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

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

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

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

Adjika with plums for the winter

Ingredients:

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

Cooking:

Sort plums, wash and remove the seeds. Wash the bell peppers, remove the seeds and ponytails, and then cut into large pieces. Wash and chop the chilli coarsely, and peeled onions in large cubes. Double-pass through a small sieve a Bulgarian meat grinder, pepper, plum, chili pepper and onion. All vegetables are transferred to a pan and cook for an hour, stirring all the time. When the mass starts 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 hot adjika in sterile jars and roll up. By the way, the sharpness of the workpiece can be regulated - add more or less chili peppers.

Yellow plum tkemali sauce for winter

Ingredients:

• 5 kg of yellow plum;
• 2 glasses of water;
• 1 pc chilli
• 4 tbsp. l Sahara;
• 2 tbsp. l salts;
• 2 medium heads of garlic;
• 2 tbsp. l hops-suneli.

Cooking:

Wash the yellow plums and separate the pulp from the seeds. Now transfer the plums to the pan, fill with water and bring to a boil. Remove the plums from the heat, add peeled garlic and crushed chilli squeezed through the garlic. Beat everything into a homogeneous mass with a blender. Now return the pan to the stove and bring the sauce to a boil again. Add all the spices. Sterilize half-liter cans in the oven on the wire rack for 15 minutes. Then fill the jars with sauce and roll up.

Thick plum jam

Ingredients:

• 1 kg drain;
• 500 g of sugar;
• 25 g of gelfix (vegetable thickener for jelly and jam).

Cooking:

Sort out the plums and wash. Divide in half and remove the bones, and then transfer to an enameled pan. Mix sugar with jellyfix and pour plums with this mixture. Put the pot on the fire. Bring the plums to a boil and boil for 10 minutes. Then, with a blender, grind everything into a homogeneous mass. Bring to a boil again, boil for 2 minutes and turn it off. Sterilize 0.5 liter cans in boiling water or on the wire rack in the oven for 15 minutes. Put the jam in the jars and spin. 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 drain;
• 1.5 kg of chili peppers;
• 350 g of garlic;
• 50 g of dry red pepper in powder;
• 5 tbsp. l coriander;
• 5 tbsp. l salts;
• 5 tbsp. l vinegar
• 1 liter of water.

Cooking:

Wash the tomatoes and cut into four pieces each. Then put them in a pan, 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 wipe through a sieve so that the skins do not fall into the sauce. During the time the tomatoes are stewed, wash the plums and remove the seeds from them. Wash the pepper and cut into slices, and peel the garlic. Then grind plums, peppers and garlic in a meat grinder. Now add this mass to the mashed tomatoes, pour out the spices and mix. Put the sauce on the fire again, bring to a boil, cook for half an hour on low heat, stirring constantly, then pour in the vinegar, mix and turn off. Place the cans 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 \u200b\u200bsalt;
• 1 tsp mustard seeds;
• 1 tsp fenugreek seeds;
• dried chilli to taste.

Cooking:

For this recipe, it is advisable to use hard plums - ripe, but not overripe. Wash the plums and let them dry. Then remove the bones and cut them into thin plates. Now transfer the cut plums into a deep bowl, add sea salt, mix gently and let stand for at least 3 hours, if you have time, you can leave it all night. During this time, the plum will let the juice, which will serve as a brine. Now in one dry pan fry a little (to dry well) mustard seeds and fenugreek, and on the other pods of dry hot pepper. Allow the spices to cool and grind them into powder, add to the plums and mix. Let the dish stand 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 covers and refrigerate. In a day, the dish will be completely ready for use.

Plum jelly for the winter

Ingredients:

• 1 kg of plum;
• 1 kg of sugar;
• 100 ml of lemon juice;
• 20 g of pectin.

Cooking:

Sort, wash under running water and dry the plums a little. Divide each plum in half, take out the stone and cut into four parts. Transfer the plums to the pan, squeeze the juice from the lemon and add to the plums. Shuffle. Turn on the fire and start cooking plums. Bring to a boil and simmer for 15 minutes over low heat. Now add sugar, pectin, mix and cook for about 2 minutes, until the sugar melts. Remove foam and remove from heat. Pour jelly into sterile jars and roll up. Now jars of jelly must be sterilized. Put hot jars of jelly in boiling water for 10 minutes. Then turn off the heat and let them stand in the water for another 5 minutes. After this, take out the cans, wipe with a towel and leave to cool.

Jam "Plums in syrup"

Ingredients:

• 1 kg drain;
• 500 g of sugar;
• 1.5-2 cups of water.

Cooking:

First, wash the plums and remove the seeds. If you want the plums to remain intact, remove the seeds with a pencil. Boil the syrup. To do this, pour sugar in a saucepan, pour it with water, put on fire and bring to a boil. Then turn down the heat and cook for 15 minutes. Now pour the plums into the syrup, bring to a boil and cook for 30 minutes. Put 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 the hot jam into sterile jars and roll it up.

Stewed plums for the winter

Ingredients per jar:

• 500 g of plum;
• 350 g of sugar;
• 3 liters of water.

Cooking:

Sort plums, wash, remove the tails. Then use a pencil to remove the bones. Sprinkle plums in clean, three-liter jars. Plums should occupy a little less than half a can. Now pour boiling water in jars so that the water covers the plums, let stand for 15 minutes. Now drain the water from the cans into the pan. Bring water to a boil and add sugar. Boil for several minutes until sugar is dissolved. Now pour the syrup again into all the cans equally. Add the missing amount with boiling water. Cover the jars and let stand for 10 minutes. Again, pour the compote into the pan (without draining), boil and pour into jars. Roll up the covers immediately. Turn the cans upside down, wrap and leave to cool completely.

Plum fig (marshmallow)

Ingredients:

• 3 kg of plum;
• ¾ cup.

Cooking:

Wash the plums and remove the seeds from them. Now lay the plums upside down. Preheat the oven to 180 C and place a baking tray with plums in it for 20 minutes. Remove the plums from the oven and let them cool. Then grind the plums with a blender until smooth. Add sugar and mix again. Cover the baking sheet with parchment and pour a plum mass of 0.5 cm thick onto it. If everything does not fit in one baking sheet, divide it into two, or even three baking sheets. Now, if you have a summer cottage, you can dry the fig in the sun for 3 days. The second option: preheat the oven to 70 degrees and cook a fig 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 with rolls - the product is ready for use.

Plum in its own juice

Ingredients for one half liter jar:

• 350 g of plums;
• 200 g of sugar.

Cooking:

Wash and dry the jars. Sort plums, wash, divide each in half and remove the seeds. In each jar, lay the plums in layers with the cut down. First, put a layer of plums tightly, then fill with sugar, again a layer of plums, a layer of sugar and so on to the neck. Now cover the jars with lids and pasteurize 15 minutes from the moment of boiling water. Then immediately seal the hot jars, turn them upside down, cover with a blanket and leave to cool completely.

Plum Ketchup

Ingredients:

• 1 kg drain;
• 2 kg of tomatoes;
• 250 g of onions;
• 1.5 tbsp. l salts;
• 200 g of sugar;
• 0.5 tsp mixtures of peppers;
• 2-3 pcs of red hot pepper;
• 2 bay leaves;
• 2 tbsp. l vinegar
• 100 g of garlic;
• dill, cilantro, parsley, basil to taste;
• 5 cans of 0.5 l.

Cooking:

Wash the plums, halve and remove the seeds. Wash the tomatoes and pour boiling water over them. Then hold in cold water for 5 minutes and remove the skin. Cut the tomatoes into 4 pieces. Peel, wash and cut into four parts. Peel the garlic, and wash the red pepper and remove its tails. Now mince plums, tomatoes and onions through a meat grinder. Pour the resulting puree into a non-stick saucepan and cook after boiling for two hours, stirring occasionally. Meanwhile, mince greens, peppers and garlic through a fine sieve. After two hours, add to the ketchup a mixture of garlic, pepper and herbs, as well as salt, sugar, bay leaf and a mixture of peppers. Now add the vinegar, mix and cook another 30-50 minutes until thickened. Sterilize the jars in the oven at 150 ° C for 15 minutes. Remove bay leaf from ketchup and pour hotly into jars. Roll up with sterile covers and wrap in a blanket.

Plum confiture

Ingredients:

• 1 kg of plum;
• 1.5 kg of sugar;
• 0.5 pcs of lemon;
• cinnamon and star anise at will.

Cooking:

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

How to dry plums and cook prunes

Ingredients:

• 2 kg drain;
• 1 cup burnt sugar;
• 1 cup of water.

Cooking:

Ripe plums with a pencil. Now boil the water and dip into it three times in a minute of discharge. Cover the plywood sheets with paper, spread the plums and dry for 2-3 weeks in the sun, turn it several times a day. At night, bring plums into the house. Plums can be dried in the oven. To do this, first drain the plums for 2 days in the sun on wooden trellises. Then dry in the oven in three steps. In the first and second steps, preheat the oven to 40-50 C and place plums on it on the wire rack. Dry on the first and second day of the plum for 5 hours. For the third drying, make syrup: dilute the burnt sugar with water. Dip plums in syrup and place on a baking sheet. Dry the plums a third time for 10-12 hours. Take ready plums, and dry the rest. Store prunes in dry jars, covered with lids or in a dry room in wooden boxes. Prunes can be sprinkled with bay leaf to protect the plums from insects.

Plum cheese

Ingredients:

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

Cooking:

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

Garlic plum sauce

Ingredients:

• 300 g of plum;
• 50 g of garlic;
• 20 g of dill;
• 50 g of vegetable oil;
• salt to taste.

Cooking:

Round blue plums are best suited for this sauce. However, yellow too, but you can also take the usual Hungarian, only ripe. Wash the plum, pit and simmer in a small amount of water. Peel and chop the garlic, and wash the dill and chop finely. Combine all ingredients, add salt and vegetable oil. Beat with a blender until smooth. Boil over low heat for 10 minutes and place in sterile jars. Pasteurize 30 minutes after boiling water. Then turn the cans over and wrap them with a blanket for 24 hours for additional sterilization.

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

Plum for the winter: recipes

Dried fruits.

2 kg plums should be blanched in boiled water with the addition of soda. Do this for 20 seconds. Cool them under a stream of water, spread in one layer on a baking sheet. The first three to four hours, dry the plums at a temperature of 40 degrees. As soon as the skin wrinkles, tear the dryer, soak another 4 hours in a warm room. After 5 hours, dry at 55 degrees. Again, take a break for a few hours. Drain the fruit for another 12 hours at 80 degrees.

Pickled plums for winter

   Wash jars and approximately 500 g of thick and ripe cream. Place 2 cloves, a small piece of cinnamon and a few peas of pepper on the bottom of the containers, fill the jars with fruit. In a 1.5 cup water solution? cups of sugar, bring the pouring to a boil, turn off, pour into containers at the very neck. Leave the fruit for 15 minutes, carefully pour the solution back into the pan, bring it to a boil again, turn it off, add 2 tablespoons of vinegar, stir. Pour marinade over and seal.

   How about you?

Soaked cream.

   Pick the Ugorka fruit. 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. Add 30 g of mustard if desired. Pour a glass of malt or kvass. Add 255 g flour, diluted in 2.5 liters of water. Leaves of parsnip, mint, cherry, currant use to obtain aroma. Use them to lay the fruit when laying in a container. Pour liquid, cover with a napkin, put oppression. Hold 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 winter

   Thoroughly wash 3 kg of cream, put in a separate container, fill with water, which should only slightly cover them. Bring to a boil, boil until the fruits begin to boil. Wash greens, cut, fold in a blender. Spread coarsely chopped hot peppers and 5 cloves of garlic. Add a tablespoon of plum broth. Put the fruits in a colander, let the liquid drain. You do not need to pour it. Grind the cream, separating the peel from the pulp. Put chopped herbs, pepper, garlic. If plum sauce for the winter   turned out to be too thick, dilute it with plum broth. Add salt and sugar to taste. Put on low heat, bring to a boil, boil for 10 minutes, stir. Arrange in sterilized jars, roll up, wrap in a blanket, leave overnight.

Plum and apricot jam.

For 2 kg of sugar, take 3.5 kg of cream and 1.5 kg of apricot. Free the fruits from the seeds, cook with a small addition of water separately from each other so that they soften. Pass both mass through a meat grinder or wipe through a sieve. You can also grind in a blender to a state of mashed potatoes. Together with sugar, cook the mixture until thick, stirring it all the time. The fire should be weak so that the jam does not burn. Send it to the jars while still hot, twist. Jam can be stored in jars under nylon caps.

Candied fruit.

To make this treat you will need plum jam. As soon as you cook it, take out the fruits, discard them in a colander or sieve. They drain and dry slightly. Put a slice of walnut and a slice of orange peel in each cream. Roll the prepared fruits in sugar, dry on a sieve, and then - dry in the oven. Store under a lid folded in jars. For storage, choose a dry and cool place.

Plum confiture with lemon.

For this preparation, slightly bursting and overripe fruits are quite suitable. Such confiture can be used as an independent dish, and you can fill them with bagels, homemade pies. Grind the halves of the plums with one lemon in a blender, transfer to a pan or bowl for cooking. Add 620 g of sugar, bring to a boil, reduce heat, cook for 20 minutes. Stir and froth from time to time. Prepare sterilized lids and jars. Before turning off, add a teaspoon of cinnamon, a tablespoon of cognac or rum, stir, pour the treat into jars. Seal tightly, turn over until completely cooled.

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

Who does not like sweet and juicy, beautiful ripe plums? These aromatic fruits are simply beckoning, they are incredibly tasty and like both adults and children. But, unfortunately, fresh plums can be stored very briefly, however. There are lots of ways to prepare preparations for the winter from plums, and you can choose any - from jam to savory salads.

Winter plum jam cooked with pits

We will need such products - one kilogram of ripe plums;

Sugar - 2 kilograms;

Water - 400 ml.

It is necessary to collect plums, select the most beautiful and best of them, remove the tails. After you need to wash all the plums, take a toothpick and chop them often enough. Next, we put a pot of water on the stove, turn on the fire and wait until everything boils. As soon as it begins to boil, you need to lower it in batches of plums for a period of 10 minutes. After this, the plums must be transferred to ice water for cooling. Now make a syrup from water and sugar, leave it all for about 4 hours with plums. By the way, the syrup in which you will immerse the plums must be necessarily hot. After the plums lie in sugar syrup, you need to boil them until they are completely cooked. It is best to cook whole plums with seeds for four times, and the time between cooling the jam should take about 8 hours. Roll the resulting jam hot.

Pitted winter plum jam

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

Plums - 1 kilogram;

Sugar - 1.2 kilograms;

Water - 2 glasses.

For this jam, fairly hard plums are suitable, but, nevertheless, they must be ripe. After plum need to remove the tails, wash everything with cold water. Then lay the plums on a cloth or towel so that they dry out. Next, you need to cut each plum into two halves, carefully remove the seeds.

Then you need to make enough liquid syrup from sugar and water. While it is hot, you need to fill them with prepared plums. Cook the syrup like this - take all the amount of water indicated in the recipe, and then add 2 parts of all the sugar that we will need for the jam. After set everything to stand for 4 hours. Next, place the plums on the fire, cook for about 5 minutes, and then you must remove the container from the fire. After this cooking, the drain should stand for approximately 10 hours. Next, you need to cook the plum again for 5 minutes two times, each time you need to wait for complete cooling. Before you cook the plum a second time, add to it all the sugar that remains, just stir very carefully.

After the third cooking, remove the foam, add everything until cooked and place it in the jars that you already sterilized in advance.

Pickled plums

In order to make tasty and spicy pickled plums, you will need to prepare such products:

Water - 1 liter;

Sugar - 300 grams;

Cinnamon - 1 gram;

Clove - 4 things;

Star anise - to taste;

Allspice - half a gram;

Acetic essence - 80% - one and a half teaspoons;

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

Spices that will collect in gauze or cloth after decantation, you must decompose in jars, dividing before that into equal parts.

Then you need to fill the jars with plums with a very hot marinade, cover all this with boiled lids and put on sterilization. Banks for half a liter according to this recipe need to be sterilized for 10 minutes, and liter - for 15.

  Plum sauce for the winter

In order to prepare plum sauce, which can be served to anything, you need to take these 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 most ripe plums. They need to be washed in several waters, then you need to separate them from the stone and put in a pan. For 900 grams of plum, you need to add half a glass of water. After cooking, until the plums begin to boil. Plums, as soon as they cool slightly, need to be wiped through a sieve, transferred to a pan and mixed with sugar. After that, you need to mix everything and pour into containers that you washed and dried in advance.

Soaked plums for the winter

Soaked plums for the winter are very tasty, but they are not so often prepared today. But in vain - renew the tradition, prepare the following products for urinating the drain:

Plums - 5 kilograms;

Water - 2 liters or more;

Sugar - 80 grams;

Salt - 40 grams;

Malt - 50 grams;

Mustard - 5 grams.

In order to cook delicious plums according to this recipe, you will have to go through all the fruits and take only the most beautiful and ripe, but surely dense. Wash the plums properly. Of course, the best way is to soak the plums in a barrel. But if there is no barrel, then a large pan, enameled, without chips, or glass dishes will do.

In order to soak plums, some housewives also take additional ingredients that perfectly affect the taste and aroma of the final product. You can take leaves of black currant or mint leaves, oregano.

Make a fill - dilute the malt with water and mix with sugar and salt. If you do not have malt, then you can take a little rye flour. After that, you need to put quite a bit of mustard. Plums need to be poured with a cold solution, then cover it with a cotton towel, and put oppression so that the brine is three centimeters higher than the level of plums.

It is necessary to keep the container in the room for one week, where the temperature will not exceed 20 degrees, and then move the plums to the cold. Such plums are great for meat and fish.

Plum juice for the winter

You need to take plums, always ripe. After crushing them a little and put in a clean and dry enameled pan. Next, you need to take water - quite a bit, warm it up to about 70 degrees and add to the plums. After this, the mass with plums is transferred to a linen bag and is obsolete. After the juice, you need to filter a little through the fabric, wait until it settles and warm up, but do not let it boil. After this, you need to pour the juice into hot and dry sterilized containers, roll up.

Plum with sugar

For this recipe you will need these products:

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

It is tedious to take plums cleanly washed and cut into two parts, after which they are very tightly laid out in jars so that the plum slices look only down. Next, you need to pour a little sugar on each layer. After you need to put the plums on sterilization. Cans of half a liter are kept in boiling water for 15 minutes.

Marmalade plum for the winter

In order to make a delicious plum marmalade, you will need the following:

Vinegar - 9% - a glass;

Plums are very ripe - 5 kilograms;

Water -2 cups;

Sugar - 2.5 kilograms.

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

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

After the basin or pan you need to place in the oven. Let the plums bake on the slowest fire, and you turn everything from time to time so that neither the top nor the bottom burns.

Plums should become wrinkled, and the juice that stands out from them thick.

After you see this, remove the drain from the oven. Wait for it to cool, and then fill it with the juice that you have. Remove the cloves from the cans. such 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;

Sugar - 1 kilogram.

You need to wash all the plums, after that you need to get all the bones out of them. After you need to wash and peel the sour apples, cut them into pieces, cut the middle. Then you need to take the pan and put the fruit into it in layers - first plums, after apples, and then sugar. You can immediately pluck a little lemon peel on the plums, sprinkle it with cinnamon. Cook until a very thick marmalade is obtained.

Marmalade should be laid out in containers that are lined with parchment.

  Jam from plums

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

A kilogram of ripe, almost soft plums;

Water - a glass or a half;

Sugar to this jam must be added to taste.

Select the sweetest and ripe plums, wash them. Then remove the bones from them. Put the plums in a basin, add some water to them and let them boil. After you need to take a sieve or a meat grinder, pass the plums through the smallest grate.

After that, the plum mass is laid out in the basin, and the basin is placed on fire. Wait until the plums boil, and then 10 minutes after they stand on the fire, you need to add sugar. Some housewives prefer not to use sugar at all for cooking such 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, then wash them and get a stone. Next, you need to pour everything with the indicated amount of sugar, put on a baking sheet in one layer and put in the oven. After this, I warm the oven at 225 degrees, wait until the plums begin to boil, and transfer to sterilized jars, roll up hot.

  Plum jam

In order to make fragrant and sweet plum jam, you should take the following products:

Plums - one kilogram;

Sugar - 200 grams;

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

You need to wash the plums and then get the seeds out of them. Then they need to be transferred either to the basin or to the pan and heated on a very low fire exactly until the plum becomes very soft. Typically, approximately 20 minutes are sufficient for this procedure. After you need to put this mass on a baking sheet with high walls, sprinkle everything with cinnamon and sugar, and then put in the oven, which you previously heated to 150 degrees. In the plum, you need to add 2 tablespoons of sugar evenly every half hour evenly. The jam that you can get is taken hot and laid out in banks that have already been sterilized beforehand.

Plum jam for the winter

In order to make a delicious jam for the winter, you do not need too many products - it will be enough to take only plums, water and sugar. For one kilogram of drain, you need to take about a kilogram of sugar, as well as one glass of water.

To get started, sort out the plums and wash them under running water several times. After that, you should take the plums and get the seeds out of them, boil them out on a very high fire, while adding a little water. Constantly mix the contents of the container. After the plum mass boils for 8 minutes, you need to mix sugar in it. Cook on very high heat, constantly mixing the contents of the pelvis, until everything is cooked to the end. Be sure to remove all the foam, or the jam will not stand.

Jam laid out on the banks, which are calcined in the oven. Banks must be hot.

Usually, such a jam always forms a dense sugar crust on top, which prevents the workpiece from deteriorating. 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.

A lot of delicious preparations can be prepared from plums for the winter: stewed fruit, jam, jam, pickle and soak, and plums, jam, candied fruits and a sea of \u200b\u200bother dishes can also be prepared from plums.

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

Plum in own juice with sugar

Ingredients:

• 1 kg of plum
• 300-400 g of sugar.

Cooking:

Cut the ripe fruit into halves, remove the seeds.

Put the prepared plum in jars, pouring sugar in layers.

Put the filled cans overnight in a cold place so that the plum releases juice.

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

Plum jam for the winter

In this way, plum with a detached bone is cooked.

Ingredients:

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

Ripe, but fairly hard fruits cut into halves and remove the seeds.

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

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

Set aside, allow to cool, then cook until cooked. Pack the jam hot.

Plum jam

Ingredients:

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

Cut the ripened fruit into halves and remove the seeds.

Put the plum in a cooking bowl, add sugar, add water and cook in one go until cooked over low heat, stirring constantly.

Plum jam

Ingredients:

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

Wash the plum, cut into halves and remove the seeds. Put the plum in a pan, add water and heat over low heat until tender.

Wipe the hot mass through a sieve and boil while stirring over low heat until cooked. Add sugar shortly before the end of cooking.

Ready jam should be boiled for a third of the original volume.

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

Close with plastic caps or tie with parchment.

Marmalade plum

Ingredients:

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

Wash mature fruits, cut into halves and remove seeds.

Put the plum in the cooking bowl, knead with a wooden pestle, add water, put on low heat and cook until completely softened. Wipe the hot mass through a sieve.

Add sugar in mashed potatoes, mix and boil, stirring, over low heat until cooked.

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

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

Plum jelly

Ingredients:

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

Wash and cut the plum in half, remove the seeds.

Put the plum in the cooking bowl and pour water.

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

Put sugar in the resulting puree, mix and cook until done.

Arrange the jelly in a hot container and seal.

Candied plum with nuts

Ingredients:

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

Wash the plum with a well-separated bone and squeeze the seeds from the peduncle with a thin stick.

Then cook.

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

wound in a sealed container.

Plum with cognac

Ingredients:

• 300 g cognac
• 300 g sugar
• 200 ml of water
• 1 kg drain

Wash the plums, wipe with a towel.

Fold in a pan and pour cognac. Leave on for 3 days. Drain brandy, leave one glass for syrup, pour the rest into a bottle and use for liquors.

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

Cool.

Transfer plums into a jar and pour in syrup. To close.

Soaked plum

Ingredients:

• 1 kg of plum
• 10 g of salt
• 10 g sugar
• a crust of rye bread
• 3-4 buds of cloves,
• 0.5 l of water.

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

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

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

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

Use for cooking vinaigrettes, salads. Serve with meat.

Pickled plum

The composition of the fill:

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

For pickling, plum varieties with small and medium fruits are taken.

Ripe, but firm enough fruits lower for 30-60 seconds in boiling water and cool in cold water.

Paste a larger plum with a needle so that it does not burst.

Put the plum in the banks on the shoulders and pour hot marinade. Pasteurize.

Halved plum

The composition of the fill:

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

Cut solid ripe plum fruit into halves and remove seeds.

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

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

Plum puree

Ingredients:

• 1 kg drain
• 3 cups sugar

Sort plums, remove seeds, pour into a pan 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 tightly close with screw caps.

Loose plum

The best for freezing is considered to be a plum Hungarian late maturity.

Place a well-ripened plum on a tray and freeze.

Transfer the frozen plum into plastic bags and immediately place 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 put on a baking sheet and dry in the oven for 4 - 5 hours.

Plum storage

Hungarian plum of late harvest is best stored - up to 2 months.

Solid mature fruits with peduncles are selected for storage, placed in small boxes with a capacity of not more than 6–7 kg and stored for the first 2–3 weeks at a temperature 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 lacking fresh fruits and berries. Each jar of canned plums in the cold is like a find. Therefore, in the summer, during fruit abundance, the housewives decide how to prepare plums for the winter correctly and, most importantly, with benefit and without loss, 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 it can be made of it without risking a large number of different preparations. Plum is a multifaceted object of culinary experiments. In season, compote is prepared from plums for the winter, jam from plums for the winter, sauce from plums for the winter, jam from plums for the winter. But not only desserts and various sweets are excellently obtained from this sunny fruit. For example, tkemali from plums for the winter, adjika 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 soaked plums, which can be served on a sweet table, as well as an addition to the main dishes.

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

And that's not all! Plums are dried, dried, frozen, made juice, marmalade, fruit candy, and in any form, they perfectly retain their benefits for a long time. You should definitely pay attention to this fruit, and prepare plums for the winter. The recipes for such blanks are described in detail, study them on our website. And if you still can’t boast of special successes in winter preparations, make a compote of plums for the winter, the recipe for this dessert is very simple. May you and your family be delighted with harvested plums for the winter. A simple recipe for any dessert from it will not let you down.

Some useful tips for plum harvesting that may come in handy:

Plum juice is best done with pulp so as not to lose useful substances, including the most valuable carotene and pectin;

To make marmalade from plums more aromatic, when boiling, you can add dry lemon, tangerine or orange zest, as well as vanilla sugar;

For drying, only completely ripe plums, falling from the tree themselves, are suitable;

The proportions of plums and sugar in all recipes are indicative. It is not worth reducing the amount of sugar, but increasing it, especially if the plums are acidic, can be done without problems;

If plums when cooking jam did not immediately give the required amount of juice, you can add a little water;

When cooking, jam the jam, as plums tend to stick;

Plum sauce is prepared from any sort of plum. Regulate the taste, spiciness and spice of the sauce by adding spices and garlic;

For freezing, plum varieties with an easily detachable stone are best suited;

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