What can be made from sweet yellow plums. What to cook from plums for the winter quickly, tasty and inexpensive. Plum marshmallow recipe

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. A huge number of preparations can be prepared 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 (cure) 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; Hungarian and plums with a high content of sucrose and pectin are most suitable. 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 the plums in a saucepan, add water, and 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, placed 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 obtained.

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; 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 making 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.

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).

What to cook from plums for the winter

Plum fig (marshmallow)

Products:

• 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. 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

Products 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

Products:

• 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

Products:

• 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 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

Products:

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

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

Products:

• 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 needs to be passed through a sieve (see photo).

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 the time comes 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

Products:

• 300 g plums;
• 50 grams of garlic;
• 20 grams of dill;
• 50 grams of 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.

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Plums are ideal for canning because you can make anything your heart desires from it: sweets, snacks, seasonings. Plum preparations for the winter (recipes) are not only distinguished by their excellent taste, but also by their beneficial properties. During the cold season, they activate the immune system and protect against colds and flu. Removes toxins from the body. Regulate the acidity of gastric juice, normalize digestion and liver function. Improves vision and prevents the formation of blood clots.

They also remind you of warmth, summer, days spent at the dacha. They lift your mood and add vigor. So, what can you cook from plums? Let's start, perhaps, with traditional berry dishes.

Sweet preparations for the winter: recipes with photos

Plums are good for jams, jams, compotes. They make sour marshmallows, wonderful marmalade and a delicacy beloved by children and adults - homemade jam, similar to candy.

Plum in dark chocolate

Elastic ripe fruits (2 kg) are washed and cut in half. Take the bones out of them. Cover with granulated sugar (550 g) and leave in an enamel pan for a day so that the plum gives juice. Then add 50 g of cocoa powder (or 2 bars of dark chocolate), vanilla (50 g) and half a kilo of regular sugar. A kilogram of it is placed in jam with chocolate. Careful not to crush the fruits, stir and cook until the plums become soft. The time it takes is 40-50 minutes. While hot, the dessert is poured into sterile jars and sealed. Delicious, finger licking good!

Jam “Plums in syrup”

Many people prepare it for the winter. The recipe is simple, but the jam is simply delicious. For syrup (based on 2 kg of berries), take 3 glasses of water and 1.2 kg of sugar. Boil over low heat for 15-20 minutes. Then the plums are dipped into the syrup. Small, seedless fruits are placed whole, large ones are divided in half. Boil for 30-40 minutes, cool. Plums in syrup are stored in a cool place (cellar, refrigerator) for the winter. In addition to plum, you can cook,.

Thick plum jam for the winter

And this is not all plum preparations for the winter: recipes with sugar. Housewives love to make jam from this wonderful berry. It has a jelly-like consistency. Plums (1.5 kg) are cut into 4-6 parts, depending on the size of the fruit. Pour a glass of boiling water and simmer for 20-25 minutes. Add granulated sugar (1.5 kg) in a thin stream, stirring the fruit mixture. After this, it is simmered over low heat for another 40 minutes. Before packaging it in jars, it is flavored with citric acid (half a teaspoon). Plum jam for the winter is surprisingly good in both taste and color.

Plum puree for the winter “Gourmand”

The fruits chosen for this are very soft and overripe. Wash thoroughly, remove seeds, heat (do not boil!) with water. For 2 kg of plums, pour 2 glasses. When the broth has cooled slightly, the berries are taken out of it and rubbed through a fine sieve. Sugar is added to taste, 100-150 g, no more. Plum puree for the winter is brought to a boil and sealed in jars, sterile and dry.

Marmalade and pastille

If you sweeten plum puree (1 kg) and boil it in a thick-bottomed container until its volume is reduced by half, you will get amazing marmalade. All that remains is to spread it on a dish covered with parchment paper and air dry. Then use a sharp knife to cut into shapes (squares, diamonds, triangles), roll in powdered sugar and place for storage in cardboard boxes or glass jars. It's unlikely to stay there for long.

The same mass can be laid out in a thin layer (1-1.5 cm) on a baking sheet covered with parchment. It is lubricated with refined vegetable oil. And place in an oven preheated to 65-70 degrees. When the plum puree hardens, it is rolled into tubes. The treat, delicious and original, will surely please your family.

Plum compote

Of course, there are no comrades according to taste and color. Every family prefers its own branded preparations, and plum compote is no exception. But this recipe is worth trying.
Liter jars are filled one third with hard fruits. Before this, they are properly washed, the petioles are torn off, and pierced in 2-3 places with a fork so that they do not burst. Boiling water is poured into a glass container to capacity. Cover with clean tin lids and a warm blanket or old fur coat on top.

After 12-14 hours, the cooled infusion is poured into a saucepan, boiled for 3 minutes and returned to the jars. The main thing is to pour the liquid right up to the neck so that it displaces the air. It’s not scary if, when rolling the workpiece, the compote splashes out. First, pour 3 tablespoons of granulated sugar into each container. Don’t forget to wrap the sealed jars again, this time for a day.

Candied fruits with nuts

Porridge and cottage cheese for breakfast are perfectly complemented by candied fruits. Don’t be lazy, prepare delicious candied fruits - prepared plums for the winter. There are different recipes, however, this option is the most delicious.

Plum halves are boiled until tender in a syrup of 600 ml of water and a kilogram of sugar. Then the berries are taken out with a slotted spoon, allowed to dry a little and stuffed with whole walnut kernels. Wither in the oven at a temperature of 80-90 degrees, on sheets covered with foil or baking paper. Store in the refrigerator, in glass or cardboard containers.

Snack preparations for the winter: recipes with photos

Plums “fit” harmoniously into canned vegetables: salads, seasonings, savory sauces. They are served with fried and baked meat and fish. Saved for the holiday table. What to cook from plums for a snack?

Adjika “Autumn Assorted”

The pits are removed from the plums (2.5 kg), the bell peppers (6 pieces) are peeled and cut into quarters. The fruits, together with hot pepper (pod) and onions (500 g), are passed through a meat grinder. Then they are transferred to an enamel basin or pan. Salt (2 teaspoons), add sugar (2-3 tablespoons). Cook over low heat, stirring, for about an hour. 5 minutes before readiness, season with vinegar (4 tablespoons) and several (5-7) cloves of garlic. They roll it up right away. Here are some more interesting recipes for vegetable preparations: , .

Pickled plums “Garnish for meat”

Fruits (5 kg) are peeled from the tails, washed in cool water, and dried with a paper towel. Place in a large container (plastic or enamel bowl). Sprinkle with bay leaf (20 g) and spicy cloves (15 g). Prepare the filling. A glass of wine vinegar is brought to a boil. Granulated sugar (1.5 kg) is dissolved in it in portions of 200-300 g. Although the presence of grains in the marinade is allowed. It is combined with plums. The filling should not completely cover the fruit.

They are infused under a lid (cling film, towel) for 5 days. Regularly, in the morning and evening, the liquid from under the drains is poured into a saucepan and brought to a boil. Each time there is more and more of it, the berries secrete juice. On the fifth day, the plums with spices are placed in jars along with the spices. The marinade is boiled for 3-4 minutes over low heat and sent there. The containers are rolled up and kept under a fur coat for 14-16 hours. Then they are placed in the cellar.

Plum and red cabbage marinade

Another type of plum preparation for the winter at home is recipes in which fruits and vegetables happily coexist. For example, cherry plum (600 g) and red cabbage (2.5 kg). It is finely chopped and blanched, then immersed in boiling water for a couple of minutes, just like a plum. True, first the skin of the fruit is cut on one side, so that after heat treatment they are just as intact and beautiful.

Then the cabbage and cherry plum are distributed into jars, each containing 3-4 plums. And pour the hot marinade: from a liter of water, 160 ml of 9% table vinegar. 70 g table salt, 220 g sugar and spices (1/2 teaspoon cinnamon, 10 allspice peas and 10 cloves). 0.5 liter jars are sterilized for 15, liter - 18-20 minutes. Close it and wrap it up warm.

Plum canned with beets and apples

Young, medium-sized beets (1 kg) are boiled until tender, without peeling, “in their uniforms.” The seeds are removed from plums (800 g), and the cores and seeds are removed from small apples (800 g). All ingredients are cut into circles. Pour boiling water over the apples and keep in it for 1-2 minutes. Then the prepared fruits are laid out in jars in layers. Make a filling from 1.5 liters of apple juice, a tablespoon of salt, 7-8 spicy cloves. If available, add lemongrass leaves. Pasteurize in a water bath and roll up.

Chinese prune seasoning

In Asian cuisine, plum preparations for the winter (recipes) are widely used. The sauce, like pickled fruits, is an indispensable addition to meat dishes. During the season, they stock it up for future use so that it is always at hand.

Prunes (3 kg) are pitted, cut into pieces, sprinkled with brown sugar (250 g). Until it gives juice, peel and grate a couple of onions, 3-4 cloves of garlic and about 5 cm of ginger root on a fine grater. Finely chop the chili pod, without partitions and seeds, otherwise it will be spicy, “tear your eyes out.” Spices are simmered in vegetable oil in a saucepan with a thick, wide bottom. A little later, a plum is dumped there.

Pour in 2 cups of rice (wine) vinegar and 850 ml of cold water. The aromatic mixture is simmered until the prunes soften. And rub through a sieve. Flavor with cinnamon (2 sticks), anise (6 stars), soy sauce (250 ml) and simmer for another 1.5-2 hours. If necessary, add salt, filter and seal in sterile jars. If you haven’t made similar plum preparations for the winter at home before (recipes), take note of the sauce and be sure to prepare it, you’ll probably like it.

Georgian plum preparations for the winter: Tkemali recipes

The popular sauce borrowed its name from the plum variety. In Georgia, the word “tkemali” is used to describe cherry plum. It (3 kg) is stewed directly with the seeds, adding 150 ml of water. After an hour, the soft plum is passed through a fine sieve and simmered again until the mass thickens and boils down by half. Meanwhile, finely chop garlic (2 cloves), fresh dill and cilantro (50 g each).

Mix the dressing with dry seasonings: hops-suneli, ombalo, red pepper powder, coriander (a tablespoon each). The sauce seasoned with it is brought to a boil, salt (2 teaspoons), sugar (3 tablespoons) are added and poured into jars. For such plum preparations for the winter, tkemali recipes recommend using sour ones, and the color (green, yellow, red) does not matter.

Homemade plum wine

Ripe plums for liqueur are carefully selected; even one spoiled fruit can ruin a wonderful bouquet. Fruit halves (10 kg) along with sugar (5 kg) and water (1 l) are placed in a large glass bottle and covered with a gauze or cloth napkin. On the 5th day, when fermentation begins, it is replaced with a water seal. After 25 days or a little earlier, the wine is filtered, bottled, tightly capped and taken to the cellar. In a dark, cool place, the plum liqueur is kept for 2-3 months, just until the New Year. Then they taste it. Delicious!

Do you have any little culinary weaknesses? Once you try yellow plum jam, you will immediately have at least one! The delicate sourness of yellow plums is very harmoniously set off by a pleasant sweetness, this is especially noticeable in jam. The taste, color, consistency of this sweet preparation is a pleasure for a gourmet.

Surprisingly, one of the most successful ways to make almost any jam, including plum jam, is to sprinkle the fruit with sugar and boil it several times. It's simple, but no less delicious!

Ingredients

• plums – 2 kg
• sugar – 1.2 kg

This amount of ingredients is designed for 5 half-liter jars.

Recipe for yellow plum jam

We wash the plums; it is most convenient to do this through a colander.

Now you need to remove the pits from the plums. If they are difficult to separate from the pulp, you can carefully cut off the pulp with a knife and discard the seeds.

If the pulp is elastic, you need to cut it into slices so that the jam turns out more or less homogeneous. Although, an option is also allowed when the plums are simply cut in half.

Place the plum slices in a heat-resistant pan, pour sugar on top and leave overnight (or for 9-10 hours) in the refrigerator. The juice will appear quite quickly if the plum is juicy, so there is no need to add additional water.

Now we cook plum jam 2 times. The first time we boil it over very low heat for no more than 25 minutes. Please note that during the first cooking, a thick foam will appear on top of the jam; it should be carefully collected with a spoon or slotted spoon.

After 3-4 hours, boil the jam again for 20-25 minutes over low heat. After the second pass, the skin of the plums becomes almost invisible in the jam; it seems to dissolve in the pulp and the resulting syrup.

You can roll such jam with iron or plastic lids into half-liter sterilized jars. Hot jam rolled into jars should be cooled slowly under a blanket. Therefore, we wrap the jars, leave them for a day, and then transfer them to a storage location. You can store this plum preparation in the basement or pantry for up to 2 years.