this: in the morning and evening, drain the plum marinade, boil it and pour the plums again. On day 3-4, the fruits will release enough juice and the marinade will completely cover the fruits.

After 5 days, pickled plums are laid out in sterile dry jars and poured with boiled marinade, covered with lids and turned over. The workpiece is covered with a blanket until completely cooled.

Delicious pickled plums will serve savory snack and wonderfully complement baked meat or fish. Such a plum can also be used in a variety of desserts and pastries.

Pickled plums for meat - how to pickle pitted plums, step by step recipe with photo

Snack pickled plums for the winter without sterilization Today's my preparation is delicious pickled plums with spices that will change your idea of ​​​​using fruits

Pickled Plums: 7 Great Recipes

Plums for the winter can be prepared different ways. According to tradition, jam, compote, jam, that is, sweet preparations, are made from them. In addition, sauces, ketchups, dressings, adjikas with the addition of this fruit are very popular. pickled plums - delicious side dish and a spicy note to many ordinary dishes. Preparation recipes are very diverse, many of them are presented on the Internet with step-by-step cooking pictures, they always turn out delicious.

Pickled plums: the best recipe for the winter

• 8 kg plums (eel);
• 2.6 kg of sugar;
• 1 liter of 9% acetic acid;
• 10 sheets of laurel;
• 20 gr. black peppercorns.

1. Wash the fruits thoroughly, tear off the stalks, put them in a deep pan or bucket. It is very important that the fruits are firm, even with green barrels. Harvesting will not work from soft and overripe fruits.
2. We cook sweet and sour marinade. To do this, pour into the pan acetic acid, add sugar, laurel and pepper. Stir, bring to a boil, cook for 2 minutes. If you want the marinade to be sweeter, add 200 gr. more sugar.
3. Pour jars with ready marinade.
4. We put a flat plate on top of the plums and press it with a load, leave it all night so that they give juice.
5. Over the next 5 days, pour the marinade from the pickled fruits, preferably with laurel, let it boil, cook for a couple of minutes, pour the fruits again, cover with a lid.
6. On day 6, we sterilize clean jars, boil tin lids.
7. Pour the marinade into the pan, send to the stove to boil.
8. We lay out pickled fruits in sterile jars, preferably put laurel and a few peppercorns in jars.
9. Pour marinade, roll up.

When the jars are completely cool, put them away for storage.

Plums for the winter without heat treatment

1. Wash fruits well., take out the bones, put them in a deep bowl.
2. Pour granulated sugar, cinnamon, a few cloves on top, knead aspirin tablets into powder and add to required quantity. We mix everything well. We leave for a day. Stir occasionally.
3. The next morning we sterilize clean jars and lids, put prepared plums in them.
4. Pour 20 ml of alcohol into each jar. Roll up and put away for storage.

How to cook pickled Hungarian at home

• 6 kg plums (Hungarian);
• 1.6 kg granulated sugar;
• 500 ml of 6% acetic acid;
• 3 liters of water;
• 40 cloves;
• 7 gr. cinnamon.

This recipe is incredibly sweet.

1. Wash the fruits, remove the stalks, blanch for 2 minutes.
2. We make a filling from water, granulated sugar and vinegar.
3. At the bottom of the jars we pour 7 inflorescences of cloves, a pinch of cinnamon, put fruit tightly on top.
4. Fill with boiling brine, roll up.
5. We put the jars to be sterilized at 90 degrees. 500 ml - a quarter of an hour; 1 l - 25 min.; 3 l - 40 min.

We put away for storage.

Pickled plums without sterilization for the winter

• 1 kg plums;
• 600 ml of water;
• 170 gr. Sahara;
• 60 ml 9% vinegar;
• 7 pcs. black peppercorns;
• 5 pieces. fragrant;
• 7 carnation flowers;
• 5 bay leaves;
• 4 garlic heads;
• 10 gr. salt.

The absence of sterilization makes harvesting easy and fast

1. Separate into cloves and peel the garlic, cut in half lengthwise.
2. My fruit, tear off the tails, cut on the side, take out the bone. Instead of a bone, we put garlic inside.
3. At the bottom of the seaming containers we put bay leaves, carnation buds, peppers, plums on top, do not ram.
4. We cook the marinade. We wait until the water boils, put sugar, salt and vinegar in it.
5. Pour the marinade into the plums. Let it brew for 30 minutes, pour the marinade into the pan.
6. Boil again, pour the fruits, close with sterile lids.

Pickled plums like olives: recipe and cooking secret

• 2 kg of dense plums;
• 500 gr. Sahara;
• 80 gr. salt;
• 60 ml of 9% acetic acid;
• 80 ml vegetable oil;
• 24 cloves;
• 12 sheets of laurel;
• water.

1. We sterilize clean jars, pour boiling water over the lids.
2. We wash the plums, remove the tails.
3. We put 6 carnations and 2 laurels at the bottom of the cans, we tightly load the plums from above.
4. Fill jars with boiling water without spices. Let stand for about five minutes until the fruit softens and cracks.
5. Pour water from cans into a saucepan, sugar, salt, pour acetic acid. Let's boil.
6. Pour the fruits with the finished brine, let it brew for 7 minutes, drain and boil again.
7. Before pouring 3, pour 25 ml of oil into all jars. We fill the banks, roll up.
8. We clean the cooled banks in a cool place.

To make salted plums even more like olives, use balsamic instead of regular vinegar, and drizzle with unrefined olive oil before serving.

Pickled Tomatoes with Plums: A Step by Step Recipe

• 3 kg plums;
• 2 bunches of parsley;
• 3 onions;
• 90 gr. salt;
• 3 kg tomato;
• horseradish leaves;
• 12 cloves of garlic;
• 260 gr. Sahara;
• 15 pcs. black peppercorns;
• 90 gr. 9% acetic acid.

The preparation is unusual

1. Ripe dense plums and my tomatoes, tear off the tails, make several punctures of the forks in the stalk area.
2. At the bottom of clean jars we put horseradish leaves, parsley, garlic cloves, laurel and pepper.
3. In layers or in a chaotic manner, we lay the fruits with chopped onion rings.
4. Pour boiling water into jars, let stand for 20 minutes.
5. Pour water into the pan, sugar, salt, acidify with vinegar. We are waiting for it to boil.
6. Pour the fruits with hot brine, roll up the lids.

We are waiting for complete cooling, remove in the cold.

Spicy Pickled Plums Recipe

• 1 kg of dense large plums;
• 1 liter of white wine vinegar;
• 1 kg of powdered sugar;
• 3 bunches of fresh thyme;
• 3 bunches of fresh rosemary;
• 8-12 pcs. laurel;
• 3 garlic heads;
• 2 tsp black peppercorns;
• 20 gr. salt.

1. Wash fruits in cold water, each pierce through with a toothpick several times.
2. Wash jars, sterilize.
3. Pour acetic acid into the pan, pour out the powder, stir well.
4. Add rosemary, thyme, laurel, pepper and unpeeled garlic, divided into cloves, to the pan.
5. We put on a very quiet fire, leave to languish for 2 hours, stirring occasionally.
6. We fill the prepared jars with fruit, evenly distribute the spices and herbs from the marinade, pour the marinade itself.

We roll up the jars with lids. We are waiting for complete cooling, we put it in storage. After 14 days, the blank is ready for use.

Well, from such a variety it is difficult to single out the best step-by-step recipe for pickling plums. But there is an opportunity to clog just a few cans, and when the time comes, by trial, choose what you like best. After all, how many people, so many tastes. Note: in the marinade from under the plums, it is very good to marinate meat for baking in the oven or on a barbecue. It turns out soft, juicy, with spicy plum notes, which you and your guests will definitely like.

Pickled plums: a recipe for the winter, the best, Hungarian, without sterilization, like olives, at home, tomatoes, step by step with pictures, photos, videos

Pickled plums: the best recipes for the winter. How to cook Hungarian. Preparation without sterilization. Preparation of plums for olives. Sunset with tomatoes.

Pickled plums for the winter without sterilization

Time for preparing: Not specified

- 1 kg blue plums,

- 1 liter plain water,

- 300 grams of granulated sugar,

- 3 peas of allspice,

– 150 grams table vinegar,

- 6-7 buds of dried cloves,

- 1 tsp. l. ground cinnamon.

In order to prepare pickled plums, I need a marinade. I start cooking with sugar syrup. I boil water and add sugar to it. Stir several times until the sugar melts completely.

I pour spicy spices into the marinade: sweet peas (a few peas), ground cinnamon and cloves. Spices are perfect for plums.

I boil the marinade, then remove it from the heat.

I wash the plums with water, and they are ready for rolling.

I immediately put the plums in sterile washed jars. I fill jars with plums to the top.

Pour plums with fragrant marinade and let stand in this form for 10-15 minutes. Plums will give juice and the marinade will begin to acquire a purple hue.

I drain the marinade from the jar and boil it again, as it has cooled down in order. At this stage, I pour vinegar into the marinade.

The second time I fill the plums with hot marinade with vinegar.

I twist, roll up the jars with lids. It remains to insulate the banks with a "fur coat".

Pickled plums with a stone will be stored with you all winter in this way and in any case open delicious delicacy and feed everyone. Bon Appetite!

Pickled plums for the winter without sterilization with a stone

You can easily cook pickled plums for the winter without sterilization with a bone if you look at a step-by-step recipe with photos and tips. How to prepare plums, what ingredients are needed, see the description.

Pickled plums for the winter

Pickled plums are an excellent side dish for meat, with them the simplest dish turns into a restaurant delicacy. This is a delicious dessert best traditions Oriental cuisine, as well as a spicy appetizer for vodka. In a word, a wonderful thing, I strongly recommend preparing a couple of jars of plums in a marinade for the winter.

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

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

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

Cooking time: 30 minutes

Ingredients

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

Pickled plums - the best recipe!

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

Now the most important point is the preparation of the marinade. I measure out 200 ml of water and 100 ml of vinegar (table, 9%). I add sugar, salt and spices: bay leaf, cinnamon, star anise, cloves, black pepper. Put on fire, bring to a boil and boil for 2-3 minutes.

Pour plums with hot marinade. So that they do not crack, the marinade should not be boiling and not removed directly from the stove, but slightly cooled, but hot - 80-90 degrees. In a circular motion, lightly shake the bowl so that all the plums are dipped into hot marinade. I cover the bowl with a lid and leave it in this form for 10-12 hours in a cool place (after cooling, you can transfer it to the refrigerator).

The next day I pour the marinade into the pan. I bring to a boil, boil over low heat for 5 minutes and again pour the plum with hot marinade. Again I leave to marinate for 10-12 hours.

In general, I repeat the procedure for 3 days, in the morning and in the evening. With each infusion, the plum will release more juice and turn the syrup a beautiful ruby ​​color.

On the last, third day, I start rolling. To do this, I sterilize the jars and boil the lids. I spread pickled plums in jars. Please note that I remove all spices, except for the bay leaf and peppercorns. The thing is that star anise, cinnamon and cloves have already given their taste and aroma to plums, if left, their presence will be unnecessarily intrusive and strong. I fill the jars filled to the top with boiling (!) marinade to the very top and seal them hermetically with lids. I turn it upside down, wrap it up and leave it in this form until it cools completely.

It turns out about 1 liter of delicious pickled plums and a small portion "for testing". I usually have marinade left - this time half a glass remained unclaimed. Don't rush to pour it out. The marinade can be boiled until the sauce is thick and served with meat. Plum syrup is also great for pickling pears: add halves or quarters, and then cook just like plums. If there is a lot of syrup left (the plums were juicy), then preserve it separately in sterile jars and leave it to be stored until winter on the refrigerator shelf to be used for cooking meat, watering poultry when baking, and also for dressing salads.

Preservation should be stored in a dark and cool place for no more than 1 year, but, as a rule, deli stocks run out much faster. It is appropriate to serve plums in the same cases as olives. Try, for example, a combination with cheeses such as Gorgonzola - divinely delicious! Bon appetit and successful culinary experiments!

Editor's Note: Two More Pickled Plum Recipes

Plum marinated "Snack bar"

Recipe fast food very tasty and light. Such a pickled plum is indispensable if the meeting of guests has already been scheduled, and time is short.

Ingredients and preparation:

• eel plums 1/2 kg
• olive oil 100 g
• wine vinegar 3 tsp
• Provencal herbs 1 st. l.
• allspice 4 peas
• ground black and red pepper to taste
• mustard seeds 1 tbsp. l.
• coriander seeds 1 tsp
• 3 sprigs of parsley
• 2 sprigs of cilantro
• pinch of salt

1. We free the washed plum from the stones, cut into 4 parts.
2. Grind spices and pour olive oil.
3. In a container that we put in the refrigerator, put the plums, pour oil with spices, mix so that the tastes and aromas are distributed evenly.
4. We fall asleep with finely chopped greens, close and put in the refrigerator for a day. The next day we try and treat.

Pickled plums with garlic

Plums can be pickled by putting garlic and spices on the bottom of the jar, or you can make it even more interesting - stuff each plum with garlic. The amount of spices is conditional - add to your taste. The same goes for salt and sugar.

Ingredients and preparation:

• plum 2 kg
• garlic 1-2 heads
• bay leaf 4 pcs.
• red hot pepper 1/4 pod
• carnation 8 pcs.
• allspice 8 pcs.

For the marinade (for 1 liter of water):

• vinegar 6% 75 ml
• salt 1 tsp
• sugar 100-150 g

1. Preparing banks. At the bottom of each we distribute garlic cloves, bay leaf, cloves and other spices. We put plums on top, pierced in several places with a toothpick, we try to be tighter.
2. Pour boiling water over the plum, cover with lids, let cool for about 15 minutes, drain the water from the cans into a saucepan and bring to a boil. Again, pour the plum in the jars with boiling water from the pan, cool again and boil. We repeat again. For the third time, we prepare the marinade from the drained water.
3. Pour the jars with boiling marinade, immediately roll up, turn over and wrap with a warm cloth.

P.S. If you want to stuff plums with garlic, make cuts in the plum on one side, remove the seeds and put a few slices of garlic in their place. Everything else is according to the scheme.

Pickled plums for the winter - recipes, Magic

Pickled plums for the winter - diner, the best recipe with garlic, without sterilization - to the meat with vodka!

I would like to offer you a very original snack- pickled plums for the winter. Everyone is used to making compotes or jams from them, but meat gourmets will like spicy ones with a salty note. Spicy spices give an incredible flavor. Pickled plum will disperse with vodka or a glass of wine with a bang.

For seaming for the winter, it is better to use the Hungarian plum variety. Choose fruits that are ripe but firm. They should keep their shape and be flawless. The taste of the snack depends on this. Marinade saturates the fruits with a spicy taste. You can add any spices to the dressing: cloves, cinnamon, star anise, black pepper, bay leaf, garlic, lemon juice. Pickled plums in jars are prepared without sterilization, but such a preparation needs to be stored in a cool place: a refrigerator or a cellar.

How to Pickle a Plum

• Plums - 1 kg.
• Water - 2 glasses
• Vinegar - 1 cup
• Salt - 1 tsp
• Sugar - 1 cup
• Spices in each jar - black peppercorns - 5 pcs, cloves - 3 pcs, bay leaf - 1 pc.

Let's prepare the fruits

To prepare pickled plums in jars for the winter, you first need to sort through the fruits. Choose ripe, dense, without cracks. Taste one, if it's sweet, it's perfect. Rinse them under running water, remove the tails, if any.

We sterilize banks

We take the floor liter jars wash them well with baking soda. Pour some into a jar and sterilize in the microwave. We put spices in a jar: cloves, black peppercorns, bay leaf.

We put the plums in a jar, ram them tightly.

Marinade preparation

Pour water into a saucepan. Add salt, sugar. Bring to a boil, salt and sugar should dissolve by this time. At the end, pour the vinegar, boil for another minute. Remove the marinade from the heat and let it cool for 30 minutes.

Important point to make the plums elastic, you can not pour boiling marinade! But then you need to store only in the cellar or refrigerator.

Pour in the marinade and close with sterilized lids. Let the jars cool and store in a cold place!

Here we have such a pickled plum for vodka or for a juicy piece of meat! In winter, such an appetizer diverges for one or two!

• Plums can be pre-marinated so that they better absorb the spicy taste.
• You can store such a blank for no more than a year, I think it will not last so long with you.
• They are served in a place with cheeses, sliced ​​​​meat or other pickles.
• Without spices, this elegant dessert will not work, so the larger the tastier, you can add: dried mustard, fresh parsley, orange or lemon zest, cilantro, hot peppers, garlic, Provence herbs, bay leaf, cloves.
• You can also add other vegetables or fruits. It turns out very tasty with tomatoes, as well as with bell peppers.
• You can pickle without a bone or halves, but then they will not be so elastic.

Be sure to cook pickled plums for the winter for your family, they will be very grateful to you!

Preparation time: 15 minutes
Cooking time: 15 minutes

Ingredients for 1 can of 0.5 liters:

• plums - 120-150g;
• sugar - 50g;
• salt - 6g;
• vinegar - 20 ml;
• bay leaf - 1 pc;
• allspice peas - 3 peas;
• cloves - 3 buds;
• cinnamon - 1 stick (if ground on the tip of a knife);
• star anise - 1 piece (optional).

Pickling plums:

The whole process of pickling plums for the winter basically consists in boiling the marinade and pouring it over plums in a jar.

My plums, sort out, we only need whole, not bursting, not rotten fruits.

We collect all the spices and other marinade ingredients together.

We put a pot of water on the stove. For pickling 1 half liter jar draining for the winter we need about 350-400 ml of water. For convenience, we take half a liter ... in the sense of water))) Then the remains of the marinade can always be put into action - marinate meat, for example.

While the water boils, put the jars in the oven, set the temperature to 150 ° C. After the oven is heated, we detect 15 minutes. Those. sterilize jars in this way before conservation.

At the same time, when the water boils, put salt, sugar in it, pour vinegar and add all the spices. Cook for 10 minutes at a low boil.

An important nuance! If you use ground cinnamon for pickling plums for the winter, then you do not need to put it in the marinade. Such cinnamon is added directly to jars of plums. If you have cinnamon sticks, like mine, then they are put in the marinade.

Again, at the same time as sterilizing the jars and boiling the marinade, we prepare the plums - we prick them with a toothpick. Punctures often. In many recipes for pickled plums for the winter, they write that despite the pricking of the plum, falling under the hot marinade, they still burst. They didn't burst, my skin remained intact.

Put the plums in a jar. If you have small plums, then more of them will fit in the jar and the weight of pickling plums will also be larger.

Pour in hot marinade.

We roll up with sterilized (boiled) lids.

Turn over to check if the jars are tightly rolled up and if they are leaking.

And store in a cool place. You can eat plums pickled for the winter after 40 days from the date of preparation.

Enjoy your meal!

Save to "Cookbook"

Many housewives, having collected a rich and generous harvest, begin to think and look for useful information how to prepare plums for the winter. From beautiful plums you can cook 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. AT dried plums contains many vitamins, various microelements, there are antioxidants. Contained in the composition useful material inhibit the growth of bacteria that cause cavities. Such useful fruit must be prepared for the winter.

In order for the plum to dry properly and well, select only the 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 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 in the open air, 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 dried fruits are usually added to meat dishes, use for baking, preparing various desserts or spicing up salads.

2. We freeze the fruits correctly

Plums can be frozen to enjoy 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 winter period. The plum is packaged in plastic bags or containers in one layer, sent to the freezer.

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

3. Preparing plum juice

The recipe for making juice is very easy, it will not cause trouble for novice cooks. Plum juice retains all the beneficial elements, including insoluble pectin. To make juice from plums, take 2 kg of fresh fruits, 0.4-0.5 liters of filtered pure water and 100 g of granulated sugar.

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They take only ripe and overripe plums, which must be washed and pitted. Put the plum into the pan, add water, heat to a temperature of +75 ° ... +80 ° С. Remove from heat, let stand for a while to soften the plums, then wipe the fruit through a sieve or use a juicer.

In the resulting thick consistency, pour some water from the pan in which the fruits were located, add granulated sugar and put it on the stove again. We are waiting for the juice to heat up to a temperature of +85 ° C and pour it into pre-prepared containers (jars, glass bottles), roll it up. To adjust the saturation of the juice, reduce or increase the amount of water at your discretion, so you will achieve the desired consistency and sweetness.

4. Make Delicious Plum Marshmallow and Sweet Marmalade

To prepare plum marshmallow, 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, there is a slightly ajar door oven, otherwise the output product will be just baked. The approximate cooking time for the recipe in the oven is 3-4 hours.

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

To make marmalade from plums, you need 1 kg of plum puree and 500-600 grams of sugar. It is better to cook in a saucepan with a thick bottom, in which 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 unusual taste meat or side dishes.

The recipe will require 5 kg of plums, 1.5 kg of granulated sugar, 250 ml wine vinegar, 20 gr bay leaf, 10 gr cloves. Ingredients such as ginger, cinnamon or allspice can be used in the recipe as desired.

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The plum is placed in a container in small layers, sprinkling each of them with seasonings. The marinade is prepared separately - 250 ml of wine vinegar is taken, the indicated amount of granulated sugar (do not be afraid of a thick consistency), mixed, put on a flame and simmered until the ingredients are completely dissolved and a homogeneous composition is obtained. The resulting hot, almost boiling syrup is poured over plums. The plums may not completely cover, the plum juice will fill the voids after a while, so do not worry. Leave to cool for a day.

After 24 hours, the plums are carefully separated from the marinade and the procedure is repeated. Over the next three days, put on the stove, bring to a boil, then pour again and leave to cool. It is advisable to drain and boil the marinade twice a day (morning and evening), but one is allowed according to the recipe.

Five days later, the fruits are laid out in pre-prepared clean jars (necessarily sterilized), spices are added and poured with boiling marinade to the very edge of the jars, clogged or rolled up. Pickled plums not only diversify festive table, but will become tasty treat for guests.

6. Cook jam and preserves for the whole family

Delicious plum jam will not only be a 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 make chocolate-covered plum jam, 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.

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

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

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

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When the fermentation process begins, a water seal is installed on the bottle or a medical glove is put on in the old fashioned way, making one or two punctures in the fingers, and left for fermentation for 25-30 days.

A month later, the wort is filtered thoroughly. The pulp must be thoroughly squeezed out, the wort must be filtered with a fine sieve several times. Now the wine is poured into a clean container (preferably glass), corked and placed in a dark, cool room for further infusion. Try delicious wine from plums it will be possible in 2-3 months.

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