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How to prepare plum for the winter - the most delicious recipes

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Many housewives, having gathered a rich and generous harvest, begin to think and look for useful information on how to prepare plums for the winter. From the beautiful plums you can prepare a huge amount of blanks, we will focus on the most popular, easy and simple recipes that any housewife can cook.

1. Dry (dried) plum

How to dry plums? Unique prunes in the kitchen is always useful. Dried plums contain many vitamins, various trace elements, there are antioxidants. The nutrients contained in the composition inhibit the growth of bacteria that cause caries. Such a useful fruit must be prepared for the winter.

To drain properly and well dried, select only the most ripe fruit that fall from the tree or are ready to fall. Not all varieties are good for drying, the most suitable is Hungarian and plums with a high content of sucrose, pectin in the composition. An important condition for obtaining good prunes is the presence of dense pulp, well removed bone 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 taken out, letting it dry a little, remove excess fluid with napkins. To prunes turned out shiny and dark, plums are soaked in honey syrup (two parts of boiling water are taken for one part of honey) for 3-5 minutes.

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Dry can be done outdoors, in the sun or use a special dryer, gas or electric oven. To dry in the sun, cream spread on a tray or baking tray in one layer, occasionally turning over. Stay in the sunlight is 4-5 days, at night you need to bring into the room so that the fruit is not damp. After drying out the dew, again put on the street. After a specified time, prunes should be removed in the shade for drying for several days (usually 3-4).

When prunes are ready, when pressed, no liquid should be released, it should be elastic, not crumble in hands. Ready dried fruits are usually added to meat dishes, used for baking, making various desserts or spicing salads.

2. Freeze the fruit correctly

You can freeze the plum in order to enjoy the natural taste in winter or cook compote according to the recipe, add a delicious dessert, bake a cake, etc. For freezing use dense varieties, with a large percentage of sugar content and thick skinned, where the internal seed is easily separated. Hungarian and Kuban legend showed qualities in freezing just great, after thawing, they retained the natural taste and form.

The selected cream is thoroughly washed, but not kept in water, then dried and the bones removed, cut into two parts. Also frozen holistic, if necessary for culinary affairs in the winter. Plums are 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 are grabbed and hardened, they are removed for a long freeze, they put all the plums in sachets of plastic containers. If you put all the available plums in the bag at once and freeze, in winter it will be difficult to extract the fruits, so the fruits will easily separate from each other. The storage temperature of the drain in the freezer -16 ° ... -18 ° C, in such conditions, the product is stored for up to six months.

3. Cooking plum juice

The recipe for making juice is very easy, it does not take the trouble and novice cooks. Plum juice preserves all the useful elements, including insoluble pectin. To make juice from plums, take 2 kg of fresh fruits, 0.4-0.5 liters of filtered clear water and 100 grams of granulated sugar.

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They take only ripe and overripe plums, which need to be washed and removed the bones. Put the plum in the pan, add water, heat it to +75 ° ... + 80 ° С. Remove from heat, let stand a little to soften the plums, then rub the fruit through a sieve or use a juicer.

In the resulting thick consistency, pour some water from the pan in which the fruit was, add granulated sugar and put it on the stove again. We are waiting for the juice to reach a temperature of +85 ° C and pour it into pre-prepared containers (cans, 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 a delicious pastille of plum and sweet marmalade

For the preparation of plum pastilles, you will need 1 kg of freshly picked fruit and some vegetable oil. First, boiled liquid puree, by analogy with the recipe for making juice from plums, then it is laid out in a pan (not only in aluminum) and boiled down to half the volume.

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The mass of plums is cooled, laid out on pans, trays, etc., having previously laid the bottom of the form with greased parchment. The mass layer should not be more than 2 cm. The plum mass packaged in forms is sent to the oven with the temperature inside +80 ° ... + 90 ° C. An important point when cooking pastila is the slightly opened door of the oven, otherwise the product at the exit will be simply baked. Approximate prescription cooking time pastila in the oven for 3-4 hours.

When the mash is sufficiently compacted and stops sticking to the fingers, the candy can of plums is ready. The finished marshmallow is taken out of the oven, cut into wide strips (together with parchment), put into glass jars and put into the refrigerator for storage.

For the manufacture of 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, which is mashed, put on a small fire and stir constantly until the mass ceases to stick to the bottom. At this point, during the cooking process, the volume will decrease by half.

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Be sure to try the resulting mass until the consistency of the chewing candy is reached. If the mash is still rather sticky and is easily eaten, boil until the desired viscosity is obtained.

In the prepared containers lined with parchment, distribute marmalade from plums with a layer of not more than 2 cm, leave to cool, dry in a dry room for a couple of days. After 2-3 days, the marmalade will be easily separated from the parchment paper, cut into slices, dip in sugar. Keep homemade marmalade from plums should be in a closed dry container.

5. Marinated plum - add spice to your dishes

Not every housewife found pickled plums in the kitchen, this product is not so popular, but in vain. Plum in the marinade will not only decorate dishes for the festive table, but also give an unusual taste to meat or side dishes.

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

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Plums are placed in a container in small layers, sprinkling each of them with spices. A marinade is prepared separately - 250 ml of vinegar is taken, a specified amount of granulated sugar (do not be afraid of the thick consistency), mixed, put on the flame and languish until the ingredients are completely dissolved and a homogeneous composition is obtained. The resulting hot, almost boiling syrup is poured onto the plums. Fully plums can not be covered, the plum juice after some time will fill the voids, 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. Drain and boil the marinade preferably twice a day (morning and evening), but allowed by prescription and one.

After five days, the fruits are laid out in pre-prepared clean jars (necessarily sterilized), add spices and pour boiling marinade to the very edge of the cans, corked or rolled. Pickled plums not only diversify the festive table, but also will be a tasty treat for guests.

6. Cook jam and jam for the whole family.

Delicious plum jam will not only be an excellent treat for tea on a frosty winter evening, but also serve as an excellent filling for various pastry delights, especially in combination with apples, chocolate, and lemon. Harvesting 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 variant, very fragrant and unsurpassed in taste, the delicacy will surely appeal to children and adults.

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To make jam plums 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. The plum with dense pulp is cut into two parts, the seed is removed, 0.5 kg of sugar is poured, carefully mixed, trying not to be crushed, left for 24 hours in a cool room to let the juice out.

After a day, add the remaining sugar, pour the vanilla and cocoa powder and put on low heat. Gently movements plum mixed and boiled for 50-60 minutes. For each variety of plums, the cooking time may differ, and the ripeness of the fruit affects the duration of the process - the more ripe, the faster it will cook. As soon as the jam from the plums is ready, put the product in jars and roll up.

Plum jam is prepared using a different technology and differs from the jam texture, which has a jelly-like structure. For the recipe, you will need 1 kg of plums, 1 kg of sugar, 2.5 g of citric acid, 125 ml of purified drinking water. The bones from the plums are removed, cut into 4 parts, put into an enamel saucepan, pour boiling water. Then stirring constantly, boil for 20 minutes over a rather low heat.

After starting to add sugar in small portions and cook another 35-40 minutes, removing the foam that is formed. At the end of cooking, add lemongrass, let it boil for one minute and pour into jars to spin. Jam will differ not only in taste, but also in the beautiful iridescent color.

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

For plum wine according to the recipe, they take 10 kg of seedless pits, 4.7 kg of granulated sugar and 1 liter of filtered water. Prepared cut into 2 parts, the fruits are put in a glass jar (bottle), pour water, 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, having made one or two punctures in the fingers, left to ferment for 25-30 days.

After a month, filter the wort thoroughly. The pulp must be thoroughly squeezed, the wort must be filtered using a fine sieve several times. Now the wine is poured into a clean container (preferably made of glass), sealed and put in a dark cool room for further insistence. You can taste a delicious plum wine in 2-3 months.

The more 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 not buy this at the store! Yes, and from wine from other fruits and berries, plum stands out markedly.

Plum in own juice with sugar

  • 1 kg of plum,
  • 300–400 g of sugar.

Cut the ripe fruits into halves, remove the bones.

Put the prepared plums in jars, pouring sugar into layers.

Put the filled jars at night in a cold place to drain the juice.

The next day, add jars of plum with sugar and sterilize in boiling water.

Plum jam for the winter

In this way, the plum is boiled with a separable bone.

  • 1 kg of plum,
  • 1.5 kg of sugar
  • 1 cup of water.

Mature, but rather firm fruits to cut on halves and to remove stones.

Boil the sugar syrup and carefully transfer the plum into it.

To drain completely covered with syrup, in which the jam is prepared, shake in circular motions to bring to a boil and cook on low heat for 10 minutes.

Let go, let cool, then cook until done. Packed jam hot.

Jam plum

  • 1 kg of plum,
  • 1–1.2 kg of sugar,
  • 1 cup of water.

Cut the well-ripened fruit into halves and remove the bones.

Put the plum in the cooking basin, cover it with sugar, add water and cook in one step until cooked over low heat, stirring constantly.

Jam plum

  • 1 kg of plum,
  • 500 g sugar
  • half a glass of water.

Wash plums, cut into halves and remove bones. Put the plum in the pan, add water and heat over low heat until softened.

Hot mass wipe through a sieve and reduce with stirring on low heat until cooked. Add sugar shortly before the end of cooking.

The finished jam should be boiled down to one third of the original volume.

Pour jam in hot jars and leave them open for 1-2 days to form a crust.

Close with plastic covers or tie a parchment.

Plum marmalade

  • 1 kg of plum,
  • 400 g of sugar
  • a third cup of water.

Mature fruits washed, cut into halves and remove the bones.

Put the plum in the cooking basin, knead with a wooden pestle, add water, put on low heat and boil until fully softened. Hot mass wipe through a sieve.

In the puree add sugar, mix and boil down, stirring, over low heat until cooked.

Put the finished material on a dish or baking sheet covered with parchment, flatten.

When the mass has cooled and covered with a crust, cut into curly pieces and store in a sealed container in a dry place.

Plum Jelly

  • 1 kg of plum,
  • 1–1.2 kg of sugar,
  • 2 glasses of water.

Wash plums and cut into halves, remove bones.

Put the drain in the cooking basin and fill with water.

Heat until the plums soften completely, then rub through a sieve.

In the resulting puree put sugar, mix and cook until tender.

Spread jelly in the container hot and cork.

Candied plums with nuts

  • 1 kg of plum,
  • 1 kg of sugar
  • 2 glasses of water
  • 15–20 walnuts or hazelnuts.

Wash the plum with a well-separated bone and squeeze out the bones from the side of the stem with a thin stick.

Ready to drain the drain in a colander, separate from the syrup, stuffed with crushed nuts and dry in the oven. X

wound in a sealed container.

Plum with cognac

  • 300 g of brandy
  • 300 g sugar
  • 200 ml of water
  • 1 kg of plums

Wash plums, wipe with a towel.

Put in a saucepan and pour over brandy. Leave for 3 days. Drain the cognac, leave one glass for the syrup, pour the rest into the bottle and use for the liqueur.

Pour water into a saucepan, add sugar, put it on the stove and bring to a boil. Pour brandy. Cook, stirring, to a thick state.

Put the plums in the jar and pour the syrup. Close.

Soaked plum

  • 1 kg of plum,
  • 10 grams of salt
  • 10 g sugar
  • rye bread crust
  • 3-4 buds of carnation,
  • 0.5 liters of water.

Wash the plums, put them in jars with a wide neck, add a crust of rye bread and pour boiling pouring.

Put a circle (or plate) and oppression on top.

Leave for 2-3 days at room temperature, then transfer to a cold place.

During storage, periodically remove mold that may appear on the surface.

Use for making vinaigrettes, salads. Serve with meat.

Pickled plum

  • on 1 liter of water 600–800 g of sugar,
  • 0.15 - 0.18 l of table vinegar,
  • 1-2 bay leaves.
  • On a liter jar of 5–8 of allspice and black pepper, 5–6 buds of cloves.

For pickling take varieties of plums with small and medium fruits.

Mature, but rather firm fruits should be lowered for 30–60 seconds in boiling water and cooled in cold water.

Punish a larger plum with a needle so as not to burst.

Put the plums in banks on the hangers and pour hot marinade. Pasteurize.

Sliced ​​Marinated Plum

  • 1 liter of water 0.12-0.15 l of table vinegar,
  • 400 g of sugar
  • 12–15 buds of carnation.

Cut the ripe plums into halves and remove the stones.

Put the plum in a bowl, cover it with sugar, put in a cold place for 3-4 hours.

Then transfer to the plum with sugar in jars and pour hot marinade. Sterilize in boiling water.

Plum storage

Plums of early varieties can be stored in the refrigerator for up to three weeks, with further storage their quality deteriorates dramatically.

Best of all is stored plum Hungarian late fees - up to 2 months.

Solid mature fruits with stalks are taken for storage, placed in small boxes with a capacity of not more than 6–7 kg and stored for the first 2–3 weeks at a temperature from minus 1 to plus 1 ° C and a relative humidity of 85–90%.

Then the temperature is raised to 5–6 ° C

Prepare plums for the winter according to our recipes and bon appetit.

Other recipes for delicious sweet preparations for the winter, see here.

Adjika with plums for the winter

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

Sink plums, wash and remove bones. Wash the Bulgarian pepper, remove the seeds and tails, and then cut into large pieces. Wash chili peppers and chop large, and peeled onions - large cubes. Pass twice through a fine sieve of Bulgarian grinder, pepper, plums, chili pepper and onion. Все овощи переложите в кастрюлю и варите в течении часа, все время помешивая. Когда масса пустит сок, добавьте соль и сахар. Пол-литровые банки поместите на решетку в холодную духовку, доведите температуру до 150 С и простерилизуйте банки 15 минут. Горячую аджику разложите по стерильным банкам и закатайте. Кстати, остроту заготовки можно регулировать — добавлять больше или меньше перца чили.

Yellow plum tkemali sauce for winter

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

Wash the yellow plums and separate the flesh from the seed. Now put the plums in the pan, 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. Whisk everything into a homogeneous mass using a blender. Now return the pot to the stove and bring the sauce to a boil again. Add all the spices. Sterilize half-liter jars in the oven on a wire rack for 15 minutes. Then fill the jars with sauce and roll up.

Plum jam thick

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

Sink and wash the plums. Divide in half and remove the bones, then transfer to an enamel pan. Sugar mix with gelfix and this mixture pour plums. Put the pot on the fire. Bring the plums to a boil and boil 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 cans in boiling water or on a grate in the oven for 15 minutes. Spread the jam over the jars and spin. It is advisable to keep such jam in a cool place, for example, in a cellar.

Tkemali sauce with plums and red tomatoes

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

Wash tomatoes and cut into four pieces each. Then put them in a saucepan, cover with water and put on the 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. During the time that the tomatoes are stewed, wash the plums and remove the bones from them. Pepper wash and cut into pieces, and clean the garlic. Then grind in a meat grinder plums, peppers and garlic. Now add this mass to the grated tomatoes, pour out the spices and mix. Put the sauce back on the fire, bring to a boil, cook for half an hour on minimal heat, stirring constantly, then pour in the vinegar, stir and turn it off. Place the jars on a wire rack in a cold oven, heat to 150 ° C and sterilize: 0.5 liter 15 minutes, liter 20 minutes. Ready sauce pour on the banks and roll up.

Marinated plums without seaming

  • 500 g plums,
  • 5 tsp. sea ​​salt,
  • 1 tsp mustard seeds,
  • 1 tsp fenugreek seeds,
  • dried chilli to taste.

For this recipe, it is advisable to use solid plums - ripe, but not overripe. Wash plums and let them dry. Then remove the stones and cut them into thin plates. Now transfer the chopped plums into a deep bowl, add sea salt, mix gently and let stand for at least 3 hours, if you have time, you can leave it all night. During this time, the drain will put the juice, which will function as brine. Now, in one dry frying pan fry a little (to be well dried) the mustard seeds and fenugreek, and on the other pods dry bitter pepper. Let the spices cool and grind them into powder, add to the plums and mix. Let the dish stand for 30 minutes. During this time, sterilize one-liter jars in the oven for 20 minutes at 150 C. Place the plums in sterile jars, cover with nylon covers and refrigerate. In 24 hours the dish will be completely ready for use.

Jam "Plums in syrup"

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

First wash the plums and remove the stones. If you want the plums to remain intact, remove the bones with a pencil. Cook the syrup. To do this, pour sugar into a saucepan, cover it with water, put it on a fire and bring to a boil. Then reduce heat and simmer for 15 minutes. Now pour in the plum syrup, bring to a boil and cook for 30 minutes. Put the prepared clean jars on the grid in a cold oven and bring the temperature to 150 C. Sterilize for 20 minutes and cool slightly. Pour hot jam over sterile jars and roll up.

Plum fig (marshmallow)

Wash plums and remove bones from them. Now lay the plum cut up. Preheat oven to 180 ° C and place a baking tray with plums for 20 minutes. Remove the plums from the oven and let them cool. Then chop the plums with a blender until smooth. Add sugar and mix again. Cover a baking tray with parchment and pour a 0.5 cm thick plum mass onto it. If everything does not fit into one baking sheet, divide it 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: warm up 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.

Ketchup from plums

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

Wash plums, cut in halves and remove bones. Wash tomatoes and boiling water. Then hold in cold water for 5 minutes and remove the skin. Cut the tomatoes into 4 pieces. Onions clean, wash and cut into four parts. Peel the garlic and rinse the red pepper and remove the tails from it. Now mince the plums, tomatoes and onions. Pour the mashed potatoes into a pan with a non-stick coating and boil for two hours after boiling, stirring occasionally. In the meantime, pass the greens, pepper and garlic through a fine sieve of the mincer. After two hours, add to the ketchup a mixture of garlic, pepper and herbs, as well as salt, sugar, bay leaf and a mixture of peppers. Now add vinegar, mix and cook for another 30-50 minutes until thick. Sterilize the jars in the oven at 150 ° C for 15 minutes. Remove the bay leaf from the ketchup and pour it hot in the cans. Roll up sterile covers and wrap in a blanket.

Plum confiture

  • 1 kg of plum,
  • 1.5 kg of sugar
  • 0.5 pieces of lemon,
  • cinnamon and star anise as desired.

Use a well ripened plum for this recipe. Go through it, wash it and remove the bones. Then skip the plum through a meat grinder. Now pour into the pan and add sugar, mix. Put on the fire and boil for 45 minutes over low heat. Now remove from heat and cool. Wash lemon, pour boiling water, cut into two halves and squeeze the juice out of one. Add lemon juice to confiture and cook over low heat for another 20 minutes after boiling. At this stage, you can also add spices - cinnamon sticks, star aniseas. Sterilize jars in the oven at 150 C for 15-20 minutes. Spread hot confiture over the cans, after removing the spices from it, roll it up. Store plum in a cool place.

How to dry plums and cook prunes

  • 2 kg of plums,
  • 1 cup of burned sugar,
  • 1 cup of water.

Ripe plums free of stones with a pencil. Now boil the water and dip the plums three times a minute into it. Cover the plywood sheets with paper, lay out the plums and dry for 2-3 weeks in the sun, turn them over several times a day. At night, bring plums into the house. You can dry the plums and 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 intake, preheat the oven to 40-50 ° C and place the plums in it on a wire rack. Dry the plums on the first and second day for 5 hours. For the third drying, make a syrup: dilute the burned-out sugar with water. Dip the plums in the syrup and spread on a baking sheet. Dry plums for the third time within 10-12 hours. Take the finished plums and dry the rest. Store prunes in dry jars, covered with lids or in a dry room in wooden boxes. Prunes can be poured with bay leaf to protect the plums from insects.

Plum cheese

  • 1 kg of plum,
  • 100 grams of sugar
  • cilantro seeds to taste.

If you have very ripe and soft plums, you can make this unique dish. Wash plums, remove bones, sprinkle with sugar and mix. When the plum starts up the juice, put the pan on the fire and cook, stirring occasionally, to the consistency of thick jam. Then wipe the mass through a colander or sieve. Add cilantro seeds and mix. Now take a gauze cut folded several times or a cloth bag, transfer the mass to it. Put the bag under pressure for three days. Grease the finished cheese with butter and roll in the cilantro seeds. This cheese is perfectly stored in a cool place.

What to cook from the plum for the winter - recipes

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

  1. Canned plums for the winter in the form of jam or a simple compote, as a rule, do not require additional sterilization, because the cooking will take a minimum of time.
  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 preparation.
  4. Dishes from the plum for the winter, the recipes of which suggest spinning with pits, are not stored for a long time. In the nucleus there is a large amount of prussic acid, because after six months, conservation will become unusable.

Compote of plums and apples for the winter

A simple compote of plums for the winter can be supplemented with different seasonal fruits, apples or pears are perfect. A drink is prepared without additional sterilization and stored for more than a year, provided that the plums are stoned. Use better fruit blue, acidic varieties. The amount of the specified ingredients is calculated to fill 1 can of 3 liters.

  • plums - 500 g,
  • apples - 2 pcs.,
  • sugar - ½ st.,
  • water - 2, 5 liters.

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

How to cook tkemali from plums for the winter?

Unusually delicious Georgian adjika from plums for the winter - tkemali. For the manufacture of sauce using the same kind of plums, but, if there are none, other acidic fruits will do - unripe Hungarian, blackthorn. The main ingredients are spices ombbalo can be replaced with dry peppermint.

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

  1. Wash the plums, put them in a large bowl, fill with water.
  2. Boil until the skin is separated and the drain is soft.
  3. Rub the fruit through a sieve.
  4. Pour salt, sugar, dry spices, pureed pepper and garlic.
  5. Boil a lot for another half hour.
  6. Pour on banks, cork.

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 cans of 0.5 liters. To remove bones or not, it is left to the discretion of the culinary specialist; in the process of pasteurization, the contents of the containers will decrease in volume, but no plums are added.

  1. Wash plums, fill them with jars.
  2. Cover the bottom of the large pan with a towel, put the blanks, fill with water up to the "hangers" of the cans.
  3. In the process of boiling the fruit will make juice. The contents of the cans should boil for 5-8 minutes.
  4. Sealed plums in the juice for the winter, clean under the cover for a slow cooling.

Marinated plums with garlic for the winter - a recipe

Unusually savory billet - stuffed plum with garlic for the winter. The original taste of such preservation will definitely please fans of unusual combinations in food. Snacks can be served with strong drinks, filled with salads or main dishes. It is better to roll up conservation in small jars of 0.5 liters.

  • plums - 400 g,
  • water - 300 ml
  • garlic - 3 cloves,
  • Lavrushka - 3 leaves,
  • carnation - 3 buds,
  • vinegar - 50 ml,
  • sugar - 60 g,
  • salt - 1 tsp,
  • pepper and allspice - 5 pcs.

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

Plum juice for the winter

Delicious is obtained canned juice from plums for the winter. To save space and use fewer cans, the minimum amount is used in the water preparation process. The drink turns out to be very concentrated, because it can be confidently diluted with water during serving.

  1. Wash plums, remove bones, skip through a juicer.
  2. Add sugar and water.
  3. Boil on medium heat, the juice should boil for 25 minutes.
  4. Pour into sterilized containers, cork.

Chocolate plum for the winter - a recipe

An unusual treat that will be appreciated by a younger audience of consumers - canned plum in chocolate for the winter. The process of making sweets does not differ from creating a thick jam, but during cooking, add pieces of dark chocolate. You should not skimp on the choice of chocolate, it should be bitter and necessarily high-quality, the final result depends on it.

  • plums - 1 kg,
  • chocolate - 100 g,
  • sugar - 800 g

  1. Wash plums, separate the bones, roll the pulp through the meat grinder.
  2. Put the puree on the minimum heat, add sugar, simmer, removing the foam.
  3. Cook for 15 minutes.
  4. Pour the broken chocolate, wait until it is completely melted.
  5. Pour into sterilized containers, cork.

How to freeze the plums for the winter in the freezer

The easiest and hassle-free way to preserve all the valuable properties and taste of fruits - freeze plums for the winter. As a rule, halves are harvested, but if the plums are too large, they are cut into 4-6 pieces. In winter, they are used to make compotes, sauces, jams, decorate or fill homemade cakes.

  1. Wash fruit, dry well.
  2. Remove bone, cut halves if necessary.
  3. Put one layer on a pallet, put in the freezer.
  4. When the preform hardens, distribute in batches into suitable containers and store for freezing in a freezer.

Dried plums in the oven for the winter

Prepare dried plums for the winter in two ways. The spicy spicy version is described below, but using this technique you can make a sweet billet by soaking the fruit in a sweet syrup and under the yoke for 4 hours. Both spicy and sweet billet is stored in a glass container, hermetically sealed.

  • 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.

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

Plum rubbed with sugar for the winter

Canned plum with sugar for the winter without cooking is stored the entire cold season and does not deteriorate, thanks to the sugar layer, which clogs the workpiece and passes oxygen to the jar. It is also important not to quickly distribute the mashed potatoes in containers until the sugar crystals have melted. Prepared in this way, the plum retains its valuable properties and in winter will be an excellent treat for tea or an excellent filling for a quick cake.

  1. Wash plums, dry them, remove bones, and beat with a blender.
  2. Pass through a sieve, getting rid of the remnants of the peel.
  3. Pour sugar, mix.
  4. Fill the jar, not filling up to the edge of 2-3 cm.
  5. Fill the remaining space with sugar and immediately cork.
  6. Store exclusively in the refrigerator.
  7. A source

Garlic plum sauce

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

Round blue plums are best for this sauce. However, yellow too, but you can still take the usual Hungarian, only ripe. Wash plums, free from stones and extinguish in a small amount of water. Peel and chop the garlic, and dill and crumble the dill. Mix all ingredients, add salt and vegetable oil. Beat the blender until mashed. Boil on low heat for 10 minutes and place in sterile jars. Pasteurize for 30 minutes from the moment of boiling water. Then turn the jars over and wrap them with a blanket for 24 hours for additional sterilization.

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