Plum preparations for the winter: 16 step-by-step recipes for preparing delicious dishes

Among the preparations for the winter, plum occupies one of the leading positions. This wonderful fruit allows the hostess to show her imagination and cook all kinds of dishes: jams, jams, compotes, sauces and even cheese. The taste of the dishes will depend on the type of fruit. Next, we will talk about different recipes for plum preparations and the features of choosing a variety of these fruits.

Subtleties of plum harvesting

Like any other fruit, the plum has its own characteristics. They are associated with varieties and ripening dates.

Selection and preparation of fruits

Plums grow everywhere. Growing conditions affect the fruits. Southern garden plants produce a milder crop. The fruits are sweet. Siberian plums are denser. Their taste is sour. What to cook for the winter - depends on the variety and place of growth:

1. Yellow plum is perfect for jams and compotes.
2. Blackthorn is a wild plum. An amazing tincture is made from it.
3. Eel is good for ketchup.
4. Hungarian - the basis of a fantastic jam.
5. Red varieties are suitable for adjika.

From plums, in addition to desserts, snacks and seasonings are prepared. For their preparation, it is better to choose unsweetened slightly unripe fruits.

How to prepare the container

Banks are well washed and sterilized. They are kept steamed or in boiling water. Plastic lids are poured with boiling water.

Attention: you should be attentive to the shape and sealing rubber bands of metal caps. Do not use bent lids with adhesive tape.

What can be prepared from plums for the winter: recipes

From plums you can cook delicious and original dishes for the winter:

• jam,
• compote,
• jam,
• jelly,
• mashed potatoes.

Ketchup and adjika are also closed for the winter, tinctures and liqueurs are prepared.

Drying plums

Everyone is familiar with dried prunes sold in stores. Making it at home in the oven is not difficult. The fruits are washed and dried. Next, they should be cut, removing the bones. Place the halves on a baking sheet skin side down. This will keep the maximum juice. Put in the oven, preheated to 50 degrees, for 4 hours.Dried berries are ready.

Frozen fruit

Plums with pits are easiest to freeze. The fruits are washed, dried and put in a plastic bag. Tightly closed, sent to the freezer. Delicious compotes are cooked from thawed berries in winter.

Plum juice

You can squeeze juice from plums without a juicer. Warming up and a gauze bag will help to process the berries. The fruits are washed in cold water and put in a saucepan. They are heated over low heat to 70 degrees. They let it stand for a quarter of an hour, then transfer it to a gauze bag and hang it over the pelvis. Under their own weight, the heated fruits give juice. It remains to periodically squeeze the bag. The collected moisture is bottled and sterilized at 90 degrees for 20 minutes.

Plum Marshmallow

Take 700 g of sweet plums. Rinse the berries, dry them, remove the seeds. Put on a baking sheet and bake in the oven for three hours at a temperature of 200 degrees. Make a puree from softened fruits. Add 70 g of sugar. Put on fire and heat until all sugar is dissolved. Do not boil! Line a baking sheet with parchment paper and spread the puree on it in a half-centimeter layer. Cooking marshmallow in the oven at a temperature of 75 degrees for 10 hours. The finished product is insisted for another hour and a half.

Plum Pickling

Rinse Hungarian plums and place in jars. Blanch for 3 minutes, maintaining the temperature at 85 degrees. Then add cloves - 4-5 pcs. and a little bit of cinnamon. Prepare the marinade separately. Boil 2.5 liters of water. Add a kilogram of sugar and half a liter of vinegar. Pour plums with hot marinade and sterilize in jars at a temperature of 100 degrees in a water bath for 20 minutes.After that, twist the banks. The ingredients are designed for 10 liters of blanks. Pack fruits tightly, but do not crush.

Jam

2 kg of plums are washed and pitted. The peeled fruits are put in a saucepan, covered with a lid and heated to 80 degrees. Softened fruits are crushed with a blender, 700 g of granulated sugar are added. Everything is mixed and boiled over low heat for a quarter of an hour. The finished dessert should be put into jars and closed with lids.

Unusual wine

The pits are removed from 10 kg of plums. Grind in puree and pour 10 liters of water. The puree is covered with gauze and left to ferment for 3 days. Then the pulp is squeezed through cheesecloth and discarded. 250 g of sugar are added to the resulting juice, poured into a bottle, and a rubber glove is put on the neck.

The bottle is three-quarters full, leaving room for fermentation.

Leave to ferment for 3 months. The fermented juice is filtered, poured into clean bottles and left in a cool place to infuse.

Ajika from plums

To prepare 2 kg of berries, wash, dry, remove seeds. 200 g of garlic is peeled and divided into cloves. Plums, garlic and 3 pcs. chili is crushed with a blender. Everything is well mixed. Add 200 g of sugar, 2 tbsp. l. s alt and tomato paste. Put on gas, make a minimum fire, stirring constantly, heat up to 100 degrees. Boil for 20 minutes, then put into jars.

Canned adjika is a good seasoning for various dishes for the winter.

Ketchup with plums

Ketchup is easy to make. 4.5 kg of plums are put in a saucepan, half a liter of water is added and put on gas.Bring to a boil over low heat and simmer for 2 hours. After that, the boiled plum mass is cooled, rubbed through a sieve, getting rid of seeds and skins. Then add half a glass of sugar, three cloves of grated garlic, 15 g of ground coriander, a leaf of ground dried mint. Everything is mixed and put back on fire. Bringing to a boil, hold for 5 minutes. Then put in jars for the winter.

Jelly

The pits are removed from 150 g of whole plums. They are cut into small pieces. Pour half a liter of water into a saucepan. Put 100 g of sugar and peeled fruits. Put on fire, heat to a boil and boil for 5 minutes. 20 g of gelatin is dissolved in half a glass of water, allowed to swell. The plum mixture is crushed in a blender until a homogeneous mass is formed. Gelatin is poured into the mixture, stirred and cooled. Cold jelly is poured into jars. The twist is stored in the refrigerator.

Jam

3 kg plums rinse, dry, remove the pits. The prepared fruits are put in a basin and 2 kg of sugar are poured. Leave for 12 hours to form a syrup. Put on gas and let it boil. Boil 5 minutes. Cool, then return to gas again. Repeat the process three times. You can cook whole plum jam. Then each berry is pierced to extract the juice.

Compote

Compote for the winter is stored in three-liter jars. You can roll it up in banks like this. Wash the berries and remove the seeds. Put the fruits in pre-prepared jars. Dissolve 750 g of sugar in one and a half liters of water. Boil the syrup and pour over the plums in the jar. Sterilize in a water bath for 25 minutes, then roll up the lids.

Plum puree

1 kg of fruits are washed, stones are removed.Place in a heavy-bottomed bowl and sprinkle with sugar. Put on gas and, stirring, bring to a boil. The foam that appears is removed with a wooden spoon. Hot fruits are removed from the fire, cooled and crushed in a blender. After that, they put it on gas again and boil for another 20 minutes at a low boil. After that, the sweet seaming is ready.

Tkemali sauce

You can cook real tkemali only from the corresponding variety of plums. They need a kilogram. The fruits are washed with cold water, put in a saucepan, add a little water. Then put on gas and cook until the berries are completely boiled. Then they are rubbed through a sieve, freeing them from stones and skins.

Adding s alt (20 g) and sugar (200 g), boil for another 5 minutes. Grind a bunch of basil and parsley, add to the sauce and cook for another 5 minutes. Add garlic and hot pepper to taste and cook again for 5 minutes. For storage, the finished sauce is poured into sterilized jars, poured with vegetable oil on top.

Plum in own juice without sugar

It is better to cook Hungarian in your own juice. It will take a kilogram of plums. Wash the fruits, remove the seeds. Place tightly in a jar and sterilize for 20 minutes. During this time, juice will appear in the jar, and the fruits will settle. To fill the jar, you need to add a new portion from another jar. Prepare it in advance. As a result, out of 4 initial cans, 3 full cans will be obtained. Filling them with berries to the top, sterilize for 10 minutes. Then close with lids.

Plum cheese

Plum cheese is a boiled down mashed plum shaped like a cheese head. Plums of sweet varieties are taken. They are washed, dried, bones are taken out. The peeled fruits are weighed. For every kilogram of berries take 100 g of granulated sugar. They fall asleep berries and leave to extract the juice. Slices are boiled until the mass acquires a homogeneous thick state.

Add cilantro seeds to the jam, distributing them throughout the volume by stirring. The cooled mass is spread on a linen napkin and shaped. Then the ends are tied, the plum mass is placed on a flat plate. Cover with a similar plate on top and put oppression. In this state, the dessert spends three days. The finished head is coated with olive oil and sprinkled with cilantro seeds. You can save plum cheese for the winter in the refrigerator.

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