Yellow plum juice for the winter. Chocolate-plum jam with walnuts. Plums in their own juice

If the branches of plum trees are bursting with a bountiful harvest, it’s time to start preparing these tasty and healthy fruits. Preparations from plums are not only the usual jam, with or without seeds. After all, besides jam and, perhaps, pickled plums, there are a great many ways to prepare plum preparations that will surprise you with their taste and glorify your culinary abilities among family, friends and colleagues.

To begin with, our site will share with you recipes for sweet preparations made from plums. Of course, this is jam, but what kind of jam!

Jam without cooking (natural plums)

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

Preparation:
These proportions of plums and sugar are very exemplary. Reducing the amount of sugar is undesirable, but increasing it if the plums are frankly sour can be done without any problems. Wash the plums thoroughly, discard unsuitable ones (rotten, wormy, etc.), scald with boiling water and remove the seeds. Then grind into a homogeneous mass using a meat grinder or blender. Add sugar and stir until it is completely dissolved. Sterilize the jars in any way convenient for you, package the plum mass and roll up with sterile lids. It is best to store in a cool place, but not necessarily in the refrigerator.

Plum jam with walnuts and raisins

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

Preparation:
Rinse the plums, remove the pits, and cut into quarters. Chop the nuts not very finely, wash the raisins and scald them. Fill the plums in a basin or pan with water, add sugar, mix well and cook, skimming off the foam, for an hour. Then add the rest of the ingredients, stir and boil for another 10 minutes. Place the finished jam in sterilized jars and roll up.

Elegant plum confiture (plums stuffed with walnuts))

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

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

The following recipe can be applied to any variety of plums. Yellow greenplums produce an amber jam, regular blue plums produce a rich, dark red color, and tart black plums produce a rich burgundy with a purple tint. For prunes you will need to take a little more sugar.

Plum jam with gelling additive

Ingredients:
2.5 kg sweet ripe plums,
900 g sugar (+ 2-3 tbsp),
2 sachets of “Zhelfix 2:1”.

Preparation:
Place the washed plums in a saucepan and put on fire. If the plums do not immediately yield enough juice, add a couple of tablespoons of water. Simmer the plums over medium heat until they are soft and the skins have burst. Then rub through a sieve. This is important because When blended with a blender, your jam will be opaque. If this doesn't matter to you of great importance, puree the mass with a blender (in this case, the plums must be pitted before cooking). Return the puree to the pan, add sugar, stir until it is completely dissolved and put on fire. In the meantime, mix “Zhelfix” with a couple of spoons of sugar so that the gelling additive dissipates faster in the puree, and stir into the plum puree. Cook the jam for about three minutes, stirring constantly, and then pour into jars. Roll it up. “Zhelfix” can be replaced with pectin, agar-agar or gelatin.

Cream jam “Plums in chocolate”

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

Preparation:
Rinse the plums, scald with boiling water, remove the seeds and pass through a meat grinder or puree with a blender. Add sugar, stir until it dissolves in the plum puree, and simmer over low heat for 30 minutes. Stir occasionally as plums tend to burn. While the jam is cooking, dilute the cocoa with a small amount of warm water or mix it with softened butter. This must be done so that the powder does not form lumps in the hot jam, which will then be very difficult to stir. Add cocoa and butter to the jam, stir and cook for another 15 minutes, stirring. Place in jars and roll up.

Chocolate-plum jam with walnuts

Ingredients:
2.5 kg plums (peeled),
500 g shelled walnuts,
100-200 g cocoa powder,
1 kg sugar,
1-2 packets of vanillin.

Preparation:
Add half the sugar to the pitted plums, mix and leave for a day. Again, adjust the amount of sugar depending on the degree of acidity of the plums. The next day, dilute the cocoa powder with a small amount of warm water to form a thick mass. You need to take high-quality cocoa and in no case soluble. Also adjust the amount to taste. Add cocoa to the plums, add the remaining sugar and vanillin. Stir and put on fire. After boiling, reduce the heat to low and simmer for about an hour, making sure that the jam does not burn to the bottom of the pan. 5 minutes before the end of cooking, add walnuts, crushed to the size you need, let it boil and place in sterilized jars. Roll it up.

The darker the color of the plums for chocolate jam, the more it will resemble chocolate spread.

Plum marshmallow

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

Preparation:
Cut the plums in half and remove the pits. Place the plums in one layer on a baking sheet and place in an oven preheated to 200°C for 20-25 minutes (be careful not to burn!). Place the prepared plums in a suitable container and grind using a blender (you can put them through a meat grinder, but a blender is more convenient and faster). Then pour the resulting puree into a sieve and rub the mixture to remove the skin. Add sugar to the puree, stir until completely dissolved and place over medium heat to warm well, but do not boil. Line a rimmed baking sheet with baking paper and pour the plum puree into it in an even layer, shaking the baking sheet so that the puree is distributed evenly. Place the baking sheet in the oven, preheated to 70-75°C, for 8-10 hours. If you have an oven with a convection function, turn it on, the process will go faster (about 6 hours). When the marshmallow dries, make cuts lengthwise or crosswise in order to twist the curls later, or cut into squares, together with the paper, since the marshmallow can be removed from the paper after about a day. Place to dry in a warm, drafty place. Then separate the marshmallow from the paper and roll it into curlicue rolls, or leave it in squares. You can sprinkle the finished pastille powdered sugar so that it does not stick together during storage. Store in a dry place.

Preparations from plums are not only jam and sweets. Try making sauces and dressings for meat dishes. An interesting observation: plum sauce for meat causes two fairly pronounced reactions - either complete rejection or absolute delight. Cook a little test and decide whether it’s worth spending time and food on it.

Spicy plum seasoning

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

Preparation:
Puree pitted plums with a blender or pass through a meat grinder with a fine grid. Add all ingredients, mix well and put on fire. As soon as the mixture boils, pour it into sterilized jars and roll up. Turn the jars over, wrap them and let cool. For this recipe, you can take any plums; each variety gives a different taste and color to the finished sauce.

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

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

Spicy plum sauce

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

Preparation:
Overripe soft plums are suitable for the sauce; they boil better. The peel can be peeled, or you can leave it as is, it will not affect the taste. Remove the seeds and grind the plums in a meat grinder or using a blender. Place the resulting plum puree on the fire and cook, stirring, for 10 minutes after the start of boiling. Meanwhile, peel the bell peppers and garlic. Also chop the pepper, add to the plums and cook for 5-7 minutes over low heat. Grate the garlic or pass through a press and grind with a small amount of salt in a mortar. Add salt to the sauce (you can put half of it first, then add to taste), sugar (the amount depends on the taste of the plums, the sweeter they are, the less sugar you need), vinegar and vegetable oil. Stir and cook for another 5 minutes. Then add crushed garlic, ground black pepper and spices to taste into the sauce, stir, bring to a boil and pour into small jars. Immediately roll it up, turn it over, wrap it up.

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

Chinese plum sauce

Ingredients:
1.5 kg plums,
200 ml rice vinegar (or apple cider vinegar)
½ cup brown sugar (if you don’t have it, you can add regular sugar),
4 tbsp. soy sauce,
4 cloves of garlic,
3-4 cm fresh ginger,
ground red pepper - to taste.

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

Pickled plums are an excellent addition to fried meat.

Pickled plums

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

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

Spiced plum in marinade

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

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

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

Happy preparations!

Larisa Shuftaykina

Many housewives, having reaped a rich and generous harvest, begin to think and look for useful information on how to prepare plums for the winter. You can prepare a huge number of preparations from beautiful plums; we will focus on the most popular, light and simple recipes that any housewife can prepare.

Credit: www.winiary.pl

1. Dry (dry) plums

How to dry plums? Unique prunes are always useful in the kitchen. 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 healthy fruit definitely need to be prepared for the winter.

In order for plums to dry properly and well, select only the ripest fruits that are falling from the tree or are ready to fall. Not all varieties are suitable for drying; the most suitable are Hungarian and plums with a high content of sucrose and pectin in their composition. An important condition for receiving good prunes is the presence of dense pulp, easily removable bone when pressed, the content of pectin and sugar in high quantities.

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

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You can dry it 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 one layer, turning occasionally. The time spent in sunlight is 4-5 days; at night you need to bring it indoors so that the fruit does not become damp. After the dew has dried, they are put outside again. After the specified time, the prunes need to be put in the shade to dry for several days (usually 3-4).

When the prunes are ready, no liquid should come out when pressed, they should be elastic and not crumble in your hands. It is customary to add ready-made dried fruits to meat dishes, use for baking, preparing various desserts or adding piquancy to salads.

2. Freeze fruits correctly

Plums can be frozen to enjoy the natural taste in winter, or to cook compote according to a recipe, complement a delicious dessert, bake a pie, etc. Used for freezing dense varieties, with a high percentage of sugar content and a thick peel, where the inner seed is easily separated. The Hungarian and Kuban Legend showed excellent qualities when frozen, and after thawing they retained their natural taste and shape.

The selected cream is washed thoroughly, but not over-exposed in water, then dried and bones are removed, cut into two parts. They can also be frozen whole if necessary for culinary purposes. winter period. The plums are packaged in plastic bags or containers in one layer and sent to the freezer.

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After an hour or two, check if the plums have set and hardened, put them away for long-term freezing, putting all the plums in bags or plastic containers. If you put all the available plums in a bag at once and freeze it, in winter it will be difficult to remove the fruits, so the fruits will be easily separated from each other. The storage temperature for plums in the freezer is -16°...-18°C, in such conditions the product is stored for up to six months.

3. Prepare plum juice

The recipe for making juice is very easy and will not cause any trouble for novice cooks. All useful elements are preserved in plum juice, including insoluble pectin. To prepare plum juice, take 2 kg of fresh fruits, 0.4-0.5 liters of filtered clean water and 100 gr granulated sugar.

Credit: simplepurebeauty.com

Take only ripe and overripe plums, which must be washed and pitted. Place the plums in a saucepan, add water, and heat to a temperature of +75°...+80°C. Remove from heat, let stand for a while to soften the plums, then rub the fruit through a sieve or use a juicer.

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

4. Make delicious plum pastille and sweet marmalade

To prepare plum marshmallow, you will need 1 kg of freshly picked fruits and a little vegetable oil. First, liquid puree is cooked by analogy with the recipe for making plum juice, then it is placed in a pan (not an aluminum one) and boiled until the volume is halved.

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The plum mass is cooled, laid out on baking sheets, trays, etc., having previously covered the bottom of the mold with parchment greased with oil. The layer of the mass 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 ° C. An important point when preparing marshmallows is to keep the oven door slightly open, otherwise the resulting product will simply be baked. According to the recipe, the approximate cooking time for marshmallows in the oven is 3-4 hours.

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

To make plum marmalade 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, into which the puree is placed, put on low heat and stirred constantly until the mass stops sticking to the bottom. At this point, during the cooking process, the volume will be reduced by half.

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Be sure to taste the resulting mixture until the consistency is reached. chewing candy. If the puree is still quite viscous and easy to eat, boil until the required viscosity is achieved.

Line the prepared containers with parchment, spread the plum marmalade in a layer of no more than 2 cm, leave to cool and dry in a dry room for a couple of days. After 2-3 days, the marmalade will easily separate from parchment paper, cut into pieces, dip in sugar. Homemade plum marmalade should be stored in a closed, dry container.

5. Pickled plum – add some piquancy to your dishes

Not every housewife has pickled plums in her kitchen; this product is not that popular, but in vain. Marinated plums will not only decorate dishes for the holiday table, but will also add an unusual taste to meat or side dishes.

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

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The plums are placed in a container in small layers, sprinkling each layer with seasonings. The marinade is prepared separately - take 250 ml of wine vinegar, the specified amount of granulated sugar (don’t be alarmed by the thick consistency), mix, put on the flame and simmer until the ingredients are completely dissolved and a homogeneous composition is obtained. The resulting hot, almost boiling syrup is poured onto the plums. The plums may not be completely covered, plum juice It will fill the voids after a while, so no need to 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 Place on the stove, bring to a boil, then pour in again and leave to cool. It is advisable to drain and boil the marinade twice a day (morning and evening), but the recipe allows you to do it once.

After five days, the fruits are placed in previously prepared clean jars (necessarily sterilized), spices are added and boiling marinade is poured to the very edge of the jars, sealed or rolled up. Pickled plums will not only diversify the festive table, but will also become a delicious treat for guests.

6. We make 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, and lemon. After harvesting your plums, be sure to make a couple of jars of jam! There are quite a lot of jam recipes, we will focus on an unusual version, very aromatic and unsurpassed in taste; children and adults will definitely enjoy the delicacy.

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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 grams of cocoa powder and 40 grams of vanilla sugar. A plum with dense pulp is cut into two parts, the seed is removed, 0.5 kg of sugar is added, carefully mixed, being careful not to crush it, and left for 24 hours in a cool room to release the juice.

After a day, add the remaining sugar, add vanilla and cocoa powder and place on low heat. Stir the plums with gentle movements and cook for 50-60 minutes. For each variety of plum, the cooking time may differ, and the ripeness of the fruit also affects the duration of the process - the riper it is, the faster it will cook. As soon as the plum jam is prepared, transfer the product into 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 from the plums are removed, cut into 4 parts, placed in an enamel saucepan, and poured with boiling water. Then, stirring constantly, cook for 20 minutes over fairly low heat.

Then 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, add lemon, let simmer for one minute and pour into jars to seal. The jam will differ not only in taste, but also in its beautiful iridescent color.

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

For plum wine, the recipe requires 10 kg of pitted plums, 4.7 kg of granulated sugar and 1 liter of filtered water. The prepared fruits, cut into 2 parts, are placed in a glass jar (bottle), water and granulated sugar are poured in and left 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, install a water seal on the bottle or put on a medical glove in the old fashioned way, making one or two punctures in the fingers, and leave for fermentation for 25-30 days.

After a month, the wort is carefully filtered. The pulp must be squeezed out thoroughly, and the wort must be filtered using a fine sieve several times. Now the wine is poured into a clean container (preferably glass), sealed and placed in a dark, cool room for further infusion. You will be able to taste delicious plum wine in 2-3 months.

The longer the wine sits, 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! And from wines made from other fruits and berries, plum stands out noticeably.

White plum is useful for hypertension, cleanses the intestines. Normalizes carbohydrate metabolism. In terms of the content of minerals and vitamins, plums rank high.

1) Plum juice with pulp.
In terms of the content of vitamins and minerals, plum juice ranks high among other juices. Low in calories (70 kcal per 100 grams of juice). Useful for hypertension. Normalizes carbohydrate metabolism. Cleanses the intestines. And just VERY TASTY.

Boil the sorted and washed plums for 30 minutes, adding a little water. You don't have to remove the bones. I added half a liter of water to the drain bucket. Rub the cooled plums through a colander.

Prepare raw juice.
For 1 liter of pureed puree, add 1 liter of water. Then add 100 grams of sugar to 1 liter of diluted mixture.
Stir until the sugar is completely dissolved.

Let's cook. Boil for 10 - 15 minutes. Remove the foam. Pour into jars and screw. Turn the jars over and wrap them until they cool completely.

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

2) Plum compote.
I use frozen black currants or frozen cherries as a dye. For 3 liter jar- I put 200 grams of sugar.
I put 1/3 of the berries (plum + currants) into the jar. I do two fills. First with hot water, let stand for 15-20 minutes. Then drain the water, add sugar, boil, and pour over the berries. Roll up. Turn over. Wrap up.

3) Fried plum jam.
Proportions for frying: two 700-ounce jars of plums (pitted) and one 700-ounce jar of sugar.

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

The jam is very tasty. Rich 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 porridges.
Ordinary bland food with tkemali turns into a delicious dish. This unique seasoning has an amazing aroma and a rich flavor palette.
P.S. I made tkemali from red cherry plum and from yellow cherry plum. I didn’t like these options; the tkemali turns out sour.

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

Place the pureed plum puree on the fire and boil for 30 minutes until it becomes thick.

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

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

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

I do not sterilize jars or pour boiling water over them, regardless of jams, pickles, and compotes. I wash the jars in advance to dry them. I wash the lids and wipe them dry. But most importantly, when I roll up the jars of hot product, I turn them over onto a blanket and cover them very warmly. I wrap myself in either 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 (steam) plums, remember that just like milk, they like to “escape” from the dishes. Therefore, we must keep watch.

I wish you all pleasant and easy troubles in the kitchen.

Not many people know that plums can be preserved pickled 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. Plum liqueur and wine are very easy to make at home. Shall we get started?

Dessert pickled plum with cinnamon

Pickled plums with cinnamon are good as an independent dish, as well as an excellent addition to desserts, a filling for baked goods and a component for salads. In any case, there will always be a use for it. For two liter jars, in addition to plums, you will need:

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

Pickled plum

The plums are thoroughly washed and the tails are removed. To prevent the skin of the fruit from cracking during the cooking process, blanch the plums in hot water (not boiling water) for a couple of minutes and cool under running cold water. Spices are placed at the bottom of the container, and plums are placed 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. 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 place the lid down until completely cooled.

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

Yellow plum jam

This jam takes longer to prepare than usual, but its taste is amazing. appearance justify the time and hassle of preparation. For 2 kilograms of yellow fruits you will 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 yet reached technical ripeness. They are washed well and pierced with a needle in several places. The plums are placed in an enamel basin and poured with hot sugar syrup. After a day, the syrup is decanted, boiled and the plums are covered with it again. On the third day, the jam is boiled until fully cooked. Seal and place under a blanket with the lid down until completely cooled. With this method, the fruits will remain intact, and the syrup will be transparent and very tasty.

Fragrant compote for 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. The compote can be made with or without sugar. For a sweet drink, add about 2 cups of sugar to the bottle. In general, a kilogram of plums yields about 5 liters of compote. So, all we need is water, plums and sugar. The preparation scheme is as follows.

The compote can be closed with or without a pit

1. Plums must be thoroughly washed, stems and spoiled specimens removed.
2. We sterilize the jars and fill about half the container with plums.
3. Fill the jars with boiling water and pour into a saucepan after 15 minutes, when the plums have warmed up.
4. Pour sugar into the pan and, when it is completely dissolved, fill the jars with syrup and seal.
5. Turn it upside down and cover it with a blanket so that the compote cools in a warm place.

Plum compote without seeds

The preservation process itself takes little time; it will take much longer to remove the seeds from the fruits. But the compote will turn out very rich and aromatic. For 6 liters of water you will need a kilogram of plums and 2 tablespoons of sugar for each liter of liquid. The cooking process is as follows.

1. The fruits are washed, the pit and stem are removed.
2. The fruits are placed in a jar, skin side up, filling each bottle approximately halfway.
3. Add sugar.
4. Fill the jars with boiling water and leave for fifteen minutes to warm the fruits.
5. Drain the liquid into a saucepan and add sugar at the rate of one 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. Place the jars in a warm place upside down until completely cooled.

Tkemali

Tkemali is prepared from sour varieties of plums. The homeland of this sauce is sunny Georgia. Here tkemali is served with meat dishes and fish, potatoes and pasta. There are modifications of tkemali made from gooseberries and red currants, 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 prepared from sour varieties of plums

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

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

1. Sort and wash the plums.
2. Place in a saucepan and cook for about 30 minutes.
3. Rub together with water through a sieve. Remove bones and skins.
4. Boil the plum puree over low heat until it becomes thick with sour cream. Add ground spices. And simmer for another ten minutes.
5. Pour into sterilized jars and wrap until completely cool.

Advice. Classic recipe tkemali involves adding a special seasoning - ombalo, this spice prevents the fermentation process of the sauce during cooking. If you find such weed on sale, be sure to add it.

Pickled plums “for a glass”

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. This 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. spoon;
• bay leaf – 9 pcs;
• cloves – 10 pcs;
• sugar - 500 gr;
• water - 900 ml;
• cognac 7 tbsp. spoon;
• anise – 3 pcs.

The plums are washed and dried. Place them in an enamel bowl, sprinkling the layers with cloves and bay leaves. Pour hot marinade over everything and leave covered for three hours. It’s okay if the marinade doesn’t cover all the plums. The steam under the lid will do its job. When the marinade becomes warm, drain it and pour it boiling back into the plum. This needs to be done three times, about once an hour.

Plums can be pickled with spices

Each time you heat the brine, skim off the foam from the surface, as you would with jam. After three hours, boil the marinade again, place the whole fruits in jars, which must be sterilized. It is better to remove plums that have lost their integrity and eat them in the evening. Pour in boiling brine and seal. Place it upside down under the blanket.

The marinade is prepared as follows.

1. The water is brought to a boil.
2. Turn on the fire.
3. Add sugar. We wait for it to completely dissolve and add vinegar.
4. We throw all the spices here.
5. Cook until the brine is slightly viscous and has a brownish tint.
6. Add cognac. It will prevent the plums from losing their shape and add piquancy to the marinade.
7. Remove from heat and pour into plum.

Advice. For pickling, choose fresh fruits that are firm and undamaged. An overripe plum will not hold its shape.

Homemade liqueur

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

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

Homemade plum liqueur is very fragrant

Infuse in a dark, warm place for 2 months. After this period, the liqueur is filtered until completely transparent. You can use cotton wool as a filter. Bottled. After three months, the liqueur is ready for consumption. The drink is stored for two years.

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

Recipes for canning plums: video

Plum preparations: photo

In winter, such plums can be used as a side dish for meat and as an addition to salads. They go well with a glass of red wine.

Recipe for canned plums with pits without sugar

Natural sugar-free plums are suitable for those who are watching their weight and controlling their blood sugar levels. The taste of such canned food remains natural, they retain plums and a light summer aroma. To prepare these canned foods, fruits that are strong and elastic are selected; you can also take slightly unripe ones.

Step-by-step cooking recipe:

1. The fruits are carefully sorted, washed, and placed in a colander.
2. Blanch in boiling water for a few seconds, then cool in cold water for a couple of minutes.
3. Place the fruits in clean and sterile containers and fill them with boiling water up to the neck.
4. Filled containers are placed in a container for sterilization.
5. Sterilize for about 20 minutes, then roll up, turn over and cool.

Plum compote for the winter (with pits)

Everyone has known this aromatic drink made from fresh plums since childhood. Few people refused such a compote made from fresh fruit; it is also considered tasty in canned form. For this dessert, plums are used whole; the pits are not removed. This makes the drink more rich, and the plums themselves retain their special aroma and taste.

For a winter drink you should prepare:

• 1 kg of unripe and dense plums;
• 700 ml water;
• half a kilogram of sugar.

Cooking sequence:

1. The plums are carefully sorted, washed, and kept in boiling water for 5-7 minutes.
2. Place the fruits tightly in clean and sterile jars.
3. Syrup is made from sugar and water.
4. Pour boiling syrup over the plums and cover the jars with lids.
5. Place in a sterilization container and carry out the procedure for about 15 minutes.
6. Roll up, turn over, and leave until cool.

Many housewives prefer to add an umbrella of cloves to the syrup - this gives the taste of the finished dish a special note and an unusual aroma.

Stewed dessert

Plums prepared using the “simmering” method are unusual and special. This method helps the fruits remain fragrant and juicy, while maintaining maximum vitamins.

Preparation:

1. Ripe and loose plums are sorted out, washed thoroughly in cold water, and dried a little.
2. Each plum is pricked on one side and placed in an enamel container.
3. The syrup is cooked at the rate of 600 g of sugar and 600 ml of water. Mix, heat to a boil and pour in the fruits. Set aside for 12 hours.
4. Strain the syrup using a colander and allow it to drain. The plums are transferred into prepared sterile containers for preservation, with a bay leaf placed on the bottom of each.
5. When transferring the plums, they are sprinkled with sugar in layers, the remaining syrup is also placed in jars and covered with lids.
6. The jars are sterilized for about a quarter of an hour, after which they are sealed and turned over.

These plums are also suitable as filling for pies and decorating cakes in the winter. The plum pit can be removed immediately before using the fruit for desserts.

Fruit jam with pits

The most popular delicacy among many is plum jam with pits. Preserving such a dessert does not take much time and is not considered a troublesome or expensive task. This jam is also stored well, without additional cooling conditions.

For this sweet dessert you should prepare the following ingredients:

• 1 kg plums;
• 1.810 kg granulated sugar;
• 610 ml water.

Cooking recipe:

1. The fruits are sorted, washed thoroughly, blanched in boiling water for 5 minutes, and immersed in cold water.
2. Each plum is pricked on one side and placed in an enamel bowl.
3. Syrup is made from water and 610 g of granulated sugar, the plums are poured with boiling syrup, and the fruits are kept for 8 hours.
4. A kilogram and 200 g of granulated sugar are divided into 4 parts, the jam is boiled four times, adding a portion of sugar each time.
5. After the last cooking, the jam is transferred to prepared sterile jars and sealed until cool.

Those who store jam in cool cellars do not need to seal the jars hermetically. It will be preserved well under a nylon cover.

Marinated platter

You can surprise your guests in winter and pamper your family with the unusual taste of pickled fruits by preparing a pickled assortment of plums and grapes. For such a marinade, dense and whole plums and strong grapes are selected in clusters; the ingredients are taken in equal quantities.

Preparation:

1. Carefully filtered and washed plums and grapes are placed in layers in a jar; first, a couple of peppercorns, an umbrella of cloves, and a little cinnamon are placed at the bottom of each jar.
2. Prepare syrup at the rate of 120 g of sugar per 320 ml of water. Heat the mixture and bring to a boil, stirring to dissolve the sugar. After this, filter and bring to a boil again.
3. Pour 60 g of 6% vinegar into the syrup, then pour the syrup over the fruit in the jar, cover with lids.
4. Place in a container for sterilization, sterilize the jars for 20 minutes, roll up, seal for cooling.

Plum compote (video)

Canned plums have long been considered a decoration for any holiday table or evening tea party. The popularity of these simple canned food does not decrease, almost every housewife strives to please her family and guests with an exquisite plum dessert.