Plum, like any fruit, has its own short ripening season, so every housewife is in a hurry to prepare plums for the winter in order to delight her family with delicious dishes for dinner on long cold evenings.

Today, about 100 varieties of plums of various sizes, colors and tastes are known. The benefits of these fruits for the human body are undeniable. If you eat two plums before breakfast, the functioning of the digestive tract will significantly improve and cardiac tension will be relieved. Regular consumption of plums strengthens the nervous system and enriches the body with useful substances and vitamins, improves vision. Doctors recommend including these fruits in the menu for diseases of the kidneys and urinary system, metabolic disorders, obesity and rheumatism. Phytocoumarins, which are contained in plum pulp, prevent blood clots.

Plums are useful for children because they improve appetite and prevent the development of anemia. However, fresh fruits do not need to be included in large quantities in the children's menu; it is better to heat them by adding them to compotes, jelly or fruit puree. A large amount of fresh plums eaten in a child and even in an adult can cause diarrhea (stool upset).

Plum is actively used in folk medicine, home cosmetology and traditional cooking. A large number of dishes can be prepared from fresh plums, frozen, pureed with sugar, or rolled into jars in the form of jam, compote, or sauce. I decided to combine several interesting recipes for preparing plums for the winter into a selection.

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 g 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 fire, 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, add sea salt, mix gently and let stand 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 plum;
• 1 kg sugar;
• 100 ml lemon juice;
• 20 g 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 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.

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. Cover a baking sheet with parchment and pour 0.5 cm thick plum mixture 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 plum;
• 1.5 kg 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 into 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 cup 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

Ingredients:

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

Preparation:

If you have very ripe and soft plums, you can prepare this unique dish. Wash the plums, remove the pits, sprinkle with sugar and stir. When the plum releases juice, put the pan on the fire and cook, stirring occasionally, until the consistency of thick jam. Then rub the mixture through a colander or sieve. Add cilantro seeds and stir. Now take a piece of gauze or a fabric bag folded several times and transfer the resulting mass into it. Place the bag under pressure for three days. Grease the finished cheese with butter and roll in cilantro seeds. This cheese stores well in a cool place.

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.

Do you want to cook plum compote for the winter or delicious jam? We will be happy to tell you how to do this. Read our selection of recipes!

Plum for the winter: recipes

Dried fruits.

Blanch 2 kg of plums in boiled water with the addition of soda. Do this for 20 seconds. Cool them under running water and place them in one layer on a baking sheet. For the first three to four hours, dry the plums at a temperature of 40 degrees. As soon as the skin wrinkles, tear off the dryer and leave for another 4 hours in a warm room. After this, dry for 5 hours at 55 degrees. Again, take a break for a few hours. Dry the fruit for another 12 hours at 80 degrees.

Pickled plums for the winter

Wash the jars and about 500 g of thick and ripe cream. Place 2 clove umbrellas, a small piece of cinnamon and a few peppercorns at the bottom of the containers, fill the jars with fruit. In a 1.5 glass of water solution? cups of sugar, bring the filling to a boil, turn it off, pour into containers up to the very neck. Leave the fruits for 15 minutes, carefully pour the solution back into the pan, bring to a boil again, turn off, add 2 tablespoons of vinegar, stir. Pour in the marinade and seal tightly.

What do you think?

Soaked cream.

Select fruits of the Ugorka variety. Any container can be used. Prepare the filling: for 25 kg of fruit, take 10 liters of water, 520 g of sugar, 155 g of salt. If desired, add 30 g mustard. Pour in a glass of malt or kvass. Add 255 g of flour diluted in 2.5 liters of water. Use parsnip, mint, cherry, and currant leaves to obtain aroma. Use them to layer the fruits when placing them in a container. Fill with liquid, cover with a napkin, and apply pressure. Keep the workpiece for a week at a temperature of 20 degrees, and after that, transfer it to a room with a temperature of 4 degrees. After a month they can be eaten.

Plum tkemali for the winter

Wash 3 kg of cream thoroughly, put it in a separate container, fill it with water, which should only lightly cover it. Bring to a boil, simmer until the fruits begin to soften. Wash the greens, cut them, put them in a blender. Also add coarsely chopped hot pepper and 5 cloves of garlic. Add a tablespoon of plum broth. Place the fruits in a colander and allow the liquid to drain. There is no need to pour it out. Grind the cream, separating the peel from the pulp. Add chopped herbs, pepper, garlic. If plum sauce for the winter turned out too thick, dilute it with plum broth. Add salt and sugar to taste. Place over low heat, bring to a boil, simmer for 10 minutes, stir. Place in sterilized jars, roll up, cover with a blanket, and leave overnight.

Plum and apricot jam.

For 2 kg of sugar, take 3.5 kg of cream and 1.5 kg of apricot. Remove the pits from the fruits and cook with a little water separately from each other until they soften. Pass both masses through a meat grinder or rub through a sieve. You can also grind it in a blender until pureed. Cook the mixture with the sugar until thickened, stirring all the time. The fire should be low so that the jam does not burn. While still hot, place in jars and seal. The jam can be stored in jars under nylon lids.

Candied fruit.

To prepare this delicacy you will need plum jam. As soon as you cook it, remove the fruits and discard them in a colander or sieve. They will drain and dry out slightly. Place a piece of nut and a piece of orange peel into each cream. Roll the prepared fruits in sugar, dry on a sieve, and then dry in the oven. Store covered in jars. For storage, choose a dry and cool place.

Plum confiture with lemon.

Slightly burst and overripe fruits are quite suitable for this preparation. This confiture can be used as an independent dish, or you can stuff it into bagels and homemade pies. Grind the plum halves with one lemon in a blender and place in a saucepan or bowl for cooking. Add 620 g of sugar, bring to a boil, reduce heat, cook for 20 minutes. Stir occasionally and skim off the foam. Prepare sterilized lids and jars. Before turning it off, add a teaspoon of cinnamon, a tablespoon of cognac or rum, stir, and pour the treat into jars. Seal tightly and turn until completely cooled.

Our excellent recipes will bring you a lot of pleasure! You just need to follow all the instructions exactly. In this case, you will get the best blanks!

Who doesn't love sweet and juicy, beautiful ripe plums? These aromatic fruits are simply enticing, they are incredibly tasty and appeal to both adults and children. But, unfortunately, plums can only be stored fresh for only a short time. There are many ways to prepare plums for the winter, and you can choose any - from jam to savory salads.

Plum jam for the winter, prepared with seeds

We will need the following products - one kilogram of ripe plums;

Granulated sugar – 2 kilograms;

Water – 400 ml.

You need to collect plums, select the most beautiful and best of them, and remove the tails. Afterwards you need to wash all the plums, take a toothpick and prick them quite often. Next, put a pan of water on the stove, turn on the heat and wait until everything boils. As soon as it starts to boil, you need to lower the plums there in batches for a period of 10 minutes. After this, the plums need to be transferred to ice water to cool. Now prepare a syrup from water and sugar, leave it all for about 4 hours along with the plums. By the way, the syrup in which you will immerse the plums must be hot. After the plums have been soaked in the sugar syrup, you need to cook them until they are completely cooked. It is best to cook whole plums with seeds four times at a time, and the time between cooling the jam should be approximately 8 hours. Roll up the resulting jam while hot.

Plum jam for the winter without seeds

In order to prepare aromatic pitted plum jam for the winter, you will need the following products:

Plums – 1 kilogram;

Sugar – 1.2 kilograms;

Water – 2 glasses.

Quite hard plums are suitable for this jam, but, nevertheless, they must be ripe. Afterwards, you need to remove the tails from the plums and wash everything with cold water. Then place the plums on a cloth or towel to dry. Next, you need to cut each plum into two halves and carefully remove the seeds.

Then you need to make a fairly thin syrup from sugar and water. While it is hot, you need to pour it over the prepared plums. We cook the syrup like this - take the entire amount of water indicated in the recipe, and then add 2 parts of all the sugar that we will need for jam. Then let everything stand for 4 hours. Next, place the plums on the fire, cook for about 5 minutes, and then be sure to remove the container from the heat. After this cooking, the drain should stand for approximately 10 hours. Next, you need to cook the plum again for 5 minutes twice, each time you need to wait for it to cool completely. Before you cook the plum a second time, add all the remaining sugar to it, just stir very carefully.

After the third cooking, skim off the foam, add everything until ready and put it in jars that you have already sterilized in advance.

Pickled plums

In order to make delicious and spicy pickled plums, you will need to prepare the following products:

Water – 1 liter;

Granulated sugar – 300 grams;

Cinnamon – 1 gram;

Cloves – 4 pieces;

Star anise - to taste;

Allspice – half a gram;

Vinegar essence – 80% – one and a half teaspoons;

It is necessary to select the most beautiful and neat plums, not rotten, without signs of damage from impacts. They need to be washed very well and placed in jars. Afterwards you need to make the marinade. You need to take all the ingredients and mix until there is no bite. All this needs to be put on fire and cooked for about 10 minutes. Then you can add vinegar. The marinade must be strained, and after straining the pure marinade, you need to boil it again.

You should put the spices that will collect in gauze or cloth after decanting into jars, dividing them into equal parts first.

Afterwards, you need to pour the jars of plums with a very bitter marinade, cover it all with boiled lids and put it on sterilization. According to this recipe, half-liter jars need to be sterilized for 10 minutes, and liter jars for 15.

Plum sauce for the winter

In order to prepare plum sauce, which can be served with anything, you need to take the following products:

Plums - any quantity;

Sugar – 100 grams per 900 grams of plum mass.

In order to prepare plum sauce, which can be served not only with pancakes, but also with some meat dishes, you first need to select the ripest plums. They need to be washed in several waters, after which you need to separate them from the stone and put them in a pan. For 900 grams of plums you need to add half a glass of water. Then cook until the plums begin to soften. The plums, as soon as they have cooled a little, need to be rubbed through a sieve, transferred to a saucepan and mixed together with sugar. After this, you need to mix everything and pour it into containers that you have washed and dried in advance.

Pickled plums for the winter

Pickled plums for the winter are very tasty, but they are not so often prepared today. But in vain - resume the tradition, prepare the following products for soaking plums:

Plums – 5 kilograms;

Water – 2 liters or a little more;

Sugar – 80 grams;

Salt – 40 grams;

Malt – 50 grams;

Mustard – 5 grams.

In order to prepare very tasty plums according to this recipe, you will have to sort through all the fruits and take only the most beautiful and ripe ones, but at the same time they must be dense. Wash the plums thoroughly. Of course, the best way is to soak the plums in a barrel. But if there is no barrel, then a large saucepan, enamel, without chips, or glassware will do.

Some housewives, in order to soak plums, also take additional ingredients that have a great effect on the taste and aroma of the final product. You can take black currant leaves or mint leaves, oregano.

Make a filling - dilute the malt with water and mix with sugar and salt. If you don’t have malt, you can take some rye flour. After this you need to add just a little mustard. The drains need to be filled with cold solution, then covered with a cotton towel, and pressed so that the brine is three centimeters above the level of the drain.

You need to keep the container in a room where the temperature will not exceed 20 degrees for one week, and then move the plums to the cold. These plums are great for meat and fish.

Plum juice for the winter

You need to take plums, be sure to be ripe. Afterwards, crush them a little and put them in a clean and dry enamel pan. Next, you need to take water - just a little, warm it up to about 70 degrees and add it to the drains. After this, the mass with plums is transferred to a linen bag and dried out. Afterwards, you need to filter the juice a little through a cloth, wait until it settles and warm it up, but do not let it boil. After this, you need to pour the juice into hot and dry sterilized containers and roll up.

Plum with sugar

For this recipe you will need the following products:

For a half-liter jar you need to take about 150 grams of sugar.

You need to take cleanly washed and cut plums into two parts, then place them very tightly in jars so that the plum sections look only down. Next, you need to pour a little sugar on each layer. Afterwards you need to put the plums for sterilization. Half liter jars are kept in boiling water for 15 minutes.

Plum marmalade for the winter

To make delicious plum marmalade, you will need the following:

Vinegar – 9% - glass;

Very ripe plums - 5 kilograms;

Water -2 glasses;

Granulated sugar – 2.5 kilograms.

Prepare plum marmalade as follows. First you need to wash the plums and clean them of their tails. After this, you need to take them and cover them with sugar. Plums for marmalade should be selected that are very juicy and not dense.

Afterwards you need to wait for the plums to stand overnight. The next day, take a basin or wide pan and put these plums there. Prepare a mixture of vinegar and water, throw a couple of cloves into it and pour over the plums.

Afterwards, the basin or pan must be placed in the oven. Let the plums bake over the lowest heat, and turn everything over from time to time so that neither the top nor the bottom burns.

The plums should become wrinkled, and the juice that comes out of them should be thick.

After you see this, you need to remove the plum from the oven. Wait for everything to cool down, and then pour in the juice you got. Remove the cloves from the jars. This plum marmalade should be stored in the refrigerator.

Plum marmalade with cinnamon and sour apples

You will need:

2 kilograms of ripe and sweet plums;

Sour apples – 1 kilogram;

Granulated sugar – 1 kilogram.

You need to wash all the plums, after which you need to remove all the seeds from them. Afterwards you need to wash and peel the sour apples, cut them into pieces, cut out the middle. Then you need to take a pan and put fruit in it in layers - first plums, then apples, and then sugar. You can immediately slice some lemon zest onto the plums and sprinkle it with cinnamon. Cook until you get a very thick marmalade.

Marmalade should be placed in containers lined with parchment.

Plum jam

In order to prepare aromatic plum jam for the winter, you must do the following:

A kilogram of ripe, almost soft plums;

Water – a glass or one and a half;

Sugar should be added to this jam to taste.

Select the sweetest and ripest plums and wash them. Then remove the seeds from them. Place the plums in a bowl, add a little water to them and let them boil. Then you need to take a sieve or a meat grinder and pass the plums through the finest grate.

After this, the plum mass is placed in a basin, and the basin is placed on the fire. Wait until the plums boil, and then 10 minutes after they have stood on the fire, you need to add sugar. Some housewives prefer not to use sugar at all for cooking this jam if the plum variety is very sweet.

Plum in sweet jelly for the winter

In order to prepare such plums, we need to take sugar according to the following principle - a kilogram of plums - 300 grams of sugar.

Take ripe and sweet plums, wash them and remove the pit. Next, you need to sprinkle everything with the specified amount of sugar, place it on a baking sheet in one layer and put it in the oven. After this, I preheat the oven to 225 degrees, wait until the plums begin to boil, and transfer them to sterilized jars and roll them up hot.

Plum jam

In order to make aromatic and sweet plum jam, you must take the following products:

Plums - one kilogram;

Granulated sugar – 200 grams;

Cinnamon - to taste, ground or grated from a stick.

You need to wash the plums and then remove the seeds from them. Next, they need to be transferred either to a basin or to a pan and heated over very low heat until the plum becomes very soft. Typically this procedure takes approximately 20 minutes. Afterwards, you need to put this mass on a baking sheet with high walls, sprinkle everything with cinnamon and sugar, and then place it in the oven, which you previously heated to 150 degrees. You need to add 2 tablespoons of sugar evenly into the plum every half hour. The jam you make is taken hot and placed in jars that have already been sterilized.

Plum jam for the winter

To make delicious jam for the winter, you don’t need too many ingredients - all you need is plums, water and sugar. For one kilogram of plums you need to take about a kilogram of sugar, as well as one glass of water.

First, sort out the plums and wash them under running water several times. After this, you must take the plums and remove the seeds from them, boil them over very high heat, adding a little water. Stir the contents of the container constantly. After the plum mass has boiled for 8 minutes, you need to add sugar to it. Cook over very high heat, constantly stirring the contents of the basin until everything is cooked completely. Be sure to skim off all the foam, or the jam won't stand.

The jam is placed in jars that have been baked in the oven. The jars must be hot.

Typically, such jam always has a dense sugar crust on top, which prevents the product from spoiling. Therefore, jam can be stored without sterilization and rolling. You just need to put the lids on the jam and put it in the refrigerator.

In this article you will find everything about how to prepare plums for the winter with your own hands at home - the most delicious recipes for every taste.

You can make a lot of delicious preparations from plums for the winter: compote, preserves, marmalade, pickle and soak, and you can also make marshmallows, jam, candied fruits and a sea of ​​other dishes from plums.

How to prepare plums for the winter with your own hands?

Plum in its own juice with sugar

Ingredients:

• 1 kg plums,
• 300–400 g sugar.

Preparation:

Cut ripe fruits into halves, remove seeds.

Place the prepared plums in jars, sprinkling them with sugar in layers.

Place the filled jars in a cold place overnight to allow the plums to release their juice.

The next day, add plums and sugar to the jars and sterilize them in boiling water.

Plum jam for the winter

This method is used to cook plums with the pits coming off.

Ingredients:

• 1 kg plums,
• 1.5 kg sugar,
• 1 glass of water.

Cut ripe but fairly hard fruits into halves and remove the seeds.

Boil sugar syrup and carefully add plums to it.

To ensure that the plum is completely covered with syrup, shake the container in which the jam is prepared in a circular motion, bring to a boil and cook over low heat for 10 minutes.

Set aside, let cool, then cook until tender. Pack the jam hot.

Plum jam

Ingredients:

• 1 kg plums,
• 1–1.2 kg sugar,
• 1 glass of water.

Cut well-ripened fruits into halves and remove the seeds.

Place the plums in a cooking bowl, add sugar, add water and cook in one batch until tender over low heat, stirring constantly.

Plum jam

Ingredients:

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

Wash the plum, cut into halves and remove the pits. Place the plums in a saucepan, add water and heat over low heat until softened.

Rub the hot mass through a sieve and cook while stirring over low heat until tender. Add sugar shortly before the end of cooking.

The finished jam should boil down to a third of its original volume.

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

Cover with plastic lids or tie with parchment.

Plum marmalade

Ingredients:

• 1 kg plums,
• 400 g sugar,
• a third of a glass of water.

Wash the ripe fruits, cut them into halves and remove the seeds.

Place the plums in a cooking bowl, mash with a wooden pestle, add water, put on low heat and cook until completely softened. Rub the hot mass through a sieve.

Add sugar to the puree, stir and cook, stirring, over low heat until tender.

Place the finished material on a dish or baking sheet covered with parchment and smooth it out.

When the mass has cooled and crusted, cut it into shaped pieces and store in a closed container in a dry place.

Plum jelly

Ingredients:

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

Wash the plum and cut it into halves, remove the pits.

Place the plum in a cooking bowl and fill with water.

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

Add sugar to the resulting puree, mix and cook until tender.

Place the jelly into a hot container and seal.

Candied plums with nuts

Ingredients:

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

Wash the plum with a well-separable pit and squeeze out the pits from the side of the stalk with a thin stick.

Then cook.

Place the finished plum in a colander, separate from the syrup, stuff with crushed nuts and dry in the oven. X

injure in a closed container.

Plum with cognac

Ingredients:

• 300 g cognac
• 300 g sugar
• 200 ml water
• 1 kg plums

Wash the plums and dry with a towel.

Place in a saucepan and pour in cognac. Leave for 3 days. Drain the cognac, leave one glass for syrup, pour the rest into a bottle and use for liqueurs.

Pour water into a saucepan, add sugar, put on the stove and bring to a boil. Pour in cognac. Cook, stirring, until thick.

Cool.

Place the plums in a jar and fill with syrup. Close.

Pickled plum

Ingredients:

• 1 kg plums,
• 10 g salt,
• 10 g sugar,
• rye bread crust,
• 3–4 buds of cloves,
• 0.5 liters of water.

Wash the plums, place them in wide-necked jars, add a crust of rye bread and pour boiling liquid over them.

Place a circle (or plate) on top and bend.

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

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

Use for making vinaigrettes and salads. Serve with meat.

Pickled plum

Filling composition:

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

For pickling, use plum varieties with small and medium-sized fruits.

Place ripe but fairly hard fruits in boiling water for 30–60 seconds and cool in cold water.

Prick a larger plum with a needle to prevent it from bursting.

Place plums in jars up to their shoulders and pour hot marinade over them. Pasteurize.

Plum, pickled in halves

Filling composition:

• for 1 liter of water 0.12-0.15 liters of table vinegar,
• 400 g sugar,
• 12–15 clove buds.

Cut hard, ripe plums into halves and remove the pits.

Place the plum in a bowl, cover with sugar, and place in a cool place for 3-4 hours.

Then transfer the plums with sugar into jars and pour in the hot marinade. Sterilize in boiling water.

Plum puree

Ingredients:

• 1 kg plums
• 3 cups sugar

Sort the plums, remove the pits, pour into a saucepan and cook for 5 - 6 hours, stirring constantly. Add sugar and cook for another hour.

You should get a thick, homogeneous mass.

Pour into jars, roll up or close tightly with screw caps.

Plum frozen in bulk

Late-ripening Hungarian plums are considered best for freezing.

Place well-ripened plums on a tray and freeze.

Transfer the frozen plums into plastic bags and immediately place them in the freezer for storage.

How to dry plums?

Plums for drying should be overripe, but not spoiled.

It is better that they are slightly lethargic.

Cut the plums, dry in the sun for 2 - 3 days, then place on a baking sheet and dry in the oven for 4 - 5 hours.

Plum storage

Late-harvested Hungarian plums are best stored for up to 2 months.

For storage, hard, ripe fruits with stalks are selected, placed in small boxes with a capacity of no more than 6–7 kg and stored for the first 2–3 weeks at a temperature of minus 1 to plus 1 °C and a relative humidity of 85–90%.

Then the temperature is increased to 5–6 °C

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

In winter, we are sorely short of fresh fruits and berries. Each jar of canned plums is like a godsend in cold weather. Therefore, in the summer, during the time of fruit abundance, housewives decide how to properly and, most importantly, profitably and without loss, prepare plums for the winter, in order to please their family with summer memories in the cold months.

Plum is such a wonderful fruit, rich in taste and color, that you can make a large number of different preparations from it, without the risk of repetition. The plum is a multifaceted object of culinary experimentation. During the season, they prepare plum compote for the winter, plum jam for the winter, plum sauce for the winter, and plum jam for the winter. But not only desserts and various sweets are excellent from this sunny fruit. For example, tkemali made from plums for the winter, adjika made from plums for the winter are excellent seasonings for meat and fish dishes. There is even a universal dish - sour-spicy pickled plums for the winter, or pickled plums, which can be served both on a sweet table and as an addition to main courses.

And yet, it is dessert dishes and treats that are especially popular. Plum in syrup for the winter perfectly retains its beneficial qualities and enriches our body with essential vitamins in winter.

And that is not all! Plums are dried, dried, frozen, made into juice, marmalade, pastille, and in any form they perfectly retain their benefits for a long time. long time. You should definitely pay attention to this fruit and prepare plums for the winter. Recipes for such preparations are described in detail, study them on our website. And if you cannot yet boast of any particular success in winter preparations, prepare plum compote for the winter; the recipe for this dessert is very simple. Let you and your family be pleased with the prepared plums for the winter. A simple recipe for any dessert made from it will not let you down.

Some useful tips for harvesting plums that you may find useful:

It is better to make plum juice with pulp so as not to lose beneficial substances, including the most valuable carotene and pectin;

To make plum marmalade more aromatic, when boiling, you can add dry lemon, tangerine or orange zest, as well as vanilla sugar, to the mixture;

Only fully ripe plums that fall from the tree themselves are suitable for drying;

The proportions of plums and sugar in all recipes are approximate. There is no need to reduce the amount of sugar, but you can increase it, especially if the plums are sour, without any problems;

If the plums do not immediately produce the required amount of juice when making jam, you can add a little water;

The jam must be stirred during cooking, as plums tend to burn;

Plum sauce is prepared from any type of plum. The taste, spiciness and spiciness of the sauce need to be adjusted by adding spices and garlic;

Plum varieties with easily separated pits are best suited for freezing;

It is better to store any plum products in a cool place, but not necessarily in the refrigerator.