The best plum recipes for the winter. Preparations from plums - how to process a large harvest

How to turn your plum harvest into winter plum bounty

In winter we miss summer. We miss the warmth and abundance of fruits and berries... Each jar of canned fruits on a February day is like a godsend. Therefore, today, looking at the branches of trees strewn with plums in their garden, housewives involuntarily wonder how many different plum delicacies can be prepared for the winter in order to please their families in the cold snowy months with a piece of warm summer?

Plum is such a wonderful berry, rich in taste and color, that you can make dozens of different preparations without repeating yourself. To ensure that the entire harvest from the branches is transferred to jars and bags, and not a single berry is offended that it grew in vain, we offer several completely different methods of harvesting plums of different varieties and varying degrees of ripeness - from unripe to overripe. So, what can you do with your plum harvest?

Make jam, jam
Plum jam is always very tasty; it is readily used as a filling for confectionery products and as a decoration for the most exquisite desserts. In addition, by adding apples, lemon, butter or chocolate to plums, you can get simply masterpieces of culinary art! Therefore, having a harvest of plums in the house, it would be unforgivable not to prepare several jars of jam for the winter.

There are several ways to make plum jam; you just need to choose the one that suits you best. And we offer an original recipe for plum jam, which is sure to please both children and adults with a sweet tooth.

Recipe "Plum in chocolate"
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 carefully and leave for a day so that the plum releases juice.

After a day, add the rest of the sugar, cocoa powder and vanilla sugar, mix (carefully, without injuring the plum slices) and cook over low heat for 40-60 minutes. The cooking time depends on the ripeness of the fruit: the riper the plum, the faster it cooks. Pour the finished jam hot into sterilized heated jars and seal (roll up).

You can add dark chocolate instead of cocoa during the cooking process - the recipe proposed by summer residents looks like this:
Pitted plums - 1 kg
Chocolate 75% – 100 g
Sugar - 750 g
The cooking process is the same.


If you have a multicooker or bread maker in your kitchen, the process of making jam is even simpler: just add the ingredients according to the recipe and set the bread maker to the “Jam” mode, and the multicooker to the “Soup” or “Stew” mode.

In the next video - wonderful recipe for plum jam with walnuts. Perhaps he can also claim to be the hit of the season)

Plum jam
Many housewives ask the question of how jam differs from preserves - after all, the ingredients are the same, and both products are similar... In fact, there is a difference, and it is in consistency. In jam, unlike marmalade, the berries are boiled in sugar syrup to a jelly-like consistency.

Plum jam recipe
Plum – 1 kg
Sugar – 1 kg
Citric acid - 1/2 teaspoon
Water - 1/2 - 1 cup (depending on the juiciness of the plums)
Remove the pits, cut the plums into quarters, place in a saucepan and add hot water. After boiling, cook for 20 minutes over low heat with continuous stirring. Add sugar in small portions and cook for 35-40 minutes, skimming off the foam as necessary. At the very end, add citric acid, pour hot into prepared heated jars and roll up. The finished jam has a beautiful and rich color and original taste.

Prepare jam, marmalade, pastille
The basis for jam, marmalade and marshmallows will be puree juice, which is prepared according to the recipe for plum juice with pulp. In fact, all these preparations are different degrees of processing of the ground plum mass, but they differ greatly in appearance and taste. And this gives a lot of scope for imagination for preparing completely unique and inimitable winter delicacies.

Classic plum jam recipe
Plum puree – 1 kg
Sugar - 500-600 g
The sweet puree is boiled over low heat with constant stirring until the mass is reduced by a third. Boil in a copper basin, in a stainless steel or aluminum pan. A little hint: it’s better to boil the puree without sugar at first, and when the mass thickens noticeably, add sugar and evaporate further until tender. If a drop of jam does not spill 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 fabric (gauze) covering for several days until a crust appears on the surface - then the jars are covered with parchment paper, tied up and the jam is stored in this form.


And from ripe and overripe plums of sweet-fruited varieties, you can make jam without sugar - it will still be tasty, sweet and aromatic.

Plum marmalade recipe
Plum puree – 1 kg
Sugar - 500-600 g
The plum puree prepared according to the recipe for juice is boiled in a container 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 has boiled down by about half).

The finished sweet mass is placed in molds, on dishes or on baking sheets covered with parchment paper and left to dry. When the marmalade dries, you can give it different shapes if desired, cutting it with a knife or special notches. You can store delicacies both in glass containers and in cardboard boxes.

Plum marshmallow recipe
Plum – 1 kg
Vegetable oil
The plum puree prepared according to the recipe for juice is placed in an enamel basin or pan and boiled over low heat until the mass is reduced by half.

The cooled mass should be poured onto baking sheets or any other forms, covered with parchment paper and greased with vegetable oil, in a layer of 1.5-2 cm and placed in the oven, preheated to +70°C. When the mass is compacted, it is taken out and rolled into tubes. It turns out original and tasty.


Pastila goes great with tea. Containing no dyes or harmful preservatives, it will be a healthy and tasty treat for the whole family!

Marinate
For some reason, pickled plums are not very popular among our housewives. And it’s completely in vain, because they are incredibly 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’s hard to imagine a more original and, mind you, cheaper snack.

Pickled plum recipe
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 - not for everyone

The marinating process will last for 5 days.
Pour plums into any chosen container (plastic, glass, wood, porcelain) in layers as follows: a layer of plums - bay leaves and cloves on top, another layer of plums - and again spices on top, do not cover the top layer with bay leaves and cloves.
Make a marinade from 0.5 liters of vinegar and 3 kg of sugar (don’t let the thickness scare you) and pour this hot syrup over the plums. If they are not completely covered with marinade, don’t worry - their own juice will compensate for this later.

For the next three days, 1-2 times a day (preferably 2 times - morning and evening), drain the marinade, bring to a boil and pour it 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 “leave”.

On the fifth day, place the pickled plums in prepared sterilized jars along with spices, bring the marinade to a boil and, filling the jars to capacity, roll up or seal with lids. Turn the jars over onto their lids and wrap them up.

Plums taste wonderful. And the excess marinade can be used to cook meat for barbecue! Try it - the result is worth it!

You can pickle plums on the same day (with hot pouring) - there are also many such recipes. And in the next video - original recipe for preparing pickled plums for the winter... with garlic!

Pickled plums with garlic are wonderful as a side dish for meat and as an appetizer itself. The taste is unusual, you should like it)

Make juice
Plum juice is a universal and very healthy preparation for the winter. Especially if you make it with pulp, then we will retain all the valuable substances, carotene and insoluble pectin. The process of making juice is simple, and anyone, even a novice housewife, can easily handle it.

Recipe for plum juice with pulp
Plum – 2 kg
Boiled water – 450 ml
Sugar - 100 g
Cooked ripe and overripe plums are pitted and, adding water, heated to +75...+80°C. After a little settling (so that the fruits soften as much as possible), the fruits are either rubbed through a sieve or passed through a juicer. You can soften the plums in another way - by holding them over steam for 5-7 minutes.

Water in which the plums were heated, sugar (or ready-made syrup) are added to the resulting thick juice, brought to a temperature of +85°C, poured into prepared jars and rolled up. If desired, the thickness of the juice is “regulated” with water, and the sweetness is also to taste. The result will be either thick juice with pulp (juice puree) or liquid. In winter you can make delicious jelly from it!

Prepare wine and 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 plum makers, the most successful ones will be Hungarian, Mirabelle, Renclod, egg and Canadian plums.

An important condition for high-quality liqueur is careful selection of fruits. Even one spoiled plum can significantly worsen the taste of the finished drink, so the raw materials for liqueur are ripe, high-quality fruits.

Plum wine recipe (from alcofan)
Pitted plums – 10 kg
Sugar - 4.7 kg
Water - 1 liter

Cut the plums into halves, remove the seeds, place 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 and leave for 20-30 days for complete fermentation. Then carefully filter the wort, squeeze out the pulp, pour all the filtered liquid into prepared bottles, seal them tightly and place in a dark, cool place for aging.


After 2-3 months the wine is ready. In sealed bottles it can be stored in a cool place (cellar) at temperatures up to +5°C for up to several years.

The next video is a cooking master class homemade plum liqueurs

Dry (wither)
Dried plums are wonderful in taste and very healthy. Prunes, while low in calories, contain a large amount of vitamins, microelements and antioxidants, and they contain one and a half times more potassium than bananas, which are much praised for this. And the most interesting and topical fact is that prunes slow down the growth of bacteria that cause caries and gum inflammation. Well, how can you not prepare such healthy dried delicacies for the whole winter?

For drying, you need to choose only completely ripe plums, when they themselves begin to fall from the branches. But it is also important to know which varieties are suitable for drying and which are not.

Varieties suitable for drying: Hungarian plums (Sochi, domestic, Italian and Bulskaya) and garden plums - Ekaterina, Izyum Ekik and others.
Not suitable for drying: apricot, mirabelle, great blue, early blue, egg yellow.

When preparing for drying, it is recommended to immerse all selected fruits in a boiling weak soda solution for 30 seconds (15 g of baking soda per 1 liter of water) and immediately rinse in clean water, but such disinfection may not be carried out - at the choice of the housewife.

Two ways to dry plums
In the sun, outdoors. To do this, place the selected berries in one layer on a prepared surface - trays, baking sheets, sheets of plywood, etc. To ensure uniform drying and to prevent the plums from becoming moldy, they are turned over regularly. After 5-6 days of exposure to the sun, the semi-finished products are moved to 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 row on baking sheets are dried in the oven for up to 4 hours at a low temperature (+40...+45°C) and left for 3-4 hours so that the fruits cool down
The second drying occurs 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°C for longer - for 8-10 hours. If a few minutes before its end the temperature is raised to +100°C, the prunes will take on a beautiful shiny appearance.

Ready prunes should be pliable, soft and elastic to the touch, not dry, but not wet either. Juice from the fruit should not stand out even with strong pressure.

Dried plums are served with meat and chicken, and added to baked goods, desserts and fruit salads.

Freeze
Frozen plums are excellent preparations for later consumption in their natural form, for winter compotes, desserts and baked goods.

Well-ripened, dense plums of “non-juicy” varieties with high sugar content, strong skin, and a pit that perform best when frozen (and after defrosting) behave best. In specially conducted studies, the varieties Vengerka Caucasian, Kuban Legend and Stanley showed the highest ability to retain juice during defrosting, so they can be especially recommended for this method of harvesting.

Fruits for freezing must be thoroughly washed and dried. You can dry plums in their entirety, 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 they will be “more attractive” after defrosting.

The prepared plums need to be placed in special containers or plastic bags, the excess air must be squeezed out - and into the freezer! At a temperature of -18°C they are perfectly stored for a year.

Bogdan Ribak expresses his opinion about frozen plums in winter in the following video clip:

We just skimmed over the topic of preparing plums... Behind the scenes there are still thousands of wonderful recipes for compotes and jellies, stewed and soaked plums, candied fruits, sauces and combined preparations...

The plum is an inexhaustible source of culinary inspiration. 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 greetings from the ringing, cheerful summer to you in snowy January, making a winter day a little warmer.

A delightful selection for you, save it!

Adjika with plums for the winter

Ingredients:

✓ 2 kg plums;

✓ 3 onions;

✓ 1 chili pepper (small pod);

✓ 5 pcs bell pepper;

✓ 4 cloves of garlic;

✓ 3 tbsp. l. vinegar;

✓ 2 tbsp. l. Sahara;

✓ 1 tsp. salt.

Preparation:

Sort the plums, wash and remove pits.

Wash the bell pepper, remove the seeds and tails, and then cut into large pieces.

Wash the chili pepper and cut it into large pieces, and the peeled onion into large cubes.

Pass the bell peppers, plums, chili peppers and onions through a fine sieve in a meat grinder twice.

Place all the vegetables in a saucepan and cook for an hour, stirring all the time.

When the mixture releases juice, add salt and sugar.

Place half-liter jars on a wire rack in a cold oven, bring the temperature to 150 C and sterilize the jars for 15 minutes.

Place the hot adjika into sterile jars and roll up.

By the way, the spiciness of the preparation can be adjusted - add more or less chili pepper.

Tkemali yellow plum sauce for the winter

Ingredients:

✓ 5 kg yellow plum;

✓ 2 glasses of water;

✓ 1 piece chili pepper;

✓ 4 tbsp. l. Sahara;

✓ 2 tbsp. l. salt;

✓ 2 medium heads of garlic;

✓ 2 tbsp. l. khmeli-suneli.

Preparation:

Wash the yellow plums and separate the pulp from the seeds.

Now place the plums in a saucepan, add water and bring to a boil.

Remove the plums from the heat, add the peeled garlic squeezed through a garlic press and chopped chili pepper.

Beat everything into a homogeneous mass using a blender.

Now return the pan to the stove and bring the sauce back to a boil.

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.

Thick plum jam

Ingredients:

✓ 1 kg plums;

✓ 500 g sugar;

✓ 25 grams of zhelfix (vegetable thickener for jelly and jam).

Preparation:

Sort and wash the plums.

Divide in half and remove the seeds, and then transfer to an enamel pan.

Mix sugar with gelfix and pour this mixture over the plums.

Place the pan on the fire. Bring the plums to a boil and simmer for 10 minutes.

Then use a blender to grind everything into a homogeneous mass.

Bring to a boil again, boil for 2 minutes and turn off.

Sterilize 0.5 liter jars in boiling water or on a wire rack in the oven for 15 minutes.

Divide the jam into the jars and seal.

It is advisable to store such jam in a cool place, for example, in a cellar.

Tkemali sauce with plums and red tomatoes

Ingredients:

✓ 10 kg of red tomatoes;

✓ 1.5 kg plums;

✓ 1.5 kg chili pepper;

✓ 350 g garlic;

✓ 50 g dry red pepper powder;

✓ 5 tbsp. l. coriander;

✓ 5 tbsp. l. salt;

✓ 5 tbsp. l. vinegar;

✓ 1 liter of water.

Preparation:

Wash the tomatoes and cut them into four pieces each.

Then put them in a saucepan, fill with water and put on fire.

Bring to a boil and simmer over medium heat for 30-40 minutes. Be sure to stir.

Then rub through a sieve to prevent the skins from getting into the sauce.

While the tomatoes are stewing, wash the plums and remove the seeds.

Wash and cut the pepper into pieces, and peel the garlic.

Then grind the plums, peppers and garlic in a meat grinder.

Now add this mass to the mashed tomatoes, add the spices and mix.

Put the sauce back on the heat and bring to a boil.

Cook for half an hour over low heat, stirring constantly, then pour in the vinegar, stir and turn 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.

Pour the finished sauce into jars and roll up.

Pickled plums without seaming

Ingredients:

✓ 500 g plums;

✓ 5 tsp. sea ​​salt;

✓ 1 tsp. mustard seeds;

✓ 1 tsp. fenugreek seeds;

✓ dried chili pepper to taste.

Preparation:

For this recipe, it is advisable to use firm plums - ripe, but not overripe.

Wash the plums and let them dry. Then remove the seeds and cut them into thin slices.

Now place the chopped plums in a deep bowl and add sea salt.

Stir gently and let sit for at least 3 hours, if you have time, you can leave it overnight.

During this time, the plum will release juice, which will act as a brine.

Now, in one dry frying pan, lightly fry the mustard seeds and fenugreek (so that they dry well), and in the other, dry hot pepper pods.

Let the spices cool and grind them into powder, add to the plums and stir.

Let the dish sit for 30 minutes. During this time, sterilize liter jars in the oven for 20 minutes at 150 C.

Place the plums in sterile jars, cover with nylon lids and place in the refrigerator.

In a day, the dish will be completely ready to eat.

Plum jelly for the winter

Ingredients:

✓ 1 kg plums;

✓ 1 kg of sugar;

✓ 100 ml lemon juice;

✓ 200 g of pectin.

Preparation:

Sort through, wash under running water and dry the plums a little.

Divide each plum in half, remove the pit and cut into four pieces.

Place the plums in a saucepan, squeeze the lemon juice and add to the plums. Stir.

Turn on the heat and start cooking the plums. Bring to a boil and simmer for 15 minutes over low heat.

Now add sugar, pectin, stir and cook for about 2 minutes until the sugar melts.

Skim off the foam and remove from heat. Pour the jelly into sterile jars and roll up.

Now the jelly jars need to be sterilized. Place hot jelly jars in boiling water for 10 minutes.

Then turn off the heat and let them sit in the water for another 5 minutes.

After this, remove the jars, wipe with a towel and leave to cool.

Jam “Plums in syrup”

Ingredients:

✓ 1 kg plums;

✓ 500 g sugar;

✓ 1.5-2 glasses of water.

Preparation:

First, wash the plums and remove the pits.

If you want the plums to remain whole, remove the pits with a pencil.

Boil the syrup. To do this, pour sugar into a saucepan, fill it with water, put on fire and bring to a boil.

Then reduce heat and simmer for 15 minutes. Now pour the plums into the syrup, bring to a boil and cook for 30 minutes.

Place the prepared clean jars on a wire rack in a cold oven and bring the temperature to 150 C.

Sterilize for 20 minutes and cool slightly. Pour hot jam into sterile jars and seal.

Plum compote for the winter

Ingredients for one 3-liter jar:

✓ 500 g plums;

✓ 350 g sugar;

✓ 3 liters of water.

Preparation:

Sort the plums, wash them, remove the stems. Then use a pencil to remove the seeds.

Pour the plums into clean three-liter jars. The plums should take up a little less than half the jar.

Now pour boiling water into the jars so that the water covers the plums, let stand for 15 minutes.

Now pour the water from the jars into the pan. Bring water to a boil and add sugar.

Boil for a few minutes until the sugar dissolves. Now pour the syrup again equally into all the jars.

Supplement the missing amount with boiling water. Cover the jars with lids and let stand for 10 minutes.

Pour the compote back into the pan (without the drains), boil and pour into jars. Immediately roll up the lids.

Turn the jars upside down, wrap them up and leave until completely cool.

Plum fig (marshmallow)

Ingredients:

✓ 3 kg plums;

✓ ¾ cup sugar.

Preparation:

Wash the plums and remove the pits. Now place the plums cut side up.

Preheat the oven to 180 C and place a baking sheet with plums in it for 20 minutes.

Remove the plums from the oven and leave them to cool.

Then puree the plums using a blender until smooth.

Add sugar and mix everything again. Line a baking sheet with parchment and pour the plum mixture 0.5 cm thick onto it.

If everything does not fit on 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.

Second option: preheat the oven to 70 degrees and cook the 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 to eat.

Plum in its own juice

Ingredients for one half-liter jar:

✓ 350 g plums;

✓ 200 g sugar.

Preparation:

Wash and dry the jars. Sort the plums, wash them, divide each one in half and remove the pits.

Place plums in each jar, cut side down, in layers.

First, lay a dense layer of plums, then cover with sugar, again a layer of plums, a layer of sugar, and so on until the neck.

Now cover the jars with lids and pasteurize for 15 minutes from the moment the water boils.

Then immediately seal the hot jars, turn them upside down, cover with a blanket and leave to cool completely.

Plum ketchup

Ingredients:

✓ 1 kg plums;

✓ 2 kg of tomatoes;

✓ 250 g onions;

✓ 1.5 tbsp. l. salt;

✓ 200 g sugar;

✓ 0.5 tsp pepper mixtures;

✓ 2-3 pieces of red hot pepper;

✓ 2 bay leaves;

✓ 2 tbsp. l. vinegar;

✓ 100 g garlic;

✓ dill, cilantro, parsley, basil to taste;

✓ 5 cans of 0.5 l.

Preparation:

Wash the plums, halve them and remove the pits.

Wash the tomatoes and pour boiling water over them. Then soak in cold water for 5 minutes and remove the skin.

Cut the tomatoes into 4 parts. Peel, wash and cut the onions into four parts.

Peel the garlic, wash the red pepper and remove its tails.

Now mince the plums, tomatoes and onions.

Pour the resulting puree into a non-stick pan and cook after boiling for two hours, stirring occasionally.

Meanwhile, pass the herbs, peppers and garlic through a fine sieve in a meat grinder.

After two hours, add a mixture of garlic, pepper and herbs, as well as salt, sugar, bay leaf and a mixture of peppers to the ketchup.

Now add vinegar, stir and cook for another 30-50 minutes until thickened.

Sterilize the jars in the oven at 150 C for 15 minutes.

Remove the bay leaf from the ketchup and pour hot into the jars.

Roll up with sterile lids and wrap in a blanket.

Plum confiture

Ingredients:

✓ 1 kg plums;

✓ 1.5 kg of sugar;

✓ 0.5 pcs lemon;

✓ cinnamon and star anise optional.

Preparation:

For this recipe, use well-ripened plums. Sort it, wash it and remove the seeds.

Then pass the plum through a meat grinder. Now pour into a saucepan and add sugar, stir.

Place on the fire and cook for 45 minutes over low heat. Now remove from heat and cool.

Wash the lemon, pour boiling water over it, cut it into two halves and squeeze the juice out of one.

Add lemon juice to the confiture and cook over low heat for another 20 minutes after boiling.

At this stage, you can also add spices - cinnamon sticks, star anise.

Sterilize the jars in the oven at 150 C for 15-20 minutes.

Place the hot confiture in jars, after removing the spices from it, roll it up.

Store the plum preparation in a cool place.

How to dry plums and cook prunes

Ingredients:

✓ 2 kg plums;

✓ 1 glass of burnt sugar;

✓ 1 glass of water.

Preparation:

Remove the pits from ripe plums using a pencil. Now boil water and dip plums in it three times for a minute.

Cover plywood sheets with paper, lay out the plums and dry them in the sun for 2-3 weeks, turning them over several times a day.

Bring the plums into the house at night. You can also dry plums in the oven. To do this, first dry the plums for 2 days in the sun on wooden grids.

Then dry in the oven in three stages. For the first and second steps, preheat the oven to 40-50 C and place the plums in it on a wire rack.

Dry the plums for 5 hours on the first and second days. For the third drying, make a syrup: dilute the burnt sugar with water.

Dip the plums in the syrup and place on a baking sheet. Dry the plums for the third time for 10-12 hours.

Select the finished plums and dry the rest. Store prunes in dry jars with lids or in a dry place in wooden boxes.

Prunes can be sprinkled with bay leaves to protect the plums from insects.

Plum cheese

Let's continue our research into original recipes for preparing fruits for winter and make hard plum cheese today.

Ingredients:

✓ Plums – 2 kg;

✓ Water – 300 ml;

✓ Sugar – 1400 gr.

Preparation:

First, boil the plum fruits in a small amount of water for about 20 minutes, until the fruits become soft.

After this, we rub the fruits through a sieve and remove them from seeds and peels.

If you intend to make cheese from one plum pulp, then place it on a fabric folded in 6 layers, which is stretched on the legs of a chair, and a container is placed under it to drain the juice and let it sit overnight.

The juice can be used to make jelly, but the pulp must be passed through a sieve.

Now put the pureed pulp into a large saucepan and put it on low heat.

Add sugar, stir and cook the mixture for about one hour, until the mixture becomes very thick.

We continue to cook the mixture until done, which can be determined by the mark left by a wooden spoon running along the bottom of the pan.

Once this trail has been filled with mixture long enough, the cheese mixture is ready.

Now let's fill the jars. Remove the pan from the heat and spoon the plum cheese into greased molds or greased cylindrical jars so that the cheese can be easily removed and served.

Seal the jars and store them in a cool, dry place. Let me remind you that this cheese can be stored for more than a year.

When it is time to remove the plum cheese from the jar, you will need to run a table knife along the inside of the jar and turn it upside down onto a serving plate.

Slowly remove the jar from the cheese, shaking it gently if necessary. Cut the cheese into circles and serve, carefully placing it in a plate.

Plum-garlic sauce

Ingredients:

✓ 300 g plums;

✓ 50 g garlic;

✓ 20 g dill;

✓ 50 g vegetable oil;

✓ salt to taste.

Preparation:

Round blue plums work best for this sauce. However, yellow ones too, and you can also take regular Hungarian, only ripe.

Wash the plums, remove the seeds and simmer in a small amount of water. Peel and chop the garlic, wash the dill and finely chop.

Mix all ingredients, add salt and vegetable oil. Blend with a blender until pureed.

Boil over low heat for 10 minutes and place in sterile jars. Pasteurize for 30 minutes from the moment the water boils.

Then turn the jars over and cover them with a blanket for 24 hours for additional sterilization.

Bon appetit!

Many housewives make white plum jam, and each has its own recipe for making it. This preparation is very popular, almost everyone loves it. In the summer, plums are actively ripening, and, accordingly, everyone tries not only to get enough vitamins at the moment, but also to make preparations for the winter.

Benefit

White plum jam with pits is especially popular. It is precisely because of its excellent taste and beneficial properties that it is deservedly considered one of the best among other types of jam. After all, with the help of this wonderful delicacy, the cardiovascular system is strengthened, digestion is improved, blood pressure is normalized, and excess salts are also eliminated. And a large amount of vitamins will always help maintain hemoglobin at the proper level so that anemia does not occur. It is advisable, of course, that the plum be collected on your own site in order to avoid various nitrates entering the body.

Plum jam

So, how to make white plum jam? There is not just one cooking recipe, there are many of them. Let's, for example, look at one of the common ways to make delicious jam.

Required ingredients:

• white plum - 2 kg;
• sugar - 1.5 kg;
• water - 1 glass.

First you need to prepare the plum. To do this, you need to rinse it thoroughly. Next, cut into halves and remove the seeds. The next step is to place the plum in a cup and add sugar. Leave for some time, approximately 3-5 hours, for juice to form. After the time has passed, boiled water must be added. This point needs to be considered individually. If you want to get thick jam, you don’t need to add water. If with syrup, then accordingly it is necessary. Also notice how juicy the plum is. It turns out that the final result will depend on the option chosen at this stage.

White plum jam for the winter is prepared in several stages. Next, having decided how much liquid you need, set the pan on the fire. The jam needs to be brought to a boil, boiled for 5-7 minutes and, after removing from the stove, allowed to brew and cool. After 3 hours, repeat the entire cooking process. The foam that appears during boiling must be removed so that the jam does not sour in the future. Thus, you need to cook from 3 to 5 times, that is, boil, boil, cool and repeat the procedure again. While the jam is being prepared, you need to prepare the jars, sterilize them well and wait for them to dry.

The finished jam, while still hot, is laid out in prepared containers and closed with tight lids. That's all, actually. Jam with a wonderful taste and wonderful aroma is ready to eat! When the jars have cooled, you need to put them in a cool place for storage.

Alternative options

Very often used for fillings in confectionery products, as well as when decorating delicious delicacies. Due to its excellent taste, it is very popular among those with a sweet tooth. There is another, fairly simple recipe for white plum jam.

Required ingredients for preparation:

• sugar - 2 cups;
• white plum - 1.5 kg;
• 3.5-4 glasses of boiled water.

To begin with, the plums are thoroughly washed and pitted. This must be done carefully to ensure even halves.

How to make seedless white plum jam? This can be done in several ways.

First option

In this case, the drains are filled with cold water for 12 hours. And then you need to prepare the syrup. To do this, mix sugar with water, and the resulting liquid must be thoroughly boiled. When the plums are soaked, pour the prepared syrup over them and cook over low heat until cooked. You need to focus on the moment when the foam stops appearing. This will mean that the jam is ready. During the cooking process, do not forget to remove the foam that appears on the surface.

While still hot, you need to pour the jam into pre-prepared sterilized jars. Then cover with the treated lids and roll up. Place them upside down, wrap them in something warm and leave them like this until they cool completely. After this, remove to a cool room.

Second option

Plum jam from white plums can be prepared in another interesting way. To do this, prepare the necessary syrup from sugar and water in advance, pour it over the plums, and this mass must be left at room temperature for about 8-10 hours. When it has brewed, you need to put the pan on the stove, boil and cook for about 6-8 minutes. Be sure to watch the plum so that its skin does not crack. Next, the jam is cooled for approximately 5-8 hours. This cooking procedure must be repeated at least 3 times.

When the white plum jam is boiled for the last time, you need to pour it into sterilized jars and roll it up in the usual way. A treat prepared in this way will delight you with its pleasant taste and beautiful appearance in the winter cold, while enjoying a cup of tea.

Third option

White plum jam prepared in this way is so tasty that you can’t tear yourself away from it.

To do this, prepared plums must be placed in hot water for 15 minutes. Then cool them down, then you can start pouring boiled syrup. In this form, the plums should be left for a day to infuse. At the end of this time, place the mixture on the stove, boil and, to cool, remove the jam for 12 hours.

Next, you need to drain the plum syrup, bring it to a boil and pour it over the plums again. We boil the resulting jam well for the last time and develop it into jars that have been processed in advance. Next, it’s time to roll up this wonderful treat. So the white plum jam is ready for the winter. Its taste is excellent and its aroma is unsurpassed. The following actions are performed according to the standard. Place the rolled up cans upside down, cover them with a warm blanket and keep them this way until they cool completely. And of course, later put it in a cool place.

With nuts

You can make jam from white plums with nuts. This option will be thicker and more nutritious. To do this, carefully remove the seeds from the plums so as not to damage the skin too much. Nuts are placed inside; you can use walnuts or almonds. Further actions are carried out according to the selected recipe. The plum delicacy turns out very tasty. Try cooking!

Chocolate

You can also make original jam by adding cocoa to the syrup. It is calculated as follows: for every 1 kg of granulated sugar - 10 tbsp. l. cocoa. The result is a delicious plum-chocolate treat.

With orange

You can make jam from white plums and orange. This preparation has an exquisite taste, but at the same time not much time is spent on cooking.

Ingredients:

• plums - 1 kg;
• sugar - 300 g;
• water - 0.5 l;
• oranges - 2 pcs.

Plums and oranges need to be washed. The seeds should be removed from the first ingredient. We combine all the products; the oranges need to be either finely chopped or minced together with the peel. Next, you need to set the resulting mass on low heat. Bring to a boil while constantly stirring. Boil for 5 minutes, without allowing the mixture to boil. After this, you need to pour into jars and roll up in the usual way.

In a slow cooker

You can make white plum jam in a slow cooker.

To do this you will need:

• 2 kg plums;
• 2 kg granulated sugar.

The plums are washed and the pits are removed. Then they need to be covered with sugar. Leave for about an hour to allow the juice to form, then stir thoroughly. Next, the mass is poured into a multicooker cup. Using the "Frying" mode, you need to wait until all the pieces dissolve and syrup forms. After approximately 8-10 minutes, switch to the “Keep Warm” mode and cook for another 10 minutes. Then close the lid, boil well, and pour into the treated jars. Roll up and use this wonderful jam with an exquisite taste as needed!

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

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1. Dry (dry) plums

How to dry plums? Unique prunes are always useful in the kitchen. Dried plums contain many vitamins, various microelements, and antioxidants. The beneficial substances contained in the composition prevent the growth of bacteria that cause caries. This healthy fruit is a must-have for the winter.

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

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

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You can dry it outdoors, in the sun, or use a special dryer, gas or electric oven. To dry in the sun, spread the cream on a tray or baking sheet in one layer, turning occasionally. The time spent in sunlight is 4-5 days; at night you need to bring it indoors so that the fruit does not become damp. After the dew has dried, they are put outside again. After the specified time, the prunes need to be put in the shade to dry for several days (usually 3-4).

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

2. Freeze fruits correctly

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

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

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

3. Prepare plum juice

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

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

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

4. Make delicious plum pastille and sweet marmalade

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

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The plum mass is cooled, laid out on baking sheets, trays, etc., having previously covered the bottom of the mold with parchment greased with oil. The layer of the mass should not be more than 2 cm. The plum mass, packaged in forms, is sent to the oven with an internal temperature of +80 ° ... +90 ° C. An important point when preparing marshmallows is to keep the oven door slightly open, otherwise the resulting product will simply be baked. According to the recipe, the approximate cooking time for marshmallows in the oven is 3-4 hours.

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

To make plum marmalade you need 1 kg of plum puree and 500-600 grams of sugar. It is better to cook in a saucepan with a thick bottom, into which the puree is placed, put on low heat and stirred constantly until the mass stops sticking to the bottom. At this point, during the cooking process, the volume will be reduced by half.

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

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

5. Pickled plum – add some piquancy to your dishes

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

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

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The plums are placed in a container in small layers, sprinkling each layer with seasonings. The marinade is prepared separately - take 250 ml of wine vinegar, the specified amount of granulated sugar (don’t be alarmed by the thick consistency), mix, put on the flame and simmer until the ingredients are completely dissolved and a homogeneous composition is obtained. The resulting hot, almost boiling syrup is poured onto the plums. The plums may not be completely covered; the plum juice will fill the voids after a while, so no need to worry. Leave to cool for a day.

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

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

6. We make jam and preserves for the whole family

Delicious plum jam will not only be a wonderful treat for tea on a frosty winter evening, but will also serve as an excellent filling for various confectionery delights, especially in combination with apples, chocolate, and lemon. After harvesting your plums, be sure to make a couple of jars of jam! There are quite a lot of jam recipes, we will focus on an unusual version, very aromatic and unsurpassed in taste; children and adults will definitely enjoy the delicacy.

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To prepare plum jam in chocolate, according to the recipe, take 2 kg of washed fresh plums, 1 kg of granulated sugar, 40-45 grams of cocoa powder and 40 grams of vanilla sugar. A plum with dense pulp is cut into two parts, the seed is removed, 0.5 kg of sugar is added, carefully mixed, being careful not to crush it, and left for 24 hours in a cool room to release the juice.

After a day, add the remaining sugar, add vanilla and cocoa powder and place on low heat. Stir the plums with gentle movements and cook for 50-60 minutes. For each variety of plum, the cooking time may differ, and the ripeness of the fruit also affects the duration of the process - the riper it is, the faster it will cook. As soon as the plum jam is prepared, transfer the product into jars and roll up.

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

Then they begin to add granulated sugar in small portions and cook for another 35-40 minutes, removing the resulting foam. At the end of cooking, add lemon, let simmer for one minute and pour into jars to seal. The jam will differ not only in taste, but also in its beautiful iridescent color.

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

For plum wine, the recipe requires 10 kg of pitted plums, 4.7 kg of granulated sugar and 1 liter of filtered water. The prepared fruits, cut into 2 parts, are placed in a glass jar (bottle), water and granulated sugar are poured in and left in a warm room for 3-4 days, not forgetting to cover the neck with gauze.

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

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

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

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

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

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

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

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

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

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

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

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

The jam is very tasty. Rich amber color. The longer it sits, the tastier and richer it becomes.

4) Tkemali.
This is a traditional Georgian sauce that is served with meat, fish, and some porridges.
Ordinary bland food with tkemali turns into a delicious dish. This unique seasoning has an amazing aroma and a rich flavor palette.
P.S. I made tkemali from red cherry plum and from yellow cherry plum. I didn’t like these options; the tkemali turns out sour.

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

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

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

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

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

I do not sterilize jars or pour boiling water over them, regardless of jams, pickles, and compotes. I wash the jars in advance to dry them. I wash the lids and wipe them dry. But most importantly, when I roll up the jars of hot product, I turn them over onto a blanket and cover them very warmly. I wrap myself in either a thick blanket or a fur coat. I leave it overnight (8-10 hours). During this time, everything that needs to be sterilized there.

When you cook (steam) plums, remember that just like milk, they like to “escape” from the dishes. Therefore, we must keep watch.

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