The plum season gives us the opportunity to enjoy the taste of this aromatic and healthy fruit from mid-July to October. But in order to have delicious pancake filling, healthy compote and a savory plum snack in winter, we need to take care of plum preparations and find recipes for preparations in advance.

Everyone knows that you can make sweet preparations from this fruit. But, probably, not everyone knows that you can prepare unsweetened plum preparations for the winter. For example: plum sauce for meat, or pickled plums with spices.

Dear friends, I bring to your attention my favorite recipes for preparations made from aromatic and tasty plums. All recipes are easy to prepare, the proportions are correct, and the jars last until spring.

Plum jam with chocolate and cognac

An incredible, magical, velvety and delicious delicacy that even the most sophisticated gourmets will enjoy. I knew that plum goes very well with chocolate, but in the company of exquisite alcohol... this is something! See recipe with photo.

Plum jam without seeds

Spicy plum sauce for the winter

This year I had a large harvest of plums at my dacha. Therefore, in addition to traditional jam and compotes, I decided to make a spicy plum sauce for the winter. It goes well with meat and poultry dishes; it can be used as a dressing for kharcho or as an addition to sandwiches.

The finished sauce has a rich sweet and sour taste with a spicy spicy note and fruity aroma. For this recipe, I used two fairly long pods of hot pepper, the sauce turned out to be moderately spicy. How to cook, see.

Pitted plum jam in a frying pan

The process of preparing plum jam according to the recipe in a pitted frying pan is very, very fast: in less than half an hour, your plum jam will be in jars waiting for the winter. And the taste of this jam will pleasantly surprise you: it turns out to be very aromatic, beautiful, and, of course, incredibly tasty! See recipe with photo.

Adjika with plums

Yes, yes, exactly adjika. It has a very interesting taste - soft and spicy at the same time, and also an appetizing appearance. I really like the result, and I close this blank every year. I will be happy to share with you, dear friends, how to prepare adjika with plums - I’m sure you will like it too! See recipe with photo.

Plum jam “Southern Night”

Let's make plum jam! The real thing, where halves of translucent plums float in dark ruby ​​syrup. The one that is so aromatic, so tasty that it is simply impossible to tear yourself away! ...

Tkemali sauce at home for the winter

You can see how to make tkemali sauce at home.

Plum jam “Special”

Every year I make one portion of plum jam for the winter, for variety, but we sell out of it first. The jam recipe is very simple, and the end result is a thick and flavorful dessert! ...

Pickled plums for the winter: recipe with cognac

We will marinate plums with vinegar, aromatic herbs, spices, and... cognac. Here's an unexpected ingredient. In winter I’m going to serve pickled plums with meat, or as an addition to a plate of pickles on the holiday table. ...

Compote of plums with pits for the winter “Autumn corduroy”

I want to tell you how to prepare plum compote for the winter with pits. My recipe is very simple and quick, but despite the ease of preparation, this plum compote for the winter turns out very tasty, aromatic and beautiful. Even its name is appropriate - “Autumn Corduroy”. I prepare plum compote for the winter without sterilization, so it doesn’t require much time. The plum compote is very tasty, not too sweet with fruit and berry notes. In winter, drinking such compote is a pleasure.

What can be prepared from plums: delicious recipes from the magazine "website"

Plum dishes have a bright aroma and excellent taste. It is valuable that after heat treatment, most of the nutrients are retained in these fruits. Sweet dessert varieties are eaten fresh and added to ice cream and fruit salads. Sweet and sour plums go well with pork, beef, rabbit and poultry. Plums are dried, dried, soaked, pickled, baked, and used to prepare delicious sauces, marinades and gravies. Sweet juicy fruits are an excellent filling for homemade baked goods and dumplings.

A variety of desserts are prepared from plums: candied fruits, marmalade, jelly, marshmallows. Most varieties make delicious preparations - preserves, jams, marmalade. In Hungary, liqueur is made from plums, in Serbia - vodka, in China - wine. Dried, salted and pickled plums are popular in Asian countries. Prunes are used in meat and fish dishes, confectionery and salads. Among the spices, plums go best with vanilla, cloves, nutmeg and cinnamon.

So, recipes for dishes with plums

Recipe 1.

You will need: 300 g plums, 1 pear, a bunch of lettuce leaves, 50 ml cold-pressed olive oil, 300 g chicken fillet, 1 teaspoon lemon juice, spices to taste.

Wash and dry the plums and pears. Cut the plums into halves, remove the pits and cut the pulp into slices. Peel the pear from seeds and cut into small pieces. Tear the lettuce leaves coarsely with your hands. Boil the chicken with spices, cool and cut into thin slices. Mix the oil with lemon juice. Combine all ingredients in a salad bowl, mix gently, add dressing and salt to taste.

Recipe 2.

You will need: 1 kg of cherry plum, 1 pod of dry red pepper, 3-4 cloves of garlic, 20 g of salt, 50 g of sugar, a couple of sprigs of mint, 50 g of fresh cilantro (coriander) and half a teaspoon of coriander seeds.

Rinse the plums thoroughly, dry, cut in half, remove the pits, place in a saucepan, cover with water and cook until softened. Drain the broth and rub the boiled fruits through a sieve. Add finely chopped herbs, crushed garlic, crushed coriander seeds, pepper, sugar and salt to the resulting plum puree. Place the sauce over low heat and cook, stirring constantly, for 5-7 minutes.

Recipe 3.

You will need: 500 ml of natural yogurt, 8 large plums, 50 g of butter, 2 tablespoons each of maple syrup and balsamic vinegar, 100 g of honey, 1 tablespoon of finely chopped basil.

Preheat the oven to 200º. Combine balsamic vinegar, maple syrup and melted butter in a bowl. Pour the resulting mixture into a baking dish approximately 20 cm in diameter. Wash the plums thoroughly, dry, cut into halves and place cut side down in a baking tray. Bake for 20-25 minutes until the plums are softened. Mix yogurt with honey and basil. Remove the plums from the oven and leave for 5 minutes to cool slightly. Serve dessert with yogurt.

Recipe 4.

You will need: 1 banana, 2 kiwis, 100 g of white seedless grapes, 200 g of sweet plums, a handful of walnuts, natural yogurt to taste, 4 walnuts, cut into halves.

Rinse all fruits thoroughly, peel bananas and kiwis, remove seeds from plums, chop walnuts with a knife. Cut the banana into thin rings, plums and kiwi into slices. Mix all ingredients in a salad bowl and top with yogurt. Serve in bowls, garnished with nut halves. Kiwi in this recipe can be replaced with raspberries, cherries and other sour berries, gooseberries can be added instead of grapes, and ice cream or cream can be used for dressing.

Recipe 5.

You will need: 1 yolk, 75 g sugar, 170 g butter, a pinch of salt, 225 g flour, 7 ripe plums, mint leaves for decoration. For filling: 250 g creamy cottage cheese, 100 g sugar, 2 eggs.

Combine flour, salt and sugar in a bowl. Then grind the resulting mixture with butter, add the yolk, knead the dough, form it into a ball, wrap it in cling film and put it in the refrigerator for half an hour. Meanwhile, beat granulated sugar with eggs, add cottage cheese and mix the resulting mass until smooth. Rinse the plums, dry them, remove the pits and cut into slices. Distribute the chilled dough into the mold so that you get high sides, grease with the curd mass, lay out pieces of plums, cover with the remaining filling and bake in an oven preheated to 180º for 45 minutes. Serve the pie cooled, cut into pieces and garnish with mint leaves.

Recipe 6.

You will need: 1 kg of plums (any type), 2 glasses of water, 300 g of sugar.

Sterilize and dry the jars. Then prepare the fruit: wash, peel, cut in half, place the halves in an enamel pan, sprinkle with sugar and leave for about half a day. When the plums release their juice, let them cook by adding water. Cook the plums over low heat, being careful not to burn them. Stirring, bring the jam to a boil, but do not boil. The fire should be such that the contents of the pan do not boil, but do not cool down either. The plums should remain in this state for 5 minutes. Pour the finished five-minute jam into jars to the very top, roll it up and place it on a blanket with the lids down, wrapping it tightly. Store cooled jam in a cool place.

Recipe 7.

You will need: 80 g butter, 150 g flour, 4-5 tablespoons of cold water, a pinch of salt. For the filling: 6 plums, a handful of raspberries, 3 peaches, 2-3 tablespoons of sugar, a small piece of butter, 2-3 tablespoons of semolina, 1 yolk.

Knead the dough from flour, butter, salt and water. It should spend half an hour in the refrigerator. While the dough is resting, prepare the filling. Wash the fruits, remove the seeds and cut into slices. Melt some butter in a frying pan, add plums, raspberries, peaches and sugar. Simmer for no more than 4 minutes. Roll out the chilled dough into a layer (leave about a quarter for decorating the pie), place it on a baking sheet with parchment, sprinkle with semolina, spread the filling on top, and cut out strips from the remaining dough, roll it out into a layer. Place them crosswise on the pie to form a mesh. Brush the pie with yolk and bake for 35 minutes in an oven heated to 200º. You can roll out the dough into one large layer and, after laying out the filling, simply pinch the edges - as you like.

Homemade plum recipes– it’s simple, tasty and unusual. Dishes made from these fruits are available to us all year round: in winter, when there are no fresh plums, prunes add zest to meat, side dishes, and desserts, and fragrant plum jam is useful as a filling for rolls and pies. It also goes great with tea. Delight yourself and your loved ones with plum dishes as often as possible. Enjoy your meal!

Even the simplest plum preparations for the winter are best made according to proven recipes. When it comes to long-term storage, we need clear and understandable instructions on how much, what and how to cook and how to then close it correctly so that the jars do not “fly”. We tried to collect not only traditional recipes for winter preparations from plums - jam, marmalade and compote, but also a variety of sauces, the popularity of which is growing every year. And I understand why. Opening a jar of homemade tkemali in December and surprising guests with plum adjika is worth spending an hour of free time in the kitchen for.

Plum jam for the winter

One of the most popular winter preparations made from plums is jam. It does not require any special manipulations with cooking. Our task is not to preserve the shape of plums, but to obtain a jelly-like product, bright, sweet and fragrant. And you will definitely cope with this task by choosing this recipe.

“Weekly” pickled plums for the winter

Preparation from plum-delicacy. It takes a whole week to prepare. The results are fantastically tasty sweet and sour plums. Varieties with a fleshy structure are suitable for pickling, ideally the blue Hungarian plum. Recipe without sterilization.

Compote of apples and plums for the winter

Plum compote for the winter can be supplemented with various berries or fruits. The most popular option is a combination of plums and apples.

Homemade plum paste

An original preparation from plums for the winter - dried plum puree turns into sweet curls with a rich taste. An easy recipe for lovers and connoisseurs.

Plum compote with pits for the winter

This is the easiest way to prepare plum compote in winter. Plums are placed in jars without processing, straight with pits. First pour boiling water, then boiling syrup and immediately roll up. No sterilization, no blanching. An ideal recipe for those who need to preserve their plum harvest quickly and without additional hassle.

Spicy plum adjika for the winter

A wonderful recipe for winter plum preparation - a spicy sauce with the addition of various herbs, garlic, hot peppers, tomatoes and blue basil. It's very easy to prepare. No sterilization.

Plum tkemali recipe for the winter

If you have a basket of sour red plums, prepare them with tkemali. Making the sauce is very simple. The plums are boiled, rubbed through a sieve, the sauce is mixed with spices and herbs, and then cooked for quite a short time. Tkemali stands well if poured into carefully sterilized jars and closed with sterile lids.

Simple plum sauce for the winter

The simplest recipe for plum sauce for the winter without salt and vinegar. Sweet pepper, garlic and vegetable oil are added for taste. Everything is put through a meat grinder and boiled for 20 minutes. Recipe without sterilization.

Chinese plum sauce for the winter

An original preparation for the winter from plums, recipes for the most authentic Chinese plum sauce, which is always used for Peking duck, and is also great for any Chinese food - meat, pancakes, wontons.

Smooth and dense plum jam for the winter stands well all winter without sterilization. Great as a filling for pies or small baked goods. Prepared using the gelling additive “Zhelfix”. The recipe is very simple.

Thick pitted plum jam

Plum jam for the winter is prepared without the use of gelling additives. Just plums and sugar. No pre-sugar filling. So this winter preparation of plums will only take you half an hour, including processing.

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Preparations from plums for the winter: the best recipes for your piggy bank!

The plum season gives us the opportunity to enjoy the taste of this aromatic and healthy fruit from mid-July to October. But in order to have delicious pancake filling, healthy compote and a savory plum snack in winter, we need to take care of plum preparations and find recipes for preparations in advance.

Everyone knows that you can make sweet preparations from this fruit. But, probably, not everyone knows that you can prepare unsweetened plum preparations for the winter. For example: plum sauce for meat, or pickled plums with spices.

Dear friends, I bring to your attention my favorite recipes for preparations made from aromatic and tasty plums. All recipes are easy to prepare, the proportions are correct, and the jars last until spring.

Pitted plum jam in a frying pan

The process of preparing plum jam according to the recipe in a pitted frying pan is very, very fast: in less than half an hour, your plum jam will be in jars waiting for the winter. And the taste of this jam will pleasantly surprise you: it turns out to be very aromatic, beautiful, and, of course, incredibly tasty! See the recipe with photos HERE.

Plum jam “Southern Night”

Let's make plum jam! The real thing, where halves of translucent plums float in dark ruby ​​syrup. The one that is so aromatic, so tasty that it is simply impossible to tear yourself away! View recipe...

Tkemali sauce at home for the winter

You can see how to make tkemali sauce at home HERE.

Plum jam “Special”

Every year I make one portion of plum jam for the winter, for variety, but we sell out of it first. The jam recipe is very simple, and the end result is a thick and flavorful dessert! View recipe...

Pickled plums for the winter: recipe with cognac

We will marinate plums with vinegar, aromatic herbs, spices, and... cognac. Here's an unexpected ingredient. In winter I’m going to serve pickled plums with meat, or as an addition to a plate of pickles on the holiday table. View recipe...

Compote of plums with pits for the winter “Autumn corduroy”

I want to tell you how to prepare plum compote for the winter with pits. My recipe is very simple and quick, but despite the ease of preparation, this plum compote for the winter turns out very tasty, aromatic and beautiful. Even its name is appropriate - “Autumn Corduroy”. I prepare plum compote for the winter without sterilization, so it doesn’t require much time. The plum compote is very tasty, not too sweet with fruit and berry notes. In winter, drinking such compote is a pleasure. View recipe...

Compote of cherry plum (red plum) for the winter

Cherry plum, or red plum, is a very tasty fruit that is pleasant to eat both fresh and to prepare for the winter. Mom closes the cherry plum in a special way, without lengthy sterilization of the jars, so I liked this recipe :) View recipe...

Plum recipes for the winter - Encyclopedia of homemade preparations

Plum recipes for the winter Plum preparations for the winter recipes Even the simplest plum preparations for the winter are best made according to proven recipes. When it comes to long-term storage, you need

Plums for the winter - 7 best recipes

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.

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.

Credit: ogorodko.ru

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.

Credit: simplepurebeauty.com

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.

Credit: ogorodko.ru

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

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

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

Credit: www.italianfoodforever.com

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

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

5. Pickled plum – add some piquancy to your dishes

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

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

Credit: www.lovefoodeat.com

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.

Credit: www.panbagnato.com

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.

Credit: ogorodko.ru

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.

Plums for the winter - 7 best recipes

Plums for the winter - 7 best recipes Many housewives, having collected a rich and generous harvest, begin to think and look for useful information on how to prepare plums for the winter. From beautiful plums you can

What to cook from plums for the winter

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

• 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.

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

• 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.

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

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

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

• 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.

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

• 500 g plums;
• 5 tsp. sea ​​salt;
• 1 tsp. mustard seeds;
• 1 tsp. fenugreek seeds;
• dried chili pepper to taste.

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

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”

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:

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)

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:

Wash and dry the jars. Sort the plums, wash, 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

• 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.

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

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

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

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

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.

What to cook from plums for the winter: 15 best recipes!

Plum recipes for the winter: sauces, adjika, jam, compotes, confiture, jelly, plum cheese. And also the secrets of proper drying, preparation of prunes and marshmallows.

Yellow plum preparations for the winter - the best recipes for jams, compotes, sauces preserving all vitamins.

This fruit can cause a complete brain explosion! It makes not only amazing twists like jam or preserves, but also wonderful savory sauces, in front of which the entire Asian cuisine simply weeps from its own inferiority.

It is worth noting in advance that yellow plum (mirabelle) is often confused with cherry plum. Therefore, this article is divided into two large parts:

ABOUT YELLOW PLUM

“Buy mirabelle plums. Pure glucose! Buy and eat for your health in the cold under the acacia tree. It really strengthens blood vessels!” - the phrase from Paustovsky is indeed extremely true.

This plum contains a lot of vitamins, it super boosts the immune system, helps to recover after a stroke, it contains calcium, potassium, phosphorus, iron, vitamins C, E, A, antioxidants and other useful microelements. Yellow plum heals the kidneys, dissolves blood clots, cleanses the body, fills it with energy! With its help, they even lose weight, using it as a safe (unlike caffeine) metabolism accelerator.

And most importantly, the fibrous structure allows most useful elements to be preserved even in twists for the winter!

Many summer residents plant this fruit tree on their plots; in Russia there are a large number of domestic varieties (“Altaiskaya”, “Medovaya”, “Yubileinaya”), which bear fruit well and provide an excellent basis for winter canning.

Most people make jams and compotes from yellow plums, although in practice they also make very tasty salty sauces.

Before choosing a particular recipe, you need to evaluate the quality of the fruit. In Russia (and even in the south during rainy summers), this fruit does not always ripen completely. If the yellow plum is sweet, the fruits are soft and ripe, they are suitable for preparing the fruit in its own juice, for jam or jam.

Hard sour plums are suitable for sauce or compote. They also make quite a good wine and tincture because of this fruit, but this is a topic for another discussion.

So, the top best recipes for yellow plum preparations for the winter.

Yellow plums for the winter in their own juice can be of 2 options: with a pit and without a pit. The first option attracts many because of its special taste, but you need to remember that the plum pit releases hydrocyanic acid.

Therefore, it is better to eat such canned food in the next two months, then you can get poisoned. To prepare the first option, you just need to leave about half of the fruits with the stone, grind the rest in a meat grinder in the form of a pulp, and do everything else according to the second recipe.

To prepare yellow plums whole in their own juice, you will need the following ingredients:

• 4-5 kilograms of fruits;
• 1.5-2 kg of sugar;
• Vanilla sugar;
• Lemon acid.

The proportions are simple - for every 2 kg of fruit, there is 1 kg of sugar and 1/2 teaspoon of citric acid. Vanillin - to taste.

How to cook:

• The fruits need to be washed, their seeds removed and dried.
• Pass a third of the fruit through a meat grinder.
• Squeeze out the juice and leave in the refrigerator for a day.
• Mix the juice with sugar and boil on the stove. At the end add vanillin.
• Pour the resulting syrup over pitted or pitted plums.
• Pour into jars, sterilize and roll up, put under a warm blanket or fur coat until cool, lids down.

That's all, the preparation of yellow plums for the winter in their own juice is ready. This delicacy should be stored in a dark pantry; the shelf life is approximately 1 year. If with pits - maximum 3 months.

Jam

Yellow plum jam is ideal as a winter twist, since it is easy to make even on an automatic machine in a pressure cooker. And another big plus is that you can cook it from any fruit, be it unripe or rotten – the recipe turns out to be a complete delight. Even if you spit in the syrup, the guests will still eat for your dear soul.

Yellow plum jam can be prepared with orange peels - it turns out very tasty, like candied fruits from out of this world.

Ingredients:

• Approximately 4 kg of yellow plums of any quality.
• Orange peels (optional).
• 4 kg granulated sugar.
• Approximately 500 ml of water.

How to cook:

• Wash and dry the yellow plum;
• Remove the seeds, cut them, and if they are soft, squeeze them out;
• Boil sugar and water;
• Add plum;
• Pass the jam through a sieve or cheesecloth;
• Bring to a boil again and cook over low heat for 10 minutes, add the peels.
• Sterilize in jars and seal.

That's it, yellow plum jam is ready, it will be a great treat all winter. It can be stored for a long time if rolled up correctly.

Compote

It is good to cook yellow plum compote for the winter if there are a lot of fruits and free jars, but not much sugar. Compote is very pleasant to drink on holidays, and it contains a million vitamins. This drink is very easy to prepare.

Ingredients for a 3-liter jar:

• Yellow plum – 1 kg.
• Sugar – approximately 300-600 grams. If the plum is sour, add more sugar.
• Water – 3 liters, a little more is possible.
• Recipe for making plum compote:
• Wash the plums, remove the pits and cut them.
• Place the fruit in a jar.
• Boil the syrup, pour the plums into a jar, let cool (so that the fruit absorbs the sugar better).
• Pour everything back into the container, leaving the berries.
• Boil again, pour in, roll up.

In general, you can cook compote directly in a saucepan with berries, but then the berries will not remain intact. It is best to choose whole plums for compote, preferably without worms or rot. But this is done purely for aesthetic reasons; if initially the fruits are not very beautiful, this practically does not affect the taste of the drink. You can add zest, a little vanilla, and cinnamon to compote of yellow plums. It is also good to use some other fruits, such as cherries or apples, the recipe and preparation analogy are the same.

Jam

How does yellow plum jam as a preparation for the winter differ from jam? Because no water is added at all. The berries give juice, this juice is boiled. The jam, accordingly, has a richer taste.

But there are certain peculiarities: if the fruits are unripe, then it is very difficult to obtain the optimal amount of juice. Therefore, ideal jam can be obtained even from slightly overripe plums.

Ingredients:

• Yellow plum – 2 kg.
• Sugar 1.5 kg.

The recipe is very simple; yellow plums need to be washed, sorted, dried and pitted. For greater effect, it is best to cut them into small slices. Next, all this is covered with sugar and placed in the refrigerator for 9-12 hours. During this time, the fruits should give juice.

The second stage is directly cooking yellow plum jam. The first time, the syrup with berries must be brought to a boil over low heat, let simmer for half an hour, and carefully skim off the foam. After the jam has cooled completely, it must be boiled again, again for about 20-30 minutes. After this, the resulting delicacy is sterilized in jars, rolled up, and covered with something for the cooling period. The shelf life of such preparations is maximum.

Sauce with tomatoes for meat

You can make an excellent sauce or caviar from yellow plums; if you boil these fruits along with spices and salt, you get a wonderful base.

You can make ketchup by adding a little tomato paste, garlic and basil to the plum broth. You get a delicious sauce for meat if you use chili pepper, curry and other seasonings.

Ingredients:

• Tomatoes: 1.2 kg;
• Yellow plum: 1kg;
• Garlic: 10 cloves;
• Capsicum;
• Sugar: 5 tablespoons;
• Salt: 2 tablespoons;
• Vinegar: 2 spoons

Recipe how to cook: Remove the seeds from the plums, cut the tomatoes, remove the seeds from the peppers, squeeze out the garlic. Add spices, vinegar. Next, process everything with a blender until it becomes a homogeneous mass, put it on the fire, bring it to a gurgle and boil for 10 minutes.

To prepare this sauce for the winter, the procedure is similar to that for making jam. Heat treatment, salt as a preservative, sterilization of jars - the twist is ready. But, of course, it is best to roll up a base of plums with salt, and add the garlic and herbs fresh.

These were yellow plum preparations for the winter, the best recipes.

ABOUT CHERRY PEARL

Cherry plum differs from yellow plum in shape, taste and composition of nutrients. It contains a lot of vitamin C, it has choleretic and immunostimulating properties. It helps eliminate toxins and helps against colds. Even in nature, cherry plum is more hardy and is rarely affected by pests and fungi.

On the negative side, it contains a lot of acids, it is ideal for preparing sweet and sour sauces, but excessive consumption by people with a weak gastrointestinal tract is fraught with unpleasant symptoms.

Despite its Azerbaijani origin, Russia has many of its own varieties of cherry plum: “Zlato Skifov”, “Kubanskaya Cometa”, “Podarok”, “Tsarskaya” - if the summer is warm, the fruits have enough sugar content to create compotes and jams.

Cherry plum recipes

Red cherry plum tkemali Georgian recipe

Red cherry plum tkemali, a Georgian recipe for the winter and as a snack, is the best recipe that will make everyone sing “Suliko” and moan with pleasure. Some say it's a sauce, others call it tkemali-caviar, paste or stew. In general, this is a vegetable dish that is very good served at the table with meat dishes, it is wonderful to eat with wine or strong cognac, and just spread on bread - it is indescribably delicious.

The main components of tkemali sauce are Georgian seasonings. You can buy a bag of dried, collected meat seasonings, but fresh cilantro, aromatic dill, ground coriander and hot red pepper are a must. In addition, you will need cherry plum.

It should not be overripe, since the dish is sour, but as for the color, you can use any fruit. Yellow cherry plum will do, but the red one is the most popular. It is she who has the necessary bouquet of aromas that go well with spicy vegetables and seasonings.

So, to prepare tkemali from red cherry plum according to the Georgian recipe (precisely the old and classic one), the following ingredients are needed:

• Red cherry plum - 1 kg;
• Sugar - 2 tablespoons;
• Garlic - 3 large heads;
• Red pepper - 1 pod (to taste);
• Cilantro, dill, coriander, bay leaf, hops-suneli - to taste;

Step-by-step preparation of tkemali on the stove:

The cherry plum needs to be washed and laid out on newspapers to dry. Next, use a knife or fingers to cut out the seeds, grind the scraps with spices and salt, add a glass (or a little less) of water, put on the stove and cook for 10 minutes.

The second stage is adding herbs (cilantro and dill), as well as garlic. You can simply grind these ingredients in a meat grinder.

If you are preparing a dish for the winter, add herbs and garlic to boiling water. Boil for about 1 minute and tkemali can be poured into sterilized jars and rolled up.

The Georgian recipe for red cherry plum tkemali involves using only fresh vegetables and high-quality spices, and it is even better to cook this dish over a fire and in the fresh air - it turns out very tasty when it smells slightly of smoke. The recipe is very simple, and the resulting dressing can then be used with pasta, cereals, or even added to soup.

Georgians are smart people, so tkemali is always very popular, and given that summer residents often lose cherry plums, this recipe will be an ideal solution for thrifty gourmets.

Cherry plum jam in a slow cooker

Cherry plum jam can be made in the same way as yellow plum jam. But the best thing is to save time and use a slow cooker.

Ingredients:

• Cherry plum – 2 kg;
• Sugar – 1.5 kg;
• Vanillin - to taste.

How to cook: Sort the cherry plum, remove the seeds, cut off the rotten parts, and rinse. Add sugar and leave for 1-2 hours. Next, place in a slow cooker, add vanillin, select the “Jam” or “Stew” mode, and leave for 40 minutes. If the thickness is not enough, then the cherry plum jam needs to be boiled several more times in the same mode. Next, the jars are sterilized, and everything is rolled up for the winter in the usual way.

Winter preparations from yellow plums and cherry plums will be replenished with new recipes every year.