Blanks of yellow-red plums for the winter. Dessert pickled plum with cinnamon
Want to cook compote from plums for the winter or tasty jam? We are happy to tell you how to do it. Read our selection of recipes!
Plum for the winter: recipes
Dried fruits.2 kg of plums should be whipped in boiled water with soda. Do this for 20 seconds. Cool them under a stream of water, lay them on a baking sheet in one layer. The first three or four hours dry plums at a temperature of 40 degrees. As soon as the skin is wrinkled, drying is torn, soak for another 4 hours in a warm room. After that, dry for 5 hours at 55 degrees. Take a break for a few hours again. Dry the fruit for another 12 hours at 80 degrees.
Marinated plums for the winter
Banks and about 500 g of thick and ripe cream wash. At the bottom of the containers, place 2 cloves of umbrellas, a small piece of cinnamon and a few peas of pepper, fill the jars with fruit. In 1.5 cups of water solution? glass of sugar, bring the filling to a boil, turn off, pour into containers at the very neck. Leave the fruit for 15 minutes, gently pour the solution back into the pan, re-bring to a boil, turn off, add 2 tablespoons of vinegar, stir. Pour marinade, hermetically sealed.
How about you?
Soaked cream.
Pick the fruit varieties "Ugorka". You can use any container. Prepare pouring: for 25 kg of fruit, take 10 liters of water, 520 g of sugar, 155 g of salt. If desired, add 30 g of mustard. Pour in a glass of malt or kvass. Add 255 g of flour diluted in 2.5 liters of water. Use parsnip leaves, mint, cherries, and currants to get flavor. With their help pereselit fruits when laying in capacity. Fill with liquid, cover with a napkin, put the oppression. Hold the blank for a week at a temperature of 20 degrees, and after that - transfer it to a room with a temperature of 4 degrees. In a month they can be eaten.
Tkemali plum for the winter
Wash 3 kg of cream thoroughly, put it in a separate container, fill it with water, which should only cover them lightly. Bring to a boil, boil until the fruit starts to boil soft. Wash greens, cut, put in a blender. Lay out also coarsely chopped hot peppers and 5 cloves of garlic. Add a tablespoon of plum broth. Put the fruits in a colander, let the liquid drain. Pour it is not necessary. Grind the cream, separating the peel from the pulp. Put chopped greens, peppers, garlic. If a winter plum sauce turned out too thick, dilute it with plum broth. Add salt and sugar to taste. Put on low heat, bring to a boil, boil for 10 minutes, stir. Lay in sterilized jars, roll up, wrap a blanket, leave overnight.
Plum-apricot jam.
For 2 kg of sugar, take 3.5 kg of cream and 1.5 kg of apricot. Fruits free from the stone, boil with a small addition of water separately from each other, so that they soften. Both mass pass through a meat grinder or wipe through a sieve. You can also grind in a blender to a state of mashed potatoes. Together with the sugar, cook the mixture until thickened, stirring it all the time. The fire must be weak so that the jam does not burn. Still hot send to the banks, twist. Jam can be stored in jars under the capron lids.
Candied fruit.
To make this delicacy you will need plum jam. As soon as you cook it, remove the fruit, throw them in a colander or sieve. They drain and dry slightly. Put a slice of walnut and a slice of orange peel into each cream. Roll the prepared fruit in sugar, dry it on a sieve, and then dry it in the oven. Store under the lid, folded in jars. For storage, choose a dry and cool place.
Plum confiture with lemon.
Slightly bursting and over-ripe fruits are quite suitable for this preparation. Such confiture can be used as a separate dish, and you can stuff them with bagels, homemade cakes. Grind the halves of plums with one lemon in a blender, put it in a saucepan or cooking bowl. Add 620 g of sugar, bring to a boil, reduce heat, simmer for 20 minutes. Stir and remove the foam from time to time. Prepare sterilized lids and jars. Before you turn off, add a teaspoon of cinnamon, a tablespoon of brandy or rum, stir, pour the delicacy on the banks. Hermetically seal the cork, turn up to full cooling.
Our excellent recipes will bring you a lot of fun! You only need to follow all instructions exactly. In this case, you will get the best blanks!
White plum is useful for hypertension, cleanses the intestines. Normalizes carbohydrate metabolism. The content of minerals and vitamins, plum is one of the first places.
1) Plum juice with pulp.
According to the content of vitamins and minerals, plum juice is one of the first places among other juices. Low in calories (70 kcal per 100 grams of juice). Useful for hypertension. Normalizes carbohydrate metabolism. Clears the intestines. And just VERY TASTY.
Enumerate and wash plums boil for 30 minutes, adding a little water. Bones can not pull out. I added half a liter of water to a bucket of plums. Wash the cooled plum through a colander.
Cooking raw juice.
Add 1 liter of water to 1 liter of ground puree. Then, for 1 liter of the diluted mixture, 100 grams of sugar.
Stir until complete dissolution of sugar.
We set to cook. Boil for 10 - 15 minutes. Foam to shoot. Pour into jars and screw. Banks to turn, wrap to cool.
In the same way to prepare apricot juice.
By the way, the taste of white plum juice is very similar to apricot.
2) Compote of plums.
As a dye using frozen black currant or frozen cherry. On the 3-liter jar - sugar I put 200 gr.
Berries (plum + currant) put in a jar 1/3 part. I make two fills. First hot water, let stand 15-20 minutes. Then drain the water, add sugar to it, boil it, pour in the berries. Roll up Turn over. Wrap up
3) Fried plum jam.
The proportions for frying: two jars of seven hundred plums (pitted) and one jar of seven hundred sugar.
Pour the plums and sugar into a deep frying pan or metal pan, stirring and bring to the boil. Fry for 7 minutes. Arrange in clean jars. Roll up Flip, wrap. Foam from such a jam is not to remove. Over time, it will dissolve.
Jam is very tasty. Saturated amber color. The longer it costs, the tastier and richer it becomes.
4) Tkemali.
This is a traditional Georgian sauce, which is served to meat, fish, some porridges.
Ordinary fresh food with tkemali turns into a delicious dish. This kind of seasoning has an amazing aroma and a rich flavor palette.
P.S. I did tkemali from red cherry plum and from yellow cherry plum. These options did not like, tkemali turns sour.
To prepare the sauce tkemali, boil plum with water for 20 - 30 minutes. On a bucket of plums - 1 liter (or 0.5 l.) Of water. Wash the cooled plum through a colander.
Put mashed plum puree on the fire and boil for about 30 minutes to become thick.
Further recipe.
Per 1 kg grated plum
1 tbsp. l (with a little top) salt,
3 tbsp. l Sahara,
1 head of garlic (crushed),
1 tbsp. l ground dill seeds,
1 tbsp. l ground cilantro,
1 tbsp. l ground dry grass Regan (basil),
1 tsp ground red bitter pepper.
Put everything in a plum puree, mix and boil for another 5 minutes.
Remove from heat. Tkemali ready.
If there is a need to prepare this sauce for the winter, at the end of cooking add 0.5 tsp. acetic essence.
Remove from heat, pour into prepared jars, roll up, wrap.
A small addition.
When spilling hot stewed fruit, juices in jars, put a metal spoon in a jar. And the jar itself in the cup.
A cup is needed if the pot suddenly breaks. A spoon in the bank is needed to prevent this from happening.
Banks I do not sterilize and do not pour boiling water, independently for preserves, pickles, compotes. Banks of mine in advance to dry. My covers, I wipe dry. But most importantly, when I roll up the hot product banks, I turn them over onto the bedspread and cover them very warmly. I wrap up either a thick rug or a fur coat. I leave for the night (8-10 hours). During this time, all that is needed there will be sterilized.
When you boil the plum (steaming), remember, it also, like milk, likes to “run away” from the dishes. Therefore, we must guard.
All pleasant and burdensome in the kitchen.
There are still fresh plums in the shops, in the markets and dachas, it's time to cook some of them that will make you happy in the kitchen on long winter evenings.
It is possible to make various preparations from plums, which will make it possible to obtain useful vitamins during the cold period. The simplest preparation is to cut the clean plums into halves, separate the stones and put them in freezer bags in freezer bags.
Little about the beneficial properties of plums
Plums are useful for problems with the digestive tract, can regulate the level of acidity in the stomach, help prevent the appearance of blood clots. This is a wonderful immunomodulator, due to the contained vitamin B. Vitamin A, which is also abundant in fruits, supports the work of the liver and helps maintain vision.
Sodium in plums is responsible for removing toxins from the body. Plums are indicated for people with kidney disease, hypertensive patients, ulcers, patients with cholecystitis and atherosclerosis. They should be carefully included in the diet of diabetics and young children. Plums are contraindicated in people with gout and rheumatism. 
Some common secrets
For blanks, choose plums of any kind, large in size, fleshy, free from stains and cracks, with easily retrievable stone.
So that during heat treatment the plums do not “explode” them in several places in advance are pierced with a needle.
If the plums have a very thick and dense skin, then before processing they must be blanched for about 10 minutes at a temperature of 80 degrees and then immersed in cold water.
From plums not only sweet preparations are obtained, they are excellent for meat, salads and can diversify the winter menu.
Ideal spices for plums - vanilla, cloves, cinnamon, nutmeg.
Pickled plums
Marinated plums - a great side dish for meat and fish dishes. In addition, they can be added to vegetable salads to give them a piquant taste.
Sweet varieties of plums are suitable for marinating. From such a blank it will be possible not only to use the plums themselves, but also the marinade in which they are stored. They can pickle poultry or meat.
Ingredients:
Plums 3 kg
Sugar 1.2 kg
Vinegar 9% 250 ml
Carnation 10 Peas
Black Pepper 10 Peas
Bay leaf 4 pcs.
Cinnamon 1 tsp.
My plums, remove the stem and give to dry.
We pierce each fruit from several sides almost to the bone. We pour vinegar, add sugar, pepper, cloves, bay leaf. Put on the fire and bring to a boil.
Sugar should completely dissolve. Fill the plums with boiling marinade, cover with a lid or towel and leave overnight at room temperature. In the morning pour the marinade, bring it to a boil again and pour the plums again.
Leave for 8-10 hours. We bring the marinade and plums to the boil, add the cinnamon, keep on the fire for about 5 minutes. Cooling down.
Fold the completely cooled plums into clean jars. Bring the marinade separately to a boil, boil for about 5 minutes, and pour the plums into the jars. Close the lids.
Cooled banks stored in the refrigerator. 
AT
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spicy plums
This preparation is ideal for salads, and to add to vegetable stews and meat dishes. Spicy, fragrant preparations can be eaten as a useful snack. It goes well with various cheeses and curd dishes.
Ingredients:
Plums 1 kg
Garlic 8 cloves
Sugar 2 tbsp. l
Rosemary 1 bunch
Thyme 1 bunch
Vegetable oil 2 tsp.
Salt, pepper to taste
Prepare plums, cut them in half and remove pits. Chop the garlic, pick rosemary needles and thyme leaves from the branches.
Herbs, salt, pepper, garlic, vegetable oil, sugar combine and mix well. Unpack the halves of the plums on a baking sheet covered with baking paper.
Apply a spicy mixture to each half of the fruit. Prepare about 4 hours at a temperature of 100 degrees with convection.
Without convection, the temperature can be 15-20 degrees higher.
Candied plums
A wonderful and healthy treat for sweet teeth.
Such candied fruits can not only snack, but also add them to fruit salads, desserts, morning porridge and cottage cheese.
Ingredients:
Plums 1 kg
Sugar 1 kg
Walnuts 100 g
Peel 50 g
Water 0.5 l
Cooking method:
Prepare the plums, cut into halves and remove the bone. Boil water, add sugar and cook for about 1 minute. Put the plums into the resulting syrup and cook until ready. Syrup is drained, lightly dried fruits at room temperature. In each half of the plum we put a piece of peel, walnut kernel, roll in sugar.
We spread the plums on a baking sheet, covered with baking paper, and dried in the oven at a temperature of 90 degrees until cooked. Store in a box in a cool place, shifting each layer with parchment paper. 
Plum jam
Very tasty and fragrant jam is obtained from plums. Its taste will never replace other sweets. Plum jam can be smeared on morning sandwiches and toasts or used as an ingredient for making pies.
Ingredients:
Plums 1 kg
Sugar 1 kg
Water 250 ml
2-3 seed kernels.
Wash plums, scald with boiling water, peel and remove the bone. We put the fruit in an enamel pan, sprinkle with sugar and leave for a few hours. Add water and cook over low heat until cooked.
A few minutes before the readiness, you can add crushed kernels of plum stones, they will enhance the aroma of jam.
Jam laid out on sterilized jars, roll up and cool. 
Plum compote
What could be more delicious than homemade plum compote? Perhaps no drinks can be compared with its light taste.
Ingredients:
Plums 1 kg
Sugar 400 g
Water 1 l
Wash plums, pierce them from several sides, put them in sterilized jars not up to the top. Bring water to a boil, add sugar, boil for about 2 minutes. Fill plums with hot syrup and sterilize in bitter water.
Hermetically close, turn upside down and leave to cool completely. 
DRAINS IN WINE SYRUP
Products:
At 400g. Unripe plums: 1/2 cup dry white wine, 1/2 cup sugar, 4 cloves, 2 circles of ginger (about 0.5 cm thick), orange peel.
Cooking method:
1. Rinse the plum, remove the stones. Pulp cut into slices.
2. Pour wine in a saucepan, add sugar, cloves, ginger, orange zest and 1/2 cup of water. Bring to a boil over high heat. Make the fire smaller and cook for 10 minutes.
3. Put the plums in the syrup and cook for another 5 minutes. Turn off the fire.
4. Transfer the plums in syrup to a sterile jar and close. It turns out a half-liter jar. Keep in a cool place.
Board : The same recipe can be cooked peaches.
PLUMBER AND APPLE MARMELADE with VANILLA
Products:
On 1kg plum: 500gr. apples, 0.8-1 kg of sugar, zest of 1 lemon, a pinch of vanillin.
For dusting: sugar.
Cooking method:
1. Wash plums, cut into halves, remove bones. Put the plums in the pot for boiling jam, heat over low heat until softened, then rub through a sieve.
2. Cut apples into slices, heat over low heat and also rub through a sieve.
3. Combine plum and applesauce, add sugar, add grated zest and vanilla. Stir, boil until cooked.
4. Put the marmalade on the dish, let cool. Then cut into curly pieces, sprinkle with sugar, store in a sealed container.
PLUMBER-APPLE MARMELADE with BORN
Products:
On 2 kg of plums: 1 kg of apples, 1.5 kg of sugar, zest of half a lemon, 1 hour. spoon crumbled cinnamon (to taste).
Cooking method:
1. Rinse the plums, clean the stones. Peel the apples, cut into slices and remove the core.
2. Fold in a basin for cooking layers: plums, apples and sugar, repeat the layers. Add grated lemon zest mixed with cinnamon and sugar.
3. Cook the marmalade, stirring all the time until a thick mass is formed.
4. Spread it in pots or jars, and after cooling down, tie it with parchment paper.
JAM of PLUM with RUSTUM and NUTS
Products:
Per 1 kg of blue plums: 2 cups of sugar, 200g. walnuts, 100g. seedless raisins, 1/2 cup water, some cinnamon.
Cooking method:
1. From plums get bones. Cut plums into quarters.
2. Large nuts chop. Raisin wash.
3. Pour the plums with sugar, add 1/2 cup of water, raisins and cook until ready for about 1 hour, removing the froth. Pour the nuts, cinnamon and boil for another 10 minutes.
4. Pour hot jam into clean cans, close with sterile caps.
JAM "KINGDOM OF LOVE"
Products:
On 5-6 kg of small blue plums: 1 kg of oranges, 2.5-3 kg of sugar.
Cooking method:
1. Cut plums into halves, remove bones. Pour the third part of the drain into a saucepan, add 1 cup of water and cook under a lid until the juice is formed.
2. Add the remaining plums in two steps, boil them, then wipe through a sieve.
3. Oranges with skin, but without stones, mince and combine with plum mass. Gradually add sugar during cooking. Cook over low heat until cooked. Then we spill on banks and cork.
CONFECTURE OF PLUM AND WALNUTS
Products:
At 700g. ripe large red plums: 2st. spoons of brandy, 1 large peach, 400g. sugar, 8 peeled walnuts.
Cooking method:
1. Wash plums thoroughly in cold water, dry them. At each sink make a cut with a sharp knife, and then carefully remove the bones. Important: we do not make the cut to the end so that the plums remain in the whole form
2. Put the peeled walnuts in a bowl, pour boiling water over it. Give a little stand, drain the water. In place of the bones in each plum put the quarter walnuts.
3. Peach wash, dry, remove skin. Divide the peach into quarters and remove the bone.
4.In clean and dried jars we place filled plums, and on each row of plums we lay out one slice of peach.
5. Banks with plums are filled with boiling water, covered with scalded lid, let stand for three minutes. Drain the water from the fruit in the pan, add sugar, then brandy and bring to a boil. Pour syrup into jars with plums. Sterilized jars with confiture roll up.
Board : For confiture need to select very solid plums
RAW BOILED FROM PLUM
Products:
On 1 kg of plum: 1 kg of sugar.
Cooking method:
1. Wash plums, pour boiling water over them, dry and free from stones.
2. Grind with a mixer or mince. Mix with sugar 1: 1. Prepack in small sterilized glass jars, close with sterile caps. Keep in a cool place.
JAM "EXOTIC"
Products:
At 500g. plums: 2 hard pears, 2 apples, 200g. grapes, 1 lemon, 1 orange, 1 kg of sugar.
Cooking method:
1. Wash pears, cut them into 0.5 cm thick plates, fill with boiling water. Bring to a boil, remove from heat, drain the broth.
2. Clean apples from the core, cut into slices. Remove the grapes from the twigs.
3. Boil sugar syrup on broth. Put plums, grapes, sliced apples, pears into the syrup and boil.
In winter, we miss the summer, we lack warmth and fruit and berry abundance ... Each jar of canned fruits on a February day is like a godsend. Therefore, now, looking at the plum-strewn branches of the trees in her garden, the housewives unwittingly ask themselves: how many different plum goodies need to 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 you can do without repeating dozens of different blanks. In order to move the entire harvest from the branches into jars and sachets, and not a single berry was offended by growing in vain, we offer several completely different harvesting methods for plums of different varieties and varying degrees of ripeness - from unripe to ripe. So what can be done with the harvest of plums?
To dry
Dried plums are wonderful in taste and very useful preparations. Prunes with a low calorie content contain a large amount of vitamins, microelements and antioxidants, and potassium in it is one and a half times more than in bananas, which are very much touted about this. And the most interesting and topical fact is that prunes slow down the growth of bacteria causing caries and inflammation of the gums. Well, how not to prepare such a useful 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.
Suitable for drying varieties:
- hungarians - "Sochi", "Home", "Italian" and "Bul";
- garden plums - "Catherine", "Raisin Eric" and others.
- apricot (Aprium), Mirabell, "Great Blue", "Early Blue", "Egg Yellow".
Two ways to dry plums
In the sun, outdoors. For this, selected berries should be laid out in one layer on the prepared surface - trays, trays, sheets of plywood and the like. For uniform drying, and so that the plums are not moldy, they are regularly turned over. After 5-6 days of being in the sun, the semi-finished products are moved to the shade, where they are finally dried.In dryers, electric and gas ovens. Since the plum is a juicy fruit, the “forced” hot drying is carried out in 3 stages:
- The plums laid out in a single layer on the baking sheets are dried in the oven for 4 hours at + 40 ... + 45 ° С and left for 3-4 hours for the fruits to cool down.
- The second drying takes place at a temperature of +55 ... + 60 ° C for 4 hours, after which the plums are again allowed to cool.
- The third drying takes place at a temperature of + 75 ° C for longer — for 8–10 hours. If a few minutes before its end, the temperature is raised to + 100 ° C, the prune will have 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 later use in natural form, for winter compotes, desserts and pastries.
The best of them are well-frozen (and after defrosting) well-ripened, dense plums of not juicy varieties with high sugar content, strong skin, easily separated bone. In specially conducted studies, the highest ability to hold the juice during defrosting was shown by the varieties “Hungarian Caucasian”, “Kuban Legend” and “Stanley”, therefore they can be especially recommended for this type of preparation.
Fruits for freezing should be well washed and dried. You can send plums into 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 bones - in this form they will be “nicer” after defrosting.
Prepared drain should be placed in special containers or plastic bags, squeeze out excess air and - in the freezer! At a temperature of -18 ° C, they are perfectly stored for a year.
Bogdan Ribak expresses his opinion on the frozen plum in the winter in the following video:
Make juice
Plum juice is a versatile and very useful preparation for the winter. Especially if you do it with pulp - then we will save all valuable substances, carotene and insoluble pectin. The process of making juice is simple, and anyone can easily handle it, even a beginning hostess.Plum juice with pulp recipe:
- plum - 2 kg .;
- boiled water - 450 ml .;
- sugar - 100 g
1. Cooked ripe and overripe plums are free of seeds and, adding water, are warmed up to +75 ... +80 ° С.
2. After a slight settling (to soften the flesh as much as possible), the fruit is either rubbed through a sieve or passed through a juicer. You can soften the plums in another way - by holding them over the steam for 5-7 minutes.
3. In the thick juice obtained add water in which the plums are heated, sugar (or already ready syrup), brought to a temperature of + 85 ° C, poured into prepared jars and rolled.
4. At will, the juice density is “regulated” with water, and sweetness is also to taste. Get a thick juice with pulp (juice-mashed potatoes), or liquid. In winter, you can make a delicious jelly from it!
Cook jam, marmalade, marshmallow
The basis for the jam, marmalade and marshmallow will be puree juice, which is prepared according to the recipe for plum juice with pulp. In fact, all these blanks are obtained by varying degrees of processing of the ground plum mass, but they differ greatly in appearance and taste. And it gives a lot of imagination for the preparation of completely unique and unique winter delicacies.Recipe for classic plum jam
For cooking you will need:- plum puree - 1 kg .;
- sugar - 500-600 g
- Sweet mashed potatoes boil over low heat with constant stirring to reduce the mass by a third.
- Cook in a copper basin, 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 cooked.
- If the drop on the cold bottom of the saucer does not spread, then the jam is ready.
- It is hot, poured into sterilized heated cans and either immediately rolled up and sent to cool, or left under the fabric (gauze) coating for several days - until a crust appears on the surface. Then the banks are covered with parchment paper, tied up and stored in this form.
And from ripe and ripe plums of sweet fruit varieties, you can make jam without sugar - it will still be tasty, sweet and fragrant.
Plum Marmalade Recipe
For cooking you will need:- plum puree - 1 kg .;
- sugar - 500-600 g
1. Prepared according to the recipe for juice, plum puree is boiled in a bowl with a thick bottom, constantly stirring with a wooden spoon, until the puree starts to lag behind the bottom (this will happen when the mass is reduced by about half).
2. The finished sweet mass is spread in forms, on dishes or on pans, covered with parchment paper, and left to dry.
3. When the marmalade dries, at will it can be given different shapes, cutting with a knife or special notches.
4. It is possible to store a delicacy both in glass tanks, and in cardboard boxes.
Plum marshmallow recipe
For cooking you will need:- plum - 1 kg .;
- vegetable oil.
- Prepared according to the recipe for juice, plum puree is placed in an enamel basin or saucepan and boiled over low heat until the weight is halved.
- The cooled mass should be poured onto baking sheets or any other forms covered with parchment paper and smeared with vegetable oil, 1.5-2 cm thick and put in an oven preheated to + 70 ° С. When the mass is compacted, it is taken out and twisted into tubes. It turns out original and tasty.
Pastila is great for tea. Without dyes and harmful preservatives, it will become a useful and tasty treat for the whole family!
Marinate
For some reason, pickled plums are not very popular among our housewives. And it is 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 to meat! More original and, note, cheap snacks are hard to imagine.Pickled Plum Recipe (by Sergey Djurenko)
For cooking you will need:- plum - 10 kg. (best Hungarian, not very ripe, dense);
- sugar - 3 kg .;
- wine vinegar - 0.5 l;
- bay leaf - 40 g;
- cloves - 20 g;
- ground black pepper, ginger, cinnamon - on the fan.
- The marinating process will take 5 days.
- In any (plastic, glass, wood, porcelain) chosen container, layers of plums are filled in the following way: a layer of fruit - on top of a bay leaf and a clove, again a layer of plum - and on top again spices. Do not cover the top layer with bay leaf and cloves.
- Make a marinade of 0.5 liters of vinegar and 3 kg. sugar (let it not frighten) and pour plums. If they are not completely covered with marinade, not scary - later their own juice compensates for this.
- Three subsequent days 1-2 times a day (preferably 2 - in the morning and in the evening) pour the marinade, bring to a boil and pour over the plums again. Try to handle the fruits as carefully as possible: do not mix, but shake the container a little so that the plums do not “ferment”.
- On the fifth day, place the pickled plums (together with the spices) in prepared sterilized jars, bring the marinade to a boil and, filling the jars "to the eyeballs", roll or cork.
- Turn the jars on the covers and wrap.
Plums are excellent in taste. And the extra marinade can be used for cooking meat on shish kebab! Try it - the result is worth it!
You can pickle plums on the same day (hot pouring) - there are too many such recipes. And in the next video - the original method of harvesting pickled plums for the winter ... with garlic!
Marinated plums with garlic are wonderfully suitable as a side dish for meat and as a snack. Taste is unusual, you will surely like it)
Make jam jam
Jam plums are always very tasty, it is readily used as a filling for confectionery and for the decoration of the most exquisite desserts. In addition, adding apples, lemon, butter or chocolate to the plum, you can get just the masterpieces of culinary art! Therefore, having gathered a rich harvest of plums, it will be unforgivable to prepare several jars of jam for the winter.
Prepare the jam in several ways, you just need to choose the most acceptable. And we offer an original recipe for plum jam, which will surely appeal to sweet teeth - both for children and adults.
Chocolate Plum Recipe
For cooking you will need:- plum - 2 kg .;
- sugar - 1 kg .;
- cocoa powder - 40 g;
- vanilla sugar - 40 g
- Ripe dense plums (preferably Hungarian) cut in half, remove the bones, fill up with 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 slices of plums).
- Cook on low heat for 40-60 minutes. Cooking time depends on the maturity of the fruit: the more ripe the plum is, the faster it is boiled.
- Ready jam hot pour into sterilized heated jars and cork (roll up).
- peeled plum - 1 kg.;
- chocolate 75% - 100 g;
- sugar - 750 g
If you have a slow cooker or bread maker in the kitchen, the process of making jam is even simpler: it’s enough to lay the products according to the recipe and set the bread machine to the “Jam” mode, and the slow cooker to the “Soup” or “Stewing” mode.
In the next video - one of the recipes for jam from plums with walnuts from GermaCook.
Plum jam
Many housewives ask the question, how does jam differ from jam, because the ingredients are the same, and both products are similar ... In fact, there is a difference, and it is in consistency. In jam, unlike jam, berries are boiled in sugar syrup to gelatinous 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 plums).
- Remove the bones, cut the fruits into quarters, lay in a saucepan and cover with hot water.
- After boiling with continuous stirring, cook for 20 minutes over low heat. Pour sugar in small portions and cook for more than 35-40 minutes, removing the foam as necessary.
- At the very end add citric acid.
- Hot pour into prepared heated cans and roll up.
You need to know that the amount of sugar in the jam directly affects the calorie content. Therefore, you can, choosing sweeter varieties of plums, significantly reduce the addition of sugar, up to a complete rejection of it. In Romania, for example, such “sugarless” jam “Magiun” is among the most loved ones).
Prepare a wine liqueur
Plum liqueur is rightly considered one of the most delicious alcoholic beverages that can be made at home. Almost all varieties of plums are suitable for its preparation, but, as experienced winemakers believe, the most successful will be Hungarian, Mirabelle, Renclod, "Egg" and Canadian plums.An important condition for high-quality liqueur - careful selection of fruits. Even one spoiled plum can significantly degrade the taste of the finished drink, so the raw materials for the brandy are only ripe, high-quality fruits.
Plum Wine Recipe (by alcofan)
For cooking you will need:- seedless plum - 10 kg .;
- sugar - 4.7 kg .;
- water - 1 l.
- Cut the plums into halves, remove the stones, lay 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 there are signs of fermentation, immediately install a water seal on the container.
- Leave for 20-30 days for complete fermentation.
- Then carefully filter the wort, squeeze the pulp, pour all the filtered liquid into harvested bottles and seal them tightly.
- Put in a dark cool place for aging.
Plum is an inexhaustible object of culinary inspiration. You just try to cook something with your own hands out of it - and forever love this sunny juicy berry, which in bright snow and rich color can send you greetings from a ringing cheerful summer in snowy January, making the winter day a little warmer. 
And we are looking forward to your stories about how you managed to preserve your crop of plums this year!
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