Pitted green plum jam. Cooking plum dessert with cocoa
So in this article we will continue the topic of sweet treats that adults and children love.
Plum jam has an amazing taste and aroma. It can be added to various baked goods or simply served as a sweet dessert with a cup of hot tea. Plum grows in many in their summer cottages, and you can buy it inexpensively during the season.
Don't worry if you've never cooked such a sweet dessert before. You will definitely succeed, you just have to try. And my recipes will come to your rescue. I tried to find recipes for you that are easy to prepare, and in the end you will have an amazing dessert.
Few people know that plum is very useful for the digestive system and the whole body as a whole. She is able to remove toxins and bad cholesterol.
1. Fragrant plum jam
Almost everyone loves a sweet treat, especially a treat for children. The jam will be with a pronounced sourness, but this is all the charm. I bring to your attention a simple recipe for delicious jam with a detailed description.
Ingredients:
- Pitted plums - 1.6 kg
- Sugar - 1.2 kg
- Water - 250 ml
Cooking steps:
1. Go through each plum, checking for spoilage and worminess. Rinse thoroughly in cold water, and then remove the bones from them.
2. Pour sugar into a saucepan, cover with water and send the dishes to the stove. We need sugar syrup, stir the contents until the sugar is completely dissolved and the syrup boils, and then remove the pan from the stove.
3. Immediately pour the hot syrup into a container with plums.
4. Gently, so as not to damage the fruit, stir so that they are completely in the syrup. Leave to stand in this state for an hour.
5. Then put the saucepan on the stove, cook the jam at moderate heat for half an hour. Foam must be removed.
6. Then remove the jam from the stove, let it stand and cool down for a couple of hours.
7. Place the saucepan on the fire again, boil for another half hour.
8. Rinse the jars thoroughly with cleaning agents, sterilize. And then feel free to fill them with another hot plum treat.
Good luck and sweet dessert!
2. Delicious jam from pitted yellow plums for the winter
Not the easiest and fastest recipe, but I still recommend making a sweet dessert with it. Fragrant, bright and very tasty jam will come in handy for evening gatherings with the whole family.
Ingredients:
- Pitted plums - 2 kg
- Sugar - 2 kg
Cooking steps:
1. Sort out the plums carefully, remove the spoiled and wormy fruits. Then rinse them thoroughly.
You can even use slightly unripe fruits, the main thing is that the variety is sweet.
2. Cut the plums into quarters or halves and remove the pits. Transferring them to a container, sprinkle immediately with sugar so that the fruits are completely covered with it.
3. After that, the container should be left overnight, we need the plums to let the juice out. This time can be shorter, the main thing is that as much plum juice as possible stands out.
4. Next, put the container on the stove, with low heat it is necessary for the contents to boil. At the same time, stir gently with a wooden spatula, the jam should not burn, and remove the foam. Remove from the stove, wait for the treat to cool completely.
5. Repeat the procedure of the previous point 4 more times. Do not worry, the plums will not fall apart, but will become sugar and almost transparent. The main thing is not to mix the contents of the container too much.
6. Now all that remains is to arrange the hot treats in pre-prepared jars, then close them tightly. Once the jars are cool, move them to a cool place.
Good mood and pleasant tea drinking to you!
3. Jam from plums with walnuts
Nuts in jam will add a special charm to a sweet treat. At the same time, the preparation of the jam is surprisingly simple, and the result will delight you on cold evenings with a hot mug of aromatic tea.
Ingredients:
- Plums - 1 kg
- Sugar - 1 kg
- Walnuts - 1-2 cups
- Water - 1/2 cup
Cooking steps:
1. Wash the plums, discard in a colander. Separate the pulp from the seeds, if the fruits are large, then cut them into smaller pieces.
2. Transfer the chopped fruit to a saucepan, add water and place on the stove. As soon as the contents boil, add sugar. Reduce the heat of the stove to a minimum, cook, stirring, until the mass boils again.
Be sure to remove the foam, this will extend the shelf life of the finished delicacy.
3. Add walnuts, chopping slightly. Stir, hold on the stove for another 10-15 minutes.
4. Fill clean, sterilized jars with jam, roll up the lids.
Enjoy your tea!
4. A simple recipe for seedless yellow plum jam
The yellow plum variety has a special sweetness and aroma. I love adding such a delicious treat to various baked goods. And just a bite of tea will be great. An ideal way to make quick jam without too much hassle for the winter.
Ingredients:
- Plums - 2.5 kg
- Sugar - 1 kg
Cooking steps:
1. Prepare fruits, rinse as thoroughly as possible, remove spoiled and wormy fruits.
2. Cut the plums into wedges, removing the seeds from them. Transfer the chopped fruit to a saucepan.
3. Pour sugar into a saucepan on top of the plums, leave to stand for 10-15 minutes.
4. Next, send the pan to the stove. Cook the treat for 20 minutes over very low heat, remembering to remove the foam that will form. If you like jams with a thicker consistency, just lengthen the cooking time.
It is simple to check the readiness of the jam: drop it on a saucer, if the drop does not spread over the saucer, then the delicacy is ready.
5. Prepare the dishes in which your treat will be stored: wash and sterilize. Fill the jars with hot jam to the brim, then close the lids tightly.
Enjoy a delicious and aromatic delicacy, treat your friends!
5. Recipe for plum jam with peanuts and cocoa
Cocoa and crushed peanuts give a special charm to the treat. This thick, aromatic and insanely delicious treat will become a favorite in your family without a doubt. According to this recipe, you can cook jam from any berries or fruits.
Ingredients:
- Plums - 1 kg
- Peanuts - glass
- Sugar - 800 g
- Cocoa powder - 2 tbsp. spoons
Cooking steps:
1. Lightly fry fresh peanuts in a pan or dry in the oven, and then chop with a rolling pin.
2. Divide the carefully washed plums into halves, remove the seeds.
3. Put the halves of the plums into a saucepan, cover with sugar. You need to leave them to stand until the fruit juice is released. Usually it takes from 4-8 hours, it all depends on the variety.
4. Pour a small amount of plum juice into a bowl, add cocoa and mix.
5. Put the saucepan on the stove, after boiling the contents, cook for 20 minutes over low heat, stirring occasionally. The foam that will appear must be removed.
6. Then add ground peanuts, cocoa syrup, mix. Hold it on the stove for another 5 minutes and you can pour the treat into clean jars.
Enjoy your tea!
6. Whipped up plum jam
You can prepare your favorite treat quickly enough. This recipe will help you in this matter. A fragrant delicacy with a slight sourness without a sugary sweet taste.
Ingredients:
- Plums - 4 kg
- Sugar - 1 kg
Cooking steps:
1. For the preparation of this dessert, I use unripe fruits, but they are very sweet. Fruit must be sorted out and washed thoroughly.
3. After the time has passed, place the pot with the plums on the stove. Boil the jam over low heat three times for 10 minutes at intervals of half an hour. Stir gently with a wooden spatula, being careful not to damage the fruit.
4. Pour the finished treat into sterilized clean jars and roll up the lids.
It's so simple that even novice housewives can handle it without difficulty. Cook in a good mood, good luck!
7. Video - Thick plum jam for the winter, pitted recipe
If you still have an open question about how to properly prepare delicious sweet plum jam for the winter, then I bring to your attention a video with a detailed description of each step.
Enjoy your tea!
Plum delicacy is a popular winter staple. And there are no special difficulties in cooking. Make delicious jams for your family and they will be very happy with such a treat.
A step-by-step recipe for making an original and very tasty pitted plum jam
2018-06-25 Panasyuk VictoriaAssessment
recipe
Time
(min)
Servings
(people)
In 100 grams of finished dish
0 gr.
0 gr.
Carbohydrates
78 gr.288 kcal
The blank captivates with its rich aroma and unique, almost heady taste. Of course, jam, pickling, preservation, etc. - this is not an easy job, but how much gratitude from loved ones. And also, the work involved in harvesting in the summer and autumn is the saving of your winter time! After all, there will always be a jar of ready-made jam, lecho or cabbage at hand, which already makes it easier to prepare dinner, lunch, etc.
Plum jam is delicious, tender, beautiful and unforgettable. The cooking process is relatively laborious, but understandable and affordable. I recommend making homemade plum jam for the winter without pits, so that you can use it in cold weather for adding to baked goods, as well as as an independent dessert.
Ingredients (for 3-4 half-liter jars):
- ripe sweet plums - 1.5 kg;
- sugar - 1 kg;
- lemon or lime - 2-3 slices;
- water - as needed.
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A step-by-step recipe for pitted plum jam
Small plums, always ripe and sweet, are suitable for harvesting for the winter. If the fruit is sour, you can use it too, but you need more sugar to balance the flavor of the jam. We start by washing the plums. Then we cut each of them in half, remove the bones, they are completely unnecessary in the workpiece. If you still have large plums, then cut the pulp into 4-6 segments.
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Cut the washed lemon or lime into thin slices. If your plums are noticeably sour, just skip this step. Add ground cinnamon if desired.
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Combine the halves of the plums, sugar in a large deep bowl, and put the lime wedges on top. We leave the "construction" for 2-3 hours (or overnight), so that at least a little juice appears.
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We transfer the workpiece to a saucepan with a thick bottom, set it on the slowest heat. Gradually bring the plum jam to a boil, boil over the same heat for 10 minutes. Turn it off, carefully remove the white sweet foam with a spoon.
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After 3 hours, we repeat the hot procedure, we also boil the workpiece for about 10 minutes. The jam is ready! But there are still a number of tasks ahead.
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Between the first and second boiling of plum jam, it is necessary to prepare half-liter jars and iron lids with rubber bands, as well as a seaming key and a large towel or even a small blanket. Banks must be washed, dried and heated in a sterilizer or microwave. There are many ways to prepare cans for twisting on the Internet, you can choose a method that is convenient for you. I choose the option in the microwave - I pour a little water into clean cans (just a couple of cm, cover the bottom), without covering with lids, I put them in a microwave oven at a power of 800 W, I warm up for 2-3 minutes (liter cans 4-5 minutes) ... Landmark - boiling water plus 2 minutes and can be turned off. The preparatory stage is over, you can pour the boiling jam from the plums into the jars. Be careful, work with kitchen mittens, use oven mitts.
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We cover the jars with iron lids, roll them up with a key. Leave the plum jam upside down and wrapped in a towel for a day. Then we take it to the basement for storage or taste it, and if something else remains, then we put it on the shelves in a cool, dark place. Your seedless plum jam is ready!
Enjoy your meal!
Option 2: Classic Pitted Plum Jam
To make the plums really jam, and not jam, we choose sufficiently dense fruits that do not knead in the hand and keep their shape. In this version, the most popular recipe is given, which allows you to get a very aromatic delicacy. According to the technology, the jam is heated and boiled several times, it cools down during breaks. Plums for it can be used of any varieties, but with a separating stone. If it does not come off well, pre-preparation will take a long time.
Ingredients
- 1 kg of plums;
- 800 g of sugar.
Step-by-step recipe for classic plum jam
Plums must be thoroughly rinsed, disassembled into halves, choosing seeds. If the fruits themselves are large, then each half can be cut in half. Then put the plums in a saucepan or in a basin and pour sugar on top. You don't need to stir anything. And in general, it is better not to touch the jam once again. Cover and leave the plums with sugar for 6-8 hours to make the juice stand out.
After the specified time, you can stir the plums. They had to extract juice, due to which most of the sugar will melt. It's time to put the treat on the stove. Be sure to stir, since there will be a layer of sugar at the bottom, it can burn.
Bring the plum jam to a boil, collecting the white foam in the process. Cooking for five minutes. Then turn off and cool the drain to room temperature. Next, boil for five minutes again, counting from the moment the syrup boils. Leave it to cool completely.
Before the last cooking, prepare the jars. Be sure to thoroughly rinse them with soda, then sterilize, boil the lids for a couple of minutes.
The last time, you can also boil the plum jam for exactly five minutes, but more often they cook it 15-20 to boil a little syrup. We do as we like, we look at the consistency ourselves. Then pour the boiling mass with a clean ladle (it is better to pour over it first with hot water) over the jars, roll it up.
Often the jam is stored simply under a nylon lid and is not rolled up. It may well stand all winter in a cool place, if all the rules of sterility are followed. But sometimes the treat turns sour or mold appears on top, so it is safer to use sealed lids.
Option 3: A quick recipe for pitted plum jam
Plum for such a jam can be taken in any color, variety, size. Even those species for which the bone is not removed are perfect. In this case, we simply cut off the pieces of pulp around, like an apple. For cooking, we use enameled dishes or stainless steel.
Ingredients
- 1 kg of plums;
- 0.8 kg of sugar.
How to make plum jam quickly
We separate the plums into halves, removing the seeds, or cut them off. Throw it into a basin or saucepan, add the prescription amount of sugar and stir gently. Cover, leave for a couple of hours until the juice appears. Can be aged overnight or all day to cook in the morning or evening.
We put plums on the stove, make a small fire, heat slowly, this is important. If you immediately bring to a boil, then not all the sugar will melt, this is not very good. During and after boiling, as expected, remove the foam.
Cooking plum jam for 35-40 minutes. It is not recommended to boil more, as the aroma and color will change. We pour it into jars, after sealing we send it to storage.
If the foam is not removed during cooking, the jam can quickly sour. It is in it that small debris accumulates. In addition, the foam in the jar floats ugly in flakes, spoiling the look of the treat.
Option 4: Pitted Plum Jam with Orange
Adding citrus to jam is not a new idea. Just a couple of oranges can ennoble the taste of a delicacy, as well as give it a deep and rich aroma. The number of pitted plums is indicated. Instead of two regular oranges, you can use one large citrus. Sometimes just chopped zest is used in jam, this can also be done, but in this case it is recommended to slightly cut back on the amount of sugar.
Ingredients
- 1 kg of plums;
- 1 kg of sugar;
- 2 oranges.
How to cook
We wash the plums, remove the seeds. You can also peel the skin, it will still separate during the cooking process, it will be ugly to swim. If you do not really want to waste time on removing, then the peel can be left. We transfer the plums to a saucepan.
Rinse the oranges thoroughly, peel off the zest. You can use a vegetable knife or a fine grater for this purpose. We send to the plums. Next, remove the peel from the oranges, cut the pulp into small pieces, discard the seeds. We send citrus to the plums in a saucepan.
We fill the main ingredients with sugar, let the juices stand out, for this we leave for several hours, after which we put the jam on the stove. Bring to a boil. Remove the foam with a large spoon or catch it with a slotted spoon. Cook for a quarter of an hour, then cool for at least five hours.
After cooling completely, put the plum jam on the stove again. We cook for another 15-20 minutes, distribute to banks, seal. You can lay out plum jam in dishes of any size, it is only important to maintain sterility.
To prevent the jam from becoming sugared during long-term storage, citric acid is usually added to it. The calculation is not based on the total weight, but on the amount of sugar. One teaspoon of acid is enough per kilogram.
Option 5: Pitted Plum Jam with Cocoa
This jam is very similar in taste to the chocolate paste "Nutella", but it is much better in composition and in the season the plums are obtained by a very economical preparation. In winter, it can be consumed in its pure form or used for all kinds of desserts. Grease the cakes. This recipe is with butter. You can cook a treat without it.
Ingredients
- 2.5 kg plums;
- 250 g butter;
- 100 g cocoa;
- 2.5 kg of sugar.
Step by step recipe
We free the plum from the seeds and twist it through a meat grinder along with the skins. Add cocoa powder, add granulated sugar. It is better to mix them first in a separate bowl so that no lumps form. We leave for half an hour.
We put the jam on the stove and cook the plums with sugar and cocoa for about an hour, removing the froth. Then turn off and leave for a couple of hours to cool the mass. If it is hot at home, then you can stand it for 5-7 hours.
Add high-quality butter to the jam, stir and put it all on the stove again. Now we boil for exactly 25 minutes. Next, lay out in sterile jars in the standard way, roll up. It is advisable to keep the chocolate jam upside down until it cools completely, then return it to its natural position.
It is important to pay attention not only to the quality of the butter, but also to the quality of the cocoa. To get a rich chocolate taste, we take a natural powder without sugar and other additives in the composition. In addition, this will ensure the safety of the workpiece.
Option 6: Pitted Plum Jam with Nuts
Walnut ennobles any dish and makes delicious jam with it. The nut is especially successfully combined with stone fruits. Here is the recipe for a plum treat with kernels. There is no need to fry the nuts in advance, we just carefully choose the litter, the remnants of the shutters, then they will be cleaned.
Ingredients
- 1 kg of plums;
- 120 g of walnuts;
- 750 g sugar;
- 170 ml of water.
How to cook
Pour the nuts into a bowl and pour boiling water over them for a few minutes, then remove the skin. We free the plums from the seeds, dividing them in half. Pour the sugar into a saucepan and add water, put it on the stove, heat it on a fire slightly less than average.
As soon as the syrup boils, pour out the plums, add heat, collect the foam when heated. Boil for 15 minutes, cool.
Add peeled walnut kernels to the jam. Stir, cook after boiling for another 30 minutes. If desired, at the end, fall asleep 1 tsp. citric acid or squeeze juice from one citrus.
Pour plum jam with nuts into sterile jars, leave to cool completely, then transfer to a cool place.
All of these jam recipes can be used for both dark and yellow, red plums, but the taste and color of each treat will be different.
In winter, we miss summer, we lack warmth and abundance of fruit and berries ... Each jar of canned fruits on a February day is like a find. Therefore, now, looking at the tree branches strewn with plums in their garden, housewives involuntarily ask themselves the question: how many different plum delicacies should be prepared for the winter in order to please their families in the cold, snowy months with a piece of warm summer?
Plum is a berry so rich in taste and color that dozens of different blanks can be made without repeating. So that the entire harvest from the branches moves into jars and bags, and not a single berry is offended that it grew in vain, we offer several completely different methods of harvesting for plums of different varieties and varying degrees of ripeness - from unripe to overripe. So what can you do with your plum harvest?
Dry (wither)
Dried plums are delicious and very healthy ingredients. Low-calorie prunes contain a large amount of vitamins, trace elements and antioxidants, and potassium in it is one and a half times more than in bananas, which are highly praised for this. And the most interesting and topical fact is that prunes slow down the growth of bacteria that cause tooth decay and inflammation of the gums. Well, how not to prepare such a healthy dried delicacy for the whole winter?
For drying, you need to choose only fully ripe plums, when they themselves begin to fall off the branches. But it is also important to know which varieties are suitable for drying and which are not.
Drying varieties:
- hungarian women - "Sochinskaya", "Domashnyaya", "Italian" and "Bulskaya";
- garden plums - "Ekaterina", "Raisin Eric" and others.
- apricot (Aprium), mirabelle, "Great blue", "Early blue", "Egg yellow".
Two ways to dry plums
In the sun, outdoors... To do this, put the selected berries in one layer on the prepared surface - trays, baking sheets, plywood sheets and the like. For even drying, and so that the plums do not become moldy, they are regularly turned over. After 5-6 days of being in the sun, the semi-finished products are moved into the shade, where they are dried.In dryers, electric and gas ovens... Since the plum is a juicy fruit, "forced" hot drying is carried out in 3 stages:
- Plums laid out in one layer on baking sheets are dried in the oven for up to 4 hours at + 40 ... + 45 ° С and left for 3-4 hours to cool the fruits.
- The second drying takes place at a temperature of +55 ... + 60 ° C for 4 hours, after which the plums are again left to cool.
- The third drying takes place at a temperature of + 75 ° С for longer - for 8-10 hours. If a few minutes before its end the temperature is raised to + 100 ° C, the prunes will acquire a beautiful shiny appearance.
Dried plums are served with meat and chicken, added to pastries, desserts and fruit salads.
To freeze
Frozen plums are excellent preparations for subsequent consumption in their natural form, for winter compotes, desserts and pastries.
Well-ripened dense plums of non-juicy varieties with high sugar content, strong skin, easily separated by a stone behave best in freezing (and after defrosting). In specially conducted studies, the varieties "Vengerka Caucasian", "Kubanskaya Legend" and "Stanley" showed the highest ability to retain juice during defrosting, therefore they can be especially recommended for this method of harvesting.
Fruits for freezing must be washed well and dried. Plums can be sent to the freezer as a whole, but if you are going to use them in winter not only for compote, but also for baking or as a dessert, it is better to make even cuts and remove the seeds - in this form, after defrosting, they will be "clearer".
The prepared drain should be placed in special containers or in plastic bags, squeeze out excess air and - in the freezer! At a temperature of -18 ° C, they are perfectly stored throughout the year.
Bohdan Ribak expresses his opinion about frozen plums in winter in the following video:
Make juice
Plum juice is a versatile and very useful preparation for the winter. Especially if you make it with pulp - then we will save all the valuable substances, carotene and insoluble pectin. The process of juicing is simple, and any, even a novice housewife, can easily cope with it.Recipe for plum juice with pulp:
- plum - 2 kg.;
- boiled water - 450 ml.;
- sugar - 100 g.
1. Cooked ripe and overripe plums are pitted and, adding water, are heated to +75 ... + 80 ° С.
2. After a short settling (so that the pulp softens as much as possible), the fruits are either rubbed through a sieve or passed through a juicer. You can soften plums in another way - holding them over steam for 5-7 minutes.
3. Water is added to the resulting thick juice, in which plums, sugar (or ready-made syrup) were heated, brought to a temperature of + 85 ° C, poured into prepared jars and rolled up.
4. If desired, the density of the juice is "regulated" with water, the sweetness is also to taste. You get either a thick juice with pulp (juice-puree), or liquid. In winter, you can make delicious jelly from it!
Cook jam, marmalade, marshmallow
The basis for jam, marmalade and marshmallow will be juice-puree, which is prepared according to the recipe for plum juice with pulp. In fact, all these blanks are obtained with a different degree of processing of the grated plum mass, but they differ greatly in appearance and taste. And this gives a lot of imagination for the preparation of completely unique and inimitable winter delicacies.Classic Plum Jam Recipe
For cooking you will need:- plum puree - 1 kg.;
- sugar - 500-600 g.
- Sweet mashed potatoes are boiled over low heat with constant stirring until the weight is reduced by a third.
- Cooked in a copper bowl, in a stainless steel or aluminum saucepan. A small hint: first, it is better to boil the puree without sugar, and when the mass thickens noticeably, add sugar, and evaporate further - until tender.
- If the drop does not spread on the cold bottom of the saucer, the jam is ready.
- It is poured hot into sterilized heated jars and either immediately rolled up and sent to cool, or left under a cloth (gauze) cover for several days - until a crust appears on the surface. Then the banks are closed with parchment paper, tied up and stored in this form.
And from ripe and overripe plums of sweet varieties, you can make jam without sugar - it will still be tasty, sweet and aromatic.
Plum marmalade recipe
For cooking you will need:- plum puree - 1 kg.;
- sugar - 500-600 g.
1. The plum puree prepared according to the recipe for juice is boiled in a bowl with a thick bottom, stirring constantly with a wooden spoon, until the puree begins to lag behind the bottom (this will happen when the mass is about half boiled down).
2. The finished sweet mass is spread in molds, on dishes or on baking sheets covered with parchment paper, and left to dry.
3. When the marmalade dries up, if desired, it can be given various shapes by cutting with a knife or special notches.
4. You can store the delicacy both in glass containers and in cardboard boxes.
Plum marshmallow recipe
For cooking you will need:- plum - 1 kg.;
- vegetable oil.
- The plum puree prepared according to the recipe for juice is placed in an enamel bowl or saucepan and boiled over low heat until the weight is halved.
- The cooled mass must be poured onto baking sheets or any other forms, covered with parchment paper and oiled with vegetable oil, with a layer of 1.5-2 cm and placed in an oven preheated to + 70 ° C. When the mass is compacted, it is taken out and rolled into tubes. It turns out to be original and tasty.
Pastila goes well with tea. Free of dyes and harmful preservatives, it will become a healthy and tasty treat for the whole family!
Marinate
For some reason pickled plums are not very popular among our housewives. And completely in vain, because they are unusually tasty and can become a real highlight of your winter table. Just imagine that you will serve such a non-standard and tasty side dish with meat! It is difficult to imagine a more original and, mind you, a cheap snack.Pickled plum recipe (from Sergey Dzhurenko)
For cooking you will need:- plum - 10 kg. (Hungarian is best, not very ripe, dense);
- sugar - 3 kg.;
- wine vinegar - 0.5 l;
- bay leaf - 40 g;
- cloves - 20 g;
- ground black pepper, ginger, cinnamon - for everybody.
- The pickling process will take 5 days.
- In any (plastic, glass, wood, porcelain) selected container, pour plums in layers in this way: a layer of fruits - top with bay leaves and cloves, again a layer of plums - and again spices on top. Do not cover the top layer with bay leaves and cloves.
- Make a marinade with 0.5 liters of vinegar and 3 kg. sugar (let the density not frighten) and pour the plums. If they are not completely covered with marinade, it's not scary - in the future, your own juice will compensate for this.
- For the next three days, 1-2 times a day (preferably 2 - in the morning and in the evening), drain the marinade, bring to a boil and pour the plums with it again. Try to handle the fruits as carefully as possible: do not stir, but shake the container a little so that the plums do not "ferment".
- On the fifth day, put the pickled plums (together with spices) into prepared sterilized jars, bring the marinade to a boil and, filling the jars “to capacity”, roll up or seal.
- Turn cans over to lids and wrap.
Plums taste great. And the extra marinade can be used to cook meat for barbecue! Give it a try - the result is worth it!
You can marinate plums in one day (hot pouring) - there are also many such recipes. And in the next video - an original way of harvesting pickled plums for the winter ... with garlic!
Pickled plums with garlic are wonderful as a side dish for meat and as a snack itself. The taste is unusual, you will surely like it)
Make jam, jam
Plum jam is always very tasty, it is readily used as a filling for confectionery and for decorating the most exquisite desserts. In addition, adding apples, lemon, butter or chocolate to plums, you can get simply masterpieces of culinary art! Therefore, having collected a rich harvest of plums, it will be unforgivable not to prepare several jars of jam for the winter.
There are several ways to make jam, you just need to choose the most acceptable one. And we offer an original recipe for plum jam, which will surely please those with a sweet tooth - both children and adults.
Chocolate Covered Plum Recipe
For cooking you will need:- plum - 2 kg.;
- sugar - 1 kg.;
- cocoa powder - 40 g;
- vanilla sugar - 40 g.
- Cut ripe dense plums (preferably Hungarian) into halves, remove the seeds, add half (500 g) of sugar, mix gently and leave for a day to let the fruit juice.
- After a day, add the rest of the sugar, cocoa powder and vanilla sugar, mix (gently, without damaging the plum slices).
- Cook over low heat for 40-60 minutes. Cooking time depends on the ripeness of the fruit: the more ripe the plum, the faster it cooks.
- Pour the prepared hot jam into sterilized heated jars and seal (roll up).
- pitted plum - 1 kg.;
- chocolate 75% - 100 g;
- sugar - 750 g
If you have a slow cooker or a bread maker in your kitchen, the process of making jam is even easier: just put the products according to the recipe and set the bread maker to the Jam mode, and the slow cooker to the Soup or Stewing mode.
The following video is one of GermaCook's plum and walnut jam recipes.
Plum jam
Many housewives ask the question, what is the difference between jam and preserves - after all, the ingredients are the same, and both products are similar ... In fact, there is a difference, and it is in the consistency. In jam, unlike jam, berries are boiled in sugar syrup until jelly-like consistency.Plum jam recipe
For cooking you will need:- plum - 1 kg.;
- sugar - 1 kg.;
- citric acid - 0.5 tsp;
- Water - 100-200 ml. (depends on the juiciness of the plums).
- Remove the seeds, cut the fruit into quarters, place in a saucepan and cover with hot water.
- After boiling with continuous stirring, cook for 20 minutes over low heat. Add sugar in small portions and cook for 35-40 minutes, removing the froth as needed.
- Add citric acid at the very end.
- Pour hot into prepared heated jars and roll up.
You need to know that the amount of sugar in jam directly affects the calorie content. Therefore, by choosing sweeter varieties of plums, you can significantly reduce the addition of sugar, up to completely eliminating it. In Romania, for example, this "sugarless" jam "Magiun" is among the most beloved).
Prepare wine, liqueur
Plum liqueur is rightfully considered one of the most delicious alcoholic drinks that can be made at home. Almost all varieties of plums are suitable for its preparation, but, according to experienced winemakers, the most successful will be Hungarian, Mirabelle, Renclode, "Egg" and Canadian plums.An important condition for a high-quality liqueur is a careful selection of fruits. Even one spoiled plum can significantly impair the taste of the finished drink, therefore, the raw materials for the liqueur are only ripe high-quality fruits.
Plum Wine Recipe (by alcofan)
For cooking you will need:- pitted plum - 10 kg.;
- sugar - 4.7 kg.;
- water - 1 l.
- Cut the plums into halves, remove the seeds, put the processed fruits in a glass bottle, add water and sugar - and leave in a warm place for 3-4 days under a cloth (gauze).
- As soon as signs of fermentation appear, immediately install a water seal on the container.
- Leave for 20-30 days for complete fermentation.
- Then carefully filter the wort, squeeze out the pulp, pour all the filtered liquid into the prepared bottles, seal them tightly.
- Place in a cool dark place for aging.
Plum is an inexhaustible object of culinary inspiration. You just try to cook something with your own hands from it - and you will forever fall in love with this sunny juicy berry, which with its bright taste and rich color can convey you greetings from the ringing cheerful summer in snowy January, making the winter day a little warmer. 
We look forward to hearing from you about how you managed to preserve your plum crop this year!
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Good afternoon dear friends. Today I offer you great recipes for plum jam. This berry is often overlooked, and the plum is simply created for making sweet desserts.
It is not only tasty, but also healthy, it contains such a rare vitamin P, better known as rutin. This vitamin helps to normalize blood pressure, the functioning of the gastrointestinal tract, and helps in the functioning of the immune system.
Of course, there will be more benefits in fresh products, but you can also get benefits in the cold season. It is enough to properly prepare the plum for the winter. You can cook compote, dry berries or make marshmallow, but today we will talk about how to properly cook tasty and healthy plum jam at home. Some of the masterpieces of this sweet have grown and will be discussed today.
In a classic recipe, you only need two main ingredients that can be easily increased or decreased. The main thing is to maintain the correct proportions and then the treat will turn out to be moderately sweet and very tasty.
Ingredients.
- Plum 1 kg.
- Sugar 1.5 kg.
Cooking process.
Rinse the collected berries well, remove the seeds. If the berry is large, then the large halves can be divided into halves. Quarters are obtained.
Transfer the prepared plum to an enamel pan and lightly sprinkle with sugar. Leave for 5-6 hours in a cool place. I usually start cooking in the evening and leave it overnight.
In the morning I will mix well and put the workpiece on the stove. I bring it to a boil, let it boil for 5-7 minutes and turn off the heating completely.
After the mass has cooled to room temperature, I put it on the stove again and bring it to a boil, but I don’t let it boil. I remove the heat again and let the jam cool to room temperature.
Before I put the jam on the third time, I first prepare the jars. I sterilize them over steam, and pour boiling water over the lids.
I put a saucepan with a sweet mass on the fire, bring it to a boil, reduce the heat and cook for 5-7 minutes.
When boiling, foam appears, it must be removed and removed. After cooling down, this foam is eaten at the very first tea you drink.
And so the jam boiled for 7 minutes, now it can be laid out in jars and tightened with lids.
After the last lid is twisted, I make up the jars with the lids at the bottom and cover with a warm cloth. I withstand the jam until it cools completely, only then the cooking process is considered complete.
Thick jam five-minute seedless
Of course, the entire cooking process takes longer than five minutes. It is called five minutes because it takes no more than five minutes to cook. Such a short period of heat treatment allows you to preserve a huge amount of useful substances in the product.
Ingredients.
- Plum 1 kg.
- Sugar 800 gr.
- Water 150 ml.
- Citric acid 0.2 teaspoon.
Cooking process.
Pour water into a saucepan or small saucepan and bring to a boil. We begin to add sugar to hot water. Prepare syrup while stirring. That is, in 150 ml. you need to dissolve 800 grams of sugar in water. When the syrup is ready, set it aside, let it cool slowly.
While the syrup cools down, we have time to prepare the plum. It needs to be rinsed and removed from each bone. This process is quite laborious and requires increased attention. Believe me, it will be very offensive and painful to stumble upon a bone and break a tooth. Therefore, I am very attentive to this process. 
And so the plum is prepared, you need to fill it with syrup and mix well. Leave the berry in the syrup for 3-4 hours. After that, it is imperative to boil the jam for no more than five minutes. When cooking, remove the foam with a spoon.
When the mass has cooled well, put the pot back on the stove and repeat the cooking process. Add citric acid 2 minutes until tender.
After that, you can lay out the jam in sterile jars and tighten the lids.
Banks are made upside down and wrapped. After cooling, transfer to a cool place.
How to make plum jam at home
Ingredients.
- Plum 1 kg.
- Sugar 1.5 kg.
- A pinch of citric acid.
Cooking process.
For jam, it is best to use a little overripe. And rinse the berry so well.
Separate the pulp from the stone.
Wipe the pulp through a sieve to get rid of the skin. That is why, it is best to use overripe fruits, as they easily part with the skin.
Mix the resulting mass with sugar.
Put on the stove and cook over low heat until the sugar is completely dissolved. During the cooking process, the mass will begin to thicken. 2 minutes before the end of cooking, add citric acid and stir the future jam well.
Pour the finished product into sterile jars and tighten the lids.
The jam turns out to be thick, jelly-like and moderately sweet, almost like a store jam.
Plum jam wedges
Large strong varieties are best suited for this recipe, then the berry will not fall apart, but will remain whole, beautiful and tasty. This is a cross between compote and jam, and the whole cooking process will take only a couple of hours.
Ingredients.
- Plum 2 kg.
- Sugar 750-800 grams.
- Citric acid half a teaspoon.
- Water 2 liters.
Cooking process.
And so, sort out the plum and rinse well. You can pour water on the berry for two hours so that it gains more strength.
Cut into two halves and remove the bone.
Sterilize jars and lids. Arrange the halves of the plums in the jars. Try to stack the halves as tightly as possible, but not too much. It will be enough just to shake the jar a couple of times to make everything fall into place.
Heat the water and pour it into jars, cover with a lid and stand for 20 minutes.
Then drain the water into a saucepan, add sugar and bring it to a boil. Boil the syrup for 5-7 minutes and add citric acid 2 minutes before the end of cooking.
After that, you can pour the syrup back into the jars, tighten the lids.
In winter, plums can be used as a decoration for any dessert, and soak the cakes with syrup.
Plum jam in a slow cooker with the addition of cocoa and chocolate
I suggest you make a very unusual plum jam with the addition of cocoa powder and chocolate. Yes, yes, you read that right, cocoa and chocolate. It may seem strange to you, but there is such a recipe and it is very popular. Give it a try and I assure you, you and your family will love this treat.
Ingredients.
- Plum 2 kg.
- Sugar 600 gr.
- Cocoa powder 2 tablespoons.
- Dark chocolate 60 gr.
- Butter 50 gr.
- Water 50 ml.
Cooking process.
Wash the berries and remove the seeds. Fold into a slow cooker, pour in 50 ml. water, turn on the steam mode for 20 minutes.
Plum boils down almost in two, but you get a huge amount of liquid.
Kill the hot mass with a blender until puree.
Add sugar to mix. We set the multicooker to the stewing mode and set the timer for 45-50 minutes.
Chocolate can be broken into small pieces, or you can grate it.
At 25 minutes of stewing, put chocolate and cocoa in the boiling mass. Stir gently with a whisk, close the lid and simmer under the closed lid for the remaining time.
After the signal of readiness, open the lid and spread the butter.
Stir the mass until the oil is completely dissolved and lay out the resulting plum-chocolate jam in sterile jars, tighten the lids tightly.
From the given amount of ingredients, 3 1/2 liter jars of jam are obtained. And there is still a little to try.
Sweet dessert with walnuts and cinnamon
Almost every year, the world of conservation is replenished with new recipes that immediately become mega hits. So it is with this new recipe for jam with the addition of walnut and cinnamon. I suggest watching a detailed video recipe where everything is described in detail and each step is shown.
This sweetness goes well with sweet baked goods. I remember when my mother cooked for us, she often served plum or. And for today I have everything. Try to cook something from the proposed options and share your impressions and results in the comments. All peace, kindness and delicious dishes.
Hello guests and blog subscriber!
Today we will learn how to cook seedless plum jam. Are you surprised? I completely forgot about him, started spinning. But the season of this berry is in full swing, and someone is already ending. Tell me, do you love this delicacy? Oh yeah! And I also prefer to harvest it for future use in order to enjoy the cool taste and aroma on a cold winter evening.
Usually in our family, such a treat is made in large quantities, so several simple recipes are used at once. I also like to add other fruits or berries and even walnuts to make it look royally.
I know there are also recipes for chocolate plum jam - and it's insanely delicious. This year, such a masterpiece has already been made and it came out, moreover, thick. It turned out what I needed, mine liked it so much that there was no longer a spoon in the refrigerator.
There are a great variety of plum varieties, the most common is the black (blue) or white type. However, blanks are also made from yellow berries, using wild game or garden cherry plum. In any case, it comes out great. And immediately a child's riddle comes to mind. Remember how it said, "Blue tunic, yellow lining, and sweet in the middle."
I hope that with this collection you will undoubtedly succeed and you will definitely arrange fun gatherings with friends or relatives. Agree, it's great when you have something to treat. And besides all this, you can even arrange an evening of tastings, put various treats in several vases, for example, jam, or, and then sit and guess. I think that no one will get bored with such an idea, and it will be accepted with a bang.
Well, let's get to work, choose the cooking method you like and run to the kitchen.
Let's start in order with the most famous option, which everyone adores. And in most cases, they cook just according to it. Although you can cook for a five-minute period, because it is faster and healthier. You will need any homemade plum, any variety, blue or yellow for example. And then what will be your flight of fantasies, then you can add, for example, lemon and even ginger.
But, it is still recommended to start if you have little experience with simpler cooking recipes that will be understandable to everyone and even beginners. This method of cooking is interesting in that the seeds are removed from the berries, but not thrown away, the kernels are split and used. Yes, this is such a waste-free production.
But, if you have very little time, then you can add walnuts, peanuts, or do without any additives.
A royal dessert with just such ingredients, isn't it? So, think for yourself, as you please, and do it. In any case, the treat will come out gorgeous, and you can figure it out with this instruction in no time.
We need:
- plum is elastic and not overripe - 1 kg
- granulated sugar - 3 tbsp.
- lemon juice - 1 tablespoon
Stages:
1. Take "funny balls" and rinse them in running water. Then blot them with a paper towel.
2. Using a sharp knife, cut each plum in half and carefully remove the pit.
3. Stir the slices with sugar to extract juice. Let sit in the cup for half an hour or about 1 hour.
4. In the meantime, call your husband and give him a task. So that he breaks your bones with a hammer and takes out the nucleoli from them.
5. As soon as the time is up, put the bowl with the plum to cook on the stove, as the mass starts to boil, reduce heat and simmer for 15 minutes, stirring occasionally. And then add the kernels and lemon juice so that the consistency of the jam becomes denser. That's the whole secret. Cook for another 5-10 minutes. And then remove it in jars and tighten the lids tightly and tightly.
Be sure to sterilize glassware and lids in your favorite way.
Store such a delicacy for a long time if you prepare it correctly and put it in a cool, not sunny place. Good luck!
How to make thick pitted plum jam
I think that in addition to the desired consistency, you also always want such a result so that the jam turns out to be more fortified. I propose this time to add ginger, which will help to cope with infectious and viral diseases in winter. Eat a couple of spoons and all the ailment, as if by hand, will remove.
Ginger will be used grated, you can add a little more or less. It depends on how much you love him. In addition to everything for the spice, you can also put cloves or cinnamon, too, an excellent combination will come out.
The cooking technology is different from the previous one. As you can see, there is water in the composition, which means that sugar syrup will turn out, and the plum will be cooked in its own juice. Cool!
We need:
- plum - 1.3 kg
- ginger - 1 tablespoon
- water - 2 tablespoons
- granulated sugar - 3 tbsp.
- cinnamon or cloves - optional
Stages:
1. Start, as in the first option, with processing the berries, wash them. And then either with your hands, if it is convenient to do it, or with a knife, cut the berries in half. Take out the bone.
2. Slice the fruit, but do not chop too much.
3. It is better to grate ginger on a fine grater, so it will better give its aroma.
4. Put sugar in a saucepan, pour in water, grated ginger and the prepared chopped berries themselves. Turn on the stove and bring the mixture to active bubbling. Do not make the fire too strong, but on the contrary set the medium mode of the stove. Cook for half an hour, or a little longer, depending on what consistency you are pursuing.
In any case, after cooling, any berry jam becomes thicker.
Pour hot into clean glass bottles and wrap with iron caps. As you can see, the mixture came out puree and very attractive. Similar to jam or confiture. All because the plum was cut into pieces. Enjoy your meal!
Five minutes from plums - recipe you will lick your fingers
I think that by right such a sweet dessert can be tasted even by little playfuls. Let them taste and rate.
This option is characterized by the fact that it is very fast, in just a couple of minutes, you will achieve and will already see the result. You just have to wait until the jam has cooled.
We need:
- plums - around 600 g
- sugar - 2 tbsp.
- water - 1 tbsp.
Stages:
1. For the convenience of washing the fruit, take a colander. Rinse the fruit in it.
2. As you might have guessed, cut the berries in half. And eat the bones.
3. Now pour the prepared food with plain raw water and bring the mixture to a boil. For the plum to start giving out its own juice. Add sugar and stir in this sweet caramel.
4. Now the most important thing, cook for 5 minutes over medium heat, and then turn it off and pour into jars.
5. As you can see, here you don't even need to make several runs, as we did when we cooked, for example, or.
Plum jam with wedges and walnuts
Oh my god what a miracle! Yes, it is simply divine that you will say and you will not find words. Just imagine the taste of this treat. And if you try it at least once, then you will not be able to tear yourself away at all, in years everything will disappear from the bank. You will have to lick your fingers and ask for more. But, of course, it's good when everything is in moderation.
Of course, it's worth tinkering with, it is cooked for three days, but it's worth it. Oh, take my word for it. And to make it easier for you to understand everything, I propose to watch one movie from the YouTube channel and, together with Nadezhda, learn this culinary art.
Thick seedless jam from yellow plums (cherry plums) - the most delicious recipe
I didn’t think at all that cherry plum is a plum, I thought this name refers to something else, but as it turned out I was wrong. In general, in addition to this berry, grapes were also at hand, I decided to combine these two components together. But, if you don't have it, then don't be discouraged, just don't add it here.
Take the proportions of berries 1 to 1. And the same amount of sugar, in the same ratio, that is, 1 kg of fruit in general accounts for 1 kg of sugar.
But, of course, it's better if you can get it, because just imagine how beautiful it is when two flavors of summer and two colors, yellow and green, are combined in one dish at once.
We need:
- grapes (preferably seedless) - 500 g
- yellow cherry plum - 500 g
- sugar - 1 kg
Stages:
1. Take grapes and cherry plum, rinse and remove seeds from both ingredients, if any. Cherry plum is recommended to be cut into slices. Sprinkle with sugar, wow, I would not have resisted and would have screwed up a couple of spoons. I did so), and you?
2. Stir and let the berries stand in their own juice, the sugar grains will gradually begin to dissolve on their own. Well, then I think you already know what to do with them. Place the cup on the stove and simmer over low heat. As soon as you remove all the foam, turn it off immediately. Let cool to room temperature. Then repeat the procedure one more time and while hot, disassemble the sweet dish into jars.
3. These are the amusing pieces that await you at the exit. You can even take it with you as a gift when you go to visit. Keep such a charm on an insulated balcony during the cold season or in a cellar. Enjoy your meal!
Delicious apple and plum jam for the winter (recipe in a slow cooker)
Do you want the treat to come out even more tender and have a sour note? Then at the very peak of autumn, when you already have your own ranetki or garden apples, you can easily cook for example). And of course, cook the jam from these two fruits. Yes, not simple, but in a miracle device called a multicooker.
In it, the whole process is certainly faster, and the bowl itself allows you to make it in large quantities. After all, her sides are high. The main thing is to determine the desired mode and you will not keep yourself waiting, once everything is ready. Let's get down to it now. And in a moment you will be sitting and eating an apple and plum treat.
We need:
- apples - 400 g
- cherry plum or plum - 200 g
- sugar - 500 g
Stages:
1. So, wash all the fruits and chop the plums and apples into small cubes. Of course, remove all unnecessary, ponytails, seeds or bones.
2. Now take granulated sugar and mix it with the ingredients. Leave the bowl warm for 9 hours to melt most of the sugar.
And if you want piquancy, you can add another 1 tablespoon of lemon juice here, or use lime juice.
3. After the fruits have given their juice and soaked, mixed their delights completely in one bowl, transfer the mixture to a slow cooker. Close the lid and select the correct mode, this is Extinguishing. Set the temperature for 20 minutes.
After the specified time, turn off the appliance and let the mass cool completely, and then do the same work again. Simmer for 20 minutes.
Plum in chocolate with cocoa and butter
In general, you have not eaten this for sure, or maybe you have tried it, but did not understand that such a creation can be prepared right at home. Such a chocolate treat has a creamy consistency and resembles nutella to many. I don't even know why, the taste is completely different.
And to make it even richer in taste, I suggest adding chopped nuts or almonds. Oh, and the gourmet will come out, well, hold on!
We need:
- Plum - 0.5 kg (weight indicated without pits)
- Sugar - 0.250 g
- Peanuts - 100 g
- Butter - 50 g
- Natural cocoa powder in a pack - 35 g
Stages:
1. Begin the work by washing the fruit thoroughly, removing the seeds from the inside.
2. Then take a meat grinder or blender and make a puree or porridge mixture, so to speak.
3. Now place this plum jam in a multicooker bowl or place on the stove. If you are using a multicooker, then select the Quenching mode and cook for 20 minutes, and if you use the stove, then also cook for about 20 minutes after active boiling.
In the meantime, sterilize the dishes you will be putting the blanks into.
4. Take a cup and pour sugar and cocoa powder into it. Stir. Grind the nuts not very finely, but not coarsely.
5. As soon as the Multi-Appliance chimes, open the lid, pour out the chocolate mixture and keep stirring until smooth. Then again, on the Stew mode, cook for 5 minutes (or do this procedure on the stove).
After the required time has elapsed, throw in the ground nuts and stir.
6. Then add a lump of butter at room temperature. It is this that will give a certain fat content in this dish and that special consistency that everyone is chasing after. Stir and wait for it to completely melt. Place in clean jars and cover.
7. Store such a delight strictly in the refrigerator, for a long time it will not stand there, it will be eaten faster than you think!
How to cook plum jam with orange
I subtracted one variant with the addition of citrus fruits, I wanted to make sure that the berries remained intact, well, this is not possible to achieve, as I understand it. Didn't find anything like it.
The peculiarity of this recipe is that the plum will be cleaned in it, that is, it will be without skin.
An orange is taken here, from which you need pulp and zest. Imagine how fragrant and cool it will be.
We need:
- plum - 1000 g
- orange - 1 pc.
- sugar - 1000 g
Stages:
1. Wash the plum well and then remove the skin along with the seeds from it.
2. Pour over the orange with boiling water, and then grate the zest on a fine grater.
3. Chop the orange pulp into small pieces, and remove those white streaks that are always there.
4. Combine all the ingredients obtained in one container, add granulated sugar and leave for 1-2 hours until the juice is released.
5. Next, put the pan on the stove, select the maximum heat and simmer until it boils actively, then select the medium mode of the stove and continue cooking for 15 minutes. Turn off and leave to stand and sweat until the mixture has completely cooled.
Cook in 2 passes, that is, after the jam has cooled, put it on the stove again and cook for 15 minutes, after boiling over medium heat.
6. And immediately, while still not cooled down, distribute among the jars, screw the lids. Remember to remove the foam if necessary. Good luck in your new endeavors!
A simple recipe for jam for a lazy housewife
Well, at home, the cooking process is not so complicated, but it often raises doubts and indignation, and suddenly something will not work out. In such a case, there is an option that will help out. It was created especially for those who do not like culinary art, but still want to please their loved ones.
I suggest boiling the berries in sugar syrup. It will come out very cool, you get as if caramel, in which a real "beauty" bathes. Isn't it the original presentation?
I'm shocked! And most importantly, this masterpiece is cooked in the oven, and not on the stove or frying pan.
We need:
- plum or cherry plum - 0.5 kg
- granulated sugar - 6-7 tbsp
- vegetable oil - 2 tablespoons
Stages:
1. So, sort out the berries, discard the fruits that are too soft and not suitable for nutrition. Wash and chop into halves, removing the pits.
Pour odorless vegetable oil into a ceramic mold. And then sprinkle it with sugar in a thin layer. Then place the plum halves, skin side down. Dust with sugar again.
2. Now put the dish in the oven and bake for 40 minutes, the temperature should be 180 degrees.
3. Then pull out and close the workpiece hermetically. Wrap under a blanket, let cool completely and after 24 hours, take to the cellar.
Home-made pitted plum jam
Well, in conclusion, I want to please you with one more video from the YouTube channel. Perhaps you want to please your friendly family with plum confiture. Well, with such an instruction, you will definitely succeed.
That's all for me, ladies and gentlemen. I hope you understand that making plum jam is very simple, and most importantly, that any beginner can cope with this task. Cook it without pits, because this is still more reliable, and you do not need to worry that acid will be released, which can only harm your health. Well, if you still don't want to, then wait for my next new article on this topic.
Good luck to everyone and see you soon! Be in time, because soon ... the fierce cold will already come. Bye everyone!
